The concept of pure grain solid-state fermented liquor is made by koji-making, brewing, aging and blending. Because the solid-state fermentation process of pure grain follows the brewing rules of natural fermentation, natural sweetening and natural aging, and the role of koji and microorganisms in the old cellar, besides ethanol, the wine body also contains rich nutrients such as ethyl caproate.
Acid is an important flavor substance in liquor, which, together with other flavor substances, constitutes the unique aroma of liquor. The acid content of high-quality liquor is twice that of ordinary liquid liquor. Esters are also aroma substances of solid-state fermented liquor.
The ester content of high-quality liquor is relatively high, which is more than twice that of liquid liquor, so high-quality liquor has a strong flavor. The aroma of liquid fermented liquor can only be solved by adding synthetic aroma substances. Of course, the fermentation period of solid-state fermented wine is long and the production cost is relatively high.
"The brewing process of liquor is complex, with fine particle distribution, long cycle and high relative cost. If a winery wants to increase production in a short time, it is very difficult. For example, some well-known brands of liquor in China have developed for a hundred years, but the annual output is only about 30 thousand tons.
Liquid fermented liquor The so-called liquid fermented liquor is a high-quality edible alcohol made from sugarcane, beet residue, dried potato, corn, etc., and added with flavoring substances to simulate the taste of traditional grain liquor. From the professional name, it is called "new technology liquor" in the industry. Also known as wine ditch for wine.
From a technical point of view, there are two kinds of liquor, one is solid pure grain fermented liquor, and the other is liquor blended with liquid edible alcohol or a small amount of grain wine as the base liquor and a proper amount of edible wine. Specifically, the two kinds of wine are grain wine and alcohol blended wine.
/kloc-At the end of 0/9th century, on the basis of studying China Daqu, a mold strain with strong saccharifying ability and alcoholizing function was isolated in western countries, and then it was used for alcohol production. Comparing alcohol with wine is like comparing pure water with mineral water. The former is single in composition, while the latter is rich in many minerals beneficial to human body.
Liquid fermented wine is very simple in composition and contains only ethanol. Ethanol has a high calorie and is necessary for human body. But liquid fermented wine has no nutrients. If it is brewed with potatoes, the quality of the wine is even worse, and the cost and price are lower. From the technological point of view, the cost of pure grain liquor is much higher than that of new technology liquor. Under the same price comparison, the market profit space of "new technology liquor" is naturally much higher than that of pure grain liquor, so the profit sharing opportunity in the market chain is much more priority, and it is reasonable to attract dealers and consumers with high advertising investment and high terminal promotion fee support.