What kind of fragrant liquor is drunk? What are the strong flavor liquors?

The history of liquor in China is very long, of course, there are many varieties of liquor, and different liquors are different in taste and aroma, so what are the main aroma types of Chinese liquor?

There are a total of 12 flavor types of baijiu, so what are the main flavor types of Chinese baijiu?

The main flavor type of Chinese baijiu.

1.Sauce flavor type.

The sauce flavor type is very typical of Kweichow Moutai and Sichuan Lang liquor, this kind of flavor type of liquor, the aroma is very full but will not make people feel very bright, the sauce flavor liquor is mainly made of the blending of sauce flavor wine and mellow sweet wine, the reason why it is called sauce flavor is because the wine has a similar flavor of sauce food.

2.Aromatic type.

The strong aroma type is very typical of Sichuan Luzhou Laojiao, the strong aroma type of liquor is rich in aroma, sweet in the mouth, which is also the main basis for judging the quality of strong aroma liquor, ethyl acetate is the main body of the strong aroma liquor style, the fragrance content of this component is relatively high, and his aroma is also very prominent.

3.Fragrance type.

The very typical aroma type is Shanxi Xinghuacun Fenjiu, the aromatic liquor should be said to be relatively fragrant and mellow, and the liquor taste is pure and soft.

4.Extra-aromatic liquor.

The special flavor liquor is very typical of the four special liquor in Zhangshu Town, Jiangxi Province, this kind of fragrant liquor is mainly made of rice and sorghum as raw materials, with medium temperature Daqu as the saccharification starter agent, and the method of cellar fermentation is adopted.

7. Sesame flavor type: this kind of wine has a light and elegant aroma, prominent burnt aroma, aromatic in the entrance, mainly burnt and paste-like smell, colorless, clear and transparent; The taste is mellow and refreshing, similar to the taste of old white dry wine, and the aftertaste is slightly bitter.

8 Soy flavor type: represented by jade ice grilling. It is a liquor made from rice as raw material, koji as saccharification starter agent, and fermented while solid liquid saccharification.

9. Special flavor type: using rice as raw material, it is rich in odd compound aroma, harmonious fragrance and long aftertaste.

10 Medicinal flavor liquor - represented by Guizhou Dong liquor. Also known as Dong type, it is characterized by clear and transparent, elegant aroma, rich and luscious, slightly medicinal fragrance, harmonious mellow sweet and refreshing, and long aftertaste.

11 Laobai Dry Aromatic Liquor - Represented by Hebei Hengshui Laobai Dry Liquor, its style is characterized by elegant aroma, mellow and plump, sweet and straight, harmonious flavors, and long aftertaste.

12 Fuyu fragrant liquor - represented by Hunan drunkard liquor, which is characterized by its rich and elegant appearance, soft and sweet in the mouth, refreshing and clean body, and long aftertaste.

Drunkenness should belong to the sauce-flavored liquor.

Which kind of fragrant liquor is a strong aroma type.

The strong aroma liquor includes Wuliangye, Yanghe Blue Classic, Yanghe Daqu, Gujing Gongjiu, Luzhou Laojiao, etc. The strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net tail, which is also the main basis for judging the quality of strong flavor liquor.

The raw material used in the production of strong flavor liquor is mainly sorghum, but there are also a few distilleries that use a variety of grain raw materials to blend liquor. It is better to take glutinous sorghum, which requires sorghum grains to be full, mature, clean, and high in starch content, and the raw sorghum should be crushed first. The purpose is to expose the granular starch, increase the surface area of the raw material, facilitate the water absorption and expansion of the starch granules and the gelatinization of cooking, increase the contact with the enzyme during saccharification, and create good conditions for saccharification and fermentation.

The strong aroma wine is always the same taste before and after, just like the popular ** simple, bright, harmonious aroma, clean and refreshing at the end, highlighting the "net". Unlike the sauce-flavored liquor, the sauce aroma is prominent, elegant and delicate, and the empty cup is fragrant, the wine has a mellow body, a long aftertaste, and highlights the characteristics of "thick", and does not go up after drinking, and does not sting.

I think if you taste it shallowly, the taste is always spicy and spicy, so I don't like it very much!

However, people who like to drink may feel different.

The strong aroma liquor uses sorghum as the main raw material, which is characterized by strong cellar aroma and harmonious aroma. The taste of strong aromatic liquor is soft and sweet, sweet and palatable, and has a long aftertaste.

Wine can be used in life, whether it is a dinner party or a party, there are more than a dozen flavors of liquor. The value of the sauce flavor type is relatively high, and it is suitable for collection. The strong fragrance is good to eat, the general public likes to drink the strong fragrance, the fragrance is still sorghum wine Recently, there is a pure grain wine Cave Liquor Wang Xiaoleng Cave Wine.

Aromatic wine is the favorite wine of wine lovers, and my personal favorites such as Little Foolish Fairy Golden Diamond and Little Fortune Fairy, which are pure and mellow and sweet, are good choices among strong flavor wines.

Very tasty, real pure grain brewing, rich and prominent cellar aroma, long and clean aftertaste. Don't dry your mouth after drinking! The quality of Huangtai wine is getting better and better!

The strong fragrance type is a very good taste and is very well imported. The wine is delicious, don't be greedy.

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

It will feel very mellow and fragrant when you drink it, and it will make you have an endless aftertaste.

The taste of strong aromatic liquor is slightly bitter in the aroma.

The strong aroma liquor includes Wuliangye, Shuijingfang, Yanghe Blue Classic, Guojiao 1573, Yanghe Daqu, Shede Liquor, Gujing Gongjiu, Luzhou Laojiao, Dukang, etc. The main aroma component of strong flavor liquor is ethyl acetate, which has high aroma content and outstanding aroma. The strong aroma liquor is famous at home and abroad for its "soft and coordinated, long tail clean fragrance, elegant cellar aroma, colorless and transparent, typical style, sweet and refreshing".

The production process of strong aroma liquor:

The Daqu of fragrant liquor focuses on piles, covers tightly, and mainly retains moisture. The process stages of the culture period are mainly distinguished by turning, and the stages are not very obvious. The opening of the windows is subject to actual needs.

Only when the temperature of the apex of koji making exceeds the specified process limit, the turning is carried out cautiously and the tide is cooled.

The temperature of the apex of the control hot song is higher, generally above 50, red to 52, and individual as high as 60 or more, such as Quanxing Daqu 60, Deshan Daqu 60-65. The number of turning is less, it belongs to medium temperature koji and high temperature koji, and the process is characterized by more heat and less drying. Therefore, the cross-sectional stubble is not clear and bright, and the flavor of the koji is strong, and the yellow koji is the majority.

Due to the different temperature apex of hot koji, strong aroma liquor is divided into medium-fire koji and high-fire koji, which is actually medium-temperature koji and high-temperature koji. The amount of koji used for high-temperature koji is large, and the koji flavor of baijiu is strong; The amount of koji used for medium-temperature koji is small, and the flavor of koji in baijiu is slightly lighter. In fact, the saccharification power, liquefaction power and fermentation power of medium-temperature koji are greater than that of high-temperature koji.

Some liquor factories often use high-temperature koji and medium-temperature koji together, so as to obtain the effect of both excellent yield and quality.