Pure grain liquor has a strong koji flavor, how to remove the koji flavor in pure grain liquor?

If the distilled liquor has a strong koji flavor, this taste is generally lower than 40 degrees and the tail wine is more prominent, at this time, we can re-re-distill the steamed liquor to get a liquor above 40 degrees, which can dilute this taste. Of course, there is no need to worry about this problem with good quality pure grain wine, I drink pure grain wine to buy Gu Yangkang grain wine, this is a professional brand that only makes zero added grain wine, I buy it on Jingdong and think it is more favorable.

Too much koji is added during fermentation, and the amount of koji added is too large, which will make the fermentation heat up too violently, and the distilled liquor has some paste flavor. The taste of the new wine is rough, it needs to be aged for a period of time before use, and the koji flavor is heavy, is it a bad taste?

Is pure grain liquor have a strong koji flavor? What craft liquor are you? The fragrance of the song? Flavor? Sauce fragrant?

In the liquor brewing process, the fermentation period is short, and the operation process of cultivating koji is polluted by miscellaneous bacteria, which is prone to koji flavor. Good wine will not appear in this situation, if you like to drink pure grain wine, you can buy grain Yangkang grain wine, the quality of this wine can definitely be assured, the real zero-added pure grain wine, you can buy it in Jingdong.

There are also good and bad quality in pure grain wine, and the best one at present is the Gu Yangkang grain wine I am buying now, which is a real zero-added pure grain wine, which can be bought on Jingdong.

If distilled out of the liquor, koji.

The taste is relatively heavy, this taste is generally lower than 40 degrees of wine and tail wine is more prominent, at this time, we can re-re-steaming the steamed liquor to get more than 40 degrees of wine, you can dilute this taste. The second is: some koji has a heavy koji flavor, you can try to change the koji to ferment, and it will be much better to choose a koji flavor that is not so heavy.

In fact, whether the koji taste is heavy or not, whether you are used to drinking it or not, it still depends on the taste you like, some people just like to drink the wine with a heavy koji taste, no one can say for sure! Liquor turbidity phenomenon 1If it is turbid or flocculent and precipitate, the steamed liquor can be stored for two days and then re-distilled, which can basically solve this problem.

2.By freezing at low temperatures, the turbid wine naturally becomes flocculent and settles, and the wine can be cleared by separation or filtration. 3.

The simplest and fastest way is to use the liquor aging equipment, through the principle of high-frequency oscillation, the liquor is directly put into the aging equipment, and the liquid can be reached to achieve clear and transparent liquor. The bitterness of liquor 1Control the content of organic acids in the liquor, apply blending and seasoning techniques to weaken the bitterness, and prevent the bitterness from being brought into the liquor by adding slurry and lowering water.

2.Steaming the auxiliary materials to eliminate their evil and miscellaneous smells; Reasonable use of music; strengthen environmental hygiene in production; Strictly control the reasonable production process. 3.

Shop without saccharin sodium.

The product (sweet juice) can be added in a certain proportion, and the product will taste sweet and refreshing.

There are three ways to deal with the taste of liquor koji: 1. Use this liquor as a koji-flavored liquor and add an appropriate amount when blending; 2. Treat with special activated carbon for wine, and the addition amount can be about 1/1000; 3. After distillation again, the taste of koji can be removed, but some flavor substances will be lost. The koji flavor in the liquor is strong, and the Da Li manuscript pie is mostly caused by the excessive amount of koji added to the grain, the fermentation temperature is too violent, the fermentation period is too short, and the liquor is brought into the strong koji flavor during distillation.

1. Use this wine as a kojixiang flavored liquor, and add an appropriate amount when blending;

2. Treat with special activated carbon for wine, and the addition amount can be about 1/1000;

3. After distillation again, the flavor of the koji can be removed, but some flavor substances will be lost. The koji flavor in the liquor is strong, most of which are caused by the excessive amount of koji added to the grain, the fermentation temperature is too violent, the fermentation period is too short, and the strong koji flavor is brought into the liquor during distillation.

In the white rice that has been intensively steamed, the conidia of Aspergillus are moved in, and then the heat is kept warm, and the mycelium grows luxuriantly on the rice grains, which is called koji. The starch of rice is saccharified by the powerful action of the amylase of Aspergillus, so it has been used as a raw material for sugar along with malt since ancient times, and has been used to make liquor, sweet sake, and soybean paste. Those who use wheat instead of rice are called wheat koji.

1. The classification system of koji.

According to the original koji such as stove material, it is mainly divided into wheat and rice. Therefore, they are called wheat koji and rice koji respectively. There are many types of koji made from rice, such as koji made from rice flour, red yeast rice or black rice made from steamed rice, and rice koji (Aspergillus oryzae).

According to whether the raw materials are matured, it can be divided into raw wheat koji and cooked wheat koji.

According to the additives in the koji, there are many types, such as the addition of Chinese herbs is called medicinal koji, and the addition of bean raw materials is called bean koji (bowl bean, mung bean, etc.).

According to the shape of the song, it can be divided into large song (straw bag song, brick song, hanging song) and small song (cake song), scattered song.

According to the microorganisms in koji, it is divided into traditional koji (natural inoculation of microorganisms) and purebred koji (such as rice koji inoculated with Aspergillus oryzae, Rhizopus koji inoculated with Rhizopus mold, and koji inoculated with Aspergillus niger).

2. Classification of koji.

In modern times, koji is broadly divided into five categories, which are used for different types of sake. They are:

barley koji, mainly used in the brewing of rice wine;

Xiaoqu, mainly used for the brewing of rice wine and Xiaoqu liquor;

Red yeast rice, mainly used for the brewing of red yeast wine (red yeast wine is a variety of rice wine);

Dakoji, which is used in the brewing of distilled spirits.

Bran koji, which has only been developed in modern times, is inoculated with a culture made from bran with purebred molds. Can be used to replace parts of the major or minor songs. At present, the bran koji method liquor is one of the main operation methods for liquor production in China. Its liquor production accounts for more than 70% of the total production.

Classification of Chinese koji.

Category.

Daqu Traditional Daqu; Fortified Daqu (semi-purebred); Purebred Omagar.

Xiaoqu is divided into traditional Xiaoqu and purebred Xiaoqu according to the inoculation method.

According to its use, it is divided into rice wine koji, liquor koji, and sweet wine medicine;

According to the raw materials, it is divided into bran koji, rice flour koji, and liquid koji.

Red yeast rice is mainly divided into black or made red yeast and red yeast rice, and red yeast is divided into traditional red yeast and purebred red yeast rice.

Wheat koji Traditional wheat koji (straw bale koji, brick koji, hanging koji, popping koji).

Purebred wheat koji (ventilated koji, ground koji, box koji).

Bran koji, ground koji, box koji, curtain koji, ventilation koji, liquid koji.

The flavor of the fragrant liquor is not large. This is because the koji is already used as a saccharification starter during the fermentation process and converted into other substances. Therefore, the flavor of the fragrant liquor is not large.

The standard comment of the fragrant liquor is colorless, clear and transparent, no suspended matter, no precipitation, pure fragrance, elegant and coordinated aroma with ethyl acetate as the main body, sweet and sweet aroma in the mouth, mellow and refreshing, long net fragrance at the end, and outstanding style.

Features:

The standard of the characteristics of fragrant liquor is pure fragrance, mellow and sweet, and the aftertaste is naturally harmonious. The pure fragrance is the harmony between the main aroma ethyl acetate and ethyl lactate, and the content of succinic acid is also very high, without miscellaneous taste, and it can also be called the ester fragrance evenly and cleanly. In short, the fragrant liquor can be summarized as clear, positive, sweet, clean, and long.

The fragrant liquor uses grains such as sorghum as raw materials, and medium-temperature Daqu made of barley and peas as the saccharification starter agent, and adopts the brewing process of steaming and dregs, solid-state fermentation, and steaming liquor.

Not too. The raw material of fragrant liquor is mainly sorghum, which is steamed and brewed by combining starter culture, emphasizing "cleanliness and hygiene, steaming and removing impurities". It is usually used in five words to describe the fragrant liquor, which are "clear, positive, sweet, clean and long".

Baofeng wine is a good choice. In terms of process quality, Baofeng liquor belongs to Daqu fragrant liquor. The brewing technique is inherited from the Cheng brewing method founded by the Dali Cheng Haojian in the Northern Song Dynasty, which has been inherited for 940 years and was selected as a national intangible cultural heritage in 2008, which is also the only one in our Henan.

Its main feature is to select high-quality sorghum from Northeast China as the brewing raw material, mix three kinds of grains with barley, wheat and peas to make koji, use pure grain solid tank fermentation, steaming and secondary cleaning process, pottery jar and wine sea double storage. In 2019, we further upgraded and refined the brewing process on the basis of Cheng's brewing method, formed the "Baofeng Six Arts" brewing method, and refined the brewing value system of "six nets to one", which greatly improved the quality height and stability of Baofeng liquor. Today's Baofeng liquor is based on the original liquor of no less than 3 years, and is scientifically blended according to the different product positioning, blending different years of old liquor, with pure fragrance, sweet and soft, harmonious fragrance, refreshing aftertaste, not on the top, slow drunkenness, and fast decanting, which is a typical representative of China's fragrant liquor.

Baijiu has a bitter taste and is not good to drink", which means that you can't drink alcohol, why do you say that, why does pure grain wine have a bitter taste? In fact, it is normal for liquor to have a bitter taste, and a good liquor must be a little bitter in it, if it is not bitter, it is fake. Because many people in the market do not accept bitterness, thinking that bitter wine is not good, in fact, it is normal for pure grain wine to have a little bitter taste, which shows that the wine you drink is the standard of pure grain wine.

The bitterness of pure grain wine is a very natural bitterness, and the bitterness of alcoholic wine is the original bitterness of alcohol, good wine through our continuous blending, it must have sweetness, bitterness, spiciness, fragrance, etc., among which the most natural fragrance in the fragrance is the old fragrance, which can create the basic elements of a good bottle of wine.

Therefore, the bitter taste of wine is not terrible, the most terrible thing is too sweet wine, you have to be careful, because it must be the use of additives, the bitterness of our solid wine is slightly bitter, and the bitterness of blended wine is very bitter, this bitterness is obvious, so to cover up this bitterness, you must add a lot of additives, so if we drink very sweet wine without bitterness, you have to be careful, because you are probably drinking alcoholic wine with a lot of additives.

Why is pure grain wine a bit bitter? That's because I didn't get it done well in the process of making, so it's bitter, and it's generally not bitter and a little sweet.

Although it is said to be pure grain wine, it may be when fermenting grains. There was something wrong, so it tasted a little bitter.

That may be this kind of taste, the wine made from ordinary pure grains, at the beginning, it has a little bit of this taste, the more heavy it is, the more fragrant it is, and it will be good after a long time.

It may be a little bitter, because there are some stories in the home that are different.

It is estimated that it is caused by the excessive amount of koji added during fermentation, or the quality of koji medicine is not good, so it is recommended to blend it.

Whether you choose a big song or a small song, you need to pay attention. Try to use the old koji, after the new koji is just made, after 2-6 months of storage, a lot of acid-producing bacteria will enter in the process of making koji, and after storage, many will die. This is conducive to the improvement of the yield and quality of the wine, and the wine is not too acidic.

In addition, when choosing koji, we must pay attention to the koji selected to be stored in a dry and ventilated place, and there is no mildew and insect pest, otherwise the wine will smell of insect feces and affect the taste of the wine. The quality of the grain directly determines the taste and quality of the wine, so when choosing the grain, you must choose the best grain, preferably less than three years old.

Since fermentation is a slow process and requires a large temperature, too high or too low a temperature will affect the fermentation time. The temperature of the normal fermentation room is controlled between 20 and 30, the ideal temperature is 24 degrees Celsius - 28 degrees Celsius, and the fermentation cycle depends on the type of koji used, and the small koji is generally about 7-15 days. Daqu is generally around 28-35 days.

In the distillation process, it is necessary to boil over high heat in strict accordance with the early stage, simmer slowly over fine heat in the middle stage, and finish on low heat in the later stage. This ensures a more consistent quality. In this way, the pure grain wine will taste good.

1. To make a strong flavor liquor from pure grain liquor, it is necessary to use a piece of strong flavor liquor base that contains rich main aroma substances.

2. According to the implementation standard, non-self-fermented substances cannot be used, that is, the flavor and fragrance components cannot be added to the labeled strong flavor liquor. The liquor that is blended needs to meet the standards before it can be sold, and it is controlled by indicators.

3. Yellow water is a by-product of the fermentation process of strong aroma Daqu liquor, which is rich in aroma substances such as acid esters and aldols, and also contains more beneficial microorganisms; After proper treatment by decolorization and direct distillation to prepare esterification solution, it is used to blend new liquor, which can significantly improve and improve the quality and taste of liquor.

4. In order to improve the quality of the new liquor, the yellow water was used to modify the liquor quality of the new liquor, and the results showed that the effect was obvious, which not only solved the physical reaction caused by the long-term storage of synthetic flavors in the liquor, but also made the new liquor achieve the effect of plump body, prominent lees aroma, stable ester aroma and unified and coordinated taste.