After a long period of evolution, Chinese liquor has produced a total of twelve aroma types. Among them, the strong aroma type, sauce flavor type, clear flavor type and rice flavor type are the four basic aroma types, while the old white dry fragrance type, sesame flavor type, soy sauce type, medicinal flavor type, concurrent fragrance type, special fragrance type, phoenix fragrance type, and rich tulip type are derivative fragrance types. Different aroma types represent the different characteristics of liquor, due to the different raw materials used in winemaking, saccharification fermentation agent, fermentation equipment, production technology, storage time, hooking technology and geographical environment and many other factors, it has created a situation of Chinese liquor twelve-scented competition. And now, we'll give you a detailed look at the twelve fragrances mentioned above.
Aromatic liquor is characterized by strong aroma and sweetness, the fermentation raw materials are mainly sorghum, and the fermentation adopts the process of mixing and steaming slag. Fermentation uses old cellars, but there are also artificially cultivated old cellars. It is famous at home and abroad for its "colorless transparency, elegant cellar fragrance, sweet and refreshing, soft and harmonious, long tail net fragrance, and typical style". Representative products: Luzhou Old Cellar Special Qu, Yibin Wuliangye, Jian Nanchun.
Sauce flavor type, also known as Maoxiang type, belongs to the Daqu liquor, the raw materials are sorghum, rice, wheat, glutinous rice, corn, using mud cellar solid fermentation, continue bad ingredients, steaming and mixing. Its sauce is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and slightly yellowish in color. It is represented by dozens of well-known chinese and foreign wines such as Maotai Wine, Lang Wine, Guotai Wine, Lingjun Wine, Noble Wine, and Wangyitai Wine.
Fragrant liquor with sorghum and other grains as raw materials, with barley and peas made of medium temperature daqu as saccharification fermentation agent, the use of steaming and clear brewing process, solid tank fermentation, steaming flow wine, emphasizing steaming and discharging, clean and hygienic, that is, all work a clear word, clear to the end, there should be no strong fragrance or sauce and its aroma and evil smell. The standard is: pure fragrance, mellow and soft, natural harmony, refreshing aftertaste. That is, the five words of clear, positive, sweet, pure and long, the clear word is the head, and the net word is the end. Representative products are Kangbashi wine.
Rice-flavored liquor: also known as honey-flavored liquor. It is a small koji aromatic liquor, generally made of rice as raw material. Its typical style is based on the "rice brewing aroma" and the small koji fragrance, highlighting the elegant and gentle aroma composed of ethyl lactate, ethyl acetate and b-phenethyl ethanol. Some consumers and wine critics believe that it is more accurate to express this comprehensive aroma with honey. It can be summarized as: honey fragrance is elegant, the entrance is soft, the mouth is sweet, and the aftertaste is pleasant. That is, the rice is fragrant, mellow in the mouth, slightly sweet after drinking, the tail is clean, and there should be no bitter or burnt bitter taste (slight bitterness is allowed). Rice-flavored liquor is represented by Guilin Sanhua and Xiangshan liquor.
The old white dry fragrance type is based on the fragrance type, which is characterized by a delicate aroma, natural harmony, soft and mellow tone, and a long aftertaste. The large koji used in its production is also unique: pure wheat medium temperature koji; raw materials do not use wetting; no master song is added; the moisture content of the curved blank is low (30% to 32%); the production of shelf curvature is the mainstay, supplemented by a small amount of ground koji. Solid fermentation of ground tank, mixed steaming and mixed firing, the old five zhen process. Represented by Hengshui Lao Baigan.
Sesame flavored liquor is based on sesame flavor as the main body, and has the strengths of three aromas of thick, clear and sauce, so it has the reputation of "one product and three tastes". Clear and transparent, the sesame aroma is prominent, elegant and mellow, sweet and harmonious, and the tail is clean. The mud bottom brick cellar is adopted, and the combination of large koji and bran koji is used to steam and continue the slag. Representative products: Shandong Jingzhi Baigan, Shandong Knockdown Well, Jiangsu Meilanchun.
Soy sauce type, soy sauce unique, mellow and luscious. Rice is used as the raw material for brewing, Koji is used as a saccharification starter, liquid fermentation is adopted, distilled in a kettle, and then soaked in fat pork after aging treatment. Representative products: Shandong Jingzhi Baigan, Shandong Knockdown Well, Jiangsu Meilanchun.
Medicinal liquor smells like a strong ester aroma, the medicinal aroma is prominent, with the compound odor of butyric acid and ethyl butyrate, the entrance can feel the sour taste, mellow and sweet, and the aftertaste is long. Traditionally, large and small koji are used together, and dozens of chinese herbs are added to the ingredients of koji. Its winemaking process is koji fermentation sake brewing, large koji fermentation to make a liquor, and the unique distillation method of string steaming is used. The aroma of this type of wine has a strong ester aroma and a comfortable medicinal aroma, which is obviously different from other aromatic liquors in terms of aroma style. Guizhou Zunyi Dongjiu is the most typical medicinal liquor.
Aromatic liquor, also known as compound flavor type and mixed type, refers to a liquor with more than two main aromas, with a multi-aromatic style of one wine, and generally has its own unique production process. In the past few years, the popular taste of the market has changed greatly, and the flavored wine represented by Hubei Baiyunbian wine has changed from emphasizing the sauce as the main and thick as the supplement, and now it has changed to the thick harmonic tone of the sauce, supplemented by Chen Xiang, and the aroma is rich; the thick and fragrant wine with sauce represented by Heilongjiang Yuquan wine has changed from emphasizing the thick sauce, the aroma is strong, and the aroma is light and elegant.
Special flavored liquor, with whole grain of rice as the main raw material, medium and high temperature Daqu as the saccharification fermentation agent, is fermented, distilled, aged and blended by the traditional solid state method. The aromatic composition of special flavored liquor has the following characteristics: it is rich in odd carbon fatty acid ethyl ester, and its content is the crown of various aromatic liquors. These esters are mainly: ethyl propionate, ethyl valerate, ethyl heptanoate, ethyl nonanoate, of which the main ethyl propionate, with multi-type, multi-layered fragrance; the wine body is mellow and full, harmonious and harmonious; the entrance is sweet, round; the aftertaste is refreshing, innocent and miscellaneous. Representative products are four special wines.
Fengxiang type is typical of Xifeng wine in Fengxiang County, Baoji City, Shaanxi Province: this aromatic liquor, with sorghum as raw material, is made of barley and peas, medium temperature daqu or bran and yeast as sugar-specific fermentation agent, using continuous steaming ingredients, soil cellar fermentation (cellar age does not exceed one year), wine sea container storage and other brewing processes brewed. Its main fragrance ingredients are ethyl acetate, ethyl caproate and isoamyl alcohol, the wine quality is colorless, clear and transparent, mellow and elegant, sweet and refreshing, and the flavors are harmonious. The tail is long and long. That is, it is clear but not light, thick but not salty, and the advantages of fragrant and fragrant are integrated.
The tulip type is represented by alcoholic liquor. The entrance is sweet, mellow and plump, the aroma is harmonious, and it has the unique taste characteristics of the pre-thick, medium-clear and post-sauce. Sorghum, rice, glutinous rice, corn and wheat as the raw materials for wine making, with big koji and koji as saccharification fermentation agent, fermentation cycle of 50-70 days, using whole raw materials, large and small koji and use (small Koji saccharification, big qu with bad fermentation), solid fermentation of mud cellar, steaming and firing. The wine is picked in sections, stored in grades, and carefully blended.
The above is a brief introduction to the current twelve mainstream aromas of Chinese liquor, have you learned? All in all, the division of liquor aroma type is not finalized, with the progress of science and technology, the development of the wine industry, the aroma of liquor will be more colorful, let's wait and see!
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