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Method for brewing faint scent type Xiaoqu wine

A technology of xiaoqu liquor and fragrance type, which is applied in the brewing field of fen-flavor xiaoqu liquor. It can solve the problems of low-flavored xiaoqu liquor, poor culture and fermentation effect, and insufficient sweetness and mellowness of xiaoqu liquor, and achieve the best ingredients and technological process. Scientific and reasonable, the effect of reducing the content of fusel oil and easy operation

Inactive Publication Date: 2005-06-15
龙运川
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

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, the gelatinization of the grains will be uneven due to factors such as differences in grain varieties, particle sizes, and textures, which will lead to poor cultivation and fermentation effects.
The method of brewing Fen-flavor Xiaoqu wine with various grains, no published patent documents have been retrieved

Method used

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Examples

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Embodiment Construction

[0011] An example is given below to specifically illustrate the multi-grain brewing method of Fen-flavor Xiaoqu wine of the present invention.

[0012] According to the percentage weight ratio of the grain used, weigh 55 kg of sorghum and 10 kg of corn, and mix them evenly; then weigh 17 kg of rice, 8 kg of glutinous rice and 10 kg of buckwheat, and mix them evenly; Soak in clean water for 5-8 hours until the water permeability of the grain reaches 98%. Then transfer the soaked sorghum and corn mixture into a cooking pot, steam at 100-102° C. for 15 minutes, and then steam in a closed state for 15 minutes until the grain water content is 65% (weight); Put the mixture of rice, glutinous rice and buckwheat into the cooking pot, cook together with the sorghum and corn mixture at 100-102°C for another 60 minutes, until all the grains are soft and cooked, the skin is thin and sweaty, and the moisture content of cooked grains is 65- 68% by weight. The subsequent cultivation, ferme...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 龙运川
Owner 龙运川
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