What is the difference between a light and strong flavor?

Strong aroma liquor, rich aroma, represented by Sichuan Luzhou Laojiao liquor, so it is also called "Luxiang type". This aromatic liquor has the characteristics of rich cellar aroma, sweet and refreshing. Its main fragrance source ingredients 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.

1. The fragrant liquor is fragrant, sweet and refreshing, and is a traditional Laobaigan style, represented by Fenjiu in Xinghua Village, Shanxi, so it is also called "Fenxiang type". Its characteristics are: pure fragrance, harmony of flavors, and a refreshing aftertaste.

Its main flavor components are ethyl acetate and ethyl lactate, from the ester content, it is lower than the strong fragrance type, sauce flavor type, and the ethyl acetate is highlighted, but the ratio of ethyl lactate and ethyl acetate is coordinated.

2. 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.

Generally, people who drink alcohol can tell that the strong aroma type is more grinning, the entrance is spicy, and the fragrance type is soft in the mouth. I like the pure taste of Guyangkang pure grain wine, the taste is mellow, it is a professional brand that only makes zero-added grain wine, does not contain any additives, and is available on Tmall.

I prefer to drink a light-flavored liquor, which has a strong flavor and is too strong.

But I think that no matter what kind of fragrant liquor you like to drink, you must pay attention to drinking good wine, and try to choose pure grain wine if you have the financial ability, because drinking too much wine is not good for your health.

I think it depends on my preference, I prefer the fragrance type, I think it tastes better. The feeling of being fragrant and pure is not the kind of strong taste. I don't like it.

The kind that cuts your throat. But some people like that feeling. So it's up to you to personally like it.

If you like strong alcohol, then you drink it. If you practice the strong fragrance type, it may be more mellow.

It can only be said that radish and cabbage have their own love. Some people like light fragrance, and some people like strong fragrance. The representative of the fragrance is Fen Bar, and the strong fragrance is Wuliangye. The taste characteristics all have their own characteristics, so you can't generalize.

Which one is better varies from person to person, and in the market, strong flavor liquor will be more popular.

1. The raw materials are different.

The raw material of the sauce-flavored sake is sorghum, and the raw material of the koji is wheat.

The raw materials of the strong flavor type of sake are sorghum, corn, glutinous rice, rice, and wheat, and the raw materials of koji are barley, wheat, and peas.

The raw material of the fragrant sake is sorghum, and the raw materials of the koji are barley and peas.

2. The fermentation process is different.

The sauce-flavored liquor is fermented with a temperature of more than 60 degrees Celsius (i.e., high-temperature Daqu) and sorghum.

The strong flavor liquor is fermented at a temperature between 40-60 degrees Celsius (i.e., medium-temperature Daqu) and sorghum.

Aromatic liquor is made at a temperature below 40 degrees Celsius (i.e., low-temperature Daqu) and fermented with Daqu and sorghum.

3. The fermentation equipment is different.

The sauce-flavored liquor is a stone cellar, the strong-flavored liquor is a mud cellar, and the light-flavored liquor is a ceramic floor tank.

4. The fermentation time is different.

Sauce-flavored liquor is fermented in eight rounds (each round is one month).

Aromatic liquor is 45-90 days.

Aromatic liquor: about 28 days for Daqu, 4 7 days for Bran, 7 days for Xiaoqu.

I like to drink dry, strong and clean liquorPeople like to drink fragrant liquor. People who like to drink soft liquor should drink strong flavor liquor.

The strong aroma liquor itself is mostly old cellar wine, the older the cellar, the more positive the taste, the strong aroma type of liquor has a strong taste, and the taste of the wine in the mouth is also relatively full, and the entrance is pure. Aromatic wines are more common, and Lao Baigan, which we usually drink, is one of them. The fragrant wine is colorless and transparent, the aroma is relatively elegant, and the taste is relatively pure and soft.

From the perspective of chemical composition, the content of ethyl acetate and ethyl lactate in the fragrant liquor is lower than that of the strong aroma type, which is also the scientific reason for the deviation in the taste of the Erliang pants.

Aromatic liquor

Fragrant liquor: also known as Fenxiang liquor, represented by Shanxi Fenjiu, Fenyang Wang Liquor, Zhejiang Tongshan Liquor, Henan Baofeng Liquor, Qingli Liquor, Henan Longxing Liquor, Xiamen Sorghum Liquor, Tianchangdi Liquor, etc., belongs to Daqu liquor. It is soft in the mouth, sweet in the mouth, and has a clear aroma.

The standard of the characteristics of light-flavored liquor is: pure fragrance, mellow and sweet, natural harmony, and refreshing aftertaste. The pure fragrance is the harmony between the main aromatic ethyl acetate and ethyl lactate, and the content of succinic acid is also very high, without miscellaneous smell, and it can also be called the ester fragrance is symmetrical and clean.

In short, the fragrant liquor can be summarized as: clear, positive, sweet, clean, and long.

The fragrant liquor uses grains such as sorghum as raw materials, and medium-temperature Daqu made of barley and peas as the saccharification starter agent, and adopts the steaming and dregs brewing process, solid-state pure staring tank fermentation, and steamed liquor, emphasizing "steaming and discharging impurities, cleaning and hygiene", that is, they are all working the word "clear", "clear to the end", and there should be no strong fragrance or sauce fragrance and its peculiar fragrance and evil smell.