How about drinking your own grain wine regularly?

Home-brewed sake has nothing to say in terms of raw grains and additives, it is healthy, butSelf-brewed liquor is prone to methanol exceeding the standard, hygienic conditions may not meet the standard, self-brewed liquor storage time is insufficient, self-brewed liquor due to small amount or urgent use, etc., the storage time is insufficient.

It often does not allow the harmful substances in the wine to fully disperse, which can damage the quality of the wine at least and lead to the accumulation of toxins in the wine.

With the learning of alcohol knowledge, more and more people realize that they still have to drink authentic grain wine brewed from pure grains, and alcohol blending is harmful to the body.

However, in the vast liquor market, the various "puree" and "aging" pretending to be grain wine are dazzling, and the good liquor made from real grain is either more direct than Feitian, or it is difficult to distinguish between true and false.

At such times, many people would rather choose loose liquor such as sorghum wine and corn liquor made by their neighbors and relatives rather than buy beautifully packaged brand liquor. Many people have realized that it is not expensive and good-looking wine, but pure grain and delicious home-brewed wine is safer and healthier.

More and more people have the idea of making their own wine or asking someone to make wine, and I believe that this is also a choice for future wine friends. However, on the one hand, there are strict requirements for technology, tools, and processes for self-brewing, and the following major problems may occur in self-brewing, which should attract the attention of wine lovers.

Home-brewed liquor is prone to methanol exceedance:

Methanol is one of the by-products of the fermentation of grain grains into alcohol, and the production of methanol is almost inevitable during the fermentation process. This is because the skin of the cereal material used in sake brewing contains pectin.

Esterified pectin produces methanol under the action of pectinase.

The hygienic conditions of home-brewing may not be up to standard:

The unhygienic eating habits of the older generation have been abandoned today, and nowadays, cleanliness, safety and hygiene are the necessary standards for food. However, many homebreweries are not up to standard in terms of hygienic conditions, and are prone to harmful substances such as pollutants and bacteria.

Insufficient storage time for home-brewed liquor:

Those who have drunk freshly brewed liquor know that the newly brewed liquor has a coarser taste, more miscellaneous flavors, a poor drinking experience, and a more turbid appearance. But after a period of storage, the wine will become mellow and palatable, and the aroma will become harmonious and smooth.

This is because the new wine contains many impurities, and the more active aldehydes, alcohols and other aroma substances in the wine are unstable, through a period of cellaring, the suspended substances in the wine can be settled, so as to reduce the solid impurities in the wine, and at the same time, the harmful gases in the wine can be volatilized, so that the wine tends to plump under the conditions of constant temperature, constant humidity and protection from light.

If you often drink your own grain wine, if you make your own wine, it must be better, and if you make it in your account, it is a small amount of thick, which is still good for the body and can improve your immunity.

Grain wine is not as delicious as we imagined, and saying that it is delicious is just a subjective conjecture because we have not been able to drink grain wine for a long time, and this kind of conjecture has also raised grain wine to a relatively high status, which is probably the real reason why many people feel that grain wine is delicious in their minds.

It is better to drink less if you often drink your own grain wine or buy wine, drink less to strengthen your body, and drink too much to hurt your body.

Proper drinking every day can expand blood vessels, enhance heart function, promote metabolism, is beneficial to the body, self-brewed and the market liquor is no different than the street is better, after all, the alcohol content is low, proper drinking is good for health.

Of course, it's no worse than buying commercial wine, and it's more reassuring to drink it yourself, and because it's your own thing, the cost is lower.

How about drinking your own sake and grain sake all the time?Drink it often, you are also in the food, and the wine will be good for the body.

It is possible to become an alcoholic slowly.

Of course you can drink it!There is sorghum wine, there is rice wine, and they are all very delicious wines. In the past, you could smell the aroma of sake far away from the distillery, but now it is difficult to smell the aroma of sake no matter how close you are, and it is all mixed with alcohol.

The wine I brew does not drink myself.

Liquor made from grain is the best liquor, and of course it can be drunk.

Authentic grain wine is the best.

Good wine must be made from grain. A good wine can only be called a good wine if it has been blended through the old cellar wine, the newly brewed first wine, the middle wine, and the tail wine through a precise proportional process. Some other so-called "high-end technology" brews are all foolish.

The real grain wine is better than Moutai.

You can drink it with confidence.

Anyone who drinks alcohol knows that grain wine is the best wine to drink, and it is not easy to drink.

At that time, my father worked in a winery, and at that time, all the wine was brewed, mainly corn, dried potatoes, and sorghum rice. The process of sake brewing is very complicated, and the big tank is as high as a floor, and there is a large pool of sake lees, and many people are burned by the sake brewing. The factory specially invented a kind of ointment and applied it with special spirit.

Leaves no scars. Like today's liquor, a lot of it is blended, there is no process, it is very simple. At that time, I felt that the taste was okay, but when I was drunk, my stomach was like turning over the sea, which was very uncomfortable, and my head would be in severe pain. I couldn't slow down for days.

I still miss the grain wine in the past, I don't go up, and I don't feel so uncomfortable after drinking, and people at that time used a wine pot to heat it up with hot water and then drink it, which can achieve the effect of relaxing the muscles and invigorating the blood, and does not hurt the stomach. Really, I drank too much wine, and when I woke up, I could continue to drink it tomorrow. Grain wine is a wine that can be drunk with confidence.

Have you been drinking alcohol?

The wine made from grain can be called a classic, but the worry is whether there is grain in the wine and how much grain there is, and consumers do not understand, and the person who makes the sake should know it better and feel ......

OK. But drunk driving and drunk driving are not allowed.

Pure grain wine can greatly reduce the damage of alcohol to the body. Because pure grain wine is easy to be absorbed and decomposed by the body compared to alcoholic wine, and it contains more nutrients. Adding some nourishing Chinese medicine to pure grain wine is even better for the body.

Pure grain wine is good for the body. The other is that the taste is better and more mellow. People who drink alcohol all year round prefer to drink pure grain wine.

Pure grain wine is not harmful to the body, but it should also be drunk less, unlike those blended wines, drinking it will hurt people and even kill people.

Self-brewed wine is healthy in terms of raw grains and additives, but because self-brewed wine has not been removed and purified, it is not recommended to drink it often, and it is okay to drink it occasionally;

If the koji is not good or the koji contains a lot of miscellaneous bacteria, home-brewing may also be harmful to health.

Drinking alcohol regularly will harm the liver to a certain extent, so it is recommended to drink less.

If you don't understand, continue to ask me ha, hopefully, thank you

Feel relieved. First of all, the countryside itself has the methods and skills that have been passed down from Liuliang and regret, and the wine brewed will be more in line with the needs of winemakers. Secondly, there are not so many additives when making wine, which ensures the health of the wine itself.

The first book is relatively close, and the state does not need to be transported, which saves money.

I feel very relieved, this old wisdom is because the rural people are very simple, they use grain to make wine, do not add any chemical ingredients in the blue socks, especially alcohol.

I think it's quite safe to drink, because there are no other alcohol additives added to drinks like this, but they are all brewed from grain.

If you don't feel at ease with food and wine, can you rest assured of eating chemical raw materials?

Pure grain wine is very familiar to some wine drinkers, and most of the wine people drink now is pure grain wine, even if it is loose liquor, they also like it, because it is characterized by a rich cellar aroma and harmonious aroma. But what are the influencing factors of the taste of pure grain liquor? Many people are puzzled, so let's take a look at it now.

1. Different koji brewing

In the process of brewing liquor, the more common koji is large koji, small koji, bran koji, traditional Chinese herbal koji, as the saying goes, "koji is the bone of liquor", so koji is to determine the quality of the flavor of liquor, because different koji secretes different enzymes, so the aroma substances generated during fermentation are also different.

Second, the taste affected by the fermentation process

The fermentation process generally includes solid, semi-solid, liquid and raw material fermentation methods, and the process of brewing wine from different grains is different, so the taste of the brew is also different. Generally, the aroma and fullness of solid wine are better, while the taste of semi-solid and liquid wine is more refreshing. Therefore, the taste of different grains is different.

Fermentation process. 3. Different brewing raw materials

Generally, the raw materials used in liquor are different, and the taste, flavor and quality of liquor are different, such as liquor made from grain crops and potato substances, which has a certain grain aroma. Sorghum, on the other hand, has less protein, less fat, and contains tannins, so the wine has a fragrant taste. Among all the brewing materials, the aroma of sorghum is more prominent.

In the production of liquor, raw materials are the foundation, and the flavor of liquor is dominated by the quality of raw materials to a certain extent.

Raw materialsFourth, the fermentation temperature and health impact

In fermentation, if the temperature is high or the fermentation time is long, the amount of esters and alcohols will be large, and the taste will be strong; If the fermentation temperature is low and the time is short, the flavor will be weak. In addition, in the production and fermentation, if the environmental hygiene is not up to standard, the invading bacteria will also affect the quality of the liquor. Because the action of bacteria is to make the wine smelly, bitter or produce glycerol aldehyde, spicy eyes and tears.

In addition, the high acidity of the liquor will also affect the flavor of the liquor, and the excessive amount of koji and yeast or the fermentation temperature too high can also make the liquor bitter and so on.

Pure grain liquor. Through the above, we can roughly understand that the influencing factors of the taste of pure grain liquor are the influence of koji, liquor raw materials, fermentation temperature, and hygienic conditions. The more prominent aromas of pure grain liquor are cellar aroma, lees aroma, koji aroma, and aged aroma, and it can make people feel the very obvious smell of grain.

The factors affecting the taste of grain liquor include koji, brewing raw materials, fermentation temperature and hygienic conditions. The outstanding flavors of pure grain liquor include cellar aroma, lees aroma, koji aroma and aged aroma, which can make people feel the obvious grain aroma.