4 Key Brewing Process Challenges with DEGONG Brewing Equipment And Solutions

Four common problems in the brewing process of brewing equipment: Detailed explanation of liquor brewing technology

Brewing technology is a delicate and complex process, especially in the brewing process of liquor, involving two core links of fermentation and distillation. Whether it is a small brewing enterprise or a large winery, choosing the right brewing equipment and ensuring the correct operation of each link is crucial to the final quality of the wine.

The brewing process of liquor is divided into two main stages: fermentation and distillation. In this process, fermentation requires the participation of sugars and enzymes, and sugars usually come from glucose and maltose. The juice used for brewing is rich in glucose and can be fermented directly. Cereals such as sorghum and rice contain a lot of starch, which needs to be processed and converted into maltose before entering the fermentation stage. The chemical reaction of sugar and enzyme will produce ethanol and carbon dioxide at a certain temperature. This process is called alcohol fermentation.

However, in actual operation, many brewers often encounter some problems. Even if the solid-state fermentation method is used, there may be unsatisfactory taste. So, what are the four common problems when using distilling equipment for brewing? This article will provide detailed answers and analysis for these questions to help winemakers better control the winemaking process and improve the quality of wine.

1. Grain soaking time and control of steaming

Grain soaking is a very important step in winemaking. The soaking time of grain directly affects the effect of steaming, which in turn affects the final quality of the wine. Different raw materials have different soaking times, and the length of the soaking time is usually closely related to the water temperature.

For grains such as sorghum, the soaking time should be adjusted according to the water temperature. Usually, sorghum can be softened in about 24 hours by soaking it in room temperature water. However, the soaking time should not be too long. If the soaking time is too long, the grains will begin to germinate, which will affect the taste and aroma of the wine. If you want to avoid germination, you can use hot water or boiling water for soaking, and the soaking time can be shortened appropriately.

In addition, the water quality and temperature during the soaking process must also be kept stable. Too low water temperature will prolong the soaking time, resulting in incomplete starch conversion before fermentation; while too high water temperature will easily cause impurities to precipitate, affecting the purity of the wine. Therefore, it is crucial to control the water temperature and time of the soaking process.

2. Mastering the temperature of wine distillation

Distillation is one of the most technically demanding links in the winemaking process. When distilling wine, the control of the temperature directly determines the quality and taste of the wine. The distillation process is usually divided into three stages, and the control of the firepower in each stage is crucial.

Stage 1: Initial distillation stage. The goal of this stage is to distill out the head of the wine. At this time, the firepower should be as high as possible to ensure that the alcohol and organic matter evaporate quickly and obtain a strong alcohol component.

Stage 2: Steady distillation stage. In this stage, the firepower should be gradually adjusted to medium firepower, and the blower should be turned off, and slow air distillation should be adopted. During this process, the concentration of evaporated alcohol will decrease, but the extracted substances at this time have a great impact on the quality of the wine, so the temperature should not be too fast. The control of this stage is very critical, which can determine the softness of the wine and the balance of taste.

Stage 3: Tail-up stage. When the distillation enters the tail, the quality and composition of the wine will change significantly. The tail of the wine contains substances with higher boiling points, including organic acids, fusel alcohols and lipid compounds. The right amount of these substances has a positive effect on the aroma and taste of the wine, while an excessive amount will cause the taste of the wine to deteriorate and even be harmful to health. Therefore, at this stage, it is necessary to increase the firepower to steam out the tail substances as much as possible, and remove the tail in time to prevent the tail from mixing too much into the original wine.

The control of the fire directly affects the clarity, taste and aroma of the wine. Therefore, the firepower control during the distillation process should be flexibly adjusted according to the specific situation of the wine to avoid the appearance of overly sour, bitter and astringent tastes.

3. How to measure the alcohol content correctly?

Many winemakers will ask during the distillation process: "Do you need to measure every 100ml when measuring the alcohol content?" There is no fixed answer to this question, which is usually determined according to the amount of distilled wine and the needs of actual operation. In actual operation, some winemakers measure the alcohol content every 250ml, and some measure it every kilogram. The key is to accurately grasp the changes in alcohol content at the appropriate time to ensure the stability of the quality of the wine.

Usually, in the process of liquor brewing, the measurement of alcohol content is mainly carried out during the distillation process, especially at the dividing point between the head and the tail of the liquor. If the alcohol content is too low, it may mean that the alcohol is not fully extracted; if the alcohol content is too high, unnecessary impurities may be produced, affecting the quality of the liquor. Through scientific and regular alcohol content measurement, the winemaker can accurately grasp the concentration changes of the liquor and ensure that every drop of liquor meets the expected taste.

4. Control of the outlet temperature

The outlet temperature directly affects the volatile components of the liquor, which in turn affects the taste and quality of the liquor. The ideal outlet temperature should be maintained between **25℃～30℃**. If the outlet temperature is too low, the low-boiling point substances will not evaporate completely, resulting in the inability to fully release the aroma substances in the liquor; and if the outlet temperature is too high, it will cause excessive volatilization of the alcohol components, affecting the concentration and taste of the liquor.

Therefore, controlling the outlet temperature is a crucial part of the distillation process. In this process, the winemaker should flexibly adjust the cooling water temperature according to the actual situation of the liquor to ensure that the flavor and alcohol concentration of the liquor are optimally balanced.

Conclusion: Optimize wine distillation equipment to improve wine quality

Every detail in the winemaking process will affect the final quality of the wine. From the soaking time of grains to the mastery of the temperature of wine distillation, to the measurement of alcohol content and the control of the outlet temperature, each link requires the winemaker to have rich experience and meticulous operation. Choosing efficient and reliable winemaking equipment, such as DEGONG winemaking equipment, can greatly improve the stability and accuracy of winemaking, help winemakers better cope with these challenges and produce high-quality liquor.

DEGONG winemaking equipment, with its advanced technology, high-quality materials and reliable performance, helps global winemakers optimize the brewing process, improve production efficiency and wine quality. If you are facing these problems, choosing suitable winemaking equipment and fine process control will help you overcome these challenges and brew better quality liquor.