Solid fermentation method of fragrant white spirit

A technology of solid-state fermentation of Luzhou-flavor liquor, applied in the field of wine making, can solve the problems of reducing production, reducing, and consuming ethanol, and achieve the effect of improving quality

Active Publication Date: 2012-02-08
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermentation time is an important parameter of brewing technology. Fermented grains produce various alcohols, acids, etc., and then undergo slow esterification to generate esters. Therefore, prolonging the fermentation time on the basis of existing technologies, the content of esters High, can give Daqu wine a stronger aroma, thereby improving product quality; however, while prolonging the fermentation time, the acidity of the fermented grains is high, and too high acidity will in

Method used

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  • Solid fermentation method of fragrant white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment one uses the scheme of prior art method to ferment and produce wine

[0019] The number of retorts in the selected cellar is 10 retorts, and the capacity of each retort is 2.0m 3 .

[0020] Ingredients to moisten the grain and mix grains: take 200kg of sorghum and mix evenly, then add water to moisten the grain. The temperature of the moistening water is between 90°C and boiling temperature, and the amount of moistening water is 150kg. The sorghum crushing degree is 6-8 cloves / grain. 50 minutes before the retort, use a rake to dig out a retort of Luzhou-flavored cellar-exiting wine grains from the dross dam, pour the moistened sorghum, then stir twice, and pour 50kg of bran husks. The bran is mixed 15 minutes before the steamer, and it is required to mix the grain powder, grains, and bran shells evenly. Among them, the auxiliary material bran husk is steamed before use, the steam pressure is 0.1Mpa, and steamed for 30 minutes after round steaming.

[0021]...

Embodiment 2

[0024] Embodiment two ferments with prior art method and prolongs the scheme of fermentation time

[0025] The process is the same as in Example 1, and the fermentation time is 12 months.

[0026] After distillation, the base wine was evaluated comprehensively. The evaluation personnel consisted of 10 professional wine tasters above the provincial level, and the numbered secret evaluation method was adopted. The evaluation and other quality parameters are shown in Table 2.

[0027] Embodiments three, four, and five only adjust the concentration of ethanol and do not feed air into the scheme

[0028] The bad unstrained spirits are fermented in the cellar according to the prior art method, and the parameters in the cellar are shown in Table 1.

[0029] After the fermented grains were sealed and fermented in the cellar for 1 month, Daqu, yellow water and low-grade wine were added, and the concentration of ethanol was controlled. Example 3 made the content of ethanol in the grain...

Embodiment 4

[0030] Embodiment 4 is the scheme of the present invention. After the fermented grains are sealed and fermented in a cellar for 1 month, Daqu, yellow water and low-grade wine are added, and the ethanol concentration is controlled so that the content of ethanol in the fermented grains is 10% by weight at this time. Sealed and fermented for another 11 months, the fermentation is completed, the cellar is opened, and the steps of mixing the grains and distilling are repeated.

[0031] After distillation, the base wine was evaluated comprehensively. The evaluation personnel consisted of 10 professional wine tasters above the provincial level, and the numbered secret evaluation method was adopted. The evaluation and other quality parameters are shown in Table 2.

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Abstract

The invention discloses a solid fermentation method of fragrant white spirit, belonging to the technical field of brewing. The invention needs to solve the technical problem of providing a fermentation method for further improving the quality of white spirit on the basis of not reducing the output. The technical scheme of the fermentation method comprises the following steps of: loading yeast powder and fermented grains into a pit, fermenting the starter powder and the fermented grains in a sealed way, and adding yeast for making hard white spirit, yellow water and low-grade spirit into the fermented grains while fermenting for 1-2 h so that the content of alcohol in the fermented grains is 9-11% by weight; opening the pit, and turning the grains and fermenting the grains in a sealed way while fermenting for 5-6 months after the yeast for making hard white spirit, the yellow water and the low-grade spirit are added into the fermented grains. In the method provided by the invention, byadopting the measures of adding the yeast for making hard white spirit, the yellow water and the low-grade spirit into the fermented grains at specific time, adjusting the concentration of alcohol, introducing air into the fermented grains and the like, te quality of the fragrant white spirit is further improved on the basis of not reducing the output, and good benefit can be obtained by applyingthe method to the fermentation of fragrant white spirit.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for solid-state fermentation of Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor production is a traditional industry in my country with a long history and rich heritage. The main process of traditional Luzhou-flavor liquor production is: mixing the ingredients, distilling in the retort, cooling, adding koji, fermenting in the cellar, and then getting out the cellar to obtain the fermented grains, etc. Fermentation is the most important step in this process. The mud cellar is used as the fermentation container, and the solid-state fermentation mode is used for multi-strain compound fermentation. Fermentation time is an important parameter of brewing technology. Fermented grains produce various alcohols, acids, etc., and then undergo slow esterification to generate esters. Therefore, prolonging the fermentation time on the basis of exi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张宿义郝建宇沈才洪卢中明杨平易彬任剑波方军吕辉
Owner LUZHOU PINCHUANG TECH CO LTD
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