What is the difference between strong aroma liquor and light aroma liquor?

There is no light flavor liquor in the national standard for Chinese liquor, so it is not clear what kind of liquor you are talking about. The production process of liquor with different aromas is different. Now there are 12 kinds of flavored liquor in the national standard, you can check it out!

Strong fragrance type, light fragrance type, sauce flavor type, and flavor type, including strong sauce and sauce and thick sauce, phoenix fragrance type, rice fragrance type, sesame flavor type, special type, old white dry fragrance type, medicinal flavor type, soy flavor type, Fu Tulip type).

1.The body of sauce-flavored liquor is unstable and easily affected by the temperature and light of the outside world, so the opaque porcelain bottle can protect the liquor inside from deterioration. Generally, the sauce-flavored liquor is bottled in porcelain, because it is opaque and is the packaging form of the sauce-flavored liquor, while the strong flavor liquor is generally made of glass bottles, followed by pottery bottles.

2.The essential difference between the strong flavor type and the sauce flavor type is the brewing process. The brewing process of sauce-flavored liquor is basically nine cooking, eight fermentation, seven extraction, two feeding, Dragon Boat Festival koji, and Chongyang Xiasha taking Moutai as an example, which is characterized by repeated cooking and fermentation, and then blending after storage, and the entire production cycle is as long as one year.

Want to know more...

Aromatic liquor is made of grains as raw materials, fermentation, aging, distillation and blending by traditional solid-state method, without adding edible alcohol and non-liquor fermentation, and the main component is ethyl caproate as the compound aroma liquor. It is characterized by the entrance is only sweet, the mouth is soft, the fragrance is coordinated, the cellar fragrance is rich, and the tail is net and long. The strong flavor liquor is the flavor type with the widest audience, the highest output and the largest number of origins among the 12 major flavor types of Chinese liquor.

The production cycle of strong flavor liquor is only a few months, which is easy to preserve, and 70% of the liquor on the market is strong flavor liquor. In terms of taste, the strong aroma liquor is sweet in the mouth, low but not light, not strong or violent, and has an endless aftertaste after entering the throat. If you are not accustomed to the intensity of sauce-flavored liquor and the lightness of light-flavored liquor, the taste of strong-flavored liquor must be more suitable for most people.

The main raw material used in the brewing of strong flavor liquor is sorghum, the whole brewing process is very complicated, most of the strong flavor liquor is used medium temperature Daqu or high temperature Daqu as the starter agent, the starch and other substances in the high finger chong sorghum are slowly saccharified and fermented, it takes about 2 months or so, and then add other processes to brew a strong flavor liquor with full aroma and mellow taste.

The manufacturing process of liquor is very complex, and different raw materials and different processes will be brewed to obtain different liquor. According to the different brewing processes, liquor is divided into strong flavor liquor, sauce flavor liquor, and light fragrance liquor. Aromatic liquor is also divided into single grain liquor and multi-grain liquor, and the common representative liquors are Luzhou Laojiao and Wuliangye.

1。The strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net tail, which is also the main basis for judging the quality of strong flavor liquor. The main body that makes up the typical style of aromatic wines is ethyl caproate, which has a high aroma content and outstanding aroma.

2.Aromatic liquor is characterized by strong cellar aroma and harmonious aroma. Its main ingredient is ethyl ester. It is mainly represented by Luzhou Laojiao Tequ, Sichuan Wuliangye, Hong Kong Tianwang Health Wine, etc. are also strong fragrance types.

The above quote is from the encyclopedia liquor flavor type.

1. Taste.

The fragrant liquor has the characteristics of fragrance, mellow sweetness, softness, fragrant fragrance, sweetness and refreshingness. The strong aroma type of liquor has the characteristics of rich cellar aroma, plump taste, sweet and clean in the mouth, and purity.

2. Process. The fragrant liquor adopts the process of "steaming and secondary purging", and the fermentation period is generally about 28 days. The strong aroma liquor adopts the process of "mixed steaming and mixed firing" and "continuous slag method for 10,000 years", and the fermentation period is generally about 50 days.

3. Raw materials for koji-making.

The raw materials for making koji of fragrant liquor are mainly barley and peas. The top temperature of koji-making was 46-50, and the cultivation of koji-making was mainly arranged. The saccharification power and fermentation power are higher than those of the strong flavor type Daqu, and the koji fragrance is elegant.

The raw materials for making koji of strong flavor liquor are mainly wheat, and some distilleries are supplemented with peas and barley. The top temperature of koji making is 55-60, and the cultivation of koji is mainly turned. The saccharification power and fermentation power are lower than those of the light-flavored Daqu, and the flavor of the koji is rich.

Good wine recommends Baofeng wine. Aromatic liquor is the oldest liquor in China, and it is also the cleanest liquor, the smallest molecular structure, and the least harmful components such as fusel oil, its quality and taste are similar to the taste of major international spirits, and it also has better blending and blending, in 1915, the three Chinese liquors that won the first class medal of the World Exposition are all fragrant type; In 2019, 8 of the 9 liquors selected for the "68th World Cup International Bartender Competition" are light-flavored liquors, so light-flavored liquors have unique fashionable, youthful and international attributes, which are more easily accepted by consumers in diversified scenarios. Secondly, due to the process and quality characteristics of light-flavored liquor, it is determined that light-flavored liquor enterprises can use their main production capacity to meet the consumption needs of the whole product series and support the base liquor of mass light bottle products.