Category:catering food

Question:
Why are marked with red wine, there is valid?
and white wine the more the better keep it?
not had a shelf life of red wine do not drink the ?

Answer:
wine in certain conditions in order to “put the more the better,” and this is very harsh conditions, the family is unattainable.

wine, like people, will pass through growth, maturity and senescence phases.

juice and the oak barrel, after a series of brewing processes of Aging, the wine, winemaker will be given to upgrade, this stage of the students like human beings. Then bottling wine at this time will enter a period of dormancy, it is necessary a suitable storage environment, and then after aging, after only a second to upgrade the quality of this school into the community like the maturing process. After aging entered the maturity of its outstanding quality grapes will continue to release for some time, finally enter the aging period.

a result of this process, the time required for aging potential and different grapes, the wine’s tannin structure is the major factor. Into the aging period of wine does not mean that corruption should not drink, but this wine has lost its original style, into a mediocre liquid, and no one is willing to import it down inside of. Therefore, the wine will give a “shelf life” than to the wine given a “proper drink period.”

general beer shelf-life is 3 months after opening bottles of the same day must be finished; red wine, wine shelf-life is longer, and some dry red wine can be placed for about 10 years; for the white wine, depending on alcohol and manufacturers, the brand manufacturers produced more than 40 degrees time to put a long white point 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 “gets better” 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:为什么红酒标明有有效期?而白酒越存越好呢?是不是过了保质期的红酒就不能喝了呢?

类别: 餐饮食品

问题:
为什么红酒标明有有效期?
而白酒越存越好呢?
是不是过了保质期的红酒就不能喝了呢?

回答:
红酒在一定的条件下才能“越放越好”而且这个条件十分苛刻家庭是达不到的。

葡萄酒跟人一样会经过生长、成熟和衰老等阶段。

在经过榨汁和橡木桶的醇化等一系列酿酒流程后，葡萄酒会得到酿酒师赋予的提升，这好比人类的学生阶段。然后装瓶，这时候葡萄酒会进入休眠期，须要有合适的储藏环境，再经过陈年后品质才会有第二次提升，这好比从学校走向社会的成熟过程。经过陈年后进入成熟期的葡萄其优秀的品质会持续释放一段时间，{zh1}进入衰老期。

这个过程所需时间会因葡萄陈年的潜质而不同，该酒的单宁结构是主要因素。进入衰老期的葡萄酒并不等于变质不能喝，只是这酒已经失去了原有的风采，变成平庸的液体，没有人愿意将它倒进口里了。所以，要给葡萄酒定个“保质期”不如给葡萄酒定个“适饮期”。

一般来 说啤酒保质期是3个月，开瓶之后，当天必须喝完；红酒、葡萄酒等保质期较长，有的干红葡萄酒可以放置10年左右；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，优质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。