Maotai-flavor liquor, also known as Maoxiang liquor, represented by Maotai and famous Chinese and foreign wines, belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and meticulous, mellow, with a long aftertaste, clear and transparent, and its color is yellowish. [ 1]
Mainly maotai flavor, slightly burnt (but not prominent), delicate, complex, supple, without prominent aroma, the ester flavor is soft, elegant and harmonious, and the ester flavor is first followed by the sauce, and the sauce flavor is long, leaving fragrance in the cup, leaving fragrance in the empty cup (Moutai has the saying of "deducting cups every other day"), which is stronger than fragrance, moderate in bitterness and low in alcohol content. The standard evaluation of Maotai-flavor liquor is: colorless (or yellowish) transparent, without suspended matter and precipitation, with outstanding sauce flavor, elegant and delicate, elegant and lasting fragrance in an empty cup, soft and mellow entrance, long aftertaste and acceptable style.
Fen-flavor liquor has pure aroma, soft sweetness and sourness, harmonious flavor and sweet aftertaste. The main components are acetic acid and proper amount of ethyl lactate. Fenjiu, Yellow Crane Tower Liquor and Baofeng Liquor are the representatives of Fen-flavor liquor.
Daqu was made from barley and peas, steamed and burned twice, and produced by solid-state fermentation. Its wine is mellow and soft, sweet and soft, with a refreshing and clean aftertaste, which is an authentic traditional brewing technology in China.
The consumption of head flavoring wine, high-ester flavoring wine, aged flavoring wine and comprehensive flavoring wine produced by special technology is only 0. 1% ~ 1 ‰, but it has played an important role in improving various quality grades of Fen-flavor liquor, especially in the new solid-liquid blending process. Many known and unknown trace components can coordinate the ester taste, soften the taste and highlight the style.
There are three kinds of Daqu used in the production of Fen-flavor liquor, namely, stubble clearing Daqu, red heart Daqu and post-fire Daqu (high temperature Daqu). There are some differences between the three kinds of Daqu in production technology, biochemical indexes, microbial population and alcohol production, mainly due to the different culture temperatures of Daqu.