Is it better to use yellow corn or waxy corn for winemaking

Yellow corn is good, fragrant, high yield, and pure.

OK. The new process liquor making method, corn belongs to the shell grain, and there are three fermentation methods for corn liquor production: 1. Liquid fermentation of raw meal

You don't need to cook the corn, just crush the corn and add koji to ferment it directly. The corn is crushed, crushed to close to the surface, and the appropriate amount is a little small particle, which will not be sticky during the cooking process. 2. Liquid fermentation of clinker:

Cook the corn, add water and koji to ferment. 3. Solid-state fermentation of clinker: boiled corn, spread and fermented with koji.

OK. The new process brewing method, corn belongs to the shell grain, and there are 3 fermentation methods for corn wine production:

1. Liquid fermentation of raw meal: no need to cook corn, just crush the corn and add koji to ferment directly. Crush the corn and crush it to the near surface, with a moderate amount of small particles, so that it will not be sticky during the cooking process.

2. Liquid fermentation of clinker: cook the corn, add water and koji for fermentation.

3. Solid-state fermentation of clinker: boiled corn, spread and fermented with koji.

The liquor brewed by various grains and brewing equipment has its own characteristics: wheat rough, glutinous rice cotton, rice net, corn sweet, and sorghum fragrant. The next thing I want to share with you is glutinous rice corn liqueur.

The brewing method.

The brewing process of glutinous rice corn sweet wine.

1. Corn milling.

Select fresh corn that has plump, mold-free, moth-eaten and selected corn of the year. After the corn is dried in the sun or dried on the kang, it is ground into fine powder with water mill or crusher, and the dregs are sieved out.

2. Wash the glutinous rice soaked for 8-10 hours.

3. Steamed grain. Mix corn flour and glutinous rice in a ratio of 2:l, spray water on it, stir well, and after 5 minutes, wait for the brewing equipment to steam, and put the stirred raw materials in the soju covered with gauze.

Steam in the appliance, steam over high heat, steam until steam, keep for about 30 minutes, as corn flour.

The appearance is loose, not thin paste, and when it is ripe and there is no clamping, the glutinous rice and corn are beaten out and spread out to cool.

4. Fermentation in the tank.

Take the cooled glutinous rice corn rice and sweet wine koji according to the ratio of 200:1, stir well and then load it into a ceramic vat, seal the mouth of the cylinder, place it in a relatively hot place, keep it warm and ferment for 25 to 35 hours, and take it out in a timely manner.

Towards the end of fermentation, you can take out a little mash and taste it. If it is sour, it means that the fermentation is almost ready, and the fermentation should be stopped as soon as possible; If it has a bitter and spicy taste, the fermentation has passed and it can no longer be drunk. Therefore, it is very important to ferment moderately, and it should be mastered by experience according to the controllable conditions of fermentation.

5. Squeezing and filtration.

The fermented mash is packed into a clean cloth bag and pressed, and the filtrate is allowed to stand for about two days before siphoning.

The upper layer of clarifying liquid is obtained glutinous rice corn sweet wine. (It can also be filtered with a press filter for better results).

If you want to drink high-strength liquor, you can also use shochu equipment to distill liquor.

6. High temperature sterilization.

Put the glutinous rice corn sweet wine into a sterilized container, heat it to 70 in a water bath, keep it warm for about 20 minutes, sterilize, and then let it stand and layer, siphon the upper layer of clarifier, seal it in a sterilized wine bottle, label it, and store it in a cool place, which is the finished product and can be drunk directly.

Hello dear, I'm glad to answer this question for you, which is better, sticky corn wine or yellow rice wine. Yellow rice wine is good, because yellow rice wine is light yellow and rice paste compared with sticky corn, and the taste is sweet and sour, and the mouth is fragrant. It has the effects of improving blood circulation, aiding digestion, calming the nerves and helping sleep.

1. Improve blood circulation: Yellow rice wine is sweet, slightly cold, and returns to the heart, lungs, spleen, and stomach meridians. It has the effect of warming the stomach, benefiting the heart and blood, and promoting blood circulation, and is suitable for people with poor blood circulation, cold hands and feet, and cold stomach pain.

2. Aid digestion: Yellow rice wine will balance the intestinal bacteria, if there is indigestion, drinking yellow rice wine will speed up intestinal peristalsis, and even promote exhaust. Because yellow rice wine contains natural yeast, similar to yogurt, it will help digestion and help gastrointestinal health.

3. Calm the nerves and help Hu to sleep: The aromatic flavor of yellow rice wine can not only enhance appetite, but also cause neurasthenia, mental trance, depression and forgetfulness. Drinking yellow rice wine in moderation can relieve people's worries and tensions, enhance a sense of stability, and improve sleep quality.

Summary. Rice wine is a traditional drink in China, and it is also the oldest alcoholic drink in China. 1. The original raw materials for brewing rice wine are rice, millet rice, black rice, corn, wheat, etc., while rice wine only uses glutinous rice (Jiang rice) as raw materials.

2. Brewing processThe process of traditional brewing rice wine: soaking rice - steaming rice - drying rice - falling off the tank for fermentation - raking - altar fermentation - decoction - packaging, and the brewing process of rice wine is relatively simple, traditionally the glutinous rice is cleaned first, and soaked for about 4-5 hours, and then the glutinous rice is steamed. After steaming, take out the glutinous rice and let it cool.

Then sprinkle koji on top of the glutinous rice, mix well as you go, and flatten the rice slightly. After that, cover the glutinous rice with a cloth and put it in a warm place, and the procedure will be completed after a few days. 3. Alcohol content Rice wine is a low-degree brewed wine, and the alcohol content is generally 8%-20%, while the alcohol content of rice wine is very small, and the taste is sweet and not intoxicating.

Which is better, sticky corn wine or yellow rice wine.

Hello dear, I'm glad to answer for you Which is better, sticky corn rice wine or yellow rice wine Yellow rice wine is good for spring, and the wax ruler is a little high, the corn has a flavor, and the grain made of rice has a little lighter <>

Rice wine is a traditional drink in China, and it is also the oldest alcoholic drink in China. 1. The original raw materials for brewing rice wine are rice, millet rice, black rice, corn, wheat, etc., while rice wine only uses glutinous rice (Jiang rice) as raw materials. 2. Brewing process: The process of traditional brewing rice wine:

Soaking rice - steaming Yuguan rice - drying rice - falling off the tank fermentation - raking - altar fermentation - decoction - packaging, and the brewing process of rice wine is relatively simple, traditionally the glutinous rice is cleaned first, and soaked for about 4-5 hours, and then the glutinous rice is steamed. After steaming, take out the glutinous rice and let it cool. Then sprinkle koji on top of the glutinous rice, mix well as you go, and flatten the rice slightly.

After that, the glutinous rice is covered with a cloth and placed in a warm place, and the procedure is completed after a few days. 3. Alcohol content Rice wine is a low-degree brewed wine, and the alcohol content is generally 8%-20%, while the alcohol content of rice wine is very small, and the taste is sweet and not intoxicating. <>

1. The germ of corn contains a large amount of fat, which will make the fermentation of fermented fermentation produce acid quickly and the acid rise is large, and the peculiar flavor components formed by fat oxidation will be brought into the wine and affect the quality of the wine. Therefore, corn must be pretreated with germ removal before it can be used for winemaking.

2. Corn is divided into yellow corn and white corn according to color, and glutinous corn and japonica corn according to the starch content contained in it. Generally, yellow corn has a higher starch content than white corn.

3. There is a saying that corn is sweet in the liquor industry, which is due to the fact that corn contains more phytic acid. Phytic acid can be fermented into cyclohexanol and phosphoric acid, which can also promote the production of glycerol (glycerol). Polyols have a distinct sweetness, so corn wine is more mellow and sweet.