Among many flavor Baijiu, Luzhou flavor Baijiu and Maotai flavor Baijiu can be said to be the worthy Big Brother and Second Brother in terms of market share. Especially in recent years, the market of Maotai flavor liquors has been warming up, which has a certain impact on the position of the leader of Luzhou flavor Baijiu, and the debate between Luzhou flavor and Maotai flavor has also begun.

众所周知,中国白酒文化不仅历史源远流长而且丰富多彩,仅仅根据香型来分类,就可以多达10多种,这在全世界任何国家都是不存在的,由此也可以看得到中国白酒文化真的是博大精深。

As we all know, Chinese Baijiu culture has a long history and is rich and colorful. There can be as many as 10 kinds of liquor according to flavor types alone, which does not exist in any country in the world. It can also be seen that Chinese Baijiu culture is really broad and profound.

白酒酱香型与浓香型白酒有什么区别?

What is the difference between Maotai flavor Baijiu and Luzhou flavor Baijiu?

关于白酒酱香型和浓香型白酒的话题,就是二者的区别了,今天小编就带大家了解一下这两种香型白酒的特色与差异。

The topic of Maotai flavor Baijiu and Luzhou flavor Baijiu is the difference between the two. Today, I will introduce you to the characteristics and differences of these two flavor Baijiu.

首先要说的是,浓香型白酒和白酒酱香型是两种各有特色的白酒,我们不能根据个人风格品味喜好来说这两种香型的白酒哪一种更好,二者的原料、曲料、发酵、酿制工艺、口感都不同,下面我们就这几方面逐一了解。

First of all, Luzhou flavor Baijiu and Baijiu Maotai flavor Baijiu are two kinds of Baijiu with different characteristics. We can't tell which of the two flavor Baijiu is better according to our personal style and taste preferences. Their raw materials, starter, fermentation, brewing technology and taste are different. Let's understand them one by one.

一、酿制工艺不同

1、 Different brewing processes

酱香酒:有坤沙、碎砂、翻沙三种工艺,我们以正宗的坤沙工艺来说,这种工艺讲究端午制曲、重阳下沙,单次酿制周期在1年左右,2次投料,9次蒸煮,8次发酵,7次取酒,也就是我们常说的12987,然后取出的原酒需要窖藏三年,然后勾兑调味,再窖藏一年,检验合格后方可出厂。

Maotai flavor liquor: There are three processes: Kunsha, Shasha and Shasha. We take the authentic Kunsha process as an example. This process stresses the production of starter at the Dragon Boat Festival and the production of sand at the Chongyang Festival. The single brewing cycle is about one year. Two times of feeding, nine times of cooking, eight times of fermentation, and seven times of wine taking, which is what we often call 12987. The original liquor taken out of the tank needs to be stored for three years, then mixed for flavoring, and then stored in the tank for another year. It can only leave the factory after passing the inspection.

浓香酒:浓香酒采用续糟工艺酿制,窖池和老糟对酒的品质有着决定性的作用,窖池越老品质越好,经过发酵、存储后调制成我们喝的白酒。

Luzhou flavor liquor: Luzhou flavor liquor is brewed by the process of adding lees. Cellars and old lees play a decisive role in the quality of liquor. The older the pits are, the better the quality will be. After fermentation and storage, we can make Baijiu we drink.

在这里要格外说一下,浓香型白酒的酿制工艺要点非常多,我们主要是区分酱香酒和浓香酒的工艺不同,因此对浓香酒的工艺没有细说,其实正宗浓香酒的工艺复杂程度丝毫不逊于酱香酒,大家千万不要认为浓香型白酒酿制特别简单。

In particular, there are many key points in the brewing process of Luzhou flavor Baijiu. We mainly distinguish between Maotai flavor liquor and Luzhou flavor liquor, so we didn't elaborate on the process of Luzhou flavor liquor. In fact, the process complexity of authentic Luzhou flavor liquor is no less than that of Maotai flavor liquor. Everyone should not think that the brewing of Luzhou flavor Baijiu is particularly simple.

二、原料

2、 Raw materials

酱香酒:酱香酒是以红樱子糯高粱为原料酿制的白酒。

Maotai flavor liquor: Maotai flavor liquor is a Baijiu made from red cherry glutinous sorghum.

浓香酒:以高粱为主原料,小麦、大米、糯米、玉米等多种粮食为辅原料酿制的白酒。

Luzhou flavor liquor: Baijiu brewed with sorghum as the main raw material and wheat, rice, glutinous rice, corn and other grains as auxiliary raw materials.

三、曲料不同

3、 Different materials

酱香酒:以小麦为曲,经过高温堆积踩曲后制成的曲块,制曲温度在60到65℃之间,期间需要经过两轮翻曲。

Maotai flavor liquor: It is made of wheat as starter after high-temperature accumulation and stepping. The starter making temperature is between 60 ℃ and 65 ℃, and it needs two rounds of turning.

浓香酒:以小麦为主要曲料,然而再加入豌豆、大麦等。制曲温度在50到60℃之间,且需要不断翻。

Luzhou flavor liquor: wheat is the main starter, and then peas and barley are added. The koji making temperature is between 50 and 60 ℃, and it needs to be continuously turned.

四、发酵不同

4、 Different fermentation

酱香酒:需要8轮发酵,且每次发酵时间在1个月左右。

Maotai flavor wine: It needs 8 rounds of fermentation, and the fermentation time is about 1 month each time.

浓香酒:单轮发酵,发酵时间为1到3个月。

Luzhou flavor liquor: single round fermentation, fermentation time is 1 to 3 months.

以上就是为大家介绍的有关散酒代理加盟的详细的介绍,希望对您有所帮助.如果您有什么疑问的话,欢迎联系我们.我们将以的态度,为您提供服务http://www.sdyuxianfang.com

The above is a detailed introduction to the franchise of bulk liquor agents. I hope it will be helpful to you. If you have any questions, please contact us. We will provide services for you with our attitude http://www.sdyuxianfang.com