Rose cereal distilled liquor and preparation method thereof

Abstract

The invention belongs to the technical field of wine brewing, and relates to rose cereal distilled liquor and a preparation method thereof, the preparation method comprises the following steps: 1) preparing materials; 2) high-temperature grain moistening; 3) steaming the materials before brewing; 4) fermenting the first-round raw materials in a vat; 5) steaming the fermented grains for the first time; 6) secondary fermentation and wine steaming; (7) carrying out third-round material and grain adding fermentation and wine steaming; and (8) fermenting for the fourth time and steaming the wine. The rose cereal distilled liquor prepared by the preparation method disclosed by the invention contains unique rose fragrance and has a unique style.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and relates to a distilled wine and a production method thereof, in particular to a rose grain distilled wine and a production method thereof. Background Art

[0002] Distilled liquor, especially grain-distilled liquor, is made from pure grains and is a popular liquor product.

[0003] However, the existing grain-distilled liquors are of single varieties and highly similar, which cannot meet people's demand for unique varieties.

[0004] In view of the above-mentioned defects of the prior art, there is an urgent need for a grain distilled liquor and a production method thereof that can solve the above-mentioned defects. Summary of the invention

[0005] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a rose grain distilled liquor and a preparation method thereof. The prepared rose grain distilled liquor contains a unique rose fragrance and has a unique style.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preparing rose grain distilled liquor, characterized in that it comprises the following steps:

[0008] 1) Material preparation: various raw materials prepared and their mass percentages are: rose 10-30%, rice 10-30%, sorghum 10-30%, corn 10-30%, wheat 10-20%, fragrant wine koji 0.4-1.2%, rice husk 20-25%;

[0009] 2) High-temperature grain moistening: Mix rice, sorghum, corn and wheat in the required proportion on the workshop site, and then sprinkle with 80-95℃ hot water, the amount of hot water used is 55% of the total weight of rice, sorghum, corn and wheat, stir and moisten evenly, and then pile into a cone-shaped pile with a core temperature of 55-65℃. After the pile is piled, cover it with sacks and spray 60-85℃ hot water on the sacks, the amount of hot water used is 5% of the total weight of rice, sorghum, corn and wheat, so that the grain is heated evenly. The grain moistening time is 15-22 hours;

[0010] 3) Steaming materials before brewing: After high-temperature grain moistening is completed, add 25-30% of the total amount of rice husks to the pile, stir evenly and then put the steamer to steam. Before putting the steamer, open the steam valve to one-third, spread 0.5% of the total amount of rice husks on the steamer grate to spread the bottom, then put the mixed raw materials into the steamer, spread the materials when steam is seen, gradually open the large valve, and spread the materials around higher than the center. After the steam is loaded, when the steam is round, spray 8-18℃ cold water on the steamer surface raw materials, and the amount of cold water accounts for 0.6-1% of the total input. When the steam is turned on again, start timing, and steam the materials with large steam for 90 minutes. During this process, the steamer surface is covered with rice husks, and the amount of rice husks accounts for 5% of the total amount of rice husks;

[0011] 4) First round of raw materials fermentation in the vat: After steaming, take the raw materials out of the steamer, pour 8-18℃ cold water on them, and spread them on the cooling bed by a winnowing machine or manually. The proportion of cold water is controlled at 25-35% of the weight of the raw materials. Then, turn on the cooling bed blower to cool the raw materials to 8-18℃, add fragrant wine yeast, and then add roses, which account for 30% of the total amount of roses, stir evenly, and then put them into the vat for fermentation. After the raw materials are put into the vat, they are compacted. The fermentation period is 7-10 days.

[0012] 5) The first round of distillation of the mash: After fermentation out of the vat, it is called mash. First, spread 10% of the rice husks on the ground, spread the mash out of the vat on it, then add 30% of the rice husks, and then add 30% of the roses, stir evenly, and then put it into the steamer. During the steamer filling process, sprinkle the remaining rice husks evenly on the mash. After completion, spread the remaining roses flat on the mash at the steamer mouth. After all the loading is completed, cover the steamer lid, connect the distillation device, first open the valve by one third and distill for 30 minutes, then open the valve completely to distill, so as to carry out large steam chasing. In the process of discharging wine, the wine is taken according to the technical essentials of pinching the head, removing the tail, and keeping the middle section, that is, remove the low-alcohol head and tail, and only take the middle section of 50-65 degrees into the warehouse for storage as the first round of rose grain distilled wine.

[0013] Preferably, the method for making the rose grain distilled liquor comprises the following steps:

[0014] 6) Secondary fermentation and distillation, which specifically includes:

[0015] 61) Adding materials: adding fragrant wine yeast, the amount of which is the same as that in step 1); adding rice husks, the amount of which is 12%-18% of the amount of rice husks in step 1); adding roses, the amount of which is 10%-15% of the amount of roses in step 1);

[0016] 62) Secondary fermentation: Spread the lees after the first steaming on the site, add 15-25 kg of room temperature water and spray evenly, then add the newly added fragrant wine koji, and then add 50% of the newly added rice husks and roses, stir evenly, and then put into the tank for secondary fermentation, the time is 15-20 days;

[0017] 63) Second round of distillation: The process of the second round of distillation is the same as the first round. During the operation, the remaining newly added rice husks and rose flowers are put into the mash in turn. The process of taking the wine also adopts the technical key points of pinching the head, removing the tail, and keeping the middle section, that is, the low-alcohol head and tail of the wine are removed, and only the middle section of the wine with a degree of 39-52 is stored in the warehouse as the second round of rose grain distilled wine.

[0018] Preferably, the method for making the rose grain distilled liquor comprises the following steps:

[0019] 7) The third round of fermentation of wine with additional materials and lees, which specifically includes:

[0020] 71) The third round of continued fermentation: the lees after the first two rounds of fermentation and distillation are reserved, and the head and tail of the wine after the first two rounds of distillation are reserved, and the materials are prepared according to the following weight percentages: rose 10%-30%, rice 10%-30%, sorghum 10%-30%, corn 10%-30%, wheat 10%-20%, fragrant wine koji 0.4-1.2%, rice husk 20-25%;

[0021] 72) The third round of continued fermentation: the same process as step 2) is used to moisten the continued material at high temperature and the same process as step 3) is used to steam the continued material before brewing. After that, the continued material after pre-brewing steaming is added to the lees left over from the first and second rounds of distillation, and the same process as step 4) is used to ferment in a tank;

[0022] 73) The third round of steaming wine with additional materials: rice husks are laid on the bottom of the material field, accounting for 10% of the total amount of rice husks. The mash from the vat is spread on top, and then roses and rice husks are added, each accounting for 30% of the amount used this time. After mixing well, the steaming process begins. First, the previously retained 50% of the head and tail of the wine are mixed and poured into the steamer. 0.5% of the rice husks are sprinkled on the grate at the bottom of the pot. At this time, the steamer is turned on with a small amount of steam. During the steaming process, the remaining 25% of the head and tail of the wine are added. % of rice husks are evenly spread on the mash. After the mash is put into the steamer, 40% of the total amount of rose flowers are spread evenly to cover the mash. The remaining 50% of the head and tail of the wine are evenly sprinkled into the steamer, and then the steamer lid is closed. Start to steam slowly with small steam, gradually increase the amount of steam, and finally use large steam to tail. The process of taking wine still follows the technology of pinching the head, removing the tail, and keeping the middle section. The head and tail of the wine are removed, leaving only the middle section of the wine with a degree of 50-60 as the three-wheel rose grain distilled wine.

[0023] Preferably, the method for making the rose grain distilled liquor comprises the following steps:

[0024] 8) The fourth fermentation and distillation of wine specifically include:

[0025] 81) Adding materials: adding fragrant wine yeast, the amount of which is the same as in step 1); adding rice husks, the amount of which is the same as in step 1); adding rose flowers, the amount of which is the same as in step 1);

[0026] 82) Fourth fermentation: Spread the lees after the third round of distillation on the site, add 20-30 kg of room temperature water and spray evenly, then add the newly added fragrant wine koji, and then add 60% of the newly added rice husks and roses, stir evenly, and then put into the tank for the fourth fermentation, the time is 15-20 days;

[0027] 83) Fourth-round distillation: The process of fourth-round distillation is the same as the first-round distillation. During the operation, the remaining newly added rice husks and rose flowers are put into the mash in turn. The process of taking the wine also adopts the technical key points of pinching the head, removing the tail, and keeping the middle section, that is, the low-alcohol head and tail of the wine are removed, and only the middle section of the wine is taken into storage as the fourth-round rose grain distilled wine.

[0028] Preferably, the raw materials are pretreated after preparation, which specifically includes:

[0029] Roses: Put the required amount of roses into a steamer and steam at 100 degrees for 5-10 minutes to sterilize.

[0030] Rice husk: Put the required amount of rice husk into the steamer and steam it at 100 degrees for 30-40 minutes for high temperature sterilization and humidification;

[0031] Block fragrant wine koji: take the required amount and use a crusher to process it into powder for later use, of which 70% is 20 mesh sieve;

[0032] Sorghum and corn: Take the required amount and crush them into crumbs using grinders.

[0033] In addition, the present invention also provides a rose grain distilled liquor, characterized in that it is a first-round rose grain distilled liquor prepared by the production method of the above-mentioned rose grain distilled liquor.

[0034] Moreover, the present invention also provides a rose grain distilled liquor, characterized in that it is a two-round rose grain distilled liquor prepared by adopting the production method of the above-mentioned rose grain distilled liquor.

[0035] In addition, the present invention also provides a rose grain distilled liquor, characterized in that it is a three-wheel rose grain distilled liquor prepared by adopting the production method of the above-mentioned rose grain distilled liquor.

[0036] Finally, the present invention also provides a rose grain distilled liquor, characterized in that it is a four-wheel rose grain distilled liquor prepared by the production method of the above-mentioned rose grain distilled liquor.

[0037] Compared with the prior art, the rose grain distilled liquor and the production method thereof of the present invention have the following beneficial technical effects:

[0038] 1. The present invention can prepare four kinds of rose grain wines, and each kind of rose grain wine contains a unique rose fragrance and has a unique style.

[0039] 2. The four rose grain raw wines prepared by the present invention can be used to prepare rose wines of various degrees to meet people's different needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The present invention is a schematic flow chart of a method for making rose grain distilled liquor. DETAILED DESCRIPTION

[0041] The present invention is further described below in conjunction with the accompanying drawings and embodiments, and the contents of the embodiments are not intended to limit the protection scope of the present invention.

[0042] Figure 1 A schematic flow chart of a method for producing rose grain distilled liquor according to the present invention is shown.

[0043] like Figure 1 As shown, the method for making rose grain distilled liquor of the present invention comprises the following steps:

[0044] 1. Prepare the ingredients.

[0045] In the present invention, taking 100 kg of raw materials as an example, the components and mass percentages of various raw materials are: rose 10-30%, rice 10-30%, sorghum 10-30%, corn 10-30%, wheat 10-20%, fragrant wine yeast 0.4-1.2%, and rice husk 20-25%.

[0046] After the material is prepared, the raw materials can be pre-processed, which specifically includes:

[0047] 1. Roses: Put the required amount of roses into a steamer and steam them at 100 degrees for 5-10 minutes to sterilize.

[0048] 2. Rice husk: Take the required amount of rice husk and put it into the steamer. Steam it at 100 degrees for 30-40 minutes for high temperature sterilization and humidification.

[0049] 3. Block fragrant wine yeast: take the required amount and use a crusher to process it into powder for later use, of which 70% is sieved with 20 mesh.

[0050] 4. Sorghum and corn: Take the required amount and crush them into crumbs using a grinder.

[0051] 2. High temperature to moisten grain.

[0052] Mix rice, sorghum, corn and wheat in the required proportions and spread them out on a special site in the workshop. Then sprinkle (80-95℃ hot water) on the spread raw materials, stir and moisten them evenly, and then pile them into a conical pile. The temperature at the center of the pile is roughly around (55-65℃).

[0053] After the grain is piled up, it can be covered with sacks and a proper amount of hot water can be sprayed on the sacks to make the grain evenly heated. Depending on the temperature of the season, the grain moistening time is about 15-22 hours.

[0054] 3. Steam the ingredients before brewing.

[0055] After the high-temperature grain moistening work is completed, add 25-30% of the total amount of rice husks into the raw material pile, stir evenly and prepare to put it into the steamer for steaming.

[0056] Before loading the steamer, first open the steam valve slightly, sprinkle a little rice husk on the steamer grate to form the bottom, then load the mixed raw materials into the steamer, sprinkle the materials when steam appears, and gradually open the valve larger, so that the periphery of the materials is slightly higher than the center.

[0057] After the steamer is loaded, cold water is sprayed on the steamer surface when the steam is released. This technology is called "dragon nodding". The amount of cold water accounts for about 0.6-1% of the total input. The timing starts when the steam is applied again. The steaming takes about 90 minutes. During this process, the steamer surface is covered with rice husks (about 5% of the total amount of rice husks) to keep warm and moisturize.

[0058] 4. The first round of raw materials are put into the tank for fermentation.

[0059] After the steaming is finished, the raw materials are taken out of the steamer while being sprinkled with cold water, and the raw materials are spread on the cooling bed by a stubble winnowing machine or manually. The proportion of cold water used is controlled between 25-35% of the weight of the brewing raw materials. This process is called wine dragon water absorption. The water content of the fermentation tank should be controlled between 48-55%.

[0060] After the above operations are completed, turn on the cooling bed blower in time to cool the raw materials to about 8-18℃, add the crushed fragrant wine yeast, and the amount of yeast used is between 0.4%-1.2% of the number of materials. Then add the steamed roses (accounting for 30% of the total amount of roses) and stir evenly. Then put the raw materials into the tank for fermentation at low temperature. After entering the tank, quickly step on the raw materials and cover the tank mouth according to the season. Try to keep the temperature low when entering the tank, the middle section is long and straight, and then slowly declines. This process is called the three-nod head of the wine dragon, and the fermentation period is about 7-10 days.

[0061] 5. The first round of distillation of the mash.

[0062] After the raw materials are fermented out of the tank, it is called mash. First, spread some rice husks (about 10% of the total amount of rice husks) on the bottom of the site, spread the mash out of the tank on it, then add rice husks (30% of the total amount of rice husks used), and then add roses (30% of the total amount of roses used), and stir evenly.

[0063] The work of loading the steamer is done by 2-3 people. During the process, the remaining 25% of rice husks are evenly sprinkled on the mash and put into the steamer. After completion, the remaining 40% of roses are spread evenly to cover the mash at the mouth of the steamer.

[0064] The key to loading the steamer is to steam slowly with small steam, sprinkle the materials when steam is seen, and the mash at the edge of the steamer should be slightly higher than the center of the steamer. After all the materials are loaded, cover the steamer lid, connect the distiller, distill slowly for a while, gradually increase the amount of steam, and then distill with large steam.

[0065] During the wine production process, the wine is taken according to the technical essentials of (cutting the head, removing the tail, and keeping the middle section). The low-alcohol head and tail are reserved for subsequent multiple rounds of distillation, and only the middle section of about 50-65 degrees is stored in the warehouse as the first round of rose grain distilled wine.

[0066] 6. Secondary fermentation and distillation, which specifically include:

[0067] 1. Add more material.

[0068] Because the koji, rose and rice husks have been used up in the first round of fermentation and distillation, more koji, rose and rice husks are needed in the second round of fermentation and distillation.

[0069] Among them, newly added fragrant wine yeast, its usage is the same as that in step one; newly added rice husk, its usage is 12%-18% of the amount of rice husk in step one; newly added rose, its usage is 10%-15% of the amount of rose in step one.

[0070] 2. Secondary fermentation.

[0071] After the first steaming, the lees are spread out on the site, and 15-25 kg of room temperature water is added and sprayed evenly. Then, fragrant wine yeast is added. The amount used depends on the temperature of the season. The amount of yeast used should be based on the principle of adding more when the temperature is low and less when the temperature is high. Then, rice husks and roses (each accounting for about 50% of the amount used this time) are added. After being stirred evenly, they are put into the tank for secondary fermentation, which usually takes about 15-20 days.

[0072] 3. Second round of wine distillation.

[0073] The process of the second round of distillation is the same as that of the first round. During the operation, the remaining newly added rice husks and rose flowers are put into the mash in turn. The process of taking the wine also adopts the technical key points of pinching the head, removing the tail, and keeping the middle section. That is, the low-alcohol head and tail of the wine are removed, and only the middle section of the wine with an alcohol content of 39-52 degrees is taken into storage as the second round of rose grain distilled wine.

[0074] 7. The third round of fermentation of wine with additional materials and lees includes:

[0075] 1. The third round of fermentation with additional materials.

[0076] The lees after the first two rounds of fermentation and distillation are set aside, and the heads and tails after the first two rounds of distillation are set aside. Taking 100 kg of raw materials as an example, the materials are prepared according to the following weight percentages: rose 10%-30%, rice 10%-30%, sorghum 10%-30%, corn 10%-30%, wheat 10%-20%, fragrant wine yeast 0.4-1.2%, and rice husk 20-25%.

[0077] 2. The third round of fermentation.

[0078] The same process as step 2 is used to moisten the additional material at high temperature, and the same process as step 3 is used to steam the additional material before brewing. After that, the additional material after pre-brewing steaming is added to the lees left over from the first and second rounds of distillation, and the same process as step 4 is used to ferment in the tank.

[0079] 3. The third round of adding materials and steaming wine.

[0080] The bottom of the material field is spread with rice husks, which account for 10% of the total amount of rice husks. The fermented grains taken out of the vat are spread on it, and then roses and rice husks are added, each accounting for 30% of the amount used this time. After mixing well, the steaming process begins. First, the previously retained 50% of the head and tail of the wine are mixed and poured into the steamer. A little rice husk is sprinkled on the grate at the bottom of the pot. At this time, the steamer is turned on with low steam. During the steaming process, the remaining 25% of the rice husk is evenly sprinkled on the fermented grains. After the wine is put into the steamer, spread 40% of the total amount of rose flowers evenly on the mash, and sprinkle the remaining 50% of the head and tail of the wine evenly into the steamer. Then cover the steamer lid, start slow steaming with small steam, gradually increase the amount of steam, and finally add large steam to the tail. The process of taking the wine still follows the technique of pinching the head, removing the tail, and keeping the middle section. Remove the head and tail of the wine, and only keep the middle section of the wine with a degree of 50-60 as the three-wheel rose grain distilled wine.

[0081] 8. The fourth fermentation and distillation of wine, which specifically includes:

[0082] 1. Add more material.

[0083] Add fragrant wine yeast, and its amount is the same as in step one; add rice husks, and its amount is the same as in step one; add rose flowers, and its amount is the same as in step one.

[0084] 2. Fourth fermentation.

[0085] After the third round of distillation, the lees are spread out on the site, 20-30 kg of room temperature water is added and sprayed evenly, and then the newly added fragrant wine yeast is added, and then 60% of the newly added rice husks and roses are added. After stirring evenly, it is put into the tank for four fermentations, which takes 15-20 days.

[0086] 3. Four rounds of wine distillation.

[0087] The process of the fourth round of distillation is the same as the first round. During the operation, the remaining newly added rice husks and rose flowers are put into the mash in turn. The process of taking the wine also adopts the technical key points of pinching the head, removing the tail, and keeping the middle section. That is, the low-alcohol head and tail of the wine are removed, and only the middle section of the wine is taken into storage as the fourth round of rose grain distilled wine.

[0088] The preparation method of the present invention can be used to prepare four kinds of rose grain wine, namely, first-round rose grain wine, second-round rose grain wine, third-round rose grain wine and fourth-round rose grain wine, and each rose grain wine contains a unique rose fragrance and has a unique style. Moreover, the four kinds of rose grain wine prepared by the present invention can be used to prepare rose wines of various degrees to meet people's different needs.

[0089] The above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is impossible to list all the embodiments here. Any obvious changes or modifications derived from the technical solution of the present invention are still within the scope of protection of the present invention.

Claims

1. A method for preparing rose grain distilled liquor, characterized in that: The following steps are involved: 1) Material preparation: various raw materials prepared and their mass percentages are: rose 10-30%, rice 10-30%, sorghum 10-30%, corn 10-30%, wheat 10-20%, fragrant wine koji 0.4-1.2%, rice husk 20-25%; 2) High-temperature grain moistening: Mix rice, sorghum, corn and wheat in the required proportion on the workshop site, and then sprinkle with 80-95℃ hot water, the amount of hot water used is 55% of the total weight of rice, sorghum, corn and wheat, stir and moisten evenly, and then pile into a cone-shaped pile with a core temperature of 55-65℃. After the pile is piled, cover it with sacks and spray 60-85℃ hot water on the sacks, the amount of hot water used is 5% of the total weight of rice, sorghum, corn and wheat, so that the grain is heated evenly. The grain moistening time is 15-22 hours; 3) Steaming materials before brewing: After high-temperature grain moistening is completed, add 25-30% of the total amount of rice husks to the pile, stir evenly and then put the steamer to steam. Before putting the steamer, open the steam valve to one-third, spread 0.5% of the total amount of rice husks on the steamer grate to spread the bottom, then put the mixed raw materials into the steamer, spread the materials when steam is seen, gradually open the large valve, and spread the materials around higher than the center. After the steam is loaded, when the steam is round, spray 8-18℃ cold water on the steamer surface raw materials, and the amount of cold water accounts for 0.6-1% of the total input. When the steam is turned on again, start timing, and steam the materials with large steam for 90 minutes. During this process, the steamer surface is covered with rice husks, and the amount of rice husks accounts for 5% of the total amount of rice husks; 4) First round of raw materials fermentation in the vat: After steaming, take the raw materials out of the steamer, pour 8-18℃ cold water on them, and spread them on the cooling bed by a winnowing machine or manually. The proportion of cold water is controlled at 25-35% of the weight of the raw materials. Then, turn on the cooling bed blower to cool the raw materials to 8-18℃, add fragrant wine yeast, and then add roses, which account for 30% of the total amount of roses, stir evenly, and then put them into the vat for fermentation. After the raw materials are put into the vat, they are compacted. The fermentation period is 7-10 days. 5) The first round of distillation of the mash: After fermentation out of the vat, it is called mash. First, spread 10% of the rice husks on the ground, spread the mash out of the vat on it, then add 30% of the rice husks, and then add 30% of the roses, stir evenly, and then put it into the steamer. During the steamer filling process, sprinkle the remaining rice husks evenly on the mash. After completion, spread the remaining roses flat on the mash at the steamer mouth. After all the loading is completed, cover the steamer lid, connect the distillation device, first open the valve by one third and distill for 30 minutes, then open the valve completely to distill, so as to carry out large steam chasing. In the process of discharging wine, the wine is taken according to the technical essentials of pinching the head, removing the tail, and keeping the middle section, that is, remove the low-alcohol head and tail, and only take the middle section of 50-65 degrees into the warehouse for storage as the first round of rose grain distilled wine.

2. The method for making rose grain distilled liquor according to claim 1, characterized in that: The following steps are involved: 6) Secondary fermentation and distillation, which specifically includes: 61) Adding materials: adding fragrant wine yeast, the amount of which is the same as that in step 1); adding rice husks, the amount of which is 12%-18% of the amount of rice husks in step 1); adding roses, the amount of which is 10%-15% of the amount of roses in step 1); 62) Secondary fermentation: Spread the lees after the first steaming on the site, add 15-25 kg of room temperature water and spray evenly, then add the newly added fragrant wine koji, and then add 50% of the newly added rice husks and roses, stir evenly, and then put into the tank for secondary fermentation, the time is 15-20 days; 63) Second round of distillation: The process of the second round of distillation is the same as the first round. During the operation, the remaining newly added rice husks and rose flowers are put into the mash in turn. The process of taking the wine also adopts the technical key points of pinching the head, removing the tail, and keeping the middle section, that is, the low-alcohol head and tail of the wine are removed, and only the middle section of the wine with a degree of 39-52 is stored in the warehouse as the second round of rose grain distilled wine.

3. The method for making rose grain distilled liquor according to claim 2, characterized in that: The following steps are involved: 7) The third round of fermentation of wine with additional materials and lees, which specifically includes: 71) The third round of continued fermentation: the lees after the first two rounds of fermentation and distillation are reserved, and the head and tail of the wine after the first two rounds of distillation are reserved, and the materials are prepared according to the following weight percentages: rose 10%-30%, rice 10%-30%, sorghum 10%-30%, corn 10%-30%, wheat 10%-20%, fragrant wine koji 0.4-1.2%, rice husk 20-25%; 72) The third round of continued fermentation: the same process as step 2) is used to moisten the continued material at high temperature and the same process as step 3) is used to steam the continued material before brewing. After that, the continued material after pre-brewing steaming is added to the lees left over from the first and second rounds of distillation, and the same process as step 4) is used to ferment in a tank; 73) The third round of steaming wine with additional materials: rice husks are laid on the bottom of the material field, accounting for 10% of the total amount of rice husks. The mash from the vat is spread on top, and then roses and rice husks are added, each accounting for 30% of the amount used this time. After mixing well, the steaming process begins. First, the previously retained 50% of the head and tail of the wine are mixed and poured into the steamer. 0.5% of the rice husks are sprinkled on the grate at the bottom of the pot. At this time, the steamer is turned on with a small amount of steam. During the steaming process, the remaining 25% of the head and tail of the wine are added. % of rice husks are evenly spread on the mash. After the mash is put into the steamer, 40% of the total amount of rose flowers are spread evenly to cover the mash. The remaining 50% of the head and tail of the wine are evenly sprinkled into the steamer, and then the steamer lid is closed. Start to steam slowly with small steam, gradually increase the amount of steam, and finally use large steam to tail. The process of taking wine still follows the technology of pinching the head, removing the tail, and keeping the middle section. The head and tail of the wine are removed, leaving only the middle section of the wine with a degree of 50-60 as the three-wheel rose grain distilled wine.

4. The method for making rose grain distilled liquor according to claim 3, characterized in that: The following steps are involved: 8) The fourth fermentation and distillation of wine specifically include: 81) Adding materials: adding fragrant wine yeast, the amount of which is the same as in step 1); adding rice husks, the amount of which is the same as in step 1); adding rose flowers, the amount of which is the same as in step 1); 82) Fourth fermentation: Spread the lees after the third round of distillation on the site, add 20-30 kg of room temperature water and spray evenly, then add the newly added fragrant wine koji, and then add 60% of the newly added rice husks and roses, stir evenly, and then put into the tank for the fourth fermentation, the time is 15-20 days; 83) Fourth-round distillation: The process of fourth-round distillation is the same as the first-round distillation. During the operation, the remaining newly added rice husks and rose flowers are put into the mash in turn. The process of taking the wine also adopts the technical key points of pinching the head, removing the tail, and keeping the middle section, that is, the low-alcohol head and tail of the wine are removed, and only the middle section of the wine is taken into storage as the fourth-round rose grain distilled wine.

5. The method for making rose grain distilled liquor according to any one of claims 1 to 4, characterized in that: After the material is prepared, the raw materials are pre-treated, which specifically includes: Roses: Put the required amount of roses into a steamer and steam at 100 degrees for 5-10 minutes to sterilize. Rice husk: Put the required amount of rice husk into the steamer and steam it at 100 degrees for 30-40 minutes for high temperature sterilization and humidification; Block fragrant wine koji: take the required amount and use a crusher to process it into powder for later use, of which 70% is 20 mesh sieve; Sorghum and corn: Take the required amount and crush them into crumbs using grinders.

6. A rose grain distilled liquor, characterized in that: It is the first-round rose grain distilled liquor prepared by the preparation method of the rose grain distilled liquor described in claim 1.

7. A rose grain distilled liquor, characterized in that: It is a two-round rose grain distilled liquor prepared by the preparation method of the rose grain distilled liquor described in claim 2.

8. A rose grain distilled liquor, characterized in that: It is a three-wheel rose grain distilled liquor prepared by the preparation method of the rose grain distilled liquor described in claim 3.

9. A rose grain distilled liquor, characterized in that: It is a four-wheel rose grain distilled liquor prepared by the preparation method of the rose grain distilled liquor described in claim 4.

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