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玉米酒和高粱酒哪个更好喝?

发布时间:2020-12-18 浏览次数:网址:https://www.qdljjy.com

要说高粱酒和玉米酒的口感,哪个更好喝,这个得看每个人喝酒的口感,正如“萝卜青菜、各有所爱”。不过从市场上大卖的各种品牌的白酒,大多都是高粱酒这一项来说,就不难看出,更多喜欢喝酒的人士还是更青睐高粱酒。
If you want to talk about the taste of sorghum wine or corn wine, which one is better to drink depends on the taste of everyone drinking, just like "radish and green vegetables, each has his own taste". However, most of the liquor brands sold in the market are sorghum liquor. It is not difficult to see that more people who like drinking prefer sorghum wine.
关于高粱酒
About sorghum wine
1.在我国,以高粱为原料蒸馏白酒已有七百多年的历史,以至于大家常说,“好酒离不开高粱”。驰名中外的中国名酒多是以高粱做主料或辅料配制而成。高粱籽粒中除含有酿酒所需的大量淀粉、适量蛋白质及矿物质外,更主要的是高粱籽中含有一定量的单宁。
1. In China, it has been more than 700 years since sorghum was used as raw material to distill liquor, so that it is often said that "good liquor cannot be separated from Sorghum". The famous Chinese wines are mostly made from sorghum. In addition to a large amount of starch, proper amount of protein and minerals needed for wine making, sorghum seed contains a certain amount of tannin.
2.适量的单宁对发酵过程中有害微生物有一定抑制作用,能提高出酒率。单宁产生的丁香酸和丁香醛等香味物质,又能增加白酒的芳香风味。因此,含有适量单宁的高粱品种是酿制优质白酒的绝佳原料。
2. Appropriate tannin can inhibit the harmful microorganisms in the fermentation process and increase the liquor yield. The syringic acid and butyraldehyde produced by tannin can increase the flavor of liquor. Therefore, it is an excellent raw material for liquor brewing.
3."清蒸清"、"清蒸混"、"混蒸混"是白酒酿造的3个重要的配料工艺。"清蒸清"主要用于清香型曲酒的生产,浓香型大曲酒生产采用"混蒸混、续糟发酵法"工艺生产浓香型大曲酒的主要原料是高粱、小麦、大米、糯米、大麦、玉米、豌豆等。制曲原料均以小麦为主,亦有添加部分大麦、豌豆的。
白酒招商加盟
3. "Clear steaming", "steaming mixing" and "mixing steaming mixing" are three important ingredient technologies in liquor brewing. The main raw materials of Luzhou flavor Daqu liquor are sorghum, wheat, rice, glutinous rice, barley, corn and pea. Wheat is the main raw material for koji making, and some barley and peas are added.
关于玉米酒
About corn wine
1.玉米酒也叫包谷酒,玉米酒的度数有25-70度不等。玉米酒主要是以玉米为主原料来酿造,外观澄清透明,无杂质异物,酒味醇香,味道甘甜。玉米酒营养丰富,香味沁人心脾,是中度甜酒产品的又一奇葩。
1. Corn wine is also called Baogu wine. The degree of corn wine varies from 25 to 70 degrees. Corn wine is mainly made from corn. Its appearance is clear and transparent without impurities. It has a mellow and sweet taste. Corn wine is rich in nutrition and refreshing fragrance, which is another wonderful flower of moderate sweet wine products.
2.固态发酵蒸馏是需要隔水蒸馏,将锅底置放清水,20斤以下,按粮食的1:1放入比如20斤玉米放入清水20斤将玉米放置在隔层上,必须周密,如果有很大空隙的话就蒸馏不出酒了,如果空隙大了会导致水蒸气冲一些空隙中直接冒上,就不能实现全面蒸馏,如果不怕麻烦的话更好是先将底锅的水烧开,然后先铺一层松散的放入好了,等有气冒出来的时候马上再铺一层,并在冒气的地方多铺一些(分两次即可),以达到不从一两个气孔冒气蒸馏不全面的情况,实现整体均匀的蒸馏。这样出酒才多。
2. The solid-state fermentation distillation needs to separate water. Put water at the bottom of the pot, less than 20 jin, according to 1:1 of grain. For example, 20 jin of corn is put into water, and 20 jin of corn is placed on the partition layer. If there is a large gap, the liquor can not be distilled. If the gap is large, water vapor will directly rise from some of the voids, so the comprehensive distillation can not be realized, If you are not afraid of trouble, it is best to boil the water in the bottom pan first, and then lay a layer of loose layer first. When there is air coming out, lay another layer immediately, and spread some more in the place where the gas is bubbling (two times can be enough), so as to achieve the situation of incomplete distillation without gas from one or two pores, and realize the overall uniform distillation. That's how much wine comes out.
3.整个过程的技术要领在于所有的容器要干净,绝油;酒曲的多少比例得当,发酵的时间正好,这时候出来的酒酿又甜又有酒的醇香。
3. The technical gist of the whole process is that all containers should be clean and oil free; the proportion of koji should be appropriate and the fermentation time should be just right. At this time, the wine coming out is sweet and mellow.