What is the soy sauce wine process of soy sauce wine, and what is the production process of soy sauc

Every year after the Dragon Boat Festival, the manufacture of koji medicine begins. The koji medicine uses wheat as raw material, first crushes the wheat, adds water and "mother koji" and stirs, puts it in a wooden box, and the workers stand in the box and keep stepping on it with their feet.

The koji-making time is in the summer, and the temperature in the koji-making workshop often reaches 40 degrees Celsius. High temperatures are conducive to the growth of microorganisms, which are mixed into the koji block and secrete a large number of enzymes, which can accelerate the conversion of starch, protein, etc. into sugars.

The wheat is "trampled" into "koji blocks", wrapped in grain and straw, and "filled". After about 10 days, the "flip" is to flip the pieces up and down so that each side can fully contact the microorganisms. Generally, there are two rollovers before and after.

After another 30 to 40 days, the koji block will be ready to be out of the warehouse, but it will need to be stored for more than 40 days if it is to be used. Before using it, "chop" the koji cubes, the more crumbling the better. After such a process, it takes at least 3 to 5 months to produce a piece of qualified koji.

The three highs are: high-temperature koji-making, high-temperature accumulation, high-temperature distillation, and high-temperature fermentation;

The two lengths are: the production cycle of the base wine is long: the same batch of raw materials must go through nine times of cooking, eight times of fermentation, and seven times of wine extraction, which lasts one year; Daqu has a long storage period:

Daqu is stored for six months before it can enter the production of liquor; Long age of base wine: The base wine must be stored and aged for more than three years through the process of volatilization, oxidation, association and esterification to eliminate harmful substances in the wine and improve the quality of the wine.

Seven times to take the wine, the first and second taste is sour and spicy, the third to fifth times out of the wine is the best, called "big back wine", the sixth time to get the wine for "small back wine", the seventh time the wine taste is scorched and bitter for "chasing the dregs wine". But each one is useful, and the one that leaves the factory must be blended between different batches. The bartender uses three types of wines: "sauce flavor", "mellow sweetness" and "cellar bottom" to summarize and distinguish different batches of wines, so that the blending has a basis that can be relied on.

This is also the most famous "back to the sand" process of soy sauce wine. Blending has always been a mysterious process in the winemaking process, and the bartender relies on his own sense of taste to match, mix different rounds of wine together, and find the balance and layering between flavors.

Hook: In the second year of storage, base wines of the same vintage, the same round, the same aroma characteristics, and the same quality grade are blended together.

Hooking: In the third year of storage, the base wine will be tasted and tested, and the high-quality old wine will be adjusted and balanced to make the base wine more perfect.

Tasting hook: The base liquor after the blending in the fourth year of storage is blended with the finished liquor, and a variety of base liquors of different years, different rounds and different characteristics are carefully blended into beautiful soy sauce liquor with stable quality according to scientific proportions. After the blending is completed, the last task is to "season", and "seasoned wine" should be added when seasoning.

The production of flavored liquor is produced by the distillery using a special process, which is the core secret of each distillery. Flavored wine has a special flavor and is only added in small amounts at a time.

After blending and seasoning, it will continue to be stored for half a year to a year, waiting for mellowing and aging before filling and entering the market. An authentic bottle of soy sauce wine is produced for at least 5 years.

The soy sauce wine process is none other than "12987", with a 1-year production cycle, 2 feedings, 9 cooking, 8 fermentations, and 7 pouring.

Are you still drinking alcohol? Tell you about the 4 production processes of sauce-flavored liquor, and there are also alcoholic liquors in sauce-flavored liquor, so you should also be careful to screen sauce-flavored liquor when buying it, and don't try to be cheap.

"12987" process. That is, a production cycle a year, two feeding, nine times cooking, eight times fermentation, seven times to take the wine, and then three years of storage and blending, another two years of storage, five years before the finished product, which is why Shu Xiang old wine is favored by consumers.

The process of soy sauce wine can be divided into three brewing processes: kunsha wine, crushed sand wine and turning sand wine.

1. Kunsha wine. The authentic Kunsha wine brewing process is the "12987" process imitation travel ridge, the whole brewing cycle of this process is 1 year, pay attention to the Dragon Boat Festival koji, Chongyang Xiasha, need 2 times of feeding, 9 times of cooking, 8 times of fermentation and 7 times of wine pouring, the whole process has a total of 30 processes and 165 process links.

2. Crushed sand wine. Crushed sand wine is to completely break the sorghum, and then after the preparation of infiltration, cooking and fermentation to take the wine, generally about 3 times of steaming and boiling can take the wine to finish, not only time-consuming, and the process is simple, there is no special requirement for raw materials.

3. Turning sand wine. It is also the second of the three kinds of soy sauce wine, it is made from the lees discarded after the ninth steaming of Kunsha wine, plus new sorghum and new koji medicine, we call it "Turning Sha Wine".

Introduction of soy sauce wine

Mainly soy sauce, slightly burnt (but not out), the fragrance is greasy, complex, supple and contains Lu (Luxiang) is not prominent, the ester fragrance is soft and elegant, the ester is first ester and then the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup lasts for a long time (Moutai has the saying of "buckle the cup and fragrance every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, style (prominent, obvious, acceptable).

Sauce wineThe basic process of brewing is the "12987" brewing end process, that is, noon koji and ChongyangXiasha, 1 year production cycle, 2 times feeding, 9 times of cooking, 8 times of fermentation, 7 times of wine pouring.

Sauce flavor liquor is one of the more popular fragrant liquors in Baibafu liquor. It can be liked by many people, and its brewing process is indispensable. After thousands of tempers, the complex process flow is simple fiber Ctrip.

Carefully stored, carefully blended, the end of the wine.

Features:

Sauce-flavored liquor.

Production in the annual production cycle, divided into two feeding, the first vertical rock feeding called sand feeding, the second feeding called rough sand, after feeding needs to go through eight times of fermentation, each fermentation for about a month, a large cycle of about 10 months. Because the raw materials have to go through reverse fermentation.

Therefore, the raw material is crushed relatively coarsely, and the ratio of whole grains and broken grains is required, and the lower sand is 80 to 20, and the rough sand is 70% to 30, and the feeding amount of the lower sand and rough sand accounts for 50 of the total feeding respectively. In order to ensure the purity of the liquor, the sauce-flavored liquor basically does not add auxiliary materials in the production process, and its loosening effect is mainly adjusted by the thickness of the crushing of sorghum raw materials.

The brewing process of Daqu sauce flavored liquor:

1. The use of high-temperature Daqu medicine as a local starter for sugar plums, and the high-temperature Daqu medicine is divided into three types;

2. One brewing cycle a year, two kinds of fermentation (down sand and rough sand), two kinds of fermentation (stacked fermentation and cellar fermentation), three typical bodies (sauce aroma, mellow sweetness, cellar bottom), 30 days of fermentation, 40 days of high-temperature Daqu medicine, May Dragon Boat Festival stepping on koji milling, more than six months of aging koji, seven times of wine picking, eight times of koji fermentation, nine times of cooking, ten process characteristics.

3. The brewed raw liquor should be stored by type and grade; Tick after one year; The second year is carried out in the form of hooks; In the third year, the product hook will be carried out; In the fourth year, it can be aged and seasoned a few times before leaving the factory; Add in the year of brewing, and there is a saying that it takes five years to leave the factory.

Good soy sauce liquor is very particular about brewing, such as Kun Sauce Tai Sauce Flavor Liquor, which uses local high-quality red cherry blossom glutinous sorghum as raw materials, and uses high-quality wheat on the banks of the Chishui River to make koji, and it adopts the unique koji-making process of the distillery, and also uses the traditional Daqu sauce flavor liquor 12987 brewing process, and even uses 10-year-old cellar high-quality base wine and old vintage flavored alcohol heart blend.

The aroma of this wine is very strong, the sauce aroma is pure and prominent, the burnt aroma is obvious, you can smell the faint aged fragrance when you hold the wine glass, the entrance is soft, elegant and delicate, the mouth is refreshing, the wine aroma is full, the level is prominent and the aftertaste has a faint burnt aroma, it is very comfortable to drink, and it makes people drink more and more sweet.

The vitality of sauce-flavored liquor comes from the number "12987". "12987" is the traditional production process of sauce-flavored liquor, and it is also the most complicated production of liquor, and its representative significance is: one year production cycle, two feeding, nine times of cooking, eight times of fermentation, and seven times of pouring.

1 cycle. One of the reasons why soy sauce wine is generally expensive is that the production cycle of soy sauce wine is relatively long, only once a year, and the produced soy sauce wine has to be stored in the kiln for more than three years before being put on the market.

2 feedings. High-quality sauce-flavored liquor mostly uses red tassel sorghum as raw materials. Production began with the Dragon Boat Festival koji, and the wheat koji began to be fed after 3 to 5 months of fermentation.

The first feeding was in Chongyang, called "Xiasha" (sand is the name of the local people in Moutai Town for red tassel sorghum). The crushing degree of sorghum is 28% (80% of the whole grain, 20% of the broken grain), and the feeding amount accounts for 50% of the total amount of feeding.

The second feeding is about a month after Chongyang, this feeding is called "rough sand", the sorghum crushing degree is 37% (70% of the whole grain, 30% of the broken grain), and the feeding amount is the remaining 50% of the total amount of feeding.

9 times of steaming. After the raw materials are fed, the sand is steamed once, the sand is mixed and steamed once, and the retort roasted wine is the third steaming on the sand mixed steaming material, and the retort after the third cooking is cooked dregs, and the cooked dregs are cooked and cooked after the stall is dried, mixed with koji, and the wide elimination is lowered into the cellar, the cellar is sealed and fermented, and the fermentation is opened and the fermented wine is taken from the retort for six rounds of circulation, a total of nine times of cooking. After each steaming, koji is added for fermentation, and the starch in the sorghum is gelatinized, saccharified, and distilled until finally distilled.

8 fermentations. Inferior wines are generally blended directly with alcohol and other flavor materials, and there will be no fermentation process. The eight fermentations are one time for steaming the lower sand, one time for mixed steaming of rough sand, and six times of cellar fermentation in the six rounds of the cycle of cooked grains to the steamed wine, and each time the koji is added to the cellar for one month, a total of eight times of fermentation.

The fermentation pit is made of stone walls and then sealed with local yellow mud, which is not breathable.

7 pours of wine. Seven times of wine pouring, refers to the first time of wine pouring, from the ripe grains to the retort of steaming wine after six rounds of steaming, a total of seven times of wine, after seven times of wine trough, the wine tank becomes a waste of wine. Each of the seven rounds has a different style, and different styles create different flavors.

"12987" process is not a gimmick, it is the inheritance of liquor culture, the ingenuity of sticking to brewing good liquor, the crystallization of the wisdom of Chinese brewers that has been passed down for thousands of years, and it is also to produce the most mellow and fragrant liquor.

The technological process of sauce-flavored liquor, that is, one year production cycle, two feeding, nine times of cooking, eight times of fermentation, and seven times of taking liquor, referred to as "12987", is as follows:

1. One-year production cycle

Sauce-flavored liquor is only produced once a year, and then the produced sauce-flavored liquor needs to go through more than 3 years of cellaring time before it can be put into the market, and the longer production cycle and longer storage cycle are also one of the reasons why sauce-flavored liquor is generally expensive.

2. Two feedings.

The production cycle of each new sauce-flavored liquor starts from the Dragon Boat Festival every year, which needs to be fed twice.

The Double Ninth Festival is the first time to feed the material, and Zibei is called "Chongyang Xiasha" because the people of Moutai Town call the red tassel sorghum "sand". The reason for choosing to go down to the sand around the Chung Yeung Festival is that the red tassel sorghum is ripe, and the water of the Chishui River has become clear, which meets the requirements for water quality for winemaking.

The second feeding (also known as "rough sand") can be started about 1 month after the Chung Yeung Festival, and in order to increase the fermentation time of the raw materials, the raw materials from the previous two cooking times cannot be extracted.

3. Nine times of steaming.

In the brewing process of sauce-flavored liquor, the raw materials need to be steamed a total of 9 times before and after, and after each steaming, koji must be added again for fermentation, which is a process that continuously gelatinizes, saccharifies, and liquorizes the starch substances in the sorghum until the final distillation.

After the ingredients have been cooked for the third time (the first two times of steaming and rough sand are not cooked), the sake is poured, and the sake is taken once in each round. The cooked grains need to go through six rounds (cooling, sprinkling, stacking, going down to the cellar, sealing the cellar for fermentation, and opening the cellar to take the fermentation), and each link needs to be steamed, and the whole process has a total of nine steaming.

4. Eight times of fermentation.

The 8 fermentations in the sauce-flavored liquor refer to the 6 times of cellar sealing fermentation in the 6 rounds of steaming the sand once, mixing the coarse sand once, and steaming the liquor on the cooked grains (spreading the cooling, sprinkling the koji, stacking, going down to the cellar, sealing the cellar for fermentation, and opening the cellar to take the fermentation).

5. Seven times to pour wine.

The 7 times of taking the liquor refers to the first time after steaming the wine on the rough sand, and repeating the process of spreading cooling, sprinkling koji, stacking, going down to the cellar, sealing the cellar for fermentation, and opening the cellar to take the fermented liquor 6 times, adding up to 7 times of liquor. Each round of liquor has a different flavor style, and the sauce-flavored liquor on the market is only available after different rounds of liquor are blended.