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Origin, development and history of Luzhou flavor liquor (Daqu flavor type)?

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basis. Ethyl caproate is the main component of the typical style of Luzhou flavor wine, which has high aroma content and prominent aroma. Luzhou flavor Baijiu has strong fragrance. This fragrant Baijiu has the characteristics of strong cellar aroma and sweet and soft taste. Its main aroma components are ethyl caproate and ethyl butyrate
production process editor
Daqu Baijiu liquor, focusing on heap, close coverage, to keep moisture. Each process stage in the culture period is mainly distinguished by turning, and the stage is not very obvious. The sealing and opening of windows depends on the actual needs. Hot koji and air koji mainly depend on the turning operation. Only when the temperature at the top of koji making exceeds the specified process limit, can the turning be carried out to release the moisture and reduce the temperature. The peak temperature of controlled hot Qu is higher, generally above 50 ℃, hongzhixi 52 ℃, and some are above 60 ℃, such as Quanxing Daqu 60 ℃ and Deshan Daqu 60-65 ℃. It is less like the number of turns, unlike the frequent winding of Baijiu Daqu, which belongs to the middle temperature curve and the high temperature curve. Therefore, the section stubble is not clear. The flavor of Qu is strong, and most of them are yellow Qu. Luzhou flavor Baijiu is mainly divided into middle fire and big song due to the different heat of Daqu. The curve of the high temperature curve is large, and Baijiu’s flavor is strong. Medium temperature koji is small, Baijiu liquor slightly fragrant. The actual measurement showed that the saccharifying power, liquefaction power and fermentation power of medium temperature koji were greater than those of high temperature koji. In order to complement each other and give full play to their excellent performance, some Baijiu factories often use high temperature koji and medium temperature koji together to get the best effect of liquor rate and quality. Luzhou flavor Baijiu is characterized by its strong cellar aroma and harmonious fragrance. Its main component is ethyl caproate

brewing raw materials editor
it is characterized by strong aroma, sweet and refreshing. The fermentation raw materials are a variety of raw materials, mainly sorghum. The fermentation adopts the process of mixed steaming and residue continuation. Old cellars are used for fermentation, and there are also artificial cellars. Luzhou flavor Baijiu is famous for its “colorless, transparent, cellar aroma, soft and soft, harmonious, long tail and typical style”. Storage and blending at home and abroad are important processes in Baijiu production and the necessary technical means to improve liquor quality. The common Baijiu storage containers include ceramic containers, metal containers, plastic containers, blood material containers, cement tank containers, etc. The key point of Baijiu storage is to use the storage containers to purify the raw liquor and to make aging on different grades of liquor. Blending mainly refers to the combination of different base liquor, the selection of seasoning liquor according to different base liquor, and the purification of blending water. Baijiu is the crystallization of diligence and wisdom of China’s working people. China’s brewing industry has a history of thousands of years. In the long history of 5000 years of Chinese cultural development, wine culture plays a positive role and has a great impact on the development of human civilization. In the long development process of brewing industry, through the continuous exploration and summary of countless brewing workers and technicians, rich and valuable brewing technology and experience have been accumulated, so that the brewing technology level of our country has been continuously improved, improved and developed. Baijiu (Baijiu Baijiu Baijiu) is mainly composed of three main technologies: koji making, brewing and blending. The blending technology is the main technology of liquor making which has been accumulated, summarized and developed in the long term practice of liquor making technicians. The blending technology plays an important role in liquor production, such as improving liquor quality, stabilizing product quality, improving product quality, highlighting product style and improving quality. It plays an important role in creating greater economic benefits. It is a technology in itself, but it is also an art. Its value lies in the creation, appreciation, enjoyment and sublimation of beauty. It is the embodiment of social benefits. Baijiu basically Baijiu
Baijiu liquor,
Luzhou flavor liquor
operation. In the brewing process, the factors affecting quality (involving environment, microbiology, chemistry, physics, etc.) are very complex, and it is difficult to control accurately, so that Baijiu produced in different cellars, even distilled liquor from different tanks in different cellars, in different seasons, The quality of the wine produced in time (referring to the trace components, aroma and taste) is inconsistent. The qualified semi-finished wine after evaluation and acceptance still has certain differences in the quality of each jar of wine after a certain period of storage. The storage containers of different materials and the size of containers also have a great impact on the quality of wine. Blending process is the deep processing of “liquid gold” with the same type, different characteristics or different flavor types. It is the key process of stability, accuracy, fineness, precision and strictness. It is to better, more coordinated, more beneficial, more reasonable and more stable collocation of various basic wines containing complex flavor components, follow the production law, master the particularity and typicality of tradition, and treat acid, sweet, bitter, spicy, astringent, dry, stuffy A series of different feelings, such as aroma, freshness, aging, aging, cotton, soft, hard, raw, elegant, mellow, delicate and refreshing, take advantage of the principles of “taking advantage of the long”, “making up the short”, “blending”, “constancy” and “contrast” between wine and wine, and adopt the know-how of “wine hooking wine”, “aroma generating fragrance”, “flavor matching” and “degree scheduling”. According to the new, old, stubble times, alcohol content and different processes, it is prepared in a certain proportion without adding any foreign substances. Relying on scientific and technological auxiliary means, make the important acids, esters, alcohols, aldehydes, ketones and other trace components in the wine achieve the effect of “balance”, and reach the basic wine (blending) of the standard of finished wine in the main quality indexes and sensory indexes, and then add a small amount of seasoning wine brewed by special technology to the basic wine as needed to make up for and overcome the minor deficiencies and defects in the quality of the basic wine, The finished wine (seasoning) that meets the quality standard requirements is achieved, and then the uniform standard, uniform liquor quality and outstanding style are achieved. The quality of the factory liquor is kept stable for a long time. Blending and flavoring are the important techniques for making the finishing touch in Baijiu production. Although the specific contents, process requirements and operation methods of blending and seasoning process are different in various wineries, generally speaking, blending and seasoning are mainly composed of semi-finished wine blending and basic wine seasoning. As mentioned above, blending and flavoring is an important part of Baijiu production. The technical center of the company briefly expounds the principles and problems that should be paid attention to in the blending and seasoning of Luzhou flavor multi grain wine in the north, and discusses with peers to improve together. Luzhou Baijiu blending process is: semi finished liquor grading storage, storage – base liquor selection – small sample blending – seasoning – contrast evaluation – Sample – large sample blending – pulp – down – seasoning – turbidity removal – diatomite filtr
ation – storage – seasoning (fine tuning) – fine filtration (Wald filter) – ultrafiltration (membrane filtration) – packaging factory.

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