How much wine can be made from one pound of grain? Some people say that food and wine are becoming less and less popular. What do you think about this?

How much wine can be made from one pound of grain? Some people say that food and wine are becoming less and less popular. What do you think about this?

Speaking of grain and wine, it reminds me of my grandpa. Because my grandpa has a skill, which is making wine, and people in the village like to drink it very much. Every corn harvest season, my grandpa would use new rice to make wine. He would gather around a large pot and work for a few days before finishing the work, and finally brew corn wine. At the end of the year, when the sweet potatoes are harvested, sweet potato wine will also be brewed if there is time.

At that time, I was still young and didn’t care how many pounds of wine could be brewed from one pound of grain. Now that I have grown up, I understand that it is not possible to generalize how much wine can be made from grain. Different techniques, different fermentation periods, different types of songs and flavors, and different wine yield rates. So, under normal circumstances, the liquor yield of 65-proof liquor is between 25% and 45%. In other words, if you use one pound of grain to make wine, you can produce 2.5 to 4.5 liang of 65-degree liquor.

However, it is rare to see people making wine in rural areas now, and grain wine is really becoming less and less. The main reasons for this are as follows:

Okay, the above is Regarding the question of how much wine can be made from one pound of grain, I will share it here. Comments are welcome.

How much wine is made from one pound of grain, or how many pounds of grain is needed to make one pound of wine? It depends on what kind of wine is made and how it is made.

Let’s just talk about rice wine. One pound of glutinous rice can be used to make two pounds of sweet wine or two pounds of rice wine. It’s just that the sweet wine is not drunk directly, but must be diluted with rice and wine to make soup; the rice wine needs to be roughly filtered, and the wine is drunk directly. To make liquor from rice, due to different cooking methods and different degree requirements, different amounts of grain are used, and the overall liquor yield is about 40%. But white wine rarely uses rice alone. Several types of grains are used, and the wine yield rate is even lower. The lowest four kilograms of grains produce one kilogram of wine.

Let’s talk about the brewing process. Sweet wine and rice wine are liquid fermentations, and the academic name is "liquid method" process. They have high wine yield, short fermentation period and simple process. Liquor is made by stacking and fermenting grains and then distilling the liquor. The academic name is "solid-state method". The liquor yield is low, the fermentation time is long, and the production process is complicated.

The current market share of grain wine is very small, mainly due to the above reasons. The output is small, the time is long, the technology is complex, and the grain consumption is large.

Alcoholic wine is just the opposite. It is multiple times different from grain wine in basic indicators, so it has a great market advantage:

So, the comprehensive product advantages are concentrated in Blending of finished products: Alcohol produced quickly and in large quantities is blended to become finished wine. Measuring it solely by market economic indicators, alcoholic liquor is the most suitable commodity for the market: low cost, high profit, large output, and high sales. For example, Maotai liquor may cost you 2,000 yuan a bottle, but your cost is 600 yuan, and it will take 5 years to be put on the market for money. At this time, more than a hundred rounds of alcoholic drinks have been sold. Let’s take a conservative estimate of one round in February. Not to mention the quantity multiple, it is still 30 rounds sold. The packaging cost of a pound of wine is 15 yuan, and if it is sold for 30 yuan, this profit margin is not just a huge profit. It can be estimated as follows: the cost is 600 and the production cycle is 5 years, and the profit rate is 233%, and the total annual profit rate is 47%; the cost is 15 and the production cycle is 2 months, and the total annual profit rate is 500%. It's scary. Even a fool knows how to rush into this kind of business. As for how you feel when you drink it, alcohol and wine don’t care about that. You have to drink anyway, and the market is mine anyway. You have to buy it even if you don’t want to buy it, and drink it even if you don’t want to drink it. Because I am also a legal product.

Grain wine is becoming less and less available. This does not mean that wine brewed from pure grains is more expensive and consumers cannot afford to consume it. On the contrary, there is a real problem that many wine lovers are unaware of, that is, many consumers of pure grain wine cannot drink it at all and do not like it at all. If we want to know why so many people now drink wine with added edible alcohol but accuse pure grain wine of being blended with edible alcohol, we must analyze it from the historical and realistic levels.

As a native of Maotai Town who has been engaged in traditional Maotai-flavor liquor brewing for a long time, he is also a national first-class sommelier and winemaker. In the process of making friends with wine, I found that drinking friends prefer wines that are ordinary alcohol or pure grain wine. I have also communicated with wine friends countless times about the characteristics of pure grain wine and how to distinguish grain wine. Wine and alcoholic wine.

1: Historical factors

When the food crisis happens to be the most difficult situation in China’s economy and when the Chinese people are engaged in the heaviest physical labor, food should definitely be used first to fill their needs. Belly! There is simply no more grain for brewing.

But wine is an indispensable spiritual food for our Chinese people, whether it is a family gathering or a banquet, and it has a nickname: the spiritual atomic bomb.

So it is impossible not to drink wine. The problem is that there is not enough food to eat, so what should we do?

As a result, some knowledgeable people at the time discussed reducing the alcohol content of high-alcohol liquor and adding some edible alcohol to grain wine to increase production. In this way, pure grain wine with added edible alcohol began to make its way into the wine glasses of drinking enthusiasts. Moreover, such wine tastes better than wine brewed from pure grains. There is no trace of the wine brewed from pure grains that lingers. It has a grainy, sour and astringent taste, especially the bitterness that grain wines have.

Two: Continuation

After drinkers slowly adapted to this "spiritual atomic bomb", everyone liked it very much, and many drinkers born in the 70s and early 80s first learned it Drinking started with this kind of wine, especially in the north where such wine is very common. Gradually, many people have become accustomed to this kind of wine.

Three: Realistic factors

Just by drinking this kind of wine from the beginning, both the taste and the body's reaction after drinking have adapted. It's like "living in a room of fragrant orchid for a long time without smelling its fragrance".

But now many wine drinkers are beginning to look for traditional wine made from pure grains. But they are already accustomed to the taste of wine when they first learned to drink. When they drink pure grain wine, many of them will say, what kind of wine is this? There is a strong taste of koji in the mouth, as well as the raw taste of grain. At the same time, when the wine is stirred by the tongue in the mouth, it has a sour, sweet, bitter and spicy taste, especially the bitter taste and sweet aftertaste after drinking it.

On the contrary, the kind of wine they drank at the beginning was soft and smooth in the mouth, with a single aroma and fragrance, especially since half a kilo of wine could be drunk as a kilo.

But what about the other side! Although the winery produces this kind of wine with added edible alcohol, the output is large but the profit is small. Sitting down for a year is just to make a fuss. Therefore, many wineries are preparing or even starting to make only pure grain wines. However, pure grain wines that are not old enough are not as good as wines with added edible alcohol. Many drinkers in bars that are pure grain wines that are old enough cannot consume them. In the end, wineries still cannot Instead of following the old path, use edible alcohol directly or add edible alcohol to pure grain wine to dilute the characteristics of pure grain wine, and at the same time try to imitate the taste of pure edible alcohol mixed with water.

The final outcome is that drinking friends are drinking wine with added edible alcohol and scolding pure grain wine manufacturers for having no conscience. The wine they produce is all mixed with edible alcohol, and what about the winery! The pure grain wine produced cannot be sold, but in my heart I secretly laugh at those wines that drink food alcohol.

Finally: Let me tell my drinking friends about wine. This sentence is also often said by those of us who are engaged in traditional liquor brewing. The reason why wine tastes good is because it is difficult to drink.

Mao Liquor Craftsman

A native of Maotai Town

An ordinary Maotai-flavor liquor brewing worker

A master of brewing technology Obsessed young people

Making friends with wine

Looking for good wine for those who know wine

Looking for friends for good wine

Maojiu craftsmen maojiuyr (all rights reserved)

How much wine can be produced from a pound of grain? I have not studied in depth other types of wine, but because I am studying sauce-flavored liquor, I have no idea about the process and process of this process. Be very clear about the use of food.

Our general saying is four pounds of grain and one pound of wine. From the first time of adding sand and steaming the grain, to the second time of adding sand, adding koji medicine, and nine times of steaming, the ingredients used each time are different. different.

The first half of the sand is put in, and the second half is put in. Then the ratio of sorghum and koji is 1:1, that is to say, for 1,000 kilograms of sorghum, 1,000 kilograms of Daqu must be added. . And because the local red tassel glutinous sorghum is small in size and has high starch content behind the shell, it needs to go through multiple distillations, fermentations, and wine extractions to convert the starch in the grain into wine. This is the famous 12987 traditional brewing process of Maotai-flavor liquor.

Even so, after passing 12987, the starch in the grain has still not been 100% converted, and there is still about 13% starch content, so the liquor yield of Maotai-flavor liquor is very low. In total, one pound of wine requires at least four pounds of grain.

So this is calculated as one catty of grain, which is about 0.25 catties of wine.

But at this time, because the fermented grains have gone through many high-temperature wine-making processes, it is no longer possible to produce high-quality wine, so we have to choose to throw away the grains or make good use of some of the higher-quality grains. Add Xinliang and Daqu, or Fuqukaofanshajiu or brokenshajiu.

With the popularization of information and the opening up of technology, more and more people are no longer as confused about the mystery of Maotai-flavor liquor as before, and many local wineries are gradually realizing this. First of all, a large number of Maotai wine entrepreneurs, with the leading brother Moutai Distillery as the benchmark, are gradually and increasingly stricter requirements on themselves and their companies. The entire liquor market is also slowly moving towards quality and service.

Of course, it still cannot be ruled out that some manufacturers use glucoamylase to chase the wine out in pursuit of output or do not control the process well. Some even worse, they even directly abandon the traditional process and use liquid fermentation to directly Get wine. So there is still no such so-called wine string on the market.

Therefore, from a personal point of view, there are still many entrepreneurs in the world who brew Maotai-flavor liquor with essentially traditional techniques. Therefore, there will only be more and more pure grain liquors, and there will be fewer and fewer pure grain liquors. Personally Don't quite agree. Of course, wine lovers must be more cautious when buying wine to avoid buying bad wine.

I feel that the questions asked by drinking friends are becoming more and more sophisticated and professional

Without long-term practical experience and certain cultural heritage and organizational language, it is impossible to answer everyone’s questions, so if If you feel the answer is satisfactory, please give your stars and attention. Private messages or comments are also welcome to communicate and learn together. The manager of our sales department said: The best growth is sharing! Thank you all.

First of all, let me talk about how much wine can be produced from one pound of grain. According to the fermentation process and the different fermentation raw materials used, the wine production rate is also different. According to the solid-state fermentation of Daqu sorghum, the wine production rate is three times that of grain. One part, 50-55 degree wine. If the alcohol content is lower, of course more wine will be produced. If it is Xiaoqu solid-state fermentation, wine with 50-55 degrees of alcohol can produce about 50% of the liquor. The same is true for wine produced when sorghum can be fully fermented and the fermentation temperature is well controlled. In fact, now Daqu fermentation uses double evaporation to increase the wine yield, but it is more troublesome and time-consuming. The wine yield rate of rice is higher than that of sorghum. Rice is fermented in a semi-solid or liquid state. The wine yield rate can generally reach 70%, and the wine is 50-55 degrees.

Let’s take a look at the second question. There are fewer and fewer grain wines. In fact, this is just a misunderstanding. All wines are fermented from grains, not blended with industrial alcohol. . That's toxic. Therefore, we cannot say that there are fewer and fewer grain wines. We can only say that they are all grain wines, and none of the wines on the market have the authentic grain flavor. They are all flavored edible alcohol. The so-called blending wine actually uses high-starch plants, such as wheat and corn, which are crushed and then subjected to liquid fermentation to produce a 70-degree wine. The wine yield can reach more than 100%, so it is not a problem. It's just that the wine fermented with grains has no aroma and the fermentation speed is fast. However, with our traditional fermentation, Daqu takes more than 58 days at the fastest. Xiaoqu can be produced in more than 7 days, but the aroma is not strong enough. If you want the aroma, you have to leave it for at least a while to get a stronger aroma.

There are many wine-making techniques, and the wine yields are slightly different due to different techniques, but they are probably not too different. The aroma will be very different. My personal hobby is to make some red wine and white wine every year, so I am relatively familiar with each process.

Generally speaking, how much wine can be brewed from a pound of grain is not certain. It is related to the brewing process, degree, aroma type, type of melody, etc. The wine produced naturally from these differences is also different. Similarly, taking 65-proof wine as an example, the wine yield is between 25% and 45%. One pound of grain can generally produce 2.5 taels to 4.5 taels. There is no accurate answer.

The reason why there are fewer and fewer grain wines is mainly due to the emergence of blended wines. Compared with grain wine, blended wine has low cost, simple process, and a large consumer group, and can quickly create benefits for wineries.

The cost of pure grain wine is high and the process is cumbersome, which leads to high market positioning and a single consumer group.

In terms of taste, the mass consumer group is accustomed to the aroma of blended wine. For the sauce-flavor of pure grain wine, it is indeed difficult for those who have not tried it to control it.

Ultimately, in a market economy, the relationship between supply and demand is determined by the market, so consumers’ consumption awareness and ability are the reasons why there is less and less food and wine.

How much wine can be produced from a pound of grain? It can be said that this is a topic that many winemakers will not touch. After all, if you tell you the amount of wine produced by a pound of grain, you can roughly calculate the profit of wine making.

But now there is a common saying, that is, three pounds of grain can make one pound of wine. Whether this statement is true or not, I am just a drinker, so I am not sure yet.

But the wine yield is never a simple topic. The level of wine production is affected by many factors, such as the brewing process. The aroma of the brewed wine is different, and the process adopted is also different. This is It will affect the production of wine per pound of grain. There are also the types and origins of grains. We know that making wine mainly uses starch in grains. The starch content of grains such as sorghum, corn, and wheat is different. The starch content of sorghum in Northeast China and sorghum in Guizhou is also different. This will also As a result, the amount of alcohol produced per pound of grain is different. Furthermore, the difference in the koji will also affect the wine yield. The high activity of the yeast in the koji can increase the wine yield of the grain. On the contrary, low activity and uneven stirring will affect the wine yield.

Why is there less and less pure grain wine now? One of the main reasons is that businesses are only interested in profit. The brewing cycle of pure grain wine is long. From brewing to reaching a certain level of taste, it takes at least two or three years. If the scale of your own winery is small, the output will be low and there will not be enough to sell. Therefore, many people begin to make it without conscience. Blended wine, blended wine can be put on the market in a short time, and the money comes quickly. For those who are only interested in profit, it will inevitably lead to a frenzy.

I am Xiao Wang Wine Tasting, and I am willing to exchange experiences with wine lovers. Xiao Wang’s wine tasting video will be released soon. Let’s chat about wine knowledge together.

1. Literally, it means pure grain wine brewing. In fact, it is pure grain wine brewing. I saw some people saying that it needs to be blended. How can blending be called pure grain wine? (Can you tell everyone what you use for blending?) Pure grain wine does not need to be blended. Some people say that blending is a craft. That means they don’t know how to make wine. They have been making wine since ancient times. Do they also have to blend it? It is extremely shameful.

2. In China, or even in the world, no one knows everything about wine. Any substance containing starch can make wine. The water quality, food, and wine-making techniques are all different in different parts of the world. How could there be some god-like figure who knows all about wine? Liquor is divided into aroma categories from low to high, from clear to thick to sour. Just simple low aroma (light aroma), medium aroma (strong aroma) and high aroma (sauce aroma). Everyone should understand that there are many types of aroma among them, but we will collectively refer to the wine of that aroma type according to which aroma type they are close to.

3. Why are there so many flavors? Because the local water quality is different, the food used by each household is different, the craftsmanship of each household is different, the koji used is different, the fermentation is different, there are too many differences. , there are too many kinds of wine.

It is not difficult to make pure grain wine. It is difficult to make good pure grain wine. It does take a lot of hard work. The most important thing is that the fermentation time is too long. If you want to know the quality of the wine, you have to wait for several months. , until now, every time my grandfather brews a pot of wine, he can’t guarantee how it will taste for several months.

Wine is alive and longevity. From the moment you add distiller’s yeast, it is like a fertilized woman. The embryo begins to develop and grow. After a few months, you can drink wine. Although every pot They use the same grain, the same water quality, the same distiller's yeast, the same craftsmanship, it's all the same. But in the past few months of fermentation, they are different. Some are faster and some are slower. The taste of each pot of wine that comes out is more or less different. Friends who don’t understand, do you have any questions after seeing this? Liquor is like this. When it comes out of the pot, every pot is different.

Therefore, any bottled brand wine with regular packaging must be blended. Whether it is Feitian or Five Star, it is a blended wine.

4. Large wineries can produce pure grain wine, but they must not produce pure grain wine. If you don’t produce good wine, making wine is just like cooking. Is the big pot rice in the cafeteria delicious? Fortunately, wine is not food. If the food were too hard to eat, you would be killed.

The reason why you feel good when you drink it is very simple. You don’t understand wine. There may be many people who are not convinced. Let me convince you. Listen up. After drinking wine for so many years, can you taste the bitter taste? Can you taste the sweetness? I believe many people are confused. Now pour a glass of wine and slowly taste it. It tastes sweet in the mouth but bitter in the end. If you are just tasting it now, there are many people out there who know what kind of wine you have been drinking for so many years.

5. I don’t want to say it anymore. Let’s just say it. The character of the winemaker determines the authenticity of the wine. Is it possible for people without morals to brew real wine? I have a very high moral character. If you look at my character from the perspective of making wine, it would be dangerous to pick only one person from a hundred. Well, now everyone knows that my character is good.

The key to how much wine can be produced depends on the technology and raw materials.

It is said that using a new method to rapidly ferment corn can produce one pound of alcohol with a purity of up to 95 degrees for every pound of corn. (I just heard that, professionals are welcome to correct me)

If you use traditional techniques and use sorghum as the main ingredient to make wine, under normal circumstances, three pounds of sorghum and one pound of koji can make one pound of 60-degree wine. This is not hearsay, but a practice that has been practiced in my own winery for many years.

Let’s talk about why there is less pure grain wine now.

Mainly because the production of grain wine according to the traditional process is too cumbersome and takes a long time, which is not as fast as mixing alcohol with water and adding flavor.

Taking our factory as an example, each fermentation tank contains 2,000 kilograms of sorghum and 700 kilograms of distiller's yeast. The fermentation period is as long as six months, which means that we can only make liquor twice a year. Each tank contains about 600 kilograms of wine, and the production capacity is extremely limited. If faced with the huge consumer market, it will undoubtedly be a drop in the bucket.

Let’s take a look at a large-scale well-known liquor company. This famous company, once ranked among the eight famous liquor companies, has nearly 20,000 cellars. Even if the fastest fermentation time for strong-flavor liquor is two months, , then wine can be made four times a year, and the output is just over one ton. The maximum production capacity of 20,000 cellars will not exceed 30,000 tons. And the sales volume of finished wine of this company has reached 100,000 tons. Tell me, where did this wine come from?