Brewing method of ancient koji brewed wine

Abstract

The present invention discloses a brewing method of ancient koji brewed wine. The brewing method comprises the following steps: S001, selecting high-quality raw materials and conducting preparation inadvance according to a weight ratio; S002, putting the prepared raw materials according to the weight ratio into spring water to be soaked for 8-12 hours, filtering out water and conducting steamingto be cooked; S003, cooling the steamed raw materials to 28-33 DEG C, adding Miao ancient koji at 2%-3% of the weight of the raw materials, conducting even mixing, putting the mixture into a jar, placing the jar at room temperature for one fermentation for 48 hours, turning the jar, and then conducting second fermentation at room temperature for 30 days; S004, after the second fermentation is completed, conducting filtering to obtain an ancient koji brewed wine stock solution; and S005, pasteurizing the ancient koji brewed wine stock solution at 70-80 DEG C, and storing the ancient koji brewedwine stock solution for three years in an environment with an average diurnal temperature variation of 5-10 DEG C to conduct brewing to obtain the ancient koji brewed wine. The ancient koji brewed wine belongs to the category of yellow wine and solves problems that yellow wine raw materials are not pure, flavor is insufficient, additives are excessive, a nutrient ratio is reduced, wine quality isreduced, etc.

Description

technical field [0001] The invention relates to the technical field of yellow rice wine, in particular to a brewing method of Guqu alcohol brewing. Background technique [0002] Rice wine is one of the oldest wines in my country. At present, many rice wine manufacturers have greatly improved the production technology of rice wine by using high-tech means. The integration of new raw materials, new strains, new technologies and new equipment has reformed the traditional process, and the products have been continuously innovated and the wine quality has been continuously improved. , and achieved better results. But the used raw material of brewing yellow rice wine, equipment, method, yeast koji kind quality determine the quality of wine jointly, still exist following deficiency. [0003] (1) The popularization of raw materials. Due to the expansion of production capacity, the acquisition of raw materials is more popular, and it is very rare to use unique natural high-quality ...

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a brewing method of Guqu alcohol brewing, so as to solve the problems in the prior art such as impure raw materials of rice wine, insufficient flavor, excessive additives, reduced nutritional ratio, and reduced wine quality.

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