Grains shochu, also known as rice wine, is an ancient traditional wine in China. Cereal soju is rich in trace elements and vitamins, which can strengthen the spleen and tonify the kidney. This wine has a unique flavor, excellent taste, sweet and refreshing taste, and clear Gan Chun, which has a long history in the brewing history of many regions in China. Today, it is still prevalent in many areas. According to drinking habits, there are mainly Hubei, northwestern Jiangxi, northern Hunan and parts of Sichuan. Rice is rich in carbohydrates and protein, and protein contains lysine, which is the necessary energy to maintain the brain and the source of human heat. So making wine with rice is a very good choice. Then, Teacher Huang Lina will share the brewing technology of rice wine, so that people who eat melons can know about the "past life" of Gu Zhao, and it can also be used for reference by friends in the field of liquor brewing.

Materials and tools: selection of raw materials for rice, distiller's yeast, water, fermentation container, mixing grab and distillation equipment 1 When buying rice, the rice grains should be full, uniform, bright, uniform in color, yellow or golden yellow, free from mildew, pests and impurities. Rub the rice with your hands and you can smell it immediately. The fragrant rice is of good quality. 2. There are many kinds of koji for brewing liquor, mainly Daqu, Xiaoqu and bran koji. Relatively speaking, Daqu is the best starter, and bran starter is the most widely used starter. At present, 70% of liquor on the market is brewed with bran koji. Daqu is relatively difficult to buy, and the songs on the market are mainly bran songs. Daqu determines the flavor, so the local main Daqu is preferred.

3, the water source is good, the mountains and rivers produce good wine, the best water source for brewing is mountain spring water, followed by deep well water, and the worst is tap water. Water quality is divided into soft hardness and acidity and alkalinity, and hard water and acidic water are suitable. 4. Fermentation containers Suitable for fermentation include ceramic tanks, stainless steel barrels, cooked rubber barrels and fermentation tanks. If it is a small batch production, you can choose ceramic tanks, and the quality of wine fermented by ceramic tanks is better. If it is commercial production and operation, you can choose the latter three.

5. Stirring and grasping fermentation period is the process of saccharification and alcoholization of starch in koji and grain, and it is aerobic fermentation, which consumes oxygen and produces carbon dioxide in the middle. Therefore, it is necessary to stir the fermented materials in the fermentation process to remove carbon dioxide and replenish oxygen in time. Because the fermentation material is acidic solution, the stirring handle should be made of stainless steel with stable performance and not easy to rust. 6. Distillation equipment Distillation is a process of heating, evaporation and cooling. Try to choose equipment with good sealing and cooling performance to ensure the output. In addition, attention should be paid to the influence of equipment materials on liquor quality during distillation.

Raw material fermentation ratio: 100 kg rice: 0.6- 1.2 kg distiller's yeast (the amount of water added depends on the fermentation process and distillation equipment. The fermentation process is divided into liquid fermentation and solid fermentation, and the distillation equipment is divided into direct heating and indirect heating. Brewing process: soaking-cooking-spreading and cooling-adding koji and stirring-sealed fermentation-equipment distillation and soaking. Soaking 100 kg of rice in water 1-2 is beneficial to subsequent cooking. During this period, the water should be changed 1 2 times to remove the fine dust in the grain and prevent the fine dust particles from entering the cooler with the wine steam at the end of steaming, which will affect the quality of grain wine. Grain cooking: put the soaked rice into cooking equipment for cooking and turn on a big fire. When the grain begins to crack, cook it over low heat. It should be pointed out that cooked food is best steamed, so as not to lose the nutrients of rice. The cooking standard is that the rice core is completely cooked and the flowering degree of rice is above 98%.

Spread the steamed rice out of the pot/flat, spread it to room temperature in spring and summer, and spread it to about 30 degrees Celsius in autumn and winter. It is better to have a thermometer to measure the temperature. Without measuring instruments, you can feel it with the back of your hand, and it's not hot. Add sake koji to stir the rice, spread and cool, add koji in proportion and stir. Pay attention to hygiene during stirring, and do not use your hands when stirring, because the bacteria on your hands are easy to infect fermented materials. Stir well, otherwise it will affect the fermentation effect.

Sealed fermentation: stir the grain and distiller's yeast evenly and put them into a fermentation container for fermentation, while paying attention to hygiene and temperature. During the management period, it is necessary to use the mixing grab for mixing, and pay attention to the cleaning of the mixing grab. The temperature during fermentation should be controlled at 20-30 degrees Celsius as far as possible. After complete fermentation, it can be sealed without stirring and temperature control. Equipment Distillation The fermented materials (fermented grains) are poured into the equipment, and the equipment can be installed for distillation. The temperature of distillation should follow the law that the fire boils, the middle fire produces wine and the fire ends. In addition, attention should be paid to the sealing and cooling performance of distillation equipment, so as to maximize the preservation of liquor production.