The process of making liquor, the process of liquor brewing

Liquor brewingProcess flowThere are material selection, koji making, fermentation, distillation, aging, blending, and filling.

1. Grain is the meat of wine, generally sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, and barley.

and other grains and legumes (excluding potatoes, fruits and vegetables) as raw materials.

2. Koji is the bone of wine, and koji making is an important part of the winemaking process.

3. Only the liquor that is brewed from the production process of ingredients, steamed grains, saccharification, fermentation, steaming liquor, etc., can be called solid-state fermented liquor. The process of fermentation is actually the process of fermenting and converting the sugar produced in the previous stage into alcohol.

4. The alcohol content produced by fermentation is actually very low, in order to improve the alcohol content (degree), it is generally necessary to distill and purify, mainly using the retort barrel as a container (semi-solid method out) for slow distillation, and you can also take yellow water.

The tail of the wine is poured into the bottom of the pot for distillation and other measures.

5. Aging is also called aging, and when we say "wine is the fragrance of aging", it refers to the wine that has gone through the process of "aging". After distillation, the highly raw liquor can only be regarded as a semi-finished product, spicy, not mellow, and only when it is stored in a specific environment for a period of time to make it naturally mature, in order to make the liquor soft and palatable, mellow and fragrant.

6. Blending Although some people in the industry call this process "blending" for consumers to misunderstand, it should be emphasized that the blending mentioned here is completely different from the blending of "three essences and one water" that everyone understands in the usual sense.

7. After the blended finished wine is inspected and qualified, it can be bottled and labeled. Then you can enter the market and meet consumers. Well, at this point, all the wine friends have a basic understanding of the process of winemaking. Now you know what grain wine is.

There are three kinds of processes for making liquor, which are as follows:

1. Solid liquor rotten.

refers to the liquor made by the traditional process of solid-state saccharification, solid-state fermentation and solid-state distillation, such as Daqu liquor, Xiaoqu liquor, bran koji liquor, mixed koji liquor, etc.;

2. Semi-solid liquor.

It refers to the liquor made by the traditional process of solid-state culture, saccharification, water addition, fermentation and distillation in a liquid state);

3. Liquid liquor.

It refers to the liquor mainly made by liquid saccharification, liquid fermentation, and liquid distillation), such as traditional liquid liquor, cross-flavored liquor, solid-liquid blended liquor, flavored liquor, etc.

1. Crushing raw materials. The purpose of raw material crushing is to facilitate cooking and make full use of starch. 2. 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 cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time. 3. Cooking and gelatinization.

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

1. Crushing raw materials. The purpose of raw material crushing is to facilitate cooking and make full use of starch.

2. 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 cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time.

3. Cooking and gelatinization. Starch gelatinization is made by steaming. It is beneficial to the action of amylase, and at the same time can also kill miscellaneous bacteria.

4. Cooling. Steamed raw materials, with the method of slag or slag drying, the material is quickly cooled, so that it reaches the temperature suitable for the growth of microorganisms, if the temperature is in 5 10, the temperature should be reduced to 30 32, if the temperature is in 10 15, the temperature should be reduced to 25 28, and the temperature should be reduced to the temperature in summer until it does not drop. At the same time, it can also play a role in volatile odors and oxygen absorption.

5. Mix the paste. Solid-state fermented bran koji liquor is a double-sided fermentation process that is fermented while saccharifying, and the koji and the liquor mother are added at the same time after the residue is raised. 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.

6. Fermentation. When entering the cellar, the temperature of the fermented material should be 18 20 (not more than 26 in summer), the fermented material into the cellar can neither be pressed tightly nor too loose, and it is generally mastered in the volume of each cubic meter of the fermented material about 630 640 kilograms. After loading, cover the sauce with a layer of bran, seal it with cellar mud, and add a layer of bran.

7. 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 ferment are evaporated into steam, and then cooled to obtain liquor.