Shaoxing yellow rice wine has five flavors. How much do you know?

Yellow rice wine is a national specialty in China, also known as rice wine, which belongs to brewing wine and occupies an important position in the world's three major brewing wines (yellow rice wine, wine and beer). Brewing technology is unique and has become a typical representative and model of oriental brewing industry. Among them, Maiqu yellow rice wine, represented by Shaoxing yellow rice wine in Zhejiang, is the oldest and most representative product in yellow rice wine.

Shandong Jimo old wine and Henan double rice wine are typical representatives of northern millet rice wine; Fujian Longyan Shenjiu and Fujian Laojiu are typical representatives of red rice wine. Do you know the taste of Shaoxing rice wine?

Sour taste. Acid can increase strong taste and reduce sweetness. Yellow rice wine contains 10 kinds of organic acids, mainly lactic acid, acetic acid and succinic acid. This sour taste mainly comes from the oxidation of rice, distiller's yeast, added slurry and aldehyde alcohol, but it is mostly produced by yeast metabolism during fermentation. Among them, volatile acids such as acetic acid and butyric acid are the main substances that cause mellow feeling; Volatile acids such as succinic acid, lactic acid and tartaric acid are the main substances that lead to aftertaste. Insufficient acidity is often dull and boring; Excessive acidity, bitter and rough; Only a certain amount of various acids can form a unique bouquet, which is sweet, refreshing and mellow.

The so-called "old" and "tender" of wine refers to the content of acid, which plays a vital role in buffering the taste of wine.

That's great. There are 89 kinds of sugars, mainly glucose and maltose, which are produced by enzymatic hydrolysis of rice and wheat koji. In addition, sweet amino acids, 2,3-butanediol, glycerol, dextrin, polyols and so on are also produced in the fermentation process. These substances are sweet, giving Shaoxing wine a moist, plump and thick endoplasm, which makes it feel sweet and greasy.

Freshness. The umami taste is unique to yellow rice wine and is very popular with drinkers. The umami taste of yellow rice wine is more obvious than other yellow rice wines. The umami flavor in Shaoxing yellow rice wine comes from glutamic acid, aspartic acid and so on. In many amino acids, as well as peptides and nitrogenous bases produced by protein hydrolysis. These substances are all delicious. In addition, succinic acid and 5- nucleotide produced by yeast autolysis are also delicious.

Spicy. Spicy taste is not the taste that drinkers pursue, but it is an indispensable taste in Shaoxing rice wine. It consists of alcohol, higher alcohol and acetaldehyde, with alcohol as the main component. Moderate spicy taste can stimulate appetite. Without a moderate spicy taste, it will lack taste like drinking ordinary drinks.

Astringent taste. The astringency of Shaoxing rice wine is mainly composed of lactic acid, tyrosine, isobutanol and isoamyl alcohol. Proper astringency can give wine a strong sense of softness.