Method for brewing multi-distiller yeast multi-cereal three-fragrance type white wine

Abstract

The invention discloses a method for brewing multi-distiller yeast multi-cereal three-fragrance type white wine, belongs to the technical field of white wine brewing, and mainly provides a method for brewing white wine with faint fragrance, thick fragrance and maotai fragrance by using a hybrid process. The method is mainly characterized by comprising the following steps: adding high-temperature yeast for making hard liquor in a faint maotai fragrance brewing process, so as to generate faint maotai distiller yeast containing 40-45% of starch, adding the faint maotai distiller yeast in a thick maotai fragrance brewing process, feeding middle-layer distiller yeast, fermenting the thick fragrance by using middle-high temperature yeast for making hard liquor, feeding lower-layer distiller yeast, performing double-bottom fermentation by using high temperature yeast for making hard liquor, and performing hybrid distillation, separated aging and refined blending in a hybrid brewing process. The method integrates the advantages of processes of three basic fragrances of whit wine in China and has the process characteristics of coexistence and harmony of three fragrances, and the brewed three-fragrance type white wine is colorless, transparent, fragrant, graceful, mellow, soft, full, sweet, clear, harmonious in taste and fragrance, and has the unique characteristics that the thick fragrance, the faint fragrance and the maotai fragrance are integrated. The method is mainly applied to brewing of the multi-distiller yeast multi-cereal three-fragrance type white wine with the faint fragrance, the thick fragrance and the maotai fragrance.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for brewing multi-koji, multi-grain, and three-flavor liquor. Background technique [0002] Chinese baijiu has three basic aroma types: light aroma, strong aroma, and sauce-flavored, each with its own flavor characteristics. The craftsmanship and style characteristics of the three basic aroma types of Chinese liquor are shown in Table 1. In recent years, with the continuous improvement of living standards, people are eager to drink fine wines with fragrance, strong fragrance and sauce aroma at the same time, so there are many liquors with a fusion of various flavors on the market. Because many liquors with a variety of flavors on the market are only blended after the respective brewing processes are completed, instead of crossing and infiltrating the brewing processes of the three flavors, so they are blended and blended. The liquor that the multiple...

AI Technical Summary

Problems solved by technology

Because many liquors with a variety of aromas on the market are only blended after the respective brewing processes are completed, instead of crossing and infiltrating the brewing processes of the three aroma types, thus blending and blending The resulting blend of various aroma types does not have the harmonious coexistence of the three aroma types, and cannot well meet the needs of domestic and foreign markets.

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