1, soaking

Sorghum will be sent to the soaking pool, add water to soak for 24 hours.

2, steaming

Soaked sorghum, boiler steaming, commonly known as steaming sorghum rice, referred to as steaming rice.

3, cooling

Sorghum rice steaming is completed, with a conveyor belt into the cold rice machine, the conveyor added to the hulls, so that the sorghum rice is not too viscous and accelerated cooling.

4, mixing

The cooled sorghum rice with hulls, sent to the mixer, add granular powder, mixing machine so that the sorghum rice and powder mix evenly, and then poured into the fermentation tank.

5, fermentation

Fermentation 10 days, distillation of alcohol.

6, distillation (first liquor)

The fermented sorghum rice is manually poured into the distillation pot, and the distilled product is called the first liquor. The first liquor is more sorghum-flavored and must be blended to improve its taste and flavor.

7. Re-mixing, re-fermentation

The sorghum residue from the first liquor distillation is cooled by adding hulls to the pot, and then adding quartz powder to the mix, sending it into the fermentation tank for another 12 days of fermentation.

8, and then distilled (the second liquor)

The second liquor, less sorghum flavor. It is more fragrant, mellow and smooth.

Distillation process, the liquor outflow, the first distillation of the alcohol concentration of more than 80%, known as the head of the liquor, slowly declining, alcohol concentration of 20% to 40% for the end of the liquor. The liquor is collected and stored separately with the alcohol concentration of 60 to 70% as Daqu liquor and 50 to 60% as sorghum liquor.

9. Blending and Filling

In order to make the quality of the liquor uniform and cater to the taste of the consumers, it is necessary to blend it, also known as blending, with different alcohol concentrations, sub-distillations, and vintages for different proportions of blending, to seek a balanced color, aroma, and taste. It is then filled into glass bottles or magnetic bottles, and stored in the cellar for a number of days (usually more than 6 months) before filling, so that the spicy flavor of the new wine can be aged (matured), remove the bad taste, and improve the taste.

Expanded Information

From the point of view of the wine-making process, since the Qin and Han Dynasties, the technical process of quaking and brewing has been further developed in China. Qu is based on grains, beans as raw materials, as a carrier for the cultivation of microorganisms, on which to cultivate a large number of molds, yeasts brewing with the quartz at the same time play the role of liquefaction and saccharification, yeast is an important fermentation microorganisms, can decompose carbohydrates, produce alcohol and carbon dioxide, etc..

There are many different types of quartz, and different types of quartz can be used to achieve different rates of wine production and make the finished wine have their own flavors. "Qu is the bone of wine", and the production and selection of qu is an important part of the brewing process. It is customary to name many wines with the name of the quill, such as big quill wine and small quill wine.

Daqu is named because its finished product is shaped like a big brick. Daqu is made from wheat, barley, peas, etc. It contains rich microorganisms and various enzymes secreted by microorganisms in the process of reproduction, as well as metabolites formed by microorganisms decomposing the quartz raw materials, such as amino acids, etc. The quartz billet is very small, and its shape is very small. Xiaoqu's billet is very small, with different shapes and sizes, mainly made from rice, wheat, rice bran and other raw materials, with Chinese herbs as the by-products.

The strains of bacteria used in the production of Xiaoqu are naturally selected and cultivated, and good conditions are provided for the propagation of effective strains of bacteria in the treatment of raw materials and the dispensing of medicinal herbs. After the inoculation of the quatrain, the effective strains of bacteria multiply in large quantities. Both large and small quartz have the dual role of saccharification and fermentation when brewing wine.

Baidu Encyclopedia-Brewing

Baidu Encyclopedia-Brewing