What is the original sake, what is the base sake, and what is the tail

The base liquor can literally refer to the base liquor, which can also be called "semi-finished liquor or puree liquor". The base liquor of baijiu is the original puree of baijiu.

In China's liquor industry, it can be regarded as a long history, before the 60s of the last century, Chinese liquor in the traditional sense was called "original liquor" category. The base wine is an original liquor that has not been blended in any way.

The freshly produced puree wine needs to be stored for more than one or three years to volatilize the harmful substances in the wine. Liquor marketing experts also pointed out that the original liquor is distilled through fermentation and distillation, and the original liquor without blending process is not conducive to health if it is drunk for a long time.

Really good liquor is carefully prepared by bartenders, mixing different vintages and batches of liquor in a certain proportion, and constantly tasting and adjusting, and finally achieving the style you need. Good wines, such as Moutai and Wuliangye, all need to be blended.

The complexity of the same base wine is different in different seasons, and the combination between different fermentation periods in different seasons can increase the type and content of trace components between base wines. Combining base wines from different seasons, fermentation periods, and factories is an effective way to increase the complexity of this product. Through the grading and storage of base liquor and the merger of the same grade, a solid foundation can be laid for the next step of liquor blending.

Doing a good job in the grading, grading, and storage of base liquor is an effective measure to improve the quality of Xiaoqu liquor. Due to the fact that there are few aroma and flavor substances of liquor, the production and brewing process and environment are different, and the storage period of liquor should be determined according to their respective characteristics. The longer it is stored, the more mellow and tender it will be.

Storage in caves or tanks is less affected by the seasonal temperature, the temperature is kept at about 15 28 all year round, and the humidity is high. In the process of natural aging, the aroma substances go through the process of slow oxidation, reduction, esterification, association and other processes to make the wine more harmonious.

When storing base wine in large containers, leave about 1% and 5% of the wine unused, and continue to fill new wine in the container, which is conducive to the aging of the wine and plays a certain catalytic role in improving the quality of the wine. There are also classified inspection and storage according to different seasons, that is, the month is the graded storage of the low temperature season, and the month is the high temperature inspection and grading storage.

Base wine refers to a single type of base wine that is taken out during the process of wine extraction and is not blended and needs to be stored. In the liquor industry, base liquor also has a long history, and before the 60s of the last century, liquor in the traditional sense was called base liquor.

Due to the shortage of food in the 60s of the last century, in order to save costs, the market demand at that time was met by adding flavoring substances to edible alcohol, but the aroma, taste, texture and style of the wine itself could not reach the level of the original puree wine.

According to the classification of cocktail base varieties, there are mainly the following types:

Take gin. For wine-based cocktails, such as: Kinfis, Alaska.

Singapore Sling, etc.

Take whiskey. Wine-based cocktails such as: Vintage Cocktails, Rob Roy, New York, etc.

Brandy-based cocktails, e.g. Alexander.

Alabama, brandy, sour, etc.

Take rum. Wine-based cocktails, such as: Baijiadi Cocktail, Deqili, Maitai, etc.

Vodka-based cocktails such as: Black Russia, Bloody Mary, Screw Drill, etc.

Take agave. For wine bases, such as tongue bird, frozen blue margarita, straw hat, wild berry agave, etc.

The base liquor of liquor is a freshly distilled liquor, and its degree is relatively high, and if it is drunk directly, it will cause some harm to the body, so a certain proportion of the liquor with too high degree will be adjusted.

The base liquor can literally refer to the base liquor, which can also be called "semi-finished liquor or puree liquor". The base liquor of baijiu is the original puree of baijiu.

In China's liquor industry, it can be regarded as a long history, before the 60s of the last century, Chinese liquor in the traditional sense was called "original liquor" category. The base wine is an original liquor that has not been blended in any way.

The base liquor is the base liquor, which is the main liquor used in bottled liquor. The base liquor is the skeleton of bottled liquor is the primary work of blending, different quality, different taste and different styles of liquor need to choose different base liquor, and after selecting the base liquor, it is necessary to use flavored liquor and flavored liquor to fine-tune the liquor body to make the liquor full and coordinated, in China's traditional liquor, the really good liquor is mixed with wine, and all have been carefully prepared by bartenders, and different years, batches of liquor are modulated in a certain proportion, and constantly tasted and adjusted to achieve the style they need.

After drinking liquor for 20 years, some old drunkards still don't know the secret, what is the base liquor?

Baijiu base liquor, which can be understood literally as basic liquor, can also be called semi-finished liquor and puree liquor, which is only produced and has not been blended

Base liquor is the base liquor, which refers to the liquor that has not been blended and flavored after distillation. The quality of the base wine is generally fluctuating and unstable due to the production team or the season, and the quality of the packaged wine must be stable and the taste is consistent, so it is necessary to mix and adjust the wine with different batches. Therefore, the base wine can also be called "semi-finished wine or puree wine".

Base liquor is literal, referring to base liquor. Really good wines are made in proportion to dozens of good base wines, and constantly tasted and adjusted, and finally achieved the style you need. Therefore, good base wine produces good wine, and the more famous ones in this regard are Feitianji wine.

The function of sauce-flavored base liquor is mainly used for blending authentic sauce-flavored liquor, which is an important part of brewing sauce-flavored liquor. The production cycle of soy sauce base liquor is as long as one year. Using high-quality red sorghum from Moutai Town, Daqu fermentation, after secondary feeding, nine times of cooking, eight times of fermentation, and seven times of wine extraction, it has gone through one year of spring, summer, autumn and winter.

Each of the seven rounds of sauce-flavored base liquor has its own characteristics, and only after the careful blending of the bartender can the sauce-flavored liquor be brewed, which is prominent, elegant and delicate.

The body of sauce-flavored liquor has the characteristics of slightly yellowing and mellow and gloomy, which is formed by the fusion of three special flavors: sauce aroma, cellar bottom and mellow sweetness, and it never adds any spices in the brewing process, and the aroma components are all naturally formed in the process of anti-fermentation. Its liquor content has been stable between 52 ° and 54 °, represented by Moutai, Guijiu, Qianchun Liquor, Jiangba Tianxia Liquor, and Wujiang Liquor. When blending, never add a drop of water, and use sauce-flavored base wine to hook the wine.

The production cycle of soy sauce base liquor is as long as one year. Using local high-quality red sorghum, Daqu fermentation, must be fed twice, nine times cooking, eight times fermentation, seven times of wine pouring, after one year of spring, summer, autumn and winter.

It is used to mix the base wine of the cocktail, and then add other things on the basis of the base wine, such as fruit juice drinks or something, as well as fruit mint leaves or something, the base wine is best to be pure, otherwise the wine with too strong taste is not very good, and the acorn wine is good.

The base liquor can be seen literally, refers to the base liquor, can also be called semi-finished liquor or puree liquor, the base liquor is the original liquor that has not been blended in any way, before the 60s of the last century, the traditional Chinese liquor belongs to the category of "puree liquor".

What does base wine mean

The puree liquor needs to be stored for more than one or three years to volatilize the harmful substances in the liquor, and the puree liquor is distilled through fermentation and distillation, and the original liquor without the blending process is not conducive to health if it is drunk for a long time.

The complexity of the same base wine is different in different seasons, and the combination between different fermentation periods in different seasons can increase the type and content of trace components between base wines.

Good liquor, such as Moutai and Wuliangye, all need to be blended, and through the grading and storage of base liquor and the merger of the same grade, it can do a solid foundation for the next step of liquor blending.