Brewing process of sweet-scented osmanthus flavor type high-degree white spirit

Fecha de publicación: 27/09/2022
Fuente: WIPO Wine
The brewing process comprises the following steps: selecting materials, namely sweet-scented osmanthus, alpine glutinous rice and water, soaking the alpine glutinous rice in the water for 3-4 hours, cooking to medium well, saccharifying for 24 hours, adding the sweet-scented osmanthus, blending special Xiaoqu, and fermenting for about 30 days at a low temperature of below 20 DEG C in a sealed manner until the fermented grains are faint yellow; cooking the fermented grains for the second time until the fermented grains are completely cooked, spreading and cooling the fermented grains to about 28 DEG C, adding sweet-scented osmanthus, cooking for the third time, spreading and cooling the fermented grains to about 28 DEG C, adding sweet-scented osmanthus and special Xiaoqu, fermenting until the fermented grains are deep yellow and saccharified water is completely transparent, distilling to obtain raw wine through two stages of different temperature control, and rapidly cooling the raw wine by using a special condenser to obtain the sweet-scented osmanthus wine. And cooling the distilled hot wine through a condenser, taking out and sealing. The sweet osmanthus fragrance of the white spirit cannot be directly smelled out, the rich fragrance and sweet taste can be achieved only after the white spirit enters the throat to be swallow, and the mellow taste of the white spirit is integrated with the sweet osmanthus fragrance. The sweet osmanthus fragrance of the wine is natural, soft and refreshing.