Alcohol is one of the main drinks in human life. China's winemaking has a long history, a wide range of varieties, and a collection of famous wines, which are well-known at home and abroad. Rice wine is one of the oldest alcoholic beverages in the world. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese invented the unique double fermentation method of rice wine and began to brew rice wine in large quantities. About a thousand years ago in the Song Dynasty, the Chinese invented the distillation method. Since then, liquor has become the main alcoholic beverage consumed by the Chinese. Wine has permeated the entire five-thousand-year history of Chinese civilization. It plays an important role in Chinese people's lives in all aspects, including literary and artistic creation, cultural entertainment, food and cooking, and health care. Kangyong Shengshi Wine Cultural Image Brand
Wine is a beauty between heaven and earth. Although it enters the abdomen, it cannot satisfy hunger or quench thirst. It only affects people's minds. As soon as the heart nerve is moistened and stimulated by wine, it will undergo inexplicable changes. The indescribable weirdness manifests itself in words and deeds, which is unusual. Therefore, with wine in the world, human life will be rich and colorful, human history will be colorful, many interesting scenery will be added to the vast world, and many long flavors will be added to the short life. If our ancestors had not been inspired by the sour aroma of rotten wild fruits and leftover rice and invented the art of brewing wine, then the voluminous Twenty-Four Histories would have been much boring, and the social life of the past dynasties would have been dull. It's a lot duller, and when we look back on the past, we may lose a lot of interest. History is a long river, and with the right wine in the river, the water will flow more romantically and vividly, and the churning waves will still make people feel wonderful after thousands of years. From the palace to the marketplace, both the noble and the humble drink. The emperor in Jinyuan Palace gave a banquet, and the old men in Sanjia Village drank together. Although the grades and styles were different, the process of drinking fine wine or old fermented grains and savoring the wonderful process was the same.
Wine culture is an important part of the Chinese nation’s food culture. Wine is one of the oldest foods of mankind, and its history begins almost at the same time as the history of human culture. Since the emergence of wine, as a kind of material culture, wine has taken many forms, and its development process has been synchronized with the history of economic development. Wine is not only a kind of food, it also has spiritual and cultural value. As a kind of spiritual culture, it is reflected in many aspects such as social and political life, literature and art, and even people's attitude towards life, aesthetic taste and so on. In this sense, drinking is not just drinking, it is also drinking culture.
China is a world-famous ancient civilization and the hometown of wine. Throughout the 5,000-year history of the Chinese nation, wine and wine culture have always occupied an important position. Wine is a special kind of food, which is material, but at the same time it is integrated into people's spiritual life. As a special cultural form, wine culture has its unique status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. First of all, China is a country based on agriculture, so all political and economic activities are based on agricultural development. The vast majority of Chinese wine is brewed from grain, and wine is closely attached to agriculture and has become a part of the agricultural economy. The abundance of grain production is a barometer of the rise and fall of the wine industry. According to the harvest situation, rulers of each dynasty regulate wine production by issuing wine bans or lifting bans, thereby ensuring people's food. In some local areas, the prosperity of the wine industry has played a positive role in improving the living standards of local society. Alcohol and social and economic activities are closely related. Since the implementation of the state's wine monopoly policy during the reign of Emperor Wu of the Han Dynasty, the monopoly fees or wine taxes collected from the brewing industry have become one of the main sources of national fiscal revenue. Liquor tax revenue is also related to military expenditures and wars in history, and is directly related to the life and death of the country. In some dynasties, wine tax (or revenue from wine sales) was also related to corvee and other forms of taxation. The huge profits from wine often become the meat that the country, businessmen and wealthy people and the people compete for. The replacement of different cupbearers reflects the changes in the relative strength of various classes. The issuance of wine-granting orders is often related to dynasty changes, emperor replacements, and some major royal activities. As a special commodity, wine adds rich colors to people's lives. The ancient Chinese classified the functions of wine into three categories: wine to cure diseases, wine to support the elderly, and wine to serve as rituals. For thousands of years, the functions of wine are far from limited to these three, and at least include: wine to make people happy, wine to forget worries, and wine to strengthen courage.
Wine, in the long history of human culture, is no longer just an objective material existence, but a cultural symbol, a symbol of the Dionysian spirit.
In China, the Dionysian spirit is derived from Taoist philosophy. Zhuang Zhou advocated the unity of things and myself, the unity of heaven and man, and the unity of life and death. Zhuang Zhou sang the song of absolute freedom and advocated "traveling on the back of things", "traveling beyond the four seas", and "the land of nothing". Zhuangzi would rather be a free tortoise wagging its tail in a muddy pond than a strutting horse that is bound by others. Pursuing absolute freedom and forgetting life and death, profit, honor and disgrace are the essence of the Chinese Dionysian spirit.
Obtaining a state of artistic freedom due to drunkenness is an important way for ancient Chinese artists to get rid of their constraints and obtain artistic creativity. Liu Ling, a famous scholar in the Wei and Jin Dynasties and the first "drunkard" who was "broad-minded and narrow in his ambitions," said in "Ode to the Virtue of Wine": "There is a gentleman who regards the heaven and the earth as a dynasty, and ten thousand periods as a moment. The sun and the moon have "The sky is covered with the ground, and it is like a dream." "I am so drunk that I can't hear the sound of thunder, and I can't see the shape of Mount Tai." The cutting muscles, the feelings of lust.
Looking down at all things, they are like duckweeds in Jianghan. "This "perfect human" state is a typical embodiment of the Chinese spirit of Dionysus.
"Li Bai Yidou wrote a hundred poems. He slept in a restaurant in Chang'an City. Fairy. "(Du Fu's "Song of the Eight Immortals while Drinking") "I am a guest while drunk, and my poems become spiritual. "(Du Fu's "Poems Made by Drinking Alone") "Every person has his or her own attitude when drinking wine, and a poem becomes its own when drinking wine." "(Su Shi's "Drinking with Tao Yuanming") "The poem has been completed before the cup is finished, and the poems are pouring out to the sky and everyone is shocked. " (Yang Wanli's "Going to the Wanhuachuan Valley in February after the Chongjiu Festival to pass the wine under the moonlight"). Zhang Yuannian, a political poet of the Southern Song Dynasty, said: "After the rain, the flowers fly to know the bottom, and you can win freedom when you are drunk. "Drunken poems are handed down from generation to generation. Such examples are everywhere in the history of Chinese poetry.
This is not only true for poetry, but also in paintings and artistic calligraphy unique to Chinese culture. The spirit of Dionysus is even more lively. Among painters, Zheng Banqiao's calligraphy and paintings cannot be obtained easily, so the seeker treats him with dog meat and fine wine. When Zheng Banqiao is drunk, the seeker can get his wish, but Zheng Banqiao also knows the trick of the seeker. He couldn't resist the temptation of wine and dog meat, so he had to write a poem to laugh at himself: "Looking at the moon might as well be done by all the people, but I only regret that the wine is too late to see the moon. He laughs at him for begging for scholars, and for asking his husband to be drunk. "Wu Daozi, the painting sage of "Wu Dai Dang Feng", must drink heavily before painting. After being drunk, he paints and paints immediately. Huang Gongwang, one of the "Four Yuan Schools", also "cannot paint unless he is drunk." The "Sage of Calligraphy" Wang Xizhi wrote "Lanting Preface" when he was drunk, "It is so charming and vigorous that it has never been seen before", but when he sobered up, "he wrote dozens of books, but in the end he couldn't match it". Su: "After my master got drunk, he leaned on the Hu bed and swept away thousands of them in a moment. The rain is falling and the snow is falling. "Huaisu was drunk and splashed ink, so he left his "Autobiography" in which all gods and ghosts were shocked. Zhang Xu, the grass-roots sage, "every time he was drunk, yelling and running around, he started to write", so he wrote "ancient poems" where "the paper fell like clouds of smoke" "Four Posts".
Liquor is an alcoholic beverage passed down from generation to generation in our country. Through follow-up research and summary work, the traditional process has been improved, from workshop-style operation to industrial production, from shoulder-to-shoulder to semi-mechanical production. As a result, the liquor industry has continued to develop and innovate, and has improved the level of production technology and product quality. A number of manufacturers have become large-scale backbone enterprises in my country's wine making and have made contributions to the country. We should inherit and develop this precious national specialty, promote the excellent wine culture of the Chinese nation, and make the liquor industry prosper.
There are four categories of ancient alcohol prohibitions. First, they are for the purpose of strengthening the country. Forbidden. Yi Di made wine, and Yu drank it and said: In the future, there will be people who drink and the country will be destroyed. The Duke of Zhou warned him: "If you drink in groups, don't take them away, and arrest them and return them to the Zhou Dynasty, but Yu will not drink wine." "The Duke of Zhou issued an edict to strictly prohibit alcohol. He was afraid that the people would lose their moral character and damage their vitality. This was to strengthen the country and prohibit alcohol. Secondly, it was prohibited to save grain. Brewing requires a lot of grain. In the Eastern Jin Dynasty, a county banned alcohol for one year, which would save a lot of money. There are millions of dendrobiums in rice (Jin Shu, Volume 91). When Liu Bei was an official in Yizhou, he banned alcohol due to drought (Three Kingdoms, Volume 38, Jian Yong Zhuan). To save grains, alcohol was generally prohibited in the past dynasties. There are many implementations in the years of famine, and it is not uncommon in historical records, but they are all short-term because they have been addicted to alcohol since ancient times, and it is difficult to implement it for a long time. The third ban is for monopoly. Note: "It is forbidden for the people to make wine and make wine, and the official is the only one to buy the wine, just like throwing trees on the road to gain the right to make profits alone. "It seems that this is not a real ban on alcohol, but the government brews and sells it alone to gain profits and monopolizes the patent. It can be called a fake ban. The previous ban was for the people; however, Emperor Wu's ban was for profit. The two lines are clear. Later, the imperial court implemented the right to drink wine during the Jin Dynasty, which was the same as the wine monopoly system of Emperor Wu of the Han Dynasty. It can be seen that drinking is becoming more and more popular, and customs are becoming more and more popular. The national system adapts to changes, and official interests are given priority. This is true in ancient and modern times, and it is not just wine customs. However, the people like to drink, and the ban is endless. Historical records show that the ban was caused by alcoholism. In the fourth year of Emperor Wencheng's reign in Tai'an in the Northern Wei Dynasty, farmers became drunk and caused trouble after the harvest. Emperor Wencheng ordered a ban on alcohol. The edict stated clearly: "Both those who make wine and those who sell wine will be killed. "(Volume 111 of "Book of Wei", "Punishment Chronicles") In fact, the people cannot restrain officials, but it is difficult to restrain them openly and covertly. (Excerpted from "A Preliminary Study on the Interpretation of Ancient Books" by Huang Xianfan, Guangxi Normal University Press, July 2004, p. 1st edition)
Drinking Order
"A cup is small, the world is big, a pot is full of sun and moon." No matter what, people have to be directly or indirectly related to wine in social life. The physical manifestation of this relationship is the taste of wine. The taste of wine is in the wine order, which is purely based on culture and is the cultural essence of the wine culture.
In the Spring and Autumn Period and the Warring States Period, drinking orders appeared at banquets in the Yellow River Basin. The drinking orders are divided into vulgar orders and elegant orders. The guessing game is the representative of the custom order, and the elegant order is usually popular among people with rich cultural knowledge. .Bai Juyi said: "It is better to listen to the new music than to listen to the orchestra when you are leisurely and elegant. "It is believed that the elegant orders in banquets are more interesting than music and wine. Literary orders also include word orders, riddle orders, chip orders, etc.
Drinking orders are a combination of wine and games. For example, in the Spring and Autumn Period and the Warring States Period The pot throwing game in the period and the "improvised singing" between the Qin and Han Dynasties were all a form of drinking. However, as the game developed into a mandatory and final game, it became a culture that is both relaxed and serious. In the Western Han Dynasty, Empress Lu held a banquet for the ministers and ordered Liu Zhang to serve as the wine supervisor. Liu Zhang invited military orders to serve as wine drinkers. During the banquet, some members of the Lu family deserted the banquet and were beheaded by Liu Zhang with a sword. They were played in a drinking game. This may be the drama within the drama.
This is the origin of "drinking orders are like military orders". The Tang and Song dynasties were the most playful dynasties in ancient China, and the drinking rituals were certainly rich and colorful. Bai Juyi once wrote a poem about "putting a bowl of red snails in the bowl and drinking white jade rice". In the Ming and Qing dynasties, the wine order took a step further and developed into a variety of styles. Yu Dunpei in the Qing Dynasty divided the drinking orders into four categories: Zhanling and Yaling. Tongling, Caoling and Caoling were the highlights of the drinking orders.
As the name suggests, chips must be used when making wine orders. Chips are the distinctive feature of this type of wine order. Speaking of raising money, we must first understand what raising money is. The counter is an ancient calculation tool. There were no calculators in ancient times, and chips made from bamboo wood were generally used for calculations. Those who were good at planning could obtain results without relying on calculation tools, so chips were extended to planning and planning. "Hanshu. Gao Di Si" records Liu Bang's evaluation of Zhang Liang and said, "My husband is strategizing, and the victory is thousands of miles away. I am not as good as Zifang." Nowadays, when military commanders formulate combat plans indoors, it is called strategizing. Among them, "Chou" means planning, strategizing and strategizing. Since the Tang Dynasty, drinking chips have been used in two different ways: one is still used for counting, such as the "wine chips" in Bai Juyi's poem "Drunken Flower Branches to Make Drinking Chips". This meaning of chips can still be seen in later generations of drinking games. Its function is to count chips, and then drink according to the number of chips obtained. The other kind is more complicated. People are not satisfied with the original use of chips, but transform them into a tool for command. The method of making chips is also complicated. Various orders and drinking covenants are engraved on chips made of silver, ivory, animal bones, bamboo, wood and other materials. When ordering, everyone at the table shakes the cup in order, and then drinks according to the order and drinking appointments stipulated in the chip. According to research, the "Analects of Confucius" of the Tang Dynasty is the earliest known type of drink order.
The package of the order is very large and can be of any length. Large-scale orders often amount to eighty orders, and orders contain orders and orders execute orders.
Because of this characteristic, Cao Ling was able to draw materials from the long-running drama "The Romance of the West Chamber" and novels such as "Water Margin", "Strange Stories from a Chinese Studio" and "A Dream of Red Mansions". Inclusive of cultural phenomena with rich connotations such as the sixty-four hexagrams of the "Book of Changes".
Jiuchi culture is part of traditional Chinese culture, but it is also a special cultural phenomenon. It is unimaginable that in today's fast-paced modern life, there are still a few young people sitting leisurely in McDonald's and playing "Dream of Red Mansions" drinking chips. However, as a traditional culture, Jiuchi is still a valuable asset left by our ancestors. In addition to having certain cultural research value, it will also have a certain civilizing effect on certain specific appropriate occasions. For example, no matter what, it is better than the "deep feelings, boring mouth" style of drinking, or "the brothers are so good, the five leaders are wow" style of drinking is better. Because "arty" is always more tasteful than "arty vulgar". And "arty" is not a derogatory term in the first place.
The wine culture is a product of the Chinese food system, and its essence is agricultural culture. The wine ordering in banquets has a great cultural content. Participants must be familiar with ancient and modern classics, poems and songs, astronomy, geography, and folk slang in order to perform well on the spot without being fined. People also exercised their quick thinking and competitive spirit during the banquet, which not only enlivened the dining atmosphere but also added aesthetic appeal.
Chinese Wine Culture and Literature and Art
In China, the Dionysian spirit originates from Taoist philosophy. Zhuang Zhou advocated the unity of things and myself, the unity of heaven and man, and the unity of life and death. Zhuang Zhou sang the song of absolute freedom and advocated "traveling on the back of things", "traveling beyond the four seas", and "the land of nothing". Zhuangzi would rather be a free tortoise wagging its tail in a muddy pond than a strutting horse that is bound by others. Pursuing absolute freedom and forgetting life and death, profit, honor and disgrace are the essence of the Chinese Dionysian spirit.
There are striking similarities in cultural phenomena around the world. The Western Dionysian spirit is symbolized by Dionysus, the god of grape growing and winemaking. In ancient Greek tragedy, the Western Dionysian spirit rises. At a theoretical level, the philosophy of the German philosopher Nietzsche sublimated this Dionysian spirit. Nietzsche believed that the Dionysian spirit symbolized the venting of emotions and was the survival experience of abandoning the traditional shackles and returning to the original state. Human beings are disappearing and uniting with the world. Gaining great pleasure in life from the desperate and painful wails.
In the kingdom of literature and art, the Dionysian spirit is everywhere, and it has had a huge and far-reaching impact on literary artists and their masterpieces. Because freedom, art and beauty are a trinity. Art comes from freedom, and beauty comes from art.
Obtaining a state of artistic freedom due to drunkenness is an important way for ancient Chinese artists to get rid of their constraints and obtain artistic creativity. Liu Ling, a famous scholar in the Wei and Jin Dynasties and the first "drunkard" who "has a broad-minded ambition and regards the universe as a narrow place" said in "Ode to the Virtue of Wine": "There is a gentleman who regards the heaven and the earth as a dynasty, ten thousand periods as a moment, and the sun and the moon as a dynasty. "The sky and the ground are covered by the sky, and I wake up suddenly. I can't hear the sound of thunder, but I can't see the shape of the mountains." Cutting muscles, the emotion of lust. Looking down at all things, they are as disturbing as the duckweeds in Jianghan. This "perfect human" state is a typical embodiment of the Chinese Dionysian spirit.
Compared with litigants, businessmen, craftsmen, and farmers, literati seem to have a better affinity with wine. First, most literati are addicted to alcohol. Wine can inspire inspiration and activate image thinking; when you recite poetry and compose after drinking, you will always have beautiful lines and chapters. Drinking itself often becomes creative material.
A history of Chinese literature, almost every page exudes the aroma of wine. Li Bai and Du Fu, outstanding representatives of Chinese literati, were both lifelong alcoholics. Li Bai claimed to be the "Wine Fairy", and Du Fu was posthumously named "The Drunkard" by Mr. Guo Moruo because of his saying that "a wealthy man loves wine". "Li Bai wrote hundreds of poems about drinking wine. He went to sleep in a restaurant in Chang'an City, but the emperor couldn't get on the boat when he called him. He claimed that he was an immortal in wine." (Du Fu's "Song of the Eight Immortals in Drinking") "While drunk, I followed him as a guest, and his poems became spiritual. "(Du Fu's "Drinking alone to form a poem") "Each person has his own ambition, and the poem will become his own after drinking" (Su Shi's "Drinking with Tao Yuanming") "The poem has been completed before the cup is finished, and the poems are flowing to the sky." (Yang Wanli's "Drinking") In the second month after the Chongjiu period, I ascended to Wanhuachuan Valley and passed on the wine under the moon."). Zhang Yuannian, a political poet of the Southern Song Dynasty, said: "After the rain, the flowers fly to know the bottom, and you can win your freedom when you are drunk." Drunkness leads to poems handed down from generation to generation. Such examples are everywhere in the history of Chinese poetry. Mr. Guo also painstakingly calculated that among their existing poems, Li accounts for 17% and Du accounts for 21% that mention wine. This makes us think that if there was no wine, Li Du's poems would definitely lack a lot of charm, and the "Collection of Li Taibai" and "Collection of Du Gongbu" we read today would also be much thinner.
Second, when literati drink, they pay special attention to the drinking process and the red tape involved in the drinking process. Therefore, it is necessary to formulate quite strict drinking policies and make various drinking orders. The drinking order is not fun. It is a severe test of a person's intelligence, knowledge, literary accomplishment and adaptability. If you are not full of poetry and cleverness, you will make a fool of yourself on the spot. The literati took this trick to the extreme, and included hundreds of classics, poems, lyrics, ballads, proverbs, allusions and couplets and other cultural contents into the drinking order in a superb way. As a result, the whole banquet was filled with a strong and lingering atmosphere of bookishness and culture. While drinking and drinking together, I not only enjoyed the mellowness of the wine, but also the fragrance of culture. We cannot see the elegant taste of ancient literati during their banquets with our own eyes. We can only get a glimpse of it from novels such as "A Dream of Red Mansions" and "Flowers in the Mirror" and books recording drinking orders. Thanks to the participation of literati, drinking has reached a higher level, a realm, and infinite scenery. The wonderful parts of wine culture are actually created by literati. Modern literati after the "May Fourth Movement" often gathered for banquets. Even Mr. Lu Xun participated many times, which is often recorded in "Lu Xun's Diary". His poem "Self-mockery" (the lines in the poem "with a cold eyebrow and a thousand fingers, bowing one's head and willing to be a bully") was composed at a banquet hosted by Yu Dafu. Yu Dafu was even more addicted to alcohol. He once said, "I was drunk for three thousand days, and I was slightly tipsy for another ten years." While drunk, he took advantage of his pleasure and wrote many good poems. The gathering of new literati is still full of cultural atmosphere. Talking about poetry and prose, and impromptu chanting are still a major theme. Feng Zikai once wrote: "The best food and wine in the world is better than poetry." The May 4th Movement surged and swept away the old world, but the wine culture passed down through the ages still remains the same. The new literati who created a new culture still look like their ancestors when holding a wine glass.
Not only in poetry, but also in paintings and artistic calligraphy unique to Chinese culture, the spirit of Dionysus is even more lively. Among the painters, Zheng Banqiao's calligraphy and paintings could not be obtained easily, so the seeker treated him with dog meat and fine wine. Those who asked for calligraphy and paintings while Zheng Banqiao was drunk could get their wish. Zheng Banqiao also knew the tricks of people seeking paintings, but he couldn't resist the temptation of wine and dog meat, so he had to write poems to laugh at himself: "Looking at the moon might as well be done by people, but I only regret that the wine is late for the moon. I laugh at him for asking for scholars because he is so unsophisticated. When Mr. Drunk. "Wu Daozi, the painting sage who "Wu Dai is the wind", must be drunk before painting. After he is drunk, he paints immediately. Huang Gongwang, one of the "Four Artists of the Yuan Dynasty", also "cannot paint without being drunk". The "Sage of Calligraphy" Wang Xizhi wrote the "Lanting Preface" when he was drunk, which was "beautiful and vigorous, unparalleled in history", but when he sobered up, "he wrote dozens of books, but in the end he couldn't match it." Li Bai wrote about Huaisu, a drunken monk: "After my master was drunk, he leaned on the Hu bed and swept away thousands of them in a moment. The rain was falling, and the falling flowers and snow were so vast." Huaisu was drunk and splashed ink, leaving behind his poem that shocked the gods and ghosts. Self-reported post. Zhang Xu, the sage of grass, "every time he was drunk, shouted and ran wildly, he started writing", so he had his "Four Notes on Ancient Poems" in which "the paper fell like clouds of smoke".
China's Famous Liquor List
Distilled Liquor: Maotai Liquor, Fen Liquor, Luzhou Laoyao Tequ
Brewed Liquor: Shaoxing Jiafan Liquor, Tsingtao Beer, Great Wall Dry Liquor White wine
Prepared wines: Bamboo leaf green wine, Acanthopanax bark wine, Beijing tiger bone wine
The best wine in China - the first wine that humans learned to make: fruit wine and milk wine.
China’s earliest alcoholic beverage made from malt: Li.
China’s most distinctive wines: rice wine and white wine.
China’s earliest brewery was built in 1900 in Harbin.
The earliest text recording wine: oracle bone inscriptions of the Shang Dynasty.
The earliest record of medicinal wine production technology: the silk book "Health Recipe" unearthed from Mawangdui in the Western Han Dynasty.
The earliest record of wine: Sima Qian's "Historical Records·Biography of Dawan".
Records of malt manufacturing methods: "The Essential Art of Qi Min" written by Jia Sixie of the Northern Wei Dynasty.
The oldest existing wine: wine unearthed from an ancient tomb in Henan in the late Shang Dynasty (about three thousand years ago) in 1980, and is now in the Palace Museum.
The earliest unearthed image reflecting the entire process of winemaking: the <
The earliest brewing regulations: Zhou Dynasty, see <
The most famous wine encyclopedia in ancient times: Dou Ping's <
The earliest wine advertisement record: Han Feizi's <
Classification of Chinese liquor
First explain where the aroma of liquor comes from?
Pure alcohol aqueous solution has almost no fragrance, while ordinary liquor has a unique aroma, taste and color. This is because in addition to alcohol, liquor also contains sugars, glycerin, amino acids, organic esters and multiple vitamins. So it smells like a special fragrance
Maoxiang Liquor Culture Network
Liquor has a fragrance, so there is a classification of fragrance, and then there are fragrance types. Liquor is made from different raw materials, some are sorghum, some are rice; some are saccharification starters, some are medium-temperature Daqu made from barley and peas, some are medium-temperature Daqu or high-temperature Daqu made from wheat, and some are made from rice. , bran and various different microorganisms to make bran koji, etc.; the fermentation container equipment used is different, some are pottery jars, cement pools, brick pools, boxes, some are mud pools, old cellars, etc.; the brewing processes adopted are different, some are steaming Rough fermentation, continued distillation, mixed steaming, sand return fermentation, some are solid state and liquid fermentation, etc.; the climate conditions of the brewing environment are different, some have high dry humidity, some have low dry humidity, some have high temperature, some have low temperature, etc. . Therefore, the aroma and flavor characteristics of wines brewed by various manufacturers are also different. In a notice jointly issued by China Food Industry Association, China Quality Inspection Association, China Quality Management Association, and China Food Association Liquor Professional Association on December 28, 1994, my country's liquor has been divided into the following seven flavors:
Maotai-flavor type
Also known as Mao-flavor type, Moutai liquor from Renhuai City, Guizhou Province is a typical representative. This kind of aromatic liquor is made from sorghum. High-temperature Daqu or vertical koji made from high-temperature wheat and ester-producing yeast are used for saccharification and fermentation. It is accumulated at high temperature and has a cycle of one year, two feedings, eight fermentations, raising the grains with wine, and roasting the wine at high temperature seven times. It is brewed by the brewing process of first-time extraction and long-term aging. Its main aroma components have not yet been determined, but it is initially believed to be a group of substances with high boiling points. The characteristics of the wine are colorless or slightly yellow, transparent and bright, outstanding sauce aroma, elegant and delicate, the fragrance lingers in the empty cup, long-lasting, elegant and long-lasting, mellow and plump taste, and long aftertaste. High-altitude wine is divided into two types: 43% and 53%. The total acid is ≥ 1.5 g/L, measured as acetic acid, and the total ester is ≥ 2.5 g/L, measured as ethyl acetate; low-alcohol wine is below 38 degrees, the total acid is ≥ 0.7 g/L, and the total ester is ≥ 0.7 g/L. ≥1.5g/L.
Light-flavor type
Also known as Fen-flavor type, Fenjiu liquor from Xinghua Village, Fenyang City, Shanxi Province is a typical representative. This kind of aromatic liquor uses grains such as sorghum as raw materials, medium-temperature Daqu made from barley and peas as the saccharification starter (some use bran koji and yeast as the saccharification starter), and adopts the steamed and clear brewing process and solid-state vats. Fermentation, steaming and flowing wine emphasize "steaming to remove impurities and cleanliness", that is, they all work hard on the word "qing", "cleaning to the end". Its main fragrance component is ethyl acetate, and its sprinkling quality is five-color, clear and transparent, and has a pure fragrance. Mellow and soft. Sweet and soft, natural and harmonious, with a refreshing aftertaste. Long aftertaste: There should be no strong aroma or other aromatic and evil smells. High-altitude wine is divided into two types: 40 to 54 degrees and 55 to 65 degrees. Its total acid (calculated as acetic acid) is (0.4 to 0.9 grams/liter); its total ester (calculated as ethyl acetate juice) is 1.4 to 2 grams. /L. Sprinkled at a low temperature below 40 degrees, the total acid is ≥0.3g/L, and the total ester is ≥1.4g/L.
Long-flavor type
Also known as Lu-flavor type. , Jiao Xiang Xing. Sichuan Huzhou Laojiao Tequ Liquor is a typical example. This kind of aromatic liquor is made from grains such as sorghum and rice, and is made from barley and peas or wheat. Qi (some use bran koji and ester-producing yeast for saccharification and fermentation), and the following brewing techniques are: mixed steaming, distiller's grain ingredients, old cellar fermentation, slow fire distillation, storage, blending and other brewing techniques. The main aroma component is ethyl hexanoate. The wine quality is colorless or slightly yellow, clear and transparent, sweet and refreshing, pure and harmonious, with a long aftertaste. The total acidity of the wine is 40 to 60 degrees. For acetic acid juice, the total ester is ≥ 2.5 g/L in terms of ethyl acetate. The total acid is ≥ 0.4 g/L and the total ester is ≥ 2 g. / Liter.
Rice-flavored liquor
Sanhua liquor from Guilin City, Guangxi Zhuang Autonomous Region is a typical representative. This kind of liquor is made from rice as its main raw material. The Xiaoqu is a sugar-ratio fermentation agent, without adding auxiliary materials, and is brewed using the processes of solid-state saccharification, liquid fermentation, liquid distillation, and wine storage. Its main aroma component is β-phenylethyl alcohol.
The wine is colorless and transparent, has an elegant honey aroma, is sweet in the mouth, has a refreshing clean finish, has a pleasant aftertaste, and has a pleasant medicinal aroma. Wine contains higher fatty acid ethyl ester. When the temperature is below 10°C, this higher fatty acid ethyl ester will precipitate out when cold, causing milky white flocculent suspended matter to appear in the wine. When the temperature rises, the suspended matter dissolves in the wine, and the wine changes color. It becomes clear and transparent again. High-alcohol wine is between 40 and 57 degrees, and its total acid is 0.15 to 0.3 g/L, measured as acetic acid, and its total esters, measured as ethyl acetate, is 0.4 to 0.8 g/L. Low-alcohol wine is below 40 degrees, and its total acid is The total ester content is ≥0.2 g/L and the total ester content is ≥0.6 g/L.
Liquor has a fragrance, so there is a classification of fragrance, and then there are fragrance types.
Liquor is made from different raw materials, some are sorghum, some are rice; some are saccharification starters, some are medium-temperature Daqu made from barley and peas, some are medium-temperature Daqu or high-temperature Daqu made from wheat, and some are made from rice. , bran and various different microorganisms to make bran koji, etc.; the fermentation container equipment used is different, some are pottery jars, cement pools, brick pools, boxes, some are mud pools, old cellars, etc.; the brewing processes adopted are different, some are steaming The brewing environment has different climatic conditions, some with high dry humidity, some with low dry humidity, and some with high temperature