浓香型白酒生产工艺大概分成 12 个环节
The production process of Luzhou flavor Baijiu is roughly divided into 12 links
Grain selection mainly uses sorghum, rice, glutinous rice, wheat, and corn as the main materials, and can be crushed to 4-6 petals.
Runliang, you need to wash the grain and soak it again.
To steam the grains, they need to be placed in a steamer to be cooked.
Spreading and airing, we need to spread out and air these grains.
To add the koji, you need to mix these koji and grains together.
入池发酵，需要把这些搅拌好的曲和粮食放到泥窖里，发酵周期大概在 60 天到 80 天。
To ferment in the pond, these stirred koji and grains need to be placed in a mud cellar, with a fermentation cycle of approximately 60 to 80 days.
Distill out the wine and place the fermented wine germ in a steamer for high-temperature distillation.
After picking the wine, the workers determine the degree and grade of the wine based on the size of the hops.
Seal the jar and cellar, storing different grades and degrees of alcohol in pottery jars for over a year.
Blending, all finished wines are blended with different grades and degrees of alcohol, resulting in different flavors.
Mature, also known as aged, new wine may not have a good taste and needs to be stored for a period of time to make the wine taste softer and more mellow.
Step by step filling, bring the mixed wine to the production workshop for bottling.
There are many schools of Luzhou flavor Baijiu in China, but the general brewing process is like this.
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