Seek experts to teach the fermentation and blending techniques of low alcohol rice wine

Rice wine (sake brewing) production and experience.

It is not very difficult to make rice wine (sake brewing), but it is easy to be prepared for failure, practice a few times, know which containers to use, where to ferment at home (kitchen or heater), and how to keep warm, and form a series of operating rules by yourself.

Prerequisites: 1. The premise of making rice wine is to have good koji (such as Angel sweet koji).

2. Rice wine should be fermented at about 30 degrees, so you should choose the season of summer or winter (next to the heating) or make your own constant temperature room.

Steps: 1. Steam the glutinous rice (after soaking) into rice (not too hard) and then cool to a temperature that is not hot (using medium temperature fermentation, if the rice is too hot or too cold, it will affect the fermentation of koji);

2. Mix an appropriate amount of koji and rice, put it in a container, flatten the surface, and take a nest in the middle;

3. Cover the container tightly and place it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel, etc.);

4. After about 24-36 hours of fermentation, rice wine can be made.

Experience: 1. The key to making wine is to be clean, and everything should not be stained with raw water and oil, otherwise it will become moldy and hairy. You should first wash and dry the container for steaming rice, the spatula for shoveling rice, and the container for fermenting rice wine, as well as wash and dry your hands.

2. In the middle of fermentation (12 hours, 20 hours), you can open the lid to see (don't open the lid often), if there is no wine aroma, you should keep the temperature to continue fermentation.

3. The production process of the wine is very clean, so if you occasionally find some hair (sometimes because the fermentation time is too long), remove the hair, and the wine can still be eaten. If the sake you make is covered with long hairs and colorful every time, it is estimated that some of the operations are stained with raw water or oil and are not clean, and can no longer be eaten.

4. Use ordinary rice to make rice wine, and the effect is also good.

A rice wine brewing process that consists of the following steps: (a) washing colored rice and soaking it in water; (b) The soaked colored rice is mixed with white glutinous rice at a ratio of 1 1 1 3, then steamed and cooled; (c) Fermentation with the ratio of colored rice to koji by weight of 100 0 6; and (d) filling after the product has been blended. Because colored rice is used as a raw material in the brewing process of this rice wine, the rice wine produced has a bright color and is more attractive to consumers.

In addition, because of the health care effect of colored rice, the rice wine produced by this process is rich in protein and vitamins, which is not only suitable for the general population, but also suitable for the elderly and children, and is a food with both color and health care functions. In addition, the blending of colored rice and white glutinous rice in a certain proportion greatly improves the taste of the finished rice wine and makes the rice grains softer.

Hello dear, the information you have queried is: Analysis of the advantages and disadvantages of rice wine fermentation at room temperature: The advantages of rice wine are:

Rice wine is brewed with a low technical content, most people can quickly make it at home, and it is made from grain, so it is pure grain wine, which can be said to be a green drink. And the alcohol content is not high, and there is rarely a hangover after drinking, and it does not cause headaches. It can promote the blood circulation of the human body, relax the muscles and activate the nerves, strengthen the body, and drink it regularly and in moderation can improve the human body's chills, blood stasis, lack of milk, back pain, rheumatoid arthritis and other diseases, and have a good effect on nerve Li Changhe weakness, depression and forgetfulness, as well as physical weakness, anemia, and women's menstrual irregularities.

Rice wine can also be appetizing, enhance the body's appetite, and is beneficial to the health of the human body. The disadvantages of rice wine are: because most rice wine is brewed at home, it cannot be stored for a long time in the wine brewed by large factories, and it contains alcohol, so infants and young children should not drink rice wine, so as not to cause damage to the brain nerves, and pregnant women are not recommended to drink rice wine, so as not to affect the development of the fetus.

Hello dear. Analysis of the advantages and disadvantages of rice wine fermentation at room temperature, the advantages of rice wine are: rice wine is brewed with low technical content, most people can brew it at home, and it is brewed with grain, so it is pure grain wine, which can be said to be a green drink.

And the alcohol content is not high, and there is rarely a hangover after drinking, and it does not cause headaches. It can promote the blood circulation of the human body, relax the muscles and activate the nerves, strengthen the body, and drink it regularly and in moderation can improve the cold intolerance of the human body, blood stasis, lack of shirt milk, back pain, rheumatoid arthritis and other diseases, and have a good effect on neurasthenia, depression and forgetfulness, as well as physical weakness, anemia, and women's menstrual irregularities. Rice wine can also be appetizing, enhance the body's appetite, and is beneficial to the health of the human body.

The disadvantages of rice wine are: because most of the rice wine is brewed at home, it cannot be stored for a long time in the wine brewed by the big factory, and it contains alcohol, so infants and young children should not drink rice wine, so as not to cause damage to the brain nerves, and pregnant women are not recommended to drink rice wine, so as not to affect the development of the fetus. It's a pleasure to serve you.

Summary. Hello, using 2 grams of koji to ferment 1 kg of rice can control the temperature of fermentation between 20-28 degrees, but the specific temperature control needs to be adjusted according to the actual situation. At the same time, factors such as the type, quality, and amount of koji used will also affect the temperature and quality of fermentation.

Fermentation with koji will affect the taste and aroma of rice, but the exact degree of impact will vary depending on the type of koji, the amount of koji used, and the fermentation time. Therefore, before fermenting rice, it is necessary to experiment and adjust according to the specific situation to obtain the best fermentation effect and quality.

Can fermenting 1 kg of rice with 2 grams of koji control the temperature of fermentation between 20 and 28 degrees: it will affect the quality of sprinkling.

Hello, using 2 grams of koji to ferment 1 kg of rice can control the temperature of fermentation between 20-28 degrees, but the specific temperature control needs to be adjusted according to the actual situation. At the same time, factors such as the type, quality, and amount of koji used will also affect the intensity and quality of fermentation. Fermentation with koji will have a negative impact on the taste and aroma of rice, but the exact degree of impact will vary depending on factors such as the type of koji, the amount of koji used, and the fermentation time.

Therefore, before performing rice cavity fermentation, it is necessary to experiment and adjust according to the specific situation to obtain the best fermentation effect and quality.

I have helped you find the results;

Common brewing raw materials are rice, corn and sorghum, etc., different grains, suitable processes are also different, rice, glutinous rice fermentation, Tang Sanjing Wu Yueping teacher suggested that everyone use semi-solid or full liquid fermentation.

The production of koji liquor can be divided into two methods: "saccharification of bacteria first, then fermentation with water" and "saccharification and fermentation with water after steaming rice", but the former method is mostly used.

1. "First cultivation of bacteria saccharification, and then water fermentation" method, that is, rice semi-solid fermentation method Xun shed characteristics:

1. Use a small amount of koji, so that the cultivation and saccharification can be completed in the early stage of fermentation, and the amount of alcohol generated at this time is very small.

2. The early stage of fermentation (about 20h) is solid-state fermentation, under which the enzyme system formed by Rhizopus is abundant, and the amylase activity is particularly high, so this process can have the characteristics of less koji.

3. After 20-24h of saccharification of culture, water is injected in time to reduce the starch concentration (and also reduce the osmotic pressure), which is conducive to the enzymatic reaction, and the fermentation is changed from solid to semi-solid and semi-liquid fermentation.

2. Rice semi-solid fermentation process:

Rice - steamed - spread and cooled - lower koji - stirred - saccharification - fermentation with water - distillation - liquor.

3. Precautions for the semi-solid fermentation process of rice.

1. In order to shorten the steaming time and the steaming degree of rice, soak the rice in hot water for about 24 hours, and it is better to knead it into powder by hand.

2. Steam the steamed rice to about 33-36 degrees and add the koji in proportion.

3. Add water in the ratio of 1:, that is, 100 kg of rice plus 150 kg of water.

4. Fermentation: 3 days before fermentation, open the rake once a day, dissipate heat and aeration for the wine mash and prosper, 3 days later, add a film and tightly seal the fermentation with elastic band for 10-15 days, and wait for the wine mash to become clear or beer-colored, no bubbling, no pungent smell, and when there is a wine fragrance, the fermentation is completed.

5. Distillation: Pour the fermented mash into the equipment for making liquor, burn it over high heat until the liquor is out (according to the proportion of 1%-2% joint liquor, pour it into the lower pot for resteaming), keep the medium heat, stabilize the fire, and distill until the required liquor is absolutely or degreed.