Hidden mysteries of Chinese liquor sentient beings! This is the core secret of the liquor industry! Today let's talk about the 198,000 brewing enterprises and workshops in the country! Also with artificial, mechanical, koji, grain, why are they completely different in taste, aroma, and price? It is recommended that drinkers read it carefully! Retweet, favorite!
As the old saying goes: wine is grain essence, the more you drink, the younger you get! The saying of passing on a thousand years has his reason! But why is it that today's wine is really being hated as a carcinogenic?
Here we must mention a sentence that has nothing to do with wine: the upper link is: although the concoction is complicated, it does not dare to save labor The lower link is: although the taste is expensive, it does not dare to reduce material resources! This is the plaque of the 100-year-old Chinese Medicine TongrenTang! The current Chinese liquor industry is just the opposite, so it is more and more difficult for wine to go down! Now officially enter the topic: why is grain wine also high and inferior, noble and low!
First: there is no fragrance of nobility!
The same is brewing, boiling, steaming, fermentation, taking wine, cellaring pure grain brewing sorghum wine, why appear sauce-flavored liquor, strong flavor type liquor, clear flavor type liquor, Dong xiang type liquor? This is only generated according to the local climate, and it is related to the brewing process! As for who is healthier than whom, that's all nonsense!
For example, Sichuan people like to eat spicy, that's because Bashu is wet and needs peppers, peppers, etc. to remove rheumatism! Cantonese people like to eat light, like to cook soup, that's because the weather is too hot, eat heavy taste stomach can't stand, sweat loss is too fast, need soup to replenish water and human body yang! And people in the northwest like to eat beef and mutton, that's because they have to use the heat of beef and mutton to resist the cold!
The same is true for sake, sauce-flavored liquor, which can only be brewed in a hot, humid place! If you produce fragrant liquor, you can't do it, air, climate, temperature, humidity can't meet the living conditions of microorganisms! Producing sauce-flavored liquor in a cold place, the taste and aroma of the liquor produced in Moutai Town are also very different! Because the sauce taste needs to be hot, cover it up! So sauce-flavored liquor, the whole process of high temperature moisturizing, under the curve, fermentation, picking wine! You can go home and cover the rice freshly cooked porridge in the pot for two days, and naturally the sauce tastes (you can try it)!
Second: a wide variety of grains!
The red tassel sorghum used in Guizhou Moutai wine is not the best grain in the country! It can only be said that red tassels are suitable for brewing sauce-flavored liquor, not other flavors! Because of the sorghum in the mountains, due to the growing environment, the land is poor, resulting in its thick skin and not easy to break! And because of the advertised (not real process) of the 12987 process, repeatedly take the wine, fishing around, if the skin is thin, it is easy to lead to starch loss, not good work! The loss of starch will lead to a low wine yield and the process become uncontrollable!
And the fragrant liquor, it is suitable for stalk sorghum (such as popcorn), because the shortest time from grain to wine production of fragrant liquor only needs six days! You can pick up the wine on the seventh day! If the skin is thick and not easy to ferment, the production of wine will be delayed!
And the real high-quality Chinese liquor must be brewed with glutinous sorghum! The waxiness is several grades higher than the red tassel of Guizhou Moutai wine! At present, there is only one township in the country!
Since the domestic red tamarind glutinous sorghum is mainly in Sichuan, Chongqing, Guizhou, the annual output, are not enough For Moutai to be used in a winery! While Henan, Hebei and Shanxi basically belong to hybrid sorghum, the northeast is a sorghum producing area!
In terms of taste and aroma, glutinous sorghum deserves it, but it is too difficult to brew! The best job is the sorghum sorghum, which can be said to be brewed by blind people! Concentrated hybrid sorghum, as long as the grain is brewed, the rest is simple!
However, now the domestic sorghum is simply not enough for the country's 198,000 enterprises and workshops, the United States, Australia sorghum (genetically modified) has become the first choice of sorghum for the vast majority of wine companies, because the price is only 1/3 of the domestic sorghum, and the operation is simple!
Third: the qu medicine that changed the history of Chinese wine!
Many people do not know the change of Chinese liquor and rice wine! The turning point in history was in 1951! Before 1951, the wine koji used in Chinese liquor was not the big song that is popular now, the small song! It's a herbal wine song! In 1953, zhou Henggang, a senior of Qin Hanzhang, led dozens of biological experts, grain experts, fermentation experts, and winemaking craftsmen across the country, entrusted by the state, in several major enterprises in the country, the status quo of low-yield liquor before the technical reform, replaced the original traditional Chinese medicine liquor with bran qu (wheat) and xiaoqu (rice) as the base material for cultivating bacteria!
The big qu and xiao qu are based on root enzymes and saccharification enzymes as the fermentation agent, while the medicinal koji is based on microorganisms in nature as the fermentation agent! Their genes are different! So the wine is less and less that taste!
Fourth: The One Who Has Lost His Soul!
As we all know, the brewing of the world's best wine is not only to benefit the time and place, but also to have a persistent craftsman spirit! When making money became the only goal in life, the spirit of craftsmanship was also induced by money! Shoddy manufacturing, assembly line operation, industrial brewing, additive blending to make up for process defects, food defects on the table! And successfully brainwash consumers! When fraud became the mainstream, the spirit of craftsmanship disappeared!
Everyone knows how serious food safety is now, the food you eat, the vegetables you wear, the house you live in, and the potential threat to life and health! And relying on nature, climate, temperature, humidity, gongfa, grain, aged Chinese sauce wine, it is also baptized by money!
Chinese sauce wine must return to tradition, return to solid fermentation process, return to grain wine, return to aged grain wine, and return to zero to add aged grain wine is the trend of the times! It is also a responsibility that should be assumed as a heritage!
Lai Shigang Liquor Industry restores the sauce wine and lets it flow through the ages! Sauce wine is brewed, not blended!
Hengshui Lai Shigang sauce wine general distribution address: Newspaper Street Yongxing Road westbound 99 meters north of the road
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