1. Raw material crushing. The purpose of raw material crushing is to facilitate cooking, so that the starch is fully utilized. According to the characteristics of raw materials, crushing fineness requirements are different, dried potatoes. Sorghum, corn and other raw materials, through the 20-hole sieve accounted for more than 60%.

2. Ingredients. The new material, lees, auxiliary materials and water with together, for saccharification and fermentation to lay the foundation. Ingredients should be based on the retort barrel, the size of the cellar, the amount of raw material starch, temperature, production process and fermentation time and other specific circumstances, the specific performance of the ingredients properly or not, depending on the starch concentration into the pool, the acidity of grains and the degree of sparsity is appropriate, generally to starch concentration of 14 to 16%, acidity of 0.6 to 0.8, Runner water 48 to 50% is appropriate.

3. Cooking paste. Use steaming to make starch paste. Favor the role of amylase, but also can kill bacteria. Steaming temperature and time depending on the type of raw materials, crushing degree. General atmospheric pressure steaming 20 to 30 minutes. Steaming requirements for the appearance of steamed through, cooked and not sticky, no raw heart can be.

Mixing of raw materials and fermented grains, steaming and steaming material at the same time, known as the "mixed steaming and burning", the pre-steaming is mainly wine, the retort temperature requirements of 85 ~ 90 ℃, steaming wine, should be maintained for a period of time after the paste.

If the steaming of wine and steaming material separately, it is called "steaming and burning".

4. Cooling. Steam cooked raw materials, with Yang slag or drying slag method, so that the material quickly cooled to the temperature of the microbes suitable for growth, if the temperature is 5 ~ 10 ℃, the temperature should be reduced to 30 ~ 32 ℃, if the temperature is 10 ~ 15 ℃, the temperature should be reduced to 25 ~ 28 ℃, the temperature should be reduced to the product temperature no longer decline in summer. Yang dregs or drying dregs at the same time can also play a role in volatilizing the odor, absorb oxygen and so on.

5. mixing spirits. Solid state fermentation of bran liquor, is the use of bilateral fermentation process while saccharification and fermentation, after raising dregs, while adding the quartz and mother of wine. The dosage of the wine quartz depends on its saccharification power, generally 8-10% of the main ingredients for brewing, and the amount of mother of wine is generally 4-6% of the total amount of casting (i.e., 4-6% of the main ingredients for the cultivation of the mother of wine with). In order to facilitate the normal enzyme reaction, water should be added when mixing grains (factory called slurry), and the moisture content of grains in the control pool is 58-62%.

6. Cellar fermentation. Into the cellar spirits temperature should be 18 ~ 20 ℃ (not more than 26 ℃ in summer), into the cellar spirits can neither be pressed tightly, nor too loose, generally mastered in each cubic meter volume of spirits loaded 630 ~ 640 kg or so appropriate. After loading, in the grains covered with a layer of chaff, sealed with cellar mud, plus a layer of chaff.

The fermentation process is mainly to grasp the temperature of the product, and always analyze the changes in moisture, acidity, alcohol, starch residue of the spirits. The length of fermentation time is determined by various factors, ranging from 3 days, 4 to 5 days. Generally when the temperature of the product in the cellar rises to 36-37 ℃, the fermentation can be ended.

7. Steam wine. Fermented mature spirits are called fragrant spirits, which contain extremely complex components. Through the distillation of spirits in the alcohol, water, high-level alcohol, acids and other active ingredients evaporated into steam, and then cooled to get liquor. Distillation should try to alcohol, aromatic substances, alcohol and sweet substances extracted, and the use of pinch method to remove impurities as far as possible.

The difference between sorghum wine and rice wine

Sorghum wine is made from high-quality sorghum as the raw material for brewing, fermented in the aged cellar, aged for many years, and brewed through a set of scientific, unique, complete, and rigorous immersion cooking, saccharification and fermentation, and distillation and storage processes, with a crystalline and mellow body, long-lasting aroma, mellow and thick, and a long and refreshing taste, and a harmonic blend of all flavors that are just right. The wine has a unique style of comprehensive flavor.

Rice wine, wine brew, also known as mash, the ancients called "sweet". It is a common traditional local flavor snack in the south. The main raw material is rice, so it is also called rice wine. Wine in the north is generally referred to as "rice wine" or "sweet wine".

Rice wine is soft and slightly sweet; sorghum wine is rich and mellow. Generally speaking, sorghum wine has a higher alcohol content; however, rice wine should not be consumed in excess. www.anquanweb.com