What is the difference between Maotai-flavor liquor and Luzhou-flavor liquor

Both Maotai-flavor liquor and Luzhou-flavor liquor are relatively common types of liquor. There are significant differences between these two types of liquor in terms of taste and production process. For example, in terms of taste, Maotai-flavor liquor is slightly yellowish and transparent, with a more delicate taste, while Luzhou-flavor liquor tastes very full, relatively pure, and sweet on the palate. Of course, there are also significant differences in production process.

What is the difference between Maotai-flavor liquor and Luzhou-flavor liquor?

1. Taste of different types of liquor: The liquor is slightly yellow and transparent, with harmonious blend of sauce aroma, burnt aroma and paste aroma. The taste is delicate and elegant, and the aroma remains in the empty cup for a long time. Strong-aroma liquor: rich cellar aroma, full-bodied taste, mellow, sweet, clean and pure.

2. Different production processes for Luzhou-aroma liquor: The main raw material for making koji is wheat, and some wineries add peas and barley as a supplement. The top temperature for koji making is 55-60℃, and koji making culture is mainly based on turning. The saccharification and fermentation power are lower than those of the light-fragrance Daqu, and the qu aroma is strong. The top temperature of the hot song is controlled to be relatively high, generally above 50℃, and some are as high as above 60℃, such as 60℃ for Quanxing Daqu and 60-65℃ for Deshan Daqu. The number of times the koji is turned over is less, unlike the frequent turning of the koji for light-fragrance liquor. It belongs to medium-temperature koji and high-temperature koji, and its process characteristics are more heating and less drying. The Daqu of Maotai-flavor liquor is made by piling it up and covering it tightly to keep it warm and moist. Whenever the product temperature rises to 60-65℃, the warehouse starts to turn over, which is an ultra-high temperature song. The temperature of Langjiu Daqu's warehouse turnover is as high as 65-70℃. Such a high temperature often gives the qu blocks a distinct sauce flavor. The saccharification and fermentation capabilities of ultra-high temperature Daqu are low, so a large amount of Daqu is used.

3. Knowledge about Liquor: It can be said that more than 80% of the good Maotai-flavor liquors are Maotai-flavor liquors, which need to go through eight or nine brewing steps. The low-priced ones are blended, that is, the first brewed wine is blended with some wine stored for two years, rather than blending with alcohol. Good wines need to go through eight or nine brewing steps and then be aged in cellars. It can be said that more than 80% of Luzhou-aroma liquor is blended with alcohol, so you must choose carefully when buying liquor. Strong-aroma liquor has the characteristics of rich aroma, mellow and sweet taste, harmonious flavor, sweet taste, soft aftertaste, and long aftertaste. This is also the main basis for judging the quality of strong-aroma liquor.

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