CN106434167A - Brewing method for novel solid Baijiu and novel solid Baijiu - Google Patents
Brewing method for novel solid Baijiu and novel solid Baijiu Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a brewing method of novel solid Baijiu. The brewing method comprises the following steps: a, respectively brewing at least two single-grain raw wines, namely respectively boiling grains, respectively fermenting, respectively distilling and respectively storing in a cellular; b, blending the at least two single-grain raw wines which are respectively brewed into required Baijiu. The novel solid Baijiu is prepared by blending 60 percent vol of the following single-grain raw wine in parts by weight: 20 to 35 percent of sorghum raw wine, 5 to 10 percent of maize raw wine, 20 to 30 percent of rice raw wine, 10 to 20 percent of wheat raw wine, 15 to 25 percent of glutinous grain raw wine, 4 to 10 percent of pea raw wine, 5 to 10 percent of common buckwheat raw wine and 1 to 5 percent of soybean raw wine.
Description
Technical field
The present invention relates to a kind of Chinese liquor and brewing method, more particularly, to a kind of New Solid liquor brewing method, further relate to
A kind of New Solid Chinese liquor.
Background technology
Solid spirit is a kind of Chinese liquor of pure grain brewing, nutritious, in good taste, is therefore deeply liked by the masses.
Brewageing of solid spirit has long history in China, occurs in that numerous famous brands of wine, and its brewing method is roughly the same, that is,
Through over-cooking the steps such as grain, fermentation, distillation, cellar for storing things.Common solid spirit is usually to be brewageed using more than two kinds of grain mixing,
As three grains, five grains, grain, mixed fermentation, mixing distillation, mixing cellar for storing things are boiled in the mixing of several grains, then hook tune bottling listing pin
Sell, different odor type styles such as delicate fragrance type, Luzhou-flavor, Maotai-flavor etc. be differently formed according to condition of brewageing.
Traditional this solid spirit many grain mixing brewing method, operation sequence simply saves trouble, no matter several grains, is all
It is mixed and boils grain, fermentation, distillation, cellar for storing things, once complete, need not carry out respectively.But, applicant sends out in the practice of wine brewing
Existing, this many grain mixing brewing methods there is also defect：Different grain, its optimum condition brewageed is simultaneously different, mixes one
Rise and boil grain, fermentation, distillation it is impossible to that takes into account all grains brewages optimum condition, thus the whole vinosity of impact is it is difficult to brew
The Chinese liquor of good merchantable brand matter, has an effect on distillation yield simultaneously, the Chinese liquor that five such as common grains mixing are brewageed, and raw material is Sorghum vulgare Pers., Semen Maydiss, big
Rice, Semen Tritici aestivi, Oryza glutinosa, the condition of brewing process be generally soak 75 DEG C of time 4-5 hours of water temperature, steam steam at the beginning of the grain time 30 minutes,
Steam again 70 minutes, stewing 85-95 DEG C of duration of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, training
Bacterium duration 22 hours, 7 days highest product temperature 35-38 DEG C time of fermentation, distillation yield is about 46%（Alcoholic strength 60%vol）；In addition, mixing
Boil grain together, fermentation, distillation, cellar for storing things produce a kind of wine base, the change limited space of follow-up hook tune, style is fixed, consumer
It is passive acceptance it is difficult to meet different consumer needs, the also consumption experience of lacking individuality, also limit the market demand.
Content of the invention
The technical problem to be solved in the present invention is to provide one kind greatly limit can improve white wine quality and distillation yield and energy
Greatly limit meets different consumer needs, strengthens the New Solid liquor brewing method of consumption experience, also provides a kind of new solid
State Chinese liquor.
In order to solve above-mentioned technical problem, the New Solid liquor brewing method of the present invention comprises the steps：
A. brewage at least two kinds single grain wine base respectively, boil grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively；
B. single for above-mentioned at least two kinds brewageing respectively grain wine base is deployed into required Chinese liquor.
Described single grain wine base can be two kinds or three kinds or four kinds or five kinds or six kinds or seven kinds or eight kinds or nine kinds etc., excellent
Elect eight kinds as, more preferably Sorghum vulgare Pers. wine base, Semen Maydiss wine base, rice wine base, Semen Tritici aestivi wine base, glutinous paddy wine base, Semen Pisi sativi wine base, sweet buckwheat are former
Wine, Semen Glyciness wine base.
A kind of New Solid Chinese liquor that the present invention provides, is formed with single grain wine base allotment of the 60%vol of following weight portion：
Sorghum vulgare Pers. wine base 20-35%, Semen Maydiss wine base 5-10%, rice wine base 20-30%, Semen Tritici aestivi wine base 10-20%, glutinous paddy wine base 15-25%, pea
Bean wine base 4-10%, sweet buckwheat wine base 5-10%, Semen Glyciness wine base 1-5%.
Preferably, the weight portion of described single grain wine base is respectively Sorghum vulgare Pers. wine base 28%, Semen Maydiss wine base 8%, rice wine base
25%th, Semen Tritici aestivi wine base 16%, glutinous paddy wine base 20%, Semen Pisi sativi wine base 6%, sweet buckwheat wine base 8%, Semen Glyciness wine base 3%.This proportioning, mouthfeel is
Good.
The method of the preparation present invention above-mentioned New Solid Chinese liquor comprises the steps：
A. first brewage described each single grain wine base respectively, boil grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively, all using little
Bent saccharifying, daqu fermentation；
B. by single for above-mentioned eight kinds brewageing respectively grain wine base mixing preparation on demand, order by merging is first by Sorghum vulgare Pers. wine base and rice
Wine base mixes, and then stands 1 hour, then it is former to be mixed into glutinous paddy wine base, Semen Maydiss wine base, Semen Tritici aestivi wine base, Semen Pisi sativi wine base, sweet buckwheat successively
Wine, Semen Glyciness wine base, are spaced 10 minutes.
The brewing process of described Sorghum vulgare Pers. wine base, its condition is to soak 75 DEG C of time 4-5 hours of water temperature, steams and steams 30 at the beginning of the grain time
Minute, steam 70 minutes again, stewing 85-95 DEG C of duration of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferments 7 days highest product temperature 35-38 DEG C time.
The brewing process of described Semen Maydiss wine base, its condition is to soak 80 DEG C of time 5-6 hours of water temperature, steams and steams 40 at the beginning of the grain time
Minute, steam 90 minutes again, stewing 90-95 DEG C of duration of coolant-temperature gage 8 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.7%, summer and autumn
0.5%, cultivation duration 24 hours, ferments 10 days highest product temperature 35-38 DEG C time.
The brewing process of described rice wine base, its condition is cold water soak time 5-6 hour, steams and steams 30 points at the beginning of the grain time
Clock, steam 70 minutes again, stewing 80-90 DEG C of duration of coolant-temperature gage 3 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.3%,
Cultivation duration 20 hours, ferments 7 days highest product temperature 35-38 DEG C time.
The brewing process of described glutinous paddy wine base, its condition is cold water soak time 5-6 hour, steams and steams 30 points at the beginning of the grain time
Clock, steam 70 minutes again, stewing 80-90 DEG C of duration of coolant-temperature gage 3 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.3%,
Cultivation duration 20 hours, ferments 7 days highest product temperature 35-38 DEG C time.
The brewing process of described Semen Tritici aestivi wine base, its condition is to soak 65 DEG C of time 2 hs of water temperature, steams and steams 30 points at the beginning of the grain time
Clock, steam 70 minutes again, stewing 85-90 DEG C of duration of coolant-temperature gage 3 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferments 7 days highest product temperature 35-38 DEG C time.
The brewing process of described Semen Fagopyri Esculenti wine base, its condition is to soak 70 DEG C of time 4-5 hours of water temperature, steams and steams 30 at the beginning of the grain time
Minute, steam 70 minutes again, stewing 85-90 DEG C of duration of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferments 8 days highest product temperature 35-38 DEG C time.
The brewing process of described Semen Pisi sativi wine base, its condition is to soak 75 DEG C of time 4-5 hours of water temperature, steams and steams 30 at the beginning of the grain time
Minute, steam 70 minutes again, stewing 85-95 DEG C of duration of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferments 8 days highest product temperature 35-38 DEG C time.
The brewing process of described Semen Glyciness wine base, its condition is to soak 70 DEG C of time 4-5 hours of water temperature, steams and steams 30 at the beginning of the grain time
Minute, steam 70 minutes again, stewing 85-90 DEG C of duration of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferments 8 days highest product temperature 35-38 DEG C time.
Using the method for the present invention, first brewage single grain wine base respectively, boil grain, respectively fermentation, respectively distillation, difference respectively
Then the single grain wine base brewageed respectively is deployed into required Chinese liquor by cellar for storing things, and so, every kind of single grain wine base can be according to respective wine
Make optimum condition to brewage respectively, can strictly control the technological parameter of each production link according to the feature of different grains, to temperature, water
Point, the time, acidity etc. can precise control, be that saccharifying enzyme, zymase create best Reproduction Conditions, the Chinese liquor being brewed
Can reach respective best in quality；Then the single grain wine base brewageed respectively is deployed into required Chinese liquor, the Chinese liquor being deployed into
Can also reach best in quality, so as to brew a kind of solid spirit of new high-quality.
By long-term test, brewage, according to respective, single grain wine base that optimum condition is brewageed respectively, can be reached it
Good distillation yield, its distillation yield is higher than mixing is brewageed, the white spirit original wine distillation yield brewageed using the condition of the application（Alcoholic strength
60%vol）Respectively up to rice wine base 60%, Semen Maydiss wine base 58%, Semen Tritici aestivi wine base 56%, Semen Fagopyri Esculenti wine base 56%, Sorghum vulgare Pers. wine base 56%, pea
Bean wine base 55%, Semen Glyciness wine base 55%, glutinous paddy wine base 50%, average distillation yield is converted into 55.75%, makes far above existing five grain mixing
Make 46% distillation yield.Meanwhile, single grain wine base is brewageed respectively according to the optimum condition of brewageing of various grains, it is unnecessary to avoid
Condition pay, thus saving labour and time, energy saving, so, also improve comprehensive benefit.
First brew single grain wine base of high-quality respectively, then need to adjust according to consumer by the single grain wine base brewageed respectively
Join, the single grain wine base allotment using variety classes, quantity and its weight ratio forms, and the change space of follow-up hook tune is unlimited, style
Can infinitely be changed according to liking of consumer, in such manner, it is possible to meet the needs of different consumption, also provide to consumer
Good personalized consumption experience, can expand the market demand, wide market.
The eight grain New Solid Chinese liquor of the present invention, the single grain wine base allotment using eight kinds of 60%V/V forms, and is deployed into
Chinese liquor, delicate fragrance type style projects, and wine body is plentiful, has both had the sweet salubrious of delicate fragrance type, has in sweet flavor, its product of fragrant silk floss of Luzhou-flavor concurrently again
The Chinese liquor that matter is brewageed than traditional method is greatly improved, and is a kind of solid spirit of new high-quality, is particularly subject to south ground
Consumer of area is liked.During the eight grain New Solid brewed spirits of the present invention, glutinous paddy wine base is sent out using glutinous paddy rather than Oryza glutinosa
Ferment, can overcome because Oryza glutinosa glues a series of adverse effects brought to operation excessively, also add Oryza glutinosa fragrance simultaneously.Through repeatedly
Test, using the method order mixing preparation eight grain New Solid Chinese liquor out, especially first by Sorghum vulgare Pers. wine base and rice wine base
Mixing then standing 1 hour, mouthfeel is significantly better than the wine of other order mixing preparations, feels more mellow.
Specific embodiment
The present invention is described in detail below：
A kind of New Solid liquor brewing method comprises the steps：
A. brewage at least two kinds single grain wine base respectively, boil grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively；
B. single for above-mentioned at least two kinds brewageing respectively grain wine base is deployed into required Chinese liquor.
The brewing method of single grain wine base is prior art, general through bubble grain, just steam, stewing water, multiple steaming, airing, lower bent, sugared
The processes such as change, outlet, the fermentation of lower pond, distillation.
Above-mentioned at least two kinds single grain wine base, can be two kinds of single grain wine base or three kinds of single grain wine base or four kinds of lists
Grain wine base or five kinds of single grain wine base or six kinds of single grain wine base or seven kinds of single grain wine base or eight kinds of single grain wine base or nine kinds of single grain wine base
Deng preferably eight kinds single grain wine base.
A kind of New Solid Chinese liquor, is formed with single grain wine base allotment of the 60%vol of following weight portion：Sorghum vulgare Pers. wine base 28%,
Semen Maydiss wine base 8%, rice wine base 25%, Semen Tritici aestivi wine base 16%, glutinous paddy wine base 20%, Semen Pisi sativi wine base 6%, sweet buckwheat wine base 8%, Semen Glyciness wine base
3%.Preparation method comprises the steps：
A. first brewage described each single grain wine base respectively, boil grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively, all using little
Bent saccharifying, daqu fermentation；
B. by single for above-mentioned eight kinds brewageing respectively grain wine base mixing preparation on demand, order by merging is first by Sorghum vulgare Pers. wine base and rice
Wine base mixes, and then stands 1 hour, then it is former to be mixed into glutinous paddy wine base, Semen Maydiss wine base, Semen Tritici aestivi wine base, Semen Pisi sativi wine base, sweet buckwheat successively
Wine, Semen Glyciness wine base, are spaced 10 minutes.Through repetition test, using the method order mixing preparation wine out, especially first by Sorghum vulgare Pers.
Wine base and rice wine base mixing then standing 1 hour, mouthfeel is significantly better than the wine of other order mixing preparations, feels more mellow.
Mixing preparation is good, before bottling, sealing, place 4-6 month under the conditions of 10 DEG C indoors, quality such as mouthfeel of wine etc. by
Have and largely improve, feel more mellow.
The brewing process of Sorghum vulgare Pers. wine base, its condition be soak 75 DEG C of 4 hours times of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, stewing 85 DEG C of durations of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation
Duration 22 hours, ferments 35 DEG C of 7 days times of highest product temperature.Soak time can also be 5 hours.Stewing coolant-temperature gage can also be 95
℃.Fermentation highest product temperature can also be 38 DEG C.
The brewing process of Semen Maydiss wine base, its condition be soak 80 DEG C of 5 hours times of water temperature, steam the grain time at the beginning of steam 40 minutes,
Steam 90 minutes again, stewing 90 DEG C of durations of coolant-temperature gage 8 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.7%, summer and autumn 0.5%, during cultivation
Long 24 hours, ferment 35 DEG C of 10 days times of highest product temperature.Soak time can also be 6 hours.Stewing coolant-temperature gage can also be 95 DEG C.
Fermentation highest product temperature can also be 38 DEG C.
The brewing process of rice wine base, its condition is 5 hours cold water soak time, steams and steams 30 minutes, multiple steaming at the beginning of the grain time
70 minutes, stewing 80 DEG C of durations of coolant-temperature gage 3 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.3%, cultivation duration 20
Hour, ferment 35 DEG C of 7 days times of highest product temperature.Soak time can also be 6 hours.Stewing coolant-temperature gage can also be 90 DEG C.Fermentation
Highest product temperature can also be 38 DEG C.
The brewing process of glutinous paddy wine base, its condition is 5 hours cold water soak time, steams and steams 30 minutes, multiple steaming at the beginning of the grain time
70 minutes, stewing 80 DEG C of durations of coolant-temperature gage 3 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.3%, cultivation duration 20
Hour, ferment 35 DEG C of 7 days times of highest product temperature.Soak time can also be 6 hours.Stewing coolant-temperature gage can also be 90 DEG C.Fermentation
Highest product temperature can also be 38 DEG C.
The brewing process of Semen Tritici aestivi wine base, its condition be soak 65 DEG C of time 2 hs of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, stewing 85 DEG C of durations of coolant-temperature gage 3 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation
Duration 22 hours, ferments 35 DEG C of 7 days times of highest product temperature.Stewing coolant-temperature gage can also be 90 DEG C.Fermentation highest product temperature can also be
38℃.
The brewing process of Semen Fagopyri Esculenti wine base, its condition be soak 70 DEG C of 4 hours times of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, stewing 85 DEG C of durations of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation
Duration 22 hours, ferments 35 DEG C of 8 days times of highest product temperature.Soak time can also be 5 hours.Stewing coolant-temperature gage can also be 90
℃.Fermentation highest product temperature can also be 38 DEG C.
The brewing process of Semen Pisi sativi wine base, its condition be soak 75 DEG C of 4 hours times of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, stewing 85 DEG C of durations of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation
Duration 22 hours, ferments 35 DEG C of 8 days times of highest product temperature.Soak time can also be 5 hours.Stewing coolant-temperature gage can also be 95
℃.Fermentation highest product temperature can also be 38 DEG C.
The brewing process of Semen Glyciness wine base, its condition be soak 70 DEG C of 4 hours times of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, stewing 85 DEG C of durations of coolant-temperature gage 5 minutes, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation
Duration 22 hours, ferments 35 DEG C of 8 days times of highest product temperature.Soak time can also be 5 hours.Stewing coolant-temperature gage can also be 90
℃.Fermentation highest product temperature can also be 38 DEG C.
The New Solid Chinese liquor of the present invention, can also be formed with single grain wine base allotment of the 60%vol of following weight portion：High
Fine strain of millet wine base 20%, Semen Maydiss wine base 5%, rice wine base 20%, Semen Tritici aestivi wine base 10%, glutinous paddy wine base 15%, Semen Pisi sativi wine base 4%, sweet buckwheat wine base
5%th, Semen Glyciness wine base 1%.
The New Solid Chinese liquor of the present invention, can also be formed with single grain wine base allotment of the 60%vol of following weight portion：High
Fine strain of millet wine base 35%, Semen Maydiss wine base 10%, rice wine base 30%, Semen Tritici aestivi wine base 120%, glutinous paddy wine base 25%, Semen Pisi sativi wine base 10%, sweet buckwheat are former
Wine 10%, Semen Glyciness wine base 5%.
The New Solid Chinese liquor of the present invention, can according to consumer need be allocated, using variety classes, quantity and its
Single grain wine base allotment of weight ratio forms：As three grain wine or five grain wine or eight grain wine etc., the weight ratio of single grain wine base can also root
According to need change.
Claims (12)
1. a kind of New Solid liquor brewing method is it is characterised in that comprise the steps：
A. brewage at least two kinds single grain wine base respectively, boil grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively；
B. single for above-mentioned at least two kinds brewageing respectively grain wine base is deployed into required Chinese liquor.
2. a kind of New Solid Chinese liquor is it is characterised in that formed with single grain wine base allotment of the 60%vol of following weight portion：Sorghum vulgare Pers.
Wine base 20-35%, Semen Maydiss wine base 5-10%, rice wine base 20-30%, Semen Tritici aestivi wine base 10-20%, glutinous paddy wine base 15-25%, Semen Pisi sativi are former
Wine 4-10%, sweet buckwheat wine base 5-10%, Semen Glyciness wine base 1-5%.
3. according to claim 2 New Solid Chinese liquor it is characterised in that：The weight portion of described single grain wine base is respectively Sorghum vulgare Pers.
Wine base 28%, Semen Maydiss wine base 8%, rice wine base 25%, Semen Tritici aestivi wine base 16%, glutinous paddy wine base 20%, Semen Pisi sativi wine base 6%, sweet buckwheat wine base 8%,
Semen Glyciness wine base 3%.
4. New Solid Chinese liquor according to Claims 2 or 3, preparation method comprises the steps：
A. first brewage described each single grain wine base respectively, boil grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively, all using little
Bent saccharifying, daqu fermentation；
B. by single for above-mentioned eight kinds brewageing respectively grain wine base mixing preparation on demand, order by merging is first by Sorghum vulgare Pers. wine base and rice
Wine base mixes, and then stands 1 hour, then it is former to be mixed into glutinous paddy wine base, Semen Maydiss wine base, Semen Tritici aestivi wine base, Semen Pisi sativi wine base, sweet buckwheat successively
Wine, Semen Glyciness wine base, are spaced 10 minutes.
5. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described Sorghum vulgare Pers. wine base, its condition
For soaking 75 DEG C of time 4-5 hours of water temperature, steam and steam 30 minutes at the beginning of the grain time, steam 70 minutes again, stewing 85-95 DEG C of duration of coolant-temperature gage 5
Minute, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation duration 22 hours, highest product temperature 35-38 of fermenting
DEG C 7 days time.
6. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described Semen Maydiss wine base, its condition
For soaking 80 DEG C of time 5-6 hours of water temperature, steam and steam 40 minutes at the beginning of the grain time, steam 90 minutes again, stewing 90-95 DEG C of duration of coolant-temperature gage 8
Minute, 40 DEG C of lower Qu Wendu winter in consumption spring 0.7%, summer and autumn 0.5%, cultivation duration 24 hours, highest product temperature 35-38 DEG C of fermenting
10 days time.
7. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described rice wine base, its condition
For cold water soak time 5-6 hour, steam and steam 30 minutes at the beginning of the grain time, steam 70 minutes again, stewing 80-90 DEG C of duration of coolant-temperature gage 3 minutes,
40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.3%, cultivation duration 20 hours, ferments the highest product temperature 35-38 DEG C time 7
My god.
8. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described glutinous paddy wine base, its condition
For cold water soak time 5-6 hour, steam and steam 30 minutes at the beginning of the grain time, steam 70 minutes again, stewing 80-90 DEG C of duration of coolant-temperature gage 3 minutes,
40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.3%, cultivation duration 20 hours, ferments the highest product temperature 35-38 DEG C time 7
My god.
9. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described Semen Tritici aestivi wine base, its condition
For soaking 65 DEG C of time 2 hs of water temperature, steam and steam 30 minutes at the beginning of the grain time, steam 70 minutes again, 3 points of stewing 85-90 DEG C of duration of coolant-temperature gage
Clock, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation duration 22 hours, highest product temperature 35-38 DEG C of fermenting
7 days time.
10. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described Semen Fagopyri Esculenti wine base, its condition
For soaking 70 DEG C of time 4-5 hours of water temperature, steam and steam 30 minutes at the beginning of the grain time, steam 70 minutes again, stewing 85-90 DEG C of duration of coolant-temperature gage 5
Minute, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation duration 22 hours, highest product temperature 35-38 of fermenting
DEG C 8 days time.
11. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described Semen Pisi sativi wine base, its condition
For soaking 75 DEG C of time 4-5 hours of water temperature, steam and steam 30 minutes at the beginning of the grain time, steam 70 minutes again, stewing 85-95 DEG C of duration of coolant-temperature gage 5
Minute, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation duration 22 hours, highest product temperature 35-38 of fermenting
DEG C 8 days time.
12. according to claim 4 New Solid Chinese liquor it is characterised in that：The brewing process of described Semen Glyciness wine base, its condition
For soaking 70 DEG C of time 4-5 hours of water temperature, steam and steam 30 minutes at the beginning of the grain time, steam 70 minutes again, stewing 85-90 DEG C of duration of coolant-temperature gage 5
Minute, 40 DEG C of lower Qu Wendu winter in consumption spring 0.4%, summer and autumn 0.35%, cultivation duration 22 hours, highest product temperature 35-38 of fermenting
DEG C 8 days time.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107502527A (en) * | 2017-10-13 | 2017-12-22 | 王荣 | A kind of grain wine and its brewage process |
| CN107586645A (en) * | 2017-10-11 | 2018-01-16 | 贵州布依深泉养殖专业合作社 | A kind of three grain wine and its brew method |
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| CN110467988A (en) * | 2018-05-08 | 2019-11-19 | 杨易 | Hot mixing nine eats wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107586645A (en) * | 2017-10-11 | 2018-01-16 | 贵州布依深泉养殖专业合作社 | A kind of three grain wine and its brew method |
| CN107502527A (en) * | 2017-10-13 | 2017-12-22 | 王荣 | A kind of grain wine and its brewage process |
| CN108004094A (en) * | 2018-02-02 | 2018-05-08 | 四川省食品发酵工业研究设计院 | A kind of brewing method for improving solid state process Xiaoqu wine fragrance matter content |
| CN110467988A (en) * | 2018-05-08 | 2019-11-19 | 杨易 | Hot mixing nine eats wine |
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