State saccharification of rye flour with enzymes. Hot saccharification. Preparation of saccharified wort

Hot saccharification is... Although no, let's start with something else. If you have ever visited forums or groups of moonshiners on social media. networks, then 100% often encountered the abbreviations GOS and HOS. GOS is hot saccharification, and HOS is cold. Both methods are used in distilling, as well as in brewing, and they perform the same functions.

Saccharification itself is a process by which starch is broken down into simple sugars. Hot saccharification is carried out using natural enzymes under the influence of temperature.

So what is the hot saccharification process itself?

We'll need malt! Malt can be either green or white.

Green malt - grain that has just sprouted required length. It can be stored for quite a short time - up to three days. If you dry the grain, you will get white malt - it can be stored for much longer. Both types handle the hot saccharification procedure equally.


The advantage of hot saccharification is that it takes little time. It only takes a few hours to obtain sugar and the mash is consumed much faster than with COS.

But hot saccharification also has disadvantages:

• Due to use high temperatures there is a risk of raw materials burning.
• With hot saccharification, you need to maintain a constant temperature for several hours, and this is quite difficult to do at home.
• The finished wort can turn sour very quickly.

Hot malt saccharification technology:

1. Pour water (50-55 degrees) into the cereal or flour so that lumps do not form - stir continuously. Calculate the amount of water based on the proportions: 4-5 liters of water per 1 kg of raw materials.
   The container should not be filled more than 75%.
2. Raise the temperature to 60 degrees and maintain for 15 minutes.
3. Bring the mixture to a boil and cook for about two hours until smooth.
4. Cool the resulting porridge to 65-70 degrees and add crushed malt to it in the proportion of 150 grams of malt per 1 kg of raw materials, stirring constantly.
5. As soon as the temperature drops to 62-65 degrees, close the cooking container with a lid and wrap it in a blanket to retain heat. This temperature must be maintained for 2-4 hours, and the first half of this period is to mix the contents of the container.
6. After this, put these raw materials into production as soon as possible so that they do not turn sour.

If the temperature regime is violated, hot saccharification will fail or will be incomplete. Upon completion, do not forget to perform an iodine test.

Good luck with your experiments!

Saccharification is the breakdown of starch-containing raw materials into simple sugars using natural or artificial enzymes. It is usually much cheaper to make drinks from grain than from sugar, and they taste better. Therefore, saccharification of raw materials is carried out. The technology for carrying out the saccharification process can be hot or cold. Let's talk more about them.

Why is the saccharification process necessary?

To produce alcohol, yeast must come into contact with sugar. Cereals are enriched with starch, which replaces sugar. Starch is made up of glucose, fructose and sucrose molecules. Yeast requires only one molecule of the sugar chain of molecules. That is why, before the volume of wort is combined with starch, it must be divided into individual molecules.

Hot processing

The grain is placed in a moist environment in which it germinates. Enzymes that process starch begin to activate. Malt is the name given to sprouted grain. It comes in green and white. Green malt is used to saccharify raw materials immediately after the desired sprouts appear. Its shelf life is only three days. After drying, the cereal acquires white. It can be stored longer. Both green and white malt are used for the saccharification process, as they act in the same way.

Advantages of the method

Sugaring with malt helps to obtain sugar very quickly, thanks to which the mash will play out faster. Artificial enzymes cope much more slowly with the task assigned to them.

Disadvantages of the method

Disadvantages of saccharification using malt:

1. It is important to maintain a high temperature. In this case, care should be taken to ensure that the raw materials do not burn;
2. It is important to keep the temperature at 60 – 72 degrees for a couple of hours. At home, this condition is very difficult to comply with;
3. The sugared volume of wort sours very quickly.

But, despite such disadvantages, the hot saccharification method is often used.

Hot saccharification process

Hot sugaring of starch-containing raw materials is carried out as follows:

1. In a slow stream, introduce water at a temperature of 50 degrees into the cereal or flour. To avoid lumps, it is important to stir the mixture constantly. One kilogram of raw material will absorb about four to five liters of liquid. There should be 25 percent free space in the container up to the top;
2. Preheat the temperature in the container to 60 degrees and try to maintain it for fifteen minutes;
3. When the raw material boils, cook it for an hour or two. When you get a homogeneous porridge-like mass, then the product is ready for further action. It is important to take into account that cereals take longer to cook than flour;
4. Cool the porridge to a temperature of 65 degrees. Add finely chopped malt and stir. Per kilogram of porridge you will need 150 grams of malt;
5. Cover the container with a lid and wrap it tightly with warm blankets to keep warm. For the first two hours, the raw materials should be mixed every half hour. Then let it sit quietly for two hours;
6. To prevent the raw materials from souring, reduce the temperature to 25 degrees and add yeast. For each kilogram of raw materials, take 5 grams of dry or 25 grams of pressed yeast. After adding them, install a water seal and ferment in the dark at room temperature.

In 2 – 6 days the mash will be ready.

Cold processing

Instead of malt, you can use enzymes such as Amylosubtilin and Glucavamorin. The first enzyme partially breaks down the molecule, and the second completely converts starch into sugar. Cold process saccharification is easier and cheaper than hot saccharification. The result in both methods is almost the same. When preparing the wort, artificial enzymes, previously diluted in water, are added to it. Starch turns into sugar almost simultaneously with the fermentation process.

Advantages of the method

The cold saccharification method can be used even by those winemakers who are starting to make wine for the first time. alcoholic drinks. However, it does not require high temperatures. Processing starch-containing raw materials does not require large labor costs.

Disadvantages of the method

To make mash you will need to buy a special enzyme. Fermentation lasts not 5 – 7 days, but longer – 10 – 20. The enzymes in the finished product leave a not very pleasant aftertaste. Even if you distill it several times, the taste will not improve. Therefore, specialists who make alcohol give their preference to natural malt rather than artificial enzymes.

Cold saccharification process

Cold saccharification is carried out as follows:

• Place the raw materials in a large container. Fill it with water at a temperature of 30 degrees. Per kilogram of cereal, flour, starch or pasta four liters of liquid will be required;
• For each kilogram of raw material, add 4 grams of the enzymes Amilosubtilin and Glucavamorin, as well as 5 grams of dry or 25 pressed yeast. Since there will be a lot of foam during the saccharification process, it is important that 30 percent of the container is free;
• Mix everything well and close with a water seal. Place the container in a dark place at room temperature;
• Fermentation duration is from 7 to 25 days. If the wort is covered with a thin film, it should be urgently distilled, as the product has begun to sour;
• , remove it from the sediment and distill it.

Sometimes, to prevent the wort from souring, antibiotics are added to it, to speed up fermentation - the yeast is fed, and to stabilize the acidity - a special acid is used. How much and exactly what enzyme you need to take can be read on the manufacturer’s packaging.

Saccharify starch

Malt mixed with water is called malted milk. This solution allows for the saccharification of starch. Malted milk consists of an enzyme (diastase) that reacts with the starch of the wort.

Malt milk can be obtained from barley, rye and millet malt. They are mixed in a ratio of 2:1:1. Fill the resulting mass with water at a temperature of 60 degrees. After 10 minutes, drain the liquid. Grind the mixture using a coffee grinder and fill it with water at a temperature of 50 degrees. Mix well until a white homogeneous mass is obtained. For one kilogram of starchy product you need to take 70 grams of malt and half a liter of water.

Starch saccharification is carried out as follows:

1. Mix the resulting malted milk with starch-containing raw materials and water. Preheat to a temperature of 60 degrees;
2. If the saccharification process is carried out from flour, let the raw material stand for 8 hours; if the saccharification process occurs from potatoes, it only takes a couple of hours to complete the process. It is important that the temperature of the wort does not exceed 65 degrees;
3. After completing the saccharification process, it is important to check the concentration of sugars in the wort and whether there is unsaccharified starch. The test is carried out using an iodine test;
4. The presence or absence of unsugared starch is determined using a special test. Take 10 milliliters of the finished product from the very top. Filter it well and add a couple of drops of iodine solution. It is prepared from half a gram of iodine crystals, one gram of potassium iodide and 125 milliliters of water. If the sample does not change color, it means that the saccharification process is complete. If the sample turns red, the process is not over yet. The sample may turn purple. This means that the saccharification procedure is going very poorly and you need to add a little more malt milk;
5. The sugar concentration is checked like this. Drain the clarified layer of mash, filter and pour 200 milliliters into a glass. Place the sugar meter in it. A quality product is considered to be one that has a sugar concentration above 16 percent and a sweetish taste.

The acidity of saccharified starch is checked with special paper indicator strips. Once the wort has been tested for saccharification and acidity, the required amount of yeast is added to it and left to ferment. Now you know how the saccharification process occurs. In what ways is it carried out and with the help of what enzymes.

Hi all!

I continue the topic of grain distillates. Today I will talk about moonshine from cereals - setting up the mash and its subsequent distillation. I will ferment according to the white scheme, saccharify with enzymes according to hot technology(GOS) without boiling. You can, if desired, replace the enzymes with malt.

Last time I talked about . With cereal it will be a little more difficult, but it’s worth it - the aroma and taste of the distillate from cereal is much brighter than flour.

And for the laziest, I want to remind you that there is a recipe cold saccharification, where the whole process takes only 30 minutes.

And so, let's go!

Introduction

For those who have already dealt with grain moonshine, below I will briefly tell you what we will be doing today. For beginners, I suggest moving from simple to complex and first quickly read a short article about flour HOS, then o GOS and only then return here.

So, today we will work with cereals. Let's saccharify it according to the hot method without boiling it. We will not boil it to simplify the process and save time. Let's ferment everything according to the white scheme, i.e. filter the wort from the grain. Then we will distill it twice.

Ingredients

I give the proportions for 6 kg of cereal. This amount of mash will fill my 25 liter alembic almost completely. I remind you that you need to leave enough space in the fermentation tank for foaming, or use Sofexil.

We will need:

• 6 kg cereal

Cereals can be any (wheat, barley, corn, etc.). The finer the grind, the better. It is possible and necessary to mix different cultures in different proportions. I use wheat cereal in this recipe.

Select weighed amounts of enzymes according to the instructions for them. For this recipe I take 1.5 times more amylosubtilin than usual.

This time I used dry enzymes, although I usually prefer to use liquid ones. AmiloLux-A(instead of Amylosubtilin) ​​and GlukoLux-A(instead of Glucovamarin). It will be ideal if you have a heat-stable AmiloLux-ATS.

Protosubtilin and Cellolux are not required, but with them the alcohol yield will be greater.

Citric acid is needed to acidify water to a pH level of 5.0-5.5. This has a good effect on the functioning of yeast and enzymes. But to properly acidify the water you need a Ph meter. If you don’t have it, then don’t acidify the water at all.

I have already written about the defoamer many times. It’s not necessary, but if you’re making grain mash, it’s highly advisable to have one. Especially considering its cheap price and very low consumption.

I have also written a lot about yeast in previous recipes, but I will repeat briefly.

I use either wine ( Zymasil or VITILEVURE MULTIFLOR), or whiskey SafSpirit Malt (M1).

Whiskey drinks provide greater yield and good organoleptic properties, but are expensive. That's why I stopped using them on flour mashes. Only on the crusher.

Wine ones also give good results, but they are cheaper and the consumption is quite insignificant, which brings their cost closer to that of conventional bakery ones.

I use baking machines very rarely, when there are no others at hand, and only for flour mashes that are prepared under NDRF.

By proportions:

• Dry bakery products (Saf-Levur, etc.) - 10 g per 1 kg of raw materials.
• Pressed - 50 g per 1 kg of raw materials.
• Wine Zymasil (Zimasil)– 1 g per 1 kg of raw materials.
• Wine VITILEVURE MULTIFLOR (Vitilevure Multiflor)- 1 gram per 1 kilogram of raw materials.
• Whiskey SafSpirit Malt (M 1) - 5 grams per 10 liters of wort, or 2 grams per 1 kg of cereal.

If you store the yeast in the refrigerator, take it out a couple of hours before preparing the wort. Let them sit at room temperature. The same goes for enzymes.

Equipment

If the screwdriver is battery-powered, be sure to fully charge it. And a spare one will come in handy too.

If there is no chiller for cooling, then prepare several in advance. plastic bottles with ice.

It is convenient to use a distillation cube as a container for mashing wort. Unless there are heating elements embedded in it, which will not allow the mash to be properly stirred.

Wort preparation

Fermentation

Fermentation is very active. Usually the mash clears up in 3-4 days.

On the first day, you need to monitor your temperature! There is a high chance of overheating. Temperatures should not be allowed above 40 degrees.

If Sofexil was not added, then you also need to monitor foam formation.

Distillation

There is quite a lot of sediment. I distill on induction along with the sediment, with the exception of, of course, the layer of yeast at the very bottom. If the sediment is not taken, then large losses occur.

The mash with sediment does not burn during induction. If the sediment is too thick, then I proceed as follows - when heating, I constantly stir the mash to a temperature of 65-70 degrees.

With gas, the risk of burning increases significantly. To minimize this probability, you need to take less sediment and stir the mash, as I described in the previous paragraph.

We choose the distillation method depending on your equipment and what kind of drink you want to get in the end.

In simple terms moonshine still gives good results Gabriel's method.

With the classical method, the first distillation must be done without division and up to 98-99°C in the cube, or up to 10% strength in the stream.

Second distillation according to your taste preferences.

I do this:

• The first distillation in a simple distiller without crushing to 98-99 degrees cubed.
• Second distillation:

1. I do not dilute raw alcohol. I take it the way it turned out, usually it’s 40-45%.
2. I distill on a short, 5-plate column.
3. I select the heads by smell, as a rule it turns out to be 5% of absolute alcohol (AS) cubed.
4. When the temperature in the cube reaches 90 degrees, I begin to monitor the distillate by smell. At approximately 92 degrees in the cube, I finish selecting the body.

The yield of SS from 1 kg of raw material is approximately the following:

• Wheat - 0.26...0.29 l AC
• Barley - 0.25...0.28 l AC

Conclusion

Of course, there is a lot of hassle with the cereal, but the end result is very aromatic and tasty. grain distillate. And if he also insists on oak chips!

The label is not mine. Downloaded from the Internet.

That's all for me.

Bye everyone,

If you decide to make grain moonshine, you need to choose a method for preparing the mash.

There are many recipes for wheat mash, but they are based on only 3 technologies for saccharification of starch-containing raw materials.

• Hot saccharification with enzymes or GOS
• Cold enzyme saccharification or COS
• Saccharification with malt

The purpose of using enzymes is to prepare raw materials for fermentation by yeast. Yeast cannot process starch in its pure form.

To break it down, the bacterial enzyme preparation Glucavamorin (Glucoamylase) is used. It works in tandem with Amylosubtilin (alpha-amylase), which prepares the raw material for the action of glucoamylase.

This is the main group of enzymes without which yeast will not consume starch. In addition to them, there are auxiliary enzymes, such as Protosubtilin and Cellolux. They partially break down proteins and cellulose, increasing the yield of alcohol.

In malt, enzymes are produced during the germination process of the grain. To do this, the grain is germinated until a sprout of 5-6 mm is formed. Then the sprouted sprouts and roots are dried and removed.

Dosage of various enzymes

The malt contains enough enzymes to saccharify itself and another 4-5 kg. unmalted grain. Thus, for saccharification 1 kg. Any grain will need 200-250g. Malt.

The proportions of artificial enzymes depend on the shelf life and their activity, which is measured in units per gram.

You should know that enzymes are a catalyst for the process, and not a consumable unit. If you add less enzymes than required, the saccharification process will be delayed, but will still happen.

• Amylosubtilin GZx (AmiloLux, “A”) - to liquefy raw materials and prepare them for the action of other enzymes
• Glucavamorin GZx (GlucaLux-A, “G”) - for saccharification of starch
• CelloLux-A (“C”) - for saccharification of non-starchy polysaccharides (xylans, β-glucan, cellulose, pectins) or preparing them for the action of the enzymes described above.
• Protosubtilin (“P”) - for the breakdown of plant proteins, which leads to more active work of yeast

Dosage of various enzymes

Enzyme dose (grams) = (P*R*10)/A

• P is the percentage of the substance being processed (for example, starch)
• R - recommended dosage of active units
• A - drug activity in units per gram

• 1 gram - Amylosubtilin GZx 1500
• 1.5-2 grams - Glucavamorin GZx 3000
• 1 gram - CelloLux-A 2000
• 4-5 grams - Protosubtilin 120

Types of saccharification, their advantages and disadvantages

Hot saccharification (HOS)

1. It is advisable to crush the raw materials and be sure to clear the chaff, if any.
2. Prepare hot (boiling) water at the rate of ~6.5 liters of water per 1 kg of starch in raw materials (for cereals or crushed grains).
3. Raw materials are added to hot water with constant stirring. For mixing, it is convenient to use a screwdriver or a low-speed drill with an attachment for mixing construction mixtures - a “mixer”. At the same time, in order to avoid lumps, it is best to pour directly onto the nozzle rotating in the water.
4. When the mixture cools to 75°C, half the dose of the enzyme Amylosubtilin is added. Before application, it can be diluted with warm drinking water in a ratio of 1/10.
5. The wort is then stirred from mushy to liquid, or about 30 minutes.
6. The wort is allowed to cool to 56-58°C and the rest of the Amilosubtilin enzyme and Glucavamorin enzyme are added, then thoroughly mixed with a “mixer”. The enzyme operating time at this stage will be about 1.5-2 hours.
7. After completing the saccharification process, the wort should be allowed to cool to a temperature of about 30°C. To prevent the wort from becoming “infected” during cooling, it is advisable to hermetically seal the container with it.
8. The wort is poured into a fermentation container (previously disinfected), and yeast is added to it at a dosage of 2-3 grams of dry or 10-15 grams of pressed yeast per kilogram of raw material. Fermentation occurs under a water seal.

Cold saccharification (CS)

1. It is advisable to crush the raw materials and be sure to clear them of the chaff, if any.
2. Prepare water at a temperature of about 35°C at the rate of ~6.5 liters of water per 1 kilogram of starch in the raw material (for cereals or crushed grains). It is worth considering that it is not advisable to fill the fermentation container with mash more than 7/10 of the volume.
3. Half of the prepared water is poured into the fermentation container.
4. To reduce the likelihood of contamination of the wort, it is definitely recommended to add an antibiotic to the water - doxycycline (1 capsule per 20 liters of mash).
5. Acidity is regulated within 5-5.5 pH with phosphoric, sulfuric or citric acids.
6. Next, the enzymes Amylosubtilin and Glucavamorin are added to the container, according to the dosage per kilogram of starch in the raw material.
7. If available, you can add the defoamer Sofexil - 1 ml per 20 liters of mash
8. The raw materials are added, then everything is mixed
9. Yeast is added in accordance with the manufacturer's recommendations (10 grams of dry yeast per 4-5 liters of mash).
10. The rest of the water is added.
11. Fermentation occurs under a water seal with periodic stirring and shaking (without breaking the seal). The fermentation process takes from one and a half to three weeks. Readiness for distillation is controlled by the appearance of a film on the surface of the mash. The appearance of a film is a sign that the mash is beginning to sour and needs to be distilled immediately. Ideally, the mash should be distilled shortly before a film appears.