Brewing method of white wine (home use)

Method of making white wine:

1. Crushing of raw materials. The purpose of raw material crushing is to facilitate cooking, so that the starch is fully utilized. According to the characteristics of raw materials, crushed fine

degree requirements are different, dried potatoes, corn and other raw materials, through the 20-hole sieve accounted for more than 60%.

2. Ingredients. The new material, lees, auxiliary materials and water together, for saccharification and fermentation to lay the foundation. Ingredients should be based on the retort barrel, cellar

Sub the size of the raw materials, the amount of starch, temperature, production process and fermentation time and other specific circumstances, the ingredients properly or not

Specific performance, depending on the pool of starch concentration, grains of acidity and looseness of the appropriate degree of, generally to the concentration of starch 14 to 16%,

Acid 0.6 to 0.8, runners 48 to 50% of the moisture is appropriate. 50% is appropriate.

3. Cooking paste. The use of cooking to make starch paste. Favor the role of amylase, but also can kill bacteria. Steaming temperature

degree and time depending on the type of raw materials, broken and so on. General atmospheric steam material 20-30 minutes. Steaming requirements for the appearance of steam through,

cooked and not sticky, no raw heart can be. Raw materials and fermented grains mixed, steamed wine and steamed material at the same time, known as "mixed steam

mixed burn", the pre-steaming wine-based, retort temperature requirements 85 ~ 90 ℃, after steaming wine, should be maintained for a period of time paste. If you steam wine

and steam material separately, called "clear steamed and burned".

4. Cooling. Steam cooked raw materials, with the slag or drying slag method, so that the material

Rapid cooling, so that it reaches the temperature of the microbial growth of the temperature, if the temperature is 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 temperature should be reduced in summer until the temperature no longer decline. Yang dregs or drying dregs with

When it can also play a role in volatilizing the odor, absorb oxygen and so on.

5. mixing spirits. Solid state fermentation of bran liquor, is the use of bilateral fermentation process while saccharification and fermentation, after raising the slag, at the same time to add qu

children and the mother of wine. The dosage of the wine quartz depends on its saccharification power, generally 8-10% of the main material for brewing, and the dosage of the mother of wine is generally

4-6% of the total amount of casting (i.e., 4-6% of the main material for the cultivation of the mother of wine). In order to facilitate the normal enzyme reaction,

Water should be added when mixing grains (called slurry in the factory), and the moisture content of grains in the pool should be controlled to be 58-62%.

6. Fermentation in the cellar. Into the cellar grains temperature should be 18 ~ 20 ℃ (not more than 26 ℃ in summer), into the cellar grains can not be pressed tightly,

Nor can it be too loose, the general control of grains per cubic meter of volume loaded grains 630 ~ 640 kilograms or so appropriate. After loading, in the spirits on

covered with a layer of chaff, sealed with cellar mud, plus a layer of chaff. The fermentation process is mainly to grasp the temperature of the product, and always analyze the changes in moisture,

acidity, alcohol, starch residue of the spirits. The length of fermentation time is determined by various factors, ranging from 3 days to 4-5 days

. Generally, when the temperature of the product in the cellar rises to 36~37℃, the fermentation can be finished.

7. Steam wine. The fermented grains are called scented grains, which contain very complex ingredients. Through the distillation of spirits in the alcohol, water, high

grade alcohol, acids and other active ingredients evaporated into steam, and then cooled to get liquor. The distillation should try to extract the alcohol, aromatic substances, alcohol and sweet substances, and the use of the pinch method to remove impurities as far as possible.

References:

Methods of distilling white spirit

Methods of making white spirit

Methods of making white spirit

Methods of making white spirit

Expanded content:

Baijiu (foreign name: Liquor and Spirits), distilled spirits made from grain and cereal as the main raw materials, with large, small or bran quartz and mother of wine as saccharification and fermentation agents, by cooking, saccharification, fermentation and distillation. It is also known as shochu, old white wine, and shochu. The liquor is colorless (or yellowish) and transparent, with a pure and aromatic odor, sweet and refreshing in the mouth, high alcohol content, and a composite aroma with esters as the main body after storage and aging. Various kinds of liquor are brewed by cooking, saccharification, fermentation, distillation, aging and blending, using starchy (sugary) raw materials, and with the use of quartz and brewer's yeast as saccharification and fermentation agents. Strictly speaking, prepared wines blended with food alcohol and food spices cannot be considered baijiu. The main concentration of liquor in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Luzhou, Mianzhu triangle has the world's largest and best quality distilled spirits production areas, respectively, for China's three famous liquor Maotai five Lu, its liquor industry cluster to carry half of China's liquor industry.

Baijiu is a kind of distilled spirits unique to China, and is one of the world's six largest distilled spirits (Brandy Brandy, Whisky Whisky, Vodka Vodka, Gin Gin, Rum Rum, Chinese liquor Liquor and Spirits), which is made from starch or sugary raw materials into grains of wine or distilled after fermentation.

Baijiu, also known as shochu and baikan, is a traditional Chinese beverage alcohol. According to the "Materia Medica" records: "Shochu non-ancient method also, since the Yuan time when the founding of the method with thick wine and bad into the retort (refers to the steaming pot), steam to make the gas on, with a device to bear the dripping dew." It can be concluded that the production of liquor in China has a long history.

Quality liquor must have a proper storage period. Lu-type wine storage at least 3 to 6 months, more than a year; Fen-type wine storage period of about a year, that type of wine requires storage for more than three years. The degree of wine is generally more than 40 degrees, 40 degrees below for the low degree of wine.