Method for making Baijiu through yellow wine lees

Abstract

The invention relates to a method for making Baijiu through yellow wine lees. The method comprises the following steps: (1) preparing a yellow wine lactobacillus culture solution; (2) preparing an endomycopsis fibuligera yeast culture; (3) uniformly adding the yellow wine lactobacillus culture solution and the endomycopsis fibuligera yeast culture into a bran cage; (4) uniformly adding rolled lees and the cage bran obtained in the step (3) into the yellow wine lees, and simultaneously adding 0.0-5.0% of lees generated after the first time distillation and 0.5-3.0% of malt flour; (5) rapidly transferring the yellow wine lees obtained in the step (4) in a yellow wine lees fermentation tank or a yellow wine lees fermentation pool, and performing heat preservation fermentation for 10-20 days at the temperature of 25-35 DEG C; (6) after the yellow wine lees fermentation in the step (5) is finished, distilling the lees to obtain arrack Baijiu. According to the method, the fen-flavor arrack Baijiu which adapts to consumers in other areas is made through the yellow wine lees, so that the aroma, the taste and the quality of the Baijiu are improved; meanwhile, spaces are saved and material dust and environment pollution are reduced, so that clean production is realized, and the cost is reduced.

Description

technical field [0001] The invention relates to a method for making white wine from rice distiller's grains, and belongs to the technical field of wine making. Background technique [0002] Fermentation is required during the brewing process of yellow rice wine. After the fermentation is finished and the rice wine is filtered out, 20%-30% of the yellow rice wine grains remain. Yellow distiller's grains are sealed and naturally fermented. After the fermentation, the liquor distilled for the first time is distilled liquor. After the first distilled distilled liquor is distilled, the distilled liquor continues to ferment, and the second distilled alcohol is blended to become distilled liquor. At present, yellow distiller's grains are naturally fermented, and the liquor yield is low. Because of the smell of grains, distiller's grains are only liked by consumers in East China, but consumers in other regions do not like them. Using yellow distiller's grains to develop a light-flav...

AI Technical Summary

Problems solved by technology

At present, yellow distiller's grains are naturally fermented, and the liquor yield is low. Because of the smell of grains, distiller's grains are only liked by consumers in East China, but consumers in other regions don't like them. Using yellow distiller's grains to develop a light-flavored liquor is beneficial to this field. At the same time, in the process of the second distillation, more waste residues will be produced. Since meat pigs cannot be raised near the rice wine factory, no one will buy the waste residues, and reasonable recycling cannot be realized.

The traditional treatment method is to treat sewage, but because the COD and BOD values ​​of waste residue are very high, the cost of waste residue treatment is quite high

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