The distinctive technical level of raw liquor is the crystallization of thousands of years of production and manufacturing experience and wisdom of all workers. Its skills are exquisite, and the color, aroma and taste of goods are loved by all sectors of society. In particular, Dihao original liquor, with clear and transparent color, Hotan jade and white jade like ice, strong fragrance, light sweet taste, infinite aftertaste, mild and soft, is loved by everyone and has a wide industry prospect all over the world. Do you know the production and manufacture of raw liquor? The wholesale manufacturer of raw liquor will tell you that there are some differences between the production mode of raw liquor and which raw materials are used.
Solid state method
Solid method refers to Shanxi Province after solid-state fermentation and steam distillation of grain crops. Fen flavor Baijiu is a very traditional Shanxi Province on the market. The production process is rather complicated, so the quality of the original liquor is very good. The production process of sauce aroma original liquor should be improved for more than 3 years, so that the aroma of original liquor can be more fully presented after a one-year production cycle, two film coating, nine steaming, eight alcoholization and seven nutritional meals. The original liquor will become stronger and stronger after one year's storage.
Post saccharification alcoholization of phosphokinase bacteria: a typical production process for producing rice flavor, raw liquor. Using rice as raw material, Xiaoqu semi liquid alcohol making head is selected. In the early stage, solid molding bacteria and saccharification processing technology are selected. The fermentation time is 20-24 hours. In the middle and late stage, semi liquid alcohol making is used. The fermentation time is about 7 days. Steam distillation is used to make rice Luzhou flavor liquor. The product has a typical design style, pure, elegant, soft, cool and lingering. Saccharification side fermentation: a brewing method in which rice is used as raw material and main koji toast (expanded planting of koji) is used as saccharification and fermentation feed. After saccharification, alcoholization, steam distillation and semi-solid steam distillation, Xiaoqu wine is produced.
Liquid raw liquor is a processing line that takes alcohol from cereals, potatoes, sugarcane molasses and other raw materials through liquid fermentation and steam distillation, as well as the freshening, mixing and blending of raw liquor. There are a variety of technologies, such as aroma enhancement method, cross fresh extraction method, heterogeneous combination method or mutual colonization and infiltration production and manufacturing. Because high performance liquid chromatography (HPLC) is also known as new technology and new technology raw liquor, it adopts the advanced technology of contemporary alcohol. Produce and manufacture alcohol original liquor that meets the testing standards and is processed or improved through re production.
Summary of raw liquor wholesale manufacturers: it is generally said that pure grain liquor is raw liquor fermented by solid state or semi-solid state, and alcoholic liquor is raw liquor fermented by liquid method. Although alcohol is not what public opinion often calls "fake sprinkling", its taste and eating feeling are far less than that of grain crops, water and wine. At this stage, the difference between pure grain wine and alcoholic wine cannot be accurately distinguished according to the detection instrument, but experienced original pulp wine tasters can distinguish according to their senses.
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