Is it safe to drink grain wine brewed in the countryside?

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 it is just a subjective conjecture that we have not been able to drink grain wine for a long time, and this kind of conjecture has also brought grain wine to a relatively high position, 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, and is beneficial to the body.

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 sake from a long distance from the brewery, but now it is difficult to smell the aroma of the sake no matter how close it is.

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 must also be blended by the old cellar wine, the newly brewed first wine, the middle wine, and the tail wine through a precise proportional process to be called a good wine. 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.

Liquor does not have to be made from grain, and liquor is mainly divided into grain wine and alcoholic liquor.

Alcoholic liquorIt is directly blended with edible alcohol and water, and does not go through the brewing process, but simply adds flavors and fragrances to make liquor with different degrees and different flavors. Therefore, the taste will be more monolithic, and there will be no feeling of one person and one taste.

Grain brewed wine isIt is the wine made from grain, and the production process of grain wine is more complex, and the key to making koji technology, brewing technology, old cellar mud technology, and blending technology is to make grain wine different.

The important thing is that grain wine has undergone steaming, fermentation, and extraction, and then blended with a rich taste and layered body in different batches of wine. Blending is just a process, and there is also a blending process for various aromatic liquors, but this blending is a blending between different rounds of liquor and different vintages, not the blending of alcohol and flavor as everyone thinks.

fromPalateSee, grain wine is very smooth when drunk, and it will also leave a strong grain taste in the mouth, so it will not be too heady and dizzy in the right amount.

Whether it is drinking wine or brewing wine, we all know that most of the raw materials of liquor are mainly grains and grains, and liquid liquor will use raw materials such as potatoes, sugarcane, and candied fruits. Taking Guojiao 1573 single beam strong flavor type as an example, the raw materials are sorghum, wheat and water. It is the same as Kweichow Moutai, except for the different processes.

The raw materials of Wuliangye multi-grain strong flavor are sorghum, wheat, corn, rice, glutinous rice, and water. The above three liquors are representative of remarkable liquors. Without exception, all of them use cereals as raw materials, including other brands.

As a leader in the liquor industry, Fenjiu is the first listed liquor company. Those who drink alcohol often know that its brewing raw material has an additional kind of "pea" in addition to grain. This pea is not used directly for sake brewing, but only for koji.

Koji is the bone of wine, and koji is the essence of Chinese winemaking. The microorganisms that grow in the koji are mainly molds, and the amylase enzyme produced will saccharify the starch of the rice seeds, and finally produce alcohol. In fact, the making of koji can cancel peas, but without peas, Fenjiu will no longer be "fragrant and authentic"!

The so-called authentic fragrance is not only related to the process, but also inseparable from the raw materials. The unique fragrant smell of peas creates a pure fragrant Fenjiu, which is also the experience summed up by the ancients after many attempts. Some fragrant liquors have canceled peas, and there is still a big gap between the two in terms of drinking and smelling!

Peas are cold in nature, which can play a great role in regulating the control of fermentation temperature, which is very consistent with the fermentation process of Fenjiu Daqu of "slow in the front, strong in the middle, and slow in the back". After fermentation and transformation, after the peas are integrated into Fenjiu, their taste will show a unique smell and style. When drinking Fenjiu, a trace of fragrance slides down the throat, and the slightly astringent bean aroma is slowly presented.

I don't think it's good to sell. Because there is no safety production standard for self-fired grain wine, it is not easy to sell.

Of course, it is easy to sell, and the current wine is basically mixed with alcohol, and the grain wine that you burn yourself is delicious and nutritious, so you can try it.

In the countryside, there is a prospect for cooking wine from homegrown grain. In recent years, I have found that when people in the city entertain relatives and friends, they gradually put the wine cooked in the wine workshop on the table, and the green smell of food tastes good. Therefore, there is a market for rural soju.