Production process for highly-flavored liquor

Abstract

The invention discloses a production process for highly-flavored liquor. The production process includes the following steps that fermented grains are fermented in a first fermentation pit, the first fermentation pit is opened after fermentation is completed, surface grains are removed, and the fermented grains between the surface grains and bottom grains are divided into an upper fermented grain layer, a middle fermented grain layer and a lower fermented grain layer; the upper fermented grain layer, the middle fermented grain layer and the lower fermented grain layer are each subjected to discharge from the first fermentation pit, mixing, bottle filling, distillation for liquor formation, grain distillation for drainage, water proportioning, airing in a spreading mode and yeast feed operation; the upper fermented grain layer, the middle fermented grain layer and the lower fermented grain layer which complete yeast feed operation serve as a lower fermented grain layer, a middle fermented grain layer and an upper fermented grain layer of a second fermentation pit and are put in the second fermentation pit, and fermentation continues to be conducted. In the production process, after fermentation is completed each time, only one fermentation pit is opened, yellow water in the fermentation pit is pumped off before the fermentation pit is opened, and pit drop is not needed after the fermentation pit is opened. Fermentation pit opening time is shortened after the fermentation pit is opened, the volatilization degree of ethyl alcohol is reduced, and the yield of the liquor is increased. The grains are filtered out layer by layer, layered distillation is carried out for liquor formation, and the liquor is easily graded.

Description

technical field [0001] The invention relates to a production process of Luzhou-flavor liquor, which belongs to the field of wine making. Background technique [0002] Luzhou-flavor liquor is one of the unique traditional products in my country, with a long history and unique style, enjoying a high reputation both at home and abroad. At present, the production process of Luzhou-flavor liquor is mainly divided into the original cellar method and the cellar-running method. [0003] The specific operation of the original cellar method is as follows: after opening the cellar, firstly remove the discarded grains covering the surface of the cellar, and then take out the grains of grains in sequence according to the level and transport them to the waste pile dam, so that the yellow water in the grains of grains will drip out. After piling up the grains, stir the grains, put them in a retort, distill the wine, steam the grains to measure the water, spread them out to dry, and then p...

AI Technical Summary

Problems solved by technology

However, due to the many pit openings in the pit-running process, and the production links such as dripping pits in the middle, it takes a long time to open the pits, the pit mud is easy to age, and miscellaneous bacteria are easy to infect.

In addition, it is more difficult to acclimatize microorganisms when multiple cellars with different levels of fermented grains are put into one cellar than when all the fermented grains in the same cellar are integrated into one cellar.

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