Why is the sauce flavored Baijiu called sauce flavored?

History of Sauce Baijiu

Looking at the existing historical materials, it is found that the origin of the sauce wine can be traced back to the period of Emperor Wu of Han. "Historical Records" records: In the sixth year of Jianyuan, the king of Daxing revived the East Yue, and the East Yue killed Wang Ying in retaliation. Restoring the military power and envoy Panyang ordered Tang Mengfeng to point out the South Vietnam. The South Yue ate Mengshu wolfsauce, which was always used by the people who asked, saying, "It is a few miles in the northwest, and it is a few miles from the Ke River, and it is under the city of Panyu." Meng returned to Chang'an and asked the people of Shu Jia. Jia people said: "Only Shu produces wolfsauce, using multiple competitive products at the same time to steal out of the city Yelang. Those who are Yelang are on the Ke River, and the river is more than a hundred steps away, which is enough to sail. South Vietnam belongs to Yelang as a financial servant, and the west is the same as the teacher, but they cannot be ministers." Among them, "wolfsauce"

A word "sauce" has come through thousands of years and is finally combined with "wine", so why is "sauce wine" named sauce wine?

Origin of sauce

The sauce-flavored Baijiu is named for its sauce flavor similar to that of beans when fermented. However, the establishment of the sauce-flavored type still has a story: in order to revitalize the brewing industry after the founding of New China, the Ministry of Light Industry held the first wine review in 1952. Although this wine review brought glory and reputation to the wine industry, because there was no scientific and in-depth research on winemaking at that time, famous wines could only be selected based on conditions such as "excellent moral character", "widely praised" and "long history".

With the continuous improvement of winemaking technology, researchers found that although they are all Baijiu, due to the large differences in raw materials, craftsmanship, fermentation equipment, and different outputs of Baijiu, the foundation for the establishment of fragrance has been laid. In the 1960s, a working group led by Li Xingfa analyzed three typical aromas of Moutai, namely: "soy sauce", "mellow sweet", and "cellar bottom".

By the time of the 3rd National Wine Evaluation Conference (1979), Baijiu was divided into 5 flavors according to saccharified starter and: sauce flavor, strong flavor, fragrant flavor, rice flavor and other fragrances. Baijiu, which does not belong to the first 4 fragrances, is collectively referred to as other fragrances. Since then, Baijiu in China has been divided into fragrance types and established the style characteristics of each fragrance type. As a result, the love of "sauce" and "wine" spanning thousands of years has finally "achieved fruition".

Why is it so fragrant?

From the analysis of composition, the content of various aromatic substances in Maotai wine is relatively high, and there are many types, so the fragrance is rich and it is a complex of various fragrances. This fragrance is divided into pre-incense and post-incense. The pre-incense is mainly composed of low-boiling alcohols, esters, and aldehyde, which play a role in fragrance; the so-called post-incense is composed of high-boiling acidic substances, which play a major role in flavor presentation and are the constituent substances for leaving fragrance in an empty cup. The pre-incense and the post-incense complement each other, are seamless and unique.

Why are there aromatic substances? It starts from the brewing process: the authentic soy sauce-flavored Baijiu adheres to the three-high and three-long process, and has experienced Dragon Boat Festival koji making, Chongyang sand, two feeding, nine cooking, eight times Adding koji fermentation, seven times taking wine, one production cycle a year and other processes. It is aged for more than three years, blended and blended, and then stored for another year, making the wine more harmonious and mellow, soft and soft, and quasi-leaving the factory. The whole production process takes nearly five years. Just imagine: how can a mature grain not emit various aromatic cries after such a harsh and complicated process?

Therefore, many people say that what they like to drink soy sauce wine is not only the body itself, but also our craft inheritance that has passed through thousands of years; the aftertaste is not only the aroma of wine, but also the years in memory; it is not only the aroma that lingers in the cup, but also those years that we can't forget, those things...