Baijiu hook why use new wine plus old wine?

In the market, it is often seen that Maotai Baijiu advertises how many years of old wine it has been, but it does not actually mean that it is a pure old wine. In fact, the finished Maotai Baijiu is blended with new wine and old wine, so why is it blended like this?

The difference between new wine and old wine

To understand why Baijiu uses new wine and old wine, you must first know what is new wine? What is old wine?

New wine refers to freshly brewed wine, which has a spicy and stimulating feeling due to more free ammonia, alkenal and sulfide and other miscellaneous substances, poor taste, and insufficient rich and coordinated aroma.

The old wine is the old wine that has been stored. The quality of the old wine has been improved, there is less heterogeneous taste, with a sour and astringent feeling, the taste is mellow and soft, the aroma is rich, and the aftertaste is long.

Reason for difference

A series of biochemical reactions such as association, volatilization, esterification and oxidation will occur in the process of aging new wine, which leads to differences in aroma and taste of new wine and old wine.

It is mainly reflected in: free ethanol molecules are bound to reduce the stimulation of the wine body on the taste, low-boiling sulfide and free ammonia and other miscellaneous odors are volatilized to reduce or disappear the spiciness and irritation of the new wine, alcohol, aldehyde, Various flavor substances such as acids and esters change dynamically and gradually tend to balance to make the aroma more coordinated and plump.

New wine and old wine

In order to make up for the lack of taste and flavor of new wine and old wine, winemakers skillfully combine new wine and old wine through blending, so that the "color, aroma, taste and grid" of the wine can achieve a certain degree of balance.

The combination of new wine and old wine makes the wine sweet, sour, bitter and astringent, and the various tastes are coordinated with each other. The rich aroma of old wine can supplement the defects of the thin body of the new wine, making the soy sauce Baijiu more soft and rich. At the same time, winemakers can adjust the flavor of soy sauce Baijiu by checking the flavor according to consumer preferences and market demand, and customize products with different tastes to meet the taste preferences of different consumers.