Among the 12 flavored liquors, the brewing process of sauce-flavored liquor is the most cumbersome and time-consuming. The whole production cycle lasts for 1 year, after 2 times of sand down, 9 times of cooking, 8 times of fermentation, and 7 times of pouring. The taste of the seven rounds of soy sauce wine is different, and each bottle contains each round of wine, so that it can achieve the best taste, so what is the difference between each round of wine?
1. Characteristics and differences of seven rounds of wine
The first round is known for its aromas。The first round of wine is strong, with raw grain aroma, green apple aroma, light burnt aroma and slight sour aroma, the taste is sour and astringent, the taste of the front and middle is more prominent, it belongs to the clear middle with sauce, but the aftertaste is not long. In the process of blending, the proportion will generally not exceed 5%, otherwise there will be obvious spicy and irritating.
The second round was fresh。It will also have the aroma of raw grain, sour, burnt, but it will not be so uncomfortable, the more prominent is the fragrance of the fruit, the entrance has an obvious sweetness, a little sourness, and the aftertaste is relatively clean. The same proportion in the process of hooking is not high, about 5%-10%.
The first and second rounds of base liquor are mainly used to increase the compound aroma of the liquor, but the irritation is relatively strong and the astringency is heavy, so the proportion is not high.
The third round of wine has a pronounced sauce aroma。There are also floral, grassy, sweet fragrance, the taste is relatively plump, mellow, clean and long, the degree is 53Around 5°.
In the fourth round, the flavor of the wine sauce was the most prominent. There is almost no obvious grain aroma, baking aroma, sour and astringent taste, and its wine quality is the most harmonious, clean and mellow, and it is the best taste of soy sauce wine in seven rounds. Alcohol content 525°, this round is also the main part of the wine, and the proportion is relatively large.
The fifth round is slightly yellowishAt this time, the sauce aroma highlights the personality of the wine, more elegant than the wheel, the burnt aroma begins to highlight, the entrance is mellow and sweet, the delicate balance of the wine body is good, the aftertaste is long and continuous, the overall taste is clean and comfortable, and the alcohol content is 525°。
The third, fourth and fifth rounds of wine itself are the most important and essential part of the flavor of soy sauce wine because of the typical flavor of soy sauce wine, also known as "Dahui wine", which is the first round of wine in the seven rounds of wine, and the amount is relatively large, almost all of them are about 20%-30%.
In the sixth round, the sauce flavor wine began to weaken, mainly highlighting the cellar aroma and koji aromaThe aftertaste of this round is very good, long and layered, and the tail section is slightly burnt, which is the kind of paste taste of the grain being burnt, which is called burnt aroma, and the degree is 52°.
In the seventh round, the sauce flavor is obvious and the aftertaste is long. The aroma is a compound aroma of burnt and paste, the entrance taste is sour, and the aftertaste is bitter and astringent, if the proportion of this round of wine is high, the sour and bitter will be very prominent, and the overall taste will be heavier, and there will be a mushy taste (six rounds are burnt flavor), and the degree is 52°.
The sixth and seventh rounds of wine have a great impact on the layering of the wine and the length of the aftertaste, and it is also the main flavor of "empty cup fragrance", accounting for about 20%.
2. The connection between the seven rounds of wine
Among the 7 rounds of wine, the rounds are more fragrant and fruity, and the 3rd, 4th, and 5th rounds have the best body, which is the main flavor of sauce and the highest wine yield, and the other four rounds have sour, astringent, and coke characteristicsThe 6th and 7th rounds are bitter and increase the sense of heaviness.
Each round of soy sauce wine has its own characteristics, and authentic soy sauce wine is not made from a base wine, but a mixture of each round of wine, which blends the sweet, sour, bitter and spicy in the wine, and blends it with the old wine, which creates the mellow and soft soy sauce wine.
3. Rigorous blending, inheriting the authentic flavor of thatch
Exquisite blending is an indispensable soul craft in the soy sauce and liquor industry, and it is the embodiment of ingenuity that originates from the heart and is proficient in quality, and every time you strive for perfection is the perfect interpretation of the best sauce fragrance.
Take Guili famous wine as an example, in order to achieve perfect unity in wine quality, the body style is obvious, and the blending of each bottle of wine needs to be carefully proportioned with different rounds of base wine of different years and old wines of different years. And it is necessary to experiment repeatedly until the quality of the wine is completely stabilized and a unified and unique thatched style is formed, and then a large number of dishes can be adjusted. The whole process is personally controlled by the national wine master, and no errors are allowed.