The different fermentation methods of liquor can be divided into solid-state fermentation method, liquid fermentation method, and semi-solid-state fermentation method. In the solid-state fermentation method, grain is used as raw material, and after crushing, koji is added, and the liquor is naturally fermented in a mud pond or clay vat for a certain period of time. The solid-state fermented liquor has good wine quality, and can transform the grain aroma into wine aroma, and has the unique flavor of this aromatic liquor. Liquid fermentation method: the grain is steamed and cooked thoroughly, and 150~200% water and koji are added to stir and ferment. Semi-solid fermentation method: that is, rice is used as raw material, Xiaoqu is saccharified starter, first saccharified under solid conditions, then fermented in semi-solid and semi-liquid state, and then distilled to make liquor, its typical representative is Guilin Sanhua liquor.
Due to the differences in climate, products, regions and environments in various places, the production of liquor also gives the unique charm and connotation of liquor in various places. Therefore, a series of regional 'schools' of liquor, namely Sichuan liquor, Guizhou liquor, Su liquor, Jin liquor, Yu liquor, Lu liquor, and Anhui liquor, have been formed, namely the "seven major schools". The brewing materials, processes and tastes of liquor vary from place to place.
Today's latest prices of domestic famous liquor Moutai and Wuliangye have fluctuated in recent days. Prices of drinks are indicative.
The peer price is the price of the wine merchant, and it is normal for the price of different places to have a difference of dozens of yuan.
Wholesale price / retail price = market price + operating expenses + storage costs + logistics costs + reasonable profits.
This data comes from the Internet big data calculation and collection to ensure authenticity. Occasional fluctuations are normal, so please look forward to tomorrow's quotes. #茅台实时行情##微头条日签##我要上微头条#