1、外觀和口感上
醬香(xiang)型(xing)(xing)白酒(jiu)(jiu)酒(jiu)(jiu)色(se)屬(shu)于微(wei)微(wei)偏黃卻又(you)透明(ming),而香(xiang)味是醬香(xiang)加焦香(xiang),還帶點(dian)糊香(xiang)融匯而成。口感上(shang)屬(shu)于細膩型(xing)(xing),幽雅綿柔。而濃香(xiang)型(xing)(xing)白酒(jiu)(jiu)則是窖(jiao)香(xiang)濃韻(yun),再(zai)有酒(jiu)(jiu)體豐滿,酒(jiu)(jiu)韻(yun)諧調。
2、生產工(gong)藝的差別
濃(nong)(nong)香(xiang)型(xing)白(bai)酒的釀造(zao)原料主要是(shi)小麥,外加一(yi)些豌豆、大(da)(da)麥之類,像五糧液酒則(ze)是(shi)濃(nong)(nong)香(xiang)型(xing)白(bai)酒代(dai)表。而在釀酒之時,對于制(zhi)曲(qu)(qu)(qu)的頂(ding)溫(wen)(wen)(wen)要控制(zhi)在55-60℃,制(zhi)曲(qu)(qu)(qu)培養以(yi)翻(fan)為主。糖化(hua)力、發酵力較清香(xiang)型(xing)大(da)(da)曲(qu)(qu)(qu)低,曲(qu)(qu)(qu)香(xiang)味濃(nong)(nong)郁。控制(zhi)熱曲(qu)(qu)(qu)頂(ding)點(dian)溫(wen)(wen)(wen)度較高,一(yi)般在50℃以(yi)上,個(ge)別者高達(da)60℃以(yi)上,如全興大(da)(da)曲(qu)(qu)(qu)60℃,德(de)山(shan)大(da)(da)曲(qu)(qu)(qu)60一(yi)65℃。翻(fan)曲(qu)(qu)(qu)次(ci)數較少,不(bu)象清香(xiang)型(xing)白(bai)酒大(da)(da)曲(qu)(qu)(qu)翻(fan)曲(qu)(qu)(qu)頻繁,屬于中溫(wen)(wen)(wen)曲(qu)(qu)(qu)和高溫(wen)(wen)(wen)曲(qu)(qu)(qu),工(gong)藝(yi)特點(dian)為多熱少晾。
醬(jiang)香型白酒的大(da)曲(qu),制曲(qu)著重于堆,復蓋嚴密,以保(bao)溫(wen)(wen)(wen)保(bao)潮為主(zhu)。每當品溫(wen)(wen)(wen)上升到60一(yi)65℃,開始翻倉,屬于超高(gao)溫(wen)(wen)(wen)曲(qu)。郎酒大(da)曲(qu)的翻倉溫(wen)(wen)(wen)度競高(gao)達65-70℃,如此(ci)高(gao)溫(wen)(wen)(wen),常(chang)使(shi)曲(qu)塊有明顯的醬(jiang)香味(wei)。超高(gao)溫(wen)(wen)(wen)大(da)曲(qu)的糖化力、發酵力均低(di),因此(ci),用曲(qu)量大(da)。