Mitsui Ten Mile Fragrant Liquor Brewing Process [Hebei Botou Specialty]

What is the brewing process of Mitsui Ten Mile Fragrant Liquor? Authentic Hebei Botou Specialty: Mitsui Ten Mile Fragrant Liquor Brewing Process

Content Summary:Do you want to know what Mitsui Ten Mile Fragrant Liquor Brewing Process is? This article is a detailed introduction to the brewing process of Mitsui Ten Mile Fragrant Liquor, a specialty of Botou, Hebei Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on the brewing process of Mitsui Ten Mile Fragrant Liquor. The entire article takes about 8 minutes to read, mainly including the basic introduction of Mitsui Ten Mile Fragrant Liquor brewing process and the history of Mitsui Ten Mile Fragrant Liquor brewing process? The production method of Mitsui Ten Mile Fragrant Liquor Brewing Technology and the awards and honors of Mitsui Ten Mile Fragrant Liquor Brewing Technology

Basic Introduction to the Brewing Process of Mitsui Ten Mile Fragrant Liquor

Mitsui Ten Mile Fragrant Liquor has a unique brewing process, which uses medium and high temperature koji combined with mud cellar fermentation during the production process.

. The ten mile fragrant wine brewed with this technique is high but not strong, low but not scarce, with a long and clean tail, full and harmonious. After a hundred years of long-term constant temperature storage in wooden wine seas and Yixing pottery jars with unique characteristics. The aroma is elegant and pleasant before drinking, refreshing and sweet during drinking, and the lingering fragrance after drinking is endless; It is because of the unique characteristics of elegant fermented flavor, sweet, soft, clean and refreshing, harmonious flavors and long tail, that it becomes a model of soft flavor Baijiu

Brewing and tasting wine, being a connoisseur, always pursuing first-class quality, is the corporate development philosophy that Mitsui has always adhered to. In recent years, Mitsui Ten Mile Fragrance has developed rapidly with an annual growth rate of nearly 50%. Whether it is the scale of the enterprise, production technology, or management level, all indicators have reached or exceeded the advanced level of the same industry. In 2009, Hebei Sanjing Wine Industry Co., Ltd. invested in the construction of the "Comprehensive Processing of Agricultural Products" project, including three sub projects of Sanjing Industrial Park, Sanjing Fermentation Park and Sanjing Cultural Park, of which the Sanjing Fermentation Park invested 350 million is the largest production base of Luzhou flavor Baijiu in Hebei Province. In addition, in order to ensure the quality of raw grains from the source, we have invested in the construction of a 10000 acre red sorghum planting base. This series of measures fundamentally guarantees Mitsui Ten Mile Fragrance's inheritance of the history of being a "Chinese time-honored brand". Through the unremitting efforts of several generations of Mitsui people, Mitsui Shilixiang Liquor has finally won a high reputation in the Baijiu industry with its long history, profound cultural heritage, outstanding market performance and diversified sales models

What is the history of the brewing process of Mitsui Ten Mile Fragrance Wine

The production process of Mitsui Shilixiang wine brewing technology

1. Production process: wheat crushing → cultivation in the room → cultivation in the room → extraction from the room → storage in the warehouse → material requisition → moistening the grain → steaming wine and grain → adding slurry water → cooling → adding koji → fermentation in the cellar → fermentation out → ingredients → steaming → semi-finished wine → grade identification → classification Type storage → blending → filling → packaging.

2. Process requirements: (1) Making koji:

Wheat is crushed and mixed with water, with a moisture content controlled between 34% and 36%. The koji embryo is cultured for 48 hours at a temperature of 40 ℃ to 45 ℃ in the koji room. The mold is exposed for 24 hours. After that, the first time the koji is turned: from 2 layers to 3 layers. After 5 to 6 days, the temperature of the three-layer yeast should be below 60 ℃. The yeast should be flipped for the second time, from layer 3 to layer 5, and enter the high-temperature cultivation period. The temperature of the product should be controlled between 58 ℃ and 62 ℃, and maintained for 8 to 12 days. Third flipping: After about 18 days, when the temperature of the product begins to decrease, flip from 5 layers to 6 layers for cultivation. Fourth flipping: When the temperature drops below 40 ℃, flip from 6 layers to 8 layers. Mature and ready for use, with a total duration of approximately 30 to 35 days. When the temperature drops to near room temperature and the yeast core is dry, leave the room. Daqu can only be put into liquor production after being stored for more than 6 months

(2) Wine making:

① Feeding stage: Grind sorghum, wheat, rice, and glutinous rice into 4 to 6 pieces, and corn separately into 8 to 12 pieces. There should be no whole grains, sieved through 20 mesh, and fine powder ≤ 25%. Then mix and feed according to the proportion of 36% sorghum, 22% rice, 18% glutinous rice, 16% wheat, and 8% corn, steam and burn them with the mother grain, steam the wine and grains, and let them dry. After adding yeast, the water content in the pit should be controlled at 54% to 58%, and the temperature should be 18 to 22 ℃ in winter and the same as the ground temperature in summer. After 75 days of fermentation in the pit, open the pit and take out the mash

② Distilled liquor stage: Low temperature distilled liquor is used for distillation, and the liquor is picked by layering, grading, and quality classification. The raw wine produced is divided into premium wine, first grade wine, and second grade wine

(3) Storage:

The original wine is divided into five grain strong aroma high-quality wine, strong aroma high-quality wine, sand turning seasoning wine, pressure discharge seasoning wine, and double wheel seasoning wine according to the superior grade, first grade, and second grade. It is stored in an underground wine cellar with constant temperature and humidity environment, and stored in ceramic jars for at least three years