How to make soy sauce-type white wine

Saucer-type white wine is the most collectible, and its production process is more complex, the cycle is longer, so thereby also limiting its production

Saucer-type white wine production steps:

1, raw material crushing - saucer-type white wine production of sorghum raw materials called sand. In the annual production cycle, in two casting, the first casting is called under the sand, the second casting is called brown sand, casting needs to go through eight fermentation, each fermentation for about a month, a big cycle of about 10 months or so. Because the raw materials have to go through repeated fermentation, the raw materials are crushed coarsely, and the ratio of whole grains to crushed grains is required to be 80% to 20% for the lower sand and 70% to 30% for the brown sand, with the amount of lower sand and brown sand respectively accounting for 50% of the total amount of the feeding. In order to ensure the purity of the wine, soy sauce type liquor in the production process basically do not add auxiliary materials, the role of its loosening mainly rely on sorghum raw materials crushed to regulate the coarseness.

2, the big song crushing - soy sauce-type liquor is the use of high-temperature big song production wine fragrance, due to the high-temperature big song saccharification fermentation force is lower, raw material crushing and coarser, so the big song crushing the finer the better, conducive to the saccharification fermentation.

3, under the sand - soy sauce type liquor production of the first feeding called under the sand. Each cauldron cast sorghum 350kg, under the sand of the casting amount accounted for 50% of the total casting amount.

(1) Splash water pile under the sand first crushed sorghum splashed on the amount of raw materials 51 ~ 52% of 90 or more hot water (called hair grain water), splash water when splashing side mix, so that the raw materials absorb water evenly. The water can also be divided into two splash, each splash, tossed three times. Pay attention to prevent the loss of water, so as to avoid insufficient water absorption of raw materials. Then add 5~7% of the mother dregs and mix well. The mother dregs is the last round of fermentation of the previous year after the cellar does not steam wine of high quality grains of wine, measured, its starch concentration of 11 ~ 14%, sugar 0.7 ~ 2.6%, acidity 3 ~ 3.5, alcohol 4.8 ~ 7% (V / V) or so. After the water is released, pile up and moisten the material for about 10h.

(2) steam grain (steam raw sand) first in the retort grate sprinkled with a layer of rice husk, on the retort using the steam sprinkler, in lh to complete the retort task, after the round steam steam 2~3h, about 70% of the raw materials steamed, can be out of the retort, should not be overcooked. Out of the cauldron and then splashed on 85 hot water (said amount of water), amount of water for the amount of raw materials 12%. The total dosage of the grain water and the amount of water is about 56~60% of the amount of material; the water content of the raw sand out of the retort is about 44~45%, the starch content is 38~39%, and the acidity is 0.34~0.36.

(3)Showing cool after splashing the water of the raw sand, after the cooling, cooling, and appropriate amount of supplemental evaporation of the water lost. When the product temperature is reduced to about 32, add 30% (V / V) of the liquor degree of the tail wine 7.5kg (about 2% of the amount of sand cast), mix well. The added tail wine is made from the previous year's production of the discarded wine and the head of each steamer after dilution.

(4) stacking when the raw sand material temperature drops to 32 or so, add the big song powder, add the amount of song control in the amount of feed about 10%. When adding the powder, it should be spread low and evenly. After mixing and collecting piles, the product temperature is about 30, the pile should be round, uniform, high in winter, summer pile short, pile collection time for 4 to 5 days, to be the product temperature rises to 45 ~ 50, can be inserted into the heap by hand, when taken out of the wine grains with a sweet taste of wine, can be fermented into the cellar.

(5) into the cellar fermentation after the collection of raw sand wine grains by mixing, and in the mixing add about 2.6% of the second wine. Then into the cellar, to be full of fermentation cellar, gently flatten the surface of grains with a wooden board, and sprinkle a thin layer of rice husk, and finally use the mud to seal the cellar of about 4cm, fermentation 30 ~ 33 days, fermentation temperature changes between 35 ~ 48.

Two, soy sauce type liquor process details explained

Soy sauce type liquor production process seasonal is very strong. Strictly in accordance with the festive season, the Dragon Boat Festival step on the song, Chongyang casting, a year a production cycle, and then after three years of aging, plus raw materials into the factory, blending, storage time of at least 5 years before leaving the factory.

One is in accordance with the harvesting season of sorghum; the other is in accordance with the local climate characteristics of Maotai; the third is to avoid high nutritional and high temperature production season, so as to facilitate the artificial control of the fermentation process, the cultivation of favorable microbial system, and the selective use of natural microorganisms.

The brewing process of soy sauce-type liquor is very unique and scientific compared to other liquor processes, the temperature in the fermentation process is up to 63 degrees, higher than any other liquor temperature of 10 - 15 degrees, in the whole process of fermentation of the large quartz can be preferred environmental microbial species, and finally formed to withstand the high-temperature production of incense microbial system, in the process of quartz production first to do the efficacy of the benefit of avoiding harm.

The high-temperature stacking fermentation of soy sauce-type liquor is the process of using natural microorganisms to carry out natural fermentation and fragrance, and is also the process of forming the main flavor substances of soy sauce-type liquor, and its stacking fermentation temperature is as high as 53 degrees. Through high-temperature stacking fermentation, the form of soy sauce liquor special aroma, but also through the microbial cell protein production of amino acids and other nutrients. This high-temperature stacked fermentation is other liquor process does not have.

The distillation of soy sauce-type liquor production process is also completely different from other liquor. His distillation temperature is as high as 40 degrees or more, 10 - 20 degrees higher than other liquor, the main purpose of the first is to separate the effective components of the alcoholic fermentation of soy sauce-type liquor; the second is to remove the by-products of the fermentation process or unfavorable substances or low-boiling point substances, soy sauce-type liquor is not a dry mouth to drink, an important reason for not getting a headache.

The three longs in the process of soy sauce-type liquor mainly refer to the long production cycle of base wine, the long storage time of Daqu and the long age of base wine. Base wine production cycle up to one year, *** sub sand, sand two feeding, one to seven baking rounds, summarized as the second feeding, nine distillation, eight fermentation, seven times to get wine, after spring, summer, autumn and winter time. And other liquor only a few months or more than ten days. Saucy white wine storage time of up to six months to enter the production of quartz production use, more than other white wine storage 3-4 months, which is to improve the quality of the base wine has an important role, and the amount of quartz is large, is 4-5 times the other white wine. Saucy white wine generally need up to three years of storage to be blended, through the storage can tend to avoid harm, so that the body of the wine is more mellow flavor, coupled with the richness of the high boiling point material, more reflective of its saucy white wine of high taste value.

The soy sauce type liquor is pure fermentation distilled food, it does not allow and can not add any aroma, flavor substances, 53 degrees soy sauce type liquor does not allow the addition of water, while other liquor and even foreign liquor, need to add water, coloring, spices. Saucy white wine wine aroma by the sauce, cellar bottom aroma, mellow sweet aroma of three kinds of aroma body wine composition, in the process of blending wine, according to the required taste blending ratio, so that its taste moderate in different people.