What are the production methods of liquor, and how to make liquor

Baijiu is a solution obtained by using grain as raw material and using liquor rice as a catalyst to decompose the starch in grain to produce ethanol, and then by distillation.

Grains or sorghum are heated and fermented, and steamed in a special brewing boiler to obtain high purity of plants.

In Sichuan, there is a kind of wine called "miscellaneous wine": fresh sorghum warm water (no more than 40 °) soaked for 24 hours, steamed, add a certain amount of koji (roughly 1 kilogram of sorghum 20 grams of koji), plants or quilts cover the strict fermentation, after the rich aroma of wine floats out, let it cool, use a clay pot to contain, take out a certain amount when drinking, brew with boiling water, and suck it with a dense straw. The taste is extremely refreshing and easy to get drunk.

The taste is the same as that of liquor.

The method and steps of liquor brewing.

1. Solid-state liquor, that is, solid-state fermentation of whole grains, using sorghum, barley, wheat and other grain raw materials, through fermentation in the cellar or in the tank, and then distilled on the retort, the original liquor (base liquor) between 70 and 85 degrees is steamed. After long-term storage, aging, and reduction, it is packaged into a finished wine. According to the different processes, aromas, and taste styles of solid-state liquor, a total of 11 flavor types such as light fragrance, strong flavor, and sauce flavor have been formed that consumers see in the market.

At present, the vast majority of famous and high-quality liquor or brands on the market are whole grain solid-state fermentation.

2. Liquid liquor is a distilled liquor made from grains, potatoes and starch and sugar-containing substitutes as raw materials, fermented, distilled, stored and blended by liquid method. Such as sweet potato wine, tapioca wine. QB1498-92 liquid liquor standard states:

This standard is applicable to liquor made from grains, potatoes and molasses, and the edible alcohol obtained by liquid fermentation and distillation is used as the liquor base, and then fragrant and blended. ”

3. Solid-liquid combination liquor, divided into semi-solid and semi-liquid fermentation liquor, that is, rice as raw material, Xiaoqu as saccharification starter agent, first saccharified under solid conditions, and then fermented in semi-solid and semi-liquid state, and then distilled to make liquor, its typical representative is Guilin Sanhua liquor. Any finished liquor must be blended, and blending is only one of the "necessary" and "indispensable" processes in the brewing and production of liquor. The solid-state, liquid, and solid-liquid combination methods of liquor are all state-permitted liquor production methods.

The production method of liquor is done in 7 steps.

In order to drink more healthily, some people choose to make their own baijiu at home, first making "wine rice", and then mixing, fermenting, distilling, etc., it should be noted that the liquor fermented by Huangjiu koji has no characteristics, and the aroma is thin, which is suitable for use as a liquor base.

1. Make "wine rice". Steamed rice is made with grain (personal understanding, such as glutinous rice, rice, wheat, etc. Due to the uneven heating of ordinary rice cookers, you can switch to microwave oven to steam rice (add mineral water at a ratio of 1:, generally speaking, more than 1 cm of rice is OK).

2. Mix koji. When the rice is dried to about 30 degrees, mix in the koji, put it in a wooden tray or other open clay pot, and cover it with cotton cloth or gauze (to avoid contamination and prevent water accumulation). The koji mainly uses the main rice koji or the local local koji, or the angi koji can also be used.

3. Fermentation. About a day after mixing koji (2 days in cold weather), the wine and rice have entered the peak of saccharification, pour the wine and rice into the fermentation tank, I use a local earthen clay pot, the soil can no longer be soiled, the lid is made of porcelain bowl wrapped in gauze, but it is very cheap, a few yuan a (liter), and 15 liters and 25 liters.

4. Press 1 kg of rice and 2 kg of mineral water (tap water or boiled water is also OK, but the quality is poor), and then cover the "bowl lid" to enter the main fermentation process. Leave it on for about 3 weeks. You can wrap it in a quilt, hehe.

5. Distillation. Distillation adopts liquid distillation, where the fermentation material is filtered and pressed.

6. Put it into a special micro-distiller (its scientific name is micro-brewer) and distill. The heating equipment is an induction cooker, which is first boiled over high heat during distillation, and then switched to medium heat after boiling, and soon the sake is steamed out continuously.

7. After the end of a distillation, measure the alcohol content and quantity, calculate the amount of liquor to be taken and the degree of liquor, carry out secondary distillation, pinch the head and remove the tail, and the middle section of the liquor is the finished liquor, and measure the liquor degree after the wine is completely naturally cooled, store it in a glass bottle or other container, and indicate the raw materials, production date and liquor degree.

The production methods and steps of liquor are as follows:

1. The first is to choose raw materials, taking sorghum as an example, we should choose sorghum with full grains, and use a mill to crush the sorghum, 6 8 petals, which is to facilitate steaming.

<>2. Add 1 4 rice husks to the sorghum, add an appropriate amount of water and mix thoroughly, and leave it for about two hours to make the material absorb enough water.

3. Then put it in a steamer and steam it over high heat for more than an hour, the steamed material should be cooked, and it can be twisted by hand without pinching.

<>4. Spread the steamed sorghum and let it cool, and when it cools to about 20 degrees, you can add koji.

Koji, which can be purchased online, is the koji used to make baijiu, which is actually a kind of mold.

5. According to the ratio of 25%, mix the koji with sorghum, add 50% water, mix it and put it into the wine cellar for fermentation, and the indoor temperature of fermentation should be about 20 degrees.

<>6. The fermentation time is about 4 to 5 days, with a thermometer.

Tests that if the temperature of the fermented material reaches 36-37 degrees, fermentation can be ended.

7. The next step is distillation, you can put the raw materials into the distillation machine, and the first thing left is the head of the wine and the alcohol content.

Extremely high, reaching 80-90 degrees, gradually reaching the end of the wine when the alcohol content decreases.

<>8. The brewed liquor must be cellared to make the taste mellow, and the blending method can also be used to make the taste rich.

The combination of new materials, wine, excipients and water lays the foundation for mashing and fermentation. Depending on the size of the retort barrel, the raw materials of the dumplings, the starch, the temperature of the raw materials, the brewing process, the fermentation time and other specific conditions, whether the ingredients are correct or not, depends on the concentration of starch in the pool, the acidity of the mash material and whether the degree of looseness is appropriate, usually based on the starch concentration, acidity of 14-16%, moisturizing 48 50% is appropriate.

Boil the paste. Gelatinize the starch with cooking. It is good for amylase and also kills bacteria.

The temperature and time of cooking is determined by the type of ingredients and the degree of crushing. Normal pressure steam in 20-30 minutes. The cooking requirement of steaming is that it is cooked without sticking and not being raw in it.

After the fermentation of the fermented grain mixture, it is called "mixed steaming and coal" at the same time as the steamed wine, and it is the priority of steamed wine, and the temperature of 85-90 degrees in steaming, steaming, should be kept in the paste for a long time. If the steamed sake is separated from the steamed material, it is called "steaming".

Cooling. The steamed raw materials, dried by the poplar slag and slag or by the method to make a rapid cooling, suitable for the temperature of microbial growth, if the temperature is 5 10, the temperature should be reduced to 30 32, if the temperature is 10 15, the temperature should be reduced to 25-28, the summer will be sent until the temperature of the product no longer drops.

Mix fermented grains. The two-sided fermentation process of side saccharification and side fermentation was used to carry out solid-state fermentation of bran wine. After the dregs, ** and the wine mother are added.

The amount of wine is cultivated by the amount of saccharification, which is generally 8 to 10% of the main material of the wine, and the amount of alcohol is usually 4 to 6% of the total amount of the material (i.e. 4 to 6% of the main material is for women). To facilitate the normal process of enzymatic reactions, water is added to fermented grains (this plant is called mortar), and the water content of fermented grains is 58 to 62%.

Fermentation in the cellar. The material product of fermented cereals should be put into the cellar at a temperature of 18 20 (not more than 26 ) summer, and the fermented cereals into the pond can neither be pressed nor too loose, generally in the volume of 630 640 kg of fermented cereals per cubic meter. After loading, cover the grains with chaff, seal them with pit mud, and add another layer of bran.

During the fermentation process, the temperature of the product must be mastered and changes in water, acidity, alcohol content and starch residue must be analyzed. The fermentation time should be determined according to various factors, ranging from 3 days to 4 to 5 days. In general, fermentation can be completed when the temperature inside the pit rises to 36 37.

1.Solid liquor, that is, whole grain solid-state fermentation, uses grain raw materials such as sorghum, barley, wheat, etc., fermented in a cellar or cellar, and then distilled in a retort to distill the original liquor (base liquor) at a temperature of 70-85 degrees. After long-term storage, aging, blending, and reduction, it is packaged into wine.

According to the different processes, aromas and taste styles of solid liquor, there are 11 flavor types on the market, such as light fragrance type, strong flavor type and sauce flavor type. The vast majority of famous wines or brands on the market today are whole grain solid-state fermentation.

2.Liquid liquor is a distilled liquor made from grains, potatoes and substitutes containing starch and sugar, which are fermented, distilled, stored and blended in a liquid state. For example, sweet potato wine, tapioca wine.

The QB1498-92 standard for liquid liquor stipulates: "This standard is applicable to liquor made from grain, potatoes and molasses, with edible alcohol obtained by liquid fermentation and distillation as the liquor base, and then seasoned and blended. ”

3.Solid-liquid combined liquor is divided into semi-solid and semi-liquid fermentation liquor, that is, liquor made by using rice as raw material, using Xiaoqu as saccharification starter, solid saccharification, semi-solid and semi-liquid fermentation, and then distillation. Its typical representative is Guilin Sanhua wine.

Any finished liquor must be blended, and blending is only one of the "necessary" and "indispensable" processes in liquor brewing. The solid-state method, the liquid method, and the solid-liquid combination method are all liquor production methods permitted by the state.