"Good wine!" Yang Jing couldn't help but praise it!

The aroma of wine, the aroma of wine. But no one can tell what the aroma of wine should smell like.

Some people say that Maotai-flavor liquor has a good aroma, while others say that Luzhou-flavor liquor has a good aroma. But when Yang Jing smelled this aroma today, he finally understood what the real aroma of liquor should be.

In terms of history, Yanjing's Erguotou is far inferior to Maotai, Wuliangye, Jiannanchun, and Fenjiu, but Erguotou plays an important role in the Chinese liquor industry.

When the Jin Dynasty conquered the Northern Song Dynasty and established its capital in Zhongdu, now Yanjing, the city of Yanjing began to produce liquor. However, due to the backward production technology at that time, the liquor produced was not delicious.

It was not until the middle of the Qing Dynasty that the workshops in Yanjing City carried out a process reform in order to improve the quality of liquor. When these workshops brewed a pot of liquor, the first liquor that flowed out was called "pot head". This liquor had a relatively high concentration, which could reach more than 75 degrees. The amount was small, accounting for about 10% of the total. Then the concentration continued to decrease until it stopped at about 25 degrees. The liquor that flowed out was called "liquor tail", also called "liquor tail". "Liquor tail" cannot be drunk.

When distilling wine, the wine vapor obtained by distillation, the "head of wine" that flows out after the first cooling with cold water in the tin pot and the "tail of wine" that flows out after the third cooling with cold water in the tin pot need to be taken out for other processing. Because the wine cooled in the first and third pots contains a variety of low-boiling-point substances and has a more mixed taste, the liquor workshop only picks the wine with a mellow taste that flows out after the second cooling with cold water in the tin pot, so it is named "Erguotou".

As the saying goes, "cut off the head and tail and take the middle", this sentence succinctly summarizes the cooking process of Erguotou.

There is an old saying in northern China that goes "Eat dumplings with wine, the more you drink, the better." The wine in this saying refers to Erguotou.

However, the newly brewed Erguotou has a spicy taste and is not mellow, so it is not drinkable yet. It usually needs to be stored for a period of time to allow it to mature naturally, so that the wine will have a mellow taste, rich aroma and harmonious taste. The factors that affect the storage effect include not only the year, but also the storage container and storage environment.

Generally speaking, the best container for cellaring is a ceramic container, because the ceramic wall is full of pores, which ensures that the wine will not leak out on the one hand, and on the other hand, it ensures that the wine can interact with the external environment. In addition, because Erguotou is produced in Yanjing, where the four seasons are distinct, the storage environment is affected by the temperature changes throughout the year. It is very hot in summer and very cold in winter in Yanjing. Therefore, during the storage process of the wine, its aging process will be affected by too many external factors, especially the temperature and humidity, which make the wine change dramatically. Therefore, the storage environment has a great impact on the quality of Erguotou.

Generally speaking, cave storage is the best way to store wine, because caves have constant temperature and humidity, and ancient caves have rare natural microbial communities. Under this condition, the aging process of the wine is slow and even, and some impurities and harmful substances are released and evaporated.

However, there are basically no mountains near the main production area of ​​Yanjing Erguotou, so cave storage has become a very luxurious thing for Erguotou. Therefore, Erguotou has basically been stored in cellars since the day it was born.

Chengzi's old house is located on the bank of Huai River, and his wine cellar is on the river bank, so the humidity can be guaranteed. So after being buried for more than 60 years, once these wine jars are opened, the smell is not ordinary, it is definitely the aroma of aged wine.

The most important thing is that these wines were brewed by Chengzi's ancestors. At that time, the wines were all pure grain wines, unlike most modern liquors below 38 degrees, which are blended.

This kind of wine brewed from pure grains becomes more fragrant as it ages. So once this jar of wine is opened, if those old drunkards smell the overflowing aroma, they will probably immediately turn into hungry wolves seeing a little white rabbit...

Even someone like Yang Jing, who doesn't have a big alcohol addiction, wanted to pour himself a glass and take a sip after smelling the aroma of the wine.

This smell is really enough to tempt people to drink.

Wang Jiazan also looked intoxicated, and it was obvious that this guy couldn't stand it anymore.

"Xiao Yang, are you satisfied with this wine?" Bi's mother asked with a smile. It was obvious that Yang Jing's expression gave Bi's mother full confidence.

"Auntie, it's no exaggeration to say that this wine is incredible just based on its taste!" Yang Jing would naturally not be stingy with his praise for such a good wine.

Father Bi brought over two small glasses and a small wine can, took out a can of wine and carefully poured it into the two glasses. The two glasses had about three taels of wine.

Under the light, Yang Jing clearly saw that when the wine was poured from the wine casserole into the glass, it was all stringy, and the wine was no longer transparent and clear, but a light yellow color close to amber. It was as if the wine poured from the wine casserole was not white wine, but honey.

Yang Jing picked up the wine glass and shook it gently, then looked at it carefully. As the book said, the phenomenon of old wine sticking to the glass was very serious.

I put it under my nose and sniffed it, and the fragrant aroma became stronger.

Over there, Wang Jiazan had already taken a small sip, let out a long sigh, and his face was full of satisfaction.

Yang Jing also took a sip, and the mellow aroma of the wine immediately left a lingering fragrance in his mouth. When the wine went down the esophagus into the stomach, a burst of heat immediately burst out from the stomach, warm but not at all agitated. It was indeed the taste of top-grade aged wine.

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