Sorghum liquor will be bitter when stored for a long time, and pure grain wine will be more fragrant. The content of sorghum in the new wine is very small, which not only has no fragrance, but also irritates the throat. However, aged wine is naturally aged and will produce aromatic smell. Let's take a look at the bitter taste of kaoliang liquor stored for a long time.
Sorghum liquor will taste bitter if it is stored for a long time. 1 pure kaoliang liquor has bitter taste after long storage. That's because after storage for a period of time, esters usually hydrolyze, resulting in dull taste, and some are astringent and bitter, just a little lighter, so it's not a quality problem.
Among all kinds of Luzhou-flavor liquor, Maotai-flavor liquor is the most storable because its components are relatively stable once formed. But it is not absolute. Sometimes, due to the container, alcohol will be emitted and the taste will become weak.
The newly brewed wine is not necessarily the best, and it needs to be stored for a period of time. During storage, alcohols in wine will react with organic acids to produce esters with special aroma, so some wines will be more fragrant when stored for a long time.
The esterification reaction of wine is quite slow, and high-quality wine generally needs to be stored for three or four years, or even longer. But when the esterification reaction reaches a certain level, it will tend to be balanced and stop. If it continues to be stored, there will be problems such as the decline of alcohol content, the weakening of alcohol taste and the increase of volatile loss.
Selection skills of liquor;
1, the difference between bottle types. Many well-known brands of liquor have unique bottle types. For example, the ivory cylindrical glass bottle that Maotai has been using for many years is smooth and free of impurities; Luzhou Laojiao Tequ uses extraordinary splendour bottles with the words "LU ZHOU LAO JIAO CO.,LTD Winery Patent Bottle" printed on the bottom. Fake wine bottles vary in height and thickness, the outer packaging is outdated, the sealing is not strict or the teeth are uneven.
2. The difference between printing. The label printing of good liquor is very particular: the paper is excellent white, the font specifications are clear, the colors are bright and uniform, the pattern colors are accurate, and the ink lines do not overlap. If there are English or pinyin letters, the sizes and specifications are the same. If you don't have one of the above characteristics, you can conclude that it is fake wine and inferior wine.
3. The difference between bottle caps. At present, most of the 17 famous liquors published and recognized in China use aluminum metal anti-counterfeiting bottle caps, which are characterized by smooth bottle body, uniform shape, convenient opening, neat and clear patterns and characters on the bottle caps and close matching. If it is a counterfeit product, it will often drip out when it is turned upside down, and the cover is not easy to unscrew, and the pattern text is blurred.
4. Different packaging. The paper cover packaging of real wine is beautifully printed, and the edge seams are neat and tight, and there is no phenomenon of uneven tightness and gaps; Some bottles are still wrapped in plastic film, and the packaging is tight and not loose.
5. Difference of turbidity. From the appearance through the glass bottle, liquor should be absolutely clear and transparent without precipitation. The clearer and more transparent the better. You can hold the bottle in your hand, turn it upside down slowly, and observe the bottom of the bottle to see if there is any sinking substance or cloud phenomenon.
According to the convention, if hops are evenly distributed, the gap between the density of hops is obvious, hops slowly disappear, and the wine body is clear and transparent, it is a high-quality wine. If liquor is turbid, with floating impurities, hops turn up densely, are unevenly distributed, and disappear quickly, it may be fake and shoddy liquor.
Sorghum liquor will taste bitter if it is stored for a long time. After my long-term research, I have determined that there are two common bitter manifestations of liquor:
A wine will have a bitter taste when it touches the tongue at the entrance, and this bitter taste is usually unacceptable. Even if you swallow it, you will still feel bitter. The common causes of this bitter taste are too much fusel in wine, such as n-butanol, moldy grains, or complex ammonia alcohol produced by yeast autolysis for too long. Please look down step by step and find a solution.
B. The second bitter taste, the wine has no obvious bitter taste at first, but it feels a little bitter after swallowing, and it is not too bitter to accept, and the bitter taste is relatively light. The common cause of this bitter taste is the imbalance between acid and fat in liquor caused by lack of oxygen during fermentation.
Glutinous rice flour absorbs fusel. A The first solution to bitter taste can be to adsorb fusel with glutinous rice flour. Add the fried glutinous rice flour into the wine and stir well. The' ability to absorb odor' of glutinous rice will remove the bitterness in wine in about two months. Stir it every few days. Finally, the supernatant was taken out and the lower layer was filtered for clarification.
Asparagus (Ophiopogon japonicus) and cogongrass rhizome. If you are in a hurry and the customer is waiting for wine, you can use another method. Slice cogongrass rhizome or Ophiopogon japonicus, and add it to wine. Because Ophiopogon japonicus and cogongrass rhizome have natural sweet substances, which can cover up the bitterness of liquor and are not sticky after being added like rock sugar. If necessary, you can also contact the exclusive customer service teacher to customize the bitter remover, which can be tested and the effect is good.
Stirring and aeration. For the second bitter taste of B, it can be removed by stirring twice a day for about 3 days. The principle is that the secondary bitterness is the lack of oxygen during fermentation, which leads to acid ester imbalance in the later stage. In addition, it can also be inflated with an air pump for 24 hours to remove bitterness. In fact, to avoid the bitterness of all kinds of liquor, we must choose a good koji. The following starter I used was really good.
Sorghum liquor will taste bitter if it is stored for a long time. 3. The production method of sorghum liquor mainly includes the following steps:
1, raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch.
2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort, starch content of raw materials, temperature, production technology and fermentation time.
3. Cooking and gelatinization. Cooking gelatinizes starch, which is beneficial to the action of amylase.
4. Mix the raw materials with fermented grains. Steaming wine and steaming materials at the same time. In the early stage, it was mainly steamed wine. After steaming wine, gelatinization should be maintained for a period of time. If steaming wine and steaming materials are carried out separately.
Calm down. After cooking, the raw materials are quickly cooled by slag extraction or dry slag to make them reach the temperature suitable for microbial growth. The extracted slag or dry slag can also play the role of volatilizing odor and absorbing oxygen.
6. stir. Solid state fermentation of bran koji liquor is a two-way fermentation process of saccharification and fermentation. After slag extraction, add koji and yeast at the same time.
7. Fermentation in the cellar. After canning, cover the fermented grains with a layer of bran, seal them with pit mud, and add a layer of bran.
The production method of sorghum liquor:
The traditional brewing technology of China liquor can be divided into solid-state fermentation of pure grain, liquid fermentation, solid-liquid blending and synthetic liquor blended with edible alcohol and spices, while the most traditional brewing technology of sorghum liquor is solid-state fermentation of pure grain.
Manual stacking:
Sorghum wine produced by "solid state fermentation of pure grain" can be said to be the most pure flavor. However, considering the cost, almost all the sorghum liquor sold in the market at present is produced by "liquid fermentation", without cooking raw materials, directly adding water and ordinary koji powder, and then fermenting in barrels. Because it can save raw materials and shorten the process time, it has become the mainstream of sorghum brewing technology in Taiwan Province Province.
Solid-state fermentation refers to the production of high-quality wine by adding dry raw materials to natural yeast powder and fermenting in a pool after the raw materials are ripe. The brewing process must rely on manpower, the fermentation time is long, and the cost of brewing is three times that of other methods. Although the ancient technology is time-consuming and laborious, the wine quality is quite natural and mellow.