Strong aromatic white spirit trans-production method

The technology of a strong-flavor liquor and a production method, which is applied in the field of winemaking, can solve the problems of high cost, waste of grain, and affect the fermentation effect, etc., and achieve the effects of improving quality, reducing consumption and waste, and improving the quality of wine body.

Active Publication Date: 2012-08-29
LUZHOU PINCHUANG TECH CO LTD
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  • Abstract
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Problems solved by technology

However, the cost of this method is too high, serious waste of resources such as food, and this method is also difficult to ensure the quality of the produced liquor
In addition, there are also reports on the method of increasing the distillation time, but this method has a greater negative impact on the distiller's grains. If the distillation time is too long, the bran will become soft and the air content in the distiller's grains will be low, which will affect the fermentation effect and may eventually reduce the quality of liquor.

Method used

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  • Strong aromatic white spirit trans-production method

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Effect test

Embodiment

[0031] Embodiment Using the method of the present invention to transpose to produce Luzhou-flavor liquor

[0032] Distiller's grains out of the cellar, no grain input, every 2.4m 3 Distiller's grains are put into 21kg of bran shells, distilled, cooled to ambient temperature (25-35°C), and then every 2.4m 3 36kg of warm koji medicine in distiller's grains mixing is put into the cellar, and the distiller's grains are manually stepped on to reduce the air content in the cellar, and the cellar is sealed for fermentation.

[0033] Open the cellar after 1 month of fermentation, take out all the distiller's grains, every 2.4m 3 Distiller's grains are put into 22kg of ultra-high temperature Daqu and mixed evenly.

[0034] Re-enter the cellar, step on the distiller's grains manually, and seal the cellar for fermentation.

[0035] After 1 month of fermentation, open the cellar, every 2.4m 3 The distiller's grains are poured into 24kg of wine head and wine tail mixed liquor (equivale...

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Abstract

The invention relates to a strong aromatic white spirit trans-production method and belongs to the technical field of wine brewing. The strong aromatic white spirit trans-production method comprises the following steps: a, mixing 20 to 30 kilograms of bran in each 2.4 cubic meters of distillers' grains discharged from a cellar, distilling, cooling to ambient temperature, mixing with medium-temperature yeast, and fermenting in the cellar for 25 to 35 days; b, taking the distillers' grains out, mixing with ultrahigh-temperature yeasts, and fermenting in the cellar again for 25 to 35 days; c, opening the cellar, and filling at least one of feint and foreshot to keep the ethanol mass content in the distillers' grains in the cellar between 2 and 4 percent; and d, closing the cellar, continuingto ferment for 25 to 35 days, opening the cellar, taking out the distillers' grains and distilling the white spirit.

Description

technical field [0001] The invention relates to a method for producing Luzhou-flavor liquor by transplating, and belongs to the technical field of brewing. Background technique [0002] Brewing production has one cycle per year, and enters summer production (summer production environment temperature is generally 25-35°C), which is called trans-row production. Transfer production is difficult, which is a difficult problem for the liquor industry. The main reasons are: the temperature in summer is high, the temperature of distiller's grains entering the cellar is high, which is suitable for the growth of acid-producing bacteria, and the temperature of cellar mud fermentation rises quickly, and the temperature in the cellar soon exceeds the optimum temperature of yeast, which reduces its vitality and cannot make full use of starch. , the remaining sugars are used by lactic acid bacteria and other bacteria to produce a large amount of organic acids, resulting in too high acidit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 沈才洪张宿义林天学卢中明周军韩光
Owner LUZHOU PINCHUANG TECH CO LTD
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