First, Daqu method. Daqu method is a basic standard of mainstream high-quality liquor at present, with typical representatives such as Maotai, Guojiao 1573, etc. Taking Moutai as an example, Daqu-based Maotai-flavor liquor is inoculated and cultured with microorganisms during the Dragon Boat Festival. Generally speaking, the temperature of Daqu is between 45 and 67 degrees Celsius, and the amount of Daqu used is relatively high. Most of the raw materials are sorghum, and some of them are rich in grain, such as Wuliangye and Jiugui Liquor. Generally, the fermentation period is longer and the yield of wine is lower, but the flavor of finished wine is better.
Second, ditty method. Xiaoqu liquor is mostly used in the fermentation of rice wine, because there are few fungi in Xiaoqu, and it is difficult to saccharify and ferment sorghum and other grains, and the main fungi are Rhizopus and yeast. Compared with Daqu method, its fermentation cycle is shorter, and the koji-making temperature is lower, which is generally carried out at room temperature. The yield of liquor is higher than that of Daqu method because Rhizopus has stronger ability to decompose rice grains.
Third, bran koji method. This method appeared late, because koji-making is no longer natural inoculation, but artificial inoculation, so it is selective in strain, so it also greatly improves the utilization rate of raw materials, and the wine yield is as high as 60~70%. And the fermentation time is very short, only a few days, so many low-end wines in China are produced by bran koji method at present, and the cost is easy to control. However, if you choose efficiency, you can't choose quality, so the purpose of bran koji liquor is mainly aimed at cheap consumption.
Fourth, the mixed music method. In fact, this method is listed separately because of the pioneering nature of Dongjiu, which is listed as a state secret formula because of its unique brewing technology and raw material input. The general operation is saccharification of Xiaoqu, fermentation of Daqu, and then steaming of fermented grains, which makes its wine have a very unique style. It is also the heaviest flavor among all the fragrant liquors at present.
Summary: Four kinds of solid-state liquor produced different styles because of different raw materials and techniques in the koji-making process, and their respective characteristics were very obvious. In fact, in brewing liquor, the efficiency (raw material utilization rate and liquor yield) is inversely proportional to the product quality, and it is natural and reasonable that it is difficult to have both.
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