Rice spirit and brewing method

Abstract

The invention discloses a brewing method of rice aromatic liquor. The method is described as following: after being steamed and cooked, paddy is spread, cooled and inoculated in raw starter complex wine yeast. Then semisolid is fermented under a constant temperature of 38-41 DEG C, after which the rice aromatic liquor is made by blending the distilled fermentation broth. The brewing method of the invention adopts cooked paddy for fermentation, increases the rice aromatic flavour to the rice aromatic liquor. Compared with traditional rice fermentation method, the brewing method of the invention improves wine yield rate, prolongs fermentation period, and has more flavour substances (total acid, total ester, ethyl lactate, beta-phenylethyl alcohol) in liquor finished product in different extent than the falvour substances in traditional liquor finished product.

Description

technical field

[0001] The invention belongs to the technical field of microbial brewing, and in particular relates to a brewing method of rice-flavored liquor. Background technique

[0002] At present, most of the raw materials for winemaking are sorghum and corn, or a small amount of wheat and rice are added. Corn wine is very fragrant and has a strong taste, but because of too much protein and fat, the aroma is too strong, and liquor is prone to turbidity. In addition, raw materials with more protein will produce more fusel oil, and wine with too much fusel oil will easily form milky white precipitate when it is cold. Sorghum has the least protein and less fat, but it contains a lot of tannin and astringent substances. Tannin has astringent properties and can coagulate protein. The main component of koji’s glucoamylase and yeast cells is protein, which will solidify and harden when it encounters tannin. And lose due action ability, can't carry out normal saccharification...