The production process of craft beer equipment mainly includes saccharification process, fermentation process, filtration process and sterilization process.
1. Saccharification process
Potatoes, cereals and wild plant raw materials are subjected to pressure cooking, and the starch is gelatinized into a dissolved state, but it cannot be directly decomposed by yeast, and fermented to produce alcohol. Therefore, the gelatinized mash after cooking must be added with a certain saccharifying agent before fermentation, so that the starch in the dissolved state becomes sugars that can be fermented by yeast. Such a process of converting starch into sugar is called saccharification. .
The saccharification process is the process of amylase or acid hydrolysis, which saccharifies starch into fermentable sugars. In addition, the commonly used saccharifying agents in alcohol production are malt and koji, and koji is commonly used in my country.
2. Fermentation process
Glucose is hydrolyzed under the action of alcoholic enzyme to generate ethanol, forming fermentation broth. Moreover, during the fermentation process of wine, a wide variety of microorganisms and aroma substances will be produced in the pit, and slowly penetrate deeply into the mud pit, becoming a rich natural fragrance source.
The longer the age of the cellar, the more microorganisms and aroma substances, and the stronger the aroma of the wine; while the newly-born cellar has few and unbalanced microorganisms, and there are also unstable factors in metabolism, so the brewed wine will have a strong new mud taste . Since the old mud pit has been used for a long time, it is beneficial to the continuous purification and enrichment of microorganisms, and the wine produced is getting better and better and more fragrant. Therefore, the longer the use time, the better the wine produced by the pit.
3. Filtration process
In ancient times, the filtering technology of wine was not mature, and the wine was in a cloudy state, which was called baijiu or turbid wine.
The application of the wine filter makes beer, wine, rice wine, etc. transparent, clear and stable, and improves the appearance of the finished wine.
4. Sterilization process
Brewed wine is a food brewed from grains and fruits. It has very rich nutrients, including amino acids, proteins, vitamins, and oligosaccharides that are beneficial to the human body. However, in the process of wine production and processing, it is inevitable that there will be miscellaneous bacteria on the air and containers, and the wine itself also produces a large number of yeasts, enzymes, etc. during the fermentation process. To ensure that the wine is stored for a long time without deterioration, the key is to do a good job of sterilization.
There are many sterilization methods, such as ultraviolet sterilization, high temperature sterilization, ozone sterilization, membrane filtration sterilization, etc. At present, the rice wine industry usually adopts the high temperature sterilization method, which has low cost, simple operation and good sterilization effect. Although several other methods can also achieve the purpose of sterilization, the cost is relatively high, and some methods will also affect the taste of wine and the unique flavor of rice wine.
