The aroma of liquor is divided into five types: sauce-flavor, strong-flavor, light-flavor, rice-flavor and other aromas.

Maotai-flavor wine

The so-called Maotai-flavor wine has a sauce-like aroma similar to the one emitted when beans are fermented. The characteristics of this kind of wine are: the wine is slightly yellow and transparent, has a harmonious aroma of sauce, burnt and paste, has a delicate and elegant taste, has a prominent sauce aroma, is rich and mellow in body, has a long aftertaste, is fragrant but not bright, and is low but not light. , the fragrance remains long-lasting in the empty cup.

Long-flavor wine

It has ethyl hexanoate as the main aroma. The main features are: strong cellar aroma, full taste, sweet and sweet taste, pure, harmonious aroma, and long and clean tail.

Fine-flavor wine

It has a combination of ethyl acetate and ethyl lactate as the main aroma. The main characteristics are: the wine is clear and transparent in color, has a particularly clean taste, has a pure fragrance, is sweet and refreshing, has a mellow and soft fragrance, has coordinated flavors, has a very sweet aftertaste, and has a refreshing aftertaste, with the traditional Laobaigan style.

Rice-flavored wine

It is known for its clear, sweet, refreshing and clean taste. The main features are: honey fragrance and elegant taste. The taste is soft, sweet in the mouth, refreshing in the mouth, and pleasant in the aftertaste. If you smell it, it's a bit like the honey aroma composed of rice wine and ethyl lactate.

Other-flavor liquor

Medicinal-flavor liquor, characterized by: medicinal aroma, moderate sourness, harmonious aroma, and long clean tail. It has the rich aroma of Daqu wine and the soft, mellow and sweet aftertaste of Xiaoqu wine.

Multi-flavor type, characterized by: strong and saucey, elegant aroma, full-bodied wine, sweet taste, refreshing and long-lasting taste. There is a style of thick sauce with thick sauce, or thick sauce with thick sauce, which is a typical combination of Lu and Mao.

Phoenix type, characteristics: unique due to short fermentation period, special technology and wine storage container, clear and transparent color, sweet and fragrant aroma, harmonious fragrance, and long and clean tail. The flavors of sour, sweet, bitter, spicy and fragrant are harmonious.

Special type, features: clear wine color, fragrant wine aroma, pure wine taste, soft wine body. Both thick and light sauce.

Soybean flavor type, characteristics: Yujie Bingqing, unique soybean aroma, mellow and sweet, refreshing aftertaste. It has the lowest alcohol content among Chinese liquors (referring to the promotion of reduced alcohol content and low-alcohol liquor).

Sesame flavor type, characteristics: clear aroma, mellow and sweet, with a clean and sesame aroma style. 1. The main characteristics of strong-flavor Daqu wine brewing are: mixed steaming, continued fermentation, and mother lees moistening Grain and cooked bran mixture, sprinkle lightly and evenly, put steam on the steamer, flow the wine over slow fire, steam the grain over high fire, pick the wine according to quantity and quality, measure water at high temperature, use appropriate koji, enter the cellar at low temperature, ferment slowly, drip the cellar and scoop frequently, Add back to reduce bran, return to wine fermentation, alkyd esterification, control cellar cap, and mud seal fermentation. The fermentation of strong-flavor Daqu wine can be divided into three stages, namely: main fermentation period---→ acidification period---------- --→Fragrance formation period: starch→sugar→alcohol (sugar produces a large amount of lactic acid and esters, especially ethyl hexanoate, ethyl acetate, and esters are fermented); temperature is slow, acetic acid, etc.; product temperature: ethyl lactate , ethyl butyrate, and aromatic compounds? rise to produce carbon dioxide. tends to be stable. Materials are produced; the product temperature drops and gradually becomes stable. ?

The raw wine produced has been stored for a long time and carefully blended. It has the characteristics of "rich and mellow aroma, sweet and refreshing, especially fragrant after drinking, and long aftertaste". The compound aroma is composed of ethyl hexanoate as the main body. of liquor. ?

2. The production technology of light-flavor Daqu liquor is represented by Fen liquor, which adopts steaming, secondary clearing, ground vat, and solid-state separation fermentation. The so-called steaming means that the raw materials of the fermented grains (sorghum and auxiliary materials) must be steamed. The cooked sorghum is mixed with koji (low-temperature Daqu) and then placed in a ceramic vat. The vat is buried in the soil and fermented for 28 days before being taken out for distillation. The distilled fermented grains are no longer mixed with new ingredients, only koji is added for the second fermentation, and the fermentation is still carried out for 28 days. The fermented grains are taken out and steamed for the second time, and the fermented grains are steamed and discarded. The wine obtained by distilling twice is stored and blended into Fenjiu. It can be seen that the raw materials and fermented grains are distilled separately, and no new materials are added to the fermented grains. This is significantly different from the process of mixed steaming and continued residue (such as Daqu strong aroma). The main aroma of Fen wine is ethyl acetate and ethyl lactate. Ethyl hexanoate and ethyl butyrate have basically no trace.

Because it adopts the slag cleaning method, the fermentation equipment is ceramic vats, slates are used for sealing, and bricks or cement floors are used for the venue and drying hall. The scrubbing is very clean, which ensures the distinctive characteristics of Fen Liquor's fragrance and purity. The large-scale production of Fenjiu liquor starts from the end of August or early September every year, and ends with the last row of picks in July of the following year. It goes through a production cycle of 10 to 11 months. ?

3. Maotai-flavor liquor is deeply loved by consumers due to its special production process and excellent quality. So what is the production process of Maotai-flavor liquor? This article reveals the secrets of the production process of Kweichow Moutai Maotai-flavor liquor, letting you know how Maotai-flavor liquor is produced. ?

The traditional production process of Maotai-flavor liquor in Maotai Town strictly follows the solar terms and is highly seasonal, usually during the Dragon Boat Festival and the Double Ninth Festival. ?

The production cycle of the base liquor of the Maotai-flavor liquor produced by the traditional production process in Maotai Town is as long as one year. The steps of the production process are divided into steaming with sand, mixed steaming with coarse sand and secondary feeding; one to seven Each round of wine roasting can be summarized as two times of feeding, nine times of cooking, eight times of fermentation, and seven times of wine extraction. It lasts for one year in spring, summer, autumn and winter. This is also the 987 production process of Kweichow Moutai. ?

The first step in the production process of Maotai-flavor liquor is steaming and adding sand: ?

Use half of the total input amount, moisten the grain → ingredients → steam the grain in the upper steamer → pour the amount in the lower steamer Water → cool down → sprinkle the tail of the wine → sprinkle the koji → pile up → enter the cellar → seal the cellar for fermentation → open the cellar to take the fermented grains, which is the process of steaming and adding sand; the second step of the production process of Maotai-flavor liquor is to mix and steam the rough sand: ?

Use the other half of the total amount of feed, after moistening the grain → ingredients (adding the fermented grains after steaming once and adding sand) → steaming the grain and steaming the wine (the wine steamed this time is not authentic, pour it back into the wine cellar for fermentation again )→Pour some water into the steamer→Let it cool→Sprinkle the tail of the wine→Sprinkle the koji→Stack it→Lower the cellar→Seal the cellar for fermentation→Open the cellar to take the fermented grains for mixed steaming with brown sand; ?

Maotai-flavor liquor Explanation of nine cooking times in the production process: ?

Steaming with sand once, mixed steaming with coarse sand once, and the fermented grains after mixing with coarse sand → steaming wine in a steamer is the third cooking time, and after the third cooking The fermented grains are cooked, and the cooked grains are cooled → spread with koji → stacked → put into the cellar → sealed for fermentation → opened to take the fermented grains → put on the steamer to steam the wine. During the six rounds of the cycle, there are six cooking times and nine times. Steam. ?

Explanation of the eight fermentations in the production process of Maotai-flavor liquor: ?

Steaming with sand once, mixed steaming with coarse sand once, cooked lees → steaming the wine in six cycles There are six times of cellar sealing and fermentation in the process. Each time koji is added, it is fermented in the cellar for one month, resulting in eight fermentations. ?

Explanation of the seven times of taking out the wine in the production process of Maotai-flavor liquor: ?

The first time to take out the wine after mixing the coarse grains with rice wine and steaming the wine, then cooking the dregs → steaming the wine in the retort After six rounds of circulation, the wine will be taken six times, and the wine will be taken seven times. The lees after taking the wine seven times are called lost lees. ?

Enterprises that produce Maotai-flavor liquor according to traditional techniques in Moutai Town, Kweichow, strictly follow the above production process of Maotai-flavor liquor. This is also the production process of Maotai liquor. Each round of liquor produced is The quality of each product has its own characteristics and should be stored according to quality, and should be stacked after three years. After hooking up, it will be stored for another year and then shipped from the factory after fine-tuning. ?

Maotai-flavor liquor produced by traditional techniques is relatively expensive due to the long production cycle and the need for long-term storage.