The main components of baijiu include ethanol, water and various trace organic compounds, which are fused and interacted with each other in baijiu, and together constitute the unique flavor and quality of baijiu. Understanding these ingredients and their effects can help us better appreciate and appreciate baijiu.
- Ethanol: Ethanol is one of the most important components in baijiu, usually accounting for a large proportion of the volume of baijiu, it is the main source of flavor in baijiu, and it is also the main reason for baijiu to produce drunkenness.
- Water: Water is an indispensable ingredient in liquor. In the brewing process of baijiu, water is an essential raw material. The quality and amount of water have a direct impact on the taste and quality of baijiu. High-quality water can provide a pure, refreshing taste to the liquor.
- Trace Organic Compounds: In addition to ethanol and water, baijiu also contains a variety of trace organic compounds, which, although in small amounts, have an important impact on the taste, aroma and style of baijiu. For example, acids for liquor mainly increase the aftertaste of liquor, eliminate the bitterness and miscellaneous taste in liquor; Esters mainly affect the aroma of liquor, and different esters will bring different aroma types and flavors. Aldehydes mainly play a role in enhancing the aroma and flavor of liquor.