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Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same

A strong-flavor liquor, secondary fermentation technology, applied in the preparation of alcoholic beverages, etc., can solve the problem of liquor cellar waste and other issues

Active Publication Date: 2010-12-22
LUZHOU LAOJIAO CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of this method is a serious waste of liquor cellar pool

Method used

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  • Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same
  • Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same
  • Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The method for the secondary fermentation of Luzhou-flavor liquor distilled grains to brew liquor in this embodiment includes the following steps:

[0037] (1) Spread the discarded grains to 10-40°C, add koji medicine and stir evenly, accumulate and ferment the discarded grains added with koji medicine for 4 days, and control the temperature of accumulation and fermentation at 10-45°C;

[0038] (2) Add wine tail wine, esterification enzyme, yellow water to the discarded grains accumulated and fermented in step (1), and stir the hexanoic acid fermentation liquid evenly;

[0039] (3) Seal the discarded grain mixture obtained in step (2) with a plastic film, accumulate and ferment for 25 days, and control the temperature of accumulation and fermentation at 10-50°C; after the fermentation is completed, distill under normal pressure to obtain liquor.

[0040] The amount of discarded grains described in the present embodiment is 1000kg, and the percentage by weight of the koj...

Embodiment 2

[0045] The method for the secondary fermentation of Luzhou-flavor liquor distilled grains to brew liquor of this embodiment comprises the following steps:

[0046] (1) Spread the discarded grains to 10-40°C, add koji medicine and stir evenly, accumulate and ferment the discarded grains added with koji medicine for 8 days, and control the temperature of accumulation and fermentation at 10-45°C;

[0047] (2) Add wine tail wine, esterification enzyme, yellow water to the discarded grains accumulated and fermented in step (1), and stir the hexanoic acid fermentation liquid evenly;

[0048] (3) Seal the discarded grains mixture obtained in step (2) with a plastic film, accumulate and ferment for 40 days, and control the temperature of accumulation and fermentation at 10-50°C; after the fermentation is completed, distill under normal pressure to obtain liquor;

[0049] The amount of discarded grains described in the present embodiment is 1000kg, and the percentage by weight of the k...

Embodiment 3

[0054] A method for secondary fermentation of Luzhou-flavor liquor by discarding dregs to brew liquor, comprising the following steps:

[0055] (1) Spread the discarded grains to 10-40°C, add koji medicine and stir evenly, accumulate and ferment the discarded grains added with koji medicine for 10 days, and control the temperature of accumulation and fermentation at 10-45°C;

[0056] (2) Add wine tail wine, esterification enzyme, yellow water to the discarded grains accumulated and fermented in step (1), and stir the hexanoic acid fermentation liquid evenly;

[0057] (3) Seal the discarded grains mixture obtained in step (2) with a plastic film, accumulate and ferment for 50 days, and control the temperature of the accumulation and fermentation at 10-50°C; after the fermentation is completed, distill under normal pressure to obtain liquor;

[0058] The consumption of throwing grains described in the present embodiment is 1000kg, and the percentage by weight of the koji medicin...

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Abstract

The invention discloses a method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation, which comprises the following steps: utilizing strong aromatic Chinese grain of distiller as a substrate; adding yeast in the grain of distiller for piling fermentation; adding distillation tails, yellow water, esterase, acetic acid fermentation liquor and the like and stirring evenly; and then sealing by a plastic film for making the wine through the secondary fermentation. The invention fully utilizes a special culture medium, i.e. odour precursor and distilled grain remained in the grain of distiller to generate odour substances through the secondary fermentation of the grain of distiller. The grain of distiller is piled up after the yeast is added in, which aims to prompt the self-growth of the microorganism so as to lay a basis for esterification. The invention can also utilize the starch and the like in the grain of distiller so as to improve the utilization ratio of the distilled grain. The plastic film is used for sealed anaerobic fermentation after the piling fermentation so as to improve the production of the ester, and effectively avoid the discordant substance to body generated by microorganism in pit mud. The novel wine which is light on the palate and balance in fragrance is obtained by distillation under normal pressure after the fermentation.

Description

technical field [0001] The invention relates to a method for brewing liquor by using distilled grains of Luzhou-flavor liquor for secondary fermentation. Background technique [0002] Traditional Chinese liquor adopts solid-state fermentation, uses various grains as raw materials, and uses chaff and other substances as auxiliary materials. Complex physical and chemical changes occur under the joint action of koji microorganisms, pit mud microorganisms and surrounding environmental microorganisms, forming the Chinese liquor. Unique quality and style. The brewing of Luzhou-flavor liquor uses the cellar as a fermentation vessel, and uses the huge microorganisms inhabiting the fermented grains and pit mud in the pit as the strains to perform material and energy metabolism in the solid, liquid, and gas three-phase interface environment of the fermented grains. [0003] The solid-state fermentation of liquor produces a large number of by-products while brewing high-quality liquor...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张良何诚秦辉张宿义许德富林天学敖宗华
Owner LUZHOU LAOJIAO CO LTD
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