1. The development history of liquor
my country is the birthplace of koji making and brewing, and has the world’s original brewing technology.
Jinichiro Sakaguchi, an honorary professor at the University of Tokyo in Japan, once said that China created koji, used mold to make wine, and spread it to East Asia. Its importance is comparable to China's four great inventions. Liquor is brewed from distiller's yeast. It is a specialty beverage of the Chinese nation and a unique distilled liquor in the world. It is commonly known as spirits. It has become a major producer and seller of alcoholic beverages in the world and plays a significant role in China's politics, economy, culture and diplomacy. play a positive role.
When did liquor originate? Who started it? The accounts so far are inconsistent. The word "鴴" has been recorded in oracle bone inscriptions of the Shang Dynasty. Huainanzi said: "The beauty of pure sweet wine begins with Lei Li."
"Shang Shu Shuo Ming" records: "If you make wine and wine, you will make rice dumplings." The earliest documented record is "Ju Zeng". Moldy grains are called Ju, and sprouted grains are called Zong. Judging from the glyphs, they all have the word "rice" in them.
Rice means millet. From this we know that the earliest ju and rice dumplings were made from the moldy germination of millet.
"Shuowen Jiezi" says: "糵, bud rice". "Mi, millet is the real thing".
Later, malt was used instead of millet sprouts. After the production methods of glutinous rice and koji were separated, sweet wine (sweet wine) was produced with rice glutinous rice. During the Shang and Zhou Dynasties, more than a thousand years ago, Zong wine was still very popular.
During the Northern Wei Dynasty, grain buds were used to make wine, so there is no description of Zongqu in "Qi Min Yao Shu". Song Yingxing wrote "Tiangong Kaiwu" in 1636: "In ancient times, qu was used to make wine and glutinous rice was used to make sweet wine. Later generations were disgusted with the thin taste of sweet wine and gradually lost it."
According to Zhou Dynasty literature records, Qu Zheng can be interpreted as the mother of wine, or it can also be interpreted as "wine". For example, in Du Fu's poem "Return", there is "Whoever gives me the rice dumplings, drink it carefully and drink it dry"; Chen Fansheng has the poem "If you are deep in the rice dumplings, the sun will grow longer". Here "qu rice dumplings" also refers to "wine".
Qu is explained in "Ci Yuan" as distiller's mother, the fermented product for making wine or sauce, and is also called "qu". The abbreviated character for Qu or Ju is Qu.
The development of distiller's song, through continuous technical improvements, developed from Sanqu to cake song, and finally formed Daqu and Xiaoqu. The main microorganism in Daqu is Aspergillus, which is suitable for northern provinces with cold weather.
The raw materials for making Daqu are barley, peas or wheat. For example, the former is Fenjiu and Xifeng Liquor Daqu, and the latter is Maotai and Luzhou Liquor. Because the raw material for making koji is wheat, it is often called wheat koji. Its shape is like a brick, also known as brick koji. Its large koji piece and the amount of koji used are large, commonly known as Daqu. It is used to brew my country's traditional craft famous liquor.
The main microorganisms in Xiaoqu wine are Rhizopus and Mucor. The warm climate in the southern subtropics is conducive to the production of Xiaoqu and Xiaoqu wine. The raw material for making Xiaoqu is rice or rice bran. Some of them add Chinese herbal medicine, such as Qionglai rice song and Dongjiu rice song; some do not use Chinese herbal medicine, such as Xiamen Baiqu, Baimuzhen Nangqu, etc.
In 1982, French microbiologist Calmette discovered a type of Rhizopus with strong saccharifying power in Chinese ditties. This mold was used to produce alcohol, which was named the Arminol method or the starch method. (Amolproetzz), officially put into production in 1985. In 1956, Mr. Fang Xinfang began to study the classification and important physiological characteristics of Rhizopus isolated from Xiaoqu, and determined that Rhizopus was the main saccharifying bacteria in Xiaoqu.
The distiller’s yeast used in liquor can be roughly divided into three categories: Xiaoqu, Daqu and Wuqu. By the Northern and Southern Dynasties, Xiaoqu had been widely produced. By the Song Dynasty, important improvements had been made, and its Rhizopus Xiaoqu became one of the best brewing strains in the world.
This Rhizopus ditty spreads widely, such as North Korea, Vietnam, Laos, Cambodia, Thailand, Nepal, Bhutan, Malaysia, Singapore, Indonesia, the Philippines and Japan (introduced from China at the end of the Jomon period It has advanced rice farming technology and wine-making technology) and has Rhizopus Xiaoqu to make wine, and the products are favored by foreign people. Fu koji is an improvement of sorghum wine studied by Mr. Fang Xinfang, who advocated using Aspergillus to make koji, also known as quick koji. It is named after the short time to make koji.
After making koji, bran koji is directly used as a saccharifying agent. Generally, a large amount is used, and it is still mistakenly called Daqu. To make wine, you must first make koji. Good koji makes good wine. This is accomplished by cultivating beneficial fungi, using microorganisms isolated from nature or artificially, secreting many complex enzymes, and utilizing their chemical properties.
Who started the brewing of liquor? There are different opinions.
From "Shiben·Zuo" during the Warring States Period: "Yi Di makes wine and the mash becomes five flavors." This is the earliest written record of wine making. It was passed down to the Zhou Dynasty. After making wine, Yu tasted it and tasted it.
Du Kang made rice wine." To this day, Dukang's theory of making wine is widely spread, and the Japanese collectively refer to winemakers as "Dushi".
There is also Cao Cao's "Dan Ge Xing": "Singing to wine, what is life like? How can the only solution to worries is Du Kang." Some people think that Du Kang is the founder of wine making, which is a paradox.
Song Gaocheng said in his book "Shi Yuan": "I don't know where Du Kang was from, but many people talk about his winemaking in ancient and modern times." This shows that it is not clear which era Du Kang was from, let alone when Du Kang was The brew was anything but the distilled liquor of today. Based on the development of human society and microbiological principles, it is believed that the origin of wine was fruit wine first, followed by milk wine, and finally distilled wine brewed from grains. This is a topic of discussion.
If the fruit juice containing sugar is exposed to the skin, yeast is often attached to the skin. Under suitable temperature conditions, the juice will ferment into wine. The milk of livestock and poultry contains lactose, which is also fermented by yeast into milk wine.
Grain brewing is much more complicated. The carbohydrates in the grain are not sugar but starch. Starch needs to be decomposed into sugar by amylase, and then the sugar is turned into wine by the yeast's alcohol enzyme. The earliest grain wine in my country was rice wine, which was called brewed wine or fermented wine. It was not distilled. Later, it became the current distilled wine, that is, Chinese liquor. This is related to the distiller.
Liquor was also called Shaojiu in the Tang Dynasty, and Shaojiu often appeared in poems of the past dynasties. There is a poem from Baixiang Mountain: "The newly ripened lychees are the color of cockscombs, and the aroma of shochu is amber." There is also a poem from Yongtao: "Since the shochu is ripe in Chengdu, I will go to Chang'an without thinking about myself." It can be seen that Sichuan was already producing shochu at that time.
Liquor often appears in ancient poems, such as Li Bai's "The newly ripened liquor returns to the mountains"; Bai Juyi's "Yellow Chicken and Baijiu", indicating that the liquor in the Tang Dynasty was Shaojiu, also known as Shaochun. To study the origin of liquor, we must first use the distiller as evidence.
Mr. Fang Xinfang believed that distillers existed in the Song Dynasty ("History of Natural Science", Volume 6, Issue 2, 1987), but in 1934 he said that distilled liquor existed in the Tang Dynasty in my country ("Huanghai Chemical Industry" Research Institute Survey Report No. 7). In 1975 in Qinglong, Chengde City, Hebei Province.
2. Complete knowledge about liquor
The main types of solid-state liquor are: (1) Daqu liquor (2) Xiaoqu liquor (3) Fuqu liquor (4) Mixing koji method for liquor (5) Other saccharifying agent methods.
The types of solid-liquid combined liquor are: (1) semi-solid and semi-liquid fermentation liquor (2) aromatic liquor (3) blended liquor. According to the aroma of the liquor: (1) sauce Flavor liquor (2) Strong-flavor liquor (3) Light-flavor liquor (4) Rice-flavor liquor China base Laoliang Liquor, produced from the oldest liquor production base in China - "Tianfu Granary, Shu among Shu" Chongzhou, Sichuan. The "Base Laoliang" series of wines rely on the unique soil, climate and water quality conditions of "Tianfu Granary".
Using local specialties sorghum, rice, glutinous rice, wheat, corn and natural mountain springs as raw materials, adhering to the rigorous traditional brewing process of Sichuan wine, combined with modern biotechnology, it is brewed in old cellars, fermented, distilled and aged. Carefully brewed; the wine has a unique style of "rich cellar aroma, sweet and pure, refreshing and refreshing, and long aftertaste". The excellent raw material quality and unique climatic conditions have also created a number of excellent liquor brands, such as Wuliangye, Jiang Xianghe wine and so on.
3. Knowledge about liquor
Hello!
Liquor is a unique distilled liquor in my country.
It is made from starch or sugar raw materials and is distilled into fermented wine or fermented mash. Also known as Shaojiu, Laobaigan, Shaojiu, etc. The wine is colorless (or slightly yellow) and transparent, with a pure and fragrant aroma. It has a sweet and refreshing taste and a high alcohol content. After being stored and matured, it has a compound aroma mainly composed of esters.
The main components of liquor are ethanol and water (accounting for 98%-99% of the total), and there are many types of trace organic compounds such as acids, esters, alcohols, and aldehydes dissolved in it (accounting for the total 1%-2%) as the aroma and flavor substances of liquor, but it determines the style (also known as typicality, which refers to the coordination and balance of the aroma and taste of the liquor, with a unique fragrance) and quality of the liquor.
70% of the chemical energy of ethanol can be used by the human body, and 1 gram of ethanol can provide 5 kcal of heat energy. Acids, esters, alcohols, aldehydes, etc. do not have much nutrition, they are just aromas.
China has a wide range of liquor products.
In 1979, it was first proposed at the Third National Liquor Appraisal Conference that liquor can be divided into 5 aroma types, also known as 5 styles, according to the aroma of the wine.
①Maotai-flavor type: represented by Kweichow Moutai. Also known as Mao type. The taste and flavor are characterized by sauce aroma, delicateness, mellowness, and long aftertaste.
②Fragrant type: represented by Shanxi Fenjiu. Also called Fen type. It has the characteristics of fresh fragrance, mellow sweetness and softness, and is a traditional product of northern China.
③Long-flavor type (Daqu-flavor type): represented by Sichuan Luzhou Laojiao Daqu Liquor. Also known as Lu type. The taste and flavor are aromatic, sweet, and harmonious.
④ Rice flavor type: represented by Guilin Sanhua Liquor in Guangxi. The taste and flavor are characterized by honey aroma, elegance and softness.
⑤Other fragrance types: Each has its own unique production process, taste and flavor, and its main fragrance and fragrance type have not yet been determined. For example, Guizhou Dongjiu, Shaanxi Xifeng wine, etc., their taste and flavor depend on the characteristics of the wine, and those with outstanding style are the best.
The fifth wine tasting meeting put forward the concept of "four major aroma types and six small aroma types". In addition to the four major fragrance types of "strong, clear, sauce, and rice" mentioned above, there are six new fragrance types: Phoenix type, combined type, sesame type, special type, soybean type, and Dong type (medicinal type). Type of flavor.
What needs special mention is my country’s Moutai.
Moutai is one of the three most famous liquors in the world, with a history of more than 800 years. In 1915, he won the gold medal and certificate at the Panama International Exposition. After the founding of the People's Republic of China, Moutai liquor won many awards and was sold all over the world, becoming one of the world's famous liquors.
Thank you~~
4. The history of Chinese liquor
Chinese liquor has a long history of more than five thousand years.
In the long process of development, a unique style has been formed. This is characterized by compound fermentation and semi-solid fermentation using koji, which grows mold as the main microorganism, as a saccharification starter.
This became a typical representative of the Eastern brewing industry. Chinese wine is mainly brewed from grain raw materials.
There is also a small amount of fruit wine; in modern times, beer has developed rapidly in China, and its annual output currently ranks second in the world. According to the latest national standards of the People's Republic of China, my country's beverage alcohol can be divided into three categories: fermented alcoholic beverages, distilled spirits and integrated alcoholic beverages.
Fermented wine is subdivided into five categories: Beer, Wines, Fruit wine, Chinese rice wine and other fermented wines; Distilled wine is subdivided into Chinese Spirits) and other distilled spirits (such as brandy, whiskey, Odek, rum). From the Chinese point of view, wine is not a necessity of life, but in social life, wine has functions that cannot be replaced by other items.
From the behind of wine, you can learn about all aspects of Chinese society, China's politics, economy, agricultural production, commerce, history and culture. You can find valuable information in wine culture. 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 turn, the rise and fall of the wine industry also reflects the status of agricultural production, and is also one of the clues to understand natural and man-made disasters in history. 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.
Historically, alcohol tax revenue has also been related to military expenditures and wars, 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, wealthy businessmen 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 not limited to these three, but also include at least: wine to make people happy, wine to forget worries, wine to strengthen courage, wine can also make people indulge, fall, and damage the body.
In history, there were many monarchs who were indulging in alcohol, which led to the disaster of their country. In short, wine is a symbol of social civilization.
To study the history of social civilization, we must study the history of wine culture. The rich connotations of Chinese wine culture will bring fun and enlightenment to people.
In our country, wine brewed from grain grains has always been in a dominant position, while fruit wine accounts for a small share. Therefore, the origin of wine making mainly focuses on exploring the origin of grain wine making. A legend about the origin of wine-making In ancient times, the origin of wine-making was often attributed to someone's invention, and these people were said to be the ancestors of wine-making. Because of their great influence, it became an orthodox view.
Regarding these views, the "Wine Book" of the Song Dynasty once raised doubts, thinking that "all of them are not enough for textual research, but are too redundant." Although this is not sufficient for textual research, as a cultural identity phenomenon, it might as well be listed below.
There are mainly the following legends. 1Yidi Winemaking It is said that Yidi invented winemaking during the Xia Yu period.
The second century BC history book "Lu Shi Chun Qiu" says: "Yi Di makes wine." The "Warring States Policy" edited by Liu Xiang of the Han Dynasty further explained: "In the past, the emperor's daughter ordered Yi Di to make wine and make it beautiful. When it came to Yu, Yu drank it and enjoyed it. He said: 'There will be people in the future who drink wine and conquer the country." /p>
'Then the emperor of the Xia Dynasty made wine.' (Yu is the emperor of the Xia Dynasty) 2. Another legend about Dukang winemaking is that winemaking began with Dukang (also a person from the Xia Dynasty).
The Eastern Han Dynasty's "Shuowen Jiezi" explains: "In the entry for the word wine, Du Kang is the name of rice wine." "Shiben" also has the same statement.
3. Brewing began in the Huangdi period. Another legend shows that people began to brew wine in the Huangdi period. The "Huangdi Neijing·Suwen" written in the Han Dynasty records the discussion between Huangdi and Qibo about wine making. The "Huangdi Neijing" also mentions an ancient wine - Li cheese, which is a sweet wine brewed from animal milk. .
The Yellow Emperor is the common ancestor of the Chinese nation, and many inventions and creations appeared during the Yellow Emperor's period. The book "Huangdi Neijing" is actually written by a later generation in the name of Huangdi, and its credibility has yet to be verified.
5. About the history of liquor
1. Yi Di made wine. It is said that Yi Di invented wine making during the Xia Yu period.
The second century BC history book "Lu Shi Chun Qiu" says: "Yi Di makes wine." The "Warring States Policy" edited by Liu Xiang of the Han Dynasty further explained: "In the past, the emperor's daughter ordered Yi Di to make wine and make it beautiful. When it came to Yu, Yu drank it and enjoyed it, saying: 'There will be people in the future who drink wine and conquer the country." /p>
'Then the rituals of Di and the wine of the decree were removed: (Yu was the emperor of the Xia Dynasty)." 2. Dukang Winemaking Another legend holds that winemaking began with Dukang (also from the Xia Dynasty).
The entry explaining the word "wine" in "Shuowen Jiezi" of the Eastern Han Dynasty includes: "Dukang made rice wine." "Shiben" also has the same statement.
3. Brewing began in the Huangdi period. Another legend shows that people began to brew wine in the Huangdi period. The "Huangdi Neijing·Suwen" written in the Han Dynasty records the discussion between Huangdi and Qi Bo about wine making. The "Huangdi Neijing" also mentions an ancient wine - Li cheese, which is a sweet wine brewed from animal milk. .
The Yellow Emperor is the common ancestor of the Chinese nation, and many inventions and creations appeared during the Yellow Emperor's period. The book "Huangdi Neijing" is actually written by a later generation in the name of Huangdi, and its credibility has yet to be verified.
6. The development history of baijiu
In the history of baijiu in China, it has been accompanied by the continuous development of literature and art. The joys, sorrows, sorrows and joys of literati have become a part of Eastern culture. A shining pearl.
In the implicit emotions of the Chinese people, liquor has always been a carrier of celebration, venting, offering sacrifices, and expressing respect. Therefore, the five thousand years of liquor civilization has been integrated into various regions, with various flavors and flavors. In the aroma of style. It can be said that every period of liquor development contains cultural information and spreads unique national and era customs.
The liquor industry is a special industry. The corporate culture construction of liquor companies must be excavated on the basis of the liquor culture to form a unique, modern feature that is compatible with historical culture, quality culture, and consumer culture. , corporate culture of management culture. Because the development history of Chinese liquor is engraved with clear culture and art, the liquor company itself needs a strong corporate culture to promote it (this is a requirement of corporate management, because corporate culture is the highest form of corporate management).
We try to clarify the focus of liquor corporate culture construction based on the commodity characteristics of liquor and based on the unique historical, humanistic and social characteristics of liquor. 1. Historicity is the capital of liquor corporate culture. "Xinghua Village", "Moutai", "Daqo Shaofang" and "Luzhou Laojiao" all have a long history. They all had relationships with special people in specific historical periods, leaving behind A beautiful legend and a classic drinking experience.
Therefore, history and culture have become an important part of the regional value or brand value of liquor. All internationally renowned companies (including brands) have a long history - this is the basic element of a strong brand.
Therefore, in the construction of liquor corporate culture, we must be far-sighted and use historical connotations and cultural genes to continuously shape our enterprises and brands; only in this way will our liquor enterprises and brands become more and more popular There is thickness. Of course, not all companies and all liquor brands have historical capital. Therefore, when there is no historical culture or the value of historical culture is not enough to carry a company or a brand, we must try to avoid "imitating others."
For example, the large number of historical and cultural famous wines currently flooding the liquor market are "pseudo-cultures" that apply history and plagiarize history. They call themselves history and culture with the help of an allusion or a poem - in fact, history and culture are just a beautiful cloak for them to deceive dealers and consumers.
Corporate culture shaped around history has a strong appeal to consumers. The success of "Shui Jing Fang" is, to a large extent, a historic success of corporate culture.
——Of course, the excavation and grasp of history must be systematically and meticulously planned, so that history can explode in communication and generate huge energy. 2. Humanity is the essence of liquor corporate culture. First, since liquor is an emotional commodity and the embodiment of exquisite life, the main body of this consumer group has rich cultural connotations, even low-end consumers have Strong admiration for culture (even illiterate villagers will chant at the wine table, "Only Du Kang can relieve worries.")
Therefore, the corporate culture of liquor must be rich in culture Gene. Therefore, culture is the primary consideration for humanities.
Second, the corporate culture of liquor must consider the humanization of liquor’s human resources. Since liquor is a consumable for exquisite life, it needs to fully consider people's psychology, identity, occasion and affordability.
Only in this way can the liquor brand be as close to consumers as possible. Therefore, the corporate culture of liquor must be more humane, so that it is possible to attract such people. The humanization of human resources is mainly reflected in the service performance of sales personnel, humanistic support for dealers and network members, and the integration with the regional culture and human relations of the target market.
Third, regardless of process innovation, CI design, product design, brand image design, etc. of liquor, consumer adaptability, preferences, customs and habits, etc. must be considered. 3. Quality is the trademark of liquor corporate culture. Since liquor is a luxury consumer product, consumers’ personal experience comes from excellent quality. Therefore, quality is the key focus of shaping liquor corporate culture.
With the continuous advancement of liquor brewing technology, the original signs of superior quality such as "aging", "not overcooking" and "not dry in the mouth" have gradually become the basic requirements for liquor quality - fuller Mouthfeel, more mellow taste, less harmful methanol content, and more individual wine body characteristics have become new standards for superior quality. Consumers choose brands based on their own judgment on the quality of liquor and decide whether to buy it.
Therefore, it is of very important strategic significance to make quality a trademark - well-known liquor companies such as Luzhou Laojiao and Jianlanchun are all like this. They regard quality as the life of the company and consumer evaluation as its The only criterion for measuring quality is continuous innovation, committed to improving the quality of products and improving the core competitiveness of the enterprise. Due to the special circumstances of the Chinese market, the pursuit of quality is not only reflected in the company's own process innovation, production limits and strict control of raw materials, but also in the management of marketing quality.
For example, we are committed to the standardized management of the market, the construction of corporate electronic information, and the crackdown on counterfeit and shoddy products - these measures are all to ensure the integrity and protection of quality. . 4. Fashion is the connotation of liquor corporate culture. What is the relationship between wine and fashion? Many people will definitely ask this question.
We know that liquor cannot be used to quench thirst, but is a luxury product used to express emotions, show taste, and embellish a better life. Therefore, we must fully study the hot events that consumers care about and understand the basis of fashion. With the direction, we will constantly improve our corporate strategy and brand strategy so that it can continuously adapt to the trend and become a friend around consumers. No matter he is happy, happy, sad or depressed, he can talk to and enjoy wine. *Enjoy. Of course, fashionability contains strong aesthetic factors - only beautiful things can arouse people's desire to enjoy.
In view of the cultural and fashionable nature of liquor, therefore, whether it is the liquor brand’s CF belt, packaging materials, packaging, posters and other CI systems, it must be fashionable and fashionable. Only in this way can liquor have new social characteristics, beautify people's lives together with fashion and food brands, and bring ultimate enjoyment to consumers.
Fashion is more than just.
7. Complete knowledge of liquor
Baijiu or liquor culture is one of the traditional Chinese cultures. As a special cultural form, liquor culture has its own characteristics in traditional Chinese culture. unique status.
In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. Liquor, in the long history of human culture, is not just an objective material existence, but a cultural symbol, that is, a symbol of the spirit of Dionysus. Nowadays, there are countless liquor manufacturers, big and small, but those with good quality are famous There are few big ones.
Yibin Tianfu Liquor Co., Ltd. of Wuliangye Co., Ltd. is good. It is one of the best among the liquor manufacturers. The Tianfu series it launched has good quality and good taste, and it is also a famous brand. The price is moderate, the consumer market is broad, and its unique blessing culture of "adding a little more happiness" is unique among liquor manufacturers! Among the many liquor manufacturers, Yibin Tianfu Liquor Industry feels that it is the best.