represented by maotai liquor, langjiu liquor and Wuling liquor.
2. Luzhou-flavor liquor: strong cellar flavor, full taste, soft, sweet, clean and pure entrance.
Sichuan school represented by Luzhou Tequ, Wuliangye, Xiangjianghe Liquor and Tuopai Liquor, and pure concentrated school represented by Yanghe, Shuanggou, Gujing and Song He Grain Liquid.
3. Fen-flavor liquor: the color of the liquor is clear and transparent, the taste is particularly clean, the fragrance is pure, and the aftertaste is very sweet.
Fenjiu, Yellow Crane Tower wine and Baofeng wine are the representatives.
4. Rice-flavor liquor: soft in taste, elegant in honey flavor, soft and sweet in mouth and pleasant in aftertaste.
Guilin Sanhua wine is the representative.
5. Fengxiang liquor: colorless and transparent, mellow and beautiful and elegant, full-bodied, sweet and refreshing, with harmonious flavors and a clean and long tail.
such as xifeng liquor.
6. Dong-flavor liquor: clear and transparent, with comfortable medicinal aroma, elegant aroma, high acidity and long aftertaste.
such as Guizhou Dongjiu.
7. Soy-flavor liquor: Jade is clean and ice-clear, with unique soy flavor, mellow and sweet, with a refreshing aftertaste.
such as Guangdong yubing shochu.
8. Sesame-flavor liquor: Sesame-flavor is outstanding, elegant and delicate, sweet and refreshing, and the tail is clean and has a unique style of sesame flavor.
such as Shandong jingzhi white dry wine.
9. Special liquor: the liquor is clear in color, fragrant, pure in flavor, soft in body, harmonious in flavor and long in flavor.
represented by Jiangxi site liquor.
1. concurrently fragrant liquor: at present, there are two types in China: (1) the sauce has a strong type, which is aromatic, comfortable, delicate and full, with a harmonious sauce and a refreshing and long aftertaste; Such as Hubei Bai Yunbian wine.
(2) The strong flavor with sauce flavor is mainly manifested in the strong flavor with sauce flavor, harmonious flavors, delicate taste and refreshing aftertaste.
such as yuquan wine in Heilongjiang.
1. The style of the source liquor of liquor flavor type is composed of three elements: excellence, aroma and taste.
it's reasonable to classify wine according to its aroma.
When we talk about the flavor of liquor in our daily life, we always talk about liquor.
For other colored wines and foreign sprinkles, why not divide them by fragrance? Because colored wine, such as wine, has a complete set of laws and regulations in the west, which are strictly regulated from raw materials to technology.
the well is marked on the trademark so that consumers can identify it.
Therefore, all countries in the world adopt or learn from its management methods.
Liquor is a traditional and unique product in China.
The brewing technology is rich and varied, and the styles of the brewed wine are varied.
in order to strengthen management, improve quality, learn from each other and do a good job in evaluation, in the mid-196s, the aroma types of Chinese liquor were systematically studied in combination with China's national conditions. Through the analysis of the aroma components in liquor and the research on the relationship between aroma components and technology, it was recognized by the brewing industry and experts.
In 1979, the appraisal was carried out according to the fragrance type at the third national wine tasting.
since then.
The flavor of liquor is accepted by domestic consumers.
ii. classification of liquor flavor types at present, liquor flavor types are divided into five types: maotai flavor type, strong flavor type, faint flavor type, rice flavor type and other flavor types.
(In 1993, the country promulgated "dual-fragrance type" and "phoenix-fragrance type") The first four fragrance types are relatively mature and tend to be standardized and stereotyped.
In addition to the first four flavor types, there are many good wines with their own characteristics. Their aroma, taste and technology are not only different from the established flavor types, but also have their own special technology and flavor.
At present, we can't provide qualitative and quantitative data to explain its chemical composition, delimit its shape, and then appropriately express its flavor names. For example, Dongjiu, xifeng liquor, Bai Yunbian and Baishayue are such wines, which can't be classified into four flavor types, so we have to temporarily classify them as other flavor types.
It can also be seen from this that there is no final conclusion on the division of liquor flavor types. With the progress of science and technology and the development of brewing industry, the flavor types of liquor will be more colorful.
In fact, there are many kinds of scents in food and plants, and the scents of wine will continue to develop and increase, and a hundred flowers will blossom.
3. 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 analysis of components, all kinds of aromatic substances in the sauce-flavored wine are high in content, 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 points, which play a role in fragrance presentation. The so-called post-fragrance is composed of acidic substances with high boiling points, which play a major role in flavor presentation, and it is a constituent of leaving fragrance in an empty cup.
Moutai is a model of this kind of flavor.
According to domestic research data and instrumental analysis, its aroma contains more than 1 trace chemical components.
when you open the bottle, you first smell the elegant and delicate fragrance, which is the former fragrance; 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 fragrance before and after complement each other, which is seamless and outstanding.
Besides Moutai, Sichuan Langjiu is also a famous Maotai-flavor liquor in China.
Guizhou liquor, Huai liquor, Zhen liquor, Qian chun liquor, Yi nian chun liquor, Jinhuchun liquor, Zhuchun liquor and Guichangchun liquor also belong to maotai-flavor liquor.
iv. Luzhou-flavor liquor Luzhou-flavor liquor, with strong fragrance, is represented by LU ZHOU LAO JIAO CO.,LTD liquor in Sichuan, so it is also called "Lu-flavor liquor".
this kind of 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.
It also contains glycerol, which makes the wine soft and sweet.
wine contains organic acids, which can coordinate the taste.
acetic acid is the main organic acid in Luzhou-flavor liquor, 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.
Besides LU ZHOU LAO JIAO CO.,LTD, Wuliangye, Gujing Distillery, Shuanggou Daqu, Yanghe Daqu, Jiannanchun and Quanxing Daqu all belong to Luzhou-flavor liquor, and Guizhou's Yaxijiao Liquor, Xishui Daqu, Guiyang Daqu, Anjiu, Fengrong Jiaojiu, Jiulong Liquor, Bijie Daqu, Guiguan Jiaojiu and Chishui Touqu also belong to Luzhou-flavor liquor.
there are many varieties of Luzhou-flavor brand-name liquor in Guizhou.
5. Fen-flavor liquor Fen-flavor liquor is fragrant, sweet and refreshing. It is a traditional style of Laobaigan, which is represented by Fen-flavor liquor in Xinghua Village, Shanxi Province, so it is also called Fen-flavor liquor.
It is characterized by 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.
besides, baofeng liquor and special yellow crane tower liquor are also fen-flavor liquors, and there are not many manufacturers producing fen-flavor liquors in Guizhou.
VI. Mi-flavor liquor Mi-flavor liquor is represented by Guilin Sanhua Liquor, which is characterized by elegant honey fragrance, soft entrance, refreshing mouth and pleasant aftertaste.
Its main aroma components are β -phenylethanol and ethyl lactate.
In Guilin Sanhua wine, this ingredient is as high as 3g per 1ml, 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 basically there are no other esters.
This is one of the characteristics of rice-flavor liquor.
Quanzhou Xiangshan liquor also belongs to this flavor type.
VII. Other flavor liquors Other flavor liquors, except for the above-mentioned several flavor liquors, all belong to other flavor liquors, which are liquors whose flavor definition and main aroma components need to be further determined because of their unique technology and style, or which are dominated by 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 also ethyl acetate and ethyl lactate, followed by ethyl butyrate, and its medicinal fragrance is mainly cinnamaldehyde.
In 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 liquor.
The well-known "Lutou sauce" in Guizhou famous wines, except Dongjiu, Pingba cellar wine, Uniform cellar wine, Zhuchang cellar wine, Jinsha cellar wine, Spring cellar wine, Shanyue cellar wine, etc., all adopt Daqu technology, and the products have their own unique flavor and style, which belong to other flavor types.
VIII. Flavor type and technology On the surface, the flavor type of liquor is closely related to its chemical components, which are the products of fermentation technology.
therefore, the chemical composition of wine is different and the flavor type is different with different technologies.
On the contrary, different aroma types, different processes and different chemical compositions.
The main factors that affect the flavor and chemical composition of wine are: raw materials, koji-making technology (saccharifying starter), fermentation and brewing technology, operation, pit structure, production environment, etc., in addition, it is also related to storage time and storage containers.
the chemical composition has been introduced before, and the relationship between flavor type and technology is briefly described as follows: Maotai-flavor liquor is represented by Maotai liquor, with sorghum (brewing) and wheat (making Daqu) as raw materials, and Daqu technology is high-temperature Daqu (above 6℃), with steamed raw materials, eight times of fermentation and eight times of steaming, with a large amount of koji (1∶1.2), and before entering the cellar, the stacking technology is adopted.
Luzhou-flavor liquor is different. Although the raw materials are sorghum and wheat, Daqu is made at medium temperature (55 ~ 6℃), and the raw materials are mixed, steamed and burned, and the repeated fermentation process of Wannian distiller's grains is adopted, and the amount of Daqu used is about 2%.
Pit is a fat mud pit, which provides a good habitat for microorganisms such as butyric acid bacteria, and emphasizes a century-old pit.
Luzhou Tequ and Wuliangye are both claimed to be made from hundreds of years old pits, and the storage period is one year.
Fenjiu, the representative of Fen-flavor liquor, is made of barley and peas except sorghum. The temperature of Daqu making is lower than the above two kinds, and it must not exceed 5℃. The storage period is also one year.
the raw material of rice-flavor liquor is rice, and the saccharifying starter is traditional rice Xiaoqu instead of Daqu. The fermentation process is characterized by semi-liquid method, while other flavor liquors are mostly solid method.
The fermentation period is more than 1/5 shorter than that of Daqu, only about 7 days, and the storage period is generally shorter than that of Daqu, only 3-6 months.
Among other rich and colorful flavor liquors, the technology is different from the above four flavor liquors, forming a category with colorful technology, unique characteristics and unique style.
now, only a few wines are listed for explanation.
Dong wine, a famous national wine, is made by using Daqu and Chinese herbal medicines. The cellar is not made of fat mud or stone pits, nor is it fermented by earthen tanks or earthen tanks. Instead, it is made of chalk soil, lime and juice of kiwi vine, and Dong wine is made by the cross-aroma process.
Although Pingba cellar wine and even wine in Guizhou are also big and small koji techniques, some are added with traditional Chinese medicine, some are not, some are fragrant, and some are not. The cellar is different from Dongjiu, which is a fat mud cellar, and the style of wine is also different from Dongjiu.
Xifeng liquor is also of other flavor types, but its starter-making materials are the same as Fenjiu. The starter-making temperature is higher, reaching 6℃, and the starter-making amount is 13-16%. The fermentation period is 1-11 days shorter than Fenjiu's, and the raw mud cellar is used for fermentation.
The brewed xifeng liquor is sweet, sour, spicy and fragrant.
"Lutou Sauce Tail" is both fragrant and maotai-flavored, as the name implies, such as Bai Yunbian wine.
Therefore, some manufacturers simply produce Maotai-flavor liquor and Luzhou-flavor liquor respectively in proportion, and make the dual-flavor liquor by blending these two liquors.
in other words, the blending ratio should be appropriate, otherwise it is neither thick nor sauce, nor thick sauce tail, so it is impossible to talk about the style characteristics of thick sauce.
to sum up, we can judge that the division of liquor flavor types is relative, not absolute.
Although all wines belong to the same flavor type, they still have their own "little freedom", that is, personality and style characteristics.
Some people compare the flavor of liquor to the four schools of Peking Opera, including Mei, Shang, Xun and Chen, and allow tributaries in the four schools to develop their individuality and form new schools, while allowing other schools to coexist in addition to the four schools.
in a word, the technology is closely related to the flavor type.
With the progress of scientific research and technological reform, there will be more new technologies and more new fragrance types in the future.