What are the types of aroma of white wine?

White Wine Aroma White Wine Aroma here will be a summary of the several major aromas of white wine:

1. soy sauce type wine, the so-called soy sauce aroma, is similar to the fermentation of beans issued by a kind of soy sauce flavor. This type of wine is characterized by a prominent soy sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not colorful, low but not light. Maotai wine is a typical representative of this kind of wine, and has the characteristics of staying swallowed overnight and remaining in the empty glass after drinking.

2. Strongly flavored wines, such as Luzhou Tequ, Wuliangye wine is a representative of this type, their main characteristics are: cellar aroma is rich, sweet and cold, aroma coordination, tail net long. It takes ethyl caproate as the main flavor. Very popular with consumers, this type of aroma wine on the market more, Guiyang Daqu, Xishui Daqu, Duck Creek cellar wine, etc. are all belong to the strong aroma type of liquor. Jiangsu local three ditch and one river are also this kind of wine.

3. Clear-flavored wine, this type of wine to the combination of ethyl acetate and lactic acid ethyl ester as the main fragrance. Its main characteristics are: mellow fragrance, harmonization of flavors, mellow sweetness and softness, clean aftertaste, sweetness and freshness, with the traditional Lao Bai Gan style. Fenjiu from Xinghuacun in Shanxi is the representative of this type of flavor. Others, such as Baofeng wine, special Huanghelou wine is also clear liquor.

4. rice-flavored wine, such as Guilin three flowers wine, Bingyu Manor rice wine, Quanzhou Xiangshan wine, Guangdong Changle burn this kind of white wine, in order to clear, sweet, refreshing, clean, and its main characteristics are: honey fragrance elegant. The main characteristics are: honey aroma and elegant, soft and silky in the mouth, the mouth is crisp and refreshing, and the aftertaste is pleasant. If you smell the words, a little like yellow wine and lactic acid ethyl ester mixed with the composition of the honey fragrance.

5. other aroma wine, not of the above four types of aroma and not given the name of the aroma of liquor, temporarily classified as other aroma liquor. Such as Dong wine (medicinal flavor), Pingba cellar wine, even wine, Zhu Chang cellar wine, as well as Baiyunbian, Baisha liquid, and many other good wine belongs to other types of flavor, they have their own special flavor and special style.

At present, the aroma of liquor is divided into five types: soy sauce type, strong aroma type, clear aroma type, rice aroma criminal and other aroma types. (In 1993, the state promulgated the "both fragrant" and "phoenix") the first four types of aroma is more mature, tends to be standardized and stereotyped. In addition to the first four types of aroma, there are a lot of good wine with its own characteristics, its aroma, taste, technology is not only different from the stereotypes of the aroma of wine, but also has its own special technology, flavor. Single at present and can not come up with qualitative and quantitative data to explain its chemical composition, delineation of molding, and then aptly expressed its aroma name, such as Dongjiu, Xifeng wine, Baiyunbian, Baisha liquid, etc. is such a wine, classified as less than four aroma to go, had to be temporarily designated as other types of aroma. From here can also be seen: the division of liquor aroma and has a final conclusion, with the progress of science and technology, the development of the brewing industry, the aroma of liquor will be more colorful. In fact, food, plants in the aroma is a variety of different, wine flavor will also continue to develop, increasing, appearing in the situation of blossoming.

Another:

①Saucier type: represented by Guizhou Moutai Wine. It is also known as Moutai type. The taste and flavor are soy sauce, delicate, mellow and long aftertaste.

②Clean-flavored: represented by Shanxi Fen Wine. Also known as Fen type. It is characterized by clear aroma, mellow sweetness and softness, and is a traditional product of northern China.

3) Strong-flavored (Daqu aroma): represented by Yibin "Wuliangye" (multi-grain) and Luzhou Laojiao "1573" (single grain). Also known as Lu type. Taste and flavor with aromatic, sweet, fragrant and harmonious characteristics.

4. Rice-flavored: represented by Guangxi Guilin Sanhua Wine and Bingyu Manor Rice Wine. The taste and flavor are characterized by honey aroma, elegance and softness.

5 Phoenix flavor: represented by Shaanxi Xifeng Liquor. Ethyl acetate is the main flavor, supplemented by a certain amount of ethyl acetate aroma.

6) Sesame aroma: represented by Shandong "Jingzhi Divine Brewing". This kind of wine has a light and elegant aroma, prominent burnt aroma, fragrant in the mouth, dominated by burnt aroma and paste aroma, colorless, bright and transparent; the taste is more mellow and refreshing, similar to that of Laobaijian wine, with a slightly bitter aftertaste.

⑦Black Bean Aroma: Foshan, Guangdong Province "Yu Bing Shaojiu" as a representative. With rice as the raw material, the small song for the saccharification of the croup, semi-solid liquid saccharification side of the croup brewed white wine.

8 special flavor type: Jiangxi "four special wine" as a representative. With rice as raw material, rich in odd composite aroma, aroma harmony, long aftertaste.

9 Laobaijian aroma: Hengshui Laobaijian from Hengshui, Hebei Province is the representative. It is known for its clear and transparent color, mellow and elegant aroma, sweetness and softness, and long aftertaste.

⑩Aroma type: ①Sauce with thick type, the performance of the aroma, comfortable, delicate and full, sauce thick coordination, the aftertaste is clean and long; such as Hubei Baiyunbian wine. ② thick with sauce type, mainly in the strong aroma with sauce, the flavor coordination, delicate taste, aftertaste clean. Such as Heilongjiang Yuquan wine.

11Medicinal aroma type (Dong Xiang type): represented by Guizhou "Dong Jiu". It is clear and transparent, with a pleasant medicinal flavor, elegant aroma, high acidity and long aftertaste.

One, the source of white wine aroma

The style of wine is composed of three major elements: flavor, aroma and taste. According to the category of wine aroma to divide is reasonable. And we talk about the aroma of wine in our daily life, are on the white wine. For other colored wines and western spices, why not divide them by aroma? Because colored wine, such as wine, the West has a complete set of regulations, from raw materials to the process are strictly regulated. Wells are indicated on the trademark, and consumers can recognize them. Therefore, countries around the world have adopted or borrowed its approach to management.

Baijiu is China's traditional and unique products. The brewing process is colorful and colorful, brewed wine styles in a variety of ways. In order to strengthen management, improve quality, mutual learning, good evaluation, combined with China's national conditions, in the mid-1960s, the aroma of China's liquor in a more systematic study, through the analysis of the aroma components within the wine, aroma components and the relationship between the process of research, and by the brewing industry and experts recognized. In 1979, the third national wine evaluation will be implemented according to the aroma of the evaluation. Since then. The aroma of liquor is accepted by the majority of domestic consumers.

Second, the classification of liquor aroma

At present, the aroma of liquor is divided into five types: soy sauce type, strong aroma, clear aroma, rice-type sentence and other types of aroma. (In 1993, the state also promulgated the "both fragrant" and "phoenix") the first four types of aroma is more mature, tends to be standardized and stereotyped. In addition to the first four types of aroma, there are a lot of good wine with its own characteristics, its aroma, taste, technology is not only different from the stereotypes of the aroma of wine, but also has its own special technology, flavor. Single at present and can not come up with qualitative and quantitative data to explain its chemical composition, delineation of molding, and then aptly expressed its aroma name, such as Dongjiu, Xifeng wine, Baiyunbian, Baisha liquid, etc. is such a wine, classified as less than four aroma to go, had to be temporarily designated as other types of aroma. From here can also be seen: the division of liquor aroma and has a final conclusion, with the progress of science and technology, the development of the brewing industry, the aroma of liquor will be more colorful. In fact, food, plants in the aroma is a variety of different, wine flavor will also continue to develop, increasing, appearing in the situation of blossoming.

Three, soy sauce-type liquor

Soy sauce-type liquor is named because it has a soy sauce flavor similar to that of fermented beans. It is also known as Moutai-type because it originates from the Moutai wine process. This type of wine, elegant and delicate, mellow, rich and long aftertaste. Of course, soy sauce is not equal to the aroma of soy sauce, from the compositional analysis, soy sauce wine has a high content of various aromatic substances, and there are many kinds of rich aroma, is a complex of a variety of aroma. This kind of fragrance is divided into pre-fragrance and post-fragrance. The so-called pre-fragrance is mainly composed of alcohols, esters and aldehydes with a low boiling point, which play a role in presenting aroma. The so-called post-fragrance is composed of acidic substances with a high boiling point, which play a major role in presenting flavor, and is the constituent substance of the empty cup that retains aroma. Moutai is a model of this type of flavor. According to domestic research data and instrumental analysis, its aroma contains more than 100 kinds of trace chemical components. When you open the bottle, you can first smell the elegant and delicate fragrance, which is the former aroma; followed by a fine smell, and then smell the soy sauce, and mixed with the sweet aroma of frying, and after drinking the empty cup there is still a vanillin and rose elegant aroma, and 5 - 7 days will not disappear, known as the empty cup fragrance, which is the latter aroma. This is the after-scent, which is the after-scent. The after-scent complements each other and is a perfect blend, outstanding and outstanding.

In addition to Moutai, Langjiu of Sichuan is also a famous domestic saucy liquor. Guizhou's Xijiu, Huaiju, Zhenju, Qianchunju, Yi Nianchunju, Jinhuchun, Zhuchunju, and Guichangchun also belong to the soy sauce-type liquor.

Four, strongly flavored white wine

The strongly flavored white wine, strong aroma, to Sichuan Luzhou old cellar wine as a representative, so it is also known as "Lu Xiang type". This type of liquor has a strong cellar aroma, sweet and refreshing characteristics. Its main aroma components are ethyl caproate and ethyl butyrate. The ethyl caproate of Luzhou cellar liquor is dozens of times higher than that of clear-flavored liquor and about ten times higher than that of soy sauce-flavored liquor. In addition, it also contains propanetriol, which makes the wine sweet and refreshing. The wine contains organic acids, which play a role in harmonizing the taste. The organic acids in strong-flavored white wine are mainly acetic acid, followed by lactic acid and capric acid, especially the content of capric acid is several times higher than that of other flavored wines. There are also aldehydes and high-level alcohols in white wine. Among the aldehydes, acetal is higher, which is the main component of the fragrance. In addition to Luzhou Laojiao, Wuliangye, Gujing Gongju, Shuanggou Daqu, Yanghe Daqu, Jiannanchun, Quanxing Daqu, etc. are all belong to the strong aroma type, and Guizhou's Duck Creek Cellar Liquor, Xishui Daqu, Guiyang Daqu, An Liquor, Fengrong Cellar Liquor, JiuLong Liquid Liquor, Bijie Daqu, Guiguan Cellar Liquor, and Chishui Toutiao Liquor, etc. are also belong to the thickly aromatic type of liquor. There are more varieties of strong aroma brand name liquor in Guizhou.

Fifth, clear-flavored white wine

Clear-flavored white wine fragrant fragrance, sweet and refreshing, is a traditional style of old white dry, to the Xinghuacun Fenjiu in Shanxi Province as a representative, so it is also known as "Fen-perfumed". It is characterized by a pure fragrance, harmonious flavors and a clean aftertaste. Its main aroma components are ethyl acetate and ethyl lactate. In terms of the amount of ester, it is lower than the strong aroma type and the soy sauce aroma type, and it highlights ethyl acetate, but the proportion of ethyl lactate and ethyl acetate is coordinated. In addition to this, Baofeng wine, special Huang Helou wine is also clear liquor, Guizhou produces not many manufacturers of clear liquor.

Six, rice-flavored white wine

Rice-flavored white wine to Guilin Three Flowers wine, Bingyu Manor rice wine as a representative of the original, which is characterized by honey aroma and elegant, the entrance to the soft and smooth, down to the mouth and clean, pleasant aftertaste. Its main flavor components are β-phenylethanol and ethyl lactate. In Guilin Three Flowers Wine, this ingredient is as high as 3 grams per 100 milliliters, with the elegant aroma of roses, which is the raw material for edible rose flavoring. In terms of lipid content, rice-flavored liquor contains only ethyl lactate and ethyl acetate, and basically no other esters. This is one of the characteristics of rice-flavored liquor. Quanzhou Xiangshan liquor also belongs to this type of aroma.

The new era of Bingyu Manor rice wine not only inherits all the characteristics of the traditional rice-flavored liquor, but also "healthy, nutritious, tasty, high-quality, elegant, fashionable" and also have therapeutic auxiliary function, is the liquor industry in today's liquor is most in line with the modern concept of consumption and consumer demand for liquor.

Seven, other aroma type wine

Other aroma type liquor, in addition to the above introduced several types of aroma other than a variety of aroma of liquor, are other aroma type, is some because of the unique process, style unique and the definition of its aroma and the main components of the aroma to be further determined, or to a type of aroma based on the aroma of other types of liquor. This type of liquor is typified by Dongjiu, which is characterized by a rich aroma, a pleasant medicinal fragrance, a strong mellow-sweet taste, and a refreshing aftertaste. Its main aroma components are also ethyl acetate and ethyl lactate, followed by ethyl butyrate, and its medicinal aroma is dominated by cinnamaldehyde. In terms of flavor, due to the high acid content and proportion of butyric acid, it has a special flavor with the aroma of curd, which is known as Dong Xiang type because of its special style. In addition, the famous Xifeng wine also belongs to other types of liquor, it is a representative), sesame (Shandong Jingzhi wine as a representative), will float out of other types of liquor, become an independent flavor, wine species. Domestic more familiar with the "Lu head sauce in Guizhou in addition to the famous wine, in addition to Dong wine, Pingba cellar wine, Un wine, Zhu Chang cellar wine, Jinsha cellar sprinkles, spring wine, mountain month old cellar, etc., are used in the large and small curved process, the product has its own unique flavor and style, are other types of aroma.

Eight, aroma and process

On the surface, the aroma of liquor and its chemical components are closely related to these chemical components are the product of fermentation process. Therefore, the process is different, the chemical components of the wine is different, the aroma is different. Conversely, the aroma is different, the process is also different, its chemical components are also different. The main factors affecting the aroma and chemical components of wine are: raw materials, the production of quartz (saccharification fermentation agent) process, fermentation brewing process, operation, cellar structure, production environment, etc. In addition, it is also related to the storage time, storage containers. Chemical components have been introduced, the relationship between aroma and process is briefly described as follows:

Sauce-type wine on behalf of Moutai wine, raw materials have sorghum (brewing), wheat (the system of Daqu), Daqu process is a high-temperature curve (more than 60 ℃), raw material steaming, the use of eight fermentation of eight steaming, the use of large amounts of quartz (1:1.2), the cellar before the use of the collection process, the cellar is a stone wall, mud bottom, etc., storage period of more than 3 years.

The strong-type wine is different, although the raw material is sorghum, wheat, the system is medium-temperature (55 to 60 ℃), raw materials mixed steam mixed burning, the use of week after week, the ten thousand years of bad fermentation process, the amount of quartz for about 20%. The cellar is a fat mud cellar, which provides a good habitat for microorganisms such as butyric acid bacteria and emphasizes the century-old cellar. Luzhou Special Qu and Wuliangye are claimed to be brewed in centuries-old cellars, with a storage period of one year.

Fenjiu, the representative of the clear-flavored wine, its raw materials, in addition to sorghum, the production of quartz with barley, peas, the production of large quartz temperature is lower than the last two kinds of low temperature shall not exceed 50 ℃, and with the clear steaming process, such as fermentation of the ground tank, the storage period is also one year.

The raw material of rice aroma liquor is rice, saccharification and fermentation agent is not used, but the traditional rice quartet, fermentation process is characterized by semi-liquid method, while the other aroma liquor is more solid method. The fermentation cycle is more than 1/5 less than that of the Daqu, only about 7 days, and the storage period is generally less than that of the Daqu wine, only 3 to 6 months.

Colorful other aroma type liquor, its process and the above four types of aroma is different, the formation of the process is very colorful, each with its own characteristics, the style of its own category. Only a few types of liquor are listed for illustration. Dongjiu, a national famous liquor, adopts a large-small-quart process, with the addition of Chinese herbs in the production of quartz, and a cellar that is neither fertilized mud, stone cellar, nor fermented in a floor tank or tile tank, but instead uses chalky soil and lime and the juice of kiwi vines to build the cellar, and adopts the string aroma process to produce Dongjiu. Although Pingba Cellar Wine and Even Wine in Guizhou are also made by the large-small-quart process, some of them add traditional Chinese medicines, some don't, some have string aroma, some don't, and the cellar is different from Dong Wine, which is a fertilized mud cellar, and the style of the wine is different from that of Dong Wine. Xifeng wine is also other aroma types, but the raw materials for its brewing are the same as those of Fen wine, using barley and peas, with a higher brewing temperature of 60℃, 13-16% of the amount of quartz used, fermentation is not done in a vat, and the cellar is made of raw mud, without emphasizing the old cellar, and the fermentation period is less than that of Fen wine by 10 days, only 10-11 days. The fermentation period is only 10-11 days less than that of Fen Wine, resulting in the brewing of Xifeng Wine, which is characterized by sweet, sour, bitter and spicy aroma. As the name suggests, the "Lu head and sauce tail" type is characterized by both strong and saucy aromas, such as Baiyunbian wine. Therefore, some manufacturers simply produce soy sauce-type wine and strongly flavored wine in proportion to each other, and by blending these two types of wine with each other, they make partially flavored wine. That is to say, the proportion of blending to be appropriate, otherwise non-thick non-sauce, and non-thick head sauce tail, can not talk about thick sauce both style characteristics.