Category:catering food
Question:
What is the best time to drink?
Answer:
for white wine, depending on alcohol content and the manufacturers, the brand manufacturers produced 40 degrees over time, lengthen point liquor problem. If it is a small winery producing a wine, some mixed with spices, flavors and alcohol in itself does not drink, let alone a shelf-life. For theory, that means a sealed cask of wine stored in brewing, bottling the wine taste a long time may be dimmed.
liquor a long-time storage, their quality will become moist mellow. Therefore, some people think that white wine that gets better. In fact, not always the case. Although there is no liquor shelf-life, but when the wine in the storage process, the wine in the alcohol and the organic acid from a chemical reaction, producing a variety of esters, a variety of esters have a variety of special aroma. As the alcohol in the esterification reaction is rather slow, therefore, generally require high-quality wine storage in 2034, and even a longer time. However, the esterification reaction to a certain extent, it will tend to balance, appears to stop state, if it continues to storage, will reduce the degree of alcohol, down-fades, volatile loss will increase too. In particular, that some mid-range and low spirits, in the blending process adds flavor agent, let alone such a long time liquor store. Otherwise, the wine quality will become bitter underwhelmed. Therefore, the liquor store is also an appropriate time, not that gets better.
liquor volatile, leakage, temperatures will be spill-over. Therefore, the bulk liquor at retail, the use must note the following:
⑴ Gaiyan suspension of payment of goods when the container lid to cover alcohol, seals to prevent evaporation and reduce air consumption of wine.
⑵ the container should not pretend not to be too full too full, so as to avoid rising temperatures caused by spillover of wine. Should always check the container of wine and found that leakage, it is necessary to take timely measures to deal with.
⑶ reduce the wear and tear on sale Do not take alcohol too far away from the container, and alcohol use alcohol disk access. Sale of liquor to take the tools back into the cylinder must be promptly after use to keep the tools wet, stick the skin to reduce wine. With the continuous development of science and technology, mechanization and automation of storage tools will become increasingly an increase in the sale of liquor should be a good way to learn and master its use.
⑷ proper mixing wine is the alcohol and water mixture, they are infinitely dissolved. However, the proportion of different wines during storage, the upper high alcohol content, the lower the alcohol content is low; if Jiu-Cun, cover not tight, the upper subdued in the wine will taste. In order to ensure reliability and the taste of wine, and therefore taking pre-zero to use a wooden rake, proper mixing, the upper and lower hook uniform.
Chinese:38度的白酒可以放多久?
类别: 餐饮食品
问题:
{zj0}饮用是什么时候?
回答:
对于白酒，要看酒精度与厂家，品牌厂家所生产的40度以上的白酒时间放长点问题不大。如果是小酒厂生产的白酒，有的掺有香料、香精与酒精，本身就不能喝，更谈不上保质期了。对于“越陈越香”的说法，是指在密封的酒桶中酿造存放的酒，装瓶的酒时间长了味道可能会变淡。
白酒经过较长时间的贮存，其质量会变得温润醇厚。因此，有些人认为白酒越陈越好。其实，并不尽然。虽然白酒没有保质期，但酒在存放过程中，酒中的醇类会和有机酸起化学反应，产生多种酯类物质，各种酯类都具有各种特殊的香气。由于酒中的酯化反应相当缓慢，因此，yz酒一般需要贮存三四年，甚至更长一点的时间。但是，酯化反应到了一定程度就会趋向平衡，出现停止状态，如果继续贮存，会使酒精度数减少，酒味变淡，挥发损耗也会增大。特别是目前有些中档和低档白酒，在勾兑过程中添加了香味剂，这类酒更不能较长时间存放。否则，酒质会变得苦涩腻味。所以，白酒贮存也有适当的时间，并非越陈越好。
白酒易挥发、渗漏，气温升高还会外溢。因此，散装白酒在零售、使用时必须注意以下几点：
⑴盖严 在付货暂停时，要将酒容器的盖盖好，封严，以防挥发，减少酒的风耗。
⑵勿太满 容器不要装得太满，以免气温升高造成酒的外溢。还要经常检查酒的容器，发现渗漏，要及时采取措施处理。
⑶减少损耗 售取酒时不要距离容器太远，并要用酒盘接酒。售取酒的工具用完后要及时放回缸内，以保持工具的潮湿，减少酒的皮沾。随着科学技术的不断发展，机械化、自动化的贮售酒工具将日趋增多，要很好地学习和掌握其使用方法。
⑷适当搅拌 白酒是酒精和水的混合液，两者是无限溶解的。但由于比重不同，酒在贮存过程中，上层的酒度偏高，下层的酒度偏低；如果久存，封盖又不严密，上层的酒口味又会偏淡。为了保证酒度和口味的一致，故在零取前要用一木耙，适当搅拌，上下勾匀。
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