Strongly aromatic liquor: characteristics of the production process of strongly aromatic liquor

The raw materials for the production of strong-flavored liquor are mainly sorghum, and the strong-flavored liquor has the characteristics of strong aroma, soft and sweet cleaner, coordinated aroma, sweet entrance, soft mouth, and long aftertaste, which is also the main basis for judging the quality of strong-flavored liquor. The main body of the typical style of strong-flavored wine is ethyl caproate, which has a high fragrance content and prominent aroma. The following TangSanJing winemaker YangJunLi share the production process of strong flavor type liquor.

First, the characteristics of the production process of strong-type large-quartier wine, China's liquor using solid-state fermentation and solid-state distillation of the traditional operation, the main features are as follows:

① Bilateral fermentation: Baijiu fermentation process of saccharification and fermentation at the same time. Brewing production in the "low temperature into the cellar, slow fermentation" operation process.

② dregs fermentation: the advantages of using dregs fermentation: first, adjust the cellar starch and acidity, conducive to fermentation

fermentation; second, the dregs of the long-term repeated fermentation, accumulated a large number of microbial nutrients and the production of flavor material prerequisite for the improvement of the quality of white wine. Third, the starch is fully utilized in the repeated fermentation process, which is conducive to improving the rate of wine production.

③ retort barrel distillation: solid state fermentation distillation is the fermented lees into the traditional retort barrel, the better quality of the distilled liquor, this distillation, not only is the process of concentration and separation of alcohol, but also the process of extraction and recombination of aroma.

The first distilled liquor and the intermediate process or the last distilled liquor, the taste is not the same. The first to be distilled is called the "first spirit" and the last to be distilled is called the "last spirit". Both of them have a bad taste, but each has its own purpose. The spirits distilled in the middle of the process can be stored separately as the original spirits. The original wine is tested to determine its grade, but also after a longer period of storage, the taste of the wine is softer.

The best place to store wine is in a clay altar at a lower temperature. The storage time is divided into half a year or three years. Finally, it is blended and molded.