Fully automatic brewing equipment manufacturers found that due to the low temperature in winter, natural yeasts, fungi and beneficial microorganisms in the brewing are few, and the fermented grains in cellars are difficult to warm up in winter, making them ferment at low temperature and the growth of microorganisms.
Propagation and metabolism are controlled, doors and windows are sealed, and indoor ventilation is poor, which leads to many factors such as wet and acid drainage of fermented grains. They also affect the normal fermentation of pits. In order to ensure the stability of products and quality in winter, the manufacturers of automatic brewing equipment think that the following points should be paid attention to in winter brewing:
1. Progressive Pool Entry Temperature
Under normal conditions, the pit entry temperature determines the fermentation speed and top-fire temperature. Only when the temperature of the pit is well controlled and the temperature of the pit is well controlled can we get used to the growth and metabolism of microorganisms. Therefore, in winter, the temperature is low and there is a slight delay in drying, starching and seed mixing.
Grains temperature will drop quickly. If the temperature is lower than 13 C, the saccharification effect of mould and the fermentation effect of yeast will be suppressed. The fermentation effect of yeast will be controlled too slowly, the fluctuation is small, and the rate of liquor production will be low if the top fire temperature is not reached. Therefore, the improved temperature of entering the pond is 2-3 C and the temperature of entering the pond is rushed to ensure that the fermentation of grains is in the best condition.
2. Pool starch concentration
Starch is the most basic substance in the production of white wine. In order to meet the requirement of sufficient heat in fermentation of fermented grains in winter, the method of improving the concentration of starch in the pond was selected to improve the activity of microorganisms. The results showed that the starch concentration was 19-21% and the ratio of grains to grains was 1:4.0-4.5, which ensured the liquor yield.
3. Increase the use of koji
In the fermentation process, Daqu is a crude enzyme preparation gathered by many kinds of microorganisms. Because of the addition of starch after winter, the starch content improved accordingly. In order to ensure the usefulness of saccharification and fermentation, the amount of Daqu must be added to meet the fermentation demand, and the improvement should be between 3% and 5%.
4. Manipulate the water entering the pond
Considering the low temperature and less evaporation of water in winter, and the use of most of the new grain of the year, the moisture content is relatively large, we must test the water in the pit, and use water as appropriate, not blindly add it. Under normal conditions, if the water content is too large, the grains are sticky, the voids are small, the oxygen content in the grains is small, and facultative yeasts can not grow and reproduce. Therefore, the water content in the pond should generally be 54-56%.
5. Added acidity of fermented grains appropriately
Winter is a high-yielding season in the brewing industry, but if the acidity of grains is too low, it will affect the esterification of acids and alcohols, so that the wine body fragrance is not strong, and even the main body fragrance is not outstanding.
This is due to the low temperature slow fermentation acid fluctuation is small, the production of alcohol is abnormal, in most of the fermentation process, adhere to high alcohol content and appropriate acidity, has an important effect on ester production, but also conducive to the discharge of production. Therefore, considering the increase of acid in grains, acidity control in general between 1.2 to 1.7 is more suitable.
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