Highly flavored type

    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.