What is the oldest grain wine in our country? What kind of grain is stuffed?

Civil servants judge by common sense, what is the oldest grain wine in our country? It's hard to beat the bartender.

The oldest grain wine in our country is rice wine. Millet is used in the north and glutinous rice is used in the south, but japonica rice can also be used.

It is made by microbial fermentation of sake medicine and barley mallet.

Rice wine, along with beer and wine, is known as the world's three major ancient liquors. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created their own koji.

The compound fermentation method began to make rice wine in large quantities. Rice wine is produced in a wide range of areas, there are many varieties, the famous ones are: Jiujiang sealed jar wine, Shaoxing old wine, Jimo old wine, Fujian old wine, Wuxi Huiquan wine, Jiangyin Heidu wine, Shaoxing champion red, daughter red.

Anhui Gu Nanfeng, Zhangjiagang Shazhou Youhuang, Wujiang Wugong Old Wine, Suzhou Tongli.

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The oldest grain wine in our country is sorghum wine, because in ancient times, the grain output was not high, and it was actually very difficult to ensure that there was rice to eat, and it was not easy for ancient people to eat steamed buns for meals, so there was no excess wheat to make wine, so in ancient times, sorghum wine was used to make sorghum wine. Sorghum is generally more abundant in the north, and there are many colors, but the taste is relatively poor, so many people are reluctant to eat sorghum rice, and this grain is a very good choice for winemaking.

The development process of Liangjiu is in the earliest days of Liangjiu is the use of natural fermentation, generally choose fruit wine or grain wine, such as green plum wine, bayberry wine, apricot wine, etc. are more common, and later after the way of distilling liquor, the technology of Liangjiu is more proficient. And in ancient times, there were some ethnic minority tribes, and there was not much food in these places, but there was a lot of animal milk, so in Mongolian tribes and other regions, animal milk would be used to make wine, such as mare's milk wine, goat's milk wine, and so on.

The method of sorghum liquor first needs to be manually stacked, and the ancient method of sorghum liquor is the method of pure grain solid-state fermentation, which will make the flavor of the liquor very pure, and there are few miscellaneous flavors. After all the raw materials are steamed, these dry raw materials are added to the appropriate koji powder and then fermented naturally, this process needs to be carried out manually, so the fermentation time is longer than the general one. Therefore, the time of the ancient method of sorghum wine is longer, so it is a waste of time and manpower.

Then wait until the koji is fermented and you can start to make sorghum wine, add some chaff to the fermented sorghum and then put it on the pot to steam, it takes about an hour to remove all the water vapor, and then the water vapor will circulate with the glass tube, and then the liquid that cools down is sorghum wine, this is the first distillation, the concentration of sorghum wine is very high, and the second distillation needs to be warned.

Rice wine is the oldest grain wine in China, which is made from millet in the north and glutinous rice in the south, but it can also be made from japonica rice, which is fermented by wine medicine and wheat malt microorganisms.

The oldest grain wine in our country is rice wine. Rice wine is made from rice, corn, millet, wheat and other grains as raw materials, and wheat malt and koji as saccharification starter culture.

Rice wine is the oldest and most primitive grain wine in China, generally using millet in the north, glutinous rice in the south as raw materials, and sometimes japonica rice, which is brewed by fermentation of wine medicine and malt malt microorganisms.

Baijiu is made from grains such as sorghum, barley, and rice, and is a variety of liquor made by using koji and liquor mother as saccharification starter agents, using starch (sugar) raw materials, through cooking, saccharification, fermentation, distillation, aging and blending.

In order to reduce the content of aldehydes in the production of liquor, less grain bran and rice husks should be used, or the auxiliary materials should be steamed in advance. When steaming wine, the temperature of the flowing wine is strictly controlled, and the head and tail are pinched to reduce the content of total aldehyde in the wine. The main ingredient of alcohol is alcohol, which is chemically called ethanol.

1. Moutai.

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 times of feeding, 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.

2. Wuliangye.

Wuliangye uses more than 600 years of ancient techniques to combine the essence of sorghum, rice, glutinous rice, wheat and corn and brew it in a unique natural environment. Wuliangye is a representative of strong flavor liquor, which is brewed from five kinds of grains and grains, and belongs to one of the eight famous liquors in China.

3. Luzhou Laojiao.

Luzhou Laojiao liquor is made of mud cellar as the fermentation vessel, medium and high temperature koji as the liquor production and flavor agent, sorghum and other grains as the raw materials for liquor, open operation production, multi-bacteria closed co-fermentation, continuous residue ingredient circulation, atmospheric pressure solid retort barrel distillation, careful aging hook brewing, belongs to one of the eight famous liquors in China.

4. Hengshui Lao Bai Gan.

Hengshui Laobai dry liquor is made of high-quality sorghum as raw material and pure wheat koji as saccharification starter agent, which is carefully brewed by using the traditional Laowu retort process and the two-row cleaning process.

5. Yanghe. Yanghe Daqu is made of high-quality sticky sorghum as raw material, and then uses high-temperature Daqu cultivated by wheat, barley and peas as saccharification starter culture, and is brewed with the water of Meiren Spring, which is one of the eight famous liquors in China.

Needless to say, these well-known brands can take a look at Bulaotan grain wine, which specializes in the production of grain wine.

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.

The second pot head, ** is cheaper.

Qinghualang, Wuliangye, Moutai, Yanghe, etc., ** are somewhat high.

Baijiu is brewed from grains such as sorghum, barley, and rice.

Baijiu is a variety of liquor made by using koji and liquor mother as saccharification starter agents, using starchy (sugar) raw materials, through cooking, saccharification, fermentation, distillation, aging and blending.

Baijiu is a general term for Chinese liquor, also known as soju and laobaigan.

Burn knives, etc. Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starch (sugar) raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending.

And strictly speaking, by the consumption of alcohol.

A blend of spices.

It cannot be counted as liquor.