The brewing technology of Chinese liquor involves multiple key steps, each of which has a significant impact on the quality and flavor of the final product. Here are some main technical steps:
Raw material processing: The raw materials for strong liquor are usually grain crops such as sorghum, corn, and wheat. The raw materials need to be cleaned, crushed, and soaked for subsequent cooking and fermentation.
Steaming: Put the processed raw materials into a steaming pot for steaming, to gelatinize the starch in the raw materials and facilitate subsequent saccharification.
Saccharification: The raw materials after cooking need to be saccharified, which converts the starch in the raw materials into fermentable sugars. This process is usually completed using specific glycosylases.
Fermentation: Put the saccharified liquid into a fermentation container and add yeast for fermentation. During the fermentation process, yeast converts sugar into alcohol and carbon dioxide, producing alcohol fermentation.
Distillation: For strong spirits, distillation is a crucial step. By distillation, the alcohol in the fermentation broth can be purified to obtain a high alcohol content. During the distillation process, the liquor is heated to boiling, and the alcohol vapor rises and condenses into a liquid, thereby achieving the separation of alcohol and water.
Aging and blending: Distilled strong liquor usually needs to be aged for a period of time to make its flavor more mellow. In addition, in order to obtain specific taste and flavor, different batches and vintages of wine may need to be blended.
Maturation and storage: During the maturation process, strong liquor absorbs the aroma and color of wood through interaction with containers such as oak barrels, further enriching its flavor. Meanwhile, appropriate storage conditions are also crucial for maintaining the quality of the wine.
It should be noted that the brewing technology of Chinese liquor is rich and diverse, and different regions and distilleries may adopt different processes and techniques. The inheritance and innovation of these technologies and processes together constitute the unique and rich flavor system of Chinese liquor.