Maotai-flavor liquor is like "pressure cooker stew"
If we compare the brewing techniques of Maotai-flavor liquor and Luzhou-flavor liquor, we can say that the former is like "pressure cooker stew" and the latter is like "small fire casserole stew". Why do you say that? As we all know, the technology of Maotai-flavor liquor has the characteristics of "three highs", that is, high-temperature accumulation, high-temperature fermentation and high-temperature liquor flow. Although high temperature will accelerate the reaction speed of brewing microorganisms and their enzymes, it also has the disadvantage of excessive accumulation of fusel oil and other substances, which is different from "pressure cooker stew". Therefore, the taste and internal quality cannot be guaranteed.
The brewing process of Luzhou-flavor liquor is characterized by "mixed steaming and burning, continuous fermentation, slow fermentation in low temperature cellar, and taking liquor according to quantity and quality". For this reason, in the brewing process, although the reaction speed of wine-making functional microorganisms and their enzymes is slow, the reaction will be more thorough, fusel oil will accumulate less, and the taste and internal quality can be guaranteed, which is actually no different from "casserole stew".
With the meat stewed in these two ways, you will naturally know who tastes good and which internal quality can be better guaranteed. I think anyone who likes good food will know.
We should know that Maotai-flavor liquor adopts the process of "high temperature accumulation, high temperature fermentation and high temperature wine flow", and high temperature accumulation fermentation will produce a substance called n-propanol. Therefore, generally speaking, the n-propanol content of Maotai-flavor liquor is above 100mg/ 100ml, while the n-propanol content of Luzhou-flavor liquor is only 20 mg. Obviously, the content of n-propanol in Maotai-flavor liquor is much higher than that in Luzhou-flavor liquor.
From a medical point of view, n-propanol can cause nausea, vomiting, abdominal pain, diarrhea, drowsiness, coma and even death after oral administration. Long-term skin contact can lead to dry and chapped skin.
Luzhou-flavor liquor, because of its unique process of "mixed steaming, mixed burning, continuous fermentation and slow fermentation at low temperature", can control the production of harmful substances such as n-propanol to the maximum extent, thus protecting human health. This is based on science.
The single component of Maotai-flavor liquor is a fly in the ointment.
The most important thing in Chinese food is the ingredients, and good ingredients will make good dishes. So is baking wine. The raw material of maotai-flavor liquor is sorghum, and wheat is used to make koji. In the feudal society of China, sorghum was used as coarse grains, not as people's staple food. Therefore, when baking wine, if rice and glutinous rice can be added, it is a symbol of dignitaries, that is, only nobles can eat this kind of fine wine, while the five-grain Luzhou-flavor liquor baked with rice and glutinous rice is naturally a fine wine, and only dignitaries can enjoy it. Why good wine? There is a simple reason. Luzhou-flavor liquor brewed by adding them together in a certain proportion is more conducive to the mutual absorption and balance of functional microorganisms in the process of "slow fermentation at low temperature", which is due to the profound theory of traditional Chinese medicine. Therefore, through the function of "slow fermentation at low temperature", the brewed wine can be endowed with unique flavor and form elegant and multi-grain compound flavor.
Of course, the wine brewed with sorghum is not of poor quality, but the flavor and taste are the same. Compared with Luzhou-flavor liquor, it has no multi-grain compound aroma, and it is brewed at high temperature, so it is difficult to avoid the generation of sour, astringent and bran flavor in the liquor. Therefore, the single component of Maotai-flavor liquor is a fly in the ointment. This is also the fundamental reason why Luzhou-flavor liquor should add rice and glutinous rice to its ingredients.
Maotai-flavor liquor does not need pit mud.
Many consumers may think that Maotai-flavor liquor is also fermented by pit mud. Actually, this is a misunderstanding. Scientifically speaking, pit mud is not used in the brewing of Maotai-flavor liquor, but only in Luzhou-flavor liquor, especially in the Millennium. So, what are the benefits of using old pit mud?
Modern bacterial detection technology has found that there are many functional microbial colonies with different functions in pit and pit mud, which are beneficial to fermentation. It is these invisible microorganisms that use starch, protein and other ingredients in grain to ferment various aroma and taste substances in Luzhou-flavor liquor. The longer the pit age, the more functional microorganisms, the more aroma substances and the stronger the wine flavor. Therefore, good pit and high-quality pit mud are important prerequisites for producing high-quality Luzhou-flavor liquor.
It is precisely because of the continuous reproduction and metabolism of these liquor-making functional microorganisms that the compound pit aroma mainly composed of ethyl caproate produced by pit mud fermentation endows Luzhou-flavor liquor with natural sweetness, clean taste and refreshing taste. It also formed the characteristics of Luzhou-flavor liquor, such as elegant cellar aroma, multi-grain compound aroma, sweet and refreshing. However, Maotai-flavor liquor can't produce compound aroma with ethyl caproate as the main component because it doesn't use pit mud. If the alcohol content drops below 43 degrees, it will be sour and refreshing.