Sorghum believes that everyone is not unfamiliar, since ancient times is used to make staple food, side food and industrial raw materials, glutinous sorghum in addition to wine can also make cakes, caramel, vinegar and so on.
Especially in winemaking, sorghum brewing began in the Ming Dynasty, and its wine taste is strong but not spicy, sweet and soft, with a unique aroma. During the Republic of China, sorghum became one of the important raw materials for brewing liquor.
On the market today, most of China's pure grain liquor is brewed from sorghum as the main raw material. For example, eight famous wines such as Maotai, Wuliangye, Dongjiu, Fenjiu, Luzhou Laojiao, Jiannanchun, Xifeng, and Gujing Tribute Wine all use sorghum as raw materials for winemaking.
So, why is sorghum wine good, and why is it best to use sorghum for winemaking?
Qu is the soul of wine, grain is the meat of wine, if you want to make good wine, you must choose good raw materials. The fruit of sorghum is called sorghum rice. Each 100 grams of sorghum rice contains 8.4 grams of protein, 2.7 grams of fat, 17 mg of calcium, 1 0.26 mg of vitamin B1, 0.09 mg of vitamin B2, and also contains a lot of phosphorus and iron and other elements, and most of the other ingredients are starch.
The essence of fermentation is that mold eats starch into sugar, yeast eats sugar into wine, there is starch can be brewed, while the need for protein and fat content the less the better, just like now girls like 0 sugar 0 calorie 0 fat, microorganisms like 0 fat 0 protein, only love starch.
More protein, amino acids will produce more fusel oil, the production of wine will be easy to get on, more fat, after fermentation, fat oxidation will produce a smell, destroy the aroma of the wine body.
Among the large-scale crops, only sorghum has a high starch content and a relatively small protein and fat content, so among the liquor raw materials in China, sorghum is the main force, and other food crops are supplemented.
And the sorghum skin contains tannins, which are the tannins advertised by red wines we often see, which have many benefits, and it can give the wine a unique aroma and structural sense.
However, if there are more tannins, its acidity will be large, and the yeast will be acidic, so many wine companies will add other grains to supplement starch and reduce the proportion of tannins.
Moutai solution is to add a large number of wheat koji to achieve, its amount of koji is very high, up to 100%-120%, more than raw materials, while using high-temperature koji-making process, weakening the saccharification and fermentation capacity of koji, supplementing starch at the same time, the amount of koji is very much, fermentation will also produce a large number of bacteria, so that the wine sauce is full of flavor.
Aromatic liquor is generally based on the Daqu process, using about 25% of the qud, and using grains such as rice, glutinous rice, and corn to supplement starch to reduce the proportion of tannins. In short, the current winemaking process is very mature, and the major wineries have their own set of unique solutions, supplemented by different food crops, so that the style of wine is also diversified, enriching people's taste.
Using high-quality sorghum as the brewing raw material, fermented by the old cellar, aged for many years, after a set of scientific, unique, complete and rigorous process of soaking and cooking, saccharification fermentation, distillation and storage procedures, it has the characteristics of crystal mellow wine body and long aroma.
Sorghum wine is rich in sugars, amino acids, vitamins and minerals. These are extremely important nutrients for the human body. It can be absorbed by the body without pre-digestion. Drinking sorghum wine in small quantities is actually beneficial to the human body.
The output ratio of sorghum winemaking is also good, generally 100 pounds of sorghum can produce 50-60 pounds of sorghum wine, if the degree is lower or even reach 80%, the economic benefits are also good (here is to say that directly use sorghum to ferment and distill fragrant liquor, other aromas have a lot of processes that will have a lower rate of wine).
Although the wine is good, but do not covet the cup, slightly drunk to buy wine.