Wine has an extremely important position in my country's traditional culture, and there are more than 10 kinds of liquor in terms of fragrance, among which the sauce-flavored and strong fragrance are loved by many users. So what are the characteristics of the brewing process of s

wine , have extremely important positions in traditional Chinese culture , and white wine has as many as 10 in terms of fragrance classification, among which the sauce-flavored and strong fragrance are loved by many users. So what are the characteristics of the brewing process of sauce-flavored liquor ?

approximate process

In fact, the brewing process of sauce-flavored type can basically be summarized as : the process of feeding twice, steaming nine times, fermenting eight times, and taking wine seven times. After removal or the original wine cellar needs to be stored for three years before blending and seasoning, and then passed the inspection before leaving the factory. Therefore, this process is also called 12987, so it seems that the process is relatively simple, but in fact the entire production process is extremely troublesome. The wine obtained by each distillation can also be divided into different types, that is, the typical body mentioned in the usual form, namely the cellar bottom fragrance type, sauce fragrance type and pure sweet type. The former is mainly produced in the bottom of the cellar and is famous, especially ethyl acetate is its main ingredient. The third type of 2html is the main body of the sauce-flavored liquor. Its main ingredients are relatively complex. The last type is pure sweet type. Its style is relatively special. It has the characteristics of a strong-flavored liquor. It also has, especially after drinking the wine, the taste is slightly sweet. The liquid of sauce-flavored liquor is pure and transparent. Its fragrance is not added with any spices and is naturally formed through a special fermentation process. In addition, the wine degree has always been stable between 52~54 degrees. From the perspective of the production process, it can only be the traditional process that has been used for thousands of years. The main factor affecting its taste is the quality of the raw material small red grain. Only by using high-end and high-quality raw materials can high-quality sauce-flavored liquor be brewed.