Maotai-Flavor Liquor     Similar to the fermented bean paste aroma. Luzhou-Flavor Liquor     It is based on ethyl hexanoate as the main fragrance. Fen-Flavor Liquor     The aroma of this type of wine is based on the combination of ethyl acetate and ethyl lactate as the main aroma. Rice-Flavor Liquor     Clear, sweet, refreshing and clean. Other Flavor Liquor     Liquor that does not belong to the above four types of aroma.

    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 .