The difference between Da Hongliang and Liang Xiaohong

The amylose content of Dahongliang and Liang Xiaohong is different. Liang Xiaohong, with less bright red amylose and less liquor yield than amylopectin! Brewing, whether it is maotai flavor, strong aroma or amylopectin, tastes bad, but brewing is the best.

There are also differences in the raw materials of wine. Raw sorghum is also divided into small red sorghum and big red sorghum. Tian Fei Moutai is produced by Maotai Distillery, which uses full local red tassels and small red sorghum. In terms of taste, the crushing rate of full and complete Xiaoliangliang sorghum is less than 20%.

Moutai prince wine is brewed with foreign red tassels and red sorghum. The cost is greatly reduced, and the wine yield is high, so the taste is relatively light, the sauce flavor is not so strong, the aftertaste is slightly shorter, and the bitterness is slightly lower.

The storage environment is also different. The storage of Moutai is a professional wine cellar, and the environmental conditions collected outside are different. Even some wineries have achieved the same storage environment as Maotai Distillery, but during the storage of Maotai, it is still necessary to constantly adjust the taste of Maotai-flavor liquor, and finally form a real flying taste.