The technological process of liquor brewing, many people like to taste liquor, which is the general name of China liquor and has a long history in China. There are also many stresses in the brewing of liquor, and every link must meet the standards in order to brew pure liquor. Next, I will show you the technological process of liquor brewing.

Liquor brewing process 1 1, raw materials and their proportions.

The raw materials for liquor-making are sorghum (36%), rice (22%), glutinous rice (18%), wheat (16%) and corn (8%), and their mass ratio is very strict. The ingredients should be transported to the material handling site in turn according to the principle of more before less, and the proportion of various foods should not be mismatched.

2. decisive

Five kinds of grains are accurately mixed in proportion, and then fully stirred to crush the five kinds of grains. The technical requirements for crushing are: the crushing degree of sorghum, rice, glutinous rice and wheat is 4, 6 and 8 petals, and the whole grain is not mixed.

Step 3 steam bran

Bran husk is a high-quality filler for brewing, which can produce methanol and furfural during fermentation and cooking. Cooking chaff can remove the odor in chaff.

4. Open pit

After the expiration of fermentation, pit mud should be taken out and distiller's grains should be taken to steam wine. The fermentation period in the pit is 70 days.

5. Ingredients, stirring and grain moistening

This process should achieve three accuracies: accurate ingredients, accurate granules and accurate bran, and two unifications: uniform mixing of granules and uniform mixing of bran.

Step 6 place an order

Retort should be flat and steam should be ground evenly. No steam is allowed to escape, and it should be laid lightly and evenly.

7. Distilling and selecting wine

When distilling, it is necessary to master the principle of flowing wine with slow fire and steaming grain with strong fire. When choosing wine, judge the quality of wine by sensory taste, and choose while tasting. After picking, the wine is transported into the wine warehouse, weighed and put into the jar according to the quality.

8. Dry distillation, standing and cooling.

Before leaving the retort, close the air valve, take down the elbow and uncover the retort cover; Lift the dewatering cylinder to the vicinity of the cooling bed with a crane and open the bottom of the dewatering cylinder.

9. Enter the cellar

Before the fermented grains enter the pit, the pit must be cleaned and sprinkled with about one kilogram of koji powder. After entering the cellar, you must dig it out quickly and step on it. After stepping on the cellar, find five temperature measuring points, plug in thermometers, and make records after inspection.

10. After the cellar is taken out, it will be piled up, mixed with bran and fermented grains.

Then the fermented grains are steamed, and after steaming, the head, tail and finished wine are produced, and finally the finished wine is put into storage for preservation.

1 1, steamed wine

Then the fermented grains are steamed, and after steaming, the head, tail and finished wine are produced, and finally the finished wine is put into storage for preservation.

Liquor processing technology:

Aging method: generally stored in a ceramic cylinder, the aging effect is better.

Blending: This is an important link to determine the quality of wine. It used to be done by experienced masters. Now computer batching technology is also under research and development.

Study on adding mixed fragrant ester (new technology liquor): Now mixed fragrant ester can be produced. In this paper, ethyl acetate was synthesized from alcohol and acetic acid with sulfuric acid as catalyst, and then the corresponding higher fatty acid ester was synthesized from alcohol and higher fatty acid. After distillation, fractionation and purification, the toxicity experiment proved that esters were non-toxic and edible. Then, it was further made into "mixed aromatic ester" and added to ordinary quality liquor as a flavoring agent. Can improve the quality of liquor.

Study on aroma components of liquor: The aroma components in liquor are extremely complex, including hundreds of chemical components besides alcohol (ethanol). The main components in liquor are divided into four categories: alcohols, esters, acids and aldehydes and ketones. The main aroma components of different flavor liquors are different. For example, in Fen-flavor liquor, ethyl acetate is the most important aroma component, and the content of ethyl lactate is about 30% of that of ethyl acetate, while the content of ethyl caproate is low. In Luzhou-flavor liquor, the main aroma components are ethyl caproate and proper amount of ethyl butyrate. However, the content of ethyl lactate in rice-flavor liquor is higher than that of ethyl acetate.

Technological process of liquor brewing. How to remove the bitterness of pure grain wine?

The treatment method should not only pay attention to the above problems in the whole brewing process, but also moderately reduce the amount of koji used in the whole brewing process and lower the fermentation temperature. The finished wine can be deodorized by adding active carbon to Ophiopogon japonicus leaves, that is, adding 0.5% of Ophiopogon japonicus leaves into the wine, soaking for 4 days, taking it out, and adding a small amount of active carbon to remove the bitterness of pure grain wine. In addition, in the process of liquor distillation, besides paying attention to raising the temperature of distilled liquor and sorting liquor according to quantity and quality, blending and flavoring (without adding organic chemical spices) are properly adopted to solve the problem of bitter, sweet and heavy pure grain wine. The actual practice is: in the same industry, choose pure sour wine, mix seasoning with bitter and sweet finished pure grain wine, and find out the best ingredients. What is the added amount? It depends.

Another method is: mix crushed old rock sugar 1 part, 2 parts of cold water and proper amount of egg white to make fine foam, slowly boil it with slow fire to melt it, then add bitter and sweet pure grain wine while using pure cotton cloth, and stir for reaction, so as to obtain remarkable effect. But we should pay attention to controlling the dosage, otherwise it will destroy the original flavor of pure grain wine.

In addition, the odor of pure grain wine is generally caused by mildew, mildew, unclean or high fermentation temperature, mold infection and other reasons. The treatment method can be solved by potassium permanganate solution.

The method is: a certain amount of potassium permanganate solution (generally 0. 1-0. 15g /KG) is completely dissolved in pure grain wine with peculiar smell, fully stirred, and then left to react naturally. After the aqueous solution completely reacts, filter the wine with a sand filter stick.