How to introduce liquor

Chinese liquor production has a long history and unique technology. With the continuous improvement of science and technology, the traditional specialty liquor has made new development, and local famous wines and high-quality wines have also emerged.

in 1963, the central Ministry of light industry held the second national wine evaluation conference, and eight famous liquors, such as Kweichow Moutai, Shanxi Fenjiu, Sichuan Luzhou Laojiao Tequ Liquor, Shaanxi Xifeng Liquor, Sichuan Wuliangye Liquor, Sichuan Quanxing Daqu Liquor, Anhui Gujing Distillery Liquor and Guizhou Zunyi Dongjiu Liquor, were selected as the eight famous liquors in China. In addition, Jiangsu Shuanggou Daqu Liquor, Harbin Longbin Liquor, Hunan Deshan Daqu Liquor, Guangxi Quanzhou Xiangshan Liquor, Guilin Sanhua Liquor and Jinzhou Ling Chuan Liquor were rated as national high-quality liquor.

The eight famous liquors are praised by people at home and abroad for their beautiful quality. The characteristics of the eight famous liquors are briefly introduced as follows:

1. Maotai Liquor is famous at home and abroad and produced in Maotai Town, Renbei County, Guizhou Province. Maotai liquor has been welcomed internationally, and its export volume has increased year by year, winning a lot of foreign exchange for the country.

Maotai liquor is characterized by "clear and transparent, special fragrance, mellow and rich, long and sweet taste", especially the maotai flavor. Alcohol content is 52-53 degrees. According to legend, the factory was established in 174, and it was rated as a world famous wine at the Panama Games in 1915, and won the Gold Medal.

the production of maotai liquor is that the working people of our ancestors skillfully combined the production technology of Daqu liquor in the north and Xiaoqu liquor in the south, and constantly improved it, forming the current production method of maotai liquor. Using pure wheat to make high-temperature koji, using sorghum as raw material, the wine needs to be fed twice at a time, that is, once steamed to remove sand, once steamed with coarse sand, and fermented for eight times. Each added koji is fermented in the cellar for one month, and the wine is steamed for seven times (originally steamed for eight times, but the first time it was not genuine, and it was poured back into the cellar for re-fermentation). The whole process from material input to material failure takes nine to ten months. The quality of each round of wine has its own characteristics, so it should be stored in different quality and carefully blended after three years. The wine obtained by each round of distillation can also be divided into three typical bodies, namely, cellar bottom flavor type, sauce flavor type and mellow sweet type. The cellar bottom aroma type is generally named after it is produced at the cellar bottom, and ethyl caproate is the main component. Maotai-flavor is the main flavor of Moutai, and its components have not been fully confirmed at present, but from the analysis results, its components are the most complicated. Alcohol-sweet type is also a component of the special style of Moutai, which is mainly polyol and sweet.

2. Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenyang Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Fenfen Its wine-making history is very long. According to the records of the factory, the Tang Dynasty is famous all over the world. In Panama in 1915, it was rated as a world famous wine, won the gold medal and enjoyed a good reputation in the international market. According to the analysis, Fenjiu mainly contains ethyl acetate and ethyl lactate, and contains extremely complex aroma and taste components such as polyol, vinegar Weng (unitary Weng) and diacetyl, which are relatively harmonious and symmetrical. The quality characteristics of its products are "colorless, transparent, fragrant, thick, soft, sweet, fragrant after drinking, with a long aftertaste", and the alcohol content is 65 degrees.

Xinghua Village also produces "Zhuyeqing Liquor", which is based on Fenjiu, adding twelve kinds of herbs such as bamboo leaves, angelica, Amomum villosum and sandalwood as spices, and soaking with rock sugar. The alcohol content is 46 degrees, the sugar content is about 1%, the liquor is golden and slightly green, transparent, and has a lovely fragrance. The entrance is sweet and slightly bitter. The production of this wine has a long history, and it is also listed as a national famous wine.

3. xifeng liquor is rich in Fengxiang County, Baoji City, Meixian County and Qishan in Shaanxi Province, and Liulin Town in Fengxiang County is the best. Xifeng liquor has a long history, and it is said that it was listed as a treasure as far back as xifeng liquor in the Tang Dynasty. In 1911 (the second year of Xuantong in Qing Dynasty), xifeng liquor won the medal in Nanyang Games, and gained a worldwide reputation.

xifeng liquor wine is transparent in color, fragrant, sweet and mellow in taste, and has a sweet taste after swallowing. Alcohol is 65 degrees.

xifeng liquor uses 6% barley and 4% peas to make Daqu. Sorghum was used as raw material, steamed sorghum shell was used as auxiliary material, and mixed burning with continuous slag and six retort was used for fermentation in old clay kiln. The fermentation period is l4 -15 days, and the fermentation period in some pits is 3 days, which is shorter in famous liquor. Distilled wine must be stored in "wine sea" for three years and blended. "Jiuhai" is a unique wine storage container in xifeng liquor. The inner wall of wicker wine basket or cement pool is pasted with pig blood, lime and hemp paper, which can be used to store wine for a long time.

4. LU ZHOU LAO JIAO CO.,LTD Daqu liquor LU ZHOU LAO JIAO CO.,LTD is famous for its "Wen Yongsheng" and "Tian Chengsheng". Wen Yongsheng was founded in 1729 (the seventh year of Yongzheng in Qing Dynasty), but the oldest cellar has been passed down for more than 376 years. This wine is produced in Luzhou City, Sichuan Province.

LU ZHOU LAO JIAO CO.,LTD Daqu liquor can be divided into special qu, first qu, second qu and third qu according to its quality. Luzhou Tequ liquor is the best, and its products have four characteristics of "strong aroma, mellow, sweet taste and long aftertaste", and its strong aroma is a typical style of Luzhou-style liquor.

LU ZHOU LAO JIAO CO.,LTD Daqu liquor is named after being fermented in old pits for many years. In 1919, he won the winning medal and certificate of Panama Games.

Luzhou Daqu liquor is made of pure wheat and waxy sorghum is used as raw material. The fermentation period is 6 days, and the production process of mixed steaming and mixed dregs is adopted, and the fermentation operations of "layered wine returning" and "double-wheel bottom" are adopted to improve the rich flavor of the finished wine, and the alcohol content is 6%.

5. Wuliangye Sichuan Yibin Wuliangye is made from five kinds of grains (sorghum, rice, glutinous rice, wheat and corn), so it is called "Five Grain Wave". Because of the use of a variety of grains, special koji-making (including koji-making) and old cellar fermentation (7-9 days), Wuliangye has brought complex fragrance and unique flavor, which is characterized by: "long aroma, strong fragrance, mellow taste, sweet entrance, refreshing throat, and harmonious flavors." Alcohol 6 degrees (52 degrees for export products).

6. Gujing Distillery Gujing Distillery in Haoxian County, An Wei has a long history and was used as a tribute in the Ming and Qing Dynasties. Its quality characteristics are famous for its "strong aroma and long aftertaste", and its alcohol content is 62 degrees.

7. Quanxing Daqu Liquor Chengdu Quanxing Daqu Liquor is a light Luzhou-flavor liquor, with ethyl caproate and ethyl acetate as the main body aroma. Due to the production and use of the old cellar which has been handed down for more than 36 years and a set of traditional operation methods, the quality characteristics of the brewed liquor are: "colorless, transparent, fragrant, mellow, sweet and clean." In addition to the style of Luzhou-style wine, it is unique with its own characteristics. Alcohol content is 59-6 degrees.

8. Dongjiu Dongjiu produced by Zunyi Dong Distillery in Guizhou is crystal clear, mellow, refreshing and palatable, with a long sweet taste and unique style. Alcohol content is 58-6 degrees.

The brewing process of Dongjiu is special, and the koji-making process is also complicated. Xiaoqu and Daqu (wheat koji) are used. Dongjiu is blended into a finished product after being stored for more than one year.

in order to inherit and carry forward the traditional liquor-making skills and produce more high-quality and high-yield famous wines, under the leadership and organization of the Ministry of Light Industry, since 1964, we have summarized and improved the production experience of Fenjiu and Moutai for many times, and carried out pilot work. Through scientific experiments, the traditional operation methods were systematically summarized, the main flavor components of liquor were explored, and great achievements were made in summarizing and discussing the relationship between liquor style and main chemical components in China. According to the current understanding, Daqu liquor is generally divided into three types, namely three typical styles.

1. Fen-style liquor is represented by Fenjiu and xifeng liquor, also known as Fen-flavor liquor. The main aroma substances were identified as ethyl acetate and ethyl lactate. It has a typical smell of dried white wine, represents the traditional style, and is suitable for the drinking taste of the broad masses in the northern region.

2. Luzhou-style liquor is represented by Sichuan Huzhou Laojiao Daqu Liquor and Wuliangye. Also known as Luzhou-flavor. Its main aroma substances are considered to be ethyl hexanoate and ethyl butyrate. Luzhou-style liquor is suitable for the tastes of most consumers in China, and accounts for a large proportion in famous liquor and high-quality liquor. Quanxing Daqu and Gujing Distillery belong to this type.

3. Mao-style liquor, represented by Moutai, has a special style. Mao-style wine has a unique flavor, a special aroma, a strong sauce flavor, a mellow and sweet taste, and a long aftertaste.