Traditional brewing technology in China

Liquor brewing is mostly solid state fermentation, and the main product is ethanol. After testing and analysis, besides ethanol and water, liquor also contains other flavor substances, accounting for about 2% of the total. Because of the different types and proportions of these aroma substances in the nine kinds, liquor is different from alcohol, forming different style characteristics.

1, raw materials and their proportions? The raw materials for liquor-making are sorghum (36%), rice (22%), glutinous rice (18%), wheat (16%) and corn (8%), and their mass ratio is very strict. The ingredients should be transported to the material handling site in turn according to the principle of more before less, and the proportion of various foods should not be mismatched.

2. Rolling? Five kinds of grains are accurately mixed in proportion, and then fully stirred to crush the five kinds of grains. The technical requirements for crushing are: the crushing degree of sorghum, rice, glutinous rice and wheat is 4, 6 and 8 petals, and the whole grain is not mixed.

3. steamed bran? Bran husk is a high-quality filler for brewing, which can produce methanol and furfural during fermentation and cooking. Cooking chaff can remove the odor in chaff.

4. Open pit? After the expiration of fermentation, pit mud should be taken out and distiller's grains should be taken to steam wine. The fermentation period in the pit is 70 days.

5. Mix ingredients, stir and moisten grain? This process should achieve three accuracies: accurate ingredients, accurate granules and accurate bran, and two unifications: uniform mixing of granules and uniform mixing of bran.

6. Shang Jun? The retort should be flat, the steam should be ground evenly, and the steam should not run away, so it should be laid lightly and evenly.

7. Distilled wine? When distilling, it is necessary to master the principle of flowing wine with slow fire and steaming grain with strong fire. When choosing wine, judge the quality of wine by sensory taste, and choose while tasting. After picking, the wine is transported into the wine warehouse, weighed and put into the jar according to the quality.

8, out of the oven, spread cold? Before leaving the retort, close the air valve, take down the elbow and uncover the retort cover; Lift the dewatering cylinder to the vicinity of the cooling bed with a crane and open the bottom of the dewatering cylinder.

9. Before the fermented grains enter the cellar, the cellar pool must be cleaned and sprinkled with about one kilogram of koji powder. After entering the cellar, you must dig it out quickly and step on it. After stepping on the cellar, find five temperature measuring points, plug in thermometers, and make records after inspection.

10. After the cellar is taken out, it will be piled up, mixed with bran and fermented grains. Then the fermented grains are steamed, and after steaming, the head, tail and finished wine are produced, and finally the finished wine is put into storage for preservation.

1 1 Then the fermented grains are steamed, and the head, tail and finished wine are produced after steaming. Finally, the finished wine is put into storage.

Extended data:

Liquor processing technology:

Aging method: generally stored in a ceramic cylinder, the aging effect is better.

Blending: This is an important link to determine the quality of wine. It used to be done by experienced masters. Now computer batching technology is also under research and development.

Study on adding mixed fragrant ester (new technology liquor): Now mixed fragrant ester can be produced. In this paper, ethyl acetate was synthesized from alcohol and acetic acid with sulfuric acid as catalyst, and then the corresponding higher fatty acid ester was synthesized from alcohol and higher fatty acid. After distillation, fractionation and purification, the toxicity experiment proved that esters were non-toxic and edible. Then, it was further made into "mixed aromatic ester" and added to ordinary quality liquor as a flavoring agent. Can improve the quality of liquor.

Study on aroma components of liquor: The aroma components in liquor are extremely complex, including hundreds of chemical components besides alcohol (ethanol). The main components in liquor are divided into four categories: alcohols, esters, acids and aldehydes and ketones. The main aroma components of different flavor liquors are different. For example, in Fen-flavor liquor, ethyl acetate is the most important aroma component, and the content of ethyl lactate is about 30% of that of ethyl acetate, while the content of ethyl caproate is low. In Luzhou-flavor liquor, the main aroma components are ethyl caproate and proper amount of ethyl butyrate. However, the content of ethyl lactate in rice-flavor liquor is higher than that of ethyl acetate.