Distilled spirits are widely distributed around the world, and many countries produce their own spirits. It varies according to the different resources, ethnic groups and customs of different regions. China's technology of making koji wine has a history of more than 6,000 years, and this way of fermentation while saccharification is called: bilateral fermentation. Since ancient times, the West has used malt as a saccharification agent, and then used yeast to convert sugar into unilateral fermentation of wine.
<h1 class="pgc-h-arrow-right" data-track="10" > classification of distilled spirits in the world</h1>
If divided according to raw materials, it can be divided into two categories: starch and sugar.
If it is divided according to saccharification and starter culture, it can be divided into three categories.
The classification method of using saccharification starter is more scientific, systematic, and can summarize the characteristics of the process, (so I have been emphasizing in previous articles that the raw material is only the basis of liquor, and Daqu is the focus) Is now described as follows:
(1) Koji saccharification starter: the use of bilateral fermentation technology. This type of liquor is brewed with starchy raw materials, including various types of liquor and Japanese shochu in China.
(2) Malt is a saccharification agent: The winemaking method mainly used in Western countries is to use starchy raw materials to produce wine through maltoscularization and then add starter culture, which belongs to unilateral fermentation technology. Whiskey, vodka, gin, etc. all fall into this category.
(3) Sugar as raw material, only add starter culture: directly use sugar raw materials to add yeast fermentation into wine, also belongs to the unilateral fermentation method. It includes all kinds of brandy made of fruits, rum made of sugar cane, etc.
The world's famous distilled spirits tradition is the use of "mound" distiller for liquid distillation (the later part is changed to "tower" distiller), saccharification and fermentation process is separated, saccharification agent, starter agent respectively added.
China's liquor is carried out with a unique barrel distillation equipment for solid distillation, with naturally cultivated Daqu as a saccharification starter, and saccharification and fermentation are carried out at the same time.
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