Is Yipin Grain Shop liquor pure grain wine?

If it is not a fake wine, of course, it is a pure grain wine made from pure grains.

With sorghum, corn, soybeans and other raw materials compatible with small koji through solid-state fermentation, called solid pure grain wine, this wine needs to be blended with flavors and fragrances before it can be drunk directly, usually called pure grain wine, the fact is not really pure grain wine. Another process is to use wheat and wheat Daqu, liquid fermentation in large vats, and use sand technology to distill the liquor, which is called real pure grain liquor.

Identification method of pure grain wine:

Method 1 for identifying grain wine:

The real traditional grain brewing wine is fragrant but not choking, slightly bitter but not astringent. The aroma of grain, wine, and lees is obvious, and there is a clear difference between it and the wine blended with alcohol. The liquor brewed from pure grains smells pure and full, while the liquor blended with alcohol smells very harsh.

Pure grain wine has a soft taste, no dry mouth, no choking, no head, and no discomfort after drinking.

Method 2 for identifying grain wine:

Take a drop of liquor and put it in the palm of your hand, and then close your palms so that the palms of your hands touch and rub it a few times, such as the smell of wine after it is hot, and it will stay for a long time; On the contrary, alcohol-blended liquor not only smells bad and smells strange, but also has a short retention time and quickly loses its taste. (Alcoholic liquor will be added with flavor additives).

Method 3 (the most effective and accurate identification method) for grain wine

Put the liquor to be tested in a 50:1 ratio of caustic soda and put it in a test tube, or you can use a cup that can be heated at home, and then put it in hot water and boil for a few minutes. If it is a liquor made from grains, the liquor in the test tube will turn yellow.

If the color is very light, it means that the pure grain wine is impure, contains alcohol blending ingredients, and does not change color to be pure alcohol blended wine.

The above content refers to Encyclopedia - a load of grain and wine industry.

Summary. Pro, pure grain wine can not see the wine-making process, the liquor process is different, the flavor substances in the liquor are not the same, the fermentation cycle is not the same, the number of flavor substances will be very different, the use of koji ester production capacity, operation process control standards and other factors lead to a great difference in the taste of liquor. Pure grain wine is best made of rice or sorghum, the alcohol content of rice brewing is about 30 to 40 degrees, the degree is suitable for the vast majority of people, and the taste is soft, and the stamina is small, and the liquor made from sorghum is higher, can reach more than 50, the wine is strong, suitable for northerners to drink, the taste is also very good, the fragrance is stronger, and there are not many headaches after drinking too much.

What is the difference between grain wine and pure grain wine.

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Hello, dear. We'll be happy to answer for you. Dear, what is the difference between grain wine and pure grain wine; 1.

The fermentation method is different from the development mode of grain wine, which belongs to solid-state fermentation. The fermentation method of blended wine is liquid fermentation. The biggest feature of solid-state fermented liquor is that the fermentation cycle is very long, which leads to the cost of manpower and material resources will become relatively high, so the pure grain liquor bought on the market is generally a little more expensive.

The fermentation recipe of the blended wine.

Pro, pure grain wine can not see the wine-making process, the liquor process is different, the flavor substances in the liquor are not the same, the fermentation cycle is not the same, the number of flavor substances will be very different, the use of koji ester production capacity, operation process control standards and other factors lead to a great difference in the taste of liquor. Pure grain wine is best made of rice or sorghum, the alcohol content of rice brewing is about 30 to 40 degrees, the degree is suitable for the vast majority of people, and the taste is soft, and the stamina is small, and the liquor made from sorghum is higher, can reach more than 50, the wine is strong, suitable for northerners to drink, the taste is also very good, the fragrance is stronger, and there are not many headaches after drinking too much.

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The national standard 27588, also known as "GB T27588-2011", is not pure grain wine, but beverage wine. The national standard 27588 is the national standard for liqueur, and in the standard, the specified liqueur is based on distilled spirits, fermented liquors or edible alcohol, and is blended, mixed or reprocessed by adding edible or medicinal and edible dual-purpose (or in accordance with relevant regulations) excipients or food additives, which has changed the style of its original liquor.

In the liquor industry, one of the large-scale production of ** liqueur manufacturers is Fenjiu, and Fenjiu's Zhuyeqing and Rose Fen are all dew liquors, so the drafting unit of this standard is dominated by Fenjiu. The regulations of this standard are very straightforward, the requirements for the base of the wine are not high, and the requirements for the materials are not very high, anyway, as long as it can be eaten, it can be soaked or processed.

Therefore, the liqueur on the market is generally low, after all, it can be made with a little alcohol and some excipients or food additives, and the cost is cheap, so it is naturally cheap.

1) Pure grain winePure grain winePure grain wine is a kind of wine made entirely from grain.

2) The main style characteristics of grain wine depend on the following aspects: one is the koji-making technology, the second is the brewing technology, the third is the old cellar mud technology, and the fourth is the blending technology.

3) Main raw materials: pure grain solid-state fermentation process, according to the characteristics of "sorghum fragrance, corn sweetness, rice net, wheat irrigation, glutinous rice cotton, barley chong" and other characteristics, sorghum, rice, glutinous rice, corn and wheat are selected as the main liquor raw materials.

4) Requirements: full particles, dry, less impurities, no mildew, and after strict grading and impurity removal, sorghum crushed into 4-6 petals, the maximum grain of corn does not exceed 2-4 petals, glutinous rice, rice crushed into 2-4 petals, wheat requires broken skin.

5) Auxiliary raw materials: rice husks. The main function is to adjust the starch concentration of the fermented grain, fill the acidity, make the fermented grain have a certain degree of porosity, and is conducive to the fermentation of the fermentation. Requirements: Fresh and dried, no musty smell, golden yellow.

6) Brewing water: It is required to be clear and transparent, slightly sweet and refreshing.

The so-called pure grain is made from corn, rice, and sorghum, and ......

That is, all the rice grains are put in the wine.

The term pure grain brewing is not accurate enough, as almost all liquor is brewed from pure grains. It's just that the brewing process is different, there are solid and liquid methods, alcohol brewing is a liquid process, and traditional brewing is a solid method.

Grain liquor refers to the liquor made from various grains such as sorghum, corn, rice, glutinous rice, barley, wheat, millet, barley, etc., after saccharification and fermentation, and then distilled by the method of distillation. The vast majority of famous and fine liquors are such liquors.

Correlation group of pure grain liquor.

It can be eaten by the general public.

1.Men over 35 years old and women who have passed menopause should drink a small glass of liquor every other day, which has a certain auxiliary effect on the prevention and treatment of cardiovascular diseases;

2.Yin deficiency, blood loss and warmth are even contraindicated; It is best for men and women to avoid alcohol during the reproductive period.

Therapeutic effect of pure grain liquor.

The taste of liquor is bitter, sweet, pungent, warm, poisonous, and enters the heart, liver, lungs, and stomach to balance the wax meridian;

It can pass through the blood veins, keep out the cold, awaken the spleen and warm the body, and carry out the medicinal potential;

It is mainly used for the treatment of wind, cold, and pain, tendon spasm, chest paralysis, and cold pain in the heart and abdomen.

Pure grain liquor production guidance.

1.When cooking a dish, if you add too much vinegar and the taste is too sour, just sprinkle a little more white wine into the dish to reduce the sourness.

2.In cooking, the use of wine is very important, wine can relieve the smell of the smell, make the dishes delicious and delicious, but also to use just right, otherwise it is difficult to achieve the effect, and even counterproductive.

3.Baijiu has a dissolving effect on the nutrients in some Chinese herbal medicines, which is beneficial to the health of the drinker.

4.Drinking alcohol on an empty stomach is more likely to cause cirrhosis, which is related to liver damage caused by insufficient protein intake.

5.Do not take various sedative, hypoglycemic, antibiotic and anti-tuberculosis drugs before and after drinking liquor, otherwise it will cause headache, vomiting, diarrhea, hypoglycemic reaction and even death.

To put it simply, the pure grain liquor is completely made of grain (solid) buried in a sealed container (cellar, tank, etc.), and then distilled through natural fermentation. It is completely produced by the natural fermentation of microorganisms in grain, and the trace components are quite rich and complex. It is the trace ingredients produced in the brewing of pure grains that determine the taste of liquor.

The feeling of pure grain brewing posture imperial liquor is that it does not go up after drinking, does not prick the throat, does not dry the mouth, has a unique aroma, has a mellow taste, and has a plump body.

Alcohol-blended liquor is made from sugarcane, beet residue, dried potatoes, corn, etc., and then the alcohol is mixed with distiller's lees to inhale the aroma and taste of fermented liquor, and then added flavoring substances to simulate the taste of traditional grain liquor. According to the jargon, it is called "three essences and one water", alcohol, flavor, additives, and water. The liquor blended with alcohol has a pungent smell with obvious traces, and has a pronounced bitter taste and a spicy throat sensation when drinking.