The term "浓香型白酒的配方" translates to "the recipe/formula of strong-flavored baijiu (Nongxiang-type baijiu)" in English.
Explanation:
浓香型白酒 (Nongxiang-type baijiu) is a category of Chinese distilled liquor known for its intense aroma, rich flavor, and complex fermentation process. Its "配方" (recipe or formula) refers to two key components:
1. Ingredients:
Main grains: Sorghum (高粱) is the primary ingredient, often combined with wheat, rice, glutinous rice, or corn.Fermentation agents: Wheat-based Daqu (大曲, a type of fermentation starter) is used to break down starches and produce aromatic compounds.2. Production Techniques:
Solid-state fermentation: Grains are fermented in clay pits (泥窖) for months, allowing microorgani***s to develop unique flavors.Aging: The liquor is aged in clay jars or ceramic containers to enhance its aroma and ***oothness.Blending: Master distillers mix liquors from different fermentation batches to achieve a balanced flavor profile.Key Flavor Characteristics:
Aroma: Fruity (e.g., pineapple, apple), floral, and earthy notes from fermentation.Mouthfeel: Full-bodied with a lingering sweetness and slight umami.Famous brands like Luzhou Laojiao (泸州老窖) and Wuliangye (五粮液) are iconic examples of strong-flavored baijiu. The "配方" is often a closely guarded secret passed down through generations.
