What is the maximum temperature of the local method of brewing wine

Baijiu, commonly known as shochu, is a highly concentrated alcoholic beverage, generally 50 to 65 degrees. According to the different saccharification, fermentation strains and brewing processes used, it can be divided into three categories: large-quartet wine, small-quartet wine, and gluten-quartet wine, of which gluten-quartet wine can be divided into solid-fermented wine and liquid-fermented wine two kinds.

Raw Material Recipe All raw materials containing starch and sugar can be brewed white wine, but different raw materials brewed white wine with different flavors. Grain sorghum, corn, barley; potato sweet potato, cassava; sugar-containing raw materials, sugar cane and sugar beet residue, waste molasses, etc. can be made wine. In addition, sorghum bran, rice bran, bran, rice water, starch residue, sweet potato crutch, beet head and tail, etc., can be used as substitute raw materials. Wild plants, such as acorns, chrysanthemums, juniper berries, golden cherry, etc., can also be used as a substitute raw material.

China's traditional liquor brewing process for the solid-state fermentation method, in the fermentation need to add some auxiliary materials, in order to adjust the starch concentration, to maintain the fluffiness of the spirits, to maintain the slurry. Commonly used auxiliary materials are rice husk, grain husk, corn cobs, sorghum shells, peanut skins.

Jiuqu, mother of wine In addition to raw materials and auxiliary materials, there is also a need to have liquor quartz. To starch raw materials for the production of white wine, starch needs to be hydrolyzed by a variety of amylase enzymes to produce sugar that can be fermented so that it can be used for the yeast, this process is called saccharification, the saccharification agent used is called the quartz (or wine quartz, saccharification quartz). Qu is a crude enzyme preparation that uses starch-based raw materials as the culture medium, cultivates a variety of molds, and accumulates a large amount of amylase. At present, the commonly used saccharification curves are Daqu (for the production of famous and high-quality wines), Xiaoqu (for the production of Xiaoqu wine) and Branqu (for the production of Branqu white wine). The most widely used in the production is branquot.

In addition, sugar is converted into alcohol by the enzyme alcoholase secreted by yeast, which is called alcoholic fermentation, and the fermentation agent used in this process is called mother liquor. The fermentation agent used in this process is called the mother of wine. The mother of wine is the yeast proliferating culture obtained by taking the sugary material as the culture medium and expanding the culture of the yeast through a rather pure culture. It is produced in large vats.

Equipment

1. Raw material processing and transportation equipment. There are crusher, belt conveyor, bucket elevator, screw conveyor, air supply equipment and so on.

2. Mixing, cooking and cooling equipment. There are wetting tank, mixing tank, winch, continuous cooking machine (used in large factories), retort barrel (used in small factories), slag drying machine, ventilation and drying equipment.

3. Fermentation equipment. Cement fermenter (used in large factories), ceramic tank (used in small factories), and so on.

4. Steaming equipment. Steamer (for large factories), retort barrels (for small factories) and so on.

China's liquor production has a solid-state fermentation and liquid fermentation of two kinds, solid-state fermentation of large, small, branquot process, branquot liquor in the production of a larger proportion, so here is only a brief description of the process of branquot liquor.

Methods

1. Raw material crushing. 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 fineness 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 with together, for saccharification and fermentation to lay the foundation. Ingredients should be based on the retort barrel, the size of the cellar, the amount of raw material starch, temperature, production process and fermentation time and other specific circumstances, the specific performance of the ingredients properly or not, depending on the concentration of starch into the pool, grains of acidity and the degree of sparsity is appropriate, generally to starch concentration of 14 to 16%, acidity 0.6 to 0.8, Runner water 48 to 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 and time depending on the type of raw materials, broken and so on. General atmospheric pressure steaming 20 to 30 minutes. Steaming requirements for the appearance of steaming through, cooked and not sticky, no raw heart can be.

Mixing raw materials and fermented grains, steaming and steaming material at the same time, known as "mixed steaming and burning", pre-steaming-based, retort temperature requirements of 85 ~ 90 ℃, steaming, should be maintained for a period of time after the paste.

If the steaming of wine and steaming material separately, called "steaming and burning".

4. Cooling. Steam cooked raw materials, slag or drying slag method, so that the material quickly cooled to the temperature of microbial growth, if the temperature in 5 ~ 10 ℃, the temperature should be reduced to 30 ~ 32 ℃, if the temperature in 10 ~ 15 ℃, the temperature should be reduced to 25 ~ 28 ℃, the summer should be reduced to the product temperature is no longer decreasing until the end of the temperature. Yang dregs or drying dregs at the same time can also play a role in volatilizing the odor, oxygen absorption 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 slag, while adding quartz and wine mother. The dosage of the wine quartz depends on its saccharification power, generally 8-10% of the main ingredients for brewing, and the amount of mother of wine is generally 4-6% of the total amount of casting (i.e., 4-6% of the main ingredient for the cultivation of the mother of wine with). In order to facilitate the normal enzyme reaction, water should be added when mixing grains (factory called slurry), and the moisture content of grains in the control pool is 58-62%.

6. Cellar fermentation. 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 too loose, the general control of grains in each cubic meter of volume installed grains 630 ~ 640 kilograms or so appropriate. After loading, in the grains 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 at any time to analyze the spirits of moisture, acidity, alcohol, starch residue changes. The length of fermentation time, according to a variety of factors to determine, there are 3 days, 4 ~ 5 days ranging. Generally when the temperature of the product in the cellar rises to 36～37℃, the fermentation can be ended.

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-level alcohol, acids and other active ingredients evaporated into steam, and then cooled to get liquor. Distillation should try to alcohol, aromatic substances, alcohol and sweet substances extracted, and the use of pinch method to remove impurities as far as possible That wine is a little bit of stay, with ceramic cans, and then placed in the cellar sealed, pay attention to the three phases here, before the latter part of the wine is more poking and pinching, the middle is the best!