Is it better to choose a strong flavor or a sauce flavor type for drinking liquor?

It is recommended to choose a sauce-flavored liquor with a better taste, because the degree of sauce-flavored liquor is generally relatively low, and the taste is also very good, and it is not easy to get drunk.

Strong flavor type, I think it is good to have a strong fragrance type, because the fragrance of this liquor is very sweet and pure, and it is very warm in the stomach, which is the best choice for people who love to drink, but this still has to be selected according to personal taste.

It depends on personal preference. Some people like the strong flavor type, some people like the sauce flavor type, and the people on our side generally choose the strong flavor type because they think it tastes better.

Personally, I will choose the strong aroma type, because this kind of wine tastes more flavorful, and it is very rich in nutrients.

This depends on personal taste and acceptable range, I personally recommend the strong flavor type, this wine has a clear taste, sweet in the mouth, and the taste is very good, and the sauce flavor type is easy to buy fake.

Baijiu is a kind of fine liquor, the stronger the fragrance, the purer the color, the higher the concentration of the liquor, the better it tastes, and it is beneficial to human health. Sauce-flavored liquor belongs to alcoholic beverages and ordinary foods. Drinking liquor is generally good, and drinking drink less sauce-flavored liquor because it is easy to get drunk.

The flavor of the sauce has the characteristics of elegance and delicacy, mellowness, long aftertaste, and fragrance in the empty cup.

The strong fragrance type has the characteristics of rich fragrance, soft and sweet, harmonious flavors, sweet entrance, falling mouth, and long tail net remainder.

There are as many as 12 types of baijiu flavors, and each flavor type of baijiu has its own unique style characteristics, and there are many people who like it in different regions. It mainly depends on what flavor you like. From a health point of view, it is best to be low, light, soft, and moderate to be beneficial to the body.

1.Palate: Sauce-flavored liquor:

Colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, rich in layers, long aftertaste, style (prominent, obvious, acceptable) strong aroma liquor: rich aroma, soft and sweet, fragrant coordination, sweet entrance, falling mouth, long tail net and other characteristics. The two are different styles of fragrance, and it is difficult for experts to compare the excellence of the two.

2.Collection. For wine, it has the same collection significance as calligraphy and painting.

However, not all wines are collectible, only some highly pure grain wines are collectible. However, compared with the strong fragrance, the collection value of the sauce is definitely higher than the strong fragrance, and this comparison must be a comparison between the same type of products. The sauce flavor is a multi-round blending, and it contains more acids, alcohols, and esters than the strong flavor type.

There are many types, and you can generate a variety of esters (sake aromas) when collecting.

On the premise of ensuring the complexity and richness of the flavor of the soy sauce liquor itself, the new soft soy sauce liquor brings a very comfortable suppleness to the taster from beginning to end. The completion of this research and development also marks the upgrading of the product quality of the distillery, and it has successfully entered the camp of high-end soy sauce liquor in Moutai Town, Guizhou.

There is a big difference between strong fragrant liquor and soy sauce liquor.

The process is very different:

1. The fermentation cellar is different.

The strong aroma liquor is fermented in a mud cellar, and the sauce-flavored liquor is fermented in a stone cellar with a mud bottom.

2. The temperature of fermentation is different.

The fragrant liquor is fermented at a low temperature, 17 to 20 degrees into the pool, and the sauce-flavored liquor is fermented at a high temperature, and the initial temperature of fermentation reaches 30 degrees.

3. The rolling fermentation cycle is different.

The fermentation period of strong flavor liquor is 70 days, the fermentation period of sauce-flavored liquor is a large cycle for half a year, and a small cycle is 30 days.

4. The starter culture is different.

The temperature of Daqu used for fermentation of fragrant liquor is controlled between 55 and 60 degrees, and the temperature of Daqu used for soy sauce liquor is controlled at about 65 degrees.

The taste of the wine is different.

The strong aroma liquor pays attention to softness, mellowness, and long aftertaste, and ethyl caproate is the main fragrance.

The soy sauce wine pays attention to the outstanding flavor of the sauce, and the fragrance lasts for a long time in the empty cup. The aroma is compound.

Which one is better to drink, it depends on your preference.

Some people like strong fragrance, some people like sauce fragrance. I like Qingwei fragrant liquor.

For personal taste, some people don't drink sauce-flavored wine.