Original sour seasoning liquid production line

  Yellow water is the fermentation product in the cellar during brewing
In Luzhou flavor Baijiu production, fermented grains fermented by 52% to 55% of water content were fermented by anaerobic fermentation
The starch was changed from sugar to wine under the action of various enzymes and yeast
With the progress of fermentation, the water produced by microbial metabolism and the water not used by microorganisms in the fermented grains gradually settle, and the acid, soluble starch, yeast extract, reducing sugar, tannin and flavor precursors in the fermented grains are dissolved and deposited at the bottom of the pit to form yellow water
After decolorizing and deodorizing, yellow water is used to blend Baijiu, which can increase the aroma components in the original wine and give the wine body a natural sense of harmony
Because the yellow water is highly mixed, Baijiu usually needs to be treated by decolorization and filtration before it can be used as an acidic condiment for blending liquor
It has a great contribution to improving the flavor of the wine, endowing the wine with a strong sense, mellow sense, clean and refreshing sense and long sense, and increasing the solid flavor of the wine