To put it simply, koji wine is a pure grain wine made by fermenting grain, adding koji, and distilling it. No artificial alcohol is added.

Qujiu is relatively healthy for the body. ~

Moutai is koji wine~

The difference between wines is mainly based on flavor type, not whether koji is added during brewing

1. Sauce Flavor liquor: The color of the wine is slightly yellow and transparent, with a harmonious aroma of sauce, burnt and paste, a delicate and elegant taste, and a long-lasting aroma in the empty cup. Represented by Maotai, Langjiu and Wuling liquor.

2. Luzhou-flavor liquor: rich cellar aroma, full taste, sweet, clean and pure. For example, the Sichuan style represented by Luzhou Tequ, Wuliangye, Jiannanchun, Quanxing Daqu and Tuopai Qujiu, Yanghe, The pure and strong style is represented by Shuanggou, Gujing, and Songhe Liangye.

3. Light-flavor liquor: The wine is clear and transparent in color, has a particularly clean taste, pure fragrance, and a very sweet aftertaste. Fenjiu, Huanghe Lou Liquor and Baofeng Liquor are the representatives.

4. Rice-flavor liquor: soft taste, elegant honey aroma, sweet entrance and pleasant aftertaste. Represented by Guilin Sanhua Liquor.

5. Feng-flavor liquor: colorless and transparent, mellow and elegant, mellow and plump, sweet and refreshing, harmonious flavors, and a long and clean tail. Such as Xifeng liquor.

6. Dong-flavor liquor: clear Transparent, comfortable medicinal aroma, elegant aroma, high acidity, long aftertaste. Such as Guizhou Dongjiu.

7. Soybean flavor liquor: Yujie Bingqing, unique soybean aroma, mellow and smooth, and refreshing aftertaste. Such as Guangdong Yubing Shaojiu.

8. Sesame-flavor liquor: Prominent sesame aroma, elegant and delicate, sweet and harmonious, and the tail has a unique style of sesame aroma. Such as Shandong Jingzhi Baigan Liquor.

9. Special liquor: clear in color, fragrant in aroma, pure in taste, soft in body, harmonious in flavors and long in aroma. Represented by Jiangxi Site Liquor.

10. Combined fragrance Type Baijiu: There are currently two types in China (1) The thick-in-the-sauce type, which is aromatic, comfortable, delicate and plump, the sauce is thick and coordinated, and the aftertaste is refreshing and long; such as Hubei Baiyunbian Liquor. (2) The thick-in-the-sauce type , mainly manifested in strong aroma with sauce aroma, coordinated flavors, delicate taste, and refreshing aftertaste. Such as Heilongjiang's Yuquan wine.

1. The origin of the aroma of liquor

Liquor The style of wine is composed of three major elements: excellence, aroma and taste. It is reasonable to divide the wine aroma according to the category. When we talk about the aroma of wine in our daily life, it is all about white wine. For other colored wines and foreign wines, Sprinkle, why not classify it by fragrance? Because colored wine, such as wine, has a complete set of regulations in the West, which strictly regulates everything from raw materials to technology. The wells are marked on the trademark so that consumers can identify them. Therefore, countries around the world All adopt or learn from its methods for management.

Liquor is a traditional and unique product of our country. The brewing process is rich and colorful, and the styles of brewed wine are varied. In order to strengthen management and improve quality, learn from each other , to make favorable comparisons, combined with China's national conditions, in the mid-1960s, a more systematic study of the aroma of Chinese liquor was conducted. Through the analysis of the aroma components in the wine, the study of the relationship between aroma components and technology, and through the winemaking industry and experts Recognition. In 1979, the third national wine evaluation meeting implemented the evaluation based on aroma type. Since then, the aroma type of liquor has been accepted by the majority of domestic consumers.

2. Classification of liquor aroma type< /p>

At present, the aroma types of liquor are divided into five types: sauce-flavor, strong-flavor, light-flavor, rice-flavor and other aromas. (In 1993, the country promulgated the "Multiple-flavor" and The first four aroma types ("Feng aroma type") are relatively mature and tend to be standardized and finalized. In addition to the first four aroma types, there are also many good wines with their own characteristics. Their aroma, taste, and craftsmanship are not only different from those of the existing ones. It is a stereotyped aroma wine, but it has its own special technology and flavor. At present, it is impossible to produce qualitative and quantitative data to explain its chemical composition, delineate its shape, and then appropriately express its aroma name, such as Dong wine, Xifeng wine, Baiyunbian, Baishaye, etc. are such wines that cannot be classified into the four aroma types and have to be temporarily classified as other aroma types. It can also be seen from here that there is no final conclusion on the classification of liquor aroma types. With the advancement of science and technology and the development of the brewing industry, the aroma of liquor will also become more colorful. In fact, the aromas in food and plants are diverse, and the aroma of wine will continue to develop and increase, with a hundred flowers blooming.

situation.

3. Maotai-flavor liquor

Maotai-flavor liquor is named because it has a sauce-flavor similar to that of beans during fermentation. Because it originates from the Moutai liquor process, it is Also known as Maoxiang type. This kind of wine is elegant and delicate, with a mellow, rich body and a long aftertaste. Of course, the sauce aroma is not equal to the aroma of soy sauce. From the composition analysis, Maotai-flavor wine has higher contents of various aromatic substances. There are many types and rich fragrances, and it is a complex of various fragrances. This fragrance is divided into front fragrance and back fragrance. The so-called front fragrance is mainly composed of low-boiling point alcohols, esters, and aldehydes, which play a fragrance-producing role. The after aroma is composed of acidic substances with high boiling points. It plays a major role in the flavor and is the component of the aroma in the empty cup. Moutai is a model of this type of aroma. According to domestic research data and instrumental analysis, its aroma It contains more than 100 trace chemical components. When you open the bottle, you will first smell the elegant and delicate fragrance, which is the first aroma; then smell it carefully, and you will smell the aroma of sauce, mixed with the sweet aroma of roasting. After drinking, the cup will be empty. There is still an elegant fragrance of vanillin and roses, and it will not disappear for 5-7 days. It is known as the fragrance of an empty cup. This is the after fragrance. The first fragrance and the last fragrance complement each other, and are integrated and outstanding.

In addition to Moutai, among the national famous wines are Sichuan Langjiu, which is also a well-known domestic Maotai-flavor liquor. Guizhou’s Xijiu, Huaijiu, Zhenjiu, Qianchun Liquor, Yi Nianchun Liquor, Jinhuchun, Zhuchun Liquor, Guichangchun, etc. are also Maotai-flavor liquors.