Production method and applications of highly-flavored Baijiu biological fermentation broth
A kind of Luzhou-flavor liquor and biological fermentation technology, applied in the field of winemaking, can solve the problems of turning into waste liquid and difficult to use, and achieve the effect of reducing waste water discharge, improving efficiency and realizing cleaner production.
Active Publication Date: 2015-08-05
LUZHOU LAOJIAO CO LTD
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Problems solved by technology
Although liquor will provide these microorganisms with a good nutritional environment for growth and reproduction during the fermentation process, it is difficult for these microorganisms contained in yellow water to be effectively used during the brewing process, thus turning into waste liquid
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Embodiment Construction
[0023] Embodiments of the present invention will be described in detail below.
[0024] A method for producing Luzhou-flavor liquor biological fermentation liquid, comprising the following steps:
[0025] Step 1. Add low-grade wine to the mixture of yellow water, bottom pot water and tail water to make the alcohol content reach 10% to 15%, inoculate caproic acid bacteria liquid with a total weight of 8% to 10%, and keep the original pH value. Sealed fermentation at a temperature of 30°C to 45°C for 7 days to 12 days; the best alcohol content is 10%, the inoculation amount of caproic acid bacteria liquid is preferably 10%, the best fermentation temperature is 35°C, and the best fermentation time 8 days;
[0026] Step 2, adding residual wine and extracting for 24 hours to 48 hours, the best extraction time is 24 hours, so that the alcohol content reaches 60% to 65%;
[0027] Step 3. The extracted liquid is divided into upper and lower layers, the upper layer is the clear liqui...
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The present invention discloses a highly-flavored Baijiu biological fermentation broth production method, which comprises: a, adding a low-grade wine to a mixing solution of yellow water, spent wash, and tail water so as to make the alcoholicity achieve 10-15%, inoculating a caproic acid bacterial liquid with the total weight of 8-10%, maintaining the original pH value, and carrying out sealed fermentation for 7-12 days at a temperature of 30-45 DEG C; b, adding the residue wine, and extracting for 24-48 h so as to make the alcoholicity achieve 60-65%; c, adding tail water to the supernatant obtained from the extraction, adjusting the alcoholicity to 18-22%, and carrying out natural ripening fermentation; and d, adding a low-grade wine, adjusting the alcoholicity to 50-55%, and carrying out natural ripening fermentation so as to obtain the biological fermentation broth. According to the present invention, the organic acid, the ester, the alcohol, and other aroma substance components in the brewing wastewater are completely utilized, and the caproic acid content in the fermentation broth product is increased.
Description
technical field [0001] The invention relates to the field of brewing, in particular to a method for producing Luzhou-flavor liquor biological fermentation liquid and its application. Background technique [0002] Caproic acid bacteria are the main functional bacteria for aroma production in Laojiao fermentation. The main aroma substance of Luzhou-flavor liquor is ethyl caproate, which is mainly formed by the esterification of caproic acid produced by the metabolism of caproic acid bacteria and alcohol produced by the fermentation of bad grains. To improve the quality of Luzhou-flavor liquor is to increase the content of ethyl caproate, so as to achieve the coordination of the ratio of the four major esters. However, the production cycle of caproic acid is long, and the number of caproic acid bacteria in the new pit mud is small, so it is difficult to produce caproic acid, which seriously affects the production of ethyl caproate and restricts the improvement of the quality o...
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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张宿义税梁扬杨艳李德林周帅张峰华李明王程
Owner LUZHOU LAOJIAO CO LTD