Why is Yuncang Winery Haomai Maotai-flavored Baijiu so fragrant? Why so charming?

If only "fragrance" is used as the classification standard, twelve major flavor types of liquor will be derived, and each type of flavor type of liquor will show a wide variety of styles due to differences in regions, raw materials, and craftsmanship. There are dozens of words created from the description of the aroma of liquor, such as Chenxiang, Quxiang, Chunxiang, etc. Fragrance becomes the totem of liquor.

The aroma styles of the four famous wines are phoenix-flavor type: full-bodied, Haizi flavor, like honey, apple, and almond; Thin, alcohol-like, light fruity, sweet, apple-like aroma; Luzhou-flavor type: strong ethyl caproate, aroma of cellar mud, grain, sweat-like.

It is understood that Haomai Baijiu is the first liquor brand launched by Yuncang Winery. It is jointly endorsed by three celebrities, Lu Liangwei, Wu Qihua and Period. Guizhou is the core production area of Maotai-flavored liquor. The water source, raw materials, and climate required for brewing Maotai-flavored liquor are all available in Maotai Town.

Liquor brewing is a very complex biochemical reaction process, which is inextricably linked with the brewing environment. Food, water sources, microorganisms, utensils, etc. in the environment can all influence the direction of the liquor brewing process to a certain extent, and then Affect the production of bouquet.

Only good grain can make good wine. The common raw materials for wine making are sorghum, corn, wheat, glutinous rice, rice, barley, pea, buckwheat, millet, etc. The selection and matching of these raw materials will have an impact on the aroma of the wine body. This is the saying of "sweet, sweet corn, and fragrant sorghum".

For example, Haomai Baijiu is made of high-quality glutinous sorghum with red tassels. Its grains are small, thick-skinned, full-bodied, and its amylopectin content is over 90%. Roasted, it can withstand repeated steaming and cooking, and it is not easy to produce evil smells. More importantly, high-quality sorghum plays an important role in the aroma of wine.

It is reported that the reason why Haomai Baijiu chooses glutinous sorghum with red tassels is because its grains contain a large amount of starch, a moderate amount of protein and minerals required for wine making, and more importantly, the grains of sorghum contain a certain amount of tannins. The sorghum variety is a good material for brewing high-quality wine. An appropriate amount of tannin has a certain inhibitory effect on the harmful microorganisms in the fermentation process and can increase the yield of wine. A moderate amount of tannins in sorghum will produce aroma substances such as syringic acid and syringaldehyde during the brewing process, thereby increasing the aromatic flavor of liquor.

To put it simply, the process of microbial fermentation is the process of producing the aroma of liquor. The original aroma substances carried in the grain can be further reacted under the action of microorganisms, thereby changing more aromas that were not there before. The aroma of wine is the esterification reaction in wine making, and the taste of wine is mainly alcohol substances. Liquor contains a large amount of esters and alcohols. The reaction between alcohols and carboxylic acids or oxygen-containing inorganic acids to form esters and water is reversible and extremely slow, so it can reflect this esterification reaction. It usually takes seven to eight years to ten years, which is why old wine is more fragrant.

If it is interpreted only from the level of aroma, liquor is wine, but it is more like a kind of perfume that can be tasted. So far, relevant research has shown that nearly 2,000 flavor substances have been found in liquor body, which has been revealed at the microscopic level. The secret of liquor aroma.

In addition to the rich sources of aroma substances, the complex components of aroma substances, and many physical properties of the aroma substances themselves, the interaction of various factors makes the aroma of liquor more varied, which mainly includes four physical effects of aroma , and then make the aroma produce different changes. This is why Yuncang Chateau Haomai Maotai-flavored Baijiu is so fragrant and charming.