The aroma of Chinese liquor is very rich, derived from raw materials, fermentation and aging and containers, including raw material incense (grain fragrance, quxiang, etc.), fermented aroma (floral fragrance, fruity aroma, sesame fragrance, etc.), aging aroma (chenxiang, wine and seafood, grease aroma, etc.).
According to the different aroma styles, liquor is currently divided into 12 types of aromas, of which the aromatic, saucey, fragrant, and rice flavor types are the basic aroma types, and they exist independently in various liquor flavor types.
The other 8 fragrance types, including kanxiang, special incense, phoenix incense, medicinal incense (Dong xiang), soyo, sesame incense, old white dried and tulip type, are based on the above four basic aroma types, the process of blending and innovation, forming their own unique process and wine style.
The main aroma of 12 aromatic liquors
(1) Aroma type: grain grain and ripe tropical fruit aroma
(2) Sauce flavor type: like sauce flavor umami, comfortable burnt paste aroma
(3) Fragrant type: steamed sorghum, green apple and banana aroma
(4) Rice flavor type: rich fruit nectar floral aroma
(5) aroma type: ripe fruity aroma, after the sauce flavor, slightly caramelized
(6) Sesame flavor type: toasted bread aroma, significant fried sesame flavor
(7) Special flavor type: the sour aroma of watercress fermentation and the aroma of rice oil
(8) Phoenix type: unripe tomato, plant pulp and mud aroma, slightly caramelized (9) old white dry type: the sweet aroma of steamed whole sorghum
(10) Rich tulip type: steamed grain and comfortable moist earthy aroma, slightly caramelized
(11) Medicinal fragrance (Dong xiang) type: herbaceous and micro-heated medicinal herbs, woody and licorice flavor
(12) Soy sauce type: animal fat, rice and floral fragrance
taste
Taste it slowly and taste it: tasting liquor only needs to take a sip, and the amount of intake is 0.5 to 2 ml.
The liquor is laid flat on the surface of the tongue and the base of the tongue, fully touching the inner wall of the mouth, slowly swallowing after 3 to 5 seconds, slowly opening the mouth to inhale, closing the mouth and exhaling, feeling the aftertaste.
The identification of the aftertaste of Chinese liquor is a very pleasant thing, taking Moutai as an example, after the liquor enters the throat, inhale a small breath of air, this air is mixed with the aroma molecules left by Moutai in the mouth, and then consciously screen this breath into the nasal cavity and exhale, the wonderful thing happens in an instant, you will feel that the caramelized, pastey, sesame aroma of Moutai is like an endless waterfall pouring out from the nasal cavity, which is also the origin of the long aftertaste.
Closure
Sniff the empty cup, to confirm: sniff the empty cup, the essence is to feel the bottom cup aroma, most of the color and taste of the wine comes from the grain and grain through the brewing, storage process of the aroma of the substance several times, derivation, metabolism, of which the high boiling point of the wine aroma compound left in the bottom cup.