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Basic Knowledge About Saccharification And Alcoholization

Dec. 25, 2019

Making solid wine is the process of cooking and gelatinizing the grain. Under the effect of koji, starch is converted into sugar, sugar is converted into wine, and then distilled by the brewing equipment. Wine Making Equipment manufacturers remind: you must know the basics of saccharification and alcoholification of solid wine!


Wine Making Equipment


Wine Making Equipment


1.What is the difference between saccharification and alcoholization?

Saccharification refers to the process by which starch is hydrolyzed into sweet products. It is the main process of the starch sugar manufacturing process and the main process of many intermediate products in the process of food fermentation.

The method of saccharification depends on the sweetness of the required product and the corresponding physical and chemical properties, and is basically divided into three categories: acid method, enzyme method, and acid-enzyme combination method.


2.Does saccharification need to be sealed?

Under the condition of micro-oxygen, the bacteria in the yeast koji convert starch into glucose and emit carbon dioxide. In this process, the microbial bacteria will also reproduce in the atmosphere, so saccharification requires a certain amount of oxygen. This is also the reason why solid wine needs to be cultured and saccharified, and liquid wine needs to be stirred in the early stage.


3.How long does it take for saccharification?

The saccharification time is determined by the temperature, the koji, and the degree of flowering during the cooking and pasting of the grain. Generally speaking, the higher the temperature, the greater the activity of the koji, the better the grain is steamed, and the faster the saccharification speed. Red Wine Tank Manufacturer reminds you that at a suitable fermentation temperature (20-30 degrees), saccharification can usually be completed in about 18-36 hours.


4.Is the alcoholization performed in a sealed manner?

The bacteria in the koji can only completely convert sugar into alcohol under the condition of anaerobic, so the alcoholization must be completely sealed. Of course, the lid can be occasionally opened to dissipate heat during the early fermentation.


5.Can saccharification and alcoholization be carried out together?

In general, liquid fermentation is saccharification and alcoholization, and the middle does not need to be inverted.


6.Why do the saccharification and alcoholification stages occur in different containers during solid state fermentation?

The main purpose of solid-state fermentation and saccharification and refilling into the container is to loosen the lees once, and at the same time let the lees replenish more oxygen to facilitate better fermentation. Generally, the wooden box is used for the cultivation of the bacteria or the box is directly made on the floor. If the cylinder is not moved, it is not conducive to the sealing of the alcoholization stage. Of course, if we make solid wine in small batches, as long as we can take effective measures to control the temperature to a suitable range, saccharification and alcoholification can be completed in a container, but pay attention to oxygen absorption during the saccharification stage.


The above is the relevant knowledge about brewing saccharification and alcoholification introduced by the Fermenter Tank For Red Winemaking supplier. Hope to help everyone.

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