How do you make good wine? How do you make wine?

In the production process of liquor, pay attention to the following points to make good liquor:

1.Steaming of raw and auxiliary materials is very important to remove a lot of miscellaneous and musty smells.

2.Sanitation is important to avoid contamination, which can cause excessive odors to the wine.

3.Grasp the key points of grain cooking, fully absorb water, cook but not greasy, and have no vitality inside.

4.The quality of koji is the key, and only good koji can make good sake.

5.Water quality is the key factor, and without a good water source, you can't make high-quality liquor.

6.Seal the cellar carefully to avoid too much air entering and allow the lees to heat up slowly.

7.The fermentation period is appropriate, and the liquor that has been fermented for too long has a low yield and high acidity, and the quality is not necessarily good.

8.Raw incense depends on fermentation, fragrance.

By distillation. The distillation process needs to pay attention to light, loose, slow and even.

9.The thousand-year-old cellar is ten thousand years old, and the longer the cellar age, the more fermentation and aroma.

Step 1: The material is very important, and the rice must be selected well.

Step 2: Wash the rice and dry it in a wooden barrel.

Step 3: The wine primer must be bought.

Step 4: Sprinkle the water soaked in the primer evenly on the rice, so that each grain of rice is filtered with the water of the primer.

Step 5: Put the rice in a jar and seal it, and the temperature must be above 27 degrees.

Step 1: If you want to make good wine, the material is a very important level, so the rice must be selected well, the wine is not all made of glutinous rice, at least a quarter of the rice must be infiltrated, otherwise it will definitely not be able to make wine.

Step 2: Wash the rice and dry it and put it in a wooden barrel, (some people will ask why use a wooden barrel, there is a lot of knowledge in it, so that the steamed rice will be more fragrant, oozing with a faint wood fragrance, and the wooden barrel absorbs water, and the steamed rice is absolutely dry, and there will be no rotten water!) The barrel has to be a log, not the kind of paint, and now there is no such barrel on the market that I used when I was a child) Don't put water, and then put it into a large pot, and steam it for about two hours (this depends on the amount of rice, generally the amount of rice in two hours is about ten catties) At this time, the rice in the barrel will exude an old fragrance, which is different from the rice fragrance we usually smell, and then you open the lid and take a few grains of rice to chew it, to see if it is soft and crispy and chewy, if so, you can start the pot!

Step 3: This is the most important step, that is, the wine primer, I don't know where there will be a wine primer to sell now, the wine primer must be bought, this is like the water to make tea, good water and good tea can make good tea! Ten catties of rice about four wine primers, the wine primers are ground and warmed, pay attention, the temperature of the water is very important, not too hot, not cold, try with your hands, the water temperature is about fifty or sixty degrees, put your hands in it and feel that it is not hot or cold, the amount of water can not be too much, the big root is the weight of the rice, the fourth step: sprinkle the water soaked in the wine primer evenly on the rice, so that each grain of rice is filtered the wine primer water! Then let the water run dry (generally wooden barrels have seams underneath to filter the water) and remember to loosen the rice!

Step 5: This is the last step, which is to put the rice into a jar, or a large porcelain jar, seal, don't think that this is okay, the wine is not so easy to brew, the ambient temperature of the wine is very important, it must be above 27 degrees to make wine, which is why the ancients put the wine jar in the kiln, the kiln is generally warm in winter and cool in summer! The temperature was very stable!

OK, everything is fine, you just have to wait for the wine to drink, you can smell the wine in about two weeks, the longer the wine is brewed, the higher the degree will be, and the more flavorful it will be! But it usually doesn't exceed 35 degrees, rice wine! Oh yes, forget a very important part, winemaking depends on the weather, remember, good weather can make good wine,

1. Brewing tools: steamer, large bowl, plastic wrap, spoon.

2. Brewing materials: 300g glutinous rice, appropriate amount of sweet wine koji, appropriate amount of water.

3. The practice of winemaking:

1. Wash the glutinous rice, then put it in a large bowl and soak it for 12 hours.

After an hour, take out the glutinous rice and drain it, then put it in a steamer to steam.

3. Put the steamed glutinous rice out and put it in a large bowl and let it cool to 35 degrees.

4. After the glutinous rice is cooled to 35 degrees, sprinkle in the sweet wine koji, then pour in a little water, and stir well.

5. After stirring well, flatten the glutinous rice, dig a small hole in the middle, and then wrap the large bowl with plastic wrap.

6. Put the big bowl at 35 degrees, and after 36 hours, there is wine coming out of the small hole in the middle, and the rice wine is ready. Yellow.

There is saccharomyces cerevisiae, plus sugar, and the temperature is kept at the right temperature, and the wine can be made after cracking.

Generally, fruit wine is fructose with yeast.

The grain shop is the koji and the grain.

First of all, the raw material is crushed. The purpose of raw material crushing is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different, and more than 60% of raw materials such as dried potatoes and corn pass through 20-hole sieves.

Second, ingredients. New ingredients, distiller's grains, adjuncts and water are combined to form the basis for mashing and fermentation. The ingredients should be determined according to the size of the retort barrel and the cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time, etc., and the specific performance of the ingredients is appropriate or not, depending on the starch concentration in the pool, the acidity and porosity of the mash are appropriate, generally the starch concentration is 14 16%, and the acidity moisturizing material moisture is 48 50%.

After that, it is cooked and gelatinized. Starch gelatinization is made by steaming. It is beneficial to the action of amylase, and at the same time can also kill miscellaneous bacteria.

The temperature and time of steaming and simmering depend on the type of raw material, the degree of crushing, etc. Generally, atmospheric pressure steaming 20-30 minutes. The requirements for steaming are that the appearance is steamed thoroughly, cooked but not sticky, and there is no raw heart inside.

Cooling. Steamed raw materials, with the method of slag or slag drying, so that the material is quickly cooled, so that it reaches the temperature of the microbial suitable for the length of the hood, 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, and the temperature should be reduced to 25 28 in summer. At the same time, it can also play a role in volatile odors and oxygen absorption.

Mix paste. Solid-state fermentation of bran koji liquor is a double-sided fermentation process that is fermented while saccharifying, and after the residue is raised, the koji and the liquor mother are added at the same time. The dosage of koji depends on the saccharification power, generally 8 10% of the main ingredient of liquor, and the dosage of the mother is generally 4 6% of the total amount of ingredients (that is, 4 6% of the main ingredient is used for cultivating the mother of wine).

In order to facilitate the normal progress of the enzymatic reaction, water should be added when mixing the paste (the factory calls it slurry), and the moisture content of the mash should be controlled to be 58 62% when entering the pool.

Ferment. When entering the cellar, the temperature of the fermented material should be 18 20 (no more than 26 in summer), the fermented material into the cellar can neither be pressed tightly, nor too loose, and it is generally appropriate to fill the fermented material about 630 640 kg per cubic meter volume. After loading, cover the sauce with a layer of bran, seal it with pit mud, and add a layer of bran.

Steamed wine. The fermented and matured sauce is called fragrant paste, and it contains extremely complex ingredients. By steaming liquor, the active ingredients such as alcohol, water, advanced alcohols, and acids in the fermented fermented liquor are evaporated into steam, and then cooled to obtain liquor.

During distillation, alcohol, aromatic substances, and mellow sweet substances should be extracted as much as possible, and impurities should be removed as much as possible by pinching the head and tail.

1. Pretreatment of grain: If it is grain, first of all, soak the grain for about 24 hours, let the grain absorb enough water, and then cook or steam the grain. It is not important how to cook the grain, the important thing is that the grain must be thoroughly cooked whether it is boiled or steamed.

If it is a fruit, it is washed, peeled, and mashed into a pulp. Fruits do not need to be cooked or steamed, they are special fruits that need to be soaked in warm water to remove the astringency of the peel, such as persimmons, and the time to soak to remove the astringency is about 24 hours.

2. Xiaqu: Xiaqu means to add koji to the grain in a certain proportion and stir evenly, the ratio of koji on the market is usually about 5 to 10 parts per thousand, and the amount of koji we operate is 6 parts per thousand. That is, 100 catties of steamed or boiled grain are added to the koji according to the ratio of 6 city taels.

In the case of fruit sake, koji is added directly to the fruit slurry. The temperature of the lower koji is also important, and different koji adapts to different temperature ranges, but the common one is 26 to 35 degrees.

3. Fermentation: After adding the koji and stirring evenly, put the grain or fruit slurry that has been mixed into the koji into the container, then seal it with plastic paper or plastic wrap and cover it. During the whole operation, it is necessary to prevent the entry of miscellaneous bacteria, and the operating container should be disinfected with boiling water.

The fermentation time is controlled at about 10 days for grain wine and about 5 days for fruit wine.

4. Distillation: Steamed liquor is called roasted liquor or shochu in some places, and the names are different in different places, so I will not repeat them one by one. The grain or fruit in the container will have a strong aroma after a period of fermentation, and the liquor can be distilled.

Using heating equipment, firewood, gas, and coal can be used as heating fuels, and try to choose a safe, convenient, and environmentally friendly way for heating. It takes about 2-3 hours to distill a pot.

5. Liquor: After distillation for a period of time, you can see that the pure liquor comes out of the outlet of the cooler, and the container for receiving the liquor can be used with barrels or wine tanks, etc., and it can be sterilized and disinfected before use. At this point, the winemaking process ends.

It is a pure grain wine brewed by itself, which is better than bottled liquor in taste, and it is also healthier. Encapsulated in pottery or glass containers, it is a rare and good product whether it is a gift or a self-drink.

Brewing method:

1. Liquor: mostly starch-containing substances as raw materials, such as sorghum, corn, barley, wheat, rice, bowl beans, etc., the brewing process is roughly divided into two steps: the first is to use Daqu, Aspergillus xiaokoji, Aspergillus niger, Aspergillus flavus, etc. to decompose starch into sugars, through grain selection, cooking, spreading, sprinkling, boxing, cultivation, called saccharification process, from starch raw materials to sugar sugar to become the transformation of wine.

Step 2: Glucose is then fermented by yeast to produce alcohol. The aroma in the liquor is strong, mainly because more esters, advanced esters, volatile free acids, acetaldehyde and furfural are produced during the fermentation process. The alcohol content of liquor is generally above 60 degrees.

2. Beer: made with barley as raw material and hops as spice, after malt saccharification and alcoholic fermentation of brewer's yeast. It is rich in CO2 and has a small amount of alcohol.

Since the fermentation process is different from general alcohol production, a portion of the unbroken nutrients are retained in the beer, which increases the flavor of the beer. The alcohol content in beer is generally 15 proof, or less.

Origins of winemaking:

In ancient times, the origin of winemaking was often attributed to the invention of Du Kang, and he was regarded as the ancestor of winemaking, which became an orthodox view because of its great influence.

Du Kang's saying that Du Kang makes wine is that Du Kang "has endless rice, is empty and mulberry, stagnant into a flavor, and has been accumulating for a long time. It is said that Du Kang placed the uneaten leftovers in the tree hole of the mulberry garden, and after the leftovers were fermented in the cave, a fragrant smell came out. This is how wine works, and there is no such thing as a strange way.

It is very consistent with the laws of some inventions and creations that this record has been passed down in later generations, and Du Kang has become an inventor who can pay attention to the little things around him and start his creative inspiration in time.