The Difference Between Maotai-flavor Liquor，Fen-flavor Liquor and Luzhou-Flavor Liquor

Maotai-flavor Liquor

1. Raw material: sorghum

2 Saccharification fermentation starter: high temperature Daqu

3. Fermentation equipment and  types : strip stone cellar, solid state fermentation

4. Fermentation time: eight rounds of fermentation, each round is one month

5. Technological characteristics: Fermentation after solid-state multi-round accumulation.

6. Comments: slightly yellow and transparent, prominent sauce aroma, elegant and delicate, mellow wine body, long aftertaste, and lasting fragrance in empty cups.

7. The aroma characteristics are as follows:

①Furan compounds: the furfural content is relatively high, up to about 260mg/L

②Aromatic compounds: benzaldehyde, 4-ethylguaiacol, etc.

③ Pyrazine compounds: mainly tetramethylpyrazine. The content is as high as 3000mg/L-5000mg/L

④The composition of the wine body: the aroma components are divided into three categories: Maotai wine, mellow wine, and bottom wine

⑤ The nitrogen-containing compounds are high, and the content of n-propanol, heptanol, and octanol is also relatively high

Fen-flavor Liquo

Daqu Fragrance

1. Raw material: sorghum

2 Saccharification fermentation starter: low temperature Daqu

3. Fermentation equipment and types: ceramic tank, solid state fermentation

4. Fermentation time: about 28 days

5. Process characteristics: steaming and burning, fermentation in the ground, steaming twice

6. Comments: Colorless and transparent, pure fragrance, mellow and soft, natural harmony, clean aftertaste.

7. Scent characteristics:

① Ethyl acetate is the main component, and the content accounts for more than 50% of the total ester

② The ratio of ethyl acetate to ethyl lactate is generally about 1:0.6

③Ester is greater than acid, and the ratio of ester to acid is about 2.5 times.

Bran koji fragrance

1. Raw material: sorghum

2 Saccharification fermentation starter: bran koji, wine mother

3. Fermentation equipment and types: solid-state short-term fermentation in cement pool

4. Fermentation time: 4-5 days

5. Process characteristics: steaming and burning, fermentation in cement pool

6. Comments: Colorless and transparent, pure fragrance, mellow taste, sweet and clean.

7. Fragrance characteristics: mainly ethyl acetate and ethyl lactate.

Xiaoqu Qingxiang

1. Raw material: sorghum

2. Saccharification fermentation starter: Xiaoqu

3. Fermentation equipment and types: solid-state short-term fermentation in cement pools or small altars and small tanks.

4. Fermentation time: Sichuan Xiaoqu Qingxiang is 7 days; Yunnan Xiaoqu Qingxiang is 30 days.

5. Technological characteristics: steaming and roasting, saccharification with koji culture, fermentation with glutinous rice

6. Comments: It is colorless and transparent, with pure fragrance, with the unique fragrance and bad fragrance of grain ditty, and the taste is mellow and sweet.

7. Aroma characteristics: mainly ethyl acetate and ethyl lactate

Luzhou-Flavor Liquor

1. Raw materials.

Mono-grain: sorghum;

Multi-grains: sorghum, rice, glutinous rice, wheat, corn

2. Saccharification fermentation starter: high-temperature & medium-temperature Daqu

3. Fermentation equipment and types: mud cellar, solid-state fermentation

4. Fermentation time: 45-90 days

5. Technological characteristics: solid-state fermentation in mud pit, continuous grains, mixed steaming and burning

6. Comments: colorless, slightly yellowish or transparent, rich in fragrance, sweet and mellow, harmonious in fragrance, and clean in the finish.

7. Fragrance characteristics: ethyl caproate is the main ingredient, supplemented by an appropriate amount of ethyl lactate, ethyl acetate, ethyl butyrate, ethyl lactate, and ethyl caproate.

Electronic Cleaner

In recent years , the cleaning and maintenance technology of precision electronic instruments has gradually emerged in my country . All kinds of precision electronic instruments will be affected by the external environment without exception to the long-term continuous work . Under the action of its refrigeration and ventilation system and its own magnetic field , there are dust , oil , moisture , salt , static electricity , charged particles , various corrosive substances and gases in the working environment . These substances will gradually cause serious harm to these machines and equipment . Additional microcircuits such as these contaminants should form soft failures . The heat removal performance of machinery and equipment is reduced . Slow corrosion and oxidation of machinery and equipment , resulting in increased contact resistance of various contact points , poor contact , etc . For such hazards , most of the removal methods are to use leather tiger blowing and brushing . This method is not only unsafe , ineffective , inefficient , difficult to completely remove pollutants , but also very prone to human failure . Especially in the case of machinery and equipment that must be continuously operated , it is more difficult to completely and thoroughly clean . The electronic cleaner itself should have good safety properties . Not only to meet safety regulations , but also to fully consider the safety of electronic cleaners under various conditions of use .