How to control the brewing temperature?

To brew a pot of fragrant and mellow wine, a good set of brewing equipment is indispensable. But good equipment needs to be equipped with good technology and koji to achieve the best results. Today I will share with you why temperature is the key factor in the fermentation process during fermentation, wine steaming, and aging.

From grain fermentation, wine steaming, aging, to bottling, temperature control is extremely important. Liquor shochu equipment, distiller's yeast and brewing technology are known as the right time, location, and harmony in the winemaking industry. In fact, another meaning of location is the environment, that is, the temperature of fermentation and sanitation, if any of these three aspects are ignored, the quality of the brewed wine will be greatly reduced.

In the fermentation process of using high-yield koji, the temperature of soaking grain, the temperature of the next koji and the fermentation temperature are three important dimensions, which must be paid enough attention to by brewers.

1. For solid-state brewing, the grain can be soaked in water first, which can shorten the time of steaming grain and provide a good foundation for steaming grain.

2. The temperature of Xiaqu is controlled at 33-36°C in winter, 33°C in spring and autumn, and 28-30°C in summer.

3. When fermenting with koji, it is best to control the temperature of the fermentation room at 20-28 degrees.

4. When the temperature is too high in summer, please pay attention to controlling the temperature of the fermented grains to not exceed 36 degrees. If the temperature is too high, it will promote oxidation, rancidity and instability caused by microorganisms.

Precautions:

1. Please use high heat for steaming grain.

2. For wine steaming, please use high heat to boil the boiler water. After the wine is stable, please switch to medium heat and steady fire for wine.

3. Receive the wine at a low temperature, that is, the temperature of the wine when the wine is released is the same as the room temperature. If the temperature of the wine is too high, not only the alcohol will volatilize, but also the aromatic substances other than ethanol will volatilize.

In addition, during the process of aging and bottling liquor, we only need to maintain normal room temperature, and the storage environment should be dry and ventilated.