Control method of out-of-pit fermented grain moisture of aromatic white spirit

Abstract

The invention relates to a control method of out-of-pit fermented grain moisture of aromatic white spirit, belonging to the field of brewing. The control method provided by the invention can be used for accurately controlling the out-of-pit fermented grain moisture of the aromatic white spirit. The control method of the out-of-pit fermented grain moisture of the aromatic white spirit comprises the following steps: a. determining the mass ratio content of the moisture of required out-of-pit fermented grain; b. according to starch consumption and moisture content when the fermented grain enters the pit, determining the quality of yellow water in the pit, wherein the relational expression of the mass ratio content Y of the moisture of out-of-pit fermented grain, the mass ratio content X of the moisture of in-pit fermented grain, the starch consumption Z and yellow quality M (kg) in the pit is as follows: M=120X+144.125Z-125Y+355.125, and the starch consumption Z is the mass ratio of the starch content of the fermented grain when measuring to the starch content when the fermented grain enters the pit. By utilizing the method, the out-of-pit fermented grain moisture can be accurately controlled, and errors do not exceed 1% which is far below than that in the prior art, thus lowering theburdening difficulty.

Description

technical field [0001] The invention relates to a method for controlling the water content of Luzhou-flavor liquor leaving a cellar, and belongs to the field of wine making. Background technique [0002] Luzhou-flavor liquor is brewed by traditional production technology, which determines that the brewing process is the mixed fermentation of multiple strains, and then forms the complex trace components of Luzhou-flavor liquor. Since the traditional process adopts the natural inoculation of microorganisms, the microorganisms in nature, whether beneficial or harmful, enter into the production materials. In order to obtain ideal products, it is necessary to artificially control process conditions to promote beneficial microorganisms and inhibit the growth and reproduction of harmful microorganisms. The brewing process of Luzhou-flavor liquor is essentially a process of cultivating microorganisms and utilizing starchy raw materials to the best extent. The technological paramet...

AI Technical Summary

Problems solved by technology

However, this method is mainly judged based on the experience and feeling of the operator, so the moisture content of the uncooked fermented grains fluctuates greatly, generally 58-64wt%, which increases the difficulty of batching

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