In the process of wine fermentation, if there are lactic acid bacteria, it will make the wine sour and affect the taste. Lactic acid bacteria have a special composition, belonging to low-temperature tolerant microorganisms, and will soon disappear at high temperatures.
Maotai-flavor liquor, also known as Maoxiang liquor, represented by Maotai and famous Chinese and foreign wines, belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and meticulous, mellow, with a long aftertaste, clear and transparent, and its color is yellowish.
Mainly maotai flavor, slightly burnt (but not prominent), delicate, complex, supple, without prominent aroma, the ester flavor is soft, elegant and harmonious, and the ester flavor is first followed by the sauce, and the sauce flavor is long, leaving fragrance in the cup, leaving fragrance in the empty cup (Moutai has the saying of "deducting cups every other day"), which is stronger than fragrance, moderate in bitterness and low in alcohol content.
The standard evaluation of Maotai-flavor liquor is: colorless (or yellowish) transparent, without suspended matter and precipitation, with outstanding sauce flavor, elegant and delicate, elegant and lasting fragrance in an empty cup, soft and mellow entrance, long aftertaste and acceptable style.
The national standard of Maotai-flavor liquor (GB/T 26760-20 1 1) was officially issued by the National Standards Committee and officially implemented on 20 1 1, and was recommended by the industry. This is the first national standard of Maotai-flavor liquor in China.
It is clearly stipulated in the national standard of Maotai-flavor liquor that Maotai-flavor liquor should not contain aroma, taste and color substances produced by edible alcohol and non-alcoholic fermentation, but should be made from sorghum, wheat and water by traditional solid-state fermentation, and there are detailed regulations on inspection rules, labels, packaging, transportation and storage.