Chinese winemaking has a long history. From ancient winemaking technology to modern winemaking technology, it can be said that earth-shaking changes have taken place. The following editors will tell you the differences from the winemaking raw materials, winemaking process, distillation technology, and winemaking equipment.

　　1, brewing ingredients

　　The ancient method of winemaking has very high requirements for raw materials, with the saying "sorghum fragrance, corn sweet, barley red, wheat clean".

　　 Modern brewing requires the same raw materials, and the fundamental difference is not here. Everyone needs to understand a concept first. The traditional winemaking technology mentioned here does not mean old, nor is it a method used only in ancient times. It refers to traditional technology.

　　2, wine making process

　　The process of ancient winemaking is basically: raw material → soaking → initial steaming → braising grain → double steaming → cooling → adding koji → boxing culture → mixing tank → barreling fermentation → distillation → finished wine. The key to the success or failure of uncooked brewing lies in the koji. This koji must not only convert raw starch into sugar, but also convert sugar into alcohol at the same time, and also ensure a higher yield and a more perfect taste.

Modern winemaking technology is mainly due to the continuous shortening of winemaking time, because there are now microbiological studies. One of the foundations of modern winemaking is microbiology and biochemistry. Starting from the Republic of China, research on winemaking microorganisms has been carried out from Daqu and Xiaoqu. In the 1930s to the 1970s, the main purpose was to study the starch decomposition ability of the yeast microbes, with a view to improving the yield of wine, such as the work done on the summary and improvement of Daqu production technology in the 1950s and 1960s; from the 1980s Since the beginning of the decade, attention has been paid to the influence of the metabolites of the microorganisms in the wine koji and cellar mud on the flavor of the wine, in order to improve the quality of the wine. For example, using fine koji and yeast, sprinkling caproic acid bacteria culture liquid in the mash, etc. In addition, glutinous rice is fermented, that is, fermented mash that has been repeatedly fermented for a long period of time. It is added to the new mash, and the old mash is used to carry the new mash for fermentation. Or use the back grain fermentation. Some wines are also fermented, and the finished wines are divided into first-class wine, second-class wine, and third-class wine. The second-class wine is poured back into the new wine mash, fermented again in the cellar, and distilled again to turn the second-class wine into first-class wine. The fermentation technology has been further developed, saving raw materials, but the ingredients contained are not the same. The traditional brewing technology mainly retains the original taste of the materials, and both have their own advantages.

　　3, distillation technology

　　The ancient method of winemaking uses raw material to be fermented and then pumped to distill. The distillation equipment can still use traditional retort barrels, distillation kettles, and distillation towers (alcohol distillation towers only need crude distillation towers for liquor production). The distillation operation technology is the same as the traditional solid-state distillation.

　　Modern wine-making methods are mainly to improve the distillation technology, which is an important part of improving the quality of wine. The new technology adopts measures such as slow distillation, quantitative wine picking, batch storage, and scenting. At the same time, reform the design of the distillation pot.

　 4. Brewing equipment

　　 Ancient wine making is basically solved by manpower, and the utilization rate of equipment is very low.

　　Modern brewing technology has achieved mechanized production in many aspects, such as replacing the livestock mill with a grinder, and changing the “sky pot” of the distiller to a condenser, eliminating the need for frequent manual water changes. The pedaling of Daqu was changed to a curved blank forming machine, and the manual cart feeding was changed to belt conveying or truss grabbing. The storage of wine in pottery altars was also changed to storage in large containers, which reduced the loss of wine and also reduced the labor intensity of workers. Packaging equipment has also generally realized a bottle washing, filling, capping, and labeling assembly line.

　　Through the above introduction, everyone must have a certain understanding of ancient winemaking and modern winemaking. For more beer information, please stay tuned for updates on our website.