In this way, what makes sake is how it is made

You're so talented that you make wine.

There is a lot of yeast on the surface of the grapes, and water cannot wash it off. If you want to kill yeast, you must at least scald it with boiling water.

Grapes contain a lot of glucose, and with the action of yeast, wine is naturally produced. In particular, softer grapes can be tasted as sake.

However, when the sugar content is too high, the yeast is inhibited and the ability to produce sake is weak.

The method recommended on the second floor works.

Be careful not to seal it, as yeast will produce a lot of gas during the production process. The air pressure is high, which inhibits the production of sake, and it is also easy to **. It can be sealed with gauze (mask) to prevent bacteria from falling into the bottle and to allow the gas to be discharged.

Sake is made by microorganisms breaking down raw materials.

The principle of sake brewing, no matter what raw material is used to make sake, its main ingredient is alcohol. The principle of sake brewing is to break down the main sugar components in the raw material into alcohol. Koji is used in sake brewing.

The main ingredients in koji are microorganisms (mainly yeasts) that can break down the sugars in those ingredients into alcohol. You can also do without koji, and the sugars will slowly break down, but it will take a long, long time. Because most of these microorganisms are anaerobic microorganisms, that is to say, too much oxygen is not suitable for their survival, which affects the decomposition of sugars.

Therefore, when making wine, it is necessary to seal the container of sake brewing. In addition, if it is not sealed, the resulting alcohol will be broken down by another microorganism, and the wine will become sour, which will become vinegar.

In the process of brewing, because we need alcohol, most of the yeast breaks down sugars. After the yeast breaks down most of the sugars, there will definitely be a lot of impurities in the container. This requires the distillation of the alcohol from the container.

The distillation operation determines the concentration of the alcohol obtained, and the alcohol obtained by the traditional method is generally not high because of the backward processing method. Modern factories are very advanced in technology, and even 99% absolute ethanol can be obtained, that is, pure alcohol.

It is brewed using the principle of fermentation.

The most important factors in making wine are microorganisms and fermentation, and both wine and white wine (rice wine) are obtained by fermentation of microorganisms and raw materials.

Grapes are high in glucose and fructose, but very low in protein (other fungi are not easy to produce), which allows the yeast that likes glucose and fructose to eat the most, and the yeast is the organism that eats glucose and fructose to pull out carbon dioxide and alcohol, so the crude essence of the wine is preserved. This is also the reason why grapes are the least difficult to make wine, and you can make wine by putting some grapes in your own bottles at home.

Baijiu: A general term for distilled spirits, which are mainly brewed from grains, and it was not easy to make grain liquor in China in the early days, because there was no food that yeast liked in grains.

Starch and various fibers are mainly used in grains, and various saccharifying enzymes are needed to turn starch into yeast's favorite, and later people obtained saccharifying enzymes by making seeds germinate, so that koji-making technology appeared, but even the sake produced from koji has an alcohol concentration of only 24%.

Fermentation process:

Under the action of wine-inlaying enzyme, glucose is hydrolyzed to form ethanol (C2H5OH) to form a fermentation broth (mass fraction of 10% 18%). In addition, during the fermentation process of sake, a wide variety of microorganisms and aromatic substances are produced in the cellar, and slowly penetrate deep into the mud cellar, becoming a rich natural source of aroma. The older the cellar, the more microorganisms and aromatic substances there are, and the stronger the aroma of the wine.

The new cellar has few microorganisms and is unbalanced, and the metabolic direction is uncertain, and the wine produced is very spicy. The old mud cellar due to the use of the bench space for a long time, beneficial microorganisms continue to purify, enrich, so that the wine produced is getting better and better, more and more fragrant, the general cellar pond to go through 20 years of natural aging to produce part of the better quality wine, at the same time, the more continuous use of the cellar for a long time, the better the wine.

The above content reference: Encyclopedia - Brewing wine.

Distillation. During the archaeology, people have found a strange round remains, which, at first glance, resemble a well. Archaeologists have concluded that this is the earliest physical object that can be identified as producing distilled spirits in China.

At that time, there was a huge heavenly cauldron on the pedestal, the heavenly cauldron was divided into two layers, the lower pot was filled with the sake mother, the upper pot was filled with cold water, the firewood on the pedestal was vigorous, the wine mother was steamed, and the gas containing alcohol was cooled by the cold water above, condensed into a liquid, and flowed out of the pipe, which was the distilled spirit.

Temperature and alcohol are inversely proportional, the higher the temperature, the lower the alcohol content.

Liquor is an ancient man-made beverage whose main ingredient is ethanol. According to archaeological discoveries, as early as the primitive society, human beings knew that they used grains, melons and fruits to ferment and make wine.

China is one of the earliest wine-making countries in the world and has a long history of wine-making and drinking. The word "wine" and the words "li", "zun" and "unitary" related to wine have already appeared in the oracle bone inscription. As for the origin of Chinese liquor, it was possible to artificially make liquor in the Xia Dynasty at the latest.

In the Warring States Policy, it is recorded that "the emperor ordered Yidi to make wine and enter Yu". During the Yin Shang period, China has gotten rid of the primitive method of winemaking and began to enter the stage of koji-making and winemaking. <>

The Zhou Dynasty has developed into an independent and sizable handicraft workshop. The original liquor was fruit wine and rice wine. After the summer, the business Zhou, the Qin and Han dynasties, and even the Tang and Song dynasties, they were all made of wine made by steaming fruits or grains, fermenting with koji, pressing and filtering.

With the progress and development of human beings, the winemaking process has also been further developed on the basis of the original.

The concentration of alcohol is increased by distillation, and distilled spirits appear. The ancient Chinese had discovered the value of wine in medicine, and it was said in the Hanshu Food and Goods Chronicle: "Wine is the long of a hundred medicines."

The Compendium of Materia Medica believes: "If you drink less wine, you will be in harmony with the blood, and if you drink it, you will hurt the nerves and consume blood, damage the essence of the stomach, and produce phlegm and fire." ”

Summary. 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, and Titian relies on 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.

How to make good wine.

Hello dear, in the production process of liquor, read the hail injection of the following points to control the following points in order to make a good liquor: 1Steaming 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, it is impossible to make a high-quality liquor section to prevent destruction. 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, and Titian relies on distillation. In the process of distillation, it is necessary to pay attention to light, loose, slow and uniform dismantling. 9.

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

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

Put the rice in a jar and seal it at a temperature of 27 degrees or more.

The general step of wine-making is scattered: material selection, koji making, fermentation, distillation, aging, blending, and filling Every step is done, and the Chaling liquor brewed by Chongqinggao is very fragrant