T/HDKX 1-2024 Hesheng Barley Wine

Scope

Main Technical Content: 3.1 Hesheng Barley Wine is produced in Xilongtan Town, Yunhe County, Dali Prefecture, Yunnan Province, in accordance with the specific production technical regulations for Hesheng Barley Wine, and meets the national food safety standards for small-curved fragrance-type white wine products. 4 Production Technical Requirements 4.1 Raw Material Requirements 4.1.1 Processing water is sourced from Xilongtan Town, Yunhe County, and meets the quality standards for mountain spring water specified in GB 5749. 4.1.2 Barley is produced locally and meets the quality standards for high-quality barley specified in GB/T 7416. 4.2 Production and Processing 4.2.1 The production environment meets the requirements of GB 8951. 4.2.2 Process Flow 4.2.2.1 Steaming 4.2.2.1.1 Soak the barley in room-temperature water for 18–22 hours until the penetration rate exceeds 80%. Drain and rinse until no odor remains. 4.2.2.1.2 Steam for about 30 minutes until more than 80% of the barley kernels show 1–2 mm cracks. 4.2.2.1.3 Add water to cover the barley by 20–30 cm. Steam until the barley kernels no longer stick to the fingers and show no white centers. Flip and mix 70–80% of the kernels without crushing. 4.2.2.1.4 Steam again for 45 minutes until ≥98% of the kernels are open. Remove and place on a cooling table to drain moisture. 4.2.2.2 Down-curd Fermentation 4.2.2.2.1 After cooling to an appropriate temperature, add down-curd and proceed to fermentation and fermentation. 4.2.2.2.2 In winter, the down-curd temperature is 26–30°C, with a down-curd amount of 10‰ and a fermentation temperature of 25–27°C. 4.2.2.2.3 In summer, the down-curd temperature is 20–26°C, with a down-curd amount of 8‰ and a fermentation temperature of 20–25°C. 4.2.2.2.4 Down-curd should be added quickly and without re-curdling. Mix the down-curd and barley evenly. 4.2.2.2.5 Transfer to the fermentation chamber promptly after completing the fermentation. 4.2.2.

Development Information

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