What should I do if the water content of solid state fermented grain is high? 20

The rate of solid-state fermentation is relatively low, 100 catties of corn is 40-50 catties of 50 degrees of liquor, and it is generally steamed two or three times, or even four or five times. Now the distillery generally uses liquid fermentation, and after one distillation, 100 catties of corn can produce 65-75 catties of liquor at 50 degrees.

The water content of each grain brewing is different, and the proportion is different, which can be tested with Shenzhen Agri water content detector, which is convenient and fast, energy-saving and environmentally friendly.

Can you really judge the fermentation situation by the taste of yellow water when making solid wine with clinker brewing equipment? Yellow water is the liquid that flows out during solid-state fermentation, which is a by-product of solid-state fermentation, and is not only rich in alcohols, aldehydes, acids and esters.

It is also rich in nutrients such as organic acids, starch, reducing sugars, yeast autolytes, etc., and contains a large number of brewing microorganisms and precursors of aroma that have been domesticated for a long time.

When steaming wine with brewing equipment, we can pour rice wine, the first wine and the last wine from the previous pot into the steamer and steam it together, or we can collect it and distill it separately to make flavored liquor.

The normal yellow water hangs and is translucent, the hanging filament is long (like the tail of a yellow eel), the taste of sourness is small, and the fragrance and ester are fragrant. In the process of winemaking, how do we judge the fermentation from the taste of yellow water?

Today, Mr. Yang will popularize science for everyone.

1. Yellow water has a sour taste.

If the yellow water is black and clear, sour and astringent, it means that the temperature of the upper grain grains into the cellar is too high, and it is infected by acid-producing bacteria such as acetic acid bacteria and lactic acid bacteria, which inhibits the reproduction activities of yeast, so the residual starch of grain grains is high, and some reducing sugars have not been utilized.

In this case, the production rate is generally low, and the quality is poor.

2. Yellow water is sweet.

Yellow water is thicker, more viscous, mainly sweet, and lacks sour and astringency. This is caused by the low temperature of the cellar and the good saccharification of starch, but the incomplete fermentation, which makes some of the fermentable sugars remain in the grain grains and yellow water.

In addition, if the gelatinization of the grain is not complete, resulting in poor saccharification and fermentation, it will also make the yellow water sweet.

In this case, the alcohol production rate is generally low.

3. Yellow water has a bitter taste.

If the yellow water obviously has a bitter taste, it means that the amount of koji is too large, and the amount of water is insufficient, resulting in the grain grains being "dry burned" due to insufficient water after entering the cellar, which will make the yellow water have a bitter taste.

In addition, if the cellar pond is not properly managed, the cellar skin is cracked, the grain trough is rotten, and the bacteria multiply in large numbers, which will also bring bitterness to the yellow water.

In this case, the quality of the sake produced is poor, and the yield of sake is also low.

4. Yellow water has a rancid taste.

If the yellow water is rancid, it means that the cleanliness and hygiene of the brewing workshop are too poor, and the remaining grains on the drying hall are continuously swept into the cellar.

Second, after some workshops are washed with cold water, the residual grain grains are also swept into the cellar, resulting in a large number of bacterial infections and will also cause rancid taste.

The third is that if the grain is moistened for too long and accumulated for too long, there will be a rancid taste.

In addition, if the temperature of the water is too low (especially cold water), the water cannot be fully absorbed by the starch granules, resulting in poor fermentation, which is also an important reason.

The quality of the wine produced from this grain grain is very poor.

5. Yellow water with normal fermentation should be mainly astringent, moderately sour, and not sweet. This is a sign of appropriate proportion of grain grains in the upper row, meticulous operation, and good saccharification and fermentation. In this way, the wine production is ***, and the wine yield is high.

In short, we can judge the fermentation situation by tasting the taste of yellow water, find out the real cause of the fermentation failure, and improve the taste of the solid wine brewed by clinker brewing equipment.

Pure grain solid-state fermentation is a kind of liquor brewing process, pure grain solid-state fermentation liquor is a completely traditional liquor making process, using grain as raw material, crushing and adding koji, natural fermentation in a mud pond or clay tank for a certain period of time, and distillation at high temperature to produce liquor. In the production process, there are certain requirements for modern physical and chemical analysis procedures such as material selection, production water, koji-making process, number of cellars, solid-state fermentation, distillation, storage, blending, and filling.