What changes do we have in the brewing and storage of bulk Baijiu?
Drinking friends are not strange to casual wine, and they are also indispensable at the dinner table. What is the production technology of bulk wine? Now let's introduce the production and processing process of bulk wine and the changes in the storage process of bulk wine!
There are two physicochemical processes of brewing, one is lake and the other is yeast. More than 3200 years ago, during the period of Yin, Shang and Wuding, we had mastered the biological reproduction technology of microbial "mold" made of malt and grain bud as saccharifying agent, saccharification and mildew of grain and alcohol, which was used to make wine.
The technological process of koji making: Wheat wet grain → grinding → batching → stepping on molding → warehousing composting → in warehouse → dismantling koji → storage → grinding koji.
Brewing process flow: sanding: sorghum crushing → wet grain → steaming grain → spreading and drying mixed starter → stacking → entering the cellar → opening the cellar for fermented grains;
Sand making: sorghum crushing → grain moistening → grain steaming → spreading and drying mixed starter → stacking → pit entry → pit opening for fermented grains → pit opening for fermented grains.
The new wine obtained from bulk wine and distillation should also be stored for a certain period of time. The storage time of various bulk wines varies according to their flavor type and storage quality. If it is high-quality Maotai flavor bulk wine, it needs to be stored for more than 3 years; If it is high-quality Luzhou flavor or light flavor bulk wine, it needs to be stored for more than 1 year; If it is a low-quality general bulk wine, it needs to be stored for 3 months. In the production process, storage is the key link to ensure the quality of distilled wine products.
Fresh steamed bulk wine has pungent taste and unpleasant smell such as some sulfides. It is called new wine. After a certain storage time, the sense of influence and spicy will be significantly weakened, the taste will become mellow and soft, and the flavor will also be improved, which is called aging.
Evaporation of miscellaneous flavor substances of new bulk liquor: the bulk liquor distilled from the new style is generally dry and spicy, not mellow and soft.
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