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Mild thick-flavor white spirit and production method thereof

A sauce-flavored liquor and a production method technology, applied in the field of brewing, can solve the problems of low yield, heavy bad taste, heavy sour taste, etc., and achieve the effects of increased yield, long tail and strong sauce aroma

Active Publication Date: 2015-06-24
贵州茅台酒厂(集团)保健酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first round of traditional Maotai-flavored baijiu is called coarse sand wine, which is strong in quality, jerky, and sour; the second round of wine is Huisha wine, which has a slightly astringent taste; Liquor, the wine is full-bodied and has no evil flavors; the sixth and seventh rounds of wine are small back wine and dry grain wine, which have a burnt taste and a strong bad taste. The output of high-quality wine of traditional sauce-flavored liquor is not high, about Accounting for 70% of the total, this is a major problem in the traditional Maotai-flavor liquor brewing process

Method used

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  • Mild thick-flavor white spirit and production method thereof
  • Mild thick-flavor white spirit and production method thereof

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example 1

[0033] Make it as follows:

[0034] (1) Xiasha: Use Xiaonuo red sorghum produced in the hilly area of ​​northwest Guizhou Province as raw material, crush the sorghum into a ratio of whole grain to broken grain of 7:3, add 52% of the mass of sorghum with hot water above 95°C for moistening Grain, mixed evenly, piled up to moisten the grain for 12 hours; the high-quality wine grains that were not steamed after the last round of fermentation in the previous year were used as the mother's grains, and the mother's grains with 10% of the quality of the sand sorghum were weighed out, and finely crushed with a shattering machine. Add it to the sorghum after moistening the grain, put it on the steamer to steam the grain; start to steam the grain for 120 minutes with the oxtail running water, and the steamed grain will be about half-cooked and then it will be out of the steamer; after the grain is out of the steamer, sprinkle 2% of the mass of the sorghum in the sand at 95 °C water, and...

example 3

[0039] Make it as follows:

[0040] (1) Xiasha: Use Xiaonuo red sorghum produced in the hilly area of ​​northwest Guizhou Province as raw material, crush the sorghum into a ratio of whole grain to broken grain of 7:3, add 50% of the mass of sorghum with hot water above 95°C for moistening Grain, mix evenly; when the accumulation temperature reaches 48°C, the high-quality wine grains that have not been steamed after the last round of fermentation in the previous year are used as the mother's grains, and the mother's grains with 10% of the mass of sand sorghum are weighed out, and finely crushed with a whisk , add it to the sorghum after moistening the grain, put it on the retort to steam the grain; start to steam the grain for 120 minutes with the oxtail running water, and the steamed grain will be about half-cooked and then it will be out of the retort; after the grain unstrained spirits are out of the retort, sprinkle 95°C of 2% of the mass of the sorghum in the sand After th...

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Abstract

The invention belongs to the technical field of wine brewing and particularly relates to mild thick-flavor white spirit and a production method thereof. A brewing technique of the mild thick-flavor white spirit comprises the following steps: feeding raw materials for the first time; roughly treating the raw materials; feeding the raw materials for the second time; treating the raw materials; fermenting grains after the first to six wine taking in turn, and taking wine; double times of feeding, one time of raw material treatment, nine times of fermentation, ten times of stewing and seven times of wine taking are performed during one production period. The brewing technique is characterized in that in comparison with traditional thick-flavor white spirit, the mild thick-flavor white spirit disclosed by the invention is characterized in that the crushing rate of fed broomcorn, the amount of used yeast for preparing hard liquor, the amount of used grain wetting water and the stacking fermentation temperature are regulated; no pit bottom liquor is generated during production; the yield and the labor productivity are increased; the grain consumption and the energy consumption are reduced; the sour and bitter tastes of first and second produced wine, and the burned food taste of six and seven produced wine are reduced; the wine is mild, mellow, elegant and smooth in style, remarkable in thick flavor, and lasting in tail taste, and the fragrance can be retained in an empty cup for a long time.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a mild sauce-flavored liquor and a production method thereof. Background technique [0002] Maotai-flavored liquor, also known as Maoxiang-flavored liquor, is one of the main flavor types of liquor in my country. The style of the liquor presents the characteristics of "prominent sauce aroma, elegant and delicate, full-bodied, long aftertaste, and lasting fragrance in an empty cup". The brewing process of traditional Maotai-flavor liquor is very complicated. One year is a production cycle. In the production cycle, there are two feeds, eight fermentations, nine cookings, and seven wine extractions. Picking up the wine is the main feature of the traditional sauce-flavored liquor brewing process. [0003] The first round of traditional Maotai-flavored baijiu is called coarse sand wine, which is strong in quality, jerky, and sour; the second round of wine is Huisha wine, ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 李明灿陈华明袁震焦龙群敖敏沈晖王仕农
Owner 贵州茅台酒厂(集团)保健酒业有限公司
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