What is the production process of Baijiu?

Brewing involves two biochemical processes: one is starch hydrolysis, and the other is fermentation. These two processes must be carried out by saccharifying bacteria. More than 3,200 years ago during the Wuding period of the Shang Dynasty, the use of microorganisms known as "molds" for biological reproduction was mastered. Malt and grain sprouts were used as saccharifying and fermenting agents to brew beer, utilizing grain saccharification, mold growth, and alcoholic fermentation together.

Production process flow of koji making: wheat conditioning → grinding → batching → shaping by treading → storage and accumulation in the warehouse → fermentation in the warehouse → koji dismantling → storage → grinding of koji.

Production process flow of liquor making: Sha-making: sorghum crushing → grain moistening → grain steaming → spreading and cooling, and koji mixing → stacking fermentation → pit entry fermentation → pit opening and fermented grains extraction, and sand-making: sorghum crushing → grain moistening → grain steaming → spreading and cooling, and koji mixing → stacking fermentation → pit entry fermentation → pit opening and fermented grains extraction → steaming in a retort → liquor delivery and storage → discarding spent grains.

To store Baijiu, we know that it should be placed vertically in a relatively dry, clean, bright, and well-ventilated place. If conditions permit for testing, the relative humidity of the environment is preferably around 70%. Higher humidity can easily cause mold and decay on the bottle cap.

The storage temperature for Baijiu should not exceed 30℃, and smoking and open flames must be strictly avoided. The container seal must be tight to prevent leakage and evaporation of the Baijiu.

Among the various flavor types of Baijiu, Luzhou-flavor Baijiu is easier to store. The different brewing processes of Luzhou-flavor Baijiu result in an inherently elegant and mellow liquor quality. Coupled with careful storage, various microbial substances in the liquor that are beneficial to the human body become more mature and aged, adding to its charm.

As for how to drink it, whether to refrigerate or heat it, there are differing opinions. Those who advocate for cold consumption believe that the nature of wine is hot, and if it is consumed hot, it will warm the body and damage the stomach.

If it's a cold drink, it can effectively counteract the heat without the risk of overheating. Those who prefer hot drinks believe that heating can volatilize some substances in the wine that are harmful to human health, such as methanol, which are usually low-boiling-point components.