Chinese wine culture has a long history, and wine products are also profound and profound. Drinking has become a part of Chinese people's life. So how is the liquor brewed?

The principle of wine making is actually very simple, it is nothing more than the process of using microbial fermentation to produce a certain concentration of alcoholic beverages. Of course, the actual operation is far from simple. Generally speaking, the birth of a bottle of liquor generally involves several steps: material selection, koji, fermentation, distillation, aging, blending, and filling.

First, choose materials.

The grain is the meat of wine. Generally, sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, barley and other foods and beans (excluding potatoes and fruits and vegetables) are used as raw materials, and the granules of the crops are required to be even and full. No insects, no mildew, suitable for drying, no sediment, no smell, no other debris.

Of course, the raw materials also include some excipients. In addition, water is also one of the important raw materials. The so-called "water is the blood of wine" and "good water brews good wine" is the significance of water source for winemaking.

Second, the song.

Qu is the bone of wine, and koji is an important part of the brewing process. Throughout the history of wine making in the world, it can be found that there are two major categories, one is the way the grain is germinated, and the enzyme produced when the grain is germinated. The raw material itself is saccharified into sugar, and then the yeast is used to convert the sugar into alcohol (such as beer); the other is to make the koji with the moldy grain, and the saccharification of the grain raw material by the enzyme preparation contained in the koji. liqueur. The second method is used in liquor brewing. This process is mainly to saccharify (transform into glucose) starch.

Third, fermentation.

In the production process of ingredients, steamed food, saccharification, fermentation, steamed wine, etc., the liquor produced by solid state circulation can be called solid-state fermented liquor. The process of fermentation is actually the process of converting the sugar fermentation produced in the previous stage into alcohol.

Fourth, distillation.

The degree of alcohol produced by fermentation is actually very low. In order to increase the alcohol content (degrees), distillation and purification are generally carried out. The drum is mainly used as a container (semi-solid method) for slow distillation, and yellow water, The wine tail is poured into the bottom of the pot for distillation and other measures. After the distillation operation, the original alcohol degree is generally higher, and the quality and style of the original wines of different batches are different, and need to be stored in batches.

Five, aged.

The aging is also called old-fashioned. The “wine is the fragrance of Chen”, which means the wine that has undergone the “aging” process. The highly distilled raw wine can only be regarded as semi-finished products, spicy, non-alcoholic, and only when stored in a certain environment for a period of time to make it natural and mature, can make the wine soft and palatable, mellow and fragrant. The storage container is preferably placed in a ceramic pot. The larger storage container can be made of stainless steel or the like, and metal aluminum containers are not used as much as possible. The storage of wine should be natural and mature, and it is forbidden to use chemical methods such as catalysts to tamper.

Sixth, blending.

In addition, although some people in the industry have referred to this process as “tick” for the misunderstanding of consumers, Xiao Bian needs to emphasize that the blending and the “three fines and one water” that everyone understands in the usual sense are completely Two things. The blending here means that it is allowed to be tweaked with different rounds and different grades of wine and various flavoring wines, and it is not allowed to add flavoring substances mixed with flavored and non-white wine.

As explained above, the original wine (also called base wine) is distilled from the wine cellar (commonly known as the steamer), and the alcohol content is generally between 70 and 85 degrees. This kind of original wine or base wine, due to different production batches and distillation batches, the taste and style of the wine are not uniform, and it is not directly drinkable. In order to unify the taste, remove impurities, coordinate the fragrance, reduce the degree, and facilitate the consumption by consumers. The only way to do this is to "blend", and liquor manufacturers are also called hooks.

Seven, filling.

After the blended finished wine has passed the inspection, it can be bottled and labeled. Then you can enter the market and meet with consumers.

Well, when it comes to this, the wine drinkers have a basic understanding of the winemaking process. Now you already know what food is.

So what is “original liquor”? The original pulp wine is actually the original wine, which is the wine obtained after the distillation process. This explains why the puree wines on the market are all high-alcohol. From the above brewing process, we can see that the original pulp wine and the finished wine actually omits the “blending” process, so what is the difference between the original pulp wine and the finished wine after blending?

Because the original pulp wine has not been blended, combined, seasoned, its style taste is relatively simple, lacking the rich taste and long-lasting aroma of the finished wine, and because the taste and quality of the different batches of the original wine are not the same, which leads to the product. Lack of stability and consistency, Imagine if the taste of each bottle is different, which brings inconvenience to market regulation and quality control.

Next, let's talk about "taste wine". In fact, as long as you read here, I believe that you have a certain understanding of blending wine. So what is the "three fines and one water"?

It was not long before the founding of New China, in order to save food for brewing, the state proposed to develop new winemaking techniques. Everyone used cassava and sweet potatoes to make wine. The alcohol produced was so difficult to drink. At this time, "brick home" began to add saccharin, flavor, and water to these alcohols. Our famous "three fines and one water" was born!

Now everyone should be clear. The so-called "bargaining wine" has two meanings. One is that we say "wine hook wine", which is an indispensable process in the brewing process of liquor. The other layer means "three fines and one water". It is alcohol blended with alcohol. "Liquor hook wine" and "alcohol blending" are two concepts. "Liquor hook wine" is essentially a grain wine, and "alcohol blending" can only be said to be a new craft wine.

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