The solution to the coke pot of steamed liquor, the solution of brewing technology The solution of t

When distilling the lees of liquor, you need to add some water to the bottom pot, and generally the amount of water added is to submerge the trachea of the bottom pot, and there are also those that are poured into the tail of the previous pot, and the amount added is the same. Do not distill by atmosphere after loading the pot, you should stabilize the air pressure and stabilize the flow of wine, so that there will be no distillation and burner burner pot.

Distilled liquor coke pot generally refers to the possibility of coke pot only involved in liquid cooking liquor, and steamed liquor is impure in the coke pot, what is steaming, refers to the bottom of the pot put clean pure water, the water is suspended above the steaming net, there is distiller's lees or grain on the steaming net, the water at the bottom of the pot boils to produce steam upwards through the steaming net to heat the grain or distiller's lees, this method is called steaming, the way of steaming as long as the bottom of the pot is not boiled dry.

In the liquid method of cooking wine, 90% of the people in the coke pot is basically the grain is not fermented well, that is, the starch and sugar in the grain have not been converted into alcohol, we know that the starch will become a paste as soon as it is heated, and the pasty starch is very easy to stick the lees to the bottom of the pot, and the starch and distiller's grains in contact with the bottom of the pot will be scorched as soon as the pot continues to be heated, so the most fundamental way to solve the coke pot by liquid cooking liquor is to let the grain fully ferment, which not only avoids the scorching pot, but also improves the yield and quality.

If the heating area of the bottom of the pot is too small, the temperature of the heat absorbed per unit area will be higher, so it is very likely to scorch the lees and dust in the lees. Because the equipment is large, there are too many single charges, once the whole pot of wine will be scrapped, it is recommended to buy or make [controllable steam non-coke pot] structure to avoid this risk, as shown in the figure below

I believe that one of the most common questions asked by winemaking customers is: a certain hall wide and a certain teacher, why does the wine I brew always have the taste of paste? It may be that compared with some traditional small pot liquor brewing customers before, the slight paste pot flavor in Baijiu Zhongqing is not only not a problem, but on the contrary, it may become a selling point, because it is equivalent to silently proving to customers that the wine being sold is pure grain wine.

But what should be done with the liquor that has an obvious mushy taste and has almost affected the taste? The following is the solution to the smell of pasty pot in liquor, and the following is to share with you the summary experience of Tang Sanjing's winemaker.

First of all, it should be noted that there are two reasons for the flavor of the liquor paste pot, one is that the fermentation is not sufficient, and the other is that the steaming equipment used has the function of automatic anti-paste pot. The solution to insufficient fermentation is to replace the koji, which not only solves the problem of pasting the pot, but also improves the yield and yield. On the other hand, there is the problem of the pot.

Many of our brewing customers are currently using the traditional brewing method, so they often stick to the pot. If you want to be convenient, fast, and never stick to the pot, you have to choose a good brewing equipment, only from this fundamental reason to solve the problem, is the key to solve the liquor has the taste of the pot. If it is only a symptom but not a root cause, and the problem is solved every time the pot is pasted, it not only delays time and business, but also invisibly reduces the customer's economic income.

Let's talk about the treatment method of liquor that already has the taste of paste. There are two ways to operate, one is to buy an aging and impurity removal machine, and the liquor can be filtered to remove all kinds of miscellaneous flavors. Another way is to buy a few kilograms of activated carbon, which can also be a good way to get rid of the paste pot smell of liquor, because there are many tiny holes on the surface of the activated carbon, which has good adsorption and can absorb this paste pot smell.

It is worth mentioning that the aging machine can be a good way to remove miscellaneous smells and paste pot flavors.

A correct understanding of the traditional and modern crafts of the sake brewing industry.

Many people understand that the traditional craft is to use the earthen stove, earthen equipment, and the wine made by burning wood fire is the traditional process, which is a wrong understanding; If so, many people can sell dog meat on sheep's heads;

Fermentation Difference: Distinguish between modern and traditional processes from the perspective of fermentation:

1.The method of fermenting raw cooking koji is called a modern fermentation process;

2.The way in which the grain is cooked and added to the koji is called traditional process fermentation;

The difference between the heating mode of distiller's grains: from the perspective of the heating mode of the equipment, the solid state is impure in the difference between traditional and modern, which is the same; Only liquid brewing has the following differences between traditional and modern equipment:

The method of blowing directly into the distiller's grains by boilers and steam engines is what we call the modern distillation process;

The method of counting the distiller's grains by roasting and heating without blowing in steam is called the traditional distillation process; For example, the direct burning pot and the controllable steam non-scorching pot are all traditional process equipment;

Cooler structure differences:

In Chinese history, Tianguo is the real traditional equipment, all the splits are not, they are all popular in modern history;

The left and right splits belong to the modern cooling process equipment;

Difference between blending: traditional blending is the use of different fermentation processes, different fermentation raw materials fermented out of the wine components of different ways to carry out the final collocation, called traditional blending

Modern blending is the direct purchase of different flavors, chemical ingredients, and direct addition of blending in proportion, which is called modern blending technology;

Finally, Brother Brewing summed up what is traditional, fermentation and harvesting of cooked grains, adding fungus koji, how to distill the solid-state process after fermentation, liquid brewing can not be blown into the steam into the lees, the cooler uses a heavenly pot, and the final distilled liquor does not add any flavors, fragrances and additives. This is the true traditional brewing of sake.

Tang Sanjing brewing equipment is used both raw and cooked, and the service life of the equipment is as long as 10 years.

Tang Sanjing wine machinery wine steamer has high efficiency and energy saving, strong applicability, fast and time-saving, less wine loss, no scorching pot, clean and mellow wine quality, mainly composed of distillation pot, air pipe, condenser, etc., using high-quality stainless steel welding, in line with the national food machinery health standards, acid and alkali corrosion resistance, long service life, can burn four pots per day, labor-saving, time-saving, fuel-saving can be directly used in the family or restaurant, hotel, liquor lovers can brew and drink themselves or can directly ** restaurant, hotel steamed and sold, suitable for families, Small entrepreneurs, also suitable for small and medium-sized wineries.

Tang Sanjing brewing equipment can be used both raw and cooked, and the equipment has a long service life.

China's liquor culture is very long, and people in different regions have different habits of drinking liquor, and drinking liquor is more common in the north of our country. There are many types of liquor, and people who are not used to drinking it will have a spicy and bitter feeling, but what is the reason for the bitterness of liquor? Baijiu is made from grain, and it is normal to have a bit of bitterness, but if it is left for a while, this bitterness will disappear, and only a strong aroma remains.

For wine made from pure grains, it is normal for the wine to have a bitter taste. However, this bitterness will become lighter and lighter over time until it disappears. Therefore, the reason why it is said that the older the sauce-flavored liquor, the more fragrant it becomes, it is reflected in these details.

But why does wine have a bitter taste? It turns out that the bitterness in the wine is caused by excessive amounts of higher alcohols, succinic acid and a small amount of tannins, as well as more glycaldehydes and phenolic compounds. In fact, the taste of the high-grade alcohols in the trace substances is not good, except for the slightly sweet isoamyl alcohol, the rest of the alcohols are bitter, and some of the bitterness is heavy and long.

In addition, the cause of bitterness is also related to the raw materials and processes.

1. The raw materials for liquor brewing are generally grain grains, and if moldy grains are used, the wine will be bitter, so steaming raw and auxiliary materials are required.

2. The amount of koji is too large, in the brewing process of liquor, koji medicine is needed as a saccharification starter agent, if the amount of koji is too large, the protein content of the dregs is high, and the tyrosine in fermentation is produced by yeast biochemical reaction, which is not only bitter, but also has a long taste.

3. Miscellaneous bacterial infection, which may be caused by the equipment and facilities not meeting the standards in the production process, such as the presence of a large number of penicillium in the fermentation tank; Improper sealing of the barrel mud during fermentation causes a large amount of air to enter the barrel and sink into the wastewater, so these can cause bitterness and odor in the wine.

4. When distilling, the fire is too big, and some evil flavors are distilled into the liquor, causing the liquor to have a bitter taste. Because many bitter substances have high boiling points, due to the high temperature and pressure, the bitter substances that cannot be steamed under normal pressure will flow into the wine, so it leads to the cause of bitterness in the wine.

From the above, we can see that in the brewing process of baijiu, we must ensure that the raw materials are clean and full, free of mildew, the proportion of koji is appropriate, and the distillation heat and facilities are clean, only in this way can we reduce the probability of bitterness of baijiu.

Is it normal for liquor to have a bitter taste?

The answer is normal.

The taste of baijiu is very rich and layered, with sour, sweet, bitter, salty, fresh and other tastes, the bitterness of baijiu is an instantaneous feeling, not staying for a long time, slightly bitter and not astringent is the best feeling. So the fact that the liquor has a bit of bitterness is a plus.

It is normal for liquor to have a bitter taste, and good liquor will be a little bitter, in fact, friends who have brewed wine or love to drink think that the right amount of bitterness increases the style of liquor, and the bitterness indicates that the wine is fermented from grain, and it is pure grain wine.

Can bitterness judge pure grain wine?

Answer: Slightly bitter and not astringent, the fragrance is pure and the mouth is not dry, the liquor will have a proper slightly bitter alcohol itself with bitterness and the reason for fermentation leads to astringency greater than bitterness, the real good wine is slightly bitter and not astringent, for the top grade, good wine needs to be carefully tasted and the subtleties are seen in the effort!

It is also related to the three reasons mentioned above, and the process conditions, operation management, and sanitary conditions of each brewery are different. Therefore, having a bitter taste does not mean that it is grain wine, but that grain wine must have a moderate amount of bitterness.

Although bitterness is a feeling that many people do not want to experience, when drinking, the instantaneous bitterness can increase the fullness of baijiu.

How to evaluate the bitterness of liquor.

Fragrant but not choking, slightly bitter but not astringent, grain aroma, wine aroma, and bad aroma are obvious.

We must first have an understanding: the slight bitterness of baijiu is conducive to improving the taste of baijiu.

The real grain wine should be fragrant but not choking, slightly bitter but not astringent, and the grain aroma, wine aroma, and bad aroma are obvious.

In fact, bitterness is one of the important factors in the formation of a special style of food, but this bitterness should be instantaneous, such as high-quality beer, rice wine, wine, medicinal wine, tea, coffee, etc., they all have a bitter taste when they first enter the mouth, but this bitterness disappears quickly, making people have a refreshing feeling.

The liquor we brew often does not lack bitterness, but the bitterness is too long, so reducing the bitterness of baijiu is very meaningful to improve the quality of liquor.

So how do we scientifically evaluate the bitterness of baijiu?

First of all, I would like to give you a brief introduction to how the human taste buds work.

There are 5 types of human taste, namely: sour, sweet, bitter, salty and umami.

Different flavors tell us different signals:

The sour taste is a signal that the metabolism is accelerated and the food is spoiled, so we can't eat the rice when it tastes rancid;

Sweetness is a signal that calories need to be replenished, because most sweet foods have a high sugar content, and sugar is the most basic energy unit of the human body;

Salty taste is a signal to help maintain the balance of body fluids, the purpose of our salt consumption is to maintain the balance of the body's osmotic pressure, and the imbalance of the body's osmotic pressure will cause dehydration or edema;

Umami is the signal of protein**, because the core substance of umami is monosodium glutamate, and glutamate is the product of protein breakdown.

(1) As the saying goes, "koji is bitter wine", the amount of koji is too large, the dregs are heated too violently, and the protein produced by yeast degradation in the cellar and the raw material protein are deaminate and decarboxylated to produce a large amount of high-grade alcohols, especially isobutanol, which makes the wine bitter;

2) The raw material has mildew and contains too much tannin;

3) Poor management of the warehouse leads to the infection of penicillium in the finished koji, and the infection of miscellaneous bacteria in the grain, which brings a bitter taste of mold;

4) The amount of bran used is too large, and the dregs heat up violently;

5) The temperature is high in summer, and the grain is too large, which makes the dregs heat up too violently and the fermentation is abnormal;

6) Poor management of the cellar pond, the opening of the cellar mud and the infection of miscellaneous bacteria, especially Penicillium, and the bitter substances enter the liquor through distillation;

7) Failure to do a good job of environmental sanitation brings in miscellaneous bacteria and causes bitter taste;

8) The on-site dregs are not used up, and they are infected with miscellaneous bacteria for too long, bringing bitter taste;

9) The bottom pot is not drained cleanly, which brings a bitter taste;

10) The water quality is not clean, and the main alkali content exceeds the water standard.

How to remove the bitterness of liquor.

The solution, in addition to paying attention to the above problems in the brewing process, also appropriately reduce the amount of koji used in the brewing process and reduce the fermentation temperature. For the finished wine, the deodorization method of Tumai Dongye and activated carbon can be adopted, that is, the amount of Tumai Dongye wine can be put into the wine, soaked for 4 days and then taken out, and a little activated carbon can be added to remove the bitterness of the liquor.

In addition, in addition to increasing the temperature of the distillation of liquor and combining the quantity and quality of the liquor to pick the liquor, the finished liquor with a heavy bitter and spicy taste should be blended and seasoned (not adding chemical spices) for treatment. The specific method is to select the liquor with a sour taste and mellow taste among similar products, blend and flavor it with the bitter and spicy finished liquor, and explore the best combination.

The amount to add should be determined by the situation.

Another method is: mix a portion of crushed rock sugar, two parts of water and an appropriate amount of egg white beaten into fine foam, slowly boil and dissolve over low heat, and then filter it with a cotton cloth while it is hot, add it to the bitter and spicy liquor, stir well, clarify, and you can receive good results. However, attention must be paid to controlling the amount added, otherwise the original flavor of the liquor will be destroyed.

In addition, the smell of liquor is generally caused by mold, deterioration, impurity or high fermentation temperature, and bacterial infection.

The solution can be treated with potassium permanganate. The method is: a certain amount of potassium permanganate (generally used in grams and kilograms) is completely dissolved in the smelly liquor, stirred thoroughly, and then let it stand to let it clear naturally.