Liquor fermenting method

Abstract

The invention discloses a liquor fermenting method, in particular to a 'solid-state double type liquor fermenting technology' called by inventors. The technology is characterized in that a Fen-flavor liquor brewing process is used for fermenting at the part above a cellar opening plane of a Luzhou-flavor cellar pool, and a Luzhou-flavor liquor brewing process is used for fermenting at the part below the cellar opening plane; after the Fen-flavor liquor is fermented, the fermented grains of the Fen-flavor liquor and the fermented grains of the Luzhou-flavor liquor are mixed and fermented; or after the Fen-flavor liquor and the Luzhou-flavor liquor are respectively steamed and fermented again, the fermented grains of the Fen-flavor liquor and the fermented grains of the Luzhou-flavor liquorare mixed and fermented. The invention fully utilizes the characteristic of higher space of a production department of the Luzhou-flavor liquor, brews the Fen-flavor liquor by utilizing a high cellarcap, and improves the single-caldron yield and the total yield of a plant for producing the Luzhou-flavor liquor on the premises that the rate of high-quality products is ensured and the quantities of production fields and cellar pools are not increased. Compared with the traditional Luzhou-flavor liquor brewing process, the invention has the advantages that the liquor yield is improved by more than 30%, the rate of the high-quality liquor is improved by more than 2% averagely, and the liquor is sweet, soft, mellow, fresh, thick and clear.

Description

technical field

[0001] The invention relates to the technical field of liquor brewing, in particular to the field of liquor production by solid-state fermentation. Background technique

[0002] The production areas of Luzhou-flavor Daqu liquor are mainly divided into north and south. The south is the U-shaped famous wine belt of the Yangtze River basin centered on Luzhou, and the north is the Jianghuai famous wine belt centered on Xuzhou. Therefore, the production process of Luzhou-flavor Daqu liquor is academically advanced. The so-called two major schools have been formed - "Sichuan Pai Luzhou Xiang" represented by Luzhou Laojiao and "Laowuzheng Luzhou Xiang" represented by Gujing and Yanghe. The reasons for the two different production techniques of Luzhou-flavor Daqu liquor mainly include the natural brewing environment, climate, water quality, soil and its microbial flora, whether there are century-old cellars, and the differences in raw grains and Daqu production proce...

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