Method of brewing lotus wine

Abstract

The invention relates to a production method of lotus seed wine. The technological flow comprises the following steps: carefully choosing and crushing lotus seed, carrying out high temperature moistening, cooking, adding water, carrying out cold diffusion, mixing distiller's yeast, fermenting dregs in a tank, taking fermented grains out of the tank, distilling to obtain first residue wine and second residual distiller's yeast, adding mixing materials into the second residual distiller's yeast according to the ratio of 1:0.85-0.95:0.1-0.15:0.01-0.015, adding water, carrying out cold diffusion,mixing distiller's yeast, fermenting second residues in a tank, tanking fermented grains out of the tank, distilling to obtain second residue wine or third residual distiller's yeast, adding water, carrying out cold diffusion, mixing distiller's yeast, fermenting third residues in a tank, taking fermented grains out of the tank, distilling to obtain third residue wine, blending the first residue wine and the second residue wine, or blending the first residue wine, the second residue wine and the third residue wine, warehousing and ageing, wherein the mixing materials are prepared by steps of carefully choosing and crushing lotus seed and carrying out high temperature moistening and boiling on the crushed lotus seed, honey and self-made traditional distiller's yeast.

Description

Technical field [0001] The invention relates to a brewing method of lotus seed wine. Background technique [0002] Rice flour, wheat and other starchy materials are usually used as raw materials. The production process of making ordinary liquor through the liquid method is as follows: raw materials, high-temperature soaking, cooking, cold powdering, adding water to mix koji, fermentation in the tank, fermentation out of the tank, distillation, The wine is produced and aged. The liquor produced by this method has the disadvantages of being single in flavor, dry and spicy, and having a strong odor. The main reason is that the content of ethyl acetate and lactyl ester produced during the production process is low, and the content of methanol is high in artemisia. Although some even use three fermentations to enhance the aroma and taste, these do not fundamentally solve the problem. Contents of the invention [0003] The technical problem to be solved by the invention is to ...

AI Technical Summary

Problems solved by technology

The liquor produced by this method has the defects of single flavor, hot and spicy taste, and strong taste of evil. The main reason is that the content of ethyl acetate and milk ester produced in the production process is low, while the content of methanol is too high. Although some even use triple fermentation to improve the aroma and taste, but these have not fundamentally solved the problem