At the age of my childhood, there were several thick and large chimneys standing up in the winery in my hometown, and you could see the rolling smoke coming out of the chimneys every day. When I grew up, I went back to my hometown. The winery was still there and the chimney was there, but I never saw the smoke again.
is not only the wineries in my hometown, but almost all wineries are the same. So in the eyes of wine lovers, there is no pure grain wine in in China.
No smoking or wine lees are seen. Are the liquor produced in wineries now all alcoholic wines? I asked a winemaker who had worked in Mutai Houdao Winery for more than 40 years and realized that this was not the case.
1. Environmental protection energy upgrade
At the earliest, the fuel used by distilleries was coal, and the steaming wine was " fire distillation ", so a large amount of thick smoke would be generated. However, the current distillation of liquor has been changed to steam distillation , using electricity, gas , etc., so naturally there is no thick smoke.
, and the Environmental Protection Bureau has specially formulated clean energy standards for the liquor manufacturing industry, with very strict requirements, so almost all wineries no longer burn coal, and some new wineries have not even built chimneys. Even in , Maotai Town, , there is no smoke from the wineries.
Like the winery of Mutai Houdao Wine, which the master works, uses steam distillation. is very efficient and , and is very environmentally friendly.
2. Liquor has a production cycle
Different flavors of liquor have different production cycles, and they do not cook or steam wine every day. For example, the Mutai Houtao wine brewed by the master uses the brewing process of 12987.
refers to the 3 months after html feeding, 9 steaming, 8 fermenting and 27 fermenting wine in 1 year, and 3 months after 1 year, will steam grain once a month.
That is to say, even if coal is used as fuel to brew authentic sauce wine , it will only smoke once a month, and even for 3 months, it will not smoke at all. It is normal not to see it, let alone use steam now.
Of course, steam distillation will also cause water vapor to emerge, but the dissipation in the air is very fast and , which is difficult to detect.
Therefore, even if the fresh and fragrant wines and strong fragrant wines are produced with higher frequency of steaming grain, there is no smoke.
3. The wine lees are then used to use
. The wine lees in the past are difficult to deal with, so they can only be piled in the factory and then pulled away for feed. Therefore, people often see wine lees and can smell the strong wine lees. But now we can use to use again for wine lees.
Some wineries will directly process the lees and produce biogas . It can not only light, but also be used as fuel boilers. Nowadays, slightly larger wineries have the ability to handle the lees themselves, so it is normal not to see the lees.
In fact, whether you can’t see smoke or see wine lees, it is because technology is improving , and people’s environmental awareness is also increasing , but this cannot become the standard for judging the quality of a wine.
Master told me that for those of you, it is very important to respect the progress of technology, but no matter how technology progresses, traditional and experience are the decisive factors for making a good wine.
Just like now they use steamed grains and process the lees themselves to reuse them, but they still use the most traditional brewing process to brew Mutai Houdao wine . Even bartenders are Feng Xiaoning who have worked and studied in Maotai Factory for more than 30 years.
Teacher Feng Cheng Mr. His old factory manager Li Xingfa . He has rich experience in brewing and mixing wine and has his own pursuits. Because of this, the storage time of this wine after brewing has been extended from 3 years to 5 years .
We all know that doing this can make the wine body more softer , but more importantly, this can make the harmful substance in the wine volatile more fully, thereby reducing the damage to drinking. This is also the result obtained by continuous scientific testing of .
The wrong use of technology is what is often called "technology and ruthlessness". However, for a high-quality pure grain wine, the technology it contains is to continuously improve the quality of the wine and reduce damage to , and this is the wonderful collision between technology and tradition.
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