What is the difference between the three types of wine: sauce aroma, strong aroma and light fragranc

The difference between these three liquors is that the flavor characteristics and brewing process are different.

Sauce flavor wine is fermented using high-temperature koji, which is characterized by a special sauce aroma. Aromatic liquor is fermented using medium-temperature koji, which is characterized by a strong cellar aroma. Sake is fermented using low-temperature koji, and is characterized by its pure fragrance.

Chinese liquor has a long history and a wide variety of liquors, and so far, twelve aromatic liquors have been formed. Sauce, thick, clear, and rice flavor types are the basic flavor types, and they exist independently in various liquor flavor types.

among them. The other eight fragrance types are derived from the four basic fragrance types, with one, two or more fragrance types, under the kneading of the process, forming their own unique art.

Sauce-flavored liquor.

It is named because it has a flavor similar to that of fermented beans. Because it originates from the Moutai process, it is also known as the Maotai flavor. The so-called sauce fragrance is the flavor of sauce emitted when starch is used to reverse ** fermentation.

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. In terms of composition, the content of various aromatic substances in soy sauce wine is high, and there are many types and rich aromas, which is a complex of various 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.

Sauce aroma, strong aroma and light aroma are the three famous flavor types of baijiu in China, and the difference between them mainly lies in the brewing process, raw materials and flavor characteristics.

Sauce-flavored liquor.

Brewing process: The brewing process of sauce-flavored liquor is relatively long, and it usually needs to go through multiple processes and a long aging time to extract the flavor of the sauce.

Raw materials: Sauce-flavored liquor mainly uses sorghum, wheat and other grains as the main raw materials, and uses the traditional solid-state fermentation process for fermentation.

Flavor characteristics: Sauce-flavored liquor has a rich and unique sauce flavor, accompanied by a rich aroma, multi-layered taste, and a long aftertaste.

Aromatic liquor:

Brewing process: The brewing process of strong flavor liquor is relatively short, and the fermentation time is relatively short.

Raw materials: Sorghum is mainly used as the main raw material for strong flavor liquor, and the soaking method is generally used for fermentation.

Flavor characteristics: The aroma of strong aroma liquor is rich and unique, with special aroma, mellow taste, easy to eat, and long aftertaste.

Aromatic liquor:

Brewing process: The brewing process of light-flavored liquor is relatively short, and the fermentation time and aging time are short.

Raw materials: Sorghum is mainly used as the main raw material for fragrant liquor, and the liquid fermentation process is generally used for fermentation.

Flavor characteristics: The light-flavored liquor has a refreshing and pure aroma, and the taste is light and clean, which is suitable for consumers who have a delicate taste and prefer light.

1. Different raw materials

The light-flavored liquor uses grains such as sorghum as raw materials, and medium-temperature Daqu made from barley and peas as saccharification starters.

Sauce-flavored liquor shall not add edible alcohol and aromatic, flavorful and color-colored substances produced by fermentation of non-liquor, and shall be made by traditional solid-state fermentation with sorghum, wheat, water, etc. as raw materials.

2. The taste is different:

The aromatic liquor has a mellow aroma, a sweet and harmonious taste, a sweet entrance, a harmonious aroma, mellow and refreshing, a long net fragrance at the end, and an obvious style.

Sauce-flavored liquor is mainly sauce-flavored, 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 first and then the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, the fragrance in the empty cup lasts for a long time, the taste is greater than the fragrance, the bitterness is moderate, and the liquor degree is low and unchanged.

3. The representatives of alcohol are different:

Fragrant liquor, also known as Fenxiang liquor, is represented by Shanxi Fenjiu, Zhejiang Tongshan Yao, Henan Baofeng Liquor, Qingli Liquor, Henan Longxing Liquor, Xiamen Sorghum Liquor, Tianchangdi Liquor, etc.

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.

4. The process is different

The fragrant liquor adopts the brewing process of steaming and clearing the lees, fermenting in the solid tank, and steaming the liquor, emphasizing "steaming and discharging impurities, cleaning and hygiene", that is, they all work the word "clear", "clear to the end", and there should be no strong fragrance or sauce fragrance.

The brewing process of sauce-flavored liquor: mother grains Daqu, crushing, koji flour sorghum (Xiasha), crushing, ingredients, steaming liquor, spreading cooling, adding koji, liquor tail original liquor, storage, blending, re-storage, stirring, stacking, cellaring, fermentation, out of the cellar, sorghum flour (rough sand).

Different raw materials: Whether it is sauce-flavored liquor or light-flavored liquor, high-quality products are brewed with pure grains, but the grains used in different flavored liquors are different. Moreover, the light flavor type and the sauce flavor type belong to the solid-state fermentation method, but the raw materials of the sauce-flavored liquor are wheat koji, sorghum is the raw material, and the grain is moistened with water and distilled during the rebrewing process, and no other substances are added.

The raw materials of fragrant liquor are relatively diverse, peas, barley and other substances will be added to the koji production, and the brewing raw materials will be added to barley, peas, soybeans, etc., in addition to sorghum, which is also used to moisten the grain.

The taste is different: the aroma of the sauce-flavored liquor is soft and elegant, fragrant but not gaudy, soft but not light, mellow and soft in the mouth, long aftertaste, poured into the cup overnight, the aroma lasts for a long time, the aroma of the empty cup still exists after drinking, and the fragrance lasts for a long time in the empty cup. Fragrant liquor is a traditional liquor style, characterized by pure fragrance, mellow and sweet, natural harmony, refreshing aftertaste, the main flavor components are ethyl acetate and ethyl lactate.

Precautions for drinking liquor.

Liquor and beer should be noted: when drinking liquor, drink more boiled water, so that the alcohol can be excreted with urine as soon as possible, when drinking beer, go to the toilet frequently, and it is best to add ice cubes when drinking spirits.

Eat more leafy greens and soy products when drinking: The antioxidants and vitamins in leafy greens can protect the liver, and the lecithin in soy products also has a protective effect on the liver.

Don't gulp: Drink slowly, pause from time to time, and don't drink carbonated drinks such as cola, soda, etc., to avoid speeding up the absorption of alcohol by your body.

Hello, judging from the origin of different flavors of liquor on the market, it is not difficult for us to find that their origins are different. Different origins have different geographical locations, climatic conditions and production raw materials, and these basic conditions have given birth to a variety of different flavor types of liquor, such as Moutai produced in Zunyi, Guizhou Province is a sauce flavor type, Wuliangye produced in Yibin, Sichuan Province is a strong flavor type, and Fenjiu born in Fenyang, Shanxi Province is a light fragrance type.

2. The brewing process is different.

Different flavors of liquor are very different in terms of brewing process. The sauce-flavored liquor is brewed with high-temperature koji, which is steamed, fermented, and taken for a long time, paying attention to four highs and one long, and using stone cellars during fermentation; The strong flavor liquor uses medium-temperature koji, and the brewing process is very different from the sauce flavor type, and the mud cellar is used as the fermentation vessel; The light-flavored liquor uses low-temperature koji and is fermented in vats.

3. Different tastes and styles.

Sauce-flavored liquor is colorless or yellowish and transparent when poured into the glass, the liquor is clean, there is no sediment and suspended matter, you can smell the rich sauce aroma close to the wine glass, the entrance is mellow, the body is mellow, and the aftertaste is long after entering the throat, and the overall style and characteristics are very distinct; The main body of the strong aroma liquor is ethyl acetate, so it has a strong cellar aroma, the aroma is harmonious, the entrance can feel the obvious softness and sweetness, and the tail strength is long after entering the throat, with a very comfortable taste; The fragrant liquor smells an elegant and harmonious aroma, the entrance is soft and sweet, clean and refreshing, the wine taste is very pure and soft, with obvious characteristics and styles, I hope I have to answer to help you, I wish you a happy life.

1. Aromatic liquorThe strong aroma liquor uses sorghum as the main raw material, mixed with steaming and continuing the dregs, and is known as "a thousand-year-old cellar and a thousand-year-old liquor". The wine is colorless and transparent, rich in aroma, clear and sweet, and has a long aftertaste.

Typical representatives: Luzhou Laojiao, Wuliangye, Yanghe Daqu.

2. Sauce-flavored liquorSauce-flavored liquor, also known as grass-flavored liquor, is made by fermenting Daqu with sorghum as the raw material for liquor and at high temperature. The liquor is slightly yellow and transparent, the aroma is elegant and delicate, the entrance is mellow and sweet, soft, with obvious sourness, and a long aftertaste.

Typical representatives: Kweichow Moutai, Sichuan Langjiu.

3. Fragrant liquorFragrant liquor, also known as Fenxiang liquor, is made from sorghum as raw material, using barley and peas to make koji, and the production process can be simply summarized as "steaming and secondary clearing". The typical light-flavored liquor is colorless, clear and transparent, and it is the fragrance favored by foreign friends who like vodka.

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, Huaizhuang Liquor, Junshou Liquor, Lang Liquor, Guotai Liquor, Leading Liquor, Guijiu Liquor, Wangyitai Liquor, etc., which 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 difference between fragrance and sauce fragrance:

The fragrance type has the characteristics of fragrance, mellow sweetness and softness, and is a traditional product in northern China. The steaming and slag fermentation process is adopted, and the fermentation adopts the ground tank. The storage period of the aromatic liquor is about one year.

Also known as Fenxiang type, it is represented by Shanxi Fenjiu, Henan Baofeng Liquor, Henan Longxing Liquor, Xiamen Sorghum Liquor, Tianchangdi Liquor, etc., and belongs to Daqu liquor. It is soft in the mouth, sweet in the mouth, and has a clear aroma.

The flavor of the sauce flavor type has the characteristics of sauce aroma, delicateness, mellowness, and long aftertaste. The fermentation process is the most complex. Most of the koji used is ultra-high temperature koji.

Sauce-flavored liquor requires storage for more than three years. 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.

What is the difference between wine, light flavor, and sauce flavor? Sauce flavor type.

Standard: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate, elegant and long-lasting fragrance in the empty cup, soft and mellow entrance, long aftertaste, obvious style.

The aroma of this kind of fragrant liquor is fragrant but not gaudy, low but not light, mellow and elegant, not strong or violent, with a long aftertaste, 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 an endless aftertaste.

Summary: The sauce aroma is prominent, elegant and delicate, mellow body, and long aftertaste.

What is the difference between wine, light flavor, and sauce flavor? Fragrance type.

Standard: colorless, clear and transparent, no suspended solids, no precipitation, pure fragrance, with ethyl acetate as the main body of elegant, coordinated aroma, sweet entrance, harmonious fragrance, mellow and refreshing, long tail fragrance, obvious style.

The wine is fragrant and mellow, the taste is sweet and harmonious, and the wine taste is pure and soft.

The fragrance style basically represents the basic flavor characteristics of Chinese white dry liquor.

What is the difference between wine, light flavor, and sauce flavor? The fragrance is pure, the flavors are harmonious, the mellow and sweet mouth, and the aftertaste is refreshing.

。Mainly soy sauce aroma, slightly burnt (but not out), delicate and complex, supple and lulu (luxiang) is not prominent, ester fragrance is soft and elegant, ester first and then sauce, sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance of the empty cup lasts for a long time (Moutai has the saying of "deducting the cup every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged. The standard comment for sauce-flavored liquor is:

Colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate, elegant and long-lasting fragrance in the empty cup, soft and mellow entrance, long aftertaste.

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.

1. Different raw materials

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.

2. The fermentation process is different.

The sauce-flavored liquor is fermented with a temperature of more than 60 degrees Celsius (i.e., high-temperature Daqu) and sorghum.

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.

The sauce-flavored liquor is a stone cellar, the strong-flavored liquor is a mud cellar, and the light-flavored liquor is a ceramic floor tank.

4. The fermentation time is different.

Sauce-flavored liquor is fermented in eight rounds (each round is one month).

Aromatic liquor is 45-90 days.

Aromatic liquor: about 28 days for Daqu, 4 7 days for Bran, 7 days for Xiaoqu.