How to use the new process brewing equipment and brewing technology to make raw brewing?

This kind of meeting is a trade secret, and you need to spend money to buy it, otherwise no one will be able to do it easily.

Pro, 1. Comparison of the two brewing processes of raw material and clinker Taking the traditional Xiaoqu liquor solid-state process as an example, its process flow: raw materials, soaking, initial steaming, simmering grain, re-steaming, retorting, cooling, adding koji, packing and cultivating, mixing dregs, barrel fermentation, distillation, finished liquor. Raw Brewing Process:

Raw meal + koji, fermentation, distillation, finished liquor.

1. After raw materials + water + koji, it will enter fermentation, eliminating 8 processes such as soaking, initial steaming, simmering grain, re-steaming, retorting and cooling, adding koji, packing and cultivating, and bran.

Questions. Dear, I've been doing it for a few years, I've tried all kinds of methods, but I haven't made good wine, please come with some dry goods.

It is best to control the fermentation temperature at 28 to 30 degrees Celsius, so that the fermented wine will taste sweeter and more delicious. If you really want to make rice wine good and drink, you must be careful at every step of the process, and you must not be sloppy.

Brewing equipment: 1. Raw material handling and transportation equipment: crusher, belt conveyor, bucket elevator, screw conveyor.

2. Mixing, cooking and cooling equipment: moistening trough, mixing trough, auger, continuous cooker, slag drying machine.

3. Fermentation equipment: cement fermentation tank.

4. Wine steaming equipment: wine steaming machine.

Brewing technology: refers to the distilled liquor technology that uses whole grains as raw materials and Xiaoqu as saccharification starter for brewing. The brewing process is:

Raw materials, soaking, initial steaming, simmering grain, re-steaming, spreading cooling, adding koji, packing and cultivating, troughing, barrel fermentation, distillation, finished liquor. Raw material formula: All raw materials containing starch and sugar can be brewed into liquor, but different raw materials are brewed.

In the process of winemaking technology, whether it is raw material or clinker winemaking, the control of fermentation temperature is very important, which directly affects the yield and taste of wine.

The fermentation temperature of raw sake brewing is key! Recently, a customer reported a problem with low alcohol rates!

Mr. Lin told you about his fermentation process: he uses corn to make wine, and after the corn is crushed, he uses raw material to make wine. He fermented 1,500 catties of grain in plastic cooked plastic barrels, the temperature of the koji was 34 degrees, the proportion of water was 280%, the proportion of koji was made, and the room temperature:

15-21 degrees, after 2-4 days before fermentation, the temperature of the fermentation tank rises rapidly to 38-45 degrees, stirred once a day, fermented for about 20 days with distillation equipment with brewing equipment, calculated, since 100 catties of grain only came out of 25 catties of 50 degrees of liquor, it is not a loss to go on like this, the wine rate is so low, and the taste is so poor.

Let's summarize his problem in the **?

The first problem is the temperature of the lower pool of koji, the temperature should be about 26 degrees, the customer thinks that the fermentation speed wants to be fast, so the fermentation temperature he chose is 34 degrees, and the temperature of 34 degrees is wrong, which leads to the rapid rise of the fermentation temperature in the back, and the temperature cannot be lowered, which is the mortality rate of yeast strains increased to 70%, which directly leads to the wine yield and taste, the lower the wine yield, the worse the taste, and the room temperature is not lower than 18 degrees during the fermentation period. Temperatures below 18 degrees cause slow fermentation and death of strains in the later stage.

In the traditional brewing process, the grain has to go through the steaming stage, that is, the grain is steamed and used to make wine, and the raw material is used to make wine, that is, the grain does not need to be steamed, and is directly used to make wine.

Raw material brewing technology refers to the direct addition of raw material (rice, corn, sorghum, sweet potato, etc.) to compound flavor-enhancing high-yield koji, and fermentation for 6-8 days to make high-quality liquor.

Raw brewing is divided into five steps: raw material processing, ingredients, fermentation, equipment selection, and shochu.

The use of raw material brewing technology can increase the yield of liquor by more than 35-50 compared with the traditional process, and the liquor produced is delicious and pure, mellow and delicious.