In the brewing process, the fullness of raw materials, the fermentation power of koji, the cooking degree of grain, the control of fermentation temperature, brewing equipment and brewing temperature will affect the liquor yield. Therefore, to produce more high-level wine, every link from raw material selection to wine production should be strictly controlled, otherwise, producing more high-level wine is just empty talk.
1、 Selection of raw materials and koji
Raw materials include grain, water and koji. New grains are required to be full, with high starch content, free from mildew and moisture. Generally, old grains are not used, and impurities in grains are 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 value of water quality will have an important impact on fermentation.
It is suggested to select the distillers' grains of regular distilleries with strong fermentation capacity and good stability, such as the distillers' grains of YadA high-yield distillery. The wine made with the distillers' grains of local distilleries tastes good, but the stability of distillers' grains produced in different batches and seasons is different.
2、 Fermentation management
When making solid wine, we should 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. When the temperature is too high, it shall be cooled in time, and when the temperature is too low, it shall be heated and insulated in time.
3、 Brewing equipment itself
Many winemakers still use traditional winemaking equipment to make wine. Traditional brewing equipment generally uses wooden steamer with large iron pot as cooler, which not only has poor cooling effect, but also leads to wine running.
1. When steaming wine with Yada brewing equipment, raise the end of the cooler by 3-5cm to obtain 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 with wine head and steam it again.
4、 Wine temperature
When steaming wine, the yield and temperature should not be too high or too low. When the temperature is too high, the alcohol molecules and aroma substances in the wine volatilize, affecting the yield and taste of the wine.
Baijiu Baijiu is too low, volatile substances can not be volatile, will cause liquor taste different, mixed flavor. Generally, it is more appropriate to control the temperature of wine at 20-30 ℃.
In addition, in the process of steaming solid liquor with brewing equipment, if there is plate gas and step gas phenomenon, the wine molecules in the fermented grains will not volatilize, which will also affect the liquor yield.