Why Liquor is mostly Bottled in Glass?

（China Glass Network）

For many people, ceramic bottles look more elegant and attractive than glass bottles. It is true for the storage of the original wine. Ceramics have no flavor, but strong absorbability, and attribute to regulate acid and alkali and mineralized water quality. Ceramics could not only absorb the alcohol and fusel oil in liquor to improve the quality of liquor, but also the free chlorine and impurities, organic matter and miscellaneous bacteria in water.

In addition, because the permeability of ceramic glassware is stronger than the glassware, it has the characteristics of through-air but not liquid, which is also conducive to the free respiration, alcoholization, maturity, and longer storage time of the original wine. The more time the wine storages, the more saturated it will be. This is why many wineries use ceramics to store the original wine.

However, it is not the case for the finished wine after blending the original wine, because ceramic bottles have a greater impact on the taste and aroma of the finished wine, although it is stored for a short time. Ceramic bottles are also conducive to the aging and association of wine body, and taste softer when drinking.

But with the continuous extension of the storage period, for wine taste, ceramics will change some special lipids in the wine body, and the wine may gradually become unsaturated, so the bad flavor is more obvious, gradually becoming incongruous. Thus, customer could not get good taste.

And because of the better air tightness of glass bottles, this kind of influence is very obscure, and with the higher performance price ratio, glass bottles gradually become the popular selection for white spirit.