How is wine made?

After the founding of New China, the name "Liquor" was used to replace the previous names such as "shochu" and "sorghum liquor". Because there are many kinds of brewing raw materials, different brewing methods and different aroma characteristics of liquor, there are many ways to classify liquor.

According to the latest national standards, distilled spirits are divided into China liquor and other distilled spirits.

The definition of liquor is: all kinds of liquor brewed with distiller's yeast and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

Other distilled liquor refers to the liquor with high alcohol content (including 18~40% alcohol) made from cereals, potatoes, grapes and other fruits by fermentation and distillation. According to the different raw materials used, there are distilled spirits such as brandy, whisky and Odek (such as old wine).

The following mainly introduces the types of China liquor. In modern times, liquor is divided into three categories: solid liquor, solid-liquid liquor and liquid liquor.

1 classified by koji and main technology.

The main types of solid liquor are:

(1) Daqu Liquor

Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.

(2) Xiaoqu Liquor

Xiaoqu takes rice as raw material, mostly semi-solid fermentation, and southern liquor is mostly Xiaoqu wine.

(3) bran koji wine

This was developed on the basis of Yantai operation law after liberation. Pure Aspergillus and pure distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because of the low production cost, this kind of wine is adopted by most wineries, and the output is also the largest. Take the public as the object of consumption.

(4) mixed koji liquor

Mainly Daqu and Xiaoqu mixed wine.

(5) Other saccharifying agents are used to make wine.

This is white wine brewed with glucoamylase as saccharifying agent and active dry yeast (or aroma-producing yeast).

The types of liquor by solid-liquid combination method are:

(1) semi-solid and semi-liquid fermented liquor

This liquor is made from rice as raw material, Xiaoqu as saccharifying starter, solid saccharification, semi-solid and semi-liquid fermentation and then distillation. Its typical representative is Guilin Sanhua Liquor.

(2) Chuanxiang Liquor

This kind of wine is brewed by the cross-aroma process, and its representatives are: Sichuan Tuopai wine, etc.

There is also a kind of essence-series steamed wine, which is made by adding essence to fermented grains and then series steaming.

(3) Blending liquor

The wine is made by blending solid wine (not less than 10%) with liquid wine or edible alcohol in a proper proportion.

Liquid fermentation broth

Also known as "one-step" liquor, the production process is similar to alcohol production, but it absorbs some traditional techniques of liquor, and the quality of liquor generally doesn't matter; Some processes are compensated by aroma-producing yeast.

In addition, there is a special blended liquor, which is based on edible alcohol and blended with edible essence.

2 according to the flavor type of wine

This method is used to classify wines according to the characteristics of main aroma components. In the evaluation of national wine, wine is often graded in this way.

(1) Maotai-flavor liquor

Also known as Maotai-flavor liquor, represented by Maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji.

(2) Luzhou-flavor liquor

Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu, etc. Is a representative, characterized by rich aroma, sweet and delicious. There are many kinds of fermentation raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and continuous slag. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. This type of wine is produced by wineries in Sichuan, Jiangsu and other places.

(3) Fen-flavor liquor

Fenjiu, also known as Fen-flavor liquor, is characterized by its pure flavor, using steaming and dregs-removing fermentation process and fermenting in ground vats.

(4) Rice-flavor liquor

Guilin Sanhua Liquor, with rice as raw material and Xiaoqu as saccharifying agent, has pure rice flavor.

(5) Other aromatic liquors

The main representatives of this kind of wine are xifeng liquor, Dongjiu and Baisha Liquor. , its fragrance type has its own characteristics. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method.

According to the quality of wine

(1) national wine

The national appraisal of the best quality wine and liquor evaluated by the state has been carried out five times. Maotai, Fenjiu, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and other liquors have been rated as famous wines in previous national wine tasting.

(2) National quality wine

The evaluation of national high-quality wine and famous wine is carried out simultaneously.

(3) The provinces and departments identify famous wines.

(4) General Liquor General Liquor accounts for the vast majority of liquor production, and its price is low, which is accepted by the people. Some of them are of good quality. This kind of liquor is mostly produced by liquid method.

According to the level of alcohol content

(1) high-alcohol liquor

This is Chinese traditional liquor, and its alcohol content is above 4 1 degree, mostly above 55 degrees, and generally not more than 65 degrees.

(2) Low alcohol liquor

Using degreasing process, the alcohol content is generally 38 degrees. There are also more than 20 degrees.

Second, the development of modern liquor brewing technology

Microbiological study of 1

Microbiology and biochemistry are one of the foundations of modern winemaking. From the period of the Republic of China, the research on brewing microorganisms was carried out, and microorganisms were screened from Daqu and Xiaoqu. In 1930s-1970s, the main purpose was to study the starch decomposing ability of microorganisms in Daqu to improve the liquor yield, such as the work done in 1950s-1960s to improve the production technology of Daqu. Since 1980s, people began to pay attention to the influence of microbial metabolites in koji and pit mud on wine flavor, so as to improve the quality of wine. For example, using excellent koji and yeast, spraying caproic acid bacteria culture solution in fermented grains, etc.

Study on fermentation technology of 2

Although China's liquor fermentation technology originated from yellow rice wine, compared with the history of yellow rice wine, the production technology of liquor is far from perfect. Therefore, a lot of research has been done on liquor fermentation technology in modern times. In the 1950s and 1960s, the most influential reform was to comprehensively summarize the "Yantai Operation Method", learn from the two key technologies of bran koji and yeast production in the alcohol industry, and combine the traditional liquor technology to form a set of relatively standardized operation methods. At that time, it was summarized that its characteristics were: "mother liquor of bran koji, reasonable ingredients, low temperature cellar entry and constant temperature steaming".

Because Luzhou-flavor liquor has the largest output in famous liquor and is deeply loved by consumers, many factories and research institutions have done a lot of research on the technology of Luzhou-flavor Daqu liquor. For example, the control of low-temperature fermentation was studied, and the fermentation temperature curve was knotted, and the strategy of slow rise in the early stage, firm in the middle stage and slow down in the later stage was put forward.

In addition, fermented grains are fermented again, that is, fermented grains that have been fermented repeatedly for a long time are added to new fermented grains, and the old fermented grains are fermented with the new fermented grains. Or use fermented grains. Some also use alcohol fermentation, and the finished wine is divided into first-class wine, second-class wine and third-class wine in turn. Second-class wine can be turned into first-class wine by pouring it back into new fermented grains, fermenting in pits and distilling again.

3 artificial cultivation of old pits

Luzhou-flavor liquor was fermented in mud pit. Under natural conditions, it often takes a long time for a pit mud to mature and produce high-quality liquor, which is extremely unfavorable to improve the yield of famous liquor. Famous wineries have done a lot of work on the cultivation of artificial old pits.

4 improvement of distillation technology

The improvement of distillation technology is an important link to improve the quality of wine. The new process adopts measures such as slow distillation, wine sorting by quality, batch storage and aroma-mixing. At the same time, the distillation pot was reformed and designed.

Development of five low-alcohol wines

China's largest export volume of liquor, such as Guangdong's "Yu Bing Shao" liquor, has an alcohol content of 29.5 degrees, which is very popular among consumers in Southeast Asia. The alcohol content of foreign distilled liquor is generally low, about 40 degrees. If the alcohol content exceeds 43 degrees, it is regarded as spirits. However, due to historical reasons and some characteristics of Chinese liquor, the aroma of liquor with alcohol content above 55 degrees is better. The alcohol content of most wines is around 60 degrees. What effect does alcohol with high alcohol content have on people's health? We know that human liver can secrete an enzyme called "acetaldehyde dehydrogenase", which can decompose alcohol (ethanol), so that alcohol will not accumulate and people will not suffer from alcoholism. People who drink a lot of wine often secrete more of this enzyme, while people who don't touch alcohol often can't secrete this enzyme, so they are drunk. It is reported that the proportion of people who drink less in China is large because some people can't secrete this enzyme, or the secretion of this enzyme is small. Therefore, it can't adapt to highly alcoholic liquor. This is not good for the health of drinkers. It is imperative to develop low-alcohol liquor. There are two main production methods of low-alcohol liquor: one is to add water to the selected liquor base to reduce the alcohol content, and clarify, blend, season, store and filter according to a certain proportion. Another method is blending and flavoring according to the production method of high-alcohol liquor, and then adding water to reduce the alcohol content, clarifying, storing and filtering. Because of the low alcohol content, some aromatic components are difficult to dissolve in low-alcohol wine, which is easy to produce turbid precipitation. Therefore, it is necessary to carry out "turbidity removal" treatment to remove turbid particles. In addition, water used to reduce alcohol content should also be treated.

6 Progress in post-treatment 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.

7 Mechanized production of liquor

From ancient times to the forties of this century, the production of liquor was manual, with great labor intensity. For example, trampling, turning, pressing and into the pit's coming out of the pit are all done by manpower. After the founding of New China, a lot of explorations have been made in the mechanization of liquor production. Mechanized production has been realized in many aspects, such as replacing livestock grinding with a pulverizer and changing the "top pot" of the distiller into a condenser, which saves manual frequent water change. The trampling of Daqu was changed to arc blank forming machine, and the manual cart feeding was changed to belt conveying or truss grasping. Pots are also used to hold wine in large containers, which reduces the loss of wine and the labor intensity of workers. The packaging equipment of liquor has also generally realized the assembly line operation of bottle washing, filling, capping and labeling.

Production technology of three kinds of Luzhou-flavor Daqu liquor

The production technology of liquor varies greatly due to different types, so I won't describe them here. Here is a brief introduction to the production technology of Luzhou-flavor Daqu liquor, which is the most distinctive in China.

Luzhou-flavor Daqu liquor, also known as Luzhou-flavor Daqu liquor, is the largest kind of liquor in Daqu liquor. Most famous wines in China are Luzhou-flavor. For example, many famous China wines from Sichuan and Jiangsu belong to this category.

Luzhou-flavor Daqu liquor is a kind of Daqu with sorghum as the main raw material, which is cultivated at medium temperature and cultivated with barley, wheat and peas in a certain proportion. The mud pit is used as a fermentation container for fermentation. The brewing process is extremely complicated, characterized by mixed steaming and continuous feeding. The so-called mixed steaming is the raw material (sorghum, etc. ) and fermented grains are put into the retort at the same time. In this mixed fermented grains, a certain proportion of steamed bran was added to remove the fishy smell, so as to make the fermented grains loose. After packaging, the alcohol and other flavor components in the fermented grains are distilled while heating and steaming the raw materials. For example, if the total raw materials need 65,438+000 kg, the 65,438+000 kg raw materials are not added at one time, but are added in stages. As mentioned above, the mixed steaming process is to mix some raw materials and some fermented grains, and to cook and distill at the same time. The same is true. During continuous fermentation, a certain proportion of new raw materials are added each time, and after distillation and cooking, a part of fermented grains after fermentation and distillation are discarded (this part of discarded fermented grains should be placed in a designated position during fermentation and distillation for easy identification). The mixed fermented grains after distillation and cooking are cooled, added with distiller's yeast, and sent back to the mud cellar to continue fermentation. Distilled liquor should be stored separately. Because in the whole distillation process, the taste of the wine distilled for the first time is different from that of the wine distilled in the middle process or finally. The wine distilled for the first time is called "head wine" and the wine distilled for the last time is called "tail wine". These two parts of wine taste bad, but both have their own uses. The wine distilled in the middle process can be stored separately as the original wine. The original wine needs to be stored for a long time after testing and determining the grade, and the taste of the wine will be softer. It is best to store wine in a pottery jar, and the effect is best if the temperature is lower. Wine storage time is divided into six months or three years. Finally, blending and molding.

The production technology of modern Luzhou-flavor Daqu liquor inherited the traditional Laowu retort technology and improved it. The following figure describes the whole process:

┌-→ Out of the cellar, piled up with up-┐

│ ↓

│ Daqu fermented sorghum bran water

│ ↓ │ ↓ │

│ Break │ Break │

│ ↓ │ ↓

Grinding and steaming

│ ↓ │ ↓ │

Sieving and pre-steaming

│ ↓ │ ↓ │

│ Daqu powder └———————————————————————————————————————————————————.

│ │ ↓

│ │ ┌-→ wine head (as seasoning wine, etc. )

│ │ ↓ │

││││││││┼││││││││││││││││││││947

│ │ │ │ ↓

│ └———————┐ ↓ │ Storage

│ │ Out of rebuttal │ ↓

mix

│ ↓ ↓ ↓ ↓

└—— Wine cellar fermentation ← koji ← packaging with water tail wine.

↑ │ ↓

└—————————————————————————————————————————————————————————————————— Finished drinking wine.

Production technology and new liquid-solid technology of four-liquid liquor

Liquid liquor is the liquor with the highest yield, and its production method is similar to alcohol production, but it is different in seasoning and post-treatment. The combination of liquid fermentation and solid fermentation has created a new liquor production process, that is, the high-quality alcohol produced by liquid fermentation is used as the liquor base, and the solid fermented grains are steamed or soaked in series to make a new liquor. The basic process flow is as follows:

Dried potato

↓

break?into?pieces

↓↓↓—————————— The first game.

Components of rice bran, bran, bran koji and rice husk

↓ │

Wetting material

↓ │

cook

↓↓↓—————————— The second game.

Cooling │

↓ │

Bran koji, aroma-producing yeast and Saccharomyces cerevisiae → Add koji and yeast.

↓ │

Add water │

↓ │

Add fermented grains and tail wine → mix.

↓ │

Fermentation in pond

Steamed rice husk-→↓

Alcohol → cross-aroma distillation →→ distillation distillation →-ε

↓

New technology liquor