In the announcement jointly issued by China Food Industry Association, China Quality Inspection Association, China Quality Management Association and China Food Association Liquor Professional Association on February 28th, 1994, China liquor was divided into the following seven flavor types:
Luzhou-flavor, Maotai-flavor, Fen-flavor, Rice-flavor, Mixed-flavor, Feng-flavor and other flavors.
Other flavor types include: medicinal flavor type, black bean flavor type, sesame flavor type, special flavor type, and laobaigan.
Laobaigan liquor generally refers to Hengshui Laobaigan, and its products are divided into Laobaigan 19 15 series, Shibajiang series and ancient vintage series.
Hengshui Laobaigan began in the Han Dynasty (A.D. 104), was famous in the Tang Dynasty and was officially named in the Ming Dynasty. Won the highest honor "First Gold Award" in Panama World Expo 19 15.
20 18 Global Spirit Award ends in Las Vegas, USA. China Liquor Hengshui Laobaigan won the double gold medal, the highest prize in this World Spirits Competition.
Extended data:
First, the source of liquor flavor:
The style of wine consists of three elements: Excellence, aroma and taste. It is reasonable to divide according to the category of wine fragrance. In our daily life, when it comes to the taste of wine, it is all white wine. For other colored wines and foreign sprinkles, why not divide them by fragrance? Because colored wine, such as wine.
There is a complete set of laws and regulations in the west, with strict supervision from raw materials to technology. And indicate on the trademark that consumers can identify it. Therefore, all countries in the world adopt or learn from its methods for management.
Liquor is a traditional and unique product in China. The brewing process is rich and colorful, and the styles of the brewed wine are diverse. In order to strengthen management, improve quality, learn from each other's strong points and do a good job in evaluation, combined with China's national conditions
In the mid-1960s, the flavor types of China liquor were systematically studied. Through the analysis of aroma components in white wine and the study of the relationship between aroma components and technology, it has been recognized by the brewing industry and experts. At 1979, the third national wine tasting was conducted according to the flavor type. Since then. The flavor of liquor is accepted by domestic consumers.
Second, the representative of liquor flavor classification:
1, fragrance type:
Luzhou-flavor liquor, represented by Jiugui Liquor, has the unique taste characteristics of "clear and transparent color, rich aroma, soft and sweet taste, rich aroma, harmonious flavor and long aftertaste, which has the typical style of Luzhou-flavor liquor" and "strong before, clear in the middle and sauce after". Jiugui Liquor is the essence of Xiangxi traditional liquor.
2. Maotai type:
Represented by Kweichow Moutai and Guijiu. Also known as hair type. The taste and flavor have the characteristics of maotai flavor, delicacy, mellow and long aftertaste.
Maotai-flavor liquor is named because it has a sauce flavor similar to beans during fermentation. 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, Guihai Liquor and Sichuan Langjiu are also famous Maotai-flavor liquors 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.
3. Aroma:
Take Shanxi Fenjiu as the representative. Also known as typing. It has the characteristics of fragrance, sweetness and softness, and is a traditional product in northern China. Fen-flavor liquor is fragrant, sweet and refreshing. It is the traditional style of Laobaigan, represented by the fragrant liquor in Xinghua Village, Shanxi Province, so it is also called fragrant 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. Luzhou-flavor:
Representative: Sichuan LU ZHOU LAO JIAO CO.,LTD Company Limited. Also known as Lu style. The taste and flavor are fragrant, sweet and harmonious.
Luzhou-flavor liquor, represented by LU ZHOU LAO JIAO CO.,LTD liquor industry in Sichuan, 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, Quanxing Daqu and Langpai Tequ all belong to Luzhou-flavor liquor, and Guizhou Yaxi Jiaojiu, Xishui Daqu, Guiyang Daqu, Anjiu, Rong Feng Jiaojiu, Jiulong Liquor, Bijie Daqu, Guiguan Jiaojiu and Chishui Touqu also belong to Luzhou-flavor liquor. There are many kinds of famous Luzhou-flavor liquor in Guizhou.
5, rice flavor type:
Represented by Sanhua Liquor, Yubing Manor and Xijiang Palace in Guilin, Guangxi. The taste and flavor have the characteristics of honey fragrance, elegance and softness.
Rice-flavored liquor was represented by Guilin Sanhua Liquor before 2000, and was represented by "Yubing Manor" rice-based liquor after 2000. It is characterized by elegant honey fragrance, soft entrance, refreshing taste 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.
6. Fengxiang type:
Represented by "xifeng liquor" in Shaanxi. Mainly ethyl acetate, supplemented by ethyl caproate with a certain aroma.
7. Sesame flavor types:
Represented by "Yipin Jingzhi" series wine, it was found in 1957. Sesame-flavor liquor is one of the two innovative flavors (sesame-flavor liquor and double-flavor liquor) after the founding of the People's Republic of China. Sesame-flavor liquor is based on sesame flavor and has the advantages of rich, clear and maotai flavor, so it has the reputation of "one product and three flavors".
It is the youngest member of "Eleven Aroma Types" in China, and it is also the aroma type with the most difficult brewing technology, the highest requirements for brewing conditions and the strictest requirements for the environment. It can be called the noble flavor type in liquor!
8. Soybean flavor types:
Take "Yu Bing Shao Jiu" in Foshan, Guangdong as the representative. Using rice as raw material and Xiaoqu as saccharifying and fermenting agent, liquor was brewed by semi-solid liquid saccharifying and fermenting.
9. Special fragrance type:
Take Jiangxi "Sterling Wine" as the representative. Taking rice as raw material, it is rich in exotic compound aroma, harmonious aroma and long aftertaste.
10, laobaiganxiang type:
Take Hengshui "Hengshui Laobaigan" in Hebei as the representative. The wine is clear and transparent, mellow and elegant, sweet and rich, and is famous for its long aftertaste.
1 1, flavor:
(1) The sauce is rich, fragrant and comfortable, delicate and full, with a harmonious consistency and a refreshing and long aftertaste. Such as Hubei Bai Yunbian wine.
(2) Strong maotai flavor, which is mainly manifested by strong maotai flavor, harmonious flavor, delicate taste and long aftertaste. For example, yuquan wine in Heilongjiang.
12, other fragrance.
Baidu Encyclopedia-Compilation of Liquor Standards
Baidu encyclopedia-Chinese liquor flavor