The flavor type of liquor mainly depends on production technology, fermentation, equipment and other conditions. That is to say, what kind of fragrant wine can be produced with what production technology, fermentation method and equipment. For example, Maotai-flavor liquor is fermented in stone pits or mud pits by ultra-high temperature koji-making, cooling, stacking, steaming and sand-returning. Luzhou-flavor liquor is fermented in old pits or artificial pits, and mixed steaming and slag-continuous process is adopted; Fen-flavor liquor adopts cooking and slag removal technology and ground tank fermentation; Rice-flavor liquor is brewed by special techniques of Luzhou-flavor liquor and Maotai-flavor liquor. Other aromatic wines, such as Xifeng, Dongjiu and Jingzhi Baigan, have their own production techniques.
Maotai-flavor type, also known as Maoxiang type, is the ancestor of Maotai-flavor type Lai, originally from Fujian. In a.d. 1826, during the Daoguang period of the Qing dynasty, the "Maotai Roasting Spring Workshop" was founded in Maotai Village, and Lai was later responsible for the production and operation of the winery. Mao wine brewed by the original "sand-returning" technology and compound brewing technology has a unique flavor and a long-standing reputation. It is a typical Maotai-flavor Daqu liquor with the most perfect style, which has created the honor and achievement of "China Boutique Liquor" in Guizhou. Maotai-flavor liquor is highly praised by collectors. This fragrant liquor is fragrant but not bright, low but not light, mellow and elegant, neither strong nor fierce, and has a long aftertaste. Most notably, Maotai-flavor liquor also has the characteristic of lingering fragrance after being poured into a cup overnight. An empty cup is more fragrant than a real cup, which makes people memorable. Maotai-flavor liquor is a blend of Maotai-flavor liquor, cellar bottom liquor and mellow liquor.
Luzhou-flavor, also known as Luzhou-flavor, is represented by Luzhou Laojiao Tequ. Luzhou-flavor liquor has the characteristics of strong aroma, softness and sweetness, harmonious aroma, sweet taste, soft mouth and long tail, which is also the main basis for judging the quality of Luzhou-flavor liquor. Ethyl acetate is the main component of typical style of Luzhou-flavor liquor, with high aroma content and outstanding aroma.
Fen-flavor liquor, also known as Fen-flavor liquor, is mainly represented by Fenjiu in Xinghua Village. Fen-flavor liquor has the characteristics of fragrant smell, rich fragrance, harmonious sour and sweet taste, pure wine taste, mellow and soft. The main aroma of wine is ethyl acetate and ethyl lactate, which combine to form the main aroma of wine. Fen-flavor liquor basically represents the basic flavor characteristics of China Laobaigan liquor.
Rice-flavor liquor refers to a kind of Xiaoqu rice wine represented by Guilin Sanhua Liquor, which is a traditional liquor with a long history in China. Rice-flavor liquor has clear and soft aroma, elegant and pure taste, soft entrance and pleasant aftertaste, giving people a simple and pure aesthetic feeling. The aroma components of rice-flavor wine are that the content of ethyl lactate is higher than that of ethyl acetate, and the content of higher alcohols is also higher, which together form its main aroma.
Double-flavor liquor is usually called compound-flavor liquor, which has more than two main flavors. This wine absorbs the essence of Fen-flavor, Luzhou-flavor and Maotai-flavor wines in the brewing process, and is original and cautious on the basis of inheriting and carrying forward the traditional brewing process. The styles of concurrently fragrant wines vary greatly, and some are even completely different. The smell, taste and aftertaste of this wine are different, and it has a multi-flavor style. Dongjiu, as the representative, not only has the rich aroma of Daqu liquor, but also has the characteristics of softness, mellow, comfort and sweetness of Xiaoqu liquor, which has a unique style.