I would like to share with you the brewing process of making corn wine. Corn is corn, one of the ubiquitous cereals, rich in various vitamins and amino acids needed by the human body.

The wine brewed from corn is sweet, moist, round, soft and sweet. The reason is that the phytic acid contained in corn can generate cyclohexanol and phosphoric acid during the fermentation process, and phosphoric acid can Accelerate the production of glycerol, and the sweetness of corn wine is caused by the sweetness of cyclohexanol and glycerin itself.

The method of making corn wine is the same as making mash. The key to making fermentation is to control the fermentation time. Soak the good corn in water for half a day, drain the water and steam it on a cage. Spread the steamed corn out to dry and fluff it. After cooling, add a certain proportion of distiller's yeast and mix evenly. Put the corn into a wide-mouth container, spread the corn rice, leaving a round hole in the middle. Then it is sealed and kept warm for fermentation, which can take up to two days in summer and maybe 3-4 days in winter when the room temperature is 18 degrees. The fermentation process cannot be too long. After too long, the starch in the corn will be converted into alcohol, and the wine will not be sweet. Because of the high alcohol content, people say it is too strong. The technical key points of the whole process are that all containers must be clean and oil-free; the proportion of koji is appropriate, and the fermentation time is just right. The fermented rice that comes out at this time is sweet and has the mellow aroma of wine.

1. First, crush the corn raw materials. After the corn is cooled, grind it into fine powder with a water mill or pulverizer, and sieve out the residue.

2. Prepare the fermentation bucket, and control the water consumption to 270 kilograms of water for every 100 kilograms of raw materials. After stirring, the hand material will have a sense of moisture, but will not clump.

3. If the raw material is used, it can be fermented directly, and if the clinker is cooked, it can be steamed for about 4 hours.

4. For saccharification, for every 100 kilograms of raw materials, use 0.7 kilograms of high-yield koji. Stir evenly and put it into a cylinder or bucket, keep the indoor temperature and ferment.

5. Direct distillation after fermentation is completed, use brewing equipment, boil over high fire, medium fire to produce wine, and high fire to the end, so that all the materials are steamed out from beginning to end.

The liquor brewed by using corn as a brewing material is not only of high quality, but also has a faint aroma of corn. It can be said that it is a good wine that is suitable for all ages and does not overpower.

The process used to make corn wine is the same as that of ordinary materials. The first thing to consider is the selection of materials. There are many types of corn. It is recommended to use black corn. In terms of nutritional value, the nutritional content of black corn It is richer than ordinary corn, and the liquor brewed from it tastes better than ordinary corn.

And corn is the only trace element recognized by the World Health Organization as having anti-cancer effects, and its selenium content is 7.5 times higher than that of yellow corn. When selecting materials, try to choose mold-free corn harvested in the current season. After all, it’s about your own health, so don’t be careless!