It takes a while for different flavors of wine made by large wineries to taste good. How long will it last? The vending machine tells you that the storage time of different flavor liquors is different.
Storage environment, storage container and storage time have important effects on the taste of wine during aging.
How long does it take for the wine to age?
There are 12 flavor types of Chinese liquor: Luzhou flavor type, miso type, Qingxiang type, rice flavor type, Zhongxiang type, Fengxiang type, sesame flavor type, Douchi flavor type, special flavor type, medicinal flavor type, Laobaigan flavor type and aromatic flavor type.
The kinds and contents of trace elements in different flavor liquor are different, and the taste is totally different.
Let's take a look with the large-scale winemaking equipment manufacturers of YadA to see how long the different non flavor wines will last!
The characteristics of Luzhou flavor liquor are Luzhou flavor liquor, cool liquor and cool liquor. There are many kinds of fermentation materials, mainly sorghum. There are old fermentation cellars and old artificial culture cellars (mud cellars).
Mud cellar fermentation of Luzhou flavor liquor
The characteristics of Luzhou flavor liquor are "colorless and transparent, fragrant wine cellar, soft and sweet, soft and harmonious, long tail flavor, typical style".
Generally speaking, after the production of Luzhou flavor liquor, it is best to drink it after at least 3 years of storage.
Maotai flavor liquor is made of high-quality sorghum as raw material, wheat high-temperature Daqu fermentation agent, fed twice, piled up at high temperature, stone wall mud bottom fermentation pit, nine times of fermentation, seven times of wine, using the special technology of high-temperature Daqu, high-temperature stacking, high-temperature fermentation, high-temperature liquor flow.
Brewing technology of Maotai flavor Liquor -- Shijiao fermentation
The production cycle is 1 year, and the taste is better after storage for at least 5 years.
Sorghum is the main raw material of Qingxiang liquor, and Daqu or Xiaoqu is the saccharification and fermentation agent.
For example, Fen Liquor adopts the method of "steaming and secondary cleaning" and solid separation and fermentation.
Brewing technology of fragrant liquor: fermentation at the bottom of VAT
In other words, each batch of fermented grain and sorghum should be steamed and glued separately.
"Secondary cleaning" refers to the secondary fermentation and distillation of the steamed and gelatinized sorghum. (after the first distillation, the fermented grains are no longer mixed with the new raw materials, and only koji is added in the second fermentation.)
Fermented in vats, not in contact with the soil, to keep the wine pure and unique taste.
It can be stored for about one year to achieve good taste.
Rice flavor liquor was made from rice and koji as saccharification and fermentation agent. The semi-solid fermentation process was adopted. The fermentation cycle is short.
The above is the detailed introduction of different types of wine storage time of the automatic wine vending machine. For more information, please click /