The bulk of a pot of ten dollars, farmers drink half a lifetime are fine, why now say drink no

Because with the major media exposure of food additives, plasticizers and other issues, causing widespread concern about the major wine enthusiasts, and bulk wine is often methanol exceeds the standard, but in the process of brewing white wine, there is no way to avoid, so there is no professional equipment and technology, the phenomenon of methanol exceeds the standard if you are not careful.

In the process of brewing liquor, the highest methanol content of the part is usually in the head and tail of the wine, so many big wineries in the brewing of wine, will do to pinch the head to the tail of this process.

The simple understanding is to remove the two ends of the most inferior body, as long as the middle section of the highest quality of the body, but a lot of loose wine workshop, in the brewing process, it is difficult to do to pinch the head to the tail, the reason is that can not afford to do so.

The new wine brewed by the brewery will not be sold directly, it must be after a long period of cellar to achieve the best taste, because after the precipitation of time, the body of the wine contains methanol and other harmful substances, but also with the time to evaporate, like bulk wine workshop bulk wine, basically are brewed directly to sell, there is no cellar time.

We all know that the more white wine, the more fragrant, especially soy sauce-type white wine, after the precipitation of time, has a unique flavor, like this Kun sauce Taiwan, from the material to the factory needs to be up to more than six years, many small-scale liquor workshop does not have the strength to support.

Baijiu brewing method

Saoshan wine is a typical solid-state brewing method of brewing wine, through the sorghum, rice, glutinous rice, corn, wheat and other crops cooking, saccharification, fermentation, distillation and become, the raw materials are all solid objects, so that the complexity of the process and the production of a lower yield, the cost of the higher, to get the wine are authentic pure grain wine!

Liquid

Liquid method of liquor generally use grain, potatoes, molasses, etc. as raw materials, after liquid fermentation, distillation into edible alcohol, but people know clearly, this edible alcohol contains "impurities" (including beneficial and harmful), whether it is the taste or flavor of the purity of the degree of low, so generally need additional The first thing you need to do is to add substances to make the flavor, blending and mixing to form.

Solid-liquid method of liquor is a combination of the two, generally solid method and liquid method of liquor blending synthesized to harmonize the taste of liquor. China's traditional liquor brewing process for the solid state fermentation method, in the fermentation need to add some auxiliary materials, in order to adjust the starch concentration, to maintain the fluffiness of the spirits, to maintain the pulp water. Commonly used auxiliary materials are rice husk, grain bran, corn cobs, sorghum shells, peanut skins and so on.

In addition to the raw materials and auxiliary materials, there is also a need for liquor quartz. To starch raw materials for the production of white wine, starch needs to be hydrolyzed by a variety of amylases to produce sugar that can be fermented so that it can be used by the yeast, this process is called saccharification, and the saccharification agent used is called the quartz (or wine quartz, saccharification quartz).