Detailed explanation of the liquor production process, detailed explanation of the liquor production

<>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.

Detailed explanation of the liquor production process:

1. Material selection. Grain is the meat of wine, generally sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, barley and other grains and beans (excluding potatoes and fruits and vegetables) as the original good material, requiring the grain of the crop to be uniform and full, fresh, no moth-eaten, no mildew, dry and suitable, no sediment, no peculiar smell, no other sundries.

2. Making koji. Koji is the bone of wine, koji making is an important part of the winemaking process, throughout the history of the world's use of grain raw materials to make wine, it can be found that there are two categories, one is the way of grain germination, using the enzymes produced when the grain sprouts to saccharify the raw material itself into sugar, and then using yeast to convert the sugar into alcohol (such as beer).

The other type is to make koji from moldy grains, and use the enzymes contained in the koji to saccharify and ferment the grain raw materials into liquor. The second method is used in the brewing of liquor, which is mainly to saccharify starch into glucose).

3. Fermentation. Due to the long-term continuous fermentation of the cellar, hundreds of inhabiting microorganisms and aromatic substances are generated. These inhabiting microorganisms and aromas continue to penetrate deeply into the cellar wall, so that the cellar mud microorganisms and ethyl acetate and other aromatic substances accumulate and activate over time, so as to nourish the cellar with dregs and nourish wine in the cellar.

4. Retort loading. Retort decoration directly affects the quality of liquor, and has a great relationship in the liquor brewing process. It is also the most complex part of the process requirements, and the six words "light, loose, even, thin, accurate and flat" are the high summary of the difficulty of retorting.

5. Distillation. Distillation and purification, mainly using the retort barrel as a container (semi-solid method out) for slow distillation, but also take measures such as pouring yellow water and wine tail into the bottom of the pot for distillation. After the distillation operation, the degree of the original liquor obtained is generally relatively high, and the quality and style of different batches of raw liquor are different, so they need to be stored in batches.

6. Filling. The original liquor distilled by filling mainly refers to the high-grade liquor that has just been brewed, and is fermented and distilled into high-grade grain liquor. The main three flavor types are: sauce flavor type, strong fragrance type, and light fragrance type.

7. Blending The blending mentioned here is completely different from the blending of "three essences and one water" that everyone understands in the usual sense. Blending here means that it is allowed to blend with different rounds and grades of wine and various flavored wines.

Removes impurities, harmonizes the aroma, reduces the degree, and is convenient for consumers to drink.

1. Crushing: In ancient times, stone mills or (donkey grinding) were used to crush sorghum into four or six petals into plum blossom shapes, and then use an electric mill to grind them into raw materials through standard sieves.

2. Ingredients: Mix the crushed raw material noodles and steamed auxiliary materials (rice husks) 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 is moistened with water according to 40-50% of the original grain amount, the water temperature is room temperature, stirred evenly, and piled up for about 1 hour, so that the grain can fully absorb water, which is conducive to gelatinization.

4. Cooking and gelatinization: the hawthorn is steamed and gelatinized in 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 dough is cooked and not sticky, and there is no life in it.

5. Cold dispersion: The steamed hawthorn is shoveled out of the retort pot with a wooden shovel, put down on the clean ground, thinned and evenly spread with a wooden shovel, and carried out natural cold dispersion, stirring several times in the middle of the cold dispersion, depending on the temperature reaching 20-22 in summer and 16-18 in winter.

6. Add koji and 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, the 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 cylinder mouth is flush with the ground, and the spacing of the cylinder is 10-20cm. The starch content of the fermented grain in the tank is between 9-12%, the moisture content of Zhifeng is between 55-57%, the acidity is between and the sugar is between .

Be between, the pure fermentation cycle of hair bend is 21 days.