Traditional Chinese medicine distiller's yeast and distiller's yeast preparation process

Abstract

The invention relates to the technical field of wine making, in particular to a traditional Chinese medicine distiller's yeast and a distiller's yeast preparation process. The distiller's yeast uses rice, wheat bran and peas as nutrition agents; various kinds of traditional Chinese herbal medicine are used as fermentation agents, aroma-producing substances, taste-producing substances, harmful bacterium inhibiting substances and special flavor substances, so that the made Baijiu has the special flavor of the traditional Chinese medicine; meanwhile, the added peas are also special flavor substances in the Baijiu fermentation process; through the addition of the peas, the traditional Chinese flavor of the Baijiu and the wine taste are better fused and cooperated; the total acid and total ester content in the made Baijiu is twice higher than that of the conventional Baijiu; after storage for one month, the fresh flavor of the Baijiu is obviously eliminated; after storage for 8 months, theslight aging flavor can be realized; the aging speed is obviously higher than that of conventional Baijiu during the storage of the Baijiu; the taste change trends are better.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a traditional Chinese medicine koji and a koji making process. Background technique [0002] Traditional Chinese medicine distiller's yeast refers to the distiller's yeast made by adding Chinese herbal medicines. The main functions of Chinese herbal medicines in distiller's yeast include inhibiting miscellaneous bacteria, directional cultivation, providing nutrients needed for the growth of brewing bacteria, and increasing medicinal aroma. Although increasing the medicinal aroma can increase the aroma of the brewed wine, due to the large number of traditional Chinese medicines added, the tastes of various traditional Chinese medicines are different, which makes it difficult to coordinate and integrate the medicinal and wine flavors, easily causing the medicinal flavor to overwhelm the guests and affect the taste of the wine. Contents of the invention [0003] In order to solve ...

AI Technical Summary

Problems solved by technology

Although increasing the medicinal aroma can increase the aroma of the brewed wine, due to the large number of traditional Chinese medicines added, the tastes of various traditional Chinese medicines are different, which makes it difficult to coordinate and integrate the medicinal and wine flavors, which can easily cause the medicinal flavor to overwhelm the guests and affect the taste of the wine.

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