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Aroma enhancement method for baijiu fermentation

A liquor and main fermentation technology, applied in the field of winemaking, can solve the problems of low water content and acidity, affecting the taste and quality of liquor, and affecting the production of esters, etc., to increase the content, avoid secondary fermentation, and promote the effect of heating and deterioration.

Inactive Publication Date: 2016-12-07
四川省宜宾市叙府酒业股份有限公司
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  • Application Information

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Problems solved by technology

[0004] In the prior art, although the aroma production process of liquor is mainly concentrated in the aroma production stage, the water content and acidity of the non-yellow water layer grains in this stage are low due to the natural settlement in the early stage, and the ester production is affected to a certain extent. The quality of wine produced by layered grains affects the taste and quality of liquor, which is worse than that of yellow water layered grains

Method used

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  • Aroma enhancement method for baijiu fermentation
  • Aroma enhancement method for baijiu fermentation

Examples

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Effect test

Embodiment 1

[0018] Add 11t of pit grains into the pit, the height of the grains exceeds the mouth of the pit, insert a nozzle that circulates yellow water in the pit of the grain, and then cover the surface of the pit mud to seal the pit to begin fermentation. After the previous main fermentation produces ethanol, the fermentation enters the fragrance-producing period. During the first day of the fragrance-producing period, yellow water is sprayed periodically to the fermented grains in the pit, and the yellow water is sprayed at intervals of 4 hours for 3 minutes. The yellow water flow rate is 18Kg per minute, which can effectively avoid affecting production. During the fermentation process, it also reduces the amount of scouring substances in the upper fermented grains, such as starch, dextrin, fragrance precursors, and microbial lysates, that will be flushed to the bottom of the pit with yellow water due to circulation. , Fragrance precursor substances, microbial lysates, etc. to obtain ...

Embodiment 2

[0023] Add 12t grain grains to the pit, and the height of grain grains exceeds the mouth of the pit. Insert a nozzle that circulates yellow water into the grain grains with high yards, and then cover the surface of the pit mud to seal the pit to begin fermentation. After ethanol is produced by fermentation, the fermentation enters the fragrance-producing period. During the fifth day of the fragrance-producing period, yellow water is sprayed periodically to the fermented grains in the pit, and the yellow water is sprayed at intervals of 6 hours for 3.5 minutes. The yellow water flow rate is 19Kg per minute; Then take yellow water from other pits or spare yellow water storage tanks to flood the pits, immerse the fermented ferments to the mouth of the pit, and submerge the fermented ferments below the mouth of the pit; the yellow water will be drawn on the 35th day of the fragrance period. , The yellow water is deposited in the yellow water collection pit at the bottom of the pit, ...

Embodiment 3

[0028] Add 14t grain grains to the pit, and the height of grain grains exceeds the mouth of the pit. Insert a nozzle that circulates yellow water in the grain grains with high yards, and then cover the surface of the pit mud to seal the pit to begin fermentation. After the ethanol is produced by fermentation, the fermentation enters the aroma-producing period. During the eighth day of the aroma-producing period, yellow water is sprayed on the fermented grains in the pit at intervals of 7 hours for 4 minutes, and the yellow water flow rate is 20Kg per minute; on the 24th day of the aroma period Then draw yellow water from other pits or spare yellow water storage tanks to flood the pits, immerse the fermented ferments to the mouth of the pit, and immerse the fermented ferments below the mouth of the pit; the yellow water will be drawn on the 36th day of the fragrance period. Yellow water is deposited in the yellow water collection pit at the bottom of the pit, pumped into containe...

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Abstract

The invention relates to the field of wine making, in particular to an aroma enhancement method for baijiu fermentation. The method comprises a main fermentation period and an aroma producing period; yellow water is periodically sprayed to fermented grains in a closed fermentation pit in the early stage of the aroma producing period, the yellow water floods the fermentation pit in the middle stage, and the fermented grains are lifted layer by layer after the yellow water in the fermentation pit is pumped off in the last stage. Through circulating and flooding of the yellow water in and the aroma producing period after main fermentation is finished, generation of aroma substances such as ester in the fermented grains in the fermentation pit is effectively promoted, the content of aroma substance ingredients is effectively increased, and improvement of the baijiu quality is promoted.

Description

Technical field [0001] The invention relates to the field of wine making, in particular to a method for enhancing aroma of liquor by fermentation. Background technique [0002] In the production process of traditional Luzhou-flavor liquor, yellow water is a brownish-yellow, slightly viscous turbid liquid that has a high acidity due to the action of microorganisms and the large amount of water carried by the fermented grains. It is rich in acids such as acetic acid, butyric acid, lactic acid, caproic acid and other alcohols and aldehydes. It also contains ethyl acetate, ethyl lactate, ethyl caproate and other liquor flavor substances, as well as a small amount of residual starch and residual sugar With alcohol, humus and yeast autolysates, anaerobic microorganisms, etc., the interaction of yellow water and fermented grains can improve the quality of liquor and the maintenance of pits; at the same time, yellow water contains a lot of water and organic acid. [0003] The fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈云宗周瑞平陈泽军唐代云
Owner 四川省宜宾市叙府酒业股份有限公司
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