On the surface, the flavor of Baijiu is closely related to its chemical components, which are the products of fermentation process. Therefore, the chemical components and flavor types of wine are different with different processes. On the contrary, different flavor types, different processes, and different chemical components. The main factors affecting the flavor type and chemical components of liquor include: raw materials, koji making (saccharifying and fermenting agent) process, fermentation and brewing process, operation, pit structure, production environment, etc. in addition, it is also related to storage time and storage container. The chemical components have been introduced before, and the relationship between flavor type and process is briefly described as follows:
Maotai liquor, the representative of Maotai flavor liquor, has sorghum (liquor making) and wheat (making Daqu). Daqu technology is high-temperature koji (above 60 ℃), raw materials are steamed, fermented for eight times and steamed for eight times, with a large amount of koji (1:1.2). Before entering the cellar, the stacking process is adopted, and the cellar is made of stone wall and mud bottom, with a storage period of more than 3 years. Luzhou flavor liquor is different. Although the raw materials are sorghum and wheat, the Daqu is made at medium temperature (55 ~ 60 ℃), the raw materials are steamed and burned together, and the fermentation process of ten thousand year lees is adopted repeatedly, with a starter consumption of about 20%. The pit is a fertilizer mud pit, which provides a good habitat for microorganisms such as butyric acid bacteria, and emphasizes the 100 year old pit. Luzhou Tequ and Wuliangye are said to have been brewed in hundreds of years old cellars, and the storage period is one year. Fen Liquor, the representative of Qingxiang liquor, is made of barley and peas except sorghum. The temperature of Daqu is lower than that of the above two kinds, and shall not exceed 50 ℃. Besides, it is made by steaming process and ground tank fermentation. The storage period is also one year.
The raw material of rice flavor Baijiu is rice. Instead of Daqu, the saccharifying starter is traditional rice Xiaoqu. The fermentation process is characterized by semi-liquid method, while other flavor Baijiu is mostly solid-state method. The fermentation period is more than 1 / 5 less than that of Daqu, which is only about 7 days, and the storage period is generally large. There are only 3 ~ 6 months of Daqu liquor.
Among the rich and colorful Baijiu of other flavor types, its process is different from the above four flavor types, forming a category with colorful process, each with its own characteristics and style. Now only a few kinds of wine are listed for description. Dongjiu, a national famous liquor, adopts the technology of Daqu and Daqu, making koji and adding Chinese herbal medicine. The cellar is neither a fat mud or stone cellar, nor a ground tank or tile tank for fermentation. Instead, the cellar is built with chalk soil, lime and kiwi vine juice, and Dongjiu is made by the technology of cross fragrance. Although Pingba cellar wine and even wine in Guizhou are also Daqu and Daqu techniques, some add traditional Chinese medicine, some do not, some cross fragrance, and some do not. The cellar is different from Dong wine. It is a fat mud cellar, and the style of the wine is also different from Dong wine. Xifeng Liquor is also of other flavor types, but its starter making raw materials are the same as Fen Liquor. Barley and peas are used for starter making at a higher temperature of 60 ℃, and the starter amount is 13 ~ 16%. No ground tanks are used for fermentation, raw mud cellars are used, and old cellars are not emphasized. The fermentation period is 10-11 days less than Fen Liquor. As a result, Xifeng wine has the characteristics of sour, sweet, bitter and spicy. As the name suggests, the dual flavor type of "Lutou sauce tail" has both strong flavor and Maotai flavor, such as Baiyun Bian liquor. Therefore, some manufacturers simply produce Maotai flavor liquor and Luzhou flavor liquor in proportion. By blending the two kinds of liquor with each other, they can produce dual flavor liquor. In other words, the blending proportion should be appropriate, otherwise it is neither thick nor sauce, nor thick head and tail, so it is impossible to talk about the style characteristics of thick sauce.
To sum up, we can judge that the classification of Baijiu flavor types is relative, not absolute. Although all wines belong to the same flavor type, they still have their own "little freedom", that is, personality and style characteristics. Some people compare the flavor of Baijiu to that of Peking Opera. There are four schools: Mei, Shang, Xun and Chen. They also allow some of the four schools to develop their personalities and form new schools. At the same time, they allow other schools to coexist in addition to the four schools. In a word, technology is closely related to flavor. With the progress of scientific research and the reform of technology, there will be more new technologies and new flavor types in the future.
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