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Brewing method for maotai-flavor white spirit

A sauce-flavored liquor and koji technology, which is applied in the field of liquor brewing, can solve the problems of long fermentation cycle, high production cost, and low liquor yield, and achieve the effects of good growth, quality assurance, and improved saccharification power

Active Publication Date: 2014-03-12
GUIZHOU BIJIE BICHUN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Daqu is mostly prepared by fermentation of wheat, barley and peas. Therefore, it consumes a lot of grain and has high production costs.
Moreover, Daqu winemaking still has the disadvantages of long fermentation period and low wine yield.

Method used

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  • Brewing method for maotai-flavor white spirit
  • Brewing method for maotai-flavor white spirit
  • Brewing method for maotai-flavor white spirit

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Embodiment Construction

[0036] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0037] The invention provides a kind of brewing method of Maotai-flavor liquor, comprising the following steps:

[0038] (1) material preparation

[0039] Raw materials: sorghum and wheat, the weight ratio of sorghum to wheat is 70-75%: 25-30%; the sorghum is crushed into 4-6 petals, and the wheat is crushed into 2-4 petals;

[0040] Auxiliary materials: rice husk, distiller's yeast and fermented grains, the distiller's yeast includes Hanoi white koji bran koji, yeast koji bran koji, and bacterial bran koji; in terms of the percentage of the total weight of the raw materials, the amounts of each of the auxiliary materials are: rice husk 8 -12%, Hanoi white koji bran 17-17.7%, yeast koji 2.7-3%, bacterial koji 2.7-3%, fermented grains 400-450%;

[0041] (2) Moisturizer

[0042] Add 20-25% of the total weight of the raw material to the sorghum...

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Abstract

The invention discloses a brewing method for a maotai-flavor white spirit. The brewing method comprises steps of material preparation, material humectation, material steaming, material proportioning, accumulation, cellaring fermentation, taking out from the cellar, distillation, storage and blending. In the method, sorghum and wheat are employed as raw materials for brewing. Aspergillus kawachii mouldy bran, saccharomycetes mouldy bran and bacterium mouldy bran are employed as spirit yeasts for brewing of a maotai-flavor white spirit. Because spirit yeasts called daqu are replaced by mouldy bran, required grain dosage for brewing is decreased, production cost is lowered, fermentation cycle is shortened, and liquor yield is raised.

Description

field of invention [0001] The invention relates to the field of liquor brewing, in particular to a method for brewing Maotai-flavor liquor. Background technique [0002] In the production of traditional Maotai-flavored liquor, the amount of Daqu is very high, and the ratio of the total amount of Daqu used to the total amount of input raw materials is as high as 1:1. Daqu is mostly prepared by fermentation of wheat, barley and peas, so it consumes a lot of grain and has high production costs. Moreover, Daqu winemaking also has the disadvantages of long fermentation period and low yield. Contents of the invention [0003] For this reason, the present invention proposes a kind of brewing method of new sauce-flavored liquor that can solve at least a part of the above-mentioned problems, uses the distiller's yeast prepared from bran in this method, has both reduced production cost, has also shortened fermentation cycle, improves Alcohol yield. [0004] According to one aspec...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 杨大愚邓大江
Owner GUIZHOU BIJIE BICHUN WINE
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