The full name of Baijiu 20825 is GB/T20825, which is the national standard for Laobai dry-flavor liquor.

In a notice jointly issued by the China Food Industry Association, the China Quality Inspection Association, the China Quality Management Association, and the China Food Association Liquor Professional Association on December 28, 1994, China's liquor is divided into the following seven categories. Fragrance type:

Strong aroma, sauce aroma, light aroma, rice aroma, combined aroma, phoenix aroma and other aromas.

Other fragrance types include: medicinal, black bean, sesame, special, and Laobaigan.

Laobaigan type liquor generally refers to Hengshui Laobaigan. The products are divided into Laobaigan 1915 series, Shiba Distillery series, and ancient vintage series.

Hengshui Laobaigan began in the Han Dynasty (AD 104), became famous in the Tang Dynasty, and was officially named in the Ming Dynasty. At the 1915 Panama International Exposition, he won the highest honor of the competition, the "First Class Gold Medal".

The 2018 Global Spirit Awards concluded in Las Vegas, USA. Chinese liquor Hengshui Laobaigan won the highest award at the World Spirits Competition - a double gold medal.

Extended information:

1. The origin of liquor aroma:

The style of liquor is composed of three major elements: excellence, fragrance 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 of colored wine, such as wine.

The West has a complete set of regulations, which strictly regulates everything from raw materials to processes. And indicate it 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 colorful, 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

In the mid-1960s, a more systematic study was conducted on the aroma of Chinese liquor. Through the analysis of the aroma components in the wine, , research on the relationship between aroma components and technology, and approved by the brewing industry and experts. In 1979, the Third National Wine Appraisal Conference implemented the evaluation by aroma type. Since then. The aroma of liquor has been accepted by the majority of domestic consumers.

2. Representatives of the classification of liquor aroma types:

1. Fragrant aroma type:

Fragrant aroma type liquor is represented by Jiugui Liquor, which is characterized by "color" It is clear and transparent, with various fragrances, sweet in the mouth, mellow and plump, harmonious fragrance, and long aftertaste. It has the typical style of "rich fragrance" and the unique taste characteristics of "strong in the front, clear in the middle, and sauce in the back". Jiugui Liquor is the essence of Xiangxi's traditional national wine.

2. Maotai-flavor type:

Represented by Kweichow Moutai and Guijiu. Also known as Mao type. The taste and flavor are characterized by sauce aroma, delicateness, mellowness, and long aftertaste.

Maotai-flavor liquor is so named because it has a sauce-flavor 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 alcohols, esters, and aldehydes with low boiling points, which play the role of aroma. The so-called back aroma is composed of high-boiling acidic substances, which play a major role in the aroma 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 first aroma; then you smell it carefully, and you smell the aroma of sauce, mixed with the sweet aroma of roasting. After drinking, there is still a fragrance in the empty cup. It has the 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 second fragrance complement each other, blending in and out, making it outstanding.

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

3． Light aroma type:

Represented by Shanxi Fenjiu. Also called Fen type. It has the characteristics of fresh fragrance, mellow sweetness and softness, and is a traditional product of northern China. Fen-flavor liquor has a fragrant fragrance, sweetness and refreshing taste. It is a traditional Laobaigan style, represented by Fen liquor from Xinghua Village, Shanxi, so it is also called "Fen-flavor liquor".

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.

4. Strong-flavor type:

Represented by Sichuan Luzhou Laojiao. Also known as Lu type. The taste and flavor are aromatic, sweet, and harmonious.

Long-flavor liquor has a strong aroma, represented by Sichuan Luzhou Laojiao Liquor, 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.

In addition, 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.

Except Luzhou Laojiao, Wuliangye, Gujing Gongjiu, Shuanggou Daqu, Yanghe Daqu, Jiannanchun, Quanxing Daqu, Langpai Tequ, etc. are all strong-flavor types. Yaxijiao Liquor in Guizhou , Xishui Daqu, Guiyang Daqu, Anjiu, Fengrongjiao Liquor, Jiulongye Liquor, Bijie Daqu, Guiguanjiao Liquor, Chishui Touqu, etc. are also strong-flavor liquors. Guizhou has many varieties of strong-flavor famous brand liquor.

5. Rice flavor type:

Represented by Guangxi Guilin Sanhua Wine, Bingyu Manor, and Xijiang Gong. The taste and flavor are characterized by honey aroma, elegance and softness.

Before 2000, rice-flavored liquor was represented by Guilin Sanhua Liquor. After 2000, it was represented by "Bingyu Manor" rice puree liquor. It is characterized by its elegant honey aroma, soft entrance and smooth mouth-watering. Refreshing and refreshing, with a pleasant aftertaste. Its main flavor components are β-phenylethyl alcohol and ethyl lactate.

In Guilin Sanhua Wine, 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.

6. Feng-flavor type:

Represented by Shaanxi “Xifeng Wine”. Mainly ethyl acetate, supplemented by a certain aroma of ethyl hexanoate.

7. Sesame flavor:

Represented by the "Yipin Jingzhi" series of wines, it was discovered in 1957. Sesame-flavor liquor is one of the two innovative flavors after the founding of China (sesame-flavor liquor and dual-flavor liquor). Sesame-flavor liquor is based on sesame flavor and has the strengths of three flavors: strong, clear and sauce, so it has the reputation of "one product with three flavors".

It is the youngest member of China’s “Eleven Major Flavor Types”. It is also the flavor type with the most difficult brewing technology, the highest brewing conditions and the strictest environmental requirements. It can be called the leader among liquors. Noble fragrance!

8. Black soybean flavor:

Represented by “Yu Bing Shaojiu” from Foshan, Guangdong. It is a liquor brewed from rice as raw material, Xiaoqu as saccharification starter, semi-solid liquid saccharification and fermentation.

9. Special flavor type:

Represented by Jiangxi’s “Four Special Wines”. Made from rice, it is rich in odd compound aromas, with a harmonious aroma and a long aftertaste.

10. Laobaigan flavor:

Represented by "Hengshui Laobaigan" from Hengshui, Hebei Province. The wine is famous for its clear and transparent color, mellow and elegant aroma, sweet and rich taste, and long aftertaste.

11. Multi-flavor type:

(1) The sauce is thick, 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.

12. Other fragrance types.

Baidu Encyclopedia-Liquor Standard Compilation

Baidu Encyclopedia-Liquor Flavor Type