What are the flavors of Chinese liquor?

There are 9 flavors of Chinese liquor.

They are: sauce-flavor, strong-flavor, light-flavor, phoenix-flavor, rice-flavor, sesame-flavor, fragrant-flavor, special-flavor liquor, and other flavor types.

1. Maotai-flavor wine: The so-called Maotai-flavor wine is a sauce-flavored wine that is produced when starch is repeatedly fermented.

The characteristics of this kind of wine are: outstanding sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not bright, low but not light.

2. Strong-flavor wines: For example, Luzhou Laojiao and Wuliangye wines are representatives of this category. Their main characteristics are: rich cellar aroma, sweet and sweet, harmonious aroma, and long and clean tail.

3. Light-flavor wine: This type of wine has a combination of ethyl acetate and ethyl lactate as the main aroma.

4. Rice-flavored liquor: Guilin Sanhua Liquor, Bingyu Manor, Xijianggong, Quanzhou Xiangshan Liquor, Guangdong Changle Shao, etc. belong to this type of liquor, which is known for its clear, sweet, refreshing and clean taste.

5. Feng-flavor liquor: Take Xifeng Liquor from Fengxiang County, Baoji City, Shaanxi Province as a typical representative: This kind of liquor uses sorghum as raw material, medium-temperature Daqu or bran koji made from barley and peas, and yeast as the sugar ratio.

The fermentation agent is brewed using the following brewing techniques: additional ingredients, soil cellar fermentation (the cellar age is no more than one year), and wine container storage.

6. Other flavor liquors: Liquors that do not belong to the above four flavor types and do not have a given flavor name are temporarily classified as other flavor liquors.

7. Medicinal aroma type: represented by Guizhou Dongjiu.

8. Fragrant aroma type: The fragrant aroma type technology is the inheritance and development of my country’s traditional liquor technology, and has important practical significance for promoting the progress of my country’s traditional wine-making technology.

9. Other aromatic liquors: Liquors that do not belong to the above aromatic categories and do not have a given aromatic name are temporarily classified as other aromatic liquors.