What is solid state brewing and what is the difference between liquid brewing

Solid-state fermentation means that the raw materials for brewing are in a solid state. Raw materials are divided into main and auxiliary materials, the main material is grain, auxiliary materials are rice bran, grain bran, bran, sorghum shells, crushed corn cobs. The main material, auxiliary materials sprinkled with water and mixed, then mixed into the wine, or compacted, or loose, or sealed, or open to air, in order to regulate the temperature, humidity and air, and thus regulate the reproduction of microorganisms, microbial secretion of enzyme activity and a series of biochemical reactions. This process is fermentation. Through fermentation, the starch in the grain is first decomposed into sugar and then converted into alcohol, the fat in the grain is first decomposed into various fatty acids and then converted into fatty acid esters and organic acids, and the proteins in the grain are first decomposed into various amino acids and then converted into alcohols, aldehydes, ketones, and nitrogen-containing compounds. These ingredients *** with the composition of wine, shaving off water, alcohol accounts for 99%, the other only 1%, but without this 1%, it is just alcohol and not wine. The wine brewed in this way is the traditional process of pure grain solid state fermentation of white wine.

Liquid fermentation is the brewing of raw materials in a liquid state, water flooded raw materials, so called liquid fermentation. Liquid fermentation is a new process that began in 1959. The temperature, humidity, air, microbial reproduction, enzyme activity secreted by microorganisms, and a series of biochemical reactions in liquid fermentation are different from those in solid fermentation. Liquid fermentation produces alcohol at a fast rate, but with little or no other ingredients, then flavors need to be added artificially to supplement the other ingredients. This is done in a short period of time, with high yields, low cost and of course high economic efficiency, so it is commonly used. Since there are few or even no other ingredients except alcohol, there is no need to use fat- and protein-rich grains, but only dried sweet potatoes, sweet potato pomace, tofu bagasse, and sugar cane bagasse, which are rich in starch or sugar, and the cost is even lower. Since the fermentation product is pure alcohol, then simply buy the alcohol plant's edible alcohol, 1 catty is only 3 dollars, so the cost is the lowest. In this way, the liquid fermentation step by step degraded to "edible alcohol + flavors". And this is in line with industry regulations. Low-grade wine are "food alcohol + flavorings", which has been the industry **** knowledge. Some experts say: as long as the flavoring with a good, "edible alcohol + flavoring" can be passed off as a famous wine; underground workshop impersonation, that is fake wine; but manufacturers impersonation, that is the real wine.

Cooking alcohol + flavors, after all, not good, so there is a solid-liquid fermentation, in fact, in the "cooking alcohol + flavors" wine with solid fermented wine, according to the regulations, must be added to the 30%, but this is all based on self-consciousness and honesty. There is no way to test how much or how little is added, just as there is no way to test blended oil. Since you can't test it, you dare to add very little, but boast a five-year cellar, a ten-year cellar, a zoned cellar.

Solid state fermented wine is very valuable, a little bit of fame of the brewery, are to produce a number of for evaluation and decoration, generally do not want to add to the "edible alcohol + flavors" to go, so the string of white wine instead. The so-called string of white wine, is to take the wine solid fermentation of the secondary use of the lees, and then add the wine, the second fermentation, and then steamed with cooking alcohol, so that the lees of the residual flavor strings into the cooking alcohol.

According to the above process, the current market can be divided into five categories of white wine:

1. traditional technology pure grain solid state fermentation white wine;

2. solid state fermentation white wine + food alcohol + food flavor + water + other additives;

3. string white wine + food flavor + water + other additives;

4. string white wine + food flavor + water + other additives. Food flavor + water + other additives;

5. Food alcohol + food flavor + water + other additives.