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不锈钢内胆实木酒桶厂家为您先容了大米酿造的方法

发布于:2019-07-29 14:07:16  来源:

  酿酒学问在我国已有几千年的历史。从酿酒开始,它就以谷物为原料。从初的高粱酒到大米、糯米和糙米,目前已经有非常成熟的酿造技术。所以不锈钢内胆实木酒桶也应该非常广泛。
  Wine-making culture has a history of thousands of years in China. Starting with wine-making, it uses cereals as raw materials. From the original sorghum wine to rice, glutinous rice and brown rice, there are now very mature brewing technology. So stainless steel tank solid wood barrel should also be very extensive.
  这里是大米的酿造方法,在选择普通大米时,一定要注意不是经过“增白”的大米,这种大米一般都是陈年大米,为了好卖好烧,不要使用,否则会产生异味。糯米富含淀粉,比大米能酿出更多的酒,但它更贵。糙米和糯米价格一样,口感饱满,入口香甜。
  Here is the brewing method of rice. When choosing ordinary rice, we must pay attention to the fact that it is not "whitened" rice. This kind of rice is generally aged rice. In order to sell well and burn well, do not use it, otherwise it will produce peculiar smell. Glutinous rice is rich in starch and produces more wine than rice, but it is more expensive. Brown rice has the same price as glutinous rice. It tastes full and tastes sweet.
不锈钢内胆实木酒桶
  具体方法:
  Specific methods:
  将选择的大米按温度浸泡6小时至1天,然后蒸熟(米饭和糙米可以先煮10分钟,然后取出蒸半小时。糯米直接煮熟,然后蒸半个小时。蒸汽冷却后在干净卫生的地面或容器中冷却(以快速冷却和混合音乐为宜),为了加速冷却,可以使用电风扇。要冷却到25-30度,根据使用的不同,按比例加入适量的酒曲拌匀(酒曲的使用是根据生米的重量比例),重点是要保证拌匀。
  Soak the selected rice at a temperature of 6 hours to 1 day, then steamed (rice and brown rice can be boiled for 10 minutes, then take out and steamed for half an hour). The glutinous rice is cooked directly and steamed for half an hour. After steam cooling, it can be cooled in clean and sanitary ground or containers (suitable for fast cooling and mixed music). In order to accelerate cooling, electric fans can be used. To cool to 25-30 degrees, according to the use of different proportions, add appropriate amount of starter mixing (starter use is based on the weight of raw rice proportion), the key is to ensure that mixing well.
  一旦混合后,可用于无釉陶瓷(不锈钢、玻璃或其他容器)在陶瓷罐中发酵可以产生更多的醋酸乙酯在发酵谷物中,而且醋酸乙酯越多,葡萄酒越香!盖上一块干净的布,放在合适的温度进行糖化。这一工艺是将谷粒与空气中的氧气充分结合成谷粒淀粉成糖的工艺。糖化时间为12-48小时,视温度而定。糖化后,可以加水开始发酵。使用大桶的水,卫生是重要的。
  Once mixed, glazed ceramics (stainless steel, glass or other containers) can be used to ferment in ceramic pots to produce more ethyl acetate in fermented cereals, and the more ethyl acetate, the more fragrant the wine is! Cover a clean cloth and saccharify it at the appropriate temperature. This process is to combine grain with oxygen in the air to form starch and sugar. The saccharification time is 12-48 hours, depending on the temperature. After saccharification, water can be added to start fermentation. Hygiene is the most important thing when using large buckets of water.
  出酒的温度有多高?葡萄酒的温度,在25 ~ 30度是适宜的,温度过低不利于挥发性物质的沸点过低,温度过高,会使酒精过度流失。
  How high is the temperature of wine? Wine temperature, 25 - 30 degrees is the most appropriate, too low temperature is not conducive to low boiling point of volatile substances, too high temperature, will cause excessive loss of alcohol.
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