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Why should we design the body of Huangjiu? (1)

2020-08-07

Huangjiu, one of the three ancient alcoholic beverages in the world, originated in China and is unique to China. Shaoxing Huangjiu, with the unique style and excellent quality, is the most famous Huangjiu in China. With changes of consumers and their tastes, consumers nowadays prefer high-quality, personalized ang safe Huangjiu. Therefore, the design of body flavor quality is the core technology of Huangjiu enterprises.

What is body design of Huangjiu? Based on the physical and chemical properties of Huangjiu, flavor characteristics of Huangjiu, market demands, preferences of consumers in various regions, cooking culture and other factors, design and match wine products reasonably to make them own typical styles and personality characteristics.

Why should we design the body of Huangjiu? It can develop new products, improve old products and highlight product personality so as to meet market demands more accurately.

How to design the body of Huangjiu? Shaoxing Huangjiu is also called aged Huangjiu. The traditional Shaoxing Huangjiu is naturally fermented in pottery jars. The quality and style of each jar of Huangjiu are different, which is due to the difference of the raw material quality, climatic condition, technological operation and fermentation cycle in the production process, as well as the difference of storage condition and storage period length during the period of storing and aging.

In order to stabilize and improve the quality of products, increase the varieties of products and improve the grade of products, the combination and adjustment of fermented original Huangjiu of different quality or different varieties is called blending. For example, winemakers make the body of high-grade Aged Wine of Gu Yue Long Shan coordinated, balanced and strong by scientific blending so as to make the products fragrant and well-structured. Winemakers believe that the beauty of wine body is created by hands, tasted by the tongue, understood by the brain and stored in the heart. A jar of new wine can be turned into a jar of top-quality wine with complete color and fragrance after being blending.

Another method of designing the body of Huangjiu is to take brewing technology as the design focus, combined with modern technology. For example, as for "Bushangtou" Huangjiu of Gu Yue Long Shan (people won`t be uncomfortable after drinking this kind of Huangjiu), Gu Yue Long Shan adopted microbial metabolism control technology to analyze the succession rule of 634 kinds of Huangjiu brewing microorganisms, obtained the metabolic network access of flavor substances of Huangjiu, and reduced the substances in Huangjiu which would make people uncomfortable after drinking by regulating the metabolism of saccharomyces and lactobacillus. At the same time, based on the total sugar, total acid, higher alcohol and other five indicators, the company adopts the limited regulation technology to blend wine and control the content of the substances in Huangjiu which would make people uncomfortable after drinking so as to make the wine mellow and full-bodied and improve the comfort after drinking.

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