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Production technology of a kind of rich and fragrant liquor

A fragrant-flavor liquor and a production process technology, applied in the field of winemaking, can solve the problems of low wine yield, poor wine aroma and taste, and achieve the effects of long aftertaste, full wine body, and reducing the amount of koji used.

Active Publication Date: 2018-07-06
宣汉县巴人村酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a production process of rich and fragrant liquor, which can improve the problems of low liquor yield and poor aroma and taste of the existing technology.

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0036] A kind of production technology of strong fragrance type liquor, comprises the following steps:

[0037] 1. Ingredients: take by weight 60% tartary buckwheat, 10% sorghum, 7% wheat, 10% corn, 5% millet, 5% rice, and 3% glutinous rice. 12-20%.

[0038] 2. Soaking grains: Before soaking grains, wash tartary buckwheat, sorghum, rice, and glutinous rice with warm water to remove impurities; then soak tartary buckwheat in water at 40-50°C for 6-10 hours, and place sorghum and wheat at 80 Soak in water above 50°C for 8 to 12 hours, put rice and glutinous rice in water below 50°C for 7 to 12 hours, and wet corn flour with water (the amount of water is 55 to 60% of the weight of the corn) for 6 to 10 hours. Hour.

[0039] 3. Steamed grain steamed material:

[0040] Tartary buckwheat: first steam at 130kPa for 35-50 minutes, then soak in water for 8-10 minutes, and finally steam for 50-60 minutes;

[0041] Sorghum and wheat: Initial steaming at 147kPa for 40-50 minutes, then...

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Abstract

The invention discloses a production process of fragrant faint scent type liquor, and belongs to the technical field of wine brewing. The production process is used for solving the problems that the existing process is low in liquor yield ratio and the liquor is poor in fragrance and taste. The production process comprises: blending, steeping grains, steaming grains and materials, fetching and measuring water, cooling and spreading yeast, fermenting in a cellar, managing fermentation, and performing antennal liquor steaming. According to the production process disclosed by the invention, the amount of the yeast can be reduced, the liquor yield ratio can be improved, and the association reaction of the liquor is accelerated; and the liquor produced by the method disclosed by the invention belongs to other fragrance types, is full in liquor body and clean in mouthfeel, is soft and sweet, is sweet and fierce when touching the tongue, is long in aftertaste, strong in fragrant scent, and unique in style, and is a pollution-free high-quality green product.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a production process of rich and fragrant liquor. Background technique [0002] Wine culture has a long history in my country, and the varieties of wine have also developed by leaps and bounds along with technological progress. Existing white wine is brewed through multi-step process brewing through soaking, boiling, cultivating bacteria, making mold, fermenting and distilling basically. The traditional method has a poor liquor yield, and the fragrance and taste cannot meet people's needs. Contents of the invention [0003] The purpose of the present invention is to provide a production process of rich and fragrant liquor, which can improve the problems of low liquor yield and poor aroma and taste of the existing process. [0004] In order to achieve the above object, the technical scheme of the present invention is as follows: [0005] A kind of production techn...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 张明政
Owner 宣汉县巴人村酒业有限公司
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