What is the process flow of solid state fermentation in winemaking?

Solid-state brewing is the most extensive and traditional method of brewing liquor in China. Traditional solid-state fermentation and solid-state distillation processes are used. During the fermentation, some supplementary materials are needed to adjust the starch concentration, maintain the softness of the mash, and maintain the pulp. Usually other sorghum, corn, rice and other food crops are the main ingredients, and the quality of the liquor produced is superior to that of liquid brewing. The solid-state fermentation method adopts a relatively low temperature to allow saccharification and fermentation to proceed at the same time, that is, a side saccharification-side fermentation process. Starch brewing wine must go through saccharification and fermentation. The optimum temperature for the action of saccharification enzymes is generally 50-60°C. If the temperature is too high, the amount of enzyme will be destroyed will be greater. When using a low temperature of 20-30°C, the glucoamylase acts slowly, so the saccharification time is longer, but the destruction of the enzyme can also be weakened. Therefore, with a lower saccharification temperature, saccharification purposes can still be achieved as long as a certain saccharification time is ensured. The optimum temperature for the alcohol fermentation is 28-30°C. When solid-state fermentation is used to produce white spirits, although the saccharification temperature is relatively low (18-22°C) and the saccharification proceeds slowly, it is easy to control. Due to the slow start of fermentation, the temperature rise in the cellar is slow, yeast is not susceptible to aging, and the degree of fermentation is high. On the other hand, when the saccharification temperature is high, the sugar is accumulated excessively and the temperature is high, so that the bacteria can easily grow. In the saccharification-side fermentation process, sugars fermented by the yeast are gradually produced and supplied throughout the fermentation process. Yeast will not be exposed to a strong metabolite environment prematurely. Therefore, it is relatively robust and there are no special requirements for brewing equipment. .

Solid-state brewing process:

The first step is food preparation: the collar is weighed, and the impurities are removed and cleaned. The second step, dipping the grain, generally five hours in winter and eight hours in winter. The third step, steaming grain, the following standards as an example: 1, steamed, that is, steamed to break, easy to ferment. 2, food to maintain even water. 3, The food has no agglomeration and is easy to mix and mash. The fourth step, cooling off the air, in summer 30 degrees, winter 35 degrees is appropriate. The fifth step is to mix music and flip it to make it uniform. The sixth step, saccharification. The sixth step, sealed fermentation. The seventh step is to distill and pour the fermented grains directly into the shabu shabu. The liquor produced by the company is high in liquor yield, good in quality, high in purity and good in taste.

What is the process flow of solid state fermentation in winemaking?