The koji is easily affected by the outside temperature, especially the high temperature. Once in the summer, the hot weather will keep the temperature of the koji into the pool, which will affect the normal fermentation of the alcohol because of the high temperature of the fermentation. The rate of wine will also drop, which is what we often say about the koji.

Therefore, the problem that needs to be solved during the summer brewing is this. After entering the summer, it is necessary to make some adjustments to the production process. It is a more effective measure to reduce the starch concentration in the koji and shorten the fermentation cycle appropriately. The specific measures are as follows:

1. Increase the amount of pressed glutinous rice and wine cellar as much as possible. The control of the acidity of koji should also be increased, so that the resistance of fermentation can be increased, the concentration of starch can be lowered, and the fermentation speed can be slowed down.

2, try to take some artificial measures to reduce the temperature of the koji into the pool, the natural temperature can not be lowered by itself, so it is also advisable to take some measures to artificially cool down.

3, reduce the amount of saccharification starter and water, try to control the speed of fermentation, reduce the drenching.

4, the suede mud used for sealing should be thickened, the Dianchi pool is tightly covered, so as to prevent the gas leakage in the Dianchi Lake, so that the wine in the Dianchi Lake is protected, so that a complete high temperature summer can be smoothly passed.