Prepare sufficient raw materials. Glutinous rice is the main raw material, yellow rice can enhance the taste of wine, while brown sugar provides energy for fermentation. In addition, distilled water is a necessary ingredient for making wine. These raw materials should be selected with good quality to ensure the production of high-quality loose wine with good export quality.
The first step in brewing loose wine is to soak glutinous and yellow rice in water for a period of time, allowing the rice grains to fully absorb water and become full. The purpose of this step is to make the rice grains swell, increase the starch content, and provide better conditions for subsequent fermentation.
Next, steam the soaked glutinous rice and yellow rice until cooked. After steaming, rice will become soft and contain a large amount of starch. The key to this step is to control the cooking time and temperature to ensure the texture and taste of the rice, while also ensuring the integrity and solubility of the starch.
After the steamed rice has cooled down, it can begin to ferment. Sprinkle the rice evenly with brown sugar and place it in a shaker. Loose wine jars are usually made of tall wooden barrels, with a special structure inside that allows air and liquid to circulate. Rice sprinkled with brown sugar requires strong compaction to ensure uniformity and speed of fermentation.
During the fermentation process of loose wine, it is necessary to maintain appropriate temperature and humidity. Generally speaking, it is advisable to have a temperature between 30-35 degrees Celsius and a humidity between 50-70%. Special fermentation tanks or specialized fermentation chambers can be used to control these conditions, ensuring the stability of fermentation and quality.
During the fermentation process, the starch in rice is broken down into sugars and converted into alcohol and carbon dioxide. This process is accompanied by the reproduction and metabolism of microorganisms, producing aromas and unique flavors. The fermentation time usually takes 5-7 days, and the specific time also depends on the specific process and taste.
The fermented rice becomes loose liquor, which requires filtration and sterilization treatment. By filtering, solid residues and microorganisms can be removed, making the liquor clearer. The purpose of sterilization is to prevent further fermentation and spoilage of the liquor, and to extend the shelf life of the loose liquor. Common sterilization methods include heating, radiation, and the addition of preservatives.
Then, the filtered and sterilized liquor is stored, usually bottled and sealed. This can maintain the fragrance and flavor of the liquor, while also facilitating storage and carrying. During storage, avoid exposure to sunlight and high temperatures to avoid affecting the quality of the liquor.
Although the brewing process of loose wine is simple, it contains rich liquor culture and traditions, and also requires the experience and skills of brewing masters. Every glass of loose wine is the winemaker's pursuit of delicacy and the inheritance of traditional craftsmanship. Let's share this delicacy and warmth with more people.
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