How many flavors of liquor are there? What do you use to distinguish them? Welcome your participation! ! ! ! !

1) Classification according to fragrance type:

1. Luzhou-flavor liquor: distilled liquor with compound aroma, mainly ethyl caproate, is made from grain by solid-state fermentation, storage and blending.

2. Fen-flavor liquor: distilled liquor with compound aroma, which is made of ethyl acetate as the main body, through saccharification, fermentation, storage and blending with main raw materials such as grain.

3. Rice-flavor liquor: distilled liquor with Xiaoqu rice flavor, which is made from rice by semi-solid fermentation, distillation, storage and blending.

4. Maotai-flavor liquor: distilled liquor with Maotai-flavor characteristics made from sorghum and wheat through fermentation, distillation, storage and blending.

5. Concurrent-flavor liquor: distilled liquor with strong aroma and unique style of maotai flavor, which is made from grain as the main raw material through fermentation, storage and blending.

In addition, there are Feng-flavor liquor, Special-flavor liquor, Sesame-flavor liquor and Maotai-flavor liquor.

(two) according to the production process classification:

1. Solid liquor: It is made from grain by solid-state fermentation, storage and blending. Most solid liquors are rich in aroma, soft in taste, sweet and clean, and have a long aftertaste.

2. Liquid wine: wine made of grains, potatoes, molasses, etc. It is made of edible alcohol obtained by liquid fermentation and distillation as the main raw material, as the wine base, and then mixed and blended. Liquid liquor is generally inferior to solid liquor in aroma and taste.

1. Maotai-flavor liquor: Maotai-flavor liquor is named because it has a sauce flavor similar to that when beans are fermented. 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.

2. Luzhou-flavor liquor: Luzhou-flavor liquor, represented by Sichuan LU ZHOU LAO JIAO CO.,LTD Co., Ltd., 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 kinds of famous Luzhou-flavor liquor in Guizhou.

3. Fen-flavor liquor: Fen-flavor liquor is fragrant, sweet and refreshing. It is the traditional style of Laobaigan, represented by Fenjiu in Xinghua Village, Shanxi Province, so it is also called "Fen-flavor 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.

4. Rice-flavor liquor: Rice-flavor liquor is represented by Guilin Sanhua Liquor, which is characterized by delicate and elegant honey, soft entrance, refreshing entrance and pleasant 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.

5. Other flavor liquors: Other flavor liquors, except the above flavor liquors, belong to other flavor liquors, which refer to liquors whose flavor definition and main flavor 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. Blending and flavoring of liquor In the process of liquor production, distilled liquor is blended with various liquors, which is called blending, and it is an important process in liquor production. Because the quality of the produced wine can not be completely consistent, blending can narrow the quality difference of wine, improve the quality, make the quality of wine stable before leaving the factory, learn from each other's strong points and unify the standards. Blended wine, called base wine, should basically reach the level of the same grade wine in quality.

The main function of blending liquor is to make the proportion of various trace components in liquor appropriate, so as to meet the standard requirements and/or ideal flavor feeling and style characteristics of this liquor. The method of blending is to taste the wines in the production workshop one by one, analyze the advantages and disadvantages, and blend with each other, so that various trace components can be matched in proportion and the wine body is more harmonious.

Good wine is blended with bad wine, and the blended wine can become good wine; Inferior wine is blended with inferior wine, and blended wine can also become good wine; If good wine is blended with good wine in an inappropriate proportion, the properties and smells of various wines do not match, and the quality of blended wine may also decline. But in general, the quality of good wine is always improved when it is mixed with good wine.

Because of the blending process, all kinds of miscellaneous wines are not necessarily bad wines, but they can be used as flavoring wines, especially bitter, sour, astringent and hemp wines, and may also be good wines. A bitter wine will add to the aged taste of the wine. Later, astringent wine can increase the flavor of wine, which can be used as wine carrier and wine withdrawal. Wine with burnt taste, wine with tail taste, wine with musty smell and peculiar smell can also be used as wine, and a small amount can be used for blending to increase the aroma of wine.

Seasoning is a processing technology of blending base wine. The effect of seasoning is closely related to whether the base wine is qualified or not. If the base wine is good, seasoning will be easy and the amount of seasoning wine will be less. Flavoring wine, also known as flavor wine, is a special small amount of flavoring wine (generally around11000) to make up for the shortage of base wine, strengthen the flavor of base wine and highlight its style, so that the base wine has a relatively obvious improvement at one point or another, and its quality has a relatively obvious improvement.

The functions of liquor flavoring can be summarized into three types: addition, chemical reaction and balance. Before seasoning, we must have a clear understanding of the base wine, choose a good seasoning wine, and do a small sample test on the method. Seasoning wine must be stored for another 7- 15 days, and then packaged before leaving the factory.

There are many kinds of flavored wines. When tasting flavored wine alone, it often feels strange and uncoordinated, and it is easy to mistake it for inferior wine. The variety, quality and quantity of seasoning wine are also closely related to the seasoning effect.

The blending and seasoning of wine need a fine tasting level, and tasting technology is the basis of blending and seasoning. Poor taste level will definitely affect the blending and seasoning effect. In order to ensure the accuracy as much as possible, we can adopt the method of collective wine tasting to reduce the error of blending seasoning wine. Maotai-flavor liquor Maotai-flavor liquor brewing is very seasonal, and it can only be fed after Chongyang. This is because the autumn after Chongyang is crisp, the temperature of fermented grains is low, the fermentation is slow and the wine quality is good. The biggest difference between Maotai-flavor liquor and Fen-flavor liquor and Luzhou-flavor liquor in technological operation is that high-temperature koji, crushed stone cellar, coarse sand, accumulation and multi-round fermentation are used to roast liquor, with the largest number of koji and long period.

Maotai liquor is a typical representative of Maotai-flavor Qu liquor and is known as the national wine. It is famous for its exquisite brewing skills and unique color, fragrance and taste. Maotai is a world famous wine. 19 15 won the gold medal in Panama International Fair, and was rated as the second famous wine in the world, second only to French cognac and better than English scotch whisky. They are called the three famous wines in the world. This wine is the first, second and third tasting in China. Enjoy a high reputation in domestic and foreign markets. manufacturing method

1. Feeding: According to the technological characteristics of Moutai, it is only fed twice a year, that is, the first feeding in sand (raw material consumption accounts for 50% of the total feeding) and the second feeding in coarse sand (raw material consumption accounts for 50% of the total raw material consumption). The crushing degree of raw materials requires the ratio of whole grains to broken grains, 8∶2 in sand and 7 ∶/kloc-0 in coarse sand. After the sorghum is crushed, it is moistened with hot water above 90℃ (called grain-issuing water) for 4-5 hours (changing with the seasonal temperature), then 5-7% of the mother grain is added, mixed evenly, steamed, and sprinkled with water above 35℃ to make up. The total amount of granulated water and air-dried water accounts for about 56-60% of the feeding amount, of which granulated water accounts for 48-52% and air-dried water accounts for 6-8%. According to the determination, the water content of lower sand is 37 ~ 40%, and that of coarse sand is 40 ~ 44%.

2. Shake well (heap fermentation into the pit): After sprinkling water to dry, add tail wine (or secondary wine) and koji powder, and the amount of koji powder accounts for 10 ~ 12% of the total koji consumption, and then mix well, that is, heap fermentation (bottom koji 15kg or more), which requires stacking. Heap high in winter and short in summer. The stacking time is 4 ~ 5 days. When the temperature of the top product reaches 45 ~ 50℃, put your hand into the inside of the accumulated fermented grains, take out the fermented grains, which are sweet and fragrant, and then ferment in the cellar for one month.

3. Coarse sand: Coarse sand is crushed and wetted by sorghum, mixed with the same amount of fermented grains of Xiasha, and steamed (this kind of wine obtained by distillation first is called crude sand wine, and all of it is poured back into the original fermented grains and then fermented in the cellar, which is also called "keeping the cellar with wine"). Then spread and dry, add tail wine and koji powder, the amount of koji powder accounts for 1 1 ~ 5% of the total amount, mix well, pile up, and then ferment in a cellar, with the bottom koji 15 ~ 10 kg for one month.

4. Steaming wine: take out coarse sand fermented grains, distill, and collect wine according to quantity and quality to obtain first-class original wine. This kind of wine is called coarse sand wine, which has good sweetness, but strong astringency and sour taste (coarse sand wine should be stored and blended separately, and the wine tail should be thrown back into the fermented grains, which is called "back sand"). Then, after airing, add tail wine and koji powder (no new raw materials are added in this operation), mix and pile up, ferment in the cellar for one month, and take out for distillation to obtain the secondary original wine, which is called "Huisha wine", which is more fragrant, more mellow and slightly astringent than coarse sand wine.

Subsequent rounds are the same as "returning to the sand", and the original wine is collected three times, four times and five times respectively (collectively referred to as "big returning wine", which is characterized by rich flavor, mellow taste, fuller wine body and less bad taste), six times (also known as "small returning wine", which is characterized by mellow, fragrant and long) and seven times. Distiller's grains can be discarded or reused as feed after eight times of fermentation and seven times of taking the original wine.