What are the steps of solid-state fermentation in wine making?

Submerged fermentation in which solids are suspended in liquid, and microorganisms are cultivated on wet solid materials with no (or almost no) free water.

In most cases, in the absence of free water or almost no free water, fermentation is carried out in a water-insoluble solid substrate with a certain humidity with one or more microorganisms.

The specific steps of solid-state fermentation are as follows:

1. Material selection:

Sorghum is the main raw material for brewing, and glutinous rice, wheat, rice and corn without germ can also be used as raw materials. Liquor raw materials meeting HACCP requirements are preferred.

Sensory requirements of wine-making auxiliary materials: it should have good water absorption and bone strength, and the particle size is appropriate; No pollution, impurities, dryness, mildew, nutrients, pectin, pentosan and other ingredients.

Brewing production water should meet the requirements of domestic water standards. Appearance is colorless and transparent, without suspended matter and precipitation. Soft water is more suitable for mixing.

2. Shenshuqu:

Saccharification starter used for brewing Qu liquor is enriched and expanded in different raw materials by relying on various wild bacteria or single strains brought in by nature during the manufacturing process, and the corresponding beneficial microorganisms for brewing are preserved. And then air-dried or dried and stored to obtain the finished sake koji.

3. Solid state fermentation in cellar:

Liquor brewed by solid-state circulation in the production process of batching, steaming, saccharification, fermentation and steaming can be called solid-state fermented liquor. Encourage the use of reasonable biotechnology to improve the quality of fermented grains.

4. Distillation:

The retort is mainly used as a container (semi-solid method) for slow distillation, wine is sorted by quality and put into storage in batches, and measures such as pouring yellow water and wine tail into the bottom of the pot can also be taken for distillation. ?

5. Storage:

It is best to put the wine storage container in a pottery jar, and the larger wine storage container can be made of stainless steel and other materials. , and try not to use metal aluminum containers. Wine storage should be naturally aged, and chemical methods such as catalysts are prohibited.

6. Mix:

It is allowed to use different rounds and grades of wine and various flavoring wines for blending, and it is absolutely not allowed to add mixed aromatic esters and non-liquor fermented flavor substances.

7. Fill:

After the finished wine is qualified, it can be bottled and labeled. The contents marked on the label shall conform to the provisions of GB77 18-2004 General Rules for Labeling in prepackaged foods, GB 10344 Labeling Standard for Beverage and Wine and the national industry standard for liquor industry, Pure Grain Solid Fermented Wine.