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酒庄级酿造八大标准

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酒庄级酿造八大标准

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一年老曲

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一年老曲

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将小麦粉碎后加水和曲母被踩制成一块块的曲砖,曲坯入室堆积,在高温的环境下发酵,最高温度可达65°,比其他任何白酒的制曲发酵温度都高10-15°,称之为“高温制曲”。在高温制曲中,微生物的新陈代谢带来了大量的代谢物,使得香气成分的前体物质相当丰富。再经过一年自然贮存才能使用,比其他白酒使用酒曲多存3-4个月。

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三年陈粮

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三年陈粮

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选用贵州红缨子糯高粱,要求颗粒饱满均匀,没有霉变和污染,没有杂质,经过三年储存,自然风干陈化后再投入使用。

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奥陶活水

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奥陶活水

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酿酒用水源自地下800米奥陶系深泉。水质好,硬度低,富含微量元素。可谓甘泉成就佳酿。史料记载芦台地下蕴藏着极其丰富的奥陶系(约形成5亿年前)优质矿泉水。奥陶系指奥陶纪形成的地层,其含水层为寒武系和奥陶系灰岩、白云质灰岩组成。奥陶水系泉水,水质清澈透明,口感甘甜,为低矿化度、含锶、重碳酸、钙钠型饮用天然矿泉水。

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50年老窖池

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50年老窖池

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特有50年的朱砂石老窖池,池内的酒醅、窖地泥互相作用,池中的微生物菌群以新旧老糟为食物,往复循环,从不间断的生产繁衍,从而形成庞大的微生物群落,而且在一代代延续过程中,能不断进化、变得更优质,反过来提升酒的品质。

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12988715酿造工艺

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12988715酿造工艺

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在传统的大曲坤沙工艺基础上,进行改良,创造了独有了12988715酿造工艺:

1年周期
2次投料
9次蒸煮
8次发酵
8次加曲
7次取酒
1年盘勾
5年贮存(酒庄级酱香白酒需10年贮藏)
为酒庄级白酒奠定品质基础。

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50年以上的储酒容器

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50年以上的储酒容器

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 原酒采用宜兴手工紫砂陶坛和50年以上的木酒海储存,在自然的老熟过程中,会发生一系列的活性变化,使酒中的刺激性强的成分得到挥发、氧化、缔合、酯化、缩合等变化,同时生成香味物质和助香物质,使酒体更加醇和,香气更协调、丰满。

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一万平米地下储存空间

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一万平米地下储存空间

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俗话说“酒需三分酿,七分藏”,酒庄原酒均储存在地下万余平米恒温恒湿的中华第一窖,常年温度23.5℃左右,湿度在70%左右,阳光无法直射,常年保持了良好的通风度,原酒在这样适宜的环境中慢慢老熟陈酿。

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10年以上储存年限

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10年以上储存年限

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酒庄原酒储存10年以上,足年陈酿,实现了真正的“真藏实窖”。

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厂址:天津市宁河区芦台镇芦汉路40号
市区:天津市红桥区张自忠路1号海河华鼎大厦B座15层
服务热线:022-58505867 022-58505868

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友情链接
中国酒业协会
中国白酒金三角
糖酒快讯
糖酒网     
新食品
食品招商网

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