I don't know how much do you wine lovers who love wine tasting know about the origin of this wine? Today Xiaobian will give you a nag!!!
The origin of wine
Wine begins with the wise, follows it in future generations, becomes a gift, uses it to provide for the elderly, and makes it joyful. Wine is the product and symbol of human spiritual civilization and material civilization, and wine is a special button belt connecting people's inner world and the external world. The history of Chinese wine is very long, dating back to ancient times. According to research, winemaking has flourished in China's primitive society. The verse "Rice was obtained in October, so spring wine" in the Book of Poetry shows that the rise of wine in China has a history of 5,000 years. As a special drink, wine brings people joy and sorrow and is an indispensable flavoring agent in people's lives. There are some legends about the records and writings of wine in the vast sea of China! ! ! !
Yi Di made wine said
Among the Chinese legends about the origin of winemaking, "Yidi making wine" is probably the most widely spread. The story is that under the meticulous governance of Dayu, who "does not enter the house three times", Guotai and the people are safe and the grain is solid. A man named Yi Di offered Dayu Jin the fine wine he had brewed, and accidentally Dayu got drunk and slept for a day and a night. As a result, the well-meaning Yidi, instead of receiving the reward, fell into the name of a misguided country and the people.
What I want to introduce to you today is the Moutai Group's Tianchao Shangpin Guijin Liquor, which is a 53-degree soft sauce-flavored liquor.
It is based on high-quality sorghum, wheat as raw materials, according to the Guizhou Moutai liquor process production, after long-term storage carefully blended into the Daqu sauce flavored liquor. It has the characteristics of rich sauce aroma, elegant coordination, fullness and mellowness, long aftertaste, and long-lasting fragrance in empty cups.
Tianchao Shangpin belongs to the sauce-flavored liquor
The mystery of authentic sauce wine lies in its multi-bacterial system of solid koji, solid open accumulation fermentation, (also known as yin and yang fermentation, yin fermentation and cellar fermentation, need to be sealed with cellar mud anaerobic fermentation, yang fermentation and aerobic fermentation and accumulation fermentation). Traditional and scientific brewing systems such as solid distillation, complex microbial fermentation processes produce rich flavor components.
Authentic sauce wine needs to go through 30 processes from feeding to product delivery, and 165 process links take five years. It is precisely because of the complexity of the brewing process, the long-term time, and the large capital precipitation that the production cost and price of authentic sauce liquor are far higher than other aromatic liquors.
Authentic sauce incense koji has three unique features:
1 is the production of seasonal strong, required "Futian caiqu"
2 Select high-quality wheat without adding any excipients.
3 Self-pickup temperature up to 60 degrees or more, is a "high temperature big song"
Sauce wine brewing process
Dragon Boat Harvesting Qu Chongyang Xiasha Twice Feeding High Temperature Koji Making High Temperature Fermentation After Nine Times Of Steaming Eight Fermentation Seven Times Of Wine Long-term Storage in a One-Year Production Cycle Carefully Blended Without adding any foreign substances, including water