Brewing process of northern clean and elegant raw wine

Abstract

The invention discloses a process for brewing northern clean and elegant raw wine, which comprises the following steps of: during pressing and discharging, mixing medium-high-temperature yeast into reserved pressing and discharging double-round bottom grains, placing at the bottom of a cellar, and fermenting to obtain double-round bottom fragrant grains. The pure and elegant type raw wine is prepared through the steps of double-round bottom fragrant fermented grain preparation, mother fermented grain preparation formed by mixing the double-round bottom fragrant fermented grains and large-batch mother grains, rice husk blending, steamer filling, distillation, wine taking, water metering, spreading for cooling, yeast adding, pit entering, fermentation, pit discharging and the like, and the obtained raw wine is rich and elegant in fragrance, soft and thick in taste, refreshing and clean, good in wine quality and high in wine quality. The brewing process can realize the continuation and growth of flavor and components of double-round bottom fermented grains, is beneficial to improving the quality of raw wine, and has very high popularization value.

Description

technical field [0001] The invention belongs to the field of brewing, and relates to a brewing process of liquor, in particular to a brewing process of northern Jingya original wine. Background technique [0002] Due to climatic and environmental factors, the temperature of northern Luzhou-flavor liquor is high in summer, and the pressing period is long. The fermentation time of the pressing period is more than 130 days, while the double-round fermented grains are pressed (the wine is not steamed after the first round of fermentation, and then put into The second round of fermentation is carried out at the bottom of the cellar) The fermentation period is more than 190 days. Due to the ultra-long-term fermentation, the aroma components in the fermented grains are rich, and the original wine produced is thick, long-flavored, and high-ester. It is the best way to produce high-quality seasoned wine. It is one of the best raw materials, but during the long-term fermentation and m...

AI Technical Summary

Problems solved by technology

[0002]Because of climate and environmental factors, the northern Luzhou-flavor liquor has high temperature in summer and a long pressing period. The fermented grains (the wine is not steamed after the first round of fermentation is completed, and then put into the bottom of the cellar for the second round of fermentation) The fermentation period is more than 190 days. Due to the ultra-long-term fermentation, the aroma components in the grains are rich, and the original wine produced Strong, long-flavored and high-ester, it is one of the best raw materials for producing high-quality flavored wine. However, during the long-term fermentation and metabolism and esterification of acid alcohols, a large number of macromolecular acids and their complex substances, and brewing microorganisms such as Saccharomyces cerevisiae have limited adaptability to these substances. The use of conventional batching methods for batching production of double-wheel bottom grain fermented grains can easily lead to fermentation difficulties, or even row loss. Therefore, the northern Luzhou-flavor liquor Production often adopts the pressing period without making double-wheeled bottom grains or directly distilling the wine and then throwing away the grains

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