What are the aroma classifications of wine?

Classification of wine flavor types The five major flavor types are Maotai-flavor type, Luzhou-flavor type, Fen-flavor type, Rice-flavor type and concurrently-flavor type.

Luzhou-flavor liquor is made from grain by solid-state fermentation, storage and blending, and has a compound aroma with ethyl caproate as the main body. Typical representatives are Wuliangye and other products. Fen-flavor liquor is a distilled liquor with compound aroma, which is made of ethyl acetate as the main component through saccharification, fermentation, storage and blending. Typical representatives are Fenjiu, Erguotou wine and other products.

Fen-flavor liquor, like Luzhou-flavor liquor, has many varieties and can be roughly divided into three schools: Daqu flavor represented by Fenjiu, bran flavor represented by Hongxing Erguotou and Xiaoqu flavor represented by Jiang. Fen-flavor liquor is mostly brewed with sorghum as single grain, and the solid-state fermentation cycle of pure grain is relatively short, characterized by low-temperature koji-making and steaming.

Another name for wine

The chemical composition of liquor is ethanol, which generally contains a small amount of fusel alcohols and esters. The concentration of edible liquor is generally below 60 degrees (that is, 60%) (a few are above 60 degrees). After fractionation, liquor is purified to be more than 75% medical alcohol and more than 99.5% anhydrous alcohol. Wine is made from fermented grains.

Other names of wine include Du Kang, Huanbo, things in a cup, Jinbo, Zhuan, Baiduo, frozen mash, kettle, things in a pot, discretionary, glutinous rice, yellow seal, clear discretionary, old wine and so on.