Three lengths: Daqu has a long storage time, a long production cycle, and a long storage time for raw wine
1. Daqu has a long storage time
This "brick" is made from wheat, and the koji is the beginning of authentic koji. After the Dragon Boat Festival, the temperature rises, which meets the requirements of high temperature conditions for koji making, and at the same time, the wheat matures to meet the demand for raw materials for koji making. The brewing of sauce and fragrant wine pays attention to the production of Dragon Boat Festival, and it takes about 40 days from selection, stepping and turning. It can be stored in the koji library for 3 months before it becomes a finished song.
During these forty days, the koji workers have to endure the torment of high temperature, and after the koji is made, it is not immediately available, but it must be stored in the koji library for 3-6 months before it can be put into use.
The dense pile in the process of high-temperature koji making, in addition to heat preservation and moisturizing, is to create a micro-oxygen or oxygen-deficient environment, so that the high-temperature, microoxygen-resistant or hypoxic bacillus multiplies in large numbers to obtain the aroma substances we need.
Second, the production cycle is long
The production cycle of Sauce Xiang Baijiu base wine is up to one year, which is its unique brewing process, which mainly goes through Dragon Boat Koji making, Chongyang Xiasha Xiasha, nine times of steaming, eight times of fermentation, seven times of taking wine, and two feeding. From the beginning of grain feeding to the end of wine production, after cold and summer, the production cycle of a batch of wine is one year. This is determined by the process of multiple rounds of fermentation and multi-round wine extraction of sauce-fragrant liquor. The long production cycle is also another major process feature of sauce-flavored liquor.
The ancient method 12987 brewing process, paying attention to the time of the day, only one production cycle a year, after 2 feeding, 9 steaming, 8 fermentation, 7 times of wine taking a total of one year. Naturally, the strict winemaking process makes Sauce Xiangjiu stand out in the liquor category and is irreplaceable.
3. The original wine has a long storage time
The longer a high-quality miso wine is stored, the warmer and mellow taste will become. The newly brewed sauce liquor must be stored and aged for more than three years before it can be blended, so after the sauce wine is brewed, it must go through the process of "long-term aging".
The taste of wine is determined by the trace elements in the wine, and the liquor that has been fermented and distilled has a spicy and stimulating feeling, which we call new wine. After a period of storage, the wine molecules and water molecules are fused, the spiciness and irritation are significantly reduced, the taste becomes mellow and smooth, and the aroma of the wine will increase.
The alcohol content of high-quality sauce wine when entering the warehouse is generally about 53-55 degrees, esterification, condensation reaction is slow, and it needs to be stored for a long time to make the sauce aroma and aged aroma more prominent and the style more typical. The sauce liquor produced will also be softer and less irritating to the human body.
The fragrant liquor can basically be bottled and shipped after one month, the fragrant liquor can be bottled out of the factory in about three months, and the sauce liquor must reach 4-5 years.
In the long process of koji making, production and storage, the aldehydes in the sauce wine will gradually volatilize over time, and at the same time, various physical and chemical reactions will occur in the storage of the wine body, resulting in a purification effect, the wine body will become more and more mellow, and the aroma will become more and more condensed.
Especially during storage, part of the alcohol is oxidized to acetaldehyde, acetaldehyde is further oxidized to generate acetic acid, acetic acid further reacts with alcohol to form ethyl acetate and higher esters. Part of the aldehyde reacts with alcohol to form acetals, so that the body of the wine reduces the spicy. Adds aroma and gives the wine a sense of aroma, softness, softness and harmony.
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.