A method for improving the quality of Xiaoqu Baijiu

Abstract

The invention relates to a method for improving the quality of a smaller lumped koji distilled spirit, belonging to the technical field of brewing wines. According to the method, on the premise of the conventional process of the smaller lumped koji distilled spirit, the process parameters of the added amount of yeast powder, the saccharification time, the ratio of sweet grains to distilled grains and the tank fermentation temperature are adjusted. The added amount of the yeast powder is 0.2%, the cultivation saccharification time is 22 hours, the ratio of the sweet grains to the distilled grains is 1:1.5, the tank fermentation temperature is 16 DEG C, and the environmental temperature during fermentation is controlled to be 20 DEG C, so that the fermentation period of the smaller lumped koji distilled spirit is prolonged to 20 days from the conventional about 7 days, the brewed smaller lumped koji distilled spirit is clear, transparent, soft in wine body, pure, aromatic, elegant, sweet, tasty and refreshing, and compared with the smaller lumped koji distilled spirit brewed by a conventional method, the quality of the smaller lumped koji distilled spirit brewed by the method provided by the invention is improved to a certain extent.

Description

technical field [0001] The invention relates to a method for improving the quality of Xiaoqu Baijiu, which belongs to the technical field of brewing. Background technique [0002] Xiaoqu baijiu is one of the main distilled liquors in my country. Its output accounts for about 1 / 6 of the total amount of liquor in my country. Its fermentation cycle is short and its yield is high. However, compared with Daqu baijiu, the quality of Xiaoqu baijiu produced is average and the taste is single , and with varying degrees of bitterness, mostly medium and low-grade liquor. In order to expand the market and improve the grade of Xiaoqu liquor, the quality of Xiaoqu liquor must be improved. [0003] The traditional brewing process of Xiaoqu baijiu is: grain → soaking → initial steaming → stuffy water → re-steaming → airing and adding koji → culture and saccharification → out of the box and airing → mixing with grains → entering the tank for fermentation → distillation. At present, the ferm...

AI Technical Summary

Problems solved by technology

At present, the fermentation cycle of Xiaoqu Baijiu is generally about 7 days. At this time, the microorganisms have basically entered the decline period. If the fermentation continues, it will be conducive to the growth of miscellaneous bacteria and produce a large amount of harmful substances, which will affect the quality of Xiaoqu Baijiu.