How to utilize the new process of winemaking equipment and winemaking technology for raw material winemaking?

Fire technology brand new brewing technology, is a major reform and breakthrough of China's thousands of years of long traditional drunkenness, it is widely used in the community of the traditional process of two fermentation and three times the firing process, reform and simplification of a fermentation and a firing to complete. Another outstanding feature is that it does not need to make a separate brewing equipment with the use of traditional brewing equipment localized slightly modified, it can be. Traditional brewing process, are inseparable from the rice husk, corn cores, sorghum shells and other rough shells, these loose auxiliary materials to do breathable medium, face halo kind of new brewing technology, with pure cornmeal, sorghum rice flour, rice flour, etc. can be burned out of the taste of the pure quality of white wine. The biggest feature of the new brewing process is that the lees after brewing can be used as fine beverages to feed livestock and poultry. As long as the wine lees in the addition of crude beverage on the line, equal to the essence of the beverage does not cost money to pick up, purely a profitable business. As long as mankind exists, it is inseparable from eating meat and drinking wine, you have this technology, it will continue to flourish, and soon get rid of poverty, and step into the door of wealth, and benefit for life. The second advantage of the new process of brewing is that there is no need to build a separate plant, site and equipment requirements are very simple, simple and easy to learn the technology, there is no culture and no brewing in the past the basis of the people, a listen to understand, take a look at the will. An ordinary housewife can make use of the existing kitchen in your home, and the brewing does not need to take up the whole place. The third advantage of the new brewing process is that the production effect is the same all year round, no breaks in winter and no breaks in summer, while the traditional brewing process must stop production in summer to avoid the summer heat. The new brewing process only uses single grain as raw material, with exquisite craftsmanship, cleanliness and hygiene, excellent wine quality, no strange odor, pure sweetness in the mouth, no headache, and a long aftertaste with a strong aftertaste, which is the original grain wine. The traditional process to continuous fermentation and firing several times to wine to take clean, long cycle, low efficiency, fuel waste, and the new process of brewing, only burned once can be all the wine to take clean, burned a pot of wine from the material into the pot, to the wine burned until the lees out of the pot, only 2 hours, its applicability is not to choose the conditions, the more inconvenient transportation, remote and backward areas, the more applicable, a wide range of fuels, coal, firewood and grass can be with or without electricity, the rate of its output is the same. With or without electricity, the output rate of wine is the same. The whole process of the new brewing technology, in general, can be broken down into three parts: steaming, fermentation and boiling. Now will be described as follows: First, the steam material: 1, the preparation of materials: in the choice of corn, to buy those good color of corn, corn varieties, but need to grasp a principle is that, in the case of the same price, to buy those who give birth to a long maturity of corn varieties, that is, the common people are usually referred to as the "stupid corn" For example, the local "white head frost" and "small grain red" in Northeast China, the better the color of the corn, the higher the amount of wine production, and the greater the economic benefits for the brewing industry. Corn with a short maturity period will produce less wine. If the maturity of the short corn, or not into the rice, the price is low, with this low-cost raw materials brewing, can also get high economic benefits, which should be based on the actual situation of the local to be flexible. 2, do not choose sticky corn. Because sticky corn varieties in the steam material, it becomes sticky cake, can not be fermented winemaking. 3, crushing processing. It is best to peel the corn first, and then electric grinding or crushing, the peeled corn kernels powdered into fine flour. Why should the corn peeled off the skin? Because corn and umbilical cord (botanically called seeded germ) does not contain wine, brewing industry has a famous saying: called the raw materials containing oil is not out of wine, raw materials containing wine is not out of oil. If the umbilical cord is crushed and put into the brewery, it is labor-intensive and uneconomical. If the peeled bran and umbilical cord, feed the pigs directly add in, not only not waste, raw and cooked with, more conducive to the pig's full absorption of nutrients and digestion. Or put it money is okay, of course, in order to save trouble, corn kernels are not peeled directly crushed into flour can also be brewed. Technical points: the finer the corn flour, the faster the saccharification, the more complete the fermentation component, the shorter the cycle, the higher the rate of wine, the wine contained in the corn flour comes out the cleaner. 4, mixing rice: according to the ratio of 100 pounds of water, the corn now and water fully mixed (in wooden troughs, pots, pans, or a clean floor, cement floor can be). This mixing, water and cornmeal ratio, according to the water content of corn this central to be flexible (standard cornmeal water content of 14-15%), cornmeal itself wet, mixing to add less water, cornmeal itself less water content, mixing to add more water. Mixed material, testing methods, with a tight grip can be slightly into a ball, loose hands of the ball that is cracked slightly scattered. If the loose hand group can not be scattered, it means that too much water has been added, and if the loose hand group is scattered, it means that too little water has been added. Technical Points: The disadvantage of mixing too wet is that it is not willing to breathe when steaming the material, and it is not easy to break the dough when fermenting; the disadvantage of mixing too dry is that there will be a folder of raw noodles when steaming the material, and it will not be able to steam the raw material, and it will not be able to saccharify and take the wine when it is fermenting when it is sinking into the bottom of the tank. With such raw materials in the boiling pot to paste, resulting in the whole pot of wine scrapped. Therefore, it is very crucial to mix the materials evenly and make them dry and wet. Water should be weighed by the scale, mixed with the material with eyes, with the hand to match, in order to enjoy the benefits. Need to pay attention to is, mixing materials must use clean water. 5, steam material: add water to the wine pot, the ratio is 100 pounds of dry material, the bottom of the pot with 50 pounds of water, put on the iron curtain, (with a single layer of sack interest or fiber bag pieces can be). Stove fire, when the water is hot, mix the material with a block rubbed, to prevent the cooking of these debris precipitation in the bottom of the paste pot, so that the whole pot of wine scrapped. The sifted material on the pot of steam, sieve for the situation with a variety of ways can be, one is in the mixing container sieve; another is the pot on the shelf two smooth stick, directly into the pot sieve. On the material method is: with a shovel or iron pot, where the pot on the gas to where on the material, layer by layer, the material on the steam is not good, and so on all the material on the pot, the gas is basically all on the even. Here to cover the forced cover, forced to cover the lower edge with water to seal, forced to cover the upper hole with a wooden plate pressure cover, continue to burn the fire, such as the pot on the atmosphere, began to calculate the steam material time (boiler in the atmosphere before the time is not calculated). Steam 25 minutes cease-fire and then smother 30 minutes cease-fire, then the material is steamed, steamed material is eight minutes cooked, with a shovel while hot dig out of the pot, the material can be dug out in the block, and the material eruption of the fragrance, the material is loose and suitable, trembling slightly rich in elasticity for the best, which between the pinch of raw surface, indicating that there is no steam through to cover the pot to steam again for a while. Technical points: material on the pot can not be pressed, but the first layer of material in the beginning of the curtain about 10 centimeters away from the side of the hand to force the material with the walls of the pot can be slightly pressed tightly for a week. The purpose of doing so, is to let the gas evenly in the pot, not to material and the pot wall is not tight and gap caused by running gas, steam is not cooked in the middle of the material. 10 centimeters above the layer of material do not use the press, only press a week on the line. Add water in the pot more and less learning, add too much water, waste of fuel double not easy to open the pot, add too little water, not wait until the material is cooked on the dry pot. This should be based on the size of your wine pot volume and steam the number of materials to be flexible to grasp and apply, diligent brain, more practice, in order to master the optimal amount of water in the steam material, practice makes perfect. The most critical one, that is, the pot roll of water must be lower than the steam material iron curtain, cloth not less than 8 centimeters, such as water from the curtain too close to the opening of the pot when the water boils over the material to be soaked into a paste, granted but not the gas and can not be steamed material cooked. Another point to note is that the material is steamed out of the pot before the stove fire should be pressed with coal or extinguished, otherwise, the heat is hot, out of the material is not convenient. Second, fermentation: 100 pounds of dry materials calculated according to the ratio of 250 pounds of water, the water added to the tank (more or less material should be calculated according to this ratio increase or decrease), and then the steamed material out of the pot poured down into the tank of water (the northern general family water in the tank, each tank fermentation of 70 pounds of dry materials is just right). With a wooden rake will be the material lump in the water broken, to be in the tank material temperature drops to 30-35 ℃, add a good scale weighing saccharase (60,000 units) and yeast, saccharase ratio is 100 pounds of material: 1.4 two. The ratio of saccharase to yeast is 1.4 taels for 100 catties of material and 1.2 taels for 100 catties of material. If you use 50,000 units of saccharase, you can appropriately increase the amount, the proportion of the increase is 0.2 tael per tank of material can be added. The water temperature in the tank can not reach 40 ℃, otherwise the yeast will be scalded to death. If the water temperature is low, the yeast will not be able to ferment. Add the saccharomyces cerevisiae and mix well with the liquid, then cover the tank with plastic sheet, and then tie the plastic sheet on the mouth of the tank with an elastic band or a small rope. Fermentation room is the best temperature between 30-35 ℃, summer control at 30 ℃, winter control at a constant temperature close to 35 ℃, to be 2-3 hours, the liquid in the tank began to react to the bubbles, and then the liquid clattered, up and down, if the fermentation room can reach 30 ℃ temperature, 72 hours later, the reaction is over, no bubbles and noises. If the fermentation room can reach a constant temperature of 30℃, after 72 hours, when the reaction is over and there are no bubbles and rattling sound, the plastic sheet covering the mouth of the tank will sink, and then the plastic sheet will be lifted off and the aroma of wine can be smelled, when the liquid surface in the tank is clarified and all the cornmeal is deposited to the bottom of the tank, it means that the whole process of saccharification and fermentation has been finished. If the fermentation time has reached 72 hours, the tank in the saccharification of melon is not yet over, the liquid surface is only clarified, cornmeal turbidly floating without precipitation, indicating that the whole fermentation process did not control the constant temperature, especially day and night temperature difference is too large and affects the effect of fermentation, or the material into the tank when the temperature of the water is too low, put in the saccharification of the enzyme and yeast, a moment of difficulty in the activation, so it is also necessary to prescribe the longest time fermentation time 84-96 hours, no matter what the case. 96 hours, in any case, the best fermentation should not exceed 100 hours or more, otherwise it will affect the rate of wine and wine quality. Therefore, the temperature of the fermentation room is very important, the temperature Thi fermentation liquid material needs to delay for a long time, the temperature is too high to give the yeast scalded to death. It should be noted that in the cold winter in the north, if the tank to the kang fermentation, in the hot kang head of the bottom of the tank must be padded or hollowed out to prevent the temperature is too high scalded yeast and saccharification enzymes, if the use of a large wall and the warmth of the breath to increase the indoor, to be farther away from the most desirable is to control the air in the fermentation room to achieve the required constant temperature, the effect is the best. Summer high temperature in the south fermentation tank to be put into the hot sunlight directly irradiated by the shade. Using a thermometer to measure the temperature of the liquid in the liquid material in the tank room temperature is a few degrees higher, this is a normal phenomenon. Because of the fermentation reaction process, the temperature will naturally rise. The wall of the tank is sealed with plastic sheet, so it is not easy to spread the heat out. But close to 40 ° C when you immediately take cooling measures, open the windows and doors to ventilate, or outdoor pergola shade, if the temperature in the tank can not come down, the liquid material will be corrupted and deterioration and fermentation of wine. Cover the mouth of the cylinder plastic cloth must be intact without holes, if the old plastic cloth can be used two layers, but the holes should be glued to make up for the holes, check the plastic with or without broken, the method is to look at the light, the second look at the water to see the leakage of water; Third, if the cylinder injection reaction clattered and tumbled, and mask the mouth of the cylinder by the plastic does not have the same as the bulging of the bread, that the plastic cloth loopholes or the rope is not tightly tied, the seal is not tight, you should immediately replace a good piece of plastic cloth, the plastic cloth should be replaced. You should replace it with a good plastic sheet immediately. In addition, the fermentation tank should not have holes or cracks, otherwise it will leak and run out of wine. Technical Points: In winter, when the temperature is low, the tank should be filled with warm water for fermentation; in summer, when the temperature is high, the tank should be filled with cool water. It is easy to grasp the principle that the water temperature in the tank should be lowered from high, and it is possible to wait for a while, and it is difficult to do so when the temperature is lowered from low. In the steam material out of the pot into the tank, with a thermometer to detect the water temperature in the tank at 8-10 ℃ under the material is appropriate. The second principle is the key, the water must be added to clean water, because wine is distilled from the water inside, from ancient to modern, the reason why the famous wine, world-renowned, in addition to the unique skills of craftsmanship in addition to a major reason is that there is a good water in order to make a good wine. The famous "Ancient Tribute Wine" from Haozhou, Anhui Province, is made from the clear and sweet water of an ancient well. The third principle is that, throughout the brewing process, from corn to water, as well as the use of a variety of containers and tools, must be clean, especially brush brooms and water spoons, be sure not to catch the corner to the oil, salt, soy sauce, vinegar, alkali and other substances with a peculiar odor, otherwise, it will affect the quality of the wine. In the liquid material into the cylinder fermentation 6-8 hours or so, lift the cover cylinder plastic and then hit a rake, so that the material can be broken all the dough can, so that the saccharification enzyme, yeast and the injection of material mixed more uniformly, the effect of fermentation is better. Third, burn yellow: 1, will be the pot. Put the fermented liquid material, add the iron rake, cover the forcing cover, connect the cylinder, the lower edge of the forcing cover and the connection of the wine pot, the gas apparatus and the connection of the forcing cover, the connection of the cylinder and the condenser, the slot should be filled with water to seal. Stove in the fire began to cook, this time to pay special attention to, often pull the rake, and to change the rake a variety of different angles to push and pull, try to the bottom of the pot parts to the rake. The purpose of pulling the rake is to make the liquid in the pot with a rake to scrape up the bottom of the pot without precipitation paste. To be liquid cooking pot, the phenomenon of opening the pot, pulling the rake hole outward bubbling wine gas, cylinder hot with the hand dare not touch, condenser under the gas chamber out of the wine pipe began to trickle wine, with the pull rake hole tightly plugged to prevent bubbling run wine. After the opening of the liquid material up and down boiling not paste the pot, so until the end of the boil also do not need to pull the rake again. 2, measuring wine. Where the cooking process, whether from the wine pot, cylinder or condenser, from which part of the gas is running wine. So that the whole brewing equipment everywhere can not have holes and cracks. The sealing groove is always kept without any shortage. At the beginning of the brewing process, there is the "first wine", which is often called "flow on the sprinkle", where the degree of the wine is the highest, and then the degree of the wine gradually decreases. With the temperature meter (specific gravity meter) with each other, in the position with the line of sight level, read out the temperature and the degree of alcohol, and then according to the measured readings, in the alcohol conversion table, although the temperature and sprinkle accuracy of the two lines of the intersection of the same number of conversions, you can derive your measurements of the actual degree of the wine samples, according to the degree of your local consumers like to drink, to adjust the amount of pot liquor, high alcohol sells well on the production of specialized High wine sells well, specialize in the production of high wine, low wine sells well, specialize in the production of low wine, in a word, to set production by sales. To high wine early pinch the end, to low wine late pinch the end, with their own wishes to be flexible. 3, pick up the end of the wine. Wait until the wine out of the pipe outflow of wine degrees lower than you need when the degree of wine, you can take the wine barrel stretches open, another barrel to pick up cocktails (usually said slightly), to be the end of the degree of wine is less than 10 degrees, the pot of wine all boiled, you tail the tail of the wine, add it to the second pot of wine boiled in the liquid material together with the cooking with the same high degree of wine out of the same pot, a pot followed by the use of a cycle of wine is not wasted at all. 4, put material. Pressure on the stove fire, unscrew the bottom of the wine pot under the material switch, release the liquid material (wine lees), put out of the hot hot material poured into the tank or pool and chaff (roughage), with a shovel or a spoon while hot and fully stirred evenly, where roughage by the hot lees very quickly scalding soften, to be the temperature down, and then can be used to feed pigs, ducks, dogs, and other poultry, with wine flavor very much like to eat. Technical points: when boiling, cold cooking condensation and the outer barrel must be full of cooling water. If the temperature of the wine out of the wine pipe to reach 20 ℃ to circulate cooling water, into the pipe with cold water, overflow pipe flow out of the hot water, or reduce the fire in the stove, to prevent the high temperature of the wine volatilization caused by the loss of waste. Put the lees to pull down the cylinder, so that the hot steam out of the pot, the liquid level and the atmosphere, in order to put clean. If continuous boiling for a while the remaining water to burn dry, so that the inner wall of the wine pot can be bright, there is water in the pot rust. If you put the lees, divided into pots and pans immediately after the steam material, the pot should also be brushed clean, in order to prevent paste pots and pouncing pots and pans. This is the new technology brewing technology of the most important brewing steps and methods, you such as the need, please speed with the fire speed science and technology Chengdu Biological Research Institute contact oh!