“姜是老的辣，酒是陳的香”，白酒陳放的時(shí)間越長(zhǎng)其就口感就越好喝越飽滿。剛蒸餾出來(lái)的白酒，具有辛辣刺激感、氣味不正，苦味大，味粗糙，稱(chēng)為新酒。新酒經(jīng)過(guò)適當(dāng)?shù)馁A存，則香氣增加，酒味柔和，酒內(nèi)各種成分之間趨于協(xié)調(diào)，貯存白酒不僅要考慮時(shí)間因素，還要考慮酒庫(kù)溫度、濕度、通風(fēng)狀況，光線、貯存量，以及不同貯存容器及容量。選用陶瓷缸來(lái)貯存白酒效果更佳，貯存溫度以20℃為宜。
The older, the wiser. The longer the Baijiu is, the better the taste is. Baijiu distilled liquor has a pungent irritation, a bad smell, a bitter taste and a coarse flavor. It is called new wine. When Baijiu is properly stored, the aroma will increase, the wine will be soft, and the components in the wine will be more harmonious. The storage of liquor should not only take into consideration the time factor, but also consider the temperature, humidity, ventilation, light and storage capacity, and different storage containers and capacity. It is better to use ceramic cylinder to store Baijiu, and the storage temperature is 20 degrees.
貯存時(shí)間與酒質(zhì)的變化
Changes of storage time and liquor quality
在酒類(lèi)生產(chǎn)中，不論是釀造酒還是蒸餾酒，都把發(fā)酵過(guò)程結(jié)束、微生物作用基本消失以后的階段叫做老熟。老熟有個(gè)前提，就是在生產(chǎn)上必須把酒做好，次酒即使經(jīng)長(zhǎng)期貯存，也不會(huì)變好。
In the production of liquor, whether it is brewed liquor or distilled liquor, the stage after the end of fermentation process and the disappearance of microbial action is called aging. There is a premise for aging, that is, the wine must be made well in production, and the second wine will not get better even after long-term storage.
對(duì)于陳釀也應(yīng)有個(gè)限度，并不是所有的酒都是越陳越好。酒型不同，以及不同的容器、容量、室溫，酒的貯存期也應(yīng)有所不同，而不能孤立地以時(shí)間為標(biāo)準(zhǔn)。夏季酒庫(kù)溫度高，冬季溫度低，酒的老熟速度有著極大差別。應(yīng)該在保證質(zhì)量的前提下，確定合理的貯存期。
There should also be a limit to aging. Not all wines are as old as possible. The storage period of wine should be different with different types of wine, different containers, different capacities and different room temperature, and the time should not be taken as the standard in isolation. In summer, the temperature of wine storehouse is high, and in winter, the temperature is low. Reasonable storage period should be determined on the premise of quality assurance.
清香型和濃香型白酒，在貯存初期，新酒味突出，具有明顯的糙辣等不愉快感。但貯存5-6個(gè)后，其風(fēng)味逐漸轉(zhuǎn)變。貯存1年左右，已經(jīng)為理想。而醬香型白酒，貯存期需在9個(gè)月以上才稍有老酒風(fēng)味，說(shuō)明醬香型白酒的貯存期應(yīng)比其他香型白酒長(zhǎng)，通常要求在3年以上較好。醬香型酒入庫(kù)時(shí)的酒精濃度高，大多在55度左右，化學(xué)反應(yīng)緩慢，需要貯存時(shí)間長(zhǎng)。
In the early storage stage, the new flavor of Baijiu and Luzhou flavor liquor is prominent, and it has obvious spicy and spicy taste. However, after storage for 5-6 months, the flavor gradually changed. It is ideal to store it for about one year. Baijiu Baijiu Baijiu liquor has a storage period of more than 9 months and only a little old wine flavor. It indicates that the storage period of Maotai flavor liquor should be longer than that of other aromatic liquor, and usually requires more than 3 years. The alcohol concentration of Maotai flavor liquor is high when it is put into storage, most of which are about 55 degrees. The chemical reaction is slow and the storage time is long.
自動(dòng)售酒機(jī) 2024-07-25 
