The sweet wine made from corn is rich in nutrients and refreshing. It is another wonderful product of medium sweet wine products. The processing technology is as follows:
First, raw materials (a) Maize embryo residue after removal of embryos from corn or refineries. (b) Purified sweet sake.
Second, the operating points (a) corn milling. Select full grain, no mildew, no insects, selected fresh corn of the year, dried, ground into corn flour. (b) steamed into the cage. Weigh corn flour and water in a ratio of 4:1, spray fresh water on the flour, stir it well, then place it in the steamer layer of the gauze, steam it with a large fire, and steam it until it reaches the upper steam and keep about 5 Minutes, cover the cage, move the corn flour out of the cage, crush the agglomerate in time, spray a little more water than the first time, continue to cage, steam with a large fire; after being on the big steam, keep it for about 30 minutes when The appearance of corn flour is loose and does not show a thin paste. (c) into the tank fermentation. Let cool corn powder and purified liqueur be mixed in a ratio of 160:1. Stir thoroughly and put into a large ceramic cylinder. Seal the cylinder mouth and place it in a hot place. Incubate and ferment for 25 to 35 hours. At the end of the fermentation, you can take a little wine and taste it. If it is sour, it means that the fast fermentation is good. It should be cooled as soon as possible to stop the fermentation. If it is bitter and spicy, the fermentation is over and it cannot be used anymore. Therefore, moderate fermentation is very important, and it must be grasped by experience according to fermentation controllable conditions. (D) into the bag filter. The fermented wine mash is put into a clean cloth bag and filtered, the filtrate is allowed to stand for about two days, and then the upper clear liquid is siphoned, that is, raw corn liqueur is obtained. (e) High temperature sterilization. The prepared raw corn liqueur is put in a sterilized container, heated in a water bath to 80° C., and kept warm for about 20 minutes to be sterilized. After standing still, the upper siphon is siphoned and filled into a bottle that has been sterilized and sealed. , labeling, storage in the shade, that is the finished product, can be directly consumed or marketed.
Corn liqueur is orange in appearance, clear and transparent, no foreign matter, mellow taste, sweet taste, alcoholicity of about 15 degrees, acidity less than 0.5.
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