Method for increasing yield of strong aromatic Huisha baijiu

A technology of Luzhou-flavor liquor and sand-returning wine, which is applied in the field of wine making, can solve the problems of poor wine quality, low yield of sand-returning, low utilization rate of residual starch, etc., and achieve the effect of increasing yield

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

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of low yield of sand-returning, low utilization rate of residual starch, and poor wine quality in the winemaking process of the existing method, the present invention starts from the essence of liquor fermentation and provides a new method for increasing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select the normal out-of-pit dregs as the source of dregs produced in the sand pit. The acidity of the out-of-pit dregs is 3.2, the moisture is 58%, and the starch content is 13.4%. Add bran, distill, air and add koji according to the production operation method of returning to the sand cellar. After the airing is completed, the temperature of the grains is about 20°C. Before the grains are put into the cellar, add 7% of the upper layer of grain grains into the cellar, mix well, and ferment The period is controlled within 40 days, and other operations are normally operated according to the process of returning to the sand cellar.

Embodiment 2

[0020] The normal out-of-pit grains were selected as the grain source for returning to the sand pit. The acidity of the out-pit grains was 3.0, the moisture was 57%, and the starch content was 13.1%. Add bran, distill, air and add koji according to the production operation method of returning to the sand cellar. After the airing is completed, the temperature of the grains is about 24°C. Before the grains are put into the cellar, add 6% of the upper layer of grain grains into the cellar, mix well, and ferment The period is controlled within 45 days, and other operations are normally operated according to the process of returning to the sand cellar.

Embodiment 3

[0022] The normal out-of-pit grains are selected as the grain source for returning to the sand pit. The acidity of the out-pit grains is 2.8, the moisture is 59%, and the starch content is 12.9%. Add bran, distill, air and add koji according to the production operation method of returning to the sand cellar. After the airing is completed, the temperature of the grains is about 28°C. Before the grains are put into the cellar, add 5% of the grain grains in the upper layer to the cellar, mix well, and ferment The period is controlled within 40 days, and other operations are normally operated according to the process of returning to the sand cellar.

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PUM

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Abstract

The invention belongs to the technical field of liquid making and particularly relates to a method for increasing the yield of strong aromatic Huisha baijiu. The method for increasing the yield of the strong aromatic Huisha baijiu is provided to achieve the technical purpose. The method comprises the steps of conducting drying in a spreading mode and adding yeast on the vinasse obtained after distilling for baijiu and adding yeast, adding the yeast in an upper layer grain groove before putting into a cellar, putting the yeast after being evenly mixed for fermentation, distilling after finishing the fermentation, so that the Huisha baijiu is obtained. According to the method for increasing yield of the strong aromatic Huisha baijiu, the Huisha baijiu yield can be greatly increased on the premise of guaranteeing the high baijiu quality.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for increasing the yield of Luzhou-flavor liquor back-sand wine. Background technique [0002] In the production process of traditional Luzhou-flavor liquor, in order to make full use of the residual starch in the discarded grains, the discarded grains with high residual starch are fermented again to obtain wine, which is called sand return. Most of the winemaking teams are equipped with a number of back-sand cellars in production. Back-to-sand cellars are of positive significance in increasing the production of base wine and reducing grain consumption. However, it is difficult to make full use of residual starch in the production process, and the output of returning to the sand cellar has been low, which greatly affects the production cost control. [0003] In the existing technology, in order to increase the output of sand cellars, many companies use the m...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 乔宗伟刘多涛罗青青彭智辅赵东涂福明
Owner WULIANGYE
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