Most of the production of Daqu Baijiu adopts the way of solid state grains mixing, what is the role of the mother of dregs to play?

Most Daqu Baijiu production adopts the solid-state grains distribution method, and the role of the mother dregs is to regulate the acidity and starch concentration, so that the acidity can be controlled at around 1.2-1.7, and the starch concentration can be between 16-22%, so as to create suitable conditions for the next row of the saccharification and fermentation.

Matching dregs operation, is to take the last row of mother dregs and the new input of raw materials mixed with the process of proportioning, the general mother dregs of the use of 2-3 times the weight of the grain, matching dregs after the completion of the spirit of the wine starch concentration of 18-20% is appropriate.

The mother's dregs are the spirits of wine that are not taken after the last fermentation of the previous year. A part of the liquor spirits will be retained and not used again for wine, but will be used in the second production cycle for the fermentation of the sand.

About the way the solid-state spirits are distributed:

Solid-state fermentation is the use of relatively low temperatures, so that saccharification and fermentation are suspended at the same time, that is to say, the use of side saccharification and fermentation process.

The starch must go through a process of saccharification and fermentation to make wine. The optimal temperature for the general saccharification enzyme action is 50--60 degrees Celsius. Temperature is too high, the amount of enzyme destruction will be greater, when the temperature reaches 20-30 ℃ low temperature, saccharification enzyme action is slow, so the saccharification time to be longer, but the destruction of the enzyme can also be weakened.

The optimal temperature for alcoholic fermentation is 28-30 ℃, in the solid-state fermentation method of consumption of white wine, although the cellar at the end of the saccharification temperature is relatively low (18-22 ℃), the saccharification aborts slowly, but this is easy to control.