Liquor yeast is very important, which is also the reason why many research institutions at home and abroad study and cultivate it. At present, the commonly used cultivation method is induction method to select this excellent variety. PH value (pH value) and fermentation temperature. It is generally known that brewing is a chemical reaction, that is, starch is hydrolyzed by yeast fermentation to produce water alcohol (the main component of Baijiu) and carbon dioxide.
At appropriate temperatures and pH values, the microbial reactions in koji are active, so any chemical reaction has its advantages and disadvantages. Maintaining proper temperature and pH value during the brewing process can not only speed up the brewing of Baijiu, but also greatly increase the yield of liquor. The pH value is better than the acidity, and if it exceeds the pH value, the activity of koji decreases until it loses its activity. Within this temperature range, the high temperature should not be exceeded, otherwise irreversible inactivation of brewing yeast will occur.
In addition, during the fermentation process, yeast not only produces wine, but also aroma. At this point, as long as the fermentation conditions are well controlled, the aroma substances and body of the wine can reach a balance, making the taste of the wine mellow, not hanging in the mouth, and the aroma fragrant. In summary, the alcohol production rate of various grains is closely related to the pH value, temperature, and oxygen content during the fermentation process of the type of brewing yeast. By controlling the above conditions, high-quality Baijiu can be brewed and economic benefits can be improved.
So what other issues should we pay attention to when cleaning brewing equipment?
After the brewing equipment is completed, wash it with water and use tap water to flush the filter tank and accumulation tank of the saccharification pot. When flushing the fermentation tank, connect the tap water pipeline to the fermentation tank exhaust valve, open the drain valve, and flush for 10 minutes.
Perform caustic soda cleaning. Add about 200L of tap water to the saccharification pot, and then add 3% caustic soda flakes for heating until the temperature reaches 80-90 degrees. The alkaline washing of the filtration tank of the saccharification pot is completed through the transportation of the saccharification stirrer, filtration blade, and beverage pump. During the alkaline washing of the fermentation tank, the pipeline from the beverage pump to the heat exchanger to the fermentation tank drain valve is connected, and the caustic soda is pumped into the fermentation tank. (Pay attention to safety! If the caustic soda splashes onto the body, a large amount of clean water should be used to wash it, and in severe cases, the caustic soda in the fermentation tank should be sent to the hospital for treatment!). Then, the caustic soda in the fermentation tank should be circulated through the drain pipe and exhaust pipe using the beverage pump, Alkali wash for 20 minutes, then pump the alkaline solution from this fermentation tank into the next fermentation tank through the sewage pipe, and then proceed with the above operation.
After the alkaline washing of the fermentation tank is completed, the alkaline solution can be placed in the storage tank or diluted for discharge. If the temperature of the alkaline solution drops when cleaning other fermentation tanks, it should be recycled from the beginning to the saccharification pot and heated from the beginning before cleaning.
Wash with hot water. Add sufficient tap water to the saccharification pot and heat it until the temperature reaches 90-100 degrees. The alkaline washing of the filtration tank and stacking tank of the saccharification pot is completed through the filtration of the saccharification mixer, the delivery of the plow blade, and the beverage pump. Scouring dead corners requires manual flushing. When cleaning the fermentation tank with hot water, first connect the pipeline from the beverage pump to the heat exchanger to the exhaust valve of the fermentation tank, flip the drain valve of the fermentation tank, and flush for 5 minutes.
Afterwards, rinse with tap water (as above) before use.