What are the five characteristics of traditional techniques of China liquor?

The development history of China liquor is still controversial in the distillation equipment, but it is very likely that the method of liquor distillation was indeed introduced from abroad, and it is also very likely that it originated in the Yuan Dynasty. Even so, liquor still has very distinctive characteristics, which makes it completely different from other distilled spirits, and the biggest factor causing this difference is the technology. The traditional craft of China liquor is very unique, which has produced many intangible cultural heritages. Here, the author will briefly talk about the five characteristics of the traditional technology of China liquor.

First, naturally inoculate saccharifying starter-koji. Inoculation and culture of microorganisms such as mold and yeast were invented by China. The so-called koji is the growth environment of these microorganisms, and the different types and quantities of microorganisms also create different styles and flavors of liquor.

Second, the unique brewing process. Earlier, the author said that the brewing process of liquor partly inherited the oldest alcoholic beverage-yellow wine, so it was complex and unique. After thousands of years of inheritance, various crafts have been formed according to local conditions, which is a valuable intangible cultural heritage.

Third, raw materials. Brewing raw materials include sorghum, rice, corn, wheat, barley, peas and so on. And auxiliary materials such as bran, rice husk and sorghum bran. There are many kinds, and different grains have different flavors of liquor, which is one of the reasons why liquor is so diverse.

Fourth, equipment. In the process of liquor brewing, fermentation equipment-pits are also varied, including those with yellow mud as the bottom, stone walls, ground pits for fermentation and mud pits, each of which can brew liquor with completely different styles; In addition, the distillation equipment is also unique, and the retort of solid fermentation distillation equipment is also a mysterious intellectual product.

Fifth, production. The production process of traditional Chinese liquor is open, so air, humidity and temperature will affect the quality of liquor, because the above factors determine the number, species and activity of microorganisms, which indirectly affect the style and taste of liquor.

These are the five characteristics of the traditional technology of China liquor. Can you get anything after reading it? Nowadays, the world tends to be a "village" more and more, and it is inevitable that liquor will go to the world. These characteristics make liquor occupy a place among many distilled liquors, which is also the embodiment of the traditional skills of the Chinese nation.

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