beer
Using barley as raw material and hops as spice, it is made by beer yeast malting and alcohol fermentation. Rich in carbon dioxide and a small amount of alcohol. Because the fermentation process is different from the general alcohol production, some undecomposed nutrients are retained in beer, thus increasing the flavor of beer. The alcohol content of beer is generally 15 degrees, or lower.
wine
The main raw material is grapes.
Equipment and appliances Pot, ceramic cylinder, latex tube, bamboo screen, bean bag gauze, canned or ceramic cylinder, gauze, etc.
The production method selects grapes that have not been sprayed with pesticides for 0/5 ~ 20 days before ripening. Remove raw, green, broken, moldy fruits and other impurities, and put them directly in the cauldron (don't wash them), because there are wild yeasts on the surface of grape skins, which play a role in the fermentation of clear juice. After selecting, wash your hands, rub the grapes in the plate with your hands and squeeze out the grape juice. Put a bamboo sieve on the mouth of the prepared jar or ceramic jar, filter the squeezed grape juice into the jar or jar, and remove the grape stems. Grape skins, meat, etc. Wrap it with gauze on a bamboo screen, squeeze out the residual juice, and put the squeezed juice into an altar or jar. Under normal circumstances, the juice yield of grapes is about 70%. Let the jar and jar filled with grape juice stand for 12 ~ 20 hours, and siphon the supernatant to another container filled with latex tube or nontoxic plastic pipe for fermentation. In order to prevent the juice from overflowing during fermentation, the clear grape juice in fermentation tanks and tanks should not be too full, and it should be 80%-90% of the container capacity. After two days and two nights, the grape juice began to ferment. When it is particularly strong, you can hear rustling and smell the wine.
In the process of fermentation, we should pay attention to controlling alcohol content, supplementing sugar in time and controlling product temperature.
The method of controlling alcohol content is to ferment wine with wild yeast attached to grape skin per 100 ml grape juice. 1 g sugar can produce an alcohol content of 0.56. If the sugar content of grapes is 15%, then the alcohol content is 15x0.56 = 8.4. If the sugar content is 20%, the wine yield is 20×0.56 = 1 1.2, which means that the grapes with high sugar content have higher wine yield. However, it is impossible to improve the alcohol content by grape sugar, and white sugar must be added. The amount of sugar added can be calculated according to the following formula. For example, to brew wine with an alcohol content of 12 (the sugar content of grapes is 15%), the addition amount of white sugar should be (12-8.4) x 1.8 = 6.48 g. If the sugar content of grapes is 20%, the sugar content is (1 2-1.2) x 1.8 =1.44g (here, the theoretical calculation is1.8. 6.48g and1.44g are both100ml grape juice. If it is 1 kg grape juice (that is, 1000 ml), the amount of sugar added is 64.8 g and 14.4 g respectively. On this basis, it is calculated according to the amount of grape juice. Fill the sugar in time. Generally, it is better to add it at the peak of fermentation. According to the sugar content in grape juice used for wine making and the alcohol content needed for wine production, the addition amount of white sugar was determined. Control the product temperature. The product temperature is the fermentation temperature of grape juice. The optimum temperature is 18℃-22℃. The temperature is too low to ferment easily; Excessive temperature is easy to cause mixed bacteria infection. At this temperature for about 12 days, the sugar in grape juice is basically exhausted, and it needs to be left for 2 ~ 3 days, and then the first separation is carried out by siphon method. Pumping out the supernatant, putting it into a jar and jar cleaned in advance, and sealing and aging. Fill, without leaving gaps, to prevent the pollution of miscellaneous bacteria in the air. You can also spray a little edible alcohol on the wine (because the specific gravity of alcohol is less than that of wine, it floats on the wine surface, which can isolate the air and prevent the pollution of miscellaneous bacteria, and also prevent the wine surface from forming a white film). After 20 days, the second separation is still carried out by siphon method, and it still needs to be aged for 3-5 months after separation.
The technological process includes material selection, kneading, juice filtering, standing, supernatant absorption, sugar fermentation at 18℃ ~ 22℃, standing, supernatant absorption and aging, separation and aging, and finished product.
Kaoliang spirit
Distilled liquor: Fruit, milk, sugar (molasses, sugar cane, beet), grain and other raw materials are fermented by yeast, then distilled to obtain colorless transparent liquid, and then blended by aging. The transparent alcoholic beverage sorghum liquor with alcohol concentration higher than 20% is a kind of distilled liquor. Brewing technology is divided into koji-making and wine-making.
Mixing and filling, etc.
Daqu production
Aspergillus and cooked sorghum (sorghum rice) will saccharify starch (convert it into glucose) and ferment it to produce alcohol. In order to make sorghum wine ferment smoothly, koji-making is the first step. The so-called "Qu is the mother of wine", and the quality of Qu plays a key role in the quality and output of sorghum wine. Good song-making must be good.
1. Wheat is the main raw material for koji making.
The raw material of distiller's yeast is pure wheat, followed by barley, corn, soybeans and other miscellaneous grains.
Second, grinding
Grinding wheat into flour is the first process of koji making.
Third, incitement.
Put the ground wheat flour into a blender and add water to stir.
Fourth, the startup block.
After being mixed with water in the blender, the wheat flour is sent to the starter and pressed into square cubes, each weighing about 5 kilograms.
V. Culture Qu (Breeding Qu)
After koji making, it is sent to a culture room (koji room) for fermentation, and koji bacteria propagate in koji. This process takes about 30 days.
Six, heap buckling (dry)
Take the cultivated blocks out of the room and store them in the shade. This is called stacking songs.
Seven, grinding (grinding)
Dry koji is khaki, and it must be ground into koji powder to be mixed with sorghum rice to make wine. At this point, the song-making work is completed.
The quality of koji is closely related to the temperature control during the koji-making period, and the temperature control is completed by using natural air, so air becomes the biggest resource and key to cultivate koji. Jinmen has good air and water quality, and the distiller's yeast is naturally selected, so the sorghum wine brewed is naturally different.
make wine
First, soak
Put sorghum into a soaking pool and soak it in water for 24 hours.
Second, cooking.
Soaked sorghum is cooked in a pot, commonly known as "steamed sorghum rice" or "steamed rice" for short.
Third, cooling.
After the sorghum rice is cooked, it is sent to the cold rice machine by conveyor belt, and the chaff is added during transportation, so that the sorghum rice will not be too sticky and the cooling will be accelerated.
Fourth, mixed music.
The cooled sorghum rice mixed with chaff is sent to a koji-making machine, and granular koji-making powder is added, so that the sorghum rice and koji-making powder are evenly mixed by the koji-making machine, and then poured into a fermentation tank.
Verb (abbreviation for verb) fermentation
After 10 days of fermentation, the wine was distilled.
Six, distillation (the first wine)
The fermented sorghum rice is poured into the distillation pot by hand, and the result of distillation is called "the first wine". Because the first wine has a sorghum flavor, it must be blended to improve the taste and flavor.
Seven, stir again, and then ferment.
After the first distillation, the sorghum residue is taken out of the pot, cooled with chaff, mixed with koji powder, and sent to a fermentation tank for re-fermentation 12 days.
Eight, the second distillation (second wine)
Erjiu is more fragrant, mellow and slippery than sorghum.
In the process of distillation, liquor flows out, and the alcohol concentration of the first distilled liquor is above 80%, which is called "liquor head", and then gradually decreases, and the alcohol concentration is 20%~40% as "liquor tail". Liquor was collected and stored according to the alcohol concentration, with the concentration of 60-70% of Daqu liquor and 50-60% of sorghum liquor.
Mixing and filling
In order to make the quality of liquor uniform and cater to consumers' tastes, it is necessary to blend, also known as blending. Different alcohol concentrations, different distillations and different years are blended in different proportions to achieve a balance of color, aroma and taste. Then put it in a glass bottle or porcelain bottle. Before filling, it needs to be stored in the wine cellar for a certain period of time (generally more than 6 months) in order to remove the spicy taste of the new wine after aging (maturity).