Friends who love drinking are naturally familiar with loose drinks and are indispensable at the dining table. What is the production process of loose wine? Let's introduce the production and processing process of loose liquor and the changes during the storage process of loose liquor to you, let's let the franchise editor of the loose liquor agent!
There are two physical and chemical processes in brewing, one is lake, and the other is yeast. During the Wuding period of the Yin and Shang Dynasties more than 3200 years ago, the biological reproduction technology of microbial "mold", which is made of malt and malt as saccharification Fermentation starter, saccharification mildew of grains and Ethanol fermentation, has been mastered for brewing.
The process flow of koji making: wet wheat grains → grinding → ingredients → step forming → composting in the warehouse → fermentation in the warehouse → koji dismantling → storage → koji grinding.
Brewing process: Sanding: Sorghum crushing → Wet grain → Steaming grain → Spreading and airing mixed with koji → Stacking fermentation → Fermentation in cellar → Opening cellar to extract fermented grains;
Sand making: crushing sorghum → moistening grain → steaming grain → spreading and airing koji → stacking and fermentation → entering the pit for fermentation → opening the pit for mashing → opening the pit for mashing.
The new liquor obtained from fermentation and distillation of loose liquor also needs to be stored for a certain period of time. The storage time of various loose wines varies depending on their aroma and storage quality. If it is a high-quality sauce flavored loose liquor, it needs to be stored for more than 3 years; If it is a high-quality strong aroma or light aroma loose liquor, it needs to be stored for more than 1 year; If it is a low-quality general loose wine, it needs to be stored for 3 months. In the production process, storage is the key link to ensure the quality of Liquor products.
Freshly steamed loose wine with a pungent taste and unpleasant odors such as certain sulfides is called new wine. After a certain storage time, the impact and spiciness will significantly weaken, the taste will become mellow and soft, and the aroma will also improve, which is called aging.
Evaporation of odorous substances in new loose liquor: New style distilled loose liquor is generally dry, spicy, not mellow, and not soft. If you have any further questions, please come to our website http://www.sdyuxianfang.com Consult and take a look!