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What is the flavor of soy sauce liquor? Taste Huai Zhuang wine business for you to explain!



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What is the flavor of soy sauce liquor? Taste Huai Zhuang wine business for you to explain! Maotai liquor, also known as Maoxiang liquor, is represented by Maotai and famous wine at home and abroad. It belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and delicate, the wine body is mellow, the aftertaste is long, clear and not transparent, the color is yellowish. With Maotai incense, slightly burnt incense (but not head), the fragrance is delicate, complex, soft containing filter (filter incense) is not outstanding, ester incense soft and elegant coordination, after the first ester sauce, sauce fragrance long, the aroma in the cup is unchanged, empty cup fragrance for a long time (Maotai wine has "button cup incense every other day"), taste is greater than fragrance, bitter moderate, low and unchanged wine.




The secondary feeding of Maotai-flavor liquor production is called coarse sand.

1. Tasting Huaizhuang wine merchants remind you to open a cellar and make fermented grains and fermented grains in different times, dig out half steamer each time (about 300kg) and mix with sorghum powder after grinding and making grain water. The raw material of sorghum powder is 175~187.5kg. The operation of water generation is the same as that of sand generation.

2, steaming grain will be fermented grains of sand wine and coarse sand grain powder mix, retort, mixing steaming. The distilled wine is called Shengsha wine, which has a low rate of producing wine and a strong raw astringency. After being diluted, the distilled wine is all poured back into the fermented grains of the coarse sand, and then participated in the fermentation again. This process is called cellar or lees fermentation. Mixing steaming time should be up to 4~5h to ensure gelatinization and soft cooking.

3. During cellar fermentation, the steamed lees are cooled, mixed with koji, piled for fermentation. The process is the same as sand wine, and then fermented in the cellar. Taste Huaizhuang wine merchants remind you that you need to explain is that Maotai-flavor liquor is only fed twice a year, that is, once sanding, once coarse sand. After six rounds, no new feed, only fermented grains, repeated steaming.

4. Attention should be paid to changes in temperature, acidity and alcohol concentration in the fermentation process of fermented grains. One month after fermentation, you can open the cellar to steam the wine (roast wine). Due to the large size of the cellars, multiple distillations are required to fully steam the fermented grains in the cellars. In order to reduce the alcohol content and loss of aroma substances volatilization, it is used to steam. When a batch of fermented grains (also known as incense grains) is reached at the back of the cellar, the accumulated grains that need to be returned to the cellar for fermentation should be prepared in time. After a batch of fermented grains out of the cellar, the accumulated fermented grains should be immediately put into the cellar for fermentation.

Taste Huai Zhuang wine businesses remind you when steaming wine should be lightly sprinkled evenly, steamer, slow steam distillation, quality of wine, grade storage. Maotai-flavor liquor flow temperature control is higher, often above 40℃, which is one of its "three high" characteristics, namely high temperature koji, high temperature accumulation, high temperature flow wine. The wine made with coarse sand fermentation granules is called "coarse sand wine". Taste Huaizhuang wine merchants remind you that after distilling coarse sand wine, fermented grains drain no longer add new materials. After cooling, add tail wine and Daqu powder, mix well and accumulate, then put into the cellar for fermentation for a month, take out the steamed wine, get two rounds of wine, namely two original wine, known as "Hui Sha wine". This wine is more fragrant, mellow and slightly astringent than coarse sand wine. Later several rounds are the same "back sand" operation, respectively take three, four, five times of the original wine, collectively known as "big back wine", its mellow aroma, more full body, pure mixed taste. The sixth round of fermentation steamed wine called "Xiaohui wine", wine quality is more mellow, paste fragrance, long taste. The seventh steaming wine is "dry lees", also known as CAI's lees wine, mellow mellow, with mushy aroma, but slightly bitter, with a strong lees flavor.


Key words:

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