What is the specific difference between Daughter Red, Scholar's Red, Hua Diao Wine, and Garnish Wine?

1, the wine contains different amounts of sugar

Yuan red wine is also known as Scholar's Red, Daughter's Red. It contains less than 15.0 grams of sugar per liter.

Garbanzo wine, also known as Hua Diao wine, is the best variety of Shaoxing wine. It contains about 15.1-40.0 g/l of sugar.

2. Different production processes

Zhongyuanhong and Daughter Hong are the bulk of Shaoxing wines. They are dry yellow wines.

Jiayi wine is also known as Hua Diao wine, Jiayi wine is in the ratio of raw materials, reduce the amount of water, belonging to the typical representative of semi-dry type of yellow wine,

3, different sources of the name

Legend has it that in the Song Dynasty there was a big family in their own gold full moon, will be the best yellow wine buried in the ground, wait until she got married, and then will be the wine altar on the painting on the flowers, and set out the banquet, known as "the" guests, and then the wine altar, the wine altar will be painted on the flowers, and then the wine altar, the wine altar, the wine altar, the wine altar, and then the wine altar. The wine was called "female wine", and later it was also called "daughter red".

Scholar's red is a yellow wine buried in the boy's full moon and dug out and painted with auspicious designs to entertain his friends and relatives when he becomes a successful candidate in the future, so it is known as "Scholar's red".

Flower Diao wine is said to be the result of the premature death of a daughter before she was married, which means "the flower has withered", so it is called Flower Diao wine.

Expanded Information:

Six flavors of yellow wine:

1, sweetness

There are eight or nine types of sugar, mainly glucose and maltose, produced by enzymatic hydrolysis of rice and wheat curd. In addition, fermentation produces sweet amino acids and 2,3-butanediol, glycerol, and dextrin, polyols, etc. left over from fermentation. All of these substances are sweet, thus giving Shaoxing wine a moist, rich and thick inner texture, which is sweet and thick and sticky when drinking.

2. Sourness

Acid has the effect of increasing the thick flavor and reducing the sweetness. Shaoxing wine has more than 10 kinds of organic acids such as lactic acid, acetic acid and succinic acid. This acidity mainly comes from the rice, quartz and added pulp water and alcohol aldehyde oxidation, but most of them are produced by yeast metabolism in the fermentation process. Among them, the volatile acids, mainly acetic acid and butyric acid, are the main substances leading to the mellow feeling.

3. Bitterness

The bitter substance in wine is highly sensitive in taste and lasts for a long time, but it is not necessarily a bad taste. The bitterness of Shaoxing wine comes mainly from certain amino acids, tyrosol, methylthioadenosine and amines produced during fermentation. In addition, the sugar color also brings a certain burnt bitterness. The right amount of bitterness makes the taste refreshing and brings a special flavor to the wine.

4. Pungent flavor

Pungent flavor is not the taste sought by drinkers, but it is an indispensable flavor in Shaoxing wine. It is composed of alcohol, senior alcohol and acetaldehyde, with alcohol as the main component. Moderate pungency has the effect of enhancing appetite, and without moderate pungency, it will lack a sense of taste like drinking general beverages.

5. Freshness

Freshness is unique to yellow wine and is very popular among drinkers, and the freshness of Shaoxing wine is more obvious than that of other yellow wines. The fresh taste of Shaoxing wine comes from glutamic acid and aspartic acid in many amino acids, as well as peptides and nitrogenous bases produced by protein hydrolysis. All of these substances have a fresh flavor. In addition, succinic acid and 5-nucleotides produced by yeast autolysis also have fresh flavor.

6. Astringency

The astringency of Shaoxing wine is mainly composed of lactic acid, tyrosine, isobutanol and isopentyl alcohol. Proper astringency can make the flavor of the wine have a strong sense of softness.

The above six flavors of Shaoxing wine chemical composition of each other, mutual constraints, each other's influence, and harmoniously fused together to form a Shaoxing wine unusual color, aroma and taste. Shaoxing wine's clear yellow and bright, mellow and sweet, rich and fragrant color and aroma is amazing.

Baidu Encyclopedia - Shaoxing Yellow Wine

Baidu Encyclopedia - Daughter's Red

Baidu Encyclopedia - Scholar's Red

Baidu Encyclopedia - Hua Diao Wine

Baidu Encyclopedia - Gahan Wine