Explanation of the four major technological processes of craft beer equipment

Explanation of the four major technological processes of craft beer equipment

1.Saccharification process

① Potatoes, cereals, and wild plant base materials are all pressure-cooked to gelatinize the starch into a liquid state, but still cannot be directly decomposed by yeast, and must be fermented to produce alcohol. After the gelatinized mash is prepared, specific saccharification representatives should be added before fermentation, so that the starch in the liquefied state can finally become sugar that can be fermented by yeast. This process of converting starch directly into sugar is called saccharification.

②Saccharification is the process of amylase or acid hydrolysis, which directly saccharifies starch into fermentable sugar. Most importantly, representatives of saccharification often used in alcohol production include malt and koji, which are widely used in our country.

2.Fermentation process

①Glucose is hydrolyzed under the action of alcoholase to generate ethanol, which can also be fermented and brewed. During the entire fermentation process of a glass of wine, a large number of microorganisms and aroma substances will be produced in the wine cellar, and gradually penetrate into the wine cellar, becoming a rich source of pure natural aroma.

②The longer the cellar age, the more microorganisms and aroma components, and the more intense the aroma of red wine; while the newly born pit fish pond has less microorganisms, uneven metabolism, and unstable metabolism, so the brewed red wine will definitely have a new flavor. messy preference. Since the old mud has actually been used for a long time, it is conducive to continuous filtration and microbial enrichment, and the brewed red wine is getting better and better. smell. The longer it is used, the better the liquor produced in storage.

3.Filtering process

① The filtering technology of ancient wine is immature, and the wine is in a turbid state, which is called white wine or muddy wine.

②The application of wine filter makes beer, wine, rice wine, etc. transparent, clear and stable, and improves the appearance of finished wine.

4.Hygienic process

① Brewed wine is a food made from fruits and grains. It is nutritious and consists of amino acids, healthy proteins, vitamins, and oligosaccharides that are useful to the body. During the manufacture and handling of a glass of wine, it is inevitable that there will be bacteria in the air and in the container, and the glass of wine itself will also produce a large amount of yeast and enzymes during the fermentation process. If you want to make the wine storage space have a certain durability without wear and tear, the key is to do a good job of sanitation.

② There are many sterilization methods, such as ultraviolet disinfection, heat disinfection, ozone disinfection, and membrane layer purification and disinfection. At present, the heat sanitation method is generally adopted in the rice wine market, which is affordable, simple and convenient, and has good hygienic effects. There are many other methods that can be equally hygienic, at considerable expense, and some that will certainly additionally affect white wine preference and the unique taste of rice beer.