How to make Xiaoqu wine?

Xiaoqu liquor is one of the main distilled spirits in China, and its output accounts for about 1/6 of the total liquor production in China, which is mostly seen in the south. The production methods of Xiaoqu liquor are different because of different raw materials used in different places and different koji-making and saccharification and fermentation processes, but in general, it can be divided into three categories: one is Xiaoqu liquor made from rice by solid-state cultivation, semi-solid fermentation and liquid distillation and saccharification of Xiaoqu liquor, which is popular in Guangdong, Guangxi, Hunan, Fujian, Taiwan Province and other places; Another kind of Xiaoqu liquor, which is made of sorghum and corn as raw materials, solid-state culture in Xiaoqu box and solid-state distillation of fermented grains, is popular in Sichuan, Yunnan and Guizhou provinces. Sichuan has a large output and a long history, and is often called Sichuan Xiaoqu Liquor. There is also a kind of Xiaoqu wine, which is made by using Xiaoqu to produce wine, Daqu to produce aroma and distillation with aroma, using the mixed process of Xiaoqu and Daqu, and making use of the advantages of aroma production and wine making organically. This is a liquor production technology developed on the basis of summarizing Daqu liquor and Xiaoqu liquor. In 1960s, this technology directly promoted the development of solid-liquid liquor production technology in China. ?

The production of Xiaoqu and Xiaoqu liquor has the following main characteristics.

The diversity of raw materials used, such as rice, sorghum, corn, paddy, wheat and buckwheat, is beneficial to the deep processing and comprehensive utilization of local sorghum resources and agricultural and sideline products.

(2) Most of the raw materials are used for brewing, and the raw materials are cooked separately.

③ Xiaoqu, which mainly contains active Rhizopus and yeast, has strong saccharifying and alcoholizing effects as saccharifying starter. The amount of Xiaoqu is small, mostly 0.3%~ 1.2% of the raw materials.

④ The fermentation period is short, mostly about 7 days, and the liquor yield is high, and the starch utilization rate can be selected as 80%.

⑤ The equipment is simple, the operation is simple, and the scale can be large or small. At present, group enterprises have formed a professional division of labor, decentralized production, centralized storage, blending sales. ?

Xiaoqu liquor is soft, pure and refreshing in style. At present, Xiaoqu liquor with different styles, such as rice flavor, medicinal flavor, drum flavor and Xiaoqu flavor, has been widely accepted by consumers at home and abroad. For example, Guizhou Dongjiu, Chuhua Liquor, Quanzhou Xiangshan Liquor, Xiamen Yellow Rice Wine, Wuhua Changle Shao, Weibo Yubing Shaojiu, Sichuan Yongchuan, Jiangjin Kaoliang Liquor and Guangdong Tangsanjing Liquor are all famous Xiaoqu Liquor.

⑦ Because of its pure fragrance, it is an excellent wine base for producing traditional medicinal liquor and health wine, and also the main wine source for producing other fragrant wines.