Method for brewing strong aromatic Baijiu

Abstract

The invention belongs to the technical field of Baijiu brewing and provides a method for brewing strong aromatic Baijiu. The method comprises the following steps: culturing a functional bacteria solution; culturing pit mud: grinding, air-drying and sieving iron clay, adding 10% of the functional bacteria solution, 2% of yeast powder, 3% of yellow water, 3% of after-run, 1% of maternal draff, 2% ofhigh-quality fermentation pit mud and 0.1% of soybean cake powder by mass percent of iron clay, adding softened water, and performing uniform stirring to obtain the pit mud; suspending a pit: layingthe pit mud at the bottom of each novel pit, building up the wall of each novel pit with the pit mud, nailing bamboo nails at the periphery of walls and hanging hemp ropes; preparing a grain shoot: brewing grains and adding a yeast to obtain the grain shoot; spreading a layer of yellow bran shells at the bottom of each pit, adding a layer of grain shoot, then, a layer of green bran shells and another layer of grain shoot, repeating the steps till the pit is full, and keeping the temperature at 30-37 DEG C for sealed fermentation for 40-50 d to obtain fermented grains; and distillation: distilling the fermented grains to obtain Baijiu. The problems in a conventional wine making technology that a new pit has difficulty in making a good wine, is poor in wine making effect and remarkably lowerin high-quality wine ratio are solved.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and relates to a method for brewing Luzhou-flavor solid-state fermentation Daqu liquor. Background technique [0002] Pit mud is the basis of Luzhou-flavor liquor brewing, and it is the place where wine-making functional bacteria multiply and inhabit. It is rich in various microbial strains, especially caproic acid bacteria. The typical style of Luzhou-flavor liquor. Pit mud plays a vital role in Luzhou-flavor liquor, and high-quality pit mud is the basis for producing good wine. To meet the needs of continuous production, new and old wineries need to build more cellars every year. For example, this winery built more than 3,000 new cellars for Luzhou-flavor liquor in 2012. However, it is difficult to produce good wine as soon as possible from new cellars in the existing winemaking technology. , the wine production effect is poor and the high-quality wine rate is obviously lower. Conten...

AI Technical Summary

Problems solved by technology

To meet the needs of continuous production, new and old wineries need to build more cellars every year. For example, this winery built more than 3,000 cellars for Luzhou-flavor liquor in 2012. However, it is difficult to produce good wine as soon as possible from new cellars in the existing winemaking technology. , the wine production effect is poor and the high-quality wine rate is obviously lower

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