Preparation method and storing method of Baijiu

• Main Authors: CAO YONGJIE, JIANG LIANGDONG, ZHANG ZHANZHONG
• Format: Patent
• Language: Chinese; English
• Published: 02.06.2020
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The invention relates to a preparation method and storing method of Baijiu. The preparation method comprises the following steps of A, making blocks from spring peas, summer barleys, mung beans harvested in the last three ten-day periods of the hot season, autumn broom corn millets and winter wheat; B, heaping the made blocks in the step A; C, overturning the heaped blocks in the step B; D, performing drying management; E, performing storage in the warehouse; and F, making wine. The Baijiu brewing raw materials adopt nine raw materials of spring peas, summer barleys, mung beans harvested in the last three ten-day periods of the hot season, autumn broom corn millets, winter wheat, sorghums, corns and milled rice; and after the nine kinds of the food grains are slowly fermented, fragrance and sweet taste of various food grains are brought into the wine, so that the wine is sweet, cold and aromatic. According to the preparation method disclosed by the invention, wine is distillated out for seven times per year,