Wine Quarter Method:

Materials: 200g of rice, 6g of aromatic herb powder

Making Steps:

1, Soak: Soak the rice with water for 3~6 hours and set aside.

2, crushing: soaked rice crushed into rice flour, and sifted through a fine sieve with 180 mesh.

3, ingredients inoculation: 3/4 of the rice flour for the billet, the remaining 1/4 of the rice flour for the powder, the amount of aromatic herb powder for the billet 3% of the amount of powder, 2% of the Chenquan powder, 60% of the water, mixing and blending.

4, making blanks: after mixing well made of wine cake, cut into 2 cm size of the grain, and sieve round with a bamboo sieve into the liquor medicine blanks.

5, wrapped in powder: the outside of the billet rolled on a layer of fine rice flour, and control the billet moisture content of 46%.

6, training curve: room temperature control at 28 ~ 31 ℃, the billet of wine into the qu room, cultivation of 20 hours, mold mycelium growth, Pin temperature control at 33 ~ 34 ℃, the highest not more than 37 ℃, 24 hours later, in order to promote the yeast reproduction in the curve of bad, the room temperature should be controlled at 28 ~ 30 ℃, Pin temperature below 35 ℃, to maintain 24 hours. Into the room **** 48 hours later, the pin temperature drops, the wine song mature storage.

7, out of the song: mature song taken out in the drying room after drying or sun-drying, storage and spare.

Expanded Information:

Wine others, generally written as sake quill. When the conidia of Trichoderma reesei are introduced into strongly steamed rice and kept warm, mycelium grows luxuriantly on the grains of rice, which is known as liquor quern. The amylase produced by Aspergillus will saccharify the starch inside the rice, therefore, it has been used as raw material sugar at the same time as malt since ancient times, and used to make wine, sweet wine and bean paste. Those who use wheat instead of rice are called wheat curd.