The present invention relates to food manufacturing field, in particular to a chestnut wine brewing method, including: steaming chestnut powder mixed with the same volume of grains, and add to the weight of chestnut Daqu and Daqu powder weight 5%-7%; chestnut powder, and the mixture of Daqu lees and a mixture of the same volume of grains covered after a preset time culture; add esterificational and liquor compound enzyme in a bacteria culture after the chestnut powder, two times the default culture; the two chestnut powders into fermentation tank after fermentation bacteria culture for at least 30 days; the distillation of fermented chestnut powder, base liquor production. A chestnut wine brewing method provided by the invention, compared with the prior art, when the fermentation volume in the same time, the amount of chestnut only half the amount of existing technology, and wine production is two times the yield in the prior art, and more in chestnut starch into ethanol, reduced starch waste.
【技术实现步骤摘要】
【技术保护点】
一种栗子酒的酿造方法,其特征在于,包括:将蒸制后的栗子粉与同体积的酒糟混合,并添加大曲;其中,大曲的重量为栗子粉重量的5%?7%;将栗子粉、酒糟以及大曲的混合物用与所述混合物同体积的酒糟覆盖后,一次培菌预设的时间;在一次培菌后的栗子粉中添加酯化红曲以及白酒复合酶,二次培菌预设的时间;将二次培菌后的栗子粉置入发酵池发酵至少30天;将发酵后的栗子粉蒸馏,产出基础酒。
【技术特征摘要】
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