The autumn brewing season has come, but if we don't even know the factors affecting wine production, how can we use brewing equipment winery to brew wine? What other factors affect the production of Baijiu besides the coolness and airtightness of brewery and winery? There are many factors affecting wine production, such as cooling and sealing of equipment in small breweries, starch concentration, fermentation temperature and sanitary conditions.
Baijiu fermentation is the process of amylose conversion to sugar and then sugar to ethanol. Therefore, the starch content directly affects the liquor yield, which is also the reason why the liquor yield of different grain brewing equipment is different. When we choose grains, we need to choose fresh, full, mold free, impurity free and high starch content.
Distiller's yeast, a starter for brewing, propagates in large numbers under aerobic conditions to produce more yeast, convert starch into sugar, and convert sugar into ethanol under anaerobic conditions. Therefore, during the fermentation of brewing equipment, a small amount of oxygen is required in the early stage of saccharification and semi closed fermentation is required; In the later stage, anaerobic fermentation is required, which requires completely sealed fermentation. In this process, too little or too much air contact will affect the yield of wine.
If the ambient temperature is too high or too low, it will affect the fermentation of brewing equipment. If the temperature is lower than 15 ℃, the strain will not have activity and fermentation will not be possible. If the temperature is higher than 36 ℃, the beneficial bacteria cannot survive or the miscellaneous bacteria reproduce quickly, resulting in low liquor yield. Generally speaking, the suitable temperature for fermentation is 20-30 ℃. Wine making in summer can reduce the koji temperature and take corresponding cooling measures in the fermentation process; In winter, the temperature of koji is slightly higher, and heating and heat preservation measures are taken in the fermentation process.
Brewing equipment and fermentation containers, fermentation water, cooling bed, operating tools, etc. shall be disinfected and sterilized. It is recommended to use 5 ‰ potassium permanganate or quicklime for disinfection.
Although we say that the amount of wine after fermentation in a can of fermented grains is fixed, improper selection of equipment will also affect the output of wine. If the cooling and sealing performance of brewing equipment is not good, a large amount of wine will volatilize during steaming, which will reduce the output of wine. The equipment design is unreasonable, the air permeability is poor in the process of steaming wine, and the wine can not be completely extruded. Therefore, it is very important for us to choose a suitable set of tools when making wine.