Fermentation and Brewing Technology of Xiaoqu Fen-flavor Liquor in Small Dressing Ceramic Jar and Small Dressing Ceramic Jar

Abstract

The invention relates to a brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation. The brewing process comprises selecting grains, washing the grains, soaking, cooking, spreading and airing, mixing with yeast, saccharifying, fermenting and distilling steps; and the brewing process is characterized by adding yeast-mixed and saccharified fermented grains to a ceramic jar, pottery jar or porcelain jar, uniformly compacting, adding water the amount of which is 90-120% the weight of the fermented grains, sealing and fermenting, adjusting the ambient temperature to guarantee that the internal temperature of the fermentation jar reaches 38-40 DEG C in winter and spring and 33-36 DEG C in summer and autumn within 72 hours, maintaining the ambient temperatureat 24-26 DEG C after the fermented grains is added to the jar for 90-120 hours, and after the fermentation is carried out for 6-8 days or the residual sugar in the fermented grains is approximate to zero, pouring the fermented grains into a retort pot for distilling. In the brewing process provided by the invention, a small-capacity ceramic jar is used as a fermentation container, thereby facilitating cleaning and disinfection, improving wine quality and taste and improving wine yield; and the white wine brewed by the brewing process provided by the invention has elegant and pure flavor as well as mellow, sweet and refreshing taste, and is gentle, natural, harmonious and joyful.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a fermentation and brewing process of Xiaoqu Fen-flavor liquor in a small pottery jar and a small pottery jar. Background technique [0002] Baijiu is a distilled liquor with unique Chinese traditional cultural characteristics. Its style and main aroma components are directly related to the wine-making process. Different wine-making processes determine the unique aroma components of different aroma types of liquor. At present, the recognized flavor types of liquor are: light fragrance, strong fragrance, sauce fragrance, rice fragrance, medicine fragrance, phoenix type, drum fragrance, special type, Jianxiang, Laobaigan, etc. Among them, Fen-flavor liquor is one of the oldest liquors in my country. Xiaoqu Fen-flavor liquor is mainly produced in Southwest, South China, and Central China. Liquor fermented, solid or liquid distilled. The technical characteristics of the Fen-flavor soli...

AI Technical Summary

Problems solved by technology

The technical characteristics of the Fen-flavor solid-state fermentation Xiaoqu Baijiu are saccharification first, then fermentation, steaming the liquor, and adding the ingredients of hawthorn, and most of the existing fermentation processes are carried out in cement fermentation tanks, fermentation tanks or ground tanks. However, due to the fixed volume or position of these existing fermentation vessels, there are also obvious defects: ① fermentation conditions (such as temperature, moisture, air permeability, etc.) are not suitable for control, which in turn affects the further improvement of liquor quality and liquor yield; ② It is inconvenient to clean and disinfect, and it is easy to cause bacterial infection; ③The fermented grains need to be transferred to the retort with other utensils. No significant improvement in wine quality

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