What is the difference between sauce flavored liquor and strong flavored liquor?

1. The fermentation container is different: this is the most obvious difference between the strong flavor type and the sauce-flavored liquor, the fermentation of the sauce-flavored liquor is divided into yang fermentation and yin fermentation, the yang fermentation is the accumulation and fermentation outside the cellar pool, and the yin fermentation is the fermentation in the cellar pond after the yang fermentation reaches a certain stage, and the cellar pool uses a stone cellar.

There is no stage of yang fermentation in the brewing of strong aroma liquor, and the mud cellar is used after the completion of the runliang, and the mud cellar is used, the strong aroma liquor has high requirements for the mud cellar, the older the cellar pool, the better the brewed liquor, and the sauce-flavored liquor does not have this requirement.

2. Taste difference: Sauce wine has the characteristics of prominent sauce aroma, long aftertaste, and complex aroma. Another feature of soy sauce wine is that if you leave the glass overnight, the aroma will remain for a long time.

The same is true of Tianci Dituo's soy sauce wine, the taste is elegant and delicate, the sauce aroma is obvious, and the taste is very mellow. The strong aroma liquor has a sweet taste, rich aromatic flavor, a clean tail and a long aftertaste, and the main aromas are ethanol and acetic acid.

3. Cost difference: the fermentation of strong aroma type adopts aged cellars or artificially cultivated old cellars, the production cycle and storage period are generally only a few months, and the general distillery has production, and the market output is very high, so the cost is relatively cheap and 70% of the liquor currently sold on the market is mainly strong aroma.

Because of the complex production process and long cellaring period, the cost of the sauce flavor type is high in the market, and it is especially suitable for high-end gifts and high-end banquet consumption.

4. Different collection potential: There are many expert tasting and industry examples that have fully proved that sauce-flavored liquor has more collection potential, which is mainly due to the fact that in the process of soy sauce liquor collection, the liquor will continue to mature and change, and the more time passes, the more mellow and delicious the liquor will be.

However, with the longer storage time, the change of strong flavor liquor is not very large, or it is not obvious, although it also has a certain collection potential, but the quality is not as good as that of sauce-flavored liquor.

Aromatic liquor: The koji is made from wheat, and some distilleries are supplemented with peas and barley. The koji-making temperature is 55-60, which belongs to medium and low temperature fermentation.

In terms of the selection of raw materials used in brewing, traditional strong aroma liquor is divided into three schools; The single grain strong aroma type represented by Luzhou Laojiao (original cellar method) is characterized by a strong cellar aroma; The multi-grain strong aroma type represented by Wuliangye (running cellar method) is characterized by a plump body and fragrant wine; The old five retort craft represented by Yanghe and Shuanggou is characterized by softness; Moreover, strong aromatic wine is relatively dependent on cellar pools, and there is a saying that cellars can produce good wine only after more than 30 years. Free to understand: [Click to learn about Guizhou Zhuangzhi wine product information and with**].

Sauce-flavored liquor: As we all know, the brewing of soy sauce liquor is the 12987 process, that is, a one-year brewing cycle, 2 times of feeding, 9 times of cooking, 8 times of fermentation, 7 times of taking wine, the koji is made of wheat as raw material using high temperature Daqu (60-70 °), and the time of making koji is at the beginning of May of the lunar calendar, when the weather is hot, and various microorganisms are active, which is suitable for koji fermentation. However, in order to save costs, some manufacturers use "bran koji" to brew, which has little flavor and lacks a plump layer, so it is not an authentic Daqu sauce wine.

If you want to know more, recommend consulting 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.

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.

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.

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.