People often pay attention when cooking soup? Slow stew? So you can feel good nutrition. However, high-temperature koji-making, high-temperature entering the pool and high-temperature distilled liquor will have fragrance or spicy taste, and there are many irritating substances in the wine, which is naturally not conducive to human health. ? Low temperature distilled liquor? It can remove more impurities from wine and has antiviral effect. Moreover, we should also ensure that the small molecular substances in liquor will not change or overflow because they are often at high temperature. Of course, it is necessary to add strict wine quality control throughout the process, such as? Pinch off the head and tail, pick flowers and drink after drinking? So consumers can drink really soft white wine.
According to the investigation, if you want to improve the aroma of wine, you can make wine at high temperature, but it will do harm to the flavor of wine. This is because the temperature will rise when making koji, and the liquefaction, saccharification and fermentation will be higher, and the amount of koji will definitely increase. The increase in the amount of koji will produce some bitter substances, which is also the reason why Maotai-flavor liquor is more popular. In the same way, low-temperature brewing is easier to increase the activity of microorganisms, and it is also convenient for more small molecular nutrients to propagate as soon as possible during the brewing process, thus improving the softness of the taste and the health of drinking.
Low temperature slow fermentation is considered as the core technology of liquor. According to experts, low-temperature brewing can delay the time to reach the fire period, the fermentation will be very thorough, and the sweet substances in wine can be gradually formed and enriched. At the same time, alcohol fermentation is slow and irritating. So the wine brewed at low temperature is better and healthier.