Brewing method for ecological xiaoqu wine containing pyracantha fortuneana

Abstract

The invention discloses a brewing method for ecological xiaoqu wine containing pyracantha fortuneana. The brewing method comprises the twelve steps of material preparing, primary moistening, soaking, steaming, braising, re-steaming, saccharifying, pyracantha fortuneana fruit pretreating, fermenting, wine steaming, cellaring and finished product obtaining. The brewing method has the beneficial effects that maize is primarily moistened before being formally soaked, so that cell membranes are more easily cracked, and maize is conveniently and sufficiently pasted; maize seedling water is adopted during soaking, so that the flavor of the pyracantha fortuneana can be better kept and strengthened; the maize can be more sufficiently expanded and cracked after being repeatedly soaked and moistened; during fermentation, mixed fermentation is performed on pyracantha fortuneana pulp and fermented grains; the environment temperature is directly reduced during saccharifying and fermentation, so that the saccharifying time and fermentation time can be prolonged, the saccharifying and fermentation processes are sufficient, not only can the utilization ratio of starch and liquor yield be increased, but also the wine is more gentle, mellow and sweet in flavor, stronger and longer in fragrance and elegant in fruity flavor; a specially-made selenium-carbon cover plate for a pottery pot is adopted during cellaring, so that the wine can be better aged.

Description

technical field [0001] The invention relates to the technical field of processing liquor products, in particular to a brewing method of pyracantha ecological Xiaoqu liquor. Background technique [0002] Xiaoqu liquor is one of the main types of Chinese liquor, and its annual output accounts for about 35% of the total liquor output. In the southern and southwestern regions of my country, the solid-state method Xiaoqu liquor is widely distributed in Sichuan and Yunnan, using sorghum, corn, wheat, etc. as raw materials, using whole-grain raw materials for cooking, box-type solid-state cultivation and saccharification, fermenting with fermented grains, and solid-state distillation. , Guizhou, Hunan, Jiangxi and other provinces, especially Sichuan Xiaoqu Liquor is the representative of my country’s solid-state method Xiaoqu Baijiu. Sichuan Xiaoqu Liquor has a long history, large output, and a complete process system. independent style. It is characterized by less investment, quic...

AI Technical Summary

Problems solved by technology

[0005] In the existing brewing process of Xiaoqu liquor, the grains are generally soaked in clear water, and the grains are directly soaked without preliminary swelling, so that the cell membranes of the starch grains in the raw material granules are also soaked at the same time, which is not conducive to The cell membrane is ruptured, resulting in insufficient gelatinization

In addition, during saccharification, because the internal and external temperatures are relatively consistent, the saccharification speed is too fast, which will make the saccharification insufficient, which will affect both the yield and the quality of the wine

[0006] And the existing Pyracantha japonicus wine is generally obtained by soaking Pyracantha japonicus in the white wine that has been brewed for a period of time. Such Pyracantha japonicus tastes very poor and cannot satisfy people's needs.