To see the wine, you must first look at the koji, there is a good koji to have a good wine, the unique flavor characteristics of sauce-fragrant liquor are inseparable from its koji making process.
1. Song making
Sauce-fragrant koji is generally made in the Dragon Boat Festival, and the entire koji making process is carried out in Futian, commonly known as "Fuqu". Futian climate is humid, cold and hot, and the environment is rich and energetic, which is very suitable for making high-temperature koji.
The strength of the step should be moderate, not too heavy or too light. It is pure legend that only young women can step on the song, but their weight is really suitable for stepping on the song. As long as you master the strength, anyone can step on the tune. Now most of them are machine billets, and the effect is better.
High-temperature koji making is one of the special processes of sauce-fragrant liquor Daqu, which is characterized by a maximum temperature of 60-62 °C; Second, the amount of koji used is large, the ratio to brewing raw materials is 1:1, if it is folded into wheat, the amount of wheat will exceed that of sorghum; Third, the aroma of the finished koji is one of the sources of sauce aroma.
The raw materials require that the koji wheat grain is full, no insect erosion, no mold deterioration. When grinding wheat, 50% semi-fine powder, 50% semolina and wheat husk should be maintained. It is best to feel rough hands with your hands. Then add 3%-5% of the mother koji powder, the water consumption of koji is 40%, stir evenly, put it into a rectangular mold and start to step on the curve, requiring the surrounding dense middle to be relatively loose, the stepping force should be moderate, not too heavy and not too light. It is pure legend that only young women can step on the song, but their weight is really suitable for stepping on the song. As long as you master the strength, anyone can step on the tune. Now most of them are machine billets, and the effect is better.
After stepping on the curved block, stand on the side to dry, and you can enter the room after 1-1.5 hours. The curved room is attached to the wall and paved with straw 6cm, which can be paved with old straw mats, and the old grass is required to be dry and not moldy. The curved blocks stand sideways, horizontal three, straight three cross stacking. The fortress grass between the koji block and the koji block, preferably a combination of new and old grass, prevents the koji block and the koji block from sticking to each other, and facilitates the ventilation, heat rejection, and drying in the later stage of koji making.
2. Cultivation
After the koji surface dries (sweat), it can be cultured in the koji room, and the key to cultivation is to control the temperature. After entering the koji room, microorganisms begin to grow, reproduce and metabolize, which will produce a lot of heat, resulting in the temperature of the koji blank, and the temperature should be controlled by turning it.
6-7 days after entering the music room, the temperature of Daqu can reach 62-65 degrees Celsius, at this time the first turn should be carried out to let the temperature drop appropriately.
The koji temperature will rise again to 62-68°C after 7-8 days, at which point a second flip should be performed to moderately reduce the temperature. The koji temperature rises again to 55 °C, and the koji chamber can appear around the curved room.
High-temperature koji making is the key to the style of sauce-fragrant liquor, and it is necessary to ensure that the koji temperature is kept above 65 degrees Celsius, but not more than 68 degrees Celsius. After 7-8 days, the koji temperature will rise again to 62-68 degrees Celsius, at which time a second turn is required to make the temperature drop appropriately. When the koji temperature rises again to about 55 degrees Celsius, it can be released.
High-temperature koji making is the key to forming a sauce-flavored liquor style, and it is necessary to ensure enough time to maintain the koji temperature above 65 degrees Celsius, but not more than 68 degrees Celsius.
Third, the formation of koji incense
2-3 days after the koji block enters the room, in addition to the soft and dark color of the koji block, you can also smell the mellow and sour taste of the sweet wine, which can be called the heating and acid period of the koji. During this time, in addition to bacteria and mold, microorganisms can be separated into yeast. This period is very important for the entire curve process: acid (usually non-volatile acid, eat acid, smell not pungent), can prevent the growth of some putrefactive bacteria, ensure that the koji block is not smelly and not smelly; Heating is conducive to the reproduction of high-temperature bacteria, and the heat generated by the reproduction of high-temperature bacteria brings continuous high temperature to the entire curve process. 3~4 days after entering the room from the koji block, you can smell a strong smell of raw sauce. On the seventh day after entering the room, the taste of koji sauce becomes deeper and stronger, and a slight koji aroma begins to smell at the white and yellow junction of a few koji blocks, which can be called the formation period of koji sauce. Microorganisms in this period, bacteria prevail, mold is inhibited, yeast is rarely detected.
On the 14th day after the koji block entered the room, the second flip began, except for some high-temperature koji blocks, most of the koji blocks could smell the koji fragrance, but the fragrance was not strong enough. Microorganisms in this period are also a major advantage of bacteria, and pure fungus koji production shows that throughout the high temperature stage, there is a thermophilic bacillus, which has a strong ability to decompose proteins and plays an important role in producing the sauce aroma of koji.
After the second turning, the koji gradually enters the drying period, and the koji continues to produce a sauce aroma while drying. Therefore, the moisture and tightness of the koji are very important for the sauce aroma after the koji.
4. Storage of koji making process
After 8-10 days of storage, when the moisture drops below 15%, it can be sent to the warehouse for storage, and it can be used out of the warehouse after about 3 months.
To put it bluntly, Daqu is a moldy dough enriched with a variety of microorganisms, mainly molds that play a saccharification role, yeast that plays a fermentation role, and bacteria that play an aroma role.
Guizhou Pingba Distillery Co., Ltd. Guizhou Pingba Distillery Co., Ltd., formerly known as Guizhou Pingba Distillery, was founded in 1952, in the 80s of last century, is the peak of the development of the enterprise, was awarded by the State Council as a national large-scale second-class enterprise.
Guizhou Pingba Distillery Co., Ltd., formerly known as Guizhou Pingba Distillery, was founded in 1952, in the 80s of last century, is the peak era of the development of the enterprise, was awarded the title of national large-scale second-class enterprise by the State Council, and was identified by the Ministry of Light Industry and Guizhou Province as a key enterprise in the production of famous liquor.
Product name: Pingba · 1981
Degree: 53% vol
Net content: 500ml
Aroma type: sauce aroma type liquor
Raw materials: sorghum, wheat, water
Produced in: Pingba Winery in Guizhou Province
Traditional ancient brewing, red millet, wheat, pearl spring water as raw materials, ingenious brewing, consistent. Pingba 1981 sauce wine with oriental red background, polished by ancient methods, adopts unique technology, and the wine contains mellow aroma, soft mouth, outstanding sauce aroma, and long tail taste.