A kind of liquor brewing method

A liquor and weight technology, which is applied in the field of wine making, can solve problems such as difficult microbial utilization, and achieve the effect of improving aroma and simple process

Active Publication Date: 2015-09-09
LUZHOU LAOJIAO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Recently, relevant scholars believe that the content of starch remaining in koji traditionally is very small compared to the raw grain for wine making. Secondly, the starch left in koji is the result of long-term high-temperature process in the production process of koji. Physicochemical changes hardly reusable by microorganisms during fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A brewing method of white wine, comprising the following steps:

[0022] Step 1, production of seed unstrained spirits: Add medium-high temperature koji medicine with a weight of 18% of the grain amount to the fermented grains that are normally cooked and cooked, and ferment in a mud cellar for 10 days at a temperature of 20°C to produce seed unstrained spirits .

[0023] Step 2, batching fermentation: add seed unstrained spirits with a weight of 50% of the grain input amount to the fermented grains after cooking and retorting, and mix well; wherein, the weight of water in the fermented grains after the retort is 30% of the grain input amount , the temperature of the next kind of unstrained spirits is 30°C, the temperature of the lower cellar is 24°C, the weight of the water in the lower cellar is 55% of the grain amount, the acidity is 1.5, and the starch content is 22%.

[0024] Step 3, take the wine out of the cellar: after entering the cellar, the cellar is sealed ...

Embodiment 2

[0026] A brewing method of white wine, comprising the following steps:

[0027] Step 1, production of seed unstrained spirits: Add medium-high temperature koji medicine with a weight of 22% of the grain amount to the fermented grains that are normally cooked and cooked, and ferment in a mud pit for 7 days at a temperature of 22°C to produce seed grains .

[0028] Step 2, batching fermentation: add seed unstrained spirits with a weight of 40% of the grain input amount to the fermented grains after steaming and mixing, and mix well; wherein, the weight of water in the fermented grains after the retort is 35% of the grain input amount , the temperature of the next kind of unstrained spirits is 28°C, the temperature of the lower cellar is 22°C, the moisture in the lower cellar is 53%, the acidity is 1.3, and the starch content is 20%.

[0029] Step 3, take the wine out of the cellar: after entering the cellar, the cellar is sealed with mud, and the fermentation time is 40 days to...

Embodiment 3

[0031] A brewing method of white wine, comprising the following steps:

[0032] Step 1, production of seed unstrained spirits: Add medium-high temperature koji medicine with a weight of 25% of the grain amount to the fermented grains that are normally cooked and cooked, and ferment in a mud pit for 5 days at a temperature of 24°C to produce seed grains .

[0033] Step 2, batching fermentation: add seed unstrained spirits with a weight of 30% of the grain input amount to the fermented grains after steaming and mixing, and mix well; wherein, the weight of water in the fermented grains after the retort is 40% of the grain input amount , the temperature of the next seedling is 25°C, the temperature of the lower cellar is 20°C, the moisture in the lower cellar is 50%, the acidity is 1.0, and the starch content is 18%;

[0034] Step 3, take the wine out of the cellar: after entering the cellar, the cellar is sealed with mud, and the fermentation time is 40 days to 60 days. After th...

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PUM

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Abstract

The invention discloses a wine brewing method. The wine brewing method comprises the following steps: making raw fermented grains, fermenting auxiliary materials and taking wine from a cellar; particularly, the step of making raw fermented grains comprises the substeps of adding medium-high temperature wine yeast with weight being 10%-25% of the weight of the using grains to distilled grains which are normally stewed and taken out of a steamer, fermenting in a mud cellar for 5-10 days to prepare the raw fermented grains, wherein the cellaring temperature is 20-30 DEG C; the step of fermenting auxiliary material comprises the substeps of adding the raw fermented grains with weight equal to 30-50% of the weight of using grains to the distilled grains which are stewed and got from the steamer, and evenly mixing, wherein the weight of water of the distilled grains from the steamer is 30%-40% of the weight of the using grains, the temperature of feeding raw fermented grains is 25-30 DEG C, the cellaring temperature is 20-24 DEG C, the cellaring moisture is 50-55%, the acidity is 1.0-1.5, and the starch content is 18-22%; and in the step of taking wine from a cellar, the cellar is sealed with cellar mud after cellaring is finished, the fermentation time is 40-60 days, and the wine is distilled outside the cellar after the fermentation is finished.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of liquor. Background technique [0002] Qu is the bone of wine. As a saccharification starter in the fermentation process of liquor, Daqu liquor production adopts a unique process of multi-strain, saccharification and fermentation at the same time. The whole fermentation process can be divided into two stages, the alcohol fermentation stage and the aroma fermentation stage. stage. In the traditional sense, Daqu plays the role of increasing aroma and providing bacteria and enzymes in the brewing process. The production of most famous and high-quality wine koji medicines has always followed the traditional production process. Natural wild microorganisms are inoculated with microorganisms, which has the advantages of long production time, poor controllability, It has the characteristics of low enzyme activity, low degree of mechanization, and unstable koji quality...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): C12G3/02
Inventor李德林张宿义税梁扬杨艳张兵陈杰周帅杨明永范相巍
OwnerLUZHOU LAOJIAO CO LTD