A kind of brewing method of multi-qu and multi-grain three-flavor liquor
A technology of Quduo grain three-flavor type and liquor, applied in the field of liquor brewing, can solve the problem of not having the harmonious coexistence of three types of fragrance types
Active Publication Date: 2016-05-04
HUBEI SHIHUA BREWING CO LTD
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Problems solved by technology
Because many liquors with a variety of aromas on the market are only blended after the respective brewing processes are completed, instead of crossing and infiltrating the brewing processes of the three aroma types, thus blending and blending The resulting blend of various aroma types does not have the harmonious coexistence of the three aroma types, and cannot well meet the needs of domestic and foreign markets.
Method used
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Embodiment Construction
[0068] The production examples are listed below to further illustrate the process of the embodiment of the present invention.
[0069] The processing steps of a kind of brewing method of multi-qu and multi-grain three-flavor liquor of the present invention are as follows:
[0070] (1) Selected raw materials and auxiliary materials
[0071] Raw material: choose red sorghum and corn with more than 60% starch, high-quality rice and glutinous rice locally produced in Gucheng;
[0072] Auxiliary materials: high-temperature Daqu made at a temperature of 68-70 degrees, from Huzhou, Sichuan;
[0073] Medium-high temperature Daqu made at a temperature of 60-62 degrees, Yibin, Sichuan;
[0074] Low-temperature Daqu made at a temperature of 45-50 degrees is used in Fenyang, Shanxi;
[0075] The millet shell is made of high-quality millet shell in Shanxi;
[0076] The rice husk is made of high-quality fresh rice husk produced locally in Gucheng;
[0077] Luzhou-flavored grains are th...
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Abstract
The invention discloses a method for brewing multi-distiller yeast multi-cereal three-fragrance type white wine, belongs to the technical field of white wine brewing, and mainly provides a method for brewing white wine with faint fragrance, thick fragrance and maotai fragrance by using a hybrid process. The method is mainly characterized by comprising the following steps: adding high-temperature yeast for making hard liquor in a faint maotai fragrance brewing process, so as to generate faint maotai distiller yeast containing 40-45% of starch, adding the faint maotai distiller yeast in a thick maotai fragrance brewing process, feeding middle-layer distiller yeast, fermenting the thick fragrance by using middle-high temperature yeast for making hard liquor, feeding lower-layer distiller yeast, performing double-bottom fermentation by using high temperature yeast for making hard liquor, and performing hybrid distillation, separated aging and refined blending in a hybrid brewing process. The method integrates the advantages of processes of three basic fragrances of whit wine in China and has the process characteristics of coexistence and harmony of three fragrances, and the brewed three-fragrance type white wine is colorless, transparent, fragrant, graceful, mellow, soft, full, sweet, clear, harmonious in taste and fragrance, and has the unique characteristics that the thick fragrance, the faint fragrance and the maotai fragrance are integrated. The method is mainly applied to brewing of the multi-distiller yeast multi-cereal three-fragrance type white wine with the faint fragrance, the thick fragrance and the maotai fragrance.
Description
technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for brewing multi-koji, multi-grain, and three-flavor liquor. Background technique [0002] Chinese baijiu has three basic aroma types: light aroma, strong aroma, and sauce-flavored, each with its own flavor characteristics. The craftsmanship and style characteristics of the three basic aroma types of Chinese liquor are shown in Table 1. In recent years, with the continuous improvement of living standards, people are eager to drink fine wines with fragrance, strong fragrance and sauce aroma at the same time, so there are many liquors with a fusion of various flavors on the market. Because many liquors with a variety of flavors on the market are only blended after the respective brewing processes are completed, instead of crossing and infiltrating the brewing processes of the three flavors, so they are blended and blended. The liquor that the multiple...
Claims
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IPC IPC(8): C12G3/02
Inventor 曹远亮李大和刘忠军卢敏
Owner HUBEI SHIHUA BREWING CO LTD