What liquors are made from real pure grains?

Kweichow Moutai, Langjiu, Guotai, Luzhou Laojiao and Jinzhuyin are all liquor brands brewed from pure grains, and I remember that I was still on CCTV.

I've seen their ads.

It depends on what raw materials are used when making wine, the raw materials used in grain wine are also different, the quality of wine brewed from different grains is completely different, the microorganisms used and the brewing process are also different, and their quality is naturally different, such as buckwheat, potatoes, sweet potatoes, etc., all those containing more starch can be used as raw materials for winemaking, but among the raw materials for brewing liquor, the wine made from sorghum wine is the most fragrant and the taste is the best. Swan is an important cereal crop in China, with the characteristics of drought resistance, waterlogging resistance, barrenness resistance, stress resistance, etc., at the same time, it is a high-quality raw material traditionally recognized by solid state method in China, and the content of starch, protein, fat, tannins and minerals in sorghum directly affects the quality and yield of winemaking. Therefore, the quality of pure grain wine or sorghum is the best.

Moutai. 1. Moutai liquor is made of local high-quality glutinous sorghum as raw material, made of wheat into high-temperature koji, which is brewed by two blanking, nine times of cooking, eight times of stall drying and adding koji (seven times of fermentation), and seven times of taking liquor, which is a typical representative of sauce-flavored liquor, brewed from pure grains, and belongs to one of the eight famous liquors in China.

There are many liquors brewed from pure grains, such as the current Du Kang liquor, which is brewed from pure grains, because he has a relatively high reputation in the industry, and relatively speaking, it is still relatively delicious.

The wines made from pure grains are:

1. Green bottle Xifeng.

This is a pure phoenix-flavored liquor, and its taste is similar to that between strong and fragrant. It has won many awards in China, but now it is gradually falling. Nowadays, the products are becoming more and more complicated, although there are several good brands, but people do not recognize them.

2. Yellow cover glass Fenjiu.

The positioning of this brand also wants to let every ordinary person drink pure Lao Bai Gan.

It has won the title of national famous liquor for 5 consecutive years, and its sales have been good. Before the release of famous liquor, he was the leader of Fenjiu in the liquor industry for many years.

3. Elite song.

The sauce aroma of this brand is particularly prominent, and there is also some burnt aroma. Putting it in the mouth can carry out a lot of fusion, and the cup will stay fragrant for a long time, although it has a sour taste. But it's not obvious, it may be because of the product positioning, there is a slight bitterness.

4. Lang wine. The taste of this brand is also very unique, with a unique sauce aroma inside. Although the value is not very high, it is an authentic and good quality wine.

5. Niulanshan two pot heads.

When I get out with my friends, the one I drink the most is this brand of baijiu. It specializes in treating all kinds of discomforts, saying that it is a strong fragrance, but it is not very strong. If it is said to be fragrant, it is not so light.

There is no strong alcohol smell inside, and everyone usually doesn't drink this brand of liquor. But when it's time to actually get to the party, as long as you take out Niulanshan, it's okay.

6, Jiang Xiaobai.

This brand of liquor actually has cultural skills. Regardless of its quality, it is always indispensable on the wine table of contemporary young people. There are many people who come into contact with liquor for the first time by drinking Jiang Xiaobai.

I have to say that in recent years, this brand of liquor has developed better and better, and it is still very good to taste it carefully.

7. Drunkard wine.

This wine has a particularly strong aroma and a very rich aftertaste.

8. Imitation of Taiwanese wine.

This brand is very unusual and has won the love of many drinking friends. The interior is made entirely of grain, and after a long fermentation, it is able to create a unique taste. Drunkards often drink it as ration wine, and they can't stop drinking it once!

I drink it myself a lot, and I've drunk everything.

Like Zunrentai, Xijiu, Moutai Prince, Guotai, and Diaoyutai, they are all very good.

There should be. The technology of pure grain solid-state method to brew liquor is a traditional process in China, and the solid-state method is characterized by solid-state saccharification fermentation and solid-state distillation.

Characteristics of pure grain solid-state brewing.

1. Adopt batch and open production, and use multiple strains to mix and ferment together. At present, the production of solid-state liquor is still operated by hand, in addition to the raw material cooking process, the other processes are open operations, and a wide variety of microorganisms enter the fermentation through air, water, tools, sites and other channels, and participate in fermentation together with the microorganisms in the koji, producing rich aromatic components.

2. The solid-state method of liquor distillation adopts the traditional retort barrel equipment, which is a great creation of the Chinese people, which is not only the process of concentrating and separating alcohol, but also the process of extracting and recombining the aroma.

3. The concentration and acidity of the starch of the distilled grains are adjusted by mixing the grains, and the distilled (or undistilled) lees are added to the grains, which is commonly known as the grains. The amount of grains is generally 3-5 times that of raw materials, to adjust the starch concentration and acidity of the fermented grains, so as to facilitate cooking, saccharification and fermentation, and the residual starch in the grains can also be reused.

4. Low-temperature cooking, low-temperature saccharification and fermentation. Solid-state brewing has a low cooking temperature, and the temperature is about 102 degrees, which avoids high temperature and high pressure. Because of the double-sided fermentation process, in order to ensure the normal saccharification and fermentation, low temperature is used to enter the cellar (pool, barrel), so that the fermented grain is saccharified and fermented at a lower temperature, so as to ensure the improvement of the flavor and yield of the liquor.

Not really. The new craft liquor is blended with alcohol.

1. The products that implement GB and other liquor product standards on the back label are pure grain solid-state fermented liquor. The main products of well-known manufacturers are generally pure grain solid-state fermented liquor.

2. The liquor brewed from pure grains is rich in protein, amino acids and enzymes, which can excite the nerves and muscle tissues, fill the capillaries, and make every cell full of elasticity, so that the best can become smooth. Moreover, liquor has the effect of invigorating qi and blood, which can effectively promote blood circulation, accelerate the burning of fat in the body, and play a leading role in body shaping. In addition, liquor contains amino acids, vitamins, minerals and other essential nutrients for the human body, which can be directly absorbed by the human body, especially the phenolic substances and Olido elements in the liquor, which have the effect of antioxidant effect.

The term pure grain brewing is not accurate enough, as almost all liquor is brewed from pure grains. It's just that the brewing process is different, there are solid and liquid methods, alcohol brewing is a liquid process, and traditional brewing is a solid method.

Grain liquor refers to the liquor made from various grains such as sorghum, corn, rice, glutinous rice, barley, wheat, millet, barley, etc., after saccharification and fermentation, and then distilled by the method of distillation. The vast majority of famous and fine liquors are such liquors.

Correlation group of pure grain liquor.

It can be eaten by the general public.

1.Men over 35 years old and women who have passed menopause should drink a small glass of liquor every other day, which has a certain auxiliary effect on the prevention and treatment of cardiovascular diseases;

2.Yin deficiency, blood loss and warmth are even contraindicated; It is best for men and women to avoid alcohol during the reproductive period.

Therapeutic effect of pure grain liquor.

The taste of liquor is bitter, sweet, pungent, warm, poisonous, and enters the heart, liver, lungs, and stomach to balance the wax meridian;

It can pass through the blood veins, keep out the cold, awaken the spleen and warm the body, and carry out the medicinal potential;

It is mainly used for the treatment of wind, cold, and pain, tendon spasm, chest paralysis, and cold pain in the heart and abdomen.

Pure grain liquor production guidance.

1.When cooking a dish, if you add too much vinegar and the taste is too sour, just sprinkle a little more white wine into the dish to reduce the sourness.

2.In cooking, the use of wine is very important, wine can relieve the smell of the smell, make the dishes delicious and delicious, but also to use just right, otherwise it is difficult to achieve the effect, and even counterproductive.

3.Baijiu has a dissolving effect on the nutrients in some Chinese herbal medicines, which is beneficial to the health of the drinker.

4.Drinking alcohol on an empty stomach is more likely to cause cirrhosis, which is related to liver damage caused by insufficient protein intake.

5.Do not take various sedative, hypoglycemic, antibiotic and anti-tuberculosis drugs before and after drinking liquor, otherwise it will cause headache, vomiting, diarrhea, hypoglycemic reaction and even death.

To put it simply, the pure grain liquor is completely made of grain (solid) buried in a sealed container (cellar, tank, etc.), and then distilled through natural fermentation. It is completely produced by the natural fermentation of microorganisms in grain, and the trace components are quite rich and complex. It is the trace ingredients produced in the brewing of pure grains that determine the taste of liquor.

The feeling of pure grain brewing posture imperial liquor is that it does not go up after drinking, does not prick the throat, does not dry the mouth, has a unique aroma, has a mellow taste, and has a plump body.

Alcohol-blended liquor is made from sugarcane, beet residue, dried potatoes, corn, etc., and then the alcohol is mixed with distiller's lees to inhale the aroma and taste of fermented liquor, and then added flavoring substances to simulate the taste of traditional grain liquor. According to the jargon, it is called "three essences and one water", alcohol, flavor, additives, and water. The liquor blended with alcohol has a pungent smell with obvious traces, and has a pronounced bitter taste and a spicy throat sensation when drinking.