Regarding the production process of rice wine production line, the raw material for making rice wine is rice, and then a little sweet wine is added to the rice. Sweet wine is used as koji for fermentation. When the temperature is relatively high, it needs to be fermented for a day and a night, which is about 24 hours, in order to ferment well; However, making fermented glutinous rice is relatively simple. It is made from glutinous rice as raw material, with a little yeast added as fermentation yeast, and then fermented overnight to make it.

Fully automatic rice wine production line

Regarding the production process of rice wine production line, the raw material for making rice wine is rice, and then a little sweet wine is added to the rice. Sweet wine is used as koji for fermentation. When the temperature is relatively high, it needs to be fermented for a day and a night, which is about 24 hours, in order to ferment well; However, making fermented glutinous rice is relatively simple. It is made from glutinous rice as raw material, with a little yeast added as fermentation yeast, and then fermented overnight to make it.

Production process of rice wine production line

1. The raw grains used for brewing should have fewer impurities, and rice with too much grain and bran will make the wine bitter. The quality of rice produced in Jiangxi and Hunan is relatively good.
2. Raw grains should be stored indoors in a dry and cool place, paying attention to moisture, rodent and insect prevention. A storage capacity of 5000 pounds per month is more suitable!
3. The container used for steaming rice should be cleaned thoroughly.
4. The tools and equipment used must be cleaned and disinfected!
5. Soak rice in water. Add water until the rice is submerged and soak for half an hour.
6. After fully soaking the raw grains, drain the water and then use tools to turn the rice evenly to remove excess moisture! Raw grains should not be soaked for too long, as too much moisture can cause the rice to steam until it rots, which is not conducive to the subsequent processes.
7. Boil the water in the boiler and let the steam start steaming rice through the pipeline.
8. Steam starts pouring out from the lid of the rice cooker and takes 40 minutes to boil. The 40 minutes here are not counted from the moment the boiler is fired, but rather as one or two hours have already been consumed during the process of steam gushing out. The amount of water needed to boil the steam also depends on the firepower of the boiler.
9. After steaming the rice for 40 minutes, when the lid is lifted, the rice is not fully cooked yet! Drizzle water to fully moisten the rice again, use a shovel to completely flip the rice from bottom to top, which is a physically demanding task. Do not let the rice clump. Use a shovel to evenly spread the rice until it is completely fluffy, and then steam for 40 minutes to make the rice fully cooked and hydrated.
10. After two rounds of flipping and steaming, the rice has been fully cooked, with ample moisture. The rice has no rice core (white core in the middle of unripe rice) and moderate viscosity.
11. After the rice and wine are cooked, the next step is to spread the rice on the drying table.
12. The rice drying table must be completely cleaned.
13. Strictly disinfect tools and countertops with a disinfectant ratio of 1:1000. Not disinfecting will allow miscellaneous bacteria to invade the wine and rice, making the distilled wine bitter and not conducive to saccharification and fermentation.
14. Spread the rice and wine on the drying table, and use two industrial fans to blow them together to lower the temperature.
15. The lumpy Rice and vegetable roll should be dispersed to make it even
16. The warmth of freshly cooked rice is very high, while the suitable temperature for yeast fermentation in rice wine is between 32-38 degrees Celsius. If the temperature is too high, yeast will die, and if the temperature is too low, rice wine is not conducive to saccharification. Wine and rice need to be doubled multiple times on the drying table to reduce warmth.
17. When the temperature feels close to the ideal value by hand, take out the thermometer and measure the temperature!
18. When the temperature of the rice is around 40 degrees Celsius, the industrial fan should be turned off to prevent a rapid drop in temperature. Then, use a tool to flip the rice over again and slowly cool it down to between 35 degrees Celsius.
19. After the temperature of the rice is suitable, the next step is to mix it with rice.
20. Mix the wine yeast evenly and set aside for later use.
21. For 500 pounds of raw grain, use 4 pounds of koji and sprinkle the koji evenly on the rice.
22. After adding the yeast, start mixing the rice and yeast together completely
23. The rice that has been evenly mixed with yeast is now put into the vat for saccharification.
24. During the saccharification process of rice, one can observe the naturally formed mycelium on the rice.
25. The saccharification process in summer usually takes 24 hours, and in winter it takes about 30 hours. After complete saccharification, the wine and rice are sweet, and the rice is completely linked together. If it is loose, it indicates incomplete saccharification.
26. The saccharification process is semi sealed, and the tank cannot be completely sealed. Alcohol and rice require oxygen for saccharification.
27. Saccharification is completed and sealed with water for fermentation. The fermentation process must be sealed and sterile. If the sealing is not good and impurities invade, causing the wine and rice to spoil, the distilled wine will also become bitter! This step is very important.
28. Good water makes good wine. After the saccharification of rice and wine is complete, it is necessary to add water and seal for fermentation. The best fermentation water is natural spring water!
29. The fermented rice wine is completely floating, and the rice grains are stuck together, indicating that no foreign bacteria have invaded. The fermentation is complete, and the next step for the fermented rice wine is to distill the distilled liquor.
30. The equipment used for shochu should also be cleaned of any residual substances from the previous shochu.
31. The traditional way of distilling liquor can make the liquor more fragrant. With the development of industrial technology, many distilleries now use steam to steam the liquor, which is convenient and cost-effective. But the disadvantage of steam distilled liquor is that it doesn’t taste good.
32. Fermented rice wine and rice are completely adhered to each other, so pouring the rice wine and rice directly into the pot and burning it will burn the bottom. Therefore, the rice wine and rice must be dispersed into a mixture before being put into the pot.