Based on the aroma type, liquor is divided into sauce-flavored type, strong-flavored type, light-flavored type, rice-flavored type, fragrant-flavored type, old white dry-flavored type, medicinal-flavored type, sesame-flavored type, special-flavored type, and black bean-flavored type. Twelve major fragrance types, including type, dual-flavor type, and phoenix-flavor type.

Maotai-flavor type: Prominent sauce-flavor, elegant and delicate, mellow-bodied wine, long aftertaste, and long-lasting aroma in the empty cup. The national liquor Moutai is the representative of Maotai-flavor liquor.

Fragrance type: pure fragrance, sweet and soft, natural and harmonious, with a refreshing aftertaste. Fen-flavor liquor is represented by Fenjiu from Shanxi.

Long-flavor type: rich cellar aroma, sweet and mellow, harmonious fragrance, clean and refreshing tail. Luzhou-flavor liquor is represented by Wuliangye, and Yanghe Liquor is also a representative.

Rice flavor type (not the mainstream flavor type): The rice flavor is pure and elegant, the wine is mellow, sweet, refreshing, and has a pleasant aftertaste.

The origin of liquor aroma

The style of liquor is composed of three major elements: excellence, aroma 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 colored wines, such as wine, have a complete set of regulations in the West, which strictly regulate 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.

Reference for the above content: Baidu Encyclopedia-Liquor Flavor