Sauce-flavored liquor, with its unique taste and far-reaching cultural heritage, is deeply loved by consumers. Behind this, there is an ancient and mysterious process - stepping on the song, as an important part of the brewing process of sauce-flavored liquor, carrying the wisdom and ingenuity of countless brewers.
The origin and inheritance of the song
Treading koji is an important part of the ancient Chinese craft of winemaking, which was mastered by our ancestors thousands of years ago, and its origins can be traced back to ancient wineries and family breweries. At that time, people made koji by stepping on koji, and then made delicious sake. Over time, the technique has matured into a unique winemaking process.
In the brewing process of modern sauce-flavored liquor, Taqu still occupies a pivotal position. This technique not only inherits ancient wisdom, but also integrates modern scientific and technological forces, making the quality of sauce-flavored liquor more excellent.
The process and characteristics of stepping on the song
Stepping on koji, as the name suggests, is to make koji by stepping on your feet. In the brewing process of sauce-flavored liquor, stepping on the koji is a crucial link. First of all, high-quality wheat is selected as raw material, and after crushing, moistening and other treatments, it is put into the koji fermentation tank. Next, the experienced brewer will step on the koji himself. They stand barefoot in the fermentation tank and use their feet to tread the raw materials and step them evenly, forming a raised "baobaoqu". This kind of "baobaoqu" has the characteristics of loose and breathable, easy to ferment, and lays a good foundation for the subsequent fermentation and distillation process.
Inheritance and development of traditional craftsFemale workers step on the song
In the winery of Moutai Town, female workers stepping on the song is a unique sight. Dressed in overalls, they stand in front of a high pile of koji, and with their dexterous hands and feet, they step lightly and powerfully to step on the wheat into "baobaoqu", which is an important ingredient in the brewing process of sauce-flavored baijiu and has a crucial impact on the quality and taste of the liquor.
Female workers are an important part of the traditional brewing process in Moutai Town, with strict requirements and standards. First of all, select high-quality wheat as raw material, crush the wheat into the appropriate particle size, and then add a certain proportion of water and koji powder and stir well. Then, the female workers need to step on these raw materials into "baobaoqu", and each "bag" must be moderately sized and tight. In the process of stepping on the koji, the female workers need to master the strength and rhythm to ensure the quality and taste of the koji.
Female workers are not only a traditional craft inheritance, but also a praise for women's wisdom and strength. In the distillery in Moutai Town, every female worker is a real craftsman. They feel the texture and temperature of the raw materials with their hearts, and feel the weight of the strength and the speed of the rhythm with their feet. With their own sweat and hard work, they have injected unique vitality into the brewing of sauce-flavored liquor.
The fate of stepping on the song and the sauce-flavored liquor
1. Unique aroma**.
Sauce-flavored liquor is known for its unique aroma. This aroma originates from the process of making koji. Through the stepping process, wheat and other raw materials are stepped into "baobaoqu", so that the starch, protein and other components in the raw materials can be fully exposed, providing good conditions for the growth and reproduction of microorganisms. These microorganisms produce a large number of aromatic substances during the fermentation process, forming the unique aroma of sauce-flavored liquor.
2. Rich taste experience.
The process of stepping on the koji not only brings a unique aroma to the sauce-flavored liquor, but also brings it a rich taste experience. By stepping on the koji, the starch in the raw materials is converted into sugar, and then through fermentation, distillation and other processes, the final formation of a mellow taste, long aftertaste of the sauce-flavored liquor. This rich taste experience is unmatched by other baijiu.
3. Inheritance of traditional crafts.
As an important part of traditional brewing techniques, the process of stepping on the song carries the historical and cultural heritage of the Chinese nation for thousands of years. Nowadays, with the development of science and technology and the popularization of mechanized production, many traditional crafts are gradually forgotten. However, the process of stepping on the koji of sauce-flavored liquor still maintains the traditional production method. This is not only the respect and inheritance of traditional culture, but also the adherence and promotion of the spirit of craftsmen.
The integration of modern technology and trampling technology
Although the traditional process of stepping on the qu plays an important role in the brewing of sauce-flavored liquor, the development of modern technology has also injected new vitality into this technique. Through the introduction of advanced production equipment and technical means, the efficiency and precision of the bending process can be improved, and the production process is more efficient and stable. At the same time, modern technology can also analyze and study the microbial community in the process of tamping koji, which provides a scientific basis for optimizing the koji formula and improving the quality of the wine.
With the continuous progress and development of science and technology, traditional brewing techniques are also constantly innovating and improving. In the future development, the technique of stepping on music will continue to be carried forward, injecting new vitality and impetus into the brewing of sauce-flavored liquor. At the same time, this skill will also become an important part of Chinese culture, showing the unique charm of traditional Chinese winemaking techniques to people around the world. With the continuous improvement of consumers' requirements for food safety and health, traditional brewing techniques will also pay more attention to environmental protection and sustainable development. I believe that in the near future, we will see a greener and healthier sauce-flavored liquor.