The steps are as follows:

1. Selection of materials

The brewing of liquor generally involves sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, and highland barley. As raw materials, such as grains and beans (excluding potatoes, fruits and vegetables), the grains of the crops are required to be uniform and full, fresh, free of insects, mildew, suitable drying, no sediment, no foreign odor, and no other impurities. things.

Of course, the raw materials also include some auxiliary materials. In addition, water is also one of the important raw materials. The so-called "water is the blood of wine" and "good water makes good wine" refers to the influence of water sources on wine making. of great significance.

2. Making koji

Quji is the backbone of wine, and making koji is an important link in the wine-making process. Looking at the history of wine-making with grain raw materials in various countries around the world, we can find that there are two major One type is based on the germination of grains, using the enzymes produced when the grains sprout to saccharify the raw materials themselves into sugar, and then use yeast to convert the sugar into alcohol.

The other type is to use moldy grains to make distiller's yeast, and use the enzyme preparation contained in the distiller's yeast to saccharify and ferment the grain raw materials into wine. Liquor brewing uses the second method. This process mainly involves the saccharification of starch (converting it into glucose).

3. Fermentation

Roughly speaking, the brewing process is the process of converting sugar into alcohol using the principle of fermentation. Alcoholic fermentation is a process in which yeast or other microorganisms are used to decompose glucose or fructose under anaerobic conditions, producing metabolites such as alcohol and carbon dioxide, and releasing a small amount of energy.

4. Aging

As the saying goes, wine tastes good when it is old. The distilled high-grade raw wine can only be considered a semi-finished product, spicy and not mellow. Only by storing it in a specific environment for a period of time to mature naturally can the wine be made soft, palatable, mellow and fragrant. The secret that changes the quality of wine during aging is that the wine undergoes a spontaneous reaction as the storage period continues to extend.

Of course, there are certain limits to aging. The older the wine, the better. It depends on the type of wine, temperature and other conditions.

5. Blending

The blending mentioned here is completely different from the direct blending with alcohol as everyone understands it. All base wines must go through the blending process before they can enter the next production step. Because the base wines are highly alcoholic, pungent and irritating to the throat, they are not suitable for drinking directly. Only after blending can the manufacturer call it blending. Only after the wine is blended can the spiciness be removed, and the taste will be mellow when you drink it.

In the production process of liquor, the aroma is produced by fermentation, the flavor is improved by distillation, and the shape is formed by blending. The blending technology can be regarded as the finishing touch of wine making. To put it simply, after the liquor is first brewed, it does not fully reflect the material transformation of the wine style. The quality of the wine is poor and light, and the wine body lacks fullness. The taste of wine produced in different workshops is different. It needs to be blended to unify the taste and remove impurities. , harmonizing fragrance.

6. Filling

After the finished wine passes the inspection, it can be bottled, labeled and then put on the market.