国酒分类（Wine classification）.docVIP

国酒分类（Wine classification） Wine classification First of all, explain where the aroma of white wine comes from Pure alcohol, water solution is almost no fragrance, and the general liquor has a unique flavor, flavor, color. This is because, in addition to alcohol, liquor contains carbohydrates, glycerin, amino acids, organic esters and vitamins. So it smells like a special smell of Mao Xiang wine culture network Liquor has a fragrance, there is a classification of flavor, then there has been a flavor. Different brewing liquor, the raw materials, some sorghum, some rice; the saccharification fermentation agent is different, some medium temperature Daqu made of barley and peas, some are made from wheat medium temperature Daqu or high temperature Daqu, some are made of rice bran and Xiaoqu, different kinds of organisms from bran; the fermentation container equipment used is different, some taogang, pool, pool, cement brick box, there is a mud pool cellar; different brewing technology adopted, some steamed brown, clear fine sand back, mixed steaming and continued fermentation, some solid and liquid fermentation; the brewing environment climate conditions some different, high humidity, low humidity and some dry, some high temperature, low temperature and some. Therefore, the wines made by each manufacturer have different aroma and rhyme characteristics. Jointly issued by the China Food Industry Association, China Association of quality inspection, Chinese Quality Management Association, China Food Association liquor professional association in the December 28, 1994 announcement, the Chinese liquor is divided into the following 7 types: Soy sauce Aroma Style Also known as Mao Xiang type, to Guizhou, Renhuai, Moutai wine as a typical representative. This kind of liquor is made of sorghum. Made of wheat high temperature Daqu starter and longitudinal or ester producing yeast as saccharification and fermentation system, apply the high temperature accumulation, a cycle of two fee