1. Select materials.

Grain is the meat of wine, generally using sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, highland barley and other grains and beans (excluding potatoes, fruits and vegetables) as raw materials, requirements The grains of the crops are uniform, full, fresh, free of insects, mildew, suitable drying, no sediment, no foreign odor, and no other debris.

Of course, the raw materials also include some auxiliary materials. In addition, water is also one of the important raw materials. The so-called "water is the blood of wine" and "good water makes good wine" refers to the influence of water sources on wine making. of great significance.

2. Making music.

Quji is the backbone of wine, and making koji is an important link in the wine-making process. Looking at the history of wine-making with grain raw materials in various countries around the world, we can find that there are two major categories. One is based on the germination of grains. The enzymes produced during grain germination are used to saccharify the raw materials themselves into sugar, and then yeast is used to convert the sugar into alcohol (such as beer); the other is to use moldy grains to make distiller's yeast, using the enzymes contained in the distiller's yeast. The preparation saccharifies and ferments the grain raw materials into wine. Liquor brewing uses the second method. This process mainly involves the saccharification of starch (converting it into glucose).

3. Fermentation.

Liquor brewed by solid state flow in the production processes of ingredients, steamed grains, saccharification, fermentation, and wine steaming can be called solid-state fermented liquor. The fermentation process is actually the process of fermenting the sugar generated in the previous stage into alcohol.

4. Distillation.

The alcohol content produced by fermentation is actually very low. In order to increase the alcohol content (degree), distillation and purification are generally performed. The main use is a steamer barrel (except for the semi-solid method) for slow distillation. Measures such as pouring yellow water and wine tails into the bottom of the pot for distillation can also be taken. After the distillation operation, the alcohol content of the raw wine obtained is generally relatively high. Different batches of raw wine have different quality and styles and need to be stored in batches.

5. Aging.

Aging is also called aging. When we say "wine is fragrant with aging", it refers to wine that has gone through the "aging" process. The distilled high-grade raw wine can only be considered a semi-finished product, spicy and not mellow. Only by storing it in a specific environment for a period of time to mature naturally can the wine be made soft, palatable, mellow and fragrant. It is best to place the wine storage container in a pottery jar. Larger storage containers can be made of stainless steel. Try not to use metal aluminum containers. Wine storage should be naturally matured, and it is prohibited to use chemical methods such as catalysts to accelerate aging.

6. Blending.

The blending mentioned here is completely different from the blending of "three essences and one water" that everyone understands in the usual sense. The blending here means that different rounds and grades of wine and various flavoring wines are allowed for blending, and the addition of mixed aromatic esters and non-liquor fermented aroma substances is never allowed.

As explained earlier, the original wine (also called base wine) is distilled from the wine steamer (commonly known as the steamer), and the alcohol content is generally between 70 and 85 degrees. This kind of original wine or base wine, due to different production batches and distillation batches, the taste and style of the wine are not uniform and cannot be drank directly. In order to unify the taste, remove impurities, coordinate the aroma, and reduce the alcohol content to make it easier for consumers to drink, The only method is "blending", which is also called blending by liquor manufacturers.

7. Filling.

Only after the blended finished wine passes the inspection can it be bottled and labeled. Then you can enter the market and meet consumers.

Extended information:

Liaoyang Qianshan liquor brewing technology has a long history. At the end of the Yuan Dynasty and the beginning of the Ming Dynasty, as Shanxi merchants came to Liaoyang to do business, Shanxi's wine-making technology also spread to Liaoyang. During the Qing Dynasty, the wine industry in Liaoyang developed greatly. Many Shanxi businessmen invested in cooking pots in Liaoyang. There were more than a dozen wineries with more than 200 production workers, and smaller wineries also employed more than 40 people. Liaoyang Shaojiu is exported to Shandong, Shanghai, Zhejiang, Fujian and other places, and is very popular among consumers.

The predecessor of Liaoning Qianshan Liquor Group Co., Ltd. is the "Yushengyong" pot-shaking workshop founded in the mid-Qing Dynasty. The shochu produced is rich in sauce, sweet and refreshing, and has a mellow taste in the mouth. The fragrance lasts long. The old cellar that has existed for more than 300 years is an important reason for the aroma of wine.

After the founding of the People's Republic of China, Liaoyang Distillery was established in the form of a public-private partnership based on the original Yushengyong Distillery. In 1981, it was renamed Liaoyang Qianshan Distillery. In August 2002, it was renamed Liaoyang Qianshan Distillery. For Liaoyang Qianshan Liquor Co., Ltd., Liaoning Qianshan Liquor Group Co., Ltd. was established in March 2006.

The "Qianshan" brand series of liquors are still brewed using the traditional Fuqulaowuzi continuous fermentation method. For decades, Liaoyang Qianshan Liquor has been adhering to traditional craftsmanship, striving for excellence and continuous innovation. The "Qianshan" brand liquor it produces is famous both at home and abroad for its excellent quality, and has won many awards in national liquor competitions. .

In 2005, Qianshan Baijiu was rated as a "Liaoning Province Famous Brand" product. In 2006, the "Qianshan" brand trademark won the title of "Famous Trademark" in Liaoning Province. The historical inheritance of Liaoyang Qianshan liquor production technology has enabled this wonderful product among northern Maotai-flavor liquors to flourish for a long time.

The history of Qianshan Baijiu is an integral part of the development history of Maotai-flavor liquor in Northeast China. In 2009, "Liaoyang Qianshan Baijiu Brewing Technique" was selected into the "Third Batch of Provincial Non-Provincial Liquor in Liaoning Province" List of Tangible Cultural Heritage.

For each brewing enterprise, in addition to possible different factors such as water, soil, technical equipment, and processes, what is more important and more difficult to replicate is the complex climate environment including temperature and humidity. .

There is no doubt that Suqian’s unique temperature and humidity characteristics, influenced by rivers, lakes and wetlands, played an important role in the formation of the soft and elegant style of local liquor.

Zhou Xinhu, vice president and chief engineer of Yanghe Co., Ltd. (Sujiu Group), said that water does not directly participate in the early fermentation process. At this stage, even very little water is used. The main purpose of water is In the later stages of blending, such as reducing the alcohol content with water, etc.

Zhou Xinhu said bluntly that it is actually very easy to copy water. If the water quality in one place is good and the water quality in another place is not so good, transportation and deployment will be solved, but the temperature and humidity characteristics cannot be copied. China's liquor production , is an open natural fermentation of mixed strains. Not all environments in all regions are conducive to the enrichment of aroma substances.

The humidity in Yanghe Town is relatively low all year round, and the temperature is around 15 degrees. Low temperature entry into the pond and slow fermentation are the core factors of the factory's traditional craftsmanship, and the lowest entry temperature at Yanghe Winery is 5 degrees. It is said that this has created the lowest record for the current temperature of Chinese liquor entering the pond for fermentation. In this unique temperature and humidity environment, Yanghe Winery's series of products have gradually formed a distinctive style of "sweet, cottony, soft, clean and fragrant".

Reference materials: People's Daily Online - Liquor brewing requires "the right time, place and people" Why is Yanghe wine sweet, soft and fragrant

People's Daily - Liaoyang | Liaoyang Qianshan Baijiu Brewing Techniques

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