Who can tell me the rate and quality of various grains that can be used to make wine?

One, rice winemaking: a catty of glutinous rice can do two pounds of sweet wine, can also do two pounds of yellow wine. Just sweet wine is not directly drink, to dilute the rice with wine to make soup; yellow wine to coarse filtration, wine directly drink. Rice to do white wine, due to different practices and degree requirements, with the grain is not an amount of integrated wine rate of about 40% or so. White wine alone with rice wine rate is even lower, the lowest four pounds of grain out of a pound of wine.

Second, different liquor rate varies greatly, some are sorghum, some are rice, we have heard of the "three pounds of grain a pound of wine," said, basically encompassing the general range of most of the wine out of the rate of about 30%, in fact, a lot of white wine out of the rate of wine is not so high.

Three, the process of fermentation of white wine is starch through the saccharification process into glucose, and then yeast will glucose in anaerobic conditions into ethanol. All the operation and control conditions of white wine fermentation are centered around this basic principle. The starch in the grain is the active ingredient in the production of wine, the concept of starch concentration is the proportion of starch in the whole material, for example, the starch content of rice is 70%, then it means that 100 pounds of rice contains 70 pounds of starch, which 70 pounds of starch is the key to the production of wine.

Expanded Information

The main types of wine in ancient China were huangjiu (yellow wine) and baijiu (white wine), with wine being the second most popular. Rice (glutinous rice or round-grained rice) or yellow rice raw materials by steaming, spread cool, add the quartz, soak rice water, or add yeast stirring, in the tank saccharification and fermentation, fermentation is completed after the press, the press out of the liquid that is yellow wine. Yellow wine is best known as Shaoxing wine, and the discussion of the song-making and wine-making in the Northern Wei Dynasty's "Essentials of the Qi Min" by Jia Si Fo, a writer, is a summary of the song-making and wine-making techniques and experience at that time.

The North Mountain Wine Classic says, "The most important thing is to make wine in the pulp, and the pulp is not sour enough to make wine." It shows that brewing is to make a good sour pulp first to protect the yeast and regulate the fermentation. This is the modern winemaking process in the acidity of the fermentation broth is an important factor affecting the yeast alcohol fermentation and winemaking fermentation must control the theory of acidity is consistent.

Baijiu more starch-containing substances as raw materials, such as sorghum, corn, barley, wheat, rice, bowls of beans, etc., and its brewing process is roughly divided into two steps: first of all, the starch is broken down into sugars with large, small curved Aspergillus oryzae, Aspergillus flavus, etc., through the saccharification process, the raw material from the starch is converted into sugar sugar to become a transformation of the wine; the 2nd step by the yeast and then the glucose fermentation to produce alcohol. White wine in a strong flavor, mainly in the fermentation process also produces more esters, advanced esters, volatile free acid, acetaldehyde and furfural, etc..

References:

Baidu Encyclopedia-Brewing