This invention discloses a sake
brewing process using highland barley as
raw material and its application, belonging to the field of fermented
wine brewing technology. The process includes: after finely peeling the
raw material, controlling the temperature of the added grain-moistening water to include, but not limited to, 15℃~25℃, and moistening the grain with water at a
mass ratio of 115%~125% for 16~18 hours;
steaming the grain under normal pressure for 13~17 minutes after
steaming to promote deep
starch gelatinization; spreading and cooling the grain mash until the
core temperature is 17℃~19℃, then mixing it with baijiu koji at a low temperature; subsequently implementing a two-stage
slurry control mode of "first
solid-state stacking saccharification, then adding 75%~85% external water for
dilution fermentation"; after
fermentation, the mash is coarsely filtered and then precisely filtered through a 0.22~0.45um microporous membrane, combined with instantaneous heat
passivation at 68℃~72℃ and rapid cooling. This invention not only increases the yield of finished
wine by 8.7% to 11.3%, but also reduces the content of fusel oil by more than 60%, overcoming the industry pain points of non-distilled barley fermented
wine being prone to loss of luster and
sedimentation during its
shelf life. The finished wine is clear and pure, with a typical and elegant
aroma of the original grain.