The production process of craft beer equipmentmainly includes saccharification process, fermentation process, filtration process and sterilization process.

1、Saccharification process

Potatoes, cereals, and wild plant raw materials are pressure-cooked to gelatinize starch into a dissolved state, but it still cannot be directly decomposed by yeast and fermented to produce alcohol. Therefore, after cooking the gelatinized mash, a certain saccharifying agent must be added before fermentation, so that the starch in the dissolved state can be transformed into sugars that can be fermented by yeast. Such a process of converting starch into sugar is called saccharification. .

Saccharification is a process of amylase or acid hydrolysis, which saccharifies starch into fermentable sugars. In addition, there are two kinds of saccharifying agents commonly used in alcohol production: malt and koji, and koji is widely used in my country.

2、Fermentation process

Glucose is hydrolyzed under the action of alcoholic enzymes to produce ethanol and form fermentation broth. Moreover, during the fermentation process of wine, a wide variety of microorganisms and aroma substances will be produced in the pit, and they will slowly penetrate deeply into the pit and become a rich natural fragrance source.

The longer the pit age, the more microorganisms and aroma substances, and the stronger the aroma of the wine; while the newly born pits have fewer microorganisms and are uneven, and there are also unstable factors in metabolism, so the brewed wine will have a heavy new muddy taste . Because the old mud cellar has been used for a long time, it is beneficial to the continuous purification and enrichment of microorganisms, and the wine produced is getting better and more fragrant. Therefore, the longer the use time, the better the wine produced in the cellar.
3、Filtration process

In ancient times, the filtration technology of wine was not mature, and the wine was in a cloudy state, which was called white wine or muddy wine.

The application of wine filter makes beer, wine, rice wine, etc. transparent, clear and stable, and improves the appearance of finished wine.

4、Sterilization process

Brewed wine is a food made from grains and fruits. It is rich in nutrients, including amino acids, proteins, vitamins, and oligosaccharides that are beneficial to the human body. However, in the process of wine production and processing, it is inevitable that there will be bacteria in the air and containers, and the wine itself also produces a large number of yeasts, enzymes, etc. during the fermentation process. If you want to make the brewed wine storage and enhance the aroma, To ensure long-term storage of wine without deterioration, the key is to do a good job of sterilization.

There are many sterilization methods, such as ultraviolet sterilization, high temperature sterilization, ozone sterilization, and membrane filtration sterilization. At present, the rice wine industry usually uses high temperature sterilization, which has low cost, simple operation and good sterilization effect. Although several other methods can also achieve the purpose of sterilization, the cost is relatively high, and some methods will also affect the taste of wine and the unique flavor of rice wine.
For more information, please follow us Shandong Zunhuang Brewing Equipment Co., Ltd.（www.zhbrew.com)Dedicated to provide customers with personalized customized services and overall solutions.