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Method for improving quality of distilled spirit single-cellar spirit and increasing yield of high-quality spirit

A wine body and quality technology, applied in the field of solid-state fermentation and brewing production, can solve the problems of failing to improve the output of high-quality wine in a single cellar, increase the cost of raw materials and production costs in a single cellar, and reduce the output of raw wine in a single cellar. Improve the quality of single cellar wine body, reduce the cost of raw materials and production costs, and the effect of uniform fermentation

Inactive Publication Date: 2011-09-21
SICHUAN LUZHOU JUNHUN LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the long fermentation time, although the quality of part of the wine can be improved, the output of single cellar raw wine has been reduced, and it has failed to increase the overall production of single cellar high-quality wine, and the raw material cost and production cost of single cellar have been increased.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0018] A method for improving the wine body quality and high-quality wine yield of Luzhou-flavor liquor in a single cellar, comprising the following steps:

[0019] 1. Making pit mud:

[0020] ① Make the pit mud rich in microorganisms into spheres or other geometric shapes, in a three-dimensional solid state;

[0021] ②The pit mud body to be placed is determined by the pit space and the quantity and size of the piled fermented grains, which is suitable for manual pick-and-place;

[0022] ③ The number of pit mud bodies placed in a single cellar is at least one;

[0023] ④ Natural substances that are beneficial to fermentation can be added to the pit mud to improve the quality of the wine body;

[0024] 5. According to the dry and wet state of the pit mud body, pure natural materials can be used to fix it.

[0025] 2. Mixed bad ingredients:

[0026] Mix water, bran husks, grain, Daqu medicine, and mother's grains according to the process requirements, and control the tempera...

Embodiment example 2

[0032] A method for improving the wine body quality and high-quality wine yield of Luzhou-flavor liquor in a single cellar comprises the following steps:

[0033] 1. Making pit mud;

[0034] ① Make the pit mud rich in microorganisms into spheres or other geometric shapes, in a three-dimensional solid state;

[0035] ②The pit mud body to be placed is determined by the pit space and the quantity and size of the piled fermented grains, which is suitable for manual pick-and-place;

[0036] ③ The number of pit mud bodies placed in a single cellar is at least one;

[0037] ④ Natural substances that are beneficial to fermentation can be added to the pit mud to improve the quality of the wine body;

[0038] 5. According to the dry and wet state of the pit mud body, pure natural materials can be used to fix it.

[0039] 2. Mixed bad ingredients:

[0040] Mix water, bran husks, grain, Daqu medicine, and mother's grains according to the process requirements, and control the temperatu...

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Abstract

The invention relates to a method for improving quality of distilled spirit single-cellar spirit and increasing yield of high-quality spirit and belongs to the technical field of solid fermentation brewing production. In the conventional solid fermentation brewing process, a fermenting cellar pond with the concave shapes such as quadrate, trapezoid, round, rectangle and the like is manufactured; mash is placed in the fermenting cellar pond; and microbiota in the cellar and the mash generate substance metabolism to perform fermentation. The conventional solid fermentation brewing process has the defects that: the mash far away from the cellar wall and the cellar bottom is influenced by the microbiota in the cellar slightly and the substance metabolism of the mash is difficult to regulate and control, so that great difference exists in the spirit quality, fermentation is performed incompletely and non-uniformly, and spirit quality is low. In order to solve the problems, in the method, solid cellar mud with round or other shapes is placed in the middle part, upper part or other parts of the fermentation pond, so that the contact area of the cellar mud and the mash is enlarged, the substance metabolism of the mash is regulated and controlled, fermentation is performed uniformly, the quality of the single-cellar spirit is improved, and the yield of high-quality spirit is increased.

Description

technical field [0001] The invention relates to a method for improving the wine body quality and the yield of high-quality liquor in a single cellar of liquor, and belongs to the technical field of solid-state fermentation and brewing production. Background technique [0002] The brewing of liquor is based on the distilled grains system (including water, chaff, grain, koji medicine, mother grains, etc.) Craft brewed original wine. The fermentation process is an extremely important link in the production of liquor. Taking Luzhou-flavor brewing technology as an example, the formation of high-quality wine components has a crucial relationship with the pit mud, that is, the closer the grains are in contact with the pit mud, the closer the surface The bigger the wine, the better the quality, and vice versa, the worse the wine quality. [0003] At present, in order to solve the problem of high-quality wine production in a single cellar, liquor production enterprises use part of ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 郑凌海郑文川
Owner SICHUAN LUZHOU JUNHUN LIQUOR IND
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