Is Laobai dry flavored liquor good? How about the old white dry wine

The old white dry flavor type is a very good liquor. I've had it before and it tastes good. The aroma is elegant, natural and harmonious, soft and mellow, and has a long aftertaste.

In fact, there are many varieties of Chinese liquor, and there are 12 major flavor types of Chinese liquor, each of which has its own merits. Every drop of wine is the wisdom and crystallization of working people.

Now due to the drive of Moutai, many people think that sauce-flavored liquor is the best, but it is not. Sauce-flavored liquor is indeed good, but not everyone thinks it is good. Drinking alcohol still depends on personal taste.

In fact, there are many places where sake is good, but due to the proliferation of fake sake in recent years and the lack of publicity in the information age, many sake breweries have reached the point where no one cares about it. However, it has also created a number of well-known liquor companies.

But one thing is very important, and that is that when buying wine, you must buy authentic wine. The liquor produced by regular big factories, the liquor market is still relatively chaotic, there are many liquor from Li Ghost pretending to be Li Kui, as well as some fake liquor. The representative of the old white dry fragrance type must be Hengshui Lao Bai Gan, although we are pregnant with the sauce wine, but I have to say that the very water Lao Bai dry wine is also good, and it has a charm.

Here it is recommended that you taste it for yourself. When buying wine, you must buy the liquor produced by Hengshui Laobaigan manufacturers, so that you can drink authentic Hengshui Laobaigan.

Laobai dry aroma liquor: its color is colorless or slightly yellow, the body is clear and transparent, the smell is mellow and elegant, the taste is sweet and mellow, the aftertaste is long, and the whole is very harmonious. The fermentation of Laobai dry aromatic liquor does not need to contact the cellar mud during the fermentation process like soy sauce liquor, which can effectively isolate the soil, avoid the production of harmful microorganisms and miscellaneous flavors, make the liquor more pure, and the content of "fusel oil" is also lower, so that it is comfortable to drink and not go up.

Laobai dry fragrant liquor is relatively delicious. Because. If you drink too much, you will get drunk. But as soon as you open the cap, the fragrance comes out on its own. So it's also relatively delicious.

Laobai dry flavor type is the 12th major Chinese liquor.

One of the flavor types, which represents the liquor is Hengshui Laobaigan.

As a representative liquor, Hengshui Laobaigan has strict brewing standards, and the selected materials must be high-quality sorghum with a starch content of more than 61%, selected wheat to make koji, and mixed steaming and mixed burning Lao Wu.

The retort process, unique tank brewing, gives the old white dry wine a multi-level flavor, mellow and elegant, harmonious body, mellow and sweet, long aftertaste, and most importantly, there is the characteristics of "drunk slowly, wake up quickly, not on the head", it is a rare good wine.

It is very delicious, the taste is very unique, the taste is pure, it is a very good grain wine, but you should drink in moderation, you can't drink too much, especially when driving, you can't drink, and you have to obey the traffic rules.

Lao Baigan's wine is very high, and the taste is really not good, very spicy, a bit like the feeling of pure alcohol, or drink a bar with a better taste, and try to drink as little as possible about wine, and there is no benefit in drinking too much.

I haven't drunk it, only red wine and the national liquor Moutai.

Drinking depends on your hobbies and who you're drinking with.

The old white dry flavor type is a very good liquor.

1. Good taste. The taste of Lao Baigan, when you drink it, you only feel that it is not choking or spicy, sweet and mellow and has a long aftertaste, which is very delicious. Speaking of its drinking feeling, Lao Baigan is not only delicious, but also has the characteristics of "drunk slowly, waking up fast, and not being filial piety", and there is no sense of hangover after drinking or the next day, which does not delay daily work and life at all.

2. Hard quality. A hundred years ago, it won the highest honor of the Panama International Exposition - the first class gold medal; In 2008, it was also awarded the title of "National Intangible Cultural Heritage"; In 2010 and 2020, it won the title of "Millennium Gold Award" and the highest award of the World Food Quality Evaluation Conference awarded by the International Information Development Organization, respectively.

3. Hometown famous wine. It is not only the famous liquor of Hengshui, but also the liquor brand that Hebei people are proud of, it is not only the gift of nature, but also the blessing of drinkers, and the pride of our Hebei people. It condenses a complex for our hometown, and it also represents an attachment of Hebei people to their hometown.

Brief introduction of Lao Baigan:

1. Lao Baigan began in the Han Dynasty (104 AD), was well-known in the Tang Dynasty, and was officially named in the Ming Dynasty. In the 1915 Panama International Exposition, he won the highest honor of the competition, the "First Class Gold Medal".

2. Hengshui Laobaigan adopts the brewing process of the ground tank, which effectively blocks the invasion of harmful microorganisms in the soil.

3. Hengshui Laobai dry liquor is made of high-quality sorghum as raw material and pure wheat koji as saccharification starter agent. With its unique production process, she has created a typical style with elegant aroma, mellow and soft, sweet and clean, and long aftertaste.

There is only one kind of Laobai dry flavor liquor. In 2004, the Laobaigan flavor type was officially included in the 11th major flavor type of Chinese liquor, and the Laobaigan flavor type is represented by Hengshui Laobaigan. It is characterized by an elegant aroma, natural harmony, soft and mellow tone, and a long aftertaste.

The brewing process of Laobai dry aromatic liquor is unique, and the brewing process adopts solid-state fermentation in ground tanks, mixed steaming and mixed firing, distillation in retort barrels, artificial retort loading, and low temperature into the pool. Its unique brewing process has created the advantage of not having the best aroma of Lao Bai Gan, and it has also been recognized as a national intangible cultural heritage.

The scent road. The creation of Laobai dry flavor liquor began in 1989, and 26 manufacturers across the country participated in the "Lao Bai dry flavor liquor" innovation cooperation group, and the members of the collaboration group carried out extensive and in-depth research on the development direction, scientific and technological progress, and process characteristics of "old white dry flavor liquor". Hengshui Laobaigan Liquor (Group) **** led the production process of Laobai Dry Liquor, Daqu separation, analysis of trace ingredients and other projects for in-depth research, in 2001 Hengshui Laobaigan Liquor (Group) **** formally submitted an application to the National Standards Committee to formulate standards, which was included in the standard making plan after approval, and passed the review of the expert group in 2003.

High-quality raw materials.

Hengshui Laobaigan is made of high-quality sorghum as raw material, the starch content of sorghum is as high as 61%, the crushing degree is required to be 4 8 distinguish, the fine powder is not more than 20%, and the protein content is more than 8%. Different raw materials are fermented by microorganisms to produce different trace flavor components, which give the wine different flavors. Sorghum is rich in inorganic elements and vitamins, which can supply microorganisms to synthesize bacterial cells and coenzymes during the fermentation process, and has a great role in promoting the formation of organic acids and esters.

In addition, sorghum skin contains an appropriate amount of tannins (left and right), which can be converted into eugenic acid, vanillin and other aromatic substances, so there is the beauty of "sorghum wine-making fragrance", Hengshui Laobai dry wine is made by absorbing the characteristics of sorghum raw materials. The excipients are rice husks with bright color and no peculiar smell, and steamed for 40 minutes.

Production process. Hengshui Laobaigan uses pure wheat to step on the medium-temperature Daqu as the saccharification starter agent, with selected sorghum as the main material, the production process of the continued (Micha) mixed burning of the old five retorts, fermentation in the tank, mixed steaming and flowing wine, segmented wine picking, hierarchical storage, and careful blending, which has the characteristics of short fermentation period, high wine yield and short storage period. The continuous (Micha) mixed firing increases the utilization rate of starch, improves the yield of wine, and steames grain and wine at the same time, which increases the grain aroma in the wine.

GB T20825 stipulates that Laobai dry aroma liquor is colorless or yellowish, clear and transparent, without suspended matter and precipitation, with elegant and mellow aroma, with ethyl lactate and ethyl acetate as the main body of natural harmonious compound aroma, mellow and sweet, long aftertaste. The biggest difference between it and fragrant liquor may be the taste, mellow and sweet, and a long aftertaste is no longer a clear style.

GB T20825 is divided into two grades: excellent grade and grade 1, and the difference is mainly reflected in the physical and chemical indicators, which will not be repeated here. Let's take a look at its definition: a liquor with grains as raw materials, fermentation, distillation, aging, and blending by traditional solid-state fermentation, without adding edible alcohol and non-liquor fermentation, and with ethyl lactate and ethyl acetate as the main compound aroma.

Extended Materials. 1. GB T 10781 1 2006 strong aroma liquor.

2. GB T 10781 2 2006 Aromatic liquor.

3. GB T 10781 3 2006 rice-flavored liquor.

4. GB T 14867 2007 Fengxiang liquor.

5. GB T 15109 2008 Liquor Industry Terminology.

6. GB T 16289 2007 soy flavor liquor.

7. GB T 20821 2007 liquid liquor.

8. GB T 20822 2007 Solid-liquid liquor.

9. GB T 20823 2007 Extra-aromatic liquor.

10. GB T 20824 2007 sesame-flavored liquor.

11. GB T 20825 2007 Laobai dry flavor liquor.