2. Different production cycles: the production cycle of Maotai-flavor liquor is one year, and that of Luzhou-flavor liquor is about forty days;
3. Different fermentation containers: Maotai-flavor liquor is fermented in stone cellar, while Luzhou-flavor liquor is fermented in mud cellar;
4. Different production processes: Maotai-flavor liquor is fermented in pits after stacking fermentation, while Luzhou-flavor liquor is mixed with Daqu and then steamed in series;
5. Different styles: Maotai-flavor liquor requires outstanding sauce flavor, elegance and delicacy, full-bodied and mellow, with a long aftertaste, fragrant but not bright, low but not light, while Fen-flavor liquor requires flavor, strong sauce flavor before, and three flavors in one bite.
Second, what are the representatives of the four major fragrances? (1) Drink a lot, only know the brand and name. For example, Laobaigan, Wuliangye and Xinghua Village. There are original types, one is Luzhou-flavor liquor, Luzhou series. Secondly, it goes without saying which Maotai-flavor liquor China people like best and admire most. The third kind is fen-flavor liquor, Shanxi Laobaigan. The fourth kind is less drunk and fragrant liquor, and alcoholic liquor is one of the representatives.
②
1. Luzhou-flavor liquor: Luzhou-flavor liquor, with three flavors in one mouthful, is the only flavor type of alcoholic liquor that has applied for a national patent. The wine is clear and transparent in color, rich in aroma, soft and sweet in mouth, mellow and full, harmonious in aroma and long in aftertaste. It has a typical style of strong fragrance and a unique taste characteristic of "strong in the front and clear in the middle and fragrant in the sauce".
2. Maotai-flavor wine: The so-called Maotai-flavor is a kind of Maotai-flavor issued when starch is fermented repeatedly. This wine is characterized by outstanding sauce flavor, elegance and delicacy, full-bodied and mellow body, long aftertaste, fragrant but not bright, low but not light.
3. Luzhou-flavor liquor: The main characteristics are strong cellar aroma, sweet and crisp, harmonious aroma and long aftertaste. It takes ethyl acetate as the main fragrance.
4. Fen-flavor liquor: This fragrant liquor is a mixture of ethyl acetate and ethyl lactate. Its main characteristics are: fragrance, mellow, harmonious, sweet and soft, refreshing aftertaste, sweet and refreshing, with the traditional style of tempting.
3. What do you mean by Xiangxiang? It is equivalent to a place that belongs to a very fragrant place. When a place smells fragrant, it means that this place is a place full of fragrance, so this place belongs to a very fragrant place. When a place smells good, it means that there may be some kind of spice in this place, which means that this place has become fragrant because of this spice.
This sentence means that the fragrance is very strong. When you smell such a fragrance, your whole heart will become more comfortable. After we have experienced something different from this world, it will have a lot of influence on our lives and make us more practical and happy. The whole person will be happier and have less regrets.
The fragrance of life means that people feel happy and satisfied in life. Aroma: refers to a faint fragrance. Aroma: describes a strong fragrance.
Fen-flavor type is a combination of strong, clear and sauce-flavor types, and Daqu and Xiaoqu are combined with traditional techniques for relay fermentation. Steaming and mixed steaming; Culture and saccharification; Mud pit fermentation; Using fermented grains and other technological processes, the taste has the characteristics of rich aroma, warm entrance, elegant and refreshing, mellow wine body, maotai aftertaste and long aftertaste.
④ It is a brewing technology.
Liquor has a strong aroma, which combines three flavors: strong, clear and sauce, and has a unique taste of "strong before, clear in the middle and sauce after". Luzhou-flavor liquor technology is the inheritance and development of traditional liquor technology in China, and it is of great practical significance to promote the progress of traditional liquor-making technology in China.
Mr. Shen, a master of China Liquor, spoke highly of Jiugui Liquor and its flavor technology: "Although there are many flavor types now, in the final analysis, it is mainly strong, clear and sauce flavor. Jiugui Liquor combines these three flavor types to create a flavor type, which is an innovation."
4. What's the difference between Fenxiang and Maotai? 1. Different fermentation AIDS: Maotai-flavor liquor uses high-temperature Daqu, while Luzhou-flavor liquor uses a mixture of large and small Daqu;
2. Different production cycles: the production cycle of Maotai-flavor liquor is one year, and that of Luzhou-flavor liquor is about forty days;
3. Different fermentation containers: Maotai-flavor liquor is fermented in stone cellar, while Luzhou-flavor liquor is fermented in mud cellar;
4. The production process is different: Maotai-flavor liquor is fermented in pits after stacking fermentation, and Fen-flavor liquor is mixed with Daqu and then steamed in series.
1. Different processes and cycles
The aroma type adopts a series steaming process after mixing large and small koji; However, Maotai-flavor liquor is fermented in pits after stacking fermentation. The production cycle of aroma type is about forty days; The production cycle of Maotai-flavor liquor is one year.
2. Different raw materials
Luzhou-flavor liquor is produced by fermenting saccharified materials and Daqu into Luzhou-flavor liquor, then adding Xiaoqu into sorghum, glutinous rice, corn, wheat and rice to produce fragrant liquor, and then stacking Daqu at medium and high temperature to produce maotai-flavor liquor. Maotai-flavor liquor should be made by crushing red tassel glutinous sorghum, then using high-temperature Daqu to produce aroma, and then using the process of sand removal and coarse sand.
3. Different flavors
Luzhou-flavor liquor combines three flavors: strong, clear and sauce, and has a unique taste of "strong before, clear in the middle and sauce after". Maotai-flavor liquor is rich, mellow and slightly fragrant, with the characteristics of staying fragrant overnight and after drinking.
5. Is Luzhou-flavor liquor as long as possible? The longer liquor is stored, the better.
After long-term storage, the taste of liquor will become more moist and mellow. This is mainly because, after a long time, in the process of wine storage, alcohols in wine will react with external organic acids to generate a variety of esters, which also have a special aroma, thus making the wine more fragrant.
The most suitable storage time of alcohol is actually related to its own quality. If the storage time of alcohol is exceeded, the chemical reaction will stop in the future, and no esters will be produced, and alcohol will slowly evaporate during that time.
If you keep the wine for too long, the taste of the wine may be gone, and the fragrance will be weak.
Luzhou-flavor liquor is suitable for long-term storage, and its flavor types can be divided into seven types: Luzhou-flavor, Maotai-flavor, Luzhou-flavor, Fen-flavor, Rice-flavor, Sesame-flavor and other flavor types. (1993, the country promulgated the "double fragrance type") The first four fragrance types are relatively mature and tend to be standardized and stereotyped.
In addition to the first four flavors, there are many good wines with their own characteristics. Their aroma, taste and technology are not only different from the established fragrance type, but also have their own special technology and flavor. Furthermore, the names of its flavor types are properly expressed, such as Pingba cellar wine, Dongjiu wine, xifeng liquor wine, Bai Yunbian wine and Baisha wine, which cannot be classified as the four major flavor types and have to be temporarily classified as other flavor types. It can also be seen that the division of liquor flavor types is not conclusive. With the progress of science and technology and the development of brewing 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.
Sixth, all kinds of liquor flavors? There are seven flavor types of liquor: Luzhou-flavor, Maotai-flavor, Luzhou-flavor, Fen-flavor, Fengxiang, Rice-flavor, Sesame-flavor and other flavor types. (1993, the country promulgated the "double fragrance type") The first four fragrance types are relatively mature and tend to be standardized and stereotyped.
In addition to the first four flavors, there are many good wines with their own characteristics. Their aroma, taste and technology are not only different from the established fragrance type, but also have their own special technology and flavor. Then the names of its fragrance types, such as Dongjiu, xifeng liquor, Bai Yunbian, Baishayue, etc., are properly expressed, and they are not classified into four fragrance types, so we have to temporarily designate them as other fragrance types.
China liquor culture has a long history, and China liquor is divided into many flavor types. How to distinguish them?
Basically, it can be divided into: faint scent type, strong scent type, sauce scent type and double scent type.
Typical representative wine
Fragrant flavor: Fenjiu, Hongxing Erguotou and Niulanshan Erguotou.
Luzhou-flavor: Wuliangye series, Guojiao series, LU ZHOU LAO JIAO CO.,LTD, Yanghe Daqu, Fang Shuijing and Shede.
Maotai-flavor type: Maotai series and Langjiu
Luzhou-flavor liquor: Bai Yunbian Kouzijiao.
Business banquet, customer reception, 0 yuan, the New Year gift box of Tai Hao wine in Kweichow Moutai Town, invites you to taste it for free! For details, please click:/s/s/jzxvhoffg.