Baijiu is divided into sauce aroma, strong fragrance, and aroma flavor, can you drink the difference

People who drink a lot of alcohol know that as long as they taste a little, they can tell whether the wine is good or bad, but when you take it, baijiu is a kind of wine that is very spicy to the throat. In fact, the difference between good and bad only depends on the taste of the wine - the sauce flavor is the heaviest, the strong fragrance is in the middle, and the fragrance is lower (the total content of aroma substances is also the lowest).

The characteristics of the sauce-flavored wine are that it is both thick and sauce, and the sauce is thick, which and other flavor-type wines are also obvious in taste, such as rice-flavored (on behalf of Sanhua wine, rice-flavored), Fengxiang (on behalf of Xifeng wine, the taste is very smooth), Dongxiang (on behalf of Dongjiu, medicinal taste), drum-flavored (on behalf of white jade ice-burned, salty) and so on.

Sauce flavor liquor is a kind of liquor formed by high-temperature fermentation of wheat and koji, which is just piled up at high temperature, divided into three cycles a year, and then fed twice, fermented eight times, raised with wine, roasted at high temperature seven times, taken many times, and brewed by the brewing process of long-term aging. Strong aroma, with sorghum, rice and other grains as raw materials, barley and peas or wheat made of medium and high temperature Daqu for saccharification and fermentation (some with bran koji and ester-producing yeast for saccharification and fermentation), the use of brewing: art is mixed steaming and renewal, distiller's grains ingredients, old cellar fermentation, slow fire distillation, storage, blending and other brewing processes brewed.

In fact, most of the wine is blended, take the sauce flavor wine as an example, the most popular wine on the market is the sauce flavor type, of course, the blending of sauce flavor does not necessarily use strong fragrance, and strong fragrance does not necessarily use sauce fragrance. There are not necessarily two kinds of fragrant sauce and strong fragrance, there are many kinds of Shenma fragrance, phoenix fragrance, rice fragrance and so on.

Personally, I think that although there are so many kinds of flavor types of liquor, there will definitely be differences, and some people will drink the difference between each type of liquor.

I think there are so many types of liquor, they have different models, but the taste is not bad.

I think that in order to distinguish the difference between each type of sake, you must first drink alcohol regularly, and then you must have a more sensitive sense of taste.

For those who are veterans of the wine industry, it must be very simple, and you can taste what kind of aroma wine you can taste in one sip.

Those who are particularly good at drinking, they will definitely be able to taste the difference between the wine.

I don't think I can make a difference if I can't drink it, the liquor tastes too spicy, and it is covered with spicy before I can react.

Let those veterans of the wine industry solve this, after all, no matter how much research ordinary people have, it is not as good as their real hard work.

The flavor types of Chinese baijiu can be described as rich and colorful, such as strong flavor, sauce flavor, light fragrance and combined flavor, among which the most common is strong flavor and sauce flavor, and the taste of sauce flavor wine and strong flavor wine is very different.

Difference: The difference between the two kinds of liquor is still very large, the main flavor of the sauce type is rich and mellow, the sauce fragrance is prominent, elegant and delicate, the aroma is fragrant but not glamorous, low but not light, mellow and elegant, not strong and not violent, the aftertaste is long, poured into the cup overnight The aroma lingers for a long time, and the empty cup is more fragrant than the real cup, which makes people have an endless aftertaste.

The taste of strong aroma liquor is relatively sweet, easier to eat, and it is also favored by wine lovers, but there is no advantage or disadvantage between the two, and the main thing is to choose according to everyone's preferences.

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Wine is the fragrance of aging, and good wine lies in storage. Zhuangzhijiu Cellar, which is carefully blended from high-quality soy sauce puree, is an ingenious work of traditional brewing technology and natural cave storage. The wine is mature, gradually mellow and harmonious in the immersion of time, the taste is delicate and full, and the sauce aroma is elegant and full of aging.

Guizhou Zhuangzhi wine cellar selection Jingdezhen pottery wine jar, pottery altar has better air permeability, so that the oxygen in the air slowly enters, and the wine produces "micro-oxygen circulation", the soy sauce wine is aged and matured in the precipitation of time, the wine body is mellow, the aging is moist, the taste is mild and comfortable, and the quality has been improved, it is a quality and quantity double guarantee, and worthy of private collection of quality soy sauce wine.

The flavor of the sauce is heavy, the color is colorless transparent or slightly yellow, with the smell of soy sauce, plastic, paint, if you occasionally drink a little acetic sourness, don't be surprised, especially the sour taste left over from the empty cup, they say this is "fragrant". Many people are accustomed to drinking the heavy flavor of the sauce and then drinking other wines will feel bland and tasteless, just like they are used to eating heavy oil and spicy dishes, occasionally drink some white porridge, eat some Huaiyang cuisine will also feel refreshing, but when you go out to order, you still love to eat Sichuan and Hunan cuisine.

The aroma of the liquor pays attention to the aroma, the smell may not be as heavy as the sauce fragrance, and it is not so lasting, but the aroma is indeed stronger, and the taste is not the same.

The fragrance type is another style, they like to be "clean", such as Fenjiu fermentation in the tank, less microbiota, unlike the strong fragrance that relies on the rich flora of the cellar pond and cellar mud, and the taste is a little fruity, although I can't drink what kind of fruit aroma it is, but the "clean" of Fenjiu is indeed different from the "pure" pursued by vodka, and the taste is more pleasant.

Although the flavor of the liquor is declining, far less than the influence of strong aroma, sauce aroma and light fragrance, this kind of combination of the best of the best should have shined, and considering the demands of all parties, the definition of both flavors is relatively narrow. Originally, the word "fragrance" was all-encompassing, but when formulating standards, it was necessary not only to facilitate evaluation, but also to take into account the interests and face of major wineries, and made out the classification of fragrance types such as fragrant fragrance, phoenix fragrance, special fragrance, and medicinal fragrance. The current combination of incense mainly refers to the thick sauce and fragrance.

The raw materials used in different sauce-flavored liquor are relatively simple, wheat koji, Daqu liquor, sorghum as the main raw material, and water, other than that, no other raw materials will be added.

I think the difference between sauce-flavored liquor and other types of liquor is that the sauce-flavored liquor will have a stronger flavor.

The difference between Qianti sauce-flavored liquor and other flavor-flavored liquor is as follows: Scarcity: Sauce-flavored liquor - the raw material is local specialty red glutinous sorghum, and the pure sauce-flavored liquor is only produced in Maotai Ancient Town.

The annual output of Kunsha sauce liquor in the region is about 10,000 tons, accounting for about 3 percent of the country's annual output of liquor. Other flavors - raw materials are produced in most parts of the country, and the origin is basically not limited to the region. The output is as good as it can be.

Brewing process: sauce-flavored liquor - fermentation with high-temperature koji, the brewing cycle takes one year and more than 4 years of cellaring before it can be released. Other aroma types - medium and low temperature koji fermentation, the brewing cycle is generally 45-60 days.

Grain content: 5 catties of sauce-flavored wine and one catty of grain. Other flavors: 3 catties of grain and 1 catty of wine.

Appreciation space: Sauce-flavored liquor - steadily increasing by more than 15% every year. Other fragrances are widely available in the market, with huge production and little room for appreciation.

Strong flavor liquor and sauce-flavored liquor are the most popular among the twelve flavor types of liquor, especially strong flavor liquor, which covers almost the entire land of China. Nowadays, the status of sauce-flavored liquor is gradually rising, and everyone has begun to see its advantages, and the dispute between the two has become more and more obvious. Therefore, many friends will have questions:

Which of these two flavored liquors is better? How to tell the difference between the two liquors?

How to distinguish the flavor type of liquor sauce from the strong flavor type? There is really no way to question which is better, because drinking is a subjective enjoyment, and different eggplant socks savages will like different styles and flavors of liquor. This is the same as the land of Sichuan and Chongqing loves spicy, and Jiangsu and Shanghai like sweet sauce, if you like rich sauce, mellow and oily taste, slightly burnt and bitter, and long-lasting aftertaste, then sauce-flavored liquor is very suitable; If you like to shout the taste of the cellar and like to taste a lot of aromas, the lower mouth should be thick and sweet, smooth and fragrant liquor should be the first choice.

How can you tell the difference between two liquors? Generally speaking, the tasting of good old baijiu is mainly based on three aspects, and when defining the aroma type, it will be defined by the most significant and prominent characteristics between different baijiu, so a number of flavor types are defined through the different aromas of various types of baijiu. Therefore, the biggest difference between sauce-flavored liquor and strong-flavored liquor is the aroma, the former is mainly sauce-flavored, supplemented by burnt paste; The latter, on the other hand, gathers many fragrances in one, and the fragrances are harmonious and rich.

In addition to the aroma of the two kinds of liquor there are other differences, from this point can find a slight difference, generally speaking, the color of sauce-flavored liquor is slightly yellow, colorless and transparent, after long-term storage, it can also show amber-like yellow; The strong aroma liquor is colorless and transparent. Therefore, if the liquor is yellow, it must be a sauce-flavored liquor. In addition, there are also differences in the taste of the two, and the flavor of sauce-flavored liquor is mainly mellow and elegant, with a long aftertaste; The strong aroma liquor is mainly sweet and sweet, and the tail net is long.

To sum up, there are big differences between sauce-flavored liquor and strong-flavored liquor, but we still need to know how to distinguish these differences. Of course, as for which of the two flavored liquors is better, it varies from person to person, and the most important thing in drinking wine from ancient times to the present is to make yourself comfortable.

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There are the following differences between the two:

1. Appearance and taste.

The color of the sauce-flavored liquor is slightly yellow but transparent, and the aroma is made of sauce aroma and burnt aroma, and a little paste aroma. On the palate, it is delicate, elegant and soft. The strong aroma liquor is a cellar aroma with a strong rhyme, and then there is a plump body and harmonious rhyme.

2. Differences in production processes.

The raw materials for brewing strong flavor liquor are mainly wheat, plus some peas, barley, etc., such as Wuliangye liquor, which is the representative of strong flavor liquor. At the time of brewing, the top temperature of koji making should be controlled at 55-60, and the cultivation of koji should be 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.

The temperature of the apex of the control hot song is higher, generally above 50, and some are as high as 60 or more, such as Quanxing Daqu 60, Deshan Daqu 60-65. The number of turnings is less, unlike the frequent turnings of fragrant liquor, which belongs to medium-temperature koji and high-temperature koji, and the process characteristics are more hot and less drying.

Aromatic liquor:

It is characterized by a mellow aroma, a long aftertaste, and a faint fragrance after drinking.

Sauce-flavored liquor:

It is characterized by mellow wine quality, rich sauce aroma, elegant aroma, soft and sweet, poured into the cup and placed for a long time without losing the aroma, and the empty cup remains fragrant after drinking.

Comparison of the two species:

Sauce flavor type container type: stone wall mud bottom.

Aromatic container type: mud cellar.

Raw materials for sauce-flavored type: sorghum.

Raw materials of strong flavor type: sorghum or multi-grain mixture.

Sauce-flavored koji medicine: high-temperature koji.

Aromatic koji medicine: medium-temperature koji.

The amount of koji used for the sauce flavor type: 100% (8 rounds).

The amount of koji used for the strong fragrance type: 18 20% (per round).

Ingredient method of sauce flavor type: two feedings.

Ingredients of strong flavor type: continue to ingredient.

The cellar temperature of the sauce flavor type: 28 32

Cellar temperature of strong aroma type: 18 22

The flavor types of liquor are divided into the following types:

Aromatic liquor:

Represented by Luzhou Laojiao Tequ, it is characterized by mellow aroma, long aftertaste, and fragrant after drinking.

Sauce-flavored liquor:

Represented by Qitai liquor, it is characterized by mellow quality, rich sauce aroma, elegant aroma, soft and sweet, poured into the cup and placed for a long time without losing the aroma, and the empty cup remains fragrant after drinking.

Aromatic liquor.

It is represented by Fenjiu. It is characterized by the liquid crystal of the wine, the wine is elegant and fragrant, the wine taste is mellow and soft, sweet and refreshing.

Rice-flavored liquor.

It is represented by Guilin Sanhua wine. This type of sake is mainly kojisake made from fermented rice. It is characterized by a soft aroma of honey, elegant and pure, and a pleasant aftertaste.

Other flavored liquors.

Due to the different specific types of wine, it is subdivided into several small flavor types. Such as:

Medicinal flavor liquor, represented by Dong liquor.

Sesame-flavored liquor, represented by Jingzhi Baigan.

Soy-flavored liquor, represented by soy-flavored jade ice roast.

The most fundamental reason that determines the quality of strong flavor liquor and sauce-flavored liquor lies in the difference in the brewing process of the two, with sauce-flavored liquor belonging to high-temperature Daqu and strong aroma liquor belonging to medium-high temperature Daqu.

The sauce fragrance is also called the grass fragrance type, and the strong fragrance is also called the Lu fragrance type. The first brother of the strong aroma type - Luzhou wine is Guojiao 1573 (China's strong aroma liquor appreciation standard), this wine is the first batch of female roasters, the first batch of female wine evaluators, Chinese liquor judges, national wine evaluation masters, wine body design master Wu Xiaoping's proud works.

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