Hengshui Laobaigan is a dry flavor type.

laobaigan flavor was officially listed as the 11th flavor type of China liquor in 24, and the laobaigan flavor type is represented by Hengshui laobaigan. It is characterized by elegant aroma, natural harmony, soft and mellow tone and long aftertaste.

The Daqu used in its production is also unique: pure wheat medium-temperature koji; Raw materials need not be moistened; No mother song is added; The moisture content is low (3% ~ 32%) when the starter is molded; The main production is shelf music, supplemented by a small amount of ground music.

Production technology

High-quality raw materials

Hengshui Laobaigan is made of high-quality sorghum, with a starch content of over 61%, a crushing degree of 4-8 min, a fine powder of less than 2% and a protein content of over 8%.

Different raw materials produce different trace flavor components through microbial fermentation, which endows wine with different flavors. Sorghum is rich in inorganic elements and vitamins, which can provide microbial cells and coenzymes during fermentation, and greatly promote the formation of organic acids and esters.

In addition, sorghum peel contains a proper amount of tannin (about .3%), which can be converted into syringic acid, vanillin and other aromatic substances, so it has the reputation of "sorghum brewing fragrance". Hengshui Laobai dry wine is made by absorbing the characteristics of sorghum raw materials. The auxiliary material is rice husk with bright color and no odor, and steamed for 4 minutes.

Production technology

Hengshui Laobaigan is made of medium-temperature Daqu trampled by pure wheat as saccharifying starter, with selected sorghum as the main material, followed by (Micha) mixed-burning production technology, ground tank fermentation, mixed steaming, wine picking in stages, graded storage and careful blending, which has the characteristics of short fermentation period, high wine yield and short storage period.

Continuous (Micha) mixed burning increased the utilization rate of starch, improved the yield of wine, and steamed the grain and wine at the same time, thus increasing the grain flavor of wine.

Fermentation and wine production

The fermentation period of Hengshui Laobaigan is generally 28-3 days. Hengshui Laobaigan uses medium-temperature Daqu made by pure wheat, which has high saccharifying power, generally above 13mg glucose/gram of Daqu. Hour, fermentation power above 8%, and comprehensive liquor yield up to 5%. Fen-flavor liquor uses three kinds of mixed low-temperature Daqu made from barley and peas as saccharifying and fermenting type.

storage period

The best storage period of Hengshui Laobai dry wine is generally 3-6 months, with short storage period, quick turnover and high capital utilization rate, while the storage period of Fen-flavor wine is longer.