I believe many people know that the wines we drink on weekdays are all aged. Of course, the varieties of wines of different degrees vary according to different degrees. The following briefly introduces how to handle the degree of winemaking.

We first need to have a certain understanding of the alcohol content in the market, so we brew based on the alcohol content level. baijiu can be divided into: high-level baijiu, generally not exceeding 65 degrees; reduced-degree baijiu: refers to liquor with a degree of about 54%; low-alcohol baijiu: generally 38 degrees, but also more than 20 degrees.

In order to achieve the desired level of wine quality, the method of "pinching the head, removing the tail, leaving the middle" method is used to improve the quality of the wine. At present, there are two methods for processing wine head and tail: one is: putting the head and tail of wine in a distillation tank for distillation. The other is to mix the head and tail of the wine together, and then re-distill them separately.



How to use winemaking equipment to obtain the height and reduction of wine during the brewing process, the head and tail of the wine must be put together, and then re-distilled to obtain a high wine with a temperature of 60 degrees or more. The base of low-alcohol liquor can also be mixed with alcohol below 50 degrees into high-end liquor above 50 degrees.

The aroma of wine is also important. For every 100 kg of grain, 0.5 kg of wine is taken. Mix the head and tail wine into the second pot of wine and distill together to increase the flavor. When brewing wine, the temperature is 20-30 ℃, because the temperature is too high will lose most of the useful ingredients in the wine, and the temperature is too low and some harmful substances in the wine. For residues in the wine, the receiving temperature of the wine can be controlled by the temperature of the circulating water, which is generally controlled below 40°C.

In order to meet the needs of different consumers, it can be divided into three tanks of high, medium and low, all of which have been used in aging equipment to become aging wine. If you want high-grade alcohol, you can mix low-grade alcohol with a new paste and steam it; if you want to use medium alcohol, you can mix high-alcohol and low-alcohol in one tank, and both All must go through aging equipment. If you want low alcohol, you can only reduce the alcohol content, and then use aging equipment to remove the water smell.