Is New Alcohol Better or Old Alcohol Better?
Is New Alcohol Better or Old Alcohol Better?
New alcohol tends to be harsh in taste, weak in aroma, with strong off-flavors and irritation, causing a burning sensation and quick intoxication. Generally, aged alcohol is smoother and more fragrant, with richer flavor. "The older, the better" is a hallmark feature of yellow wine. In certain areas of Zhejiang, families used to brew yellow wine when a girl was born and bury it underground, only to unearth it at her wedding—this is the famous "Daughter’s Wine." Our national regulations state that exported bottled premium spirits must be aged 1–3 years before export. As previously mentioned, the main components of alcohol are water and ethanol. Only after aging can ethanol and water molecules reorganize and bond, reducing the harshness and off-flavors of newly produced spirits, making them smoother and richer. Esters, a class of aromatic compounds in alcohol, enhance its fragrance. During aging, ester content increases, so the longer the storage time, the stronger the aroma and higher the quality. Hence, China has long held the saying "aged wine emits fragrance," truly "opening the jar, neighbors get drunk; wind blowing, ten miles away smells of wine."
Clearly, both spirits and yellow wine improve with age. However, beer and certain wines are better when fresh. Because beer and wine are rich in nutrients and low in alcohol, they easily spoil if stored too long. Our national regulations specify: sweet white wine must be consumed within 3 months; bottled matured beer within 2 months. For beer and certain wines, freshness equals better taste and richer nutrition.