Do friends who love to drink know what are the classifications of wine?

The sauce-flavored type, also known as the Maoxiang type, is represented by Guizhou Moutai wine

This kind of aromatic liquor aroma is fragrant but not colorful, low but not light, mellow and elegant, not strong and not fierce, long aftertaste, poured into the cup overnight aroma remains for a long time, and the empty cup is more fragrant than the real cup, which is endlessly evocative. Sauce-flavored liquor is made by blending sauce liquor, cellar bottom liquor and mellow sweet liquor. The so-called sauce aroma refers to the wine has an aroma similar to the sauce food, the composition of the sauce flavor type wine aroma is extremely complex, so far there is no conclusion, but it is generally believed that the sauce aroma is a compound aroma composed of high boiling point acid substances and low boiling point alcohols.

02

Fragrant type, also known as Luxiang type

It is represented by the sichuan Luzhou old cellar special song. The aromatic liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, falling mouth cotton, tail net remaining length, etc., which is also the main basis for judging the quality of the aromatic liquor. The main body that makes up the typical style of a strong aromatic wine is ethyl acetate, which has a high aroma content and outstanding aroma. Among the eight famous liquors in the country, Wuliangye, Luzhou Laojiao Special Qu, Jian Nanchun, Yanghe Daqu and Gujing Tribute Liquor are all excellent representatives of the strong aromatic self-wine.

03

Fragrant type, also known as Fenxiang type

With Shanxi Xinghuacun Fenjiu as the main representative, the fragrance type liquor is fragrant and mellow, the taste is sweet and coordinated, the wine taste is pure, mellow and soft. The main aroma of the wine body composition is ethyl acetate and ethyl lactate, which combine to form the main aroma of the wine, which is characterized by clear, refreshing, mellow and net. The fragrance style basically represents the basic aroma characteristics of China's old white dry wine.

04

Rice flavor type

Rice-flavored wine refers to a type of small koji rice liquid represented by Guilin Sanhua Wine, which is a traditional liquor with a long history of Alexandria in China. Rice-flavored wine honey fragrance is soft, elegant and pure, the entrance is soft, the aftertaste is pleasant, giving people a simple and pure beauty, the aroma composition of rice-flavored wine is that the content of ethyl lactic acid is greater than that of ethyl acetate, and the content of high alcohol is also more, which together form its main fragrance. Representatives of this type of wine include Guilin Sanhua wine, Jeonju Xiangshan wine, Guangdong Changdongyao and other small koji rice wine.

05

The aroma type, often referred to as the compound aroma type, is a liquor with more than two main aromas

This type of wine draws on the essence of fragrant, fragrant and sauce-flavored wines in the brewing process, and is original and original on the basis of inheriting and carrying forward the traditional brewing process. The style difference between the aromatic liquor is large, and some are even completely different, and the smell, taste and aftertaste of this wine have different aromas, with a multi-aromatic style. The aromatic wine is represented by Dongjiu, which has both the rich aroma of Daqu wine and the soft and mellow characteristics of Xiaoqu wine, which are comfortable and sweet, with a unique style.

By genre

01

Liquor

A type of distilled spirit endemic to China. Distilled from starch or sugary raw materials made from sake mash or fermented mash. Also known as shochu, old white dried, burnt knife and so on. The wine is colorless (or slightly yellowish) transparent, the smell is pure and aromatic, the entrance is sweet and refreshing, the alcohol content is high, and after storage and aging, it has a composite aroma with esters as the main body. Various types of liquor are brewed by cooking, saccharification, fermentation, distillation, aging and blending using starchy (sugar) raw materials.

beer

Beer is the oldest alcoholic beverage in humanity and is the third most consumed beverage in the world after water and tea. Beer was introduced to China in the early 20th century and is an exotic liquor species. Beer is translated from the English Beer Chinese "beer", calling it "beer", which is still used today. Beer is a low-alcohol liquor full of carbon dioxide made by yeast fermentation with barley malt, hops and water as the main raw materials. Nowadays, most of the international beer is supplemented with auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials shall not exceed 50% of the amount of malt.

wine

Wine is an alcoholic beverage made from fermented fermentation of fresh grapes or grape juice. There are usually two kinds of dividend wine and white wine. The former is macerated and fermented with red grapes with skins; the latter is fermented by grape juice. At present, the quality of China's domestic wine is superior, and the Tongtian wine produced by Tongtian Wine Industry is one of the representative products of China's domestic wine.

rice wine

Rice wine is a national specialty of China, also known as ricewine, which belongs to the brewing wine and occupies an important place in the world's three major brewing wines (rice wine, wine and beer). The winemaking technology is unique and has become a typical representative and model of the oriental brewing industry. Among them, Maiqu rice wine represented by Zhejiang Shaoxing rice wine is the oldest and most representative product of rice wine. It is a grain wine made from rice. Unlike liquor, rice wine is not distilled and has an alcohol content of less than 20%. Different types of rice wine also appear different beige, yellow-brown or reddish-brown in color. Shandong Jimo old wine is a typical representative of northern corn yellow wine; Fujian Longyan sinking tank wine and Fujian old wine are typical representatives of red yeast rice rice yellow wine.

rice wine

Rice wine, sake brewing is also known as mash, the ancients called "liquor". It is a traditional local snack common in the south. The main raw material is rice, so it is also called rice wine. Sake brewing in the north is generally called "rice wine" or "sweet wine".

06

Wine

Medicinal liquor, known as the "length of a hundred medicines", will strengthen the body of traditional Chinese medicine and wine "dissolved" in one of the medicinal wine, not only convenient preparation, stable medicinal properties, safe and effective, and because alcohol is a good semi-polar organic solvent, the various active ingredients of traditional Chinese medicine are easily soluble in it, medicine borrows wine power, wine to help the medicinal potential and give full play to its efficacy, improve the efficacy, from ancient times to the present famous medicinal wine has Miaoqin medicinal wine, and now the emerging medicinal wine has Turtle Shou Wine, Jinjiu, etc.

Special tips

The above several aroma types are only the more obvious aroma types in Chinese liquor, but sometimes even the same aromatic liquor aroma is not necessarily exactly the same, take the same fragrant Wuliangye, Luzhou Laojiao Special Qu, Gujing Tribute Wine, etc., their aroma and flavor are also significantly different, and their fragrance is not the same, because the unique flavor of various famous wines is not only dependent on the amount of its main fragrance content, but also affected by the mutual foil, embellishment and balancing effect of various aroma components.