What are the detailed differences between the production process of strong flavor liquor and sauce f

1.Sauce-flavored liquor is made of koji at high temperature, and 1 kg of sorghum can produce about 2 taels of liquor.

Taking the brewing process of Moutai as an example, the process characteristics of Moutai are "three highs and three longs". "Three highs" refers to high-temperature koji-making, high-temperature accumulation fermentation, and high-temperature distillation; "Three longs" refers to the long production cycle, the long storage time of Daqu, and the long age of the base liquor.

The production cycle of Moutai is as long as one year, which requires secondary feeding, nine distillations, eight fermentations, and seven extractions, and goes through a one-year production period of spring, summer, autumn and winter, storage for 3 years, and then blending for about 1 year.

2.The production cycle of strong flavor liquor is 40-60 days, and one pound of sorghum can produce about 3 taels of liquor.

Taking the brewing process of Wuliangye as an example, Wuliangye adopts fermentation technologies such as "running cellar circulation", "solid-state continuous residue", "double-wheel bottom fermentation", and "rapid aging of artificial cellar mud". Through operations such as "layered dregs", "mixed distillation", "segmented wine picking" and so on; According to the "quantity and quality of the wine, according to the quality of the altar" production.

If you want to know more about sake, we recommend consulting Jia Daye Dajiu. Due to the topography of the Yunnan-Guizhou Plateau, which is high in the west and low in the east, Moutai Town is a basin pattern, with a very unique climate and environment, warm in winter and hot in summer, with little rain and little wind. Coupled with the existence of the Chishui River, transpiration causes the water vapor to rise, so that the local air humidity can be maintained in a suitable range for a long time, and these irreproducible natural conditions are greatly beneficial to the reproduction and fermentation of wine-making microorganisms, forming a unique ecological and climatic environment suitable for the brewing of soy sauce wine.

Sauce-flavored liquor: also known as thatch-flavored liquor, represented by Kweichow Moutai, belongs to Daqu liquor. Its body has the characteristics of outstanding sauce aroma, elegant and delicate, mellow body, long aftertaste, clear and transparent, and slightly yellow color.

The production process of sauce-flavored liquor can be summarized as follows: two feeding, nine cooking, eight fermentation, seven pouring, long-term storage, and careful blending. Double feeding refers to the two feeding operations of sand and rough sand.

There are eight fermentations and seven pourings. If you are interested, please click to learn about it for free: [Click to learn about the product information and ** of Guizhou Zhuang's wine].

Strong-flavored liquor, also known as Luxiang liquor, is represented by Luzhou Laojiao's special song. The strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net tail, which is also the main basis for judging the quality of strong flavor liquor. The main aroma ingredient that constitutes the typical style of strong aroma liquor is ethyl caproate, and the fermentation vessel is a mud cellar, which is fermented by feeding the ingredients of the dregs, so there is a saying that "the thousand-year-old cellar is ten thousand years old, and the old cellar makes wine, and it is extraordinarily fragrant", emphasizing the important role of the mud cellar in winemaking.

If you want to know more, recommend consulting Guizhou Zhuangzhi Liquor Industry****. Guizhou Zhuangzhi Liquor Industry **** (hereinafter referred to as Zhuangzhi Liquor) is located in the core production area of square kilometers of Moutai Town, Guizhou, is a large-scale enterprise specializing in the production and sales of sauce-flavored liquor.

After the fermentation of strong aroma liquor, the liquor is distilled and extracted; Sauce-flavored baijiu needs to be distilled eight times before being distilled, and their raw materials, koji medicines, and so on are very different.

The production process of sauce-flavored liquor is: Dragon Boat Festival, Chongyang, 98721, Sangao Sanxiang Liquor Goujiu, 131 in 5 years.

Dragon Boat Festival picking, Chongyang feeding, nine times cooking, eight times fermentation, seven times koji wine, two feeding. A production cycle a year, high-temperature koji-making, high-temperature accumulation, high-temperature flowing wine, is made of the cellar bottom fragrance, sauce fragrance, mellow sweet fragrance three kinds of flavor hooked out of the sauce flavor type, without adding any spices, when blending wine, it is to hook wine with wine, without adding any water, 1 year production period + 3 years of aging period + 1 year after blending storage period of at least five years out of the factory.

1. Original cellar method: also known as the original cellar layered stacking method. The manufacturers that use this type of process to produce strong aroma Daqu liquor include Luzhou Laojiao and so on.

The so-called original cellar layered stacking method, the original cellar refers to the fermentation dregs of the cellar after adding raw materials and auxiliary materials, after cooking and gelatinization, pouring and measuring water, and spreading and drying the koji, it is still put back into the original cellar for sealing and fermentation.

2. Running cellar method: also known as running cellar layered distillation method. The production using this process is represented by Wuliangye in Yibin, Sichuan.

At the time of production, there is an empty cellar first, and then the fermented dregs in the other cellar are taken out, and the liquor is extracted by feeding, auxiliary materials, distillation, gelatinization, pouring and measuring water, spreading and cooling, and loading after the next koji.

In the pre-prepared empty cellar instead of returning the fermentation dregs to the original cellar tank. After all the fermentation and distillation are completed, the cellar becomes an empty cellar, and the original empty cellar is filled with fermented grains.

3. Mixed firing old five retort method: the wine is steamed directly without adding raw materials, and the wine is thrown away, and it is not fermented in the cellar; The small residue is steamed directly without adding raw materials, but after steaming, koji powder is added, and it is re-fermented in the cellar and becomes a lower discharge of dregs; 2. Add grain powder to the large residue of 2 retorts and remix 3 retorts, and add about 40% of the new material between the other two retorts. After steaming the wine, add koji powder and ferment it in the cellar to obtain the lower row of 2 large residues.

Strong aroma liquor is also known as Lu Xiang and cellar flavor liquor, today we will take a look at the process of strong aroma liquor. Raw material treatmentThe raw materials used in the production of strong flavor liquor are mainly sorghum, which is better than glutinous Gaoheng banquet sorghum, which requires sorghum to be full, mature, dry and clean, and high starch content. The raw sorghum should be crushed first.

Due to the continuous residue process of strong flavor liquor, the raw materials have to be fermented many times and do not have to be crushed too finely. Medium-to-high temperature and high-temperature koji are used as saccharification starter cultures, which require the koji blocks to be hard, dry inside and rich in koji flavor, with neat cross-sections and thin side skin. Rice husk is an excellent filler and loosening agent, which requires the rice husk to be fresh and dry, golden yellow, and not have a moldy smell.

In order to remove the odor and harmful substances in the rice husk, it is required to steam the rice husk for 30 minutes, dry it out of the retort, and set aside. The "thousand-year-old cellar and 10,000-year-old grains" indicate that the quality of the strong aroma liquor is closely related to the cellar and the grains. When the dregs are out of the cellar, the cellar skin mud is removed first, and then the grain grains (mother grains) are raised, the dough grains are distilled alone, and the dregs are discarded after steaming.

When the cellar deteriorates to a certain depth, yellow water will appear, and the cellar should be stopped. (Yellow water is the yellow slurry water that leaks from the lower layer of the fermented grain in the cellar, it contains residual starch, sugar, alcohol, acetic acid, humus and yeast autolysate, it is a good material for the manufacture of artificial old cellars, promote the aging of new cellars, and improve the quality of wine) The general factory concentrates it and steam it to make yellow water wine, and return to ferment with the tail of the wine. When the fermentation is out of the cellar, the fermentation of the fermentation is carried out to determine whether the process conditions of the next row need to be adjusted.

Ingredients, mixing ingredients mainly control the ratio of grain to grain and grain bran, and steamed grain to control the ratio of grain to grain. When batching, more mother grains should be added, the acidity and starch concentration should be adjusted, and the fermentation rounds of mother grains should be increased, so that the residual starch can be fully utilized, so that the fermented grains will have more contact with the cellar mud and produce more flavor substances. The grain-to-grain ratio at the time of batching can reach 1:

4～1:5。The amount of rice husk is often about 20 22% of the grain amount when mixing.

In addition to sorghum, other grains can also be added to ferment at the same time. A variety of raw materials are mixed to produce a variety of by-products, making the aroma and taste of the wine more harmonious and full. "Sorghum fragrant, corn sweet, rice net, barley punch" is his experience.

On the one hand, the purpose of distillation is to volatilize, concentrate and extract the alcohol components and aroma substances in the mature distillery, and on the other hand, to eliminate the impurities and obtain the finished liquor. The distillation of strong aroma liquor adopts mixed distillation and mixed firing, and the steaming of raw materials and the distillation of liquor are carried out at the same time in the retort barrel. After measuring the water, spreading and drying, and sprinkling the grains of the grain after distillation, it is necessary to add more than 85 hot water immediately, which is called "measuring water", and the temperature of the water should be high, so that the starch particles that do not absorb enough water in the process of steaming the grain can further absorb the pulp.

According to experience, for every 100 kilograms of grain and flour raw materials, measure the 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).