The fragrance and wine are strong and natural. With the taste advantage, the strong incense wine has gained the favor of consumers for thousands of years. Related public data shows that the strong incense wine is above half of the Chinese liquor market.The mud cellar is fermented.Wuliangye winemaker believes that roasted wine should be "one bitter, two strange, three long, and four special".This ultimate brewing process shows the spirit of Wuliangyes craftsmanship everywhere.Therefore, as long as it is brewed, there will be differences in naturally.
The fragrance and wine are strong and natural. With the taste advantage, the strong incense wine has gained the favor of consumers for thousands of years. Related public data shows that the strong incense wine is above half of the Chinese liquor market.
The advantage of strong fragrance is not established today.
As early as 1979, the third national wine assessment party began to select national famous wine based on the wind (fragrance) grid (type) of the wine.It is Wuliangye, Luzhou Laojiao, Jiannanchun, Gujing Gong, Yanghe.
Since then, in 1984, the fourth national wine party, thirteen famous wines, the fragrance accounted for seven seats; in 1989, the fifth national wine party, famous wine, strong fragrance accounted for nine seats.
Relying on the spirit of excellent craftsmen and the tolerance spirit of "Beauty and Beauty, Beauty and the United States", Sichuan, Jianghuai, and the North three major fragrance faction companies have expanded the "big country and strong fragrance", making strong incense liquor the mainstream of Chinese liquor consumption in Chinese liquor consumption.Essence
Mud cellar fermentation, strong fragrance wine is so scarce
Thousands of years of cellar ponds are so bad for thousands of years, and wine is old.The strong incense wine is different from other incense wine. The fermentation equipment uses "mud cellar". The mud can be cultivated and rich in the unique flora in the fragrant wine., Actively participate in winemaking, ensure that the fermentation process is active in biochemical reactions, produce rich aromatherapy substances, and maintain the unique flavor of the rich fragrance wine.
Dont underestimate the mud cellar, which requires the food "raised" and cannot be interrupted.
The mud cellar that brews the fragrant and good wine requires at least 5 to 10 years of cultivation. The cellar mud can form a microbial community with rich types, balanced species, and active fermentation.Fragrant wine cannot be easily expanded.
The older the cellar, the more good the wine can be made.But looking at China, the old cellar, which is continuously produced for more than a century, is extremely scarce. It can be described as scarce resources, and it also determines the scarcity of strong and high -quality white wine.
Exquisite crafts, extreme craftsman spiritual fragrant wine
After thousands of years of inheritance and development, the brewing of fragrant liquor has formed a very delicate and complex brewing process, which tests the craftsmanship of wine workers.
Wuliangye winemaker believes that roasted wine should be "one bitter, two strange, three long, and four special".一苦是指：酿酒辛苦;二奇是指：神奇的五粮配方和神奇的包包曲块;三长是指：酿酒窖池窖龄长，糟醅发酵周期长(70天一轮，双For 140 days of wheel fermentation), the process inheritance time for a long time; the four special refers to: running the cellar cycle, continuing to ferment; two -wheel fermentation, boiling point of water; stratification of stratification, mixed with mixing and mixed;Essence
This ultimate brewing process shows the spirit of Wuliangyes craftsmanship everywhere.
For example, the "look at the ingredients" session, the brewing workers must first "look", look at the bad eyes, see if the color is normal, whether the fermentation is completely; secondly "smell", use the nose to smell, and the aroma is good; then "ask", use ", use it, use it, use it, use it, use it, use it, use it, use it, use it, use it, use it, use it, and use it.Taste your mouth, taste the sourness is not normal; finally "cut", grab it with your hands, and feel whether the moisture is sufficient.
Only after accurately identifying badly can we accurately ingredients; only the factors that affect wine, food, bran, water, and songs are all right combinations to make good wine.
Another example is "quantity picking wine".The just roasted wine needs to be tasted by the winemaker. It is a third -level and second -class wine that is judged first.If the judgment of the first -class wine is late, the first -class wine flows to the second -level wine, causing a waste of high -quality original wine; similarly, if the tail is not controlled, the second -level wine will flow into the first -class wine, causing one to oneClass wine is invalid.
In addition, the strong fragrance wine is mixed and mixed, while steaming the wine while steaming the grain. Therefore, it naturally brings the fragrance of food into the wine to make the wine fragrance more rich and unique.
Product classification is the responsibility of strong incense wine to consumers
Everything in the world is always different, and there are almost no same leaves.
The same is true of wine.Wine wine is not industrialized, but in traditional process production. It is affected by many factors such as the four seasons, climate, temperature, and worker operation skills. The same product cannot be produced with a mold.
For example, the weather this year is not the same as last year. Because of the differences in temperature and humidity, the wine is naturally different.Even if the climate environment is exactly the same, the cellar ponds are different, and the good wine produced is naturally different. The first -level wine rate of the old cellar pool for hundreds of years can reach 40-50%, and the shortest age is only 10-20%;Even the same environment and the same cellar pool, the taste of the lower layer, the middle layer, and the taste of the upper layer are different.Even if the same layer is bad, the distilled wine is different. The front section is strong, the middle section is alcohol, and the tail section is elegant.
Therefore, as long as it is brewed, there will be differences in naturally.
For example, the same parents, have five sons, will grow up when they grow up; the same piece of land, the grapes planted will have first -class and secondary fruits.The difference is inevitable, because the differences have achieved colorful.
For a long time, the strong incense wine has been divided into multiple levels such as first and secondary, and sometimes it is also called head song (first -class wine), two songs (second -class song wine), and special songs (especially good head songs.This tradition that does not avoid differences and is brave in grading itself reflects the responsibility and responsibility of strong fragrant liquor companies. This behavior is the unremitting pursuit of the ultimate quality of the strong wine companies.The responsibility of the person.

Related tags： news