About the process of liquor brewing Simple to say

The basic principles and processes of brewing mainly include: alcoholic fermentation, starch saccharification, brewing, raw material treatment, distillation, aging, blending and flavoring.

(1) Alcoholic fermentation

Alcoholic fermentation is the main stage of brewing, sugary raw materials such as fruits, molasses, etc., which are rich in glucose, fructose, sucrose, maltose and other components, can be converted directly into alcohol by the action of microorganisms such as yeasts or bacteria.

Alcohol fermentation process is a very complex biochemical process, there are a series of continuous reaction and subsequently produce many intermediate products, of which there are about 30 kinds of chemical reactions, need a series of enzyme participation. Alcohol is the main product of the fermentation process. In addition to alcohol, other substances synthesized by microorganisms such as yeast and the inherent components of sugary raw materials such as aromatic compounds, organic acids, tannins, vitamins, minerals, salts, esters, etc. often determine the quality and style of the wine. The carbon dioxide produced during alcoholic fermentation increases the fermentation temperature, so the temperature of fermentation must be reasonably controlled. When the fermentation temperature is higher than 30-34℃, the yeast will be killed and fermentation will stop. In addition to the yeast contained in the sugar raw material itself, fermentation can also be carried out with artificially cultivated yeast, and the quality of the sake varies according to the microorganisms used, such as yeast, and the flavor and characteristics of the sake.

(2) Starch saccharification

Sugar-based raw materials can be fermented simply by using a fermenting agent containing microorganisms such as yeast, whereas starchy grain-based raw materials such as starch do not contain saccharification enzymes in the yeast itself, and starch consists of a large number of glucose molecules, so in order to brew with starchy grains, it is necessary to dextrinate the starch into dextrins, oligosaccharides, and saccharification agents that are fermentable sugars. The saccharifier contains not only enzymes that can break down starch, but also other enzymes that can break down fat, protein, pectin, etc. in the raw material. Qu and malt are commonly used in brewing saccharification agent, malt is a product made of malted barley after soaking, the western brewing saccharification agent is usually malt; Qu is a product made of cereal, bran and other cultured molds, lactic acid bacteria and so on. Some of the naturally cultivated varieties such as large varieties and small varieties that do not utilize artificially isolated and selected microorganisms often have the dual functions of saccharification and fermentation agents. Combining the two steps of saccharification and liquefaction at the same time is called the compound fermentation method.

(3) Quaking

Wine quaking, also known as wine mother, is made from starch-containing cereals (barley, wheat, bran), beans, potatoes and glucose-containing fruits as raw materials and medium, crushed with water to form a block or cake, and cultivated at a certain temperature. Wine quartz is rich in microorganisms and medium components, such as molds, bacteria, yeast, lactic acid bacteria, etc. There are Aspergillus, Rhizopus, Trichoderma and other beneficial strains of molds, and "quartz is the mother of wine, quartz is the bone of wine, and quartz is the soul of wine". Qu is the mother of wine, the bone of wine, and the soul of wine. Qu is the carrier of various enzymes used in winemaking. China is the hometown of the crank, as far back as more than 3000 years ago, the Chinese people not only invented the crank, but also use the crank for brewing. The quality of brewing depends on the level of the brewing process, and the long history of the Chinese brewing process has had a broad and far-reaching impact on the world's brewing industry.

China's brewing process has its own traditions and characteristics, and even today, when brewing technology is highly developed, the traditional workshop-style brewing process still maintains its original color, especially for famous wines, and the traditional brewing process has laid the foundation for the excellent quality of the wines.

(4) Raw material treatment

Whether it is brewed or distilled liquor, or the derivatives of both, the main raw materials used in the production of liquor are sugary or starchy raw materials. In order to make full use of the raw materials, improve the saccharification capacity and liquor yield, and form a unique style of liquor, the raw materials for brewing must undergo a series of specific processes, mainly including the selection of raw materials and their state of change. The control of environmental factors is also a key link.

Sugar raw materials are mainly fruits, and raw material treatment mainly includes selecting varieties according to the characteristics of the wine, picking and sorting, removing rotten fruits and impurities, crushing fruits, squeezing and de-stemming, clarifying and anti-oxidizing, and sterilizing.

The starchy raw materials are mainly malt, rice, potatoes, mixed grains, etc. The compound fermentation method is adopted, with saccharification, fermentation or saccharification and fermentation taking place at the same time. Different varieties of raw materials and different ways of fermentation, the process and technology of raw material treatment are also different. In China, the basic process and procedure of raw material treatment is fine grinding or crushing, moistening (rice soaking), steaming (rice steaming), cooling (water cooling), turning the material, and fermentation in the tank or cellar.

(5) Distillation of alcohol

The so-called distillation of alcohol is the process of heating, using the difference in boiling points to concentrate and separate the alcohol from the original liquor, and then obtaining high-alcohol content liquor after cooling. Under normal atmospheric pressure, the boiling point of water is 100 ℃, the boiling point of alcohol is 78.3 ℃, will be heated to the liquor between the two temperatures, will produce a large number of alcohol-containing vapors, the steam will be collected in the pipeline and condensation, will be separated from the original [FS: PAGE] to the liquor, thus forming a high alcohol content of alcohol. In the distillation process, the alcohol in the original liquor is distilled out and collected, and the alcohol concentration is controlled. The flavors in the raw liquor are also distilled together, resulting in a distilled spirit with unique aromas and flavors.

(6) old and aged wine

Wine is vital, saccharification, fermentation, distillation and a series of process completion does not mean that the whole process of brewing has come to an end, the new brewed into the wine is not fully completed to reflect the style of the material transformation of the wine, the wine quality of the shoddy and light, the wine body lacks the fullness of the solid to the new wine must be after a specific environment of the cellar. After a period of storage, the mellow flavor and beauty of the wine is finally formed and deepened. Usually this new brewing into the wine cellar aroma storage process is known as the old mature and aging.

(7) Blending and Seasoning

The blending and seasoning process is a process of mixing, adjusting and proofreading the semi-finished products of different types, ages and origins of the original liquor liquids (brandy, whisky, etc.), or the semi-finished products of different grades of the original liquor liquids (Chinese baijiu, huangjiu, etc.), according to a certain proportion, with reference to the liquor quality standard of the finished wine. Blending and adjusting can continuously obtain balanced and coordinated liquor with stable quality and traditional and authentic style.

The blending and flavoring of sake is considered the highest craft of sake brewing, and creates a state of mind in sake brewing activities. From the process point of view, there are differences in the type, quality and proportion of raw materials for brewing, and the process of brewing includes many procedures, in which many complex physical and chemical changes occur, resulting in dozens or even hundreds of organic ingredients, some of which have not yet been studied, and the blender's job is to skillfully blend and adjust the different qualities of the wine according to a certain ratio, and ensure that the overall style of the wine under the premise of the overall style of the wine, and the blending and flavoring of the wine is not only the best, but also the best. The blender's job is to skillfully blend the different qualities of the wines in certain proportions to ensure that the overall style of the wines is consistent with the standard of the marketed varieties.

Taking the brewing of Daqu wine as an example, the specific process can be analyzed as follows:

┌-→Stacking out of the cellar---┐

│ ↓

│ Daqu Fermented grains of alcohol Sorghum Bran Water

│ │ ↓ │ fermented spirits of wine p>│ ↓ │ ↓ │

│ Breaking │ Crushing │

│ ↓ │ ↓

│ Milling │ Moistening Steaming

│ ↓ │ ↓ │ ↓ │

│ Sieving │ Pre-steaming │

│ ↓ │ ↓ │

│ Big batch of rice flour └--→ Big Brew Powder --→ Ingredients ←------┘

│ │ ↓

│ │ Retort ┌ ---→ Wine head (for flavored wine, etc.)

│ │ ↓ │

│ │ Steaming grain, steaming wine ---┼--→ Distilling │ │ │ │ │ ↓

│ └-------┐ ↓ │ │ Storage

│ ---------- -----┘ Finished wine