The definition of liquor is: all kinds of liquor brewed by cooking, saccharification, fermentation, distillation, aging and blending with koji and mother liquor as saccharification fermentation agent, using starchy (sugar) raw materials.
A type of distilled spirit endemic to China. Distilled from starch or sugary raw materials made from sake mash or fermented mash. Also known as shochu, old white dried, burnt knife and so on. The wine is colorless (or slightly yellowish) transparent, the smell is pure and aromatic, the entrance is sweet and refreshing, the alcohol content is high, and after storage and aging, it has a composite aroma with esters as the main body.
High-quality liquor must have an appropriate storage period. The storage period of liquor, Lu-type wine is stored for at least 3 to 6 months, mostly more than one year; the storage period of Fen-type wine is about one year, and Mao-type wine is required to be stored for more than three years.
Baijiu is a traditional Chinese distilled liquor. Also known as "shochu" and "white dry". According to the Compendium of Materia Medica, "Shochu is not an ancient method, but it was founded in the Yuan Dynasty, and its method is made of strong wine and bad into the koshiki, steaming on the gas, and dripping dew with a vessel." It can be concluded that the production of liquor in China has a long history. Chinese liquor is made from starch-rich crops such as cereals and potatoes, which are fermented and distilled. The wine level is generally above 40 degrees, but there are currently low alcohols below 40 degrees.
The liquor of Chinese liquor is clear and transparent, the texture is pure, there is no turbidity, the taste is aromatic, mellow and soft, the irritation is strong, the aftertaste is fragrant after drinking, and the aftertaste is long. It is produced in various regions of China, and is most famous for products from Shanxi, Sichuan and Guizhou. Famous wines from different regions have their own distinctive styles.
Chinese liquor evolved from rice wine, although China has long used sake koji and liquor to make wine, but before the emergence of distillation equipment, it could only brew rice wine with a lower alcohol content. After the emergence of distillation apparatus, the wine brewed with koji and liquor medicine is then distilled to obtain distilled liquor with a higher degree, that is, Chinese liquor.
【Ingredients】The main components of liquor are ethanol and water (accounting for 98%-99% of the total), and the many kinds of trace organic compounds (accounting for 1%-2% of the total) dissolved in it are dissolved in it as the flavored substance of liquor, but it determines the style of liquor (also known as typicality, referring to the harmonious balance between the aroma and taste of the wine, with a unique aroma) and quality. 70% of the ethanol chemical energy can be used by the human body, and 1 gram of ethanol heating energy is 5 kcal. Acids, esters, alcohols, aldehydes, etc. are not much nutritious, just aromatic.
【Aroma】The types of liquor aroma components are: alcohols, esters, acids, aldehydes and ketones, acetals, aromatic compounds, nitride-containing platforms and furanated substances.
Alcohol in addition to ethanol, the most important is isoamyl alcohol, isobutanol and n-propanol, in the aromatic and sauce-flavored liquor also contains a certain amount of n-butanol, belongs to the main source of mellow sweet and fragrance additives, to form the flavor of wine and promote the wine body plump, thick play an important role; alcohol is also the precursor to esters.
Esters are aromatic compounds, play an important role in various aromatic liquors, are the main factors in the formation of strong aromatic aroma, ethyl caproate, ethyl lactate and ethyl acetate are important aroma components of liquor.
Acids are mainly organic acids such as lactic acid, acetic acid, butyric acid and caproic acid, which affect the taste and aftertaste of liquor. It is the main factor affecting taste.
Aldehydes and ketones include acetaldehyde, 2,3-butanedione and 3-hydroxybutanone. Acetal acetal has the highest content. 4-Ethyl guaiacol, benzaldehyde. Aromatic substances such as vanillin and tyrosol are important aromatic components of sauce-flavored liquors, β-phenethyl alcohol is the highest in soy-flavored liquors, and secondary in rice-flavored liquors.
Nitrogen-containing compounds are mainly tetramethylpyrazine, trimethylpyrazine and 2,6-dimethylpyrazine. Furan formaldehyde is more prominent in furan table materials, which is one of the characteristic components of sauce-flavored liquor.
【Aroma】There are many kinds of Chinese liquor products. In 1979, the third national wine appraisal meeting was first proposed: according to the aroma of the wine, liquor can be divided into 5 aromas, also known as 5 styles.
(1) Sauce flavor type: represented by Guizhou Moutai wine. Also known as Mao type. The taste flavor has the characteristics of sauce, delicacy, mellowness and long aftertaste.
(2) Fragrance type: represented by Shanxi Fenjiu. Also known as fen type. With the characteristics of fragrance, mellow sweetness and softness, it is a traditional product in northern China.
(3) Strong aroma type (Daqu aroma type): Represented by Sichuan Luzhou Laojiao Daqu wine. Also known as Lu type. The taste and flavor have the characteristics of aromatic, sweet and harmonious aroma.
(4) Rice flavor type: represented by Guangxi Guilin Sanhua wine. The taste flavor has the characteristics of honey, elegance and softness.
(5) Phoenix fragrance type: mainly ethyl acetate, supplemented by a certain aroma of ethyl acetate. The representative product of this type of liquor is Xifeng wine.
(6) Sesame flavor type: this kind of wine has a light and elegant aroma, the caramelized aroma is prominent, the entrance is aromatic, mainly caramelized and pastey smell, colorless, clear and transparent; the taste is more mellow, refreshing, similar to the taste of old white dry wine, and the aftertaste is slightly bitter.
(7) Soy sauce type: a liquor brewed with rice as raw material, Koji as a saccharification agent, and semi-solid liquid saccharification side wheezing.
(8) Special flavor type: rice as raw material, rich in odd compound aroma, aroma harmony, long aftertaste.
【Classification】After the founding of New China, the name of liquor was used instead of the previously used names such as "shochu" or "sorghum wine". Due to the variety of brewing raw materials, brewing methods also have their own characteristics, and the aroma characteristics of liquor have their own advantages, so there are many ways to classify liquor.
According to the latest national standards, distilled spirits are divided into Chinese liquor and other distilled spirits.
Other distilled spirits are defined as high alcohol (18 to 40% alcohol) made of grains, potatoes, grapes and other fruits as raw materials, fermented and distilled. Depending on the ingredients used, there are brandy, whiskey, Odeke and other distilled spirits (such as old muted wine). The following mainly introduces the types of liquor in China. Modern liquor is divided into three categories: solid liquor, solid-liquid combination liquor and liquid liquor.
1. Classification according to the koji used and the main process
The main types of liquor in the solid state method are:
(1) Daqu liquor
Daku wine, with Daqu as the saccharification fermentation agent, the raw materials of Daqu are mainly wheat, barley, plus a certain number of peas. The big song is divided into medium temperature curve, high temperature curve and ultra-high temperature song. Generally it is solid fermentation, and the quality of the wine made by Daqu wine is better, and most of the famous wines are brewed in Daqu.
(2) Koji wine
Koji is made of rice as raw material, mostly semi-solid fermentation, and most of the liquor in the south is Koji liquor.
(3) Bran koji wine
This is developed on the basis of the Yantai operation method after liberation, respectively, pure culture of Aspergillus and pure culture of the mother wine as saccharification, fermentation time is short, due to the lower production cost, for most wineries to adopt, this type of wine production is the largest. Take the public as the target of consumption.
(4) Mixed liquor
It is mainly a sake made by mixing large and small koji.
(5) Other saccharification agent method liquor
This is a liquor brewed with saccharinases as saccharification agents and fermentation with saccharinous active dry yeast (or chamomilla yeast).
The types of solid-liquid liquor are:
(1) Semi-solid, semi-liquid fermentation method liquor
This kind of liquor is made of rice as raw material, Xiaoqu as a saccharification starter, first saccharification under solid conditions, and then fermented in semi-solid and semi-liquid, and then distilled to make liquor, the typical representative of which is Guilin Sanhua wine.
(2) Skewers of fragrant liquor
This liquor is made by skewering technology, and its representatives are: Sichuan Tuopai liquor and so on.
There is also a liquor steaming method of essence skewers, which is obtained by steaming them by adding essence to the liquor.
(3) Mixed with white wine
This liquor is a liquor that is made by mixing solid liquor (not less than 10%) with liquid liquor or edible alcohol in an appropriate proportion.
Liquid fermentation method liquor
Also known as "one-step" liquor, the production process is similar to alcohol production, but in the process of absorbing some of the traditional processes of liquor, the quality of the wine is generally more indifferent; some processes use raw yeast to make up for it.
There is also a blended liquor, which is based on edible alcohol and is blended with edible flavor and specially prepared liquor.
2. Divide according to the aroma type of the wine
This method is classified according to the characteristics of the main aroma components of the wine, and in the national evaluation, the wine is often classified according to this method.
(1) Sauce-flavored liquor
Also known as sauce-flavored liquor, it is represented by Moutai liquor. The soft and moist sauce is its main feature. The fermentation process is the most complex. Most of the large koji used are ultra-high temperature koji.
(2) Aromatic liquor
Represented by Luzhou Laojiao Special Qu, Wuliangye, Yanghe Daqu and other wines, characterized by strong aroma and sweetness, the fermentation raw materials are a variety of raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and slag. Fermentation uses old cellars, but there are also artificially cultivated old cellars. Among the famous liquors, the production of aromatic liquor is the largest. Wines produced by distilleries in Sichuan, Jiangsu and other places are of this type.
(3) Fragrant liquor
Also known as clear liquor, represented by fenjiu, it is characterized by pure fragrance, using a steamed slag fermentation process, and fermentation using a ground tank.
(4) Rice-flavored liquor
Represented by Guilin Sanhua Wine, it is characterized by pure rice aroma, rice as raw material, and Xiaoqu as saccharification agent.
(5) Other aromatic liquors
The main representatives of this type of wine are Xifeng wine, Dong wine, white sand liquid, etc., the aroma type has its own characteristics, the brewing process of these wines adopts some processes of strong aroma type, sauce type, or Fenxiang type liquor, and some of the distillation process of some wines also adopts the string incense method.
3. According to the quality of the wine
(1) National liquor
The highest quality liquor rated by the state and the national appraisal of liquor have been conducted 5 times. Moutai wine, Fenjiu, Luzhou Laojiao, Wuliangye and other wines have been rated as famous wines in previous national wine appraisal meetings.
(2) National quality wine
The evaluation of national quality wines is carried out at the same time as the evaluation of famous wines.
(3) Famous and excellent wines evaluated by provinces and ministries
(4) General liquor General liquor accounts for the majority of liquor production, the price is low, and it is accepted by the people. Some of the quality is also good. Most of this liquor is produced by the liquid method.
4. According to the high and low score of wine
(1) High liquor
This is the liquor formed by the traditional production method in China, the wine degree is more than 41 degrees, mostly above 55 degrees, generally not more than 65 degrees.
(2) Low-grade liquor
The reduction process is adopted, and the wine degree is generally 38 degrees. There are also more than 20 degrees.
【New liquor process】 With the acceleration of people's pace of life and the improvement of consumption level, liquor produced in the traditional way is far from meeting people's needs due to long production cycles and other reasons. Therefore, the new craft liquor has its space for development.
For a long time, due to the mercenary interests of some unscrupulous traders, the liquor market suffered from alcohol phobia, and even talked about alcohol discoloration. At the same time, foreign liquors that use high-purity edible alcohol as the basic raw material for sake making, such as vodka and Korean shochu, have landed in the Chinese market with high-end images and expensive prices.
Then, how to guide consumers to correctly view the new craft liquor; how to treat the new craft liquor with an objective, rigorous and scientific attitude; and how to improve the new craft liquor with innovative and development ideas have become an important topic for liquor technical workers.
The innovation of the new process of liquor, from the theoretical point of view, there are biological, chemical, physical and chemical, electronic information and other technological innovations; from the process point of view, including biological koji-making technology, fermentation, aroma, storage, blending and other aspects of innovation. In a word, the new process of liquor is inseparable from innovation.
The innovation of the new process of liquor is first of all the innovation of aroma type. The aroma of Chinese liquor from the four main aromatic liquors of the 1970s, the aroma of fragrant, fragrant, sauce and rice, to the birth of the aromatic and phoenix fragrance in the 1980s, and then from the 90s of the last century to the beginning of this century, on the basis of the six major fragrance types, twelve major fragrance types such as special incense, medicinal incense, soy sauce, sesame incense, tulip and old white dried are derived. With the development of brewing technology, the various aroma types of liquor have developed to their own characteristics, which is the crystallization of process innovation. Various liquor aromas learn from each other, integrate, no longer bound by tradition, and the aroma of liquor is more distinctive.
1. Innovation and development of new liquor technology
1.1 Applications of biotechnology
The new process of biological koji-making technology is fortified with functional bacteria to make koji; the old cellar curing technology of "caproic acid bacteria and methane bacteria" binary composite bacteria artificially cultivated cellar mud; and the fermentation and flavor enhancement technology of "red yeast esterase" in the cellar and outside the cellar: the use of these technologies has greatly improved the high-quality product rate of liquor.
Starting from the research of functional bacteria, the liquor microorganism has further developed into the study of the microbial community: from yeast to incense, understanding bacteria and incense; isolating butyric acid bacteria and caproic acid bacteria from cellar mud; isolating red yeast esterified bacteria and propionic acid bacteria from koji medicine and bad liquor. The cellar mud micro-ecosystem is a symbiotic system composed of anaerobic heterotrophic bacteria, methane bacteria, caproic acid bacteria, lactic acid bacteria, sulfate reducing bacteria and nitrate reduction bacteria, and a variety of microorganisms. The solid fermentation process of aromatic liquor is the succession process of a typical micro-ecological community and the symbiosis, euencretion and metabolic regulation process between various strains, which directly affects the yield and quality of liquor. Develop the composition and changes of various koji medicines and microflora in cellar mud, and study the formation mechanism of flavor factors of Chinese liquor, so as to facilitate the effective control of environmental conditions to achieve the production of high-quality liquor.
1.2 Introduction of enzyme catalytic engineering
Compared with chemical catalysts, enzymes have been widely used in food, medicine and fine chemicals for their high efficiency and environmental improvement. The development of modern molecular biology, genomics, microbiology and other disciplines has provided us with new technical means, and enzyme engineering and liquor technology innovation are now inseparable. On the one hand, we obtain a wealth of new enzymatic sources from nature; on the other hand, we can molecularly modify existing enzymes to obtain engineered enzymes with excellent properties suitable for industrial applications, so biocatalysis has become one of the core contents of bioengineering.
Koji fermentation technology in China has a history of more than 2,000 years, the cultivation of Daqu is essentially a process of natural inoculation by masterqu, by controlling temperature, humidity, air, microbial species and other factors to control the growth of microorganisms on wheat koji, and making crude enzymes. Purebred microbial enhanced koji making also has more than ten years of experience, which has brought new technological progress to the liquor industry. With the advancement of technology and the continuous innovation of enzyme engineering, high-efficiency enzyme preparations have generally entered the field of brewing fermentation.
Enzyme is a special protein with a highly catalytically active substance synthesized by biological cells and is a biological catalyst. Enzymes widely used in the winemaking industry, mainly saccharinases, liquefied amylases, cellulase, proteases, lipases, esterases, etc., have the advantages of strong enzyme vitality, small dosage and easy to use. Fat substances in raw materials in the raw material cooking process, even at a high temperature of 140-160 ° C is difficult to decompose, through the treatment of lipase and other complex enzymes, fat, protein division out, raw materials will become crisp soft, cooking gelatinization process, can shorten the cooking time; accelerate saccharification fermentation in the early stage of fermentation, and promote esterification synthesis in the later stage. However, the high catalytic unity of pure-bred microbial synthase also brings certain problems to the fermentation of traditional liquor, for example, the aromatic continuous fermentation. Sauce-flavored secondary feeding, steaming wine throughout the year, if you use high conversion of saccharification enzymes and active dry yeast will exhaust the starch at once to affect the process, affecting the periodicity of liquor fermentation, therefore, the compound enzyme fermentation technology has become a new topic of liquor fermentation.
1.3 Innovations in physical chemistry
Physical chemistry innovation refers to a series of technical measures to improve the quality of liquor such as molecular kinematics and colloid theory in liquor storage and filtration.
Aging is a process in which the movement of the wine molecules occurs between the bulge and produces the Tyndall phenomenon. More than 10 years ago, liquor experts put forward the colloidal theory of traditional liquor. Traditional Chinese liquor, in the form of a dispersion phase (2% trace components), is dispersed in the form of molecules, ions or polymers to a dispersion system with 98% miscible solution of water and ethanol as the dispersion medium. Experts believe that liquor is a colloid, its gum nucleus is composed of a mixture of ethyl palmitate, ethyl oleate, ethyl linoleate, the formation of gum particles in liquor is not simply molecular accumulation of each other, is combined with the metal elements in liquor, especially with the transition elements with an unsaturated electron layer. That is, the ions (or atoms) of metal elements are combined in the form of coordination bonds to form complex chemical particles with certain characteristics and constitute the nuclei in liquor.
1.4 Maillard Reaction
Maillard reaction is the first liquor flavoring new process advocated by liquor expert Zhuang Mingyang. His discussion has promoted the research of liquor, making it progress from lower-level chromatographic skeleton components such as esters, acids, and alcohols to higher-level trace components. Maillard reaction, a non-enzymatic browning widely present in the food industry, also known as carbonine reaction, is a decomposition reaction of amino acids and reducing sugars and reducing sugars. Its impact on liquor is to produce the aroma that people need, and it is a cross-reaction that integrates a series of reactions such as condensation, decomposition, decarboxylation, deamination, and dehydrogenation. The Maillard reaction product is not only a trace substance of the body aroma and taste, but also a precursor to other aromatic substances. It is rich in sulfur-containing fragrance substances, which occupy an important position in the fragrance components, and any substance that can release hydrogen sulfide can become the precursor of sulfur-containing flavored substances. Chinese liquor in the brewing process, especially in the production process of aromatic liquor, there is a small amount of hydrogen sulfide, it may be converted into alkyl thiol, sulfur ether, etc., these substances can be high content can be miscellaneous and odorous, but traces can enhance the aroma, so that the aroma is more intense, more prominent or further converted into sulfur-containing heterocyclic flavor substances.
The Maillard reaction is divided into biological enzyme catalysis and non-enzymatic catalysis, of which the acidic biological enzymes metabolized by Bacillus thermophilus in the Great Qu and the extracellular acid protease secreted by Bacillus subtilis are good catalysts. Non-enzymatic catalysts, including metal ions, vitamins, etc.
1.5 Low-grade liquor technology innovation
To solve the technical problems of low-grade liquor process, mainly from the stability of low-grade liquor shelf life research. To effectively solve the stability problem of the shelf life of low-grade liquor, it is necessary to start from the following aspects: (1) research on the hydrolysis mechanism of low-grade liquor; (2) improve the quality of basic wine, the quality of flavored wine and the quality of blending water; (3) the research of blending technology; (4) the research of low-grade liquor processing technology. With good water treatment equipment, ultrafiltration equipment, and a scheme to inhibit the reversible hydrolysis reaction of esters, the quality problem of low-grade liquor can be well solved. From the analysis of the current situation, the most effective low-grade liquor production technology breakthrough (article source: Huaxia Liquor News · China Liquor Industry News Network) is mainly due to the technological breakthrough of new process liquor.
1.6 New style of light and elegant liquor
Shen Yifang, a well-known liquor expert, pointed out that the new style of light and elegant liquor, which is strong but not strong, fragrant and not colorful, is a positive innovation in China's liquor market in recent years. Light and elegant, its essence is to reduce the macromolecular substances in the wine body, emphasizing the taste, integrating the incense into the taste, on the basis of an aroma type, both maintaining the style of the original fragrance type, and integrating the advantages of other aromas, especially suitable for consumer tastes. Now liquor is developing towards this trend, this style of liquor, good quality, good taste, will have a very good future.
1.7 Innovations in brewing equipment and control
1.7.1 Mechanization of liquor production
The workshop operation of traditional craft liquor seriously restricts the scale of production, rice flavor type, soy aroma type in the development of the process, the establishment of a set of solid, liquid fermentation combined saccharification, fermentation, distillation mechanized operating system, greatly saving human resources, and these innovative flavored liquor is more easily accepted by Southeast Asia and the international market.
1.7.2 Digital control and management of the brewing process
Digital brewing mode: starting from the monitoring of seven major factors such as temperature (cellar temperature), grain (cellar starch concentration), water (cellar water), koji (large koji dosage), acid (acidity of cellar), chaff (chaff dosage), and bad (grain to bad ratio), etc., to find out the best combination of parameters in different seasons and under different conditions, establish the balance point of output and quality, and form a standardized brewing mode.
Digital cellar management mode: starting from the ledger entry of raw materials and auxiliary materials into each cellar pool, establish a digital file of the cellar pool, use solenoid valves, thyristor relays, metering pumps, process control systems, establish a microcomputer terminal system, establish the real data of the production process, establish accurate management of material configuration, and create scientific management measures for China's liquor industry.
1.7.3 Digital management system for liquor blending process
From the perspective of physical and chemical, chromatographic component statistical entry and processing of original wine, basic wine, seasoned wine, finished wine, etc., establish a system of wine body fingerprinting, expert appraisal and other systems, greatly reduce the labor volume of manual data query, control the cost of hooking, stabilize product quality, provide scientific basis for the transformation of hook talent training from empirical to digital, and establish a scientific theoretical system for Chinese liquor collation.
2. New craft liquor
2.1 After a tortuous development process, the new process of liquor has now summarized a relatively complete set of production processes, in which the purity and technical level of edible alcohol have reached the world's leading level, and the quality of blended liquor has also entered a new stage. Compared with traditional liquor, the new craft liquor greatly saves the grain used for winemaking. In the high purity of edible alcohol after special process treatment, there are few high-grade fatty acid esters and macromolecular components that cause water turbidity in wine. Therefore, in the process of liquor production, the scientific and rational use of edible alcohol will not only not cause harm to human beings, but will improve the health components of liquor.
2.2 When the new craft liquor mentions flavors and spices, people generally think of "three essences and one water", which is actually a wrong concept. China's new process liquor blending raw material alcohol, should meet the national standard GB10343-2002 edible alcohol standard requirements; flavors, spices, must meet the GB2760 standard; most additives must also comply with the FCC (U.S. Food Chemicals Codex), FDA (U.S. Food and Drug Administration Food and Drug Admistraton) provisions, as long as the enterprise strictly follows the standard will not cause harm to the human body.
2.3 There is no essential difference between new craft liquor and pure grain brewing. Pure grain brewing is a kind of technical specification of the industry for the traditional craft liquor of large liquor enterprises, the production of pure grain solid fermented liquor must have good environmental conditions, and the production enterprise must have a complete set of pure grain solid fermented liquor production equipment and necessary testing methods. Pure grain solid fermented liquor should be produced in strict accordance with the ISO9000 quality assurance system, ISO14000 environmental assurance system and HACCP food safety assurance system, as well as the perfect product quality testing system. Products that use the pure grain solid fermented liquor logo must have sufficient production capacity (e.g. number of cellars, etc.) to match.
Pure grain brewing is not to negate the new process of liquor, there are many small traditional koji wine, rice wine is also completely using pure grain fermentation, they also have a unique grain aroma characteristics, the industry is also encouraging these enterprises to go to the standard.
2.4 About additives. The national standard has formulated the standard for distilled spirits, and the light industry has formulated the QB1498-92 liquid liquor standard. However, almost all the liquors on the market are marked in the ingredient list: water, sorghum, wheat (that is, distilled liquor). The liquid method of mixing liquor often avoids alcohol and other spices and additives. The "non-self-fermentation products shall not be added" in the liquor standard is obviously just a superfluous sentence. Of course, some liquid liquor with good perfume technology, sensory and physical and chemical quality indicators can be comparable to traditional distilled liquor, and are particularly suitable for the needs of consumers, but because of the word "preparation", these producers are always regarded as different by their counterparts in traditional concepts.
Without good alcohol, it is impossible to blend a good liquor. The key is to adopt a scientific alcohol treatment method to reduce the content of fusels in alcohol, purify alcohol, and create a qualified, standard body for the preparation of liquor. Here we also need to break a misunderstanding: thinking that all mixed liquor is low-grade liquor, and the high price is to deceive consumers. In fact, the highly pure new liquor is also a high-grade liquor, which is also in line with international standards. Only in this way can China's high-purity modern liquor emerge and survive and develop.
In fact, there are additives in the food and tobacco industries, so why not over-require liquor? In the liquor industry, whether it is pure grain brewing or liquid fermentation, almost the entire industry is implementing the GB10781 standard, and there are almost no enterprises that implement the liquid method liquor standard. The author once talked to the liquor expert Zeng Zuxun Senior Engineer about the new craft liquor at a technical meeting. It is believed that as long as the additive is in line with personal safety and health, it should not be used in excess of the standard, and the author also mentioned that it is not necessary to treat alcohol with potassium permanganate, and can take activated carbon or other adsorption materials to adsorb to reduce the harm of heavy metals to the human body. After Zeng Gaogong listened, he agreed very much.
3. Solid and liquid blending new process liquor application
Solid and liquid blending process refers to the use of a certain proportion of solid high-quality liquor and diluted edible alcohol blending, or adding flavor for blending molding. The proportion of high-quality solid liquor is large, and the cost of blending wine is also correspondingly increased, and the fragrance is mixed with chemical flavors such as ethyl caproate, the taste is short, and the aroma does not stay in the mouth for a long time as "floating fragrance", lacking the real "cellar aroma" and "bad aroma" solid wine style.
If you want to do a good job in combining solid and liquid with new process liquor, you must have the following measures and guarantees:
The traditional solid high-quality liquor production base can provide high-quality base wine and seasoned wine; there is a high-quality corn edible alcohol base; there is a perfect analysis technology; it can comprehensively analyze raw material alcohol, solid-state base wine, edible spices, finished wine, etc.; the technology of organically combining with biological enzymes into liquor aromatic esters; there are aromatic measures for the Merlard reaction outside the cellar: The above safeguard measures can successfully blend out high-quality solid-combined new process liquor.
In 2007, China's liquor industry formulated the "China Liquor 169 Program": research on the health components of Chinese liquor; research on the characteristics of Chinese liquor; research on the influence of storage on the quality of liquor; research on the formation mechanism of important aromatic and flavor-presenting substances of liquor; determination of the threshold of chinese liquor aroma substances; and research on liquor vintage wine. The implementation of these project plans fully demonstrates that China's liquor industry is developing in a new direction on the basis of tradition.
The development trend of new liquor and new craft liquor is ultimately the development direction of consumption, and health, fashion, commercialization and etiquette will be the ultimate foothold of liquor, so that Chinese liquor has real ability and competition in beer, rice wine, fruit wine and foreign wine.
Medium figure classification number 262.3; TS261.4 number 1001-9286 (2008) 07-0065-04
The source of this article is "Brewing Science and Technology", No. 7, 2007 Author: Du Mingsong
【Origin and Development of Baijiu】 The latest archaeological discoveries in Jiahu Village, Beiwudu Town, Wuyang County, Henan Province, show that the Chinese ancestors who lived in the Neolithic age of more than 7,000 BC have begun to ferment and brew wine. The emergence of Chinese liquor should be no later than the Eastern Han Dynasty, that is, it has a long history of more than 1600 years. In August 1998, the ruins of shuijing neighborhood in the early years of the Ming Dynasty were discovered outside the Jinjiang River in Chengdu, which is the evidence of the liquor factory that has been continuously producing liquor in China for 800 years.
China is the birthplace of koji-making winemaking, with the world's original winemaking technology. Sakaguchi Keichiro, an emeritus professor at the University of Tokyo in Japan, once said that China created sake koji, made wine using mold, and promoted it to East Asia, and its importance is comparable to china's four major inventions. Baijiu is brewed with koji, which is a special drink of the Chinese nation and a unique distilled liquor in the world, commonly known as spirits, becoming a major producer and marketer of alcoholic beverages in the world, and playing an active role in China's political, economic, cultural and diplomatic fields.
When did liquor originate? Who started it? To date, there is disagreement. From the Shang Dynasty oracle bones, there is already the word "li", Huainanzi said: "The beauty of Qingli begins with The Li". The Book of Shang records that "if you make wine, you will be a song." The earliest documentary records are "ju chaff", the moldy grain is called ju, the sprouted grain is called the chaff, and there are rice characters from the glyph. Rice, millet also. It is known that the earliest bows and millets were made of millet mold and germination. The Shuowen Jiezi says: "Rice, bud rice also". "Rice, millet also". Millet sprouts were replaced with malt, and after the production methods of rice and koji were separated, sweet wine (liquor) was produced with rice. Shang and Monday more than a thousand years to the Han Dynasty, rice wine is still very popular. In the Northern Wei Dynasty, it was made of grape buds, so there is no narrative of the tang song in the Qi Min Zhi Shu. In 1636, Song Yingxing wrote in the book "Tiangong Kaiwu": "Gulaiqu made wine, rice made liquor, and later generations were tired of liquor and thin, and they were lost." According to the Zhou Dynasty literature, Qu Zhen can be interpreted as a mother of wine, or it can be interpreted as "wine". For example, Du Fu's poem "Return" has "Who gives Qu Cang, carefully consider Lao Jiang Qian"; Chen Qisheng has a verse of "Deep Qu Qiu Japanese Fang Long", and here "Qu Cang" also refers to "wine".
Qu is interpreted in the "Ciyuan" as the mother of wine, the ferment of winemaking or sauce making, also known as "qu". The simplified word for qu or ju is qu. The development of sake koji, after continuous technical improvement, developed from scattered koji to pie koji, and finally formed a big song and a small song. The main microorganism in The Great Qu is Aspergillus, which is suitable for the provinces with cold weather in the north. The raw materials used to make Daqu are barley, peas or wheat, for example, the former is Fenjiu and Xifengjiu Daqu, and the latter is Maotai and Luzhou Liquor. Because the raw material for koji making is wheat, often called wheat qu, its shape is like brick, also known as brick qu, its curved block is large and the amount of koji is used, commonly known as daqu, which is used to brew China's traditional craft famous liquor. The main microorganisms of Koji wine are rhizome and mucormycetes.
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