Definition of wine and liquor making process

Definition of wine and liquor making process

Wine is an alcohol-containing beverage that has been fermented by using starch or sugar-containing substances such as grain and fruit. The main components of the wine: ethanol, water, lipids, minerals, fusel oil, gas and microorganisms.

First, the definition of wine

    Wine is an alcohol-containing beverage that has been fermented by using starch or sugar-containing substances such as grain and fruit. The main components of the wine: ethanol, water, lipids, minerals, fusel oil, gas and microorganisms.

Second, the brewing process of liquor

    After the mother alcohol and raw materials (millet, sorghum, etc.) are crushed, after repeated cooking and cooling (about 25 degrees), add medium-temperature koji, and ferment the mash for about one month, then sift the wine into the sputum and store it, then blend it. Bottling.

    In steaming wine, the quality of the first and last wines can be divided into: wine head, grade, grade A, grade B, general, wine tail.

    When picking up the wine, you must "snap the tail", because the "head and tail" contain more water and impurities, sour and sweet. Although the "head and tail" of the wine is not good, it can be used as a seasoning. It is like pepper. It can't be eaten alone, but it can be seasoned. The "special grade" focuses on the fragrance, the "grade A" focuses on sweetness, the "grade B" is almost sweet, and there is no "special grade". The time and proportion of the wines at the time of steaming are not fixed. Therefore, the winemaker must timely and properly receive the wines in stages and store them in stages. Finally, the blender will blend the various grades of wine that have expired. The blender must The style of the wine is blended.