白酒的酿造（Liquor making）.docVIP

白酒的酿造（Liquor making） 1. Raw material for liquor production 1, grain raw materials: sorghum - brewing clear Sweet corn Rice -- pure wine Barley brewing Wheat, highland barley, peas 2, potato raw materials: sweet potatoes, cassava 3, sugar cane molasses, sugar beet molasses. 4, auxiliary raw materials: bran, rice husk, millet bran, sorghum shell 5, water: tap water, lake water, well water, Kawa Kawazu, spring, As the saying goes: there will be a good spring wine. Water is the blood of wine, the quality of water, the quality of liquor Quantity is of vital importance. If the water quality can not meet the requirements, it will affect the flavor of the finished liquor or produce turbidity and sink Lake. According to the function of liquor production process, water can be used as process water and boiler water, Cooling water, etc.. Two - koji production technology Koji is a kind of saccharifying ferment, which is the motive power of wine fermentation Qu, to brew good wine, must use good music. The essence of koji making is to expand culture of wine making microorganisms Process. 1 Daqu production technology Characteristics of 1 Daqu (1) make koji with raw meal: preserve the hydrolases in the raw materials, and provide a variety of microorganisms for the sake of wine making A metabolite (amino acids, ferulic acid, etc) formed by microorganisms that break down the raw material, Is the precursor of the formation of unique flavor liquor. (2) natural inoculation: in the process of Daqu manufacture, wild bacteria are mainly utilized. The song was chosen at the end of spring or summer Until around the Mid Autumn Festival is appropriate, but the best season in late spring and early summer. (3) Daqu is a saccharifying agent and also a part of brewing material. (4) stress the use of Chen Qu 2 Type Daqu (1) high temperature koji koji culture: the highest temperature above 60 degrees Maotai liquor with high temperature daqu, Some Luzhou flavor liquors also use high temperature daqu