What is the difference between sauce flavored, strong flavored, and light flavored liquor?

According to the main aroma component of the liquor, it can be classified according to its characteristics, and there are currently 12 kinds of aromatic liquor recognized in the industry in the national wine evaluation.

The difference between the strong aroma, sauce aroma and clear fragrance of liquor:

1. 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. 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 the role of incense, and the so-called post-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 of fragrance.

Moutai is a model of this type of aroma. According to domestic research data and instrumental analysis, its aroma contains more than 100 trace chemical components. When the bottle is opened, the first thing you smell is the elegant and delicate fragrance, which is the front fragrance; Then smell carefully, and smell the sauce fragrance, and with the sweet aroma of roasting, after drinking, there is still an elegant aroma of vanillin and roses in the empty cup, and it will not disappear in 5-7 days, which is known as the empty cup fragrance, which is the fragrance.

The front and back incense complement each other, and they are all in one, and they are outstanding.

2. 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. In addition, it also contains glycerol, which makes the wine sweet and sweet. The sake contains organic acids, which play a role in harmonizing the taste.

The organic acids of strong flavor liquor are mainly acetic acid, followed by lactic acid and caproic acid, especially the content of caproic acid is several times higher than that of other flavor liquors. There are also aldehydes and higher alcohols in liquor. Among aldehydes, acetal is higher and is the main component of incense.

3. 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.

Its main flavor components are ethyl acetate and ethyl lactate, from the ester content, it is lower than the strong fragrance type, sauce flavor type, and the ethyl acetate is highlighted, but the ratio of ethyl lactate and ethyl acetate is coordinated.

Fragrant liquor, the alcohol degree is 65°, the fragrance is clear, and the main aroma components are ethyl acetate and ethyl lactate. It is characterized by colorless and transparent, fragrant and refreshing, soft and pure, and the brewing process is separated from the ground tank. The production cycle is in 30 days.

Strong aroma type liquor, liquor degree 60°, aromatic flavor, the main aroma components are ethyl caproate and ethyl butyrate, characterized by colorless and transparent, rich aroma, mellow and sweet. The characteristics of brewing are, multi-grain or single grain type, the production cycle is 60 days, the sauce flavor type wine, the degree of liquor is 52 53 °, the sauce fragrance, there are more than 70 kinds of substances that converge into the aroma, the characteristics, colorless and transparent, allow slightly yellow, the sauce is rich, mellow and plump, the aftertaste is long, and the empty cup is fragrant overnight. The brewing process is to make koji and water made from local glutinous grains and wheat, make koji at high temperature, ferment at high temperature and take sake at high temperature.

The production cycle is one year. It must be stored for more than 5 years before leaving the factory.

Sauce-flavored liquor: Prominent sauce-flavored, elegant and delicate, mellow body, and long aftertaste. Aromatic liquor: rich cellar aroma, sweet and sweet, harmonious aroma, long tail fragrance. Fragrant liquor: pure fragrance, harmonious flavors, mellow and sweet mouth, and refreshing aftertaste.

The sauce-flavored liquor is slightly yellow and transparent, the taste is delicate and elegant, the flavor of the strong flavor liquor is plump, the entrance is sweet and clean, the color of the fragrant liquor is bright and transparent, the fragrance is pure, and the aftertaste is very sweet.

Is there any difference between light-flavored, strong-flavored, and sauce-flavored liquor?

Hello, the difference between the light fragrance type of Baibu, the sauce flavor type and the strong flavor type liquor lies in the brewing process and the Biyan climate conditions in the region. The sauce-flavored liquor is brewed from sorghum, and after the fermentation of Daqu made at high temperature, the flavor and aroma of the liquor are long The strong aroma liquor is made by steaming and cooking sorghum, and the liquor quality is colorless and transparent. Fragrant liquor is made from sorghum as raw material, composed with barley or peas, and then steamed and other processes.

Is there any difference between light-flavored, strong-flavored, and sauce-flavored liquor?

Dear, I am Mr. Liu, my life coach, and I am happy to answer for you They are different The difference between the light fragrance type, the sauce flavor type, and the strong flavor type liquor lies in the brewing process and the climatic conditions of the region The sauce-flavored liquor is brewed from sorghum such as spike celery, and after the fermentation of Daqu made at high temperature, the wine flavor and aroma are long The strong aroma liquor is made by steaming and boiling sorghum, and the wine quality is colorless and transparent The Qing Kuanxiang liquor is made of sorghum as raw material, composed with barley or peas, and then made by steaming and other processes Dear, I hope it can help you, and finally I wish you a happy life

Summary. The raw materials are different.

The raw material of the sauce-flavored sake is sorghum, and the raw material of the koji is wheat.

The raw materials of the strong flavor type of sake are sorghum, corn, glutinous rice, rice, and wheat, and the raw materials of koji are barley, wheat, and peas.

The raw material of the fragrant sake is sorghum, and the raw materials of the koji are barley and peas.

What is the difference between light flavor, sauce flavor type, and strong flavor liquor?

The raw material of fermented rice with different sauce flavor types is sorghum, and the raw material of koji is wheat. The raw materials of the strong flavor type of sake are sorghum, corn, glutinous rice, rice, and wheat, and the raw materials of koji are barley, wheat, and peas. The raw material of the fragrant sake is sorghum, and the raw materials of the koji are barley and peas.

The fermentation process is different, and the sauce-flavored liquor is fermented at a temperature of more than 60 degrees (i.e., high-temperature Daqu), and Daqu and sorghum are fermented together. The strong flavor liquor is fermented at a temperature between 40-60 degrees Celsius (i.e., medium-temperature Daqu) and sorghum. Aromatic liquor is made at a temperature below 40 degrees Celsius (i.e., low-temperature Daqu) and fermented with Daqu and sorghum.

3. The fermentation equipment is different for the sauce-flavored liquor is a stone cellar, the strong aroma liquor is a mud cellar, and the fragrant liquor is a ceramic floor tank.

1. Brewing process.

The brewing process of strong flavor type sauce flavor type and light flavor type liquor is different. The strong aroma liquor is made by mixing sorghum and wheat mixed steaming and burning, and then put it into the cellar for fermentation, and the production cycle is two months, and the sauce-flavored liquor is made through the steps of feeding, cooking, fermentation, and taking wine, and the production is around five years, and the fragrance type is mainly brewed by steaming and cleaning the tank, and the production cycle is ten months.

2. Taste difference.

The taste of strong flavor type sauce flavor type and light flavor type is different. The strong aroma liquor has the reputation of "a thousand-year-old cellar and a 10,000-year-old trough", and its liquor quality is colorless and transparent, and the taste is clear and dry, while the sauce-flavored liquor has a soft entrance and a long aftertaste, and the fragrant liquor is clear and transparent, with a long-lasting fragrance.

3. Cost difference.

The cost of strong flavor type sauce flavor type and light flavor type liquor is different. The strong flavor liquor is fermented in the old cellar, and the production period and storage period are shorter, but the quantity is larger and the cost is lower, while the production time of sauce-flavored and light-flavored liquor is long, the process is complex, and the cost is high.