? When it comes to the quality of liquor, we have to talk about the technology of liquor. Among the two flavor types of China Liquor 12, the techniques of Maotai-flavor liquor and Luzhou-flavor liquor are quite complicated.
? Among the two kinds of liquor technologies, the most familiar one is the digital concept of annual cycle of sauce wine, high-temperature koji-making, two-time grain feeding, cold hall accumulation, back-sand fermentation, nine-time steaming, eight-time fermentation and seven-time wine taking. There is no denying that the fermentation technology of sauce wine is very complicated.
But when it comes to Luzhou-flavor liquor technology, I'm afraid it's hard to find such impressive figures to explain and express it well, so many people don't understand the technology of Luzhou-flavor liquor.
? Is the technology of Luzhou-flavor liquor less complicated than that of Maotai-flavor liquor?
? Is the fermentation period of Luzhou-flavor liquor shorter than that of sauce wine?
To clearly understand the technology of Luzhou-flavor liquor, let's listen to the analysis given to us by Mr. Zhang Suyi, vice president of LU ZHOU LAO JIAO CO.,LTD:
Zhang Suyi: Deputy General Manager of LU ZHOU LAO JIAO CO.,LTD Co., Ltd. and Chief Engineer of Liquor Design. His main research interests are brewing microorganisms and their applications. Professor-level senior engineer, Doctor, School of Bioengineering, Sichuan University of Science and Technology, expert of special government allowance of the State Council, head of national 863 scientific research project, academic and technical leader of Sichuan Province, master of China liquor, master of China liquor-making, chief liquor taster of China, national model worker in light industry, 100 advanced individuals in national liquor-making industry, and national liquor evaluation committee member.
? Luzhou-flavor liquor technology is commonly known as "transfer", which is transferred twice a year, which is divided into "big transfer" and "small transfer". September is a "big shift" every year. At this time, it is necessary to add grain, bran and water to dilute the acidity. June and July of the following year are "small shifts", and it is necessary to reduce grain at this time. Fermentation is carried out in July and August. This is a cycle, so the fermentation cycle of Luzhou-flavor liquor is also one year.
At the same time, the fermentation period of Luzhou-flavor liquor is about 60 days-90 days, while the fermentation period of sauce wine is about 30 days. From the fermentation period, the fermentation period of Luzhou-flavor liquor is more than twice that of sauce wine.
? When it comes to liquor yield, the liquor yield of Luzhou-flavor liquor is about 30-40%, while the liquor yield of sauce liquor is about 50%. The liquor yield of Luzhou-flavor liquor is lower than that of sauce-flavor liquor, which is more rare.
Then, when it comes to wine delivery and wine collection, Maotai-flavor liquor is divided into rounds, such as: one round, two rounds, three rounds, etc., and finally, the wine of each round is hooked. However, Luzhou-flavor liquor will be divided into many grades after it is produced, such as: special song, first song, second song and so on. As far as this process is concerned, the extraction of Luzhou-flavor liquor is also the most complicated.
It is necessary to understand such a complicated technological process. Take Wuliangye, the representative of Luzhou-flavor liquor, as an example, from raw material selection, starter-making, ancient brewing, wine picking by quality, aging and base wine blending, all of them have to go through 18 key points and 76 special inspection points derived from "42 lines of defense" and 108 procedures. However, only less than 20% of the base wine produced by such strict technology has the chance to become a scarce and precious Wuliangye wine after "selecting the best from the best and selecting the best from the good".
? By this comparison, I believe everyone has a clearer understanding of the technology of Luzhou-flavor liquor.
? The output of Luzhou-flavor liquor accounts for more than half of the total amount of Daqu liquor in China. To brew high-quality Luzhou-flavor liquor requires extremely high environment, skills and craftsmen, so it can be said that Luzhou-flavor liquor is also the most complicated brewing method with the highest brewing cost.
Finally, the production process flow chart of Luzhou-flavor liquor is attached:
For consumers who love Luzhou-flavor liquor, when faced with a cup of pure grain and high-quality Luzhou-flavor liquor, after understanding its complicated technology, will it be more precious to see this cup of wine in front of them?