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Fermentation method and production method of liquor

A production method and liquor technology, which are applied to the fermentation method and production field of liquor, can solve the problems of low liquor yield and poor liquor quality, and achieve the effects of smooth taste, reduction of sewage discharge and improvement of working environment.

Inactive Publication Date: 2013-03-27
绍兴国稀酒酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fermentation method and production method of liquor, which solves the problems of low liquor yield and poor quality of liquor produced in the current technological method of liquor production

Method used

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Examples

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Embodiment Construction

[0023] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0024] The present invention shows an embodiment of a method for liquor fermentation: a method for liquor fermentation, the method includes liquid fermentation and solid state fermentation,

[0025] For the liquid fermentation, the cooled raw materials, wheat koji, distiller’s mother, water, and purified drinking water are poured into the fermentation tank at a weight ratio of 218.5:22.5:8.5:20:80, mixed evenly, and packaged. Keep it at 27°C and wait for 10 hours of fermentation. It is best to start raking for the first time when the temperature of the vat reaches 30°C, and then continue to ferment for 18 hours. It is best ...

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PUM

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Abstract

The invention discloses an alcoholic beverage, and in particular relates to a fermentation method and a production method of liquor. The method comprises steps of dipping raw materials, stewing, carrying out liquid state fermentation and solid state fermentation, distilling and purifying, and preparing the liquor. The method has the effects that the liquor production method disclosed by the invention, in comparison with the conventional solid fermentation distillation technology, can improve the liquor yield by 10-15%; the sewage discharge is reduced by 80%, the labor environment is improved, the production labor is saved, and specifically turbidity can be eliminated in producing low-alcohol liquor; in addition, the product reserves nutrition ingredient and amino acid of the yellow wine, and keeps the style of the liquor; and the product has the advantages of being smooth, mellow and soft in mouthfeel and the liquor 'will not go to the head' after being drunk.

Description

technical field [0001] The invention relates to an alcoholic beverage, in particular to a fermentation method and a production method of liquor. Background technique [0002] The eight well-known liquors in my country, including Luzhou-flavored, Maotai-flavored, Fen-flavored, and Special-flavored, are all fermented in solid-state kilns and distilled in retorts to obtain various flavors of liquors. For example, the Luzhou-flavor liquor led by Wuliangye Group uses sorghum as the main raw material, and wheat, barley and peas as the raw materials for making koji. For example, Moutai-based Maotai-flavored liquor uses sorghum as raw material, high-temperature koji and mother's grains as starter, after seven rounds of fermentation and multiple distillations, it takes eight months to complete the fermentation cycle. However, the wine yield of solid-state tank fermentation is low. [0003] In recent years, some manufacturers have begun to use liquid fermentation, intermittent disti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
Inventor 汪雅平
Owner 绍兴国稀酒酿造有限公司
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