What is soy sauce liquor accumulation fermentation? How long does it take?

Fermentation of soy sauce liquor stacking is a specific process for brewing soy sauce-flavored liquor, and it is also a very critical step. It refers to the process of fermentation, the cooked grain is placed in a fermentation tank or cellar for accumulation, and microorganisms are used for fermentation.

This process usually takes 4-5 days as the microorganisms need to have enough time to multiply and produce enough aromatic substances. During the accumulation process, the temperature of the grain will gradually rise, and the maximum can reach about 65 degrees, which is the optimal temperature for microorganisms to multiply.

During the accumulation process, the winemaker needs to constantly check the temperature of the grain pile and the reproduction of microorganisms to ensure that the fermentation process is proceeding properly. After the accumulation fermentation is completed, the grain needs to be distilled and aged to obtain the final soy sauce product.

In general, the accumulation and fermentation of soy sauce liquor is a very important step in the production of soy sauce-flavored liquor, which determines the taste, aroma and quality of the liquor.

Whether it is clinker process or raw meal process brewing, fermentation requires a process, clinker process generally takes 10-12 days, raw meal process generally takes 15-20 days, in order to ferment more thoroughly, the first three days should be stirred in a timely manner.

The main factors that affect the length of fermentation are temperature and winemaking process, but the important thing is the fermentation temperature.

20-30 degrees is the best temperature for wine-making fermentation, that is to say, spring and autumn are the best times for wine-making fermentation, of which autumn is good, most of the crops are mature in autumn, rich in wine-making raw materials, **low, and the temperature is suitable. In summer, the temperature is high, the fermentation is fast, but because the temperature is too high, the wine yield decreases, and the temperature in winter is low, the fermentation is slow, and the fermentation cycle is long.

In summer, it is necessary to keep the fermentation room ventilated, properly sprinkled with water to cool down, and in winter, it is necessary to do a good job in the heating and insulation of the fermentation room.

Another important factor affecting the fermentation cycle is the fermentation process, generally speaking, raw material liquor koji is generally selected, the raw material fermentation cycle is slightly longer, and the clinker fermentation cycle is slightly shorter. The alcohol content of mash is 1, 2%. Korean rice wine has an alcohol content of more than 6%.

It is related to the time and temperature, the longer the fermentation time, the more sugar turns into alcohol, and the higher the temperature, the faster the fermentation. The fermentation temperature is about 20 degrees Celsius, fermentation for 1 2 days is sweet rice wine, and fermentation 5 7 is rice wine. Rice wine is stored at room temperature for 30 days, refrigerator for 60 days, and opened rice wine needs to be drunk within 3 to 5 days.

Rice wine is rice wine that is left after the alcohol is evaporated at high temperature after rice wine is brewed, and rice wine is also called confinement water, confinement wine, confinement rice wine and so on.

Rice wine should not be left at room temperature for too long because the original rice wine will continue to ferment after a long time, which means that the alcohol content will increase and become more and more intense. It will deteriorate after 60 days. It should be noted that the rice wine needs to be drunk within 3 to 5 days after opening, so as to avoid the invasion of bacteria and microorganisms in the air, causing the deterioration of the rice wine and the heating of the alcohol.

Therefore, rice wine should be stored at room temperature for 30 days, refrigerator for 60 days, and rice wine after opening needs to be drunk within 3 to 5 days. For symptoms such as chills, blood stasis, lack of milk, rheumatoid arthritis, backache and numbness of hands and feet, it is better to drink hot drinks;

2. For neurasthenia, mental trance, depression and forgetfulness, the effect of adding eggs and boiling soup is better;

3. Rice wine can help blood circulation, promote metabolism, and have the effects of nourishing blood and beauty, relaxing tendons and activating the nerves, strengthening the body and prolonging life;

4. Maternal blood stasis, low back pain, numbness and tremor of hands and feet, rheumatoid arthritis, bruises, indigestion, anorexia and irritability, rapid heartbeat, physical weakness, loss of vitality, drowning of sperm, irregular menstruation, maternal milk deficiency and anemia and other diseases are very beneficial and curative. Hope it helps.

Brewing liquor, the fermentation process is different, the fermentation cycle is different, small workshops have 4 days, 7 days of fermentation period, large enterprises generally in 28 days, more than 60 days. The fermentation period of 28 days and below is mostly fragrant liquor, and the fermentation period of more than 60 days is mostly strong aroma liquor.

Sauce fragrantThe reason why the wine does not heat up in the cellar is that the acid in the cellar is too large, the saccharification and fermentation are inhibited, the temperature cannot rise, the amount of koji is small or the quality of koji is too poor, the gelatinization of raw materials is impermeable, and the saccharification and fermentation are difficult. Temperature is a very practical indicator of whether fermentation is normal or not, and this is mainly for solid-state fermentation.

Under normal circumstances, the temperature rises to 2 degrees Celsius every day for 4 days before entering the pool, and the temperature rises slowly at first, and then the temperature rises more widely.

Accumulation fermentation

The high temperature accumulation creates the necessary conditions for the further formation of sauce flavor substances.

There are three functions of high temperature accumulation, first, to trap and enrich microbial yeast.

and so on to facilitate the production of alcohol, and second, saccharification and fermentation. Starch is enzymatically hydrolyzed into fermentable sugars, and proteins are enzymatically hydrolyzed into amino acids.

Third, raw incense. In the process of accumulation and heating, the aroma substances accumulated in the high-temperature Daqu are further transformed, and the enzymatic and non-enzymatic browning reaction occurs again, and the chemical and biochemical processes are at the same time.

Other reactions also occur at the same time, and these reactions will produce different flavor substances, some of which may be sauce flavor or precursor substances of sauce flavor.

Because the various conditions of saccharification accumulation are very different from the high temperature of koji, oxygen, pH, moisture, the concentration of the bottom of the shirt, and the types of microorganisms, these chemical and biochemical reactions will definitely produce new flavor components in the reed cavity, making the aroma components in the dregs more abundant.

This is evidenced by the difference between the aroma in saccharification and the aroma in high-temperature koji-making, so high-temperature accumulation has become an indispensable and important part of the formation of the style of soy sauce liquor.

The fermentation time of rice wine usually varies from person to person and is also a personal preference, and the normal fermentation time is generally 24-64 hours.

1. The koji or yeast powder mixed as required will be fermented for 24-64 hours in an environment at a temperature of 30 according to personal preference for sweetness.

2. The rice wine that meets the requirements needs to be heated at high temperature to completely kill the yeast, and then covered and refrigerated or eaten after being placed at room temperature.

3. It can also be stored in the refrigerator. Rice wine that is not heated or frozen will continue to ferment.

When making wine, time and temperature are a delicate process of control, and success or failure is a matter of success. Failure is success, and he will know it if he does it two or three times. The sake sold in the supermarket is rare and expensive, so it is better to make it yourself.

The simplest and most simple material, some glutinous rice or rice, sprinkled with some koji, slowly fermented under the magical action of time and temperature, smooth and mellow, warming the woman's body and blood.

15-20 days. The fermentation time of sake brewing is the result of a combination of factors, after all, the important thing is the temperature of the sake brewing and the process of brewing. The optimal temperature for fermentation is in the range of 20-25 degrees Celsius.

In terms of storage conditions, it is recommended to store the homebrew in a cellar at a lower temperature, so that the homebrew can be stored for a longer time.

The length of the fermentation cycle is not an important factor in determining the quality of the wine, and each aroma and koji has its own consumer group and loyal fans.

1. Wash and disinfect the fermentation vats, then move them to the fermentation room.

2. Weigh Penglai rice and rinse it with water. 、

3. Add 3 times the amount of water according to the amount of raw rice, and add a certain proportion of water and cooking koji.

4. After adding the ingredients, stir well to make the liquid koji sandwich or clump appear. The temperature after batching is kept in the range of 28 to 33 degrees Celsius.

5. Then seal the mouth of the barrel with a rope with plastic cloth to prevent debris from entering.

Hope it helps

You're making rice wine, if the temperature is right, 28-33 degrees, about 10 days.

You can do this: after the rice is steamed, take a shower with water, empty the water, add sweet wine koji, mix well, put it into a container, slightly compact it by hand, dig a small nest in the middle, and after 3-4 days, see that there is liquid wine in the middle of the dimple, add an appropriate amount of cold boiled water and sugar, continue to ferment, and be slightly sweet. After fermentation, the alcohol content is low, and the wine taste is slightly light, so just drink it directly.

You do that, it is not good to add raw water, it is best to add the soaked rice water that rinses the rice, it is the practice of rice wine, the wine has a strong flavor, and it is suitable for drinking after warming. Seeing that the inside is no longer cloudy and no bubbles rising, it is fermented.

Hello, the normal raw meal fermentation fermentation process is generally distilled in 8-12 days, of course, the longer the fermentation time, the better, the fermentation temperature is about 25-30, if the temperature is too or too high will affect the fermentation.

Sake brewing ferments for two or three days in the summer, and the sake comes in the autumn for a week. You can't add water at the beginning of fermentation, but you can add water when you come to drink.

Are you talking about liquor? The fermentation period of various types of liquor is different.

Liquor, beer, rice wine. It's all different! You can also take a look at the professional**.

During the fermentation period of sauce-flavored liquor, the number of microorganisms and microbial types at each level of the fermentation are different, and even the fermentation of the same cellar is not the same. It will produce three different aroma types of wine, namely sauce aroma, mellow sweet aroma and cellar bottom aroma.

The flavor of the sauce is produced by the cellar noodles and the fermented wine in the cellar, which is generally produced by the cellar noodles, so we pay more attention to the production and roasting of the cellar noodles wine. The mellow and sweet aroma is produced by the middle fermented wine, and the aroma at the bottom of the cellar is produced from the bottom of the cellar, and the yield of the wine is also different.

The ingredients contained in the three incense are also different, and the soy sauce wine formed by the fusion of the three incense is a kind of "compound incense", with many types of aroma components, but the aroma is harmonious and rich in layers. There are also "overflowing fragrance", "smelling fragrance", "chewing fragrance", and "lingering fragrance" effects are better than other aroma types of liquor.

The fermentation times of other flavored liquors are 2-3 times, and most of them are about 5 times, and the sauce-flavored liquor needs to go through 8 fermentations, and the fermentation period is as long as 9 months, and the fermentation times and fermentation time are the highest among all flavored liquors. After a long period of anti-fermentation, there are many trace components and aromas and aromas.

The brewing of sauce-flavored liquor is more complex, and the brewing cycle is relatively long, generally one year. Nine times of steaming, eight times of fermentation, seven times of pouring, and two times of feeding are done in a year.

The key microorganism for lactic acid production in the brewing process of sauce-flavored liquor is Acetobacterium.

Lactic acid key microorganisms are initially closely related to the large number of spores that fall into the air, among which acetobacterium is the main microorganism that produces the precursor of the ester of the flavor substance. Lactic acid is an organic compound that is extremely soluble in water. In the absence of oxygen, cells in the body produce lactic acid, lactic acid fermentation is the process of producing lactic acid, which produces a small amount of ATP compared to conventional aerobic respiration, pyruvate is a by-product of aerobic glycolysis, lactic acid is a by-product of anaerobic glycolysis.

The study of liquor microorganisms originated in the 80s of the 20th century, when various distilleries, scientific research institutions and universities have conducted in-depth research on the molds, bacteria, yeasts and actinomycetes involved in the production of liquor.

Common bacteria

Common bacteria include lactic acid bacteria, caproic acid bacteria, acetic acid bacteria, butyric acid bacteria, etc., and bacteria can produce some acids corresponding to esters in the fermentation of liquor, which is the premise for the formation of flavor substances. Bacteria are able to secrete amylase, protease, cellulase, and lipase, and some bacteria can also produce pectinase. Through the ED pathway, some bacteria can also use glucose to ferment into a small amount of alcohol.

Among them, the important feature of Acetobacterium is that it can oxidize ethanol to acetic acid, and can oxidize acetic acid and lactic acid to CO2 and H2O. Some strains are able to synthesize cellulose, which makes up the matrix outside the cell wall, while the bacteria are buried in the tangled sheets of fibrous microfilaments. When these species of bacteria grow in a quiescent liquid medium, they form a cellulose film on the surface.