What are the characteristics of semi-solid fermentation process of rice Xiaoqu wine?

Common brewing raw materials are rice, corn and sorghum, and different cereals have different applicable technologies. For the fermentation of rice and glutinous rice, Teacher Wu Yueping of Tang Sanjing suggested that everyone use semi-solid or full liquid fermentation.

The production of Xiaoqu liquor can be divided into two methods: "first cultivate bacteria for saccharification, then add water for fermentation" and "steam rice and add water for saccharification and fermentation", but the former is used more.

First, the characteristics of the method of "first cultivating bacteria for saccharification, then adding water for fermentation", that is, the semi-solid fermentation method of rice:

1, the amount of koji used is small, which makes the culture and saccharification completed in the early stage of fermentation, and the amount of alcohol produced at this time is very small.

2. The early stage of fermentation (about 20h) is solid state fermentation. Under these conditions, Rhizopus forms a rich enzyme system, and the amylase activity is particularly high, so the process can be characterized by less koji consumption.

3. After saccharification for 20-24 hours, water is added in time to reduce the starch concentration (and osmotic pressure), which is beneficial to the enzymatic reaction. At this time, the fermentation changed from solid to semi-solid and semi-liquid fermentation.

Second, the semi-solid fermentation process of rice:

Rice-cooking-spreading-drying-cooling-koji making-stirring-saccharification-fermentation with water-distillation-liquor.

Three, rice semi-solid fermentation process matters needing attention

1. In order to shorten the steaming time and the cooked degree of rice, the rice is soaked in hot water for about 24 hours, and it is best to knead it into powder by hand.

2. Steam the steamed rice to about 33-36 degrees and add 0.5% distiller's yeast.

3. Add water according to the ratio of 1: 1.5, that is, rice 100 kg and water 150 kg.

4. Fermentation: three days before fermentation, rake once a day to cool and ventilate the wine mash. After three days, cover the film, tie it tightly with elastic band, and ferment for 10- 15 days. When the mash turns clear from turbidity or beer color change, there is no bubbling, pungent smell and bouquet, the fermentation is over.

5. Distillation: pour the fermented mash into the equipment for making white wine, and fire it until the wine is produced (blending the wine according to the ratio of 1%-2%, pouring it into the pot for re-steaming), keeping the fire in the middle, stabilizing the fire, and distilling to the required alcohol content.