Brewing technology
"12987" process is only one kind of Maomaojiu brewing process, which is a traditional Kunsa wine brewing process, is also the authentic Maomaojiu brewing process, but not all Maomaojiu will use this process. The brewing process of soy sauce wine can be divided into Kunsha wine, broken sand wine and sand wine three kinds of brewing process, let's get to know.
1. Khun Sa Wine
Authentic Kunsa wine brewing process is "12987" process, the process of the whole brewing cycle of 1 year, pay attention to the Dragon Boat Festival Qu, Double ninth Xiasha, need 2 feeding, 9 times cooking, 8 times fermentation and 7 times to take wine, the whole process a total of 30 processes and 165 process links. The process is complex and complex, the working time is slow and long, the high temperature baking, high temperature accumulation, high temperature fermentation, high temperature distilling, the production cycle is long, the storage time is long and the baking time is long.
As Kunsha wine requires cooking and distilling for many times, it has very strict requirements on raw materials. It is all high-quality red Clara glutinous sorghum produced in Renhuai and surrounding areas (breakage rate is less than 20%). This kind of sorghum has small grains, round and full, and accumulated like sand, so "sand" refers to local high-quality red Clara glutinous sorghum. The starch content of sorghum is very high, so the wine can be taken several times and still be extracted, and the wine is better in quality and taste.
It is precisely because of the complicated and time-consuming brewing process, as well as the strict selection of ingredients, that the taste, aroma and even body of Kunsa wine is better than other brewing processes.
2. Crushed sand wine
Broken sand wine is the sorghum is completely broken, and then after cooking and fermentation to get the wine, generally cooking about 3 times can be finished, not only a short time, and the process is simple, there is no special requirements for raw materials. In fact, even the local high-quality red cherry waxy sorghum used in Shisha wine is far inferior to Kunsha wine in taste and wine quality due to the simple brewing process and insufficient fermentation of baijiu.
Although broken sand wine brewing process and taste, wine quality is not as good as Kunsa wine, but it also has its own advantages, that is, short brewing cycle, low wine rate and low cost, if properly blended, broken sand wine taste can also reach a very good level.
3, sand wine
Fansha wine is also the second of these three kinds of Maotai-fragrant wine. It is made with the discarded lees of Kunsha wine after the ninth time of cooking, plus new sorghum and new Koji medicine. We call it "Fansha wine". The production cycle of Fansha wine is very short, the wine rate is very high, of course, the taste and quality is poor.
Although the brewing process of Kunsa wine, broken sand wine and turned sand wine is different, and the wine quality and taste are also very different, but all belong to food wine, and another kind of wine is an exception, it is string sand wine.
Tansa wine is not miso wine in a strict sense. It is a typical alcohol blend wine, which is mixed with alcohol from the discarded lees of Kunsa wine. It is not only poor in quality but also harmful to health, so it is not recommended to buy Tansa wine even if the price is low.
The following Xiaobian will teach you to distinguish between Kunsha wine, broken sand wine and sand wine.
1. Look at the hanging cup
When Khun Sa wine is poured into the cup, the liquor will be spread upward along the wall of the cup, until it reaches a certain height. The better the effect of hanging the cup, the better the quality of the wine and the older the year. The broken sand wine because of the viscosity is relatively poor, in the cup wall spread height is very small and slide fast; Sand wine, on the other hand, will not hang on the glass, and will stick to the wall if added with a thickening agent.
2. Smell the wine
Khun Sa wine smell gentle, elegant and delicate, gather together, fragrance full house; Broken sand wine to light, relatively thin, there is no Khun sa wine special lacquer flavor; And Fan Sha wine can barely smell the light sauce fragrance.
3. Taste
Kunsa wine gives people the feeling of "group" entrance, after the entrance of the sauce flavor instant explosion accounts for full mouth, and the better the quality of Kunsa wine sauce flavor is not easy to disperse, clean wine flavor, sour, bitter, spicy taste is very balanced, no miscellaneous flavor, back to Gan obvious, wine fragrance in the mouth for a long time, empty cup to stay fragrant for a long time.
The taste of broken sand wine is soft and weak, the entrance is soft, the sweet taste is prominent, the sauce flavor can be erupted in the middle, the sense of hierarchy is poor, and the wine flavor is slightly miscellaneous.
The string sand wine is just a light sauce flavor, spicy throat is more obvious, after drinking will feel the obvious burning sense in the stomach.
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