"Sand" is not what we usually understand as "sand", but refers to the raw material "sorghum" used in brewing, and it is also the main brewing raw material of Maotai-flavor liquor.
First, turn over the sand
Maotai-flavor liquor in Maotai Town adopts "12987" process, in which 8 liquor needs to be cooked 8 times. Fansha is a wine brewed by adding some new sorghum and new koji medicine to the distiller's grains discarded after the ninth cooking of bound sand. "Fansha wine" has short production cycle, high liquor yield and poor quality. This kind of wine is just a little more fragrant than alcoholic liquor, and it has no great economic value. At the same time, if the process is not well controlled, it will have bitter taste, paste and other bad smells. Many big brands of low-end wine actually use this process.
Second, broken sand wine
Sand crushing refers to crushing sorghum, which is to crush 100% raw materials and grind them into powder. The production process of wall-broken sand wine is relatively fast, the cycle is relatively short, and the wine yield is high. There is no need for a strict "sand return" process. Generally, the wine in the grain is taken out after two or three times of baking, and the brewed wine has a good entrance. The disadvantage is that it is much thinner than the orthodox Maotai-flavor liquor, and the body is single-layered, but because of this, more people will be more acceptable when they first contact Maotai-flavor liquor. After years of storage, the aroma of pure crushed sand wine has hardly improved. The main reason for Chen Fang is that it tastes softer and better.
Third, Khun Sa.
The word "Kun" is transliteration, also called "bundle", which means "integrity". The so-called Khun Sa refers to the complete sorghum, which is also called "Tiezi" and "Little Red Grains" in Maotai Town. In fact, the raw materials of Khun Sa wine will still maintain a crushing rate of about 20% in the production process. Not all raw materials remain the same, because only by crushing can fermentation be better promoted.
This process is characterized by a long production cycle. A year is a production cycle, and the wine is taken seven times. We often say that "nine times distillation, eight times fermentation, seven times wine taking and two times feeding" is actually the best "sand returning" technology in Khun Sa wine. After deep fermentation of raw materials, the sauce flavor is more mellow, and the obtained wine body is richer in flavor, with the characteristics of aging and fragrance. The disadvantage is that the wine is rich in quality, which may be unacceptable to some people. In addition, the wine yield is low and the brewing cost is high. It usually takes more than three years for Chen Fang to mix for the second time before it can be sold.
Drink less wine, drink good wine, and drink maotai-flavor wine when drinking. For more articles about Maotai-flavor wine, please pay attention to the official WeChat account "Maotai-flavor wine culture".
Question 2: What does it matter if the grain is too broken to make wine? I make wine with broken rice all year round.
Question 3: What is the broken stone cellar in wine making? A broken stone cellar is a cellar made of broken stones. Generally, it is made of compensatory bluestone with smooth surface and used as sesame wine. Pit mud should be used in Luzhou-flavor liquor, and pure cement pool with flavor can be used.
Question 4: It's broken. That is to say, this is the characteristic of laminated glass, also called laminated glass. It is made of two pieces of tempered glass with a special glue in the middle, so that if the glass breaks, it won't fall and hurt people. ...
Question 5: Brewing China has a long history of brewing. "Shuo Wen Jie Zi" said: "The ancients regarded Yi as wine mash, and they were afraid to taste it, which was very beautiful, so they ignored Yi. Du Kang makes wine. " Since Yu, wine has a history of five or six thousand years in China, keeping pace with the development of China civilization. There are many records about wine in China's ancient books, from The Book of Songs to A Dream of Red Mansions, almost all literary and historical works of more than 3,000 years are inseparable from wine. Legend has it that the national subjugation of Xia Jie and Shang and Zhou Dynasties was caused by greed for wine. The earliest existing wine in China was unearthed from tombs of Shang Dynasty. Ancient wine discovered by archaeologists in Xinyang, Henan Province in the tomb of Shang Dynasty in Mangzhang Township, Luoshan, was packed in melodious bronze (yūu) and well sealed. Although it has undergone a series of chemical changes such as hydrolysis, alcoholysis and ammonolysis for more than 3000 years, the aroma of ancient wine has not evaporated, which is still a mystery. During the Spring and Autumn Period, Zhongshan was famous for its good brewing. After the wine is brewed, it is immediately poured into the poppy, soaked in the stems and leaves of nine kinds of flowers, and stored for more than 10 years before drinking. Archaeologists dug up two pots of wine in the tomb of Sun Yat-sen Mausoleum in Pingshan County during the Warring States Period. A pot is placed in a round bronze pavilion, which contains about 70% wine and weighs about 6 kilograms. The other pot is only half full of wine and weighs about 4 kilograms. Two pots of wine are clear and transparent, green and tender. When unsealed, the fragrance overflowed. 1979 was exhibited at the Palace Museum in Beijing. Cao Cao has two famous poems: "Make a song about wine, the geometry of life." "How to solve the problem, only Du Kang." Cao Cao is not only a master of drinking, but also familiar with wine-making technology. He once presented a set of "Nine Brewing Methods" to Emperor Xian of Han Dynasty, which was similar to the modern continuous feeding method: in the fermented grains, raw materials were continuously put in, saccharified with Rhizopus, and the sugar in the fermented grains was supplemented, so that the yeast was always fermented at a suitable sugar degree, and the brewed wine was mellow and delicious, refreshing and intoxicating. During the Song, Yuan, Ming and Qing Dynasties, the brewing industry continued to develop, and its varieties included yellow wine, wine, jujube wine, Shenzi wine, chrysanthemum wine, lotus wine, osmanthus wine, Wujiapi wine, Gong Yan royal wine and so on. According to the song "Hailing Collection", "Strictly make wine in the ice room in the summer and make it taste. Jurchen makes moose and makes wine. Goose powder is the most expensive thing to serve. It is stored with wooden stakes, colored with ink, and placed on the table with raw onions and garlic. " On the Double Ninth Festival in Ming Dynasty, the emperor and imperial secretary climbed the Long Live Mountain and looked far away. "From the very beginning, all the officials in the palace took chrysanthemum as a tonic, ate rabbits and drank chrysanthemum wine" (Notes on Jin Ao's Refusal to Eat), and the fashion of drinking chrysanthemum wine on the Double Ninth Festival began in the Western Han Dynasty. "Miscellanies of Xijing" contains the brewing method of chrysanthemum wine: "Chrysanthemum is suitable, the stems and leaves are collected and brewed together, and it will be drunk when it is ripe on September 9 next year. So it is called chrysanthemum wine. " Li Shizhen wrote in Compendium of Materia Medica that he often drinks chrysanthemum wine: "It can make people not old in color, not white in hair, make people intellectual, fit and bear hardships." The main raw material of high-grade liquor is sorghum, followed by corn, rice and barley. Solid-state fermentation was adopted, and a certain amount of rice husk, sorghum husk and chaff were added as loosening agents. After cooking and cooling, the raw materials and loosening agent are mixed with yeast or yeast for saccharification, fermented in cellar or vat, and then mixed with the raw materials and loosening agent for distillation. Distill wine and cook new materials. Discard a part of distiller's grains, then blend, ferment, distill and cook again, and so on. Distilled liquor is aged in wine cellar and mixed before bottling. Liquor flavor types can be divided into five types: faint scent, strong scent, maotai scent, rice scent and compound scent. The production of wine includes grape pressing, controlled fermentation, cellar management, aging and blending. Grapes and juice in the late stage of stem removal are crushed and put into vats for fermentation. Under the action of yeast, the sugar in grapes is converted into carbon dioxide and alcohol, and the fermentation period is several days to several months. According to different techniques, red, white, pink or rose wine can be brewed. From the perspective of wine-making technology, since the Qin and Han Dynasties, China's koji-making wine-making technology has been further developed. Daqu takes grain and beans as raw materials and serves as a carrier for cultivating microorganisms. A large number of molds and yeasts were cultivated on it, which also played the role of alcoholization and saccharification. Yeast is an important fermenting microorganism, which can decompose carbohydrates and produce alcohol and carbon dioxide. There are many kinds of distiller's yeast, and different kinds of distiller's yeast can achieve different liquor yield, which makes the finished wine have different flavors. "Qu is the bone of wine", and making and selecting Qu is an important part of wine-making technology. Many wines are used to being named by qu names, such as Daqu liquor and Xiaoqu liquor. Daqu is named after its finished product looks like a big brick. Daqu is made of wheat, barley and peas. It is rich in microorganisms, various enzymes secreted by microorganisms in the process of reproduction, and microorganisms decompose Daqu raw materials ...
Question 6: Homemade wine can't be broken with a juicer before brewing, because the juicer will break the ball. If you pinch it by hand, one skin is a whole piece. Just come out and filter it.
Question 7: Raw material formula of liquor brewing technology (specifically, explain each step)
All raw materials containing starch and sugar can be used to brew liquor, but different raw materials have different liquor flavors. Grain sorghum, corn and barley; Sweet potato and cassava; Sugar-containing raw materials, such as sugar cane and beet residue and waste molasses, can be used to make wine. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato outreach, beet head and tail, etc. Can be used as alternative raw materials. Wild plants, such as acorn, Jerusalem artichoke, pear and Rosa laevigata, can also be used as alternative raw materials.
The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, some auxiliary materials need to be added to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corncob, sorghum husk, peanut skin and so on.
Besides raw materials and auxiliary materials, distiller's yeast and yeast also need distiller's yeast. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce fermentable sugar before it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji, saccharifying koji). Daqu is a kind of crude enzyme preparation, which uses starch as culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, commonly used saccharifying koji includes Daqu (producing famous wine and high-quality wine), Xiaoqu (producing Xiaoqu wine) and bran koji (producing bran koji wine). Bran koji is the most widely used in production.
In addition, sugar is converted into alcohol and other substances by alcoholase secreted by yeast, which is called alcohol fermentation. The starter used in this process is called yeast. Saccharomyces cerevisiae is a kind of yeast proliferation culture liquid which is obtained by using sugary substances as culture medium and expanding yeast culture quite purely. In production, vats of distiller's yeast are mostly used.
There are two kinds of liquor production in China: solid fermentation and liquid fermentation. In the process of solid-state fermentation, such as Daqu and Xiaoqu Sichuan bran koji, bran koji wine occupies a large proportion in production. Here, the technology of bran koji wine is only briefly described.
manufacturing method
1. raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different. More than 60% of raw materials such as dried potatoes and corn pass through a 20-hole sieve.
2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort, starch content of raw materials, temperature, production technology and fermentation time. The specific performance of appropriate ingredients depends on the starch concentration, acidity and looseness of fermented grains in the pool. Generally speaking, the starch concentration is 14 ~ 16% and the acidity is 0.6 ~ 0.8.
3. Cooking and gelatinization. Starch is gelatinized by cooking. It is beneficial to the action of amylase and can kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Ordinary materials are steamed at normal pressure for 20 ~ 30 minutes. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside.
Mixing raw materials with fermented grains, steamed wine and steamed materials at the same time is called mixed steaming and mixed burning. In the early stage, steaming was the main method, and the temperature in retort was required to be 85 ~ 90℃. After steaming wine, gelatinization should be maintained for a period of time.
If steaming wine and steaming materials are carried out separately, it is called steaming.
Calm down. The cooked raw materials should be cooled quickly by slag extraction or air drying to reach a temperature suitable for microbial growth. If the temperature is 5 ~ 10℃, the product temperature should be reduced to 30 ~ 32℃; if the temperature is 10 ~ 15℃, the product temperature should be reduced to 25 ~ 28℃ in summer. Slag extraction or drying can also play a role in volatilizing odor and absorbing oxygen.
5. Stir the paste. Solid state fermentation of bran koji liquor is a two-way fermentation process of saccharification and fermentation. After slag extraction, add koji and yeast at the same time. The amount of distiller's yeast depends on its saccharifying power, which is generally 8 ~ 10% of the brewing main material, and the amount of distiller's yeast is generally 4 ~ 6% of the total feeding amount (that is, 4 ~ 6% of the main material is used to cultivate distiller's yeast). In order to facilitate the normal enzymatic reaction, water should be added when the fermented grains are stirred (called pulping in the factory), and the water content of the fermented grains should be controlled at 58 ~ 62% when entering the pool.
6. Fermentation in the cellar. When entering the cellar, the temperature of fermented grains should be 18 ~ 20℃ (not more than 26℃ in summer), and the fermented grains should not be pressed too tightly or too loosely, and it is generally appropriate to pack about 630 ~ 640 kg per cubic meter. After canning, cover the fermented grains with a layer of bran, seal them with pit mud, and add a layer of bran.
The fermentation process is mainly to master the product temperature ...
Question 8: How to brew white wine? Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally 50 ~ 65 degrees. According to the different saccharification, fermentation strains and brewing technology, it can be divided into three categories: Daqu liquor, Xiaoqu liquor and bran koji liquor, among which bran koji liquor can be divided into solid fermented liquor and liquid fermented liquor.
Raw material formula All raw materials containing starch and sugar can be used to brew liquor, but the liquor brewed by different raw materials has different flavors. Grain sorghum, corn and barley; Sweet potato and cassava; Sugar-containing raw materials, such as sugar cane and beet residue and waste molasses, can be used to make wine. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato outreach, beet head and tail, etc. Can be used as alternative raw materials. Wild plants, such as acorn, Jerusalem artichoke, pear and Rosa laevigata, can also be used as alternative raw materials.
The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, some auxiliary materials need to be added to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corncob, sorghum husk, peanut skin and so on.
Besides raw materials and auxiliary materials, distiller's yeast and yeast also need distiller's yeast. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce fermentable sugar before it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji, saccharifying koji). Daqu is a kind of crude enzyme preparation, which uses starch as culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, commonly used saccharifying koji includes Daqu (producing famous wine and high-quality wine), Xiaoqu (producing Xiaoqu wine) and bran koji (producing bran koji wine). Bran koji is the most widely used in production.
In addition, sugar is converted into alcohol and other substances by alcoholase secreted by yeast, which is called alcohol fermentation. The starter used in this process is called yeast. Saccharomyces cerevisiae is a kind of yeast proliferation culture liquid which is obtained by using sugary substances as culture medium and expanding yeast culture quite purely. In production, vats of distiller's yeast are mostly used.
Equipment used
1. Raw material processing and transportation equipment. There are pulverizers, belt conveyors, bucket elevators, screw conveyors, air supply equipment, etc.
2. Mixing, cooking and cooling equipment. There are moistening tank, stirring tank, auger, continuous digester (for large factories), dry distillation furnace (for small factories), slag dryer and ventilation slag drying equipment.
3. Fermentation equipment. Cement fermenter (for large factories), clay pot (for small factories), etc.
4. Steam equipment. Steamer (for large factories), retort (for small factories), etc.
There are two kinds of liquor production in China: solid fermentation and liquid fermentation. Among the solid-state fermentation processes such as Daqu, Xiaoqu and bran koji, bran koji occupies a large proportion in production. Here, only the technology of bran koji wine is briefly introduced.
manufacturing method
1. raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different. More than 60% of raw materials such as dried potatoes and corn pass through a 20-hole sieve.
2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort, starch content of raw materials, temperature, production technology and fermentation time. The specific performance of appropriate ingredients depends on the starch concentration, acidity and looseness of fermented grains in the pool. Generally speaking, the starch concentration is 14 ~ 16% and the acidity is 0.6 ~ 0.8.
3. Cooking and gelatinization. Starch is gelatinized by cooking. It is beneficial to the action of amylase and can kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Ordinary materials are steamed at normal pressure for 20 ~ 30 minutes. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside.
Mixing raw materials with fermented grains, steamed wine and steamed materials at the same time is called mixed steaming and mixed burning. In the early stage, steaming was the main method, and the temperature in retort was required to be 85 ~ 90℃. After steaming wine, gelatinization should be maintained for a period of time.
If steaming wine and steaming materials are carried out separately, it is called steaming.
Calm down. The cooked raw materials should be cooled quickly by slag extraction or air drying to reach a temperature suitable for microbial growth. If the temperature is 5 ~ 10℃, the product temperature should be reduced to 30 ~ 32℃; if the temperature is 10 ~ 15℃, the product temperature should be reduced to 25 ~ 28℃ in summer. Slag extraction or drying can also play a role in volatilizing odor and absorbing oxygen.
5. Stir the paste. Solid state fermentation of bran koji liquor is a two-way fermentation process of saccharification and fermentation. After the dregs were mentioned, ... >>
Question 9: How to make wine by crushing corn? Directly add koji+water+stirred fermentation+steamed wine after corn is crushed. New technology can be used to make wine, and the yield of wine can also be guaranteed. You can go to the Institute of Brewing Technology. It's best to go on a field trip and compare more. Hope to adopt!