Raw material brewing technology consists of two parts, one is the production process specification and its operation method; The second is the original koji. The two complement each other and are indispensable. The technological process of raw material brewing is scientific and reasonable. If there is no starter suitable for raw materials or the quality of starter is not good, its raw materials will not be successful. On the other hand, even if the quality of raw material koji is no matter how good, the technological procedures are unscientific and unreasonable or the operation is improper, and its raw material liquor-making will not succeed. Why do many manufacturers try to make wine with raw materials, and some succeed and some fail? In the final analysis, in a word, it is either the process operation or the quality of the original koji.
It can be seen that in order to achieve the success of raw wine making, we must first have a set of scientific technological processes and operating methods; Second, we should use authentic and high-quality original koji. In addition, in order to achieve the success of raw wine, we must also pay attention to the following issues.
1, learn raw material brewing with perseverance.
Any simple technology has certain operation methods and essentials. Moreover, mastering these operating methods and essentials not only takes time, but also requires a familiar and skilled process. To be familiar with and master this technology skillfully, you must have perseverance and patience.
For example, the skill of riding a bicycle is simple enough. However, when you ride a bike for the first time, you are sure to fall. Why? This is because although you know how to ride a bike, you are not familiar with the operation. If you keep practicing, you will soon master the skill of riding a bike without fear of falling. If you get off the bike for the first time and don't admit that it's because you're not skilled, but because your bike is not good and you don't practice, then you'll never ride a bike.
Learning to ride a bike is exactly the same as learning to make wine from raw materials. Although the technology of raw material brewing is simple, it is also a science and technology, and it also has its specific production technology and operation method. Although I know something about the technology of raw wine-making by reading relevant literature and instructions, I have no practical experience, let alone familiarity and proficiency. Therefore, if you want to learn the technology of raw material brewing, you should be like riding a bicycle, not afraid of falling, insist on repeated experiments, and be familiar with and skilled in its operation method in the shortest time. Therefore, we must persist and be patient. Numerous facts have proved that once it is not successful, it cannot be proved that this technology is not good.
2, adhere to the small test and pilot.
The common feature of some unsuccessful winemakers who use raw materials is that they know little about the production technology and operation methods of raw materials, and they rashly put in hundreds or thousands of kilograms without doing any small experiments. Failure due to unfamiliarity and unskilled process operation is not to admit that there is a problem with the operation, but to draw the conclusion that the raw material brewing technology is not feasible.
The adoption of any new technology must go through the process of small-scale test and pilot test, and the brewing technology using raw materials is no exception. The purpose of the test is to train soldiers. The feasibility of this technology can be proved by several small experiments. Economically speaking, even if several small tests fail, the loss will not be too great. As far as raw material brewing is concerned, only one or two glass bottles, a pressure cooker and a glass condenser are needed in the pilot test, with a total investment of more than RMB 100. Even if the test fails, these "equipment" have other uses, and only a few kilograms of grain are lost.
The method of small test is: first, get familiar with the technological process and operation points of raw material wine making, and then follow the technological operation, or compare while doing in the experiment.
Secondly, it is best to use one or two kilograms of grain for each small test. It is best to use 50000ml glass bottles for fermentation containers. Because the glass bottle is used for fermentation, the physical and chemical changes of raw materials can be clearly observed from the outside, which is convenient for us to accurately grasp the fermentation situation of raw materials in large-scale production in the future. After feeding, pay attention to the changes of temperature and raw materials every day, and make records. The temperature should be controlled above 25℃ and below 35℃. And adjust and deal with it at any time according to the production process and operation points. After such repeated experiments, we can be familiar with and master the process operation and key points and enter the pilot program.
The pilot test can feed dozens or hundreds of kilograms. If the pilot test is successful, the pilot test will be successful. The focus of the pilot test is temperature, anaerobic, stirring, when distillation can be carried out, and how to deal with abnormal conditions.
After many small and pilot tests, it has been successful. If you are familiar with and skilled in its production technology, and then expand large-scale production, you will be in an invincible position. The difference between large-scale production and pilot production lies only in the expansion and selection of fermentation vessels and distillation equipment.
3. Choose an advanced technical unit as a support.
As we all know, the market economy era is bound to be a mixed bag of fish and dragons, "Gui Li" is rampant, and counterfeit and shoddy products emerge one after another. As far as the current raw material brewing technology market is concerned, it is extremely chaotic. There are many people who call themselves "inventors", who falsely claim to have obtained national "patents", who "won" seven or eight gold medals in three months, and who claim to be "the first in the world". It can be seen that in the case that it is difficult to distinguish between true and false, which raw material brewing process is used for experiment and production is the key to success. The author believes that we can examine and evaluate whether a high-tech unit has it from the following aspects.
First, the choice of information sources. Anyone who flaunts "the first in the world" and "the most advanced in the world" is not credible, including how many tens of thousands Yuan You earns every year. According to the author's inquiry to the State Patent Office, so far, no one has obtained the national patent of raw brewing technology. Therefore, anyone who claims to obtain a national patent is false and even less credible.
In terms of raw material brewing technology, units with real technical strength will never fabricate, brag or even make false advertisements with false words.
Second, examine the business scope of the unit where it works. Anyone who boasts that he is the inventor of wine-making is a group company and a national company that makes wine with raw materials, while selling the technology of raising pigs and dogs, making washing powder, playing poker, seeing things through mahjong glasses and so on. I know that I am a unit that speculates on information and I don't have the strength to brew raw materials. The boastful "highest" starter is probably the worst starter in the world.
Third, examine its technical ability. As we all know, raw material brewing technology is developed on the basis of traditional brewing technology, not falling from the sky. Therefore, if you don't know the traditional brewing technology, you won't know the raw material brewing technology.
Both traditional koji and raw koji are composed of saccharifying agent and starter. Moreover, saccharifying agent and fermenting agent are both microbial products. Therefore, the emergence of brewing technology involves microbiology, fermentation engineering, brewing science and many other disciplines.
Therefore, a person who doesn't know what a microorganism is, even hasn't entered the gate of a winery, or even can't tell what fermented grains and mash are, is probably a Gui Li. For such a so-called technical unit, no matter how flamboyant it is, just ask him a few common sense questions about brewing. If he can't answer or be vague, or ask some irrelevant questions, he will know what the unit is.
Fourth, don't believe in the "free" trick. Free enterprise does not exist. Imagine: if it is free, won't this enterprise drink the northwest wind? Business is run for profit. How can it be "free" to make money?
The so-called "free training technology", "free wine yeast" and "selling equipment at cost" are actually traps. If the "free training technology" is true, can he teach it if you write to him? The so-called "free training technology" means that there is no charge for technical training, but equipment must be purchased. A simple set of equipment costs one or two thousand yuan, but it costs you four or five thousand yuan. This is the essence of the so-called "free training technology". Another "group company" openly wrote in the publicity materials of "high-yield brewing of raw materials": They are training technology for free, but before "free training", you must first show him the RMB in your pocket to show your sincerity. This shows what tricks "free" is.
Furthermore, even if you get the "free training technology" and then spend 35 thousand on his equipment, what if it doesn't work? Ask him. He said you didn't operate properly. You can't spend another ten thousand dollars to sue him for this thirty-five thousand dollars, can you? This is the genius of today's swindlers.
Of course, if you want to learn a technology, it is impossible to spend a penny, but you have to fail the exam. In case the technology is not successful, it will not cause serious losses. It is worthwhile to spend money, but not too much.
To sum up, in order to succeed in uncooked wine-making technology, we should not only have perseverance and patience, but also choose a unit with technical strength as the backing, so as to get his support and help for a long time. In addition, we should also choose authentic original koji with good quality.
There are only two purposes of brewing: one is high wine yield, and the other is good wine taste. Who will buy wine with high output and poor taste? The taste is good, and the wine yield is very low. Who will do business at a loss?
In order to achieve high liquor yield and good taste, brewing with raw materials is a problem of production technology, koji quality and the first choice.