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Anonymous users2024-02-13The difference between the sauce flavor type and the strong flavor type is that the taste is different and the brewing process is different.
If you smell it, you will have a strong aromatic feeling, and when you drink it, you will feel that it is soft and dry, and the aroma is very harmonious. At the same time, people who are more familiar with wine will also feel that the aroma type of wine is very sweet in the mouth, so many people will like this wine.
The aroma of the sauce-flavored wine will not be particularly obvious, but this fragrance does not smell light, and it belongs to the mellow and elegant aroma. And when you drink it, you will feel that it is not strong or strong, and the aftertaste is very long, so there are many people who like sauce-flavored sake because of these characteristics.
Process introduction. The brewing time of the strong aroma type is generally relatively short, the production cycle is generally about 40 to 60 days, and each catty of sorghum can produce about three taels of wine.
The sauce-flavored type is different, its brewing time is generally not less than five years, and the sauce-flavored wine that can be brewed per pound of sorghum is only about two taels. So, from this point of view, the difference between them is still very big.
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Anonymous users2024-02-12What is the difference between the sauce flavor type and the strong flavor type
The taste is different: The taste and flavor of strong aroma liquor has the characteristics of aroma, sweetness, and aroma harmony, which is represented by Sichuan Luzhou Laojiao. The taste and flavor of the sauce flavor type have the characteristics of sauce aroma, delicateness, mellowness, and long aftertaste, which are represented by Kweichow Moutai and Guijiu.
Differences in production processes: When making strong aroma liquor, the top temperature of koji-making should be controlled at 55-60, and the cultivation of koji-making should be mainly turned. The big song of sauce-flavored liquor, the koji making focuses on the pile, the cover is tight, and the heat preservation and moisture retention are the mainstay, whenever the temperature rises to 60-65, it begins to turn over the warehouse, which belongs to the ultra-high temperature koji.
The modulation is different: Good sauce-flavored liquor is brewed, while strong-flavored liquor is blended, so the aroma of sauce-flavored liquor is thick and pure, while the aroma of strong-flavored liquor is more complex but very harmonious.
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Anonymous users2024-02-11The 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.
The differences between strong flavor type and sauce flavor type are as follows: >>>More
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. >>>More
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. >>>More
There is no superiority or inferiority between the two, and the main thing is to choose according to each person's preferences. >>>More
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.