Process for brewing and producing compound-flavor type distilled spirits

Abstract

The invention discloses a process for brewing and producing compound-flavor type distilled spirits. The process is integration and adjustment to a Luzhou-flavor distilled spirits producing process, a fen-flavor distilled spirits producing process and a sesame-flavor distilled spirits producing process, production processes such as compound grain brewing, mud sump and old cellar, steaming and sediment renewal, ventilation and accumulation, combination with rough husks, layered vinasse removal and layered spirits distillation are adopted, and the compound-flavor type distilled spirits are obtained through the classified spirits picking, differentiated storage and elaborate blending. The compound-flavor type distilled spirits produced through the process have the advantages of having the 'sesame flavor' of the sesame-flavor distilled spirits, the 'soft-sweet, cool and clear flavor' of Luzhou-flavor distilled spirits, the 'clean, clear and elegant feature' of fen-flavor distilled spirits and the like, and the flavor integration requirement of treating the market and consumers as the main bodies is satisfied.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing production process of compound-flavor liquor. Background technique: [0002] Most of the existing fragrant or compound fragrant liquors are in the style of thick sauce, thick sauce or thick sesame flavor. The stacking process adopted takes up a lot of space and the stacking temperature is not suitable for control. Mud bottom or stainless steel wall mud bottom, etc., the renovation of the cellar requires a lot of investment, and it is not suitable to convert other flavor liquors; in the brewing process of mixed fragrance or compound fragrance liquor, some use large bran combination, and the amount of koji used is relatively large. [0003] The technical problem to be solved and the effect achieved by the present invention are to meet the needs of the market and consumers for flavor fusion, provide a compound flavor liquor and its production process, and brew a new compound flavo...

AI Technical Summary

Problems solved by technology

[0002] Most of the existing Jianxiang or compound fragrant baijiu are in the style of thick sauce, thick sauce or thick and sesame flavor. It is not suitable for control, etc.; most of the fermentation vessels are made of brick wall mud bottom, cement wall mud bottom or stainless steel wall mud bottom, etc., and the investment in cellar tank renovation is relatively large, so it is not suitable to convert other flavor liquors; The combination of large bran is used, and the amount of koji used is relatively large