Is the new process brewing technology of Yusu Technology good? How does the new craft brewing techno

Summer is here, and we are all back home to spend time with our parents, then in our daily lives. We often invite our friends and family to the food stalls for some late-night snacks, so we will inevitably drink some wine during the meal. So in the process of drinking, many people think that in the brewing of liquor, the previous brewing method is actually different from the current brewing method, so what is the difference?

The difference in brewing methods First of all, we must know that there are actually two brewing methods for liquor, the first is the new process of measuring liquor, and the second is the traditional industrial liquor. So the biggest difference between these two methods is: You'll need to soak some of the grain you've prepared, then cook it, and then ferment it again to get some finished wine.

If you choose the traditional brewing method, its public welfare benefits are relatively low, and sometimes it will waste a lot of fuel, and he has learned a lot of manpower and material resources, so this situation will reduce our benefits.

It only needs to add grain, water and koji to ferment together, so it only takes about two hours to cook a pot of wine from loading to entering the pot and then firing it. The process is very simple, and it has a very wide range of applicability. You can use this method to make sake at home or outside, and it uses very few raw materials, whether it is coal or some firewood.

The taste is not much different, and the texture and taste of the two sake brewing methods are actually the same, and they are both made from some grains, but in the new industrial brewing technology, it has made some improvements. It's about 20% or 40% more than the previous sake, and the technique is very simple. There are many companies or brewing companies that choose new brewing techniques.

Because this can improve their work efficiency, and on the other hand, improve the economic benefits of their company.

The traditional winemaking process also uses coarse chaff such as rice husks, corn cobs, and sorghum husks, which are loose auxiliary materials as a breathable medium; The new process and new brewing technology can use pure cornmeal, sorghum rice flour, rice flour, etc. to produce high-quality liquor with pure taste. The new process of liquor only uses a single grain as raw materials, exquisite craftsmanship, clean and hygienic, excellent wine quality, no strange taste, pure and sweet entrance, long aftertaste and stamina, grain puree wine. The traditional process requires continuous fermentation and firing several times before the wine can be produced, which is complex, low in efficiency and waste of fuel; The new process of liquor, only once burned to take all the wine clean, burning a pot of wine from the loading into the pot, to the wine burned out until the lees out of the pot, only 2 hours, its applicability is not to choose the condition, whether you are in the countryside or in the city are applicable, a wide range of fuel, coal, firewood and grass, with or without electricity its wine rate is the same and so on.

There are many differences with the new process brewing technology, because if you choose the traditional process, the brewing effect is more delicious, and it is all pure and natural, without any additives, and the new process brewing technology is almost all brewed by some machines.

When traditional liquor is brewed, it takes a lot of materials, a lot of processes, and a lot of time, but the taste is very good, especially for a long time, the taste will be very mellow, even if you drink the wine, you will not feel uncomfortable, but the new process of brewing technology is very material-saving, and it is also very fast to save a lot of time, save a lot of money, only need to prepare food, koji and water, but the taste is not as good as the traditional one.

The new process will save time, and the wine will be better, the quality will be higher, the taste will be better, and the efficiency will be higher.

How much do you have an email address, I will send you The current raw brewing technology has matured after more than ten years of practice and research, and I will introduce the specific methods of raw brewing: 1 First of all, we must choose a good fermentation site, and it is best to choose a room that is warm in winter and cool in summer.

The development of new brewing technology has greatly promoted the development of the brewing industry, which has advantages that traditional brewing does not have, making brewing simple and efficient. For example, it reformed and simplified the traditional process of double fermentation and triple firing commonly used in society to one fermentation and one firing. This method of simplifying the winemaking process greatly improves the efficiency of winemaking.

Regardless of the season, traditional sake brewing techniques are based on the seasons of the year, such as winter and summer, on the grounds that the temperature in these two seasons cannot meet the requirements of traditional sake brewing. The new brewing technology is completely unaffected by the seasons, and the so-called production effect is the same throughout the year, with no rest in winter and no rest in summer. This greatly increases the production of sake, which is a great profit for the brewer.

2.Save the brewing site using the new process of brewing can greatly save the site, do not need to build a separate plant, the site and equipment requirements are very simple, the technology is simple and easy to learn, there is no culture and people who have no brewing foundation in the past, they will understand it when they hear it, and they will look at it. An ordinary housewife can use the existing kitchen in your home, and the brewing does not take up much space, so the small home brewing equipment using the new brewing technology can fully satisfy the desire of the wine lover to make his own wine.

3.The firing process is simple, the new process of liquor only uses a single grain as raw materials, the craftsmanship is exquisite and exquisite, clean and hygienic, the wine quality is excellent, there is no strange taste, the entrance is pure and sweet, the aftertaste is long and stamina, and it is the grain puree wine. The traditional process needs to be fermented and fired several times in a row to make the wine clean, its cycle is long, the efficiency is low, and the fuel is wasted, and the new process of winemaking, only once can be burned to get all the wine clean, burning a pot of wine from the loading into the pot, to the wine burned out until the lees out of the pot, only 2 hours.

4.Sake lees can be used as a refined beverage to feed poultry and livestock. As long as you add coarse drinks to the sake lees, it is equivalent to fine drinks that do not cost money to pick up in vain, which is purely a profitable business.

As long as human beings exist, they can't do without eating meat and drinking wine, and you have this technology, which has flourished for a long time, and you will soon get rid of poverty and enter the door of wealth and wealth, and benefit for life. 5.The applicability is very extensive, its applicability is not to choose the condition, the more inconvenient the transportation, the more remote and backward areas are applicable, the fuel is extensive, coal, firewood and grass are OK, and the wine yield is the same with or without electricity.

4。The whole stainless steel material has its own purification system lid, adjustable liquor lid, and granular medium placed in the lid, and the liquor gas passes through the purification medium in the lid during distillation, and the purification medium adsorbs the peculiar smell and evil odor of the liquor and fusel oil, and then enters the condenser to condense into liquid liquor. 304 stainless steel products are the best.

Aluminum alloy equipment is also good, but it is not resistant to acid and alkali, so it is not durable, and alumina can not be avoided in the process of brewing into the liquor, that is, it affects the quality of the liquor, and people drink liquor with alumina to the body is also very harmful.

In the past, traditional koji was generally natural koji, but the new process is generally to reconfigure the purified koji to improve the grain fermentation efficiency of liquor.

One of my uncles has recently been learning the new craft brewing technique, and now he and my dad are running a small liquor workshop with great fanfare.

1. The new process brewing technology can be said to have a higher wine yield. So let's take a look at what is a new craft brewing technology. The new process brewing technology can be said to be fermentation and distillation technology.

The new process of winemaking requires only the addition of koji and water to the base of raw materials, and the fermentation has been successful over time. It can be said that it is very simple to distill directly through professional brewing equipment, so it is also easy to learn. You just need to learn how to choose the ingredients and the techniques you need to ferment, and how to use the tools.

2. The reason for the high yield of the new process brewing technology. The new brewing technology uses liquid fermentation technology, which can be said to have a higher yield than conventional methods. Fermentation directly with fresh ingredients preserves the moisture in the ingredients, and blends with koji to make it easier to produce sake.

In addition, the selection of materials is also relatively fresh, full of materials to ferment better.

1.Crushing and stirring After the corn cob is dried, it is ground into fine powder, sieved to remove the slag, and the powder is stirred evenly with warm water until the raw materials are controlled by hand and have a sense of moisture, but it is advisable not to clump.

2.Before steaming and saccharifying raw materials on the steamer, steam in an empty cage, wait for the steam to rise for 5 minutes, put the mixed raw materials into the cage, wait for the steam to pass through the layer and then load a layer, so that it goes up to the cage mouth in turn, and waits for steaming until the sweat is loosened, which takes about 4 hours. After the ingredients are steamed, they are cooled to reduce the temperature of the ingredients to about 35 and mix in the koji.

Kilograms of koji per 100 kg of raw materials. After stirring evenly, it is loaded into a cylinder or wooden barrel, and the material temperature is 30. After 18 hours and 20 hours of saccharification, it can be raised.

At this time, the material temperature can reach 41 45.

3.Fermentation treatment In order to better ferment, after the vat is mixed with a little red dregs and 2 kg of blood meal, after the material temperature drops to 30, then return to the vat or barrel to ferment and heat, to the 7th day out of the vask, the material temperature has dropped to 27 28, then it can be extracted for distillation.

4.Distilled liquor is generally made to allow the empty retort steam to rise before feeding. Because the corn cob is more viscous after crushing and fermentation, it is difficult to breathe, so it is necessary to take 1 layer of material first, and then put 1 layer of material after the air flow rises through the layer, so as to make the steam smooth.

Finally, the retort is sealed, and the steam flow can force the raw materials to produce the wine. During the distillation process, it is necessary to attack the fire vigorously at the beginning and maintain the fire temperature in the middle stage. Finally, the liquor is distilled with a high fire for 15 minutes.

The brewing technology of Yusu Technology is really good! They are brand new brewing equipment, and at the same time, the brewing equipment with new technology has a high wine yield of up to 90%, and has a high market share. At the same time, it is a brewing technology and R&D enterprise directly under the National Academy of Sciences.

You can go to the Chengdu Institute of Biology of Yusu Technology to have a look. Hope it helps.

The advantages of the new brewing technology compared with the traditional brewing process.

Save 70% of the site, 80% of the labor, and 60% of the fuel, that is, only need.

20. A house of 30 square meters, an ordinary laborer, 100 catties of grain fermentation and distillation, only 30-40 catties of ordinary coal are needed. For example, families and townships, laid-off reemployment, and partnership factories. Take the daily output of 200 catties of liquor to calculate, the investment is less than 10,000 yuan, and the plant is about 50 square meters, and the feed is the main product to develop the aquaculture industry.

You can enjoy the relevant national tax reduction and exemption policies, and exchange grain for wine (3 catties for 1 catty of wine) for circular production, which not only avoids credit arrears, but also solves the problem of laughing wax that is difficult to sell grain, and also reduces the cost of breeding. As an old distillery, only some equipment is needed, and the wine yield can be significantly improved, and at the same time, it can save manpower and reduce production costs and time.