To determine the quality and taste of Chinese Baijiu (Chinese distilled spirits), here are key methods and terminology in English based on professional standards and sensory evaluation:
1. Visual Inspection
High-quality Baijiu is typically transparent or slightly yellow (especially aged or sauce-aroma types). Cloudiness or sediment indicates impurities or poor storage .
Shake the bottle vigorously. Fine, dense bubbles that disappear slowly suggest high alcohol content and rich esters, a sign of quality .
2. Aroma Evaluation
3. Taste and Mouthfeel
Rub a drop between your fingers. Quality Baijiu feels silkier and stickier than water due to esters and glycerol .
4. Label and Standards
Authentic Baijiu lists only water and grains (e.g., sorghum, wheat). Avoid products with "edible alcohol" or "flavor enhancers" .
5. Advanced Verification
Add a drop of cooking oil to the liquor. In quality Baijiu, the oil disperses evenly due to esters’ solubility .
Chill the liquor below 1°C. Pure grain Baijiu forms flocculent esters (reversible upon reheating), while synthetic blends remain clear .
Key English Terminology
Expressed as %vol (e.g., 53%vol). Higher alcohol content (50–60%vol) often correlates with complexity .
For detailed standards, refer to GB/T 10345-2022 (***ytical methods for Baijiu) or consult experts at platforms like . Always prioritize products with clear labeling and traditional fermentation codes.
