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The unique flavor of the sauce-flavored liquor

The unique flavor of the sauce-flavored liquor

An important member of the China Brewing Industry Expert Group, the International and National Wine Evaluation Committee, professor-level engineer, doctoral tutor, master brewer, and Ji Keliang, chairman of the Maotai Group, said: “The sauce-flavored wine is the best high-grade liquor in white wine”. The sauce-flavor type, also known as the Mao-flavor type, is a Daqu liquor. This kind of fragrant white wine is fragrant and not flamboyant, low but not light, mellow and elegant, not thick and not violent, and has a long aftertaste. The most striking feature is that The sauce-flavored wine also has the characteristics that it is poured into the cup and the fragrance remains for a long time, and the empty cup is more fragrant than the real cup, which is endless. Sauce-flavored white wine is blended with soy sauce, scented liqueur and mellow wine. The so-called sauce fragrance refers to the aroma of the wine with similar sauce food. The composition of the aroma of the sauce-flavored wine is extremely complicated, and it is still inconclusive. However, the current view is that the sauce is composed of high-boiling acidic substances and low-boiling alcohols. A compound aroma composed of classes. The main producing area of ​​the sauce-flavor liquor is on the bank of the Chishui River, represented by Maotai Town of Guizhou. This is because the brewing environment in Maotai Town is too unique, and it is impossible to replicate in any way anywhere else. Secondly, the winemaking process in Maotai Town After hundreds of years of tempering, it has a perfect state that is difficult to follow---according to the laws of nature, one production cycle per year. The same batch of raw materials should go through 9 times of cooking, 8 times of drying. adding koji, super-fermenting fermentation, into the pool fermentation, and 7 times of taking the wine. In terms of the temperature of the wine, it must be controlled at a relatively high degree, which is at least 15-20 degrees higher than other scented liquors, thus effectively volatilizing substances harmful to human health, retaining beneficial to human health. Non-volatile matter. Strictly implement the 3-5 years of aging, so that the body is more mellow. Using the old-fashioned wines of different flavors, different rounds and different degrees of storage for many years, the “fine blending” can make the wine body form “spicy sauce, elegant and delicate, full-bodied, long-lasting aftertaste, empty cup and fragrance” Bright style. The blending of sauce-flavored liquor must be blended with puree liquor, and the final established alcohol content is blended with pure liquor of different alcoholic degrees, without water reduction or any other additives. This shows that its authenticity and authenticity. In this regard, even a layman who has never consumed a savory wine can be verified from the viscosity and smell of the wine-hanging cup, and the richness of the taste. Sauce-flavored wines do have a lot of benefits for the body. They don’t hit their heads and do not affect their daily work. "Soy sauce" has a strong national wine culture, drinking is the culture of drinking, these reasons are enough to make the sauce red and half. Sauce-flavored liquor can only be a wine that uses traditional techniques and must be made from grain as raw materials. Today, when there are many brands and fake wines, the craftsmanship and quality characteristics of the sauce-flavor liquor make it more With a sense of trust, there are more and more consumers who prefer sauce-flavored liquor. The sauce is “pure grain brewing, never adding any foreign substances. This is an important quality attribute of the sauce-flavored liquor different from other flavor-type liquors.” In addition, the concentration of the sauce wine is 53 degrees plus or minus 1 degree, which is alcohol and The most solid concentration of water association; other world-class liquors, including brandy, whiskey, vodka, and other world famous brands, the base wine concentration is about 67 degrees, need to add water to reduce the concentration of alcohol. This is not only in the association of alcohol and water, but also in the addition of foreign substances, which directly affects the inherent quality of the wine. Sauce is not added to any substance (including pigments, sweeteners, flavors, etc.), which is unique among all domestic and international distilled spirits.
 
Sauce-flavored liquor has the following seven characteristics:
 
First, the brewing process of the sauce-flavored liquor is special, unlike the aroma and fragrance. It takes at least five years for a bottle of sauce to go from raw materials to the factory. Among them, two feedings, nine cooking, eight drying, and adding songs, high temperature accumulation, fermentation into the pool, taking wine, storage, blending, etc., in a long, special and mysterious biological reaction process, Under the combined action of the huge microbial population in the Dianchi Lake and the air, all kinds of beneficial organic ingredients are placed in the wine. Therefore, the possibility of disease prevention and treatment is also contained in it.
 
Second, there are fewer volatile substances. When the sauce is distilled, the temperature of the wine is up to 40 degrees, which is nearly twice the temperature of other wines. Volatile substances naturally evaporate at high temperatures, and the sauces are stored for more than three years. The storage loss is as high as 2% or more. It is obvious that the volatile substances have evaporated a large part, so it is easy to preserve in the wine. Less volatile matter. Nature has less stimulation to the human body and is good for health.
 
Third, the sour wine has a high acidity of 3 to 5 times that of other wines, and is mainly composed of acetic acid and lactic acid. According to the theory of traditional Chinese medicine, the acid spleen and stomach, liver protection, can soften blood vessels. Western medicine also believes that acid is good for health. Taoism and Buddhism also attach great importance to the health function of acid.
 
Fourth, there are many phenolic compounds in the sauce. In recent years, more and more consumers have tended to choose dry red wine because dry red wine contains more phenolic compounds, which is beneficial to prevent cardiovascular diseases. The phenolic compounds in the sauce white liquor are 3 to 4 times that of other famous white spirits. It can be seen that the sauce liqueur is similar to the dry red wine. In the solid-state fermentation process, the sauce-flavor liquor forms a precursor substance of mulberry wine, vanillin, ferulic acid and other Moutai flavors, and finally forms a special aromatic compound and polyphenolic substance of the sauce-flavor liquor.
 
Fifth, the alcohol concentration of the sauce is scientific and reasonable. The alcohol concentration of the sauce is generally around 53% (V/V), and the water molecule and the alcohol molecule are the strongest when the alcohol concentration is 53 degrees. In addition, the storage period of the sauce wine is longer, and there are fewer free wine molecules, so the stimulation to the body is small, and it is self-evident for health.
 
Sixth, sauce wine is a natural fermentation product. Since this wine has not yet found the main aroma substance, even if someone wants to fake by adding a synthetic agent, there is no possibility to add any aroma or aroma.
 
Seventh, there are substances such as SOD and metallothionein in the sauce. Among them, SOD is a specific scavenger of oxygen free radicals, its main function is to remove excess free radicals in the body, and has obvious effects on anti-tumor, anti-fatigue, anti-virus and anti-aging. At the same time, the sauce wine can also induce the production of metallothionein in the liver, and the effect of metallothionein is much stronger than SOD. Metallothionein inhibits the stellate cells of the liver, so that it does not separate the gel from the fibers, and it does not form cirrhosis.
 
The scent of "soy sauce (sauce and coke, sauce is not flamboyant), Joan (wine body Joan), thick (wine is thick, thick but not greasy, thick and long)" Other scented liquors can play the role of “improving the body of the wine, covering the noisy, round and long aftertaste, and improving the quality of the wine”. Sauce-flavored white wine has unparalleled superior quality compared to other flavor-type white spirits. The amount of melody is more than four times that of other scented liquors, so the phenolic compounds in the wine are 3-4 times higher than ordinary white liqueurs, because these phenolic compounds are beneficial ingredients for improving human health. Scientifically verified and life examples show that proper consumption of sauce liqueur can promote the decomposition of metallothionein in the human body, thereby preventing liver fibrosis and anti-cell aging, and inhibiting the growth of Helicobacter pylori. It has a therapeutic effect on diseases such as stomach diseases, colds, diabetes, and deafness.
 
The brewing process and environmental requirements of the sauce-flavor liquor are very high. It is not the water of the Chishui River that can't be done. It is not the humidity and temperature of Maotai Town. Even if the above problems of origin are solved, even if the technical problems are solved, there is a problem of basic conditions and financial strength. For example, if you want to achieve the goal of annual sales of 100 tons and 10 years of aging, then you must have original wines with a storage period of 1 to 10 years and more than 100 tons, as a reserve for rolling production. Otherwise, you cannot guarantee the quality of the product. Do you want to achieve the goal of annual sales of 1,000 tons and 16 years of ageing? Then you must store at least 16,000 tons of raw wine. Such a huge reserve, coupled with the harsh conditions of the process and the environment, is undoubtedly an insurmountable hurdle.
 
With the improvement of people's living standards, the concept of healthy consumption has been implemented on the table by more and more people. In an era when there is no wine and no wine, in the era of both passion and health, the sauce-flavored liquor has undoubtedly become the darling of this era. According to the results of many years of research by medical experts, the sauce-flavor liquor has the effect of inhibiting liver cancer, health care of the stomach, promoting blood circulation and relieving rheumatism and joint pain. The researchers followed and observed that people who insisted on drinking sauce-flavored liquor all the year round were obviously relieved year by year, and some still recovered completely inadvertently. The health characteristics of the sauce-flavor liquor are obvious, and it is consistent with the contemporary consumption concept. The growth of the consumer group is definitely a trend, so the market outlook is increasingly “up”. The threshold for the development and production of sauce-flavored liquor is relatively high, and the market competition is relatively moderate, so the market access is very broad! This trend of consumption is being recognized and accepted by consumers; this industry trend is also recognized and accepted by the liquor industry. Therefore, making sauce-flavored liquor and making healthy wine has become more and more fashionable and popular in the liquor industry.
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