Brewing method of baijiu

Abstract

The invention provides honey-aroma baijiu and a brewing method of the honey-aroma baijiu. The honey-aroma baijiu is brewed by adopting the following raw materials in percentage by mass: 20-80 % of rice, and 20-80 % of semen sorghi vulgaris. The invention further provides a brewing method of the honey-aroma baijiu. The brewing method is easy to operate, by utilizing the characteristics that wine prepared by adopting rice is mellow and pure and wine prepared by adopting semen sorghi vulgaris is aromatic, the honey-aroma baijiu is brewed by adopting the modern yeast semisolid fermentation technology and adopting mixed grains, compared with the wine brewed by adopting single grain, the wine brewed by adopting mixed grains is mellow, sweet, thick, as well as cool and refreshing, and the wine body has the refined honey aroma, is soft-sweet after entering the mouth, is natural and refreshing, and is pleasant and smooth in aftertaste.

Description

technical field

[0001] The invention relates to a liquor and a brewing method thereof, in particular to a honey-flavored liquor and a brewing method thereof. Background technique

[0002] Liquor is a unique distilled liquor in my country. Traditional liquor has four flavor types, namely sauce-flavored, strong-flavored, light-flavored and rice-flavored.

[0003] With the development of wine-making technology and the innovation of wine-making technology, many other flavor-type liquors have emerged on the market in recent decades, such as medicinal-flavor liquor represented by Dongjiu, and Fengxiang-type liquor represented by Fengjiu. Liquor, flavor liquor represented by Baiyunbian liquor, soy-flavored liquor represented by Yubingshao, sesame-flavored liquor represented by Jingzhi Baigan, etc.

[0004] These liquors of different aromas have brought wonderful enjoyment to drinking consumers and promoted the development of my country's liquor industry.

[0005] Traditional rice...