Many people born in the 2000s may only have seen those smoked chimneys on TV. In the memories of some people born in the 1980s and 1990s, that is a scene that they often see when they were children, especially those who have wineries near their homes. You can often see several towering chimneys, with thick smoke emitting every day, and you can smell the lees not far away.
, and now it seems that the scene will never be seen again. Many wine lovers said: There are no smokey wineries now, and the smell of wine lees cannot be smelled, because the wine is blended with alcohol, and there is no longer the pure grain flavor of the past.
The winery does not smoke or smell the lees, is it brewing "mixed wine"? Is this true in ? To figure it out, the author specially visited a winemaker who has been engaged in winemaking for many years. It is said that he also experienced the era of smoke from the winery, but now it has completely changed. In this regard, he told the following truths:
1: In the past, winemaking "smoke", now "steam"
In the past, the fuel used to brew wine was coal . When this fuel was burned, it would produce carbon dioxide , which would emit thick smoke, but it would cause great pollution to the environment. Now it is almost useless.
With the progress of the times, almost every household now cannot see the use of coal, and replaced by new fuels such as more environmentally friendly gas and electricity. wine companies are of course no exception, so now the brewing wine is no longer smoked, and all steam is emitted, and almost all of these water vapors have evaporated in the production workshop. How can you see them outside?
2: In the past, the lees were "waste", but now the lees were "bao"
In the past, the lees produced by brewing were waste materials for wineries. Some were sold to surrounding breeding farmers, and some were left to the wineries without a place to deal with them. After a long period of fermentation, it would definitely produce a large lees smell, which is natural for everyone to smell.
Now, with the continuous development of technology, wine lees are no longer waste materials, and can be used by to produce biogas , used as fuel or lighting. In other words, winemaking will also produce wine lees, but it has been used again before you can smell it.
3: In the past, "not blending", now "mix more blending"
The previous wines were almost no additive blending of . They all brewed by pure grain. We can see the smoke from the wineries and see the lees pulled out by the wineries every day. Now, the development of technology has also seen many additives. In order to make huge profits, it is no longer a new thing for many wineries to blend alcohol directly with alcohol.
Many wine friends are very resistant to alcohol blending wine, so in their eyes, whether the winery smokes or not, whether there is still a lees smell has become their standard for judging pure grain wine. In fact, this is not the case. Now some wineries that really produce pure grain wine do not smoke or smell the lees. Therefore, we need to identify pure grain, and we can no longer use the previous judgment standard. I will share with you 3 Just look at the bottle , and you can easily identify pure grain wine tips:
1. Look at the bottle ingredient list:
There are only some grain crops such as water, corn or sorghum in the ingredients list, and there is nothing else, it is pure grain wine.
2. Look at the bottle standard number:
blended wine standard number is: GB/T20821 and GB/T20822
. The standard number of grain wine is different according to the fragrance type:
3. Look at the bottle level:
Pure grain wine In the column of the implementation standard, the standard number is followed by the grade note. There are 3 levels of liquor, and the order is: premium, first and second according to the quality of the wine. (Note: There is no grade for blended wine)
Don’t use whether the winery smokes or can smell the lees to determine whether a winery is producing "mixed wine". As long as you remember these three tips, I believe everyone can choose pure grain wines with high-quality wines. If you still don’t know how to choose, you can take a look at the following two:
Baiyunbian
A and fragrant liquor from Hubei is very famous locally.
This wine won many awards for its excellent quality in the 1970s and 1980s and was loved by wine friends.
Baiyunbian has a history of 70 years. Its fragrance is unique, with both strong fragrance and soy sauce aroma. Take a sip and it will be soft and pure, mellow and soft, with a delicate taste. Various fragrances are harmonious with each other, sweet and refreshing, which is amazing.
Fengyun Jiangfu Fengzang
Although this wine is not very famous outside, it is known as the "local small Maotai" in its origin.
said this not only because this wine, Mao is authentic in flavor, but also has a great connection with Moutai. The contracted winemaker Li Changshou of Moutai is the brewer of this wine. Li Changshou's father Li Xingfa was the director of Moutai winery .
This wine was brewed to pay tribute to Li Xingfa. In 1964, Li Xingfa discovered the three typical of sauce wine . This discovery directly promoted the development of sauce-flavored wine a big step, and Moutai also ushered in its own golden development stage.
Li Changshou adheres to the ingenious spirit of high-standard winemaking, and does every step of the brewing process. The new wine must be stored in for 5 years. The base wine produced must also be mixed into old wine . This old wine is the 12-year-old wine left by his father, and finally this wine was brewed.
Fengyun Jiangfu wine has a strong aroma. You can smell a sauce aroma when you open it. The sauce aroma is even more prominent in the mouth. Then there is a light fruity aroma, sweet and refreshing, not irritating, and not spicy. It is very easy to drink in one sip and the fragrance is long.
