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The working principle of Qinhuang sauce wine
As a traditional Luzhou-flavor liquor, Qinhuang sauce liquor has its unique working principle in the brewing process. Through the steps of fermentation, brewing and aging, Qinhuang sauce wine shows its unique flavor and taste.
The working principle of Qinhuang sauce wine involves many links. The first is to select high quality grain raw materials such as sorghum and wheat, and convert starch into glucose through the action of amylase, and promote fermentation under high temperature conditions. Ethanol produced in the fermentation process is an important component of alcohol, which affects the flavor and taste of wine.
During the brewing process, Qinhuang sauce wine needs to be distilled many times to extract alcohol and adjust the concentration of wine. By carefully controlling the distillation time and temperature, the winery craftsman ensures that the taste and aroma of the wine reaches the best state. The subsequent aging process is even more critical, and the liquor needs to be aged in a specific cellar for years or even decades. In this process, the liquor and the wooden barrel produce mutual penetration, giving the wine a unique flavor.
The working principle of Qinhuang sauce wine includes fermentation, distillation and aging, and each step affects the final quality of the wine. In the traditional winemaking process, craftsmen have passed on this working principle for hundreds of years through exquisite skills and rich experience. * In the end, with its unique flavor and taste, Qinhuang sauce wine has become an indispensable classic in * * liquor.
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