Which is better, Fen-flavor liquor or Maotai-flavor liquor?

Pure wheat is commonly used in high temperature koji-making in maotai-flavor liquor technology. High temperature culture promoted the decomposition of protein, increased the flavor of distiller's yeast, reduced the yield of liquor, and made liquor more mellow. However, koji is used a lot and the cost is high. In Luzhou-flavor liquor technology, barley and peas are often used as raw materials for medium and high temperature koji making. Compared with high-temperature koji-making, the liquor yield is higher and the aroma of koji is lighter. However, wine has the typical characteristics of rich aroma and full body.

In the technology of Fen-flavor liquor, the biggest feature of low-temperature koji-making is the high yield of liquor, and there are many kinds of specific raw materials, such as sorghum, corn, wheat and barley. The greater the wine production, the higher the contents of ethyl acetate and ethyl lactate. Therefore, the fragrance of Fen-flavor liquor is elegant and pure.

There is a core in the "12987 soul craft" of high-quality maotai-flavor liquor, which is "three highs and three lengths", and among them, it is high-temperature koji making. Of course, in the process of koji making, koji blanks can be divided by temperature, and there are also medium-high temperature koji making, medium temperature koji making and low temperature koji making. For example, the koji-making temperature of Moutai is generally above 60 degrees, and the high-quality Daqu of Maotai-flavor liquor is made at high temperature.