Brewing method of elegant type liquor

A style and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor harmony, unremarkable characteristics, and atypical finished wines, and achieve the effect of low stimulation and good pure sweetness.

Active Publication Date: 2017-11-21
四川邛崃金六福崖谷生态酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most of the elegant wine bodies are produced in the way of blending, but the finished wine body is poorly coordinated, and the characteristics are not prominent and typical, which leads to the backlog of some base wines that cannot be used, resulting in an increase in inventory, which seriously affects the winery. healthy growth

Method used

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  • Brewing method of elegant type liquor
  • Brewing method of elegant type liquor

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Preparation of raw materials: Sorghum, rice, glutinous rice and corn are used as raw materials for brewing wine, and the composition mass ratio is 40% sorghum, 25% rice, 25% glutinous rice, and 10% corn;

[0019] (2) Raw material pretreatment and cooking: crush corn, pass through a 20-mesh sieve with a mass ratio of 12%, soak grain at 55°C for 16 hours, and set aside; sorghum is not broken, directly soak grain at 55°C for 16 hours, and cook under normal pressure 40 min, then simmer in water at 90°C for 0.5 h until the opening ratio of sorghum grains reaches 85%, and set aside; soak rice and glutinous rice at 60°C for 1 h, set aside; mix the above pretreated grains evenly, and cook under normal pressure 60 min until the grain is soft and cooked;

[0020] (3) Spread cold koji: cool and disperse the grain processed in step (2) (to make the grain even and loose), the thickness of the grain is 5cm, and when it is cooled to 50°C, it is equivalent to the quality of the gra...

Embodiment 2

[0029] This embodiment includes the following steps:

[0030] (1) Preparation of raw materials: sorghum, rice, glutinous rice and corn are used as raw materials for wine making, and the composition mass ratio is 45% sorghum, 22% rice, 22% glutinous rice, and 11% corn;

[0031] (2) Raw material pretreatment and cooking: crush the corn, subject to the mass ratio of 15% passing through a 20-mesh sieve, soak the grain at 50°C for 18 hours, and set aside; if the sorghum is not broken, directly soak the grain at 50°C for 18 hours, usually Pressure cook for 30 min, then simmer in water at 90°C for 0.5 h until the opening ratio of sorghum grains reaches 85%, and set aside; soak rice and glutinous rice at 30°C for 4 h, set aside; mix the pretreated grains evenly, and set aside Pressure cook for 70 minutes until the grain is soft and cooked;

[0032] (3) Spread cold koji: cool and disperse the grain treated in step (2) (to make the grain even and loose), the thickness of the grain is 7...

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Abstract

The invention relates to a brewing method of elegant type liquor. The brewing method comprises the following steps: (1) preparation of raw materials: taking sorghum, rice, sticky rice and corn as liquor-making raw materials, wherein the mass percent of the raw materials is as follows: 15-45% of sorghum, 10-30% of rice, 5-30% of sticky rice and 3-15% of corn; (2) raw material pretreating and cooking; (3) spreading for cooling and stirring yeast; (4) saccharification treatment; (5) blending fermented grains and adding the yeast; (6) putting the mixture into a pool for fermenting; and (7) taking the liquor via distillation to obtain the elegant type liquor. According to the brewing method, sacchrification outside the cellar of rhizopus and yeast for liquor-making, which is combined with the pit fermentation process of yeast for making hard liquor, is adopted, the saccharification power of the yeast for liquor-making and the rhizopus is 534U/g, the liquefaction power is 278U/g, the traditional liquor-making process is changed, cooked grains have outstanding flavor and honey aroma, the cleanliness and pure sweet feeling of a liquor body are good, and the stimulation degree is low. The requirement of an elegant type liquor body which is 'soft-sweet, refreshing and clean as well as graceful and comforting' is achieved.

Description

technical field [0001] The invention relates to a brewing method of elegant style (elegant type) liquor, belonging to the technical field of liquor brewing. Background technique [0002] Luzhou-flavored, light-flavored, sauce-flavored and rice-flavored are the four typical aroma types of Chinese liquor, especially the Luzhou-flavored and Maotai-flavored liquors, which have always occupied the mainstream market of liquor consumption (more than 80%), but the aroma of Luzhou-flavored liquors is too strong. Full-bodied; Maotai-flavored liquor has a long production cycle (3-5 years), high cost, and has a slightly bitter sauce taste, which limits consumption and market; Fen-flavored and rice-flavored liquors are generally single-grain fermentation, with a short fermentation cycle and insufficient flavor . [0003] In recent years, with the change of consumption concept, elegant wine body has become the development direction of liquor products. However, at present, most of the el...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝哲兵姚鹏贺燕波王建成谭冬
Owner 四川邛崃金六福崖谷生态酿酒有限公司
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