Red sorghum cooking method red sorghum cooking method is as follows

1, raw material formula where the starch and sugar containing raw materials can be brewed liquor, but different raw materials brewed liquor flavor varies. Grain sorghum, corn, barley; potato sweet potato, cassava; sugar-containing raw materials such as sugar cane and sugar beet residue, waste molasses 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.

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

3, wine, mother of wine in addition to raw materials and auxiliary materials, but also need to have wine. To starch raw materials for the production of white wine, starch needs to be hydrolyzed by a variety of amylases 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, 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.

4. 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 known as the brewer's yeast. Sugar mother of wine is a sugary material for the culture medium, the yeast will be quite pure after the expansion of the culture, the yeast proliferation of the culture fluid. It is produced in vats.