Mash liquor song is the fermentation product of the sweet liquor song, can be used to make sweet wine, the microorganisms contained in the composition are mainly root molds, trichoderma viride and a small amount of yeast, the most important role in the matter of the root molds of the two types of black root molds and rice root molds.
The principle of wine brewing is the root mold and yeast **** with the role of the root mold can produce glycolytic enzymes, the starch in glutinous rice into glucose. The yeast then converts the glucose into alcohol, and the wine becomes sweet and flavorful. These two transformations are inhibited by each other and have a sequential order, that is, first saccharification and then alcoholization.
Second, the mash liquor song put less how to do
In the fermentation process saccharomyces cerevisiae will first be in the glutinous rice starch decomposition into glucose, protein decomposition into amino acids, and then a small amount of yeast will be glucose glucose glycolysis pathway converted into alcohol. This results in the sweet, flavorful and nutritious sweet wine brew. But what if you put less mash tun in the making process?
Generally it is is necessary to make up one addition, sprinkle it on the surface and in the nest can be.
Three, do mash notes what
1, after the mash is done must be sealed fermentation. Usually about three days can be eaten. If the weather is cool, you can then wrap a towel around the outside of the jar to keep warm and accelerate fermentation.
2, fermentation temperature of 25 ℃ is good. In summer, 1-2 days later, see the middle hole in the water, smell of mellow flavor, glutinous rice can be rotated in the container, you can eat.
3. In winter, you can put the container on the heater to keep warm, 3-4 days later, you can also eat. In summer, the weather is hot, in order to prevent the rice wine from continuing to ferment and become acidic, you can add a little water to the wine to boil, you can extend the storage time.