Pure grain solid fermentation liquor

The selling prices of liquor on the market vary greatly. Among them, the selling price and production cost are higher and the production process is the most stringent, which should be the pure grain solid-state fermented liquor. Grain solid fermentation liquor is an authentic product of traditional Chinese liquor brewing technology. It is made from processed grains such as wheat and soybeans, mixed with yeast, and then processed through processes such as distillation and condensation. The liquor produced by this process is mellow and delicious with a long aftertaste. It is the most popular and finest liquor.

What is pure grain solid fermentation wine

Pure grain solid-state fermented liquor is made through several steps including koji making, wine making, aging, and blending. Since the pure grain solid-state fermentation process follows the brewing rules of natural fermentation, natural sweetening and natural aging, and the effect of microorganisms in the koji and old cellars, the wine contains, in addition to ethanol, rich nutrients such as ethyl caproate.

Acid is an important flavoring substance in liquor. Together with other aromatic substances, it constitutes the unique aroma of liquor. The acidity of high-quality liquor is more than twice that of ordinary liquid liquor. Esters are also the aromatic substances of solid-state fermented liquor. The ester content of high-quality liquor is relatively high, more than twice that of liquid liquor, so high-quality liquor has a strong aroma.

How to identify pure grain wine?

1. Rub it and smell the fragrance. Drop a drop of wine on the palm of your hand, rub it and smell it. The pure grain liquor has a distinct cellar aroma, a mellow aroma, and a long aftertaste. The new process alcohol liquor emits the unpleasant smell produced by flavors and spices.

2. The burp smells good. After drinking, roll your throat and burp lightly. The pure grain liquor has a pleasant aftertaste and endless aftertaste. The new process alcohol liquor tastes thin and obviously irritates the throat, making people feel uncomfortable.

3. An empty cup retains its fragrance. After drinking, smell the empty wine glass. The pure grain wine has a long-lasting aroma, and the lingering aroma of the dregs and the cellar aroma is long-lasting and lingering. It is naturally interesting and this is the unique charm of pure grain liquor. Because new-process liquor has added alcohol and flavors and spices, it evaporates quickly. The fragrance will not remain in the empty cup for a long time or only a slightly pungent, strange and monotonous fragrance will remain.

Process of Pure Grain Solid Fermentation Wine

Pure grain solid-state fermentation liquor is produced by China's most traditional liquor production process. Koji is made from wheat, mung beans, etc., and grain crops such as sorghum, corn, rice, and sweet potatoes are crushed and steamed, then rice bran is added, mixed with koji powder, and sealed in a cellar for fermentation. At this point, the fermentation material is in a solid state. After fermentation is completed, the materials are taken out of the cellar and placed in a steamer for distillation, just like steaming buns. There is a condenser on the top of the steamer. The vapor containing alcohol is condensed and becomes liquid. After storage and blending, it becomes liquor.

This process has the disadvantages of high grain consumption, long fermentation time and low production efficiency. So, someone "invented" a new process, using non-grain crops containing starch or sugar to make a slurry, adding saccharifying enzyme, putting it into large stainless steel tanks, adding yeast, and fermenting it quickly. Then, in a steel distillation tower that is tens of meters high, the produced alcohol is distilled out and made into the required alcohol content. Synthetic ester substances are then used to flavor the alcohol, and it becomes "new process liquor."

The new technology has high production efficiency, low grain consumption, high output and low cost, so it was quickly promoted.

Method 1 for identifying grain wine:

Real traditional grain-brewed wine is fragrant but not pungent, and slightly bitter but not astringent. The aroma of grain, wine and dregs is obvious, and it is significantly different from the wine blended with alcohol. The aroma of liquor brewed from pure grains is pure and full, while the aroma of liquor blended with alcohol is very pungent. Pure grain wine has a soft taste and will not make you feel dry in the mouth, choke your throat, get drunk, or feel uncomfortable after drinking it.

Method 2 for identifying grain wine:

Take a drop of white wine and put it in the palm of your hand, then put your palms together and rub them vigorously for a few times. The smell of the wine after heating is fragrant and lasts for a relatively long time. The white wine blended with alcohol is the opposite. It not only smells pungent and strange, but also stays for a short time and soon loses its smell.

Method 3 for identifying grain wine (more effective and accurate identification method)

Use sodium hydroxide, which is commonly known as alkali. Put the liquor to be tested into a test tube in a ratio of 50:1 alkali. You can also use a heated cup at home, then put in hot water and boil it for a few minutes. If the liquor is brewed from grains, the liquor in the test tube will turn yellow. If the color is very light, then the pure grain wine is not pure and contains alcohol blending ingredients. If it does not change color, it is a pure alcohol blended liquor, because inferior liquor is blended with alcohol, spices and sweeteners, and will not react chemically when it comes into contact with alkali.

Method 4 for identifying grain wine (simpler, more convenient and more practical identification method)

Pour an appropriate amount of wine into a transparent glass container, add cold water (pure water, mineral water or tap water, etc.) in a 1:1 ratio. If the cup appears cloudy and milky white, it is pure grain wine, which is also a truly traditional pure grain solid-state fermented wine. Some brands of high-end wine will show a milky white with blue stratification phenomenon after being added with water. This is because they contain alcohol and essence. If the wine and water do not change color after mixing, it can be determined that the wine is a new-process liquor (i.e. alcoholic liquor). The water test identification method is only applicable to Maotai-flavor liquor and Luzhou-flavor liquor, but not to Light-flavor liquor.

Alcohol-blended liquor will cause throat irritation, nausea, heartburn, strong taste, dry mouth, thirst, and intoxication due to the alcohol problem. However, pure grain liquor is fragrant but not choking, slightly bitter but not astringent, and will not choke the throat. After drinking it, you will not feel dry mouth, intoxication, or discomfort. You will wake up quickly after being drunk, and it is less irritating to the human body.