Can sauce fragrance 26760 represent grain wine?

Yes, GB T 26760-2011 is a sauce-flavored liquor.

It is pure grain wine.

The National Standard for Sauce-flavored Liquor (GB T 26760-2011) is established by the National Standards Committee.

Officially issued, officially implemented on December 1, 2011, is the industry's recommended standard. This is the first national standard for sauce-flavored liquor in China.

The national standard for sauce-flavored liquor clearly stipulates that edible alcohol shall not be added to sauce-flavored liquor.

and non-liquor fermentation produced by aroma, flavor and color substances, which need to be made of sorghum, wheat, water, etc., by traditional solid-state fermentation, and have detailed provisions on inspection rules, markings, packaging, transportation and storage.

I don't know what you say, we can only tell you that this wine is indeed grain wine, but it can't be used to represent different regions of what is grain wine, he has different grains made of wine, such as sorghum wine made from sorghum, and the kind of grain wine made from rice and millet are all grain wine!

The man made a lot of wine from rice.

Yes, GBT26760 is a pure grain wine. GBT26760 is the executive standard for sauce-flavored liquor. The implementation standards of pure grain wine are GB strong flavor type, GB light flavor type, and GB T26760 sauce flavor type.

Sauce-flavored liquor is made from sorghum, wheat and water as raw materials and fermented by the traditional solid-state method.

Note that in the solid-state liquor, in addition to the sauce flavor type, there are also light flavor type, strong flavor type, rice flavor type, etc., these are relatively common liquor, and all the solid-state liquor produced in accordance with national standards belongs to pure grain liquor, which naturally includes the liquor codenamed GBT26760.

Of course, this is also limited to the solid-state liquor produced in strict accordance with national standards, and in fact, in the market, not all the liquor marked with the code of solid-state liquor must be pure grain liquor, because there are always some people with bad conduct who like to take advantage of loopholes and use cheap liquor blended with alcohol to act as expensive pure grain liquor, so as to get more profits, which can be called windfall profits.

The national standard 26760 is not pure grain wine, pure grain wine is a kind of wine made entirely from grain. 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.

Main raw materials: pure grain solid-state fermentation process, according to the characteristics of "sorghum incense, corn sweetness, rice net, wheat irriness, glutinous rice cotton, barley chong" and other balance and dispersion, the selection of sorghum, rice, glutinous rice, corn, wheat as the main liquor raw materials. Requirements:

The grains are full, dry, less impurities, no mildew, and after strict grading and impurity removal, sorghum is crushed into 4-6 petals, the maximum grain of corn is not exceeded, glutinous rice and rice are crushed into 2-4 petals, and wheat is required to break the skin.

No. GBT26760 isSauce-flavored liquorStandard.

This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of Lugao sauce-flavored liquor. This standard is applicable to the production, inspection and sales of sauce-flavored liquor.

Solid-state liquor.

The executive standard: strong flavor type), light fragrance type), GBT26760 (sauce flavor type), shengku refers to a good wine brewed from pure grains.

The taste of sauce-flavored liquor

"Fragrance" is mainly sauce fragrance, slightly burnt (but can not come out), the fragrance is delicate, rich in layering, ester fragrance is soft and elegant, first ester and then sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, the fragrance in the empty cup lasts for a long time, the taste is greater than the fragrance, and the bitterness is moderate.

Sauce-flavored liquor. The fragrance is divided into the front incense and the back incense, the so-called front incense noisy hole, mainly composed of low boiling point alcohols, esters, aldehydes, play a fragrant role; The so-called afterfragrance is composed of acidic substances with high boiling point, which plays a major role in the flavor and is the constituent substance of the fragrance in the empty cup.

Enforce the standard26760 is grain wine.

26760 grain wine, GBT26760 is pure grain wine, GBT26760 is sauce-flavored liquor.

The implementation standards of pure grain wine are these three: GB strong flavor type, GB light fragrance type, and GB T26760 sauce flavor type.

Grain wine

Grain liquor refers to sorghum, corn, rice, glutinous rice, barley, wheat, millet, barley and other grains as raw materials, after saccharification, hidden fermentation, distillation.

Method of brewing liquor. The vast majority of famous and fine liquors are such liquors.

Wine-making process

Rice, rinsing, deflating grain, soaking, parboiling, retorting, soaking in water, resteaming, spreading cooling, mixing koji, cultivating bacteria saccharification, falling into the tank for fermentation, distillation, finished product.

Operational Points:

1. Soak the valley

Add water and soak the grain surface for 20 cm, and soak the grain for about 10-16 hours. After the rice is soaked thoroughly, put away the water and wash it with water.

2. Parboiling

Put the soaked rice into the retort, steam it for 40 minutes after clearing the stove and steam it, and pour 15%-20% of the weight of the rice into the retort with the lid to let the grains absorb water and expand. Steam for 30 minutes, splash water once, and steam for another 30 minutes.

3. Soak in water

The newly steamed rice is poured into a soak pond filled with cold water, so that the water covers the grain surface, and the grain husk cools and shrinks to make the grain tip open. Moisturize for about 10-15 minutes.

The national standard 26760 is pure grain wine.

26760 uses red tassel sorghum, wheat, and natural spring water as raw materials, and only grain is used in the brewing process, without adding any foreign substances. 20822 is based on grain wine, with edible alcohol and edible spices. From the point of view of raw materials, 26760 is grain brewing, and 20822 is 30 grain 70 edible alcohol and spice blending.

26760 (Solid Liquor) chain fiber lifting process is complex, after the process of koji-making, fermentation, distillation, liquor extraction, etc., the whole process takes at least 1 year, and the new liquor must be stored in the old cellar for 3-10 years, so that the liquor body is more balanced and mature. 20822 (solid-liquid liquor) is highly purified alcohol, and some grain wine is added, although it looks good in terms of ingredients, it actually tastes rushing.

Methods for identifying grain wines

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, liquor blended with alcohol not only smells very strange and smells strange, but also has a short vertical interval when it is retained, and it quickly loses its taste.

Sodium hydroxide, which is commonly referred to as caustic soda. Put the liquor to be tested in a 50:1 caustic soda ratio 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 grain brewing pengbi liquor, the liquor in the test tube will turn yellow.

Sauce fragrance 26760 can represent grain wine. Sauce fragrance 26760 can represent grain wine. Sauce-flavored liquor

The national standard (GB T26760-2011) is provided by the National Standards Committee.

Officially issued, the real traditional grain brewing in the cultivation of wine, fragrant but not choking, slightly bitter but not astringent. The grain aroma, wine aroma, and lees aroma are obvious, which is obviously different from the wine blended with alcohol. The brewing process of grain wine is complex, and the seller only pays attention to the selection of raw materials, including sorghum, wheat, corn, rice, millet, etc.

The grain wine has a mellow aroma and a long clean taste, giving people a sense of pleasure after drinking.

Characteristics of grain wineIt should be noted that the pure grain liquor must be brewed by the ancient method, pure natural fermentation, and no modern technology is applied to accelerate the fermentation process, and the general cycle is about 47 days, which is 7 times that of the new process.

Low yield: The ancient brewing process, 3 tons of grain can produce one ton of liquor, which is one-tenth of the new process.

No additives: from production to delivery, no artificial alcohol and flavor are added in the whole process, and the fragrance of liquor is completely dependent on technology and winemakers.

The above content refers to Encyclopedia - Grain Liquor.

GB T 26760-2011 is a sauce-flavored liquor, which is a pure grain liquor. The National Oak Lujia Standard for Sauce-flavored Liquor (GB T 26760-2011) was officially issued by the National Standards Committee and officially implemented on December 1, 2011, which is a recommended standard for the industry. This is the first national standard for sauce-flavored liquor in China.

As clearly stipulated in the national standard for liquid liquor, sauce-flavored liquor shall not add edible alcohol and non-liquor fermentation produced by aroma, flavor and color substances, and shall be made by traditional solid-state fermentation with sorghum, wheat, water and other raw materials, and there are detailed provisions on inspection rules, signs, packaging, transportation and storage.

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

The real traditional grain brewing wine is fragrant but not choking, slightly bitter but not astringent. The fragrance of grain, wine, and dregs is obvious, and there is a clear difference between the wine blended with alcohol.