Method for brewing fen-flavor Xiaoqu liquor and liquor obtained by method

The brewing method comprises the following steps of putting re-steamed sorghum into an airing hall in a stage from yeast adding to grain preparation, adding primary yeast when the temperature of the sorghum is reduced to 38-42 DEG C, the amount of yeast being 0.2-0.3% of the weight of sorghum, and a...

Full description

Saved in:
Bibliographic Details
Main Authors HUANG ZHIJIU, ZHANG LIANG, ZOU JIANGPENG, ZHANG HUAISHAN, LI JINSONG, WANG YUE, LI DAN, TANG YONGQING
Format Patent
LanguageChinese
English
Published 29.01.2021
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:The brewing method comprises the following steps of putting re-steamed sorghum into an airing hall in a stage from yeast adding to grain preparation, adding primary yeast when the temperature of the sorghum is reduced to 38-42 DEG C, the amount of yeast being 0.2-0.3% of the weight of sorghum, and adding secondary yeast when the temperature of the sorghum is reduced to 30-32 DEG C, and the amountof yeast being 0.1-0.15% of the weight of sorghum, uniformly stirring and mixing, covering a layer of cold vinasse with the thickness of 5-10cm on the surface of the sorghum, compounding the sorghum and fermented grains according to the ratio of 1: (2.5-4) after the stacking saccharification fermentation is finished, adding bran hulls with the weight being 9-11% of the weight of the sorghum, fullymixing, and putting into a box for fermentation. According to the method, by improving the process from yeast feeding to the vinasse preparation stage, the variety and quantity of microorganisms arecontrolled within a reasona
Bibliography:Application Number: CN202011266102