
This podcast was created using BeFreed's AI, based on selected books, the creator's learning goals, and their preferred tone.
![[url_060d622c:c0002] 酱香型白酒“12987工艺”全流程解析:从原料到成酒的技艺传承 p1-1](https://d1y2du6z1jfm9e.cloudfront.net/assets/podcast/purple.png)
![[url_b082c486:c0000] 酱香酒为何贵?读懂茅台酒不外传的“12987”工艺,看完明白了_酿酒 p1-1](https://d1y2du6z1jfm9e.cloudfront.net/assets/podcast/blue.png)
![[url_9c3fdbc1:c0001] 酱香白酒的古法“12987”酿酒工艺_贵州谷泽香酒业集团官网|酱香型白酒|贵州省|酱酒|高温|发酵_新浪新闻 p1-1](https://d1y2du6z1jfm9e.cloudfront.net/assets/podcast/yellow.png)
This lesson is part of the learning plan: '茅台酱香酒酿造工艺与收藏价值全解析'. Lesson topic: 酿造原料:红缨子高粱与赤水河水 Overview: 探索为何只有贵州当地的红缨子高粱和赤水河水能酿造出正宗茅台。 Key insights to cover in order: 1. 红缨子高粱(沙)的特性:粒小皮厚、耐蒸煮、富含单宁 2. 赤水河的季节性变化:重阳水清与端午水赤的规律 3. 小麦制曲在酱香酒中的“骨架”作用


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From Columbia University alumni built in San Francisco
