Brewing skills of old wine sweat

Wuyi Monascus used in Rui 'an Old Winery is "Miqu", which is made of early rice (also called early indica rice). After the early rice is harvested, it is made into monascus seeds in the "summer" season with the highest temperature, and dried for later use. In autumn, red koji fermented grains were made from red koji seeds, and black-coated red koji was made from fermented grains and Aspergillus Niger, which was used for wine making after autumn. Autumn temperature is the most vigorous period of mold reproduction, and it is also the best time to make Wuyi monascus. Wuyi Monascus is one of the main bodies that form the unique color, aroma, taste and typical rice flavor style of old wine sweat.

The early rice selected for old wine sweat should be complete, full and uniform, free from mildew, yellow grains, insects, impurities, starch and water content standards. At the same time, Ruian enjoys a superior geographical environment, warm and humid climate, abundant rainfall and sunshine, making early rice a high-quality raw material for old wine and sweat.

The brewing technology of old wine sweat is mainly reflected in koji-making, dripping wine, frying wine and the selection and application of raw materials. In the past, the "old boss" (master) had to choose raw materials, make koji and make wine according to the solar terms and seasons. For example, lowering the cylinder according to the tidal time; Stir-frying wine depends not only on the fermentation state of fermented grains, but also on the weather environment at that time to decide whether to accept old wine sweat and how much. In the process of brewing old wine sweat, making koji, dripping wine and frying wine all depend on the experience of each "old boss", and the quality is tested by watching, smelling, tasting, biting, listening and kneading. Take human body temperature and boiled water as temperature reference. Laojiu Han's brewing skills were personally selected by "Laositou" and passed down from generation to generation.