What is more fragrant for wine, and what is the best flavor of liquor for soaking wine?

Sorghum is the best way to make wine! It's just that there is relatively little sorghum wine at present!

If you want to make medicinal wine, it is recommended to choose pure grain brewed liquor, or you can choose apricot blossom wine or peach blossom wine and other fragrant liquor, which has a better taste and is suitable for most people to drink. The liquor brewed from pure grains has a high degree and can play a sterilizing role. Brewing medicinal herbs and animal types of medicinal liquor, using high-quality pure grain liquor with an alcohol content of 50-60 degrees.

1. Chinese herbal medicines more or less contain certain bacteria and germs, only a slightly higher degree can kill bacteria and germs, in addition, the exudation of water from medicinal materials will dilute the alcohol concentration, and the low degree of alcohol is not conducive to the dissolution of active ingredients in Chinese herbal medicines, thereby affecting the best and health care effects. 2. Use animals as raw materials to brew medicinal wine, such as snake wine and wasp wine, please use a high degree of wine above 55 degrees to brew. Because animals have a lot of bacteria on their bodies, they must be killed by alcohol, and if the alcohol is too low, the animal carcass may rot or stink.

2. Can low-alcohol wine be used to make medicinal wine? Brewing medicinal wine generally requires high wine, but we brew some fruit wines, such as bayberry wine, mulberry fruit wine, strawberry wine, ......Medium and low alcohol wine is also allow, but the degree should not be too low, and it is advisable to have more than 35 degrees. Because the fruit contains a lot of water, if the alcohol is too low, the alcohol content of the brewed fruit wine will be too low, so when brewing fruit wine, please follow the local drinking habits, and if the alcohol is too low, the nutrients of the fruit cannot be brewed.

The best liquor for soaking wine is a fragrant liquor, so that the taste of the liquor will be purer. In fact, there are no special requirements, if you want a higher grade, use more expensive liquor, if there are no requirements, just use ordinary liquor.

It mainly depends on what kind of wine you want to run, such as fragrant liquor for brewing medicinal wine.

50°-60° fragrant liquor and sauce-flavored liquor are used for soaking. Fragrant liquor recommendation: Xinghuacun Fenjiu. Recommended sauce-flavored liquor: Moutai, Xijiu, Guizhou Guijiu, Langjiu.

Of course, there are also strong flavor liquors, but the strong flavor liquor has the taste of ethyl acetate and the taste of medicinal herbs is not very good, and the light fragrance type and sauce flavor type can avoid this problem, and the reason why 50 ° - 60 ° liquor is chosen is because this degree is just right, which can sterilize without destroying the medicinal properties, and it should be noted that if the alcohol concentration of animal medicinal wine can be appropriately higher, it can reach at least 60 degrees.

The fragrant liquor Fenjiu is produced in Xinghua Village, Fenyang City, Shanxi Province, and is also known as "Xinghua Village Liquor". Xinghuacun Fenjiu is not only the first cultural liquor in China, but also the ancestor of famous liquor, the "earliest national liquor", and the treasure of the country.

1. Pure grain liquor flavor: distill the liquor, reduce the degree to about 15 to 20 degrees, and add water to reduce the degree for later use. Brewed with the finished sweet sake, also known as mash grains, after 5 days, poured together for distillation, the mash grains are placed on the steaming tablets (to prevent the bottom from sticking), which is also called skewer steaming.

The proportion is 10 catties of 20 degrees of wine, and one catty of mash is steamed on skewers. The result is a full-bodied and full-bodied wine.

2. Fry the raw glutinous rice, sorghum, wheat, corn (100 pounds of grain as an example) to 7 minutes cooked, can not be fried, and then crush the fried grain, without the crushing machine, the more broken the better, and then wrap the broken grain with a cloth, and when steaming the wine, put it into the fermented fermented grain), and when distilling the fermented fermented grain, add a layer of fragrant grain for skewering and fragrant. You can add some soy sauce to the fermented grain, and put 2 catties of dark soy sauce according to 100 catties of grain.

The state has now formulated laws and regulations, and wine with flavors is called wine and beverages, and cannot be sold as pure grain wine, and the chaotic indige has passed.

Put some Wang Shouyi thirteen incense, and various flavors and fragrances.

Flavoring liquor can be added with food flavor --- spices in GB2760. Such liquor is a new type of liquor.

According to the first-class standard of liquor excellence, calculate the amount of use, add it to the liquor base, stir it thoroughly, and store it after meeting the standard.

It's a blind date in it.

The process flow of strong flavor liquor:

1. Raw material treatment: the raw material is mainly sorghum, and the strong flavor liquor adopts the process of continuing the dregs method, and the raw material is fermented many times, so it is not necessary to crush too finely, only requiring each grain of sorghum to be broken into 4 to 6 petals;

2. Out of the cellar: the use of fermented fermented fermented grains for many times, when the dregs are out of the cellar, the yellow water is first pumped out, the cellar skin mud is removed, and then the grain grains are raised.

3. Ingredient mixing: the ingredients mainly control the ratio of grain to grain and grain bran, and the ratio of grain to koji should be controlled after steaming, and more mother grains should be added to the ingredients, which is used to adjust the acidity and starch concentration, and create suitable conditions for the saccharification and fermentation of the lower row;

4. Steaming wine and grain: volatilizing, concentrating and extracting the alcohol components and aroma substances in the mature fermented wine, and at the same time, removing the impurities through distillation to obtain the required finished liquor;

5. Measuring water, spreading cool and sprinkling koji: according to the basic principle of fermentation, the starch substance after gelatinization must be fully absorbed before it can be transformed into fermentable sugar by enzyme action, and then converted from sugar to alcohol;

6. Cellar sealing and fermentation: After the dregs are finished in the cellar, cover the surface with 6 to 10 cm of cellar mud.

Throughout the history of the use of grain raw materials to make wine in countries around the world, it can be found that there are two categories: one is the way of grain germination, using the enzymes produced when the grain sprouts to saccharify the raw materials into sugar, and then using yeast to convert the sugar into alcohol;

The other type is to make koji from moldy grains, and use the enzymes contained in the koji to saccharify and ferment the grain raw materials into liquor.

The grain is fermented, and the kind of alcohol mixed with is not good wine, and the wine I buy is all wine.

It is obtained by fermentation with starch from wheat.

Flavoring is the knowledge of liquor blending, the fragrance substances pay attention to balance, highlight the style of the liquor, and various flavor substances are contained but not revealed. It's the best. The main attention is: alcohol, acid, ester, aldehyde, ketone balance.

Supplement: The standard definition of liquor (Chinese spirits) is: 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 culture.

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, and using starchy (sugar) raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

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

Baijiu is different from rice wine, beer and fruit wine, except for a very small amount of sodium, copper, zinc, almost no vitamins, calcium, phosphorus, iron, etc., and contains only water and ethanol (alcohol). Tradition believes that liquor has the function of invigorating blood and pulse, aiding medicinal power, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing. Drinking a small amount of low-alcohol liquor can dilate small blood vessels, reduce the sugar content in the blood, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, and be beneficial to the circulatory system and cardiovascular and cerebrovascular systems.

The landlord will take a small sample and add it first, otherwise it will be a pity to ruin the good wine.

There are additives and magnifiers for sale.

Summary. Hello, koji flavor should be a strong flavor or cellar flavor flavor, a little effect but the effect is not obvious, and the taste changes are obvious, you can consider adding acids and esters, so that not only the fragrance can meet your requirements, but the taste will also achieve a better effect. Hope mine is helpful to you.

What brand of flavor is used to prepare liquor?

Hello, koji flavor should be a strong flavor or cellar flavor flavor, a little effect but the effect is not obvious, and the taste changes are obvious, you can consider adding acids and esters, so that not only the fragrance can meet your requirements, but the taste will also achieve a better effect. Hope mine is helpful to you.

You can use ester flavors, including but not limited to ethyl lactate (colorless, soluble in water, fruity), ethyl acetate (colorless, fruity), ethyl caproate (koji pineapple), ethyl butyrate (pineapple, banana and other sweet fruits) and other flavors of the main and auxiliary flavors. Main function: All kinds of flavors can be blended and matched in a certain proportion to prepare liquor with corresponding aroma, and the aroma is even fuller and richer than that brewed from pure grains.

Hello dear! Regarding the question of which spices are the most fragrant, I can introduce you to the following common spices:1

Cloves: Cloves have a rich aroma that adds warmth and depth to the wine. Cloves bring a distinctive sweetness and a slight bitterness, making them ideal for red wines and spirits.

Cinnamon has a rich sweetness and aroma that adds warmth and sweetness to the wine. 3.Anise :

Star anise is a very unique spice that has a very strong aroma and taste. When brewing spirits and wines, star anise can add depth and a unique flavor to the wine. 4.

Vanilla: Vanilla is a very common spice, and it is also very popular in brewing alcohol. Vanilla has a rich aroma and sweetness, which adds depth and sweetness to the wine.

In addition to the above spices, there are some other spices that are also very suitable for brewing wine, such as lemon peel, orange peel, ginger and so on. Different spices can bring different flavors and aromas to the wine, and you can choose the spice that suits you according to your taste. Hope mine can be helpful to you!

Hello, when soaking wine, different spices can bring different aromas and tastes. There are several sparkling wines that can make a wine more mellow according to personal tastes, and they are divided into the following categories:1

Cloves - Cloves are a unique spice that adds a rich aroma and moderate sweetness to wine. 2.Cinnamon - Cinnamon is a spicy spice that can be added to wine or other wines to add aroma and flavor.

3.Vanilla - Vanilla is a spice often used in baking and flavoring to add sweetness and aroma to wine. 4.

Star Anise - Star anise is a dark, star-shaped spice commonly used in traditional Chinese foods and beverages to provide a unique aroma and taste to the liquor. 5.Tangerine peel - Tangerine peel is the outer skin of a citrus fruit and is also considered a spice that adds a refreshing aroma and subtle sweetness to the wine.

In short, all of the above spices can be used to soak wine and add to its aroma and taste, but the choice of spices is a matter of personal taste.