Fermentation method for increasing flavor components in fermented grains

A technology of aroma components and fermentation method, applied in the field of winemaking, can solve the problems of insufficient aroma ability of glutinous rice grains, non-uniform quality of glutinous rice grains, deviation of aroma of glutinous rice grains, etc. Effect

Active Publication Date: 2014-03-19
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the problem with this method is that the quality of the fermented grains of each layer in the cellar is not uniform, the overall wine quality and taste are poor, and the fermentation time is short. A small part of the fermented grains in the layer is high-quality fermented grains, and the aroma of other fermented grains is deviated, resulting in insufficient aroma ability of the entire fermented grains, and most of the wine quality deviates

Method used

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  • Fermentation method for increasing flavor components in fermented grains
  • Fermentation method for increasing flavor components in fermented grains

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Taking a certain cellar as the research object, the cellar is divided into layers 1, 2, 3, 4, and 5 from top to bottom, and the cellar is filled with fermented grains for sealed fermentation. After 60 days of fermentation, the cellar is opened, and then Take out the 1st, 2nd, 3rd, and 4th layer of unstrained spirits, then take out the 5th layer of unstrained spirits at the bottom of the cellar for distillation, and then fill the original 4th, 3rd, 2nd, and 1st layer of unstrained spirits in the cellar from bottom to top. , and finally fill in a layer of fresh grains to be fermented for sealed fermentation. After 60 days of fermentation, the above steps are repeated, and the fifth layer of unstrained spirits at the bottom of the cellar is taken out again for distillation to obtain wine. After repeating the above steps 5 times, take the fifth layer of fermented grains at the bottom of the cellar for sensory aroma identification, and take a wine sample to detect the conten...

Embodiment 2

[0027] Taking the cellar of the same size and quality as the research object in Example 1, fill the cellar with fresh unstrained spirits of the same quality all at once, ferment for 60 days, and then take out all the unstrained spirits in the cellar from top to bottom for distillation fetch wine. Since the unstrained spirits of the whole cellar are taken out at the same time, but the quality of the unstrained spirits in the upper and lower layers of the cellar is different, in order to better reflect the quality of the unstrained spirits in each layer in the cellar, compare it with the unstrained spirits in Example 1 , then take the 5th layer of unstrained spirits samples and the 2nd layer of unstrained spirits samples at the same layer cellar position as in Example 1 for sensory aroma identification, and detect the content of aroma components in the distilled wine by conventional gas chromatography analysis. The results are shown in Table 1 and Table 2:

[0028] Table 1 Iden...

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Abstract

The invention discloses a fermentation method for increasing flavor components in fermented grains. The method comprises steps of: filling a pits with fermention grains for sealing fermentation, wherein the pit space is divided into N layers comprising, a first layer (1), a second layer,..., an (n-1)th layer and an nth layer (2) from top to bottom; after sealing fermentation of the fermention grains filled in the pit, taking out fermented grains in the first layer (1), the second layer,..., the (n-1)th layer and the nth layer (2) every 30-90 days; using the fermented grains in the nth layer (2) for distillation brewing; then successively filling the fermented grains of the (n-1)th layer,...,the second layer and the first layer (1) into the pit; and finally filling a layer of fresh grains to be fermented for subsequent sealing fermentation. The method provided by the invention can obviously increase the content of flavor components in the fermented grains.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a fermentation method for improving the aroma components of fermented grains. Background technique [0002] The production of solid liquor mainly uses cellars as fermentation containers, and cellars are also important places for aroma production. The cellar container is generally larger, with a volume of 10-30m 3 The mud quality of each layer of the cellar pool is different, and the brewing environment of each layer in the cellar pool is quite different during the brewing process. The fermented grains at the bottom of the pool are relatively wet, with high water content, more acid components, and less alcohol components. Therefore, in the process of solid-state fermentation, the quality of the fermented grains of each layer in the cellar is different, and the aroma components contained in them are also different. The unique brewing environment at the bottom and the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 刘小刚敖宗华吴晓燕涂飞勇任剑波杨平马蓉涂荣坤
Owner LUZHOU PINCHUANG TECH CO LTD
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