High-quality black glutinous rice, glutinous rice (starch is greater than or equal to 78.9%, moisture is less than or equal to 10.8%, ash is less than or equal to 0.8%), medicinal liquor (starch utilization rate is greater than or equal to 65%) and distilled liquor (alcohol content is greater than or equal to 95%).

2 process flow

Black glutinous rice, glutinous rice → soaking rice → washing rice → steaming rice → cooling rice → mixing koji (adding medicated wine) → dropping jar → fermenting → squeezing wine → clarifying (rectifying wine) → entering the pool → aging → filtering → filling → finished product black glutinous rice wine.

3 Main process control technologies

3. 1 Soak rice

Soak rice with local well water, the water hardness is 3 ~ 5, the pH value is about 7, the rice-water ratio is controlled 1: 1. 1, and the soaking time is about 1.5 hours. The relationship between water temperature and air temperature is as follows:

Temperature: 0-55- 10 10-20 above 25℃.

Water temperature ℃: 40 seconds 0.5 35 seconds 0.5 30 seconds 0.5 25 seconds 0.5

3.2 rice

Steam rice with a vertical rice steamer. The rice steamer keeps feeding at the top and discharging at the bottom. Control the steam pressure in the central tube and the steam pressure in the interlayer, so that the steamed rice is cooked but not rotten, loose and paste-free, with no white core inside and moderate hardness.

3.3 cold rice

In the process of transporting rice by rice feeder, water the rice with clean cold water to cool down, and at the same time, add medicinal liquor (3 liang medicinal liquor per 100 kg of rice) for mechanical stirring, so that the medicinal rice is fully and evenly mixed. The temperature of rice is controlled by the rotating speed of the rice steamer and the amount of drenching water. The relationship between rice temperature and air temperature before falling out of the cylinder is as follows:

Temperature: 0-5-1010-1515-20 20-30.

Meal temperature: 27 stone 0.5 26 stone 0.5 25 stone 0.5 20 stone 0.5 room temperature.

3.4 fermentation

Thin-walled pottery pots with a diameter of 850mm and a height of 0.9 ~ 1m were selected as fermentation equipment, and the traditional manual nesting operation was adopted. The purpose of nesting is to increase the combined area between rice and air, which is beneficial to the growth and reproduction of saccharifying bacteria and fermenting bacteria. When the product temperature rises, the high-temperature rake material is cooled and the fermentation time is 5 days.

3.5 clarification

A vertical stainless steel tank is used as clarification equipment, and a proper amount of distilled liquor (3 liang distilled liquor per 5 kg of rice) is added to kill yeast and miscellaneous bacteria and precipitate protein. After clarification for 7- 15 days, it was aged in underground wine pool for two years. The indexes of brewing in the control tank are as follows:

Alcohol (20% by volume)18 ~ 20

Total sugar (glucose g/L) ≥200

Total acid (succinic acid in grams/liter) ≤5.0

Volatile acid (unit: g/L acetic acid) ≤ 1.0