The difference between the strong flavor type and the sauce flavor type

The differences between strong flavor type and sauce flavor type 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 ingredients, while strong flavor liquor is mainly made with medium-temperature Daqu and sorghum and other grains as the main ingredients, and the raw materials are different.

2. The difference 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 of ingredients, steaming, etc., the process is slightly different.

3. Aroma difference.

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

4. The taste difference is high.

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.

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1.The difference in brewing process: 1. The sauce is coarse and the flavor liquor is fragrant, the raw materials are sorghum (liquor), wheat (making Daqu), the Daqu process is high-temperature koji (more than 60), the raw materials are steamed, and the liquor is steamed eight times by eight fermentations, and the amount of koji is large (1:

Before entering the cellar, the stacking process is adopted, and the cellar pool is made of stone wall rock and mud bottom, etc., and the storage period is more than 3 years. 2. Strong aroma liquor, although the raw materials are sorghum and wheat, the preparation of Daqu is medium temperature (55 60), the raw materials are mixed with steaming and burning, and the fermentation process of 10,000 years of dregs is used over and over again, and the amount of koji is about 20. The cellar pond is a fertile mud cellar, and Shanchun provides a good habitat for microorganisms such as butyroic acid bacteria, and emphasizes the century-old cellar.

Luzhou Tequ and Wuliangye are claimed to be brewed in hundreds of years old cellars, and the storage period is one year. 2.The fermentation vessels are different:

The sauce flavor type uses stone cellar mud low, and the strong fragrance type uses mud cellar. 3.Inoculants are different:

The sauce-flavored liquor mostly uses high-temperature koji, while the strong flavor type is medium-temperature koji. 4.Feel the difference:

1. Sauce-flavored liquor: the color of the liquor is slightly yellow and transparent, the sauce aroma, burnt aroma and paste aroma are harmonious, the taste is delicate and elegant, and the fragrance lasts for a long time in the empty cup. It is represented by Moutai liquor, Langjiu liquor and Wuling liquor.

2. Because the strong flavor type white is different in raw materials, koji making (koji is used as raw materials for fermentation and liquor) and distillation, the aroma of liquor is also different.

Summary. The taste is different. Sauce-flavored liquor has a sauce-flavored flavor similar to that of beans when fermented; The aroma of the strong aroma cellar is strong, and the main components of the fragrance source are ethyl caproate and ethyl butyrate, which is stronger than the sauce flavor type.

The taste of the town is not the same. Sauce-flavored liquor has a sauce-flavored flavor similar to that of beans when fermented; The aroma of the strong aroma cellar is strong, and the main components of the fragrance source are ethyl caproate and acetyl butyrate, which is more intense than the sauce flavor type.

The brewing process of different sauce-flavored liquor belongs to the high-temperature Daqu Ji bench balance, 1 kg of sorghum can produce 2 taels of liquor, and the production cycle is at least 5 years (1 year production period, 3 years of aging period, and 1 year of aging after blending). In the one-year production rough cycle of Ming Do, only the Dragon Boat Festival and Chongyang Xiasha are fed.

The taste of the strong aroma type wine has the characteristics of rich aroma, soft and sweet, harmonious fragrance, sweet mouth, sweet mouth, and long net tail. Sauce-flavored liquor has a fragrant but not gaudy, low but not light, mellow and elegant, not strong or violent, and a long aftertaste.

1. The brewing process is different, the liquor making method of the sauce flavor type is more complicated, it must go through nine times of cooking, eight times of fermentation, seven times of taking the wine, and finally put it in the cellar to ferment for more than three years, while the brewing process of the strong flavor type liquor is relatively simple, using the mud cellar for solid-state fermentation, using the continuation tank or slag for ingredients, and finally mixing and steaming, this process lasts about 40-60 days. 2. The taste is different, the sauce flavor type has a rich and mellow taste, and the strong flavor type has a sweeter taste and is easy to eat.

Baijiu is a general term for Chinese liquor (except fruit wine and rice wine), also known as shochu, laobaigan, burning knives, etc., which is made of koji and liquor mother as saccharification starter agents, using starch (sugar) raw materials, through cooking, saccharification, fermentation, distillation, aging and blending. Chinese liquor is divided into the following flavor types: sauce flavor type, light fragrance type, strong flavor type, the more common types of liquor are sauce flavor type and strong flavor type, so what is the difference between the two?

In fact, the best way to distinguish the two wines is to identify them by the aroma of the wine, the sauce wine has a faint burnt aroma, which will last for a long time, and there will be a lingering aroma in the wine glass the next day. The aroma of the strong aroma glass wine is relatively strong, and you can smell a very fragrant wine aroma when you open the bottle, but this smell is relatively short and quickly dissipates.