Brewing method based on Northern-school Jiang-flavour Chinese spirits during fermentation processes

Abstract

The present invention relates to the field of Chinese spirits brewing and provides a brewing method based on Northern-school Jiang-flavour Chinese spirits during fermentation processes. The brewing method comprises the following steps: preparation of fermentation raw materials, first fermentation, secondary fermentation, first Chinese spirits taking, preparation of materials for rounds of fermentation, rounds of fermentation, rounds of Chinese spirits taking and storage; a manufacture technological process of the materials for rounds of fermentation improves a traditional Jiang-flavour Chinesespirits fermentation technological process using daqu starter and staple food as main fermentation raw materials; in the manufacture process of the materials for rounds of fermentation, firstly stackfermentation is conducted, and then deep fermentation is implemented, so that main ingredients in the materials for rounds of fermentation are fully decomposed, thereby reducing an impact on qualityof the Jiang-flavour Chinese spirits afterwards; and by improving the steps of the rounds of Chinese spirits taking technology and implementing different addition amounts of the materials for rounds of fermentation for different rounds of the Chinese spirits, a use amount of the daqu starter in each fermentation process is thus reduced, a total use amount of the daqu starter is thus reduced; and characteristics of the materials for rounds of fermentation do not produce negative impacts on quality of the jiang-flavour Chinese spirits obtained by the rounds of the Chinese spirits taking.

Description

technical field [0001] The invention relates to the field of brewing, and proposes a brewing method based on Beipai Maotai-flavored wine in a fermentation process. Background technique [0002] The traditional brewing process of Maotai-flavored liquor takes one year as a production cycle, and the technological process is extremely complicated. Especially in the fermentation process, Daqu is added many times, and then the wine is taken several times to form a colorless and transparent Maotai-flavored liquor. , no suspended matter, no precipitation, outstanding sauce aroma, elegant and delicate, the empty cup has elegant and long-lasting fragrance, soft and mellow entrance, long aftertaste and other advantages, but it also results in the high amount of Daqu used in the fermentation process. The amount of staple food used in brewing is equivalent, and as a key process to control the brewing of high-quality liquor, adding a large amount of koji after each liquor extraction proce...

AI Technical Summary

Problems solved by technology

[0002] The traditional brewing process of Maotai-flavored liquor takes one year as a production cycle, and the technological process is extremely complicated. Especially in the fermentation process, Daqu is added many times, and then the wine is taken several times to form a colorless and transparent Maotai-flavored liquor. , no suspended matter, no precipitation, outstanding sauce aroma, elegant and delicate, the empty cup has elegant and long-lasting fragrance, soft and mellow entrance, long aftertaste and other advantages, but it also results in the high amount of Daqu used in the fermentation process. The amount of staple food used in brewing is equivalent, and as a key process to control the brewing of high-quality liquor, adding a large amount of koji after each liquor extraction process also requires special attention and reasonable control; The technological process is complex, the operation steps are very particular, and the consumption of manpower is relatively heavy. Therefore, starting from the improvement of the brewing process, reducing the use of Daqu in each link of the brewing process has very huge economic benefits, especially for the production of Maotai-flavored liquor. is of great significance

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