Traditional Erguotou wine is how to brewing

Summary: Erguotou is a kind of liquor, but also a brewing process, the traditional Erguotou is brewed with a heavenly pot, the retort pot to put the spirits of wine, so that the wine is heated and evaporated, meet the kettle pot of cold water cooling liquefaction to form white wine, Erguotou is the second pot of the pot of kettle pot of cold water cooled white wine, taste good, quality and stability, and therefore known as the Erguotou. The modern brewing process of Erguotou is a bit more complex, including ingredients, cooking paste, Yang cold cooling, adding materials, into the pool, out of the pool distillation, retort, storage and other processes. Here's a look at the production process of Erhotou. First, the traditional Erguotou wine is how to brew

Chinese wine culture is profound, Erguotou is a popular white wine, in fact, Erguotou is not only wine, but also a brewing process.

Traditionally, Erguotou liquor is brewed in a heavenly pot, which consists of two parts: a cauldron pot and a kettle pot. The kettle pot is lined with cold water, which plays a certain role in cooling, while the cauldron pot is filled with spirits of wine, so that the wine, after being heated up and evaporated, will meet the kettle pot and cool down and liquefy to form white wine.

Waiting until the kettle pot of cold water becomes hot, you need to change the second pot of cold water, in fact, this is the second pot of cold water cooled down the white wine, because the brewer found that the second pot of cold water out of the wine taste very good, and generally speaking, the quality of the wine is still relatively stable, so gradually to two pots of head to the name of this white wine.

Second, the production process of Erguotou

With the development of industrialization, Erguotou liquor has also entered the era of industrial batch production, the modern production process of Erguotou is:

1, ingredients

Sorghum as the raw material, the rice hulls as the auxiliary materials, gluten or saccharification enzyme, the mother of wine (or active dry yeast) for the saccharification of the fermenting agent, and the aroma of the yeast aroma, the proportion of raw materials and auxiliary materials according to the original and auxiliary materials, according to the original and auxiliary materials, the proportion of raw materials and auxiliary materials according to the raw yeast aroma.

2, steaming paste

The spirits, raw and auxiliary materials according to the proportion of mixing evenly, with a bad machine to play again, can not have a flying face and three layers of five flowers, loaded retort should be lightly sprinkled evenly spread, even on the steam, loaded retort steam pressure of 5-8 Pa, round steam steam for 40 minutes, so that the paste fully, but can not be overcooked, can not be a raw heart to achieve the cooked but not sticky.

3, Yang cold cooling

Sperm steaming out of the retort, with the Yang Jing machine to break up, rapid cooling. Temperatures in 5~10 degrees Celsius, hawthorn down to 30-32 degrees Celsius, temperatures in 10-15 degrees Celsius, slag cooling to 25-28 degrees Celsius; summer temperatures down to room temperature.

4, add quartz, add wine mother, water

Scum grains to reach the appropriate temperature, you can add the bran quartz (or saccharification enzyme), wine mother (or active dry yeast), water, turn and mix evenly, and then use the hawthorn machine to break up into the pool fermentation.

5, into the pool

6, fermentation management

Into the pool to pay attention to the following points:

(1) in winter to prevent the pool surface and bottom of the pool of live grains cooled, will be the bottom of the pool of live, face live into the pool to raise the temperature of 2 ~ 4 degrees Celsius, full pool with a plastic cover tightly, the pool covered with sacks or chaff insulation.

(2) After entering the pool should be flat pool, step on the pool in summer, while determining the temperature into the pool.

(3) daily inspection of the pool, to prevent turning over the edge of the air.

(4) Fermentation period of 4-5 days, every 24 hours to check the pool temperature, combined with laboratory data, to grasp the pattern of fermentation, to guide production.

(5) Strengthen the management of upper and lower waterways to avoid flooding or soaking due to mismanagement.

(6) Improve equipment, tools, workshop and environmental hygiene.

7, out of the pool distillation

The fermentation of mature spirits dug out, layered out of the pool distillation, out of the pool spirits are not allowed to add raw chaff, can not be piled up for too long or close to the retort barrel, so as to avoid the spirits of alcohol volatilized by heat. Generally out of the pool of wine spirits moisture 63% -65%, acidity 1-1.3, out of the pool of sugar 0.02% or less, starch 7% or less, alcohol content 5% to 6%.

8, loaded retort

loaded retort requirements to do two diligence, that is, hand diligence, eye diligence, the requirements of loose, no lumps; diligently look at the barometer and retort grains layer changes, loaded retort does not pressure steam, does not run steam, does not nesting steam, do not wear the retort, do not drop the retort; loaded retort should not be overfull to the flat retort is appropriate. 2~3 minutes after the disk flow of wine, flow of wine temperature below 30 degrees Celsius, air pressure can be controlled at 5-8Pa, slow distillation, pinch the head and tail, into the warehouse liquor in 65.5% vol above.

9, storage