Process for brewing and producing fragrant strong aromatic baijiu

A kind of Luzhou-flavor liquor and production process technology, applied in the direction of preparation of alcoholic beverages, microorganisms, methods based on microorganisms, etc., can solve the problems of difficulty in meeting diversified market demands and single taste, and achieve less koji amount and higher consumption The effect of less amount and prolonging the fermentation time

Inactive Publication Date: 2018-08-17
ANHUI GOLDEN SEED WINERY CO LTD
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Problems solved by technology

Although the maintenance technology of mud-bottom brick pits is mature and easy to manage, th

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  • Process for brewing and producing fragrant strong aromatic baijiu

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Embodiment Construction

[0029] The following describes the preferred embodiments of the present invention with reference to the accompanying drawings to make the technical content clearer and easier to understand. The present invention can be embodied in many different forms of embodiments, and the protection scope of the present invention is not limited to the embodiments mentioned herein.

[0030] Such as figure 1 The brewing production technology of a kind of rich and strong aroma liquor shown comprises the following steps:

[0031] a. Take 100 parts of sorghum and crush it into a five-petal shape or a plum blossom shape. Take 20 parts of wheat and crush it into a skin-separated shape. Add 65 parts of hot water at 85°C and mix evenly. Moisten the material for about 24 hours and mix in 10 parts of rice. 20 parts of steamed rice husks, 180 parts of fermented grains after steaming wine as grain unstrained spirits, steamed in a retort, pressure 0.10Mpa, temperature 105°C, steamed grain for 100 minute...

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Abstract

The invention discloses a process for brewing and producing fragrant strong aromatic baijiu. The process has the advantages that processes for brewing mild aromatic, strong aromatic and fragrant aromatic baijiu and the like are fused and adjusted to form the process, pits with 'cross ridge' old pit mud pool bottoms and partial quartzite pool walls are used as fermentation containers, the process includes brewing technologies for acquiring multi-grain raw materials, stacking smaller lumped koji, feeding yeast for making hard liquor into the pits, steaming continuous distillers' grains, discharging distillers' grains in a layered manner, distilling baijiu in a layered manner, carrying out double-round bottom fermentation and the like, and the fragrant strong aromatic baijiu is produced by means of classified extracting, separate storing, long-term ageing and painstaking blending; the fragrant strong aromatic baijiu brewed and produced by the aid of methods of the process has different types of aroma and different types of harmonious flavor, is 'clear, mellow, sweet and pure' just like the mild aromatic baijiu, has the 'mellowness, smoothness and elegant pit aroma' of the strong aromatic baijiu in an emphasis manner and also has the characteristics of 'elegance, fineness, smoothness and lingering aftertaste' of the fragrant aromatic baijiu, market requirements on flavor diversification and fusion of baijiu can be met, and the like.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a production process for brewing rich and fragrant liquor. Background technique [0002] In recent years, the development trend of the liquor consumption industry has been the combination of light and elegant, low-alcohol, and multi-flavor types. At present, the market share of Fen-flavor liquor is relatively small, its fermentation period is short, the fragrance is not rich, and the brewing process is simple; Make up for the above deficiencies, cater to the development trend of liquor consumption such as light and elegant type, low alcohol, multi-flavor fusion. [0003] A Chinese invention patent application for a method for brewing a rich sauce-flavored liquor (CN105385527A) and a production process for a fragrant and fragrant liquor (CN103666935A). Although the maintenance technology of mud-bottom brick pits is mature and easy to manage, the taste is relatively single, which is...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/865C12R1/845C12H6/02
CPCC12G3/02C12H6/02
Inventor 程伟张杰潘天全李娜
Owner ANHUI GOLDEN SEED WINERY CO LTD
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