CN101362989B - Novel brew method of spirit - Google Patents

Abstract

The invention relates to a brewing and manufacturing technology of wines, in particular to a novel liquor brewing method. The liquor brewing method is characterized in that the liquor brewing method comprises the following steps: sorghum is evenly mixed with fruit residues which are formed by crushing apples after the smashing, the material lubrication and the gelatinization, Daqu liquor, glucoamylase and dry yeast are added, the fermentation is a tank is carried out for 30 days, then the distillation outside the tank is carried out, the head and the tail parts are removed, the middle distillate is taken and arranged in a big cylinder for carrying out the aging for two years, when the aging is expired, purified water is used for diluting the alcohol degree to 35 percent (v/v), and a finished product is prepared by filtration and packaging. The liquor brewing method has the advantages of fresh fruit aroma, soft and cool taste and ability of being applicable to young people for drinking.

Description

A kind of brewing method of liquor

Technical field: the present invention relates to drinks and brewage ME, be specifically related to a kind of liquor brewing method.

Background technology: present commercially available liquor is that raw material is brewageed and is processed into by grain mainly, and mouthfeel, local flavor are similar, lack novelty, can not satisfy the human consumer, especially young human consumer's consumers demand.

Summary of the invention: the purpose of this invention is to provide a kind of liquor brewing method, be different from traditional liquor, have the liquor of distinguishing feature to produce.

Technical scheme of the present invention is: a kind of brewing method of liquor is characterized in that comprising following process step:

(1) with subsequent use after the pulverizing of Chinese sorghum process, material moistening, the gelatinization;

(2) apple is after pressing extracting juice, and it is subsequent use to collect remaining pomace;

(3) the apple pomace of Chinese sorghum that step (1) gelatinization is good and step (2) preparation is even by 2: 1 mixed, press amount adding Daqu, saccharifying enzyme, the dry yeast of 200kg/t, 1kg/t and 0.5kg/t then respectively, goes into the pond and ferments, and fermentation time is 30 days;

(4) go out the pond after the fermentation ends, distill, leave out the beginning and the end during distillation, distillate in the middle of collecting is gone into the cylinder ageing, and the ageing time is no less than 2 years;

(5) the overdue wine of ageing is added appropriate amount of purified water, the wine degree is adjusted to 35% (v/v) after, filter, encapsulation, be finished product.

Owing to taked above-mentioned making method; The liquor that uses Chinese sorghum and apple residue to form as fermenting raw materials, distillation, ageing, allotment is compared with existing liquor and to be had salient feature, and its fragrance has pure and fresh fruit fragrance; Taste is submissive, refreshing happy, is fit to very much the youngster and drinks.

Embodiment: a kind of brewing method of liquor, with after the Chinese sorghum pulverizing of 800kg, material moistening, the gelatinization with the apple squeezing after pomace 400kg mix, add Daqu 240kg, saccharifying enzyme 1.2kg, dry yeast 0.6kg; Pit entry fermentation 30 days goes out the pond distillation then, leaves out the beginning and the end; Distillate in the middle of getting; Obtaining the wine degree is the original plasm wine of 64% (v/v)-66% (v/v), goes in the vat ageing 2 years, and ageing is to after date; With pure water the wine degree is diluted to 35% (v/v), is finished product through filtering, encapsulating again.

Claims (1)

1. the brewing method of a liquor is characterized in that comprising following process step:

(1) with subsequent use after the pulverizing of Chinese sorghum process, material moistening, the gelatinization;

(2) apple is through after pressing extracting juice, and it is subsequent use to collect remaining pomace;

(3) the apple pomace of Chinese sorghum that step (1) gelatinization is good and step (2) preparation is even by 2: 1 mixed, press amount adding Daqu, saccharifying enzyme, the dry yeast of 200kg/t, 1kg/t and 0.5kg/t then respectively, goes into the pond and ferments, and fermentation time is 30 days;

(4) go out the pond after the fermentation ends, distill, leave out the beginning and the end during distillation, distillate in the middle of collecting is gone into the cylinder ageing, and the ageing time is no less than 2 years;

(5) the overdue wine of ageing is added appropriate amount of purified water, the wine degree is adjusted to 35% (v/v) after, filter, encapsulation, be finished product.