Why is low-grade grain wine choking?

There are several reasons:

First, the raw material problem: the proportion of grain is not well grasped, and Luzhou-flavor wine is brewed with many kinds of grains, which is unreasonable. For example, if corn is put too much, it will be spicy.

second, the problem of Daqu: the fermentation cycle of traditional solid-state fermentation method is as long as several months, and the production process of Daqu (saccharifying starter) is complicated, even if it is purchased outside, the cost is high, and the wine yield is average. Many wineries are using Aspergillus as Daqu for fermentation. For the simplest example, we used to make dough for a long time, but now we can ferment it quickly after putting yeast powder. Traditional Daqu is made of barley, wheat, peas, etc., which is rich in microorganisms, and the taste of fermentation by chemical means must be bad. It is called fast cellar in the industry, and the fermentation is completed within 5 days, and the traditional process is at least 9 days.