Method for improving quality of wine produced from increased distilled grains

Abstract

The invention relates to a method for improving quality of a wine produced from increased distilled grains, belonging to the technical field of brewing and aiming at providing the method for improving the quality of the wine produced from the increased distilled grains. The method for improving the quality of the wine produced by the increased distilled grains comprises the following steps of: a, steaming the increased distilled grains and controlling moisture content of the steamed distilled grains to keep the moisture content of the distilled grains at 50-53 percent by weight when the distilled grains enter a kiln for fermentation; b, adding hulls, uniformly mixing and adjusting acidity of the distilled grains to be between 1.8mmol / 10g and 2.8mmol / 10g; c, adding 41kg to 45kg of high-temperature yeast into every 2.4 cubic meters of distilled grains, uniformly mixing and feeding into the kiln to ferment for 50-70 days; and d, discharging the distilled grains out of the kiln and distilling to obtain the wine.

Description

technical field [0001] The invention relates to a method for improving the quality of wine produced from distiller's grains, and belongs to the technical field of wine making. Background technique [0002] In the production process of Luzhou-flavor liquor, it is necessary to continuously input raw materials such as grain and chaff, which leads to the continuous increase of distiller's grains. The increased distiller's grains are called growth distiller's grains. The growing distiller's grains generally carry out secondary utilization and secondary extraction of the remaining starch, sugar substances, and aroma substances in the distiller's grains through fermentation in the cellar again. [0003] Due to the low starch content and non-standard production process of growing distiller's grains, the quality of wine produced from growing distiller's grains is poor. The main reasons leading to the low quality of distiller’s grains are as follows: 1. Fermentation with glucoamylase...

AI Technical Summary

Problems solved by technology

[0003] Due to the low starch content and non-standard production process of growing distiller's grains, the quality of wine produced from growing distiller's grains is poor

The main reasons leading to the low quality of distiller’s grains are as follows: 1. Fermentation with glucoamylase or medium-low temperature koji (low-temperature koji refers to koji produced with a fermentation temperature controlled at about 40°C, and high-temperature koji refers to fermentation temperature controlled Quyao made at around 60°C) makes distiller's grains weak in aroma production

2. The temperature in the cellar is low, which makes the aroma production ability of distiller's grains weak

3. The distiller's grains in the cellar (the distiller's grains that have been fermented and are waiting for ingredients and steaming are called distiller's grains; the distiller's grains that have been steamed and the ingredients are completed and are waiting to be fermented are called distiller's grains for fermentation). The starch content is low, and the amount of bran is large. A large amount of air is introduced into the cellar, resulting in poor quality wine produced from growing distiller's grains, and the wine has a strong miscellaneous taste

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