Recently, a Baijiu called “listen to flower” came out. It has attracted the attention of the industry and society by the name of “the wine that can taste the whole sense”. The wine packaging of the product is unique: in addition to the wine, there is also a set of wine tasting utensils with 5-step tasting method and full sensory tasting instructions.
The Baijiu liquor is hosted by Zhang Xuefeng, chairman of Qinghai Spring Medicinal Resources Technology Co.Ltd(600381) pharmaceutical resources Technology Co., Ltd. He said that the flower wine made a breakthrough innovation in traditional Baijiu technology, and made the hot and dry wine into the cool, cool and comfortable, which made the mouth taste, the body sense and the drinking value improved.
In order to let consumers experience the beauty of listening to flower wine, listening to flowers created the “whole sensory” Baijiu method.
“full sensory” gives Baijiu new consumption value to experience
Zhang Xuefeng introduced that flavor chemistry and technology wrote that a complete flavor experience is the combination of various senses and the cognitive processing of these sensory information. It can be said that the perception of taste is the comprehensive function of five senses: taste, smell, touch, vision and hearing. The new technology of listening to flower making and making the Baijiu flavor liquor is more abundant and harmonious, triggering the whole sensory pleasure experience.
From the outside to the inside, we can see that the Baijiu liquor is designed to taste the whole senses. The wine is designed with unique taste. The hearing and touch are introduced into the tasting process. By listening, watching, hearing, burning and products, the five senses of hearing, sight, smell, touch and taste are mobilized, and the whole sensory evaluation is carried out from the inside to the inside.
Traditional Baijiu experience is to see, smell and taste, and to listen to flower wine to increase “listen” and “burn”, and is different from the traditional “view” and “Wen”.
“You can tell whether the wine is good or not.” Zhang Xuefeng said that when distilled, the distilled liquor poured into the barrel and froth the hops. In ancient times, there was a tradition of “watching flowers and picking wine”. Listening to the bursting sound of hops with your ears guided the brewing process, which was called “listening to flowers and breaking wine”. In the tasting, the “listening bottle” is designed and provided to enable people to mobilize their auditory senses to recognize the wine. In the comparison, they can experience the wine quality by listening to the bursting sound of hops.
It is also surprising to listen to the “wine watching tears” and “smell the aroma of wine” of flowers. Listen to flower wine, use large volume and high permeability Burgundy glass for Baijiu’s appreciation and appreciation. Burgundy wine cup helps the liquor to expand, and makes people better observe the whole process of Baijiu hanging cup. It also increases the contact area between the liquor and the air, and presents the flavor details and level changes. The slightly closed cup mouth is fragrant, which magnifies the details and sensory information that Baijiu needs to convey.
What is more unique is that listening to flowers will burn for Baijiu appreciation. The burning temperature of different quality wines is different due to different organic substances, and the amount of brown substances remaining on the cup wall is also different. There are obvious differences between traditional and processed wine after combustion. The former is turbid and fishy, and the processed wine still has the smell of burning and sweet flowers and fruits. A taster sighed, “good wine is not afraid to burn with fire, but it still smells good after burning.”.
“Shengjin” is the password for listening to flower wine to trigger full sensory experience
Liu Lingxiao, one of the developers of flower wine and deputy general manager of Qinghai Spring Medicinal Resources Technology Co.Ltd(600381) Medicinal Resources Technology Co., Ltd., introduced that the beauty of flower wine can be experienced “all sensory”. On the one hand, from the material level, listening to flower wine adds more beneficial ingredients with aroma and taste, which is the material basis for consumers to experience the “high aroma and thick taste” of wine; On the other hand, from the perspective of liquor quality, listening to flower wine, through the new process of making and increasing, will make the hot and dry wine into warm and cool, which can drop the mouth and generate saliva, making people feel comfortable and have a sharper taste. Therefore, consumers can feel the beauty of full sensory experience triggered by high aroma, thick taste and fluid generation.
Research shows that saliva is the key to taste perception. It can dissolve flavor molecules in food and transport them to taste bud cells. When saliva secretion increases, the dissolved flavor molecules will also increase, and the flavor that can be transmitted by taste buds will also increase. Neuropeptide Y secreted by salivary glands can enter the digestive tract with saliva for appetite regulation. From this perspective, listening to flower wine fully deduces the ancient wisdom of “relish”. After years of efforts, the wine group has successfully created the “processing gain” process of Baijiu, and produced saliva when drinking. It has been used to increase the taste of the liquor in order to achieve the full sensory perception of the flavor of Baijiu. It is called the first “good wine with full sensory evaluation” in the industry.
If Baijiu is producing gold and its value is different, it is technological innovation.
Liu Lingxiao said that the two stages of fermented wine, such as directional fermentation, special koji and distillation, were used to break Baijiu and the liquor which was originally hot and dryness. The wine body obtained by the innovative process can continuously activate the “switch” – M receptor on the salivary gland to control saliva secretion, promote the increase of saliva secretion, not only produce saliva, but also continue the effect of saliva production until about three hours after meal.
“It tastes good, smells fragrant and tastes rich”, “it tastes soft, has rich aroma, and its entrance irritation is much less than that of other wines”… Many consumers expressed their recognition of the taste and Tianjin production effect after tasting the flower wine. A loyal consumer who listens to flower wine even listens to the poetry of flower wine, “cool manna side listens to the bloom of flowers, nourishing, nourishing and moistening things silently”.
According to Mr. Sun, a flower wine dealer in Suzhou, “Tinghua wine has strengthened the advantages of sauce wine and made up for its shortcomings. It has achieved the rare flavor of sauce wine, which is mellow and thick, with more rich and full layers. It can be said that the aroma is one inch higher and the taste is three feet thick. Combined with the unique characteristics of falling mouth and generating saliva, it can trigger people’s senses in all dimensions, such as hearing, vision, smell, taste and touch, so that the aroma and taste of the wine are high and thick and the sensory experience of the human body Ingenious fit. “
