What is the difference between liquid and solid wine?

Liquid wine is a small amount of that kind of grain wine and other alcohol blended together, solid wine quality has pure grain wine, and then brewed, two, solid wine will taste as good as liquid wine, if you want to drink solid wine, you can try the wine back to the wine, his wine is very delicious, and ** is not expensive.

Liquid liquor, that is, liquid liquor; Solid method liquor, that is, solid method liquor, the difference between the two is as follows:

First, the raw materials are different.

Liquid liquor: The raw materials of liquid liquor are grains, potatoes, molasses, etc.

Solid-state liquor: The raw materials of solid-state liquor are sorghum, rice, glutinous rice, corn, wheat, etc.

Second, the production process is different.

Liquid liquor: Liquid liquor is made by liquid fermentation and distillation into edible alcohol, and then through incense, blending and blending.

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.

Third, the process is different.

Liquid liquor: The process of liquid liquor includes flavoring, incense, solid-liquid combination, etc.

Solid-state liquor: The process of solid-state liquor includes solid-state saccharification fermentation, open production, barrel distillation, etc.

Encyclopedia - Solid method liquor.

One is liquid and the other is solid.

1. Difference in raw materials. The main raw materials used in the production of liquor by the solid-state method are mainly grains such as sorghum, rice, corn, glutinous rice, and wheat, while the main raw materials used in the production of liquor by the liquid method are grains, potatoes, molasses, etc.;

2. Process differences. The solid-state method of making liquor is generally made by cooking grains, saccharification, fermentation, distillation and other steps, while the liquid method of making liquor is generally made by liquid fermentation, distillation, incense, blending, and blending;

3. Difference in production cycle. The production of liquor by the solid-state method generally takes at least 3 months to complete, while the production of liquor by the liquid method generally takes less than a month to complete.

4. Fragrance difference. The aroma of liquor made by the solid method is generally more fragrant and natural, rich and good-smelling, while the aroma of liquor made by the liquid method is generally light, and the smell is tasteless or unnatural.

Solid-state liquor is better than liquid-based liquor.

Here's why:The raw materials of solid-state liquor are of high quality and the production cycle is long. Solid-state liquor is actually what everyone often calls pure grain liquor, because it is made by fermentation of pure solid grains, so it is called solid-state liquor, and this kind of liquor is often because the raw materials are grains and the production cycle is longer, so the fragrance is more fragrant and attractive, and the taste is more mellow and delicious;

Hello, I'm glad to answer for you, it's definitely better for solid wine.

As the name suggests, liquid liquor is mixed with a lot of water, so there is no solid state.

Solid liquor. Solid liquor and liquid are different in all aspects of the manufacturing process, and the differences are also different. The fermentation of liquid liquor is that the raw materials are wrapped in water, and the raw materials of some liquid liquor are also made of flavor and alcohol, while the solid liquor is made by solid-state fermentation using pure grain fermentation, and there is almost no water involved in the intermediate process, so it is more mellow and flavorful.

But please drink in moderation, drinking alcohol hurts your body.

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1. 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. Liquid brewing is to first steam and cook the grain thoroughly, then directly add 150 200% water, and then add the koji to stir and ferment.

2. The quality of the liquor produced is different. The liquor brewed by the liquid method is also pure grain Xiaobo liquor, but the quality of the liquor brewed by the solid method is slightly lacking. The solid-state method brews high-end liquor, such as sauce flavor, strong fragrance, light fragrance, innovative flavor, etc., all of which are fermented in the solid state.

3. 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. Liquid liquor is made of starch and carbohydrate substances, and the base liquor (or edible alcohol) obtained by liquid saccharification, fermentation and distillation can be used to flavor the liquor or use food additives to flavor and blend.

Liquor classified by production process.

Subdivided according to the production process, liquor can be divided into solid liquor, liquid liquor and solid-liquid liquor.

Solid-state liquor: a liquor made of grain as raw material, saccharified, fermented and distilled in a solid (or semi-solid) state, aged and blended, without adding edible alcohol and non-liquor fermentation to produce aromatic and flavorful substances, with its inherent style characteristics;

Liquid liquor: a liquor made of base liquor (or edible alcohol) obtained by liquid saccharification, fermentation and distillation with starch and sugar substances as raw materials, which can be flavored or cross-flavored.

Pure grain solid-state fermented liquor is made through several links such as koji-making, wine-making, aging, and blending.

Because the solid-state fermentation process of pure grain follows the brewing rules of natural fermentation, natural sweetening, and natural aging, coupled with the role of koji medicine and microorganisms in the old cellar, the liquor body contains rich nutrients such as ethyl caproate in addition to ethanol.

Acid is an important flavor substance in baijiu, and it together with other flavor substances constitutes the unique aroma of baijiu. High-quality liquor is more than twice as acidic as regular liquid liquor. Esters are also flavor substances in solid-state fermented liquor.

The ester content of high-quality liquor is relatively high, more than double that of liquid liquor, so high-quality liquor has a strong aroma.

The aroma of liquid fermented liquor can only be solved by adding synthetic flavor substances.

1. The real core skill: the blending of pure grain solid-state fermented liquor.

Blending is not a narrow sense of "blending alcohol with flavors", and all pure grain solid-state fermented liquor also needs to have a careful blending process.

Each wine has its own characteristics, especially various famous wines, which are unique in terms of color, aroma, taste and body. In terms of function and principle, the main components in liquor are alcohols, as well as trace components such as acids, esters, aldehydes, ketones, and phenols. And it is the proportional relationship between them that determines the style and quality of the product.

If the trace components in the wine are out of balance, it will obviously affect the characteristics of the wine. However, in the production process, due to the influence of a variety of factors, even the use of the same raw materials, the same process, the quality of the products produced is still very different and fluctuating.

I don't know what you're talking about, what kind of solid sake is it, it's the kind of sake lees made from glutinous rice! Or did the usual liquor freeze it into ice cubes? If you want to say the difference between her, isn't it a solid state?

Is one liquid? If it's the one mentioned later, it's a solid state at low temperatures!