Brewing technology for cooked rice wine
A technology of glutinous rice wine and craftsmanship, applied in the field of brewing technology, can solve the problems of impossible to achieve uniform quality standards, not to mention typical styles, not able to taste liquor, etc., to achieve good brewing effect, avoid flavor loss, and small differences Effect
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[0035] Example
[0036] Such as figure 1 As shown, a brewing process of glutinous rice wine includes the following steps:
[0037] a. Soak the grain in tap water at 70℃ for 10 hours;
[0038] b. After soaking, drain the water and dry it for 7 hours;
[0039] c. After drying, steam for 30 minutes at a temperature greater than 100°C;
[0040] d. Steam on high heat for 50 minutes;
[0041] e. Dry the steamed grain on the grain bed to 35°C, and carry out the culture operation;
[0042] f. After the culture is completed, continue to dry, reduce the temperature to 30°C, and keep it for more than 12 hours, until the temperature rises to 34°C naturally;
[0043] g. Put the grain with the temperature raised to 34°C, the pure mash liquor and the old sorghum liquor at 60°C into the fermentation tank for 6-day fermentation.
[0044] In one of the embodiments, a brewing process of glutinous rice wine includes the following steps:
[0045] a. Soak the grain in tap water at 70℃ for 14 hours;
[0046] b. Af...
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