Introduction to sauce flavored liquor, what are the sauce flavored liquors?

The most famous sauce-flavored liquor is Moutai, also known as the Maotai type. It is characterized by outstanding sauce aroma, elegant and delicate, mellow body, long aftertaste, clear and transparent, and slightly yellow color. The brewing process uses traditional solid-state fermentation techniques, including Daqu and Xiaoqu (a starter culture that contains a variety of microorganisms and yeast), grains (mainly sorghum, wheat, or rice), and water.

These ingredients are distilled and fermented several times to produce a unique flavor of the sauce, hence the name.

The characteristics of sauce-flavored liquor are that the sauce aroma is prominent, the liquor is plump and mellow, elegant and delicate, with a long aftertaste and a fragrant fragrance in the empty cup. The sauce flavor type is named because it has a sauce flavor similar to that of beans when fermenting, and it is also known as the thatching flavor type because it originates from the Moutai process, with Kweichow Moutai as the main representative.

Sauce-flavored liquor is mainly sauce-flavored, slightly burnt, delicate, complex, supple and does not prominently contain Lu fragrance, ester fragrance is soft and elegant, ester first and then sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup lasts for a long time.

The raw material of sauce-flavored liquor is red tassel glutinous sorghum, which is fed twice in the annual production cycle: the first feeding is called Xiasha, and the second feeding is called rough sand, and it needs to go through eight fermentations after feeding, and each fermentation is about one month.

Because the saccharification and fermentation power of high-temperature Daqu is low, and the raw material crushing is coarse, the finer the Daqu crushing, the better, which is conducive to saccharification and fermentation.

Summary. The sauce flavor type, also known as the thatched flavor type, is represented by dozens of well-known wines at home and abroad, such as Moutai, Langjiu, Guotai Liquor, Guijiu, Wangyitai Liquor, etc., and belongs to Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow.

The sauce flavor type, also known as the thatched flavor type, is represented by dozens of famous liquors such as Moutai, Langjiu, Guotai Liquor, Guijiu, Wangyitai Liquor, etc., and belongs to Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow body with tung cherry, long aftertaste, clear and transparent, and slightly yellow in color.

Mainly soy sauce, slightly burnt (but not outstanding), the fragrance is delicate, complex, supple and contains Lu (Luxiang) is not prominent, the ester fragrance is soft and elegant, the ester is soft and coordinated, the ester is followed by the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance of the empty cup is not dispersed for a long time (Moutai has the saying of "deducting the cup every other day"), the taste is greater than the fragrance, the bitter group returns moderately, and the alcohol degree is low and unchanged. The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, elegant and long-lasting fragrance in the empty cup, soft potato or mellow resistance in the mouth, and obvious style.

Count the spring. Because the saccharification and fermentation power of high-temperature Daqu is lower than that of Daqu, and the raw material crushing is coarse, the finer the Daqu crushing, the better, which is conducive to saccharification and fermentation. Attendant calendar.

1.What is the difference between the sauce flavor type and the strong flavor type in liquor.

2.What are the brands of sauce-flavored liquor?

3.Characteristics of sauce-flavored liquor.

4.What are the sauce-flavored liquors?

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

6.What are the sauce-flavored liquors?

7.Rice liquor is what lead lacks sails.

What is the difference between the sauce flavor type and the strong flavor type in liquor The following are the differences between the two:

First, the taste is different.

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.

Strong aroma liquor: the cellar aroma is rich, the taste is plump, the entrance is sweet and clean, and pure.

Second, the production process is different.

Aromatic liquor: The raw materials for making koji are mainly wheat, and some cherry wineries are supplemented with peas and barley.

The top temperature of koji making is 55-60, and the cultivation of koji is mainly turned.

The saccharification power and fermentation power are lower than those of the light-flavored Daqu, and the flavor of the koji is rich.

The temperature of the apex of the control hot song is higher, generally above 50, and some are as high as 60 or more, such as Quanxing Daqu 60, Deshan Daqu 60-65.

The number of turnings is less, unlike the frequent turnings of fragrant liquor, which belongs to medium-temperature koji and high-temperature koji, and the process characteristics are more hot and less drying.

The large song of sauce-flavored liquor focuses on piling, covering tightly, and mainly keeping warm and moisture.

Whenever the temperature rises to 60-65, it begins to turn over, which is an ultra-high temperature song.

The turnover temperature of Langjiu Daqu is as high as 65-70, and such a high temperature often makes the koji block have an obvious sauce aroma.

The saccharification power and fermentation power of ultra-high temperature koji are low, so the amount of koji used is large.

If you take a closer look at the lives of the people around you, you will see that many people are very fond of drinking. And people who are very familiar with liquor will know that in fact, there are many kinds of liquor and silver acacia. For example, there are sauce-flavored liquors, so what are the three major sauce-flavored liquors in China?

1. What are the three major sauce-flavored liquors in China?

In fact, there are also certain differences in the opinions of people in different places on China's three major sauce-flavored liquors. For example, some people believe that these three kinds of liquor are Moutai, Langjiu and Jinshayao liquor. But some people believe that these three kinds of liquor are Moutai, Langjiu and Xijiu.

In fact, there is truth to both theories. However, these liquors are all well-known among the sauce-flavored liquors.

2. How long does liquor usually have a shelf life.

In fact, the shelf life of Bina liquor is still relatively long, and the shelf life of general liquor is about one year, but some of the more famous liquors can only be preserved for a long time after being preserved by our appropriate methods. Some liquors even survive for ten years.