Characteristics of Main Flavor Types and Distribution of Producing Areas of China Liquor

(1) Maotai-flavor liquor is also called Maotai-flavor liquor, represented by Maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji. (2) Luzhou-flavor liquor is represented by Luzhou Laojiao Tequ, Wuliangye and Yanghe Daqu. It is characterized by rich aroma, sweet and delicious. There are many kinds of fermentation raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and continuous slag. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. This type of wine is produced by wineries in Sichuan, Jiangsu and other places. (3) Fen-flavor liquor, also known as Fenjiu, is characterized by its pure flavor, and it is fermented in vats by cooking and slag removal fermentation. (4) Rice-flavor liquor, represented by Guilin Sanhua Liquor, is characterized by pure rice flavor, with rice as raw material and Xiaoqu as saccharifying agent. (5) Other Luzhou-flavor liquors are mainly represented by xifeng liquor, Dongjiu and Baisha Liquor. , with different flavor types. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method. I've seen it before when I was a tour guide, so I know so much.