Industry info 工业信息

Category:catering food

Question:
ancient drink wine, and now What’s the difference?

Answer:
Ken is not the same roof, the ancient spirits, and now BRANDIED almost on at most a little taste of wine, alcohol content is even more pitiful, or else how can the 1000 Cup is not the ancients drunk it!
of Chinese Liquor is a world famous distilled liquor, one of the six (the remaining five are brandy, whiskey, rum, vodka and gin). Chinese Liquor in process than the countries in the world distilled liquor are much more complex, a variety of raw materials, also have the characteristics of wine styles, wine names are also varied.
Chinese Liquor in the beverage alcohol, the unique style of wine with the rest of the world compared to China’s incomparable wine has a special flavor. Satyric white crystal, colorless and transparent; aroma and pleasant, each of the five characteristics of the wine flavor and aroma fragrance, purity, Yi Xiang is good, lingering fragrance entirely; taste mellow soft cotton, GAN Qinglie, wine harmonization, a long aftertaste, that refreshing the end of the net, infinite variety of beautiful taste, gives a great sense of joy and happiness.
my early high degree of spirits of wine, there are 67 °, 65 °, 62 ° high. Such a high degree of other countries in the world of wine is rare. In recent years, the state-mediated reduction to mention liquor degrees, there are many larger wineries, has succeeded in trial production of 39 °, 38 ° and other low-grade liquor. Low spirits appeared early in the majority of consumers are not used to drink up and I felt the taste is not enough, “momentum small.” The early 90s, urban consumers have got used to low spirits, in the banquet has gradually become a better varieties.
wine formerly known as shochu, high-grain alcohol, after the founding collectively referred to as white wine, white dry wine. Why is called the white wine, white dry and shochu? Liquor is the meaning of colorless, white dry wine that is not watered mean shochu that is, through the fermentation of raw materials into the caldron heated distilled out of the wine.
spirits the name of the variety. Some names of raw materials, such as: kaoliang, flavor Liquor, melons dry wine and so on, is to sorghum, Okuma, melons dry as raw materials produced wine. Some have named origin, such as: Maotai, fen, Jingzhi white dry, Qufu old cellar, and so on Lanling Okuma. Some have famous names, such as: Dukang wine, Fan Gong and other special music. There are on-fermentation, storage, named after the length of time, such as: special song, Chen Qu, head music, 2 and so on. Double pot, Hui Long wine, then they are named after features of the production process. Double pot is a solid-state method in north China an ancient name of the wine. At present, some wine is still called the Double pot. Double pot is steaming now, when wine, break off both ends to take the middle distillate wine. Double pot, the real process refers to the use of liquor cooler before the age-old method of solid-distilled liquor, that pot is cooler, the second change the water after being steamed out of the wine. The so-called back-long wine, steamed out of the wine is to re-baked one, that is, back to Long wine.
liquor originated in China when, As everyone mixed, inconclusive.
is a view that originated in the imperial generation, in the Tang Dynasty literature, shochu, sake steamed name has appeared. Li Zhaoxing (AD 806) wrote of the “national history up” in: “Wine of the burn, there Jiannan Spring” (Tang Dynasty, wine generally called the “Spring”); Yong Tao (AD 834) a poem that goes: “Since the Chengdu shochu hot, do not think of themselves more into the Chang-an. “visible in the Tang Dynasty, the name of shochu has been widely circulated. Xi-Tian book, “Qu Materia Medica,” said: “Siam shochu liquor in order to re-burn twice, into the precious Yi Xiang, its altar a few pounds each to 10 smoked sandalwood order, such as paint, and then into the wine, wax seal, Mai Tu in 2023 never to burn gas, removed use it. “ZHAO Xi-Hu wrote,” notes compiled sup category, “said:” burning drunk unconscious person be urgently pitche mung bean finishes another on the tendons forced open the mouth piece, with cold water delivery powder tablets under the throat that is an “(Volume II); He added:” Ginger is not the same used with shochu. drink liquor Health leek diseases is increasing. drinking white wine Ji Zhu sweet things “(Makizo).
mentioned in the above quotation of “shochu”, “steaming wine”, “white wine”, is that today’s wine? Alone with the same name is also not conclusive. Some people think that China’s private long-term Xiangyan, the steaming pot liquor known as burning, burning pot of wine shall be produced shochu. However, the burning pan in the name originated when, has yet to be verified. Therefore, the origin of the Tang Dynasty liquor, its arguments outstanding full.
another way, when the Yuan Dynasty (1271-1368) imported from abroad. Yuan China and the West Asia and Southeast Asia, and convenient, frequent contacts in the cultural and technological aspects of more than an exchange. Some think that “A thorn ancient” Alcohol is distilled wine, imported from as far away India. It was also said: “The Soju was originally called ‘A thorn qi’, Yuan Zheng, Western Europe, have been through A barbed-po, the Liquor Act was introduced into China.” Zhang Mu, written by “diet identified,” said: “Shochu, also known as Huojiu , ‘A thorn old’. ‘A thorn Old’ to speak in English people. “existing in identifying” A thorn ancient, “” A thorn Kyrgyzstan “,” A thorn Marvelous “Jie Wei transliteration refers to Khan and rice with palm Brewing a distilled liquor, once introduced into China during the Yuan Dynasty.
another way of saying, yes medicine scientist Li Zhen Ming Dynasty (1518-1593 years) in the “Compendium of Materia Medica” and wrote: “Soju is also non-traditional method, since the Yuan was founded, its law with concentrated alcohol and bad into the caldron , steaming so that air on Appliances invited to take drops of dew, where the rancidity of the wine Jieke steam burn. Jinshi But as glutinous rice or millet or barley or Panicum italicum steamed, and the song brewing urn in on the 10th, to steamed rice pot is good, its clear such as water and taste a very thick, cover wine exposed people. “This passage, in addition to shows that our shochu was founded in the Yuan Dynasty, he also made a brief account of the brewing shochu distillation method, the enemy thought credible.

Chinese:古代喝的白酒和现在的有什么区别？

类别: 餐饮食品

问题:
古代喝的白酒和现在的有什么区别？

回答:
肯顶是不一样的,古代的白酒就和现在的酒酿差不多,顶多就有点酒的味道,酒精含量更是少的可怜,要不古人怎么可以千杯不醉呢!
中国白酒是世界著名的六大蒸馏酒之一（其余五种是白兰地、威士忌、郎姆酒、伏特加和金酒）。中国白酒在工艺上比世界各国的蒸馏酒都复杂得多，原料各种各样，酒的特点也各有风格，酒名也五花八门。
中国白酒在饮料酒中，独具风格，与世界其他国家的白酒相比，我国白酒具有特殊的不可比拟的风味。酒色洁白晶莹、无色透明；香气宜人，五种香型的酒各有特色，香气馥郁、纯净、溢香好，余香不尽；口味醇厚柔绵，甘润清冽，酒体谐调，回味悠久，那爽口尾净、变化无穷的优美味道，给人以极大的欢愉和幸福之感。
我国白酒的酒度早期很高，有67°、65°、62°之高。度数这样高的酒在世界其他国家是罕见的。近几年，国家提介降低白酒度数，有不少较大的酒厂，已试制成功了39°、38°等低度白酒。低度白酒出现市场初期，大多数消费者不太习惯，饮用起来总觉着不够味，“劲头小”。90年代初，城市消费者已经开始习惯低度白酒，在宴席上已经逐渐成为一个较好的品种了。
白酒以前叫烧酒、高粮酒，建国后统称白酒、白干酒。为什么叫白酒、白干和烧酒？白酒就是无色的意思，白干酒就是不掺水的意思，烧酒就是将经过发酵的原料入甑加热蒸馏出的酒。
白酒的名称繁多。有的以原料命名，如：高粱酒、大曲酒、瓜干酒等，就是以高粱、大曲、瓜干为原料生产出来的酒。有的以产地命名，如：茅台、汾酒、景芝白干、曲阜老窖、兰陵大曲等。有的以名人命名，如：杜康酒、范公特曲等。还有的按发酵、贮存时间长短命名，如：特曲、陈曲、头曲、二曲等。二锅头、回龙酒等，则又是以生产工艺的特点命名的。二锅头是我国北方固态法白酒的一种古老的名称。现在有的酒仍叫二锅头。现在的二锅头是在蒸酒时，掐头去尾取中间馏出的酒。真正的二锅头系指制酒工艺中在使用冷却器之前，以古老的固体蒸馏酒方法，即以锅为冷却器，二次换水后而蒸出的酒。所谓回龙酒，就是将蒸出的酒重烤一次，即为回龙酒。
我国白酒起源于何时，众说不一，尚无定论。
一种说法，起源于诏代，在唐代文献中，烧酒、蒸酒之名已有出现。李肇（公元806年）写的《国史补》中的：“酒则有剑南之烧春”（唐代普遍称酒为“春”）；雍陶（公元834年）诗云：“自到成都烧酒热，不思身更入长安。”可见在唐代，烧酒之名已广泛流传了。田锡写的《曲本草》中说：“暹罗酒以烧酒复烧二次，入珍贵异香，其坛每个以檀香十数斤的烟熏令如漆，然后入酒，腊封，埋土中二三年绝去烧气，取出用之。”赵希鹄写的《调燮类编》中说：“烧酒醉不醒者，急用绿豆粉粉荡皮切片将筋撬开口，用冷水送粉片下喉即安”（卷二）；他又说：“生姜不可与烧酒同用。饮白酒生韭令人增病。饮白酒忌诸甜物”（卷三）。
以上引文中所说的“烧酒”、“蒸酒”、“白酒”，是否就是今天的白酒？单从名字相同还不可定论。有人认为我国民间长期相沿，把蒸酒称为烧锅，烧锅生产的酒即为烧酒。但烧锅之名起源于何时，尚待考证。故白酒起源唐代，其论据尚欠充分。
另一种说法，元代时（1271—1368年）由国外传入。元时中国与西亚和东南亚交通方便，往来频繁，在文化和技术等方面多有交流。有人认为“阿刺古”酒是蒸馏酒，远从印度传入。还有人说：“烧酒原名‘阿刺奇’，元时征西欧，曾途经阿刺伯，将酒法传入中国。”章穆写的《饮食辨》中说：“烧酒，又名火酒、‘阿刺古’。‘阿刺古’番语也。”现有人查明“阿刺古”、“阿刺吉”、“阿刺奇”皆为译音，是指用棕榈汗和稻米酿造的一种蒸馏酒，在元代曾一度传入中国。
再一种说法，是明代药物学家李明珍（1518—1593年）在《本草纲目》中所写：“烧酒非古法也，自元时始创，其法用浓酒和糟入甑，蒸令气上，用器承取滴露，凡酸败之酒皆可蒸烧。近时惟以糯米或黍或秫或大麦蒸熟，和曲酿瓮中十日，以甑蒸好，其清如水，味极浓烈，盖酒露也。”这段话，除说明我国烧酒创始于元代之外，还简略记述了烧酒的酿造蒸馏方法，故人以为可信。