The difference between yellow wine and baijiu

The difference is still a lot of fine writing can write tens of thousands of words, I try to describe it as concisely as possible:

One, the implementation of the standard is different

White wine is generally the implementation of the GB/T13662 standard, baijiu is generally the implementation of the GB/T10781.2 (clear-flavored baijiu), 10781.1 (strong aroma baijiu), 26760 (soy sauce-type white wine), 20821 (liquid method of white wine) and so on. Each standard on the sensory, physical and chemical and health requirements of the product are different, according to the wine label or packaging labeling can be clearly seen.

Two, different history

Huangjiu is one of the world's three major ancient wine, is our unique Chinese grain bilateral fermentation wine, with the development of our Chinese civilization and the evolution of the origin has been unaccountable, there are Yidi said that the creation of wine, Dukang said that wine, apes and monkeys said that the wine, combined with the excavation of the cultural relics and monuments, the history of Huangjiu brewing should be in the 3-4,000 years or so.

The emergence of white wine in history there are a variety of views, said the Eastern Han Dynasty, said the Tang Dynasty, said the Song Dynasty, but generally still generally recognized Li Shizhen's statement, that is, the Yuan Dynasty, distilled water, the end of the Yuan Ming Dynasty, distilled spirits, that is, white wine. The history of liquor brewing should be about 600 years.

Three, the production process is different

Yellow wine is not distilled. Huangjiu and baijiu in the pre-production principle is basically close, the main difference is that baijiu more than one distillation process. The role of distillation is to use the boiling point of ethanol is lower than the characteristics of water, the ethanol from the liquor spirits to separate out, to achieve the increase in alcohol content.

Four, different alcohol

Because yellow wine is not distilled, the general finished alcohol between 8-20 degrees, liquor alcohol between 38-60 degrees. As people age, the body's ability to metabolize alcohol will generally decline, most people's alcohol consumption will gradually from white wine, "carrying pots of rushing" into the clinking of cups of wine, some people will gradually switch from drinking white wine to drinking yellow wine, wine and other low alcohol.

But as a reminder, the first time you drink yellow wine, be sure to take it easy, yellow wine is low, sweet, easy to enter the mouth, it is easy to drink without realizing it, the wine is big and hurt, be sure to pay attention.

Of course, there are also old wine bugs, the more you drink, the higher the degree, and tend to drink low-end wine, drink good wine instead of feeling uninspired. The reason for this is that the body has a tolerance for alcohol, and then the senses are paralyzed, soft low wine and mellow old wine can not produce enough stimulation, but like aldehydes, spicy stimulation of the low end of the wine. However, the body's ability to break down alcohol is still declining, and long-term heavy drinking is a big burden on the liver and kidneys. If you have such a friend or elder around you, you should try to persuade him to have more medical checkups, and it is better to change the habit and frequency of drinking.

Five, different raw materials

Yellow wine is generally brewed with fine grains (rice, corn, glutinous rice, etc.), white wine is generally brewed with coarse grains (sorghum, corn, potatoes, etc.).

The staple foods made from coarse grains generally don't taste very good, and wine fermented from coarse grains is generally more bitter, astringent, and acidic, so yellow wine generally needs to be brewed with fine grains that taste better. Baijiu have distillation this process, in fact, all grains containing starch can be used as raw materials, and even fermentation failure, sour and smelly yellow wine, can be salvaged through distillation for Baijiu.

Six, different classification methods

The classification of liquor is generally based on aroma, production process, quality level classification.

1, the main aroma types are clear, thick, soy sauce, rice, and many sommeliers occasionally get it wrong;

2, the production process has a solid, solid-liquid, liquid, solid is generally considered superior to solid-liquid, solid-liquid is better than liquid;

3, the quality level, depending on the standard is generally superior, first class, second class.

The classification of yellow wine is generally based on the production process, types of raw materials, sweetness, and quality level.

1, according to the production process is the traditional type, refreshing type, special type; refreshing and traditional type is the main difference between the physical and chemical index requirements, the special type is the increase of other raw materials with the same source of food and medicine.

2, according to the type of raw materials are divided into two categories: rice (rice, glutinous rice), non-rice (millet and other grains);

3, according to the sugar content: dry, semi-dry, semi-sweet, sweet (sugar increases), have not drunk the corresponding dry, sweet wine can be made up their own brain.

4, the quality level is also based on different standards generally have excellent, first-class, second-class

seven, color and smell different

compared to the yellow wine, white wine, clear color, heavy odor, taste less.

1. Color. Yellow wine contains sugar, sugar and amino acids in the wine at room temperature will occur in the Melad reaction, the color of the wine body with the growth of storage time will gradually become darker. It will change from transparent to light yellow, golden yellow, deep yellow or even brownish black. Therefore, yellow wine is also called old wine in some places. White wine in most cases will always maintain a clear and transparent color.

2. Odor. The odor substances in liquor are mainly volatile esters (ethyl acetate, ethyl caproate, etc.), which are brought into the liquor with ethanol during distillation, and become more fragrant as the concentration of the liquor increases.

3, flavor.

Alcohols and aldehydes have a lower boiling point than water, so these two types of substances in liquor are much larger than yellow wine, their main characteristics are spicy, stimulating, easy to paralyze the taste nerves and reduce sensory sensitivity. The aldehydes (with a boiling point of 20-30 degrees) in white wine aged in clay pots will be evaporated through the micropores of the ceramic wall, so the taste will be relatively mellow and mellow a lot.

Wine spirits in the non-volatile large number of flavor substances, is not into the white wine. For example, a variety of sweet sugar, a variety of sour acid (lactic acid, acetic acid, citric acid, succinic acid, tartaric acid, etc.), bitter ferulic acid and leucine, astringent gamma-aminobutyric acid, glutamic acid, and so on.

The acidity is an element of the fresh and refreshing taste of yellow wine. Too high a level will make people feel that the wine is rough, hard, harsh, sour and astringent, while too low a level will make people feel that the flavor is soft, bland and tasteless. Appropriate bitterness and astringency are also essential for yellow wine, too strong to affect the taste, too weak to lack of layers and heaviness.

So white wine generally seeks the aroma of odor and the roundness and heaviness of aged wine. Yellow wine in the smell of the degree of richness is not comparable to white wine, but the pursuit of good yellow wine sour, sweet, bitter, salty and fresh five kinds of flavor substances between the balance, harmony, to achieve the acid does not show the head, the bitter does not stay in the throat, the sweet is not greasy mouth, which is not comparable to the white wine.

Yanmen Jinbo Yellow Wine is brewed with corn as the main ingredient and according to the ancient technology, after several years of cold and summer, the wine is mellow and thick, with the color of yellow like gold, mild and fragrant, and it was listed in the list of provincial intangible cultural heritage by Shanxi Province in 2011, which is the inheritance model of China's northern style yellow wine.

Product Positioning

Authentic non-genetic inheritance, authentic northern flavor

Product Advantages

1, real aging, natural color, no added caramel color (most of the yellow wines in the market have added caramel color);

2, sweet but not greasy in the mouth, mellow and rich in taste, rich in layers;

3, room temperature, chilled, warm drinking. Each has a different style;

4, raw materials (millet) yield small, unique style (glutinous rice mu yield 800-1000 pounds, 2-3 seasons per year; millet mu yield 300-400 pounds, 1 season per year);

5, Shanxi Provincial Intangible Cultural Heritage of Daiju yellow wine production techniques representative heritage brewing;

6, the company for the "Daixian Yellow Wine" (T / SXPP 006) group standard. SXPP 006) group standard main drafting unit, quality indicators are higher than the national standard of yellow wine.

Drinking crowd

1, the pursuit of quality of the existing yellow wine consumers

2, do not like the additives of alcohol consumers (most of the wines have sulfur dioxide; most of the yellow wine has caramel color; most of the prepared wine has a variety of coloring and flavoring)

3, drink but do not like the high degree of alcohol consumers (15 degrees or so)

4, like to be used as a Female consumers who like to make plums, osmanthus, etc. as base wine

Yanmen Jinbo Yellow Wine