The source of aroma of soy sauce-type white wine

As the saying goes, once you enter the soy sauce fragrance deep like the sea, from now on he fragrance is a passer-by. The mellow flavor of soy sauce wine makes many people fall in one mouthful.

Soy sauce wine is soft in the mouth, mellow and thick, not spicy throat, more drinks do not hurt the body, do not wake up after head. And the more aged soy sauce wine more mellow and fragrant, even after the night, still empty glass fragrance.

In fact, the main flavor of soy sauce-type liquor is generally divided into three kinds: soy sauce, cellar incense, mellow and sweet incense.

About the source of these three flavors, Qin Xiaomei can talk to you.

Saucy white wine is rich in aromatic compounds, especially phenolic substances, soy sauce is a kind of odor emitted by aromatic compounds.

Authentic soy sauce wine using the traditional 12987 process brewing, a year a production cycle, two feeding, nine times distillation, eight times fermentation, seven times to get wine. Duanwu makes music, Chongyang puts down sand, makes one year, seals three years, cashes ten years, and then ages one year. In a series of fermentation, distillation, cellar process, the body of the wine all the time in the natural fermentation and ripening, a large number of flavor substances released, making the wine more mellow, soft and gentle.

The aroma of the wine emanating from a series of complex processes is the pure "soy sauce flavor".

The bottom of the cellar is the second typical flavor of soy sauce wine. It is the aroma characteristic of wines produced with the mash from the cellar wall and the bottom part of the cellar. The bottom of the cellar is close to the bottom of the cellar and the cellar wall part of the roasted wine, this kind of wine has a prominent cellar mash flavor, so this kind of wine aroma characteristics called the bottom of the cellar incense.

The aroma is a blend of acid, ethyl acid and soy sauce. It has the characteristics of strong-flavored wine, but is also different from strong-flavored wine, and is an aroma type in the middle of strong-flavored and soy sauce aroma. It has a strong aroma and a soft taste.

There are also more polyols in soy sauce wine, polyols are the product of microbial fermentation, this kind of ingredient not only plays the role of sweetness, but also improves the body of the wine, improves the quality of the wine, and prolongs the aftertaste of the role. Mellow and sweet aroma is a unique composite aroma in soy sauce-type white wine, which can buffer the three main flavors.

Why do people like to drink soy sauce wine, because ordinary new wine flavor punch, heavy taste, spicy throat. And pure soy sauce wine made one year, sealed for three years, blended for ten years, and then aged for one year. It takes at least five years from the raw material to the introduction.

Moreover, after the storage of the base wine is completed, it needs to be blended, flavored and then sealed and stored for one year. The old wine used for blending is also 5-10 years old. Therefore, the taste of soy sauce wine is mellow and soft.

What you drink is not only soy sauce wine, but also the flavor of time.