What is the difference between kiln wine and qu wine in liquor? What's the difference between Luzhou-flavor, Maotai-flavor and Qing Xiang?

1, Maotai-flavor liquor: the liquor is light yellow and transparent in color, with harmonious sauce, burnt and burnt flavors, delicate and elegant in taste, and long-lasting fragrance in an empty cup. Maotai liquor, Langjiu liquor and Wuling liquor are the representatives.

2. Luzhou-flavor liquor: it has a strong cellar fragrance, full taste and sweet and pure entrance. Such as Sichuan school represented by Luzhou Tequ, Wuliangye, Jiannanchun, Quanxing Daqu and Tuopai Qujiu, and pure concentrated school represented by Yanghe, Shuanggou, Gu Jing and Song He.

3. Fen-flavor liquor: The liquor color is clear and transparent, the taste is particularly clean, the fragrance is pure, and the aftertaste is very sweet. Fenjiu, Yellow Crane Tower wine and Baofeng wine are the representatives.

4. Rice-flavor liquor: soft taste, elegant honey fragrance, sweet entrance and pleasant aftertaste. Take Guilin Sanhua Liquor as the representative.

5. Fengxiang wine: colorless and transparent, mellow and elegant, full-bodied, sweet and refreshing, harmonious flavor, long and clean tail. Like xifeng liquor.

6. Dongxiang wine: clear and transparent, with comfortable medicinal fragrance, elegant aroma, high acidity and long aftertaste. For example, Guizhou Dongjiu.

7. Maotai-flavor liquor: Yujie Bingqing, unique sauce flavor, mellow and smooth, refreshing aftertaste. Such as Guangdong yubing shochu.

8. Sesame-flavor liquor: Sesame flavor is outstanding, elegant and delicate, sweet and harmonious, and the tail has a unique sesame flavor style. Such as Shandong Jingzhi white dry wine.

9. Characteristic wine: clear color, rich aroma, pure flavor, soft body, harmonious flavor and long aftertaste. Represented by Jiangxi Sterling Wine.

10. Concurrent-flavor liquor: At present, there are two types of Luzhou-flavor maotai-flavor liquor in China (1), which are fragrant, appropriate, delicate and full, with consistent and harmonious maotai-flavor and fresh and long aftertaste; Such as Hubei Bai Yunbian wine. (2) Strong maotai flavor, which is mainly manifested by strong maotai flavor, harmonious flavor, delicate taste and long aftertaste. For example, yuquan wine in Heilongjiang.

First, the source of liquor flavor

The style of wine consists of three elements: Excellence, aroma and taste. It is reasonable to divide according to the category of wine fragrance. In our daily life, when it comes to the taste of wine, it is all white wine. For other colored wines and foreign sprinkles, why not divide them by fragrance? Because colored wine, such as wine, has a complete set of laws and regulations in the west, and there is strict supervision from raw materials to technology. If the trademark is well marked, consumers can recognize it. Therefore, all countries in the world adopt or learn from its methods for management.

Liquor is a traditional and unique product in China. The brewing process is rich and varied, and the styles of the brewed wine are diverse. In order to strengthen management, improve quality, learn from each other's strong points and do a good job in evaluation, in the mid-1960s, combined with the national conditions of China, the flavor types of China liquor were systematically studied. Through the analysis of aroma components in white wine and the study of the relationship between aroma components and technology, it has been recognized by the brewing industry and experts. At 1979, the third national wine tasting was conducted according to the flavor type. Since then. The flavor of liquor is accepted by domestic consumers.

Second, the classification of liquor flavor types

At present, the flavor types of liquor are divided into five types: Maotai-flavor, Luzhou-flavor, Fen-flavor, Rice-flavor and other flavor types. (1993, the state promulgated "double fragrance type" and "phoenix 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. At present, it is impossible to give qualitative and quantitative data to explain its chemical composition, delimit its shape, and then properly express its flavor name. For example, Dongjiu, xifeng liquor, Bai Yunbian and Baishayue are such wines, which cannot be classified into four flavor types and have to be classified into other flavor types for the time being. 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 liquor 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.

Thirdly, Maotai-flavor liquor

Maotai-flavor liquor is named because it has a sauce flavor similar to beans during fermentation. It is also called Maoxiang type because it is derived from Maotai liquor technology. This wine is elegant and exquisite, full-bodied, rich and has a long aftertaste. Of course, the smell of soy sauce is not equal to the smell of soy sauce. From the component analysis, all kinds of aromatic substances in Maotai-flavor liquor are high in content, various in types and rich in flavor, which is a complex of various flavors. This kind of fragrance can be divided into front fragrance and back fragrance. The so-called qianxiang is mainly composed of alcohols, esters and aldehydes with low boiling point, which plays the role of aroma presentation. The so-called after-fragrance is composed of acidic substances with high boiling point, which plays a major role in flavor presentation and is the component of leaving fragrance in an empty cup. Maotai liquor is a model of this flavor. According to domestic research data and instrumental analysis, its aroma contains more than 100 kinds of trace chemical components. When you open a bottle, the first thing you smell is the elegant fragrance, which is the previous fragrance; Then I smelled it carefully. I smelled the sauce, with the sweetness of roasting. After drinking an empty cup, there is still the elegant fragrance of vanillin and rose, which will not disappear for 5-7 days. It is called empty cup fragrance, that is, after fragrance. The former fragrance and the latter complement each other, one integrated mass, and stand out from the rest.

Besides Moutai, Sichuan Langjiu is also a famous Maotai-flavor liquor in China. Guizhou Liquor, Huai Liquor, Zhen Liquor, Qian Chun Liquor, Yi Nian Chun Liquor, Jinhu Chun Liquor, Chun Zhu Liquor and Guichangchun Liquor also belong to Maotai-flavor liquor.

Fourthly, Luzhou-flavor liquor.

Luzhou-flavor liquor, represented by LU ZHOU LAO JIAO CO.,LTD liquor industry in Sichuan, is also called "Luzhou-flavor liquor" because of its rich flavor. This Luzhou-flavor liquor has the characteristics of strong cellar fragrance, sweetness and freshness. The main aroma components are ethyl caproate and ethyl butyrate. The ethyl caproate of Luzhou cellar wine is several times higher than that of Fen-flavor wine and about ten times higher than that of Maotai-flavor wine. In addition, it also contains glycerol, which makes the wine soft and sweet. Wine contains organic acids, which play a role in coordinating tastes. The organic acid of Luzhou-flavor liquor is mainly acetic acid, followed by lactic acid and caproic acid, especially the content of caproic acid is several times higher than that of other Luzhou-flavor liquors. There are aldehydes and higher alcohols in liquor. Among aldehydes, acetal is the main component of perfume. Except LU ZHOU LAO JIAO CO.,LTD Co., Ltd., Wuliangye, Gu Jing Distillery, Shuanggou Daqu, Yanghe Daqu, Jiannanchun and Quanxing Daqu all belong to Luzhou-flavor liquor, while Yaxijiao Liquor, Xishui Daqu, Guiyang Daqu, Anjiu Liquor, Fengrongjiao Liquor, Jiulong Liquor, Bijie Daqu, Guiguijiao Liquor and Chishui Touqu in Guizhou also belong to Luzhou-flavor liquor. There are many varieties of famous Luzhou-flavor liquor in Guizhou.

Verb (abbreviation of verb) Fen-flavor liquor

Fen-flavor liquor is fragrant, sweet and refreshing. It is the traditional style of Laobaigan, represented by the fragrant liquor in Xinghua Village, Shanxi Province, so it is also called fragrant liquor. Its characteristics are: pure fragrance, harmonious taste and fresh aftertaste. Its main flavor components are ethyl acetate and ethyl lactate. From the perspective of ester content, it is lower than Luzhou-flavor and Maotai-flavor, and ethyl acetate is prominent, but the ratio of ethyl lactate to ethyl acetate is coordinated. In addition, Baofeng liquor and special Yellow Crane Tower liquor are also fen-flavor liquors, and there are not many manufacturers producing fen-flavor liquors in Guizhou.

Six, rice-flavored liquor

Rice-flavor liquor, represented by Guilin Sanhua Liquor, has the characteristics of elegant honey fragrance, soft entrance, refreshing entrance and endless aftertaste. The main aroma components are β -phenylethanol and ethyl lactate. In Guilin Sanhua wine, this ingredient is as high as 3g per 100 ml, which has the elegant fragrance of roses and is the raw material of edible rose essence. Judging from the fat content, there are only ethyl lactate and ethyl acetate in rice-flavor wine, and other esters are basically absent. This is one of the characteristics of rice-flavor liquor. Quanzhou Xiangshan wine also belongs to this flavor type.

Seven, other fragrant wine.

Other flavor liquors, other than the above, belong to other flavor liquors, which refer to liquors whose flavor definition and main aroma components need to be further determined because of their unique technology and style, or whose flavor is dominated by one flavor and supplemented by other flavors. This kind of wine is represented by Dongjiu, and its style features are: rich aroma, comfortable medicinal fragrance, rich mellow flavor and refreshing aftertaste. The main aroma components are ethyl acetate and ethyl lactate, followed by ethyl butyrate, and the main aroma is cinnamaldehyde. In terms of taste, because of its high acid content and a certain proportion of butyric acid, it has a special flavor of sufu aroma and is called Dongxiang type because of its unique style. In addition, the famous xifeng liquor also belongs to other flavor liquors, and its sesame flavor liquor (represented by Shandong Jingzhi Liquor) will float out of other flavor liquors and become an independent flavor and liquor type. The well-known "Reuters Maotai-flavor" in Guizhou famous wines includes Pingba cellar wine, Tongyi cellar wine, Zhuchang cellar wine, Jinsha cellar wine, Spring cellar wine, Shanyue cellar wine, etc., all of which adopt Daqu technology, and the products have their own unique flavor and style, belonging to other aroma types.

Eight, fragrance and technology

On the surface, the flavor of liquor is closely related to its chemical composition, which is the product of fermentation process. Therefore, different processes have different chemical components and different fragrance types. On the contrary, different fragrances, different processes and different chemical compositions. The main factors affecting the flavor and chemical composition of wine are: raw materials, koji-making technology (saccharifying starter), fermentation and brewing technology, operation, pit structure, production environment and so on. In addition, it is also related to storage time and storage container. The chemical composition has been introduced before, and the relationship between flavor type and technology is briefly described as follows:

Maotai-flavor liquor is the representative of Maotai liquor. The raw materials are sorghum (making liquor) and wheat (making Daqu). Daqu technology is high temperature Daqu (above 60℃). Steaming raw materials, eight fermentations and eight steams of liquor, and a large amount of koji (1∶ 1.2). Before entering the pit, the stacking process is adopted, and the pit is composed of stone walls and soil.

Luzhou-flavor liquor is different. Although the raw materials are sorghum and wheat, Daqu is made at moderate temperature (55 ~ 60℃). The raw materials are mixed and steamed, and the repeated fermentation process is adopted, and the amount of Daqu is about 20%. Pit is a fat mud pit, which provides a good habitat for microorganisms such as butyric acid bacteria, emphasizing a century-old pit. Luzhou Tequ and Wuliangye are both claimed to be brewed with hundreds of old pits, and the storage period is one year.

Fenjiu is the representative of Fen-flavor liquor. Except sorghum, all the others are brewed by barley and peas. Daqu-making temperature is lower than the above two, and shall not exceed 50℃. The storage period is also one year.

The raw material of rice-flavor liquor is rice, and the saccharifying starter is traditional rice Xiaoqu instead of Daqu. The fermentation process is characterized by semi-liquid method, while other aromatic liquors are mostly solid method. The fermentation period is less than 1/5 or more than that of Daqu, only about 7 days, and the storage period is generally less than that of Daqu, only 3 ~ 6 months.

Among other rich and colorful flavor liquors, the technology is different from the above four flavor types, forming a category with rich and colorful technology, unique characteristics and unique style. Now only a few wines are listed for explanation. Dongjiu, a famous national wine, adopts Daqu technology and adds Chinese herbal medicines to make koji. The cellar is neither a mud cellar nor a stone cellar, nor is it fermented in a crock or urn. Instead, it uses chalk soil, lime and juice from kiwi vine to build a cellar, while Dong wine is made by the process of stringing incense. Although Pingba cellar wine and even Guizhou wine are also big and small koji techniques, some are added with Chinese medicine, some are not, some are very fragrant and some are not. Pit pool is different from Dongjiu, which is a fat mud pit, and the style of wine is also different from Dongjiu. Xifeng liquor is also other flavor types, but the raw materials for koji making are the same as Fenjiu. The koji-making temperature is high, reaching 60℃, and the koji-making amount is 13 ~ 16%. The fermentation period is less than that of Fenjiu 10 day, and the emphasis on old pits is replaced by raw mud pits. The brewed xifeng liquor is sweet, sour, spicy and fragrant. As the name implies, "Reuters Sauce Tail" is both fragrant and maotai-flavored, such as Bai Yunbian wine. Therefore, some manufacturers simply produce Maotai-flavor liquor and Luzhou-flavor liquor in proportion, and blend these two kinds of liquor into double-flavor liquor. In other words, the blending ratio should be appropriate, otherwise it will be neither thick nor thick, and the style and characteristics of thick sauce will not be discussed.

To sum up, we can judge that the division of liquor flavor types is relative, not absolute. Although all wines belong to the same aroma type, they still have their own "little freedom", that is, personality and style characteristics. Some people compare the flavor of liquor to the schools of Peking Opera, including Mei, Shang, Xun and Chen, allowing the tributaries of the four schools to develop their personalities and form new schools, while allowing other schools besides the four schools to coexist. In a word, the technology is closely related to the flavor type. With the progress of scientific research and technological reform, there will be more new technologies and more new flavors in the future.