In the process of liquor making, the plumpness of raw materials, the fermenting power of koji, the cooking degree of grain, the control of fermentation temperature, liquor making equipment and liquor making temperature will all affect the liquor yield.
Therefore, in order to make the brewing equipment produce more wine, every link from raw material selection to wine production should be strictly controlled, otherwise, the quality of more wine produced is not high.
First, the choice of raw materials and koji
Raw materials include grain, water and koji. The grain requires that the new grain should be full, with high starch content, without mildew and moisture. Generally, the old grain should not be used, and the impurities in the grain should be cleaned before brewing.
For example, when the pH value of yeast is 5, the product is alcohol, and when the pH value is 8, the product is glycerol. Therefore, the pH of water quality will have an important impact on fermentation.
It is suggested to select a regular distillery with strong fermentation capacity and good stability, such as the lees of YadA high-yield distillery. The wine brewed from the lees of local distillery tastes good, but the stability of lees produced in different batches and seasons is different.
The selection of distiller's yeast is generally not as good as that of high-yield distiller's yeast. The yield of distiller's yeast was higher than that of local distiller's yeast by using microbial strains and Chinese herbal medicine.
Secondly, fermentation management
When making solid liquor, it is necessary to ensure that the flowering rate of steamed grain is about 95% and the water content is moderate.
During the fermentation process, the temperature change of fermented grains should be monitored at any time. If the temperature is too high, it should be cooled in time, and if the temperature is too low, it should be heated in time.
Third, the brewing equipment itself
Many wine makers still use traditional wine making equipment to make wine. The traditional wooden steamer commonly used in the equipment uses a large iron pot as a cooler, which not only has poor cooling effect, but also has the phenomenon of wine running.
1. when steaming wine with equipment, raise the end of the freezer by 3-5cm, so as to get more wine.
2. after removing 1-2% of the wine head in the process of receiving wine, when the required alcohol level is reached, take out the remaining wine separately, pour it into the next pot together with the wine head and steam it again.
Fourth, the temperature of wine
When steaming wine, the yield and temperature should not be too high or too low. When the temperature is too high, alcohol molecules and aroma substances in wine volatilize, affecting the yield and taste of wine. The temperature of Baijiu is too low to volatilize volatile substances, which will lead to different tastes and more miscellaneous flavors of Baijiu. Generally, it is appropriate to control the temperature of wine at 20-30 ℃.
In addition, in the process of steaming wine with wine making equipment, if the phenomenon of "Board Gas" and "step gas" occurs, the wine molecules in the fermented grains will not volatilize, which will also affect the liquor yield.
