Flavor enhancement bacterial agent and application method thereof

Abstract

The invention relates to a flavor enhancement bacterial agent and an application method thereof, belongs to the technical field of wine brewing, and provides the flavor enhancement bacterial agent capable of being used as high-temperature hard liquor yeasts so as to solve the technical problems. The invention adopts the following technical scheme: the flavor enhancement bacterial agent is prepared by the following method: taking fermented grains after wine steaming, adding into the high-temperature hard liquor yeasts, uniformly mixing the fermented grains with the high-temperature hard liquor yeasts, culturing for 3-5 days, heating the fermented grains to 40-50 DEG C, standing for 1 day at the temperature of 45-56 DEG C, and directionally culturing high-temperature bacteria and yeasts to generate flavor substances, namely the flavor enhancement bacterial agent. The invention further provides a method for using the flavor enhancement bacterial agent. A production process is improved, part of the high-temperature hard liquor yeasts are replaced with the flavor enhancement bacterial agent, and the flavor enhancement bacterial agent and the high-temperature hard liquor yeasts are added into the fermented grains after wine steaming for fermentation, so that the purposes of reducing the usage amount of the high-temperature hard liquor yeasts, improving the quality of a soy sauce flavor type white wine and increasing the yield of the soy sauce flavor type white wine are achieved.

Description

technical field [0001] The invention relates to a flavor-enhancing bacterial agent and a using method thereof, belonging to the technical field of brewing. Background technique [0002] Maotai-flavored liquor is defined by the national standard as: It is made from grains and grains through traditional solid-state fermentation, distillation, aging, and blending, without adding edible alcohol and non-flavoring substances produced by fermentation of liquor, with its characteristic style liquor. Kweichow Moutai, Sichuan Langjiu, and Hunan Wuling Liquor are the three major representatives of Maotai-flavor liquor. Maotai-flavored liquor has the characteristics of light yellow color, clear and transparent, outstanding sauce aroma, delicate and elegant, full-bodied, long aftertaste, and lasting fragrance in an empty cup. Experts pointed out that "four highs and two longs, one large and one large" are important technical characteristics of the production of Maotai-flavored liquor, ...

AI Technical Summary

Problems solved by technology

[0004] The large amount of koji used in the production of Maotai-flavored liquor hinders the capital turnover of the enterprise to a certain extent, which is not conducive to the long-term development of the enterprise

At present, there is no report on reducing the dosage of Daqu and improving the wine quality at the same time

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