How does the sauce flavor of sauce-flavored wine come from?

1. brewing raw materials

The main raw material of Maotai-flavor liquor is sorghum, which will release rich aroma components after cooking, fermentation and other processes. In addition, koji made from wheat is also an important source of the aroma of Maotai-flavor liquor. The aromatic compounds in these raw materials, especially phenolic substances, are gradually transformed and fused during the brewing process to form a unique sauce flavor.

2. brewing process

The brewing process of Maotai-flavor liquor is very complicated, including two times feeding, nine times cooking, eight times fermentation, seven times taking liquor and so on. These process steps make the aroma components in the wine gradually accumulate and fuse, forming a complex aroma system.

High-temperature koji-making: In the brewing process of Maotai-flavor liquor, high-temperature koji-making is one of the key links. High temperature environment is conducive to the growth and reproduction of microorganisms and promotes the formation of aroma components in music.

Stacking fermentation: in the process of stacking fermentation, microorganisms multiply in large quantities under suitable temperature and humidity conditions, convert sugars in raw materials into alcohol and carbon dioxide, and produce rich aroma components at the same time.

Multiple rounds of fermentation: Maotai-flavor liquor needs to undergo multiple rounds of fermentation, and the flavor of the liquor after each fermentation is different. These different flavors of wine in the subsequent blending process of fusion with each other, forming a unique sauce flavor.

3. body composition

Maotai-flavor liquor contains a variety of aroma components, such as alcohols, esters, acids and so on. These ingredients interact and merge with each other during the brewing process to form a unique sauce flavor. Among them, the alcohol sweet aroma is the product of microbial fermentation, which plays a role of sweetness in the sauce wine, and plays a buffering role in the typical body, which helps to form the unique "compound aroma" of the sauce wine ".

4. aging process

Aging is an indispensable part of Maotai-flavor liquor brewing. The newly distilled original wine tastes spicy, not mellow, and needs to be stored in a specific environment for a period of time to make it mature naturally. During the aging process, the aroma components in the wine body will further merge and transform to form a more complex and rich aroma. At the same time, some harmful substances will gradually volatilize, making the wine more pure and soft.

The sauce aroma of Maotai-flavor wine is formed by the combined action of brewing raw materials, brewing technology, wine composition and aging process. These factors are interrelated and influence each other, which together constitute the unique aroma system and flavor characteristics of Maotai-flavor liquor.