Why some soy sauce have wine smell?

The "wine smell" in some soy sauces is likely due to the use of fermented rice wine in the brewing process.

Here's why:

* Traditional Soy Sauce Production: Traditional soy sauces are made through a long fermentation process using a mixture of soybeans, wheat, salt, and water.

* Rice Wine Role: Some soy sauce producers use fermented rice wine (like sake or mirin) as part of their starter culture or during the fermentation process.

* Flavour Impact: The fermented rice wine adds a complex flavour profile to the soy sauce, including notes that might be perceived as "winey".

* Variations: Not all soy sauces use rice wine, and those that do may use it in varying amounts, leading to differences in the intensity of the "winey" aroma.

Other Contributing Factors:

* Yeast Strains: Different yeast strains used in fermentation can also contribute to variations in the final flavour profile of the soy sauce.

* Aging: The aging process of soy sauce can further influence the development of aromas and flavors.

In summary: The "wine smell" in soy sauce is usually a result of the use of fermented rice wine during the production process. The specific aroma intensity can vary based on factors like the amount of rice wine used, yeast strains, and aging methods.