The reason for the different flavors is because there is a difference in the process, and it is also related to the special local fungus.

All wines are fermented with wine curd, so the difference in the curd determines the difference in the basic flavor of the wine.

Aroma of wine

1. Saucy white wine: the color of the wine is slightly yellow and transparent, the aroma of soy sauce, charred aroma, and paste aroma with the harmonization, the taste is delicate and elegant, and the aroma lasts for a long time in empty glass. To Maotai, Langjiu, Wuling wine as a representative;

2, strong aroma type of liquor: cellar aroma is rich, full of flavor, the entrance is sweet and clean, pure. Such as Luzhou Special, Wuliangye, Jiannanchun, Quanxing Daqu, Tuopai Quju as the representative of the Sichuan school, to the Yanghe, Shuanggou, Gujing, Songhe Grain Liquor as the representative of the pure and strong school;

3, the Qingxiang type of white wine: the color of the wine is clear and transparent, the taste of the special net, the pure aroma of Qingxiang, and the aftertaste is very sweet. Represented by Fen Liquor, Huanghelou Liquor and Baofeng Liquor;

4. Rice-flavored liquor: soft taste, honey aroma and elegance, sweetness in the mouth and pleasant aftertaste. Guilin three flowers wine, Bingyu Manor rice wine as a representative;

5, phoenix aroma type white wine: colorless and transparent, mellow and elegant, mellow and full, sweet and refreshing, all the taste coordination, the end of the net long. Such as Xifeng wine.