How to make wine with grain?

Brewing mostly takes starch-containing substances as raw materials, such as sorghum, corn, barley, wheat, rice, peas and so on. The brewing process is roughly as follows:

Starch is decomposed into sugars by Aspergillus oryzae, Aspergillus Niger and Aspergillus flavus, which is called saccharification process. Glucose is fermented by yeast to produce alcohol. Liquor is rich in flavor, which mainly produces more esters, higher esters, volatile free acids, acetaldehyde and furfural during fermentation. The alcohol content of liquor is generally above 60 degrees.

Extended data:

The process of producing alcoholic beverages with a certain concentration by microbial fermentation. Brewing materials and containers are two prerequisites for grain brewing. According to the archaeological excavation of wine-making vessels more than 5,000 years ago, it shows that the legendary wine-making industry existed in the period of Huangdi and Yu Xia, and the origin of wine-making was before this.

In ancient times, people may first come into contact with some naturally fermented wines and then imitate them. Domestic scholars generally believe that wine-making is a relatively developed industry in Longshan culture period. Different brewing materials use different microorganisms and brewing processes. Liquor-making with distiller's yeast is the essence of China's liquor-making. The music production method recorded in the Book of Qi Yaomin has been used up to now, and has been improved in later generations.