What are the flavor types and grades of liquor, and how many flavor types are there for liquor?

Liquor flavor. 1. Strong fragrance type.

The strong fragrance type in China currently has a market share of more than 70%, deeply loved by wine friends all over the country, the strong fragrance is divided into "single grain" and "multiple grains" according to the raw materials, such as Luzhou Laojiao and Wuliangye, according to the region is divided into several major schools, "Sichuan School" is the boss, but also the output of strong aroma base liquor province, most of the wineries across the country will have their shadow, "Huanghuai" school is represented by Su wine and Hui wine, Mian Rou has become a significant feature that distinguishes it from Sichuan school, Henan and Shandong are also the main production areas of strong fragrance, However, it is basically based on local wine, the strong fragrance characteristics of North China and Northwest China are not prominent, and there are no well-known brands in the country, and the strong fragrance of Northeast China is basically dominated by low-end wine.

Second, the sauce flavor type.

The sauce flavor type is mainly in Guizhou, and the Renhuai production area is a typical representative. In addition to Guizhou, there are several sauce flavor producing areas with different characteristics, such as Langjiu in Gulin in Sichuan, Wuling in Changde, Hunan, Danquan in Guangxi, Yunmen in Shandong, and Beidacang in Northeast China.

The sauce has three typical characteristics of the liquor, the sauce is rich in flavor and delicate in taste, which is called "sauce fragrance", which is brewed and roasted with cellar bottom liquor, which highlights the aroma of cellar mud and is called "cellar bottom fragrance", and at the same time has a mellow and sweet "mellow sweetness", and the rich liquor body has created a large number of "sauce powder".

3. Fragrance type.

Fragrant liquor can be summarized in five words: clear, positive, sweet, clean, long, soft in the mouth, sweet in the mouth, and pure in aroma.

The fragrance is divided into three kinds due to the process, Daqu Qingxiang (represented by Shanxi Fenjiu and Henan Baofeng Liquor), Xiaoqu Qingxiang (represented by Chongqing Jiangjin Laobaigan and Yunnan corn copper pot wine), Bran Qu Qingxiang (represented by Beijing Hongxing and Niulanshan Erguotou), the main consumer groups of Qingxiang are mainly in the north, and Huanggaifen and Erguotou are also popular ration wines that wine lovers.

Fourth, the fragrance type.

Aromatic liquor should have at least two or more main aromas to form a significant style of one liquor with multiple aromas.

The fragrance type is divided into three types, thick sauce and fragrance (represented by Hubei Songzi Baiyunbian and Xiaolang Liquor), clear sauce and fragrance (represented by the people's liquor of Guizhou Liupanshui Yanbo Liquor), and thick clear sauce and fragrance (represented by Anhui Kouzijiao).

Fifth, rice flavor type.

The rice flavor type is also known as the "honey flavor type", rice is the raw material, the small koji is fermented, and the wine flavor is elegant and sweet. The main representative is Guangxi Guilin Sanhua Liquor.

Sixth, phoenix fragrance type.

The raw materials of Fengxiang liquor are mainly sorghum, barley and peas are made of koji, and the liquor body is actually strong and fragrant, clear but not light, strong but not gaudy, and the liquor body is strong but not bursting.

The main representative of Shaanxi Liulin "Xifeng Liquor", as the first four famous liquor of Xifeng Liquor, can only occupy the Shaanxi market, outside the province of strong fragrance Xifeng also seriously affected its brand image, Fengxiang must be presented with characteristics, many consumers do not know the taste of Fengxiang.

Introduction: 12 major flavor types of liquor and representatives of flavor brands.

There are five types of liquor:

1. Sauce-flavored wine.

The so-called sauce fragrance is the flavor of sauce emitted when starch is used to reverse ** fermentation.

2. Strong aroma wine: such as Luzhou Laojiao.

Wuliangye liquor is a representative of this category, and their main characteristics are: rich cellar aroma, sweet and sweet, harmonious aroma, and long tail net remainder.

3. Aromatic liquor: This aromatic liquor is ethyl acetate.

and ethyl lactate are combined as the main fragrance. Its main characteristics are: mellow fragrance, harmonious flavors, mellow and sweet, refreshing aftertaste, sweet and refreshing, with traditional old white dry.

Style. 4. Rice-flavored liquor: such as Guilin Sanhua Liquor, Bingyu Manor, Xijianggong, and Quanzhou.

Xiangshan liquor, Guangdong Changle roast and so on belong to this kind of liquor, which is good at clear, sweet, refreshing and clean, and its main characteristics are: honey fragrance is elegant, the entrance is soft, the mouth is refreshing, and the aftertaste is pleasant.

5. Fengxiang liquor: Baoji City, Shaanxi Province.

Xifeng wine in Fengxiang County.

As a typical representative: this fragrant liquor, with sorghum as raw material, is made of barley and peas medium temperature Daqu or bran koji and yeast as the sugar ratio starter agent, using the ingredients of the continuation of the liquor, cellar fermentation (cellar age is not more than one year), wine container storage and other brewing processes.

Fragrance and craftsmanship

On the surface, the aroma type of baijiu is closely related to its chemical components, which are all products of the fermentation process. Therefore, the process is different, the chemical composition of the wine is different, and the aroma type is different. On the contrary, the fragrance type is different, the process is also different, and its chemical composition is also different.

The main factors affecting the aroma and chemical composition of liquor are: raw materials, koji making (saccharification starter culture) process, fermentation and winemaking process, operation, cellar structure, production environment, etc., in addition, it is also related to storage time and storage container.

There are five types of wine: 1Sauce-flavored wine: The so-called sauce-flavored wine is the sauce flavor produced when the starch is reversed into ** fermentation.

2.Strong aroma liquor: Luzhou Laojiao shares, such as Wuliangye liquor is a representative of this kind. Their main characteristics are: intense cellar aromas, sweet and bitter, harmonious aromas, and a clean and long finish.

3.Aromatic liquor: This aromatic liquor is made by combining ethyl acetate and ethyl lactate. Its main characteristics are: pure fragrance, mellow taste, harmonious flavor, mellow and soft taste, fresh and clean aftertaste, sweet and refreshing taste, with the traditional old white dry style.

4.Rice-flavored liquor: such as Guilin Sanhua Liquor, Yubing Manor, Xijiang Tribute Liquor, Quanzhou Xiangshan Liquor, Guangdong Changle Liquor, etc.

It belongs to this type of liquor, which is known for its clearness, sweetness, freshness and purity. Its main characteristics are: elegant honey taste, soft and soft in the mouth, refreshing in the mouth, and pleasant aftertaste.

5.Fengxiang liquor: Xifeng liquor in Fengxiang County, Baoji City, Shaanxi Province is a typical representative.

This fragrant liquor is made of sorghum as raw material, medium-temperature Daqu made from barley, pea or bran koji and yeast as sugar ratio koji, and is brewed by fermentation processes such as continuous fermentation, cellar fermentation (cellar age is not more than one year), and storage in wine containers.

Perfumes and techniques.

On the surface, the flavor of baijiu is closely related to its chemical composition, which is a product of the fermentation process. As a result, wines produced by different processes have different chemical compositions and flavor types. On the contrary, different fragrances, different processes, different chemical compositions.

The main factors affecting the flavor and chemical composition of wine are: raw materials, koji-making (saccharification starter culture) process, fermentation process, operation, cellar structure, production environment, etc. In addition, they are also related to the storage time and storage container.

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.

Baijiu has 6 flavor types. There are six types of liquor: fragrant liquor, sauce-flavored liquor, strong aromatic liquor, light-flavored liquor, rice-flavored liquor, and phoenix-flavored liquor.

In addition to the flavor types of liquor introduced above, there are other flavor types of liquor, which have not formed a large variety because they are relatively rare, such as medicinal flavor type, sesame flavor type represented by Dong liquor, Yunjiu represented by Jingzhi liquor, Zhuchangjiao liquor, Baiyunbian liquor, Baisha liquid, etc., all have their own flavor characteristics. Baijiu is a distilled liquor made by cooking, saccharification, fermentation and distillation with grain as the main raw material, large koji, small koji or bran koji and liquor mother as saccharification starter agents. It is also known as soju, old white dry, burning knives, etc.

The wine is colorless, transparent or yellowish, the smell is fragrant and pure, the entrance is sweet and refreshing, the alcohol content is high, and after storage and aging, it has a compound aroma with esters as the main body.

Up to now, there are 13 flavor types of liquor, which are strong fragrance, light fragrance, rice flavor, sauce flavor, phoenix fragrance, medicinal flavor, concurrent fragrance, rich tulip type, sesame flavor type, special flavor type, soy flavor type, aged fragrance type, old white dry flavor type, I personally divide it into "five big and eight small". The so-called five flavor types are the current mainstream or important liquor types that play an important role in the process of modern history, namely the thick and clear rice sauce phoenix, of which the phoenix flavor type once became a magical flavor type after the establishment of New China, because the special taste belongs to neither the strong aroma type nor the light fragrance type.

Liquor is divided into: fragrant liquor, sauce-flavored liquor, strong aroma liquor, light-flavored liquor, rice-flavored liquor, etc.

1. Fragrant liquor.

Futuxiang liquor is represented by drunkard liquor, which is characterized by "clear and transparent color, fragrant fragrance, sweet entrance, mellow and plump, harmonious aroma, long aftertaste, with the typical style of fragrant liquor" and "strong in the front, clear in the middle, and sauce in the back". Drunkard liquor is the essence of the traditional wine of Xiangxi nation.

2. Sauce-flavored liquor.

Sauce-flavored liquor is named because it has a sauce flavor similar to that of beans when fermented. Because it originates from the Moutai process, it is also known as the Maotai flavor. 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 aroma 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 fragrance, is a complex of a variety of flavors.

In addition to Moutai, there are also Guihai liquor and Langjiu from Sichuan, which are also famous in China. Guizhou's Xijiu, Huaijiu, Zhenjiu, Qianchun Liquor, Yinian Spring Liquor, Jinhu Chun, Zhuchun Liquor, Guichangchun and so on also belong to the sauce-flavored liquor.

3. Strong aroma liquor.

Strong aroma liquor, rich aroma, represented by Sichuan Luzhou Laojiao liquor, so it is also called "Luxiang type". This aromatic liquor has the characteristics of rich cellar aroma, sweet and refreshing. Its main fragrance source ingredients are ethyl caproate and ethyl butyrate.

The ethyl caproate of Luzhou cellar liquor is dozens of times higher than that of light-flavored liquor, and about ten times higher than that of sauce-flavored liquor.

4. Fragrant liquor.

The fragrant liquor is fragrant, sweet and refreshing, and is a traditional Laobaigan style, represented by Fenjiu in Xinghua Village, Shanxi, so it is also called "Fenxiang type". Its characteristics are: pure fragrance, harmony of flavors, and a refreshing aftertaste.

5. Rice-flavored liquor.

Rice-flavored liquor was represented by Guilin Sanhua liquor before 2000, and represented by "Bingyu Manor" rice puree liquor after 2000, which is characterized by elegant honey fragrance, soft entrance, refreshing mouth, and pleasant aftertaste. Its main fragrance components are -phenylethanol and ethyl lactate.

At present, liquor is divided into 12 flavor types, namely strong flavor type, sauce flavor type, light fragrance type, combined fragrance type, Fu Tulip type, phoenix fragrance type, rice flavor type, sesame flavor type, Laobai dry flavor type, medicinal flavor type, special flavor type and soy flavor type.

But the aroma of baijiu will continue to develop and increase.

With the progress of science and technology and the development of the liquor industry, the flavor of liquor will be more colorful. In fact, the aromas of plants in food are diverse, and the aroma of sake will continue to develop and increase, and a hundred flowers will bloom.

The current flavor types of liquor are divided into seven categories: fragrant flavor, sauce flavor, strong fragrance, light fragrance, combined fragrance, phoenix fragrance, rice flavor, sesame flavor and other flavor types, other flavor types include: Laobai dry flavor type, special flavor type, medicinal flavor type and soy flavor type.