What is the difference between soy sauce wine and strong flavor wine?

The brewing environment of strong aroma liquor is carried out in a mud cellar at medium temperature, which generally takes 40-60 days, and one pound of sorghum can produce 3 taels of liquor.

The sauce-flavored liquor uses sorghum as the main raw material, wheat koji, koji is made in a high-temperature environment, fermented in the stone cellar after two feeding, 9 times of cooking, 8 times of fermentation, and 7 times of wine extraction, it takes nearly a year to complete the entire brewing process, and one pound of sorghum can produce 2 taels of wine. After the base wine is made, it will be cellared for several years, and the production cycle from production to delivery is 5 years;

Two: In terms of aroma:

The aroma of strong aroma liquor is rich in cellar aroma, clear and sweet, soft and mellow, fragrant and coordinated, and the tail net is long. The main aroma source components of this flavored liquor are ethyl caproate and ethyl butyrate. The ethyl caproate of Luzhou cellar liquor is dozens of times higher than that of light-flavored liquor, and about ten times higher than that of sauce-flavored liquor.

In addition, it also contains glycerol, which makes the wine sweet and sweet. The sake contains organic acids, which play a role in harmonizing the taste. The organic acids of strong flavor liquor are mainly acetic acid, followed by lactic acid and caproic acid, especially the content of caproic acid is several times higher than that of other flavor liquors.

There are also aldehydes and higher alcohols in liquor. Among aldehydes, acetal is higher and is the main component of incense.

The aroma of sauce-flavored liquor is elegant and delicate, fragrant but not gaudy, low but not light, and has the characteristics of staying overnight and remaining fragrant in an empty cup after drinking.

The first sauce is fragrant, the sauce tastes good, and the taste is elegant and delicate. It is an aromatic aroma produced by aromatic compounds. According to meteorological chromatographic analysis, the aromatic compounds of sauce-flavored liquor are very rich, especially phenolic substances, which are mainly used as raw materials for liquor.

The second type of cellar bottom incense, which has a prominent cellar mud aroma, is the aroma of acid, ethyl stearate and sauce components. Not only does it have the characteristics of a strong aromatic wine, but it also differs from the strong aroma: the aroma is intense and soft.

The third is mellow and sweet, the fragrance is not as good as soy sauce, but the taste is mellow and sweet. It contains more polyols and is a product of microbial fermentation. Alcohol and flavor not only play a role in sweetening Moutai, but also play a peculiar buffering role in the aroma components of the three typical liquors, thus forming a unique Moutai flavor liquor"Compound aroma"。

There are many differences between strong flavor liquor and sauce-flavored liquor, and the most intuitive difference is simply the taste: taste, if you compare the two together, you will obviously feel that the taste of sauce-flavored liquor is more mellow, and the taste of strong-flavored liquor is sweeter. There is no superiority or disadvantage between the two, and the choice mainly depends on the preferences of different people.

I still prefer to drink sauce-flavored liquor, and after drinking sauce-flavored liquor for so many years, I don't want to drink strong-flavored liquor, I feel that the taste is very thin, and there is no layering when I drink it. Take the Tianci Dituo that I drank recently, for example, the taste is layered, and the sauce aroma is prominent. The taste of liquor is closely related to raw materials and technology, and the reason why their liquor tastes so layered is probably because they are blended with more than 5-year-old base liquor + old liquor, otherwise the taste of liquor will not be so mellow.

The difference between strong flavor liquor and sauce-flavored liquor:

The brewing raw materials of sauce-flavored liquor (e.g., Moutai liquor, Qianxiao donkey sauce-flavored liquor) are mainly wheat, sorghum and water. Aromatic liquor (e.g., Wuliangye) is mainly brewed from sorghum.

Sauce-flavored liquor belongs to Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow. Mainly soy sauce aroma, slightly burnt (but not out), delicate and complex, supple and lulu (luxiang) is not prominent, ester fragrance is soft and elegant, ester first and then sauce, sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance of the empty cup lasts for a long time (Moutai has the saying of "deducting the cup every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

The strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net residue at the end.

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.

The differences between sauce-flavored wine and strong-flavored wine are as follows:

1. Difference in raw materials.

Sauce-flavored liquor is mainly made with high-temperature Daqu, sorghum, wheat and other grains as the main materials, while strong flavor liquor is mainly made with medium-temperature Daqu and sorghum and other grains as the main materials, and the raw materials of the two are different.

2. Differences in brewing process.

Sauce-flavored liquor is generally made of sorghum, wheat and other grains through more than a dozen processes such as crushing, increasing koji powder, adding ingredients, steaming, etc., while strong aroma liquor is generally made with sorghum as the main material, after more than a dozen processes such as crushing, adding medium koji powder, out of the cellar, mixing the ingredients, steaming, etc., the process is slightly different;

3. Aroma difference.

The general aroma of sauce-flavored wine is mainly sauce-flavored, slightly burnt, long and good-smelling, and the fragrance remains in the empty cup for a long time, while the aroma of strong aroma wine is mainly aromatic, with a rich and soft fragrance, good coordination and good smell, and the fragrance is more prominent;

4. Taste difference.

The flavor of the sauce-flavored wine is mellow, the sauce aroma is prominent, the taste is bitter first and then sweet, and the taste is greater than the fragrance, while the strong flavor wine is soft in the mouth, the taste is sweet first and then bitter, the taste is delicate, and the aftertaste is long.

The difference between soy sauce wine and strong flavor wine is the difference in raw materials, the difference in technology, and the difference in taste.

1. Different raw materials.

Most of the soy sauce wine is made of red tassel glutinous sorghum as the main raw material for Jingdong, and high-quality wheat is used to make koji. The strong flavor liquor uses a variety of grains mixed brewing, such as sorghum, wheat, rice, corn, etc., such as Wuliangye is a typical five-grain liquor, so that Liangxiao dry uses 5 kinds of grains.

2. Different processes.

The whole brewing process takes at least 1 year, the subsequent cellaring takes about 5 years, and some good wines take longer.

Compared with soy sauce wine, the process of strong flavor wine is simpler, and the whole wine making process only takes about one and a half months to two months, and the production time is relatively short, so more people are willing to invest in strong flavor wine to return to their original costs as soon as possible.

3. Different tastes.

Of course, the taste of soy sauce wine is mainly soy sauce aroma, and high-quality soy sauce wine has complex aromas such as grain aroma, flower and fruit aroma and cellar aroma, and the wine quality is mellow and elegant. The biggest feature of strong aroma liquor is that it is fragrant and soft, with the sweetness of grain overflowing, and the overall harmony of the liquor is good.

How to taste wine:

Pour the liquor into a colorless and transparent glass, observe it in natural light, and the liquor should be clear and transparent, free of suspended matter and sediment; Then smell its aroma, use your nose close to the mouth of the cup to distinguish the height of the aroma and the characteristics of the aroma; Finally, taste the taste, drink a small amount of wine and spread it on the tongue to distinguish the thinness, softness, mellowness, and roughness of the taste, as well as whether the sourness, sweetness, sweetness, and spiciness, and the presence and length of the aftertaste.

Low-grade and low-quality liquor is generally made of poor quality or sorcerous grains as raw materials, and the process is rough, usually pretending to be a brand-name liquor or best-selling liquor, and drinking choking liquor must be inferior liquor.

Take a drop of liquor and put it in the palm of your hand, and then close your palms so that the palms of your hands touch and rub it vigorously a few times, if the smell of the wine is fragrant after it is hot, it is a high-quality wine; If the smell is sweet, it is a mid-range wine; If the smell is bitter, it is inferior wine.

1. The taste is different.

Sauce-flavored liquor is prominent, elegant and delicate, mellow and thick, with a long aftertaste, and prominently "strong". The strong aroma type wine is rich cellar aroma, sweet and sweet, harmonious aroma, long net fragrance at the end, highlighting "net".

2. The raw materials are different.

The only raw material for fermented rice (brewing) is sorghum, and the raw material for koji is only wheat; The strong flavor liquor, such as Wuliangye, the raw materials of the fermented rice are sorghum, corn, glutinous rice, rice, and wheat, so Wuliangye is also called miscellaneous grain wine. The koji includes barley, wheat, peas, and soybeans.

3. The process is different.

Fermentation, sauce fragrance with stone cellars, strong fragrance with mud cellars, blanking, mixing, distillation are also different.

The main aroma components of liquor are low-grade fatty acid esters and low-carbon carbonyl compounds. The main flavor substances are acids, higher fatty acid esters and polyols; In addition, phenolic compounds and aromatic compounds are also important flavor components of some wines.

Aroma bodies of different fragrance types:

Strong fragrance: ethyl caproate, ethyl butyrate.

Clear and fragrant: ethyl acetate, ethyl lactate.

Sauce aroma: The main aroma could not be confirmed, and the ester composition was the most complex, with various esters, but the total content was lower than that of strong fragrance.