1. Why do wines made with different brewing materials have different taste, flavor and personality?

谷类作物和土豆酿造的葡萄酒具有一定的谷物风味。像红薯酒，红薯味重;玉米酒有玉米的甜味，味道很浓。高粱的蛋清少，脂肪少，少量单宁是芳香物质的主要来源，所以酒的味道很香。在所有的酿造原料中，高粱酒的香气差异很大。生产白酒，材料是根本，白酒的风味一定程度上是由材料的质量来分配的。

The wine made from cereal crops and potatoes has a certain grain flavor. Like sweet potato wine, sweet potato flavor is heavy; corn wine has the sweet taste of corn, the taste is very strong. Sorghum has less egg white, less fat and a small amount of tannin, which is the main source of aromatic substances, so the taste of the wine is very fragrant. In all the brewing materials, the aroma of sorghum wine is very different. The production of Baijiu is a fundamental material. The flavor of Baijiu is partly distributed by the quality of the material.

2.为什么不同的酒厂味道不一样?

2. why are different wineries taste different?

有大曲、小曲、麸曲、中草药酒曲，“骨为酒骨”，酒曲决定了白酒的风味和特点。为什么会这样?不同酒曲渗透的酶不同，发酵过程中产生的香气物质也不同。

There are Daqu, Xiaoqu, bran koji and Chinese herbal liquor starter, and bone is the bone of wine. The liquor flavor determines the flavor and characteristics of Baijiu. Why is this so? Different koji have different enzymes, and the aroma substances produced in the fermentation process are also different.
             

3.为什么发酵温度和卫生会影响白酒的风味?

3. what is the reason why the fermentation temperature and health will affect the flavor of Baijiu?

发酵温度高或发酵时间长，酯和酒精含量大，口感强烈;发酵温度低，时间短，口感淡漠。在生产发酵过程中，卫生处理不好，杂菌入侵也影响白酒质量。例如，由于细菌的作用，葡萄酒闻起来很难闻，尝起来很苦，或者产生甘油醛和眼泪。加入的白酒酸度过大也会影响白酒的风味。酒曲和酵母过多或发酵温度过高也会使白酒变苦等。

The fermentation temperature is high or the fermentation time is long, the ester and alcohol content are large, the taste is strong, the fermentation temperature is low, the time is short, the taste is indifferent. In the process of fermentation, the hygiene is not good, and the invasion of mixed bacteria also affects the quality of Baijiu. For example, wine smells bad and tastes bitter due to bacteria, or produces glyceraldehyde and tears. The excessive alcohol content of liquor will also affect the flavor of Baijiu baijiu. Too much yeast and yeast or too high fermentation temperature will make the Baijiu bitter.

4.为什么发酵过程会影响白酒的口感?

4. why does fermentation affect the taste of Baijiu what is it?

固体、半固体、液体和原料发酵是散装白酒发酵常见的工艺过程。不同的粮食有不同的酿酒工艺，不同工艺生产的酒有不同的口感，各有各的特点和优势。一般来说，固态酒的香气和丰满比较好，相应的，外国风味会更重更少，而半固态和液态酒的口感相对清爽更少。实践的酿酒技术可以将生料和固液结合起来酿酒，将各种发酵过程的好处结合起来酿造出好酒。

Solid, semi-solid, liquid and raw material fermentation is a common process of bulk Baijiu fermentation. Different grains have different wine making processes, and the wine produced by different processes has different taste, and each has its own characteristics and advantages. Generally speaking, the aroma and fullness of solid liquor are better. Correspondingly, the foreign flavor will be heavier and less, while the semi-solid and liquid liquor taste is relatively fresh. The practical brewing technology can combine raw material and solid-liquid to make wine, and combine the advantages of various fermentation processes to produce good wine.