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.
About sorghum wine
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. 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. "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.
About corn wine
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. 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. 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.