What do I need to pay attention to when making wine in summer? How to keep warm in winter winemaking

Temperature not only affects the color of the wine, but also the enzymatic reaction of the yeast and ultimately the type and yield of metabolites. The temperature is high and the color is dark; The temperature is low and the color is light. The temperature is too high or too low, the sugar fermentation is incomplete, the sugar content is high, and the relative alcohol content is low; The temperature is between 26 and 30, especially at 28, the sugar content is low and the alcohol content is relatively high.

The reason is that temperature has a great influence on the structure and composition of enzymes, which is related to metabolic pathways and biosynthesis of metabolites. Therefore, according to different needs and different fermentation microorganisms, the required metabolites can be obtained or the yield can be increased by adjusting the temperature. Studies have shown that low-temperature fermentation is best.

Because the fermentation process is relatively slow, the metabolites react completely and thoroughly. The nutrients are also fermented completely and thoroughly, the lipidization time is sufficient, and the nutritional value is high, which is conducive to the improvement of taste and quality. This is consistent with the results of this experiment, and the wine produced at low temperature is clear and transparent, with a strong aroma and good taste.

If the quality and taste of the wine are better, the fermentation time should be extended to 20 to 30 days, so the low temperature fermentation cycle is long. The industry often requires fermentation at high temperatures, and fermentation at high temperatures has the advantages of rapid response, fast fermentation and high economic benefits. But it also affects the taste and quality of the wine.

Why do wineries have high temperature holidays?

Winter brewing rice wine fermentation and heat preservation method:1. Put it on the radiator.

Beside. Make sweet wine at home.

In fact, there are many ways to help keep it warm. In the north, for example, every home has heating. All you need to do is place the container in which you want to make the liqueur next to the radiator (it doesn't fit snugly).

Generally speaking, at a temperature of about 30 degrees Celsius, fermentation can be completed in three days.

2. Wrap it in a quilt. When you don't have heating in the south, just wrap the container of sweet wine tightly with a quilt or military coat (preferably two layers). In this way, a constant temperature state is formed inside it.

The temperature may drop after a day, so prepare two warm water bags close to the container, and then wrap them tightly with a quilt, and you can usually eat sweet wine in four or five days.

3. Use a yogurt maker. Of course, the easiest way for you to do this is to buy a yogurt maker online. The yogurt maker comes with a thermostat to ensure that the temperature is around 40 degrees, so it can also be used to make sweet wine. Just steam the sticky rice and koji.

Once the mix is complete, place it in the yogurt maker container and leave the rest to the time to wait for the good news.

How to make rice wine:1. Soak glutinous rice for two to three hours;

2. Drain the water and rinse it with water;

3. Steam the washed glutinous rice in a pot;

4. Put the steamed glutinous rice in a jar;

5. Mix wine powder with cold boiled water;

6. Mix the wine powder with water and glutinous rice evenly, and stir repeatedly with your hands to make it even;

7. Put it in a container, press it tightly, and then dig a hole in the middle (the hole must be deep and you can only see it when the wine is out).

Tips for making wine brewing in winter:

1. The first method can use air conditioning to increase the indoor temperature. The temperature of wine fermentation is preferably around 30 degrees Celsius, and the air conditioning can reach 30 degrees Celsius. This method is ideal for some units of batch winemaking.

2. The second method is to use the basement for wine fermentation. Many cities have underground bomb shelters, and we know that the basement has a constant temperature, which can usually be kept at about 20 degrees Celsius all year round. Ideal for winemaking. And it's environmentally friendly and energy-saving.

3. The third method. It is the use of electric blankets to heat up the fermentation, which is suitable for small home brewing. The heating of electric blankets has the advantage of fast heating. If it is used with a thermostat, then it is even more convenient.

4. The fourth method. Brew the brewer with a brewer or hot water bottle. It is possible to keep the temperature constant at about 30 degrees Celsius.

For small families, it is very practical to make small quantities of wine. And it is very worry-free, and there is also a hot water bottle for heating, which is simple and easy to use in many homes or rural areas.

Precautions for making wine:

1.The container used to make sake must be clean, free of oil residue, and sterilized with boiling water at high temperature or steamed on a steamer.

2.Glutinous rice needs to be soaked overnight in advance in winter, and the soaked glutinous rice is steamed in a pot for 30 minutes, and the time should not be too long, otherwise the steamed glutinous rice is very soft and rotten, and it is not easy to form.

3.Steamed glutinous rice should not be touched by hand immediately, it is recommended to use cool white to cool down and disperse, otherwise the finished rice grains are loose and incomplete, and it is recommended to use about 300 grams of cool white or pure water for a pound of glutinous rice.

4.Before mixing koji, the temperature of the glutinous rice should not be higher than 30 degrees, and it is best not to use it if it is too low. Otherwise, the hot glutinous rice will kill the gray mold in the koji, and the result will be either sour or smelly, and there will be no way to make it.

Can you make sake in the summer? The room temperature is 36 degrees, depending on the fermentation temperature of the big cousin.

It depends on what kind of sake you're making.

Is there any wine that can't be brewed in summer?

Yes, it depends on what you make.

In winter, you can wrap the container of rice wine with clothes or quilts, plus two hot water bottles to keep warm, if there is heating in the home, you can also put the rice wine next to the radiator to keep warm, if there is a yogurt machine in the home, you can also put the rice wine in the yogurt machine to ferment, and the yogurt machine can provide a constant temperature insulation environment.

When the sweet wine is sour, you can use alkaline noodles or baking soda to turn it into water, or you can buy soda water directly and add it to the sweet wine brew and boil it for a while, so that the acid in it will react with the alkali to form salt, and it can still be eaten. If the sweet wine is sour due to improper storage during the preservation process, it is best not to eat it again.

Precautions for making wine:

1. The whole process must be clean. There should not be a little bit of oil, otherwise it will spoil the long hair.

2. The rice must be steamed thoroughly. Otherwise, the fermented rice will feel sandwiched, and the fermented taste will not be right.

3. The fermented wine is refrigerated and stored, and it will become sweeter and sweeter in the next few days. To seal.

Precautions for brewing rice wine in summer:

1. The koji must be mixed with glutinous rice after it has cooled to 30 years. Otherwise, the hot glutinous rice will kill the fungus. The result is either sour and smelly, or it doesn't move.

If the temperature in the middle is too low, the koji will not be active, and the bacteria will multiply, and it is best to do it around 30. And be sure to seal it well. Otherwise, it will be sour and astringent.

2. The key to making sake is to be clean, and everything should not be stained with raw water and oil, otherwise it will become moldy and hairy, (this is related to the growth conditions of koji, and the unclean environment will promote the growth of miscellaneous bacteria). Wash and dry the container for steaming rice, the spatula for shoveling rice, the spoon, and the container for fermenting rice wine, as well as wash and dry your hands.

3. In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often), if there is no wine aroma and the rice has not yet formed a tofu block, you can put the container in a 30 warm water bath to heat it, so that the rice will not continue to ferment due to insufficient temperature.

4. The production process of liquor is very clean, so if you occasionally find some hair (sometimes because the fermentation time is too long), remove the hair, and the liquor can still be eaten. If the liquor is covered with long hairs and colorful, it is estimated that some of the operation links are stained with raw water or oil and are not clean, so they have to be lost.

5. Practice mastering a degree: if the fermentation is excessive, the glutinous rice will be empty, full of water, and the wine flavor will be too strong. If the fermentation is insufficient, the glutinous rice has raw rice grains, toothy, insufficient sweetness, and insufficient liquor taste.

When mixing koji, if you put too much water, the glutinous rice will be empty in the end, and it will not form a lump, and it will fall apart as soon as it is cooked.

You can't do without wine in summer!

You can make a large pot at a time and drink rice wine juice with ice.

It's still delicious.

Tips for making rice wine:

1.Summers are hot. In order to keep the ingredients fresh, it is best to keep the glutinous rice soaked in water in the refrigerator.

2.The steamed glutinous rice must be thoroughly cooled before putting koji, otherwise the functional flora will be scalded to death.

3.The tools used in production should be blanched and disinfected to prevent bacteria and ensure that the finished product is not contaminated.

The faint aroma of wine makes people slightly drunk.

Mixed with fermented slight acidity, it is refreshing and appetizing.

Add a little sugar to taste, and the taste after freezing is unstoppable.

In the morning, boil a pot of wine, wrap xiaolongbao, and simmer over low heat.

Take a sip of sweet wine to soothe your heart and spleen.

Scoop a spoonful of dumplings for a rich and refreshing taste.

A simple meal can make you iron.

When making rice wine in the summer, the koji must be mixed with glutinous rice until it has cooled until 30 years later. And must be used clean, dry container to hold rice wine, glass, ceramic, enamel container is the best, if after fermentation, the surface of the white fluff, belongs to the normal fermentation phenomenon, does not affect the edible, if there is black plaque, can not be eaten.

The main ingredient of rice wine is Jiangmi, so it is also called Jiangmai wine. In the north, it is generally called "sweet wine", and its brewing process is simple, and the taste is sweet and mellow. The alcohol content is very low, so it is loved by people.

China has a long history of making wine with high-quality brown glutinous rice for more than 1,000 years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.