The so-called "solid-state fermentation" refers to the finished wine (wxxt0000) made from the corresponding koji and raw materials through solid-state saccharification, solid-state fermentation and solid-state distillation, and the obtained wine is aged for a certain period of time and blended with flavor. Generally speaking, it is solid-state fermentation of pure grain and distiller's yeast, but the raw materials and technology will be different because of different flavor types, and the emphasis will be different.
Everything is difficult to have both, and solid-state fermentation has advantages and disadvantages. Its advantage is that the brewed wine can basically have the traditional flavor of Luzhou-flavor liquor, and can transform grain flavor into wine flavor, with good wine quality. Moreover, high-quality pure grain wine is not only delicious, but also not on the head. After drinking it, it will wake up quickly and there will be no hangover. However, the disadvantages are complicated brewing process, low liquor yield, long aging time, high cost of raw materials, labor and time, and difficult to control liquor quality.
Liquor fermented by semi-solid method is not what we usually call solid-liquid mixed liquor blended with alcohol, because liquor fermented by semi-solid method is also grain liquor, such as rice-flavor liquor and maotai-flavor liquor. When fermenting by this method, because the wine to be produced is different, it can be saccharified by solid culture in the early stage, and then diluted with water for liquid sealing fermentation and liquid distillation in the later stage, or it can be saccharified at the same time of semi-liquid fermentation.
Among them, the semi-solid fermentation method can produce the only "meat wine" among the twelve flavors-black bean flavor liquor, which pays attention to "aging and soaking fat", that is, rice is fermented in semi-liquid state, and then soaked in the treated fat, which can not only absorb impurities, but also alcoholize the wine body, that is, reduce the spicy taste of yellow rice wine and improve the turbidity of the wine body, and thus the most critical black bean flavor is formed.
Liquor liquid fermentation is a new technology that began to rise in the era of 1959 grain shortage. As the name implies, it is the cultivation, saccharification, fermentation and final distillation of raw materials. The whole brewing process is full liquid fermentation. In addition to liquid fermentation, generally speaking, liquor produced by liquid fermentation is also liquid fermented liquor, which is prepared by cross-flavoring, flavoring and solid-liquid combination.
The fermentation methods of these three kinds of wine, if the wine quality is solid >; Semi-solid > liquid, and if the cost theory is just the opposite. But it doesn't mean that good wine quality can dominate the rivers and lakes. The best seller is actually not the solid liquor you think! Because although there are many rich people in our country, there are more ordinary people. Correspondingly, the sales of liquid liquor with lower price are higher, but most of them are low-grade liquor. Of course, there are also many alcoholic liquors that sell dog meat by hanging sheep's heads. Judging from the price alone is not very reliable.