Does it feel good to make wine? Is winemaking the same as winemaking?

Winemaking, in fact, is quite tiring, because every detail has to be done to the extreme, and if there is a little mistake, it will lead to the failure of the whole process.

My mother's sake has always been very delicious, and I feel that the taste is unique in the world, and it is very warm.

It feels good and tiring to make sake, and when I see that everyone praises my sake when I drink it, I also have a small sense of accomplishment.

It feels very good to drink the sake that I brewed myself. It's like making a good dish by yourself, and it feels very rewarding at the end.

First of all, sake brewing is clean and meticulous, and I think that ordinary people are not successful in doing it, and the kind of craftsmen who are more powerful and specialize in this can do it successfully.

Anyone who understands the principle of brewing knows that brewing is to allow lactic acid bacteria to multiply, and then produce alcohol in anaerobic respiration, so you must pay attention to the process of cleanliness.

I like my mother's wines, and my mother is a very capable and delicate person, so this habit of his life has influenced me.

Before the 19th, everything must be disinfected, that is, it must be guaranteed that there are no bacteria, which is a very delicate work, very fine.

It's not like you can correct one wrong step, and if one of the winemakers is wrong, the whole process is ruined.

19 is actually a very complicated thing, and I think it takes some very delicate and meticulous people to do it, because once you are not careful, it will deteriorate.

In the past, there was a vine in my hometown, and when the grapes were ripe, our family would make wine, and everything needed to be very clean.

It's a beautiful job, the ingredients are prepared, and the barrels are taken care of. Carefully sorted and processed, looking forward to fermentation. It's really like that song, I look forward to seeing flowers and fruits three times a day.

Winemaking is both a technique and a human quality.

There are many things that can be learned about winemaking.

Sake brewing and mash grains are the same. Liquor brewing is also known as red lees, Zen base mash grains, meal, etc., which are the residues left over after brewing rice, wheat, sorghum, etc. In some places, people refer to sake lees as sake brewing.

Liquor, also known as sweet wine, is a special delicacy in some provinces of China and is deeply loved by the locals.

Rice wine, mash grains, wine lady, liquor, sweet wine, sweet rice wine, glutinous rice wine, Jiang rice wine, and fuju wine are all made of glutinous rice or rice through yeast fermentation and carry a kind of flavor food, which has high caloric production and is rich in carbohydrates, proteins, B vitamins, minerals, etc., which are indispensable nutrients for the human body.

The liquor produced by the brewing equipment has a poor taste and sometimes even a mushy taste. The reason for this, Mr. Lin came to several conclusions.

The influence of the main raw materials of winemaking equipment on the quality of liquor:

One is the certain volatile components contained in the raw material itself. The smell is brought into the sake, which makes people feel unpleasant. For example, 39 peaks have been detected in the volatile composition of corn by gas chromatography, and the content of different varieties of corn has significant differences, and dozens of volatiles have been detected in barley.

Seventy-three volatiles were identified in paddy. Some of these ingredients are transformed into other products in the brewing process, and some are one of the best products that constitute the flavor quality of the finished liquor, especially when the liquor adopts the old five retort mixed firing process, the raw material is steamed and the distillation of the fermented grain is carried out, which has a direct impact.

The second is the ingredients contained in the raw materials, methanol mainly comes from the pectin in the raw materials, which is decomposed by water to produce methanol by the action of mold or pectinase present in the peel and fruit during brewing. Therefore, potato liquor has a high methanol content, more glucose distiller's grains content, and less whisky content in Fengzhong cherry. The lignin and sugar in wheat and bran are heated to form free phenolic compounds.

Compared to cereal liquors such as vanillin, vanillic acid, ferulic acid and 4-ethylferulol, etc. In addition, proteins, fats, cellulose, hemicellulose, pectin, etc. are also factors that produce or affect fragrance production.

The secret to improving the quality and taste of sake:

When the temperature of the wine steam drops to 80 (below the boiling point of water but above the boiling point of ethanol), part of the moisture in the steam becomes liquid and passes through the reflux steamer. In this way, the amount of water in the sake's steam is reduced, and when it is cooled into sake, the alcohol content increases. After mastering the bartending technique, by controlling the temperature of the steam, the alcohol content can be adjusted between 10 and 90 degrees Celsius (the alcohol content of the tail can be increased).

The substances that affect the quality of the wine have a boiling point higher than 100, and according to the above principle, these substances are also cooled into a liquid state in the lid and flow back into the steamer through the reflux system. In this way, the quality of the wine is greatly improved.

The difference in the process of winemaking vinegar is mainly in the temperature at the time of fermentation and the time of contact with air during fermentation (taking dry red wine as an example, post-fermentation is called malic acid-lactic acid fermentation and is also called secondary fermentation). Fermentation Main fermentation: micro-oxygen fermentation of wine-making, sealed fermentation of vinegar (also micro-oxygen fermentation of Wu limbs) Post-fermentation:

Winemaking anaerobic fermentation, vinegar aerobic fermentation Temperature (in the tank) Vinegar: main fermentation, post-fermentation 28 35 Winemaking: main fermentation 23 30, post-fermentation 18 22 Winemaking vinegar is mainly:

1. The sealing is not good during the second fermentation 2. The temperature is too high during the second fermentation. Most of the processes of winemaking and vinegar are the same, but there are also differences, and this difference is also the most fundamental and essential difference! Because:

In principle, vinegar must also be made into wine from raw materials, and then fermented under the action of acetic acid bacillus to oxidize wine (ethanol) into vinegar (acetic acid), 1 the same is the previous part: soaking rice, steaming rice, cooling, saccharification yeast fermentation, sinking powder in the joint action of rhizopus yeast to complete saccharification and fermentation into wine, this stage of winemaking vinegar must be processed. 2 Differences:

a. Winemaking generally completes the above 1 of the orange scale, so that it enters the stage of (fermented liquor) post-aging or (distilled spirit) distillation; After the vinegar is completed above 1, vinegar koji (acetic acid bacillus) is added, acetic acid fermentation is carried out, and the wine (ethanol) is fermented into vinegar (acetic acid), and then it enters the stage of (red vinegar) post-aging or (white vinegar) distillation; bWinemaking requires anaerobic fermentation, while vinegar brewing is aerobic fermentation; c. Only wine medicine (koji) is used for winemaking, and vinegar koji is used for vinegar brewing in addition to wine medicine; dAcetobacterium is a harmful bacterium, while acetobacterium is a necessary beneficial bacterium; e. If there is too much winemaking, it is bad wine, and bad wine is called sour belt failure; Vinegar production is too little brewing is incomplete fermentation called failure, the more acid production the better, the more acidic the better].

You can't eat it.

During the fermentation process, black spots are formed on the rice grains, indicating that they have not been stored properly, or the sanitary conditions are not good, and they are infected by miscellaneous bacteria, and this rice wine cannot be drunk. There is mold on the rice grains, it is likely to carry aflatoxin, which has many potential harms to the body, and it may be good to eat it at the moment, but this is a chronic process, if it will damage the body for a while, it will be bad. In daily life, we should also pay attention to our physical health, and illness comes from the mouth.

If there are green hairs and black hairs, it is obvious that other bacteria are multiplying too vigorously. Generally speaking, if rhizopus bacteria multiply normally, they have an overwhelming advantage and thus inhibit the growth of other bacteria. But if something happens, such as oil droplets, it can lead to an overgrowth of xenobacteria, which can upset the balance of the entire culture.

Is it because your rice is not handled well, or because of the problem with the container, because these two problems directly affect the wine.

It is infected by bacteria and cannot be eaten, so it is best to sterilize the container with high alcohol before making sake.

If you want to make wine, you must choose something that is related, otherwise it will not be easy to pass the measurement.

He needs to have a lot of filters for this.

Problems with winemaking? Okay, pig teammates.

This problem should be the winemaking problem, is there a problem?

You can find a professional master to find out about the problem of winemaking.