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The difference between solid-state fermentation and liquid fermentation

Data: 2020-10-20

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The difference between solid-state fermentation and liquid fermentation

The wines we usually drink mainly include solid-state fermentation and liquid fermentation (distilled wine). Liquid fermentation uses what we often call blending technology. Solid-state fermentation is made through several steps such as koji making, winemaking, aging, and blending. There are some complications, but apart from these, what is the difference between solid state fermentation and liquid state fermentation?


1. Cost difference

The solid-state fermentation process is complex, each process generates a lot of funds, the process required for brewing is relatively long, and the cost of capital will be higher.

2. The difference in wine production technology, process and quality

The aroma, taste, taste and style of the new process liquor are very few, and the quantity ratio is very simple. The aroma, taste, taste and style of the new process liquor are far from reaching the level of traditional pure grain solid fermentation products. 


Although it is not harmful to the body, according to some friends who drink frequently, the alcohol blended wine is very painful after drinking, while the pure grain fermented wine does not have this phenomenon.

Pure grain solid-state fermented liquor is a representative of the traditional Chinese food industry. To ensure that pure grains (not human rations) are used as raw materials, koji is used for solid-state saccharification, solid-state fermentation, solid-state distillation, and storage and blending. The specific quality of liquor. 

In comparison between the two, since the pure grain solid-state fermentation process follows the brewing law of natural fermentation, natural sweetening, and natural maturation, plus the effects of koji medicine and microorganisms in the old cellar, in addition to ethanol, the wine body Contains rich nutrients such as ethyl caproate. 

Acid is an important flavoring substance in liquor, and it forms the unique aroma of liquor together with other flavor substances. The acid of high-quality liquor is more than twice that of ordinary liquid liquor. 

Ester is also the flavor substance of solid-state fermented liquor. The ester content of high-quality liquor is relatively high, more than twice that of liquid liquor, so high-quality liquor has a strong fragrance. 

It is also more popular with consumers. Now that the old wine collection market is relatively hot, the wine brewed by liquid brewing methods is more valuable for collection.

The solid-state substrate fermenter provided by Paragon can better replace the tedious process of traditional wine making and save more manpower and material resources.