The brewing methods of baijiu are mainly divided into three types: solid method, liquid method and solid-liquid method, each of which has its own unique characteristics, principles and application scenarios.
1. Solid-state method
- Features: Solid-state liquor is in the main process of cooking, saccharification, fermentation, distillation, etc., and the raw materials and fermented grains always exist in a solid form. This method mainly uses grain as raw materials, such as sorghum, rice, glutinous rice, corn, wheat, etc., and is brewed through unique processes and equipment such as solid-state saccharification fermentation, open production, natural microbial inoculation and koji, and barrel distillation.
- Principle: The saccharification and fermentation of solid-state liquor are carried out at the same time, and a relatively low temperature is used to allow the saccharification and fermentation to be carried out at the same time. This method uses starches and sugars from the raw material to be converted into alcohol and other flavor substances by microorganisms.
- Application scenario: Due to its unique production process and raw material selection, solid-state liquor usually has a strong flavor and aroma, which is suitable for consumers who like the taste of traditional solid-state fermented liquor. At the same time, due to the high brewing cost of solid-state liquor, the market price is also relatively high, and it is often used for high-end banquets, gifts and other occasions.
2. Liquid method
- Features: Liquid liquor is a process route that uses raw materials such as grains, potatoes, molasses, etc., through liquid fermentation and distillation into edible alcohol. This method has the advantages of high utilization rate of raw materials, low production cost, low labor intensity and high production efficiency. At the same time, the liquid production can control the saccharification and fermentation temperature at the most moderate to avoid the production of harmful components.
- Principle: The brewing principle of liquid liquor is mainly to use specific microorganisms to convert the starch and sugar in the raw material into alcohol and other components. This method extracts alcohol and other flavor substances through liquid fermentation and distillation techniques.
- Application scenario: Liquid liquor occupies a large share of the market due to its high production efficiency and low cost. This liquor is usually used for daily drinking, gatherings of friends, etc. Although the flavor and aroma of liquid liquor may not be as strong as that of solid liquor, its price is relatively affordable and more popular with mass consumers.
3. Solid-liquid method
- Features: Solid-liquid liquor is a liquor made by blending liquid liquor and a certain proportion of solid liquor. Among them, the proportion of solid-state liquor is usually 10%-30%. This method combines the advantages of the solid-state method and the liquid method, which not only retains the flavor and aroma of the solid-state liquor, but also reduces the production cost and improves the production efficiency.
- Principle: The brewing principle of solid-liquid liquor is to achieve the purpose of balancing the taste and flavor by blending liquid liquor and solid liquor. This method takes advantage of the high efficiency of the liquid method while retaining the unique flavor of the solid method.
- Application scenario: Solid-liquid liquor occupies more than 50% of the mainstream market share in the market, and is deeply loved by consumers because of its moderate price and balanced taste. This liquor is suitable for various occasions such as family dinners, gatherings of friends, business banquets, etc. At the same time, solid-liquid liquor also has a certain collection value, especially those high-end products produced with high-quality raw materials and unique processes.