1 kilogram grain 2 kg wine new technology

Rice wine is low and nutritious, sweet and refreshing, and is popular with drinkers. Producing low-yield rice wines with a wide range of sales and quick results is a sound project for wealth. We summed up the traditional winemaking experience, further explored, and finally succeeded in researching the high-yielding brewing technology of rice wine. The technical process equipment is simple, the equipment only adds one distiller compared to the original breweries, and the investment is 1000 yuan. With a high rate of wine production, 1 kg of rice can be used to brew 2 kg of 20-degree white liquor at a cost of 1.2 yuan per kilogram, and a small factory producing 250 kilograms of daily can obtain a net profit of 100,000 yuan in one year. Specific brewing techniques are as follows.

First, equipment

One can simmer 10-20 kilograms of rice dumplings, one for each size stove, one for each diameter 50 cm and 85 centimeters iron pan (50 centimeters for each pot, and 85 centimeters for each cook 2 cylinders of wine), can be filled with 10 kilograms of cooked rice, several pottery jars for fermentation, one for Otsuka, one for distiller, several for jars, one for rice infusion, thermometers, and alcohol tables. One.

Second, process slag

Immersion rice, cooking + cooling with a mixture + culture bacteria + saccharification + water + fermentation 'distillation.

Third, the operation method

1. Immersion rice, cooking: use mildew-free rice, soaked in warm water for 1 to 2 hours, washed with clean water and drained. After the pot is boiling in the pot, put the rice into the pot. After steaming for 15-20 minutes after SAIC, the first splash of hot water with 60% of the weight of rice is turned over; after SAIC is steamed for 15-20 minutes, and the second splash of hot water is performed, the amount of water is weight of rice 40%, turn it over; add steam and steam for 15-20 minutes. Steamed rice was cooked without stickiness, and the rice-out rate was 220% to 240%, that is, 10 kg rice cooked for 22-24 kg.

2. Yang cold, mixed with music: The steamed rice is poured into the pot, beat rice balls, after the cold can be mixed. Mix 20% of the total amount of distiller's yeast, mix well and sprinkle the rest. When the temperature is below 10°C, the additive temperature is 38-40°C, and the amount of rice is 1% of the weight of the rice. When the temperature is 10-18°C, the additive temperature is 35-38°C, and the amount of curvature is 0.8%. Room temperature 18 ~ 25 °C, plus song temperature is 32-35 °C, the addition of curvature is O.6%; room temperature 25 °C above, Jia Qu temperature is 28-32 °C, with 0.4% of the song.

3. Peiqu, saccharification: Put the boiled rice into the fermentation tank, and the amount of rice per cylinder is equivalent to 7.5-]0kg of rice. Dig a trumpet-shaped hole in the rice layer to make the thickness of the rice layer 10-15cm (thin in summer and thick in winter) to facilitate ventilation and balance product temperature. When the product temperature drops to 32~34°C, use Cover the cylinder port with a gauze or breathable gauze. In winter, it cools in summer. After 26-28 hours, the aroma can be smelled, the height of the rice layer is reduced, and the saccharification solution flows into the hole, and fermentation can be performed at this time.

4. Add water to ferment: Add water to ferment immediately after saccharification. The rate of wine will be affected if it is too early or too late. The amount of water added is 120%-125% of the amount of rice, and the product temperature should be adjusted to 34°C (if the water quality is poor, 3000 international units of penicillin should be added per kilogram of water). Mix well and seal it with plastic cloth. After 24 hours of fermentation, a single feeding was performed, 10 kg of a 150-g rice in a cylinder was added, and glucoamylase was added at 0.1%, stirred, and sealed. The key to fermentation is to control the temperature (30-38°C). The fermentation period is 6-7 days.

5. Distillation: The fermentation is completed and distilled immediately. First add a small amount of water in the pot, and the fermentation tank into the pot, then add the last wine, install the distillery, seal the pot edge, that is, distillation. Firepower should not be too large to avoid an annoyance or runaway. Pay attention to controlling the flow of cooling water. The temperature of the wine picker should not exceed 30%, and 0.1 kg of wine should be removed. When the wine is less than 20 degrees, it should be used as a wine drink.

Fourth, do a good job of disinfection and sterilization

Contamination with harmful bacteria during the wine making process will cause great losses in production. Therefore, we must do a good job in cleaning and protection. All breweries should be cleaned after they are used up. The fermentation tank was washed with o.5% potassium permanganate solution for 30 minutes after each fermentation.

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