Drink sorghum wine Moutai color? The color and taste of Moutai

Drinking sorghum wine, you can drink Gangzi wine, this is a solid grain wine, master quality, both face, not much money, but also prolonged life, you can drink it yourself or corporate banquets and gifts can be used. Moutai belongs to sorghum liquor, so? The colors of Moutai are transparent and red.

Wang Xiping. Wine has always been a favorite drink of people, and many people are particularly fond of wine, and they have to drink some wine every day. There are many types of liquor in the market, such as sorghum wine, corn wine, rice wine, barley wine, and so on.

So what is the difference and difference between liquor and sorghum wine? Baijiu includes sorghum wine, corn wine, etc., and sorghum wine is made by processing sorghum as the main raw material.

1. The difference between sorghum wine and liquor:

Yes, sorghum liquor is a type of liquor. There are many ways to classify liquor, to name a few. According to raw materials, sorghum wine, corn wine, sweet potato wine, etc. Sorghum wine is best.

2. The brewing method of sorghum wine.

1.Raw material crushing.

The purpose of the raw material grinding is to facilitate cooking afterwards, so that the starch can be fully utilized. According to the characteristics of the raw materials, the fineness requirements of crushing are also different, and the raw materials such as dried potatoes, sorghum, and corn account for more than 60% of the raw materials that pass through the 20-hole sieve.

2.Ingredient. New ingredients, distiller's grains, adjuncts and water are combined to form the basis for mashing and fermentation.

The ingredients should be determined according to the size of the retort barrel and the cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time, etc., and the specific performance of the ingredients is appropriate or not, depending on the starch concentration in the pool, the acidity and porosity of the mash are appropriate, generally the starch concentration is 14 16%, and the acidity moisturizing material moisture is 48 50%.

3.Cooking gelatinization.

Starch gelatinization is made by steaming. It is beneficial to the action of amylase, and at the same time can also kill miscellaneous bacteria. The temperature and time of cooking depends on the type of raw material, the degree of crushing, etc.

Generally, atmospheric pressure steaming 20-30 minutes. The requirements for steaming are that the appearance is steamed thoroughly, cooked but not sticky, and there is no raw heart inside.

3. About sorghum wine.

Sorghum liquor: Sorghum is the main raw material for the production of liquor. Brewing liquor from sorghum is unique in the world and has enjoyed a good reputation for a long time. Sorghum liquor shows the profound heritage of China's liquor culture with its color, aroma, taste and style.

Sorghum liquor is made of high-quality sweet sorghum as the brewing raw material, among which Yajin sweet sorghum is the best, fermented in the old cellar, aged for many years, and brewed after a set of scientific, unique, complete and rigorous soaking and cooking, saccharification and fermentation, distillation and storage technology, with a crystal mellow body, a long aroma, mellow taste, a long and fragrant taste, harmonious taste, just right, and a unique style of comprehensive wine taste.

Moutai is produced in Moutai Town, Chishui River, Renhuai City, Zunyi City, Guizhou Province, and is a specialty liquor of the Han nationality, which is famous for Scotch whisky and French cognac, so how to identify the color and taste of Moutai?

1. The best way to identify.

The best way to distinguish the authenticity of Moutai: tasting.

However, this method has great limitations in the practice of authenticity identification and is not discussed in this article.

The method introduced in this article only identifies the appearance of the packaging by visual inspection, and avoids destructive identification. This method of identification also has certain limitations and cannot be 100% accurate. However, this method is the most intuitive, simple and practical, and is the first choice for the majority of Moutai lovers and collectors.

2. Before visual identification.

Before visual identification, one step can be added: smelling.

Pick up the bottle, close the cap to the mouth of the bottle close to the tip of the nose, and sniff it vigorously and carefully. Moutai has a special sauce aroma, if you have a sensitive sense of smell, you can smell the sauce fragrance residue at the mouth of the bottle or even on the packaging materials such as cartons and cartons.

In addition, a slight leak at the mouth of the bottle cannot be judged as a fake, and there is a possibility that the real product may leak, but the probability of leakage is very small.

The raw material of Moutai is red tassel sorghum, commonly known as red beam, which is a kind of organic glutinous sorghum that is a specialty of Moutai Town.

This red beam can only be cultivated in the unique water, soil and climatic environment of Moutai Town, which is one of the reasons why Moutai Town Sauce Wine is not replicable.

The sorghum used in Moutai has a thick skin and is rich in 2% 5% tannins, which are fermented through the Moutai process to form catechin, vanillin, ferulic acid and other precursors of Moutai flavor during the fermentation process, and finally form special aromatic compounds and polyphenols of Moutai.

In addition, not only the taste, but also the flavor of the soy sauce wine is closely related to these glutinous sorghum. Sorghum is rich in tannins, and the fermentation process can make it form catechinic acid, vanillin, ferulic acid and other precursors of Daqu sauce flavor during the fermentation process.

Difference Between Red Tassel Sorghum and Regular Sorghum:

Compared with ordinary sorghum, red tassel glutinous sorghum has smaller particles, thick skin, flat and firm, dry and resistant to cooking, resistant to stirring, its moisture is less than 13%, protein is greater than 12%, 1000 grain weight is less than 20 grams, and starch content.

Among them, the amylopectin content is much higher than that of ordinary sorghum, accounting for more than 90% of the total starch content, low water absorption, cooking resistance, and not easy gelatinization, these conditions perfectly meet the needs of multiple cooking, stirring and fermentation in the traditional soy sauce wine brewing process, which also makes red tassel glutinous sorghum destined to become the raw material for brewing Daqu sauce wine.

The above content refers to Encyclopedia-Moutai.