Dry goods sharing, one minute to take you to understand Guizhou liquor
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Guizhou liquor, also known as Baijiu in English, is a general name of Chinese alcoholic drinks (except fruit wine and rice wine), also known as soju, Laobaigan and Shao Dao, etc.
Guizhou liquor flavor is complex, mainly ester, Qu wine and yeast as saccharification starter, starch (saccharification) as raw materials, after boiling, saccharification, fermentation, distillation, aging, blending and other processes of brewing. Strictly speaking, baijiu made from the combination of edible alcohol and edible spices cannot be counted as baijiu.
In the new Import and Export Tariff Rules of the People's Republic of China in 2021, the tax code in chapter 22 is 2208.9020, and the Chinese listed name is Baijiu, the corresponding English name becomes Chinese Baijiu. On June 1, 2022, the Term of the Baijiu Industry was officially implemented. The main raw material of baijiu must be grain.
Guizhou liquor, also known as soju and Baigan, is a distilled liquor made from Chinese sorghum, rice and grains, Daqu, ditqu, Fuqu and distillery as fermentation agents for saccharification and production, after solid, semi-solid or liquid cooking, saccharification, fermentation and distillation.
Guizhou Baijiu is a kind of spirits. Baijiu is also called distilled wine. After fermentation, high concentration of ethanol is distilled and then mixed into a high quantity of baijiu. Baijiu can be divided into eight main categories: brandy, whiskey, gin, rum, vodka, tequila, Chinese baijiu and Japanese sake.
Guizhou liquor, also known as Shao Jiu, Laobaigan, Shao Dao, etc., its standard definition is: with grain as the main raw material, with Daqu, ditqu or bran Qu and wine mother as saccharifying starter culture, after steaming, saccharifying, 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 brewing technology of Guizhou liquor, 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.
Guizhou liquor in China 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.
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