I believe that after reading our previous articles, you have a general understanding of the various flavor types of China liquor. According to the official classification, China liquor can be divided into four flavor types, namely, Maotai-flavor type, Luzhou-flavor type, Fen-flavor type and Feng-flavor type. However, on these fragrant liquors, many minority liquors have been developed, and the soybean-flavor liquor that Mr. Zhang Siman, the technical consultant of naive whole grain brewing, wants to share with you is one of them. The most curious thing about Douchi-flavor liquor is that it is soaked in fat pork during fermentation, thus giving it a special flavor.

The technology of fermented soybean-flavor liquor is actually based on the technology of fen-flavor liquor, and there are some similarities in its technological links, such as pure fermentation and fermentation containers. But after hundreds of years of development, it has been very different. First, the raw material of fermented Maotai-flavor liquor was replaced by rice, and the main purpose of yellow rice wine brewing was to make the liquor body clean. Then, in order to improve the yield of wine, solid fermentation was changed to semi-solid fermentation. Finally, according to Guangdong people's eating habits, distilled liquor is soaked in fat pork, giving it a special "oily taste". It is this special smell that makes people who like it want to stop, and people who hate it stay away from it.

When the maotai-flavor liquor after fermentation and distillation is called Zhaijiu, Zhaijiu must be soaked in cooked fat pork for half a month to be the last maotai-flavor liquor. According to modern analytical techniques, adipic acid, octanedioic acid and azelaic acid were obtained during the brewing and soaking of Zhai wine, but these substances did not have the "oil clam flavor". What happened?

With the continuous progress of detection technology, we finally found that the main aroma component that produces the "oil clam smell" is diethyl dibasic acid, and pimelic acid, suberic acid and azelaic acid constitute the main precursors of diethyl dibasic acid.

Therefore, thousands of years' liquor culture has also formed different liquor flavor types, and fermented soybean-flavor liquor should be regarded as one of the most exotic liquor cultures in China. As a representative of fermented soybean-flavor liquor, Yu Bing Shao Liquor is very popular in Guangdong and has been leading the local liquor market for many years. Through my introduction, do you have a general understanding of fermented maotai-flavor liquor?