What is craft liquor?

China craft liquor is the latest scientific research achievement of Zhang Daqian, a master of modern ecological liquor-making in China. On the basis of excavating and refining the ancient liquor-making technology of Qidan in Liao Dynasty in China, it also incorporates a number of modern biological application engineering technologies. After years of painstaking research, it has made a major subversive breakthrough in innovation.

This wine is brewed from red sorghum in Northeast China.

China craft liquor is a link between the past and the future, bringing forth the new, cleaning up the roots, returning to the original, restoring and reappearing the brewing technology of ancient Qidan. Through a number of scientific and technological innovations and process improvement measures, the refined liquor is carefully brewed with high-quality red sorghum produced in Northeast China as raw material, natural and pollution-free groundwater in Tianheng Mountain, and the unique solid-state low-temperature fermentation process of pure grain koji without chaff shell, which is the only real ecological brewing process in China.

China craft liquor is based on the superior natural ecological environment in Songnen Plain and the long-standing wine-making culture in ancient Qidan, and takes pure grain as solid, healthy and delicious, safe and ecological, high quality and low price as product innovation concepts, and strives to create the only authentic "pure grain solid" high-quality ecological liquor in China.

Clean sorghum should be washed and soaked.

In the brewing process, China craft liquor is made from fully soaked whole grain clean pure sorghum as raw material, activated all grains for brewing into koji with active natural Daqu, and refined with real pure grain, without adding any auxiliary materials (rice husk, rice husk, sorghum husk, etc.). Through the low-temperature solid-state fermentation process, the whole grain is not accumulated in the microporous small ceramic tile cellar.

The content of harmful substances such as miscellaneous aldehyde, fusel oil, pesticide residue and cyanide in liquor is several times lower than that in traditional maotai-flavor liquor. Because it is brewed by pure grain technology without chaff shell, there are no miscellaneous fillings such as rice husk in the brewing raw materials, which is super clean, super soft and super healthy. Therefore, the new wine is mellow and soft after distillation, with pure taste and no bad smell.

Sorghum cooking purification

China craft liquor is rich in various functional nutritional factors, and its body is mellow, elegant, sweet and supple, and it really doesn't dry mouth and head after drinking. Green, pure, high quality, mellow and fashionable, it can be mixed with ice, water and various drinks, which is very in line with the drinking fashion of modern people.

Cooked sorghum.

● Process characteristics

(1), process overview

Since ancient times, the vast majority of China traditional high-quality liquor (such as Kweichow Moutai, Sichuan Wuliangye, Shanxi Fenjiu, Jiangsu Yanghe, etc. ) are brewed by solid-state fermentation technology. In the traditional brewing process, it is necessary to add a large number of agricultural wastes such as rice husk with no nutritional value as fillers to produce wine by fermentation. These fillers are one of the sources of harmful components that have the greatest impact on the quality, safety and hygiene indexes of China liquor, and are also the biggest bottleneck for China liquor to become green, high-quality and international.

Rice husk is not only the bare husk of rice, but also the direct carrier of harmful substances such as pesticides, hormones and air pollutants, and all of them are wastes in the process of grain processing. With the changes of the times and the deterioration of the ecological environment, due to the pollution caused by various modern industries and human life, as well as the uncontrolled abuse of various pesticides, fertilizers and hormones in agricultural production, the filling auxiliary materials that must be used in the brewing process of traditional brewing technology directly aggravate the pollution. In addition, these fillers are easily affected by moisture and mold during storage, and produce some harmful components, such as aflatoxin, a highly carcinogenic and toxic substance, or produce bad smell, which seriously affects the quality of liquor.

China traditional craft wine, to add a lot of rice husk.

Aldehyde is a common drunken factor in the industry. The main organic component in rice husk is pentosan, which is easily converted into furfural by biological enzymes during brewing. Aldehyde is also the main ingredient of spicy ingredients in wine. Rice husk is also rich in pectin, which will be decomposed by biological enzymes in the brewing process to produce methanol, which is an important safety index strictly restricted by the state.

The master is blowing grain.

Even if the rice husk is steamed before use, it can only remove the fishy smell and earthy smell, but it can't cure the symptoms. However, in the so-called high-quality pure grain solid-state fermented liquor brewing process in China, these agricultural wastes containing various harmful residues are still widely used.

We only use washed pure sorghum to make wine.

(2) Process characteristics

I. Four Quality Features

⑴. Flavor: Sauce is elegant, soft and pure, without bran residue and fusel oil smell.

⑵. Taste: mellow and refreshing, smooth mouth and throat, no pungent feeling.

⑶ Features: It can be mixed with ice, water and fruit juice.

(4) Selling points: pure grain, ecology, safety, nutrition and health.

Second, five subversive technological innovations

(1) natural active koji-making technology.

⑵. Whole grains of natural active Daqu and flour and rice brewing technology.

⑶. Ultra-high temperature physical sauce seasoning and ripening technology.

⑷. Low-temperature brewing technology of non-accumulation Maotai-flavor liquor in microporous small ceramic tile pits.

5], bran-free, pure grain, Daqu, all-solid low-temperature fermentation technology.

Three, six technical characteristics

(1) takes whole grains as raw materials.

(2) No chaff and shell fittings are added.

(3) Cooking and gelatinizing with clean pure grain.

(4) Active Daqu fermentation.

⑸. All-solid-state rotary fermentation process using microporous small ceramic brick cellar.

[6], using the unique invented physical sauce technology to make incense and promote ripening.

Four, seven technological advantages

(1), China's unique original advanced brewing technology, taking the lead in market development.

⑵ Products have three leading advantages: characteristics, quality and cost.

⑶ The quality of Maotai-flavor wine can be comprehensively improved by low-temperature fermentation of pure grain without chaff shell and accumulation in small pottery brick cellar.

(4) products follow suit, selling new points, and easy to open up markets.

5. Short production cycle, high productivity, low labor intensity and low production cost.

[6], the wine quality is good, the wine yield is high, the aging time is short, and the capital turnover is fast.

Once, pure grain distiller's grains could be fully appreciated and utilized, and there was no waste distiller's grains pollution.

Microporous ceramic tile cellar pool special for craft wine

● Technological process (7 procedures and 48 procedures)

(1) Wash and soak the grain: Wash the grain for brewing with clear water and soak it for 20 hours.

(1) The weighed raw materials are discharged (2), transported (3), put into the tank (4), fetched water (5), cleaned (6) and soaked.

(2) Cooking gelatinization: initial steaming:15min soaking: 30min re-steaming: 30min.

(9) When the grain is put into the pot (10), it is steamed at the beginning (1 1) and the water is pumped (12).

(3) Blow cooling and koji adding: blow cooling the steamed grain to about 30 degrees, and evenly adding 2% active koji.

(17) weighing koji, discharging koji (18), transporting koji (19), cooling koji (20) and mixing koji (20).

(4) culture of activated koji: put the fermented grains added with activated koji into an activation room and keep the temperature for about 20 hours.

(22) Granular molding (23) Powder spreading (24) covering thermal insulation curtain (25) and thermal insulation activation (26) to adjust the dough temperature.

(5) Fermentation in the cellar: the cultivated fermented grains are blown and cooled to about 18-20 degrees, and then placed in the cellar for 32 days.

(27) unpacking (28), unpacking (29), entering the pool (30) and leaving the cellar (3 1)

(6) Distilled liquor: After the fermented grains are taken out of the cellar, they should be filled with distilled liquor, and it is advisable to take the wine to 53 degrees in the whole station.

(33) Wine cellar (34) Transportation (35) Loading (36) Deceleration (37).

(7) Aging: put the distilled new wine into a pottery jar and seal it for aging.

(4 1) alcohol metering (42) weighing (43) carrying wine (44) warehousing (45) and ripening.

Is Master faking it? The technical requirements are very high.

● Quality characteristics

In recent years, some people in the liquor industry put forward the concept of "low-degree drunkenness". According to the famous liquor expert Zeng Zuxun, the so-called "drunkenness" is simply the degree of drunkenness that liquor can achieve after drinking. "Low drunkenness" refers to excitement after drinking, flexible thinking, no excessive drinking, no dry mouth, no dizziness, nausea, listlessness and other adverse reactions after drinking.

With the improvement of social living standards and the progress of social civilization, consumers' drinking habits tend to be rational, and advocating healthy drinking has become an industry consensus. Low-alcohol pure soft liquor with elegant aroma, soft entrance, comfortable throat and refreshing taste after drinking is favored by consumers.

According to the consumption survey, drinkers are generally divided into two categories: one is active drinkers, who like to drink and even pursue the drinking realm of "everyone gets drunk without drinking"; Another kind of consumers are passive drinkers, who drink because of social needs such as work, entertainment and business needs. With the enhancement of consumers' health awareness, the standard of good wine has been given a new content, that is, "refreshing, drinking more, getting drunk slowly, waking up quickly and being healthy." This has always been the best drinking realm pursued by consumers in recent years.

Fine work, fine brewing needs good equipment.

As a result, the definition of good wine has a new standard-"low drunkenness", that is, wine with relatively low drunkenness after drinking. "Low drunk and low alcohol" liquor requires low alcohol content, slightly sweet, light and refreshing, and soft taste. Physical and chemical indexes require low alcohol, low aldehyde and low boiling point substances, and high boiling point substances such as furfural are also low. China's liquor consumption should first be in line with international standards. The function of this wine is to set off the atmosphere. Low-alcohol liquor is the most commonly used political and commercial liquor in China, and it also has the greatest potential to enter the international market. Therefore, developing "low-drunk" liquor will be one of the future development directions of liquor industry.

In the brewing process of China craft liquor, clean whole grain pure sorghum was used as raw material, and after cooking and gelatinization, all grains used for brewing were activated into koji with active natural Daqu, and then real pure grain without any auxiliary materials (rice husk, rice husk, sorghum husk, etc.) was added. ) It is brewed by the clean technology of all-solid state fermentation.

China craft liquor does not contain complex fibrous filling components (such as chaff, rice husk and sorghum husk). ), and adjust the fermentation time scientifically and reasonably, so as to minimize the production of harmful drunkenness in liquor. Therefore, the new wine is mellow and soft, with pure taste and no bad smell. The finished wine is mellow, elegant, sweet and supple, and does not dry mouth or head after drinking.

Learn more here.

As we all know, the higher the quality of China traditional liquor, the more flavor substances it contains, and the higher the content of harmful substances. Among them, higher alcohols and aldehydes are one of the harmful components that aggravate drunkenness and do the greatest harm to human health, which is extremely inconsistent with the international drinking wine standards.

On the basis of the traditional solid-state fermentation process, China Craft Liquor has carried out a series of reforms and innovations on the traditional brewing process, so that the quality of liquor has reached a brand-new safety index of low aldehyde and low higher alcohol. At the same time, it can be brewed with ice, water and fruit juice like foreign wine. Pure grain, green, pure, ecological, safe, healthy, soft and low-alcohol, especially meet the drinking needs of modern young people or business public relations banquets.