Spring-flavor Baijiu and production method thereof

Abstract

The invention relates to the field of Baijiu brewing, particularly to provides a completely-new flavor, particularly a spring-flavor Baijiu and a production method thereof, wherein the spring-flavor Baijiu is a sesame-flavor and luzhou-flavor Baijiu. According to the present invention, the completely-new preparation process is used, wherein the unique production process comprising wheel isolated stacking fermentation, steaming mixing firing and mixing steaming mixing firing is used, and is combined with the process comprising multi-grain fermentation, brick mud mixing kiln, large bran koji combination, high temperature stacking, high temperature fermentation, high temperature distilling and long-term fermentation, the obtained raw liquor is subjected to grading warehousing, long-term storage and fine blending to obtain the sesame-flavor and luzhou-flavor Baijiu finished product; and the obtained liquor product has the styles of elegance, fineness, mellowness, fullness and long-lastingaftertaste of the sesame-flavor Baijiu, has the characteristics of comfort, mellowness, sweetness of the luzhou-flavor Baijiu, and further ha characteristics of elegant and noble texture and pleasant,comfortable aroma pleasant and mellow and sweet taste, and can fill the gap in the field of Baijiu.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a spring-flavored liquor and a production method thereof. Background technique [0002] Baijiu is a unique distilled liquor in China and one of the six largest distilled liquors in the world. Since the founding of New China, with the continuous changes in the consumer market and the increasingly personalized needs of consumers, liquor has experienced considerable development, and gradually formed more than ten types of liquor with different characteristics, such as sauce-flavored, light-flavored, strong-flavored, and sesame-flavored. A flavor liquor. With the improvement of material and cultural level, people's pursuit of liquor quality and taste is constantly improving, and the consumption of liquor is becoming more and more rational. Sesame-flavored liquor is loved by consumers for its elegant, delicate, plump and soft characteristics, as well as its refreshing and mellow taste....

AI Technical Summary

Problems solved by technology

[0004] However, in the above-mentioned production method of thick sesame and flavor liquor, the raw and auxiliary materials and the fermented fermented grains are steamed and distilled respectively and then mixed. The gelatinization of starch will increase the viscosity of raw materials, which will easily lead to uneven mixing and affect fermentation; the amount of Daqu and bran koji added is 1:1, and the amount of Daqu is large. In addition, the use of mud and old cellars will lead to the original wine Luzhou-flavor liquor Too much flavor affects the style of sesame flavor, making the style of Jianxiang not typical

Moreover, there are many varieties of raw materials used, which lead to an increase in production costs, and too many varieties of raw materials make it difficult to control the quality of each raw material, which makes it difficult to effectively guarantee the quality of the final product obtained.

[0005] The technical problem to be solved by the present invention is to provide a solution for the problems that the existing technology is easy to cause uneven mixing and affect fermentation, the flavor style is not typical enough, and the production cost is high. A new and unique Zhinong and flavor liquor and its production method

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