Cleaning operation method of corn brewing (1) apparatus
All utensils used before and after fermentation operation should be cleaned with tap water to reduce the pollution of miscellaneous bacteria.
(2) Sizing
The water used should meet the drinking water standard, and the amount of water added should be determined according to the ratio of 1: 3. Then use citric acid or phosphoric acid to adjust the PH value to 4? 5. Add glucoamylase and other enzymes needed for the experiment, and then inoculate the activated Angel alcohol yeast.
(3) Saccharification and fermentation
The feeding temperature is preferably controlled at 25? Ferment at 30℃, slow at first and then at middle, and strengthen ventilation and cooling in summer; Do a good job of heat preservation in winter.
When fermenting, the container should be sealed and stirred every 24 hours. After 3 days, the alcohol content should be measured every 24 hours at a rate of 5? Six days, every two days? Measure the alcohol content with an alcohol hydrometer every 3 hours and record the results.
The fermentation period is generally 6? 12 days. The fermentation temperature is controlled at 26℃ and the fermentation period is about 7 days. When there is no bubble on the surface of the fermented mash, the upper part is light yellow clear liquid, and the wine smell is outstanding, and the sediment at the bottom feels loose by hand, but the alcohol content no longer increases or even decreases, the fermented mash is completely mature, that is, distillation is carried out.
(4) distillation
The two ends of the fire are urgent and the middle is slow, that is, the fire heats up, the fire steams slowly, and the fire catches up.
During distillation, the water inflow of condensed water is controlled so that the temperature of the wine flowing out is below 30℃. 5ml liquor sample is the head of liquor, and the alcohol content of middle distillate liquor is controlled above 20%(v/v). The wine tails with alcohol content below 20% are added to the next distillation pot for distillation again.
In the process of distillation, to prevent the boiling phenomenon, it is mainly to control the maturity of fermentation and the amount of mash, and to master the temperature, so it is not suitable to steam wine with fire.
Key points of corn brewing technology 1 Material selection Try to choose corn harvested in the season without mildew.
Black corn seeds harvested in the same year without mildew should be selected, and aged corn should not be used as far as possible to remove impurities. This can ensure that the fermented corn will not appear other molds because it is left for too long, which will affect the whole fermentation process and cause the fermentation quality to decline. As for the koji selected for fermentation, ordinary koji, such as rice wine koji (starch type), can be considered, but it is required to be free from mildew, blackening and odor of miscellaneous bacteria.
Black corn needs to be soaked before cooking because of its thick skin.
Black corn is thick and hard to cook. Can I soak it in clear water for 8 hours? /kloc-after 0/0 hour, clean it and steam it in a cage until the corn seeds are broken and cooked. Pressure cooker cooking can also be used to reduce cooking time, but to control moisture. Generally, rice is 2.5 Jin per Jin of dry food? 3.0 kg is better, not too bad or too hard.
Cooked black corn should be cooled to room temperature before fermentation.
After cooking, spread out the corn and cool it to room temperature. Of course, cold boiled water should be prepared at the same time, and the proportion is about the same as that of corn. 1: 1. Fermentation is a very important step in brewing corn wine, so various preparations must be made before fermentation: 0. 1 kg distiller's yeast should be added to each kilogram of dry corn? 0. 15 kg, fully stir corn rice and distiller's yeast, put them into a pre-cleaned jar, and add cold water. At 20℃? Open fermentation at room temperature 25℃ for 7 days? 10 day, in order to facilitate the rapid propagation of fermentation bacteria, during which the jar mouth was closed and the fermentation work was ready.
It will be fermented for about 2 months. Experts from the Brewing Equipment Network of Wine Tap suggested that if possible, the fermentation broth can be discharged in time by using the conduit exhaust device. At the same time, we should do a good job of cooling down, and remember that the fermentation temperature should not be too high, otherwise it will easily lead to sour wine.
After fermentation, it should be filtered and stored.
After corn is fermented, it is necessary to filter wine through multiple layers of gauze. Of course, it's not over after filtering. It is necessary to seal the filtrate for fermentation for one month, and at the same time precipitate excess residue. After that, the supernatant was obtained by inclined filtration, and the jar was sealed and stored in a cool and dry place. The longer the storage time, the more mellow the wine is.
Grinding in the brewing process of corn wine
Brewing process
Select fresh corn with full grain, no mildew, no moth, and careful selection. After drying the corn in the sun or on a fire resistance, grind it into fine powder with a water mill or a pulverizer, and screen off the dregs.
Cage steaming
Weigh and mix corn flour with clear water at a ratio of 4: L, spray clear water on the flour, stir evenly, then put it in a steamer layer covered with gauze, steam it over high fire, keep it for about 5 minutes after steaming, remove the cage cover, take the corn flour out of the cage, smash and agglomerate in time, spray a little more clear water than the first time, continue to put it in the cage, and steam it over high fire; After steaming again, keep it for about 30 minutes. When corn flour is loose, not mushy and ripe, it is spread and cooled.
Barrel fermentation
Brewing process
The air-cooled cooked corn flour and purified sweet distiller's yeast are mixed according to the ratio of 160: 1, fully stirred, put into a ceramic vat, seal the jar mouth, put it in a dry and hot place, keep the temperature for 25-35 hours, and take it out at the right time. After the fermentation, you can take out a little wine mash and taste it. If it is sour, it means that the fermentation is almost over, and the temperature should be lowered as soon as possible to stop the fermentation; If it is bitter and spicy, the fermentation has passed and you can't drink it any more. Therefore, moderate fermentation is very important and should be mastered by experience according to the controllable conditions of fermentation.
Bag filtration
Put the fermented wine mash into a clean cloth bag for pressure filtration, let the filtrate stand for about two days, and then siphon the supernatant to get the raw corn sweet wine.
High temperature sterilization
Put the raw corn liqueur into a sterilized container, heat it to 80℃ in a water bath, keep the temperature for about 20 minutes, sterilize it, then stand for layering, siphon the supernatant, put it into a sterilized wine bottle, seal it, label it, and store it in a cool place, which is the finished product, which can be directly drunk or sold on the market.
Hand-brewed corn wine 1, crushing: select fresh corn with full grains, no mildew and no moth, dry it in the sun or dry it in the sun, grind it into powder, and screen off the dregs.
The process of brewing corn wine by hand (5 sheets)
2. Stirring: Stir the screened corn kernels with warm water, and add 90 100 kg of water to every 50 kg of corn kernels. After mixing evenly, rub it with your hands to feel moist, but it is better not to agglomerate.
3. Steaming: Mix the stirred corn kernels with clear water at a ratio of 4: L, spray clear water on the corn kernels, fully stir them evenly, then put them in a steamer covered with gauze and steam them with high fire. When the air pressure is high, keep the pressure, steam for about 5 minutes, uncover the cage cover, take the corn kernels out of the cage, clean up the lumps in time, spray a little more water than the first time, and continue to steam in the cage with high fire; Increase the air pressure and continue steaming for about 30 minutes. When the corn kernels are loose, rather than mushy and mature, they are spread out and cooled.
4. Saccharification: After the corn kernels are steamed, they are spread out and dried, and the temperature is reduced to about 35 degrees Celsius. Use 100 kg of corn kernels 1.75 kg. Stir well and put in a jar or bucket. At this time, the temperature of corn kernels should be kept at 30 degrees Celsius, and sweet taste will be produced after saccharification 18-20 hours.
5. Fermentation: mix the cold corn kernels and sweet wine koji according to the ratio of 160: 1, then put them in a ceramic vat, seal the jar mouth, put them in a dry place, and take them out after fermentation for 25-35 hours. When the fermentation is over, you can take out a little and taste it. If it is sour, it means that the fermentation is almost finished, so it is necessary to lower the temperature and slow down the fermentation speed; If it is bitter and spicy, it means that fermentation has passed. Therefore, it is very important to maintain moderate fermentation, which should be adjusted according to the specific conditions of fermentation. This skill depends entirely on experience. Put the fermented wine mash into a clean cloth bag, filter it, let the filtrate stand for about two days, and then siphon the supernatant to get sweet corn wine.
6. Distillation: At first, steam with strong fire, and keep a slow fire in the middle. Finally, it is distilled with strong fire 15 minutes to evaporate all the processed materials. The alcohol content of finished wine is generally 40 degrees, and the highest is generally 50 degrees. [3] Northeast corn wine is about 65 degrees to 50 degrees. White in color, fragrant in gas and mellow in taste.
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