The difference of flavor substances of baijiu in different aroma liquors is different in flavor substances, including total acid, total ester and alcohol

The difference of flavor substances in different aromatic liquors

Sauce aroma type, strong aroma type, clear fragrance type, rice aroma type and other aroma liquor are different in flavor substances, among which the content of total acid, total ester, alcohol, aldehyde ketone and phenolic substances is also different. The highest total acid content is other aromatic types of Dongjiu and Four Special Wine, the highest total ester content is the strong aroma type of Baiyunbian wine, the highest alcohol content is sauce aroma type and rice aroma type, the highest aldehyde and ketone content is sauce aroma type, and the highest phenolic content is sauce aroma type. The content and variety of these substances determine the flavor and style of various liquors.