Method for increasing content of ethyl caproate in Luzhou-flavor Baijiu

A technology of ethyl hexanoate and strong-flavor liquor, applied in the field of winemaking, can solve the problems of poor regularity and sustainability, and the effect is not very ideal, so as to increase the concentration of bacterial autolysate and solve the lack of flavor. Effect

Inactive Publication Date: 2017-02-22
WULIANGYE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to increase the content of ethyl caproate in Luzhou-flavor liquor, most of the ingredients are adjusted in production, but the effect is not very satisfactory, and the regularity and sustainability are not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Select normal grains from the cellar, mix grain and bran, distill, spread and add koji according to the production process of Luzhou-flavor liquor, and then put the grains to be put into the cellar in the reverse order (first into the upper layer, then into the middle layer, and finally into the lower layer) In an empty cellar, after 12 hours at room temperature, the unstrained spirits are taken out and agitated for aeration, and then put into the cellar according to the original normal order of the various levels of unstrained spirits, and leave the cellar after 65 days of fermentation.

Embodiment 2

[0014] Select normal grains from the cellar, mix grain and bran, distill, spread and add koji according to the production process of Luzhou-flavor liquor, and then put the grains to be put into the cellar in the reverse order (first into the upper layer, then into the middle layer, and finally into the lower layer) In an empty cellar, after standing at room temperature for 24 hours, take out the fermented grains and carry out a ventilation at the same time, then put the fermented grains of each layer into the cellar according to the original normal order, and leave the cellar after 70 days of fermentation.

Embodiment 3

[0016] Select normal grains from the cellar, mix grain and bran, distill, spread and add koji according to the production process of Luzhou-flavor liquor, and then put the grains to be put into the cellar in the reverse order (first into the upper layer, then into the middle layer, and finally into the lower layer) After being placed in a container at room temperature for 16 hours, the fermented grains are taken out and agitated for aeration, and then put into the cellar according to the original normal order of the fermented grains of each layer, and leave the cellar after 60 days of fermentation.

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PUM

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Abstract

The invention belongs to the technical field of wine brewing and particularly relates to a method for increasing content of ethyl caproate in Luzhou-flavor Baijiu. The method includes the steps of operating in accordance with production steps of the Luzhou-flavor Baijiu, putting fermented grains at a room temperature for a period of time before pit entry fermentation, taking out the fermented grains layer by layer, turning every layer of fermented grains, and fermenting and distilling after the fermented grains are put into pits in accordance with original steps. The method is capable of increasing the content of the ethyl caproate in the Luzhou-flavor Baijiu on the premise that the quality of the Baijiu is ensured.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for increasing the content of ethyl caproate in Luzhou-flavor liquor. Background technique [0002] Ethyl caproate is one of the main flavor substances of Luzhou-flavor liquor. In the production process of Luzhou-flavor liquor, it is very important to control the content of ethyl caproate in the base liquor. In the production of Luzhou-flavor liquor, the content of ethyl hexanoate in some base wines is difficult to meet the standard of high-grade wine, especially the content of ethyl hexanoate in the base wine produced from the upper lees and the newly put into production is often low. Wine is often treated as secondary wine by liquor manufacturers. [0003] In order to increase the content of ethyl caproate in Luzhou-flavor liquor, most of the ingredients are adjusted in production, but the effect is not very satisfactory, and the regularity and sustainabil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/04C12H6/02
CPCC12G3/04C12H6/02
Inventor 乔宗伟刘多涛施思彭智辅赵东张霞崔小亮
Owner WULIANGYE
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