How is white wine made?

The brewing of liquor is a complex and delicate process, mainly including the steps of material selection, koji making, fermentation, distillation, aging, blending and filling.

1. material selection

The selection of ingredients is the first step in liquor brewing, and it is also a crucial step. High-quality raw materials are the basis for brewing high quality liquor. Generally speaking, the raw materials of liquor mainly include sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, highland barley and other grains and beans. These raw materials require uniform and full particles, freshness, no insects, no mildew, suitable drying, no sediment, no strange smell and no other sundries. In addition, water is also one of the important raw materials, good water can produce good wine.

2.-making

Making koji is the key link in liquor brewing. Qu is the bone of wine. It is rich in microorganisms and enzymes, which can saccharose the starch in the grain (into glucose), and then ferment to produce alcohol. The process of making koji includes the selection of raw materials, crushing, mixing with water, molding, fermentation and other steps. The koji is made of loose texture, uniform color and rich aroma.

3. fermentation

Fermentation is the process of converting the sugar in the saccharified grain into alcohol and carbon dioxide. In the fermentation process, it is necessary to control the temperature, humidity and oxygen content to ensure the normal growth and metabolism of microorganisms. The length of fermentation time will affect the taste and flavor of the wine. Generally speaking, the longer the fermentation time, the more mellow the taste of the wine, but it may also bring some bad flavor.

4. distillation

Distillation is a key step in raising the alcohol content. Through distillation, the alcohol and other volatile substances produced by fermentation can be separated from the liquor to obtain high-degree wine. It is necessary to master the temperature and time during the distillation process to ensure that the distilled liquor is of good quality. The degree of distilled raw wine is generally higher, and the quality and style of different batches of raw wine are also different.

5. aging

Aging is an indispensable step in liquor brewing. The newly distilled original wine tastes spicy, not mellow, and needs to be stored in a specific environment for a period of time to make it mature naturally. During the aging process, the harmful substances in the wine body will gradually volatilize, and the aroma substances in the wine body will undergo chemical reactions to form a more complex aroma and taste. The longer the aging time, the more mellow the taste of the wine, the more intense the aroma.

6. blending

Blending is the process of mixing different batches, different tastes and different styles of raw wine in a certain proportion to achieve the purpose of unifying taste, removing impurities, coordinating flavor and reducing degree. Blending is one of the key links in liquor brewing, which determines the quality and style of the final product. In the blending process, it is necessary to master the proportion and taste of various raw wines to achieve the best taste effect.

7. filling

Filling is the process of filling a well-blended liquor into a bottle and sealing and labeling it. The filling process needs to be kept clean and hygienic to avoid contamination and deterioration. At the same time, it is also necessary to carry out quality inspection and sampling inspection on the filled liquor to ensure that the product quality meets the standard.

The brewing of liquor is a complex and delicate process, which requires strict control of the conditions and parameters of each link to ensure the quality and style of the final product.