How is baijiu made? What materials are needed?

China's liquor culture is broad and profound, and you will find that liquor is a kind of drink that everyone likes, and there are more materials needed to make liquor.

China's wine culture has a long history, and there are many types of alcohol products, and drinking alcohol has become a part of people's lives. Liquor is made according to the chemical reaction of microbial fermentation, and the brewed alcohol will have a certain concentration, which is also more difficult in actual operation, so the birth of liquor is very complicated, and it is generally made by blending and aging filling through the selection of materials.

The first step is to choose some ingredients, because baijiu is made from grain, and the general ingredients will be barley buckwheat, corn sorghum, wheat, rice and glutinous rice, and some legume products, but when making wine, fruits and vegetables or potatoes will not be selected as raw materials. When choosing raw materials, it is necessary to require that the particles of crops are full and uniform, and they must be fresh, not mildew, and must be placed in a dry and suitable place.

If you want to make liquor better, you must choose a good water source, so water source is also a very critical step for liquor. It is also a key part of winemaking, which is to outline the sugar in it by way of grain germination, and turn the yeast into alcohol, or use some moldy grains to make koji, and there will be enzymes that can convert sugar into wine, which is also a way that is often used, directly converting electric starch into sugar. There is a fermentation process involved in making baijiu, so there is a constant change from ingredients to steamed grains, saccharification and fermentation to the final steaming state.

When making liquor, you need grain, sorghum, corn, wheat, rice, glutinous rice, buckwheat and so on. After that, there will be nine songs. The mist can be sprouted, and then the enzymes produced convert the original wheat into sugar, which is then converted into alcohol with yeast.

Baijiu is made by fermenting it with some lees. It can be used with corn, sorghum, barley. It is also necessary to use dry potatoes, cassava can also use some beet residue, and you can also use some waste molasses.

In the production process of liquor, it is produced by cooking, saccharification, fermentation, distillation and aging, mainly using large koji, small koji, bran koji and liquor mother as saccharification starter agents; The materials used include sorghum grains, various starter cultures, and some will also use corn, barley, sweet potato, and cassava.

and other materials.

Basic process: mixing grains, adding koji, fermentation in the cellar, sealing the cellar, opening the cellar, distillation, beating and drying water, spreading drying, ingredients (mixed steaming for distillation after preparing grain bran), adding koji, and entering the cellar. And so on and so forth.

The process of each fragrance type is quite different, and the process of the same fragrance type is not exactly the same. Most of the raw materials for sake brewing are sorghum and wheat, but there are also starchy raw materials such as rice, glutinous rice, corn, barley, peas, and dried potatoes.

The manufacture of liquor refers to the production of distilled liquor products with an alcohol content of 18 60 with sorghum and other grains as the main raw materials, large koji, small koji or bran koji and liquor mother as saccharification starter agents, through cooking, saccharification, fermentation, distillation, aging and blending. Includes: Solid method liquor:

refers to the liquor made by the traditional process of solid-state saccharification, solid-state fermentation and solid-state distillation), such as Daqu liquor, Xiaoqu liquor, bran koji liquor, mixed koji liquor, etc.; Semi-solid liquor: refers to the liquor made by the traditional process of solid-state culture, saccharification, and water addition, fermentation and distillation in a liquid state); Liquid liquor: refers to the liquor mainly made by liquid saccharification, liquid fermentation and liquid distillation), such as traditional liquid liquor, string fragrant liquor, solid-liquid blended liquor, flavored liquor, etc.

Baijiu is made from starch or sugar raw materials, and fermented mash or fermented mash is distilled.

Because of the different raw materials, the brewed wine can be divided into three categories, one is grain wine, the other is potato wine, and other wines. Sorghum, corn, wheat, rice, glutinous rice, peas, barley, millet and mung beans are generally used to make grain wine. However, there are only five commonly used grains, including sorghum, corn, wheat, rice and glutinous rice, which play an important role in making baijiu, reflecting different baijiu.

Pour a small glass of liquor in the cup, at this time you will smell the taste of grain, this taste is because sorghum has a fragrant effect in the process of fermentation, take a sip in the mouth, at this time you will feel the slightest sweetness, just like when we usually eat sweet corn, this sweetness in the liquor is brought by corn, one of the raw materials for us to make liquor; When the liquor fills the entire mouth, you will feel a spicy and sour layering, which is the role of wheat;

Baijiu is a distilled liquor made by cooking, saccharification, fermentation and distillation with grain as the main raw material, large koji, small koji or bran koji and liquor mother as saccharification starter agents.

It is also known as soju, old white dry, burning knives, etc. The wine is colorless (or yellowish) and transparent, the smell is aromatic and pure, the entrance is sweet and refreshing, the alcohol content is high, and after storage and aging, it has a compound aroma with esters as the main body.

It is a variety of liquors made from koji and liquor mother as saccharification starter cultures, using starchy (sugar) raw materials, through cooking, saccharification, fermentation, distillation, aging and blending.

Strictly speaking, a liquor made from a mixture of edible alcohol and spices cannot be regarded as liquor, but should be called a beverage containing alcohol.

The raw material for the manufacture of liquor is grains. Chinese liquor is a variety of liquors made from koji and liquor mother as saccharification starter agents, using starchy (sugar) raw materials through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, a blend of edible alcohol and edible spices cannot be regarded as liquor.

The liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Yibin, Sichuan Luzhou triangle has the world's largest and best quality distilled liquor production areas, respectively, China's three famous liquor Mao Wulu, its liquor industry cluster carries half of China's liquor industry.

1. Baijiu is actually a kind of distilled spirit, which is made from some raw materials with high starch or sugar content into fermented fermented liquor, and then increased by distillation. These raw materials are generally our more common grains, such as sorghum, wheat millet, corn, sweet potatoes, rice bran, etc.

2. After that, koji is used for brewing, and the types of koji also have a lot of knowledge, which are divided into large koji, small koji, bran koji, etc. as saccharifying agents, and these koji are also made from such common grains, such as barley, wheat, peas, etc.

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 liquor. 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.

1. Raw materials for liquor: most of them are sorghum and wheat, and there are also starchy raw materials such as rice, glutinous rice, corn, barley, peas, and dried potatoes.

2. Basic process: mixing grains, adding koji, fermentation in the cellar, sealing the cellar, opening the cellar, distillation, beating and drying water, spreading drying, batching, adding koji, and entering the cellar.

3. The process of making the bucket ruler: when making liquor, it is fermented with grain first, and then fermented with koji in a closed manner. Finally, alcohol, aromatic substances, esters, soluble solids, etc. are produced. Then through filtration, filtration to remove residue and distillation and purification, a high number of liquor is obtained.

Liquor: With grain as the main raw material, Daqu, Xiaoqu or bran koji and the mother of liquor as saccharification starter agent, and it is made into a distilled spirit that is resistant to distress through cooking, saccharification, fermentation and distillation.