Source: Consumer Review Network (ID: XFPL1894)
Compilation: Fattening
China's five-thousand-year culture includes a profound wine culture. Since ancient times, most of China's drinks except tea have been wine. China's liquor is indeed famous in the world, where is distilled spirits do you know? What are the world's top six distilled spirits? What is different about Chinese sauce-flavored liquor?
<h1 class="pgc-h-arrow-right" >what is distilled spirits? </h1>
Distilled spirits are various alcoholic beverages with a higher ethanol concentration than the original fermentation products. The preparation process is brewed, then distilled and then cooled, and finally a high number of alcoholic solution drinks are obtained. Distilled spirits are widely distributed in the world, and each place has its own characteristics. China's winemaking has a history of 6,000 to 7,000 years. Its unique craftsmanship, passed down to this day, is unique.
<h1 class="pgc-h-arrow-right" > what are the world's top six distilled spirits? </h1>
The six major distilled spirits in the world are brandy, whiskey, vodka, rum, gin and Chinese sauce. The brewing raw materials of distilled spirits are distilled and purified and concentrated alcohol, and their main characteristics are high alcohol content, generally more than 40%, so they are also called spirits. Distilled spirits can be stored at room temperature for a long time because of their high alcohol content and low impurity content, and can generally be stored for 5-10 years. Even after use in the open bottle, it can be stored for more than a year without deterioration.
<h1 class="pgc-h-arrow-right" > Why is Chinese sauce wine so different? What are the advantages? </h1>
Generally speaking, sauce wine, together with brandy, whiskey, vodka, rum, and gin, is known as the world's top six distilled spirits. Interestingly, although they are all spirits, there are great differences in the way they are drunk and the consumer groups, and the sauce wine is the most unique. Generally common is that the sauce wine does not add ice, does not empty mouth, the drinking population is mostly middle-aged and elderly, while the other major distilled wines are just the opposite.
<h1 class="pgc-h-arrow-right" > First, let's talk about the raw material. </h1>
Chinese liquor: sorghum, rice, corn, wheat, barley, etc.
Whiskey: barley, corn
Vodka: Rye, barley
Gin: juniper, malt, corn
Brandy: Glucose or fruit
Rum: Sugarcane juice or molasses
In the view of raw materials, Chinese liquor is mainly based on grain, the main reason is that in China's history, advanced productivity has led to grain surplus, and the taste and aroma of wine made with grain will also be better than non-grain wine such as fruits, dried potatoes, sugar cane, and plant roots.
< h1 class= "pgc-h-arrow-right" > followed by fermentation methods and starter cultures</h1>
Chinese liquor: The traditional fermentation method is solid fermentation or semi-solid fermentation. Starter cultures include big koji, small koji, bran koji, and medicinal koji
Whisky: Liquid fermentation. The starter culture is mainly barley malt and yeast
Vodka: Same as whisky
Gin: Liquid fermentation. The starter culture is mainly malto yeast
Brandy: Liquid fermentation. Starter cultures are mainly yeast
Rum: Liquid fermentation. The starter culture is yeast and chamomiles
Chinese liquor is mainly based on solid fermentation, fermentation time from a few days to several months, the growth of microorganisms, the growth of fungi is much higher than other spirits. The fermentation of the natural koji is also higher than that of other distilled liquors.
Finally, there is the brewing process
Chinese liquor: two times Clear, Old Five Dumplings, Old Four Dumplings, Double Wheel Bottom, Running Cellar Method, Original Cellar Method, Three Times Four Times Clear, etc
Whisky: First saccharified and then fermented
Vodka: Made into alcohol charcoal downgrade
Gin: Dilute the gin in alcohol and soak in juniper nuts
Brandy: The skin residue is fermented separately
Rum: Liquid fermentation
From the perspective of technology, the Chinese liquor process can be described as complex, and the use and cultivation of wine and thick wine cellar mud is also very cumbersome and complex. Moreover, there are 12 major aromatic liquors in China, and each liquor has a unique method of craftsmanship, use of koji, etc. The main difference between sauce wine and the above several distilled spirits is that sauce wine is the only variety of distilled wine that actively adds mold to participate in fermentation. The mold here is Daqu, and the raw material of Daqu is wheat.
(Circle cards have been added here, please check out the today's headlines client)