Second, there are few volatile substances. When maotai-flavor liquor is distilled, the receiving temperature is as high as 40℃, which is nearly twice as high as other liquors. Volatile substances volatilize naturally at high temperature. Maotai-flavor wine should be stored for more than three years, and the storage loss is as high as 2%. Obviously, a large part of volatile substances have been volatilized, so there are few volatile substances preserved in the wine. Nature is less irritating to human body and beneficial to health.
Thirdly, the acidity of Maotai-flavor liquor is 3 to 5 times higher than that of other liquors, mainly acetic acid and lactic acid. Chinese medicine theory holds that acid governs the spleen and stomach, protects the liver and softens blood vessels. Western medicine also believes that eating acid is good for health. Taoism and Buddhism also attach great importance to the health care function of acid. No wonder some langjiu tastes sour.
Fourthly, Maotai-flavor wine is a natural fermented product. Because this wine has not found the main aroma substances so far, even if someone wants to fake it by adding synthetic agents, there is no way to start, which rules out the possibility of adding any aroma and aroma substances.
Fifthly, there are substances such as SOD and metallothionein in Maotai-flavor liquor. Among them, SOD is a specific scavenger of oxygen free radicals, and its main function is to remove excess free radicals in the body, with obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects. At the same time, Maotai-flavor liquor can also induce liver to produce metallothionein, which is much stronger than SOD. Metallothionein inhibits hepatic stellate cells from separating glial fibers and forming cirrhosis. Maotai-flavor wine is more fragrant as it ages.
The brewing technology of Maotai-flavor liquor is special, which is quite different from Luzhou-flavor liquor.
Maotai-flavor liquor has less volatile substances.
Maotai-flavor liquor has high acidity, which is 3 ~ 5 times that of other liquors, and is mainly composed of acetic acid and lactic acid.
Maotai-flavor liquor contains many phenolic compounds.
The alcohol concentration of Maotai-flavor liquor is scientific and reasonable.
Maotai-flavor wine is a green natural fermented product.
Maotai-flavor liquor contains superoxide dismutase and metallothionein.
First, choose materials.
Grain is the bone of wine. Generally, sorghum, rice, wheat, corn, glutinous rice and other grains are used as raw materials. It is required that the particles of crops should be uniform, full, fresh, moth-eaten, moldy, suitable for drying, free of sediment, odor and other sundries.
Of course, raw materials also include some auxiliary materials. In addition, water is one of the important raw materials. The so-called "water is the blood of wine" and "good water makes good wine" means the importance of water source to wine making.
Second, make music.
Daqu is the soul of wine, and koji-making is an important link in the process of wine making. Throughout the history of brewing wine with grain raw materials in the world, we can find that there are two types: one is to saccharify the raw materials themselves into sugar by using enzymes produced during grain germination, and then the sugar is converted into alcohol (such as beer) by yeast; The other is to make koji with moldy grain, and saccharify and ferment grain raw materials into wine with enzyme preparation contained in koji. The second method is used for liquor brewing, and this process is mainly to saccharify starch (convert it into glucose).
Like a brick. This is distiller's yeast
Third, fermentation.
Liquor brewed by solid-state circulation in the production process of batching, steaming, saccharification, fermentation and steaming can be called solid-state fermented liquor. The process of fermentation is actually the process of converting the sugar produced in the last stage into alcohol.
Pit fermentation
Fourth, distillation.
The alcohol content produced by fermentation is actually very low. In order to improve the alcohol content (alcohol content), distillation purification is generally needed. retort is mainly used as a container (semi-solid method) for slow distillation, and yellow water and wine tail can also be poured into the bottom of the pot for distillation. After distillation, the degree of original wine is generally high, and the quality and style of different batches of original wine are different, so it needs to be stored in batches.
Verb (short for verb) storage.
Also known as ripe, when we say "wine is the fragrance of aging", we mean the wine after storage. The highly crude wine after distillation can only be regarded as a semi-finished product, spicy and alcohol-free. Only by storing it in a specific environment for a period of time to make it mature naturally can the wine be soft and palatable and full of fragrance. The nobles said that the pottery was softer and more fragrant!
Sixth, blending.
The blending mentioned here is completely different from the blending of "three essences and one water" in the usual sense. Blending here means that it is allowed to blend with different rounds and grades of wine and various flavoring wines, and it is absolutely not allowed to add mixed aromatic esters and non-liquor fermented flavor substances.
Mixing wine is not only a technology, but also an art.
Distilled is the original wine (also called base wine), and the alcohol content is generally between 70-85 degrees. Because the production batch and distillation batch are different, the taste and style of this base wine are not uniform, so it can not be drunk directly. In order to unify the taste, remove impurities, coordinate the flavor, reduce the degree and make it convenient for consumers to drink, the only way is to blend.
Seven, filling.
After blending, the finished wine can only be bottled and labeled after passing the inspection. Then you can enter the market and meet the consumers.