Hengshui Laobai dry wine is produced with northeast high-quality red grain as the main raw material, which requires full granules, no mildew, impurities below 3% and moisture below 14%. Shelling treatment is needed before crushing. After the raw materials are shelled, they are crushed by a double-roll crusher, the whole grain is less than 1%, the powder surface is less than 20%, and the crushing degree is 6-8 petals.
Rice husk is used as an auxiliary material in Hengshui Laobai dry wine production, which can loosen fermented grains, increase fermentation interface, reduce starch concentration, absorb moisture, facilitate fermentation, blow air to dissipate heat and facilitate distillation. Require freshness, no mildew and impurities. Steam for more than 40 minutes before use. So as to remove peculiar smell and decompose harmful substances.
Product characteristics
Hengshui Laobaigan adopts unique in-situ fermentation technology. Compared with mud pit fermentation of Luzhou-flavor liquor and strip pit fermentation of Maotai-flavor liquor, Hengshui Laobaigan adopts traditional in-situ fermentation technology. In the fermentation process, the earthenware pot can form a solid fence outside the fermented grains, effectively blocking the invasion of harmful microorganisms in the soil, leaving the beneficial functional microorganisms in the fermented grains unaffected and playing an effective isolation role.
The production process of Laobai dry wine is standardized and the formation of fusel oil is strictly controlled. A strict quality control system has been established from raw materials, Daqu, process operation to health management, which effectively reduces the production of fusel oil.
Reference to the above content: Baidu Encyclopedia-Hengshui Laobaigan