2. Take a drop of wine and put it in the palm of your hand, and then make the two palms touch and rub slightly. When the wine is heated, it will give off a fragrant smell, which is the first-class wine; If the smell is sweet, it is medium wine; If the smell is smelly and bitter, it will undoubtedly be bad wine.
3. Turn the bottle upside down, and observe the change of hops in the bottle. If hops turn up densely and disappear immediately, it is not obviously unevenly distributed, and the liquor is turbid, which is inferior wine; If the hops are evenly distributed, the gap of upturned density is obvious, and slowly disappear, and the liquor is fine and clear, it is a high-quality wine.
4. Take a drop of edible oil and put it in the wine. If it is found that the oil diffuses irregularly in the wine and the sinking speed changes obviously, it is inferior wine. If it is found that the oil diffuses regularly and sinks evenly in the wine, it is high-quality wine.
Classification by aroma type:
1. Luzhou-flavor liquor: distilled liquor with compound aroma with ethyl caproate as the main body, which is made from grain through solid-state fermentation, storage and blending.
2. Fen-flavor liquor: distilled liquor with compound aroma of ethyl acetate as the main material, which is brewed by saccharification, fermentation, storage and blending.
3. Rice-flavor liquor: distilled liquor with Xiaoqu rice flavor, which is made from rice by semi-solid fermentation, distillation, storage and blending.
4. Maotai-flavor liquor: distilled liquor with the characteristics of Maotai-flavor, which is made from sorghum and wheat through fermentation, distillation, storage and blending.
5. Fen-flavor liquor: distilled liquor with a unique style of strong aroma and maotai flavor, which is made from grain as the main raw material through fermentation, storage and blending.
According to the production process, it is classified as follows:
1. Solid-state liquor: It is made from grains by solid-state fermentation, storage and blending. Most solid-state liquors are rich in aroma, soft in taste, sweet and clean, and long in aftertaste.
2. Liquid liquor: Liquor made from grains, potatoes, molasses, etc., with edible alcohol obtained by liquid fermentation and distillation as the liquor base, followed by cross-aroma and blending. Liquid liquor is generally not as good as solid liquor in aroma and taste.
1. Maotai-flavor liquor
Maotai-flavor liquor is named because it has a sauce flavor similar to that when beans are fermented. It is also called Maoxiang type because it is derived from Maotai liquor technology. This wine is elegant and delicate, full-bodied, rich and has a long aftertaste. Of course, the sauce flavor is not equal to the flavor of soy sauce. From the composition analysis, all kinds of aromatic substances in the sauce-flavored wine are high, and there are many kinds and rich flavors, which is a complex of various flavors. This fragrance can be divided into front fragrance and back fragrance. The so-called pre-fragrance is mainly composed of alcohols, esters and aldehydes with low boiling point, which plays a role in fragrance presentation. The so-called post-fragrance is composed of acidic substances with high boiling point, which plays a major role in flavor presentation and is a constituent of leaving fragrance in an empty cup. Maotai liquor is a model of this kind of flavor. According to domestic research data and instrumental analysis, its aroma contains more than 1 kinds of trace chemical components. When you open the bottle, you first smell the elegant and delicate fragrance, which is the fragrance before; Then I smell it carefully, and I smell the sauce, with the sweet smell of baking and frying. After drinking, the empty cup still has an elegant fragrance of vanillin and roses, and it will not disappear for 5-7 days, and it is known as the empty cup fragrance, which is the post-fragrance. The former fragrance and the latter complement each other, and they are seamless and outstanding.
Besides Moutai, Sichuan Langjiu is also a famous Maotai-flavor liquor in China. Guizhou liquor, Huai liquor, Zhen liquor, Qianchun liquor, Yi Nianchun liquor, Jinhuchun liquor, Zhuchun liquor and Guichangchun liquor also belong to maotai-flavor liquor.
second, Luzhou-flavor liquor
Luzhou-flavor liquor, represented by Sichuan LU ZHOU LAO JIAO CO.,LTD liquor, is also called "Lu-flavor liquor". This fragrant liquor has the characteristics of strong cellar fragrance, sweetness and freshness. Its main aroma components are ethyl caproate and ethyl butyrate. The ethyl caproate of Luzhou cellar liquor is several times higher than that of Fen-flavor liquor and about ten times higher than that of Maotai-flavor liquor. In addition, it also contains glycerol, which makes the wine soft and sweet. Wine contains organic acids, which play a role in coordinating tastes. The organic acids of Luzhou-flavor liquor are mainly acetic acid, followed by lactic acid and caproic acid, especially the content of caproic acid is several times higher than that of other Luzhou-flavor liquors. There are aldehydes and higher alcohols in liquor. Among aldehydes, acetal is the main component of perfume. Except LU ZHOU LAO JIAO CO.,LTD, Wuliangye, Gujing Distillery, Shuanggou Daqu, Yanghe Daqu, Jiannanchun and Quanxing Daqu all belong to Luzhou-flavor liquor, while Guizhou's Yaxijiao Liquor, Xishui Daqu, Guiyang Daqu, Anjiu Liquor, Fengrongjiao Liquor, Jiulong Liquor, Bijie Daqu, Guiguan Jiaojiu and Chishui Touqu also belong to Luzhou-flavor liquor. There are many varieties of famous Luzhou-flavor liquor in Guizhou.
3. Fen-flavor liquor
Fen-flavor liquor is fragrant, sweet and refreshing, and it is a traditional style of Laobaigan, represented by Fenjiu in Xinghua Village, Shanxi Province, so it is also called Fen-flavor liquor. Its characteristics are: pure fragrance, harmonious flavors and refreshing aftertaste. Its main flavor components are ethyl acetate and ethyl lactate. From the perspective of ester content, it is lower than Luzhou-flavor and Maotai-flavor, and it highlights ethyl acetate, but the ratio of ethyl lactate to ethyl acetate is coordinated. In addition, Baofeng liquor and special Yellow Crane Tower liquor are also fen-flavor liquor, and there are not many manufacturers producing fen-flavor liquor in Guizhou.
IV. Rice-flavor liquor
Rice-flavor liquor, represented by Guilin Sanhua Liquor, is characterized by elegant honey fragrance, soft and smooth entrance, clean mouth and pleasant aftertaste. Its main aroma components are β -phenylethanol and ethyl lactate. In Guilin Sanhua wine, this ingredient is as high as 3 grams per 1 ml, which has the elegant fragrance of roses and is the raw material of edible rose essence. Judging from the content of fat, there are only ethyl lactate and ethyl acetate in rice-flavor wine, and there are basically no other esters. This is one of the characteristics of rice-flavor liquor. Quanzhou Xiangshan liquor also belongs to this flavor type.
v. other flavor liquors
other flavor liquors, except for the above-mentioned flavor liquors, all belong to other flavor liquors, and their flavor definitions and main aroma components need to be further determined because of their unique technology and style, or they are mainly based on one flavor with other flavor liquors. This kind of wine is represented by Dongjiu, and its style features are: rich aroma, comfortable medicinal fragrance, strong mellow sweetness and refreshing aftertaste. Its main aroma components are ethyl acetate and ethyl lactate, followed by ethyl butyrate, and its medicine fragrance is mainly cinnamaldehyde. In terms of taste, because of its high acid content and a proportion of butyric acid, it has a special flavor with the aroma of fermented bean curd, and is called Dongxiang type because of its unique style. In addition, the famous xifeng liquor also belongs to other flavor liquors, and its sesame flavor liquor (represented by Shandong Jingzhi Liquor) will float out of other flavor liquors and become an independent flavor and liquor type. The well-known "Lutou sauce" in Guizhou famous wines, except Dongjiu, Pingba cellar wine, Uniform wine, Zhuchang cellar wine, Jinsha cellar wine, Spring wine, Shanyue cellar wine, etc., all adopt large and small koji technology, and the products have their own unique fragrance and style, which belong to other flavor types.