As we all know, liquor is one of the carriers of traditional culture in our country, and has a history of thousands of years. So far, the development of liquor has evolved into a variety of different categories, such as sauce-flavor, Luzhou-flavor, clear flavor, etc., we know this statement, can we know the details of its interior? As a research and development enterprise of Maotai-flavor liquor, today mainly for everyone to say what Maotai-flavor is.
Maotai Town, which is the only original Yangtze River tributary in China, is the main producing area of Maotai liquor. Only the Maotai-flavor liquor produced here has the highest quality, the reason is mainly because of its geographical environment, ecological characteristics, and local unique raw materials and other reasons. The production process and cycle of sauce-flavor liquor is also relatively complicated and long, and the production cycle of a bottle of high-quality sauce wine is at least one year, which will produce unique fragrance and taste in the process.
Generally speaking, the first and most prominent aroma is: sauce aroma.
 Tracing to the source, because the brewing raw materials contain phenolic substances, after high temperature koji and other processes, so that the brewed wine has the characteristics of outstanding sauce flavor.
The specific fragrance is similar to the taste produced when beans are fermented, some people think it is like the taste of bean paste, and some people think it is the taste of green bean paste. Different people have different feelings and descriptions of it, so it is collectively called "sauce flavor".
The second is mellow and sweet. This type of aroma is obtained through the polyols in the body of the wine, most of which are produced by microbial fermentation, and is a unique feature of the wine produced using the glutinous rice wine in the middle part of the fermentation tank. Its flavor is not strong, easy to be ignored, but the taste of alcohol and sweet coordination, in the wine body plays a very prominent role. Among the seven rounds of base wine, the third, fourth and fifth rounds are the soul of the wine, largely because of the interruption of the alcohol and sweet outstanding.
The function of this aroma in Maotai-flavored liquor is mainly a buffer effect, slowing down the spicy stimulation of the sauce wine, making the taste more thick and the entrance more supple.
The third aroma of Maotai-flavored liquor is the cellar bottom aroma. What is the cellar fragrance? This is the aroma of the sauce wine near the cellar bottom and the cellar wall. Generally speaking, the fermentation pit is composed of stone and mud, and the material of this stone is also relatively special. The bottom of the pit, because it is buried for a long time, will produce a lot of microorganisms, and carry mud to emit a kind of wine and earth mixed aroma. The cellar fragrance in soy sauce wine is produced by 8 fermentation times, each fermentation time is about one month, so as to produce the cellar fragrance.
Good sauce wine, is the outstanding flavor, smooth entrance, long aftertaste, elegant and delicate, is the complex and exquisite technology to achieve the final high quality.