What is the brewing process of sauce flavored liquor?

Sauce-flavored liquorThe brewing process is shown below.

1. Brewing process of sauce-flavored liquor.

The sauce-flavored liquor undergoes eight rounds of fermentation and seven times of picking. The flavor and texture of the wine are different in different rounds, and the first round of wine after the completion of the rough sand is called a primary wine, which has a good sweetness but a strong taste of flavor, astringency and sourness. The sake that comes out after 30 days of fermentation is the second original liquor, called "Huisha wine", which has a slightly astringent taste, but is mellower than that of rough sand wine.

It is obtained by re-fermentation and distillation.

The third, fourth, and fifth times of the original liquor, collectively known as Dahui liquor, is characterized by fragrant, mellow taste, fuller body, and less evil and miscellaneous taste; Continue to ferment and distill to obtain six times of the original liquor, this liquor is mellow, good paste aroma, long taste; There are also seven times of raw liquor, which is called chasing lees. Sauce-flavored liquor is divided into Daqu sauce flavor and bran koji sauce flavor. The processes are as follows.

1. Daqu sauce is fragrant.

The main technical characteristics of Daqu sauce fragrance are "four high and two long, one large and one more", that is, high-temperature koji making (the temperature of koji billet culture is generally more than 64), high-temperature accumulation (the temperature of the product reaches more than 45), and high-temperature fermentation (the temperature of the dregs is above 40 when fermented in the cellar).

High-temperature flowing liquor (the temperature of the liquor flowing out during distillation exceeds 35), the fermentation period is long (eight rounds to complete a production cycle), the storage time is long (no less than three years of storage), and the amount of koji is large (the ratio of koji to grain can reach 120%).

Multiple rounds of fermentation (eight rounds of fermentation, seven rounds of wine extraction), in a one-year production cycle, need to be fed twice, using a stone cellar as a fermentation vessel, the production process can be summarized as secondary feeding, seven times of wine extraction, eight times of fermentation, nine times of cooking (distillation).

2. The bran koji sauce is fragrant.

The production of bran koji sauce-flavored liquor is relatively unique, and the raw material sorghum is called "sha", and it is sha.

and rough sand feeding 50% respectively. The amount of koji is large, and it is steamed by reverse fermentation. Raw material crushing is particularly critical, and the ratio of whole grains to crushed grains is required to be:

Xiasha 8:2;Rough Sand 7:3.

Crushing makes the raw materials more effective in absorbing water and expanding, which is conducive to gelatinization and saccharification fermentation, fermentation and distillation in the later rounds, and is also conducive to the discharge of miscellaneous flavors brought by raw materials, and is conducive to the sterilization of raw materials.

There are four major brewing processes for sauce-flavored liquor: kunsha, crushed sand, turned sand, and stringed sand.

1. Kunsha. The Kunsha process is one of the best processes for brewing sauce-flavored liquor, and the Kunsha process needs to go through nine times of cooking, eight times of fermentation, seven times of taking liquor, and two times of feeding, and the whole brewing cycle is as long as one year. The wine taken out seven times is stored for more than three years before it becomes the base wine and then blended.

2. Crushed sand. Crushed, which literally means broken, crushed sand refers to sorghum that has been crushed. It refers to the 100% crushing of raw materials and grinding them into powder. The sand crushing process, the broken sorghum is very easy to ferment, which is also a quick process, and the wine yield has been greatly improved compared with Kunsha.

3. Turn the sand. Turning over and over again (also described as repeating many times), turning sand refers to the wine made by using the lees discarded after the 9th cooking of Kunsha wine, and then adding some new sorghum and new koji medicine. It is equivalent to waste reuse, "waste residue" turns into "good material", and "sand wine" has a short production cycle, high wine yield and poor quality.

Fourth, sand stringing. Skewers, a number of similar things strung together, sand wine is also called skewer incense, which is the product of distillation with edible alcohol discarded after the 9th cooking of Kunsha wine, and edible alcohol (the difference with turning sand is that no grain is used, and alcohol is directly blended). Some are even directly mixed with edible alcohol and water, flavors and fragrances.

Characteristics of Moutai brewing technology.

The characteristics of Moutai's manufacturing process can be summarized as "three highs", "three longs" and "seasonal production", which is the uniqueness of Moutai's process. The "three highs" of the Moutai process refer to the high-temperature koji-making, high-temperature accumulation fermentation, and high-temperature distillation of liquor in the Moutai production process. The temperature of Moutai Daqu during the fermentation process is as high as 63, which is 10 15 higher than the fermentation temperature of other liquors.

The high-temperature accumulation fermentation of Moutai is the process of natural fermentation and aroma generation of Moutai using natural microorganisms, and it is also the process of forming the main aroma substances of Moutai, and its accumulation and fermentation temperature is as high as 53. The distillation temperature of Moutai is as high as more than 40, which is 10 20 higher than that of other liquors, which makes it possible to better separate the active ingredients of Moutai alcohol fermentation during the distillation process.

The mainstream of sauce-flavored liquor is the four major brewing processes: Kunsha. Crushed sand, turned sand. Sand stalks.

Wang Xiao Lengdong Liquor: Sauce Flavor Liquor uses the best 12987 Kunsha process. Brewed with Chishui River water.

Sauce-flavored liquor is brewed through the process of two feeding, nine times of cooking, eight times of fermentation, and seven times of pouring. The production center of sauce-flavored liquor is selected from local high-quality sorghum as raw materials, and in strict accordance with the solar terms, the Dragon Boat Festival is picked, and the Chongyang is fed.

The production cycle of the base liquor is as long as one year, which is divided into two feedings of steamed sand and mixed steaming of rough sand, and one to seven rounds of roasting, which is summarized as secondary feeding, nine times of cooking, eight times of fermentation, and seven times of pouring, which goes through one year of spring, summer, autumn and winter.

Precautions for the preservation of liquor

1. Tighten the lid of the unfinished bottled liquor, and then store it in a ventilated place.

2. Put the liquor in the jar and seal it, and then put it in the cellar for storage, which can be stored for a long time.

3. Liquor is afraid of direct sunlight, so you should choose a cool place to store liquor, preferably in a deep cellar.

4. During the storage of liquor, it is best not to move the liquor at will, which will affect the quality and taste of the liquor.

5. The temperature of preserving liquor is not easy to be too high, preferably between 10 degrees and 16 degrees, and the highest temperature cannot exceed 24 degrees, and the temperature is too high to volatilize the liquor.

6. Although the liquor is stored in a cool place, it is also necessary to pay attention to moisture.

The brewing process of sauce-flavored liquor

First, one year production cycle.

Sauce-flavored liquor is only produced once a year, and then the produced sauce-flavored liquor needs to be aged for more than 3 years before it can be put into the market, and the longer production cycle and longer storage cycle are also one of the reasons why sauce-flavored liquor is generally expensive.

Second, two feeding.

The production cycle of each new sauce-flavored liquor starts from the Dragon Boat Festival every year, which needs to be fed twice.

The Double Ninth Festival is the first time to feed the material, and because the people of Moutai Town call the red tassel sorghum "sand", it is called "Chongyang Xiasha". The reason for choosing to go down to the sand around the Chung Yeung Festival is that the red tassel sorghum is ripe, and the water of the Chishui River has become clear, which meets the requirements for water quality for winemaking.

The second feeding (also known as "rough sand") can be started about 1 month after the Chung Yeung Festival, and in order to increase the fermentation time of the raw materials, the raw materials from the previous two cooking times cannot be extracted.

3. Nine times of cooking.

In the brewing process of sauce-flavored liquor, the raw materials need to be steamed a total of 9 times before and after, and after each steaming, koji must be added again for fermentation, which is a process that continuously gelatinizes, saccharifies, and liquorizes the starch substances in the sorghum until the final distillation.

After the ingredients have been cooked for the third time (the first two times of steaming and rough sand are not cooked), the sake is poured, and the sake is taken once in each round. The cooked grains need to go through six rounds (spreading cooling, sprinkling, stacking, cellaring, cellaring and fermentation, opening the cellar and taking the fermentation), and each link has to be steamed, and the whole process has a total of nine steaming.

4. Eight fermentations.

The 8 fermentations in the sauce-flavored liquor refer to the 6 times of cellar sealing fermentation in the 6 rounds of steaming the sand once, mixing the coarse sand once, and steaming the liquor on the cooked grains (spreading the cooling, sprinkling the koji, stacking, going down to the cellar, sealing the cellar for fermentation, and opening the cellar to take the fermentation).

5. Seven pours of wine.

The 7 times of taking the liquor refers to the first time after steaming the wine on the rough sand, and repeating the process of spreading cooling, sprinkling koji, stacking, going down to the cellar, sealing the cellar for fermentation, and opening the cellar to take the fermented liquor 6 times, adding up to 7 times of liquor. Each round of liquor has a different flavor style, and the sauce-flavored liquor on the market is only available after different rounds of liquor are blended.

Characteristics of sauce-flavored liquor

The sauce flavor type is mainly sauce fragrance, slightly burnt (but not outstanding), the fragrance is delicate, complex, supple and contains Lu (Luxiang) is not prominent, the ester fragrance is soft and elegant, the ester is soft and coordinated, the ester is followed by the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup lasts for a long time (Moutai has the saying of "buckle the cup every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, style (prominent, obvious, acceptable).

Brewing method of sauce-flavored liquor:1. Select the sorghum full of grains, soak it in water for 12 hours, put the sorghum in the pot and steam it thoroughly, steam it through flowering, steam it to cool it to 30 degrees, add koji (koji with Moutai koji plus high-yield koji, 20% liquid with Maotai koji, 3 grams of grain for one pound of high-yield koji) and stir well.

2. The evenly stirred grain is first saccharified for eight to twelve hours, and then placed in the fermentation barrel for fermentation, and the temperature of the fermentation barrel is controlled between 20 and 30 degrees Celsius for a minimum of three months, and the longer the fermentation time, the better the wine quality.

3. Put the fermented grain into the steaming equipment, distill it, pinch the head and tail in the middle, and pick up the corresponding alcohol according to your drinking habits. Sauce-flavored liquor is generally 53 degrees. Put the distilled liquor in a ceramic jar and seal it for storage.

Sauce-flavored liquor is quite popular in the market, its liquid socks taste mellow, chaotic and has a strong sauce flavor, it is more comfortable to drink, Qinghualang can be said to be a high-end sauce-flavored liquor, which represents the smooth and full entrance of this wine, the sauce aroma is prominent and the aftertaste is buried in the file.