Characteristics and Classification of Chinese Liquor .

Sourness is one of the important flavors of liquor . The acid content of liquor is the most acetic acid . Its sour taste is pleasant and is the main component of the sour taste of liquor . Various organic acids in liquor also play the role of seasoning and anti-violence . Among them , lactic acid can also give the wine a strong sense . Among the aroma substances in liquor , esters are the most diverse and have the greatest influence on aromas . The three esters of ethyl caproate , ethyl butyrate and ethyl lactate play a leading role in the process of aroma . Other esters play an auxiliary role . They form the compound aroma of liquor with different intensities in the wine body , sets off the aroma of the main body and forms the unique style of liquor . Therefore , the content of total esters in liquor and the ratio to them plays  a decisive role in quality and aroma of liquor .