The birth of good liquor is a complex and delicate process, involving multiple steps such as material selection, koji making, saccharification and fermentation, distillation, aging, blending and seasoning, and packaging and sales.
First of all, the selection of materials is the foundation. For liquor, high-quality grains such as sorghum and wheat are key; Wine relies on high-quality grapes.
Then there is koji-making, a unique process for baijiu brewing, where the starch in the raw material is converted into fermentable sugars.
This is followed by saccharification and fermentation, where microbial enzymes convert the sugars into alcohol and carbon dioxide, a step that is the initial formation of the wine.
This is followed by distillation, which extracts the alcohol by heating the liquor, a process that determines the alcohol concentration and style of the liquor.
Aging is the essence of the wine, which matures naturally in a constant temperature and humidity environment, enhancing the taste and aroma.
Blending and seasoning is the art of creating a unique body, where the bartender blends different vintages and origins, as well as adds flavored wines, to create a harmonious and distinctive body.
Finally, the blended and flavored liquor is packaged and sold, and a good bottle of wine is born.
The birth of a good bottle of wine is inseparable from the quality of raw materials, exquisite craftsmanship and the precipitation of time, and every step is a test of the winemaker's skill and patience.