Soaking rice-steaming rice-harrowing rice-filling jar-squeezing-filling jar-finished wine
Soaking rice generally takes about 15 days. The purpose of soaking rice is to absorb water, expand rice quality, make starch granules loose gradually, produce certain acidity by fermentation, facilitate cooking, gelatinization, saccharification and fermentation, and form the unique style of yellow rice wine.
Steamed rice steamed rice is to gelatinize the starch in glutinous rice by heating, which is convenient for saccharification and fermentation. Cooking must be cooked without paste, white heart, thoroughly rotten and mature. Into the vat (into the vat refers to mixing water, rice and wheat koji, inoculating saccharifying bacteria and yeast, and putting them into the vat for saccharification and fermentation)
Raking and pre-fermentation are the key technologies for brewing Shaoxing wine, and experienced winemakers must personally check it. Rake material is the process of stirring mash in fermentation tank with wooden rake. By raking, the temperature of the upper and lower products of the mash can be adjusted, so that the fermentation components are uniform up and down, and carbon dioxide is discharged to supplement oxygen, so that saccharifying bacteria and yeast can grow and reproduce better under suitable conditions, and the invasion and reproduction of miscellaneous bacteria can be inhibited, so that the fermentation can be carried out normally.
The purpose of jar filling and post-fermentation jar filling is to reduce the air contact area of semi-finished products, prevent excessive volatilization of alcohol, control the invasion and reproduction of miscellaneous bacteria, help yeast continue to grow and reproduce in post-fermentation period, and improve the quality of wine.
Squeezing and wine frying squeezing are to separate the wine liquid and distiller's grains in the semi-finished products, that is, filter them into sake, which is convenient for frying wine. The main purposes of frying wine are: first, to kill microorganisms, destroy the residual enzyme activity, make all the ingredients in wine basically fixed, and prevent wine from rancidity and deterioration during storage; The second is to promote the aging of wine, so that some soluble protein will precipitate after solidification, and the color of wine will become clearer and more transparent.
After boiling and disinfection, pour the jar, the jar cover and the muddy yellow wine into the sterilized jar. The jar cover is immediately wrapped with boiled and disinfected lotus leaves and clams, and tied tightly with thin strips. After tying the altar, the workers will paste mud after some shearing.
After the finished wine mud head is dried, the yellow wine is moved to the warehouse for storage. The storage of yellow rice wine is called aging, which means that the newly brewed finished wine is stored in the pottery jar. Usually, newly brewed yellow rice wine has rough taste, insufficient aroma, more stimulation and less softness. Aging can effectively promote the association of alcohol molecules, alcohol molecules and water molecules, promote the esterification reaction of alcohol and acid, and make wine aroma rich, smooth, soft and lasting.