What are the characteristics of sauce flavored liquor, and the taste characteristics of sauce flavor

Baijiu is the essence of thousands of years of traditional Chinese culture. How many heroes and heroes throughout the ages have been succumbed to fine wine. The characteristics of sauce-flavored liquor are rich sauce aroma, mellow flavor, soft and delicate entrance, and long aftertaste.

One of the technological characteristics of sauce-flavored liquor: unique production process.

The traditional production process of sauce-flavored liquor is referred to as the "987" production process, that is, nine times of cooking, eight times of fermentation, and seven times of pouring, which has gone through spring, summer, autumn and winter for nearly a year. It is a pure grain high-temperature Daqu liquor, with a low wine yield, 1 kg of grain produces 2 taels of liquor, and needs to be cellared for 3 to 5 years, so the production cost of authentic sauce-flavored liquor is relatively expensive.

Among the hundreds of liquor production enterprises in Moutai Town, Guizhou, only a few enterprises with strong strength have the ability to produce traditional sauce-flavored liquor, and most of the enterprises are mainly engaged in the production of crushed sand wine and sand wine.

The second characteristic of sauce-flavored liquor: special aroma experience.

The most significant thing is that the empty cup is fragrant, that is, the sauce-flavored liquor is poured into the cup overnight, the aroma lingers for a long time, and the empty cup is more fragrant than the real cup, which makes people have endless aftertaste, and the characteristics of not getting drunk are not on the top.

The third characteristic of sauce-flavored liquor: the unique main flavor type.

Sauce-flavored liquor is mainly composed of three main flavor types, namely, sauce flavor, cellar bottom fragrance, and mellow and sweet aroma.

The so-called sauce flavor refers to the aroma of the wine similar to that of soy sauce food, and the composition of the aroma of the sauce flavor wine is extremely complex, which is directly related to the brewing process, season, raw materials, water quality, environment, microorganisms in the air, etc., and is a compound aroma composed of acidic substances with high boiling point and alcohols with low boiling point.

The sauce aroma is prominent, elegant and delicate, the aftertaste is long, and the fragrance lasts for a long time in the empty cup.

For example, Langjiu Qinghualang, brewed with pure grain, has a very mellow taste, which is incomparable to ordinary sauce-flavored liquor.

The sauce-flavored liquor has a mellow taste, prominent sauce aroma, sweet and refreshing entrance, and a delicate and long aftertaste. After being stored and matured, the sauce-flavored liquor will have a compound aroma with esters as the main body. The sauce hall or fragrant liquor tastes slightly sour, mainly because the socks contain acetic acid and lactic acid.

The brewing process of sauce-flavored liquor is relatively special, which is very different from that of strong and light-flavored liquor. The brewing of sauce-flavored liquor generally goes through nine times of steaming, eight times of stalling, and seven times of pouring, and it takes at least three to five years of cellaring time.

The sauce aroma of sauce-flavored liquor does not mean that soy sauce is added during the brewing process, but that the smell of the liquor is somewhat similar to that of sauce-made food.

The characteristics of sauce-flavored liquor are mainly less volatile substances, high acidity, more phenolic compounds, pure grain brewing, and no foreign substances added. Sauce-flavored liquor is colorless (or yellowish) transparent, no suspended matter, no precipitation, prominent sauce aroma, elegant and delicate, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, and long aftertaste.

What is sauce-flavored liquor?

The sauce flavor type, also known as the thatching type, is represented by Moutai liquor and belongs to the Daqu liquor.

It is mainly fragrant with sauce, slightly burnt (but not outstanding), and the fragrance is delicate, complex, supple and lulu (luxiang) is not prominent.

The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended matter, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, and long aftertaste.