[the brewing process of faint scent liquor] _ how brew _ how brew –

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Chapter introduction

Faint scent liquor is be made with the cereal wine such as sorghum and become, flavour compares faint scent, without miscellaneous flavour, efficient, colorless without precipitation, fragrance is harmonious, belong to traditional Laobai to do a color, degree is not high also, entrance continous is sweet, full-bodied bright cold. It is now a kind of wine with meal common bureau, very suffer everybody to welcome.

The brewing process of faint scent liquor

Brewing process

One, choose makings

Grain is the flesh of wine, it is commonly wait for commissariat and the legume such as sorghum, corn, wheaten, rice, polished glutinous rice, barley, buckwheat, highland barley (do not include potato kind with fruit vegetables kind) as raw materialLove Shanghai is opposite with the city touch

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, the grain of requirement crop is even the full, fresh, eat by moth that do not have bug, change without mildew, dry and appropriate, without silt, as good as miscellaneous flavour, without other sundry.

2, make music

Music is the bone of wine, making music is the important segment in brew process, review world each country to use the history of brew of cereal raw material, can discover two kinds big, one kind is the means that sprouts with cereal, those who use the generation when cereal is gemmiparous is enzymatic become saccharify of raw material itself candy portion, reoccupy microzyme becomes candy portion change alcohol (for instance beer) ; is another kind to use mildewy cereal, make distiller’s yeast, the enzymatic preparation that in using distiller’s yeast, contains ferments saccharify of cereal raw material wine. What liquor brew uses is the 2nd kind of means, this process basically is will amylaceous saccharify (change into dextrose) .

The brewing process of faint scent liquor

3, ferment

From grain of burden, evaporate, saccharify, ferment, the production such as evaporate wine uses solid condition to be on the move in the process and make the white spirit that make, ability calls solid state to ferment liquor. The candy that barmy process makes a level namely actually ferments the course that is changed into alcohol.

4, distillation

Rely on to ferment the alcohol degree of generation is very low actually, to raise alcohol content (degree) , undertake distillation extract even commonly, basically use bucket of an ancient earthen utensil for steaming rise to make container (law of half solid state goes outside) undertake slow distill, still can take will yellow waterA pulls love Shanghai to be the same as a city

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, wine remaining part has the measure such as distillation into boiler bottom. After be being operated through distillation, gotten former wine degree is compared commonly tall, the former wine of different batch its quality, style is not same, need to be deposited group by group.

The brewing process of faint scent liquor

5, old wine

Old wine also cries old ripe, we say ” wine is old sweet ” , point to a course namely ” old wine “Forum of baby of new Shanghai noble

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The wine of the process. Through the height of distillation former wine can calculate semi-manufactured goods only, acrimony, not mellow and, make its nature old for some time in the keep in storage in specific environment only ripe, ability makes wine body soft dainty, full-bodied sweet thick. Container of lay aside wine had better be to be being put in Tao Tan, vessel of older keep in storage can use stainless steel to wait for material to pledge, do not use metallic aluminium qualitative container as far as possible. Lay aside wine should use nature old ripe, prohibit waiting for chemical method to urge with activator old.

6, tick off add

Yes, wine judges what gentleman says to tick off add namely, although the somebody inside the industry is misunderstood for consumer,call this one procedure ” cancel shift ” , but wine judges what gentleman needs to emphasize is, normally the everybody on the meaning understands the Gou Duihe that says here ” 3 essence one water ” ticking off add is two things completely. Here ticking off add is to point to, allow is allowable and different round wine with different grade and all sorts of flavorring wine undertakes cancelling shift, do not allow to deserve to add absolutely mix sweet ester and material of fragrance of blame liquor barmy.

7, fill outfit

After the finished product wine after the course ticks off add passes certificate of proof, square but fill bottle sticks label. Can enter the market and consumer to meet next.

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