How is shochu blended, and is the blended liquor blended

Shochu refers to all kinds of transparent and colorless distilled spirits, generally also known as liquor, and there are also white dry and old white dry in various places.

Roasted knife wine, roasted pot wine, steamed wine, dew wine, wine dew, dew drop wine.

and other aliases. Blending is not simply a matter of adding water to the wine, but involves the combination and flavouring of different base wines, and is a specialized technique that balances the body of the wine and keeps it unique. In distilled liquor, about 98% of the composition is ethanol.

and water, 2% is the trace component, although these trace components are few, but they can determine the style and quality of the liquor. The amount or volume ratio of the main trace components contained in the liquor produced by different workshops and different production times in the same workshop will definitely not be completely consistent, so the taste will be uneven.

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There are two main processes for blending wine, one is blending wine and wine, and the other is blending wine with non-alcoholic substances (including liquids, solids and gases).

Blended wine, also known as blended wine, is a special variety of wine, which cannot be exclusive to that type of wine, and is a blended wine. Blended wine is a relatively complex wine family, which was born later than other single wines, but the development is very fast.

Lees shochu has blended liquor,The brewing process of the liquor is fermentation, distillation, storage, filtration, blending, and filling. Dregs or dregs shochu is a distilled liquor obtained by re-fermentation and distillation of the filtered distiller's lees of rice wine. Some books refer to the dregs as "wine sweat".

The traditional production method of lees shochu is the production of yellow sake lees plates, which has a long production cycle and low output. In this paper, indica glutinous rice was used as the main raw material, and at the same time, the yellow wine grains plate was mixed with chaff, and the saccharification enzyme and liquor yeast were used to seal the grains.

It is a famous liquor in Zhejiang, with an elegant and lovely aroma, and is well received by consumers. With the improvement of the material level of people's lives, the demand for dregs of liquor and dregs of fragrant liquor has increased greatly, and only the traditional rice wine lees board is used to produce dregs and burns, with a long cycle and low output, and it has obviously been in short supply. The "Shen's Book of Agriculture" records the method of using rice wine lees to make dried liquor.

When hooking wine, the first thing to do is to mix the base wine. Baijiu blending is the refining process of baijiu, which is the process of combining and flavoring base liquor. Different wines are blended differently, so it is impossible to generalize.

The requirements of the basic wine are that the aroma is generally the same, the taste is pure and clean, and the color, aroma and taste base lead fiber meet the requirements, but there are some deficiencies, such as short aroma, not long aftertaste, light taste or slightly dry and spicy, etc. The combination of these wines, which have their own strengths and weaknesses in aroma and flavor, is the base wine.

First of all, to correct the misunderstanding of an ordinary person, then it is not a liquor made from pure grains after it is blended with liquor. In fact, blending is an indispensable process before the traditional distilled liquor in China leaves the factory, and pure grain liquor is mixed together with different ages and different grades of liquor in proportion; The solid-liquid liquor is a process in which a part of edible alcohol, wine flavor and part of pure grain wine are mixed together in a certain proportion.

It can be seen that whether it is pure grain wine or alcoholic wine, it must go through the blending process. Most of the old national famous liquor is pure grain liquor, such as Fenjiu, Moutai, Luzhou Laojiao in different years, etc., China's traditional pure grain liquor, the alcohol degree is higher, there is no deterioration problem, but it is not Janen can be preserved indefinitely, because one is that the liquor itself is easy to volatilize and lose, and the other is the liquor that has been stored in a closed space for a long time, the taste will become soft, but improper storage may also make the taste of the wine become bad.

The best wine storage container is a ceramic jar.

Blending liquor is a pure grain liquor with different tastes, different production times, and different degrees, which are mixed together through a certain process to achieve a specific aroma, degree, taste, and characteristics. The components of blended wine are alcohol, flavor, saccharin, and water.

"Blending is a special technical term in the production of liquor, which is a process in production, which refers to the process and technical method of blending various different types, different liquors, different advantages and disadvantages of liquor into a unified factory style, characteristics and consistent quality indicators. Blending is a kind of wine blender sensory sensitivity and skills to complete, experienced blenders can blend out first-class products, there has always been a "seven points of wine three points hook" said, the level of the blender represents the quality of the company's product quality.

Blending liquor is a pure grain liquor with different tastes, different production times, and different degrees, which are mixed together through a certain process to achieve a specific aroma, degree, taste, and characteristics. Blended liquor is composed of alcohol, flavors, saccharin, water and other components.

"Blending is a special technical term in the production of liquor, which is a technological process in production, which refers to the process and technical method of blending various different types, different liquor degrees, different advantages and disadvantages into a unified factory style, characteristics and quality indicators.

Blending is done by the sensory sensitivity and skill of the wine blender, and the experienced blender can produce first-class products, and the level of the blender represents the quality and style of the company's products.

Compared with the traditional fully fermented wine, the blended wine lacks the biological metabolites of the fermentation process, and is generally inferior to the good puree fermented high-quality wine, but the general fermented wine lacks technology and backward equipment, and the general fermented wine with poor taste and hygienic index components is not as good as the blended wine. Stop the ants erected.