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Pit entry method for fermented grains of Luzhou-flavor liquor

A technology for strong-flavor liquor and fermented grains, applied in the field of winemaking, can solve problems such as unfavorable transformation, unfavorable yeast growth, fermentation effects, etc., to ensure the accumulation of nutrients, reduce the generation of pit-sealing mud cracks, and reduce trace components. Effect

Active Publication Date: 2011-01-12
LUZHOU LAOJIAO CO LTD +1
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

In the prior art, it is not suitable for the current refined management to determine the stepping measures simply according to the season, and the temperature difference in each season is also large, so if the above-mentioned technology is adopted, it will have a very adverse effect on the fermentation, resulting in low yield , Sheng Xiang difference
At the same time, if the lower limit of the stepping distance is too small, the oxygen content in the fermented grains in the lower layer of the cellar is too low, which is not conducive to the growth and reproduction of yeast, and the fermentation of the lower layer of the cellar is inhibited. The error is large and difficult to control; the upper limit is too small. When the ambient temperature is lower than 18°C, stepping on it according to the specified spacing range will cause excessive oxygen exhaust, which will make the fermentation temperature rise too slowly or not, which is not conducive to yeast growth
The fermented grains on the upper layer of the cellar pool are only covered with bran husks after being piled up, and the cellar is sealed without stepping on them. As a result, the oxygen content in the fermented grains is too high, the aerobic respiration process of the yeast is too long, and a large amount is consumed in the early stage of fermentation. The sugar content in the wine will affect the wine yield, and aerobic respiration will release more heat, the temperature of the cellar will rise too fast, resulting in premature aging of the yeast and the proliferation of lactic acid bacteria, and the increase in the acidity of the fermented grains will affect the quality of the wine.
Due to the above-mentioned stepping method adopted in the existing cellar-entry method, the oxygen content in the fermented grains at each layer in the cellar will be unevenly distributed, and it is difficult to control the oxygen content in the fermented grains, which is not conducive to the formation of aroma and taste. substances and more fully convert the sugar in the fermented grain system

Method used

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  • Pit entry method for fermented grains of Luzhou-flavor liquor
  • Pit entry method for fermented grains of Luzhou-flavor liquor
  • Pit entry method for fermented grains of Luzhou-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] On November 8, 2008, cellar number 1049, cellar depth 3m, working group 512, ambient temperature of that day was 12°C.

[0051] The method for storing the fermented grains of Luzhou-flavor liquor in the present embodiment includes the following steps:

[0052] (1) Ingredients for mixing grains: mix water, bran husks, grains, koji medicine, and mother grains in proportion to form soft grains, the amount of grain is 225kg / retort, and the amount of moistening grain water is 40% of the amount of grain input , the consumption of measuring water is 27% of grain input amount, and the consumption of bran husk is 23% of grain input amount, and the consumption of koji medicine is 20% of grain input amount, and the quality of mother's grain is 71% of grain system quality. Control the temperature before entering the cellar for the soft fermented grains to be 18°C-19°C.

[0053] (2) step on the system:

[0054] Add the fermented grains from step (1) into the cellar, and step on di...

Embodiment 2

[0068] On March 7, 2010, cellar number 1110, cellar depth 3m, ambient temperature of that day was 20°C, working group 513.

[0069] (1) Ingredients: mix water, bran hulls, grain, koji medicine, and mother's grains in proportion to form soft grains, and the amount of grain added is 225kg / retort, and the amount of moistening grain water is 45% of the grain amount. The consumption of water is 28% of the input amount of grain, the consumption of bran husk is 22% of the input amount of grain, the consumption of koji medicine is 20% of the input amount of grain, and the quality of the mother's grain is 72% of the quality of the grain system. It is 22 ℃ to control the temperature before entering the cellar of soft fermented glutinous rice grains.

[0070] (2) step on the system:

[0071] Add the fermented grains from step (1) into the cellar, and step on different parts:

[0072] Dirty grains at the bottom of the cellar: step on the fermented grains around the wall of the cellar wi...

Embodiment 3

[0085] On May 3, 2010, cellar number 1026, cellar depth 3m, ambient temperature of that day was 31°C, working group 512.

[0086] (1) Ingredients: mix water, bran hulls, grain, koji medicine, and mother's grains in proportion to make soft grains. The amount of grain added is 225kg / retort, and the amount of moistening grain water is 43% of the grain amount. The consumption of water is 31% of the input amount of grain, the consumption of bran husk is 25% of the input amount of grain, the consumption of koji medicine is 20% of the input amount of grain, and the quality of the mother's grain is 72% of the quality of the grain system. It is 31 ℃ to control the temperature before entering the cellar for the soft fermented grains.

[0087] (2) step on the system:

[0088] Add the fermented grains from step (1) into the cellar, and step on different parts:

[0089] Dirty grains at the bottom of the cellar: step on the fermented grains around the wall of the cellar without spacing, a...

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Abstract

The invention relates to a control method of the pit entry process of soft and strong parent grains for brewing Luzhou-flavor liquor, which belongs to the technical field of liquor making. The pit entry method is mainly characterized by 1) temperature control: carrying out regulation and control on the temperature of fermented grains for pit entry according to the environmental temperature; and 2) oxygen adjustment: carrying out the regulation and the control on porosity of the fermented grains after pit entry and adjusting oxygen content in gaps of the fermented grains. The control method is very conductive to the fermentation process of the fermented grains after the treatment by the method, and also has a key role for quality of the produced liquor after fermentation. Simultaneously, the technology can carry out nutrition accumulation on the traditional solid Luzhou-flavor brewed fermented grains which take replenishing grains for ingredients as the process, and play an important role in the aspects of reducing trace ingredients in base liquor among various turns, reducing the taste difference of a liquor body and the like.

Description

technical field [0001] The invention relates to a method for controlling the process of putting soft fermented grains into cellars for brewing Luzhou-flavor liquor, and belongs to the technical field of wine making. Background technique [0002] Luzhou-flavor liquor is made of distilled grains system (including water, chaff, grain, koji medicine, mother's grains, etc.) The original wine is brewed by distillation. The original wine is stored and aged in pottery jars and other containers, and the body of the wine is carefully designed and shaped. The fermentation process is an extremely important link in the whole production of Luzhou-flavor liquor. During the fermentation process, through the growth, reproduction and substance metabolism of wine-making microorganisms, the sugar in the grain system is converted into ethanol and produces aroma and taste substances. The growth and reproduction of wine-making microorganisms require suitable temperature and oxygen content. Temper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张良沈才洪张宿义许德富卢中明敖宗华夏国志
Owner LUZHOU LAOJIAO CO LTD
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