Brewing method for white spirit

A technology for liquor and wine materials, which is applied in the preparation of alcoholic beverages and other directions, can solve problems such as being difficult to satisfy, and achieve the effects of refreshing taste, simple production process and high nutritional value.

Inactive Publication Date: 2006-01-04
柳新三
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the same raw materials are used to make wine, the taste and taste of the produc...

Method used

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Examples

Experimental program
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Embodiment Construction

[0017] Embodiments of the present invention will be further described below.

[0018] Mix 75Kg of raw material rhubarb rice (specially produced in Yanbian area of ​​Jilin Province, also known as sticky yellow rice), 15Kg of rice, and 15Kg of sorghum, and then crush it into 80-120 mesh flour. Every 100kg of flour is mixed with 300kg of natural mountain Mix the spring water and put it into the pool to form the wine material, then add 1Kg of glucoamylase and 0.4Kg of yeast to the wine material, and stir once every 48 hours, so that there is no dough in the wine material, and the temperature of the wine material is kept at 25-35°C. Ferment for 7 to 10 days, then put the wine into a cloth bag of 60 to 80 meshes, and tie the bag mouth. Put the cloth bag into the wine pot for conventional distillation to produce the required liquor.

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PUM

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Abstract

During the brewing of white spirit, materials including glutinous millet, rice and sorghum in certain proportion are mixed and crushed, the mixture is then mixed with water and saccharogenic enzyme and yeast and fermented for 7-10 days, and the fermented material is bagged in cloth bag and distilled in spirit pot to make spirit. Owing to the glutinous millet, the spirit is tasty, refreshing, melllow and high in nutritive value.

Description

technical field [0001] The invention relates to a brewing method of liquor. Background technique [0002] There are rich varieties of alcoholic beverages, and the brewing methods of alcoholic beverages have undergone hundreds of years of evolution and development. Although many methods have been formed, the basic techniques are largely the same. The quality of winemaking is affected by factors such as production techniques, raw materials, formulas, and equipment. Most of the grains for brewing liquor use raw materials such as corn and sorghum, which are fermented after adding water, and then distilled to make wine by conventional methods. Owing to adopt identical raw material to make wine, the taste of the produced wine and mouthfeel are roughly the same, be difficult to satisfy the demands of people's various tastes. Contents of the invention [0003] The purpose of the present invention is to provide a method for brewing white wine with refreshing taste, delicate taste,...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 柳新三
Owner 柳新三
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