Luzhou-flavor liquor: also known as Luzhou-flavor liquor and Wuliangye-flavor liquor, represented by Luzhou Laojiao Tequ liquor and Wuliangye liquor, it belongs to Daqu liquor. Its characteristics can be summarized in six words and five sentences: six words are fragrant, mellow, strong, soft, sweet and clean; The five sentences are: strong cellar fragrance, crisp and sweet, soft and mellow, harmonious fragrance and clean and long tail. There are many kinds of Luzhou-flavor liquor, such as soft, violent, lumpy and scattered, but its * * * features are: strong aroma, soft and sweet at the entrance (there is a saying that "nothing is sweet and cannot be filtered"), sweet after dripping at the entrance (not sweet of sugar), and no obvious bitterness. The main aroma components of Luzhou-flavor liquor are cellar aroma (ethyl acetate), as well as bad aroma or old white dry aroma (ethyl lactate) and a small amount of mud aroma (butyric acid). ). Pit aroma and bad aroma should be harmonious, in which the main aroma (pit aroma) should be clear and pit mud aroma should be present, which is also the unique style of this kind of fragrant wine, but it should not be out of line, the bad aroma should be greater than the aroma, and the strong aroma should be properly balanced, and there should be no sudden aroma. ?
Wuliangye is produced in Yibin, Sichuan, the first city in the Yangtze River. Yibin is located in the south of Sichuan Province, where Jinsha River and Minjiang River meet. It was called "Xuzhou" and "Rongzhou" in ancient times, and was renamed Yibin in the Northern Song Dynasty. The water quality here is pure and suitable for brewing, and it is known as the "hometown of famous wines". ?
According to legend, as early as more than 2,000 years ago, Yibin appeared to make wine, which is known as the "hometown of famous wines". Since the Han Dynasty, the brewing industry has developed rapidly and reached its peak in the Tang and Song Dynasties. Du Fu, a great poet in the Tang Dynasty, went to Rongzhou in the first year of Yongtai (AD 765). He wrote in the poem "Rongzhou East Building Banquet": "Green wine is more important than red-armed litchi." This poem. According to the Records of Suzhou Prefecture, in the Song Dynasty, Wang Gongquan made "Litchi Green" wine with three kinds of raw materials, saying, "The wine at the eastern end of Wangqiang makes good use of three things, and three dangers reveal the taste. Litchi green is the color. " The "three things" in this paper are rice, sorghum and corn. When Huang Tingjian, a great poet and calligrapher in the Song Dynasty, lived in Rongzhou, he cut stones into valleys at the foot of Tianzhu Mountain and built a "flowing cup pool". He wrote in the poem "Ode to Litchi Green" that "Wang Gongquan's family is Litchi Green, and he leads the family to Litchi Green; Try to pour a cup of heavy blue and quickly peel off a thousand pieces of light red muscles ... Who can taste this, only the poem of Old Du Donglou. " Praise "Litchi Green" wine "Rongzhou first". ?
It was also recorded in the Ming Dynasty that wine was made from a variety of grains. "Compendium of Materia Medica" said: "Qin and Shu have mixed hemp wine, which is sealed with rice, wheat, millet, glutinous rice koji and small poppy to control drinking." 1929 changed its name to "Wuliangye". ?
Since its appearance, this wine has been well-known at home and abroad for its four characteristics of "strong aroma, sweet taste, mellow and sweet aftertaste and long aftertaste". Wuliangye liquor is made from five kinds of high-quality grains: rice, glutinous rice, corn, sorghum and wheat. In the national famous wine appraisal, it was rated as the national famous wine for three consecutive times and won the national gold medal for three times. Wuliangye belongs to Luzhou-flavor in China. Sorghum: Sorghum, also known as red grain, can be divided into yellow, red, white and brown according to the color of ear; According to the properties of starch contained in grains, there are japonica sorghum and waxy sorghum. The protein content of japonica sorghum is higher than that of waxy sorghum, because it contains more amylopectin, which is dense and insoluble in water. Waxy sorghum is almost all amylose and has the characteristics of strong water absorption and easy gelatinization. It is a wine-making raw material with a long history. Although the starch content is lower than that of japonica sorghum, the liquor yield is higher than that of japonica sorghum. Sorghum is the main raw material for wine making. Solid-state fermentation, after cooking, is moderately loose, cooked but not sticky, which is beneficial to fermentation.
Rice: The starch content of rice is more than 70%, with pure texture and loose structure, which is beneficial to gelatinization, and the content of protein, fat and fiber is less. Mixed steaming and distillation can bring rice flavor into wine, and the brewed wine has the characteristics of refreshing and clean, so it is called "rice makes wine clean". ?
Glutinous rice: Glutinous rice is a high-quality raw material for wine making. Its starch content is higher than that of rice, almost 100% amylose. It is soft and sticky after cooking, and it is easy to cause abnormal fermentation when used alone. It must be used with other raw materials. The wine made of glutinous rice is sweet.
Wheat: Wheat is not only the main raw material for koji making, but also one of the raw materials for wine making. Wheat is rich in carbohydrates, mainly starch and other components, and the contents of potassium, iron, phosphorus, sulfur and magnesium are also suitable. Wheat has strong adhesion, rich nutrition and high heat production by fermentation, so it should be used alone in production.
Corn: There are many varieties of corn, and starch is mainly concentrated in endosperm. The granular structure is dense and the texture is hard. It takes a long time for starch to gelatinize completely. Corn germ accounts for about 5% of the weight of raw materials, and it is easy to be oxidized during fermentation, resulting in peculiar smell. Therefore, the wine brewed by corn is not as pure as that brewed by sorghum. Corn germ can be removed by using corn as raw material in production.
Sweet potato: Dried sweet potato is a dried slice of fresh sweet potato, containing 65-68% starch and higher pectin than other raw materials. Dried potato has loose raw materials and strong water absorption capacity. The gelatinization temperature is 53-64 degrees Celsius, which is easier to gelatinize than other raw materials, and the liquor yield is generally higher than other raw materials. However, the finished wine has an unpleasant taste of dried potatoes, and the liquor brewed by solid method has a stronger taste than that brewed by liquid method. Sweet potato contains 3.6% pectin, which affects the viscosity of cooking. In the cooking process, pectin is decomposed by heat to produce colloidal acid, which is further decomposed to produce methanol. Therefore, when using dried potato as raw material for brewing, attention should be paid to removing impurities and reducing the methanol content in liquor as much as possible. ? 2. The auxiliary materials for brewing are used to adjust the starch concentration, acidity, moisture and fermentation temperature of fermented grains to ensure normal fermentation and improve distillation efficiency? Requirements for selecting auxiliary materials: it should have good water absorption and bone strength, and appropriate natural particle size; No foreign matter, fresh, dry, moldy, no or little nutrients, pectin, pentosan and other ingredients. Rice husk: Rice husk has the characteristics of loose texture, strong water absorption and small dosage, which increases the fermentation interface. Rice husk contains pentosan and pectin, which will produce furfural and methanol during brewing. It must be steamed for 20-30 minutes before use to remove odor and reduce harmful substances that may be produced during brewing. Rice husk is the main auxiliary material for brewing Daqu liquor and the first-class auxiliary material for bran koji liquor. It is an excellent filler, and the dosage and quality in production have great influence on the output and quality of products. Generally, 2-4 thick shells are needed, and thin shells are not needed.
Chaff: chaff refers to the shell of millet or millet, and coarse chaff is used for wine making. Crude rice bran has good porosity and water absorption, and the amount of wine-making auxiliary materials is less than other auxiliary materials, so it has good distiller's grains dispersing performance and large fermentation interface. Most of the high-quality liquor brewed in millet producing areas is supplemented with rice bran. Using steamed bran to make wine can give liquor a unique mellow and bad flavor. Ordinary bran koji wine takes bran as auxiliary material, and the brewed wine is pure. Millet bran contains much skin and high fat, which is not suitable for brewing high-quality liquor.
Sorghum shell: Sorghum shell is loose in texture, second only to rice husk, with poor water absorption, so the water content in the cellar should not be too large. The high tannin content in sorghum shell will bring astringency to wine. 3. Production water
Water for liquor production includes koji making, yeast, fermentation, blending and packaging. In ancient times, there were strict requirements for the water used in brewing, such as "water is sweet, wine is bitter" and water is "the blood of brewing". The quality of production water is directly related to the smooth saccharification and fermentation and the quality of finished wine.
(1) Water source selection and water quality requirements
The choice of water source should conform to the general conditions of industrial water use, that is, abundant and stable water quantity, excellent water quality, cleanliness and low water temperature.
Brewing production water should meet the domestic water standards and requirements:
Appearance: colorless and transparent, without suspended matter and precipitation. Any water with yellow, turbid and suspended particles must be treated before use.
Taste: When the water is heated to 20 ~ 30℃, it should have a refreshing smell, and the taste is clean and slightly sweet, indicating that the water quality is good. Any water with strange smell must be treated before it can be used.
Hardness: the hardness of water refers to the total amount of metal salts such as calcium and magnesium in water. In China, the German degree is often used to express the hardness (dH) of water, 0? ~4? DH is the softest water, 4. 1? ~8.0? DH is soft water, 8. 1? ~ 12? DH is ordinary hard water, 12. 1? ~ 18? DH is medium hard water, 18. 1? ~30? DH is hard water, 30? Above dH is the hardest water. Is the hardness of good quality spring water 8? Below dH, the hardness of liquor brewing water is generally below hard water. But when the hardness of mixed water is 8? Below dH.
Alkalinity: Alkalinity refers to the total amount of alkaline substances in water, mainly including salts such as calcium, magnesium, iron, manganese and zinc in alkaline earth metals. The unit of alkalinity is expressed in German degrees (1 alkalinity is equivalent to 10mg of calcium oxide per liter of water). Proper alkalinity in water can reduce the acidity of fermented grains. The best water for liquor production is PH6-8 (neutral).