With its unique taste and rich aroma, the sauce-flavored liquor is unique in the world of Chinese liquor. This unique taste is often described as an interweaving of sweet, sour, bitter, spicy and salty flavors, and this five-flavor contest is the charm of sauce-flavored baijiu. So, how do these five flavors come about, and why are they so unique?
First, sweet and sour, bitter and salty
The sweet, sour, bitter, spicy, salty and other flavors of sauce-flavored liquor are mainly due to a series of chemical reactions in the brewing process. These reactions convert starch, pectin and other substances in the raw materials into acids, esters, alcohols, aldehydes and other compounds in the wine under the action of microorganisms. These compounds not only give the wine its unique aroma and taste, but also give it a rich layering and long finish.
1. Sour: The soul of sauce-flavored liquor, elegant and subtle transformation.
In the taste of sauce-flavored liquor, sourness is an indispensable part, mainly due to the organic acids produced during the brewing process, such as acetic acid, lactic acid, caproic acid and succinic acid. These acids undergo redox reactions during the aging process of the liquor, and interact with other components in the liquor to form a unique flavor of sauce-flavored liquor. The right amount of sourness can enhance the taste of baijiu, soften the liquor, and balance the bitter taste of the liquor.
2. Sweet: the gentleness, mellow and sweet feeling of sauce-flavored liquor.
Sweetness is another important taste in sauce-flavored liquor, mainly due to alcohols, especially polyols. These substances are produced with fermentation during the brewing process, such as butaerythritol, fructose, butylene glycol, etc. Not only do they bring a sweet, soft taste, but they also interact with other components in the liquor to form a complex and unique flavor of soy sauce-flavored baijiu. The right amount of sweetness can balance the bitterness of the wine and enhance the taste of the wine.
3. Bitter: The unique, complex and deep experience of sauce-flavored liquor.
Bitterness is a unique taste in sauce-flavored liquor, which is often produced by excessive substances such as higher alcohols, succinic acid, furfural and phenols. These substances may be produced during fermentation and distillation, and if they are in too much of them, they can give the liquor a bitter taste. However, the right amount of bitterness can add layers to the sake and make the flavor of the sake richer. Some professional tasters even use bitterness as an indicator of the quality and taste of a wine. In the brewing process of soy sauce liquor, how to control the production and content of bitterness is one of the important skills that winemakers need to master.
4. Spicy: the excitement of sauce-flavored liquor, warm and crazy feeling.
Spiciness is a stimulating taste in sauce-flavored liquor, mainly in ethanol, and intermediate products (aldehydes) in the fermentation process. These substances are pungent and give the wine a spicy taste. The right amount of spiciness can increase the pungent sensation of the wine and enhance the taste of the wine. However, excessive spiciness can make the wine too pungent and difficult to drink. For some first-time tasters of soy sauce-flavored baijiu, the spiciness may put them off. But for those who are Xi to this taste, this spicy taste is exactly what they are after. In the brewing process of sauce-flavored liquor, how to control the production and content of spicy flavor is also one of the important skills that winemakers need to master.
5. Salty: The mellow, hidden and subtle existence of sauce-flavored liquor.
Salty is a mellow taste in soy sauce liquor, mainly due to the presence of salts (such as sodium chloride, etc.) in the water used in the brewing process, which are brought into the liquor during the brewing process. Although saltiness is not prominent in sauce-flavored baijiu, it is an important element that constitutes the taste of sauce-flavored baijiu. A moderate amount of saltiness can enhance the taste of the wine, but too much saltiness can make the wine too heavy. In the brewing process of sauce-flavored liquor, how to control the production and content of salty flavor is also one of the important skills that winemakers need to master.
2. The mystery of the dispute between the five flavorsA perfect blend of harmony and contrast
The production and content of the five flavors of sour, sweet, bitter, spicy and salty in sauce-flavored liquor are affected by a variety of factors, such as raw materials, water quality, fermentation conditions, distillation techniques, etc. Winemakers need to balance the content and proportion of these five flavors by precisely controlling the fermentation conditions, raw material selection, distillation techniques and other factors to achieve the best taste and aroma. At the same time, the five flavors are also important for various flavor substances in sauce-flavored liquor, such as ethyl acetate, ethyl lactate, furfural, etc., which interact with other components in the liquor to form a unique taste and aroma of sauce-flavored liquor. Therefore, the conflict between the five flavors is not simply a relationship of opposites, they restrain and complement each other in the wine, forming a wonderful balance of harmony and contrast. This balance is not only reflected in the level of the palate, but also in the proportion and concentration of the various flavours in the wine.
At the same time, there are also certain differences in the taste of sauce-flavored liquor from different manufacturers, different processes and different years, which is the mystery of the five-flavor dispute.
In short, the sauce-flavored liquor has a unique taste and aroma, and its interweaving of sweet, sour, bitter, spicy and salty flavors makes every sip a wonderful taste feast. Tasting the beauty of sauce-flavored baijiu is not only to appreciate its profound brewing technology and exquisite winemaker skills, but also to feel its all-encompassing and coordinated five-flavor dispute.