Is there anything added to the puree wine?

Puree liquor is by far the healthiest liquor in China, its health is mainly reflected in the beginning of brewing to bottling**, the whole process is completely in accordance with the "green" standard, and the brewing process is not like other liquors blending process, no artificial ingredients (alcohol, flavor enhancer) are added to the liquor, so the puree liquor is the first choice for health and nutrition. Moreover, the puree liquor is far superior to other types of liquor in terms of taste, aroma, wine quality and other aspects, and it can be said that the puree liquor is the most perfect state of liquor. In recent years, with the improvement of consumers' health awareness, puree liquor has regained the attention of liquor practitioners, and it has been talked about by many consumers.

Puree wine means a round of wine that has been taken out without any blending.

The so-called puree wine is the wine taken when it is just steamed and cooked, and the wine at this time is not good and basically cannot be drunk! So don't believe in the ** puree wine on the Internet, it's unreliable!

I am a native of Moutai, and on our side, winemaking, if it is made by authentic Kunsha craftsmanship, is to strictly abide by the "12987" process, that is, (one cycle, two feeding, nine cooking, eight fermentation, seven pouring). The wine was poured seven times, of which the wine in the third, fourth and fifth rounds was the best, and the one in the one, two, seven, and eight rounds was slightly worse. (The reason why the wine can be taken so many times is because the local sorghum grains are small and thick, and it is resistant to steaming, and more than 80% of the grains must be intact and not crushed and cooked to be called Kunsha wine).

Sha refers to local sorghum, which is called "sand" because of its small red particles.

Because Kunsha wine needs to be steamed and fermented many times, the labor cost is also relatively high, and the wine made by Kunsha craftsmanship still needs to be cellared for three years before it can be used for blending, and the best time to leave the factory is to cellar for half a year.

Moutai Feitian is Kunsha wine.

Then the other is crushed sand wine, the raw material of crushed sand is completely crushed sorghum, after crushing, I can't help but cook so many times, at most three to four times to take the wine, the number of cooking times is less, and the cost of the need is correspondingly reduced. The quality and taste of crushed sand is much worse than that of Kunsha, but it still has the typical characteristics of sauce aroma.

Moutai Prince Wine is like this.

One level further down is the sand wine. Turning sand wine is a wine obtained by steaming the discarded lees and new grains after taking the wine with the Kunsha process, and some people buy Moutai lees on the Internet for this purpose. This wine often has to be sweetened with some flavor to mask its dissonant taste.

Turning sand wine has a certain sauce flavor and characteristics, and it is said that Moutai welcome wine is turning sand wine.

The lowest grade is the string of flavored wine, which is made of alcohol mixed with water and flavor pigments, etc., and the quality, taste and health are the worst, and the cost is unimaginably low. The flavor of this wine is made by flavor, and it is no longer part of the sauce fragrance.

It is the puree that has just been brewed from grain or beer, and has not been further processed or blended, and the taste is the best, which is called puree wine.

Introduction: Puree liquor refers to the fermentation of grain into liquor through koji, which is completely unblended and unblended. In China's liquor industry, "puree liquor" can be said to have the longest history.

Before the 60s of the last century, Chinese liquor in the traditional sense belonged to the category of puree liquor. Puree liquor is a high-quality and healthy liquor that integrates the six advantages of nutrition, health, fashion, deliciousness, elegance and high quality, and is also the development trend of China's liquor in the future.

Puree liquor refers to the fermentation of grain into liquor through koji, which is completely unblended and unblended. Individuals prefer pure grain wine when drinking, Guyangkang grain wine is a brand I highly recommend, the quality of the wine is very good, no edible alcohol, flavor, sweetener, pigment, taste agent and other alcohol additives are added, it is very suitable to buy on Tmall.

Puree liquor refers to the fermentation of grain into liquor through koji, which is completely unmixed with the original liquor. However, I recommend you to go to Jingdong to take a look, there is a Gu Yangkang additive-free grain wine, which is a pure grain wine with zero additives, the wine is good, the taste is good, and the taste is very soft, I personally like this wine.

Generally, the freshly produced puree wine cannot be drunk directly, because the freshly produced puree wine contains harmful substances such as sulfide hydrocarbons and mercaptans, which will cause dry mouth and headache after drinking. Therefore, after the new wine is produced, it must be stored for a certain period of time to volatilize these harmful substances. Generally speaking, new wine needs to be stored for more than 1 year before it is suitable for drinking.

In addition, the content of puree wine is high, even if it is stored for more than a few years, it is still about 60 degrees, so it must be blended and reduced to be more suitable for drinking. For unblended puree wine, it is better to drink less.

Summary. Hello dear The reason why puree wine cannot be drunk directly is that it is not good for health.

Why can't you drink puree wine directly?

Hello dear The reason why puree wine cannot be drunk directly is that it is not good for health.

Although puree wine cannot be equated with high-grade wine, the resurgence of high-strength wine is closely related to the heating of puree wine. Since most puree sake has an alcohol content of 60 degrees or more, it is not surprising that it is understood that "puree sake is high-spirited sake".

As the name suggests, puree liquor is the original liquor that is distilled through fermentation and does not go through any blending (blending) process, and it is not good for health to drink it directly.

Under normal circumstances, the "original puree wine" that everyone drinks is a blended wine, not a real puree wine. In fact, really good wines such as Moutai and Wuliangye have to be blended, which is the magic of bartenders. They blend different batches of wine of different years according to a certain proportion, and after tasting, they constantly adjust to achieve the style of the wine they need, and become a famous wine loved by consumers in the market.

The original puree wine and the blended wine are different, but this does not mean that the original puree wine does not need to be blended, in fact, the blending is only a wine-making process, there is no need to talk about the color change, the original puree wine is also through the blending process, but the blending of the original puree wine is "wine hook wine".

The puree liquor is a liquor brewed from pure grains, and when blending, no food additives such as flavors are added, but the base liquor brewed with different degrees, different production batches, and different times is blended with each other.

Different batches of puree wine have different tastes and quality, lack of stability and consistency, manufacturers can not control the taste of each bottle of wine, which can not meet the needs of consumers, but also bring unfavorable factors to market supervision and quality control, so it is necessary to maintain the stable quality of wine through the blending process, pure grain brewing is the foundation of good wine, but clever blending is not adulteration.

Notes:

The blending method of puree wine is to use different degrees of puree wine to blend each other for downgrading, and the high puree wine and the low-degree puree wine can be blended in a certain proportion to obtain the low-degree puree wine.

The reason why the puree wine can not be directly reduced by adding water is that the original puree wine will form an emulsion due to the presence of a large number of lipids after adding water, and the turbidity phenomenon will appear, which is not very beautiful, but in fact it has no effect.

Puree liquor is a liquor that is brewed directly without any blending. The biggest feature of puree wine is that there is no degree to speak of.

Because the brewing is extremely unstable, the result is different from brew to brew, so it is impossible to calibrate the degree. It is similar to the gasoline directly distilled in the refinery, there is no such thing as many oils, and the straight-run oil can only be used as a thinner and solvent, and cannot be added to the internal combustion engine.

Before the 60s of the last century, the traditional Chinese liquor belonged to the category of original puree liquor. Because most of the liquor in ancient times was fermented into liquor through koji, it was completely unmistakable original liquor, which is what we now call "original liquor".

Puree liquor is by far the healthiest liquor, and the biggest brands on the market are launching puree liquor! If you buy it, you should choose the original puree wine of a large company, such as Luzhou Laojiao Company, Langjiu Group, etc.