How does the spicy flavor of sauce-flavored liquor come about!

Spiciness does not belong to the sense of taste; rather, it is a type of pain sensation that stimulates the nasal and oral mucosa. The spiciness in wine is caused by the burning sensation that stimulates pain nerve fibers. Proper spiciness can make food taste more intense and enhance appetite. However, too much spiciness in wine is not good, and a trace amount of spiciness in sauce-flavored wine is also indispensable.

Is there a relationship between the spicy flavor of sauce-flavored liquor and its alcohol content?

First, let's clarify that "alcohol content" refers to the percentage of pure ethanol (alcohol) contained in wine. For example, if the pure ethanol content in 100 milliliters of wine is 10 milliliters, the alcohol content of this wine is 10%. However, the volume can increase or decrease depending on the temperature. China stipulates that the measurement should be taken at a temperature of 20℃. That is, at 20℃, the volume of pure ethanol contained in 100 milliliters of wine determines the alcohol content of the wine.

However, this is not the key point. The key is that pure ethanol tastes "slightly sweet" rather than "spicy". Therefore, the spicy taste of wine has nothing to do with its alcohol content.

What is the reason why Maotai Town's Baijiu tastes spicy?

The composition of sauce-flavored liquor is complex. Besides water, it also contains alcohols, aldehydes, esters, phenols, acids, sugars, trace elements, metal ions... Well, each of these categories also includes complex subcategories. These substances collectively contribute to the taste and flavor of sauce-flavored liquor. Some sauce-flavored liquors smell fragrant, while others have sour, sweet, or bitter flavors. Some even change the color of the liquor.