Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees

A technology of solid liquor and seasoning liquor, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of aggravating the miscellaneous taste of the liquor, unclean liquor, and affecting the taste and quality of liquor

Active Publication Date: 2010-08-18
CHONGQING JIANGJIN WINERY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the blending and seasoning of Xiaoqu solid liquor, the acidity is mostly adjusted by the tail seasoning wine and the sour seasoning wine produced by the fermentation of yellow water. Since the wine tail ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0016] Spread 100kg of Xiaoqu baijiu grains out of the retort and cool it to 60-65°C. Calculate based on the starch content of 5% in the grains. 100kg of Xiaoqu liquor grains contain 5kg of starch. Mix 100kg of Xiaoqu liquor grains with 900000u glucoamylase Mix evenly, pass the heap and saccharify for 30 minutes, then spread out and cool to 35-40°C.

[0017] Put 0.1kg of alcoholic active dry yeast into warm water at 36-38°C in a ratio of 1:10 to activate for 15-20 minutes to obtain alcoholic active dry yeast activation solution, put the activation solution into the above-mentioned piles for saccharification and spread it out to cool Stir it into the pit at 35-40°C and step on it tightly, then sprinkle 8kg of hot water at 35-40°C and 3kg of yellow water, cover the pit with a thickness greater than 6cm, seal and ferment for 15-18 days, then start the cellar. The fermented wine grains must be discarded.

[0018] Put 100kg of original powdered wine into the pot at the bottom of t...

Embodiment approach 2

[0020] Spread 100kg of Xiaoqu baijiu grains out of the retort and cool it to 60-65°C. Calculate based on the starch content of 10% in the grains. 100kg of Xiaoqu liquor grains contains 10kg of starch. Mix 100kg of Xiaoqu liquor grains with 2000000u glucoamylase Mix evenly, pass the heap and saccharify for 30 minutes, then spread out and cool to 35-40°C.

[0021] Put 0.12kg of alcoholic active dry yeast into warm water at 36-38°C at a ratio of 1:20 to activate for 15-20 minutes to obtain alcoholic active dry yeast activation solution, put the activation solution into the above-mentioned piles for saccharification and spread it out to cool Stir it into the pit at 35-40°C and step on it tightly, then sprinkle 12kg of hot water at 35-40°C and 7kg of yellow water, cover the pit with a thickness greater than 6cm, seal and ferment for 15-18 days, and then start the pit. Throw away the dregs to ferment the fermented grains.

[0022] Put 100kg of original powdered wine into the pot at...

Embodiment approach 3

[0024] Spread 100kg of Xiaoqu baijiu grains out of the retort and cool them to 60-65°C. Calculate based on the starch content of 8% in the grains. 100kg of Xiaoqu liquor grains contain 8kg of starch. Mix 100kg of Xiaoqu liquor grains with 1,520,000u glucoamylase Mix evenly, pass the heap and saccharify for 30 minutes, then spread out and cool to 35-40°C.

[0025] Put 0.11kg of alcoholic active dry yeast into warm water at 36-38°C in a ratio of 1:15 and activate for 15-20 minutes to obtain alcoholic active dry yeast activation solution, put the activation solution into the above-mentioned piles for saccharification and spread it out to cool Stir it into the pit at 35-40°C and step on it tightly, then sprinkle 10kg of hot water at 35-40°C and 5kg of yellow water, cover the pit with a thickness greater than 6cm and seal it for fermentation for 15-18 days. The fermented wine grains must be discarded.

[0026] Put 100kg of original powdered wine into the pot at the bottom of the s...

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PUM

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Abstract

The invention relates to a sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees, which is prepared by saccharifying, fermenting and distilling the smaller lumped koji solid white spirit waste lees. The sour flavoring wine produced by using the smaller lumped koji solid white spirit waste lees is used for adjusting the acidity in blending a smaller lumped koji white spirit, which not only saves grains and reduces the production cost of the smaller lumped koji white spirit, but also improves the quality of the white spirit.

Description

technical field [0001] The invention relates to a sour seasoning wine, in particular to a sour seasoning wine produced by using Xiaoqu solid liquor discarded grains. Background technique [0002] The total acids and total esters of liquor are important physical and chemical indicators of liquor. Many organic acids in liquor are volatile acids, and most of the volatile acids are both aroma substances and taste substances. Organic acids play an important role in the quality of liquor. They are the most important taste agents of liquor. They can set off, suppress and mask the aroma of liquor. They can eliminate the bitterness of liquor, increase the sweetness of liquor, and increase the aftertaste of liquor. At the same time, Organic acid is also an effective catalyst for the aging of new wine, which can eliminate the dryness and miscellaneous taste of wine, and plays a coordinating role in wine. [0003] Liquor blending is to make the ratio of acid esters in the liquor reach ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
Inventor 王东周天银龚晓林李俊娄国平蓝庆才
Owner CHONGQING JIANGJIN WINERY GROUP
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