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Multiple-grain-starter fen-flavor liquor and brewing method thereof

A technology for fragrant liquor and Xiaoqu, which is applied in the field of liquor brewing, can solve the problems of insufficient sweetness and mellowness and lack of strong flavor, and achieve the effect of long and pleasant aftertaste, sweet and mellow taste and rich flavor.

Active Publication Date: 2016-01-06
盐津庙坝方一杯酒庄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Xiaoqu Fen-flavor Baijiu brewed from a single variety of grain has always had the problem of not having a strong flavor and not being sweet and mellow.

Method used

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  • Multiple-grain-starter fen-flavor liquor and brewing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The multi-grain Xiaoqu Fen-flavor liquor brewing method comprises the following steps:

[0043] Step (1), ingredients: The ingredients are composed of sorghum, wheat, corn and glutinous rice; select sorghum, wheat, corn and glutinous rice with full grains and no rot and mildew, and weigh 52% of sorghum, 10% of wheat, Corn 20%, glutinous rice 18%, total 100%;

[0044] Step (2), soaking: Soak sorghum, wheat, corn and glutinous rice in water respectively;

[0045] Sorghum soaking: the water temperature is 70°C, the soaking time is 15 hours in autumn and winter, and 12 hours in spring and summer;

[0046]Corn soaking: the water temperature is 86°C, the soaking time is 10 hours in autumn and winter, and 9 hours in spring and summer;

[0047] Wheat soaking: the water temperature in autumn and winter is 36°C, the water temperature in spring and summer is 30°C, the soaking time in autumn and winter is 6 hours, and the soaking time in summer is 4 hours;

[0048] Glutinous ric...

Embodiment 2

[0066] The multi-grain Xiaoqu Fen-flavor liquor brewing method comprises the following steps:

[0067] Step (1), ingredients: the ingredients are composed of sorghum, wheat, corn and glutinous rice; select sorghum, wheat, corn and glutinous rice with full grains and no rot and mildew, and weigh 62% of sorghum, 10% of wheat, Corn 20%, glutinous rice 8%, total 100%;

[0068] Step (2), soaking: Soak sorghum, wheat, corn and glutinous rice in water respectively;

[0069] Sorghum soaking: the water temperature is 73°C, the soaking time is 17 hours in autumn and winter, and 13 hours in spring and summer;

[0070] Corn soaking: the water temperature is 88°C, the soaking time is 12 hours in autumn and winter, and 10 hours in spring and summer;

[0071] Wheat soaking: the water temperature in autumn and winter is 40°C, the water temperature in spring and summer is 32°C, the soaking time is 7 hours in autumn and winter, and 5 hours in summer;

[0072] Glutinous rice soaking: the wate...

Embodiment 3

[0090] The multi-grain Xiaoqu Fen-flavor liquor brewing method comprises the following steps:

[0091]Step (1), ingredients: The ingredients are composed of sorghum, wheat, corn and glutinous rice; select sorghum, wheat, corn and glutinous rice with full grains and no rot and mildew, and weigh 52% of sorghum, 10% of wheat, Corn 30%, glutinous rice 8%, total 100%;

[0092] Step (2), soaking: Soak sorghum, wheat, corn and glutinous rice in water respectively;

[0093] Sorghum soaking: the water temperature is 72°C, the soaking time is 16 hours in autumn and winter, and 12.5 hours in spring and summer;

[0094] Corn soaking: the water temperature is 87°C, the soaking time is 11 hours in autumn and winter, and 9.5 hours in spring and summer;

[0095] Wheat soaking: the water temperature in autumn and winter is 38°C, the water temperature in spring and summer is 31°C, the soaking time in autumn and winter is 6.7h, and the soaking time in summer is 4.5h;

[0096] Glutinous rice s...

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Abstract

The invention relates to a brewing method of multiple-grain-starter fen-flavor liquor, and belongs to the technical field of liquor brewing. The brewing method comprises nine steps of burdening, soaking, primarily steaming, braising, re-steaming, spreading the grains, feeding the starter, boxing, saccharifying, distilling and aging. On the basis of the traditional brewing method of the multiple-grain fen-flavor liquor, a secondary cultivation saccharification step and a special aging method are mainly added. The taste of the traditional brewed liquor is changed, the original dry, hot and slightly-bitter taste is changed to freshness, simplicity and elegancy, the taste is sweet and thick, and the after-taste is long, smooth, fresh, pure and soft. By adopting the secondary cultivation saccharification, essence in grains can be sufficiently extracted, the yield and quality of the liquor are improved, the resource is saved, the economic benefit is greatly improved, and easiness in popularization and application can be realized.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for brewing multi-grain Xiaoqu Fen-flavor liquor. Background technique [0002] Baijiu is a kind of distilled liquor unique to China. It is one of the six major distilled liquors in the world (Brandy, Whiskey, Vodka, Gin, Rum, Chinese liquor Spirit), made from starch or sugary raw materials Obtained from fermented grains or fermented by distillation. According to different types of koji, liquor is divided into "Daqu liquor", "Xiaoqu liquor", "Bunqu liquor", "Mixed Qu liquor" and so on. [0003] Wine culture has a long history in my country, and the varieties of wine have also developed by leaps and bounds along with technological progress. Existing fen-flavor Xiaoqu liquor is brewed with a single variety of grain, or two or three kinds of grain, through the traditional process of soaking, cooking, cultivating bacteria, spreading, fermenting and disti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 方田华
Owner 盐津庙坝方一杯酒庄
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