The difference between pure grain liquor and blended liquor

The difference between pure grain liquor and blended liquor is that several liquors with different grades, different time and different characteristics are blended together to achieve the best taste.

There is no difference in essence.

Blending is divided into solid phase method, solid-liquid combination method and liquid phase method.

Liquid wine is alcoholic wine. Solid-liquid combined liquor is a blending method of traditional brewing liquor and alcohol.

No matter which process, raw materials are the products of grain fermentation.

What is the difference between alcohol blended liquor and pure grain liquor? 020202 A related person who has been engaged in liquor brewing for many years said that the first thing to look at is whether hops and wine color are clear and transparent. Bottled wine must be colorless and transparent, without suspended matter and precipitation. When identifying, two bottles of the same brand can be turned upside down at the same time. The bottle with slow disappearance of hops (bubbles) has good quality, and the bubbles disappear slowly, which shows that solid wine is mellow, elegant, smooth and natural, and has a long storage time. If hops (bubbles) turn up intensively and disappear immediately, it is alcoholic liquor. 020202 followed by smelling the aroma of wine. The aroma substances in alcohol blending liquor are basically artificially added, which can not reflect the essence of grain. When smelling its aroma, put your nose close to the mouth of the cup to distinguish the aroma grade and aroma characteristics. If the aroma is short and unstable, it is alcoholic liquor. 020202 The last is tasting. Drink a little wine and put it on your tongue. Pure grain brewing is mellow and full, with elegant cellar fragrance, empty cup fragrance, comfortable old fragrance, soft and sweet entrance, good palatability, light alcohol taste and a tingling sensation when drinking.

Whether the brand is pure grain liquor or blended liquor brand, it is a means to enhance the added value of products. It is not directly related to the production process.

Liquor production is inseparable from brewing and blending.

Blending is a means to ensure the stability of product quality, otherwise the taste of each batch of liquor will not be guaranteed. Liquor produced in different pits and seasons has different tastes, and the order of a pot of wine is different, and the taste is also different.

Brewing is the last step in blending liquor, and only with good original liquor can a good finished liquor be blended.

Brand liquor enterprises will divide liquor into high, medium and low grades according to the actual situation. Depending on the specific situation, enterprises implement standards.

How to distinguish pure grain and blending of liquor? The first move: look at the implementation standards.

(1) Implementation standards for solid liquor: GB/T10781(Luzhou-flavor), GB/T 1078 1.2 (Fen-flavor) and GB/T.

(2) The implementation standard of liquor by solid-liquid combination method is GB/T20822, some of which are alcoholic liquor and some are grain liquor.

(3) The implementation standard of liquid liquor: GB/T2082 1, based on edible alcohol.

Consumers can judge whether the wine you drink is grain wine or alcoholic wine from the implementation standards. If it is found that the implementation standard of wine is the implementation standard of grain wine, but the bottle is filled with alcoholic liquor, the manufacturer can be sued for infringing consumers' right to know.

The second measure: hand rubbing method

Drop a few drops of white wine on the palm of your hand, then cross your hands so that they touch each other and rub them hard. Pure grain liquor smells fragrant after heating and lasts for a long time; The liquor blended with alcohol has only the flavor of essence, which not only smells strange, but also stays for a short time and soon loses its flavor.

The third trick: look at hops.

Shake the bottle upside down and observe the change of hops. Hops are dense and slowly disappear, and those that disappear less and faster are inferior.

The fourth measure: the empty cup method

Pour the wine into the glass, and then pour the wine out. When you smell the empty glass, it is alcohol blended wine, and when you smell the glass for about ten minutes, it is alcohol blended wine. The brewed wine has grain fragrance, wine fragrance and bad smell. The longer the fragrance is left, the stronger the content of the brewed wine is.

The fifth measure: add water.

The wine blended with alcohol does not lose its luster when added with water, and the wine brewed with pure grain loses its luster and turbidity. This is very correct. I tried it myself. This is because low-alcohol wine reduces the solubility of some substances in grain wine, leading to precipitation, resulting in loss of light and turbidity; However, there is very little of this substance in alcohol, and it will not be turbid after adding water.

The sixth measure: adding alkali

Use sodium hydroxide, also known as caustic soda. Put the liquor to be tested and caustic soda in a test tube at a ratio of 50: 1, or use a cup that can be heated at home at ordinary times, and then boil it in hot water for a few minutes. If it is grain-brewed liquor, the liquor in the test tube will turn yellow. If the color is very light, it means that the pure grain wine is impure and contains alcohol blending ingredients. It is pure blended wine, and there is no discoloration, because the blended wine will not react chemically when it meets caustic soda.

Seventh measure: combustion method

Pour a proper amount of white wine into a cup, light it, and observe the remaining wine body after the fire is extinguished. Grain wine is turbid, and alcoholic wine is clear. Because pure grain liquor not only contains alcohol, but also contains acid esters and other ingredients, and esters are insoluble in water, so it is turbid.

You can also taste/smell the remaining wine. Liquor brewed from pure grain, after burning alcohol, is the fermentation product of grain, with the flavor of distiller's yeast, sweet and sour. After the blended liquor is burned, the rest are chemical blending ingredients, which have a kind of coquettish taste.

How to distinguish pure grain from blended liquor Hello, I am Zhang Shengkui, a technical teacher of Xiaolan Company, a mechanical brewing company in Wenzhou. Let me answer your question. First, drink pure grain wine and blended wine. Dry mouth and headache after blending. Pure grain wine won't. Or dip a little with your thumb and forefinger before drinking and rub it back and forth. Pure grain and wine have a slippery feeling. Mixing will have a astringent feeling. Of course, this method is not absolute. The best and the simplest. Pour a little into the palm of your hand, put your hands together and rub them back and forth until they are dry. Smell it immediately after rubbing it dry. Pure grain wine will leave the smell of distiller's grains. The mixed wine has no smell of distiller's grains. I hope I can help you.

What is the difference between pure grain brewing liquor and alcohol blending liquor? To put it simply, pure grain brewing liquor is made entirely of grain (solid) buried in sealed containers (pits, tanks, etc.). ), natural fermentation distillation. Grains are completely produced by natural fermentation of microorganisms, and the trace components are quite rich and complex. It is the trace components produced in pure grain brewing that determine the taste of liquor. Pure grain brewing liquor gives people the feeling that it will not stick to the head, throat and dry mouth after drinking, with unique aroma, pure taste and full body.

Alcohol blending liquor is to make alcohol from sugarcane, beet residue, dried potato and corn, then steam the alcohol and distiller's grains, inhale the aroma and taste of fermented liquor, and add flavoring substances to simulate the taste of traditional grain liquor. According to the jargon, it is called "three essences and one water", and alcohol+essence+additive+water. Liquor blended with alcohol has obvious pungent taste, obvious bitter taste and spicy throat.

We'd like to discuss it in detail:

Blending traditional liquor with alcohol

Traditional liquor is distilled liquor with grain as the main raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as saccharifying and fermenting agents, which is cooked, saccharified, fermented and distilled. Also known as shochu, testing fate, burning knives.

The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body.

Pure grain solid-state fermented liquor is the representative of traditional food industry in China. In order to ensure the specific quality of China traditional high-quality liquor, pure grains (non-human rations) were used as raw materials, and solid-state saccharification, solid-state fermentation, solid-state distillation, storage and blending were carried out.

Liquid fermented wine is also called new technology wine. Liquid fermentation is the main fermentation method of edible alcohol. Its main raw materials are waste honey, grains and potatoes containing starch and sugar, which are converted into alcohol by yeast or bacterial microorganisms, and then mixed with flavors and spices.

In fact, the birth of "new technology liquor" has passed two hurdles-how to turn alcohol into liquor; How to make the liquor after alcohol transformation have the flavor of liquor brewed by traditional technology?

Liquid brewing is adopted because of its high yield, low cost and short production cycle. However, the essence can't simulate all the flavor types of traditional liquor, and the new technology liquor is not full in taste and taste, so it mainly exists in the middle and low-grade liquor market.

Strictly speaking, the blended wine made of edible alcohol and edible spices can't be regarded as liquor.

Accordingly, alcohol blended liquor is not traditional liquor, so it should not be called liquor. Since it imitates the taste of liquor, it should be called "imitation liquor"!

Some people say that drinking alcohol is also a food, but it is not. The edible alcohol mainly uses corn, sweet potato and cassava. Sugar-containing raw materials, such as sugar cane and beet residue and waste molasses, are refined by fermentation and distillation and used in food industry.

In fact, it is not traditional liquid fermentation called liquid liquor, which is not accurate enough. To be precise, it uses modern alcohol. Produce alcohol that meets the quality standards, and then process or transform it into liquor.

Food additives and edible alcohol are not allowed in solid liquor, and edible alcohol and food additives are allowed in liquid liquor and solid-liquid liquor.

The blending of different flavor types of new liquor is based on the characteristics of flavor substances in the flavor skeleton of traditional liquor, which is essentially the arrangement and combination of flavor substances such as alcohol, acid, ester and aldehyde, and is a solid-state imitation of traditional liquor flavor types. Due to the technological decision, the flavor does not stay in the mouth for a long time, and it is "floating", which often has the disadvantages of spicy, uncoordinated aroma and obvious flavor.

How to distinguish the difference between blended wine and pure grain wine storage? Only by understanding liquor standards can we understand liquor technology.

GB20822 Production of Liquor by Solid-liquid Combination Method

That is to say: white wine blended with brewed white wine and alcohol.

GB 1078 1. 1 or GB 1078 1.2 Liquor produced by solid state method.

That is to say: liquor produced by brewing method.

As for whether the cave is hidden, it is not obvious.

What are the benefits of pure grain liquor compared with alcohol blended liquor? Reduce the chance of alcoholism.

How to distinguish pure grain liquor brewing from pure alcohol blending brewing, which is soft, spicy and has the flavor of essence?

The warm water for pure brewing becomes muddy and the blending remains unchanged.

I've been drinking Northeast Mongolian liquor, which is pure and not good enough.

In fact, the identification method is very simple:

1, physical method: add water to the suspected wine to reduce the degree. It is white wine that loses light, but it is alcohol.

2. Taste: The wine blended with alcohol has impetuous aroma and almost no aftertaste. White wine has a good aroma and aftertaste.

3. Assay: The aroma substances in liquor are complex, and the alcohol blending aroma substances are simple.