[How to make white wine is best to drink]_Brew_How to drink well

Liquor is our unique wine in China. Based on it, you can make many delicious wines.

The craftsmanship of Chinese liquor production from ancient times to the present also has its own advantages. According to the winemaking process and the different materials, the liquor is divided into certain flavor types, namely, sauce flavor, clear flavor, and strong flavor.

According to different tastes, everyone has their own opinions on these kinds of wines.

But no matter how different the brewing method is, once the processing is mature.

Wine is as good as it tastes, so how to make the best drink?

Raw materials: All raw materials containing starch and sugar are used to make white wine, but different raw materials produce different flavors of white wine.

Grain sorghum, corn, barley; sweet potatoes, cassava; sweet sugar cane and sugar beet dregs; waste molasses;

In addition, sorghum bran, rice bran, bran, rice water, starch residue, sweet potato abalone, beet head and tail, etc., are called as substitute raw materials.

Wild plants, such as acorns, Jerusalem artichokes, avocados, golden cherries, etc., can also be used as substitute materials.

The traditional Chinese liquor brewing process is solid state fermentation. During the fermentation, some auxiliary materials need to be added to adjust the starch concentration, maintain the softness of the wine tart, and maintain the slurry.

Commonly used excipients are rice husk, bran, corn cob, sorghum hull, peanut skin and so on.

In addition to raw materials and auxiliary materials, Jiuqu, Jiuqu also needs Jiuqu.

When producing liquor from starch raw materials, starch needs to be decomposed by various amylases to produce sugars that can be fermented, so as to be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji), Mashing song).

Koji uses a starch-containing raw material as a culture medium, cultivates a variety of molds, and accumulates a large amount of amylase, which is a crude enzyme preparation.

Currently, there are Daqu (used for producing famous wine and high-quality wine), Xiaoqu (used for producing Xiaoqu wine), and bran (used for producing bran liquor).

The most widely used in production is bran koji.

1.Raw materials are crushed.

The purpose of crushing raw materials is to facilitate cooking and make full use of starch.

According to the characteristics of the raw materials, the requirements for the fineness of the crushing are also different. The raw materials such as dried potato and corn pass more than 60% through the 20-hole sieve.


The new materials, lees, auxiliary materials and water are mixed together to lay the foundation for saccharification and fermentation.

The ingredients should be determined according to the specific conditions of the bucket, the size of the warehouse, the amount of starch in the raw materials, the temperature, the production process and the fermentation time, etc.Is the degree of looseness appropriate, typically with a starch concentration of 14?
16%, acidity 0.


8, moisture 48?
50% is appropriate.

3.Cooking and pasting.

The starch is gelatinized by cooking.

Conducive to the role of amylase, but also can kill miscellaneous bacteria.

The cooking temperature and time depend on the type of raw materials, the degree of crushing, etc.

General atmospheric steaming 20?
30 minutes.

The cooking requirements are steamed appearance, cooked without stickiness, and no heart inside.

The raw materials and the fermented citron are mixed, and the steamed wine and steamed material are carried out at the same time, which is called “mixed steaming and mixed cooking”. The steaming wine is mainly used in the early stage.
90 ° C, after steaming, it should be kept for a certain gelatinization time.

If the steamed wine is separated from the steamed material, it is called “steaming and steaming.”

4.cool down.
Steamed raw materials, using slag or air slag, to quickly cool the material to a temperature suitable for the growth of microorganisms, if the temperature is 5?
At 10 ℃, the product temperature should drop to 30?
32 ℃, if the temperature is 10?
At 15 ℃, the product temperature should replace 25?
At 28 ℃, the temperature of the substitute products should not drop in summer.

Slag or dry slag can also volatilize and absorb oxygen.

5.Stir well.

The solid fermented bran koji liquor is an alternative fermentation process using saccharification and fermentation. After the slag is raised, the koji and the wine mother are added simultaneously.

The amount of distillery koji depends on its saccharification power, which is generally 8?
10%, the dosage of wine is generally 4?
6% (ie 4?
6% of the main ingredients are 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 mash (the factory calls it slurry), and the water content of the mash when it enters the tank is 58?

6.Ferment in the cellar.

When entering the cellar, the temperature of the spice should be 18?
At 20 ° C (not exceeding 26 ° C in summer), the dumplings entering the cellar can neither be compacted nor loosened. Generally, it is controlled to hold 630 dumplings per cubic meter.
About 640 kg is appropriate.

After assembly, cover the rafters with a layer of bran, seal with pit mud, and add a layer of bran.

The fermentation process is mainly to grasp the temperature of the product, and to analyze the changes in the moisture, acidity, wine, and starch residues at any time.

The length of fermentation time is determined according to various factors. There are 3 days, 4?
5 days.

When the temperature in the cellar rises to 36?
At 37 ° C, fermentation is complete.

7.Steamed wine.

Fermented and matured seasoning is called citron, and it contains extremely complex ingredients.

Alcohol, water, higher alcohols, acids and other active ingredients are evaporated into steam by steaming the wine, and then white wine can be obtained by cooling.

When distilling, you should try to extract alcohol, aromatic substances, sweet and sweet substances, and use the method of hoe to tail to eliminate impurities as much as possible.