What is the difference between the flavor type of liquor sauce and the strong flavor type

The differences between the sauce flavor type and the strong flavor type of liquor are: different national standards, different brewing processes, different tastes, etc. The sauce flavor type, also known as the thatching type, is represented by Moutai and the well-known wine at home and abroad, and belongs to the Daqu liquor.

Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow. The strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, bitter entrance, soft trouser stall, and long net residue at the tail.

Specific differences: 1. The national standards are different, and the sauce-flavored liquor: standardized as GB T20T60, which means that grain is used as raw material, and it is made by traditional solid-state fermentation, distillation, and aging.

Among them, there is no edible alcohol and non-liquor fermentation to produce aromatic and flavorful substances, and it has its characteristic style of liquor. Strong aroma liquor: the standard number is GB, which means that it is a distilled liquor with a compound aroma of acetic acid and ethanol based on acetic acid and ethanol after traditional solid-state fermentation and storage, and carefully prepared from several liquors.

2. The brewing process is different, and the strong aroma liquor: the production cycle of Daqu is 40 to 60 days, and one pound of sorghum produces three taels of liquor. The main raw material for brewing is wheat, including some peas, barley, etc., and the top temperature of koji making should be controlled at 50 to 60 degrees Celsius when making wine.

The cultivation of koji making is mainly turned. Sauce-flavored liquor: high-temperature koji-making, focusing on stacking when making koji, covering tightly, mainly keeping warm and moisture.

Whenever the top temperature rises to 60 degrees Celsius and 65 degrees, it begins to turn over the warehouse, which belongs to high-temperature koji-making, and the saccharification power and fermentation power of ultra-high temperature Daqu are low, so the amount of koji used is large. One pound of sorghum can only produce two taels of wine, and the production cycle is at least 5 years, with a one-year production period, a three-year aging period, and a one-year aging period.

3. Different tastes, strong aroma liquor: rich aroma, soft and sweet, harmonious aroma, sweet in the mouth, soft in the mouth, long in the tail, strong aroma in the cellar, and then full of liquor body, harmonious wine rhyme. Sauce-flavored liquor:

The body of the wine is slightly yellow and transparent, with paste aroma and sauce aroma, fragrant but not gaudy, low but not light, mellow and elegant, not strong and not violent, long aftertaste, and the taste belongs to the delicate type, elegant and soft.

The difference between the strong flavor type of liquor and the flavor type of sauce is:

1. The raw materials are different.

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 brewing process is different.

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. The aroma is different.

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

4. The taste is different.

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.

There is still an essential difference between strong flavor and sauce-flavored liquor!

Aromatic liquor is made of grains as raw materials, fermentation, aging, distillation and blending by traditional solid-state method, without adding edible alcohol and non-liquor fermentation, and the main component is ethyl caproate as the compound aroma liquor. The stool mold is characterized by sweet entrance, soft mouth, harmonious fragrance, rich cellar fragrance, and long net tail. The strong flavor liquor is the flavor type with the widest audience, the highest output and the largest number of origins among the 12 major flavor types of Chinese liquor.

The production cycle of strong flavor liquor is only a few months, which is easy to preserve, and 70% of the liquor on the market is strong flavor liquor.

In terms of taste, the strong aroma liquor is sweet in the mouth, low but not light, not strong or violent, and has an endless aftertaste after entering the throat. If you are not accustomed to the intensity of sauce-flavored liquor and the lightness of light-flavored liquor, the taste of strong-flavored liquor must be more suitable for most people. What is strong aroma liquor.

The main raw material used in the brewing of strong aroma liquor is sorghum, the whole brewing process is very complex, most of the strong flavor liquor is used as a starter agent in medium temperature Daqu or slow high temperature Daqu, the starch and other substances in the sorghum are slowly saccharified and fermented, it takes about 2 months or so, and then other processes can be added to brew a fragrant, mellow taste of strong flavor liquor.

The so-called sauce-flavored liquor is a kind of sauce flavor emitted when starch is used to reverse ** fermentation. The characteristics of this wine are: the sauce aroma is prominent, elegant and delicate, the wine body is rich and mellow, the aftertaste is long, the fragrance is not gaudy, the low is not light, and it has the characteristics of leaving the fragrance overnight and the fragrance of the empty cup after drinking.

Sauce-flavored liquor is also known as Maotai because it originates from the Moutai process. This wine is elegant and delicate, mellow, rich and has a long aftertaste.

Of course, the flavor of soy sauce is not equal to the fragrance of soy sauce, from the analysis of ingredients, the content of various aromatic substances in soy sauce wine is high, and there are many types, rich fragrances, and it is a complex of a variety of flavors. This fragrance is divided into front and after. The so-called front incense is mainly composed of alcohols, esters and aldehydes with low boiling point, which plays a fragrant role, and the so-called after-incense is composed of acidic substances with high boiling point, which plays a major role in the flavor and is the constituent substance of the empty cup fragrance!

These two kinds of liquor have their own advantages and characteristics, and the taste is not the same, but they are both relatively delicious!