The difference between sorghum wine and corn wine. Which is better, sorghum wine or corn wine?

Sorghum wine and corn wine belong to grain wine. There are some similarities between them, but there are also some differences in taste and color. So, what's the difference between sorghum and corn wine? Which is better?

Which is better, sorghum wine or corn wine?

If it tastes good, it must be sorghum wine.

Sorghum liquor Sorghum is the main raw material for liquor production. Brewing liquor with sorghum is unique in the world and enjoys a long-standing reputation in China. Kaoliang liquor shows the profound connotation of Chinese liquor culture with its color, aroma, taste and style.

Characteristics of corn wine

Baogu wine is mainly brewed with Baogu as brewing raw material. Bagu wine is orange in appearance, clear and transparent, free of impurities and foreign bodies, and mellow and sweet in taste. Eight-legged liquor is rich in nutrition and refreshing in flavor, which is another wonderful work of moderately sweet liquor products. Due to the different geographical environment, the production technology of Baogu wine is also different.

Characteristics of kaoliang spirit

The main raw material for producing liquor from sorghum liquor is sorghum. The liquor brewed by sorghum is colorless, clear and transparent, without impurities and foreign bodies, with mellow taste and mellow taste. Kaoliang liquor shows the profound connotation of Chinese liquor culture with its color, aroma, taste and style. There are two kinds of brewing raw materials, one is pure sorghum, which is now used to be called "single grain type"; The other is the wine with proper proportion, which is traditionally called "miscellaneous grain type", but now it is used to being called "multi-grain type". There are significant differences in raw materials and proportions between "single grain type" and "multiple grain type", resulting in differences in wine quality and style.

The main grain wine in China

The main raw materials for producing Luzhou-flavor Daqu liquor are sorghum, wheat, rice, glutinous rice, barley, corn and peas. The raw material of koji-making is mainly wheat, with some barley and peas added.

Kweichow Moutai, Sichuan Jiannanchun, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and Shanxi Fenjiu are all brewed with sorghum as the main raw material or seasoning, forming a unique brewing industry in China.