Control method for fermentation temperature in daqu liquor production cellar

Abstract

The invention relates to a fermentation temperature control method in cellar pools for Daqu liquor production and belongs to the technical field of Daqu liquor production. The fermentation temperature control method realizes the fermentation temperature control inside the Daqu liquor producing cell pool in a heat exchanging way by arranging a heat exchanging device inside a Daqu liquor producing cell pool. When temperature of maternal fermented grains in the cell pool is too low or the temperature rises too slowly, hot water is charged, and heat is fed so as to heat the maternal fermented grains and shorten temperature rise time; when temperature of the maternal fermented grains in the cell pool is too high or the temperature rises too fast, cold water is charged, and heat-removing is carried out so as to cool the maternal fermented grains and reduce temperature rise speed; and in middle and late fermentation stage, waste hot water in workshop production is used for reserving temperature of the maternal fermented grains. The fermentation temperature control method of the cellar pools for Daqu liquor production can raise fermentation speed, shorten fermentation time and improve liquor quality.

Description

technical field [0001] The invention discloses a method for controlling the fermentation temperature in a cellar for producing Daqu wine, which mainly uses cold water or hot water to control the temperature in the cellar through heat exchange, and belongs to the technical field of Daqu wine production. Background technique [0002] Daqu liquor is a unique product in China, and its production process adopts the traditional solid-state fermentation distillation brewing technology. Studies have shown that the production and coordination of aroma components in Daqu liquor are the key factors affecting product quality, and the aroma-producing fermentation of Daqu liquor is the result of the synergistic action of many different types of microorganisms. Temperature has an important impact on the growth and metabolism of microorganisms. Different microorganisms have different sensitivities to temperature. The production and coordination of aroma components are closely related to the...

AI Technical Summary

Problems solved by technology

In the existing production, the conditions of entering the cellar, such as starch concentration and acidity, are mainly controlled to affect the microbial flora in the cellar, so as to achieve the purpose of indirectly controlling the temperature change trend in the cellar for Daqu wine production. Therefore, it is impossible to effectively control each fermentation. The temperature in the cellar during the stage affects the product quality of Daqu liquor

In summer, due to the high temperature, the temperature in the cellar is too high, the production of acids and aldehydes is too much, and the quality of Daqu wine cannot meet the requirements and cannot be produced.

In winter, due to the low temperature and low ground temperature, the temperature in the cellar rises slowly and cools down too quickly, which affects the production of esters and prolongs the fermentation time.

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