Why is there a cape after the sake brewing is closed after fermentation?

The structure of the fermentation tank is more complex, and it is not easy to disinfect the internal edges and corners, and the general fermentation tank has an automatic cleaning device, which is thoroughly sterilized after cleaning 1Before the medium is sterilized, the air filter attached to the tank should usually be steam sterilized and air-dried. When sterilizing the tank, the sewage in the conveying pipeline is first discharged and flushed, and then the prepared medium is pumped to the fermentation tank (seed tank or material tank), and the stirrer is started for sterilization.

Before sterilization, open the exhaust valve, introduce steam into the jacket or snake pipe for preheating, and wait for the tank temperature to rise to 80 90, and gradually close the exhaust valve. Then the steam is directly passed into the tank from the air inlet, discharge port, and sampling port (if there is a punching tank, the steam is also inlet at the same time), so that the tank temperature rises to 118 120, and the tank pressure is maintained at the gauge pressure) ,...

There are several types of foam.

1. The bubbles produced by grain fermentation fail to break through the slight medium produced by the mixed fermentation and form foam, in this case, there is generally no need to worry, and it will disappear in the later stage;

2. The mold produced by the infection is due to the unhygienic fermentation of raw materials or tools, and the mildew produced when the fermentation temperature is not suitable.

When carbon dioxide is discharged, there will naturally be foam.

Winemaking is the process of using microbial fermentation to produce alcoholic beverages with a certain concentration. Generally, the microorganisms produced during the fermentation period of grains are called yeasts, but in fact, part of the white foam is the bubbles produced by yeast when it breathes, and some of it is excreted by yeast.

3 days before fermentation, only the stool should be sealed! And it needs to be kept warm, and it needs to be opened and stirred 3 times a day for the first 3 days to ensure itKojiFully dispersed fermentation.

Management and mixing during the fermentation period: stainless steel stirring shovel is used. Stirring time 3-5 minutes, stir 3 times a day for the first 3 days, stir 2 times a day for the last three days, seal after a week of mountain rent, seal without stirring, normal fermentation for 8-12 days, the longer the fermentation time, the better the taste of the wine.

Related Notes:

1. The fermentation vessel generally uses ceramic tanks, cooked rubber barrels, glass jars, stainless steel, and fermentation tanks.

2. Do not stain oil and salt to avoid bacterial infection and affect fermentation. Temperature management during fermentation: The temperature in the fermentation vessel is best between 25-30 degrees, which is conducive to the reproduction of bacteria and keeps warm in winter.

It can be fermented all year round. The fermented and mature Peugeot material is stratified, the fermented water is in a static state, the grain is stratified with the water, and the tea is blue.

The fermentation itself does not need air, in order to eliminate bacteria in the air and avoid the volatilization of alcohol, so it should be sealed, and the use of fermentation in winemaking fermentation barrels is not really completely sealed, which means that the fermentation gas can be discharged smoothly and prevent the outside air from entering.

There are two main reasons why wine fermentation should be sealed.

First, the fermentation bacteria can only ferment well in an oxygen-deficient environment, and sealing helps to achieve this condition.

The second is to prevent bacterial and fungal infections. If it is not sealed, it is easy for fungal spores to scatter into it.

1. Improper handling of wine-making grains. For example, when the raw meal is fermented, the grain is crushed too much, and when the grain is steamed as clinker, the grain is overcooked and slim......yIn these two cases, it is easy to form an oxygen-free environment during fermentation, and the raw materials cannot be exposed to the air and are easy to be infected with other miscellaneous bacteria, which will be rancid and moldy before the fermentation is started. 2. The temperature of the lower and middle bending is too low.

Whether it is raw material fermentation or clinker fermentation, it is necessary to control the temperature of the lower koji within a certain range, for example, when using Tang Sanjing high-yield koji to make wine, depending on the season, the temperature of the lower koji can be controlled between 28-33 degrees. Generally speaking, the temperature is high in summer, so we can use low temperature (about 28 degrees Celsius), about 33 degrees in spring and autumn, and in winter, as long as the koji is stirred evenly, the material temperature is about 33 degrees. If the lower koji temperature is too low, the saccharification will not be heated, which will affect the subsequent fermentation.

3. No stirring will also have an impact on the production of gas. Stirring increases the contact between the ingredients and the air, so that the microorganisms in the koji can use the ingredients to multiply and expand.

Summary. Hello dear, happy to answer your <>

In the fermentation process of grain brewing, there will be a lot of bubbles at first, but over time, the generation of bubbles will gradually decrease, and it is normal to stop bubbling eventually, which does not mean that the fermentation failed.

Is it normal for grain wine to ferment and not bubble after a period of fermentation.

Dear, hello, I am glad to answer for you [Happy Zhitong] In the fermentation process of grain winemaking, there will be a lot of bubbles at the beginning, but with the passage of time, the generation of bubbles will gradually decrease, and it is normal to stop bubbling eventually, which does not mean that Chang Tangerine has failed to ferment.

Good. Hello dear, to expand on this: after the end of fermentation, it is recommended that you rest and mature for a period of time in order to quietly and deliciously sell the wine. <>

If it doesn't bubble, it's not fermented.

Hello dear, if your wine has been fermented for enough time, but it is not bubbling, then it may be because the fermentation is over. It is best to use some methods to test whether the wine can be drunk with abrasive, such as whether the density is stable, whether the wine has a strong taste, and so on. If these indicators are as expected, then the wine can be considered to have been successfully fermented.

However, if you are not sure whether the liquor is safe, it is better not to drink it to avoid health risks<>

Hello dear, you need to pay attention to the ruler is that the fermentation time of each wine is different, so please carefully control the time and temperature during the production process in order to get the best winemaking effect<>

Summary. Hello, happy to answer <> for you

Kiss for you to find out that the whole wine fermentation process is not closed. It also helps you find out that the whole wine releases a large amount of carbon dioxide gas in the early stage of the fermentation process, which is semi-closed in the middle and late stages, according to the fermentation needs, the grain only needs a trace amount of oxygen when saccharified, and it does not need oxygen after saccharification, so it must be sealed in the later stage of fermentation, and the seal must be semi-sealed, that is to say, to ensure that the fermentation gas can be discharged, and the outside air cannot enter, so it is necessary to be semi-sealed. <>

It is better to be closed or not closed during the fermentation process of the whole wine.

Hello Sakura, I'm glad to answer <> for you

Kiss for you to find out that the whole wine fermentation process is not closed. It also helps you find out that the whole wine releases a large amount of carbon dioxide gas in the early stage of the fermentation process, and the base dispersion balance in the middle and late stages is closed. <>

Dear, I'm glad to continue to answer your questions<>

It also helps you find out that the water requirements for pure grain winemaking precautions: water is the blood of wine, good mountains produce good water, good water produces good wine, and non-alkaline mountain spring water, deep well water, tap water, etc. The water rolling coarse sedan is colorless, tasteless, transparent, no suspended stool racket or precipitation, refreshing and palatable, slightly sweet, and the pH value is good.