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How to Make Wine?

Feb. 12, 2020

Today Beer Fermenter Factory discusses with you the home brewing process.


Liquor can be made from all raw materials containing starch and sugars, but different flavors are produced from different raw materials. Grain sorghum, corn, barley; sweet potatoes, cassava of sweet potatoes; sugar cane and sugar beet dregs; waste molasses, etc. can be used to make wine. China's traditional liquor brewing process is solid state fermentation. During the fermentation, some auxiliary materials need to be added to adjust the starch concentration, maintain the softness of the wine tart, and maintain the slurry. Commonly used excipients are rice husk, bran, corn cob, sorghum hull, peanut skin and so on. In addition to raw materials and auxiliary materials, there is also a need for wine koji. When producing liquor from starch raw materials, starch needs to undergo hydrolysis by various amylases to produce sugars that can be fermented, so that it can be used by yeast. This process is called saccharification, and the saccharification agent used is called koji (or koji , Mashing song). Koji is a crude enzyme preparation that uses starch-containing raw materials as a culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, the commonly used saccharified koji are Daqu (for producing famous wine and high-quality wine), Xiaoqu (for producing Xiaoqu wine), and bran (for producing bran liquor). The most widely used in production is bran koji. In addition, the sugar is converted into alcohol and other substances by the alcoholic enzyme secreted by the yeast, which is called alcohol fermentation, and the fermentation agent used in this process is called wine mother. Saccharomyces cerevisiae uses a sugar-containing substance as a medium, and the yeast is subjected to a relatively pure expansion culture, and the obtained yeast proliferation culture solution is obtained. Production of multi-purpose large-bottle wine mother. Liquor production in China has two types: solid fermentation and liquid fermentation. Among the processes of Daqu, Xiaoqu, and Bran in solid fermentation, bran liquor has a larger proportion in production, so only the process of bran liquor is briefly described here.

 Fermenter Tank For Winemaking

Fermenter Tank For Winemaking

Production Method

1. The raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch.


2. Ingredients. The new materials, lees, auxiliary materials and water are mixed together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the specific conditions of the size of the bucket and cellar, the amount of starch in the raw material, the temperature, the production process and the fermentation time. Whether the degree of looseness is appropriate.


3.Cooking and pasting. The starch is gelatinized by cooking. Conducive to the role of amylase, but also can kill miscellaneous bacteria. The cooking temperature and time depend on the type of raw materials, the degree of crushing, and so on. Normally steam at 20 to 30 minutes. The cooking requirements are steamed appearance, cooked without stickiness, and no heart inside.


4.cool down. The steamed raw materials can be cooled quickly by using slag or air slag to reach a temperature suitable for the growth of microorganisms. The slag or air slag can also play the role of volatile miscellaneous odor and oxygen absorption.


5.Stir well. The solid fermented bran koji liquor is a bilateral fermentation process using saccharification and fermentation. After the slag is raised, the koji and the wine mother are added at the same time. In order to facilitate the normal progress of the enzymatic reaction, water should be added during mixing (the factory calls slurrying).


6. Ferment in the cellar. With Fermenter Tank For Winemaking, the fermentation process is mainly to grasp the temperature of the product, and to analyze the changes in the moisture, acidity, wine, and starch residue of the material at any time.


7. Steamed wine. Fermented and matured seasoning is called citron, and it contains extremely complex ingredients. Alcohol, water, higher alcohols, acids and other effective ingredients are evaporated into steam by steaming wine, and then white wine can be obtained by cooling. When distilling, try to extract alcohol, aromatic substances, sweet and sweet substances, and remove the impurities as much as possible by using the method of hoeing and tailing.


The above is the wine making method introduced by the supplier of Stainless Steel Vinegar Storage Tank.

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