Making of white wine

The combination of new materials, wine, auxiliaries and water lays the foundation for saccharification and fermentation. Depends on the size of the retort bucket, dumpling raw materials, starch, temperature of the raw materials, brewing process, fermentation time and other specifics to decide, the performance of the composition is correct, depending on the pool of starch concentration, acidity of spirits of the material and looseness of the spirits of the appropriate, usually based on the concentration of starch, acidity of 14-16% of the 0.6-0.8, moistening of water 48-50% is appropriate.

Cooking paste. Cooking is used to gelatinize the starch. It favors amylase and also kills bacteria. Cooking temperature and time is determined by the type of raw materials and the degree of broken. Normal pressure steam in 20~30 minutes. Steam cooking requires that it be cooked without sticking or having a raw heart in it. After fermentation of the fermented grain mixture, and steamed wine material at the same time is called "mixed steaming and burning coal", early is the priority of steaming wine, steaming in the temperature of 85 ~ 90 degrees, steaming, should be kept mushy for a period of time. If you steam the wine separately from the steam material, it is called "steaming".

Cooling. Steamed raw materials, by Yang dregs and slag drying or method, so that rapid cooling, suitable for microbial growth of the temperature, if the temperature of 5 ~ 10 ℃, the temperature should be reduced to 30 ~ 32 ℃, if the temperature is 10 ~ 15 ℃, the temperature should be reduced to 25-28 ℃, the summer will be sent until the product temperature no longer drop.

Mixed fermentation of grains. Solid-state fermentation of bran wine using a bilateral fermentation process with side saccharification and side fermentation. After the dregs, music and mother wine are added. The quantity of wine is determined by the amount of saccharification, generally 8 to 10% of the main material of the wine, and the amount of alcohol is usually 4 to 6% of the total amount of material (i.e., 4 to 6% of the main material is used for females) of the culture. To facilitate the normal course of the enzyme reaction, water (the plant is called mortar) is added to the fermented grains, which have a water content of 58 to 62 percent.

Fermentation in the cellar. Fermented grains of material products into the cellar temperature should be 18 ~ 20 ℃ (not more than 26 ℃) summer, into the pool of fermented grains should be neither pressed tightly, nor too loose, generally in the volume of material per cubic meter of fermented grains of 630 ~ 640 kg. After loading, cover the grains with foil, seal with pit mud and add a layer of chaff.

During the fermentation process, it is important to keep track of the temperature of the product and analyze the changes in water, acidity, alcohol content and starch residue. Fermentation time should be determined according to various factors, ranging from 3 to 4-5 days. Generally, fermentation can be completed when the temperature in the pit rises to 36~37.