Characteristic health pear flower spring wine brewing method – small brewing equipment Huang Huiling

Characteristic health pear flower spring wine brewing method – small brewing equipment Huang Huiling

Huachun Liquor is a famous wine in Yingxian County, Shanxi Province.

Its long history has formed a unique Han traditional brewing skill.

Let’s take a look at Tang Sanjing Huang Huiling, 188, 1914, 3754.

Pear Blossom Spring Wine Brewing Process: Ewha Spring Wine is made from the “Wolf Tail” sorghum produced by Yingzhou Dongshang Village. It is sieved to remove impurities and ramie, and then pulverized, compounded, moistened and mixed, steamed and gelatinized, cold.Disperse, add songs, add water to accumulate, ferment into the pool, and 8 steps of steaming wine out of the pool.

First, crushing: the ancient stone mill or (驴拉磨) smashed the sorghum into four or six petals, into a plum-like shape, and then grind into a standard sieve raw material by electric grinder.

Second, the ingredients: the smashed raw material surface and steamed auxiliary materials (rice shell) according to the ratio of 100:25-30 artificially mixed.

In summer, it is generally 25% excipients and in winter it is 30% excipients.

Third, moisturizing materials, mixing materials: will be equipped with good noodles, according to the amount of 40-50% of the original grain of water, the water temperature is normal temperature, evenly mixed, stacked for about 1 hour, so that the grain fully absorbs water, there areConducive to gelatinization, the amount of water added is wet and not sticky, and the experienced winemaker can feel it with a pinch.

4. Cooking and gelatinization: The dough is cooked on a wok for cooking and gelatinization. Before cooking and gelatinizing, the noodles are mixed again, and then the clams and spinach are used to wrap the noodles on the ground layer, and then steamed.Paste for about 1 hour, make the noodles cooked and not sticky, without any heart, and the experienced winemaker twisted the hand to feel the degree of cooking.

V. Cold dispersion: Shovel the steamed noodles with chopping shovel out of the shabu-shabu and put them on the clean ground. Dilute with wooden rafts, evenly, let them cool naturally, and mix them several times in the middle, depending on the temperature.- 22 ° C is appropriate, winter is 16 – 18 ° C is appropriate.

Sixth, add songs, add water to accumulate: Add the glutinous noodles to the koji according to the ratio of about 25% of the raw materials, add about 50% of the water, the water is at room temperature, mix with the hibiscus, make it even, useIt is advisable to pinch the face and 1-2 drops of water from the gap of the finger, and then stack it. The accumulation time is not less than 1-2 hours.

Seven, into the tank fermentation: the stacked wine cellar is manually entered into the tank with bamboo poles, the upper side is covered with stone cover for fermentation, the ground cylinder is generally buried in the ground, the cylinder mouth is flush with the ground, the spacing of the cylinder is 10-20cm.
The wine cellar in the tank has a starch content of 9-12%, a moisture content of 55-57%, and an acidity of 0.

8-1.

Between 1mol / g, the sugar is at 0.

5-0.

6.

Between Be’, the fermentation cycle is generally 21 days.

Tang Sanjing Huang Huiling teacher, 188, 1914, 3754 tells everyone to master the changes in alcohol consumption during fermentation, generally should follow the principle of “pre-slow, middle, and slow down”.

That is, after entering the tank, the temperature gradually rises, and in the middle of the fermentation, the temperature should be stable for a period of time, and then to the late stage of fermentation, the fermentation temperature slowly decreases.

Pre-slowing: Generally, the temperature rises to 25-27 °C after 6-7 days, and the wine cellar is sweet, indicating normal fermentation.

Zhong Ting: From the 8th to 11th day of entering the tank, the temperature dropped to 32-34 ° C for four consecutive days.

After slow down: From 12 days to 21 days into the tank, the temperature gradually drops, and drops by 0 every day.

5 ° C is appropriate, when the temperature of the wine cellar is replaced by 26-28 ° C when the cylinder is discharged, the fermented wine cellar should have a hard, non-sticky feeling, and the color is purple-red.

Eight, out of the steamed wine: Fermented to 21 days of wine cellar with bamboo poles to the side of the pot to carry out distillation, the installation should follow the “stable, accurate, fine, even, thin, flat” principle of operation, installedThe steam should be operated according to the principle of “two small and one big”. When steaming, the steam should follow the principle of “Chinese wine flow, atmospheric rear-end”. When receiving wine, the size of the hop should be followed to determine the wine head, the original wine andThe tail of the wine, the wine and the wine are judged by the experience of the master brewer, and the wine is usually connected to 0°.

The wine head, the original wine and the wine tail are graded and stored in a can, and the wine is generally stored for more than 6 months.