Actually! Cooking sweet potatoes with soy sauce is also unique, J.
Maotai-flavor liquor, also known as Maoxiang liquor, is represented by dozens of famous Chinese and foreign liquors such as Maotai, Langjiu, Guotai Liquor, Guijiu and Wangyitai Liquor [1], and belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and meticulous, mellow, with a long aftertaste, clear and transparent, and its color is yellowish.
1. Maotai-flavor liquor is made of glutinous red grain, wheat and water. The process is very unique, scientific and reasonable. Compared with other liquor processes, its technological characteristics are "three highs and three lengths".
2. Three highs refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distilled liquor in the production process. The production of Maotai-flavor liquor adopts high temperature koji making, and the koji temperature can reach 70. High temperature koji-making is the key to the formation of the style characteristics of Maotai-flavor Daqu and an important link in brewing Maotai-flavor liquor. Accumulation refers to the accumulation of fermented materials in the drying hall of the brewing workshop before fermentation in the cellar, in order to capture microorganisms such as yeast in the air of the workshop and raise the temperature in the cellar; High-temperature distilled liquor refers to the high temperature of distilled liquor flowing out of the cooler during the distillation process, which is conducive to the escape of low-boiling small molecular substances from the liquor, such as methanol, acetaldehyde and other substances harmful to human health, and is conducive to improving the quality of the liquor.
3. "Three long" mainly refers to the long production cycle of Maotai-flavor liquor base liquor; Daqu has a long storage time; Maotai-flavor liquor base liquor has a long history. The production cycle of base wine is as long as one year, which is divided into two times of adding sand and coarse sand, and one to seven times of baking wine. It can be summarized as two times of feeding, nine times of distillation, eight times of fermentation and seven times of taking wine, which is called "nine times of steaming and seven times of taking wine". Spring, summer, autumn and winter take a year, while other famous wines can complete a cycle in just a few months or ten days. The newly produced Daqu can not be directly used for brewing, and it needs to be stored for more than half a year, so that the activities of various enzymes and microbial flora can be further balanced and aroma substances can be further accumulated. The brewed basic wine should be stored for more than three years, so that the small molecular substances in the wine are further volatilized and reduced, and some components are oxidized, thus completing the molecular rearrangement process in the wine and making the flavor of the wine mature.
4. Maotai-flavor liquor will go through blending process in the brewing process, which is very complicated and generally divided into three stages: plate hook, base liquor combination and seasoning.
Seven rounds of Maotai-flavor liquor are classified and graded, called vegetable hooks, while the base liquor group is blended with different rounds of liquor, and their fragrance, degree and taste are different. After blending, the flavor is more harmonious.
The blending of Maotai-flavor liquor is to achieve a unified standard and flavor. It can coordinate body fragrance, make the taste more delicate, make the taste soft and sweet, and integrate "color, fragrance, taste and style" into one. Like the famous Maotai-flavor national wine, it is a fine wine made by complicated blending process.
Exchange is a technology, not a random mix.
Let professionals do professional things. Consumers only need to drink their favorite Maotai-flavor liquor, and will not have time to know more about Maotai-flavor liquor because of drinking. Moreover, the time economy is not allowed to taste every day. There are countless different brands of Maotai-flavor wines in China. How many days are there in a person's life? As you may know, a small number of maotai-flavor wines have almost passed their own level.
Maotai-flavor wine can be divided into Daqu Khun Sa Maotai-flavor wine, crushed sand wine, sand-turning wine and sand-stringing wine. The techniques of these four kinds of Maotai-flavor liquor are different, among which Daqu Khun Sa Maotai-flavor liquor is the best, full-bodied, empty and fragrant, and it will not get on your head or burn your heart after drinking.
The reason why Daqu Khun Sa Maotai-flavor wine does not burn after drinking is determined by its production technology. Daqu Khun Sa Maotai-flavor liquor must be brewed in strict accordance with the traditional process "12987", with the production cycle of 1 year, 2 feeding, 9 cooking, 8 fermentation and 7 wine taking. After completing the one-year production cycle, it needs to be aged for at least three years. After a long production cycle, Maotai-flavor wine collided with microbial communities, and many beneficial substances fell into the wine. Through physical reactions such as redox and esterification, the wine became more mellow, smoother and had a long aftertaste.
There are many brands of Maotai-flavor liquor in the market. We try our best to choose Daqu Khun Sa Maotai-flavor liquor produced in the core producing area of Maotai Town, large regular wineries and well-known brands, among which there are many Daqu Khun Sa Maotai-flavor liquors with high cost performance, such as Dongfang Guo Bin Jing Chen Liquor, which is produced in the core producing area of Maotai Town at the price of 300-600 yuan, and the quality and taste are not inferior to those thousand yuan brands. Very suitable for self-drinking and giving away.
Please note that any Maotai-flavor liquor lower than that of 300 yuan will not be Daqu Khun Sa Maotai-flavor liquor, because the production time and technology will take too long.
Talk about the classification of Maotai-flavor liquor.
1. Daqu glutinous sorghum maotai liquor, such as Tian Fei Maotai, Zuishufu, Qinghualang, Abstract, Jingrunfang, etc.
2. Daqu bran koji glucoamylase glutinous sorghum sauce wine
3. Daqu bran koji glucoamylase general sorghum sauce wine
4. Daqu glutinous sorghum sauce wine
5. Transforming Daqu bran koji glucoamylase into Shapu gaoliang Maotai-flavor wine
6. Transforming Daqu bran koji glucoamylase into Shapu sorghum sauce wine
7. Daqu bran glucoamylase alcohol to Shapu sorghum sauce wine
8. Daqu bran koji glucoamylase breaks sand glutinous sorghum sauce wine
9. Daqu bran koji saccharifying enzyme crushed Shapu sorghum sauce wine.
10. bran koji saccharifying enzyme crushed Shapu sorghum sauce
1 1. bran koji saccharifying enzyme alcohol crushing Shapu sorghum sauce wine
12. glutinous koji saccharifying enzyme alcohol skewering shapu sorghum sauce wine
13. Waste distiller's grains steamed with alcohol (for harvesting)
14. Alcohol blending Maotai-flavor wine E-commerce reaps special wine.
There are even more combinations in actual sales. The above 14 kinds of winemakers can mix and match at will according to the cost and taste required by winemakers! There are also many waxy sorghum mixed with ordinary sorghum when buying sorghum, and the quality of Daqu is also high-quality mildew. ...
I suggest you come to Maotai Town to choose wine. Be sure to find a smart person to help you choose!
Speaking of Maotai-flavor liquor, I have to say that Maotai, the big brother of liquor, is the most representative and is understood by the whole country and even the whole world. Secondly, its complex brewing process, coupled with years of cellar storage, precipitated a mellow and unique sauce flavor. It is characterized by rich flavor, soft entrance and long aftertaste. Small output and long cycle are particularly precious, and good Maotai-flavor wine can not be separated from the environment of Maotai Town, including the water of Chishui River. So it is particularly precious.
1. Brewing materials of Maotai-flavor liquor
Maotai-flavor liquor is a pure grain-type liquor brewed with local wheat, water and sorghum as raw materials by traditional sauce-flavor technology, and no foreign substances such as aroma and fragrance are added in the whole brewing process.
2. Brewing technology of Maotai-flavor liquor
The brewing technology of Maotai-flavor liquor is quite special, which is quite different from other brewing technologies. High-quality Maotai-flavor liquor mainly goes through the brewing process of one-year production cycle, two times of grain feeding, nine times of cooking, eight times of fermentation, seven times of liquor taking and five years of cellar storage. Generally, it takes at least five years for a bottle of maotai-flavor wine to go from raw materials to factory.
3. What are the characteristics of Maotai-flavor wine?
Generally, high-quality Maotai-flavor liquor has the characteristics of outstanding Maotai-flavor, full-bodied, fragrant but not bright, low but not light, and lingering fragrance in an empty cup. It is fragrant and delicious when drinking and easy to swallow. No headache or dry mouth after drinking.
4. What are the brands of Maotai-flavor wine?
Now there are many brands of Maotai-flavor liquor. Besides Maotai-flavor liquor, there are many high-quality brands of Maotai-flavor liquor, such as seven kinds of weapons liquor, Maotai-flavor liquor, Jinsha Huisha liquor, Lai Maotai liquor, Guizhou liquor and Maotai Town Sanjiu liquor.
5. Maotai-flavor liquor has less volatile substances and little stimulation to human body.
When maotai-flavor liquor is distilled, the receiving temperature is above 40℃, which is nearly twice as high as other liquors. Volatile substances volatilize naturally at high temperature. Moreover, maotai-flavor liquor should be stored for more than three years, and the storage loss is as high as 2%. Obviously, a large part of volatile substances are volatilized, so there are less volatile substances stored in the wine body and less natural stimulation to the human body.
6. Maotai-flavor liquor has high acidity and is good for health.
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.
7. The alcohol concentration of Maotai-flavor liquor is scientific and reasonable.
The alcohol concentration of Maotai-flavor liquor is generally around 53 degrees. When the alcohol concentration is 53 degrees, the affinity between alcohol molecules and water molecules is the best. In addition, it is self-evident that Maotai-flavor liquor has long storage time, less free alcohol molecules, little stimulation to the body and good health.
8. Maotai-flavor liquor contains a lot of substances beneficial to human health.
Maotai-flavor liquor contains superoxide dismutase and metallothionein. 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 and separates them from glial fibers (7A686964616FE59E7A9431333431343564), so as not to form cirrhosis.
9. Maotai-flavor wine is a natural product and cannot be copied.
In the whole brewing process, Maotai-flavor liquor is a natural fermentation product without adding any foreign substances such as aroma and fragrance. Because this wine has not found the main aroma substances so far, even if someone wants to fake it by adding synthetic agents, they can't do it, which rules out the possibility of adding any aroma and fragrance.
10. Compared with other Luzhou-flavor liquors, why does Maotai-flavor liquor have to be expensive?
Because the brewing process of high-quality Maotai-flavor liquor is complex and special, the brewing cycle is long and the output is low, there are few wineries producing high-quality Maotai-flavor liquor, and the price of high-quality Maotai-flavor liquor in the market is generally much more expensive than other fragrant liquors.