to Bingyu puree of rice wine estate typical. The aroma of the liquor with rice as the main raw material, Xiaoqu rice made of sugar than fermentation agent, with additional material, using microbial fermentation and liquid distilled, ultrafiltration membrane technology take wine storage of the brewing process. The main aroma components are β — benzene ethanol. The quality characteristics of amber, honey elegant, entrance sweet, cool down the net mouth, smooth aftertaste Yee, with a pleasant aroma of herbs. Wine containing higher fatty acid ethyl ester, the temperature in l0 DEG C, the higher fatty acid ethyl ester cold will precipitation, the wine in the milky white floc suspended solids, when temperatures rise, suspended solids, dissolved in the wine, debauchery and recovery is clear and transparent. High wine 38 to 52 degrees, the total acid to acetic acid, 0.15 to 0.3 g / L, total ester with ethyl acetate, 0.4 to 0.8 g / L, low alcohol wine is below 40 degrees, the total acid for GE, 0.2 g / L, the total ester for & Ge; 0.6 g / dl.

    also known as Luzhou flavor, flavor pit. In Sichuan Luzhou Lao Jiao Tequ Luzhou Lao Jiao thumb as a typical representative of wine. The aroma of the liquor is to sorghum, rice and other grains as raw material, made from barley and peas or wheat in high temperature Daqu for saccharification and fermentation of Qi (some with bran koji and ester producing yeast as saccharification and fermentation and), used in brewing: art is mixed steamed continued Zha, lees ingredients, old cellar fermentation, slow fire distillation, storage, blending and other brewing craft brewing and, the main flavor components access has acid ethyl ester. The quality characteristic is colorless or slightly yellow, clear and transparent. Joe. Sweet rich cellar cool cotton net, pure coordination, long aftertaste. High degree of wine is 40 to 60 degrees, the total acid to acetic acid. 0.5 to 1.7 g / l.. Total ester with ethyl acetate meter & Ge; 2.5 g / L, low alcohol wine is below 40 degrees, the total acid for & Ge; 0.4 g / L, total esters & Ge; 2 g / L.

      also known as Fen Fen flavor, Shanxi city of Fenyang Province as a typical representative of Xinghuacun. The aroma of the liquor for corn and sorghum as raw material, made from barley and peas of medium temperature Daqu as saccharification and fermentation agent (some with bran koji and yeast as saccharification and fermentation agent), the steamed clear bad brewing technology, solid cylinder fermentation, steamed flow wine, emphasizing the & ldquo; steamed removing impurities, clean & rdquo; that is, all in a & ldquo; & rdquo; effort, & ldquo; a clear end & rdquo;. The main flavor components are ethyl acetate, the quality characteristics of colorless, clear and transparent, pure fragrance mellow soft exchange. Gan run soft, natural harmony, clean aftertaste. Long after taste: should not be concentrated or other technical guide Joe Maotai flavor and evil miscellaneous odor. Height of wine is divided into 40 to 54 degrees, 55 degrees to 65 degrees two kinds, the total acid (acetic acid) was (0.4 to 0.9 g / L; the total ester (ethyl acetate juice) was 1.4 to 2 g / dl. Low alcohol wine below 40 degrees, the total acid ≥ 0.3 g / L, &ge 1.4 g / L total ester.

      also known as Mao flavor, in Guizhou Province, Renhuai City, a typical representative of Moutai, Langjiu wine. This type of liquor, with sorghum as raw material. Made of wheat high temperature high temperature Daqu or longitudinal Qu and ester yeast as saccharification and fermentation of, just adopted high temperature stacking, annual cycle, the second feeding, eight fermentation, wine to keep bad, seven times of high temperature roast wine repeatedly take wine, long-term storage Chen brewing brewing process and. Its main aroma components have not been determined, which is considered to be a group of substances with high boiling point. Features wine quality is a colorless or slightly yellow, transparent crystal bright, Maotai outstanding, elegant and delicate, empty cup Liuxiang, JingJiuBuSan, elegant and durable, mellow taste, plump, long aftertaste. High wine is divided into 43 degrees and 53 degrees two degrees. The total acid to acetic acid, & Ge; 1.5 g / L, total ester with ethyl acetate, & Ge; 2.5 g / L; low alcohol wine for 38 degrees below, the total acid for & Ge; 0.7 g / L, total esters & Ge; 1.5 g / L.