Therefore, it is not difficult to master the basic knowledge of liquor. In the trilogy of brewing, the most critical step is the second step-fermentation. Next, Teacher Lin will introduce three most popular fermentation methods in liquor brewing.
1. Solid state fermentation
It refers to liquor brewed by traditional techniques such as solid-state saccharification, solid-state fermentation and solid-state distillation, such as Daqu liquor, Xiaoqu liquor, bran koji liquor and mixed koji liquor. This fermentation process is characterized by easy growth of microorganisms, high enzyme activity, rich enzyme system, extensive fermentation process and no strict aseptic conditions. The brewed wine has rich aroma and full taste. However, the operation is complicated, the wine yield is low, and the taste and yield are unstable. This method adopts many large and medium-sized wineries with historical and cultural precipitation and traditional winemakers scattered in rural areas.
Second, semi-solid fermentation
It refers to the traditional process of solid state culture, saccharification, water addition, fermentation and liquid distillation. For example, Guilin Sanhua wine, Xiangshan wine, jade ice burn and so on. Compared with solid-state fermentation, this fermentation process has obviously improved the yield, coordinated flavor and delicate taste. However, in terms of operation and cost, the quality of solid liquor is better than that of semi-solid liquor under the same conditions. At present, semi-solid liquor is widely used in southwest and south China.
Thirdly, liquid fermentation.
It refers to liquor which mainly consists of liquid saccharification, liquid fermentation and liquid distillation, such as traditional liquid liquor, cross-flavor liquor, solid-liquid mixed liquor and blended liquor. Liquid liquor is the product with the largest market share and sales volume in China at present. The liquor brewed by this method has high fusion degree, rich flavor and taste, simple operation, shortened fermentation time, greatly reduced cost and considerable output. However, under the same circumstances, compared with solid liquor and semi-solid liquor, the quality is still lacking, mostly in bulk commodities, but there are also a few high-quality liquors brewed by this method.
Generally speaking, liquor in China market is brewed by these three fermentation methods, and the liquor brewed by each method is also different. But China people like to compare some things together, and think that solid liquor is better than liquid liquor, and liquid liquor is not as good as semi-solid liquor. This argument is actually debatable. Not exactly. Liquor-making is a complex and delicate process, and the change of conditions in a certain link will affect the quality of liquor.