Producing method of novel cross-steaming wine related in white spirits

Abstract

The invention discloses a producing method of a novel cross-steaming wine in white spirits, which relates to the technical field of wine brewing. The producing method comprises the following steps of: soaking 300 kilograms of broomcorn by using 50 DEG C-water, putting into 2400 kilograms of strong aromatic vinasse, stirring and soaking for 1 hour, charging into a retort and steaming for 30 minutes, discharging from the retort, adding mengtou water and reducing temperature to 70 to 80 DEG C; respectively adding 2400 kilograms of Maotai-flavour vinasse and sesame-flavor vinasse, stirring and spreading together for cooling to 40 DEG C, adding 1 kilogram of diastatic enzyme, 5 kilograms of high temperature yeast and 5 kilograms of rhizopus yeast and stirring till the temperature reaches 32-35 DEG C, adding 1 kilogram of activated activity dried yeast, and adding water to reach the moisture content of 56-58% in the stirring process; distilling fermented grains fermented for 1 month at a temperature of 32 to 34 DEG C in five pots, adding 500 kilograms of edible alcohol and 100 kilograms of yellow water in each pot before distillation, putting one fifth of mature fermented grains, and carrying out the distillation operation to produce the novel cross-steaming wine. The producing method is used for the production of the novel cross-steaming wine. The novel cross-steaming wine has the advantages of rich nutrition, full utilization, mellow and unique wine flavor, resources saving and low cost due to standardized production.

Description

technical field [0001] The invention relates to the production method of the novel serially steamed wine in liquor, and relates to the technical field of brewing; in particular, it relates to the technical field of the production of serially steamed wine; in particular, it relates to the technical field of the production method of the novel serially steamed wine in liquor. Background technique [0002] As far as string steamed wine is concerned, the brewing industry is very familiar with it. Over the years, a mature technology has been formed. The common feature is what type of distiller’s grains are used to make which type of string steamed wine; It can be fully utilized, the nutrients are not rich and balanced enough, and there is no potential advantage of nutritional complementarity, and the varieties and flavors of wine products are single. In view of the inventor's professional knowledge, rich work experience and unremitting pursuit of excellence in the cause, the prese...

AI Technical Summary

Problems solved by technology

[0002] As far as string steamed wine is concerned, the brewing industry is very familiar with it. Over the years, a mature technology has been formed. The common feature is what type of distiller’s grains are used to make which type of string steamed wine; Can be fully utilized, nutritional components are not rich and balanced, and there is no potential advantage of nutritional complementarity, and the variety and flavor of wine products are single. Deficiencies, defects and disadvantages

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