1, different manufacturing methods
Daqu liquor is fermented at the top, and yeast always floats on the surface of fermentation liquid. The beer fermented in this way is suitable for the high temperature environment of 16-24℃, and the liquor will continue to ferment in the bottle after bottling.
This kind of wine is sweet, with high alcohol content, and often has stronger taste and mellow. Nut flavor and fruit flavor can be formed during warm fermentation. If the malt is roasted well,
Chocolate flavor and honey flavor can also appear, while Xiaoqu liquor takes potato or corn, barley and rye as raw materials, and after rectification and distillation, the alcohol content is as high as 96%.
Then, the liquor semen flows through a container filled with a large amount of charcoal to adsorb impurities in liquor, and finally diluted with distilled water until the alcohol content is 40-50%, so as to remove toxins and other impurities contained in alcohol.
2. Different raw materials
Daqu liquor is a saccharifying starter. The raw materials of Daqu liquor are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.
The raw material of Xiaoqu liquor is mainly rice, and the brewed liquor has a unique rice flavor.
Step 3 Use different yeasts
The main microorganisms in Daqu are Aspergillus, Acetobacter, Lactic Acid Bacteria and Yeast. According to recent research, the types of microorganisms in koji are closely related to koji-making temperature. Different koji-making temperatures directly affect the flavor characteristics of Daqu liquor. The koji-making temperature is lower than 50 DEG C,
The obtained wine contains more ethyl acetate, which belongs to fragrant type. Daqu is brewed at a high temperature of 55-60 degrees Celsius, and the produced wine contains more ethyl caproate and rich aroma.
Xiaoqu is made of rice flour and rice bran with spices, and its shape is relatively small, ranging from round cakes to squares or rectangles. About half of the liquor produced in southern provinces is Xiaoqu. Xiaoqu liquor has clear aroma and rice flavor. Use Xiaoqu to drink a lot, use Xiaoqu less, and the alcohol yield is high. Besides brewing white wine, it can also brew yellow wine. .
Making Xiaoqu and adding spices are beneficial to the reproduction of microorganisms. The main microorganisms in Xiaoqu are Rhizopus, Mucor and a little yeast. Choosing multi-strain mixed koji-making during koji-making is beneficial to improve the aroma of Xiaoqu liquor.
4. Different places of origin
Daqu liquor is mostly produced in the north of China, while Xiaoqu liquor is mostly produced in the south.
Baidu encyclopedia-Daqu Chinese spirit
Baidu encyclopedia-Xiaoqu wine