The difference between strong flavor liquor and sauce flavored liquor Which is better to drink?

Brewing: The process is different. 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.

Body: Different aromas. The strong fragrance type ethyl caproate is the main fragrance.

Drinking: Habits are different. The cost is different, which determines that the strong flavor liquor accounts for about 70% of the consumption.

The strong fragrance type, also known as the Luxiang type, is represented by the special song of Luzhou Laojiao. The strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net tail, which is also the main basis for judging the quality of strong aroma liquor. The main body that makes up the typical style of aromatic wines is ethyl acetate, which has a high aromatic content and outstanding aroma.

The sauce flavor type, also known as the thatching type, is mainly represented by Kweichow Moutai. The aroma of this kind of fragrant liquor is fragrant but not gaudy, low but not light, mellow and elegant, not strong or violent, long aftertaste, etc., the most significant thing is that the sauce-flavored liquor also has the characteristics of pouring into the cup overnight and the aroma lingers for a long time, and the empty cup is more fragrant than the real cup, which makes people have endless aftertaste. Sauce-flavored liquor is made by blending sauce-flavored liquor, cellar-bottom fragrant liquor and mellow sweet liquor.

The so-called sauce flavor refers to the aroma of the wine similar to that of soy sauce food, and the composition of the aroma of the soy sauce flavor wine is extremely complex, and there is no conclusive conclusion so far, but the current view is that the sauce aroma is a compound aroma composed of acidic substances with high boiling point and alcohols with low boiling point.

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.

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.

I think it's still better to drink sauce-flavored liquor, such as our common Guizhou Daqu. He smelled the smell of sauce, and the taste was fragrant, and he didn't get up after drinking.

Or the super gold label flavor is extremely fresh, the sauce flavor type soy sauce is the best, the fragrance type is the best, and the roasted vegetables and cold salad dipping points are extremely excellent, suggesting that the taste is extremely fresh and there is also a strong fragrance type, and the taste is very fresh.

Sauce-flavored liquor has the characteristics of prominent sauce-flavored, rich and mellow body, fragrant but not gaudy, low but not light, etc., and high-quality sauce-flavored liquor is not good to drink, and drinking high-quality sauce-flavored liquor in moderation is also conducive to human health and has a certain health care effect on the human body. If you are interested, please click to learn about it for free: [Click to learn about the product information and ** of Guizhou Zhuangzhijiu].

Strong-flavored liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net tail (strong aroma liquor: Luzhou Tequ). For the sauce-flavored liquor and the strong flavor liquor, the experience is different for every consumer, and the key depends on the various preferences.

If you want to know more about liquor, it is recommended to consult Guizhou Zhuangzhi Liquor Industry. Guizhou Zhuangzhi Liquor Industry **** (hereinafter referred to as Zhuangzhi Liquor) is located in the core production area of square kilometers of Moutai Town, Guizhou, is a large-scale enterprise specializing in the production and sales of sauce-flavored liquor.