What is sauce flavored liquor ? What is sauce flavored liquor?

A kind of liquor flavor, there are many kinds of liquor flavors, Moutai is a typical sauce flavor type, and Langjiu is also a sauce flavor type, such a wine taste is very special, it is precisely because of its special taste that today's great Moutai has been achieved.

In addition, there are also strong flavor type, mixed flavor type, light fragrance type, thick sauce and flavor type and other types of liquor.

The sauce flavor type, also known as the thatching type, is represented by Moutai and the well-known wine at home and abroad, and belongs to the Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow.

Mainly soy sauce aroma, slightly burnt (but not out), delicate and complex, supple and lulu (luxiang) is not prominent, ester fragrance is soft and elegant, ester first and then sauce, sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance of the empty cup lasts for a long time (Moutai has the saying of "deducting the cup every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged. The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, style (prominent, obvious, acceptable).

Sauce-flavored liquor is a category of liquor-flavored liquor, also known as grass-flavored liquor. Sauce-flavored liquor is named because of the sauce aroma, and the aroma formed when the starch is reversed and fermented during brewing, the wine aroma is elegant and delicate, the sauce aroma is prominent, the body is mellow, and the aftertaste is long.

Sauce-flavored liquor is named because it has a sauce flavor similar to that of beans when fermented. Because it originates from the Moutai process, it is also known as the Maotai flavor. This wine is elegant and delicate, mellow, rich and has a long aftertaste.

Of course, the flavor of soy sauce is not equal to the aroma of soy sauce, from the analysis of ingredients, the content of various aromatic substances in soy sauce wine is high, and there are many types, rich fragrance, is a complex of a variety of flavors. This fragrance is divided into front and after. The so-called front incense is mainly composed of alcohols, esters and aldehydes with low boiling point, which plays the role of incense, and the so-called post-incense is composed of acidic substances with high boiling point, which plays a major role in the flavor and is the constituent substance of the empty cup of fragrance.

Guijiu boutique is Mianrou sales group source sauce-flavored liquor, Guijiu liquor has a long history of winemaking"Expensive wine"With a long history, traditional craftsmanship, craftsmanship or lack of inheritance, it was rated in 2012"Guizhou time-honored brand"Title. The wine has been inherited for more than 400 years"12987 "Daqu Kunsha process, has not changed so far. The production environment of Guijiu is good, the water source is good, and the raw materials are good, which creates its unique flavor of soft sauce.

Sauce-flavored liquor is a type of traditional baijiu and one of the main types of baijiu. It gets its name from its unique aroma, which is often described as a rich, complex, and long-lasting sauce flavor.

The brewing process uses traditional solid-state fermentation techniques, including Daqu and Xiaoqu (a coarse dou type of starter containing multi-rock microorganisms and yeast), grains (mainly sorghum, wheat or rice) and water. These ingredients are distilled and fermented several times to produce a unique flavor of the sauce, hence the name.

Sauce-flavored white liquor: also known as Maotai liquor, represented by Moutai, belongs to Daqu liquor. Its style is characterized by:

The sauce aroma is prominent, elegant and delicate, mellow body, and has a long aftertaste. The wine is clear and transparent, with a yellowish colour. Mainly sauce aroma, slightly burnt aroma, delicate fragrance, complex, supple, ester (zhi) fragrance soft and elegant coordination, the aroma in the cup is not scattered for a long time, and the fragrance of the empty cup lasts for a long time.

Among the 12 types of liquor in China, the flavor type of liquor with the most complex process, the highest grain consumption, the longest cycle, the most harsh brewing environment, the least damage to the health of the people and the most complex aroma components is the noble flavor type of Chinese liquor.

Guishan Bottle is a sauce-flavored liquor, which originated in Moutai Town, and with its unique geographical location and natural climate, it brews peerless liquor.

When the sauce-flavored Daqu is opened, it can be divided into three types: yellow koji, white koji and black koji.

1. Yellow koji: the proportion is 80, golden yellow or brownish yellow, and the koji fragrance is strong.

2. White koji: the proportion is 10, wheat pink, with koji flavor and raw wheat flavor.

3. Black koji: the proportion is 10, brownish-black, with obvious koji fragrance and a slight burnt taste.

Sauce-flavored liquor can be divided into six categories

1. Daqu sauce fragrant wine.

The brewing process of Daqu soy sauce liquor refers to the use of Daqu block koji as a saccharification starter (the temperature of the culture qu block is high, it belongs to the high temperature of the koji), and the solid state fermentation of the sauce-flavored liquor, the base branch and the raw material of Daqu sauce is mainly wheat, and the Daqu sauce flavor in Moutai Town is the local winter wheat. Daqu is divided into medium-temperature koji, high-temperature koji and ultra-high-temperature koji.

2. Bran koji sauce fragrant wine.

The koji used for bran koji sauce liquor is bran koji. Bran koji was developed in modern times, and the main brewing microorganisms in Daqu are isolated, purified, and cultivated through bioengineering technology, and then the purebred microorganisms are inoculated into the culture made from bran, and then the koji is used to replace some large koji or small koji.

3. Crushed sand sauce fragrant wine.

The crushed sand sauce wine is usually made with a variety of cranks to add dry yeast and enzyme preparations as saccharification starter agents, and then after destroying the material, after pretreatment, mix the saccharification starter culture into the cellar and ferment for twenty or thirty days, distill the wine, and roast it at one time. Moreover, the production of bran koji sauce-flavored liquor has the characteristics of short fermentation time, high wine yield, short storage period, fast capital turnover, and low price and high quality.

Fourth, turn the sand sauce fragrant wine.

Turning sand sauce liquor is obtained by fermentation and distillation after the Daqu sauce flavor liquor is roasted at the top of the list, and the materials and koji medicines are appropriately added. Moreover, its sauce flavor quality is pure, the body is more mellow, the delicacy and fullness are not as good as Daqu sauce flavor wine, and the aftertaste has a feeling of scorching, the empty cup is short, and there is a feeling of scorching discomfort.

Fifth, back to the sand sauce fragrant wine.

Huisha Sauce Flavor Liquor is an innovation of Daqu Sauce Flavor Liquor, and some distilleries add materials in the fourth or fifth order of Daqu Sauce Flavor Liquor to brew the resulting sauce-flavored liquor. The follow-up process is fundamentally the same as that of Daqu sauce liquor. It is characterized by the pure flavor of the sauce, more elegant, the body is mellow and sweet, the flavor of the grain is rich, the delicacy and fullness are not as good as the Daqu sauce wine, and the durability of the empty cup is also better.

6. Skewer steamed sauce fragrant wine.

Steamed soy sauce liquor is a kind of soy sauce liquor obtained by skewering the dregs of Daqu soy sauce liquor or bran koji soy sauce liquor in a still, and adding edible alcohol and spices to the bottom of the still.

The brewing process of sauce-flavored liquor is complex and fine, and its products do not have any chemical preparations, which are green and environmentally friendly products, which are very in line with the consumption concept of modern people! In recent years, the cultivation of consumers by soy sauce liquor companies has gradually increased, and the consumer groups of soy sauce liquor are rapidly expanding, and even some ordinary consumer groups have gradually recognized the quality advantages of soy sauce.

Sauce-flavored liquor, technically the full name is called pure grain solid Daqu sauce-flavored liquor. Because grain is solid, this brewing process is called the solid-state method, and the full name is "pure grain solid-state fermentation method". High-quality sauce-flavored liquor, no impurities and chemical additives, no headache after drinking.

is a good backdrop that you can know as soon as you drink it

Sauce-flavored liquor is actually a grain wine brewed from pure grains, and the sauce-flavored liquor is made of local red tassels, glutinous sorghum and wheat as raw materials, and is brewed in strict accordance with the 12987 traditional process. Its taste and flavor have the characteristics of harmony and respect, delicate, mellow, and long aftertaste. That's why it's called sauce-flavored liquor.