In the process of wine making, we should pay attention to avoid the infection of miscellaneous bacteria. Whether the operating environment is clean, whether the sterilization work is in place, and the health awareness of the operators will affect the quality of wine fermentation. In addition to the factors of koji, it is also related to the cleanliness of raw materials and environmental hygiene.
The quality of koji will directly affect the fermentation rate, liquor yield and liquor flavor. Wheat bran and other cereals were used as raw materials for saccharification and alcohol fermentation in liquor making. Wine making utensils should be made of fine materials. If the equipment material is not good, the wine may contain lead. Wine making process is basically operated by people, so wine making equipment must meet the needs and convenience of human body
It is a common problem for beginners that the temperature of mixed starter is not well controlled. Some wine makers often say that they should wait until the rice stand is cool before they can spread the bacteria. Results due to the insufficient temperature, the growth ability of distiller's yeast was insufficient, and the competition of miscellaneous bacteria was not enough at the initial stage, which led to the growth of miscellaneous bacteria, affected the flavor and saccharification ability of distiller's yeast, and naturally affected the liquor yield and quality.
The quality of wine is the best in the wine barrel, which needs to be stored in ceramic cans, and then packed in ceramic pots or glass bottles. But pay attention to the gas density, otherwise the wine is easy to volatilize. The temperature control of wine making process should be appropriate. Pay attention to both the fermentation process and the cooking temperature. The temperature of fermentation process, temperature control and management of late fermentation will affect the quality of wine.