What's the difference between Qu liquor and cellar liquor?

The fermentation strains of Qu liquor and cellar liquor are different, and the classification is also different.

1, different fermentation strains:

Qu liquor saccharifies the raw material itself into sugar by using enzymes produced during grain germination, and then converts the sugar into alcohol by yeast.

The production of cellar wine is a biological enzyme production process under natural conditions, a perfect combination of probiotic metabolic balance and brewing technology, and a beverage and food transformed from grain by fermentation. Old pit fermentation and aging are the most important technological links of cellar wine.

2, the classification is different

There are three kinds of songs: Daqu, Xiaoqu and bran qu.

Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat, barley and a certain amount of peas. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.

Xiaoqu liquor, with rice as raw material, mostly adopts semi-solid fermentation, and southern liquor is mostly Xiaoqu liquor.

Bran koji, with pure Aspergillus and pure koji as saccharifying starter, has short fermentation time and low production cost, and is adopted by most wineries. This wine produces the most. Take the public as the object of consumption.

There are two kinds of cellar wine, synthetic cellar wine and blended cellar wine.

Synthetic cellar wine is a liquid composed of alcohol, essence and water.

Blended cellar wine is a liquid made by mixing brewing base wine, alcohol, essence and water. Qu liquor is concentrated by fermentation and distillation brewing process.

Extended data:

The production technology of distiller's yeast was comprehensively summarized for the first time in Qi Yao Min Shu in the Northern Wei Dynasty, and reached a high level in the Song Dynasty. Mainly manifested in the following aspects: the variety of distiller's yeast is complete, the technology is perfect, and the saccharification and fermentation ability of distiller's yeast, especially southern Xiaoqu, is very high. Modern distiller's yeast is still widely used in the brewing of yellow rice wine and liquor.

The origin of cellar wine, China cellar wine has a production history of 1000 years. Wine historians generally believe that China distilled liquor originated in the Southern and Northern Dynasties, and only in the Sui and Tang Dynasties and the Song and Yuan Dynasties did it spread to the people. The health-care function of cellar wine, if drunk in moderation, is beneficial to health, and has the effects of "curing diseases, nourishing, anti-aging, strengthening the body, beauty beauty, improving intelligence and strengthening the brain".

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