What is the meaning of pure grain solid-state fermented liquor?

Solid state fermentation of pure grain is a wine-making process. Solid-state fermentation of pure grain is a kind of liquor made by using completely traditional brewing technology, taking grain as raw material, adding distiller's yeast after crushing, naturally fermenting in mud pond or pottery jar for a certain period of time, and distilling at high temperature.

Technical requirements for the production of pure grain solid-state fermented liquor;

According to the characteristics of different types of liquor and traditional technological requirements, liquor products were produced by solid-state saccharification, solid-state fermentation, solid-state distillation, storage and koji blending.

First, material selection.

Sorghum is the main raw material for brewing, and glutinous rice, wheat, rice and corn without germ can also be used as raw materials. Liquor raw materials meeting HACCP requirements are preferred.

Sensory requirements of wine-making auxiliary materials: it should have good water absorption and bone strength, and the particle size is appropriate; No pollution, impurities, dryness, mildew, nutrients, pectin, pentosan and other ingredients.

Brewing production water should meet the requirements of domestic water standards. Appearance is colorless and transparent, without suspended matter and precipitation. Soft water is more suitable for mixing.

Second, koji making

Saccharification starter used for brewing Qu liquor is enriched and expanded in different raw materials by relying on various wild bacteria or single strains brought in by nature during the manufacturing process, and the corresponding beneficial microorganisms for brewing are preserved. And then air-dried or dried and stored to obtain the finished sake koji.

Thirdly, solid-state pit fermentation

Liquor brewed by solid-state circulation in the production process of batching, steaming, saccharification, fermentation and steaming can be called solid-state fermented liquor. Encourage the use of reasonable biotechnology to improve the quality of fermented grains.

Distillation: retort is mainly used as a container for slow distillation (except semi-solid method). The wine is picked according to the quantity and put into storage in batches, and measures such as pouring yellow water and wine tail into the bottom of the pot for distillation can also be taken.

Fourth, storage

It is best to put the wine storage container in a pottery jar, and the larger wine storage container can be made of stainless steel and other materials. , and try not to use metal aluminum containers. Wine storage should be naturally aged, and chemical methods such as catalysts are prohibited.

Verb (abbreviation for verb) mixing

It is allowed to use different rounds and grades of wine and various flavoring wines for blending, and it is absolutely not allowed to add mixed aromatic esters and non-liquor fermented flavor substances.

6. filler

After the finished wine is qualified, it can be bottled and labeled. The contents marked on the label shall conform to the provisions of GB77 18-2004 General Rules for Labeling in prepackaged foods, GB 10344 Labeling Standard for Beverage and Wine and the national industry standard for liquor industry, Pure Grain Solid Fermented Wine.