Tartary buckwheat white spirit and brewing process thereof

Abstract

The invention belongs to the technical field of wine brewing, and discloses tartary buckwheat white spirit and a brewing process thereof. From the perspective of a brewing process of the tartary buckwheat white spirit, tartary buckwheat rice is used as a raw material, and through emulsion adjustment, roller curing, pH value adjustment, fermentation, distillation and the like, the tartary buckwheatflavor of the tartary buckwheat white spirit is effectively enhanced, and the liquor yield is increased, wherein an organic acid solution is added during emulsion mixing, starch is promoted to be decomposed into micromolecular sugar, fermentation is facilitated, organic acids react with alcohol, generated ester substances can effectively improve the fragrance of the white spirit, the flavor of the buckwheat flavor of the tartary buckwheat white spirit is enriched, and the sweetness of the tartary buckwheat white spirit is also improved due to addition of the organic acid; a roller drying andcuring technology is used for quickly curing the raw materials, so that the generation of sugar is facilitated, and the yield of the white spirit is increased; liquid state fermentation is adopted, sothat the tartary buckwheat white spirit has a unique tartary buckwheat flavor; the fermentation product vinasse liquid is used for replacing traditional water for the first time, esterification of alcohol and acid is effectively promoted, aroma production is enhanced, and the aroma of the wine body is enhanced.

Description

Technical field

[0001] The invention belongs to the technical field of wine making, and specifically relates to a tartary buckwheat liquor and its brewing process. Background technique

[0002] Tartary buckwheat rice is a whole embryo containing embryos, cotyledons or only the part of the embryo milk obtained after the husks of tartary buckwheat fruits are removed. Tartary buckwheat is an annual herb. It is mainly planted in the southwest of China. Liangshan Prefecture of Sichuan Province is one of the main producing areas and origins of tartary buckwheat. Tartary buckwheat rice contains 18 kinds of amino acids and bioflavonoids that are lacking in cereal crops, and flavonoids such as buckwheat grain alcohol and rutin. It is a healthy new source of food in the 21st century. Tartary buckwheat rice is milled to produce primary processed products, mainly tartary buckwheat flour, which can be used to make buckwheat bread and other foods. The main types of fermented tartary buckwhea...

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