Method for brewing faint scent type Xiaoqu wine

Abstract

A process for brewing the light leavened spirit with refreshing fragrance features that its raw materials are more kinds of grains including sorghum grain, rice, glutinous rice, corn and buckwheat, which are respectively mixed and immersed and then steamed segmentally. Said light leavened spirit features refreshing fragrance, high contents of ethyl acetate and ethyl lactate, and agreeable taste.

Description

1. Technical field

[0001] The invention belongs to a brewing process, in particular to a brewing method of Fen-flavor Xiaoqu wine. 2. Background technology

[0002] The light-flavored Xiaoqu liquor of the prior art is brewed through the traditional process of whole-grain immersion, steaming, bacteria cultivation and fermentation multi-step process with a single variety of grain. It has the following defects: 1) because the trace components and flavor substances of white wine are directly related to the grain variety, there are always the problems that the flavor is not strong and the sweetness and mellowness are not enough in the light-flavored Xiaoqu wine brewed with a single grain; 2) If a variety of grains are used to follow the traditional brewing process, due to factors such as differences in grain varieties, particle sizes, and textures, the grains will be gelatinized unevenly, resulting in poor cultivation and fermentation effects. With the method for brewing fen-fla...