Brewing technology for cooked rice wine

Abstract

The invention discloses a brewing technology for cooked rice wine. The brewing technology comprises the following steps: firstly, soaking grains in the running water for 10-14 hours at 70 DEG C; dying the water and airing for 7-9 hours; steaming for 30-40 minutes under the temperature above 100 DEG C; soaking in the running water for 15 minutes at 70 DEG C and then steaming for 50-70 minutes with big fire; steaming and then airing to 35 DEG C on a wine instrument and cultivating fungus; after completely cultivating fungus, airing and reducing the temperature to 30 DEG C, keeping for more than 12 hours and naturally increasing the temperature to 34 DEG C; and putting into a fermenting tank together with pure fermented rice wine at 60 degrees and sorghum wine and fermenting for 6-8 days. According to the invention, any additives are not added, blending is not performed and the final product is the white spirit at low alcohol degree with the color of sorghum and has excellent color and taste; the alcohol degree is low, so that the white spirit is suitable for most people; the production period is short, the production standard is uniform, the batch fermenting production can be performed and the final products are low in difference.

Description

technical field [0001] The invention relates to the technical field of brewing technology, in particular to a brewing technology of distilled spirits. Background technique [0002] At present, the aroma types of Chinese liquor are mainly divided into Luzhou-flavor type, sauce-flavor type, light-flavor type, rice-flavor type, phoenix type, special type, mixed-flavor type, soy-flavor type, medicinal-flavor type, sesame-flavor type and Laobaigan-flavor type. There are eleven major flavor types, each of which has a different style and outstanding personality, meeting the needs of consumers with different tastes in different regions; their formation is the result of China's vast geography, climate, raw materials, water quality and other factors. The result of continuous imitation and reference among various fragrance types. In recent years, influenced by customers' requirements for diversified tastes of liquor, liquor consumption is developing from focusing on "fragrance" to foc...

AI Technical Summary

Problems solved by technology

[0004] At present, there is no liquor on the market that has a color and taste like shochu but with a low alcohol content. The existing liquor brewing process is usually too simple, and the taste of the liquor produced is also the same. The quality of liquor taste is often related to the alcohol content. For those who cannot drink high alcohol, they cannot taste the liquor with better taste; moreover, the existing brewed liquor has complicated process, long cycle, and the color is white, it takes a long time to ferment, filter and distill etc. During the brewing period, affected by various objective factors, the liquors distilled from different seasons, different teams, and different cellars have different aromas and characteristics, and the quality is also uneven; Possibly up to a uniform quality standard, let alone a typical style

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