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The key to open the door of artificial soy sauce is...
Time of issue:
2022-09-02 10:25
Origin:
Soy sauce flavor and soy sauce flavor are similar to those produced by bean fermentation, and can receive different taste signals under the action of taste buds of different people. Therefore, for the same Maotai flavor Baijiu, different people may taste a variety of sauces, some may feel like bean paste, and some may feel like mung bean paste.
Maotai flavor Baijiu not only has the flavor of sauce, but also the burnt flavor. Of course, the burnt flavor must be appropriate, not too weak or too strong. Moreover, the entrance of Maotai flavor Baijiu must have a very thick and mellow feeling, just like drinking concentrated soymilk. The liquor has a high viscosity, can roll in the mouth, and various flavors are rich in layers. After entering the throat, it reaches the stomach. There is a warm atmosphere accompanied by the wine smell, and there is also a smell in the burp. Such a Maotai flavor Baijiu is really good.
Among the seven flavors it contains, the main ones are sour, sweet and spicy.
Sour taste is the main taste characteristic of Maotai flavor Baijiu. Moderate sour taste in the liquor can make the liquor full and thick, increase the taste of the liquor, reduce the miscellaneous taste, dry and spicy feeling, and increase the alcohol and degree of Baijiu. If the sour taste is not enough, it will be too light. If it is too sour, it will be vulgar. If it is moderate, it will give people a mellow, dry, refreshing, appetizing and stimulating taste. At the same time, acid is very helpful to human body! However, a moderate amount of sweetness in sweet Maotai flavor liquor can bring a rich mellow feeling to the liquor. If it is too large, it will not reflect the proper style of Baijiu; Too little makes the wine not sweet and weak. Sweet taste can give people comfortable, moist, round, pure, full, rich, soft and other feelings. Aldehydes in spicy Maotai flavor liquor are the main source of pungency. The proper spicy flavor has the function of improving appetite and promoting the secretion of digestive juices. However, too much spice in Baijiu will affect the style of liquor, and the existence of a trace of spice is also indispensable.
Can I make soy sauce flavor by hand? In fact, as early as 1953, the Japanese winemaker yokotsuka discovered a substance rich in soy sauce flavor, called "4-ethyl guaiacol", when studying the ingredients of soy sauce wine. After long-term verification, it is believed that it is the main aroma substance of soy sauce. The discovery of "4-ethyl guaiacol" attracted the attention of experts in the Baijiu industry, and this theory was drunk when Maotai liquor technology was piloted in 1964. In the liquor body analysis of Maotai liquor, the aromatic substance "4-ethyl guaiacol" was indeed isolated, which further explained that the aroma component of Maotai liquor was 4-ethyl guaiacol.
4-ethyl guaiacol is a kind of wine with a smell similar to that of bacon. It may be able to produce that special sauce flavor and taste after multi-layer odor blending.
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