Method for controlling fermentation temperature of Maotai-flavour Baijiu

A sauce-flavor liquor and fermentation temperature technology, applied in the preparation of alcoholic beverages, can solve problems such as poor heat transfer, and achieve the effects of improving the quality of base wine, improving spatial distribution, stabilizing and improving quality

Inactive Publication Date: 2016-03-02
王国会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method of temperature control in the fermentation process is implemented indirectly by controlling the ingredients and controlling the temperature of grain grains. The latest technological innovation is to install a heat exchange device in the fermentation vessel to control the temperature, but the effect is affected by the mass transfer and heat transfer of the grains. restrict

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Anaerobic and low-temperature storage containers for yellow water are set up to collect yellow water from cellars for high-quality Luzhou-flavor liquor production. A certain capacity container is set under the cellar to collect the yellow water generated by circulation and fermentation. The two containers are connected by pipelines, connected with pumps and heat exchangers, and controlled by valves. Carry out the production of Luzhou-flavor Luzhou-flavor liquor.

[0013] The temperature of the yellow water is controlled to 50°C, and it is evenly fed through the pipes installed on the top of the cellar, so that the initial temperature of the fermentation rises 2 days earlier than the traditional fermentation, and the temperature is 2°C higher than the traditional fermentation. In the stage of ester production, the yellow water is heated to 55°C, and fed uniformly through the pipes set on the top of the cellar to extend the top temperature time for 5 days.

[0014] The ...

Embodiment 2

[0016] The temperature of the yellow water is controlled at 60°C, and it is evenly fed through the pipes installed on the top of the fermentation tank, so that the initial temperature of the fermentation rises 3 days earlier than the traditional fermentation, and the temperature is 3°C higher than the traditional fermentation. In the stage of ester production, the yellow water is heated to 63°C, and fed uniformly through the pipes set on the top of the cellar to extend the top temperature time for 3 days.

[0017] The content of total acid and total ester in the base wine produced has increased, its sauce-flavor style is more prominent, and its quality has been improved by one level.

Embodiment 3

[0019] The temperature of the yellow water is controlled at 55°C, and it is evenly fed through the pipes installed on the top of the reactor, so that the initial temperature of the fermentation rises 4 days earlier than the traditional fermentation, and the temperature is 4°C higher than the traditional fermentation. In the stage of ester production, the yellow water was heated to 60°C and fed evenly through the pipes installed on the top of the reactor to prolong the top temperature time for 10 days.

[0020] The total ester content of the produced base wine increases, the total acid content does not change much, but the content of lactic acid and lactic acid esters decreases, and the quality improves by one grade.

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PUM

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Abstract

The invention relates to a method for controlling fermentation temperature of Maotai-flavour Baijiu. Temperature of yellow serofluid is controlled to be within 50 DEG C to 63 DEG C and yellow water is used as a heat-transfer medium for controlling the fermentation temperature in a solid biochemical reactor for Maotai-flavour Baijiu.

Description

technical field [0001] The invention belongs to the technical field of production of reduced-flavor liquor, in particular to a method for controlling the fermentation temperature of Maotai-flavor liquor. Background technique [0002] Maotai-flavored liquor is a unique solid-state fermented distilled liquor in China, and the research on production technology is mainly carried out in China. [0003] The fermented grains of Maotai-flavored liquor have poor mass and heat transfer properties, the spatial distribution of biological factors and abiotic factors in the system is seriously uneven, and it is difficult to detect and control various parameters in the production process. An important obstacle to informatization and standardization. [0004] Studies have shown that fermentation temperature has an important impact on the structure, function, and spatiotemporal distribution of microbial communities in the production of Maotai-flavor liquor, and is closely related to the for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王国会
Owner 王国会
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