scroll down

Guizhou liquor process introduction, come to the collection!



Number of page views:

The main characteristics of Guizhou liquor can be summed up in four words: "cotton, sweet, clean and cool". First, characteristic cotton refers to the thick feeling in the taste of liquor. A good drink will quickly melt into our digestive system and spread like warm water. Double emotion characteristic sweet, refers to fine wine, can perceive sweet, just like a meal can only eat rice, not a long period of time, can taste some rice sweet. To appreciate the sweetness of baijiu, savor it. The third characteristic of Guizhou liquor is its purity, which means it is smooth and not sticky at all when it enters the throat. Shuang is the fourth characteristic of Guizhou liquor, which refers to the liquor and the psychological feeling in the drinking process. Good Guizhou liquor can always give people a feeling of physical and mental pleasure.


The process flow of traditional liquor brewing technology: grinding, batching, moistening and mixing materials, cooking gelatinization, cold dispersing, adding Qu, adding water accumulation, entering the tank for fermentation, leaving the tank for steaming wine.

One, crushing: the ancient stone mill ring (donkey grinding) the sorghum crushed into four or six petals, into the plum shape, after grinding electricity into the standard Pan sieve raw materials.

2. Ingredients: Manually mix crushed raw materials, noodles, and steamed supplementary materials (rice husks) at a ratio of 100:25-30. Summer is generally 25% accessories, winter is 30% accessories.

Three, moistening material, mixing material: the hawthorn with good material, according to the amount of raw grain 40-50% of water to moistening material, water temperature is normal temperature, mix evenly, pile up for about 1 hour, so that the grain fully absorb water, is conducive to gelatinization, add water to the surface wet and not sticky, experienced brewing master with feel a pinch can feel out.

Four, cooking gelatinization: the retard pot of hawthorn cooking gelatinization, before cooking and gelatinization will be mixed once again, and then with a spade and dichosmunda will be hawthorn layer by layer into retard pot, after steam round cooking gelatinization for about 1 hour, so that the face is cooked and not sticky, no heart, by the experienced wine-maker with hand twisting to feel the degree of cooking.

Liquor, also known as soju, Laobaigan, burning Dao, etc., its standard definition is: with grain as the main raw material, with Daqu, ditqu or bran Qu and wine mother as saccharification starter culture, after steaming, saccharification, fermentation, distillation and made of distilled wine. From starch or sugar raw materials, fermented grains or fermented mash could be made by distillation. The wine colorless (or yellowish) transparent, pure aroma, soft, sweet, high alcohol content, storage and mature, with esters based complex aroma.

There are many kinds of liquor brewing technology, and the brewing method determines the flavor, aroma and flavor of liquor. Liquor is glycosylated by the amylase in Aspergillus oryzae, and many by-products are produced in the subsequent fermentation process due to the use of Aspergillus oryzae. These by-products give the wine its strong flavor.

Chinese liquor can be divided into the following flavors: Maotai flavor, Qing flavor, Luzhou flavor, Laobaigan flavor, rice flavor, Feng flavor, double flavor, Dong flavor and other flavors.


Key words:

Lao Tasting Wine, Guizhou Maomaoxiang wine, Maomaoxiang wine, Guizhou Baijiu, Baijiu