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Maotai-flavour liquor brewing method

A sauce-flavored liquor and crossover technology, which is applied in the brewing field of Maotai-flavored liquor, can solve the problems of unstable quality, less wine picking, and poor taste, and achieve high wine picking, long aftertaste, and empty wine. Cup lasting fragrance

Inactive Publication Date: 2017-12-08
CHENGDU SHUZHIYUAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the brewing process of the existing brewing method, brewers are prone to wrestling in the workplace, the quality of the brewed product is unstable, the amount of wine picked is small, and the taste of the wine is not good

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0039] A brewing method of Maotai-flavor liquor, comprising the following steps:

[0040] A. The first grain feeding (under the sand), the first grain feeding includes the following steps:

[0041] ⑴Run grain. Moisturizing includes the following 5 steps:

[0042] ① in piles. Place the weighed red grain (referring to the sorghum with a redder color) and other brewing materials that need to be added before steaming the grain on the cement floor to form a grain pile. In this step, the amount of red grain added is the grain amount, which is 900 parts by weight.

[0043] ② Run the grain for the first time. Add 280-290 parts by weight of boiling water (boiling water temperature is above 95°C) to the grain pile when moistening the grain, turn the roughness twice, and turn it quickly when turning the roughness, turn over in a crosswise way of standing forward and backward on both sides, and shovel it to the grain pile bottom.

[0044] ③Run grain for the second time. Run the gra...

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PUM

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Abstract

The invention discloses a Maotai-flavour liquor brewing method, which comprises the following steps: A: firstly adding grain: grain moistening consists of five steps, putting into a rice steamer to steam, stopping grain steaming until parts are formed into a hard core or white core; B: secondarily adding grain; C: taking the liquor in turn. Compared with the traditional liquor, the Maotai-flavour liquor brewed with the Maotai-flavour liquor brewing method has the advantages of yellowishness, transparency, outstanding Maotai flavour, elegance, fineness, mellow liquid body, lingering aftertaste and lasting fragrance in empty cup.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a method for brewing Maotai-flavor liquor. Background technique [0002] During the brewing process of Maotai-flavored liquor, the grain is mixed into the fermented grains and fermented grains together with the fermented grains to carry out the distillation process. real feeling. Therefore, in the distillation process of brewing grain, firstly, it participates in the process of distilling and extracting wine. Many aroma components in the grain are distilled into the wine and become one of the important aroma components in the wine body. Gelatinization is carried out to lay the foundation for microbial fermentation. [0003] In the brewing process of the existing brewing method, the brewing personnel are prone to wrestling in the workplace, the quality of the brewed product is unstable, the amount of wine picked is small, and the taste of the wine is not good. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 尚红光尚治豪张家旭李东唐开云
Owner CHENGDU SHUZHIYUAN WINE
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