Brewing method of red yeast rice liquor

Abstract

The invention relates to the technical field of white spirit brewing, and particularly discloses a brewing method of red yeast rice white spirit. The brewing method is characterized in that sorghum, rice, millet, corn, wheat and pea are used as raw grains, red yeast rice, white yeast rice, dry yeast, vinasse and steamed bran husk are used as auxiliary materials, and the product is obtained throughraw grain crushing, vinasse adding, steamed bran husk adding with water for moistening and stewing, stewing, red yeast rice, white yeast rice and dry yeast adding into a cellar for fermentation, discharging out of the cellar for distillation and ageing. Wherein the red yeast rice accounts for 12-18% of the total weight of the unprocessed grain, the white yeast rice accounts for 5-10% of the totalweight of the unprocessed grain, and the dry yeast accounts for 0.5-2% of the total weight of the unprocessed grain; wherein the fermentation temperature is kept at 20-25 DEG C, and the fermentationtime is 28-32 days. The Baijiu and Baiqu compound use mode improves the liquor yield of Baijiu, solves the problem of the liquor yield rate in the traditional process, improves the total acid and total ester, forms the aroma components of white wine, improves the quality of liquor and ensures the style of liquor.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method for brewing red yeast liquor. Background technique [0002] Liquor is a kind of distilled liquor peculiar to our country. The history of liquor has a long history, dating back more than 5,000 years. Liquor production belongs to open production, which is greatly affected by the environment. The quality, style and alcohol of liquor produced by different regions and different processes are different. [0003] The yield rate of traditional winemaking techniques is generally low, only about 40%, and the quality of baijiu production is very unstable with seasonal changes, especially in summer, when baijiu is particularly easy to drop out. For this reason, each producer in this area has been improved in many respects to the brewing process of white wine, has obtained the white wine of multiple tastes, but still there is room for expansion of aspects such as proportionin...

AI Technical Summary

Problems solved by technology

[0003] The liquor yield of traditional brewing technology is generally low, only about 40%, and the quality of liquor production is very unstable with the change of seasons, especially in summer, liquor is particularly easy to drop out

For this reason, each manufacturer in this area has improved the brewing process of liquor in many aspects, and obtained the liquor of multiple tastes, but still there is room for expansion in aspects such as proportioning, brewing process and production cycle in the prior art