Flavor types of liquor Several main flavor types of liquor are summarized here: 1. Maotai-flavor liquor, also known as Maotai-flavor liquor, has a kind of Maotai-flavor similar to that emitted by beans during fermentation. The wine has outstanding sauce flavor, elegance and delicacy, rich and mellow body, long aftertaste, fragrant but not bright, low but not light. Maotai liquor is a typical representative of this kind of liquor, which has the characteristics of empty cup fragrance after swallowing and drinking overnight. 2. Luzhou-flavor liquor, such as Luzhou Tequ and Wuliangye liquor, is the representative of this type. Their main characteristics are: strong cellar fragrance, sweet and sweet, harmonious aroma, clean tail and long tail. It uses ethyl caproate as the main fragrance. Very popular with consumers, this fragrant liquor is more in the market. Guiyang Daqu, Xishui Daqu and Yaxijiao Liquor all belong to Luzhou-flavor liquor. This kind of wine is also found in Sangou River in Jiangsu Province. 3. Fen-flavor liquor is a mixture of ethyl acetate and ethyl lactate. Its main characteristics are: fragrant, mellow, harmonious, sweet, soft, refreshing aftertaste, sweet and refreshing, with the traditional style of Laobaigan. Shanxi Xinghua Village Fenjiu is the representative of this fragrance. Others, such as Baofeng liquor and special Yellow Crane Tower liquor, are also fragrant liquors. 4. Rice-flavor liquor, such as Guilin Sanhua Liquor, Quanzhou Xiangshan Liquor and Guangdong Changle Shao, belongs to this kind of liquor and is famous for its clearness, sweetness, coolness and purity. Its main characteristics are: elegant honey fragrance, soft entrance, refreshing taste and endless aftertaste. If you smell it, it's a bit like the honey fragrance of yellow rice wine and ethyl lactate. 5. Other flavor liquors, that is, liquors that do not belong to the above four flavor types and have not been given the name of flavor type, are temporarily classified as other flavor liquors. For example, Dongjiu (medicinal flavor type), Pingba cellar wine, homogeneous wine, Zhuchang cellar wine, Bai Yunbian wine, Baisha wine and many other good wines all belong to other flavor types, and they all have their own special flavors and styles. At present, the flavor types of liquor are divided into five types: Maotai-flavor, Luzhou-flavor, Fen-flavor, Rice-flavor and other flavor types. (1993, the country promulgated "double fragrance type" and "phoenix fragrance type") The first four fragrance types are relatively mature and tend to be standardized and stereotyped. In addition to the first four flavors, there are many good wines with their own characteristics. Their aroma, taste and technology are not only different from the established flavor types, but also have their own special technology and flavor. At present, we can't give qualitative and quantitative data to explain its chemical composition, delimit its shape, and then properly express its flavor name. For example, Dongjiu, xifeng liquor, Bai Yunbian and Baishayue are such wines. They cannot be classified into four flavor types, so we have to classify them into other flavor types for the time being. It can also be seen that the division of liquor flavor types is still inconclusive. With the progress of science and technology and the development of brewing industry, the flavor types of liquor will be more colorful. In fact, in food, the fragrance of plants is varied, and the fragrance of wine will continue to develop and increase, and a hundred flowers will blossom. In addition: 1, Maotai-flavor liquor: the liquor color is yellowish and transparent, the sauce flavor, the burnt flavor and the burnt flavor are coordinated, the taste is delicate and elegant, and the empty cup remains fragrant for a long time. Maotai liquor, Langjiu liquor and Wuling liquor are among them. 2. Luzhou-flavor liquor: strong cellar flavor, full taste, sweet and pure entrance. Such as Sichuan school represented by Luzhou Tequ, Wuliangye, Jiannanchun, Quanxing Daqu and Tuopai Qujiu, and pure concentrated school represented by Yanghe, Shuanggou, Gu Jing and Song He. 3. Fen-flavor liquor: The liquor color is clear and transparent, the taste is particularly clean, the fragrance is pure, and the aftertaste is sweet. Fenjiu, Yellow Crane Tower Liquor and Baofeng Liquor are among them. 4. Rice-flavor liquor: soft taste, elegant honey flavor, sweet entrance and pleasant aftertaste. Take Guilin Sanhua Liquor as the representative. 5. Fengxiang wine: colorless and transparent, mellow and elegant, full-bodied, sweet and refreshing, with harmonious flavor and long aftertaste. Like xifeng liquor. 6. Dongxiang wine: clear and transparent, with comfortable medicinal fragrance, elegant aroma, high acidity and long aftertaste. For example, Guizhou Dongjiu. 7. Maotai-flavor liquor: Yujie Bingqing, unique sauce flavor, mellow and smooth, with endless aftertaste. For example, Guangdong Yubing shochu. 8. Sesame-flavor liquor: Sesame flavor is outstanding, elegant and delicate, sweet and harmonious, and the tail flavor has a unique sesame flavor style. Such as Shandong Jingzhi white dry wine. 9. Characteristic wine: clear color, rich aroma, pure flavor, soft body, harmonious flavor and long aftertaste. Take Jiangxi Astor Wine Industry as the representative. 10. Concurrent-flavor liquor: At present, there are two types of Luzhou-flavor sauces in China (1), namely, fragrant, fragrant, fragrant, fragrant, fragrant, fragrant, fragrant, fragrant, fragrant and fragrant. (2) The sauce is rich in flavor, which is mainly characterized by rich sauce flavor, harmonious flavor, delicate taste and endless aftertaste. For example, yuquan wine in Heilongjiang. First, the source of liquor flavor The style of liquor consists of three elements: Excellence, aroma and taste. It is reasonable to divide according to the category of wine fragrance. In our daily life, when it comes to the taste of wine, it is all about white wine. For wines of other colors and foreign sprinkles, why not divide them by aroma? Because colored wine such as wine has a complete set of laws and regulations in the west, there is strict supervision from raw materials to technology. Only when the trademark is well marked can consumers recognize it. Therefore, all countries in the world adopt or learn from its methods for management. Liquor is a traditional and unique product in China. The brewing process is rich and varied, and the styles of the brewed wine are diverse. In order to strengthen management, improve quality, learn from each other's strong points and do a good job in evaluation, in the mid-1960s, the flavor types of China liquor were systematically studied in combination with China's national conditions. Through the analysis of aroma components in white wine and the study of the relationship between aroma components and technology, it has been recognized by the brewing industry and experts. At 1979, the third national wine tasting was conducted according to the flavor type. Since then. The flavor of liquor is accepted by domestic consumers. Second, the classification of liquor flavor types At present, liquor flavor types are divided into five types: maotai flavor type, strong flavor type, faint flavor type, rice flavor type and other flavor types. (1993, the country promulgated "double fragrance type" and "phoenix fragrance type") The first four fragrance types are relatively mature and tend to be standardized and stereotyped. In addition to the first four flavors, there are many good wines with their own characteristics. Their aroma, taste and technology are not only different from the established flavor types, but also have their own special technology and flavor. At present, we can't give qualitative and quantitative data to explain its chemical composition, delimit its shape, and then properly express its flavor name. For example, Dongjiu, xifeng liquor, Bai Yunbian and Baishayue are such wines. They cannot be classified into four flavor types, so we have to classify them into other flavor types for the time being. It can also be seen that the division of liquor flavor types is still inconclusive. With the progress of science and technology and the development of brewing industry, the flavor types of liquor will be more colorful. In fact, in food, the fragrance of plants is varied, and the fragrance of wine will continue to develop and increase, and a hundred flowers will blossom. 3. Maotai-flavor liquor Maotai-flavor liquor is named after its sauce flavor similar to that of bean fermentation. It is also called Maoxiang type because it is derived from Maotai liquor technology. This wine is elegant and delicate, full-bodied, rich and has a long aftertaste. Of course, the smell of soy sauce is not equal to the smell of soy sauce. From the component analysis, all kinds of aromatic substances in Maotai-flavor wine are high in content, various in types and rich in flavor, which is a complex of various flavors. This fragrance can be divided into front fragrance and back fragrance. The so-called qianxiang is mainly composed of alcohols, esters and aldehydes with low boiling point, which plays a role in enhancing fragrance. The so-called after-fragrance is composed of acidic substances with high boiling point, which plays a major role in flavor presentation and is the component of leaving fragrance in an empty cup. Maotai liquor is a model of this flavor. According to domestic research data and instrumental analysis, its aroma contains more than 100 kinds of trace chemical components. When you open the bottle, the first thing you smell is the elegant and exquisite fragrance, which is the previous fragrance; Then I smelled it carefully. I smelled the sauce, with the sweetness of baking and frying. After drinking, the empty cup still has the elegant fragrance of vanillin and rose, which will not disappear for 5-7 days. It is called empty cup fragrance, which is the after fragrance. The fragrance of the former and the latter complement each other, one integrated mass, and stand out from others. Besides Moutai, Sichuan Langjiu is also a famous Maotai-flavor liquor in China. Guizhou Liquor, Huai Liquor, Zhen Liquor, Qian Chun Liquor, Yi Nian Chun Liquor, Jinhu Chun Liquor, Chun Zhu Liquor and Guichangchun Liquor also belong to Maotai-flavor liquor. 4. Luzhou-flavor liquor Luzhou-flavor liquor, represented by Sichuan LU ZHOU LAO JIAO CO.,LTD Co., Ltd., has a strong flavor, so it is also called "Luzhou-flavor liquor". This fragrant liquor has the characteristics of strong cellar fragrance, sweetness and freshness. Its main aroma components are ethyl caproate and ethyl butyrate. The ethyl caproate of Luzhou cellar wine is several times higher than that of Fen-flavor liquor and about ten times higher than that of Maotai-flavor liquor. In addition, it also contains glycerol, which makes wine soft and sweet. Wine contains organic acids, which can coordinate the taste. The organic acid of Luzhou-flavor liquor is mainly acetic acid, followed by lactic acid and caproic acid, especially the content of caproic acid is several times higher than other Luzhou-flavor liquors. There are aldehydes and higher alcohols in liquor. Among aldehydes, acetal is the main component of perfume. Except LU ZHOU LAO JIAO CO.,LTD Co., Ltd., Wuliangye, Gu Jing Distillery, Shuanggou Daqu, Yanghe Daqu, Jiannanchun and Quanxing Daqu all belong to Luzhou-flavor liquor, while Guizhou's Yaxijiao Liquor, Xishui Daqu, Guiyang Daqu, Anjiu Liquor, Fengrong Jiaojiu, Jiulong Liquor, Bijie Daqu, Guiguan Jiaojiu and Chishui Touqu also belong to Luzhou-flavor liquor. There are many kinds of famous Luzhou-flavor liquor in Guizhou. V. Fen-flavor liquor Fen-flavor liquor is fragrant, sweet and refreshing. It is the traditional style of Laobaigan, represented by Fenjiu in Xinghua Village, Shanxi Province, so it is also called "fragrance type". Its characteristics are: pure fragrance, harmonious taste and endless aftertaste. Its main flavor components are ethyl acetate and ethyl lactate. In terms of ester content, it is lower than Luzhou-flavor and Maotai-flavor, and it highlights ethyl acetate, but the ratio of ethyl lactate to ethyl acetate is coordinated. In addition, Baofeng liquor and special Yellow Crane Tower liquor are also fen-flavor liquors, and there are not many manufacturers producing fen-flavor liquors in Guizhou. 6. Rice-flavored liquor Rice-flavored liquor is represented by Guilin Sanhua Liquor, which is characterized by delicate and elegant honey, soft entrance, refreshing entrance and endless aftertaste. The main aroma components are β -phenylethanol and ethyl lactate. In Guilin Sanhua wine, this ingredient is as high as 3 grams per 100 ml, which has the elegant fragrance of roses and is the raw material of edible rose essence. Judging from the fat content, there are only ethyl lactate and ethyl acetate in rice-flavor wine, and other esters are basically absent. This is one of the characteristics of rice-flavor liquor. Quanzhou Xiangshan wine also belongs to this flavor type. Seven. Other flavor liquors Other flavor liquors, except the above-mentioned flavor liquors, belong to other flavor liquors, which refer to liquors whose flavor types and main flavor components need to be further defined due to their unique techniques and styles, or liquors mainly based on one flavor type and matched with other flavor types. This kind of wine is represented by Dongjiu, and its style features are: rich aroma, comfortable medicinal fragrance, mellow sweetness and refreshing aftertaste. The main aroma components are ethyl acetate and ethyl lactate, followed by ethyl butyrate, and the main aroma is cinnamaldehyde. In terms of taste, because of its high acid content and a certain proportion of butyric acid, it has a special flavor with the fragrance of sufu, and is called Dongxiang type because of its unique style. In addition, the famous xifeng liquor also belongs to other flavor liquors, and its sesame flavor liquor (represented by Shandong Jingzhi Liquor) will float out of other flavor liquors and become an independent flavor and liquor type. The well-known "Reuters sauce" in Guizhou famous wines includes Pingba cellar wine, Homogeneous cellar wine, Zhuchang cellar wine, Jinsha cellar wine, Spring cellar wine and Shanyue cellar wine. All of them adopt Daqu and Daqu techniques, and the products have their own unique fragrance and style, belonging to other fragrance types. Eight, aroma and technology On the surface, the aroma of liquor is closely related to its chemical components, which are the products of fermentation technology. Therefore, different technologies have different chemical components and different flavor types. On the contrary, different fragrances, different processes and different chemical compositions. The main factors affecting the flavor and chemical composition of wine are: raw materials, koji-making technology (saccharifying starter), fermentation and brewing technology, operation, pit structure, production environment and so on. In addition, it is also related to storage time and storage container. The chemical composition has been introduced before, and the relationship between flavor type and technology is briefly described as follows: Maotai-flavor liquor is represented by Moutai, with sorghum (brewing) and wheat (making Daqu) as raw materials, and Daqu technology is high-temperature Daqu making (above 60℃), with raw materials steamed, fermented for eight times and steamed for eight times, with a large amount of koji (1:1. Luzhou-flavor liquor is different. Although the raw materials are sorghum and wheat, Daqu is made at moderate temperature (55 ~ 60℃). The raw materials are mixed and steamed, and the repeated fermentation process is adopted, and the amount of Daqu is about 20%. Pit is a fat mud pit, which provides a good habitat for microorganisms such as butyric acid bacteria, and emphasizes the century-old pit. Luzhou Tequ and Wuliangye both claim to be brewed from hundreds of old pits, and the storage period is one year. Fenjiu is the representative of Fen-flavor liquor, which is made of barley and peas except sorghum. The koji-making temperature is lower than the above two, and shall not exceed 50℃. The storage period is also one year. The raw material of rice-flavor liquor is rice, and the saccharifying starter is traditional rice Xiaoqu instead of Daqu. The fermentation process is characterized by semi-liquid method, while other aromatic liquors are mostly solid method. The fermentation period is less than that of Daqu 1/5 or more, only about 7 days, and the storage period is generally less than that of Daqu, only 3 ~ 6 months. Among other rich and colorful flavor liquors, this technology is different from the above four flavor types, forming a category with rich and colorful technology, unique characteristics and unique style. Now only a few wines are listed for explanation. Dong Jiu, the national wine, adopts the technology of big and small koji, and adds Chinese herbal medicines to make koji. The cellar is neither a mud cellar nor a stone cellar, nor is it fermented by a crock or a crock. On the contrary, the cellar is made of chalk soil, lime and kiwi vine juice, and Dongjiu is made by cross-fragrance process. Although Pingba cellar wine and even Guizhou wine are also big and small koji techniques, some are added with Chinese medicine, some are not, some are fragrant, and some are not. Pit pool is different from Dongjiu, which is a fat mud pit, and the style of wine is also different from Dongjiu. Xifeng liquor is also of other flavor types, but its starter-making materials are the same as Fenjiu. The koji-making temperature is high, reaching 60℃, and the koji-making amount is 13 ~ 16%. The fermentation period is less than that of Fenjiu 10 day, and the raw mud pit is used instead of the old pit. The brewed xifeng liquor is sweet, sour, bitter, spicy and fragrant. As the name implies, "Reuters Sauce Tail" is both fragrant and maotai-flavored, such as Bai Yunbian wine. Therefore, some manufacturers simply produce Maotai-flavor liquor and Luzhou-flavor liquor in proportion, and mix the two liquors to make double-flavor liquor. In other words, the blending ratio should be appropriate, otherwise it will be neither thick nor thick, so it is impossible to talk about the style characteristics of thick sauce. To sum up, we can judge that the division of liquor flavor types is relative, not absolute. Although all wines belong to the same flavor type, they still have their own "little freedom", namely personality and style characteristics. Some people compare the taste of liquor to the schools of Peking Opera, including Mei, Shang, Xun and Chen, and allow the tributaries of the four schools to develop their individuality and form new schools, while allowing other schools besides the four schools to coexist. In a word, the technology is closely related to the flavor type. With the progress of scientific research and technological reform, there will be more new technologies and more new flavors in the future.