烟油科普:什么是醒油?

醒油是什么,到底重要不重要,能不能根本上改变一个烟油的口感。以下一一作答。
 
醒油,是烟油厂家在生产成品油的环节中一个非常重要的部分,也是自调油爱好者比较头疼的一个环节。很多自调油发烧友都有这样的体验,一个按配方做的油,在醒油前味道不错,一醒油之后就完全没办法抽,或者相反,在醒油前味道很普通,喉感不顺,但醒油后就改头换面了。这种现像都很普遍,可见醒油在成品油的生产环节中,是起到非常重要的作用的,甚至决定了一款烟油的成败。
 
烟油科普:什么是醒油
 
我们都看过美国五子棋的宣传片,对整个烟油的生产工艺进行了介绍,但对于醒油环节,画外音是这么说的:醒油是非常关键和保密的一个部分,因此这部门没有拍摄。确实,各个厂家都有自己独特的醒油方法,特别是进口油,在一个成品油的出厂前,是需要经过漫长和复杂的醒油工艺的。大家都说进口油的口感比国产油要好,某种意义上来说,除了原料基液比国产油要好之外,比较专业的醒油工艺也起到了非常关键的作用,因为醒油对于烟油的醇化是非常必要的。
 
什么是烟油的醇化:烟油的醇化(厂家叫熟化),类似于酒的醇化过程,大家都知道知名的品牌红酒在出厂灌装封口前都要在酒窖储存多年,是灌装在橡木桶中的,橡木桶的作用是提供了极其微量的内外部的氧气的交换,空气并不是完全隔绝的。从我所知道的HALO烟油的出厂灌装和打标签之前,一般要历经4个月之久的储存,期间要严格记录温度和湿度,当然醒油的其他工艺环节厂家也是保密的。这4个月的存储,确保了烟油的醇化,滤去了影响口感的杂味,让烟油中各类有机和无机成分在微量氧元素的作用下相互充分融合,产生各种醇类物质,这就是口感的来源。
 
但实际上,哪怕是HALO 这种大牌厂家,面对中国这么大的消费市场,也是做不到每个批次都会历经4个月之久的醒油的,曾经有少数几个批次,美国销售经理建议我提醒客户要自己醒油,原因就是来不及供应,这也是部分批次的少数几个口味和之前批次略有差异的原因。
 
那么国内的烟油厂家是否能做到储存数个月之久的醒油呢,目前来说,寥寥无几。因为中国式企业追求的是效益,而效益来源于资金的流动。那么中国烟油企业普遍采用的醒油方式是专业的加温设备和振动设备,在出厂前几天或者一周进行快速醒油,然互批发到经销商手中,再进行储存。这种醒油方式,如果没有严格的控制,是会有一定的风险的,如果温度控制不当,极有可能让一批油报废。
 
很多新的品牌,厂家急于推出市场回笼资金,到了消费者手中,确实是需要我们自己醒油的。玩家的醒油方式,相对比较简单:摇一摇,出现很多小气泡,然后打开盖子,等待气泡消失。每天重复5-6次,一周左右基本也能达到醒油的效果。当然有些发烧油用清洗眼镜和珠
 
宝的超声波设备来醒油,可能效果更好些。但我们自己醒油切记的是,千万不要过度氧化,特别是在环境温度和湿度较高的情况下。
 
最后,再提一点,醒油后一般来说含有尼古丁的烟油的颜色会变深,因为尼古丁氧化后是呈深黄色的,因此部分烟友说放置一段时间后油的颜色变深了,这是非常正常的现象。我这边的经验是,带有塑封的产品放置3个月后,口感会非常好。不带塑封的产品,放置一个月后,口感也有很明显的提高。这就是储存的时间对于油的口味的影响。
 
并不是说所有烟油,特别是新油没有醒油或者没有经过储存就不能抽了,完全不是这样。一般来说,果味的油,醒油前后的口味差异较小,烟草系、烘焙系、奶系的油,醒油前后是有较大的差异的。例如马来油,你醒或者不醒,它还是那样,醒油对它基本不起什么作用,因为马来油到中国市场的基本都是新出厂的产品,因为中国市场的需求太庞大了,这也是市场上马来油假货遍地的原因。包装简单,配方  简单,确实容易被仿制。
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