In liquor, what are the differences between sauce flavored liquor and strong flavored liquor?

Different raw materials The raw materials used in sauce-flavored liquor are relatively simple, wheat koji, Daqu liquor, sorghum as the main raw material, and then water, other raw materials will not be added. However, there are more raw materials for strong flavor liquor, wheat koji, some use large koji to make liquor, and small koji liquor is used, and the brewing raw materials include sorghum, peas, soybeans and other raw materials.

The sauce-flavored liquor is stronger, with a strong entrance and a higher alcohol concentration, while the strong aroma liquor smells lighter, and the entrance is slightly stronger and the alcohol concentration is lower.

Taste, appearance, brewing process, raw materials, color, etc., and these differences make the two have a certain difference.

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

The brewing materials of sauce-flavored liquor (e.g., Moutai Kaiqiao, 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 with sauce aroma, slightly burnt (but can not come out), the fragrance is delicate, complex, supple and contains Lu (Luxiang) is not prominent, the ester incense book Sun Chong is soft and elegant, first ester and then sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup lasts for a long time (Moutai has the saying of "deducting the cup and fragrant every other day"), the taste is greater than the fragrance, the state annihilation 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.

Among the many aromatic liquors, if you talk about market share, strong flavor liquor and sauce-flavored liquor can be said to be a well-deserved big brother and second brother, especially in recent years, the soy sauce liquor market has been heating up, which has a certain impact on the position of the boss of strong aroma liquor, and the battle between strong fragrance and sauce flavor has also kicked off.

The hottest topic about sauce-flavored liquor and strong-flavored liquor is the difference between the two, so what is the difference between strong-flavored liquor and sauce-flavored liquor?

1. Raw materials. Sauce Flavor Liquor: Sauce Flavor Liquor is a liquor made from red cherry blossom glutinous sorghum.

Aromatic liquor: liquor made from sorghum as the main raw material, wheat, rice, glutinous rice, corn and other grains as auxiliary raw materials.

2. The koji material is different.

Sauce flavor wine: made of wheat as koji, after high temperature accumulation and stepping on koji, the koji making temperature is between 60 and 65, during which it needs to go through two rounds of turning.

Aromatic liquor: Wheat is used as the main curd, but peas, barley, etc. are added. The koji making temperature is between 50 and 60 and needs to be turned constantly.

3. Fermentation is different.

Sauce wine: 8 rounds of fermentation are required, and each fermentation time is about 1 month.

Aromatic wine: a single round of fermentation, fermentation time from 1 to 3 months.

4. The brewing process is different.

Sauce wine: there are three kinds of processes of Kunsha, crushed sand and sand turning, we take the most authentic Kunsha process as an example, this process pays attention to the Dragon Boat Festival koji, Chongyang Xiasha, a single brewing cycle of about 1 year, 2 times of feeding, 9 times of cooking, 8 times of fermentation, 7 times of wine, that is, we often say 12987, and then take out the original wine needs to be cellared for three years, and then blended and seasoned, and then cellared for another year, and can only leave the factory after passing the inspection.

Aromatic liquor: Aromatic liquor is made by the process of continuing the lees, and the cellar pond and the old grains play a decisive role in the quality of the liquor, the older the cellar pond, the better the quality, and after fermentation and storage, it is blended into the liquor we drink.

5. Different color, fragrance and taste.

Sauce wine: Authentic sauce wine is clear and transparent, slightly yellowish in body, no sediment and no suspended matter, obvious hanging cup, a variety of aromas are coordinated, the sauce flavor is prominent, the entrance is soft, elegant and delicate, the aftertaste is long, and the empty cup is fragrant for a long time.

Aromatic wine: rich aroma, harmonious aroma, soft and sweet, sweet and refreshing, long tail, full body, rich cellar aroma.

Guizhou Guijiu, founded in 1950, has a natural noble bloodline, and its factory was established 3 years earlier than Moutai and 8 years earlier than Langjiu. Guizhou Guijiu has two major liquor production bases in Guizhou, which are located in Xiuwen County and Maotai Town, on the banks of the Chishui River. Guizhou Guijiu uses the unique local red tassel glutinous sorghum, all of which come from the organic certified sorghum production area of Moutai Distillery, which is homogeneous and empty slag source with Moutai raw materials.