Spring liquor brewed for nine times and preparation method of spring liquor

Abstract

The invention discloses spring liquor brewed for nine times and a preparation method of the spring liquor. The preparation method comprises the following steps: taking high quality rice and sticky rice as raw materials, and smaller lumped koji and a composite yeast bacterium solution as leavening agents, and performing semi-solid state fermentation or liquid state fermentation to prepare the spring liquor brewed for nine times. The spring liquor brewed for nine times is characterized in that raw materials are cooked at high temperature, smaller lumped koji and the composite yeast bacterium solution, which are rich in rhizopus, are added after the cooked mixture is naturally cooled, a multi-strain multi-enzyme semi-solid state or liquid state fermentation technology is adopted, the fermented mixture is brewed once every three days, the brewing is performed for nine times or ten times, the fermentation time is 27 or 30 days, and the obtained liquor is filtered to remove rice dregs to obtain the spring liquor which is clear, transparent, alcohol sweet and crisp, and mellow, soft and delicious in taste.

Description

technical field [0001] The invention relates to Jiuyunchun wine and its semi-solid and liquid fermentation methods, belonging to the technical field of wine making. Background technique [0002] Liquor is fermented and brewed from grain. my country is the first country to make wine. It invented wine-making technology as early as 2,000 years ago. It is also the first country in the world to use distillation technology to create distilled wine. Compared with Western whiskey and brandy The appearance of distilled wine was six or seven hundred years earlier, and the earliest written records about wine making methods that can be found at present began in the first year of Jian'an in the Eastern Han Dynasty (196). [0003] At present, the brewing of traditional Xiaoqu liquor generally adopts the semi-solid fermentation process of cultivating bacteria first, fermentation after saccharification, semi-solid fermentation process of fermentation while saccharification, and solid-state f...

AI Technical Summary

Problems solved by technology

[0003] At present, the brewing of traditional Xiaoqu liquor generally adopts the semi-solid fermentation process of cultivating bacteria first, fermentation after saccharification, semi-solid fermentation process of fermentation while saccharification, and solid-state fermentation process known as Sichuan Xiaoqu Baijiu. The fermentation cycle is generally short. 7 to 15 days, and most of them are single-batch independent fermentation, and the number of wine-making microorganisms is small, which eventually leads to poor flavor and low content of aroma substances in Xiaoqu wine, which seriously affects the taste and quality of Xiaoqu wine

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