The wine brewed from corn is sweet, moist, round, soft and sweet. The reason is that phytic acid contained in corn can produce cyclohexanol and phosphoric acid during fermentation, and phosphoric acid can accelerate the production of glycerol. The sweetness of corn wine is caused by the sweetness of cyclohexanol and glycerol itself.
The method of making corn wine is the same as that of making mash. The key to brewing is to master the fermentation time. Soak the good corn in water for half a day, then steam it in a cage, spread it out to dry and loosen it. After cooling, add a certain proportion of distiller's yeast and stir evenly. Put the corn into a wide-mouth container, smooth the corn rice, and leave a round hole in the middle. Then sealing, preserving heat and fermenting. Two days at most in summer, and 3-4 days at room temperature 18 degrees in winter. The fermentation process should not be too long. For too long, the starch in the corn is converted into alcohol, and the wine is not sweet. Because of the high alcohol content, people say it is too strong. The technical point of the whole process is that all containers should be clean and oil-free; The proportion of koji is appropriate and the fermentation time is just right. The wine fermented at this time is sweet and mellow.
1. First, crush the corn raw material, spread it and cool it, grind it into fine powder with a water mill or a pulverizer, and screen off the dregs.
2. Prepare the fermentation barrel. The water consumption should be controlled at 270 kg water per 100 kg raw material. After mixing evenly, you will feel moist when holding the material, but it will not agglomerate.
3. The raw materials can be fermented directly, and the clinker can be steamed for about 4 hours.
4, saccharification, 0.7 kg of high-yield koji per 100 kg of raw materials. Stir well, put into a cylinder or barrel, keep the indoor temperature and ferment.
5. After fermentation, directly distill, use brewing equipment, cook wine with fire, and produce wine with medium fire, so that the wine is steamed from beginning to end.
Liquor brewed from corn is not only of good quality, but also has a faint smell of corn, which can be said to be a good wine for all ages.
The technology used in corn brewing is the same as ordinary raw materials. The first thing to consider is material selection. There are many kinds of corn, so it is recommended to use black corn. In terms of nutritional value, black corn is more nutritious than ordinary corn, and the taste of brewed liquor is better than ordinary corn.
Moreover, corn is the only trace element with anticancer effect recognized by the World Health Organization, and its selenium content is 7.5 times higher than topaz. Try to choose corn harvested in the season without mildew. After all, it's a matter of health, and you can't be careless!