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In ancient Maotai Town, the aroma is said to waft for ten miles.
In ancient Maotai Town, the aroma is said to waft for ten miles.
What should be noted when storing the Five-Star Long sauce-aroma type?
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2023-04-12
Traditional craft-distilled baijiu is ideally suited for long-term storage; among the various styles, the sauce-aroma Five-Star Long Wine is even more suitable for prolonged aging than the strong-aroma and light-aroma varieties. Typically, wine should be stored for at least three years, and only wines aged for over ten years can truly be considered high-quality aged spirits. 1. First, understand the key points of collection: High-quality pure-grain liquor is the preferred choice, and the collectible quality of premium baijiu will only continue to improve over time. The reason why sauce-aroma Five-Star Long Baijiu becomes increasingly fragrant the longer it’s aged is that the alcohols in the liquor undergo chemical reactions with organic acids, producing a variety of ester compounds—precisely these esters that are the source of baijiu’s aroma. Since the esterification reaction in the liquor occurs quite slowly, high-quality liquors generally need to be stored for three to five years before being released to the market, or even longer. The longer a sauce-aroma Five-Star Long Baijiu is stored, the higher its maturity and the more refined its aroma becomes. However, aged base liquors of sauce-aroma baijiu that have been aged for over 15 years are typically used as important flavoring agents rather than being consumed directly—they simply don’t taste good when drunk straight. Genuine aged liquor often has a sour and astringent taste that most people find completely unpalatable, even impossible to drink. Just a few milliliters of 20-year-old liquor can dramatically transform the flavor profile of thousands of pounds of new liquor. For ordinary liquor enthusiasts who wish to age sauce-aroma baijiu for five or ten years, what should we pay attention to? Generally speaking, storing sauce-aroma Five-Star Long Baijiu requires adherence to these four key conditions: 1. The environment should be relatively dry.
Traditional craft-distilled baijiu is suitable for long-term storage. Sauce-Aroma Five-Star Dragon Strong-aroma and light-aroma liquors are more suitable for long-term storage than other types. Typically, liquor should be stored for at least three years; only liquor aged for ten years or longer can truly be considered high-quality aged liquor.
1. First, understand the key points of collecting.
High-quality pure-grain liquor is the top choice; as you collect premium baijiu, its quality will only continue to improve.
The reason why the sauce-aroma-style Wuxinglong baijiu becomes more fragrant the longer it’s aged is that the alcohols in the liquor undergo chemical reactions with organic acids, producing a variety of ester compounds. These ester compounds are precisely what give baijiu its aroma. Since the esterification reaction in the liquor occurs quite slowly, high-quality baijiu typically needs to be stored for three to five years before being released to the market—sometimes even longer.
The longer a sauce-aroma-style Wuxinglong baijiu is aged, the more mature it becomes and the more delicate its aroma. However, aged base liquors of sauce-aroma baijiu that are generally older than 15 years are typically used as crucial flavoring spirits; drinking them straight is really not recommended.
Real aged liquor often has a sour and astringent taste that most people simply can't get used to—and in some cases, can't even bring themselves to drink. Just a few milliliters of 20-year-old liquor can completely transform the flavor profile of thousands of pounds of new liquor.
For ordinary wine enthusiasts who want to store sauce-aroma liquor for 5 or 10 years, what should we pay attention to? Generally, when storing five-star Long Baijiu of the sauce-aroma style, you must follow these four key requirements:
1. A location that is relatively dry, clean, shielded from strong light, and well-ventilated;
2. A relative humidity of around 70% is ideal; higher humidity can easily cause bottle caps to become moldy.
3. The ambient temperature for storing baijiu should not exceed 30℃, and high temperatures must be strictly avoided.
4. The container closure must be tight to prevent leakage and loss of alcohol strength.
Wine that’s stored must be sealed tightly. If the wine jar isn’t sealed properly, or if the sealing conditions are poor, and the temperature and humidity aren’t ideal, over time not only will the alcohol evaporate, but the wine will also turn sour and go bad.
This is because acetic acid bacteria are present in the air. When wine comes into contact with air, these bacteria take advantage of the opportunity to enter the wine. Under the action of acetic acid bacteria, the alcohol undergoes a chemical transformation and turns into acetic acid.
The Jiangxiang-style Five-Star Dragon is meticulously crafted through traditional methods—using premium glutinous sorghum, wheat, and water—as raw materials, and undergoing careful brewing, aging, and blending. No artificial flavors or fragrances have been added. It boasts an elegant Jiangxiang aroma, a full-bodied texture, a mellow and harmonious taste, a long-lasting finish, and a lingering fragrance that lingers in the empty glass.
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