China's liquor a **** how many kinds of aroma?

The first: soy sauce type: the main raw materials are sorghum and wheat, the traditional solid-state method of fermentation, distillation, storage and blending, without the addition of edible alcohol and non-juice fermentation produced by the presentation of aroma and flavor of the material. High-degree wine is 45-58 degrees, low-degree wine is 32-44 degrees. It has an elegant aroma and a long-lasting fragrance in an empty glass.

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The second type: Strong aroma: the main raw material is grain, through the traditional solid-state method of fermentation, distillation, storage and blending, without the addition of food alcohol and non-white wine fermentation of flavor and aroma of the substance. The high degree of wine is 41-68 degrees, and the low degree of wine is 25-40 degrees. It has a complex aroma dominated by ethyl caproate.

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The third type: clear aroma: the main raw material is grain, through the traditional solid-state method of fermentation, distillation, storage and blending, without adding food alcohol and non-white wine fermentation of flavor and aroma of the substance. The high degree of wine is 41-68 degrees, and the low degree of wine is 25-40 degrees. It has a pure aroma and a compound aroma with ethyl acetate as the main body.

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The fourth type: rice aroma: the main raw material is rice, through the traditional semi-solid method of fermentation, distillation, storage and blending, without the addition of edible alcohol and non-white wine fermentation of flavor and aroma of the substance. The high degree of alcohol is 41-68 degrees, and the low degree of alcohol is 25-40 degrees. The rice flavor is pure and elegant, with the compound aroma of lactic acid ethyl ester and β-phenylethanol.

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The fifth type: Fengxiang type: the main raw material is grain and cereal, through the traditional solid-state method of fermentation, distillation, wine sea aging and blending, without adding edible alcohol and non-juice fermentation produced by the aroma of the substances presented flavor. The high degree of wine is 41-68 degrees, and the low degree of wine is 18-40 degrees. It is mellow and elegant, with the compound aroma of ethyl acetate and ethyl caproate.

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Sixth type: black bean aroma type: the main raw material is rice and pre-crumbled rice, the use of rice wine cake as the main saccharification fermentation agent, the use of the side of the saccharification and fermentation process, through the distillation, the old meat brewing steeping, blending and made, without the addition of edible alcohol and non-self-fermentation of coloring and aroma and flavor substances. Here, rice and soybeans are used as the main raw materials, and the rice and soybeans are inoculated and cultivated to make a block of liquor quartz. Brewing with aged meat is the process of storing and aging base sake in a container containing fat pork that has been heated to maturity and soaked in sake for a certain period of time. It is 40-60 degrees Celsius for high-grade sake and 18-39 degrees Celsius for low-grade sake. The black bean flavor is pure and elegant.

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Seventh: special aroma: the main raw material is rice, flour, wheat bran and lees cultivation of the big song as a saccharification fermentation agent, by the red Chujiao stone cellar solid state fermentation, solid state distillation, aging and blending into, without the addition of edible alcohol and non-white wine fermentation of aromatic flavors of the substances produced. The red Chuzhong stone here is made of red gravel in the Danxia landform. High-degree wine is 45-68 degrees, and low-degree wine is 25-44 degrees. It has three flavors: thick, clear and soy sauce.

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Eighth: Sesame aroma: the main raw materials are sorghum, wheat or wheat bran, traditional solid-state method of fermentation, distillation, storage and blending, without the addition of edible alcohol and non-white wine fermentation produced by the presentation of aroma and flavor of the substance. The high degree of alcohol is 41-68 degrees, and the low degree of alcohol is 18-40 degrees. The sesame flavor is elegant and pure.

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The ninth type: Laobaijian aroma: the main raw materials are grains and cereals, through the traditional solid-state method of fermentation, distillation, storage and blending, without the addition of food alcohol and non-white wine fermentation of aromatic and flavored substances. The high degree of wine is 41-68 degrees, and the low degree of wine is 18-40 degrees. It is mellow and elegant.

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The tenth type: thick sauce and aroma: the main raw material is grain, through the traditional solid-state method of fermentation, distillation, storage and blending, without the addition of edible alcohol and non-baijiu fermentation of aromatic and flavorful substances. The high degree of wine is 41-68 degrees, and the low degree of wine is 18-40 degrees. It is harmonized with thick sauce, elegant and full-bodied.

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The 11th: Minglv fragrance: Mingguang area produced mung beans as the main raw material, attached to sorghum, the use of Minglv, wheat, barley, peas as the raw material of the quartz-making saccharification fermentation agent, fermentation in the mud cellar, renewed residue, mixed burning, layered distillation, graded storage, blending and made, did not add a non-liquor fermentation of its own coloring aroma and flavor substances. The high degree of wine is 41-68 degrees, and the low degree of wine is 28-40 degrees. The mung bean aroma is prominent, the aroma is elegant, with pure ester compound aroma.

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The twelfth type: Jiuhuashan concurrently aromatic: in the administrative area of Chizhou, with rice, sorghum, wheat, bran as raw materials, mud cellar or brick cellar as the fermentation vessel, with medium-temperature big quartz, high-temperature big quartz, sesame seed aroma quartet, to take high-temperature piling up, grains of incense cyclic fermentation, solid distillation, cave aging, blending, and did not add the edible alcohol and non-white wine fermentation. It does not add food alcohol or non-white spirit fermentation substances that present aroma, flavor and color. It has a high degree of 41-68 degrees, and a low degree of 25-39 degrees. It is sweet and mellow, with a clean aftertaste.

The thirteenth: Dong Xiang type: sorghum, wheat, rice and other major raw materials, using a unique traditional process of making large and small quartz, with solid-state method of large cellar, small cellar fermentation, distillation, long term storage, blending and made without the addition of alcohol and non-white wine fermentation of the aroma and flavor of the material. The high degree of wine is 43-68 degrees, and the low degree of wine is 25-42 degrees. The aroma is elegant and the Dongxiang is cozy.

The fourteenth type: uniform aroma type: with sorghum, wheat and other raw materials, through the traditional solid-state method of small-quart saccharification, large-quart fermentation, distillation, aging, blending and made without adding edible alcohol and non-white wine fermentation process of the aroma of the flavor and color substances. The high degree of wine is 41-65 degrees, and the low degree of wine is 30-40 degrees. The aroma is elegant and cozy.

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The fifteenth type: Daqu soy sauce type: with sorghum, wheat, water as raw materials, high-temperature Daqu as the saccharification fermentation agent, through the traditional solid-state method of fermentation, distillation, storage, blending and become, without adding edible alcohol and non-white wine fermentation process of presenting aroma, flavor and color substances. It has a high degree of 41-58 degrees, and a low degree of 30-40 degrees. It has a prominent soy sauce flavor, elegant and delicate aroma, and long-lasting fragrance in empty glass.

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The sixteenth: Bran Qu soy sauce type: with sorghum, wheat, water and other raw materials, to mix the quartz as the saccharification fermentation agent, through the solid state method of fermentation, distillation, storage, blending and become, without adding edible alcohol and non-white wine fermentation of aroma, flavor and color substances. It has a high degree of 41-58 degrees and a low degree of 30-40 degrees. It has a clear soy sauce flavor, elegant aroma, and a long-lasting fragrance.

Seventeenth: Yunnan Xiaoqu Qingxiang type: with grain as the main raw material, using Xiaoqu as the saccharification and fermentation agent, through the traditional solid-state saccharification, solid-state fermentation in small containers, distillation, storage, blending, packaging and made without the use of edible alcohol and non-white wine fermentation of aroma and flavor coloring substances. The high degree of wine is 40-69 degrees, and the low degree of wine is 25-39 degrees. Mellow and elegant, pure.