China is an ancient civilization that has established the world, the hometown of wine, and one of the birthplaces of the three major wine systems in the world. In the long history of 5,000 years, wine and wine culture have actually occupied an important position.

China is an ancient civilization that has established the world, the hometown of wine, and one of the birthplaces of the three major wine systems in the world. In the long history of 5,000 years, wine and wine culture have actually occupied an important position. To this day, wine has become one of the largest drinks in the world, and it is also integrated into people's spiritual life. As a special cultural form, wine culture has a unique position in traditional Chinese culture. For example, the widely circulated "To raise a glass to invite the bright moon, and to make three people look like a shadow; Meet a friend with a thousand cups of ; to relieve sorrow and sorrow, etc."

In thousands of years of cultural history, wine has penetrated almost every field of social life. In particular, the high-quality stocks of many liquor companies have been sought after by shareholders and their market value has increased significantly, which is also due to the huge liquor market in my country. , like the most common types of liquor on the market, strong fragrance, sauce-flavor, refreshing fragrance, and mixed fragrance, which one is better to taste? Let me talk about my opinion.

Features of strong aroma, sauce-flavored, refreshing, and mixed-flavored liquor

sauce-flavored type: the taste is strong, the color is colorless, transparent or slightly yellow, with a soy sauce, plastic, and paint smell. Don’t be surprised if you occasionally drink some acetic acid smell, especially the sour smell left by the empty cup, they say this is "scent". Many people will feel bland and boring when drinking heavy-tasting sauce flavors and drinking other alcohols.

Strong fragrance type: Liquor focuses on the aroma. Smelling the aroma may not be as heavy as the sauce aroma, nor is it that lasting, but the aroma is indeed stronger and the taste is also different. Sichuan-style strong fragrance Wuliangye focuses on the aroma of more grains and stir-frying, Luzhou Laojiao focuses on the fragrance and sweetness brought by Laojiao mud, while the Jianghuai area pays more attention to the softness of the entrance.

Fragrance type: This is another style. They like to "clean", such as fermentation of Fenjiu floor tank, with fewer microbial groups, unlike the strong fragrance, which depends on the rich bacteria of cellars and cellar mud , and have a little fruity aroma in taste.

Combination fragrance type: Although liquor is declining day by day and is far less than the influence of strong fragrance, soy sauce and refreshing fragrance, this type is gathering the strengths of each company.

If you want to taste, the sauce flavor has the heaviest taste, because the total content of high-grade esters, high-grade alcohols, etc. is also the highest. Let’s briefly expand it here. In the production of traditional liquor, fermented wine mash is collected after distilling and picking the wine. At this time, the distillate obtained by rear-end exhaustion of the large gas is called tail water or aliquot. Its main ingredient is water, which does not contain or only contains a very small amount of alcohol. The tail water has a strong odor and is sour and astringent, and its surface is covered with oily flowers. It is generally believed that this layer of oil is mainly composed of hetero alcohol oil and higher fatty acid esters.

Secondly, the strong fragrance is in the middle and the fragrance is lower (the total content of fragrance is also the lowest). I have also introduced the combination fragrance type above, mainly referring to the mixed aroma of sauce and strong fragrance. The characteristics are both thick and thick sauce. Other fragrances can also be very obvious in taste, such as rice fragrance (representing Sanhua wine , rice fragrance), phoenix fragrance (representing Xifeng wine , very smooth taste), Dongxiang (representing Dongjiu , medicinal flavor), drum fragrance (representing baiyu ice roast, salty flavor), etc.

So in terms of brewing methods, the fragrance type needs to be cleaned in the fermentation tank, and fermented with Xiaoqu every time, so the types of microorganisms are relatively simple. The sauce fragrance is fermented in Laojiao. The types of microorganisms are much more complicated, and the fermentation process is also more complicated. Other aromatic wines also have their own special features. For example, Xifeng wine should be aged in a "water sea (container made of jingzi, white cloth, egg white, etc.)", Dong wine should be brewed in traditional Chinese medicine, and drum fragrance should be added to aged in fat.

comprehensive summary

In fact, wine is the best thing to make. As for the fragrance, let it go. After all, radish vegetables have their own preferences. Take my own example. I prefer to drink and drink . I have tried the old and new ones. I bought a few large boxes online before Mid-Autumn Festival this year. During Mid-Autumn Festival , I went out to camp with my friends to greet everyone, and the feedback was OK.Personally, I feel that the old Xijiu is fragrant, the new Xijiu is more elegant, fresh, the wine body is more balanced, and the miscellaneous flavors are well controlled. In contrast, the new Xijiu weakens the aroma of fragrant sausage and sausage, highlighting the display of the green grass scent, and becoming a unique compound fragrance. The aroma of soy sauce is coordinated with the nectar, green grass scent, sausage and a light aged fragrance; the wine is mellow and sweet, with a good sense of continuousness.

What type of liquor do you usually buy to drink? Welcome to leave a message in the comment area to discuss . #Wishes a glass of wine to wish all families a reunion#