Liquid method fermenting brewing process

Abstract

The invention provides a liquid method fermenting brewing process. The operation process includes the following steps of firstly, husking, peeling and grinding 35% of rice, 35% of sorghum, 15% of wheat and 15% of corn according to the mass ratio, putting the materials in a clean food-grade stainless steel bucket, mixing distiller's yeast in the materials, adding clean water for fermentation, and adding water into an opening edge water groove for sealing, wherein the water accounting for about three times of the mass of grain is added, the distiller's yeast accounting for 0.3-0.8% of the totalmass of the water and grain is added, and the consumption of the distiller's yeast is adjusted according to the temperature and grain species; secondly, conducting distilling after the fermentation time of 30-90 days, wherein the fermentation time is determined according to the temperature and grain species; thirdly, putting fermented distillers' grains and water in a steamer for distilling to obtain standard raw material alcohol, filling a pottery jar or food-grade stainless steel bucket with the raw material alcohol, sealing the pottery jar or food-grade stainless steel bucket for one year,and preparing a finished alcohol product according to the storage time.

Description

technical field [0001] The invention relates to a wine-making process, in particular to a liquid-state fermentation wine-making process. Background technique [0002] Wine is a kind of common beverage that is liked by the masses, and everyone's taste is different, although there are many kinds of wines now, still can't satisfy the individualized demand of increasing. Existing wine is generally brewed with raw grains, such as wheat, sorghum, rice, glutinous rice, corn, etc. Influenced by factors such as technology, the wine quality is difficult to guarantee, there are few high-quality wines, and many low-quality wines. Some flavoring agents must be added to meet the taste needs of the public. Additives are harmful to people's health, and the brewing cost is relatively high. Take the most common self-brewed rice wine as an example. First, the glutinous rice needs to be cleaned, boiled, cooled, and mixed with koji. The utensils used need to be sterilized. The process is compli...

AI Technical Summary

Problems solved by technology

[0005] Then, after analysis, it is found that the traditional winemaking method needs to cook the grain first, add a large amount of chaff as the medium, and generally need to use the cellar to store the distiller's grains; it takes up a lot of land, requires a lot of labor costs, and also has a certain impact on the environment

In addition, the stinky smell of fermented water also seriously pollutes the air and seriously affects the normal life of residents around the enterprise.

Less high-quality wine, more low-quality wine, serious resource loss and waste, high cost of pollution control, etc.