Thien Moc An’s closed wine production system meets food safety standards

Thien Moc An wine is a wine combined from premium ingredients, encapsulating all the essence of the mountains and forests along with the meticulous work of distillation and maceration to bring a safe and complete experience. in terms of sight, hearing, taste and smell.

Process of producing clean alcohol from distillation tower

Steps to prepare ingredients
  • Ingredients used in the fermentation and wine production process at Thien Moc An range from: Glutinous rice, yellow flower sticky rice, pure bird's nest, lingzhi mushrooms, premium ginseng roots or other high quality ingredients. another level…
  • Raw materials are carefully processed to ensure optimal gelatinization.
  • During the production process, do not use materials containing mold or preservatives.
Gelatinization of starch
  • Gelatinization is the process of ripening ingredients, or the process of heating rice liquor in water. This is the process that causes starch to absorb water, swell and expose its bonds.
  • The gelatinization process helps starch swell, absorb more water, and break hydrogen bonds. Starch gelatinization directly affects the fermentation process.
Cool the rice and mix with yeast
  • After the gelatinization process, the rice wine is loaded on the stainless steel table. When the temperature of the rice wine reaches 30oC, the wine is fermented.
  • Wine yeast: The yeast/wine ratio always complies with the instructions of the yeast manufacturer listed on the packaging. After spreading the yeast evenly on the surface of the rice, mix well to help the yeast stick evenly on the surface of the rice and wine.
  • Always make sure the fermentation environment is clean, do not let insects (flies, mosquitoes, etc.) stick to the rice and wine.
Primary fermentation

The primary fermentation process is always in a clean environment, minimizing foreign bacteria living in symbiosis with mold. The entire fermentation period takes place in an air-conditioned room with temperature control from 28-30oC, humidity above 80% and limited light.

Secondary fermentation
  • Yeast participates in the process of converting sugar into alcohol and CO2 gas in an absolutely anaerobic environment, with a temperature regulation system due to the anaerobic process when generating heat.
  • Secondary fermentation time for traditional wine ranges from 15 - 20 days in an environment with a temperature of 28-30oC.
  • Fermentation tanks use standard stainless steel materials.
  • Distillation is the process of separating the alcohol solution from the fermentation mixture using multi-stage distillation using Chau An technology standards.
  • The process of removing impurities depends on the evaporation temperature of each substance. For aldehydes, methanol has a low evaporation temperature (methanol evaporates at 64.7oC, etc.), these substances are often present in the first alcohol. Requires separation of 1-2% of the first alcohol. The mixture of acids, fufurol, and higher alcohols evaporates last, so the final alcohol needs to be removed. Using a multi-stage distillation tower helps optimize the separation of first and last alcohol.
  • The gas mixture that rises during the distillation process needs equipment to pass through the gas mixer, ensuring that the wine after distillation is not shocked.
Refining and aging wine
  • After distillation, the mixture containing impurities will be used with an aging device using high-frequency ultrasonic waves combined with antipodal magnetic fields to ensure smoothness and softness equivalent to 1-3 year old wine.
  • Oxidation and crystallization to remove maximum heavy metal content in wine.
  • Homogenizing the alcohol solution, the alcohol and water mixture is mixed evenly at the molecular level, breaking down the local space. The structure of microscopic clusters of alcohol and water molecules aims to accelerate metabolism in the body.
Soaking and pouring wine
  • Thien Moc An wine, after being refined and aged, is stored in a layer of high-quality ceramic, keeping in it all the flavors of "before bitter, after orange hybrid" (bitter first, sweet later), not mixed with any other type of wine.
  • Classify as required, uniform batches of wine in high-end ceramics of the same quality according to published standards. Test and save samples before leaving the factory. Filling and packaging.