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Method for improving quality of solid-state dual-type fermented white wine

A double-type and liquor technology, which is applied in the field of liquor brewing and solid-state double-type fermentation to produce liquor, can solve problems affecting the quality of solid-state double-type liquor, and achieve the effects of satisfying drinking habits, increasing the rate of high-quality wine, and increasing the rate of high-quality wine

Active Publication Date: 2011-07-13
LUZHOU PINCHUANG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These have seriously affected the quality of solid double-type liquor

Method used

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  • Method for improving quality of solid-state dual-type fermented white wine
  • Method for improving quality of solid-state dual-type fermented white wine
  • Method for improving quality of solid-state dual-type fermented white wine

Examples

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Effect test

Embodiment 1

[0024] In this embodiment, the large slag is not taken after the fermentation is completed, and it is directly mixed into the strong-flavor mash below the pit level for fermentation. The fermentation and aroma production time is 90 days, and the fermentation production cycle is relatively short.

[0025] (1) In the same pit, the fermented grains above the pit opening level are fermented for 30 days using the fragrant liquor brewing process, and the fermented grains below the pit opening level are fermented for 30 days using the aromatic liquor brewing process;

[0026] (2) After the fermentation of the fragrant large slag mash, do not take the wine, and directly mix the large slag into the luscious mash below the pit surface;

[0027] (3) Add 30 kg / Zeng Fanshaqu, 20 kg / Zeng yellow water and 50 kg / Zeng second wine to the mixed grains, and then enter the cellar according to the traditional strong-flavor fermentation process;

[0028] (4) According to the traditional strong-flavor ferment...

Embodiment 2

[0033] In this embodiment, the large slag is not taken after the fermentation is completed, and it is directly mixed into the strong-flavor mash below the pit level for fermentation. The fermentation and aroma production time is 120 days, and the fermentation production cycle is relatively short.

[0034] (1) In the same pit, the fermented grains above the pit opening level are fermented for 30 days using the fragrant liquor brewing process, and the fermented grains below the pit opening level are fermented for 30 days using the aromatic liquor brewing process;

[0035] (2) After the fermentation of the fragrant large slag mash, do not take the wine, and directly mix the large slag into the luscious mash below the pit surface;

[0036] (3) Add 40 kg / Zeng Fanshaqu, 30 kg / Zeng yellow water and 50 kg / Zeng second wine to the mixed grains, and then enter the cellar according to the traditional strong-flavor fermentation process;

[0037] (4) After sealing the cellar according to the traditi...

Embodiment 3

[0042] In this embodiment, the wine is distilled after the fermentation of the big residue, and then the second residue fermentation is carried out. The mash after the second residue fermentation is not taken from the wine, and it is directly mixed into the strong-flavor mash below the pit surface for fermentation. The fermentation and aroma production time is 110 days, and the fermentation and aroma production cycle is relatively short.

[0043] (1) In the same pit, the fermented grains above the pit opening level are fermented for 30 days using the fragrant liquor brewing process, and the fermented grains below the pit opening level are fermented for 30 days using the aromatic liquor brewing process;

[0044] (2) After the fermentation of the fragrant large slag mash is finished, the wine is taken, and then low-temperature daqu powder is added for the second slag fermentation for 20 days;

[0045] (3) After the fermentation of the fragrant two residues, no wine is taken. After the ...

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Abstract

The invention discloses a method for improving the quality of a solid-state dual-type fermented white wine. The method comprises the following steps of: after the production and fermentation period of the solid-state dual-type white wine is finished, mixing Fen-flavor fermented grains above the plane of the entrance of a cellar into Luzhou-flavor fermented grains below the plane of the entrance of the cellar, adding Fanshaqu, yellow water and rotgut at the same time, uniformly mixing together, then putting the mixture into the cellar, and fermenting for 60-90 days. By adopting the technology in the invention, the Fen-flavor fermented grains can be better utilized, the quality of the produced wine can be improved, and the high-quality rate of the produced wine can be improved by 2-5%.

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 dual-type fermentation. Background technique [0002] The traditional solid double-type liquor fermentation improves the utilization rate of the unit pit by increasing the height of the pit cap and increasing the number of retorts per pit, so as to achieve the purpose of increasing the wine output. Therefore, the pit cap will be too high and too large during the fermentation of solid double-type liquor. Because the relative surface area of ​​the pit cap part of the fermented grains in contact with the pit mud is relatively small, the metabolic activity of the pit mud microorganisms is weakened, and the formation of aroma substances is hindered. Therefore, the quality of the fermented grains produced in this part of the fermented grains is low, which reduces the quality of the whole pit pool liquor. rate. Tasting taste, the wine bo...

Claims

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Application Information

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IPC IPC(8): C12G3/00
Inventor 沈才洪王旭娜张宿义林天学卢中明何诚易彬马蓉敖灵
Owner LUZHOU PINCHUANG TECH
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