Preparation of brewing materials: the main raw materials of bulk Baijiu are sorghum, wheat, corn and other grains. Firstly, it is necessary to clean and soak these raw materials to ensure their cleanliness and hygiene.
Saccharification and fermentation: After grinding grains into fine powder, add an appropriate amount of water to form a mixture. Then, saccharifying enzymes are added to saccharify the mixture, converting the starch into fermentable sugars.
Yeast fermentation: Put the saccharified mixture into a fermentation bucket, add yeast (fermentation agent), and control the temperature and humidity to allow it to ferment. During the fermentation process, sugar is converted into alcohol and carbon dioxide by yeast.
Distillation: The fermented liquid is called liquor, and the alcohol in the liquor is extracted through distillation. Distillation is divided into the front section, middle section, and tail section, with the middle section having an alcohol content. Take the middle section for collection, and this part of liquid is the base liquor of bulk Baijiu.
Refining and storage: The base liquor undergoes refining treatment, such as carbonization, clarification, and seasoning, to make it more pure and taste better. Then, the refined liquor is stored in a pottery jar or tank for aging.
Aging and blending: bulk Baijiu needs to be aged for a certain period of time to achieve a better taste. During aging, the liquor will react with the inner wall of the container, adding flavor to the liquor. After aging, blend and adjust the taste and aroma of the wine according to different types and formulas of the wine.
Bottled and sold: bulk Baijiu is put into bottles, labeled and packaged. Subsequently, it is transported to the market for sale.
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