Red sorghum liquor and brewing method thereof

Abstract

The invention discloses red sorghum liquor and a brewing method thereof. The brewing method comprises the following steps: soaking 15-25 parts by mass of red vinasse into 100 parts by mass of aged glutinous sorghum liquor, carrying out sealing, standing and soaking for 10-20 days, and carrying out filtering to remove the red vinasse so as to obtain the red sorghum liquor, wherein the alcoholic strength of the glutinous sorghum liquor is 55-65 degrees, and the storage time exceeds one year. The brewing method of the red vinasse comprises the following steps: preparing glutinous sorghum and distiller's yeast, wherein the mass ratio of the distiller's yeast to the glutinous sorghum is (3-3.5): 1000; soaking the glutinous sorghum into water at the temperature of 60-80 DEG C for 5-9 hours; steaming the soaked glutinous sorghum to obtain cooked fermented grains; spreading and cooling the cooked fermented grains to the temperature of 40-60 DEG C, scattering 20-30% of the distiller's yeast into the cooked fermented grains, uniformly mixing the distiller's yeast with the cooked fermented grains, cooling the mixture to the temperature of 35-39 DEG C, scattering the rest distiller's yeast into the cooked fermented grains, and uniformly mixing the distiller's yeast with the cooked fermented grains; and saccharifying the cooked fermented grains added with the distiller's yeast at the temperature of 28-30 DEG C for 18-22 hours to obtain the red vinasse. The brewing method of the glutinous sorghum liquor comprises the following steps: brewing the red vinasse according to the steps, and carrying out standing, fermenting and distilling on the red vinasse to obtain the glutinous sorghum liquor. The obtained sorghum liquor is ruddy in color and smooth and slightly sweet in taste, and hasthe alcoholic strength of 50-55 degrees.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, in particular to a red sorghum liquor and a brewing method thereof. Background technique [0002] There are various varieties of sorghum. According to the color of sorghum grains, it can be divided into white sorghum, yellow sorghum and red sorghum; according to the molecular structure of starch, it can be divided into stalk sorghum and waxy sorghum. Dull, non-sticky, stalk sorghum has high amylose content and cutin content, and low tannin content; while the skin color of waxy sorghum is red, dark brown, and irregular in grain shape. After being cut open, it is white, opaque, and sticky. The grain is shiny, and the waxy sorghum has high amylopectin content and high tannin content. The sorghum in northern my country is mostly hybrid stalk sorghum, while the sorghum in Yunnan, Guizhou, Sichuan and other places is mostly waxy sorghum. Luzhou Laojiao, Moutai, Wuliangye and Langjiu and other ...

AI Technical Summary

Problems solved by technology

In this method, the saccharified glutinous sorghum is directly added to white wine for long-term soaking, and the obtained red sorghum wine has an alcohol content of 25-45°, which is too low. At the same time, the fermented liquid soaks and ferments for a long time, which is easy to pollute and deteriorate, and is not conducive to Long-term preservation of finished products

In addition, the fermentation time is long, and the large amount of tannins produced makes the taste sour and astringent. The long soaking time and repeated stirring during the fermentation can easily break the sorghum husk, and the large particles inside, such as starch, etc., are discharged into the wine body. , making the wine cloudy in appearance and rough in taste