To evaluate the quality of Baijiu (Chinese liquor) in English, here are the key criteria and methods based on professional standards and sensory evaluation techniques:
1. Sensory Evaluation
Visual Inspection
Clarity & Viscosity: Observe the liquid's transparency and flow speed. High-quality Baijiu flows slower than water due to its rich trace elements and viscosity .Tears/Wine Legs: Swirl the glass; dense, slow-falling "tears" indicate higher alcohol content and balanced esters .Olfactory Analysis
Aroma Complexity: High-quality Baijiu exhibits layered aromas like grain, floral, or aged notes without harsh alcohol ***ells. Terms like "elegant" or "refined" are used for premium products .Empty Cup Test: Leave the cup overnight; a lingering aroma indicates natural fermentation, while a foul ***ell suggests additives .Taste & Mouthfeel
***oothness: Terms like "silky" or "velvety" describe well-balanced Baijiu with harmonious alcohol and ester integration .Aftertaste: A long, pleasant finish ("finish length") is a hallmark of quality. Poor Baijiu may leave bitterness or dryness .2. Physical/Chemical Tests
Paper Absorption Test
Drop Baijiu on tissue paper. Slow, even spreading with minimal water halo indicates high ester content and purity .Refrigeration Test
Chill Baijiu below 1°C. Natural grain-based Baijiu forms絮状物 (floccules) due to ester precipitation; synthetic alcohol remains clear .Sodium Hydroxide Test
Mix Baijiu with NaOH and heat. A yellow color confirms natural fermentation; no change indicates additives .Oil Fusion Test
Add a drop of oil. In high-quality Baijiu, the oil disperses evenly due to ester-alcohol compatibility .3. Terminology & Standards
Official English Naming
Baijiu’s official English name is "Chinese Baijiu" (replacing "Chinese spirits") to standardize international recognition .Subtypes use Pinyin (e.g., Nongxiangxing for strong aroma, Jiangxiangxing for sauce aroma) .Grading Terms
Acidity: Balanced acidity ("bright" or "crisp") vs. overly sharp ("steely") .Body: Described as "full-bodied" (rich) or "flabby" (unbalanced) .Complexity: Terms like "multi-layered" or "rounded" denote premium quality .4. Regulatory Standards
GB/T 10781.1-2021: Defines production methods (e.g., "solid-state fermentation") and bans additives for authentic Baijiu .Flavor Wheel: A standardized system to describe aromas (e.g., fruity, earthy, roasted) in sensory evaluations .Key English Phrases for Evaluation
"This Baijiu displays a silky texture with a nutty finish.""The aroma is complex, showing notes of fermented grains and subtle floral hints.""Poor integration of alcohol results in a harsh aftertaste."For detailed standards, refer to China's GB/T 33405-2016 (sensory terms) and GB/T 10781.1-2021 (production quality) .
This framework combines traditional Chinese methods with internationally recognized terminology, ensuring accurate and professional evaluation of Baijiu in English contexts.
