Soon the Spring Festival, it is time to hoard wine, today for you to share 10 ways to identify pure grain wine, learn to never have to worry about drinking blended wine again.
<h1 class="pgc-h-arrow-right" > first, what is pure grain wine</h1>
Pure grain wine, as the name suggests, is a wine made entirely from grain. According to the characteristics of "sorghum aroma, corn sweetness, rice net, wheat manic, glutinous rice cotton, barley punch" and other characteristics, sorghum, rice, glutinous rice, corn and wheat are selected as the main brewing raw materials, and the wine brewed by the pure grain solid fermentation process is selected.
1. The main raw materials of pure grain wine are required: the particles are full, dry, less impurities, no mildew, and after strict grading and impurity removal, the sorghum is crushed into 4-6 petals; the maximum particles of corn are not more than 0.2mm; glutinous rice and rice are crushed into 2-4 petals; wheat is required not to break the skin.
2. Auxiliary raw materials (rice hulls. The main role is to adjust the starch concentration of the wine, lighten the acidity, so that the wine has a certain degree of looseness, which is conducive to the fermentation of the wine) requirements: fresh and dry, no musty taste, golden yellow.
3. Brewing water: clear and transparent, slightly sweet and refreshing.
The main stylistic characteristics of pure grain wine depend on the following aspects: one is koji-making technology, the second is brewing technology, the third is the old cellar mud technology, and the fourth is the blending technology.
Brewing workshop for pure grain wine
<h1 class="pgc-h-arrow-right" > second, pure grain and wine identification method</h1>
1. Look at the national standard: solid state method pure grain wine national standard: GB/T10781.1 (fragrant type), GB/T 10781.2 (fragrant type), GB/T 26760 (sauce type), QB/T2524 (Guizhou Moutai wine), GB/T10781.3 (rice flavor type), GB/T 14867 (phoenix type), GB/T 16289 (fragrant type), GB/T20823 (special fragrance type), GB/T20824 (Zhixiang type), GB/T20824 (Zhixiang type), GB/ T20825 (old white dry flavor), QB/T2524 (thick sauce and aroma type), etc., recommended drinking.
Aromatic pure grain wine GB/T10781.1 stipulates: with grain and grain as raw materials, fermented, distilled, aged and blended by the traditional solid state method, the aromatic substances produced by the fermentation of edible alcohol and non-liquor are not added, and the liquor with ethyl acetate as the main body is the compound fragrance. Alcoholic high alcohol: 41% vol--68% vol, low alcohol: 25% vol--40% vol. The quality level is divided into excellent grade and first grade.
Fragrance pure grain wine GB/T10781.2 stipulates that the low alcohol content is 25% Vol ~ 40% Vol, and the height is 41% Vol ~ 68% Vol. It must be made of grain and grain as raw materials, through traditional solid fermentation, distillation, aging and blending, without the addition of edible alcohol and non-liquor fermentation produced by the fragrant flavor substance, with ethyl acetate as the theme of compound aroma liquor. The sensory requirements are colorless or yellowish, clear and transparent, pure fragrance, with ethyl acetate as the main body of elegant, harmonious compound aroma, soft and harmonious taste, sweet and clean, long aftertaste.
Sauce-flavored pure grain wine GB/T 26760 stipulates that the low alcohol content is 32% Vol ~ 44% Vol, and the height is 45% Vol ~ 58% Vol. Using sorghum, wheat, water, etc. as raw materials, it is made of traditional solid fermentation, distillation, storage and blending, and the liquor with no edible alcohol and non-liquor fermentation produces a fragrant and colorful substance, and has a sauce flavor style. Requirements: colorless (or slightly yellowish) transparent, no suspended solids, no precipitation, prominent sauce, elegant and delicate, empty cup fragrance and elegant and lasting, soft and mellow entrance, long aftertaste, style (prominent, obvious, acceptable).
Sauce-flavored pure grain wine - Moutai wine national standard: GB 18356 stipulates: Guizhou Moutai wine is based on high-quality sorghum, wheat, water as raw materials, and is produced according to the traditional process of Guizhou Moutai wine within a specific geographical area of Moutai Town, Renhuai City, Guizhou Province. And it is clearly required that sorghum be glutinous sorghum, the place of origin is in Renhuai, and a small number is produced around Renhuai, which can be understood as guizhou Moutai wine except for Moutai Distillery.
Rice-flavored pure grain wine GB/T 10781.3 stipulates: Rice-flavored liquor is made of rice and other raw materials, fermented, distilled, aged and blended by the traditional semi-solid method, without adding edible alcohol and non-liquor fermentation produced by fragrant flavor substances, with ethyl lactate, β-phenethyl alcohol as the main body of the compound aroma of liquor. The real rice-flavored liquor is also pure grain brewing.
Fengxiang type pure grain wine GB/T 14867 stipulates: Fengxiang type liquor is a liquor with a compound aroma of ethyl acetate and ethyl caproate as the main compound aroma based on grain and grain, fermented, distilled and blended by the traditional solid state method, without the addition of edible alcohol and non-liquor fermentation.
Soy sauce type pure grain wine GB/T 16289 stipulates: soy sauce type liquor is based on rice as raw material, steamed, with large wine cake as the main saccharification fermentation agent, the use of saccharification while fermentation process, kettle distillation, aged meat brewing blending, no added edible alcohol and non-liquor fermentation produced by the fragrant flavor substance, with the characteristics of soy sauce liquor.
Special flavored pure grain wine GB/T 20823 stipulates: Special flavored liquor is made of whole grain of rice as the main raw material, medium and high temperature Daqu as the saccharification fermentation agent, and fermented, distilled, aged and blended by the traditional solid state method.
Zhixiang type pure grain wine GB/T 20824 stipulates: Sesame flavored liquor is a liquor with sesame flavor style produced by fermentation, distillation, aging and blending by traditional solid state method using sorghum and wheat (bran) as raw materials, without adding edible alcohol and non-liquor fermentation. High alcohol: 4l%vol~68%vol; low alcohol: 18%vol~40%vol.
Old white dry flavored pure grain wine GB/T 20825 stipulates: Old white dry flavored liquor is made of grain and grain as raw material, fermented, distilled, aged and blended by the traditional solid state method, and the fragrant flavor substances produced by the fermentation of edible alcohol and non-liquor are not added, and the liquor with ethyl lactate and ethyl acetate as the main body is the main compound aroma.
Thick sauce and aromatic liquor QB/T 2524 stipulates: Thick sauce and aromatic liquor is a distilled liquor with a unique style of strong flavor and sauce flavor by solid fermentation, distillation, storage and blending of grain as the main raw material.
(2) Solid-liquid combination method liquor national standard: GB/T20822 (pure grain-based wine + edible alcohol + edible flavor + water (semi-chemical wine) Although it contains a small amount of grain wine, it contains a variety of chemical flavoring agents to adjust the taste, and it is not recommended to drink.
(3) Liquid liquor national standard: GB/T20821, raw materials (edible flavor + water) is chemical wine, non-grain wine, the taste is not good, the body is even worse, it is best not to drink.
2. Look at the composition of raw materials on the label of the wine bottle: the raw materials of pure grain wine are various grains, not pure grain wine will be written on edible alcohol, edible spices, etc.
3. Look at the price: wine that is too low price must not be pure grain wine. Pure grain wine is limited by cost, due to the different brewing conditions in different places, the price of too low wine must be mixed with inferior wine, not pure grain wine.
4. Look at whether the wine body is turbid at low temperature: put the whole bottle of wine below zero degrees, the pure grain wine body is turbid, and the chemical wine body is clear and transparent.
5. Mix with water to see whether the wine body is turbid: pour 1:1 of clear water into the liquor, pure grain wine will be milky white turbidity, non-pure grain wine no change.
Pure grain wine will be milky white and turbid, because when the wine body is mixed with water, the alcohol solubility decreases and precipitates, and the milky white substance precipitated is a nutrient - higher fatty acids. Non-pure grain wine is an alcoholic blended wine, and the wine body does not contain grain components.
6. Shake the bottle to see the hops: the mixed liquor hops last for less than 10 seconds; while the pure grain liquor hops last for more than 15 seconds.
Pure grain liquor contains many solid grain components, and after being shocked, the balance of water and wine is broken, and the hops are difficult to disperse. The ingredients in blending liquor are simple, so the duration of hops is short.
7. Finger sticky wine: pure grain wine will be fingers rubbing very smooth, because pure grain wine contains a large amount of esters, this fat is similar to oil, more lubricated; if the rubbing does not have a smooth feeling, there is no difference with water, indicating that it is blended wine.
8. Palm rubbing: palm drops of white wine, hands quickly rub, if there is a strong fragrance, indicating that it is a high-quality pure grain wine; if there is a lot of sour, pungent alcohol taste, it means that it is blended wine.
9. Look, smell, taste: pure grain brewed liquor, the wine body is not too transparent, you can faintly see the suspended solids, smell the aroma is pure and full, taste a sip of wine without choking, slightly bitter but not astringent, soft taste, after drinking not dry mouth, not choking, not on the head, not uncomfortable. Alcohol blended liquor, the wine body is clear and transparent, smells a pungent smell, very flushed nose, taste a sip of wine is not too strong, the entrance choking, the taste is intense, dry mouth after meals, on the head, uncomfortable.
10. Caustic soda method: use sodium hydroxide, which is what everyone usually calls caustic soda to identify. Put the liquor to be tested in a 50:1 caustic soda ratio into the test tube, or you can use the cup that can be heated at home, and then put in hot water to boil for a few minutes. If it is pure grain wine, the liquor in the test tube will turn yellow. If the color is very light, it is pure grain wine is not pure, containing alcohol blending ingredients. Not changing the color is pure alcohol blending wine, because inferior liquor is mixed with alcohol and spice sweeteners, and there will be no chemical reaction when it encounters caustic soda.
These 10 methods can be used by everyone, and you will never drink blended wine again! I am Van Murray food baking, the creator of the field of food, original is not easy, infringement must be investigated!