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    For that sweet dew, it sustained the natural selection over thousands of years

    To maintain its “pure blood” of aromatic baijiu, Luzhou Laojiao has always been using the best grains for baijiu making--the organic red broom corn in south Sichuan, and keeping the traditional “single-grain” baijiu-making technique to produce baijiu with purer and mellower taste.
    The food safety grading of China consists of general food, pollution-free food, green food and organic food.
    In 2001, Luzhou Laojiao brought up the first planting standard of “organic broomcorn”, which requires organic management of the whole industrial chain from the soil, the seeds, the crop, the grains to the fermentation and the distilling, so as to control the quality from the plantation of grains and guarantee the naturalness and safety of the products.
    In 2010, the National Cellar 1573 baijiu passed the state organic certification, and became the first Chinese aromatic baijiu winning the state certification on “Organic Food”. The staff of Luzhou Laojiao has always regarded the plantation base of organic broomcorn as the “first workshop”.

    The tannin content of sorghum seeds is an important factor that affects the quality of sorghum. The lower fat content(≤ 4 %) and a certain tannin content(0.5 % -1.5 %) help improve the quality of liquor.
    The relationship between fat and tannin is about 2.5:1, and the content is relatively high(about 4.0 % fat and 1.6 % tannin).

    • 0.5%-1.5%

      Tannin content
    • ≤4%

      Fat content
    • 2.5∶1

      Fat to tannin ratio

    The total starch content of Luzhou red sorghum is 58 ~ 68 %, the protein content is 7.5 ~ 10 %, the tannin content is 1.4 ~ 3.1 %, and the quality wine produced is 50.6 -59.6 %.

    Comparison of fatty acid content of sorghum in different producing areas(proportion of fatty acid to dry matter)

    Comparison of starch content of sorghum amylopectin in different producing areas(proportion of amylopectin to total starch)

    小麥、大麥、豌豆 糯米、蕎麥大 米玉 米紅薯、馬鈴薯、木薯高 粱
    蛋白質含量過高,發酵中使雜菌過度生長,產生令人不愉快的雜味物質。粘性過高,容易板結使糟醅透氣性下降,導致發酵效率降低。脂肪和纖維素含量過少,影響白酒風味。含有過多的植酸,導致甜味過高。含有過高的脂肪,將使白酒邪雜味較重。蛋白質含量及脂肪含量過少。薯類含有較高的果膠質影響白酒的口感。淀粉含量較高、易于發酵。脂肪和蛋白質含量配比恰到好處,微生物發酵產香順利,不會導致雜味物質的生成。高粱含有較高的維生素B3和維生素B5。高粱釀酒醇厚濃郁,香正甘冽,遠勝于其他糧食釀酒。
    老司机福利在线