Winemaking process is generally divided into solid state fermentation, liquid state fermentation and semi-solid state fermentation, and semi-solid state fermentation is a combination method using pre-solidified liquid. The brewing of Sanhua Liquor in Guilin belongs to this process.
(a) raw materials: rice.
(b) Appliances: Fermenting appliances (pots, jars), distillation apparatus.
(c) Process: raw material - cooking - aeration - inoculation - pre-fermentation (solid state) - rotary cylinder - post-fermentation (liquid) - distillation - finished product (wine).
(1) Distillation - Select fresh, full, brown rice without mold and mildew, cook it in a pot, steam it thoroughly and steam thoroughly. (2) Affixing - After the raw material is steamed, spread the pan to dry it. In order to allow it to cool rapidly, cool down by blowing or rinse with cold water. (3) Inoculation - When the temperature of the material is reduced to about 30°C, the crushed fine seeds can be evenly mixed in. Generally, the amount of curvature is 0.6% to 1%. Fermentation vessels should use wide-mouth tile basins, with curtains in the middle for heat dissipation and observation, and the material layer should be thick and even, and the surface of raw materials can be sprinkled with a few kinds of koji and then covered with fermentation. (4) Pre-fermentation - Keep the material temperature at about 30°C, generally not exceeding 33°C, and the fermentation chamber temperature at about 25°C. Keep warm in winter and cool in summer. About 8 hours later, the temperature of the material began to rise. The heat must be removed and the temperature should not exceed 37°C. After 16 hours, a saccharification solution appeared at the bottom of the pelvis, that is, fermented wine. The wine was required to be clear, yellowish, sweet and slightly acidic, which meant that the fermentation was good and the pre-fermentation was over. (5) Rotary Cylinder - The fermented fermented wine is transferred to a fermentation tank, and 30% of warm water is added to 120% to 125%, and capped. The next day after turning the cylinder, it will be turned over, that is to say, the bottom of the whole wine bottle will be turned over. In the summer, the cylinder can be closed in time. In the winter, the cylinder can be sealed the next day, that is, sealing the cylinder port with plastic film to carry out anaerobic fermentation. Material temperature and room temperature are basically the same as before fermentation. (6) Distillation - Generally about 15 days, the fermentation is completed. If you want better quality and taste, you can extend the fermentation time to 20 days or 30 days. Distillation requires burning before the fire is moderate and then fierce. (7) Finished product - Distilled liquor is plain rice wine, with rich rice flavor, clear wine, slightly sweet alcohol, and undisturbed taste, and better taste after aging. Pay attention to the cooling during the wine, do not make the wine temperature exceed 30 °C, so as not to run the wine and affect the quality of the wine. When picking up the wine, it's best to go to the end and put it in the pot for steaming. The color tone can be processed according to the needs of the market to make it unique in style.
(D) Description: (1) distiller's song - the use of Chinese herbal medicine or purebred white koji, the better the combination of the two. Wine songs should pay attention to moisture, insects, if mold is no longer usable. (2) Water - General domestic water can be used for making wine. It requires no pollution and no impurities. It is better to use water rich in various microorganisms and trace elements. (3) If improper operation, resulting in improper temperature or infection of bacteria, leading to wine rancidity, can be added toxin sterilization; or distillation in advance. (4) This method has a slightly lower liquor yield than the liquid process, but it has a good taste, which is an improvement of traditional crafts in the southwest and southern China. Wang Min, Author: Liaohe Chemical Plant, Liaozhong County, Liaoning Province, China: Practical Agricultural Technology and Information, 2007.01
(a) raw materials: rice.
(b) Appliances: Fermenting appliances (pots, jars), distillation apparatus.
(c) Process: raw material - cooking - aeration - inoculation - pre-fermentation (solid state) - rotary cylinder - post-fermentation (liquid) - distillation - finished product (wine).
(1) Distillation - Select fresh, full, brown rice without mold and mildew, cook it in a pot, steam it thoroughly and steam thoroughly. (2) Affixing - After the raw material is steamed, spread the pan to dry it. In order to allow it to cool rapidly, cool down by blowing or rinse with cold water. (3) Inoculation - When the temperature of the material is reduced to about 30°C, the crushed fine seeds can be evenly mixed in. Generally, the amount of curvature is 0.6% to 1%. Fermentation vessels should use wide-mouth tile basins, with curtains in the middle for heat dissipation and observation, and the material layer should be thick and even, and the surface of raw materials can be sprinkled with a few kinds of koji and then covered with fermentation. (4) Pre-fermentation - Keep the material temperature at about 30°C, generally not exceeding 33°C, and the fermentation chamber temperature at about 25°C. Keep warm in winter and cool in summer. About 8 hours later, the temperature of the material began to rise. The heat must be removed and the temperature should not exceed 37°C. After 16 hours, a saccharification solution appeared at the bottom of the pelvis, that is, fermented wine. The wine was required to be clear, yellowish, sweet and slightly acidic, which meant that the fermentation was good and the pre-fermentation was over. (5) Rotary Cylinder - The fermented fermented wine is transferred to a fermentation tank, and 30% of warm water is added to 120% to 125%, and capped. The next day after turning the cylinder, it will be turned over, that is to say, the bottom of the whole wine bottle will be turned over. In the summer, the cylinder can be closed in time. In the winter, the cylinder can be sealed the next day, that is, sealing the cylinder port with plastic film to carry out anaerobic fermentation. Material temperature and room temperature are basically the same as before fermentation. (6) Distillation - Generally about 15 days, the fermentation is completed. If you want better quality and taste, you can extend the fermentation time to 20 days or 30 days. Distillation requires burning before the fire is moderate and then fierce. (7) Finished product - Distilled liquor is plain rice wine, with rich rice flavor, clear wine, slightly sweet alcohol, and undisturbed taste, and better taste after aging. Pay attention to the cooling during the wine, do not make the wine temperature exceed 30 °C, so as not to run the wine and affect the quality of the wine. When picking up the wine, it's best to go to the end and put it in the pot for steaming. The color tone can be processed according to the needs of the market to make it unique in style.
(D) Description: (1) distiller's song - the use of Chinese herbal medicine or purebred white koji, the better the combination of the two. Wine songs should pay attention to moisture, insects, if mold is no longer usable. (2) Water - General domestic water can be used for making wine. It requires no pollution and no impurities. It is better to use water rich in various microorganisms and trace elements. (3) If improper operation, resulting in improper temperature or infection of bacteria, leading to wine rancidity, can be added toxin sterilization; or distillation in advance. (4) This method has a slightly lower liquor yield than the liquid process, but it has a good taste, which is an improvement of traditional crafts in the southwest and southern China. Wang Min, Author: Liaohe Chemical Plant, Liaozhong County, Liaoning Province, China: Practical Agricultural Technology and Information, 2007.01
Face Mask,Disposable Face Masks,Protect Face Mask,Medical Mask
Jiangyin Huashi Medical Equipment Co.,Ltd , https://www.medicalwellcare.com