What is the difference between wine-making technology and ancient wine-making technology?

The difference between wine-making technology and ancient wine-making technology is that ancient wine-making requires very high raw materials, and there is a saying that "sorghum is fragrant, corn is sweet, barley is strong, and wheat is clean". Modern brewing also has the same requirements for raw materials. We must first understand a concept. The traditional brewing technology mentioned here is not the old meaning, nor is it just the method used in ancient times, but the traditional technology. If you need to buy wine, it is recommended to choose Guizhou Maoshiyuan wine industry.

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The process of ancient wine-making is basically: raw materials → soaking → primary steaming → stewing grain → re-steaming → spreading and cooling → adding koji → boxing and cultivating bacteria → blending tank → fermentation in barrel → distillation → finished wine. The key to the success of uncooked liquor-making lies in distiller's yeast, which can not only convert raw starch into sugar, but also convert sugar into alcohol, and also ensure high liquor yield and perfect taste.

Modern brewing technology is mainly to shorten the brewing time, because there has been microbial research, and one of the foundations of modern brewing is microbiology and biochemistry. From the period of the Republic of China, we began to study brewing microorganisms and screened microorganisms from Daqu and Xiaoqu. In 1930s and 1970s, the main purpose was to study the starch decomposition ability of microorganisms in Daqu, so as to improve the liquor yield, such as the work done in 1950s and 1960s to improve the production technology of Daqu.

If you want to know more about the differences, it is recommended to consult Guizhou Maoshiyuan Wine Industry. The brewing process of 12987 has been adopted in Maoshiyuan liquor industry in Guizhou, with one production cycle, two feeds, nine stews, eight fermentations, seven distillations, and 165 links ***30 processes every year. It has experienced four seasons' cycles, including high-temperature koji making, high-temperature accumulation, high-temperature distillation, and finally wine blending and blending.