Source: Consumer Review Network (ID: XFPL1894)
Author: Cat Nine
Usually, when drinking friends buy wine in the supermarket, they may notice such a problem, some wine is obviously the same brand, but because the "song" marked is different, the price is also very different.
What is the difference between these "qu" wines? And according to what criteria?
<h1 class="pgc-h-arrow-right" data-track="4" > First of all, we need to know what is koji? </h1>
The so-called koji is the use of white rice or wheat after strong cooking, and then transplanted into the conidia of Aspergillus, and then kept warm, the rice grain will grow hyphae luxuriantly, which is the koji. A large number of microorganisms living on the koji secrete enzymes that accelerate the glycation of the starch in the grain, and the sugar is decomposed into ethanol under the action of yeast, that is, alcohol.
<h1 class="pgc-h-arrow-right" data-track="6" >Why is it necessary to add koji to the Chinese liquor brewing process? </h1>
The addition of koji winemaking is a major invention of our winemaking technology, and foreign wines are generally formulated. And Chinese liquor, because of the addition of sake koji as fermented wine. This is also an important feature of the distinction between liquor and foreign liquor.
Koji winemaking is the essence of winemaking in China, because there are a large number of microorganisms growing on the koji, as well as the enzymes secreted by microorganisms (amylase, glycase and protease, etc.), enzymes have a biocatalytic effect, which can accelerate the conversion of starch, protein, etc. in cereals into sugars and amino acids. Sugars are broken down into ethanol, or alcohol, under the enzymatic action of yeast.
There are many types of wine koji, which are roughly divided into five categories in modern times, and wine koji is divided into five categories: wheat koji, small koji, red koji, big koji, and bran koji that has developed in modern times. Separately used to ferment different wines!
<h1 class="pgc-h-arrow-right" data-track="8" >What is Daqu wine? What is Koji Wine? </h1>
Daqu is used in the brewing of distilled spirits. Xiaoqu is mainly used for the brewing of rice wine and Xiaoqu liquor, in a literal sense, Daqu liquor is a wine brewed with Daqu, Xiaoqu liquor is a wine brewed with Xiaoqu, and the most obvious difference between them is the different koji used.
In terms of raw materials, Daqu is mainly made of wheat, barley and peas. Koji is made of rice flour and bran as raw materials, adding Chinese herbs or spicy indigo powder as an accessory, spicy indigo powder can often be seen in the production of home rice wine, is a kind of material for making koji, in addition to adding a small amount of white clay as a filling material.
From the perspective of actual form, the big song is generally made into the shape of a brick, so it is called a brick curve. The quds are small, spherical, and the clumps are egg-sized balls.
According to the different production processes, daqu can also be divided into high temperature big koji, medium high temperature koji, medium temperature big koji, low temperature koji. In addition, according to the different wines brewed by Daqu, there are sauce-flavored Daqu, Strong FlavorEd Daqu, and Fragrant Daqu. The song is not so detailed.
After understanding the difference in koji ingredients, let's look at the big koji wine and the small koji wine.
<h1 class="pgc-h-arrow-right" Data-track="10" what is the difference between big koji wine and koji wine >? Which is better? </h1>
In the production process
The brewing of Daku is divided into two methods: slagging and slag, most of the fragrant wines are produced by the slag removal method, while the aromatic wine and the sauce-flavored wine are produced by the slag method. Xiaoqu wine adopts solid fermentation method and semi-solid fermentation method, mostly solid fermentation is used in Sichuan, Hubei and other places, and semi-solid fermentation is used in Guangdong, Guangxi, Fujian and other places.
On the palate
Daqu wine is full of flavor and mellow taste. For example, the sauce-flavored liquor Moutai commonly seen on the market uses high-temperature Daqu with mellow taste, while Fenjiu, which is famous for its fragrance, has a refreshing taste and adopts a medium-temperature Daqu. Xiaoqu wine also has its own characteristics, drinking wine mellow taste, elegant aroma, such as Guilin Sanhua wine, Guangdong Changle shochu.
In the liquor area of the supermarket, we often see liquor brands named after various "songs". So what is the relationship between the first song, special song, erqu wine, etc. often seen on the package and the wine song?
These names are mainly based on the liquor in the brewing process, according to the wine receiving time and different stages of distillation of the wine given a standardized definition, mainly with the storage time of the wine has a lot to do with the storage time, generally the storage of half a year of wine is called erqu, stored for one year is called the first song, stored for two years is called special qu.
Drinking friends, do you like to drink big koji wine or small koji wine in ordinary life? Which wine do you think is better?