Why do many people now drink sauce-flavored liquor?
- Categories:Industry news
- Time of issue:1558490760000
Why do many people now drink sauce-flavored liquor?
- Categories:Industry news
- Time of issue:2019-05-22 10:06
Since ancient times, Chinese liquor has never been detrimental to health. However, modern people often have headaches and dizziness after drinking alcohol. There may be two reasons: the wine is too inferior or too much. How do traditional white wines are brewed? What are the signs of good wine brewing? Look at how deep the knowledge of liquor is.
How was the ancient liquor brewed?
Since ancient times, the materials of choice for the ancient sages of the dynasties have been pure grains, and the pure-brewed wines have a similarity to the nude wines separated by acid esters: "They are turbid." Therefore, in history, wine is often referred to as - turbid wine. The so-called "turbid wine a cup of home."
It was only in the Yuan Dynasty that distilled spirits appeared. However, the winemaking process added Daqu, Xiaoqu or Bran in pure grain, and then fermented in the diverticulum. After a certain degree, the sugar in the grain would be converted into ethanol. After the wine was first formed, Filter again and distill into the wine cellar. The wine cellar was called the Tianguo in ancient times and was shaped like a big steamer. Boil the water in the pot, put the distiller's grains with the koji into the steamer, and use the boiler to press the steam into the steamer. The boiling point of ethanol is 78.3oC, and the boiling point of water is 100oC. Therefore, in the process of heating with steam, the water has not boiled, and the ethanol has already boiled first, so that the wine can be distilled from the vinasse. Ethanol vapor will go up the tube above the lid and after condensation it will be distilled. This is the brewing process and principle of traditional liquor.
The first feature of this wine is the fermentation of grain. The brewing process is called “pure grain solid-state fermentation”; the second feature is that it must be added.
2. What are the brewing process marks for good wine?
What is a song? Qu is the saccharification starter. The starch and sugar in the grain must be fermented to be converted into ethanol, and the fermentation needs a medium to promote the saccharification of the grain. This medium is called the saccharification starter, which is the song.
Ye and the yeast used to steam steamed buns in the home are a kind of thing. There is a saying that "the grain is the wine, the song is the wine bone", which fully illustrates the importance of "qu". Because the song determines the aroma of the wine, the microbes and trace elements in the song determine the style and taste of the wine.
There are many kinds of songs. The use of pure grain solid-state fermentation method is added to Daqu, and Daqu is made from high temperature wheat. The fermentation period is long, the strain is long, and the microbial content is very rich. The opposite of Daqu is Xiaoqu, which is made of rice, with low fermentation temperature and short fermentation time. The best wine is of course Daqu Liquor. The fermentation method of Xiaoqu and the content of microbes and trace elements cannot be compared with Daqu. In addition to this, there is a third type of song called Bran, and the wine made with this kind of song is called bran. The current Erguotou is a bran wine.
The three basic symbols of good wine in the brewing process are “Daqu, Pure Grain, Solid”, which is the traditional method of wine making. But obviously the wine is far from being so simple.
3. What is the best brewing material?
There are five major wine cities in China. The first one is Cangzhou, the second is Coulee, the third is 邛崃, the fourth is Yibin, and the fifth is Renhuai. In addition, Sichuan's shooting flood is also a famous production area of liquor. These big wines are all in addition to Renhuai in Guizhou, and others are in Sichuan.
As far as national standards are concerned, sauce-flavored liquor cannot be blended with water and alcohol, and can only be brewed with pure grain. Many people drink a lifetime of wine or a blind person. They buy a few dollars of cheap wine in the supermarket. They will say, "This is good, it has been a whole grain, it is a pure grain brewed wine." I can only say how much food. A pound of money? Coupled with such a complicated koji and fermentation process, how could it be so cheap? Therefore, there is only one kind of wine that does not add any chemical raw materials and edible alcohol, that is, the sauce-flavored liquor, the full name of the technology is called pure grain solid Daqu sauce-flavor liquor.
There are also many people in the country who use grain to make wine. It is also a pure grain brew, but it is not a commercial product. And the wine produced by pure grain also has high and low points. Sorghum is the best raw material for brewing. Wuliangye uses sorghum, and sorghum is also used for sorghum, because sorghum is the most fragrant, only sorghum contains tannin.
The wine made from corn is the second most (also known as Baogu wine in Yunnan and other places), because the wine made from corn is particularly strong. Where is the main use of corn alcohol? Mainly used to make ethanol gasoline.
4. Why do many people only drink sauce-flavored liquor?
At present, most wineries use two kinds of alcohol, one is called dried potato alcohol, and the other is called molasses alcohol. The price of these two kinds of alcohol is basically 4,000 to 5,000 yuan a ton. Use 98 degrees of alcohol to blend 50 degrees of wine, double the amount of water, then the cost of 500 ml of wine is more than one piece of money, the cost of adding one ton of flavor to the cost of about 200 yuan, so count, most of the liquid The cost of the wine made by the law is less than 2 yuan. But it is such a wine, with a gorgeous packaging, dare to price a thousand dollars.
The sauce-flavored liquor can only be brewed by traditional techniques. The five-pound sorghum is brewed with a pound of wine. The cost of raw materials is more than 20 yuan. Together with the liquorist and labor costs, the brewing of a pound of wine has reached 40 yuan. After the wine is released, it will be carried out for several years. In contrast, the Luzhou-flavor liquor production cycle is only one month.
Why do so many people drink soy sauce-type white wine? Because in China, the more terrible than the ditch oil, melamine, Sudan red, and lean meat is that white wine, many things are illegally added, so many wines will cause headaches and thirst after drinking.
A lot of wine is not made at all, but made. If you are interested, you can do an experiment, stand at the door of the winery for three days, calculate how many cars that pull food into the factory, and how many cars with distiller's grains are shipped. Many wineries now have no grain to enter the factory, no distiller's grains, and no smoke in the chimney.
To sum up, there are three ways to make wine: solid, liquid, and solid-liquid.
5. How to identify whether it is pure grain brewing?
Now high-end liquor has become a profiteering industry. This is not a pure food product. It only has a one- or two-month production cycle, but it sells for a high price. Many people think that the wines used in the variety of foods are good, but they don't know how gold, silver, copper and iron are mixed, and they are not as good as pure gold. To make a sauce-flavored liquor, you only need to use one kind of raw material, that is, sorghum. The koji also uses only one raw material, which is wheat, which is the authentic method of brewing. When you buy wine, you should be careful when you see GB/T10871. The national standard for standard sauce-flavored liquor is GB/T26760. There is a difference between the two.
The most effective way to identify the quality of wine is to learn how to make nude wine. Naked wine is a fire for the wine, burns its alcohol, and the rest of the wine is called nude wine. The pure grain brewed wine is clear and transparent before it is made into nude wine. After it is made into nude wine, it will become very turbid. The taste of the entrance will have the sour taste of grain fermentation. After sour taste, there will be a little sweet taste. After the sweet taste, it will be sweet. There will be a touch of distiller's taste, and there will be a bit of bitterness on the base of the tongue. If the entrance is like a urinating smell, then it must be added with alcohol.
Since the pre-Qin period, Chinese liquor has never been detrimental to health, but modern people often have headaches and dizziness after drinking alcohol. There may be two reasons: the first is that the wine is too inferior, and the second is too much. . So it is good, but don't be greedy.