Baijiu production process is explained in detail as follows:

Basic principles and processes of brewing mainly include: alcoholic fermentation, starch saccharification, making, raw material processing, distillation of alcohol, aging, blending and flavoring.

(1) Alcoholic fermentation

Alcoholic fermentation is the main stage of brewing, sugary raw materials such as fruits, molasses, etc., which are rich in glucose, fructose, sucrose, maltose and other components, can be converted directly into alcohol by the action of microorganisms such as yeasts or bacteria.

Alcohol fermentation process is a very complex biochemical process, there are a series of continuous reaction and subsequently produce many intermediate products, of which there are about 30 kinds of chemical reactions, need a series of enzyme participation. Alcohol is the main product of the fermentation process.

In addition to alcohol, other substances synthesized by microorganisms such as yeast and the inherent components of sugary raw materials, such as aromatic compounds, organic acids, tannins, vitamins, minerals, salts, esters and so on, often determine the quality and style of the wine.

The carbon dioxide produced during alcoholic fermentation increases the fermentation temperature, so the temperature of the fermentation must be reasonably controlled, and when the fermentation temperature is higher than 30 to 34 degrees Celsius, the yeast will be killed and fermentation will stop. In addition to the yeast contained in the sugar raw material itself, fermentation can also be carried out with artificially cultivated yeast, and the quality of the sake varies according to the microorganisms used, such as yeast, and the flavor and characteristics of the sake.

(2) Starch saccharification

Sugar-based raw materials can be fermented simply by using a fermenting agent containing microorganisms such as yeast, whereas starchy grain-based raw materials do not contain saccharification enzymes in the yeast itself, and starch consists of a number of glucose molecules, so starch-based grains need to be dextrified into dextrins, oligosaccharides, and saccharification agents that convert them into fermentable sugars.

The saccharification agent contains not only enzymes that can break down starch, but also some other enzymes that can break down fat, protein, pectin and other enzymes in raw materials. Qu and malt are commonly used in brewing saccharification agent, malt is a product made of barley germination after soaking, the western brewing saccharification agent used malt; Qu is made of cereals, bran and other cultured mold, lactic acid bacteria and other products.

Some of the microorganisms that are not separated by artificial selection and cultivated naturally, such as large and small songs, often have the dual function of saccharification agent and fermentation agent. Combining the two steps of saccharification and liquefaction at the same time is called compound fermentation.

(3) Quaking

Wine quaking, also known as wine mother, is made from starch-containing cereals (barley, wheat, bran), beans, potatoes and glucose-containing fruits as raw materials and medium, crushed with water to form a block or cake, and cultivated at a certain temperature.

The brewery song is rich in microorganisms and medium components, such as molds, bacteria, yeasts, lactic acid bacteria, etc., molds such as Aspergillus, Rhizopus, Trichoderma and other beneficial strains of molds, "song for the mother of the wine, song for the bones of the wine, song for the soul of the wine". Qu is the mother of wine, the bone of wine, and the soul of wine. Qu is the carrier of various enzymes used in winemaking. China is the hometown of the cork, as far back as 3,000 years ago, the Chinese people not only invented the cork, but also the use of the cork for brewing.

The quality of brewing depends on the level of the brewing process, and the long history of the Chinese brewing process has brought a broad and far-reaching impact on the world's brewing industry.

Chinese brewing techniques have their own traditions and characteristics, and even today, when brewing technology is highly developed, the traditional workshop-style brewing techniques still maintain their original color, especially for famous wines, and the traditional brewing techniques lay the foundation for the excellent quality of the wines.

(4) Raw material treatment

Whether it is brewed or distilled liquor, and the derivatives of both, the main raw materials used in the production of liquor are sugary or starchy raw materials. In order to make full use of the raw materials, improve the saccharification capacity and yield, and form a unique style of liquor, the raw materials for brewing must undergo a series of specific processes, mainly including the selection of raw materials and the proportion of their state of change.

Control of environmental factors is also a key aspect. Sugar raw materials are mainly fruits, raw material processing mainly includes selecting varieties according to the characteristics of the wine, picking and sorting, removing rotten fruits and impurities, crushing fruits, extracting juice and de-stemming, clarifying and anti-oxidizing, sterilizing and so on.

The starchy raw materials are mainly malt, rice, potatoes, mixed grains, etc. The compound fermentation method is adopted, with saccharification first, fermentation later or saccharification and fermentation carried out at the same time. Different varieties of raw materials and fermentation methods, the process and technology of raw material treatment are also different.

China widely uses wine brewing, the basic technology and procedure of raw material treatment is fine milling or crushing, moistening (rice soaking), steaming (rice steaming), cooling (water cooling), turning the material, into the tank or into the cellar fermentation and so on.

(5) Distillation of alcohol

The so-called distillation of alcohol is the process of heating, using the difference in boiling points to concentrate and separate the alcohol from the original liquor, and then obtaining high-alcohol content liquor after cooling.

Under normal atmospheric pressure, the boiling point of water is 100 ℃, the boiling point of alcohol is 78.3 ℃, the liquor will be heated to between the two temperatures, a large number of alcohol-containing vapors will be produced, the steam will be collected in the pipeline and condensed, and the original liquid will be separated, thus forming a high-alcohol content of the liquor.

During the distillation process, the alcohol in the original liquor is distilled out and collected, and the alcohol concentration is controlled. The flavors in the original spirit are also distilled together, resulting in a distilled spirit with unique aromas and flavors.

(6) old and aged wine

Wine is vital, saccharification, fermentation, distillation and a series of processes can not indicate that the whole process of brewing has ended, the new brewed into the wine is not fully completed to reflect the style of the material transformation of the wine, the quality of the wine is shoddy and light, the wine lacks the body of the fullness of the solid new wine must be after a specific environment of the cellar.

After a period of storage, the mellow flavor and beauty of the wine is finally formed and deepened. Usually this new brewing into the wine cellar aroma storage process is known as the old ripe and aging.

(7) Blending and Seasoning

The blending and seasoning process is a process of mixing, adjusting and proofreading the semi-finished products of different types, ages and origins of the original liquor liquids (brandy, whisky, etc.), or the semi-finished products of different grades of the original liquor liquids (Chinese baijiu, huangjiu, etc.), according to a certain proportion, with reference to the liquor quality standard of the finished wine. Blending and adjusting can continuously obtain balanced and coordinated liquor with stable quality and traditional and authentic style.

The blending and flavoring of sake is regarded as the highest craft of sake brewing, and creates a state of mind in sake brewing activities.

From a technological point of view, there are differences in the types, quality and ratios of the raw materials used in brewing, and the process of brewing contains many procedures, in which many complex physical and chemical changes take place, transforming and generating dozens or even hundreds of organic ingredients.

Some of these mechanisms have not yet been studied, and the blender's job is to skillfully blend different wines according to certain ratios to ensure that the overall style of the wine under the premise of the overall uniformity of the market variety of standards.