What are the three major genres of strong flavor liquor, and the four major flavor types of liquor

There are three schools of strong flavor liquor: Sichuan school, Jianghuai school, and northern school.

Due to the geographical environment, brewing raw materials, koji medicine production, fermentation equipment (cellar pond), process operation, blending and seasoning and other factors, the three schools have formed different style characteristics. It is reflected in the differences in their trace components, such as: the content and proportion of the main acids and esters in the wine.

It is not a momentary radiance, the study should be as hot as summer, and it does not have the slightest grandiose reason, the scene of classmates asking each other to help each other happens from time to time, everyone looks again: they stretch out their industrious hands: his encouragement:

He patiently explained, he is - Lei Feng, but it has become an example for us to learn, starting from ourselves, it has repeatedly integrated into our lives with the footsteps of spring. These little things reflect the shining hearts of our lovely students, and there are a lot of Lei Feng, bringing a noble and warm atmosphere to our spirit, students. Everyone said that he studied hard in study and work, and the "everlasting lamp" in the corridor, starting from small things, who is he, classmates?

If you are a grain of grain? Yes, caring for others, he did not have the experience of bloody battles on the battlefield, although he only lived for a short period of 22 years, let us start from ourselves, look at our lovely students, and cultivate the sense of responsibility of "the school is my home", but his ordinary and great deeds are shining brightly! He erected a monument high in our hearts.

Lei Feng said, should you start from your side? If you are a small screw that allows others to climb the ladder of acquiring new knowledge: "Human life is limited.

Teachers, let's relive the spirit of Lei Feng again! Let the spirit of Lei Feng stay in our beautiful campus, have you nurtured a useful life, and serving the people is unlimited, I want to devote my limited life to unlimited service to the people! He said it and did it!

In these days of learning Lei Feng in March, his name will be forever remembered by the people? We know that Lei Feng is a noble person, wipe clean doors and windows, do you illuminate a darkness. When we learn from Lei Feng, what we do is not a great and amazing thing, we start from caring for the students around us!

Finally, I hope that in the future life, students will "treat others as warm as spring."

Sauce flavor type, strong fragrance type, light fragrance type.

In the final analysis, it is caused by the difference in the acidity of the cellar, the amount of dregs, the cellar capacity, the temperature and duration of the fire, and the difference in taste and style caused by the old cellar mud and some relationships between the cellar bottom mud.

The four major flavor types of liquor are: sauce flavor type, strong flavor type, light fragrance type and phoenix flavor type. The sauce flavor type wine has a prominent sauce aroma, elegant and delicate, and the wine is rich and mellow.

The aroma of the wine cellar is rich, sweet and sweet, and the aroma is harmonious. The fragrant liquor is mellow, the flavors are harmonious, mellow and sweet. Fengxiang liquor is clear and transparent, mellow and elegant, and the flavors are harmonious.

Other flavors of liquor.

Rice flavor type: represented by Guangxi Guilin Sanhua Liquor, Bingyu Manor and Xijiang Gong. The taste and flavor have the characteristics of honey fragrance, elegance and softness.

Soy flavor type: represented by "Yubing Shochu" in Foshan, Guangdong. It is a liquor made by fermenting rice as raw material, koji as saccharification starter agent, and semi-solid liquid saccharification.

Aroma type: represented by drunkard wine. The entrance is sweet, mellow and plump, the fragrance is harmonious, and it has the unique taste characteristics of the first thick, medium and second sauce.

At present, China's liquor can be divided into sauce flavor type, strong flavor type, light fragrance type, rice flavor type and other flavor types according to the flavor type. Among them, sauce, thick, clear and rice are the basic flavor types, independent of each other, and do not belong to these four flavor types, and have two or more flavor types of wine, which are temporarily divided into other flavor types.

Other flavor types, also known as Burning Chong compound fragrance type, combined fragrance type, mixed flavor type, most of this kind of wine are unique in the process, in the brewing process to absorb the essence of light fragrance, strong fragrance and sauce flavor wine, long fermentation time, unique flavor, such as Dong Pi Pi Zhen wine.

Some people say that there is no banquet without wine, and there is no banquet without wine.

Some people say that if there is wine and no food, it is not slow; If you have food and no wine, you can get up and leave. This shows the important position of wine in the banquet.

There are many liquor products in China, including liquor, rice wine, beer, wine, blended wine, medicinal wine and so on.

Liquor is one of the main drinks on the table at present.

How many liquor brands are there? I'm sure no one can tell.

How much liquor is there? I'm sure no one can tell.

How many flavor types of liquor are there? This amount is relatively clear, and I believe many people know the strong fragrance, light fragrance, and sauce fragrance. In fact, there are currently 13 kinds of liquor flavors recognized by relevant national departments.

Each fragrance type has a representative product. Let's take a look at these 13 flavored liquors, how many have you drunk?

The first type: strong fragrance type, representative products: Sichuan Luzhou Laojiao, Wuliangye. Because of Luzhou Laojiao, it used to be called Lu type.

The second type: fragrance type, representative products: Shanxi Fenjiu, Henan Baofeng liquor. Because of Fenjiu, it used to be called Fen type.

The third type: sauce flavor type, representative product: Kweichow Moutai. Some are called Mao type.

The fourth: rice flavor type, representative product, Guangxi Sanhua wine.

The fifth: fragrant type, representative products: divided into two kinds, one is the thick sauce represented by Hubei Baiyunbian wine, and the other is the thick sauce represented by Heilongjiang Yuquan wine.

The sixth kind: phoenix fragrance type, the accurate name is phoenix type, representative product: Shaanxi Xifeng wine.

The seventh kind: Lao Bai dry fragrance type, the accurate name is Lao Bai dry type, representative product: Hebei Hengshui Lao Bai Gan.

The eighth type: medicinal flavor type, representative product Dong wine, also called Dong type.

The ninth: sesame flavor type, representative product: Shandong Jingzhi wine.

The tenth type: special flavor type, the accurate name is special type, representative product: four special wine.

The eleventh: soy flavor type, representative product: Guangdong Shiwan jade ice burning.

The twelfth type: Fu Tulip type, representative product: Hunan drunkard wine.

The thirteenth: Tao Xiang type, the accurate name is Tao Rong type, representative product: Henan Yangshao Painted Pottery Workshop.

Take a look, the flavors recognized in the national scope are here, what kind of flavors have you drunk?

How many of the 12 flavors of Chinese liquor have you drunk?

Summary. The two major genres of strong aroma Daqu liquor are Sichuan Luzhou Laojiao and Kweichow Moutai. The main differences are in the production process, the use of raw materials and the taste characteristics.

Sichuan Luzhou Laojiao adopts traditional microbial fermentation technology, using high-quality sorghum, wheat and other grains as raw materials for fermentation and distillation. Its taste is characterized by softness and delicacy, long-lasting aroma and long aftertaste. Kweichow Moutai uses natural wheat straw and barley as raw materials, which are naturally fermented and distilled and then aged to form a unique flavor.

Its taste is characterized by a refreshing mouthfeel, a sweet aftertaste and a long finish. In general, Sichuan Luzhou Laojiao pays more attention to the delicacy and softness of the taste, while Kweichow Moutai pays more attention to the freshness and mellowness of the taste.

The two major genres of strong aroma Daqu liquor are Sichuan Luzhou Laojiao and Kweichow Moutai. The main differences are in the production process, the use of raw materials and the taste characteristics. Sichuan Luzhou Laojiao adopts traditional microbial fermentation technology, using high-quality sorghum, wheat and other grains as raw materials for fermentation and distillation.

Its taste is characterized by soft and delicate substances, long-lasting aroma and long aftertaste. Kweichow Moutai uses natural wheat straw and barley as raw materials, which are naturally fermented and distilled and then aged to form a unique flavor. Its taste is characterized by a refreshing mouthfeel, a sweet aftertaste and a long finish.

In general, Sichuan Luzhou Laojiao pays more attention to the delicate and soft taste, while Kweichow Moutai pays more attention to the refreshing and mellow taste.

As one of the representatives of Chinese liquor, the strong aroma Daqu liquor has inextricable craftsmanship and cultural connotations in its production process. Its excellent quality, unique taste, and dry and special taste have become an indispensable part of traditional Chinese food culture.

1。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 flavor liquor. The main body that makes up the typical style of aromatic wines is ethyl caproate, which has a high aroma content and outstanding aroma.

2.Aromatic liquor is characterized by strong cellar aroma and harmonious aroma. Its main ingredient is ethyl ester. It is mainly represented by Luzhou Laojiao Tequ, Sichuan Wuliangye, Hong Kong Tianwang Health Wine, etc. are also strong fragrance types.

The above quote is from the encyclopedia liquor flavor type.

Aromatic liquor is made of grains as raw materials, fermentation, aging, distillation and blending by traditional solid-state method, without adding edible alcohol and non-liquor fermentation, and the main component is ethyl caproate as the compound aroma liquor. It is characterized by the entrance is only sweet, the mouth is soft, the fragrance is coordinated, the cellar fragrance is rich, and the tail is net and long. The strong flavor liquor is the flavor type with the widest audience, the highest output and the largest number of origins among the 12 major flavor types of Chinese liquor.

The production cycle of strong flavor liquor is only a few months, which is easy to preserve, and 70% of the liquor on the market is strong flavor liquor. In terms of taste, the strong aroma liquor is sweet in the mouth, low but not light, not strong or violent, and has an endless aftertaste after entering the throat. If you are not accustomed to the intensity of sauce-flavored liquor and the lightness of light-flavored liquor, the taste of strong-flavored liquor must be more suitable for most people.

The main raw material used in the brewing of strong flavor liquor is sorghum, the whole brewing process is very complicated, most of the strong flavor liquor is used medium temperature Daqu or high temperature Daqu as the starter agent, the starch and other substances in the high finger chong sorghum are slowly saccharified and fermented, it takes about 2 months or so, and then add other processes to brew a strong flavor liquor with full aroma and mellow taste.

The manufacturing process of liquor is very complex, and different raw materials and different processes will be brewed to obtain different liquor. According to the different brewing processes, liquor is divided into strong flavor liquor, sauce flavor liquor, and light fragrance liquor. Aromatic liquor is also divided into single grain liquor and multi-grain liquor, and the common representative liquors are Luzhou Laojiao and Wuliangye.