How to make wine, fruit wine and grain wine?

As early as 5,000 years ago, the ancestors of China discovered the sweetness and delicacy of wine from their life experience, and then invented the great skill of making wine by using distiller's yeast. For thousands of years, China's wine-making technology, from fermented wine to distilled wine, has been constantly reformed and innovated, and thousands of famous wines have been born, so the most historic and famous wine in China is yellow rice wine.

China wine-making technology can be roughly divided into two methods: one is fermentation, and the other is distillation. Fermented wine is grain wine and fruit wine fermented from fruits and grains in our daily life; Distilled liquor is reprocessed from the fermented wine of these grains or fruits. The grain wine produced by fermentation is usually called "yellow rice wine", and the raw materials of yellow rice wine are glutinous rice, corn and other grains. In a specific brewing process, it is brewed through the interaction of various fungi, bacteria and yeasts, such as wine medicine, distiller's yeast, rice slurry, etc., and belongs to concentrated original juice wine. Yellow rice wine brewed by China people is not only for drinking, but also an important supplementary prescription in Chinese medicine. Introduction of Chinese medicine called yellow rice wine.

Shaoxing wine is the oldest famous wine in yellow rice wine, which is named after its abundance in Shaoxing. Shaoxing wine is a raw juice wine brewed with glutinous rice as the main raw material. The main variety of Shaoxing wine: Yuan red wine: Because the hip flask is red, it is called Yuan red wine, which is the representative of Shaoxing wine. Rice wine: It is called rice wine because the amount of glutinous rice is increased before the raw materials are put into use. Good wine-making: Yuanhong wine will be stored for about one to three years to replace water, and added into vats for fermentation. Fresh brewing: add Yuan red wine which has been stored for one to three years, and add a small amount of slurry to the clarified part of the semi-finished rice wine. The alcohol content is low, so this wine is very sweet. Xiangxue wine: A small amount of wheat is added to the yeast made of rice, and distiller's grains with alcohol concentration of 40-50 degrees are used instead of water for fermentation. Bamboo leaf green: a wine made by soaking and burning tender bamboo leaves and blending with Yuan red wine. Carving wine: Shaoxing wine is more fragrant as it ages. If you want to store Shaoxing wine for a long time, put Shaoxing wine on the pot to draw flowers, birds, fish and insects, folk stories and other patterns. In purple, people used to call it Huadiao wine or aged Huadiao wine. Daughter wine: there is a custom in Jiangsu and Zhejiang provinces. When a child is born, it is put in a jar, sealed with earth and stored in a cellar. When the children get married, take out the wine and open it to entertain relatives and friends. If the child is a girl, the wine is called daughter red; If the child is a boy, the wine is called Zhuangyuanhong. Classification of yellow rice wine (by origin, raw materials and flavor): Southern glutinous rice wine: yellow rice wine brewed with glutinous rice and japonica rice in the south of the Yangtze River as raw materials and medicinal liquor and wheat koji as saccharifying agents. This wine can be divided into six types: Shaoxing wine, imitation Shaoxing wine, yellow wine, Wuxi Laolong yellow wine, Danyang sweet yellow wine and sweet water wine. Fujian red rice wine: yellow rice wine brewed with glutinous rice or japonica rice as raw material and rice or red rice as saccharifying agent. This wine can be divided into three types: Fuzhou red rice wine, northern Fujian red rice wine and Fujian japonica rice wine. Zhejiang Monascus Yellow Rice Wine: Yellow rice wine brewed with Wu Li Monascus, Huangyi Hongqu or Monascus and Maiqu as saccharifying agents. This kind of wine can be divided into three types: Wenzhou Wuyi Monascus yellow rice wine, Huangyi Hongqu yellow rice wine and Jinhua Tapan yellow rice wine. Northern millet yellow wine: yellow wine mainly brewed in North China and Northeast China, with millet or wheat as raw materials and bran koji made from rice koji as saccharifying agent. This wine can be divided into Shandong Jimo yellow wine, Shanxi yellow wine and Lanling yellow wine. There are many kinds of liquor, but all of them are distilled liquor brewed from grain, which is one of the seven distilled liquors in the world and the most commonly consumed liquor in China. Liquor is a traditional distilled liquor in China, also known as shochu and dry in vain. First of all, China liquor should be made into koji, that is, cooked grains and strains are mixed and cultivated, then mixed with grains for saccharification and fermentation to make grain wine, and then distilled. Beans, wheat and other grains are used for koji making, and sorghum is mainly used for wine making and fermentation.

According to different kinds of koji, liquor can be divided into "Daqu liquor" and "Xiaoqu liquor". Daqu is big, mainly containing Aspergillus and yeast; Xiaoqu is small in size and mainly contains Mucor, Rhizopus and yeast. Mould breaks down starch in grain into sugar, and yeast converts sugar into alcohol. Xiaoqu has low calorific value and is mainly used in the humid and hot climate in the south. China famous wines are mostly produced in Sichuan, and the climate in the north or southwest is cool in summer. They are all Daqu wines. According to the formula and taste, there are roughly five flavors of Daqu liquor. 1. Maotai-flavor type, also known as Maoxiang type, represented by Kweichow Moutai and Sichuan Langjiu. This fragrant liquor is fragrant but not bright, low but not light, mellow and elegant, neither strong nor fierce, and has a long aftertaste. After pouring into the cup for the night, the aroma will last for a long time, and the empty cup is more fragrant than the real cup, which makes people memorable. Maotai-flavor liquor is a blend of Maotai-flavor liquor, cellar bottom liquor and mellow liquor. The so-called Maotai-flavor means that the aroma of wine is similar to that of Maotai-flavor food. The aroma components of Maotai-flavor liquor are extremely complex, so far there is no conclusion. However, it is generally believed that Maotai-flavor is a compound aroma composed of high-boiling acid substances and low-boiling alcohol substances. 2. Luzhou-flavor, also known as Luzhou-flavor, is represented by Luzhou Laojiao Tequ in Sichuan. Luzhou-flavor liquor has the characteristics of strong aroma, softness and sweetness, harmonious aroma, sweet taste, soft mouth and long tail, which is also the main basis for judging the quality of Luzhou-flavor liquor. Ethyl acetate is the main component of typical style of Luzhou-flavor liquor, with high aroma content and outstanding aroma. The variety and output of Luzhou-flavor liquor are the first in China. Among the eight famous wines in China, Luzhou Laojiao Tequ, Jiannanchun, Yanghe Daqu, Gu Jing Distillery and Wuliangye are outstanding representatives of Luzhou-flavor liquor. 3. Fenjiu, also known as Fenxiang, is mainly represented by Fenjiu in Xinghua Village, Shanxi Province. Fen-flavor liquor is pure, fragrant and mellow, with sweet and harmonious taste and pure and soft taste. The main components of wine body are ethyl acetate and ethyl lactate, which combine to form the main aroma of wine, which is characterized by clear, refreshing, mellow and clean. Fen-flavor liquor basically represents the basic flavor characteristics of China Laobaigan liquor. 4. Rice-flavored rice-flavored liquor refers to a kind of Xiaoqu rice wine represented by Guilin Sanhua Liquor, which is a traditional liquor with a long history in China. Rice-flavor liquor has clear and soft aroma, elegant and pure taste, soft entrance and pleasant aftertaste, giving people a simple and pure aesthetic feeling. The aroma components of rice-flavor wine are that the content of ethyl lactate is higher than that of ethyl acetate, and the content of higher alcohols is also higher, which together form its main aroma. Representatives of this kind of wine include Guilin Sanhua Wine, Quanzhou Xiangshan Wine, Guangdong Changdong Shaoxiaoqu Yellow Rice Wine and so on. 5. Double-flavor liquor, usually called multi-flavor liquor, has two or more main flavor types. This kind of liquor absorbed the essence of Fen-flavor liquor, Luzhou-flavor liquor and Maotai-flavor liquor in the brewing process, and was originally created on the basis of inheriting and carrying forward the traditional brewing technology. The styles of concurrently fragrant liquor are quite different, and some of them are even completely different. The smell, taste and aftertaste of this wine are different, and it has a multi-flavor style. Dongjiu is the representative of double-flavor liquor. Dong liquor not only has the rich aroma of Daqu liquor, but also has the characteristics of soft and mellow Xiaoqu liquor, comfortable and sweet taste, and has a unique style. The above flavor types are only obvious flavor types in China liquor, but sometimes even the same flavor type liquor may not be exactly the same. Taking Luzhou Laojiao Tequ and Gu Jing Distillery as examples, their aroma and flavor are also significantly different, and their aroma rhyme is also different, because the unique flavor of various famous wines depends not only on the main aroma content, but also on the mutual contrast, buffering and balance of various aroma components.

List of previous national famous wines

The first session: 1952 was held in Beijing, and * * * named four famous wines, Luzhou Daqu liquor, Maotai liquor, Fenjiu liquor and xifeng liquor liquor.

The 2nd session: 1963 was held in Beijing. Eight famous wines were named: Luzhou Laojiao Tequ, Wuliangye, Gu Jing Distillery, Quanxing Daqu, Maotai, xifeng liquor, Fenjiu and Dongjiu.

The third session: 1979 was held in Dalian. Eight famous wines were named: Luzhou Laojiao Tequ, Maotai, Fenjiu, Wuliangye, Jiannanchun, Gu Jing Winery, Yanghe Daqu and Dongjiu.

The 4th session: 1984 was held in Taiyuan, and thirteen famous wines were selected: Luzhou Laojiao Tequ, Maotai, Fenjiu, Wuliangye, Yanghe Daqu, Jiannanchun, Gu Jing Winery, Dongjiu, xifeng liquor, Quanxing Daqu, Shuanggou Daqu, special Yellow Crane Tower Liquor and Langjiu.

The 5th session: 65438-0989 was held in Hefei, and * * named 17 kinds of famous wines: Luzhou Laojiao Tequ, Moutai, Fenjiu, Wuliangye, Yanghe Daqu, Jiannanchun, Gu Jing Winery, Dongjiu, xifeng liquor, Quanxing Daqu, Shuanggou Daqu, Special Yellow Crane Tower Liquor, Langjiu and Wuling Liquor.

And does China's liquor have its own traditional characteristics, imitating the vodka of the former Soviet Union? There is the former Soviet Union more than 5,000 years ago. Do you have any vodka?