Brewing process of five-grain strong-flavor baijiu by microbial fermentation

Abstract

The invention belongs to the technical field of baijiu brewing, and particularly relates to a brewing process of five-grain strong-flavor baijiu by microbial fermentation. The brewing process includesthe specific steps of koji preparation, wine cellar making, raw material processing, ingredient blending and mixing, grain steaming, hot water addition, spreading and stirring for air-cooling, koji addition, transferring to a wine cellar, wine cellar sealing and fermenting, discharge from the wine cellar, steaming for baijiu production, and filling. According to the brewing process, a method of natural inoculation is adopted in the process of koji preparation, so that microorganisms in the air can quickly contact with produced daqu, and naturally propagate strains without external addition; the aroma and taste of a finished baijiu product can be greatly improved through room-in koji culture and stack fermentation; during raw material processing, sorghum, wheat, corn, glutinous rice and rice are adopted, so that useful ingredients in the five grains are subjected to microbial fermentation and metabolism in the wine cellar; due to the effects that 'sorghum makes baijiu fragrant, corn makes baijiu sweet, rice makes baijiu clean, and wheat makes baijiu strong in flavor', a variety of by-products are produced, and the flavor and taste of the baijiu are more harmonious and fuller.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a brewing process of five-grain Luzhou-flavor liquor fermented by microorganisms. Background technique [0002] Chinese baijiu is one of the major distilled liquors in the world and one of the longest-historical wines in the world. It contains a rich and colorful wine culture. Nowadays, the quality requirements for baijiu are getting higher and higher, especially in recent years. The aroma is elegant and delicate. , sweet and clean, clean and refreshing tail, slow drunk, quick wake up, light drunk, and delicious enjoyment. Luzhou-flavor liquor, rich in aroma, has the characteristics of rich cellar aroma, soft sweetness and refreshing. However, the finished koji produced in the koji making process of the existing Luzhou-flavor liquor brewing process cannot be standardized, resulting in poor taste of the Luzhou-flavor liquor brewed. At the same time, in raw mate...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the existing Luzhou-flavor liquor brewing process, the finished koji produced in the koji making process cannot be standardized, resulting in poor taste of Luzhou-flavor liquor brewed. At the same time, in raw material processing, only one kind of sorghum The processing of raw materials cannot fully improve the mouthfeel of Luzhou-flavor liquor, thereby causing the disadvantages of relatively monotonous aroma and taste of the liquor. The technical problem to be solved by the present invention is to provide a kind of liquor with a more coordinated and fuller aroma and taste, and The brewing process of Wuliang Luzhou-flavor liquor that can be fermented by microorganisms at the same time