This article is reproduced from Baidu.com
If our country's liquor is classified by aroma, there are currently 12 major aroma types, including strong aroma, sauce aroma, light aroma and rice aroma. Laobai dry aroma , sesame fragrance, soybean fragrance, medicinal fragrance, combined fragrance, special fragrance, phoenix fragrance, and rich fragrance. These eight fragrances are one or more of the four basic fragrances. A unique fragrance derived from craftsmanship.
Different flavor liquors reflect different style characteristics, and the unique style of each flavor type comes from the different raw materials used in brewing, saccharification starter, fermentation equipment, production technology, storage time, blending technology and geographical environment. Many other factors have created the style and characteristics of Chinese liquors, each with its own merits.
How to describe the good wine you have drunk to your friends and family? How to stand out from the crowd of people chatting about drinks and get investment, friendship and other opportunities? I hope the following comments from professional sommeliers will be helpful to you.
1. Maotai-flavor
raw materials: sorghum
saccharification starter: high temperature Daqu
fermentation time: eight rounds of fermentation (each round is one month)
fermentation equipment: stone cellar
long fermentation cycle and long storage time).
comments: Slightly yellow and transparent, with outstanding sauce aroma, elegant and delicate, mellow and plump, long aftertaste, empty cup has a long-lasting fragrance.
2. Strong-flavor
Raw materials: sorghum , rice, wheat, glutinous rice, corn
Saccharification fermentation agent: medium to high temperature Daqu
Fermentation time: 45 to 90 days
Fermentation equipment: mud cellar
Process features: mud Solid-state fermentation in the cellar, additional ingredients, mixed steaming and mixing.
comments: Colorless and transparent, rich cellar aroma, sweet and sour, harmonious aroma, clean and refreshing finish.
3. Fresh-flavor
Raw materials: sorghum or wheat, rice
Saccharification starter: medium and low temperature Daqu, bran koji (wine mother), Xiaoqu ( Rhizopus koji)
Fermentation time: Daqu about 28 days, bran koji 4 ~7 days, Xiaoqu 7 days (Sichuan) or 30 days (Yunnan)
Fermentation equipment: Ceramic earth jar
Process features: steaming and burning, solid state fermentation in earth jar, steaming twice.
comments: Colorless and transparent, pure fragrance, mellow and sweet, natural and harmonious, emphasizing "clear to the end".
4. Rice-flavored
Raw materials: Rice
Saccharification starter: Xiaoqu
Fermentation time: 7 to 30 days
Fermentation equipment: Stainless steel large tanks, ceramic jars
Process features: Xiaoqu culture saccharification, semi-solid fermentation, kettle distillation .
comments: Colorless and transparent, with elegant rice aroma, sweet taste and pleasant aftertaste.
5. Feng-flavor type
Raw materials: sorghum
Saccharification fermentation agent: Daqu
Fermentation time: 28 to 30 days
Fermentation equipment: New mud pit (new pit mud is replaced every year)
Process features: New mud pit solid state fermentation, mixed Steaming and mixing, continuing the Lao Wu Zhen craftsmanship.
typical style: colorless and transparent, mellow and elegant, with coordinated flavors.
6. Medicinal aroma type
Raw materials: sorghum
Saccharification starter: Daqu and Xiaoqu are used separately
Fermentation time: 7 days for Xiaoqu, about 8 months for Daqu fragrant fermentation
Fermentation equipment: Mud cellar
Process features: Use separately for Daqu and Xiaoqu. , Daqu wine fermented grains skewers steaming process.
comments: The aroma is elegant and comfortable, the entrance is mellow and rich, and the taste is sweet and long after drinking.
Seven, dual-flavor type
Raw materials: sorghum
Saccharification starter: Daqu
Fermentation time: 60 days for strong flavor type, 30 days for sauce flavor type
Fermentation equipment: cement cellar, mud cellar
Process features: multiple rounds of fermentation, sauce The fragrance and strong fragrance techniques are used together, and are prepared in proportion after storage.
comments: Slightly yellow and transparent, the sauce is thick and harmonious, elegant and comfortable, delicate and plump, with a refreshing and long aftertaste.
8. Sesame flavor
Raw materials: sorghum
Saccharification starter: bran koji, Daqu
Fermentation time: 30 to 45 days
Fermentation equipment: cement pool
Process features: mud bottom brick kiln, combination of Daqu and bran koji, steaming and continued Scum.
comments: Clear and transparent, with prominent sesame aroma, elegant and mellow, sweet and harmonious, and long aftertaste.
9. Special flavor
Raw materials: rice
Saccharification starter: Daqu (flour, wheat bran , distiller's grains, etc. are made into koji in a certain proportion)
Fermentation time: 45 days
Fermentation equipment: Stone cellar
Process features: Red Chu Tiao stone cellar fermentation, mixed steaming and mixing with Lao Wu Zhen technology.
comments: Clear and transparent, fragrant wine, harmonious flavors, soft and mellow.
10. Soy flavor
Raw materials: rice
Saccharification starter: Xiaoqu (wine cake)
Fermentation time: 20 days
Fermentation equipment: pottery jar, fermentation tank
Process features: Xiaoqu liquid fermentation, kettle distillation, and then Aged pork fat is soaked.
comments: Yujie Bingqing, unique black soy aroma, mellow and sweet, with a refreshing aftertaste.
11. Laobai dry flavor
Raw materials: sorghum
Saccharification fermentation agent: medium temperature Daqu
Fermentation time: about 15 days
Fermentation equipment: Taotan (Yunnan) cement pool (Sichuan and Guizhou)
Process features: solid-state fermentation in ground vats, mixed Steamed and mixed fired, Lao Wu Zhen craftsmanship.
comments: Colorless and transparent, mellow and elegant, sweet and straight, with a refreshing aftertaste.
12. Fragrant aroma
Raw materials: sorghum, rice, glutinous rice, corn, wheat
Saccharification fermentation agent: Daqu, Xiaoqu
Fermentation time: 30 to 60 days
Fermentation equipment: Mud cellar
Process features: Use both Daqu and Xiaoqu. Solid state fermentation in mud cellar, steaming and burning.
comments: Clear and transparent, fragrant aroma, soft and sweet, mellow and delicate, with a pleasant aftertaste and a clean body.
Today’s fast-paced living habits have allowed the social culture of the wine table to flourish. In the face of socializing, in addition to showing the intimacy of having friends from far away, the wine tasting etiquette derived from it has become a kind of conversation piece.
is often afraid of talking about wine without understanding wine. Learning the comments from professional sommeliers can make you stand out at the wine table!
