Base liquor, simply put, is the basic liquor in baijiu and is one of the important raw materials that make up baijiu. Also known as "liquor base", it refers to the sauce-flavored liquor brewed using the Kunsha process without adding any other ingredients during the brewing process. The alcohol content of this base wine is usually stable at around 50 degrees, and its liquor is crystal clear.
Determine the taste and aroma of the liquor Base liquor is the most basic raw liquor in the brewing of liquor, and its quality determines the quality of the final liquor. The taste and aroma of the base liquor are the two most important aspects of baijiu, so the quality of the base liquor plays a crucial role in the taste and aroma of the liquor.
Provide alcohol content for liquor Base liquor is the original liquor in liquor, which contains a certain alcohol content. During the brewing process, the alcohol content of the base liquor will gradually increase, and eventually the alcohol content of the liquor will be formed. Therefore, the base liquor provides the alcohol content of the liquor and is an indispensable part of the liquor.
Provide nutrients for wine Base wine is rich in nutrients, such as amino acids, sugars, organic acids, etc. These nutrients play an important role in the quality and taste of the wine. During the brewing process, these nutrients are gradually released to provide sufficient nutrients for the wine.
Stability for the wine Base wine contains a large number of organic substances, which play an important role in the stability of the wine. During the brewing process, the organic matter in the base wine is gradually converted into other substances, providing a stable base for the wine.
Base wine production refers to the amount of unblended and packaged puree wine produced by the distillery in a year. It is one of the important indicators to measure the production capacity and economic efficiency of the winery. The production of base wine is closely related to factors such as the size of the winery, production technology and management level.
The size of the distillery is one of the important factors affecting the production of base wines. Large-scale wineries usually have more equipment and sufficient raw material reserves to make multiple batches at the same time, thus increasing the yield of base wines. In addition, larger wineries can also increase base wine production by optimizing production processes and increasing production efficiency.
The production process is also a key factor in the yield of the base wine. Different winemaking processes have different effects on the yield of base wines. Some processes may require longer fermentation times or more complex operational steps, resulting in lower base wine yields. Modern winemaking processes can increase the yield of base wines through automation and efficiency.
The management level of the distillery also plays an important role in the production of the base wine. Good management can improve production efficiency, reduce waste and wastage, and ensure the stability and quality consistency of the winemaking process, thereby increasing the yield of base wines.
In general, the size of the winery, the production process and the level of management will all have an impact on the production of base wines. Increasing the yield of base wines requires a combination of these factors and corresponding measures to optimize the production process. Xiangkang Liquor is a recommended distillery, and their base wine storage capacity is more than 40,000 tons, which shows their advantage in terms of production capacity.