Simple brewing method of baijiu

Abstract

The invention discloses a simple brewing method of baijiu, which comprises the following steps: A, soaking, B, cooking, C, low-temperature cultivation, D, low-temperature diastatic fermentation and E, distillation. Compared with the prior art, the baijiu produced by the simple brewing method of the baijiu has unique typical style characteristics of faint scent, purity, softness, elegance, comfort, soft, sweet and mellow taste, smoothness, nature, harmony and clear remaining taste; the baijiu with 'faint scent, purity, softness and tastiness' quality is very close to a style of international distilled liquor; however, the baijiu has the characteristics that the baijiu is soft, sweet, clear, pure, and comfortable, people are not drunk after drinking the baijiu, a drunkenness degree is low, and an alcohol effect is dispelled quickly; the baijiu is very popular with massive drinking consumers.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a simple liquor brewing method. Background technique [0002] Among the types of Chinese baijiu, the one with the closest taste to international distilled spirits is Xiaoqu Fen-flavor Baijiu, and it is also the type of liquor that is most likely to enter the international market. It can also be accepted by the international market. At present, the consumption of distilled alcohol at home and abroad tends to be an international popular taste with a light aroma and a sweet and refreshing taste. Since distilled liquors such as vodka and rum are fermented in a liquid state, the aroma and flavor substances are mainly higher alcohols such as isobutanol and isoamyl alcohol (also known as "fusel oil"), which are easy to drink after drinking. This is liquid fermentation. A big weakness of distilled spirits. [0003] At present, the production of Xiaoqu Fen-flavor liquor usuall...

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Problems solved by technology

[0003] At present, the production of Xiaoqu Fen-flavor liquor usually takes 5 to 7 days for solid-state fermentation, generally using cement pits for fermentation, which will cause heavy metal chromium and alkali taste to be brought into the wine, affecting product quality; after solid-state fermentation, although isobutanol and isoamyl alcohol Such higher alcohols are not as high as liquid fermentation content, but the content is also in the range of 1.6 ~ 2.0g / L, although in 2006, the state canceled the higher alcohol (fusel oil) ≤ The hygienic index of 0.20g / 100ml, but the fusel oil in the wine is too high, the bitterness and astringency are heavy, and the lack of sweetness will cause discomfort on the head after drinking; at the same time, due to the short fermentation period, the total acid is generally 0.2~ 0.3g / L, the total ester is 0.5~0.7g / L, the ester is too low, it will make the wine light and short in taste, without mellow feeling

[0004] Regardless of whether Xiaoqu Baijiu is brewed with one kind of grain or mixed with multiple grains, loosening agents such as rice husks must be used, which makes the wine have unpleasant flavors of bran and other auxiliary materials. Substances will be aggravated after oxidation, resulting in impurity in the wine body, affecting the quality, lack of comfort in the smell and taste, reducing the taste, and the auxiliary materials may also bring pesticide residues. The aroma is weak, it is difficult to cover up the miscellaneous taste brought by the auxiliary materials

However, if no loosening agent is used, it will easily make the fermented grains sticky and affect the fermentation production. During distillation, it will cause steaming, fluid accumulation, tailing, prolonging the distillation time, affecting the concentration of alcohol, the extraction of aroma components, and the appearance of wine tips , which reduces the quality of the wine

In addition, the bran bran powder mixture Xiaoqu is used, because the bran powder has a fatty and oily smell, it is easy to make the wine body slightly fatty and oily; such as adding glucoamylase and dry yeast can improve the wine yield, but the wine is rough and Poor mellowness, heavy bitterness and astringency, increased fusel oil, easy to get on the head after drinking

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