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Having drunk baijiu does not necessarily know the brewing process of baijiu, such as the three high and three long processes. Three highs and three lengths are indispensable brewing processes in the production process of sauce-fragrant liquor, which is why sauce-fragrant liquor can stand out among many fragrant liquors. Today I will talk to you about the three high craftsmanship in sauce wine, and we will talk about the three long in the next text.
Three high finger sauce aroma liquor brewing process in high-temperature koji making, high-temperature accumulation, high-temperature liquor.
1. High-temperature koji making
The high-temperature koji making temperature determines the microorganisms in the high-temperature koji of sauce-flavored liquor, mainly the high-temperature resistant Bacillus thermophilus. It has a strong protein decomposition ability, which can break down the protein of wheat in the koji billet, producing a large number of amino acids. Amino acids can react with sugar to produce unique flavor sauce flavor substances, and can also produce a large number of high-grade alcohols that can give baijiu a slightly sweet and rich taste through deamination and decarboxylation reaction, which is conducive to the flavor of liquor.
Production process
The wheat is "stepped on and bent" to make "koji blocks", wrapped in grain grass, and "loaded". After about 7-9 days, the "flip" is carried out, that is, the koji is turned up and down so that each side can fully contact the microorganisms. Two rollovers are carried out before and after. After 40 days in the warehouse, the koji block is ready to be released, but if you want to use it, you need to store it for more than 40 days. Before use, the koji is "chopped". After such a process, it takes at least 3-5 months to produce a qualified koji.
2. High temperature buildup
High-temperature accumulation fermentation is an indispensable part of the production of sauce-flavored liquor style. During the accumulation process, the mash can brew microorganisms in the air, aggregate and propagate microorganisms for the production of alcohol. Glycated alcohol enzymatically hydrolyzes part of the amyloid into glycoglu, protease into amino acids, and most importantly, aroma production. The aroma substances accumulated during deposition and heating are further transformed, and biological and chemical changes occur together. These reactions produce different aroma substances, some of which may be precursors of sauce or sauce.
High temperature fermentation is the follow-up of the accumulation of liquor, its main purpose is to produce liquor, produce more sauce aroma substances, liquor industry has a jargon called "raw aroma by alcohol" can be seen in the cellar alcohol environment to the formation of aroma substances.
The temperature of fermentation of sauce-flavored liquor after entering the cellar will be higher than that of other aromatic liquors, generally around 35-48 °C, and about 18-35 °C for fragrant wine. Usually, the role of fermentation is to convert sugar into baijiu through fermentation, and the flavor is produced along with baijiu. In a high temperature environment, alcohol is conducive to the growth, reproduction and metabolism of some thermophilic microorganisms, and important metabolites are obtained as precursors for fragrances.
On the one hand, it means that the koji material can only be used after 40 days of fermentation at a high temperature of 60 °C; On the other hand, it means that from the beginning of the sand in Chongyang to the end of a production cycle, there are eight times of koji fermentation in the whole cycle, and these eight fermentations are also fermented under high temperature accumulation. The high temperature accumulation creates the necessary conditions for the further formation of sauce flavor substances.
3. High-temperature liquor
It is often said in the industry that "raw incense depends on alcohol, and Titian relies on distillation", but it is not easy to leave the aroma substances in the liquor in the wine. When distilling wine, because it needs to be steamed at any time, it is also necessary to distill in layers, and it is necessary to taste while picking and tasting during the sake production process, paying attention to the temperature, concentration and taste of the wine.
The distilled temperature of sauce-flavored liquor is generally around 38-42 °C, and the strong aroma liquor is about 25-35 °C. The purpose of high-temperature wine extraction is to effectively eliminate irritating low boiling point substances such as highly volatile sulfates, and retain more non-volatile high boiling point aroma substances; And the distillation of lees in different areas of the cellar ensures the typical style of three monotype wines: sauce aroma, mellow sweet aroma, cellar bottom aroma, which is conducive to the storage and hooking of the original wine in the later stage.
Increase the temperature of the water cooled when distilling the liquor, so that the temperature of the liquor flowing out of the condenser increases. "Raw incense depends on fermentation, Titian relies on distillation", high-temperature liquor is an effective means to extract sauce aroma substances.
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.
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