500L brewhouse and mash system for sale in Korea WEMAC G060

Traditional rice wine: Rice wine, indica rice, corn, millet, wheat, etc. are the main raw materials, which are cooked by cooking, adding koji, saccharification, fermentation, pressing, filtering, frying (sterilizing) storage, and blending.
Refreshing rice wine: rice, barley, corn, millet, wheat, etc. as the main raw materials, after cooking, adding koji (or part of the enzyme preparation and yeast) as saccharification starter, saccharification, fermentation, pressing, filtering, frying (Sterilization) storage, blended, refreshing rice wine.
Special rice wine
Due to changes in raw materials and / or processes, wines with special flavors that do not change the style of rice wine.

Production process of solid rice wine
raw material
----- polished rice: remove the outer part of the rice
 Structure of rice: seed coat, germ, endosperm
The seed coat, germ, and aleurone layer of rice contain coarse fibers, ash, coarse fats, and inorganic salts, which adversely affect the quality of wine.
The polished rice rate should reach 70% ~ 75%, remove impurities, and use the purest part of rice to make wine.
----- Soaked rice (soaked rice in warm water at 40 ℃ for 30-36 hours, water absorption 25-30%)

---- Vertical rice steamer (The rice cooker continuously feeds rice at the top and rice is continuously discharged at the bottom. The central tube steam pressure and the interlayer steam pressure are controlled so that the steamed rice is cooked without rottenness, looseness, and no whiteness Heart, soft and hard is appropriate).
----- Dripping rice trough (sprinkle to cool down, control rice temperature 28-30 ℃ and mix in 35kg wheat koji),
----- Fermentation in a tank (with wine mother, the temperature of mash solution is controlled at 28-32 ℃, about 10-15 days)

---- Frying wine storage (Put the filtered liquor into the cooking pot, and add caramel color and various medicinal materials,) clarify for 24h, take the supernatant and heat to 90 ℃, keep it for 5 minutes for sterilization The sunk wine feet should be re-pressed, clarified and sterilized. Pump the wine liquid into the fermentation tank or sake storage tank while it is still hot. In order to shorten the wine age, the wine liquid can be quickly cooled to about 5 ° C and stored. You can drink more than 1 month)