Four common problems in the brewing process of brewing equipment? The Baijiu brewing process is divided into two parts: fermentation and distillation. Fermentation refers to the fermentation process, which requires sugar and enzymes.
Sugar includes glucose and maltose. Fruit juice usually contains a large amount of glucose, which can be fermented directly. Grain contains a large amount of starch, which can be processed to produce maltose. Sugar reacts with enzymes to produce ethanol and carbon dioxide at a certain temperature. This reaction process is called alcohol fermentation.
Some wine making friends often encounter this problem: Ming Ming brews solid wine, but why does it still taste bad? Here is an example of FAQs when making wine with steaming equipment. Let's have a look!
1. How long can the grain be soaked before it can be boiled?
The soaking time of grain should be determined according to the specific situation. The temperature of water will affect the soaking time. The higher the temperature, the faster the soaking time. Soak sorghum in normal temperature water for about 24 hours. Soak it soft, not sour. Don't soak it too long, otherwise it will germinate. If you want to avoid germination, soak it in boiling water.
2. What kind of heat should I use for steaming wine?
Distillation is a very important part of brewing technology
In the first stage, the wine head should be steamed out by high fire;
The fire power in the second stage should be flat and stable. Turn off the blower and slow gas distillation. Pay attention not to be too urgent at this stage.
In the third stage, the fire should be large, because the wine tail contains high boiling point substances, which can only be evaporated after the tail is hit by the fire. A large number of organic acids, fusel and lipids will evaporate. These substances play an important role in Baijiu. Proper presence can help improve liquor quality. But too much and too monotonous mixing into wine will seriously drag down the quality of liquor and even cause harm to human body.
At this time of distillation, it can be clearly distinguished from the smell, taste and appearance of the wine, and its smell begins to have sour taste, distiller's grains taste and strange taste; The taste began to appear sour, bitter and astringent, and the appearance of the wine began to appear turbid and incomplete. Therefore, it is necessary to remove the tail and cut off the wine tail in time to prevent too much tail wine from mixing into the original wine, so as to ensure the quality of the original wine. The rigid standard is that the overall cut-off alcohol degree of sorghum wine is about 65 degrees, followed by the wine tail; The overall cut-off degree of rice Shaojiu is about 55 degrees, followed by the end of the wine.
3. Do you want to measure the alcohol content every 100ml?
People who know some brewing technology will certainly ask this question. But the answer is: not necessarily. It can be measured every 250ml or 1 kg, depending on the amount of steamed wine.
4. What is the appropriate outlet cooling water temperature?
The temperature of wine is appropriate at 25 ~ 30 degrees. Too low temperature is not conducive to the volatilization of substances with low boiling point. Too high temperature will cause excessive loss of alcohol.