Tao Tianxia Liquor Decrypts the ancient brewing code of soy sauce wine 12987

Mondo Gastronomy Updated on 2024-01-29

A bottle of Tao Tianxia wine is the crystallization of the wisdom of generations of brewing masters, who have mastered the mysteries and refined their skills by virtue of their talents, and are faithful to the inheritance of a string of brewing process codes: 12987. What kind of complex process is hidden behind this string of numbers?Today, we're going to reveal the secret for you.

Tao Tianxia soy sauce wine starts from the first grain brewing in Xiasha in Chongyang to the end of the seventh liquor collection before the Chongyang Festival in the second year, and goes through the four seasons of spring, summer, autumn and winter, and Zhengbengu Liquor completes a winemaking production cycle.

The sorghum used in the brewing of Taotianxia soy sauce wine is commonly known as "sand". In the annual production cycle, it is necessary to feed the material in two parts. The first feeding is in the Double Ninth Festival, and the feeding amount of this sand usually accounts for 50% of the total feeding amount, and the second feeding is called rough sand, and the time is generally one month after the first sand falling. After that, for one year, only koji was added to each round, and no sorghum was added.

The first sand (feeding) is steamed once, the rough sand (the second feeding) is mixed and steamed once, the first two steaming becomes brewed without filtering, and then the third steaming is used to obtain the commonly said cooked food, after cooking, through cooling, zigzag, deposition, cellaring, sealing cellar alcohol, opening cellar and steaming six rounds of wine, each stage has one steaming, and the whole process has nine times of cooking.

In the nine high-temperature cooking environments, high volatile salts and other irritating substances with low melting points can be removed, and high boiling point aroma substances can be volatilized, so that the taste of Taotianxia sauce wine is soft and all kinds of tastes are balanced and harmonious.

During the brewing period, Tao Tianxia soy sauce wine does not put in new grains from the third round, but due to the crushing or coarser raw materials, the starch content in the mash is higher, and with the increase of fermentation rounds, the starch will be gradually consumed, until the end of the eighth fermentation, the starch content in the mash is still about 10%.

After one month of fermentation, the dregs are steamed and cooked, and the first round of wine is taken, and then the wine is taken once every month of fermentation, and the wine is taken 7 times in a year's winemaking cycle. Rounds 1 to 7 have their own characteristics and are essential, with an alcohol content ranging from 52% vol to 57% vol.

Clause. 1. The second round of wine, high alcohol content, good aroma, raw grain aroma, appropriate addition when blending, can improve the aroma of the wine. Clause.

III. The fourth and fifth rounds of liquor, with a large amount of wine, good taste, mellow body and pure sauce aroma, are known as "Dahui wine" in the industry. The sixth round is "small wine", and the seventh round is "chasing bad wine". The 6th and 7th rounds of wine have typical burnt aroma and koji aroma, which can be added in an appropriate amount when blended to increase the burnt aroma and aftertaste of the wine.

The complex and mysterious "12987" Daqu sauce flavor wine process is the soul of brewing more soft and elegant Tao Tianxia wine sauce flavor.

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