Daqu brewing method

The brewing of Daqu liquor can be divided into two methods: slag removal and slag continuation. Fen-flavor liquor (Fen-flavor liquor) is mostly produced by slag removal, while Luzhou-flavor liquor (Luzhou-flavor liquor) and Maotai-flavor liquor (Maotai-flavor liquor) are mostly produced by continuous slag.

According to the different ingredients of cooking raw materials and distilled grains in production, it can be divided into steamed slag, steamed slag, mixed steamed slag and so on. The choice of these technological methods depends on the flavor and style of the products produced. Its characteristic is to highlight clear words and be clear to the end. In operation, it is required to clear the slag and mash, and the slag and mash shall be strictly separated and shall not be mixed. The process adopts raw and auxiliary materials cooking, deslagging fermentation and deslagging distillation. Require cleanliness, strict hygiene, and always implement a clear word. The famous Fenjiu is produced through a typical steaming, burning and twice cleaning process.

Mixed steamed slag continuation

It is to mix fermented grains with crushed new materials in proportion, and then steam grain and wine at the same time in a retort. This operation is also called mixed steaming and burning. After the retort is taken out, it is cooled, added with koji, mixed with residue for fermentation, and so on. Most Luzhou-flavor liquor is produced in this way. The mixed steaming and residue-connecting method can volatilize esters, phenols, vanillin and other flavor substances contained in various grain raw materials. In the process of mixed steaming, it is blended into the finished wine to enhance the aroma of the wine. This kind of fragrance is called grain fragrance. For example, sorghum has a special sorghum fragrance. In addition, in the process of mixed steaming, the acid and water contained in fermented grains accelerated the gelatinization of raw materials. When steaming wine, due to the addition of new materials, the amount of fillers can be reduced, which is conducive to improving the quality of wine. By using mixed steaming and residue continuation method, the raw materials can be fermented for more than three times before they become waste grains, and the utilization rate of raw materials is high. The cooking of raw materials and the distillation of fermented grains are carried out separately, and then mixed fermentation is carried out. This method not only retains the pure quality characteristics of Fen-flavor liquor, but also maintains the advantages of continuous fermentation.