1. Maotai-flavor liquor, the so-called Maotai-flavor, has a sauce flavor similar to that emitted by beans during fermentation. This wine is characterized by outstanding sauce flavor, elegance and delicacy, rich and mellow body, long aftertaste, fragrant but not bright, low but not light. Maotai liquor is a typical representative of this kind of liquor, and it has the characteristics of being swallowed overnight and the fragrance of an empty cup still remains after drinking.
2. Luzhou-flavor liquor, such as Luzhou Tequ liquor and Wuliangye liquor, are the representatives of this kind. Their main characteristics are: strong cellar aroma, sweet and sweet, harmonious aroma, clean tail and long tail. It uses ethyl caproate as the main body fragrance. It is very popular with consumers, and this kind of fragrant liquor is more in the market. Guiyang Daqu, Xishui Daqu and Yaxijiao Liquor all belong to Luzhou-flavor liquor. This wine is also found in three ditches and one river in Jiangsu.
3. Fen-flavor liquor, which is based on the combination of ethyl acetate and ethyl lactate. Its main characteristics are: fragrant, mellow, harmonious, sweet and soft, refreshing aftertaste, sweet and refreshing, with the traditional style of Laobaigan. Shanxi Xinghua Village Fenjiu is the representative of this kind of fragrance. Others, such as Baofeng liquor and special Yellow Crane Tower liquor, are also fragrant liquor.
4. Rice-flavor liquors, such as Guilin Sanhua Liquor, Bingyu Manor Rice Puree Liquor, Quanzhou Xiangshan Liquor, and Guangdong Changle Shao, belong to this kind of liquor, and are known for being clear, sweet, refreshing and clean. Their main features are: elegant honey fragrance, soft and soft entrance, refreshing mouth and pleasant aftertaste. If you smell it, it's a bit like the honey fragrance composed of yellow wine and ethyl lactate.
5. Other liquors, liquors that do not belong to the above four types of liquors and have no given names of liquors, are all classified as other liquors for the time being. For example, Dongjiu (medicinal liquor), Pingba cellar liquor, Homogeneous liquor, Zhuchang cellar liquor, Bai Yunbian, Baisha liquor and many other fine liquors belong to other liquors, and they all have their own special flavors and styles.
At present, there are five flavor types of liquor: Maotai-flavor, Luzhou-flavor, Fen-flavor, Rice-flavor and other flavor types. (In 1993, the state 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 give qualitative and quantitative data to explain its chemical composition, delimit its shape, and then properly 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 liquor-making industry, the flavor types of liquor will be more colorful. In fact, in food, the fragrance of plants is varied, and the fragrance of wine will continue to develop and increase, and a hundred flowers will blossom.
Another:
① Maotai-flavor type: represented by Kweichow Moutai. Also known as Mao type. The taste and flavor have the characteristics of maotai flavor, delicacy, mellow and long aftertaste.
② Fen-flavor type: represented by Shanxi Fenjiu. Also known as fen type. It has the characteristics of fragrance, sweetness and softness, and is a traditional product in northern China.
③ Luzhou-flavor (Daqu-flavor): Yibin Wuliangye (multi-grain) and LU ZHOU LAO JIAO CO.,LTD 1573 (single grain) are the representatives. Also known as Lu type. The taste and flavor are fragrant, sweet and harmonious.
④ rice flavor type: represented by Sanhua wine in Guilin, Guangxi and rice puree wine in Bingyu Manor. The taste and flavor have the characteristics of honey fragrance, elegance and softness.
⑤ Fengxiang type: represented by Shaanxi "xifeng liquor". Mainly ethyl acetate, supplemented by a certain aroma of ethyl acetate.
⑥ sesame flavor type: represented by "Jingzhishen Brewing" in Shandong. This kind of wine has elegant aroma, prominent burnt aroma, fragrant entrance, mainly burnt aroma and burnt aroma, colorless, clear and transparent; The taste is mellow and refreshing, with a taste similar to that of Laobai dry wine, and the aftertaste is slightly bitter.
⑦ black bean flavor type: represented by "Yubing Shaojiu" in Foshan, Guangdong. Rice was used as raw material, Xiaoqu was used as saccharifying and wheezing agent, and semi-solid liquid was saccharified and wheezing.
⑧ Special flavor type: represented by Jiangxi "Site Liquor". Taking rice as raw material, it is rich in odd compound aroma, with harmonious aroma and long aftertaste.
⑨ laobaigan flavor type: represented by Hengshui laobaigan in Hebei province. The color of the wine is clear and transparent, mellow and elegant, sweet and rich, and it is famous for its long aftertaste.
⑩ fragrant type: ① the sauce has a thick type, which is fragrant, comfortable, delicate and full, with a harmonious sauce consistency and a refreshing and long aftertaste; For example, Bai Yunbian Liquor in Hubei Province. ② Strong medium with sauce flavor, mainly manifested in strong aroma with sauce flavor, harmonious flavors, delicate taste and refreshing aftertaste. Such as yuquan wine in Heilongjiang.
11 medicinal flavor type (Dong flavor type): represented by Guizhou Dongjiu. Clear and transparent, comfortable, elegant, high acidity and long aftertaste.
first, the source of liquor flavor
the style of liquor is composed of three elements: Excellence, aroma and taste. It is reasonable to divide according to the category of wine fragrance. In our daily life, when it comes to the flavor of wine, it is all 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. Well marked on the trademark, consumers can identify. Therefore, all countries in the world adopt or learn from its methods for management.
Liquor is a traditional and unique product in China. The brewing process is rich and colorful, 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 aroma components in liquor and the study of the relationship between aroma components and technology, it was recognized by the brewing industry and experts. In 1979, at the third national wine tasting, the evaluation was carried out according to the fragrance type. 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 state 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 give qualitative and quantitative data to explain its chemical composition, delimit its shape, and then properly 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 liquor-making industry, the flavor types of liquor will be more colorful. In fact, in food, the fragrance of plants is varied, and the fragrance 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 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.
iv. 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 Luzhou-flavor famous brand liquor in Guizhou.
V. Fen-flavor liquor
Fen-flavor liquor has a fragrant fragrance, which is sweet and refreshing. 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.
VI. Rice-flavor liquor
Rice-flavor liquor is represented by Guilin Sanhua liquor and Bingyu Manor rice puree liquor, which is characterized by elegant honey fragrance, soft and 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 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.
The rice puree wine of Bingyu Manor in the new era not only inherits all the characteristics of traditional rice-flavor liquor, but also has the function of dietotherapy, which is healthy, nutritious, delicious, high-quality, elegant and fashionable. It is the liquor that most conforms to the modern consumption concept and demand in the liquor industry today.
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 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.
VIII. Aroma Type and Technology
On the surface, the aroma type of liquor is closely related to its chemical components, which are the products of fermentation technology. Therefore, different technologies have different chemical components and different flavor types. On the contrary, different fragrance types, different processes and different chemical components. The main factors affecting the flavor and chemical composition of wine are: raw materials, koji-making (saccharifying starter) technology, 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. Daqu technology is high-temperature Daqu (above 6℃), and the raw materials are steamed, with eight times of fermentation and eight times of steaming, with a large amount of koji (1∶1.2). 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 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 less than that of Daqu, only about 7 days, and the storage period is generally less 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, adopts the process of big and small koji, adding Chinese herbal medicine to make koji. The cellar is neither fat mud nor stone cellar, nor fermented in earthen jar or earthen jar. Instead, the cellar is built with 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 pool 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 Liquor. 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 Liquor's, and the raw mud cellar is used for fermentation. The brewed xifeng liquor has the characteristics of sweet, sour, bitter, spicy and fragrant. As the name implies, the "Lutou Sauce Tail" is both fragrant and maotai-flavored, 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 proportion of blending 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.