What are the flavor types of liquor and what are the representatives?

According to the flavor type, liquor can be divided into 12 flavor types, including sauce flavor type, strong flavor type, light fragrance type, rice flavor type, rich fragrance type, old white dry flavor type, medicinal flavor type, sesame flavor type, special flavor type, soy flavor type, concurrent fragrance type, and phoenix fragrance type.

Sauce flavor type: the sauce aroma is prominent, elegant and delicate, the wine body is mellow, the aftertaste is long, and the fragrance lasts for a long time in the empty cup. The national liquor, Moutai, is a representative of sauce-flavored liquor.

Fragrance type: pure fragrance, mellow and sweet, natural coordination, refreshing aftertaste. Fragrant liquor, represented by Shanxi's Fenjiu.

Strong fragrance type: rich cellar fragrance, sweet and mellow, harmonious fragrance, clean and refreshing tail. The strong aroma liquor is represented by Wuliangye, and Yanghe liquor is also a representative.

Rice flavor type (not the mainstream flavor type): Rice fragrance is pure, elegant, mellow, sweet, refreshing, and pleasant aftertaste.

Liquor flavor type**

The style of the wine is composed of three elements: excellence, aroma and taste. It makes sense to divide the wine according to the type of aroma. When we talk about the aroma of liquor in our daily life, it is all about liquor.

As for other colored wines and sprinkles, why don't they be divided by fragrance? Because colored wines, such as wine, have a complete set of regulations in the West, from raw materials to processes. and indicate on the trademark that consumers can identify.

As a result, countries around the world have adopted or borrowed from its approach to management.

The above content reference: Encyclopedia - liquor flavor type.

Hello, there are about the following 12 types of liquor flavors, which are:

Sauce flavor type. The representatives include Kweichow Moutai, Guizhou Guoqian Sauce Wine, Hunan Wuling Wine, etc.

Fragrance type. The representatives include Shanxi Fenjiu, Beijing Red Star Liquor, Shunxin Niulanshan and so on.

Aromatic type. The representatives include Yibin Wuliangye, Sichuan Shuijingfang, Shede Liquor, etc.

Fengxiang type. The representative is Shaanxi Xifeng.

Sesame flavor. The representative has Shandong Jingzhi.

Extra-fragrant type. There are four special wines of camphor trees.

Thick sauce and fragrant type. Representatives include Hubei Baiyunbian, Anhui Kouzijiao and so on.

Medicinal flavor type. The representative has Guizhou Dong wine.

Rice-flavored type. The representative has Guilin Sanhua wine.

Old white dry fragrance type. On behalf of Hengshui Lao Baigan.

Drum incense type. The representatives are Guangdong Yubing Roast and Jiujiang Shuangyan.

Rich tulip type. On behalf of Hunan drunkards.

That's about it, I hope it helps. Thank you.

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 flavor of liquor is divided into seven types: rich flavor, sauce flavor, strong flavor, light fragrance, phoenix flavor, rice flavor, sesame flavor and other flavors. (In 1993, the state promulgated the "concurrent fragrance type") The first four fragrance types are relatively mature and tend to be standardized and stereotyped.

In addition to the first four flavor types, there are many good wines with their own characteristics, whose aroma, taste and process are not only different from the stereotyped flavor wines, but also have their own special processes and flavors. And then appropriately express the name of its fragrance type, such as Dong wine, Xifeng wine, Baiyunbian, Baisha liquid, etc. are such wines, which are classified into less than four flavor types, so they have to be temporarily set as other flavor types.

It can also be seen from here that the division of the flavor type of liquor is not conclusive, and with the progress of science and technology and the development of the liquor industry, the flavor type of liquor will be more colorful. In fact, the aromas of plants in food are diverse, and the aroma of sake will continue to develop and increase, and a hundred flowers will bloom.

In the national liquor evaluation, there are currently 12 kinds of aromatic liquors recognized in the industry, namely:

1.Aromatic liquor - represented by Sichuan Luzhou Laojiao Tequ and Wuliangye liquor. Its style is characterized by rich cellar aroma, sweet and mellow, harmonious fragrance, and clean and refreshing tail.

2.Sauce-flavored liquor - represented by Kweichow Moutai and Sichuan Langjiu. Its style is characterized by prominent sauce aroma, elegant and delicate, mellow body, long aftertaste, and long-lasting fragrance in the empty cup.

3.Fragrant liquor - represented by Shanxi Fenjiu. The main characteristics are pure fragrance, mellow sweetness and softness, natural coordination, and a refreshing aftertaste.

4.Rice-flavored liquor - represented by Guilin Sanhua liquor and Quanzhou Xiangshan liquor. It is characterized by pure and elegant rice fragrance, sweet in the mouth, refreshing in the mouth, and pleasant aftertaste.

5.Fengxiang liquor - represented by Shaanxi Xifeng liquor. It is characterized by mellow and elegant, mellow and sweet, harmonious flavors, and a refreshing aftertaste.

6.Aromatic liquor - represented by Hubei Baiyunbian liquor. It is characterized by the harmony of the sauce, elegant and comfortable, delicate and plump, refreshing aftertaste, long aftertaste, and outstanding style.

7.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.

8.Special flavor liquor - represented by Jiangxi four special liquor. It is characterized by clear and transparent, elegant and comfortable aroma, harmonious fragrance, soft and mellow, and long fragrance.

9.Soy-flavored liquor -- represented by Guangdong Yubing Shochu. It is characterized by jade and ice clear, unique soy fragrance, mellow and sweet, refreshing aftertaste, and outstanding style.

10.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.

11.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.

12.Sesame-flavored liquor - represented by Henan Futan liquor, which is characterized by clear and transparent, elegant aroma, plump and pure entrance, pure sweetness, and long aftertaste.

There are five types of liquor in China:

1. Sauce flavor type, also known as thatched flavor type, is based on Kweichow Moutai.

As a representative, the aroma of this kind of fragrant liquor is fragrant but not gaudy, low but not light, mellow and elegant, not strong or violent, and has a long aftertaste.

2. Strong fragrance type, also known as Luxiang type, is represented by Sichuan Luzhou Laojiao Tequ. The strong aroma type of wine has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet mouth, soft mouth, and long net tail.

3. Fragrance type, also known as Fenxiang type, is based on Fenjiu in Xinghua Village, Shanxi.

It is the main representative, fragrant liquor.

The wine is fragrant and mellow, the taste is sweet and harmonious, the wine taste is pure, mellow and soft.

4. Rice-flavored wine, rice-flavored wine refers to Guilin Sanhua wine.

The representative of the small koji rice liquid is a long-standing traditional liquor in Lishan, China. The rice-flavored wine has a soft honey fragrance, elegant and pure, soft in the mouth, and a pleasant aftertaste, giving people a simple and pure beauty.

5. Fragrance type.

It is also commonly known as compound flavor type, that is, liquor with more than two main aromas, and this kind of liquor absorbs light aroma, strong aroma and sauce flavor liquor in the brewing process.

The essence is original on the basis of inheriting and carrying forward the traditional brewing process.

There are four common flavor types of liquor.

The 12 major flavor types of Chinese liquor are sauce flavor, strong flavor, light fragrance, rice flavor, special flavor, combined flavor, phoenix flavor, soy flavor, sesame flavor, rich tulip, laobaigan type, and medicinal flavor. Each of them has distinct characteristics.

There are four common flavor types of liquor.

There are 12 kinds of liquor flavor types, which are rich flavor, sauce flavor, light fragrance, strong fragrance, rice flavor, phoenix fragrance, sesame flavor, soy flavor, special flavor, old white dry flavor, combined fragrance and other new flavor types that are not easy to classify.

There is a very important process in the process of liquor manufacturing, that is, the storage of liquor, which must be stored for more than a year after the liquor is brewed before it can be drunk. Everyone knows that the longer the wine is stored, the better, and the quality of the wine is mainly due to the early storage process. There are three major factors that determine the storage process, namely time, container, and environment.

The environment in which liquor is stored is also related to the temperature changes throughout the year, which is very hot in summer and cold in winter. During the storage process, the wine will be affected by the external influence, especially the influence of temperature and humidity, so the storage environment is still very important.

A brief introduction to the main fragrance types

1. Aromatic liquor.

Strong aroma liquor is also known as Luxiang type, cellar flavor type, Wuliangye flavor type, and belongs to Daqu liquor. It has the characteristics of fragrant, mellow, thick, cotton, sweet and clean. It is made of grain as raw material, fermentation, storage and blending in a solid state.

Typical representatives include Luzhou Laojiao, Laojiufang, Zisha Daqu and so on. After drinking in moderation, it is clear and sweet, soft and mellow, the fragrance is harmonious, and the tail is long.

2. Rice-flavored liquor.

Rice-flavored liquor, also known as honey-flavored liquor, uses rice as raw material and small koji as a saccharification starter agent, and is brewed by semi-solid fermentation. Its main characteristics are soft in the mouth, elegant honey fragrance, refreshing in the mouth, and pleasant aftertaste.

Wugu liquor is mainly divided into five flavor types, strong flavor type, sauce flavor type, light fragrance type, rice flavor type and other flavor types.

There are many kinds of other aromatic liquors, the most representative ones are, phoenix flavor, concurrent flavor, medicinal flavor, sesame flavor, four special types, and soy flavor type.

The national standard flavor types include sauce flavor type, strong fragrance type, light fragrance type, combined fragrance type, rice flavor type, phoenix fragrance type, soy flavor type, special flavor type, sesame flavor type, and old white dry flavor liquor. In addition, there are Dong fragrance type and Xiaoqu fragrance type, although there is no national standard and only local standards, but it has always been recognized in the industry and has become a fragrance type in parallel with other fragrance types. There is also the Fu Tulip type, which implements the enterprise standard, but now the industry is also more recognized for the Fu Tulip type.

There are sauce flavor type, strong fragrance type, light fragrance type, and fragrance type, rice fragrance type, phoenix fragrance type, soy flavor type, special fragrance type, sesame fragrance type, and old white dry, which may not be comprehensive.