China is not only one of the earliest countries in the world to make wine, but also one of the birthplaces of the world's three major wine systems. In the five thousand years of Chinese history, with the gradual upgrade of liquor fermentation containers, many liquors with different tastes and aromas have been derived. It can be said that fermentation containers have made an important contribution to the formation of liquor aromas.
Maotai-flavor liquor fermentation cellar is built with stone walls and yellow mud as the bottom, which is conducive to the formation of sauce-flavor substances; light-flavor and laobai dry-flavor liquors are fermented in earth vats to reduce miscellaneous bacteria contamination , which is conducive to "clearing to the end"; strong-flavor liquor is fermented in mud pits, which is conducive to the habitat and reproduction of functional bacteria in the pit mud such as acetic acid bacteria. It can be said that the unique fermentation equipment provides the basic conditions for the formation of the twelve major flavor styles of Chinese liquor. Today we are going to visit Hengshui Laobaigan and learn more about the advantages of the underground vat brewing process.
Different from the mud pits for strong-flavor fermentation and the stone pits for sauce-flavor fermentation, the fermentation tank in the ground vat has a small fermentation capacity, fast heat dissipation, full and even fermentation, and a variety of beneficial microorganisms on the inner wall, which forms 老白干 Mellow and elegant, mellow and sweet unique flavor. Next, let’s learn more about the advantages of ground vat brewing!
Advantage 1: Humidity can be controlled
First of all, humidity is one of the decisive factors in the brewing process, which determines the quality of the brewed liquor. Ground vat fermentation can accurately control the humidity during the fermentation process, promote the growth of beneficial microorganisms, and improve the quality of wine.
Advantage 2: The temperature can be controlled
Secondly, the temperature also determines the quality of the brewed liquor. The fermentation space of the ground vat is small, the temperature distribution is even, and the unique structure of the ground vat is conducive to controlling the temperature of fermentation, allowing various substances in the wine body to fully ferment, reducing the production of harmful substances, and making the wine more mellow.
Advantage 3: Isolate external impurities
In addition, the floor cylinder can also play a very good isolation role. The exterior of the floor cylinder is coated with a layer of glaze, which can isolate harmful microorganisms in the external environment. At the same time, it can also ensure better The air permeability makes the brewed liquor pure, without any foreign smell, and has a better drinking taste.
Advantage 4: Conducive to the growth of probiotics
In addition to the above three advantages, the fermentation environment in the ground vat is also conducive to the rapid growth and reproduction of probiotics, making the wine molecules smaller, the fermentation process more thorough, reducing harmful substances, and affecting the health of probiotics after drinking. Less burden on the body.
The special underground vat brewing process gives the wine the advantages of "pure and no foreign smell, smaller wine molecules, and extremely low fusel oil ", which also creates Hengshui Laobaigan's mellow and elegant aroma, mellow and sweet, and long aftertaste flavor characteristics. Ditan brewing is not only the essence of Hengshui Laobaigan's winemaking, but also a treasure of Chinese winemaking culture. It is also an inheritance of Chinese wine culture from Hengshui Laobaigan.
A good vat brews a good vat of wine. Let’s wait and see what kind of worldly wine Hengshui Laobaigan will brew in the future!
