Brewing technology-Temperature requirements for raw material brewing

In the brewing process, whether it is raw material or clinker brewing, the control of fermentation temperature is very important, which directly affects the output and taste of wine. The following brewing technology: the requirement of raw material brewing on temperature is a real case of brewing friends.

The fermentation temperature of raw wine is the key! Recently, some customers have reported the problem of low alcohol rate!

Teacher Lin told everyone about his fermentation technology: he used corn to make wine, and after the corn was crushed, he used raw materials to make wine. He fermented 65,438+0,500 Jin of grain in plastic rubber barrels. The lower koji temperature was 34℃, the water content was 280%, the koji content was 0.8%, and the room temperature was 15-2 1 degree. 2-4 days before fermentation, the temperature in the fermentor quickly rises to 38-45 degrees, and it is stirred once a day for about 20 days.

Let's sum up what his problem is.

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The first problem is the temperature in the lower pool of koji, which should be around 26 degrees. Customers think that the fermentation speed is fast, so they choose the fermentation temperature of 34 degrees. The wrong temperature of the lower koji is the key, which leads to the rapid increase of fermentation temperature in the later stage, which leads to the increase of yeast mortality to 70%, which directly leads to the decline of liquor yield and taste. The lower the wine yield, the worse the taste, and then the indoor temperature.