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Fragrant Baijiu brewing technology

A technology of liquor and craftsmanship, which is applied in the field of wine making, can solve the problems such as unsuitable taste, and achieve the effects of promoting industrial production, reducing violent spicy taste, and increasing fermentation power

Inactive Publication Date: 2018-06-29
宜宾市云天曲酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous expansion of the domestic and foreign markets of Xifeng wine, its taste has not adapted to the requirements of most consumers.

Method used

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  • Fragrant Baijiu brewing technology
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Embodiment Construction

[0021] Below in conjunction with accompanying drawing and embodiment the technical solution of the present invention is further described:

[0022] Such as figure 1 , figure 2 Shown, the present invention provides a kind of aromatic liquor brewing process, comprises the following steps:

[0023] 1) Pit mud cultivation:

[0024] 1.1) Use 60% of yellow gum soil and 40% of pit mud, add dried active pit mud functional bacteria and a substrate that provides nutrition for microorganisms, and add nutrients such as bean cake powder and Daqu powder.

[0025] 1.2) Build the cellar into a horse-tooth-shaped inverted ladder, with a large top and a small bottom, and use 20cm long bamboo sticks to nail the cellar wall into a 20cm×20cm character, and then cover it with 15cm thick artificial cellar mud. The hemp rope nets the artificial pit mud, so that it covers a total of 3 layers and smooths the surface; the bottom of the pit should cover more than 35cm of pit mud, and keep a low slope...

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Abstract

The invention relates to the technical field of wine brewing, in particular to a fragrant Baijiu brewing technology. The fragrant Baijiu brewing technology comprises the step of culturing cellar mud:taking 60% of yellow glutinious clay and 40% of cellar skin mud, adding dried active cellar mud functional bacteria and a matrix supplying nutrition to microbes, and then adding nutrients such as soybean cake powder and koji powder; building a cellar into a horse-toothed inverted ladder with a bigger upper part and a smaller lower part, nailing the wall of the cellar into a delta shape with the size of 20cm*20cm by using bamboo sticks with the length of 20cm, then covering with artificial cellar mud with the thickness of 15cm, netting the artificial cellar mud by using a hemp rope, covering for 3 layers altogether in such a manner, and smoothing the surface; covering the bottom of the cellar with the cellar mud for 35cm or above, and keeping a slope with one lower side, and pre-embedding 1-2 porcelain jars on the lower side so as to collect yellow water conveniently. The contents of acetaldehyde, furfural and higher alcohol in wine produced by the fragrant Baijiu brewing technology adopting the technical scheme provided in the invention are significantly reduced, so that the pungency of the newly-produced wine is reduced, and a mellow feel is highlighted very well.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of fragrant liquor. Background technique [0002] Xifeng wine is one of the oldest historical wines in my country. It began in the Shang Dynasty and flourished in the Tang and Song Dynasties. It has a long-standing reputation and has a history of more than 3,000 years. Xifeng Liquor is the ancestor of Chinese Fengxiang Baijiu. It has a unique style of "mellow and elegant, sweet and refreshing, harmonious flavors, and long tail". . Xifeng Liquor has won the title of "China Famous Liquor" 4 times and won the International Gold Award 8 times. With the development of society, people's living standards continue to improve, and people's consumption concepts and drinking habits have also changed. The research on the brewing technology of flavor liquor is a research project of production technology innovation carried out by the company to adapt to consumers' drinking ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 雷开文邓波
Owner 宜宾市云天曲酒厂
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