The production process and characteristics of soy sauce-type liquor.

Strictly seasonal production, two feeding, long production cycle, high-temperature stacking, high-temperature reception of wine, wine to feed the cellar to wine to feed the dregs, the amount of large quartz, low rate of alcohol, stable alcohol concentration.

The production of saucy white wine is a yearly cycle, with the production of quartz at the end of the day and the sand at the end of the day, in strict accordance with the seasons. Sauce-flavored liquor production takes place on the ninth day of the ninth month of the lunar calendar each year, when the first feeding, also known as sha sha, is carried out, accounting for 50 percent of the raw material.

The grain is then steamed and fermented in the cellar for one month before leaving the cellar. The second feeding, put into the remaining 50% of the grain mixture of steamed grain, also known as making sand. After the pitching is completed to ferment for one month, and then out of the cellar baking wine, and then every fermentation month baking wine once, the total **** baked seven times, only to increase the song no longer pitching.

One *** to go through nine times cooking, eight times fermentation, seven times to get wine, and then throw the bad, the production cycle is up to a year. High-temperature stacking fermentation is unique to the soy sauce liquor process, so that the spirits can take full advantage of the environment of microorganisms in the process of "secondary production".

The high-temperature dacron of soy sauce-type white wine has a low saccharification force and almost no yeast. In the process of stacking, the content of saccharification enzymes gradually increased, and the number of yeast increased significantly. The quality of the stacking fermentation affects the quality of the wine production, the stacking fermentation is good, the quality of the wine production is good; the stacking fermentation is not good, the quality of the wine production is not good.

The receiving temperature for saucy white wine is as high as 40 degrees Celsius, while the receiving temperature for other white wines is 25 degrees Celsius. High-temperature reception is conducive to the exclusion of low-boiling point, irritating substances, is conducive to the retention of high-boiling point substances, can improve the quality of soy sauce-type white wine.

In the production process of soy sauce-type white wine, water is added only when the grain is moistened, and no water is added in the process after that. When the cellar is in the cellar bottom, cellar wall, wine spirits sprayed inside the tail wine, used to regulate the water of the bad spirits.

Sauce-flavored white wine 5 kilograms of grain only 1 kilogram of wine, other aroma of white wine 2 kilograms of grain can be 1 kilogram of wine, soy sauce-flavored white wine, the lowest rate of wine. The amount of soy sauce-type white wine production of large quartz is 1:0.9, that is, 1 kilogram of sorghum to use 0.9 kilograms of large quartz, is the largest amount of quartz in all white wine.

Daqu is the saccharine fermentation agent for the production of soy sauce-type white wine, but also an important source of soy sauce-type white wine sauce. The alcohol concentration of soy sauce-type baijiu is 53°, and the alcohol molecules are firmly bonded with water molecules, which is conducive to long-term storage.