Continuous empty vinasse double-round bottom fermentation process

Abstract

A continuous empty vinasse double-round bottom fermentation process includes the following steps that: after esterification enzyme is mixed into spirit-extracted empty vinasse, two layers of bottom vinasse are arranged on the bottom of the same fermentation pit, one layer of bottom vinasse is newly made first round bottom vinasse, and is located on the bottom of the fermentation pit, the other layer of bottom vinasse is fermented double-round bottom vinasse, and is located upon the newly made first round bottom vinasse, and the process is repeated until double-round bottom continuous fermentation is fulfilled. The method of the process is simple, is convenient to operate, can effectively reduce the consumption of grain, increases the quality and output of double-round bottom spirits, and cannot be affected by seasons, production can be carried out for a long time, and the process is suitable for continuous industrialized production, and is particularly applicable to the brewing of grain spirits.

Description

technical field [0001] The invention discloses a continuous double-round bottom fermentation process for empty grains, belonging to the technical field of liquor brewing. Background technique [0002] "Shuanglunbottom" fermentation is to ferment some good-quality fermented grains for 2 or 3 consecutive times, and then distill them separately. The wine produced is usually used as seasoning wine, which is an effective measure for the wine industry to improve the quality of liquor. The existing "Shuanglundi" fermentation process usually spreads a layer of fermented fermented grains at the bottom of the cellar, but the wine has not been taken; Lay thin strips of grain (or sprinkle a layer of cooked rice husk) on the grain grains, and then spread the unfermented grain grains one by one, fill them up and seal them for fermentation. At the end of the fermentation period, the "Shuanglundi" grains and the upper grains are distilled separately. The wine produced from the "Shuanglundi...

AI Technical Summary

Problems solved by technology

[0008] 2. The requirements for the mother's grains are high, and the fermentation quality of the double-round bottom grains is greatly affected by the fermentation quality of the grain grains: if the fermentation of the last round of grain grains is not good, the double-round bottom fermentation cannot be done in this round, otherwise, the quality and quality of the wine will be affected. Reduce the wine yield of the entire cellar

[0009] 3. It cannot be done continuously, otherwise it will cause high acidity of the fermented grains, which will affect the normal fermentation of the fermented grains and reduce the yield of wine, because after taking the wine, directly use the double-wheel bottom grains to mix grain into the cellar; the aroma in the double-wheel bottom grains The substance is not only a beneficial substance to improve the wine quality, but also a substance that hinders the fermentation of the fermented grains. If two rounds of fermentation are carried out continuously at the bottom of the fermented grains, the wine is taken out and then mixed with grains and put into the cellar. Normal fermentation, thus reducing the wine yield

[0010] 4. The wine yield is reduced. Due to the long fermentation time, part of the ethanol is converted into esters and acids, which consumes ethanol, thereby reducing the wine yield