制酒的原理和工艺（The principle and process of making wine）.docVIP

制酒的原理和工艺（The principle and process of making wine） Sorghum is the main raw material of Chinese wine. Several famous wines are sorghum or brewed seasoning ingredients. Sorghum brewing is distilled wine, also known as general liquor or liquor. The Ming Dynasty Li Shizhen once said, not since ancient wine, Yuan founded the law. However, the Tang Dynasty poet Bai Juyis poem: new litchi hot comb color, open amber liquor. The Northern Song Dynasty Tian Xi the Materia Medica, the Southern Song Dynasty Wu Wu times by Dan real notes by Zhang Shinan, official record in a distillation and distillation technology records. It can be seen that the history of making distilled liquor in China seems to be in the middle of Tang dynasty. As for sorghum wine, Hu Xiwen (1981) argues that Liang Liqing worse (book of rites in the), when is the earliest record China sorghum wine. Accordingly, China was the first country to produce distilled spirits from sorghum. In recent years, the use of grain sorghum for brewing beer and the use of sugar to produce alcohol with sorghum has been successful and valued. To illustrate the general principles and techniques of wine making, this section focuses on the brewing of sorghum spirits. First, the principle and process of making wine (1) the principle of making wine and the brewing of microorganisms and sorghum brewing are the process of converting starch into sugar and then producing alcohol by the action of enzymes produced by microorganisms. Microorganisms are mainly aided by moulds and yeasts. The whole brewing process. Both environmental and technological conditions should be suitable for the metabolic characteristics of the microorganisms used to make them strong and powerful. The starch is completely broken down into sugar and then sugar is converted to alcohol. Mold and yeast by batch culture and carry, therefore, cultivate and carry molds and yeasts material (large and small, bran and yeast) the relationship between the quality and quality of