What are the different types of aromas? There are several types of aroma types of wine

The sauce-flavored liquor is represented by Qitai liquor, which is characterized by mellow quality, rich sauce aroma, elegant aroma, soft and sweet, poured into the cup and placed for a long time without losing the aroma, and the empty cup remains fragrant after drinking.

Aromatic liquor.

Represented by Luzhou Laojiao Tequ, it is characterized by mellow aroma, long aftertaste, and fragrant after drinking.

Aromatic liquor.

It is represented by Fenjiu. It is characterized by the liquid crystal of the wine, the wine is elegant and fragrant, the wine taste is mellow and soft, sweet and refreshing.

Rice-flavored liquor.

It is represented by Guilin Sanhua wine. This type of sake is mainly kojisake made from fermented rice. It is characterized by a soft aroma of honey, elegant and pure, and a pleasant aftertaste.

Other flavored liquors.

Due to the different specific types of wine, it is subdivided into several small flavor types. Such as:

Medicinal flavor liquor, represented by Dong liquor.

Sesame-flavored liquor, represented by Jingzhi Baigan.

Soy-flavored liquor, represented by soy-flavored jade ice roast.

Liquor is classified according to aroma type:

1. Strong aroma liquor: a distilled liquor made of grain as raw material, fermented, stored and blended in a solid state, with a compound aroma of ethyl caproate as the main body. Typical representatives include Wuliangye and other products.

2. Fragrant liquor: a distilled liquor made from grains and grains as the main raw materials, through saccharification, fermentation, storage and blending, and has a compound aroma with ethyl acetate as the main body. Typical oak traces are represented by Fenjiu, Erguotou wine and other products.

3. Rice-flavored liquor: a distilled liquor with the characteristics of small koji rice aroma made by using rice as raw material, through semi-solid fermentation, distillation, storage and blending. The typical product is Guilin Sanhua wine.

4. Sauce-flavored liquor: a distilled liquor with sauce-flavored characteristics made from sorghum and wheat as raw materials, fermentation, distillation, storage and blending. Typical products are Kweichow Moutai and Tang Sanjing Liquor, and the common trademarks in the market are Kweichow Moutai and Tang Sanjing, and the alcohol content is common % (v v) products.

5. Aromatic liquor: a distilled liquor made from grains as the main raw material, fermented, stored and blended, with a unique style of strong aroma and sauce aroma. Typical representatives include Baiyunbian, Baisha liquid and other products.

The characteristics of this wine are: outstanding sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not gaudy, low but not light. Moutai is a typical representative of this type of liquor.

This fragrant liquor is mellow, the flavors are harmonious, mellow and sweet, the aftertaste is refreshing, sweet and refreshing, and has the traditional Laobaigan style. The fragrance of light-flavored liquor comes from the combination of ethyl acetate and ethyl lactate in the liquor. Shanxi Xinghuacun Fenjiu and Henan Baofeng Liquor are representatives of this type of fragrance.

Honey fragrance is elegant. The entrance is soft, the mouth is refreshing, and the aftertaste is pleasant. If you smell the fragrance, it is a bit like the honey aroma composed of rice wine mixed with ethyl lactate.

For example, Dong Liquor, Pingba Cellar Liquor, Yunjiu, Zhuchang Cellar Liquor, Baiyunbian Liquor, Baisha Liquor and many other good liquors belong to other aroma types, and they all have their own special aromas and special styles.

1. Sauce flavor type, also known as thatched flavor type, represented by Kweichow Moutai liquor The aroma of this kind of flavor type of liquor is fragrant but not gaudy, low but not light, mellow and elegant, not strong or violent, long aftertaste, poured into the cup overnight, the aroma lingers for a long time, and the empty cup is more fragrant than the real cup, which makes people have an endless aftertaste;

2. Strong fragrance type, also known as Luxiang type, is represented by Sichuan Luzhou Laojiao Tequ. The strong aroma type liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long tail net remainder, which is also the main basis for judging the quality of strong aroma liquor. The main body that constitutes the typical style of strong aroma wine is ethyl acetate, which has a high aroma content and outstanding aroma;

3. Which liter of fragrance type, also known as Fenxiang type, is mainly represented by Fenjiu in Xinghua Village, Shanxi, with the fragrance of liquor fragrant and mellow, the taste is sweet and harmonious, the wine taste is pure, mellow and soft;

4. Rice-flavored liquor, rice-flavored liquor refers to a kind of small koji rice liquor represented by Guilin Li Zhi Lao Sanhua Liquor, which is a long-standing traditional liquor in Lishan, China;

5. Aroma type, also known as compound fragrance type, that is, liquor with more than two main aromas, this kind of liquor absorbs the essence of light fragrance, strong aroma and sauce flavor liquor in the brewing process, and is original on the basis of inheriting and carrying forward the traditional brewing process.

There are 12 types of flavors:

1. Sauce flavor type (Maoxiang type): represented by Kweichow Moutai, Rongtai and Guzhen ancient liquor. Also known as Mao type. The taste and flavor have the characteristics of sauce aroma, delicate, mellow and long aftertaste.

2. Strong aroma type (Luxiang type): represented by Sichuan Luzhou Laojiao Daqu liquor. Also known as Lu type. The taste and flavor have the characteristics of aromatic, sweet, and harmonious aroma.

3. Fragrance type (fragrance type): represented by Shanxi Fenjiu. Also known as Fen type. It has the characteristics of fragrance, mellow sweetness and softness, and is a traditional product of northern China.

4. Aroma type: represented by Anhui Kouzi Cellar, its taste is "fragrant, elegant cellar fragrance, rich in aged fragrance, mellow sweetness and cellar bottom fragrance". The characteristics of aromatic liquor are thick and harmonious sauce, elegant and comfortable, delicate and plump, refreshing aftertaste, long aftertaste, and outstanding style.

5. Rice flavor type: represented by Guangxi Guilin Sanhua wine, Bingyu Manor rice puree wine, and Luxin Manor rice puree wine. The taste is honeyy and elegant, the entrance is soft, the mouth is sweet, and the aftertaste is pleasant.

6. Fengxiang type: the representative product is Xifeng wine. Ethyl acetate is the main attacker, supplemented by a certain ethyl acetate aroma. Characteristics: clear but not light, thick but not bright, colorless, the entrance highlights the richness of alcohol. It's strong, but it's not violent, and it's clean and refreshing.

7. Sesame flavor type: this kind of wine has a light and elegant aroma, prominent burnt aroma, aromatic in the entrance, mainly burnt and paste-like smell, colorless, clear and transparent; The taste is relatively mellow and refreshing, with a taste similar to that of old white dry wine, and a slightly bitter aftertaste.

8. Soy flavor type: represented by the ice grill. It is a liquor made from rice as raw material, koji as saccharification starter agent, and fermented while solid liquid saccharification.

9. Special fragrance type: using rice as raw material, rich in odd compound aroma, harmonious fragrance, and long aftertaste.

10. Medicinal flavor type: represented by Guizhou Dongjiu. Also known as Dong type, it is characterized by clear and transparent, elegant aroma, rich and luscious, slightly medicinal fragrance, harmonious mellow sweet and refreshing, and long aftertaste.

11. Laobai dry flavor type: represented by Hebei Hengshui Laobai dry liquor, its style is characterized by elegant aroma, mellow and plump, sweet and straight, harmonious flavors, and long aftertaste.

12. Fragrant type: Represented by Hunan drunkard liquor, it is characterized by its rich and elegant Xiulaling, soft and sweet entrance, refreshing and clean body, and long aftertaste.

There are 12 types of liquor: strong flavor, sauce flavor, old white dry flavor, soy flavor type, rice flavor type, sesame flavor type, Dong fragrance type, Fu Tulip type, Feng fragrance type, special fragrance typeClear rolling cracked fragrance type, and fragrance type.

The style of the wine is composed of three elements: excellence, aroma and taste. It makes sense to divide the wine according to the type of aroma. When we talk about the aroma of liquor in our daily life, it is all about liquor.

As for other colored wines and sprinkles, why don't they be divided by fragrance? Because colored wines, such as wine, have a complete set of regulations in the West, from raw materials to processes. and indicate on the trademark that consumers can identify.

As a result, all countries in the world have adopted or borrowed from their methods for management.

Baijiu is a traditional and unique product in China. The brewing process is rich and colorful, and the brewing style is diverse. In order to strengthen management, improve quality, learn from each other, and do a good job in evaluation, combined with China's national conditions, in the mid-60s, a more systematic study was carried out on the aroma type of China's liquor, through the analysis of the aroma components in the liquor.

Research on the relationship between aroma components and craftsmanship, and approved by the winemaking community and experts. In 1979, at the 3rd National Wine Appraisal, the evaluation was carried out according to the flavor type. Since then.

The flavor of liquor is accepted by the majority of domestic consumers. On the surface, the buried flavor type of baijiu is closely related to its chemical components, which are all products of the fermentation process.

The five major flavor types are divided into five main flavor types: sauce flavor type, strong flavor type, light fragrance type, rice flavor type and concurrent flavor type.

Aromatic liquor is a distilled liquor with a compound aroma of ethyl caproate as the main body, which is made of grain as raw material, fermented, stored and blended in a solid state. Typical representatives include Wuliangye and other products. Aromatic liquor is a distilled liquor with grains and grains as the main raw materials, made by saccharification, fermentation, storage and blending, and has a compound aroma of ethyl acetate as the main body.

Typical representatives include Fenjiu, Erguotou wine and other products.

Like the strong flavor liquor, the light-flavored liquor is also a large variety, which is roughly divided into three genres: Daqu Qingxiang represented by Fenjiu, Branqu Qingxiang represented by Hongxing Erguotou, and Xiaoqu Qingxiang represented by Jiang Xiaobai. Most of the fragrant liquor uses sorghum as a single liquor grain, pure grain solid-state fermentation, relatively short cycle, low-temperature koji-making, steaming and burning are its characteristics.

Another name for wine

The chemical composition of liquor is ethanol, which generally contains trace amounts of fusel and esters, and the concentration of edible liquor is generally below 60 degrees (that is, 60%) (a few have more than 60 degrees), and the liquor is purified to more than 75% by fractionation and quickly for medical alcohol, and purified to above for anhydrous ethanol. Liquor is made by fermentation of grain.

Other names for wine include Du Kang, Huanbo, Thing in the Cup, Jin Bo, Ji Hu, Bai Fall, Frozen Mash, Pot, Pot, Drink, Drink, Drink, Wine, Daigo, Huang Feng, Qingjiu, Xijiu, Xuanhong This Wine, Qingzhou Engaged, Pingyuan Supervisor, Qu Sheng, Qu Xiucai, Qu Daoshi, Qu Jushi, Qu Tillers, Chun, Mao Chai, Xiang Ants, Floating Ants, Green Ants, Bi Ants, Tianlu, Pepper Pulp, Forget Worries, Sweep Sorrow Broom, Fishing Poetry Hook, Crazy Medicine, Wine Soldiers, Pranyo Soup, Qingsheng, Turbidity.