What is the difference between strong flavor wine and sauce flavor wine?

The difference between strong flavor liquor and sauce-flavored liquor:

The brewing raw materials of sauce-flavored liquor (e.g., Moutai liquor, Qianxiao donkey sauce-flavored liquor) are mainly wheat, sorghum and water. Aromatic liquor (e.g., Wuliangye) is mainly brewed from sorghum.

Sauce-flavored liquor belongs to 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 strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net residue at the end.

The strong aroma type process is medium temperature Daqu, mud cellar, 40-60 days, 1 kg of sorghum out of 3 taels of wine. The sauce flavor type is high-temperature Daqu, (brick) stone cellar, 9 months (8 times), 1 kg of sorghum out of 2 taels of wine.

Chinese soy sauce liquor originated in Moutai Town, Renhuai City, and Moutai is the soul of Chinese soy sauce liquor. Sauce-flavored liquor: also known as Mao-flavored liquor, represented by Kweichow Moutai, Zhenjiu and Xijiu, it belongs to Daqu liquor.

Its body has the characteristics of outstanding sauce aroma, elegant and delicate, mellow body, long aftertaste, clear and transparent, and slightly yellow color. Among all liquors, soy sauce liquor has a large consumer group and has great potential for market development. The fermentation vessel is a rock-walled mud-bottom cellar pool, and the main aroma composition of the wine is not clear.

The characteristics of the production process of sauce-flavored liquor can be summarized as follows: four high and two long, one large and one more. The production process of sauce-flavored liquor can be summarized as:

It is made of two feedings, nine times of cooking, eight times of fermentation, seven times of pouring, long-term storage, and careful blending. Double feeding refers to the two feeding operations of sand and rough sand. There are eight fermentations and seven pourings.

The sauce-flavored type, also known as the Maotai flavor-type represented by Moutai, is the world's best-selling liquor. It is characterized by elegant and delicate aroma, fragrant but not gaudy, depressed but not violent, low but not light, soft and long, and the cup is not dispersed. The strong aroma type is represented by Wuliangye as the second largest in the world, and the strong aroma type liquor cellar is rich in aroma, full in taste, sweet and clean in the mouth, and pure.

Sauce-flavored liquor is a unique type of liquor in China. The domestic brands of sauce-flavored liquor are: Moutai, Langjiu, Zhenjiu, Xijiu, etc., among which Moutai is especially respected and Zhenjiu is the foundation.

The sauce aroma is prominent, elegant and delicate, the wine is plump and mellow, and the aftertaste is long; The fragrance is still left overnight, and the empty cup is still fragrant after drinking; "Low but not light, fragrant but not showy"; In ancient times, there was a good sentence "the wind comes next door to thousands of drunk, and the bottle of ten miles of incense is opened after the rain" to describe the rich aroma of liquor in Moutai Town.

There are many differences between strong flavor liquor and sauce-flavored liquor, and the most intuitive difference is simply the taste: taste, if you compare the two together, you will obviously feel that the taste of sauce-flavored liquor is more mellow, and the taste of strong-flavored liquor is sweeter. There is no superiority or disadvantage between the two, and the choice mainly depends on the preferences of different people.

I still prefer to drink sauce-flavored liquor, and after drinking sauce-flavored liquor for so many years, I don't want to drink strong-flavored liquor, I feel that the taste is very thin, and there is no layering when I drink it. Take the Tianci Dituo that I drank recently, for example, the taste is layered, and the sauce aroma is prominent. The taste of liquor is closely related to raw materials and technology, and the reason why their liquor tastes so layered is probably because they are blended with more than 5-year-old base liquor + old liquor, otherwise the taste of liquor will not be so mellow.

1. Different aroma substances: At present, the main aroma substance of sauce-flavored liquor has not been determined, but the prominent aroma is the prominent sauce aroma, and the taste is elegant and meticulous, with complex aromas such as burnt aroma, lees aroma, flower and fruit aroma, etc. The main body of the typical style of strong flavor liquor is ethyl acetate.

2. The brewing cycle is different: it takes one year to brew a batch of liquor, and it also needs to go through three to five years of cellar aging before it begins to be blended and filled, and then stored for one year before it starts to be sold. The brewing time of strong flavor liquor is 2-3 months, and it can be sold directly after filling, but high-quality strong flavor liquor will generally be aged for 1-3 years.

3. The brewing process is different: the brewing process of sauce-flavored liquor is 12987, that is, a one-year brewing cycle, 2 times of feeding, 9 times of cooking, 8 times of fermentation, 7 times of wine extraction, high-temperature koji-making, high-temperature fermentation, and high-temperature liquor. Most of the aromatic liquor is made at medium temperature, the raw materials are mixed with steaming and burning, and the fermentation process of 10,000-year-old dregs is used repeatedly, and the amount of koji is about 20%.

1. Process. The process of sauce-flavored liquor can be summarized as "12987": one year of production cycle, two times of ququ, nine times of cooking, eight times of fermentation, and seven times of pouring.

However, this is only the general production process of soy sauce wine, and there are still hundreds of steps to elaborate on.

The process of strong aroma liquor can be summarized as follows: fermentation in the old cellar, and the flavor of the liquor mainly depends on the quality of the mud cellar. The production cycle is relatively short, from the raw materials entering the factory to leaving the factory, it only takes 40 to 60 days, so the output of strong flavor liquor is larger.

2. Cost. The production process of sauce-flavored liquor is complex, the production cycle is long, and the consumption of grain is large, so the cost is higher. The production cycle of strong flavor liquor is only a few months, and the requirements in all aspects are not as high as those of soy sauce liquor, so the production cost is lower.

3. Taste. The flavor of strong aromatic liquor has an aromatic flavor, sweet in the mouth, and a long net tail. Because the sauce-flavored liquor is brewed from pure grains, the flavor substances are formed by the interaction of natural microorganisms in the grain, and there are thousands of flavor substances, so the taste is more layered and the sauce flavor is prominent.

Sauce-flavored liquor: elegant and delicate, fragrant in the empty cup, mellow body, long aftertaste, highlighting "strong";

Strong aroma liquor: sweet and mellow, rich cellar aroma, harmonious aroma, clean and refreshing tail, highlighting "clean".

1. Brewing process.

The sauce is a high-temperature Daqu, 1 kg of grain only produces 2 taels of wine, using the thousand-year-old traditional 12987 Kunsha process, that is, a production cycle a year, 2 times into the grain, 9 times of cooking sorghum, after eight times of fermentation and then seven times of wine to complete the base wine brewing. The base wine is then blended and then aged for three to five years. It is this pure grain liquor brewing process that allows the soy sauce liquor to be stored for a long time without losing its taste.

The strong fragrance is medium-temperature Daqu, the production cycle is usually 40-60 days, and 1 kg of sorghum can produce 3 taels of wine. Most of the strong aromas are distilled spirits, and although the body of the liquor can become thick during the collection process, the aroma that it enhances cannot be compared with that of soy sauce liquor.

2. Taste. Due to the different brewing processes, which also leads to different tastes, there is no doubt that sauce-flavored liquor is definitely better than strong-flavored liquor. The soy sauce wine itself is brewed from pure grains, and the aging will make the soy sauce wine more pure, newer and mellow, the wine quality will be better and better, and some of the substances in it will become more mature and stable; Although the quality of the aromatic liquor is also very good, if the blended liquor is stored again, the taste and taste will change, especially the low-degree aromatic liquor, the difference in taste will be obvious.

Sauce-flavored liquor: the color of the liquor is slightly yellow and transparent, the sauce aroma, burnt aroma and paste aroma are harmonious, the taste is delicate and elegant, and the fragrance lasts for a long time in the empty cup.

Strong aroma liquor: the cellar aroma is rich, the taste is plump, the entrance is sweet and clean, and pure. Free to understand: [Click to learn about Guizhou Zhuangzhi wine product information and with**].

If you want to know more, recommend consulting Guizhou Zhuangzhi Liquor Industry****. Guizhou Zhuangzhi Liquor Industry **** is a professional and large-scale liquor enterprise mainly engaged in the production of sauce-flavored liquor. For a long time, Zhuangzhijiu has pursued Zhuangzi's philosophical view of "drinking for fun", advocating consumers to drink good wine and drink healthily.

Wine is like life, maintain pure nature, natural and casual, and feel the happiness brought by good wine itself.

1. The taste is different. The sauce-flavored liquor is prominent, elegant and delicate, mellow, long aftertaste, and prominently "strong". The strong aroma type wine is rich cellar aroma, sweet and sweet, harmonious aroma, long net fragrance at the end, highlighting "net".

2. The raw materials are different. The only raw material for fermented rice (brewing) is sorghum, and the raw material for koji is only wheat; Hui makes strong flavor wine, such as Wuliangye, and the raw materials of the fermented rice are Gao Zhengbi with sorghum, corn, glutinous rice, rice, and wheat, so Wuliangye is also called miscellaneous grain wine. The koji includes barley, wheat, peas, and soybeans.

3. The process is different. Fermentation, sauce fragrance with stone cellars, strong fragrance with mud cellars, blanking, mixing, distillation are also different.

The brewing environment of strong aroma liquor is carried out in a mud cellar at medium temperature, which generally takes 40-60 days, and one pound of sorghum can produce 3 taels of liquor.

The sauce-flavored liquor uses sorghum as the main raw material, wheat koji, koji is made in a high-temperature environment, fermented in the stone cellar after two feeding, 9 times of cooking, 8 times of fermentation, and 7 times of wine extraction, it takes nearly a year to complete the entire brewing process, and one pound of sorghum can produce 2 taels of wine. After the base wine is made, it will be cellared for several years, and the production cycle from production to delivery is 5 years;

Two: In terms of aroma:

The aroma of strong aroma liquor is rich in cellar aroma, clear and sweet, soft and mellow, fragrant and coordinated, and the tail net is long. The main aroma source components of this flavored liquor are ethyl caproate and ethyl butyrate. The ethyl caproate of Luzhou cellar liquor is dozens of times higher than that of light-flavored liquor, and about ten times higher than that of sauce-flavored liquor.

In addition, it also contains glycerol, which makes the wine sweet and sweet. The sake contains organic acids, which play a role in harmonizing the taste. The organic acids of strong flavor liquor are mainly acetic acid, followed by lactic acid and caproic acid, especially the content of caproic acid is several times higher than that of other flavor liquors.

There are also aldehydes and higher alcohols in liquor. Among aldehydes, acetal is higher and is the main component of incense.

The aroma of sauce-flavored liquor is elegant and delicate, fragrant but not gaudy, low but not light, and has the characteristics of staying overnight and remaining fragrant in an empty cup after drinking.

The first sauce is fragrant, the sauce tastes good, and the taste is elegant and delicate. It is an aromatic aroma produced by aromatic compounds. According to meteorological chromatographic analysis, the aromatic compounds of sauce-flavored liquor are very rich, especially phenolic substances, which are mainly used as raw materials for liquor.

The second type of cellar bottom incense, which has a prominent cellar mud aroma, is the aroma of acid, ethyl stearate and sauce components. Not only does it have the characteristics of a strong aromatic wine, but it also differs from the strong aroma: the aroma is intense and soft.

The third is mellow and sweet, the fragrance is not as good as soy sauce, but the taste is mellow and sweet. It contains more polyols and is a product of microbial fermentation. Alcohol and flavor not only play a role in sweetening Moutai, but also play a peculiar buffering role in the aroma components of the three typical liquors, thus forming a unique Moutai flavor liquor"Compound aroma"。

Strong fragrance, the public is more acceptable, the cheaper nine miles away, the more expensive, Wuliangye.

The sauce is fragrant, the cheaper North Okura, the more expensive, Moutai.