Is Baijiu better or yellow rice wine better? People who are over middle age should know the difference between the two, and know to choose the body again to avoid suffering
Is Baijiu better or yellow rice wine better? People who are over middle age should know the difference between the two, and know to choose the body again to avoid sufferingAs all friends who know the history of Chinese liquor know, Baijiu is not one of the three ancient liquors in China. It only began to emerge from the end of the Yuan Dynasty and the beginning of the Ming Dynasty
Is Baijiu better or yellow rice wine better? People who are over middle age should know the difference between the two, and know to choose the body again to avoid suffering
As all friends who know the history of Chinese liquor know, Baijiu is not one of the three ancient liquors in China. It only began to emerge from the end of the Yuan Dynasty and the beginning of the Ming Dynasty. The most ancient occasion in the history of Chinese liquor development is yellow wine.
As middle-aged people, do we bear too much life pressure? At this point, we need to take a sip to relax our body and mind, so as not to be overwhelmed by the burden of life. But when we reach middle age, we have too much energy to consume our bodies excessively. Therefore, we must pay attention to the wine we drink.
Although Baijiu has become the first brother in the wine market, many people still advocate that people should drink yellow rice wine when they are middle-aged. What kind of wine should they drink? What are the differences between the two?
Difference 1: Different raw materials
The main raw materials of Baijiu are sorghum, peas and other common crops, while the main raw materials of yellow rice wine are less than those of Baijiu. These raw materials were extremely precious in the past and were the main food for people to fill their stomachs, so the output of yellow rice wine is relatively small.
On the other hand, the main raw materials of yellow rice wine are rich in low starch content and have a lower yield.
Difference 2: Different craftsmanship and taste
In the past, yellow rice wine was mainly produced by saccharification and fermentation of distiller's yeast itself, while Baijiu had high-temperature distillation steps, which could effectively remove low-quality bacteria in the fermentation process, making the taste of Baijiu more pure. And different technologies create different flavor types of Baijiu. Different flavor types have different tastes, and the taste is also diversified.
However, yellow wine lacks the process of high temperature, with many impurities and a slightly inferior natural taste. At the same time, there is not much differentiation of aroma types in yellow wine, and most of them present a single taste.
Difference three: Different alcohol levels
The degree range of Baijiu has a large span, and various degrees of liquor are emerging in endlessly. The color of Baijiu is mostly clear and transparent, and will not change after high-temperature distillation and other steps, but for Maotai flavor Baijiu, it will show amber color after storage.
And the highest alcohol content of yellow wine is only around 20 degrees, which is the standard for low alcohol wines. The body color of the wine appears yellow, even caramel colored, and will deepen with storage.
Difference 4: Different drinking methods
When drinking Baijiu, people usually drink it directly or after slightly heating, but ice is not allowed, because it will damage the overall taste of the wine and make the liquor turbid.
Yellow wine is taboo, but if you want the best taste, you can heat it up slightly, especially on very cold days.
Therefore, the suggestion for middle-aged people is to choose low alcohol rice wine, but if the addiction is relatively large, you can choose a slightly higher alcohol Baijiu. The following two wines are worth recommending:
Ganquan, produced in Shaanxi Province, has advantages due to its natural gully geography. It is brewed from the raw material of soft millet produced in the northern Shaanxi Plateau and the spring water of Meishui Spring.
In 2016, it became a national geographical indication product, with a clear body color, rich aroma, sweet and mellow taste, and was favored by a large number of consumers.
The quality of this wine can withstand the scrutiny of its friends. Under the baptism of Daqu Kunsha, the thin skinned and large grain red tassel sorghum hair has the greatest effect on brewing high-quality liquor.
After the wine is made, in order for the drinkers to enjoy a better taste, it needs to be sealed for five years before being hooked up. The body of the wine is filled with a sauce aroma taste, which is neither spicy nor stimulating. After a fine aftertaste, one can still feel the burnt aroma of the grain. After swallowing, the entire mouth still has a lingering aroma.
One of the two wines is yellow rice wine, and the other is Baijiu. You can choose whatever suits you.
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