How many flavor types are there for liquor? How many flavor types of liquor are there

There are five types of liquor:

1. Sauce-flavored wine.

The so-called sauce fragrance is the flavor of sauce emitted when starch is used to reverse ** fermentation.

2. Strong aroma wine: such as Luzhou Laojiao.

Wuliangye liquor is a representative of this category, and their main characteristics are: rich cellar aroma, sweet and sweet, harmonious aroma, and long tail net remainder.

3. Aromatic liquor: This aromatic liquor is ethyl acetate.

and ethyl lactate are combined as the main fragrance. Its main characteristics are: mellow fragrance, harmonious flavors, mellow and sweet, refreshing aftertaste, sweet and refreshing, with traditional old white dry.

Style. 4. Rice-flavored liquor: such as Guilin Sanhua Liquor, Bingyu Manor, Xijianggong, and Quanzhou.

Xiangshan liquor, Guangdong Changle roast and so on belong to this kind of liquor, which is good at clear, sweet, refreshing and clean, and its main characteristics are: honey fragrance is elegant, the entrance is soft, the mouth is refreshing, and the aftertaste is pleasant.

5. Fengxiang liquor: Baoji City, Shaanxi Province.

Xifeng wine in Fengxiang County.

As a typical representative: this fragrant liquor, with sorghum as raw material, is made of barley and peas medium temperature Daqu or bran koji and yeast as the sugar ratio starter agent, using the ingredients of the continuation of the liquor, cellar fermentation (cellar age is not more than one year), wine container storage and other brewing processes.

Fragrance and craftsmanship

On the surface, the aroma type of baijiu is closely related to its chemical components, which are all products of the fermentation process. Therefore, the process is different, the chemical composition of the wine is different, and the aroma type is different. On the contrary, the fragrance type is different, the process is also different, and its chemical composition is also different.

The main factors affecting the aroma and chemical composition of liquor are: raw materials, koji making (saccharification starter culture) process, fermentation and winemaking process, operation, cellar structure, production environment, etc., in addition, it is also related to storage time and storage container.

There are five types of wine: 1Sauce-flavored wine: The so-called sauce-flavored wine is the sauce flavor produced when the starch is reversed into ** fermentation.

2.Strong aroma liquor: Luzhou Laojiao shares, such as Wuliangye liquor is a representative of this kind. Their main characteristics are: intense cellar aromas, sweet and bitter, harmonious aromas, and a clean and long finish.

3.Aromatic liquor: This aromatic liquor is made by combining ethyl acetate and ethyl lactate. Its main characteristics are: pure fragrance, mellow taste, harmonious flavor, mellow and soft taste, fresh and clean aftertaste, sweet and refreshing taste, with the traditional old white dry style.

4.Rice-flavored liquor: such as Guilin Sanhua Liquor, Yubing Manor, Xijiang Tribute Liquor, Quanzhou Xiangshan Liquor, Guangdong Changle Liquor, etc.

It belongs to this type of liquor, which is known for its clearness, sweetness, freshness and purity. Its main characteristics are: elegant honey taste, soft and soft in the mouth, refreshing in the mouth, and pleasant aftertaste.

5.Fengxiang liquor: Xifeng liquor in Fengxiang County, Baoji City, Shaanxi Province is a typical representative.

This fragrant liquor is made of sorghum as raw material, medium-temperature Daqu made from barley, pea or bran koji and yeast as sugar ratio koji, and is brewed by fermentation processes such as continuous fermentation, cellar fermentation (cellar age is not more than one year), and storage in wine containers.

Perfumes and techniques.

On the surface, the flavor of baijiu is closely related to its chemical composition, which is a product of the fermentation process. As a result, wines produced by different processes have different chemical compositions and flavor types. On the contrary, different fragrances, different processes, different chemical compositions.

The main factors affecting the flavor and chemical composition of wine are: raw materials, koji-making (saccharification starter culture) process, fermentation process, operation, cellar structure, production environment, etc. In addition, they are also related to the storage time and storage container.

The characteristics of this wine are: outstanding sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not gaudy, low but not light. Moutai is a typical representative of this type of liquor.

This fragrant liquor is mellow, the flavors are harmonious, mellow and sweet, the aftertaste is refreshing, sweet and refreshing, and has the traditional Laobaigan style. The fragrance of light-flavored liquor comes from the combination of ethyl acetate and ethyl lactate in the liquor. Shanxi Xinghuacun Fenjiu and Henan Baofeng Liquor are representatives of this type of fragrance.

Honey fragrance is elegant. The entrance is soft, the mouth is refreshing, and the aftertaste is pleasant. If you smell the fragrance, it is a bit like the honey aroma composed of rice wine mixed with ethyl lactate.

For example, Dong Liquor, Pingba Cellar Liquor, Yunjiu, Zhuchang Cellar Liquor, Baiyunbian Liquor, Baisha Liquor and many other good liquors belong to other aroma types, and they all have their own special aromas and special styles.

Baijiu has 6 flavor types. There are six types of liquor: fragrant liquor, sauce-flavored liquor, strong aromatic liquor, light-flavored liquor, rice-flavored liquor, and phoenix-flavored liquor.

In addition to the flavor types of liquor introduced above, there are other flavor types of liquor, which have not formed a large variety because they are relatively rare, such as medicinal flavor type, sesame flavor type represented by Dong liquor, Yunjiu represented by Jingzhi liquor, Zhuchangjiao liquor, Baiyunbian liquor, Baisha liquid, etc., all have their own flavor characteristics. Baijiu is a distilled liquor made by cooking, saccharification, fermentation and distillation with grain as the main raw material, large koji, small koji or bran koji and liquor mother as saccharification starter agents. It is also known as soju, old white dry, burning knives, etc.

The wine is colorless, transparent or yellowish, the smell is fragrant and pure, the entrance is sweet and refreshing, the alcohol content is high, and after storage and aging, it has a compound aroma with esters as the main body.

Up to now, there are 13 flavor types of liquor, which are strong fragrance, light fragrance, rice flavor, sauce flavor, phoenix fragrance, medicinal flavor, concurrent fragrance, rich tulip type, sesame flavor type, special flavor type, soy flavor type, aged fragrance type, old white dry flavor type, I personally divide it into "five big and eight small". The so-called five flavor types are the current mainstream or important liquor types that play an important role in the process of modern history, namely the thick and clear rice sauce phoenix, of which the phoenix flavor type once became a magical flavor type after the establishment of New China, because the special taste belongs to neither the strong aroma type nor the light fragrance type.

The flavor of liquor is divided into seven types: fragrant flavor, sauce flavor, strong flavor, light fragrance, rice flavor, sesame flavor and other flavors.

The flavor type of liquor is divided into: sauce flavor type, strong flavor type, light fragrance type, rice flavor type and other flavor types, and in 1993, the state promulgated the "both flavor type" and "phoenix flavor type". On the surface, the aroma profile of baijiu is closely related to its chemical components, which are all products of the fermentation process.

The process is different, the chemical composition of the wine is different, and the aroma type is different. Conversely, the fragrance type is different, the process is also different, and its chemical composition is also different. The main factors that affect the aroma and chemical composition of wine are:

Raw materials, koji-making (saccharification starter) process, fermentation and brewing process, operation, cellar structure, production environment, etc., in addition, it is also related to storage time and storage container. With the progress of science and technology and the development of the liquor industry, the aroma of liquor is also more colorful, the fragrance of food and plants is diverse, and the fragrance of liquor will continue to develop and increase, and there will be a situation where a hundred flowers are blooming.

Fragrance type, strong fragrance type.

Sauce-flavored koji liquor.

Mainly these three kinds of fragrance, strong fragrance, and sauce fragrance.

According to the main aroma component of the liquor, it can be classified according to its characteristics, and in the national liquor evaluation, there are currently 12 kinds of aromatic liquor recognized in the industry, namely:

1.Sauce flavor type (thatched flavor type): represented by Kweichow Moutai liquor, Rongtai and Guzhen ancient liquor. Also known as Mao type. The taste and flavor have the characteristics of sauce aroma, delicate, mellow and long aftertaste.

2.Strong aroma type (Luxiang type): represented by Sichuan Luzhou Laojiao Daqu liquor. Also known as Lu type. The taste and flavor have the characteristics of aromatic, sweet, and harmonious aroma.

3.Fragrance type (fragrance type): represented by Shanxi Fenjiu. Also known as Fen type. It has the characteristics of fragrance, mellow sweetness and softness, and is a traditional product of northern China.

4.Aroma type: Represented by Anhui Kouzi Cellar, its taste is "fragrant, elegant, rich in aged fragrance, mellow sweetness and cellar bottom fragrance". The characteristics of aromatic liquor are thick and harmonious sauce, elegant and comfortable, delicate and plump, refreshing aftertaste, long aftertaste, and outstanding style.

5.Rice flavor type: represented by Guangxi Guilin Sanhua wine, Bingyu Manor rice puree wine, and Luxin Manor rice puree wine. The taste is honeyy and elegant, the entrance is soft, the mouth is sweet, and the aftertaste is pleasant.

6.Fengxiang type: The representative product is Xifeng wine. Ethyl acetate is the main ester, supplemented by a certain ethyl acetate aroma. Characteristics: clear but not light, thick but not bright, colorless, the entrance highlights the richness of alcohol. It's strong, but it's not violent, and it's clean and refreshing.

7.Sesame flavor type: this kind of wine has a light and elegant aroma, prominent burnt aroma, aromatic in the entrance, mainly burnt and paste, colorless, bright and transparent; The taste is mellow and refreshing, similar to the taste of old white dry wine, and the aftertaste is slightly bitter.

8.Soy flavor type: represented by the ice grill. It is a liquor made from rice as raw material, koji as saccharification starter agent, and fermented while solid liquid saccharification.

9.Special flavor type: using rice as raw material, rich in odd compound aroma, harmonious aroma, long aftertaste.

10.Medicinal flavor liquor - represented by Guizhou Dong liquor. Also known as Dong type, it is characterized by clear and transparent, elegant aroma, rich and luscious, slightly medicinal fragrance, harmonious mellow sweet and refreshing, and long aftertaste.

11.Laobai dry aroma liquor - represented by Hebei Hengshui Laobai dry liquor, its style is characterized by elegant aroma, mellow and plump, sweet and straight, harmonious flavors, and long aftertaste.

12.Fuyuxiang liquor - represented by Hunan drunkard liquor, which is characterized by rich and elegant, soft and sweet in the mouth, refreshing body and long aftertaste.

Dingxin base wine, dedicated to your service!

The aroma types of liquor are: strong flavor liquor, light flavor liquor, rice flavor liquor, sauce flavor liquor, and aroma liquor.

1. Aromatic liquor

It is a distilled spirit made from grains as raw materials, fermented, stored and blended in a solid state, and has a compound aroma with ethyl caproate as the main body. Typical representatives include Wuliangye and other products.

2. Fragrant liquor

It is a distilled liquor made from grains and grains as the main raw materials, through saccharification, fermentation, storage and blending, and has a compound aroma with ethyl acetate as the main body. Typical representatives include Fenjiu, Erguotou wine and other products.

3. Rice-flavored liquor

It is a distilled liquor made from rice as raw material, through Honglu semi-solid fermentation, distillation, storage and blending, and has the characteristics of small koji rice aroma. The typical product is Gui Gui Jinqing Lin Sanhua Wine.

4. Sauce-flavored liquor

It is a distilled liquor made from sorghum and wheat as raw materials, fermentation, distillation, storage and blending, and has the characteristics of sauce aroma. Typical products are Kweichow Moutai and Tang Sanjing Liquor, and the common trademarks in the market are Kweichow Moutai and Tangsanjing, and the alcohol content is often seen in Changshu Town.

5. Aromatic liquor

It is made of grains as the main raw material, fermented, stored and blended, and has a unique style of strong aroma and sauce aroma. Typical representatives include Baiyunbian, Baisha liquid and other products.