Process of cavern fermented maotai-flavor liquor

The technology of Maotai-flavor liquor and karst cave is applied in the new technological field of brewing Maotai-flavor liquor, which can solve the problems of shortening the aging storage time of Maotai-flavor liquor and shortening the aging period of Maotai-flavor liquor.

Active Publication Date: 2010-09-01
贵州洞酿洞藏酒业有限公司
View PDF1 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has a special taste and aroma, which improves the quality of the sauce-flavored liquor and relatively shortens the aging storage time of the sauce-flavored liquor, thus bringing good economic benefits to the enterprise and greatly shortening the aging of the sauce-flavored liquor The cycle, (

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process of cavern fermented maotai-flavor liquor
  • Process of cavern fermented maotai-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0081] The process of fermenting sauce-flavored liquor in the karst cave described in the present invention is not repeated for the same part as the traditional production process, and only the different production conditions and processes are explained as follows:

[0082] 1. Environmental conditions for the production of Maotai-flavored high-end liquor:

[0083] Large-scale natural karst caves formed by karst geology, the temperature in the caves is maintained between 18-23°C all year round, the average temperature difference does not exceed 5°C, the highest cave temperature is not higher than 25°C, the lowest cave temperature is not lower than 15°C, and the temperature is relatively maintained Constant, compared with the existing traditional factory buildings, the temperature of the fermentation environment is constant, and the relative humidity in the cave is between 80-90% all the year round. Except for the electric lighting during operation, there is no natural light, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a process of cavern fermented maotai-flavor liquor, which makes use of large-sized natural caverns at a constant temperature of 18-23 DEG C and 80-90% of constant humidity throughout the year. The caverns are basically in a dark status without natural light in addition to electric lamp lighting when in operation; and the caverns have natural ventilation conditions, and an air blower is required for air-blasting in the case of insufficient ventilation conditions. In the invention, the fermentation time is increased by 1 time compared with the original time because of theconstant temperature, thus the process is a new way to prepare the maotai-flavor top-grade liquor. Improved innovation of the process comprises three main steps of firstly throwing sorghum, secondly throwing sorghum and ripening vinasse: mixing materials, scattering yeast, fermenting by accumulation, re-fermenting in a cellar, hermetically fermenting in the cellar, storing and finally blending. The process has unique flavor, excellent quality, outstanding, mellow and long-lasting maotai-flavor, reduced liquor storage loss, saved land and shortened production period.

Description

technical field [0001] The invention relates to the brewing and fermentation technology of liquor, in particular to a new process for brewing sauce-flavored liquor by fermenting in karst caves. Background technique [0002] The existing wine fermentation process is to excavate multiple cellar pools in the factory building, and the brewing raw materials are inoculated with distiller's yeast and placed in the cellars for fermentation. Since the pit-type cellars in the factory building are open, the temperature of the cellars varies with the temperature of the factory building. Therefore, the temperature is extremely unstable. Secondly, the light conditions in the factory building also vary greatly day and night, that is, the daytime light is relatively sufficient, and the night is in a dark state. The same humidity changes with the outside air humidity. Therefore, the fermentation microorganisms in brewing are directly related to the temperature, humidity, and light in the env...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02C12R1/645
Inventor 潘华忠
Owner 贵州洞酿洞藏酒业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap