Source: Consumer Review Network (id: xfpl1894) Compilation: Fattening
China is a big country with a long history of wine culture, and Chinese people have always preferred to drink alcohol. Chinese wine culture is broad and profound, with a history of thousands of years, and has developed to the present, and there are various types of wine. 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.
Nowadays, wine has also become a good product for people to express their emotions, no matter what happens, people always like to drink a cup. So what is the reason for determining the quality of liquor? Why do most of the good wines on the market come from the Sichuan-Guizhou region? Let's take a look at the reasons with the consumer jun today.
The quality of liquor is determined by the content of various trace elements in the wine body. Liquor contains less than 2% of trace components, including higher alcohols, organic acids, esters, polyols, phenols and other compounds.
Although the content is very small, it has a great impact on the quality of liquor, determines the aroma and taste of liquor, and constitutes the different aroma types and styles of liquor.
The esters in liquor mainly include ethyl acetate, ethyl lactate, ethyl butyrate and ethyl caproate, known as the four major esters, which are the main aroma components in China's liquor, and their content accounts for 90% to 95% of the total ester.
In general, the ester content of high-quality liquor is relatively high, with an average of 0.2%-0.6%. Ordinary solid liquor is twice as high as the ester content of liquid liquor, and high-quality liquor is twice as high as the ester content of ordinary solid liquor, so the aroma of high-quality liquor is strong.
Polyols are mainly sweet in liquor, controlling the sweetness and mellowness of liquor, and the main purpose is to make liquor more plump and mellow. Polyols are a by-product of yeast alcohol fermentation in wine, and the low-temperature fermentation of wine is conducive to the formation of alcohols, and the fermentation period is long, and the accumulation of polyols will be relatively high.
Looking at the country's liquor production and famous liquor production areas, you will find that good wines are mostly from the Sichuan-Guizhou region! The six golden flowers of Sichuan - Wuliangye, Luzhou Laojiao, Jian Nanchun, Langjiu, Tuopai, Quanxing Daqu, as well as Guizhou's Maotai and Dongjiu are all well-known wines in everyone's daily life. In 2018, China's liquor production was 8.712 billion liters, of which Sichuan Province's liquor production reached 3.583 billion liters, accounting for almost half of China's liquor production.
What does it take to make wine? First of all, sorghum is needed, water is needed. From these two points, you can understand why good wine comes from Chuangui. From the perspective of water sources, several famous wines are now distributed on a river - the Chishui River, which is also known as the Wine River. Sichuan-Guizhou is rich in water resources, and the environmental climate is more suitable for the growth and reproduction of wine-making microorganisms.
From the perspective of raw material sorghum, at present, the planting of sorghum in China can be divided into four major production areas, and the advantage areas of japonica sorghum in northeast China, the advantage areas of sorghum in northwest and north China, the advantage areas of glutinous sorghum in southwest China, and the advantage areas of sorghum in the middle and lower reaches of the Yangtze River and Yellow River Basin. Sichuan and Guizhou provinces are advantageous areas located in the southwest of the glutinous sorghum, and most of the glutinous sorghum grown is used for winemaking.
Compared with other sorghum, glutinous sorghum has the characteristics of high amylopectin content, tannin content and crude fat content, small grain size and low quality of 1,000 grains, high gelatinization rate and water absorption rate, and more resistant to cooking. Therefore, these glutinous sorghum with high nutritional indicators such as starch and fat and winemaking characteristics are easier to brew good wine.
The sichuan-guizhou area is warm in winter and hot in summer, rain and heat in the same season, and the air is humid. This environmental climate is actually more suitable for the growth of winemaking microorganisms, and the types of microorganisms are more, and the liquor brewed by nature is more fragrant. Both places have a relatively long winemaking culture, with winemaking processes that are more suitable for the local climate, as well as old winemaking cellars.
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