What grade is ginseng wine?

Inner ginseng liquor is the representative of high-end liquor in Hunan market. Brewed by traditional technology, it can be compared with Maotai and Wuliangye. It is the highest level liquor produced by Jiugui Liquor, but its sales range is small and its popularity is high, but it is not common.

Internal ginseng wine is a product of alcoholic liquor series. Its output is small, the quality is super high, and it is only sold in a small market, which is in short supply. Moreover, the internal reference wine was named in 2004 and registered in 2008. Its packaging design comes from the gift of old oiled paper candy paper, with a red internal reference label on the front and a rope tied to the bottle mouth, which has a unique style.

One bottle of ginseng wine is less than one bottle, because the output of ginseng wine has been limited, and the annual output does not exceed 65,438+0,000 thousand tons. In particular, Ginseng Master Liquor is the best of the best, with scarce output, non-renewable and high collection value, belonging to the scarce high-end liquor with one bottle less.

Brewing method of liquor

Most starchy substances are used as raw materials, such as sorghum, corn, barley, wheat, rice and peas. The brewing process is roughly divided into two steps: first, starch is decomposed into sugars by Daqu, Aspergillus oryzae, Aspergillus Niger and Aspergillus flavus. And through selecting grain, steaming, drying, spreading koji, making boxes and cultivating bacteria, this is the so-called saccharification process, which transforms starch raw materials into sugar in sugar and becomes wine.

The second step is to ferment glucose with yeast to produce alcohol. Liquor has a strong flavor, mainly producing more esters, higher esters, volatile free acids, acetaldehyde, furfural, etc. in the fermentation process, and the alcohol content of liquor is generally above 60 degrees.