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A seasoning wine and sauce-flavored technology, which is applied in the field of brewing sauce-flavored wine, can solve the problems of unfavorable flavor sauce-flavored liquor preparation, uneven quality levels, and limited selection of seasoning wines at the bottom of the cellar.
Active Publication Date: 2021-11-05
劲牌茅台镇酒业有限公司
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[0006] Therefore, the current seven rounds of roasted wine at the bottom of the cellar can only obtain two or five rounds of seasoning wine at the bottom of the cellar, and if the quality of the bottom water in the cellar is poor, it will lead to the second round of seasoning. Pit bottom seasoning wine or five rounds of pit bottom seasoning wine are unqualified
In addition, due to the different styles of base wine and seasoning wine roasted in each rou...
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Embodiment 1
[0033] Embodiment 1: a kind of brewing method of sauce-flavored seasoning wine, comprises the following steps:
[0034] Step 1, preparation of auxiliary materials: prepare the following auxiliary materials according to the weight parts:
[0035] a. Six rounds of fermented undistilled wine fermented grains in the previous production year are used as the mother's grains made of seasoning wine at the bottom of the cellar, and the mother's grains are 650-700kg;
[0036] b. High-temperature Daqu 90kg, high-temperature Daqu is yellow powder, the parameters of high-temperature Daqu are as follows: degree of grinding ≤ 3mm, saccharification power 200-300, moisture ≤ 12%, starch 52%-60%, acidity 1.0-3.5, sugar content 0.5- 1.5;
[0037] c. 60kg of tail wine with an alcohol content of 20%;
[0038] d. 60kg of pit bottom water;
[0039] Step 2, the sanding stage: add b to a according to parts by weight and stir evenly, sprinkle c and d and stir evenly to obtain special fermented grain...
Embodiment 2
[0047] Embodiment 2, a kind of brewing method of sauce-flavored seasoning wine, comprises the following steps:
[0048] Step 1, preparation of auxiliary materials: prepare the following auxiliary materials according to the weight parts:
[0049] a. Six rounds of fermented undistilled wine fermented grains in the previous production year are used as the mother's grains made of seasoning wine at the bottom of the cellar, and the mother's grains are 650-700kg;
[0050] b. High-temperature Daqu 90kg, high-temperature Daqu is yellow powder, the parameters of high-temperature Daqu are as follows: degree of grinding ≤ 3mm, saccharification power 200-300, moisture ≤ 12%, starch 52%-60%, acidity 1.0-3.5, sugar content 0.5- 1.5;
[0051] c. 60kg of tail wine with an alcohol content of 25%;
[0052] d. 60kg of Maotai-flavored pit bottom water; preparation of Maotai-flavored pit bottom water: (1) Raw material preparation: 15kg of high-temperature Daqu (yellow powder, grinding degree ≤ 3...
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Abstract
The invention discloses a brewing method of Maotai-flavor flavored liquors and belongs to the technical field of Maotai-flavor liquor brewing. The brewing method comprises the following steps: 1, preparing auxiliary materials: a, maternal grains; b, a high-temperature yeast for making hard liquor; c, tail liquor; and d, cellar bottom water; 2, a sand feeding stage: uniformly mixing the a, b, c and d to obtain special fermented grains; 3, spreading a layer of special fermented grains at the bottom of a cellar, then, spreading steamed rice husks, and then, spreading common fermented grains for fermentation; 4, performing coarse sand and primary fermentation, taking out the special fermented grains at the bottom, adding the special fermented grains when the secondary common fermented grains are loaded to a retort opening by about 30cm, spreading the special fermented grains to be aligned with the retort opening, and distilling the flavored liquor at the bottom of the cellar to obtain a secondary Maotai-flavor flavored liquor; and 5, after the secondary liquor distillation is finished, independently taking out the special fermented grains on the upper layer of a retort to replace the a in the step 1, repeating the operation according to the step 2, and carrying out liquor distillation operation in the third, fourth and fifth rounds. According to the method disclosed by the invention, Maotai-flavor flavored liquors with various different flavors can be obtained.
Description
technical field [0001] The invention belongs to the technical field of brewing Maotai-flavored liquor, in particular to a brewing method of Maotai-flavored seasoning wine. Background technique [0002] The sauce-flavored liquor circulating in the market is scientifically blended and matched with different proportions of base liquors (1-7 rounds), and then a small amount of sauce-flavored seasoning wine is added to make the finishing touch, so that a cup of sauce-flavored liquor can reach the level of sauce. Prominent fragrance, elegant and delicate, full-bodied and full-bodied, long aftertaste, long-lasting fragrance in an empty cup. Among them, although the content of sauce-flavored seasoning wine is small, it plays a key role in the blending process of finished wine. Maotai-flavored seasoning wine is mainly divided into pit noodle seasoning wine and pit bottom seasoning wine. At present, the production process of seasoning wine at the bottom of the pit is mainly as follo...
Claims
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Application Information
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