Luzhou-flavor highland barley wine and brewing method thereof

Abstract

The invention belongs to the technical field of wine brewing and specifically relates to luzhou-flavor highland barley wine and a brewing method thereof. The technical problems to be solved are to provide the luzhou-flavor highland barley wine and the brewing method thereof. The brewing method includes the following steps: (1) uniformly mixing highland barley powder and sorghum flour to obtain wine-brewing raw grain, and adding water to moisturize materials; (2) mixing the moisturized raw grain with wine-brewing maternal fermented grains and steamed bran shells, performing steamer filling anddistillation, and obtaining fermented grains after steaming; (3) supplementing water into the fermented grains, adding Daqu after air drying, and obtaining luzhou-flavor highland barley fermented grains through pit entry fermentation; and (4) stirring the moisturized raw grain and the steamed bran shells into the luzhou-flavor highland barley fermented grains, performing distillation, collecting wine liquid, and obtaining the luzhou-flavor highland barley wine. The method is simple in brewing process, short in fermentation period, high in starch utilization, high in wine yield and low in production cost; and the prepared luzhou-flavor highland barley wine is typical in luzhou-flavor style, obvious in grain fragrance, pleasant in fruit fragrance, mellow and sweet in mouth-feel, comfortablein wine fragrance and sweet after taste.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a Luzhou-flavor highland barley wine and a brewing method thereof. Background technique [0002] Highland barley, a grass plant, is also known as naked barley, rice wheat, yuan wheat or rye, and belongs to a category of barley. It was first recorded as "lai" in the oracle bone inscriptions of Yin Ruins. Highland barley is mainly planted in my country's Tibet, Qinghai, Sichuan, Gansu and other regions. It has a long history of planting. It is the earliest cultivated barley variety in my country and has a history of more than 5,000 years. Highland barley is a very important plateau grain, resistant to cold, drought and alkaline soil, with a short growth cycle, one crop per year, high yield and early maturity, and wide adaptability. In the alpine region of the Himalayas at an altitude of 4,500 meters, green grass is the only crop that can mature normally. The growth c...

AI Technical Summary

Problems solved by technology

In this method, the raw grain is crushed and soaked for 50-70 minutes, mixed with bran husks and fermented grains, and then cooked under high pressure. The equipment requirements are relatively high; secondly, the second moistening is performed, and the amount of moistening water is large, and the time for moistening the grain is relatively long. , easily lead to the loss of starch, dextrin, reducing sugar, etc.; the cellar fermentation period is longer (60-90 days); moreover, the fermentation process of this method adopts heat preservation fermentation, and the highland barley wine is sterilized, poured Filling and re-sterilization steps, complex process, high energy consumption and production costs

Images