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Nine grain brewing wine

A technology of brewing wine, weight percentage, applied in the field of Jiuliang wine brewing, which can solve the problems of long aging time, poor taste, spicy taste, etc.

Inactive Publication Date: 2006-11-08
许福林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, many liquors are not good in taste, spicy and pungent, and have been aged for too long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A. Batching process: sand, batching, moistening grain; 12kg sorghum, 10kg corn, 21kg rice, 10kg wheat, 15kg barley, 4kg glutinous rice, 3kg black rice, 5kg sand rice, 10kg peas, 10kg water, weigh and mix according to the proportion B. Steaming process: steam the prepared raw materials in a pot; C. High-temperature koji making process: put water and crushed wheat ingredients into the room for cultivation, store after koji, and then pulverize into koji powder, add bran koji After the secondary turning of the crushed wheat with ingredients, the temperature of the koji block is raised to 65-70 degrees; D. Fermentation process: spread the steamed raw materials in the steaming process to cool, add koji powder, turn over and pile up at high temperature , light water enters the cellar, and ferments in the mud pond; when the cellar mud is cultivated, the bacteria are isolated acetic acid bacteria; after fermentation, the cellar is released from the cellar; Sorghum and other raw ...

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Abstract

The nine grain brewing liquor is brewed with nine kinds of grains, including kaoliang, corn, rice, wheat, barley, glutinous rice, black rice, millet and pea and water in certain weight proportion. The preparation process includes the steps of high temperature yeast preparation, high temperature piling, fermentation in earth tank, setting in cellar, twice material throwing, fermentation for nine times, taking wine for seven times, stepped storing and blending. The nine grain brewing liquor has special flavor, and is mellow, harmonious and rich in aftertaste.

Description

technical field [0001] The invention belongs to liquor brewing, in particular to a nine-grain brewing wine. Background technique [0002] At present, in the field of liquor manufacture, there are multiple raw materials used, and the raw materials are different, so the mouthfeel of the liquor produced is also quite different. Luzhou-flavor liquor has the characteristics of rich cellar aroma, full body, harmonious taste and long tail, which are determined by the process of mixed steaming and burning. Moutai, a typical representative of the sauce-flavor type, has a strong sauce flavor but not brilliant, a low alcohol content but not light, a soft and sweet taste, and a long-lasting fragrance in an empty cup. After Chinese baijiu entered the market in the 21st century, consumers are very fond of products with both "strong aroma" and "sauce aroma" in the body. Nowadays, many liquors have poor taste, spicy taste, and too long aging time. Contents of the invention [0003] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 许福林
Owner 许福林
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