Wine has become a kind of Chinese culture, and its presence is indispensable at any banquet. Du Kang invented wine, and wine has a certain wine culture. Nowadays, no matter what the occasion, there must be wine, which reflects the role of wine. There are many people who make their own wine, but not many because there is no recipe. Today, the editor brings you a complete recipe for making liquor.

Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally 50 to 65 degrees. According to the differences in saccharification, fermentation strains and brewing processes, it can be divided into three categories: Daqu wine, Xiaoqu wine and Fu Qu wine. Among them, Fu Qu wine can be divided into solid fermentation wine and liquid fermentation wine.

Raw material formula: All raw materials containing starch and sugar can be used to brew liquor, but the flavors of liquor brewed from different raw materials are different. Grains such as sorghum, corn, and barley; potatoes such as sweet potato and cassava; sugary raw materials such as sugar cane and sugar beet residue, and waste molasses can all be used to make wine. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato cranberries, beet heads and tails, etc. can be used as substitute raw materials. Wild plants, such as acorns, Jerusalem artichokes, pears, golden cherry seeds, etc., can also be used as substitute raw materials.

my country's traditional liquor brewing process is a solid-state fermentation method. During fermentation, some auxiliary materials need to be added to adjust the starch concentration, maintain the softness of the fermented grains, and maintain the slurry. Commonly used auxiliary materials include rice husk, rice bran, corn cob, sorghum shell, peanut skin, etc.

In addition to raw materials and auxiliary materials, distiller’s yeast and distiller’s yeast also require distiller’s yeast. When producing liquor from starch raw materials, the starch needs to be hydrolyzed by a variety of amylase enzymes to generate sugars that can be fermented so that they can be utilized by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji). , saccharification song). Qu is a crude enzyme preparation that uses starch-based raw materials as a culture medium to cultivate a variety of molds and accumulate a large amount of amylase. Currently, the commonly used saccharified kojis include Daqu (used for the production of famous and high-quality liquor), Xiaoqu (used for the production of Xiaoqu liquor) and Fuqu (used for the production of Fuqu liquor). The most widely used in production is bran koji.

In addition, sugar is converted into alcohol and other substances by the alcohol enzyme secreted by yeast, which is called alcoholic fermentation. The starter used in this process is called distiller's yeast. Sake brewer is a yeast proliferation culture liquid obtained by a relatively pure expansion culture of yeast using sugar-containing substances as a medium. Large vats of distiller’s wine are often used in production.

Equipments used

1. Raw material handling and transportation equipment. There are crushers, belt conveyors, bucket elevators, screw conveyors, air supply equipment, etc.

2. Mixing, cooking and cooling equipment. There are moistening troughs, mixing troughs, augers, continuous cooking machines (used by large factories), retort barrels (used by small factories), slag drying machines, and ventilation slag drying equipment.

3. Fermentation equipment. Cement fermentation tanks (for large factories), ceramic vats (for small factories), etc.

4． Wine steaming equipment. Wine steaming machine (for large factories), steamer and barrel (for small factories), etc.