Some people have been drinking wine for most of their lives, but they still don’t understand that wine has different flavors?
Most drinkers only want to drink well, be smooth on the throat, and not get on their heads.
No matter what the fragrance is, if you ask them to describe it, they will probably end up commenting on it as "smells good".
Today, the director will talk to you about the flavor types of liquor and the representative brands of each flavor type.
List of the best liquors in the country. How many of these twelve kinds of liquor have you drunk?
The reason why liquor is divided into aroma types is mainly due to the differences in climate, water and soil, brewing raw materials, distiller's yeast and production technology.
The concept of aroma type was proposed at the Third Wine Forest Conference-National Wine Appraisal Conference held in 1979. At that time, the classification of flavor types was mostly named after award-winning old famous wines.
For example, the sauce-flavor type is also called Maoxiang type (Maotai), and the strong-flavor type is also called Luxiang type (Luzhou Laojiao).
1.
Maotai flavor - Kweichow Moutai
Main origin: Guizhou, Sichuan
Raw materials: sorghum
Distillers: Daqu, Fuqu
Fermentation vessel: Tiaoshijiao
Moutai is known as the "national liquor" and is one of the most high-end liquors in China. Moutai is also much more expensive than ordinary liquor. Nowadays, Feitian is generally sold for about 1,400 yuan. When it comes to drinking liquor, Moutai is a must-experience.
Moutai is a representative of Maotai-flavor liquor (also called Maotai-flavor liquor).
In addition to Kweichow Moutai, representatives of Maotai flavor include Sichuan Langjiu.
2.
Long-flavor type——Luzhou Laojiao Daqu Liquor
Main producing areas: Sichuan, Jiangsu, Anhui, etc.
Raw materials : Single sorghum or multi-grain compound
Distillery song: Daqu
Fermentation container: Mud cellar
Long-flavor type is currently the flavor type with the largest output and the most famous wines. Luzhou-flavor liquor is dominated by the aroma of grains and ripe tropical fruits. It is full-bodied, soft and sweet. Sichuan liquor and Yanghe Daqu from Jiangsu are all representatives of strong-flavor liquor.
3.
Fragrance type - Shanxi Fenjiu, Erguotou, Laobaigan
Main producing areas: Shanxi, Sichuan, Yunnan, Qinghai
Raw materials: a variety of raw materials
Distillery koji: Daqu, Xiaoqu, bran koji
Fermentation container: earth jar, small jar
Friends who like to drink tea should know Tieguanyin's tea can be divided into light aroma and strong aroma. Among the twelve aroma types of liquor, light-flavor wine is like green tea, giving people a refreshing and quiet feeling.
4.
Combined flavor - Anhui Kouzijiao
Main producing areas: Hubei, Heilongjiang, Sichuan, etc.
Fermentation container: Tiaoshijiao and Mujiao
Wine that has both strong-flavor and strong-flavor liquor styles is called dual-flavor liquor. Baiyunbian liquor is mainly sauce-flavored and has the taste of strong-flavor liquor.
Anhui Kouzijiao, Hunan’s Baishaye and Heilongjiang’s Yuquan wine are the representatives of thick sauce.
5.
Rice flavor——Guangxi Guilin Sanhua Liquor
Main origin: Guangxi and southern provinces
Raw materials: rice
Distillor Qu: Xiaoqu
Fermentation vessel: pottery vat, stainless steel tank
The wine fermented by Xiaoqu was once a specialty of Jiangnan's "Southern Liquor". Other aromas and rice-flavor liquors have a short brewing cycle and large production capacity, so they are not expensive.
It smells of the lingering fragrance of roses, and tastes mellow but not strong, very pleasant.
6.
Feng-flavor type——Xifeng wine
Main origin: Shaanxi
Raw materials: wheat
Liquor koji: Daqu (barley koji added with peas)
Fermentation container: mud pit (pit mud is updated every year)
Feng-flavor type is a new flavor type derived from the combination of strong aroma and light aroma. , the Feng Xiang type is like the open-minded and forthright character of Northwest people, and they drink enough wine. Xifeng wine is one of the four most famous wines in China.
7.
Medicinal aroma/Dong aroma type - Guizhou Dongjiu
Main origin: Guizhou
Distillor yeast: small and large Chinese herbal medicines are added when making koji
Fermentation containers: unique mud cellar, fragrant fermented grain cellar
8.
Special flavor type - Site wine
p>Main place of origin: Jiangxi
Raw materials: whole rice
Dixu: Daqu (flour, bran, distiller's grains)
Fermentation container: red Ocher stone cellar
9.
Soybean flavor - Guangdong Yubingshao
Main origin: Guangdong
Distillery yeast: Da Wine cake (little song)
Fermentation container: Cheng (a kind of wine urn), stainless steel tank
10.
Sesame flavor——Shandong Jingzhi wine
Main origin: Shandong
Raw materials: sorghum or multi-grain compound
Distillor koji: Daqu combined with bran koji
Fermentation container: mud bottom Brick Cellar
11.
Laobaigan flavor - Hengshui Laobaigan
Main origin: Hebei, etc.
Fermentation container: underground vat
Laobai Dry type is a type of aroma derived from the light aroma type. It has the sweet aroma of steamed whole grain sorghum, and the wine body is upright and refreshing.
Laobai dry-flavor liquor is relatively close to light-flavor liquor, and many people are confused about the two flavors.
12.
Fragrant aroma type——Jiugui Liquor
Main origin: Hunan
Raw materials: multi-grain compound
Jiuqu: Daqu, combined with small songs