Brewing method for increasing the content of flavor substances in Xiaoqu wine using brewer's yeast

Abstract

The invention belongs to the technical field of fermentation, and discloses a brewing method for increasing the content of flavor substances in Xiaoqu wine by using brewer's yeast, wherein the brewer's yeast is KXMR006, and the yeast has strong fermentation ability, good ester production performance, and strong environmental adaptability; the brewing method comprises the following steps: S1. raw material preparation; S2. soaking; S3. grain steaming; S4. koji production; S5. box culture; S6. fermentation; S7. extraction; S8. lees preparation; S9. secondary fermentation; S10. distillation and wine extraction. The invention adopts multi-grain brewing, and the nutrient components and starch structure are diverse, which is conducive to the fermentation of microorganisms, has a high wine yield, and has a prominent style; the invention adopts raw grain crushing brewing, which improves the utilization rate of starch; the invention mixes Daqu and Xiaoqu, adopts extraction plus secondary fermentation process, and adds bamboo strips during extraction, which effectively improves the content of flavor substances and flavor in the brewed Xiaoqu wine and improves the quality of Xiaoqu wine.

Description

Technical Field

[0001] The invention belongs to the technical field of microorganisms, and in particular relates to a brewing method for increasing the content of flavor substances in Xiaoqu wine by using brewer's yeast. Background Art

[0002] Saccharomyces cerevz, sCae, also known as baker's yeast or budding yeast, is the most commonly used microorganism in fermentation. It is closely related to humans and is often used to make foods such as bread and steamed buns and brew wine. According to the product use classification, brewing yeast can be divided into alcohol active dry yeast, liquor active dry yeast, wine active dry yeast, rice wine active dry yeast and beer active dry yeast. Among them, the active dry yeast for liquor is further divided into alcohol active dry yeast with little ester production and aroma active dry yeast with strong ester production ability. Alcohol active dry yeast is the product with the largest output among brewing yeast. In addition to being used in alcohol production, it is also widely used in the production of various distilled spirits. In my country, the application of alcohol active dry yeast in the production of various liquors accounts for more than 80%.

[0003] Xiaoqu liquor refers to distilled liquor brewed with whole grains as raw materials and Xiaoqu as saccharification and fermentation agent. According to the raw materials, there are sorghum Xiaoqu liquor, corn Xiaoqu liquor, wheat liquor, paddy liquor, rice Xiaoqu liquor, mixed grain Xiaoqu liquor, etc.; according to the flavor of the product, it can be divided into light-fragrance Xiaoqu liquor, rice-fragrance Xiaoqu liquor, soy-fragrance Xiaoqu liquor and medicinal-fragrance Xiaoqu liquor. In addition to alcohol and water, Xiaoqu liquor also contains a variety of trace acids, esters, higher alcohols, aldehydes, etc. These trace components account for 1% to 2% of the total components of Xiaoqu liquor. Due to the different contents of trace components, different styles of Xiaoqu liquor are formed.

[0004] The representative of the light-fragrance Xiaoqu Liquor is Sichuan-style Xiaoqu Liquor, which is mellow and elegant, mellow in body, sweet and refreshing, pure and pleasant. Sichuan-style Xiaoqu Liquor is produced by solid-state bacterial culture saccharification, fermentation, and solid-state distillation. According to the analysis and research of scientific researchers from Sichuan Institute of Liquor Science and Food Fermentation Industry Research and Design Institute, the main aroma components of Sichuan-style Xiaoqu Liquor are ethyl acetate, ethyl lactate and some higher alcohols.

[0005] Combining the production technology of Xiaoqu fragrant liquor with that of Daqu liquor is an effective measure to improve the style and quality of Xiaoqu fragrant liquor, and is also the development and innovation of the traditional technology of Xiaoqu fragrant liquor.

[0006] In patent document CN202110696672.0, researchers from Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd. have conducted relevant research on the application of brewer's yeast (Saccharomyces cerevisiae) KXMR006 in the preparation of hollow noodles, but the application of this brewer's yeast in increasing the content of flavor substances in Xiaoqu wine remains to be studied.

[0007] Patent document CN104099218B discloses a method for brewing buckwheat wine by mixed fermentation of large and small qu. The buckwheat is soaked for 19 to 24 hours, and after the processes of primary steaming, rinsing, re-steaming, and cooling, high-temperature qu accounting for 1 to 4% of the weight of the raw material buckwheat is added, and then small qu accounting for 0.6 to 1.0% of the weight of the raw material is added. The wine is saccharified for 20 to 30 hours, the lees are put into a cellar, and yellow water accounting for 1 to 3% of the weight of the raw material is poured. The wine is covered with lotus leaves and fermented for 15 to 20 days. Buckwheat wine is obtained after distillation. Compared with ordinary small qu wine, the total acid and total ester content is high, the ethyl acetate content is as high as 140 mg / 100 mL, and the ethyl lactate content is as high as 192 mg / 100 mL.

[0008] Patent document CN1250700C discloses a method for brewing multi-grain light-fragrance Xiaoqu liquor, which includes mixing sorghum and corn, mixing rice, glutinous rice and buckwheat, soaking them in different categories, and then steaming them in different stages. Compared with single-grain light-fragrance Xiaoqu liquor, the brewed multi-grain light-fragrance Xiaoqu liquor has significantly higher ethyl acetate and ethyl lactate contents.

[0009] Patent document CN102352323A discloses an ester-producing yeast Pichia anomala Y6. The flavoring wine made with the ester-producing yeast has an ethyl acetate content of more than 712 mg / 100 mL. The Xiaoqu-fragrance-type liquor blended with the flavoring wine is fragrant and pure, with a complex aroma dominated by ethyl acetate. It tastes sweet and mellow, has a harmonious aroma, and is clean and refreshing in the aftertaste, with a typical style.

[0010] However, the production of Xiaoqu liquor has low technical content and low added value. In the eyes of consumers, it can only be regarded as a low-end product, which also determines its low price and meager profit. Various signs show that Xiaoqu liquor has encountered too much unfairness and pain in the process of development. For example, it is often regarded as "local liquor" and "worthless liquor" and has no title of national famous liquor. Xiaoqu liquor and Daqu liquor are both precious treasures left to us by the ancestors of the Chinese nation. There is a long way to go to revive and strengthen Xiaoqu liquor. Summary of the invention

[0011] In view of this, the object of the present invention is to provide a brewing method for increasing the content of aromatic substances in Xiaoqu liquor using brewer's yeast, so as to enrich the types of Xiaoqu liquor and improve its quality.

[0012] The objective of the present invention is achieved through the following technical solutions:

[0013] A brewing method using brewer's yeast to increase the content of flavor substances in Xiaoqu wine, wherein the brewer's yeast is KXMR006, which was preserved in the Guangdong Provincial Microbiological Culture Collection Center on May 17, 2021, and its preservation number is GDMCC No. 61665. Researchers from Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd. have conducted relevant research on the application of this brewer's yeast in the preparation of hollow noodles.

[0014] The brewing method comprises the following steps:

[0015] S1. Raw material preparation: Rinse the brewing raw materials until there is no stain on the surface, drain the water and crush them into particles of 0.8~1.2mm;

[0016] S2. Infiltration: Add the brewing raw material crushed in step S1 to 80°C hot water, stir well and infiltrate for 3 to 5 hours;

[0017] S3 steaming grain: adding the soaked rice husk to the brewing raw material after infiltration in step S2 and mixing evenly, steaming grain on the retort to obtain clinker;

[0018] S4. Adding the koji: Spread the clinker to cool, and when the temperature drops to 45°C~50°C, sprinkle the activated low-temperature koji evenly on the clinker and stir thoroughly; when the temperature continues to drop to 25°C~30°C, sprinkle the activated koji evenly on the clinker and stir thoroughly;

[0019] S5. Cultivate the bacteria in the box: The cooked material after the koji in step S4 is transferred to the saccharification box for cultivation at 30°C for 24 hours to obtain grain waste;

[0020] S6 Fermentation: The grain lees were sealed and fermented for 3 to 4 days, filtered to obtain the original wine and lees, and stored for later use;

[0021] S7 extraction: adding the grain obtained in step S5 to the original wine and adding bamboo strips, extracting at 60 ℃ ~ 70 ℃ for 2 to 3 days, removing the bamboo strips and filtering;

[0022] S8 with the lees: The lees obtained after filtration in step S7 and the lees obtained in step S6 are mixed evenly to obtain a mixed lees;

[0023] S9 secondary fermentation: The original wine obtained by filtering in step S7 was added to the mixed lees, the Xiaoqu was added again, mixed and then fermented for 14 to 15 days;

[0024] S10. Distillation of liquor.

[0025] Furthermore, in step S1, the brewing raw materials include at least three of sorghum, corn, buckwheat, glutinous rice and wheat.

[0026] Furthermore, in step S2, the amount of hot water used is 20% to 25% of the brewing raw materials.

[0027] Furthermore, in step S3, the grain steaming time is 15 to 20 minutes, and the grain is turned over every 5 minutes during the steaming process;

[0028] And / or, the amount of rice husk used is 15% to 20% of the brewing raw material.

[0029] Furthermore, in step S4, the Xiaoqu is prepared using the brewer's yeast KXMR006.

[0030] Furthermore, the preparation method of the Xiaoqu is the traditional Sichuan method of making qu.

[0031] Furthermore, in step S4, the amount of the low-temperature Daqu is 5% to 10% of the brewing raw materials, and the amount of the Xiaoqu is 0.5% to 1% of the brewing raw materials.

[0032] Further, in step S7, after the grain dregs obtained in step S5 are added to the original wine, the liquid level of the original wine is made to be 4-5 cm above the grain dregs. As for the size of the container for holding the original wine and the quality of the added grain dregs, there are no special requirements. The main purpose of this step is to use the original wine to extract part of the nutrients and flavor substances in the grain dregs;

[0033] And / or, the bamboo strips are taken from mature fresh bamboo, with a length of 3-5 cm, a width of 1-2 cm, and a thickness of 1-2 mm, and are cleaned and sterilized before being added to the original wine, and the mass of the added bamboo strips is 15-25% of the mass of the original wine;

[0034] And / or, the grain residue and the bamboo strips are turned over every 12 hours during the extraction process.

[0035] Furthermore, in step S9, the amount of Xiaoqu used is 3% to 5% of the mixed dregs.

[0036] In step S7 of the present invention, the grain dregs used for preparing the dregs may be the grain dregs remaining in step 5, or may be the grain dregs subsequently produced in the continuous production process.

[0037] The beneficial effects of the present invention are:

[0038] 1. The brewer's yeast KXMR006 provided by the present invention has the characteristics of fast fermentation speed, short fermentation cycle, high temperature resistance, strong resistance to bacteria, high ethanol concentration resistance, etc., and has a certain ester production ability. It can be coordinated with the brewing method of the present invention to significantly increase the content of aroma substances in the brewed Xiaoqu wine and improve the quality of Xiaoqu wine;

[0039] 2. The invention adopts multi-grain brewing, with diverse nutritional components and starch structure, which is conducive to the growth of microorganisms, vigorous fermentation and high wine yield; the Xiaoqu wine product contains the mellow fragrance of sorghum, the sweetness of corn, the richness of glutinous rice and the lingering taste of buckwheat, with transparent color, pure aroma, comfortable taste and outstanding style;

[0040] 3. The present invention adopts the raw grain crushing brewing process, which improves the utilization rate of starch and the wine yield, and can reduce energy consumption, reduce the labor intensity of workers, shorten the working time, improve the utilization efficiency of site facilities, and has higher economic benefits;

[0041] 4. The present invention mixes Daqu and Xiaoqu, adopts extraction and secondary fermentation technology, and adds bamboo strips during extraction, which effectively improves the content of aromatic substances and flavor of the brewed Xiaoqu wine, improves the quality of Xiaoqu wine, and the final score can reach 90 (out of 100), which is comparable to provincial famous wines. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 It is a flow chart of brewing wine according to the present invention. DETAILED DESCRIPTION

[0043] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings, but the protection scope of the present invention is not limited to the following.

[0044] In the following embodiments and comparative examples, the brewing raw materials are fresh, the grains are full, there is no mildew and impurities, and the water content is appropriate; the bamboo strips are taken from mature fresh bamboo, with a length of 3 to 5 cm, a width of 1 to 2 cm, and a thickness of 1 to 2 mm, and are cleaned and sterilized before use; the Daqu used is commercially available Daqu.

[0045] Example 1

[0046] The Xiaoqu in this embodiment was prepared using brewer's yeast KXMR006 according to the traditional Sichuan Xiaoqu liquor making process.

[0047] A brewing method for increasing the content of aromatic substances in Xiaoqu wine by using brewer's yeast comprises the following steps:

[0048] S1. Raw material preparation: weigh the brewing raw materials: 5kg corn, 3kg buckwheat, 2kg glutinous rice and mix them evenly, rinse until there is no stain on the surface, drain the water and grind to a particle size of 0.8~1.2mm;

[0049] S2. Infiltration: Add 2kg of 80°C hot water to the crushed wine raw material in step S1, stir well and infiltrate for 4 hours;

[0050] S3. Steaming grain: Add 2kg of soaked rice husk to the brewing raw material after soaking in step S2 and mix well, steam the grain on the retort, the steaming time is 20 minutes, and the brewing raw material is turned over every 5 minutes during the steaming process, and the clinker is obtained after the steaming is completed;

[0051] S4. Lower koji: Spread the clinker to cool, and when the temperature drops to 45°C, sprinkle 1kg of activated low-temperature Daqu evenly on the clinker and stir thoroughly; when the temperature continues to drop to 25°C, sprinkle 0.1kg of activated Xiaoqu evenly on the clinker and stir thoroughly;

[0052] S5. Entering the box for cultivation: The cooked material after the koji in step S4 is transferred to the cultivation saccharification box, maintained at 30°C for 24 hours to obtain grain waste;

[0053] S6. Fermentation: Take 5kg of grain lees and seal and ferment for 4 days, filter to obtain the original wine and lees, the original wine mass is about 2.3kg, and store for later use;

[0054] S7 extraction: the remaining grain in step S5 was added to the original wine, the original wine surface over the grain 4 to 5cm, and add 0.5kg of fresh bamboo, extracted at 65 ℃ for 3 days, the extraction process was turned every 12h, after the extraction was completed, the bamboo was removed and filtered;

[0055] S8 with the lees: The lees obtained after filtration in step S7 and the lees obtained in step S6 are mixed evenly to obtain a mixed lees;

[0056] S9. The original wine obtained by filtration in step S7 was added to the mixed lees, and 0.02kg of Xiaoqu was added, mixed and then fermented for 15 days;

[0057] S10. Distill the liquor to obtain 6.5 kg of Xiaoqu liquor.

[0058] Example 2

[0059] The Xiaoqu in this embodiment was prepared using brewer's yeast KXMR006 according to the traditional Sichuan Xiaoqu liquor making process.

[0060] A brewing method for increasing the content of aromatic substances in Xiaoqu wine by using brewer's yeast comprises the following steps:

[0061] S1. Raw material preparation: weigh the brewing raw materials: 2kg sorghum, 3kg corn, 3kg buckwheat, 2kg glutinous rice and mix them evenly, rinse until there is no stain on the surface, drain the water and grind to a particle size of 0.8~1.2mm;

[0062] S2. Infiltration: Add 2kg of 80°C hot water to the crushed wine raw material in step S1, stir thoroughly and infiltrate for 5 hours;

[0063] S3. Steaming grain: Add 2kg of soaked rice husk to the brewing raw material after soaking in step S2 and mix well, steam the grain on the retort, the steaming time is 15 minutes, and the brewing raw material is turned over every 5 minutes during the steaming process, and the clinker is obtained after the steaming is completed;

[0064] S4. Lower koji: Spread the clinker to cool, and when the temperature drops to 50°C, sprinkle 1kg of activated low-temperature Daqu evenly on the clinker and stir thoroughly; when the temperature continues to drop to 30°C, sprinkle 0.1kg of activated Xiaoqu evenly on the clinker and stir thoroughly;

[0065] S5. Entering the box for cultivation: The cooked material after the koji in step S4 is transferred to the cultivation saccharification box, maintained at 30°C for 24 hours to obtain grain waste;

[0066] S6. Fermentation: Take 5kg of grain lees and seal and ferment for 3 days, filter to obtain the original wine and lees, the original wine mass is about 2.2kg, and store for later use;

[0067] S7 extraction: the remaining grain in step S5 was added to the original wine, the original wine surface submerged grain 4 to 5cm, and added 0.35kg of fresh bamboo, extracted at 70 ℃ for 2 days, the extraction process was turned every 12h, after the extraction was completed, remove the bamboo, filter;

[0068] S8 with the lees: The lees obtained after filtration in step S7 and the lees obtained in step S6 are mixed evenly to obtain a mixed lees;

[0069] S9. The original wine obtained by filtration in step S7 is added to the mixed lees, and 0.02 kg of small is added, mixed evenly and then fermented for 14 days;

[0070] S10. Distill the liquor to obtain 6.3 kg of Xiaoqu liquor.

[0071] Comparative Example 1

[0072] The only difference between Control Example 1 and Example 1 is that in Control Example 1, the yeast used in preparing Xiaoqu is commercially available Angel Brewer's Yeast 1, and the rest, such as the preparation process of Xiaoqu and the brewing process of Xiaoqu wine, are the same as those in Example 1.

[0073] Comparative Example 2

[0074] The only difference between Control Example 2 and Example 1 is that in Control Example 2, the yeast used in preparing Xiaoqu is commercially available Angel Brewer's Yeast 2, and the rest, such as the preparation process of Xiaoqu and the brewing process of Xiaoqu wine, are the same as those in Example 1.

[0075] Comparative Example 3

[0076] The only difference between Control Example 3 and Example 1 is that only single grain brewing is used during the winemaking, that is, only 10 kg of sorghum is weighed in the raw material preparation step, and the rest, such as Xiaoqu and brewing method, are the same as in Example 1.

[0077] Comparative Example 4

[0078] The difference between Control Example 4 and Example 1 is that the raw grain crushing and brewing process is not adopted. When brewing, the raw materials are not crushed and soaked. Instead, the raw materials are rinsed according to the traditional method and the whole grains are soaked in 80°C hot water for 4 hours before the grain steaming step. The rest, such as the amount of Xiaoqu, Daqu and Xiaoqu, the brewing method, time, etc., are the same as Example 1.

[0079] Comparative Example 5

[0080] Control Example 5 is a brewing method recorded in patent document CN108004094A that can increase the content of aroma substances in solid-state Xiaoqu wine. The Xiaoqu used is prepared using the brewer's yeast KXMR006 provided by the present invention according to the traditional Sichuan-style Xiaoqu wine making process.

[0081] Example 6

[0082] The difference between Example 6 and Example 1 is that no fresh bamboo strips are added during extraction, and the rest, such as Xiaoqu and brewing method, are the same as those in Example 1.

[0083] The experimental results of the present invention are shown in the following table:

[0084] Table 1 Comparison of aroma substance content and wine yield of various embodiments of the present invention and comparative examples

[0085]

[0086] Table 2 Comparison of flavor scores between the embodiments of the present invention and the control examples

[0087]

[0088] In Example 1 and Example 2 of the present invention, mixed grains are used for brewing, and the product Xiaoqu wine has a pure aroma and sufficient fragrance, a comfortable taste, a prominent style, and a comprehensive score of about 90, which is comparable to provincial famous wines; Reference Example 1 and Reference Example 2 use two different commercially available Angel yeasts to prepare Xiaoqu, and the total ester content of the Xiaoqu wine finally brewed is lower than that of Examples 1 and 2, the aroma is insufficient, and the wine yield is also low. While Reference Example 3 only uses corn for brewing, and the aroma of the Xiaoqu wine product finally obtained is slightly insufficient, the taste is not soft, and the style is not outstanding. Reference Example 4 of the present invention uses whole grain brewing, and compared with the brewing of raw grain crushing in Example 1 and Example 2 of the present invention, the wine yield is almost reduced by 20 percentage points, and the Xiaoqu wine product has a short and light aftertaste, and the style is not outstanding. Reference Example 5 is a brewing method recorded in the patent document CN108004094A that can increase the content of aroma substances in solid-state Xiaoqu wine. Compared with Reference Example 5, the embodiment not only significantly improves the content of aroma substances, but also improves the flavor score to a certain extent. In control example 6, no fresh bamboo strips were added during extraction, resulting in a certain degree of reduction in the total ester content. This shows that the nutrients in the bamboo were transferred to the original wine after extraction, and these nutrients promoted the growth and fermentation of the brewing yeast, which can make the Xiaoqu wine have a bamboo fragrance and further increase the total ester content.

[0089] It can be seen from this that the present invention uses the provided brewing yeast to prepare Xiaoqu, which, combined with the brewing method of the present invention, produces a synergistic effect and significantly improves the content of aroma substances and the yield of Xiaoqu wine in the brewing process.

[0090] The above is only a preferred embodiment of the present invention. It should be understood that the present invention is not limited to the form disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be modified within the scope of the concept described herein through the above teachings or the technology or knowledge of the relevant field. The changes and modifications made by those skilled in the art shall not deviate from the spirit and scope of the present invention, and shall be within the scope of protection of the claims attached to the present invention.

Claims

1. A brewing method for increasing the content of aromatic substances in Xiaoqu wine using brewer's yeast, characterized in that: The brewer's yeast is KXMR006, which was deposited in Guangdong Microbiological Culture Collection Center on May 17, 2021, and its deposit number is GDMCC No. 61665; The brewing method comprises the following steps: S1. Raw material preparation: rinse the brewing raw materials until there is no stain on the surface, drain the water and crush them into particles of 0.8-1.2 mm; S2. Infiltration: Add the brewing raw material crushed in step S1 to 80°C hot water, stir well and infiltrate for 3 to 5 hours; S3. Steaming grain: adding the soaked rice husk to the brewing raw material after soaking in step S2 and mixing evenly, steaming the grain in a retort to obtain a clinker; S4. Next koji: Spread the clinker to cool, and when the temperature drops to 45 ℃ ~ 50 ℃, sprinkle the activated low-temperature Daqu evenly on the clinker and stir thoroughly; when the temperature continues to drop to 25 ℃ ~ 30 ℃, sprinkle the activated Xiaoqu evenly on the clinker and stir thoroughly; S5. Cultivate the bacteria in the box: transfer the cooked material after the koji in step S4 to a saccharification box for culturing bacteria at 30°C for 24 hours to obtain grain waste; S6. Fermentation: Fermenting a portion of the grain lees for 3 to 4 days in a sealed container, filtering the original wine and lees, and storing them for later use; S7 extraction: adding the remaining portion of the grain obtained in step S5 to the original wine and adding bamboo strips at the same time, extracting at 60 ℃ ~ 70 ℃ for 2 to 3 days, removing the bamboo strips and filtering; S8. Mixing the grain lees obtained after filtration in step S7 and the distiller's grains obtained in step S6 to obtain a mixed lees; S9. Secondary fermentation: adding the mixed lees to the original wine filtered in step S7, adding the Xiaoqu again, mixing evenly and then secondary fermentation for 14 to 15 days; S10. Distilling wine; Wherein, in step S1, the brewing raw materials include at least three of sorghum, corn, buckwheat, glutinous rice and wheat; In step S4, the Xiaoqu is prepared by using the Saccharomyces cerevisiae KXMR006.

2. A brewing method for increasing the content of aromatic substances in Xiaoqu wine using brewer's yeast according to claim 1, characterized in that: In step S2, the amount of hot water used is 20% to 25% of the brewing raw materials.

3. The brewing method for increasing the content of aromatic substances in Xiaoqu wine using brewer's yeast according to claim 1, characterized in that: In step S3, the steaming time is 15 to 20 minutes, and the grain is turned over every 5 minutes during the steaming process; And / or, the amount of rice husk used is 15% to 20% of the brewing raw material.

4. The brewing method for increasing the content of aromatic substances in Xiaoqu wine using brewer's yeast according to claim 1, characterized in that: The preparation method of the Xiaoqu is a traditional Sichuan method of making qu.

5. The brewing method for increasing the content of flavor substances in Xiaoqu wine using brewer's yeast according to claim 1, characterized in that: In step S4, the amount of the low-temperature Daqu is 5% to 10% of the brewing raw materials, and the amount of the Xiaoqu is 0.5% to 1% of the brewing raw materials.

6. The brewing method of using brewer's yeast to increase the content of flavor substances in Xiaoqu wine according to claim 1, characterized in that: In step S7, the grain dregs obtained in step S5 are added to the original wine so that the liquid level of the original wine is 4 to 5 cm above the grain dregs; And / or, the bamboo strips are taken from mature fresh bamboo, with a length of 3 to 5 cm, a width of 1 to 2 cm, and a thickness of 1 to 2 mm, and are cleaned and sterilized before being added to the original wine, and the mass of the added bamboo strips is 15 to 25% of the mass of the original wine; And / or, the grain residue and the bamboo strips are turned over every 12 hours during the extraction process.

7. The brewing method of using brewer's yeast to increase the content of flavor substances in Xiaoqu wine according to claim 1, characterized in that: In step S9, the amount of Xiaoqu used is 3% to 5% of the mixed dregs.

8. Xiaoqu liquor made according to the brewing method according to any one of claims 1 to 7.

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