Method for producing white spirit

A production method and liquor technology, applied in the field of liquor production, can solve the problems of long fermentation period, large amount of koji used, large saccharification site, etc., and achieve the effect of harmonizing liquor body and increasing the refreshing sweetness

Active Publication Date: 2010-08-04
安徽省金裕皖酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two methods require a large amount of koji, a long fermentation period, and a large saccharification site.

Method used

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  • Method for producing white spirit
  • Method for producing white spirit
  • Method for producing white spirit

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Experimental program
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Embodiment Construction

[0032] Production method of liquor:

[0033] 1. Requirements and processing of raw and auxiliary materials

[0034] The green sorghum (rice) for brewing this wine requires full grains, no mildew, no insects, no pesticide residues, impurity content below 1.5%, moisture ≤ 15%, starch content ≥ 62%, broken particle size 4-8 petals, 40-mesh sieve fine powder ≤ 15%; to make it easy to gelatinize during cooking, and to increase the contact surface between grain powder and koji powder, etc., to create good conditions for saccharification and fermentation.

[0035] Pre-steaming and moistening of sorghum (rice) ingredients: pre-steam sorghum (rice) for about 30 minutes until the steam has no peculiar smell; , respectively add 80-100 ℃ hot water to moisten the material, the amount of water depends on the water content of the wine grains, generally 60-80kg of water is added to each pile.

[0036] Rice husk steaming: Rice husk must be thoroughly steamed before use, usually for more than...

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Abstract

The invention discloses a method for producing white spirit. By adopting the method, the white spirit which is characterized by clearness and transparentness, full-bodied cellar vinasse, soft, sweet and mellow taste, harmonious flavors, and safety and health by green raw materials selection, steaming and impurity removal, mixed steaming and reaction in an aged pit mud, double aspergillus driving,high and low combination, high-temperature accumulation, polyxenie coexistence, same tank and different vinasse, thermophilic fermentation, laminated distillation, liquor storage according to quality, long air storage and aborative blending. The method has the advantages of simplicity and easily controlled condition and the produced white spirit is characterized by clearness and transparentness, full-bodied cellar aroma, secluded soya sauce, comfortable aroma, soft, sweet and full-bodied taste, harmonious favors, thick wine body, unique style and typical character.

Description

technical field [0001] The invention relates to the field of wine production, in particular to a production method of liquor. Background technique [0002] Traditionally, there are two processes for the production of liquor, one is saccharification followed by fermentation, and the other is saccharification and fermentation. The former is to pour the raw material grains with hot water or soak them in warm water to absorb water, steam them and add distiller’s yeast for solid-state cultivation, add water after saccharification, stir, ferment, distill, and age; the latter is to steam the raw materials and mix them with distiller’s yeast Mixing, adding water to the vat (or pool), saccharification and fermentation are carried out in the vat (or pool) at the same time, and then distilled and aged. These two methods require a large amount of koji, a long fermentation period, and a large saccharification site. The brewed liquor is generally several traditional aroma liquors such a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 吴再节
Owner 安徽省金裕皖酒业有限公司
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