Who knows the process of making liquor, what is the process of making liquor?

Are you going to make it at home? Do you have koji? If you have koji, you can make sake.

The brewing method of liquor is to complete the brewing of liquor through six steps: material selection, koji making, fermentation, distillation, aging, and blending.

The brewing process of different flavor types of liquor is also different, each with its own characteristics, but the basic principles and processes of liquor making mainly include alcoholic fermentation, starch saccharification, koji-making, raw material treatment, distillation and liquor, aging and blending, seasoning and other processes.

1. If the pretreatment of grain is grain, first of all, the grain should be soaked for about 24 hours, so that the grain can absorb enough water, and then the grain should be cooked or steamed. 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. The meaning of the lower koji is 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. After fermentation and koji, 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 5 days for fruit wine.

4. Distilled distilled 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. After a period of fermentation, the grain or fruit in the container will produce a strong flavor of the liquor, and the liquor can be distilled. Firewood, gas, and coal can all be used as heating fuels, and we should try to choose a safe, convenient, and environmentally friendly way for heating.

It takes about 2-3 hours to distill a pot.

5. After a period of distillation, you can see that the pure wine comes out of the outlet of the cooler, and the container for receiving the wine can be used with barrels or wine tanks, etc., and sterilization and disinfection can be done before use.

At this point, the winemaking process ends. It is a pure grain wine that is brewed by itself, and the taste is definitely better than that of bottled liquor, and it is also more absolute and healthy. Encapsulated in pottery or glass containers, it is a rare and good product whether it is a gift or a self-drink.

1. Saccharification process. Potatoes and cereals, as well as wild plant materials, are cooked under pressure and the starch gelatinizes into a dissolved state. However, it is still not directly decomposed by yeast and fermented to produce alcohol.

Therefore, after cooking, a certain saccharifying agent must be added to the gelatinized mash after cooking, so that the starch in the dissolved state can be fermented by yeast. Such a process of converting starch into sugar, known as saccharification, is the process of amylase or acid hydrolysis, which saccharifies starch into fermentable sugar. In addition, there are two types of saccharifiers commonly used in alcohol production: malt and koji.

In China, koji is widely used as saccharifier.

2.Fermentation process. Glucose is hydrolyzed under the action of wine-informing enzymes to form ethanol, forming a fermentation broth, and during the fermentation process of wine, a wide variety of microorganisms and aromatic substances will be produced in the cellar, and slowly penetrate into the mud cellar.

It becomes a rich natural fragrance. The longer the cellar age, the more microorganisms and aromatic substances there are. The stronger the aroma of the wine; The new pit has few microorganisms and is unbalanced.

There are also instability factors in terms of metabolism. Therefore, the sake brewed will have a strong new muddy taste. Due to the long use of the old mud cellar, some microorganisms are constantly purified and enriched, and the wine produced is getting better and better, and it is more and more fragrant.

Therefore, the longer the cellar is used, the better the wine will be produced.

3.Filtration process. In ancient times, the filtration technology of wine was not mature, and the wine was in a turbid state.

It is called "liquor" or "turbid liquor". Now, domestic and foreign wine filters with high filtration accuracy and efficiency have been developed and applied, which has effectively promoted the development of the liquor industry. The popularization and application of wine filters make beer, wine, rice wine, etc. transparent, clear and eye-stable, and improve the appearance of finished wine.

This not only reflects the high quality of the wine, but also induces consumers' desire to drink.

4.Sterilization process. Brewed sake is a food made from grains and fruits.

It is very rich in nutrients, including amino acids, proteins, vitamins, and oligosaccharides that are beneficial to the human body. But because the wine is in the process of production and processing. It is inevitable that there will be mixed glory in the air and containers, and a large number of yeasts and enzymes are produced in the fermentation process of the sake itself.

In order to increase the flavor of brewed wine storage. The key to ensuring that the wine remains for a long time without deterioration is to do a good job of sterilization. There are many methods of sterilization, such as ultraviolet sterilization, high temperature sterilization, ozone sterilization, membrane filtration sterilization, etc.

At present, domestic rice wine enterprises usually use high temperature sterilization, which has low cost, simple operation and good sterilization effect. Although several other methods can also achieve the purpose of sterilization, the cost is relatively high. Some methods can also affect the taste of the wine and the unique flavor of rice wine.

Summary. Hello dear! We'll be happy to answer your questions! For you to inquire about the process flow of traditional liquor brewing technology: crushing, batching, moistening and mixing, cooking and gelatinization, cold dispersion, adding koji, adding water to accumulate, fermentation in the pool, and steaming wine out of the pond 8 processes.

The brewing process of the original liquor.

Good. Hello dear! We'll be happy to answer your questions! For you to inquire about the process flow of traditional liquor brewing technology: crushing, batching, moistening and mixing, cooking and gelatinization, cold dispersion, adding koji, adding water to accumulate, fermentation in the pool, and steaming wine out of the pond 8 processes.

First, crushing: In ancient times, stone mills or (donkey grinding mills) were used to crush sorghum into four or six petals, into plum blossom shapes, and then ground them into raw materials through standard sieves with electric mills. 2. Ingredients:

The crushed raw material noodles and steamed auxiliary materials (rice husks) are manually stirred evenly according to the ratio of 100:25-30. It is generally 25% excipients in summer and 30% excipients in winter.

3. Moistening and mixing: the hawthorn with good ingredients will be moistened with water according to 40-50% of the original grain amount, the water temperature is room temperature, stir evenly, and pile up for about 1 hour, so that the grain can fully absorb water, which is conducive to gelatinization.

Post-processing process.

Fourth, cooking and gelatinization: the hawthorn is steamed and gelatinized on the retort pot, the hawthorn is stirred again before cooking and gelatinization, and then the hawthorn is loaded into the retort layer by layer with a wooden shovel and pineapple, and the hawthorn is steamed and gelatinized for about 1 hour after the steam round, so that the noodles are cooked and not sticky, and there is no life in it. Fifth, cold dispersion:

The steamed hawthorn is shoveled out of the pot with a wooden shovel, put down on the clean ground, spread it evenly with a wooden shovel, carry out natural cold dispersion, stir several times in the middle of the cold dispersion, depending on the temperature to reach 20-22 in summer, 16-18 in winter. Add koji, add water to accumulate: add koji powder to the hawthorn according to the proportion of about 25% of the raw materials, add about 50% of the water, water is at room temperature, mix with a wooden shovel to make it even, pinch the hawthorn with the palm of your hand and squeeze out 1-2 drops of water from the fingers, and then pile up, and the accumulation time is not less than 1-2 hours.

7. Fermentation in the tank: the piled up fermented rice is artificially put into the tank with a bamboo basket, and the stone cover is covered on the top for fermentation, and the tank is generally buried in the ground, the mouth of the tank is flush with the ground, and the spacing of the tank is 10-20cm. The starch content of the fermented grains in the jar is between 9-12%, the moisture content is between 55-57%, the acidity is between and the sugar content is between .

The fermentation cycle is generally 25 days.