A kind of brewing method of fen-flavor liquor

A technology for fragrance-type liquor and fermented grains, which is applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. problems, to achieve the effect of ensuring the style of the wine body, the quality of the wine body is better and more stable, and the quality of the wine is improved.
CN104212693BActive Publication Date: 2016-05-18BEIPIAO HUAYI WINE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
BEIPIAO HUAYI WINE
Publication Date
2016-05-18

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Abstract

The invention discloses a brewing method of fen-flavor liquor. The brewing method comprises the steps of firstly, smashing sorghum to form sorghum powder, adding warm water, stacking, moisturizing, and then, filling the sorghum powder into a retort boiler to steam to obtain cooked sorghum powder; filling rice hulls into the opened retort boiler to steam; smashing the cooked sorghum powder, adding warm water to uniformly mix, cooling, adding the steamed rice hulls to uniformly mix, then, adding a yeast for making hard liquor and monascus, storing in a cellar, and fermenting for 45 days to obtain fermented grains; and distilling the fermented grains at a high temperature, and storing the fermented grains in a liquor storage tank for more than 1 year to obtain the fen-flavor liquor. The brewing method has the advantages that the process is simple, the quality of the liquor is stable, the yield of white spirit is increased, the style of the liquor is kept, and the produced fen-flavor liquor is softener in taste, sweet and refreshing, coordinated in fragrance and relatively long in aftertaste.
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Description

Technical field

[0001] The invention relates to a brewing method of fresh-flavor liquor. Background technique

[0002] Liquor is a unique distilled spirit in our country. Liquor has a long history, with a history of more than 5,000 years. Liquor production is an open-type production, which is greatly affected by the environment. The quality, style, and type of liquor produced by different regions and different processes are different. The yield rate of traditional wine making technology is generally low, only about 40%, and with the change of seasons, the quality of fragrant liquor production is very unstable, especially in summer, the liquor is especially easy to fall out. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a brewing method with stable quality of the fragrance type liquor and the improvement of the yield of the fragrance type liquor.

[0004] The technical solution of the present invention is:

[0005] A brew...

Claims

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