Traditional brewing process
(1) Traditional brewing: raw materials? Soak? Initial steaming? Braised grain? Re-steaming Spread cold? Jiaqu? Packing and cultivating bacteria? Matching groove? Barrel fermentation? Distillation? The characteristics and technological operation of raw material wine-making in finished wine koji; as early as 1970s and 1980s, raw material wine-making was once hot, but it was left out in the cold because of its low yield and unsatisfactory taste. In recent years, through thousands of experiments, Hefei Brewing Technology Service Center has finally developed a kind of raw distiller's yeast which can solve the above two problems. After more than two years of experiments in dozens of wineries, satisfactory results have been achieved. Some wineries have also entered large-scale production, which fully shows the advanced and superior raw material wine making. The relevant information is now introduced as follows.
1. Comparison of two brewing processes of raw materials and clinker Taking the traditional solid-state process of Xiaoqu liquor as an example, its technological process: raw materials? Soak? Initial steaming? Braised grain? Re-steaming Out of the cold? Jiaqu? Packing and cultivating bacteria? Bad match? Barrel fermentation? Distillation? Finished wine. Raw material brewing process: raw material+koji? Fermentation? Distillation? Finished wine. From the comparison of the above two technological processes, it can be clearly seen that the raw material brewing process has the following advantages compared with the clinker brewing process:
1, raw materials+water+koji, and then they enter fermentation, which saves eight working procedures such as soaking raw materials, initial steaming, stewing grain, re-steaming, drying out the retort, adding koji, boxing and cultivating bacteria, and preparing bran, thus saving fuel, labor, time, floor space and so on.
2. Raw materials do not need auxiliary materials, such as rice husk, thus saving the cost of purchasing auxiliary materials and labor.
3. Besides adding 0.6 ~ 0.7% raw wine koji according to the total amount of raw materials, there is no need to add any koji medicine and other additives such as active dry yeast and glucoamylase, which saves the cost of koji-making workshop, purchasing various additives and complicated technological operation.
4. The yield of raw material wine and the taste of finished wine greatly exceed that of clinker wine-making technology. For example, taking Heilongjiang ordinary liquor with advanced brewing technology as an example, the yield of raw materials is generally 48? 53% (alcohol content is 57.5%), and the highest can only reach 55? 56%。 The yield of corn wine can reach 55% (alcohol content is 65%), and the yield of rice wine can reach 65% by using the raw wine koji developed by Hefei Brewing Technology Service Center according to the above technological process, and the finished product wine aroma is plump, soft, clean-tailed, free from evil and miscellaneous flavor, and has no bran taste, wine trough taste, paste taste and pungent taste that are common in new wine. Some manufacturers report that the liquor produced by raw material brewing technology can reach the first-class quality standard without blending after distillation. To sum up, uncooked liquor-making is an all-liquid production process of saccharification, fermentation, liquid fermentation and liquid distillation, which simplifies the complicated and complicated process of traditional technology for thousands of years into three processes of batching, fermentation and distillation, so the operation is simple and easy.
Second, the characteristics of uncooked liquor-making koji The key to the success of uncooked liquor-making lies in koji, which can not only convert raw starch into sugar, but also convert sugar into alcohol at the same time, and also ensure a high liquor yield and a perfect taste. The raw koji developed by Hefei Brewing Technology Service Center has the following characteristics:
1, can ferment any plant containing starch or sugar into alcohol. The yield of starch liquor can almost reach 100%.
2. This kind of distiller's yeast can not only brew all kinds of liquor and alcohol, but also brew all kinds of low-alcohol liquor. Such as rice wine, yellow wine, wine, tomato wine, apple wine, peach pear wine, pumpkin wine and so on.
3. Using this kind of koji, we can also brew liquor with different flavors. For example, Luzhou-flavor liquor not only has complex technological process and high operation difficulty, but also has long fermentation time and low liquor yield. If the above-mentioned raw material brewing process is adopted, a proper amount of acid bacteria liquid or 0.3? 0.5% hexyl hexanoate is distilled by fermentation to obtain Luzhou-flavor liquor. The same is true for brewing yellow rice wine. When fermenting, add a proper amount of yellow rice wine aroma-producing bacteria liquid or yellow rice wine spice to ferment together, and the fermented wine mash will have yellow wine aroma. The same is true of other kinds of fragrant wines. Because the main flavor components of various wines with different flavors are partly determined by the raw materials themselves, and partly brought in from the outside, take rice, corn and sorghum as an example, if other flavor substances are not added from the outside, the rice-flavored or fragrant liquor will be brewed.
4. The above-mentioned raw material brewing process is suitable for all distilled liquor and alcohol production. The technological process of brewing all kinds of vegetable, fruit and wine, including yellow rice wine, is as follows: raw material+water+koji? Fermentation? Filter? Clarify? Hook? Sterilization (ultraviolet ray)? Fine filtration? Aging? Bottle. By adopting this technology, no fuel is needed at all, and energy is saved by more than 95%.
Third, the operating points of raw material brewing process
1, ingredients. Grain-water ratio 1:3; The amount of raw koji is 0.6 ~ 0.7% of the total raw materials. Cold water meets the drinking water standard.
2, raw materials are crushed into 40 meshes, and rice does not need to be crushed; Vegetables and fruits should be peeled, pitted and pulped.
3, into the pool water temperature does not exceed 35℃. The optimum fermentation temperature is 25℃? 30℃。 When the temperature exceeds 30℃, the fermentation period is shortened; If the temperature is lower than 20℃, the fermentation period will be prolonged. Warm water fermentation can be used in winter production. If the room temperature is lower than 10℃, it will not ferment.
4. After the fermentation starts, fully stir once every 2 ~ 3 days to ensure that the raw materials can be completely and thoroughly fermented. The fermentation tank or cylinder should be covered or fastened with plastic film. Ferment by sealed anaerobic method.
5. The mark of whether fermentation is finished or not can be determined by the following table 1, table 2 detection method and observation method.
(1) Index table of mature fermented mash (grain-water ratio 1:4) 1 Microscopically, the yeast is normal in morphology and free from foreign bacteria, and its apparent sugar content is 8? Reducing sugar% total sugar with residue% total sugar in filter residue% alcohol content% total acid < 0.5 < 0.3 < 1 < 0.7 8- 10 volatile acid < 0.5 0. 10-0. 15
(2) Observe the physical changes of raw materials in the fermentation process. Table 2 detects that the fermentation of the project begins to ferment vigorously, and the fermentation declines. After the fermentation, the liquid surface is covered with small bubbles, and the small bubbles increase with the sound of small bubbles bursting. The raw materials float up and down the liquid surface, and the bubbles reduce the liquid surface, and the raw materials sink to the bottom of the pool, and the mash changes from muddy to churning, like water boiling. There is little mash, a few raw materials are still turbid up and down, and the whole fermented mash is in a static state, and the liquid changes from clear to turbid, and the sound is weakened like the chirping of silkworms eating mulberry leaves. There is no sound, and the nose smell has a weak smell of dioxygen, which is pungent and smoky, and the alcohol has wine aroma, which is still spicy and soft, and the pungent taste, nasal flushing and smoky eyes reduce the carbon taste and wine aroma's nose and smoky eyes are weak and not sweet. Wine aroma and dried rice taste sweet and sour, or the sweetness is weak, and the acidity is increased. Wine and acid are the main ingredients, and there is no sweetness. The smell of wine and tasteless is higher than room temperature by 3 ~ 5 degrees, and the temperature drop of alcohol tongue tingling is higher than room temperature1~ 2 degrees. The detection concentration is 3 ~ 5 degrees, which is basically the same as room temperature by 2 ~ 3 degrees1~ 2 degrees below 0.5 degrees.
(3) Example reference: Fengnan Winery takes corn as raw material, and the ratio of grain to water is 1:3. After fermentation for 14 days, the detection of wine mash is as follows: acidity 1%, reducing sugar 0.08, volatile acid10.26, starch 0. 14, residual total sugar 0.24 and alcohol content 14.3.
(4) The simplest method is to detect the alcohol content of fermented mash. Take fermentation broth 100ml, water 100 ml and distilled 100 ml, insert them into the alcohol table, and adjust the temperature to 20℃. The ratio of grain to water is1:3, and the alcohol content is above 10 degree; When the ratio of grain to water is1:4, the alcohol content is above 8 degrees, which means that the fermentation is basically finished.
6. distillation. After the raw meal is fermented, it is sent to distillation by mud pump. Distillation equipment can still be used in traditional retort, still and distillation tower (only crude distillation tower is needed for liquor production by alcohol distillation tower). Distillation operation technology is the same as traditional solid distillation. Raw material liquor-making is an all-liquid process, and there are many dissolved protein polymers in the liquor mash, especially those with rice as raw material, which are easy to produce a large number of bubbles during distillation. If you don't pay attention, it will cause the phenomenon of pot fouling. During distillation, it can be solved by adding some tannin or refined vegetable oil into the wine mash. If traditional distillation is used, the grate position of the original retort should be raised above the mash to make the maximum distance between the grate and the liquid level, and several layers of gauze and the like should be laid on the grate to prevent the foam from escaping.
7. Problems and solutions in traditional retort distillation. According to some wineries, the phenomenon of low alcohol content and long tail will appear when distilling with traditional retort. For example, a winery throws corn 150 kg and distills it in a retort. 42-degree liquor 9 1.5 kg, 30-degree liquor 4 1 kg, and 49 kg of liquor under 30 degrees, of which only 30% liquor reached 60 degrees. The reason is that the distilled liquid in retort lacks the mechanism of distilling solid fermented grains, which makes the steam rise constantly blocked and condensed, and then repeatedly vaporized and concentrated. Therefore, when retort distillation is used, the position of retort grate should be raised above the liquid level as mentioned above, and several more bamboo retort grates should be added, and each retort grate should be paved with gauze, so as to prevent the steam from rising in multiple layers and achieve the purpose of repeated vaporization and concentration, thus improving the alcohol content and catching up the wine tail as soon as possible. Selection and usage of distiller's yeast: Raw starter is mainly fortified yeast mixed with multiple strains and enzymes. It can be divided into normal temperature type and high temperature type. Good koji can not only convert starch into liquor, but also produce a variety of aroma substances. The brewed liquor is mellow and has little taste of raw materials. As raw koji belongs to intensified koji, it can also be used for clinker, with high liquor yield and fast fermentation. The consumption of uncooked koji is generally 0.6-0.8%. Wine can be fermented at indoor temperature of 20-38 degrees. The optimum temperature is 25-35 degrees. High temperature koji can ferment normally when the indoor temperature does not exceed 42 degrees in summer. The longer the fermentation time, the more fragrant the wine will be. In summer, the ratio of grain and water koji is100: 300: 0.8, and in winter, the ratio of grain and water koji is100: 260: 0.8. The speed of fermentation is related to the temperature. The higher the temperature, the faster the fermentation and the more fragrant the wine. Conversely, the lower the temperature, the slower the fermentation and the worse the wine quality.
Liquor brewing technology
1. raw materials are crushed. The purpose of crushing raw materials is to facilitate the cooking of Moutai and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different.
2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. Ingredients should be based on the size of retort and cellar, starch content of raw materials, air temperature, production technology and fermentation time, etc. The specific performance of proper ingredients depends on the starch concentration in the tank, the acidity of fermented grains and the degree of looseness. Generally, the starch concentration is14 ~16% and the acidity is 0.6.
3. Cooking and gelatinizing. Starch is gelatinized by cooking. It is beneficial to the action of amylase, and can also kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Generally, the material is steamed at normal pressure for 20 ~ 30 minutes. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside.
The raw materials are mixed with fermented grains, and the steaming and steaming are carried out at the same time. It is said that the price of Kweichow Moutai liquor is \ "mixed steaming and mixed burning \". In the early stage, the steamed liquor is mainly used, and the temperature in retort is required to be 85 ~ 90℃. After steaming, it should be gelatinized for a period of time.
If steaming wine and steaming materials are carried out separately, it is called "steaming and burning".
Step 4 cool down. The steamed raw materials should be cooled quickly by slag lifting or air drying, so as to reach the temperature suitable for microbial growth. If the temperature is 5 ~10℃, the product temperature should be reduced to 30 ~ 32℃, and if the temperature is10 ~15℃, the product temperature should be reduced to 25 ~. Slag lifting or drying can also play a role in volatilizing odor and absorbing oxygen.
5. stir the mash. Solid-state fermentation of bran koji liquor is a bilateral fermentation process with saccharification and fermentation. After slag is lifted, koji and yeast are added at the same time. The dosage of distiller's yeast depends on its saccharifying power, which is generally 8 ~10% of the main materials for brewing, and the dosage of Maotai is generally 4 ~ 6% of the total dosage (that is, 4 ~ 6% of the main materials are used for cultivating distiller's yeast). In order to facilitate the normal enzymatic reaction, water should be added when the fermented grains are mixed (called adding pulp in the factory), and the water content of fermented grains should be controlled to 58 ~ 62% when they enter the pool of Maotai.
6. Fermentation in cellar. When entering the cellar, the temperature of fermented grains should be18 ~ 20℃ (not more than 26℃ in summer), and the fermented grains entering the cellar should be neither tightly pressed nor too loose, and it is generally appropriate to hold about 630 ~ 640 kg of fermented grains per cubic meter. After loading, cover the fermented grains with a layer of bran, seal them with pit mud, and add a layer of bran.
The fermentation process is mainly to master the product temperature, and analyze the changes of moisture, acidity, alcohol consumption and starch residue at any time. The length of fermentation time is determined according to various factors, ranging from 3 days to 4 ~ 5 days. Generally, when the product temperature in the cellar rises to 36 ~ 37℃, the fermentation can be finished.
7. Steamed wine. Fermented fermented grains are called fragrant grains, which contain extremely complex components. The effective components in fermented grains, such as alcohol, water, higher alcohols and acids, are evaporated into steam by steaming wine, and then cooled to obtain white wine. During distillation, alcohol, aromatic substances and sweet substances should be extracted as much as possible, and impurities should be removed as much as possible by pinching the head and removing the tail.
What problems should be paid attention to in wine fermentation?
1, health
Hygiene of fermentation tools
A, the fermentation container shall be an economical and durable cooked rubber barrel, and a ceramic cylinder or fermentation tank may be selected for some conditions. Before each use, it must be sterilized at high temperature with boiling water, and then fermented after cooling. pyyiben.com
B, mixing grasp must be cleaned with water before each use. After each barrel of fermented grains is stirred, it must be cleaned once before the next barrel of fermented grains is stirred, and it must be cleaned after each use. It is forbidden to use bamboo sticks or wooden harrows, otherwise fermented grains may be sour or even moldy. Use stainless steel with smooth surface and no rust to stir and grasp.
C, gram or electronic scale must be kept clean and dry. Clean the tray of gram scale or electronic scale after each use.
D, the plastic film used for sealing must pay attention to hygiene, and it must be replaced when it is dirty. If you want to reuse it, you must first clean it and sterilize it in the sun.
Fermentation raw materials: food, distiller's yeast and water hygiene.
A, food: Choose clean and hygienic food, and meet the four no-standards: no impurities, no mildew, no pollution and no moth.
B koji: it should be stored in a clean, dry, ventilated and cool place, and the bottle cap should be covered and sealed after each use.
C, water: there are mountain springs, mountain springs, well water is also ok, and tap water is really not available. No matter what water you choose, it should be clean, pollution-free and impurity-free. Try to avoid using stagnant water that has been stored for a long time. It is best to choose fresh water. You can also use the aging machine provided by the company to filter the fermentation water.
Hygiene of fermentation room
A, the whole fermentation room should be dry, ventilated and cool. The ground and walls should be clean and tidy. The ground should be cleaned at ordinary times.
B, it is recommended to mop the floor every time after mixing the fermented grains. Because it is inevitable that fermented grains will spill when stirring.
C, if some insulation measures are used for insulation, such as a stove. It must be ensured that the hygiene of the fermentation room will not be affected, and if it will, it must be cleaned.
2. Temperature:
A thermometer must be hung on the wall of the fermentation room. It is advisable to keep the temperature of fermentation room at 20-30 degrees Celsius. The optimum temperature is 28-30 degrees Celsius. Generally, the main job of going home to make wine is to raise the temperature rather than lower it.
Note: No matter which heating method is selected, the air in the fermentation room must be circulated and cannot be completely closed. Moreover, the fermentation room cannot be directly exposed to sunlight.
Details determine success or failure! Please pay attention to the details? .
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