Pure grain brewing equipment: corn liquor production method

Corn is one of the good raw materials for brewing, in addition to higher yields, itself contains a variety of components more moderate, and rich in phytic acid, which is conducive to carry forward the sweet flavor of wine. After the corn is steamed, it is also more loose and moderate, not sticky, conducive to fermentation. Here I give you an introduction to the production method of corn white wine.

1. corn raw material selection

The grain is full, golden yellow, thousand kernel weight 242.7 grams, containing starch 62.6%, protein 8.76%. Crushed through the sieve hole of 3.8 ~ 4.2 mm, equivalent to 6 ~ 8 petals.

2. Seed song preparation

Test tube protozoa with wort medium, access to Hanoi white currant protozoa cultured at 30 ℃ for 72 hours.

When expanding the culture, the raw material is 80% bran, 20% grain bran, add 50% water, mix and sterilize, cold to 31~32 ℃, access to the test tube proto-bacteria cultivation for 72 hours, the middle turn over 3~4 times, ripe and then put into a paper bag, dry at 32~33 ℃ for 24 hours, standby.

Currant preparation, 90% of the bran, 10% of the grain bran with 90% water, mixing and sterilized for 1 hour, cooled to 34 ~ 35 ℃ inoculation, inoculation amount of 0.3%; stacked for 6 hours, intermediate mixing once; curtain culture, culture at 35 ~ 36 ℃ for 96 hours, intermediate rowing the curtain for 4 ~ 5 times, ripe and standby.

When the white song is manufactured, 80% of the bran, 10% of the grain bran and 10% of the fresh lees are mixed well, and then the retort is loaded with steam for 1 hour (round steam timing), and the inoculation amount is 0.3% when cooled to 36 ℃; after the inoculation is piled up for 6 hours, and then poured in the middle for one time; loaded with curtains for cultivation, and then cultivated for 40 hours at 33~34 ℃, and then poured in the middle for one time for 2 hours, and rowed once in the middle for the curtains. Determination of the finished song water into 32%, acidity 1.3 saccharification force 632 mg / hour.

3. Preparation of solid ester-producing yeast

The ball seems to be used, Hansen, 1274 and 1312 four kinds of raw aroma yeast. Solid slant test tubes with wort medium, catch the bacteria at 28 ~ 30 ℃ culture for 72 hours.

(1) the preparation of a generation of triangular flasks: take 150 ml of wort, filled with 500 ml triangular flasks, sterilized once at atmospheric pressure, cooled to 30 ℃, access to the original bacteria, cultured at 30 ℃ for 24 hours.

(2) the preparation of the second generation of triangular bottles: take 150 liters of wort, loaded into 2,000 ml triangular bottles, atmospheric pressure sterilization once, cooled to 30 ℃, the first generation of mature strains access, cultivated at 30 ℃ for 24 hours.

(3) the preparation of solid raw aroma yeast: take bran 27.5 kg, corn meal 5 kg, grain bran 5 kg, 19 kg of water and fresh wine lees 22.5 kg, mix well and atmospheric pressure cooking for 1 hour, cooled to 35 ℃, add 3.4309 saccharine quartet 2.4 kg, wine a little bit 1.8 kg, the second generation of mature species of bacterial fluid 5 kg (of which 1 kg of the ball to be proposed, 1 kg of Hanson, 1 kg. 1274 bacteria 2 kg, 1321 bacteria 1 kg) and 1 kg of alcoholic yeast, stacked culture for 6 hours, in the middle of the inversion of the pile once, at 31 ~ 32 ℃ curtain, 34 ~ 35 ℃ culture 16 hours. Determination of mature ester-producing yeast moisture 44%, acidity 0.12, cell number 9.9 billion / g, germination rate of 15%.

4. Preparation of alcoholic yeast

The original bacteria for Nanyang yeast, malt medium. After three times to expand the culture, that is, small flasks and large flasks with corn sugar solution, each cultivated for 24 hours, access to the tank and then cultivated for 8 hours, standby.

5. Has acid bacteria culture

The medium is alcohol 2%, dipotassium hydrogen phosphate 0.04%, magnesium sulfate 0.02%, calcium carbonate 1%, sodium acetate 0.5%, ammonium sulfate 0.05%, yeast paste 0.1%, pH 7.0, at a temperature of 33 1 ° C cultured for 5 to 7 days.

6. Assay of groundwater quality

Colorless and transparent, no odor, pH 8.45, total acid 0.44 mg equivalent/liter, total hardness 6.9 German degrees.

7. Cultivation of artificial old cellar

Adopt the old cellar mud as seed, after three-stage expansion of the culture, access to the solid mud in the ingredients for fermentation, and then take the cellar.

(1) triangular bottle first-level culture: according to 10 cellar culture liquid total 7200 ml, divided into 3 large triangular bottle culture, 2400 ml per bottle. One of the beef paste 0.5%, peptone 1%, glucose 2%, sodium chloride 0.5% and calcium carbonate 1%, add 2400 ml of water to mix, plug the cotton plug pressure sterilization (1.2 kg / cm 2) 30 minutes, cold to 32 ℃ plus alcohol 2% (i.e., 48 ml), and then access to the seed muck 240 grams at 32 ℃ insulation culture for 7 days.

The second level of culture, the same formula as above, only the volume expanded 10 times. That is, five kinds of materials into 24000 ml of boiling water mixed, cold to 32 ℃ plus 2% alcohol (480 ml), and then access to a kind of bacterial liquid, at 32 ℃ culture for 7 days.

When the third level of culture, according to the second level of culture, continue to expand 10 times, that is, the third level of strain culture solution.

The requirements for the three mature species of bacteria is to be able to see small bubbles, smell odor, microscopic examination of acid bacteria.

(2) solid cellar mud culture: 10 cellar, need to use 40 tons of mud calculations, take the viscous yellow cement 20 tons, containing more humus black pond mud 20 tons, calcium superphosphate 1.5% (of the total measurement of yellow and black mud, the same below), urea 0.2%, 2% of the big currant, the second fruit of 4%, a little bit of wine 5%, as well as the right amount of yellow slurry water. First of all, the yellow rubber mud smashed, plus heat hot water smothering soft, and then mixed with other materials, add the appropriate amount of lees soaking water and blend, plus side step, side step side flip, until the mix, dry and wet to the degree. Pile in the cellar, step on the surface, pat light, covered with grass curtains, insulation fermentation 30 days to tower cellar.

(3) take the cellar: cellar wall to the bumpy arrangement of bricklaying, with 5% of the wine slightly sprayed wet, and then a mass of fragrant mud thrown to the cellar wall around, so that the fragrant mud close to the cellar wall, the upper wall mud thickness of 3 centimeters, the lower wall mud thickness of 7 centimeters. Then 10 centimeters of fragrant mud paved the bottom of the cellar, and then sprinkled with wine tail, and finally a full wipe, sprinkle a small amount of powder. Throwing bad plus 5% wheat, cooling to 28 ~ 32 ℃, loaded into the cellar fermentation for 1 month, digging out the throwing bad, for cellar.

You want to get more winemaking information, free learning pure grain winemaking, white wine, fruit wine, flower wine, medicinal wine and other technologies can pay attention to the "Guangzhou Baijiu winemaking equipment" WeChat public number

.