Seek a few brewing techniques

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Shochu production

Shochu is widely consumed in our country and has the functions of coughing, digestion and vomiting, especially in summer

seasonal summer and dysentery, which is widely welcomed by the people in urban and rural areas.

Selection of raw materials: Shochu production of varieties of special attention to the purplish red color glycoside content of the high varieties is appropriate.

We have conducted comparative tests on different varieties, and believe that the best variety for making shochu prunes is the early late mountain prunes of Yuyao, Zhejiang Province, whose products are characterized by purple-red liquor color, clear and bright, purple-red fruit surface, firm flesh, good hardness and better flavor, with a total score of 94; followed by water chestnut, with the above traits being slightly inferior to the early late mountain prunes, with a total score of 90; and then again by litchi, Lai Di Red, Lai Di Red, Lai Di Red, Lai Di Red, Lai Di Red, and so on. Litchi species, Lai Di Hong and Feng Huan species, with ratings between 78-84 points; the worst is the White Yangmei, with ratings below 60 points. Light-colored varieties are not suitable for making shochu yangmei. The fruits are required to be nine ripe, free from injury and decay, and free from pests and diseases. Rinse the fruit ingredients with clean water and air-dry them in a ventilated place before setting them aside.

Recipe: the recipe is quite inconsistent across the region, but suitable for most people's tastes, high nutritional value of the recipe by weight, prune fruit 50% -55%, 45% -50% shochu, honey 3% -5%, salt 0.5-0.8 ‰, plus the right amount of monosodium glutamate (MSG) and other ingredients. In order to facilitate the sale of products in the market, it is necessary to be beautiful, firm, and properly loaded. Currently consumers like the container is a wine altar-shaped 720 grams of transparent glass bottles. In accordance with the proportion of the formula, the various ingredients are mixed and fully stirred to stop, the first prune into the bottle up to 9 full, and then the mixture of ingredients into the liquid to cover the top of the prune for the degree.

Color protection: a few days after the production of fruit anthocyanin oozing out of the liquid, the color of the fruit surface becomes lighter, but after 2 months these pigments are adsorbed into the fruit, fruit color deepening. After that, if in the light conditions, due to the decomposition of anthocyanins, the color gradually fade, and finally become gray-brown, affecting the quality of the appearance of goods. If placed in the darkness, the color fading phenomenon will be reduced.

In order to better overcome the color change, in the past often in the preparation of amaranth red or carmine red, but the two are unsafe for human health, it is appropriate to use natural plant pigments for color protection.

Knowing that brewing must be added to the wine, but has not been aware of the essence of the cork. It took modern science to unravel the mystery. The reason for this is that there are a large number of microorganisms growing on the brewing yeast, as well as enzymes secreted by the microorganisms (amylase, saccharase, protease, etc.), which have a biocatalytic effect and can accelerate the conversion of starch, protein, etc., in the grains into sugar and amino acids. Sugar is broken down into ethanol, or alcohol, by the action of yeast enzymes. The tiller also contains many of these enzymes, which have a saccharifying effect. The starch in the tiller itself is converted into sugar, which is then converted into ethanol by the action of yeast. At the same time, the brewery itself contains starch and proteins, which are also raw materials for brewing.

Jiuqu brewing is the essence of Chinese brewing. The microorganisms that grow in the brew are mainly molds. The use of mold is a great invention of the Chinese. A famous Japanese microbiologist, Prof. Keiichiro Sakaguchi, believes that it is even comparable to the four great inventions of ancient China, which is obviously deduced from the importance of bioengineering technology in today's science and technology. As time goes by, the methods created by our ancient people will increasingly show their important role.

The second section of the types of wine

The origin of the wine song is not testable, the earliest text on the wine song may be the Zhou Dynasty works & lt; & lt; Shu Jing - said the life of the chapter & gt; & gt; in the "if you make wine, sweet, you can only crank". Analyzed from the scientific principles, the wine is actually from the evolution of moldy grains. Wine production technology in the Northern Wei Dynasty & lt; & lt; qimin jiuzhu & gt; & gt; in the first comprehensive summary, in the Song Dynasty has reached a very high level. The main performance is: a complete variety of wine quartz, perfect technology, wine quartz, especially in the south of the small quartz saccharification and fermentation power are very high. The modern wine quartz is still widely used in the brewing of yellow wine and white wine. In terms of production technology, due to the mastery of microorganisms and the theory of brewing, the development of the wine quill has jumped to a new level.

The original brewer's yeast was moldy or sprouted grain, which was then improved and made into a brewer's yeast. Due to the different raw materials and production methods used, and the natural conditions of the production areas, the varieties of the wine quartz are colorful. During the Song Dynasty, the types of Chinese wine-making quills and their manufacturing techniques were basically finalized. Later generations made some improvements on this basis. Therefore, they are called wheat and rice quarts respectively. Qu made of rice, there are many kinds of qu, such as small qu made of rice flour, red qu made of steamed rice or Wuyi red qu, rice qu (rice qu mold).

By whether the raw material is cooked and treated can be divided into raw wheat quat and cooked wheat quat.

By the additives in the quat, there are many kinds, such as the addition of Chinese herbs is called medicinal quat, and the addition of raw materials of beans is called bean quat (beans, mung beans, etc.).

By the shape of the song can be divided into large song (straw bale song, brick song, hanging song) and small song (cake song), loose song.

By the source of microorganisms in the brew, it can be divided into traditional brew (natural inoculation of microorganisms) and pure brew (e.g., rice brew inoculated with Aspergillus oryzae, rhizosphere brew inoculated with Rhizopus oryzae, and black aspergillus brew inoculated with Aspergillus oryzae).

II Classification of Wine Quarters

Modernly, wine quarts are broadly categorized into five main groups, each used for different kinds of wine. They are:

Maize, mainly used in the brewing of yellow wine;

Smaller distilleries, mainly used in the brewing of yellow wine and small white wines;

Red distilleries, mainly used in the brewing of red distilled wine (red distilled wine is a variety of yellow wine);

Large distilleries, used in the brewing of distilled wines.

Branquat, which was developed only in modern times, uses pure species of mold to inoculate a culture made from bran. It can be used to replace part of the large or small song. At present, the bransquare method of liquor is one of the main operating methods of liquor production in China. Its liquor production accounts for more than 70% of the total output.

The Evolution of Liquor Quill Production Technology

One Primitive Liquor Quill

The most primitive saccharine fermenter in China may have taken several forms:i.e., the quill, the tiller, or the mixture of quill and tiller **** existed.

In primitive societies, grains were moldy or sprouted when exposed to moisture due to improper storage, and moldy or sprouted grains could be fermented into wine. Therefore, these moldy or sprouted grains were the most primitive wine brews and the raw materials for fermentation.

Possibly for a period of time, there was no distinction between moldy and sprouted grains, but there was a strict distinction between quartz and tiller, at least in the Shang Dynasty. Because sprouted grains and moldy grains look different and work differently, it is easy for people to make them in different ways, so in ancient times there were two kinds of things that could be used to make wine. The moldy grain is called qu, and the sprouted grain is called tiller.

Two loose qu to block qu

From the point of view of the technology of making qu, the most primitive form of qu in our country should be loose qu, not block qu.

Scattered quartz, i.e., wine quartz in a loose state, is made from grain that has been ground or crushed, and on which microorganisms (mainly molds) grow at a certain temperature, air humidity, and moisture content. The loose song has been used for thousands of years in the history of China's song making. For example, the ancient "Huang Zi Qu", rice quartz (especially red quartz).

Blockqu, as the name implies, is a wine quartz with a certain shape, which is made by adding the raw materials (such as flour) to a suitable amount of water, kneading it well, filling it into a mold, pressing it tightly so that its shape is fixed, and then cultivating the microorganisms at a certain temperature, moisture and humidity.

The <<Shuowen Jiezi>> written in the Eastern Han Dynasty has several words, all of which are annotated as "bakelite". Eastern Han Dynasty & lt; & lt; four people month order & gt; & gt; also recorded the block qu system, which indicates that in the Eastern Han Dynasty, molding block qu has been very common.

To the Northern Wei Dynasty, to <<Qimin Yaojutsu>> in the production of quartz, the production of cork technology as a representative of China's wine, whether from the varieties, or from the technology, have reached a more mature situation. Mainly embodied in: the establishment of the dominant position of the block quartz (including the southern rice quartz); the increase in the variety of wine quartz; wine quartz saccharification and fermentation capacity greatly improved. The technology of making liquor quarts in China began to spread to neighboring countries.

The difference between loose and block quartz is not only in the appearance of the quartz, but also in the saccharification and fermentation performance of the quartz. The fundamental reason for this is the difference in the type and number of microorganisms reproduced in the brew.

From the point of view of brewing technology, the manufacturing technology of blockquote is more complicated, the process is longer, and the process of brewing also costs a lot of labor. Before brewing, it is also necessary to break up the blocks. Why did the ancients do this? One of the reasons is that the performance of the block quartz is better than the loose quartz. From the principle of China's wine on the growth of microorganisms is mainly mold, some mold mycelium is very long, can be entangled with each other in the raw materials, loose raw materials can be naturally formed into a block. There are many kinds of microorganisms on the brewing songs, such as bacteria, yeasts and molds. The relative numbers of these different microorganisms are distributed differently in different parts of the brewery. Some experts believe that Rhizoctonia solani, which has better brewing performance, can survive and multiply in the block quart, and this kind of bacteria has an important role in increasing the alcohol concentration. The use of block quartz is more suitable for the process of double fermentation (i.e., the sugar produced by saccharification is converted into alcohol at the same time).

The Western Han's biscuit quart is just a primitive form of block quart. Its production may also be kneaded by hand. By the Northern Wei Dynasty, the manufacture of block qu has a special qu mold, <<qimin jiuzhu>> called "Fan", there is an iron garden-shaped Fan, there are wooden rectangular Fan, the size of which also varies. Such as & lt; & lt; qimin jiuzhu & gt; & gt; in the "God curve" is formed by hand, 2.5 inches in diameter, 9 points thick, garden-type block curve, there is a known as the "stupid curve" is a foot square, 2 inches thick wooden curve mold, with the foot into the foot. At that time, the block qu only placed a layer on the ground, rather than as documented in the Tang Dynasty as several layers stacked. The use of the mold, not only can reduce labor intensity, improve work efficiency, more importantly, can unify the external dimensions of the tune, the quality of the wine made of the more uniform. The use of rectangular-shaped mold is better than the garden-type mold. The stacking of cookies is more space-saving. Later, the stacking of the blocks in the chamber laid the foundation for the cultivation of bacteria. With the foot of the song, on the one hand, is to reduce labor intensity, but more importantly, the song was stepped on more closely, reducing the block of song broken. In short, from the development of the loose song to the cake song, from the garden-shaped block song development to the square block song, are people continue to summarize the experience, choose the best and eliminate the bad results, are more in line with the objective law of song-making.

Three The development of wheat quill manufacturing technology

Since the Han Dynasty, wheat quill has been the main varieties of wine quill for brewing in the north, and later spread to the south. The method of making quat recorded in << Qi Min Yao Shu>> has been used up to the present day. There have also been a few improvements in later generations.

1 << Qi Min Yao Shu >> wheat song

<< Qi Min Yao Shu >> in *** there are nine examples of the detailed records of the production of wine song. Eight of them are wheat, and one is made from grain (corn). From the production technology and application is divided into three categories: Shenqu, white mash qu, stupid qu. Among them, shinju has the highest saccharification and fermentation power.

└--------- -------→ Mix ←- -----┘

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Mixing

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Doughing

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Into a closed chamber

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Buqu

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Turnover

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Gathering

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Urn Sheng Mud Seal

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Piercing

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Sunquat

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Finished Qu Quat

Qinzhou Chun Liquor Quat (Dummy Quat type) Production process:

Wheat

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Stir-frying

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Bumping

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Milling

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Water→Insulting quartz(just)

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Polymerization

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Composing(Fangfan)

Water→Insulting quartz (just)

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Polymerizing

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Writing (Fangfan)

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puncture

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cultivation (fomentation)

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aeration

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storage

<< < qimin jiqi; > > the saccharification and fermentation of the quartz and stupid quartz there is a big difference. Even the author himself exclaimed: "this song (refers to the Shenqu) a bucket to kill rice three stone, stupid song to kill rice six buckets, the savings hanging so" (Note: kill rice means rice digestion, that is, saccharification and fermentation). Some of the divine song a bucket can even kill rice four stone. The dosage of the quartz accounts for 3.3%~2.5% of the brewing raw materials, and the stupid quartz is about 15%. Such a low dosage of Shenqu is rare in history, because even in modern times, the dosage of wheat quarts in yellow wine brewing is around 8-10%. Only the dosage of Xiaoqu could be this low. This suggests that the Shenqu recorded in <<Qimin Yaojutsu>> is richer in root molds and yeasts in the quill. As a wheat quart, with so little quartz, there are certainly many other reasons, such as the smaller form of the quart, quartz raw materials ground finer, the culture temperature is also lower.

2 Further development of wheat quill production technology

(1) the extensive use of herbal ingredients

In the Northern Wei Dynasty, although some herbs are also used, but the types are small, and most of them are natural plants. In the Song Dynasty, there was a big change in the wine brewing. Song Dynasty <<Beishan Wine Jing>> in more than a dozen kinds of wine, almost every kind of wine, plus a varying number of Chinese herbs, more than sixteen flavors, the least there is also a flavor of the particular focus on the aromatic nature of the drugs used.

The types of medicines used are:

Dao Ren Tou, Snake Flax, Almonds, Atractylodes Macrocephalae, Rhizoma Ligustici Chuanxiong, Semen Aristolochiae, Mullein, Guan Gui, Fenghuang, Tian Nan Xing, Betel Nut, Clove, Ginseng, Pepper, Cinnamon, Nutmeg, Ginger, Chuan Wu Tou, Glycyrrhiza Umbellatae, Rhizoma Glycyrrhiza Umbellatae, Rhizoma Glycyrrhiza Umbellatae, Cang Er, Mulberry Leaf, Poria, Chiboustine, Mung Beans and Spicy Polygonum.

Methods of medication: one is the boiling juice method, mixing the raw materials of the brewery with the juice of the medication, and the other method is the powder method, in which the medications are powdered and added to the raw materials of the brewery. The purpose of the medicine in the wine quart, according to <<Beishan Wine Jing>>: "Qu with fragrant medicine, probably pungent dispersal only." As for the Ming Dynasty in a large number of Chinese medicines, and according to the principles of Chinese medicine, the drugs are divided into "the king, the minister, and make the letter", that is another matter. Ancient people used Chinese herbs in the wine, the original purpose is to enhance the aroma of wine, but objectively, some of the components of the Chinese herbs on the reproduction of microorganisms in the wine there is a subtle effect.

(2) Improvement of the method of stacking the blocks

In the Northern Wei Dynasty, the wine quartz was generally arranged in a single layer on the ground, and the utilization rate of the quartz room was low; moreover, objectively, due to the small number of quartz blocks in the same space, the heat emitted was less, and the cultivation temperature of the wine quartz would not be very high, therefore, in the <<Qimin Essentials >> the interval between quartz-turning was generally Seven days. According to the modern point of view, should belong to the middle temperature song.

The end of the book of the Tang Dynasty & lt; & lt; four times to codify & gt; & gt; first mentioned an improved method of stacking the song, may be called "Pinziform stacking the song method", that is, the original book, "vertical song such as the spacer eye". Obviously, by adopting this method, the number of blocks piled up in the same space is significantly increased. In the same space, the increase in the number of blocks, the heat and moisture will be a large increase, so that the temperature and humidity in the confined space to speed up the rate of increase in the ecological environment of microorganisms in the wine also changed, which in turn affects the types of microorganisms and their number. From the principle, the formation of high-temperature quartz has the conditions. The high-temperature quartz will have a significant effect on the flavor of the wine.

From the Song Dynasty onwards, there were more and more types of block curves, such as hanging curves and straw bale curves. These curves are still used in some famous wineries. Since modern times, there have been real adventures in mechanized song making. The essence of the traditional brewing technology has been preserved and pure brewing has been developed. A large number of microorganisms were isolated from the wine quill, and after selection, the excellent microorganisms were accessed into the culture medium, so that the dosage of the wine quill was further reduced and the quality of the wine was improved.

Four Quill Manufacturing Technology

Besides the wheat quill in the north, the doughy rice quill had appeared in the south as late as the Jin Dynasty. Jin JI in << southern grass-like >> recorded the southern grass qu, that is, rice qu, which is the earliest record of the southern rice qu.

Small currant is generally unique to the South, from the Jin Dynasty, since the first appearance in the literature, the name of a variety of Song Dynasty << < North Mountain Wine Jing >> in the **** there are four examples. The method is similar: the use of glutinous rice or round-grained rice as raw materials, first soaked polygonum leaves or snake hemp flowers, or twisted to take the juice. Take its juice mixed with rice flour, kneaded rice dough.

The production process of traditional Xiaoqu:

Water, water, rice flour, polygonum powder

│ │ ↓ │

│ └--→ mixing ←--- --- ┘

Traditional Xiaoqu --┘

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│ │ 打实

│ ↓

│ │ 切块

│ ↓

│ │ 兾 兾 兾 兾 兾 兾 兾 兾 兾 └--- ------→ Inoculation

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Introduction of tank holding culture

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Introduction of plaques culture, change plaques, and plaques

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Wood, out of the wood

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Sun-dried

Figure 2.2 The traditional production process of the wheat quill

The traditional wheat quill, completely natural inoculation of microorganisms. The inoculation of the wheat quill was no exception before the Song Dynasty. However, in <<Beishan Wine Scriptures>> there is a record of an artificial inoculation, namely: "ball into a cake, with the end of the old quartz one by one for the clothes". That is to say, the new made of the quart of the powder in the old quart rolling a little, Chenqu end will stick in the new quart of the surface, Chenqu end in a large number of root mold spores, can be quickly reproduced in the quart of the formation of the growth advantage. Since the better quality of the stale quill can be artificially selected as the quill seed, it is possible to select the best and eliminate the worst. Through year after year of artificial selection and natural elimination, the superior quality of the tune (actually a microbial strain) is retained. The source of microorganisms in the naturally inoculated brewery is mainly the water source, the raw materials themselves, or the brewery premises and utensils. The excellent performance of the strain cannot be passed on from generation to generation, and the quality of the wine cannot be constant.

In the Ming and Qing dynasties, the addition of a great variety of Chinese herbs to the small quartz became a feature of this period. The Ming Dynasty << Tian Gong Kai Wu >> said: "its into all kinds of juns and herbs, fewer than a few flavors, more than a hundred flavors, then each soil and each method, but also can not be exhaustive". This traditional practice has been continued until modern times. Mr. Zhou Henggang in 1964 collected Qionglai, Sichuan Province, there is an example of the recipe for medicine up to 72 flavors, a total of more than 50 kilograms, with 1460 kilograms of raw materials ( < < saccharification of the song > > 1964, the China Finance and Economics Publishing House). However, there are also little or even no medicine added to the small song. For example, only spicy polygonum was added to the Dongyang liquor quart in the Ming Dynasty. Ningbo white medicine is also the same. Therefore, since the Ming Dynasty, Xiaoqu has developed in two directions: medicine Xiaoqu and drug-free Xiaoqu.

The microorganisms in the small song are mainly root molds, according to the relevant scientific and technological workers to separate and identify, in the isolation of 828 strains of Trichoderma viride molds, of which the root molds accounted for 643 strains. Root mold not only has the role of saccharification, but also has the enzyme alcoholization, so it has the role of alcoholization. There are many other microorganisms in the small song, modern industrial microorganisms from which a number of beneficial strains, continue to make contributions to mankind.

The development of Daqu

Since the Yuan Dynasty, the distillation of shochu began to popularize, a large part of the wheat used in the brewing of shochu. As a result, a kind of Daqu was differentiated from the traditional wheat quill, which was basically the same as the quill used for yellow wine in terms of raw materials, but had certain characteristics in terms of the method of production. In modern times, Daqu and Huangjiu's maiqu have become two different types of brews. During the Ming and Qing Dynasties, Henan Province, Huai'an area became the main production base of China's Daqu.

The Daqu is differentiated from the wheat quill, so the concept of Daqu is not clear in the ancient wine literature. It generally refers to the wheat quart with a larger shape of the quart. The Daqu mentioned here refers to the wheat quarts used exclusively for distilled spirits brewing. The main difference between the big song and the yellow wine used in the wheat song lies in the three aspects of the raw materials, song type and culture temperature.

1 raw materials

The raw materials for the big song are peas, wheat and barley. The ratio varies from place to place. Peas account for 30%-50% of the raw materials. Therefore, the extensive use of soybean raw materials is of great significance to the microbial species, relative quantity, and the aroma and flavor of the song and wine.

2 Quaking process

The shape of the large song is large. As described in <<Tiangongkaiwu>> the quartz made in Huaixian County at that time was beaten into bricks. This type of qu continues to this day.

The production process of qu:

Wheat → water → stacking → grinding → adding water and mixing → loaded into the qu mold → stepping qu → into the qu room to cultivate → turning qu → stacking qu → out of the qu → storage → finished qu

Brick type of qu is stepped by the special qu workers. Treading is a hard and interesting work. It is quite elaborate. First of all, it is its tightly organized form and cooperate with each other's way of working, there is often a supervisor, by the master of the workshop or an experienced person. Qu workers have a strict division of labor, some people specializing in the amount of raw materials and water, some specializing in mixing, some specializing in handling, surfaces into the wooden molds, by the treading music workers. There are a dozen or even dozens of treadmill workers. Each person stipulates how many feet, such as the first person to step on three feet, the second person to take over, at the same time that is turned over one side, and then step on three feet, the third person to take over, up to a piece of music after 60 people's tread system. Then by special into take out the wooden mold, there are special people engaged in the block edge corner parts of the tread system, someone is responsible for repairing the song, so that the song block smooth. By a number of people to move to the song room. The purpose of such a tightly organized system is to produce high-quality blocks. The most important thing is to make the blocks tightly packed, on the one hand, to minimize the breakage of the blocks in the process of transportation, and more importantly, the tightness of the blocks directly or indirectly affects the microorganisms propagated in the wine. The brick shape of the molds used for making the blocks is probably the best geometrical shape that has been developed over hundreds of years of experience. As mentioned earlier, the original molds were small, garden-shaped, and flat-square, while the rectangular brick shape was determined to be the optimal geometry after combining various factors. These factors include: the viscosity of the surface, the need for evaporation of moisture from the blocks, the need to dissipate heat, the amount of force used when stepping, the need to stack the blocks, and the need for handling.

3 Cultivation temperature

After the blocks are molded, they are sent to the room, where the microbial organisms are naturally inoculated from a variety of sources. In the airtight room, microorganisms begin to multiply and emit heat, and the rise in temperature accelerates the evaporation of water, so that the temperature and humidity rise throughout the room. In terms of the operation of the cultivation process, there is no significant difference between Daqu and Huangjiu wheat quartz, and the turning, ventilation, and stacking of the quartz are still the necessary operational steps. But the key difference is the cultivation temperature. The big song to high temperature song direction change.

The cultivation temperature of the big song can reach 50-60℃. Practices vary from place to place. For example, the incubation temperature in the Tangshan area during the Republic of China period was 52 ℃, and the liquor quartz cultivation temperature of Moutai wine can reach 60 ℃. Workers who turn over the currant often enter the currant room in the nude to operate, and are not immune to sweating and pinching their backs.

Daqu to the direction of high-temperature curve development, one of the objective reasons, may be an increase in the number of blocks piled up in the curve room, resulting in the curve room temperature rise fast, the amplitude of the (said earlier, this is due to the adoption of zigzag stacking of the curve caused by the method), the Ming and Qing dynasties, the production of a handicraft, the curve workshop specializes in the production of wine, in order to maximize the use of space, the number of blocks of quartz in the curve room is likely to be In order to maximize the use of space, it was possible to maximize the number of blocks in the room. Another important reason was that people realized that the wine brewed with high-temperature quartz had a better aroma. Although the mechanism has not been fully elucidated, it is certain that the ratio of high-temperature bacteria to low-temperature bacteria grows with the cultivation temperature, and the metabolites of the high-temperature bacteria have a certain effect on the aroma composition of wine.

The maximum temperature during the cultivation period varies for different types of dashi. There are roughly three types: medium-temperature quartz, high-temperature quartz and ultra-high-temperature quartz. Medium-temperature quartz is represented by the quartz used in Fenjiu, a clear-flavored liquor, and the maximum temperature is below 50℃. The cultivation process is characterized by the following: the production of quartz focuses on the arrangement of the quartz, the windows of the quartz room are closed and opened twice during the day and night, and the temperature is raised and lowered twice. The control of hot and cool quartz temperature is more strict, the hot and cool rise and fall amplitude is larger, small hot and cool, suitable for most of the growth of microorganisms in the medium temperature, with more white quartz. The sweetening power, liquefaction power and fermentation power of the medium-temperature quartz is the highest. High-temperature quartz is represented by the large quartz used in concentrated white wine. The maximum temperature during the production period is more than 50 ℃. During the production period, the accumulation of the quartz is the main focus, and the compound cover is tight to keep the moisture. The mastery of temperature during the cultivation period is mainly realized by turning the quartz, and only when the maximum temperature exceeds the limit of the process requirements, the quartz is turned over and the moisture is released to reduce the temperature. The process is characterized by more heat and less cooling. The saccharification force, liquefaction force and fermentation force of the quartz are not as good as that of the medium-temperature quartz. Ultra-high-temperature quartz is represented by the large quartz used in soy sauce-type liquor. Such as Maotai liquor used in the large quartz, the production of quartz focus on the accumulation of quartz, tightly covered, to keep warm and moisture-based, whenever the quartz temperature rises to 60-65 ℃, before starting to turn the quartz. Ultra-high-temperature quartz saccharification force, liquefaction force and fermentation force are the lowest. Therefore, the dosage of quartz is the largest, Maotai wine with quartz, qu grain ratio as high as 1:1.

Modern white wine production, high-quality wines and national famous wines are made using the traditional method of large quartz. In order to reduce the labor intensity of the workers, there was an application of mechanized production.

Six Red Quarter Production Technology

Red Quarter, as its name implies, has a reddish color, and was widely used as food coloring and preservative in addition to brewing in ancient times. In modern times, it is also found that there are some medicinal ingredients in red yeast, such as it can be used to treat high blood pressure and diarrhea.

The main production area of the red quartz has always been in the south, especially in Zhejiang, Fujian, Jiangxi and other provinces. And to the Fujian Gutian is the most famous. The varieties of red quartz are divided into three categories: kuqu, light quartz and color quartz. Kuqu unit volume is heavier, more for breweries brewing; light quartz body light, generally used for brewing or used as a pigment; color quartz body lightest, color red, more for food dyeing.

1 The origin of red quartz

Red quartz was recorded in the early Song Dynasty. But the detailed method of production in the Yuan Dynasty and later literature can be seen. Such as the Yuan Dynasty << < home must be used for the whole collection of things >>, the Ming Dynasty << < Materia Medica >> << Tiangong Kaiwu >> and so on.

2 The traditional method of making red wine and technological progress

Anciently, the red wine must be made first. The mother is actually red wine lees. The red wine lees are brewed with red wine. The red wine lees are the second level of seeds, and the red wine lees are the first level of seeds. The brewing method of red wine lees is the same as the general brewing method. In modern times, it can be directly inoculated with red currant powder or pure cultured Aspergillus oryzae species.

The famous traditional method of making Fujian Red Qu is:

Quarter Seed (Qu Powder + Vinegar)

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Washing Rice → Steaming Rice → Spreading Rice → Mixing Quarter → Cultivating in Qu Room → Stacking → Flat Spreading → Soaking Quarter → Stacking → → Turning → The first spraying of water → The second spraying of water → Quartering → Drying in the Sun → Finished Quarter → Packing

The microorganisms that red quartz grows belong to the red quartz molds Its growth is characterized by acid resistance. From ancient times, people have grasped this law and added acetic acid or alum water to regulate acidity during inoculation and cultivation. The good or bad culture of the red song is also related to the temperature, so in the process of cultivation, stacking or spreading is a way to regulate the temperature (which is the same as other methods of making song). In the process of cultivation, humidity and moisture content are very important. Too much or too little moisture is not good, and there are many ways to regulate moisture or humidity, such as spraying water, or soaking for a short period of time. The process of cultivating red currants is a very interesting one. At the beginning or snow-white rice cultured for a few days, rice grains began to appear on the red spots, with the continuation of the incubation time, the red spots on the rice gradually expand, usually in about 7 days, all red, if you continue to cultivate, the color will become purplish-red.

Modern in addition to the traditional method of song production, but also developed a thick layer ventilation method of red song process and red song of the liquid method of cultivation process. The thick layer ventilation method can reduce the labor intensity of workers and save space. The liquid method can make use of cheaper raw materials, such as corn to make red song. The utilization rate of raw materials can also be improved.

In addition to the red quartz, some regions of China have Wuyi red quartz and yellow red quartz. The microorganisms in the Wuyi Red Quarter are not only Aspergillus oryzae, but also Aspergillus niger; the microorganisms in the Yellow Quarter are not only Aspergillus oryzae, but also Aspergillus oryzae. These curves can make a variety of different styles of wine.

VII Bran and mother of wine

The use of bran in the brewing of liquor is a major reform of the Chinese brewing industry. Since 1955, the establishment of bran, mother of wine as the core of the < < Yantai brewing operation method > > since this method has been vigorously promoted, and has now become one of the main methods of operation of China's liquor production. Its main advantage is the strong saccharification and fermentation of branquot, the utilization rate of brewing raw materials than the traditional liquorquot increased by about 10-20%; the production cycle of branquot is short, and it is easy to realize the mechanization of production. Liquid method of white wine is also formed on the basis of the bouqu method. However, the aroma and flavor of white wine produced by the bransquare method is relatively lacking. Many manufacturers use a variety of microbial fermentation (such as the addition of raw yeast, hexanoic acid bacteria, etc.) to make up for it.

Bran is the use of pure strains of mold strains, bran as raw material by artificially controlling the temperature and humidity cultivation, which mainly plays a role in saccharification. It is mainly used for saccharification. When brewing wine, it needs to be mixed with yeast (pure cultured brewer's yeast) for alcoholic fermentation.

The main methods of bran quenching production are: box quenching; curtain quenching; and ventilated quenching. The process of quenching is divided into four stages: solid slant culture, expanding culture, quenching culture and bran quenching culture. The actual process is a gradual expansion of the culture.

While the modern brewer's yeast is essentially the same as the ancient brewer's yeast, the fundamental difference lies in the fact that the modern brewer's yeast is purely cultivated, whereas the ancient brewer's yeast (such as the one mentioned in <>) was actually used to make the seeds for the spirits of the wine.

The cultivation of Saccharomyces cerevisiae was also a process of expanding the cultivation of the pure species step by step. It is first cultivated in test tubes, then in flasks, then in carboys, and finally in seed tanks.

VIII Enzyme Preparation

One of the essentials of the traditional brewer's song is crude enzyme preparation. However, the biggest disadvantage of traditional wine curd is the low enzyme activity.