Good wine is not afraid of fire?

　　Judging the quality by "touching the temperature" and "smell the remaining liquid" after the liquor is burned, this is an important part of listening to the original "full sensory" liquor tasting of Huahuajin liquor.

　　It is understood that Tinghua Liquor is a high-end commercial liquor. It is brewed on the basis of Maotai-flavored original wine of more than 10 years and Luzhou-flavored original wine of more than 5 years, using unique secondary fermentation, rectification and concentration, etc. .

One of the results achieved is that on the basis of the aroma and bottom taste of Chinese liquor, the aesthetic conception of liquor has been raised to a new level of "fragrance one inch higher, taste three feet thick, and mouth-watering".

The world's first "full sensory" tasting liquor

　　"Looking, smelling, tasting" has always been the traditional steps of wine tasting, and Tinghua wine is the first time to introduce hearing and touch into the tasting process. , taste five senses, let the drinker experience the beauty of listening to flower wine with all senses.

　　In this regard, Zhang Xuefeng, chairman of Qinghai Spring Company and chief designer of Tinghua Wine, introduced that a complete flavor experience is the combination of various sensations and the comprehensive cognitive processing of these sensory information.

The new technology of Tinghua wine production has enriched and coordinated the types of flavor substances in liquor, triggering a pleasurable experience of all the senses of the drinker.

And the 5 steps of full sensory tasting are introduced in detail.

　　(1) Listen to hops

　　Compared with the traditional tasting method, the original "listening" of Tinghua wine originates from the process of listening to the popping sound of hops to guide the winemaking process, which is called "Tinghua Broken Wine".

"You can hear whether the wine is good or not," Zhang Xuefeng said. The wine has an excellent body, and the popping sound of the hops is strong and vigorous, showing vitality.

　　(2) Look at the hanging cup

　　For the first time, Tinghuajiu applied the large-capacity, high-transparency Burgundy wine glass to the appreciation of liquor, which is more conducive to the development of the liquor, and can better observe the whole process of the liquor hanging on the glass.

Tinghua wine is full-bodied, and gradually forms a "pearl necklace" from the dividing line of the wine, which flows down slowly and lasts longer.

　　(3) Smell the wine.

　　The pot-bellied spherical body of the Burgundy cup and the slightly narrowed mouth are more conducive to spreading and gathering fragrance, making the "fragrance one inch higher" characteristic of Tinghua wine fully displayed.

　　On October 31, an expert group composed of the first China's chief liquor taster, national liquor judges for more than three consecutive sessions, professors of biological fermentation in scientific research colleges and PhDs in biochemistry assessed the application of the chemical gain process, making listening Huajiang flavor wine has added 29 subdivisions and 3 sensory dimensions, optimized and improved 41 subdivided flavors, with outstanding burnt honey aroma, surging control, and long-lasting empty glass; listening to flower strong net wine, an increase of 24 35 kinds of subdivision flavors are optimized and improved, with strong penetrating power, delicate and calm, and very rich level changes.

　　(4) Shochu liquor.

　　Zhang Xuefeng said that real gold is not afraid of fire, and fine wine is not afraid of burning.

By burning to "remove" liquor, you can get a deeper understanding of a liquor.

The Tinghua systemization gain process removes the inferior and preserves the superior, and the wine has a good association and high stability.

There are fewer components involved in combustion and less free radicals generated during combustion, so the combustion is relatively insufficient and less heat is generated.

　　A taster of Tinghua commented, "When you feel the temperature of the wine after burning with your hand above the mouth of the glass, you can clearly feel that the temperature of the Tinghua wine glass is lower than that of the original wine before it was made, and the glass on the wall is cooler. There is also more brown residue, and the residue still has a pleasant aroma of ripe flowers and fruits.”

　　(5) taste.

　　"If the aroma of liquor determines love at first sight, the thickness of the taste and the touch of the mouth determine the long-term persistence." Zhang Xuefeng said that although the two products, Tinghuajiangxiang and Luxiang, are both above 50 degrees, they are mellow and soft, and can be used for a long time. Can hold it, and drool.

　　Wang Qiang, president of the Chengdu Wine Industry Association, praised after tasting it, "The aroma of burnt honey in the fragrance of the flower sauce is excellent, and it is mellow, clean and free of any odor, and it has a melting-in-the-mouth feeling, which is very rare. A few hours after the meal , and you can still feel the saliva and taste in your mouth."

Innovative craftsmanship achieves the artistic beauty of listening to flowers

　　Liu Lingxiao, one of the developers of Tinghua wine and deputy general manager of Qinghai Spring, introduced that the beauty of Tinghua wine can be experienced "full sensory", on the one hand, because the brewing produces more beneficial ingredients that are fragrant and tasteful, which is the body of the wine. The material basis of "fragrant high taste and thick".

For example, in the secondary fermentation process using directional bacteria, when the fermentation conditions such as time and temperature are effectively controlled, the production of beneficial flavor components such as acids and esters during the fermentation process can be directionally increased, which is both rich and in an appropriate balance.

　　On the other hand, the wine body obtained by the innovative process can continuously activate the "switch" on the salivary glands that controls saliva secretion - M receptors, and promote the increase of saliva secretion.

Saliva is the key to the perception of delicious food. Listening to the falling of flowers, the mouth is full of saliva, which greatly enhances the taste buds' sensitivity to delicious wine and food, and makes more flavor substances turn into the beauty of the tongue, fully demonstrating the ancient wisdom of relish.

　　A client of Tinghua Wine under the pseudonym "Yue Cong Shou" published "Seven Laws Tingjiu" on China Poetry Network, making an appropriate footnote for the "full sense" appreciation of artistic beauty:

　　The new score is a thousand-year-old tongue song,

　　Raising a glass and smacking Lu Tong's lips.

　　The hops burst and lingered for a long time,

　　The wall is full of tears.

　　The disadvantages of the three sieves of the thick taste,

　　The incense is one inch higher.

　　The buds on the branches are beginning to open,

　　May the drunken east wind and the moon hang on the tung.