Fermented grain long-fermentation-period flavor enhancement method for strong flavor Chinese spirit

A technology for strong-flavor liquor and fermented grains, which is applied in the field of winemaking, can solve problems such as poor extraction effect, and achieve the effects of reducing processing costs, improving liquor quality, and having broad application prospects.

Inactive Publication Date: 2012-07-04
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the wine tail is returned to the bottom pot of the retort barrel for re-distillation to extract the aroma components therein. However, since the aroma components in the wine tail are mostly volatile acids, esters, and higher alcohols, they are repeatedly poured into the bottom pot for further distillation. After re-extraction, the extraction effect is poor, and due to its nature, it still accumulates in large quantities in the tail

Method used

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  • Fermented grain long-fermentation-period flavor enhancement method for strong flavor Chinese spirit
  • Fermented grain long-fermentation-period flavor enhancement method for strong flavor Chinese spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 Using the method of the present invention to increase the aroma of Luzhou-flavor distiller's grains during the long fermentation period

[0020] After 30 days of fermentation, Luzhou-flavored distiller's grains have a total of 4 cellars, and each cellar is added with 10kg / m of medium and high temperature koji 3 Poor, 60°slag wine 30kg / m 3 Poor, yellow water 10kg / m 3 Worse, mix evenly, and fill into the cellar. At the same time, at 15kg / m 3 Poor, 10kg / m 3 Poor, 5kg / m 3 Poor, 0kg / m 3 Distiller's tail (alcohol content is about 20°), decibels are added to 4 cellars for fermentation, and the fermentation time is 270 days. The contents of various aroma components in the wine produced from distilled grains were detected, and the results are shown in Table 1.

[0021] Table 1 Effects of different wine tail additions on the aroma components of fermented grains during long-growing period (unit: g / L)

[0022]

[0023] It can be seen from Table 1 that the amoun...

Embodiment 2

[0024] Example 2 Using the method of the present invention to increase the aroma of Luzhou-flavor distiller's grains during the long fermentation period

[0025] After 30 days of fermentation, Luzhou-flavored distiller's grains have a total of 4 cellars, and each cellar is added with 10kg / m of medium and high temperature koji 3 Poor, 60°slag wine 30kg / m 3 Poor, yellow water 10kg / m 3 Worse, mix evenly, and fill into the cellar. At the same time, at 15kg / m 3 Poor, 10kg / m 3 Poor, 5kg / m 3 Poor, 0kg / m 3 Distiller's tail (alcohol content is about 20°), decibels are added to 4 cellars, and fermented for 150 days. Then, take out the fermented grains in the cellar respectively, and add 5 kg / m of medium and high temperature koji 3 Mix well, and add wine tail (alcohol content about 20°) 5kg / m into the grains 3 Poor, sprinkle evenly, fill in the cellar, and ferment again for 120 days.

[0026] In addition, a control group is set up. The fermented grains in the control group are n...

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Abstract

The invention relates to a fermented grain long-fermentation-period flavor enhancement method for strong flavor Chinese spirit and belongs to the technical field of wine brewing. The fermented grain long-fermentation-period flavor enhancement method for the strong flavor Chinese spirit comprises the following steps of: adding fermented grains into a pit and fermenting for 20 to 40 days, taking out, adding 8 to 12kg of koji, 25 to 35kg of white spirit with the alcoholicity of 55 to 65 degrees, 8 to 12kg of yellow water, and 8 to 12kg of tail water into each cubic meter of the fermented grains, mixing uniformly, feeding into the pit, continuously fermenting for 250 to 350 days, discharging the fermented grains out of the pit, and steaming the spirit to obtain the strong flavor Chinese spirit.

Description

technical field [0001] The invention relates to a method for increasing the aroma of Luzhou-flavor distiller's grains during the long fermentation period, and belongs to the technical field of brewing. Background technique [0002] During the brewing process of Luzhou-flavor liquor, the fermentation law in the cellar is characterized by "slowness in the front, upright in the middle, and slow fall in the end". Fermentation is relatively slow, and the temperature in the cellar is relatively slow. When the temperature rises above 25°C, the life activities of microorganisms are vigorous and ferment rapidly, and the cellar temperature gradually rises to 30-35°C and is maintained for a long time during the top temperature period. and other components are formed in large quantities. Afterwards, as the fermentation continued, the nutrients in the fermented grains became less and less, and the air content became lower and lower, which led to the gradual slowing of the microbial rea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 卢中明刘小刚涂飞勇董异孔翔陈永利
Owner LUZHOU PINCHUANG TECH CO LTD
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