There are several steps in the brewing process of rice wine.

The brewing of rice wine generally requires eight steps of immersing rice, steaming rice, drying rice, falling tank fermentation, opening, altar fermentation, decocting and packaging.

1. Dip rice: soak the rice in water to promote the hydrolysis of starch, so that the saccharification and fermentation are carried out normally. At the same time, through the natural action of bacteria and acidified bacteria, the rice pulp water reaches a certain acidity, so that the yeast is fermented and fermented vigorously. Rice immersed rice is generally carried out in the low temperature environment every year, so that the millet is not easy to deteriorate, and there is no mosquito interference, which can prevent the rice wine from being contaminated by mosquitoes.

2, steamed rice: the rice is cooked, so that the starch is heated and gelatinized, which is conducive to the growth of yeast and susceptible to amylase. Generally cooking until the rice grains are loose and not paste, the outer hard and soft inside, no white heart inside, no penetration, no clumps, mature and uniform.

3, dry rice: that is, the cooling process, quickly reduce the temperature of steamed rice to a temperature suitable for microbial fermentation.

4, falling tank fermentation: in the joint action of a variety of microorganisms such as yeast, the conversion of sugar into alcohol, while producing a lot of complex flavors of the process.

5. Reclamation: the raft is inserted into the tank for agitation, because a large amount of heat and CO2 are generated during the fermentation process, which is easy to inhibit the yeast action, leading to the suspension of fermentation, so it is necessary to open the sputum in time to effectively regulate the fermentation temperature. At the same time, it can properly supply oxygen and increase the fermentation vitality. Generally, when the fermentation temperature reaches 33 ° C, it is necessary to carry out the opening and cooling.

6. Altar fermentation: At this time, the main fermentation process has ended, and the fermentation is transferred to the post-fermentation stage, and it is allowed to stand at room temperature of 13-18 ° C for about 20 days.

7, fried wine: is the meaning of sterilization. The main purposes are: conducive to the biological stability of rice wine; promote the coagulation of protein and other colloids in the wine to make the color clear, thereby improving the non-biological stability of the rice wine; volatilizing undesirable components such as aldehydes; promoting the ripening of yellow wine The smell of raw wine to improve the quality of the wine.

8. Packing: Put the yellow wine after the fried wine into the bottle or the can, and then sell it on the market. There are differences in the different yellow wine brewing techniques, such as rice wine, rice wine and rice wine, but the overall brewing process of rice wine is the above 8 points, and it is not the same. For more information on brewing, you can search for “Tang Sanjing Wu Yueping” in Baidu to learn more about alcohol.

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