CN107227237B - Pure brewing method of white spirit - Google Patents

Abstract

The invention discloses a method for simply brewing white spirit, which comprises the following steps: A. soaking; B. steaming and boiling; C. culturing at low temperature; D. low-temperature saccharification and fermentation; E. and (5) distilling. Compared with the prior art, the white spirit produced by the pure brewing method of the white spirit has the unique typical style characteristics of faint scent, purity, softness, fineness, natural harmony and clean aftertaste, has the quality of faint scent, purity, softness and sharp taste, is very close to the style of international distilled spirit, has the characteristics of being sweet, mild, fresh and pure, comfortable and not getting up after drinking, low in drunk degree, quick in sobering up and the like, and is deeply popular with vast drinking consumers.

Description

Pure brewing method of white spirit

Technical Field

The invention relates to the technical field of white spirit production, and particularly relates to a pure white spirit brewing method.

Background

The Chinese liquor is the most similar to international distilled liquor in taste, belongs to the xiaoqu fen-flavor liquor, is the most easily internationalized liquor, has elegant fragrance and mellow, sweet and clean taste, is most easily accepted by the young domestic consumers, can be accepted by the international market, and tends to have the international popular taste of elegant fragrance and sweet and clean taste when drunk at home and abroad at present. Since distilled spirits such as vodka, rum and the like belong to liquid state fermentation, the flavor and taste substances are mainly higher alcohols (also called fusel oil) such as isobutanol, isoamyl alcohol and the like, and are easy to be drunk up, which is a weak point of the liquid state fermentation distilled spirits.

At present, the production of Xiaoqu fen-flavor liquor mostly adopts solid state fermentation for 5-7 days, and the liquor is generally fermented by a cement cellar, so that heavy metal chromium and alkaline flavor are brought into the liquor, and the product quality is influenced; after solid state fermentation, although the content of higher alcohols such as isobutanol and isoamylol is not as high as that of liquid state fermentation, the content is also in the range of 1.6-2.0 g/L, in 2006, the health index that the content of higher alcohols (fusel oil) is less than or equal to 0.20g/100ml in distilled liquor and the health standard for preparing the distilled liquor is cancelled, but the fusel oil in the liquor is too high, has heavy bitter and astringent taste and lacks sweet taste, and can generate the first uncomfortable feeling after drinking; meanwhile, the total acid is generally 0.2-0.3 g/L, the total ester is 0.5-0.7 g/L and the acid ester is low due to short fermentation period, so that the wine body is light, thin and short in taste and has no mellow feeling.

The starter baijiu is brewed by adopting one grain or a mixture of grains, a loosening agent such as chaff and the like is used, so that the baijiu has unpleasant auxiliary material taste such as bran fishy smell and the like, substances such as bran foreign taste and the like are aggravated after being oxidized in storage, the wine body is impure and clean, the quality is influenced, fragrance is smelled and the taste is lack of comfort, the degree of interest is reduced, the auxiliary material can be brought into pesticide residue, and the fragrance of the starter baijiu is weaker than that of other types of baijiu, so that the foreign taste brought by the auxiliary material is difficult to cover. However, if the loosening agent is not used, fermented grains are easy to stick and become greasy, fermentation production is affected, steam treading, liquid accumulation and tail hanging are caused during distillation, the distillation time is prolonged, alcohol concentration, aroma component extraction and the taste of wine tips are affected, and the wine quality is reduced. In addition, the wheat bran powder mixed material Xiaoqu is adopted, and the bran powder has the odor of fatty oil, so that the wine body is easy to have the odor of fatty oil; for example, the addition of saccharifying enzyme and dry yeast can improve the wine yield, but the wine quality is coarse, the mellow feeling is poor, the bitter taste is heavy, the fusel oil is increased, and the wine is easy to be drunk up.

Disclosure of Invention

The invention aims to provide a simple brewing method of white spirit, which can ensure that the brewed white spirit has high total ester content and good taste.

The pure brewing method of the white spirit in the scheme comprises the following steps: soaking, cooking, mixing with yeast, fermenting, and distilling, wherein the brewing raw material used in the steps is sorghum, and the distilling is to distill fermented grains in a double-layer grate, wherein the double-layer grate comprises a flat-bottom grate and a conical grate, the conical grate is positioned above the flat-bottom grate, the round end of the conical grate is abutted against the flat-bottom grate, and the distilled spirit is obtained.

The technical principle of the scheme is as follows: the sorghum is classified into japonica sorghum and glutinous sorghum according to the japonica degree, the glutinous sorghum almost completely contains amylopectin, has a loose structure, is easy to cook and gelatinize, is suitable for growth of rhizopus, has high starch yield, contains a certain amount of amylose, has a compact structure, has higher protein content than the glutinous sorghum, and is generally called as the rice sorghum.

Distilling fermented grains in a steamer by adopting a double-layer grate, placing a conical grate above a flat-bottom grate to obtain raw liquor of white spirit, vaporizing liquid alcohol solution contained in the fermented grains into alcohol steam by distillation, cooling the alcohol steam to form liquid, separating and concentrating alcohol and accompanying aroma components generated in the fermentation process from the solid fermented grains, and obtaining the raw liquor of the white spirit.

Compared with the prior art, the beneficial effect of this scheme does: in conclusion, 1, the sorghum liquor brewed by taking sorghum as a single raw material has elegant and comfortable fragrance, mellow and sweet wine body, and natural and fresh taste, and in addition, no bulking agent is used, so the whole wine body is pure, no matter the storage time is long, the fragrance and the taste have no any foreign flavor such as auxiliary material flavor, and no unpleasant feeling is brought to people due to the auxiliary material flavor such as bran foreign flavor when the sorghum liquor is drunk; 2. during distillation, the conical grate is placed above the flat bottom grate in the pot, and the double-layer grate distillation is equivalent to increasing the number of tower plates, so that the alcohol concentration can be further concentrated and improved; meanwhile, the heat transfer area and the condensate reflux hole are increased, the heat transfer and mass transfer range is enlarged equivalently, the reflux speed of the condensate is accelerated, steam, accumulated liquid and hanging tails are avoided in the distillation process, the distilled grains are scattered, loosened, benefited and not sticky, the production of the next round of wine is facilitated, and the distillation efficiency is improved. Further, the soaking step A is to put the grains into water, raise the temperature of the water to 68-73 ℃, soak for 15-17 h, and remove impurities when the grains are soaked in the water. The soaking aims to remove the foreign flavor on the surface of grains and remove the harmful components such as tannin and the like on the sorghum peel layer, thereby being beneficial to improving the product quality; meanwhile, the grains absorb water uniformly, so that the heating and cooking are facilitated.

Further, in the soaking step A, the water is 15-20 cm higher than the grains. Can make the grain soaked more thoroughly and uniformly.

Further, the cooking in step B is to carry out primary cooking on the soaked grains, and the primary cooking time is 20-35 min; after the primary steaming is finished, carrying out water sealing on the grains, wherein the water needs to submerge the grain surface for 6-7 cm, and the water sealing time is 10-30 min; and after the water sealing is finished, re-steaming the grains for 50-70 min. The purpose of steaming the grain is to ensure that the grain further absorbs moisture and expands by heating, thereby achieving the purposes of grain gelatinization and high starch fragmentation rate. The primary steaming is mainly a process of heating grains, and is convenient for sufficient water absorption in water-tight condition. The water sealing is to make the grain absorb a great deal of water, the starch grain is compressed to form extrusion force to break the starch cell and to gelatinize the grain. The re-steaming is to ensure that starch contained in the grains is completely gelatinized, and is beneficial to saccharification and fermentation and the taste quality of the product. The starch can be better utilized by microorganisms after being gelatinized.

And further, in the cooking of B, after the re-cooking is finished, the grains are steamed for 10-20 min in an open mode. The open steaming can further cook grain, remove the positive water for the grain that evaporates is more Hyuna light, thin, gentle ripe, receives sweat, and dry plate silk size is moderate (the breach is moderate), and the turnover is few.

Further, the step of C yeast mixing is to spread and dry the cooked grains, cool the grains to 25-40 ℃, mix the yeast in the grains, the yeast consumption is 1.0-3 per mill, the temperature of the first yeast mixing is 35-40 ℃, the temperature of the second yeast mixing is 30-35 ℃, the temperature of the grains entering a fermentation culture chamber is 23-28 ℃, and the time for culturing the bacteria is 18-24 hours. The purpose of the bacterium culture is mainly to make rhizopus and saccharomycetes grow and propagate on cooked grains, perform enlarged culture to reach or approach a vigorous stage, reach a certain cell number, gradually secrete and accumulate a certain amount of saccharifying enzyme and alcoholizing enzyme, and provide necessary saccharifying enzyme and alcoholizing enzyme for starch to change sugar into wine. Proper temperature, humidity and oxygen are needed for culturing; the mixed yeast is cultivated at low temperature, is beneficial to slow and natural recovery of rhizopus and yeast, gradually grows and breeds and increases cell number, and has great effect on improving the purity, softness and sweet taste quality of the wine body; if the temperature is too high, rhizopus and saccharomycetes are easy to propagate too fast, the acidity is too violent, infectious microbes are easy to infect, bitter taste is generated, early fermentation is too violent, the acidity is too fast, and the yeast dies in advance, so that the fermentation and the quality of the wine base are influenced.

Further, in the C mixed yeast, the thickness of the fermented grain box is 6-17 cm. The thickness of the culture box is selected according to seasons, and in order to keep the temperature, the thickness of the culture box is thinner in winter and thinner in summer, and the thickness of the culture box is moderate in spring and autumn.

Further, after the D fermentation is finished, cooling the fermented grains when the box temperature is 26-30 ℃ and the raw sugar production amount is 0.8-1.0%, cooling the fermented grains to 16-18 ℃ or room temperature, mixing the fermented grains with the auxiliary grains according to the ratio of 1: 1-1: 1.5, cooling to 13 ℃ or even room temperature after mixing uniformly, putting into a cellar, sealing, and fermenting for 25-35D. In the working procedure of yeast mixing, the starch raw material which is heated and gelatinized is inoculated with rhizopus and saccharomycetes for enlarged culture, so that a certain amount of enzyme required by starch in the process of changing sugar into wine is obtained, the fermentation step is low-temperature saccharification fermentation, in the low-temperature saccharification fermentation, saccharifying enzyme secreted by the rhizopus decomposes the starch into glucose, and meanwhile, the saccharifying enzyme generated by the yeast converts the glucose into alcohol, carbon dioxide and other substances; the low-temperature cellar entry is beneficial to improving the purity and the sweetness of the wine body and greatly reducing the fusel oil.

Furthermore, in the D fermentation, when the fermented grains are cooled, the fermented grains need to be turned, stirred and blown at the same time. Turning and stirring

The side blowing is favorable for reducing the temperature inside the fermented grains and improving the efficiency of the whole wine brewing.

Detailed Description

The present invention will be described in further detail below by way of specific embodiments:

examples the composition ratios are as in table 1:

the following experiments are carried out in the following examples, taking rice and sorghum as examples, aiming at the simple brewing method of white spirit according to the scheme, and are shown in table 1:

TABLE 1 parameter table of each step of pure brewing method of Chinese liquor

Specifically illustrated in example 3, a method for brewing white spirit solely comprises the following steps:

A. soaking: when the grains are taken, a sampler is required to be used for sampling each grain generation, and the grains are found to be mildewed, rotten, smelly, unusable and required to be replaced; when soaking grain, firstly, water is needed to be added to the grain, the steamer pot is needed to be cleaned, then soaking water can be added, the temperature of the soaking water is adjusted according to the seasonal air temperature, the water temperature of the pot is uniformly mixed, the grain can be placed into a soaking cylinder after being measured and determined by a thermometer, the grain is continuously stirred and elutriated, silt impurities are deposited into the bottom pot, after the stirring is uniformly balanced, the water temperature is controlled to be 70 ℃, the soaking water is 18cm higher than the grain surface, the grain surface is scraped, and impurities such as foam, suspended matters and the like are removed by a water ladle and a leakage ladle; checking and determining that the bottom pot valve has no water leakage, the steam valve is completely closed, the grain soaking time is 16h, stirring and elutriating are continuously carried out when soaking water is released, so that silt and slag substances carried in sorghum are discharged along with water, and when water is discharged from the bottom pot valve each time, a leakage gourd ladle is used for checking whether grain leakage exists in the discharged water; the grain soaking requires core penetration and uniformity.

B. And (3) cooking: after the grain soaking water is drained and dried for a period of time, the bottom boiler valve is closed, and a proper amount of bottom boiler water is put into the water-tight pipe, so that the steam valve can be opened for heating. During primary steaming, the grains are thinned and loosened to enable the steam to be uniform, no steam is stepped on, no steam is leaked, after the steam is full, a pot cover is covered for primary steaming, and timing is carried out, wherein the primary steaming time is generally 30min for rice and sorghum. After the initial steaming is finished, the cover must be opened first to release the stuffy water, the speed is high, the steam is controlled, the water quantity is flooded over 6cm of the grain surface, the upper, middle and lower layers of the grains in the steamer can be properly turned and stirred for ensuring that the grains absorb water uniformly and moderately, the stuffy water time is 20min, and the principle of slightly firming and stuffy is taken as the principle. And after the water sealing is finished, immediately closing the steam valve, quickly opening the bottom pot valve for draining water, simultaneously checking whether grain leakage exists in the drained water by using a leakage gourd ladle, closing the bottom pot valve after the bottom pot water is drained completely, putting a proper amount of bottom pot water from the water sealing groove, opening the steam valve for heating, covering the pot cover for re-steaming the steam after the steamer is full of the steam, and timing, wherein the re-steaming time is generally not less than 50min, and the re-steaming is carried out for 85 min. After the re-steaming is finished, opening the cloud plate, steaming for 15min, and removing the solar water; during open steaming, tools such as a rake comb, a steel shovel, a snow rake, an end scoop, a broom, a box scraper rake and the like can be put into a steamer to be fumigated and sterilized, after the open steaming is finished, a steam valve is closed, bottom boiler water is drained completely, cooked grains in the boiler are quickly taken out of the steamer to be spread and cooled, the temperature is quickly reduced, and the steamed grains require mild Hyuna, thin, soft and mature skin, sweat collection, moderate size of dry filaments (moderate split) and less flower turnover.

C. And (3) low-temperature bacterium cultivation: spreading and drying the cooked grains, cooling the grains to 32 ℃, when the room temperature is above 20 ℃, using 1.25 per mill of yeast, generally making the first yeast at 37 ℃, making the second yeast at 32 ℃, feeding the fermented grains into a fermented grain box at 23 ℃, making the fermented grain box with the thickness of 8cm, and avoiding covering the box with hot fermented grains, wherein the thickness of the covered box is not more than 2 centimeters. Controlling the box temperature of the fermented grains in the whole culture period within 28 ℃, and culturing for 22 h; discharging inclined fermented grain boxes (the fermented grain boxes can be discharged in a slightly sweet and hot season in winter), controlling the raw sugar to be 0.9 percent, and adhering to the principle of low box collection temperature, low cultivation temperature, low box discharging temperature and inclined fermented grain box discharging. When the cultivation box is put in a hot season, the cover of the cultivation box is required to be removed if the cultivation box is mildewed, and after the cultivation box is put in the box every day, the cultivation box is required to be wiped with hot water of more than 70 ℃ to sterilize an airing bed, so that the cultivation box is clean and sanitary.

D. Low-temperature saccharification and fermentation: according to the season and temperature change and different grain starch structures, the time for cultivating is 22 hours, the temperature of a fermented grain box is 28 ℃, the generation amount of raw sugar is 0.9%, the cultivated grain has slight sweet taste and slight sweet taste, the fermented grain box can be placed into a box, the fermented grain box is conveyed to a mother fermented grain (continuous fermented grain) which is prepared by cooling a fermented grain bed, the fermented grain bed is uniformly mixed and cooled by adopting a method of turning, stirring and blowing air, and when the temperature of a product is reduced to 17 ℃, the product is quickly placed into a green stone cellar and is sealed and well-kept for fermenting for 32 days. The proportion of the prepared grains is determined according to the specific production condition, the control is carried out at the ratio of 1: 1.25 at this time, and the full filling of the pit is ensured. The cellaring temperature of the mixed grains is controlled to be 13 ℃; the principle of 'low-temperature cellar entry, quick barrel filling and low-temperature saccharification and fermentation' is adhered to, the barrels are tightened every day, the sealing management of the cellar pool during fermentation is well done, and the whole fermentation process requires 'front slow, middle straight and rear slow falling'. Before taking out the cellar, the mildewed fermented grains must be scraped to be used as waste grains, the fermented grains must not be used for baking wine, the cellar can be taken out after being loosened, the cellar must be sterilized by hot water with the temperature of more than 70 ℃ after taking out the cellar every day, and the inner wall of the cellar pool, the water-pasting pool and the cellar-sealing film are washed.

E. And (3) distillation: distilling Chinese liquor by simple brewing method, wherein the distillation method adopts double-layer grate distillation; after the grain steaming is finished, pouring the foreshot or foreshot barnacle of the first steamer into a steamer bottom pot to submerge a heating steam disc, placing a special steamer grate for the double-layer steamer grate distillation method, and then carrying out the steamer loading operation; uniformly and loosely spreading the fermented grains on a steamer grate for bottoming, wherein the thickness is about 5-10 cm, then opening a steam valve to heat boiling steam to rise, at the moment, detecting steam layer by layer, feeding the steam into the steamer, lightly scattering and uniformly spreading the fermented grains, namely, touching the steam rising place with hands to spread and cover the fermented grains, if the steam does not rise, temporarily not spreading and covering the fermented grains, after the steam rises, spreading and covering the fermented grains, preventing 'steam stepping on to hang the tail' and 'smoke leakage in the steamer', repeating the steps in such a way, spreading and covering the fermented grains layer by layer upwards until the end face of a water seal groove of the steamer is basically spread, covering a cloud disk (cover) when the steam is uniformly fed for about 4-5 cm and the smoke passes through, at the moment, controlling the flow of the heating steam, preferably small and not large, keeping the steam pressure stable, complying with the distillation operation principle of 'steam slow steam roasting wine, large steam tail-chasing', and removing the tail according to the distillation process quality requirement, and (5) picking wine when flowers are seen, removing flowers and removing tails. The temperature control requirement of the flowing wine is as follows: when the room temperature is more than 20 ℃, the temperature is not more than 30 ℃, and the temperature is 29 ℃ at this time; the wine flowing speed is about 3 jin per minute and must not exceed 4 jin per minute, and the alcohol content of the original wine must not be lower than 63% vol. During distillation, the speed and temperature of flowing wine and the change of hops are observed at any time, the steam is adjusted correspondingly in the aspect of steam size control, and after the flowing wine is stripped, the steam flow is increased for distillation, and tail wine is recovered. After the distillation is finished, determining whether open distillation is needed or not according to the acidity of grains; if the water in the bottom pot needs to be steamed, the water in the bottom pot is drained firstly for steaming, and the time is determined according to the acidity. After the steaming is finished, taking the fermented grains out of the steamer, spreading and airing on a ventilation airing bed, leaving enough grains mother and son (matched grains), scraping the grain surface, spreading and airing, and cooling; after the fermented grains are discharged from the steamer, the steamer and the steamer grate must be washed, and the water in the bottom boiler is drained.

Compared with the embodiment 3, the embodiments 1-2 and 4-8 are different in the change of the parameters of the corresponding steps;

example 9 compared with example 3, the difference is that the product temperature and the raw sugar of the fermented grains are not controlled;

example 10 is different from example 3 in that the koji-adding culture operation was not performed twice.

Comparative example: a brewing process of pure grain solid state white spirit comprises the working procedures of material preparation, grain soaking, grain steaming, saccharification, fermentation and distillation; preparing raw material grains in a material preparation process, soaking the raw material grains in water for swelling in a grain soaking process, steaming the swollen raw material grains with edible water vapor after draining, mixing the steamed raw material grains with yeast for saccharification in a saccharification process, hermetically fermenting the saccharified raw material grains in a fermentation process to obtain fermented grains, fermenting the fermented grains in a cement kiln, and transferring the fermented grains to a distillation container in a distillation process for distilling to obtain wine; the grain as the raw material for brewing the white spirit is a mixture of non-glutinous sorghum and glutinous wheat, wherein the non-glutinous sorghum is 25 to 75 percent and 75 to 25 percent of glutinous wheat (W/W); in the fermentation process, rice bran shells accounting for 14-15% of the total amount of the raw material grains are used as a loosening agent, or rice bran shells accounting for 7-9% of the total amount of the raw material grains and waste lees accounting for 16-20% of the total amount of the raw material grains are used as a loosening agent.

1. Subject and method

1.1 test subjects

Corresponding wine bases were prepared according to examples 1 to 10 and comparative examples, and color, aroma and taste thereof were examined.

The liquor color, aroma and taste of the raw wine brewed in examples 1 to 10 and comparative example are shown in Table 2:

table 2:

1.2 Experimental methods

1.2.1 randomly selecting 20 tasters to taste the raw wine respectively, scoring the color, aroma and taste of the raw wine according to the maximum 20 points, and taking an average value.

1.3 Experimental indices

1.3.1 detection of raw wine: the difference is 1-5 minutes, the good is 10-15 minutes and the good is 16-20 minutes from 6-10 minutes.

2. Results and analysis of the experiments

2.1 the average scores of the color, the fragrance and the taste of the wine base by the experimenters are shown in the following table 3:

table 3: (20 parts)

	Color of soup	Fragrance	Taste of the product
				Example 1	16	17	18
Example 2	17	18	16
				Example 3	19	19	20
Example 4	16	17	18
				Example 5	17	16	17
Example 6	17	18	19
				Example 7	17	16	18
Example 8	16	16	16
				Example 9	14	15	15
Example 10	15	14	14
				Comparative example	9	9	10

As can be seen from Table 3, the white spirit brewed by the pure white spirit brewing method of the invention has color, fragrance and taste obviously superior to the white spirit brewed by the solid white spirit brewing process of the pure grain of the comparison example.

As can be seen from Table 3, the quality and the raw sugar of the fermented grains were not controlled, and the quality of the brewed raw wine was affected to different degrees without performing the two koji-adding culture operations.

2.2 physical and chemical indexes of the wine base brewed in examples 1-10 are shown in Table 4:

table 4:

table 4 the total ester content of the white spirit prepared according to the present invention is significantly better than that of the white spirit prepared according to the comparative example; the product temperature and the raw sugar of the fermented grains are not controlled, and the brewed raw wine is influenced in different degrees by not carrying out the starter-adding culture operation twice, and the quality of the white wine prepared by the method is better by combining the table 2, the table 3 and the table 4.

3. Conclusion

3.1 the results show that the white spirit prepared by the invention has good color, fragrance and taste, is more vivid and can be welcomed by consumers, and indirectly shows that the white spirit prepared by the invention has better quality.

3.2 in the white spirit prepared by the invention, the total acid and total ester contents are obviously higher than those of the white spirit prepared by the comparative example, the contents of harmful components such as methanol, fusel oil and the like are obviously lower than those of the white spirit prepared by the comparative example, the taste is also obviously better than that of the white spirit prepared by the comparative example, and the quality of the white spirit prepared by the invention is better.

3.3 results show that the quality of the white spirit prepared by the method is sorted according to the influence degree, and the white spirit is not subjected to two times of yeast-adding culture operations and the product temperature and the raw sugar of grain and fermented grains are not controlled.

Claims (7)

1. A method for simply brewing white spirit comprises the following steps: a soaking, B stewing, C yeast mixing, D fermenting and E distilling, and is characterized in that brewing raw materials used in the steps are sorghum and a loosening agent is not used, the E distilling is to distill fermented grains in a double-layer grate, the double-layer grate comprises a flat-bottom grate and a conical grate, the conical grate is positioned above the flat-bottom grate, the round end of the conical grate is abutted against the flat-bottom grate, and after the distilling is finished, the white spirit raw wine is obtained, wherein the liquor flowing temperature is controlled to be required: when the temperature is above 20 ℃ and not more than 30 ℃, the wine flowing speed is 3 jin to 4 jin per minute, and the alcoholic strength of the original wine is not lower than 63% vol;

the C mixed yeast is used for spreading and drying the cooked grains, cooling the grains to 25-40 ℃, mixing the yeast in the grains, wherein the yeast consumption is 1.0-3 per mill, the first yeast-making temperature is 35-40 ℃, the second yeast-making temperature is 30-35 ℃, the grain-feeding box temperature is 23-28 ℃, and the cultivation time is 18-24 hours;

and D, after the fermentation is finished, cooling the fermented grains when the temperature of a fermented grain box is 26-30 ℃ and the raw sugar generation amount is 0.8-1.0%, mixing the mixed grains according to the ratio of 1: 1-1: 1.5 to cool the fermented grains to 16-18 ℃ or room temperature, uniformly mixing, cooling to 13 ℃ or flat room temperature, putting into a cellar, sealing, and fermenting for 25-35D.

2. The simple brewing method of white spirit according to claim 1, wherein the soaking step A comprises the steps of putting grains into water, raising the temperature of the water to 68-73 ℃, soaking for 15-17 h, and removing impurities when the grains are soaked in the water.

3. The pure brewing method of white spirit according to claim 2, wherein the amount of water in the soaking step A is 15-20 cm higher than that of grains.

4. The simple brewing method of white spirit according to claim 1, wherein the cooking in step B is carried out by primary cooking of the soaked grains for 20-35 min; after the primary steaming is finished, carrying out water sealing on the grains, wherein the water needs to submerge the grain surface for 6-7 cm, and the water sealing time is 10-30 min; and after the water sealing is finished, re-steaming the grains for 50-70 min.

5. The pure brewing method of white spirit according to claim 4, characterized in that in the cooking of B, after the re-cooking is finished, the grains are steamed for 10-20 min.

6. The simple brewing method of white spirit according to claim 1, wherein the thickness of the fermented grain box in the C mixed yeast is 6-17 cm.

7. The method for simply brewing distilled spirit according to claim 1, wherein in the fermentation step D, the fermented grains are cooled while being turned over and mixed with air.