What is the difference between solid liquor and liquid liquor?

1. Liquid liquor, that is, liquid liquor; The difference between the two is as follows: the raw materials are different from the liquid liquor: the raw materials of the liquid liquor are grains, potatoes, molasses, etc.

2 Solid-state liquor: The raw materials of solid-state liquor are sorghum, rice, glutinous rice, corn, wheat, etc. The production process is different from that of liquid liquor: liquid liquor is made by liquid fermentation and distillation into edible alcohol, and then through incense, blending and blending.

3 Solid-state liquor: Solid-state liquor is made in the form of a solid matrix in the main processes of cooking, saccharification, fermentation, and distillation. Different processes of liquid liquor: The process of liquid liquor includes flavoring, incense stringing, solid-liquid combination, etc.

1 Solid-state distillation is the process of solid-state fermentation and solid-state distillation in the whole process; Liquid brewing technology, on the other hand, is a process in which liquid fermentation and liquid distillation are used throughout the process.

2 The difference between the two lies in the shortcomings of solid-state brewing such as high labor intensity, high labor cost, high consumption of auxiliary materials, and low wine yield, while liquid fermentation brewing has the advantages of high mechanization, high labor productivity, and low amount of auxiliary materials.

1 In liquor, the difference between the solid-state brewing method and the liquid method is as follows: the materials used are different. Solid-state brewing is almost unusable throughout the brewing process, from saccharification to fermentation to distillation to aging to blending.

2 The liquid brewing method is to first cook the grain thoroughly, then directly add 150 200% water, and then add the koji to stir and ferment. The quality of liquor produced is different.

3 The liquor brewed by the liquid method is also pure grain liquor, but the quality of the liquor brewed by the solid method is slightly less than that of the liquor brewed by the solid method. The solid-state method is used to brew high-end liquor, such as sauce flavor type, strong flavor type, light fragrance type, innovative flavor type, etc., all of which are fermented in the state of the state.

4 The brewing process is different. Solid-state liquor is made of grain as raw material, using solid (or semi-solid) saccharification, fermentation, distillation, aging and blending, without adding edible alcohol and non-liquor fermentation to produce aromatic and flavorful substances, with the inherent style characteristics of this liquor.

5. Liquid liquor is made of starch and sugar-containing substances as raw materials, and the base liquor (or edible alcohol) obtained by liquid saccharification, fermentation and distillation can be used to flavor and flavor with fermented grains or food additives.

Solid-state liquorSolid-state liquor is a base liquor obtained by solid-state fermentation or semi-solid-state fermentation process with Lianggu as raw material, Daqu and Xiaoqu as starter agents, and is aged and blended, without directly or indirectly adding edible alcohol, flavor and color, aroma and flavor substances not produced by self-fermentation, and has the inherent style characteristics of this product.

Liquid liquorThe liquid liquor is a base liquor obtained by using the liquid fermentation process as the raw material of sorghum grain, which can be added to the grain edible brewing alcohol, without directly or indirectly adding edible flavors and color, aroma and flavor substances not produced by its own fermentation.

Liquid liquor is a liquor made of grains, molasses, potatoes and other raw materials, through liquid fermentation, distillation into edible alcohol, and then through incense, blending, blending. Compared with solid liquor, liquid liquor belongs to the same category of beverage liquor and can be drunk.

The benefits of liquid liquor on the human body are unknown, and studies have found that timely intake of alcohol in small amounts also has adverse effects on the human body. The alcohol ingested by the human body needs to be broken down by the liver, and excessive consumption of liquid liquor increases the burden on the liver, and is easy to cause damage to the liver, causing fatty liver, hepatitis and other diseases. In addition, after the wine enters the stomach and intestines, it will increase the secretion of gastric acid, damage the gastric mucosa, and easily induce gastritis, gastric ulcer and other diseases.

Therefore, liquid liquor should not be drunk too much.

There are two main categories of liquor fermentation process, one is the solid-state fermentation process, and the other is the liquid fermentation process, and the liquor brewed through these two fermentation methods is solid-state liquor and liquid liquor.

Hegel once said that to be is to be reasonable. Both fermentation processes have their advantages, but in terms of the quality of the liquor, solid-state fermented baijiu is superior.

1. Solid-state liquor.

Solid-state liquor is a base liquor obtained by solid-state fermentation or semi-solid-state fermentation process with sorghum grain as raw material, large koji and small koji as starter culture, and is made by aging and blending, without directly or indirectly adding edible alcohol, flavor and color, aroma and flavor substances produced by non-self-fermentation, and has the inherent style characteristics of this product.

2. Liquid liquor.

Liquid liquor is a base liquor obtained by using sorghum grain as raw material and liquid fermentation process, which can be refined and processed by adding grain edible brewing alcohol, without directly or indirectly adding food flavor and color, aroma and flavor substances produced by non-self-fermentation.

What is the difference between solid-state liquor and liquid liquor, and who has more advantages, you must have a preliminary understanding: solid-state liquor is more pure, the fermentation time is longer, the process is stricter, and the taste is more mellow. So what is good about Jianzhuang as the quality benchmark of the solid liquor Baiyuan ** belt?

Jianzhuang wine has a solid foundation of raw grains.

Compared with other solid-state liquor brands, Jianzhuang relies on Wuliangye Group's million-acre pollution-free green liquor special grain planting base, and on the basis of adopting advanced planting technology, it strictly selects raw materials to ensure that the raw materials are of high quality and ensure that every drop of liquor produced has excellent quality.

Jianzhuang wine has a strict production process. In terms of brewing technology, Jianzhuang adheres to the traditional five-grain solid-state fermentation process and has more than 100 brewing processes; In terms of fermentation time, every drop of Jianzhuang wine needs to go through 1680 hours of pure grain fermentation, which makes every drop of Jianzhuang wine have a unique style such as compound grain aroma, pure entrance, clean throat and clean aftertaste.

The difference is solid-state liquor.

The process is more numerous and rigorous, and it does not add any food flavors.

Because of the relationship between the process, the flavor of the solid-state liquor is better, such as the well-known Jianzhuang liquor is pure grain solid-state fermentation liquor, the selection of five grains, adhere to the traditional five-grain solid-state fermentation process, more than 100 brewing processes, nearly 2,000 hours of pure grain fermentation, mellow and delicate taste, not on the head, not dry mouth, worthy of lifelong trust.

Liquor is divided into three categories according to national standards, and there are different implementation standards, namely solid-state liquor, liquid liquor and solid-liquid liquor.

The implementation standards for liquor are as follows:

1. Implementation standards for solid-liquid state:

1. The implementation standard of solid-state liquor GB T10781.

2. The implementation standard of solid-liquid liquor is GB T20822.

3. The implementation standard of liquid liquor is GB T20821.

In addition, the implementation standards for different flavor types of liquor are also different, as follows:

1. Sauce-flavored liquor: GB T26760 2011.

2. Fragrant liquor: GB T107812 2006.

3. Strong flavor liquor: GB T10781 2006.

4. Rice-flavored liquor: GB T107813 2006.

5. Fengxiang liquor: GB T14867 2007.

6. Thick sauce and fragrant liquor: GB T23547 2009.

The solid-state liquor is pure grain wine, while the liquid method and the solid-liquid method are made of alcohol blended with liquor. The liquor implementation standard is a kind of production standard that must be marked according to the national requirements, and through the liquor implementation standard, you can see whether a liquor is pure grain wine, which provides great convenience for friends who drink alcohol.

Baijiu is a distilled spirit unique to China. High-quality liquor must have a proper shelf life. Lu type wine should be stored for at least 3 6 months, and more than one year; The storage period of Fen type liquor is about one year, and Mao type liquor requires storage of more than three years.

The alcohol content is generally above 40 degrees, and below 40 degrees is low alcohol alcohol.

Solid-state liquor.

It refers to the liquor produced in the form of a solid matrix in the main processes of cooking, saccharification, fermentation, and distillation.

The traditional solid-state liquor production is made by using a series of unique processes and equipment, such as sorghum, rice, glutinous rice, corn, wheat and other raw materials, solid-state saccharification and fermentation, open production, self-staring microbial inoculation and koji, barrel distillation, pottery jar or liquor storage and aging.

Studies have shown that compared with traditional solid-state liquor, liquid liquor.

The flavor is relatively simple.

1. Lack of natural sense of solid-state liquor.

Rich in trace flavors.

As a traditional type of Chinese liquor, people have formed inherent consumption habits and quality evaluation standards in the process of long-term drinking and fighting, and the very rich flavor substances are important characteristics of solid liquor, so the richness of the liquor body has also become an important material basis for judging the quality and value of Chinese liquor.

Whether it is steamed in the dregs, steamed in the fragrant paste, or soaked in the steam, it is essentially to extract the flavor substances in the solid-state fermented fermented fermented ferment The solid-liquid blending method directly uses the flavor richness of solid-state liquor to improve the quality of liquid liquor. Therefore, the abundant trace amount of Chengming is the key factor that determines the aroma, taste, style and quality of Chinese baijiu, and is a typical characteristic and important foundation of Chinese baijiu.

Liquor brewing is a solid-state method, so the solid-liquid method of liquor is better.

It is fermented in a cellar with pure grain, which is solid, hence the name. This is also the traditional brewing method. The main component of grain is starch, which is converted into sugar by microorganisms (koji) and into alcohol.

1 bottle of solid-state liquor, alcohol and water account for 98%, and hundreds of organic molecules account for 2%.

The quality of wine is not determined by the 98%, but only by the 2%. Of these 2%, the most important are esters.

Ester macromolecules are produced in such a way that microorganisms convert fats into fatty acids, which in turn convert them into fatty acid esters.

1 bottle of solid-state liquor, fatty acid ester macromolecules are dissolved in alcohol, so the liquor is colorless, if the water, alcohol content is reduced, the fatty acid ester macromolecules are precipitated, so it is white and turbid, which is the simplest and most effective way to identify solid-state liquor.

It is fermented with raw materials rich in starch and sugar, koji and water, and it is in a liquid state, hence the name. The fermentation product is basically alcohol, and the other organic molecules are negligible. Edible alcohol companies also ferment in this way, so the national standard allows liquor companies to directly use edible alcohol.

Edible alcohol does not contain other organic molecules, so the national standard allows blending flavors to improve the taste.

The liquid liquor will not precipitate after water, and will not appear white and turbid.

30% solid liquor + 70% liquid liquor.

However, the vast majority of liquor companies add less than 30% of the solid liquor, and even if they add enough, the water is only slightly light blue.

The traditional method of liquor brewing is the solid-state method, and the solid-liquid method liquor you described is close to the solid-liquid method liquor. Therefore, the solid-liquid method liquor is better.

It must be a solid-state liquor, it is not delicious, and there are no additives. What I have been drinking is pure grain wine with zero additives, Guyangkang pure grain wine, which is sold on Jingdong, and the cost performance is very high, the taste is mellow and fragrant, and the aftertaste is long, you can also go and see it.

It must be the solid-state method! The solid state method is commonly known as pure grain wine! The solid-liquid combination method is not less than 30% pure grain wine and alcohol and spice blending.

You can choose Gu Yangkang grain wine, this wine has a good reputation in the market at present, the entrance is mellow and fragrant, and the manufacturer promises that it is definitely pure grain wine.

There are four differences between solid liquor and liquid liquor, which are as follows:

1. Alcohols.

The alcohols in liquid liquor are about twice as high as those in solid liquor.

2. Esters.

The total amount of esters in liquid liquor is only about one-third of that of solid liquor, and even less in terms of types.

3. Acids.

The source of the acids in the liquid liquor is about one-tenth of the socks of the solid liquor.

4. Types of trace components.

At present, it has been analyzed that there are less than 100 kinds of trace components of liquid liquor, while there are more than 300 kinds of solid liquor, and the difference between the two is very large.

Advantages of liquid liquorThe advantages of the liquid method are many, the most important of which is the high utilization rate of raw materials. Under the national conditions of insufficient grain in China, it is the most realistic and reasonable way to advocate saving grain for brewing and changing to liquid method.