Light-flavored wine is a type of wine with a combination of ethyl acetate and ethyl lactate as the main aroma. Its main characteristics are: fresh and mellow aroma, coordinated flavors, mellow and soft, refreshing and clean aftertaste, sweet and refreshing, and has the traditional Laobaigan style. Shanxi Xinghuacun Fenjiu is a representative of this type of aroma. Others, such as Baofeng Qing-flavor wine, have a combination of ethyl acetate and ethyl lactate as the main aroma. Its main characteristics are: fresh and mellow aroma, coordinated flavors, mellow and soft, refreshing and clean aftertaste, sweet and refreshing, and has the traditional Laobaigan style. Shanxi Xinghuacun Fenjiu is a representative of this type of aroma. Others such as Baofeng Liquor and special Huanghelou Liquor are also light-flavor liquors.

Liquor aroma

1. Maotai-flavor wine, the so-called Maotai-flavor, has a sauce-flavor similar to that emitted by beans during fermentation. The characteristics of this kind of wine are: outstanding sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not bright, low but not light. Moutai is a typical representative of this type of wine, and it has the characteristics of being left to be swallowed overnight and the aroma lingering in the empty cup after drinking.

2. Luzhou-flavor wines, such as Luzhou Tequ and Wuliangye wines, are representatives of this category. Their main characteristics are: strong cellar aroma, sweetness, harmonious aroma, and long and clean tail. It has ethyl hexanoate as the main fragrance. Very popular among consumers, this kind of aromatic liquor is widely available on the market. Guiyang Daqu, Xishui Daqu, Yaxijiao Liquor, etc. are all strong-flavor liquors. The three ditches and one river in Jiangsu are also made of this kind of wine.

3． Light-flavor wine, this type of wine has a combination of ethyl acetate and ethyl lactate as the main aroma. Its main characteristics are: fresh and mellow aroma, coordinated flavors, mellow and soft, refreshing and clean aftertaste, sweet and refreshing, and has the traditional Laobaigan style. Shanxi Xinghuacun Fenjiu is a representative of this type of aroma. Others such as Baofeng Liquor and special Huanghelou Liquor are also light-flavor liquors.

4. Rice-flavored liquors, such as Guilin Sanhua Liquor, Bingyu Manor Rice Puree Liquor, Quanzhou Xiangshan Liquor, Guangdong Changle Shao, etc., belong to this type of liquor. They are known for their clear, sweet, refreshing and clean properties. Their main characteristics are: honey aroma. Elegant. It is soft in the mouth, refreshing in the mouth, and has a pleasant aftertaste. If you smell it, it's a bit like the honey aroma composed of rice wine and ethyl lactate.

5. Other aromatic liquors, liquors that do not belong to the above four aromatic types and do not have a given aroma name, are temporarily classified as other aromatic liquors. Many good wines, such as Dongjiu (medicinal aroma type), Pingbajiao wine, Yunjiu wine, Zhuchangjiao wine, Baiyunbian, Baishaye and so on, all belong to other aroma types, and they all have their own special fragrance and style.

At present, the aroma of liquor is divided into five types: sauce-flavor, strong-flavor, light-flavor, rice-flavor and other aromas. (In 1993, the country promulgated the "combination-flavor" and "phoenix-flavor") The first four flavors are relatively mature and tend to be standardized and stereotyped. In addition to the first four aroma types, there are many good wines with their own characteristics. Their aroma, taste and craftsmanship are not only different from the established aroma wines, but also have their own special craftsmanship and flavor. At present, it is impossible to come up with qualitative and quantitative data to explain its chemical composition, delineate its shape, and then appropriately express its flavor name. For example, Dong wine, Xifeng wine, Baiyunbian, Baisha liquid, etc. are such wines that are classified into less than four categories. I couldn't choose one fragrance type, so I had to temporarily settle on another fragrance type. 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 types of liquor will surely 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.

Another:

1. Maotai-flavor liquor: The wine is slightly yellow and transparent in color, with a harmonious blend of sauce, burnt and paste aromas, 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 in the mouth. For example, the Sichuan style is represented by Luzhou Tequ, Wuliangye, Jiannanchun, Quanxing Daqu, and Tuopai Qujiu, and the pure concentration style is represented by Yanghe, 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. Represented by Fenjiu, Huanghelou Liquor and Baofeng Liquor.

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

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

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

7. Soybean flavored liquor: Yujie Bingqing, unique soybean aroma, mellow and sweet, with a refreshing aftertaste. Such as Guangdong Yubing Shaojiu.

8. Sesame-flavor liquor: Prominent sesame aroma, elegant and delicate, sweet and harmonious, with a unique sesame-flavored finish. Such as Shandong Jingzhi Baigan wine.

9. Special type liquor: clear color, fragrant aroma, pure taste, soft body, coordinated flavors and long fragrance. Represented by Jiangxi Site Wine.

10. Mixed-flavor liquor: There are currently two types in China (1) The thick 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 Baiyun Side wine. (2) Strong-medium sauce type, mainly characterized by strong aroma with sauce aroma, coordinated flavors, delicate taste, and refreshing aftertaste. Such as Heilongjiang's Yuquan wine.

1. The origin of liquor aroma

The style of liquor is composed of three major elements: excellence, aroma and taste. It is reasonable to classify wines according to their aroma categories. When we talk about the aroma of wine in our daily life, we all talk about liquor. As for other colored wines and wines, why are they not classified according to their fragrance? Because colored wines, such as wine, have a complete set of regulations in the West, which strictly regulate everything from raw materials to processes. The well is marked on the trademark so that consumers can identify it. Therefore, countries around the world adopt or learn from its methods for management.

Liquor is a traditional and unique product of our country. The brewing techniques are rich and varied, and the wine styles produced are varied. In order to strengthen management, improve quality, learn from each other, make evaluations, and combine my country's national conditions, a more systematic study was conducted on the aroma of Chinese liquor in the mid-1960s. Through the analysis of the aroma components in the wine, the relationship between aroma components and technology was research and approved by the winemaking industry and experts. In 1979, the Third National Wine Appraisal Conference implemented the evaluation based on aroma type. Since then. The aroma of liquor has been accepted by domestic consumers.

2. Classification of liquor aroma types

Currently, the aroma types of liquor are divided into five types: sauce-flavor, strong-flavor, light-flavor, rice-flavor and other flavors. type. (In 1993, the country promulgated the "combination-flavor" and "phoenix-flavor") The first four flavors are relatively mature and tend to be standardized and stereotyped. In addition to the first four aroma types, there are many good wines with their own characteristics. Their aroma, taste and craftsmanship are not only different from the established aroma wines, but also have their own special craftsmanship and flavor. At present, it is impossible to come up with qualitative and quantitative data to explain its chemical composition, delineate its shape, and then appropriately express its flavor name. For example, Dong wine, Xifeng wine, Baiyunbian, Baisha liquid, etc. are such wines that are classified into less than four categories. I couldn't choose one fragrance type, so I had to temporarily settle on another fragrance type. 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 types of liquor will surely 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.

3. Maotai-flavor liquor

Maotai-flavor liquor is so named because it has a sauce-like aroma similar to that of beans during fermentation. Because it originated from the Moutai liquor process, it is also called Maoxiang type. This kind of wine is elegant and delicate, full-bodied, rich and has a long aftertaste. Of course, the aroma of soy sauce is not the same as the aroma of soy sauce. From the composition analysis, the content of various aromatic substances in Maotai-flavor wine is relatively high, and there are many types and rich aromas. It is a complex of multiple aromas. This kind of fragrance is divided into front fragrance and back fragrance. The so-called front aroma is mainly composed of low-boiling point alcohols, esters, and aldehydes, which play a fragrance-producing role. The so-called back-flavor is composed of high-boiling point acidic substances, which play a major role in the flavor and are the components of the fragrance in an empty cup. substance. Moutai is the model for this type of flavor. According to domestic research data and instrumental analysis, its aroma contains more than 100 trace chemical components.

When opening the bottle, you first smell the elegant and delicate fragrance, which is the top aroma; then you smell the aroma of sauce, mixed with the sweet aroma of roasting. After drinking, there is still a smell of vanillin and rose in the empty cup. It has an elegant fragrance that will not disappear for 5-7 days. It is known as the fragrance in an empty cup. This is the after-scent. The first fragrance and the second fragrance complement each other, blending in and out, making it outstanding.

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

4. Luzhou-flavor liquor

Luzhou-flavor liquor has a rich aroma, represented by Luzhou Laojiao Liquor in Sichuan, so it is also called "Lu-flavor liquor". This type of liquor has the characteristics of rich cellar aroma, sweetness and cleanness. Its main fragrance ingredients are ethyl hexanoate and ethyl butyrate. The ethyl hexanoate content of Luzhou cellar wine is dozens of times higher than that of light-flavor liquor, and about ten times higher than that of Maotai-flavor liquor. It also contains glycerol, which makes the wine sweet and sweet. Wine contains organic acids, which play a role in coordinating the taste. The organic acids of strong-flavor liquor are mainly acetic acid, followed by lactic acid and caproic acid. In particular, the content of caproic acid is several times higher than that of other flavor liquors. Liquor also contains aldehydes and higher alcohols. Among aldehydes, acetal is higher and is the main component of fragrance. In addition to Luzhou Laojiao, Wuliangye, Gujing Gongjiu, Shuanggou Daqu, Yanghe Daqu, Jiannanchun, Quanxing Daqu, etc. are all strong-flavor types. Guizhou’s Yaxijiao Liquor, Xishui Daqu, Guiyang Daqu, Anjiu, and Fengjiu Rongjiao Liquor, Jiulongye Liquor, Bijie Daqu, Guiguanjiao Liquor, Chishui Touqu, etc. are also strong-flavor liquors. Guizhou has many varieties of strong-flavor brand-name liquor.

5. Fen-flavor liquor

Fen-flavor liquor has a fragrant fragrance, sweetness and refreshing taste. It is a traditional Laobaigan style, represented by Fenjiu in Xinghua Village, Shanxi, so it is also called "Fen-flavor type". Its characteristics are: pure fragrance, coordinated flavors, and refreshing aftertaste. Its main aroma components are ethyl acetate and ethyl lactate. In terms of ester content, it is lower than the strong-flavor and sauce-flavor types, and highlights ethyl acetate, but the ratio of ethyl lactate to ethyl acetate coordination. In addition, Baofeng Liquor and Special Huanghelou Liquor are also light-flavor liquors. There are not many manufacturers of light-flavor liquors in Guizhou.

6. Rice-flavored liquor

Represented by Guilin Sanhua Liquor and Bingyu Manor Rice Puree Liquor, rice-flavored liquor is characterized by its elegant honey aroma and soft entrance. , refreshing and refreshing aftertaste. Its main flavor components are β-phenylethyl alcohol and ethyl lactate. In Guilin Sanhua Liquor, this ingredient is as high as 3 grams per 100 milliliters. It has the elegant aroma of roses and is the raw material for edible rose essence. Judging from the fat content, rice-flavored wine only contains ethyl lactate and ethyl acetate, and basically does not contain other esters. This is one of the characteristics of rice-flavor liquor. Quanzhou Xiangshan wine also belongs to this aroma type.

The new era of Bingyu Manor rice puree wine not only inherits all the characteristics of traditional rice-flavored liquor, but is also "healthy, nutritious, delicious, high-quality, elegant and fashionable" and also has dietary auxiliary functions , is the liquor that best meets modern consumption concepts and consumer needs in today's liquor industry.

7. Other aromatic liquors

Other aromatic liquors, except for the several aromatic types introduced above, all belong to other aromatic liquors. Some liquors have unique flavor definitions and main aroma components that need to be further determined due to their unique craftsmanship and unique style, or they are mainly one type of liquor with other aroma types included. Dongjiu is a typical representative of this type of wine. Its style features are: fragrant aroma, comfortable medicinal aroma, mellow sweetness, and refreshing aftertaste. Its main aroma components are also ethyl acetate and ethyl lactate, followed by ethyl butyrate. Its medicinal aroma is mainly cinnamic aldehyde. In terms of taste, due to its high acid content and proportion of butyric acid, it has a special flavor with the aroma of fermented bean curd. Because of its specific style, it is called Dong-flavor type. In addition, the famous Xifeng liquor also belongs to other aroma-flavor liquors, which is its own representative) and sesame-flavor liquor (represented by Shandong Jingzhi liquor), which will float out from other aroma liquors and become an independent flavor. , wine types.

Among the famous Guizhou wines that are more familiar in China, "Lutou Sauce", in addition to Dong Jiu, Pingbajiao Liquor, Yunjiu Liquor, Zhuchangjiao Liquor, Jinshajiaosa, Quanjiu, Shanyue Laojiao, etc. all use the Daqujiu process, and their products They all have their own unique aroma and style, and all belong to other aroma types.

8. Aroma Type and Technology

On the surface, the aroma type of liquor is closely related to its chemical components. Chemical components are all products of the fermentation process. Therefore, different processes will have different chemical components and different aromas. On the contrary, different aroma types and different processes will also affect the aroma and chemistry of the wine. The main factors of the components are: raw materials, koji making (saccharification starter) process, fermentation and brewing process, operation, cellar structure, production environment, etc. In addition, it is also related to the storage time and storage container. The chemical components have been introduced before. The relationship between aroma and technology is briefly described as follows:

Maotai, the representative of Maotai-flavor liquor, uses sorghum (for brewing) and wheat (for making Daqu). The Daqu process is high-temperature koji (above 60℃). ), the raw materials are steamed, the wine is fermented eight times and the wine is steamed eight times. The amount of koji is large (1:1.2). It is piled before entering the cellar. The cellar is made of stone walls and mud bottom, and the storage period is more than 3 years.

Luzhou-flavor liquor is different. Although the raw materials are sorghum and wheat, Daqu is made at a medium temperature (55-60°C). The raw materials are mixed, steamed and mixed, and the repeated Wannian dregs fermentation process is used. The amount of Daqu is about 20%. The pit is a fertile mud pit, which provides a good habitat for microorganisms such as butyric acid bacteria, and emphasizes that Luzhou Tequ and Wuliangye are brewed in centuries-old pits and have a storage period of one year.

Fenjiu, the representative of light-flavor liquor, uses barley and peas as raw materials for making koji besides sorghum. The temperature for making koji is lower than the above two, and must not exceed 50℃. It also uses steaming process, earth vat fermentation, etc. , the storage period is also one year.

The raw material of rice-flavor liquor is rice, and the saccharification starter is not Daqu, but traditional rice Xiaoqu. The fermentation process is characterized by a semi-liquid method, unlike other flavors. Baijiu is mostly a solid-state method. The fermentation period is more than 1/5 shorter than that of Daqu liquor, only about 7 days, and the storage period is generally shorter than that of Daqu liquor, only 3 to 6 months.

Colorful others. Among the aroma-type liquors, the craftsmanship is different from the above-mentioned four flavors, forming a category with colorful crafts, each with its own characteristics, and its own style. Only a few types of liquor are listed here for explanation. With the addition of Chinese herbal medicine, the cellar is neither a mud cellar nor a stone cellar, nor does it use earth or earthen jars for fermentation. Instead, it uses chalk soil, lime and kiwi vine juice to build a cellar, and uses the incense-stringing process to make Dong wine. Although cellar wine and even wine are both made with large and small koji techniques, some add Chinese medicine, some do not, some add aroma, and some do not. The cellar is different from Dongjiu. It is a Feinijiao, and the style of the wine is also different from Dongjiu. Xifeng Liquor also has other flavors, but its koji-making raw materials are the same as Fen Liquor, using barley and peas. The koji-making temperature is higher, reaching 60°C, and the amount of koji is 13 to 16%. The fermentation does not require an underground vat, but uses a raw mud pit. There is no emphasis on Laojiao. The fermentation period is 10 days shorter than that of Fenjiu, only 10-11 days. As a result, the Xifeng wine brewed has the characteristics of sweet, sour, bitter and spicy aroma. The dual-flavor type of "Lutou Jiangwei", as the name suggests, has both strong-flavor and sauce-flavor characteristics, such as Baiyunbian wine. Therefore, some manufacturers simply produce Maotai-flavor wine and strong-flavor wine separately in proportion, and blend the two wines with each other to produce dual-flavor wine. In other words, the proportion of blending must be appropriate, otherwise it will not be thick but not sauce, and it will not be thick at the beginning and end with sauce, and it will not be able to talk about the style and characteristics of both thick and sauce.

To sum up, we can judge that the classification of liquor aroma types is relative, not absolute. Although all wines belong to the same aroma type, they still have their own "little freedom", that is, personality and style characteristics. Some people compare the flavor of liquor to the schools of Peking Opera. There are four major schools: Mei, Shang, Xun, and Chen. They also allow tributaries within the four major schools to develop individuality and form new schools. At the same time, they allow other schools outside the four major schools to develop. , coexisting with other genres. In a word, craftsmanship and fragrance are closely related. With the advancement of scientific research and the reform of technology, more new technologies and more new fragrance types will appear in the future.