Fecha de publicación: 30/09/2022 Fuente: WIPO Wine The brewing process comprises the following process steps: 1) soaking grains: selecting one or more of sorghum, corn, wheat and the like as raw materials, adding soaking water into a grain soaking barrel, and then pouring the raw materials into the grain soaking barrel; 2) steaming the grains: discharging the soaking water, lifting to a grain steaming retort, shoveling the grains into the retort, and completing primary steaming, water suffocation and secondary steaming; (3) spreading for cooling, scattering yeast and collecting into a box, namely picking out the cooked grains, turning the grains and scattering yeast according to a sequence of later-out and first-turning, and collecting into the box; 4) culturing bacteria: checking the temperature in the box, and discharging from the box after 25-26 hours in a cold day and 21-22 hours in a hot day; (5) fermenting, namely spreading the bacterium culture grains on the matching grains for cooling, piling, barreling, sealing with mud and fermenting; (6) distilling: discharging yellow water in the fermentation barrel, opening a barrel retort, covering a cloud tray, and installing a steam passing barrel; and (7) storing: tasting and analyzing the base wine, grading according to quality, warehousing, and ageing. The process is simple and easy to master, short in brewing time, high in efficiency, remarkable in economic benefit and suitable for industrial production of small and medium-sized winery.