Luzhou-flavor yeast and manufacturing method thereof

The invention belongs to the technical field of wine making, and particularly relates to a production method of Luzhou-flavor yeast. The method mainly comprises the following steps: raw material impurity removal, wheat moistening, pulverization, mixing, yeast pressing, bacterium culture in chamber, yeast overturning, and warehousing for storage, thereby obtaining the finished product yeast. The method is characterized in that the raw and auxiliary materials for producing the Luzhou-flavor yeast comprise wheat, fresh waste lees and corn starch, wherein the fresh waste lees account for 6-28% of the wheat, and the corn starch accounts for 5-17% of the wheat. The method for producing the Luzhou-flavor yeast optimizes the physical and chemical indexes of the yeast, so that the yeast has the advantages of thinner sheet, regular cross section and plump and strong hypha. The porosity of the yeast billet is enhanced, and the growth of mold, leaven and other microbes is promoted, thereby enriching more beneficial microbes. The method obviously enhances the yeast quality, lowers the raw material cost by 2.5-15.5% and effectively reduces the environmental pollution caused by waste lees, thereby having wide application prospects.