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A method for increasing the yield of Luzhou-flavor liquor back to sand wine

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: 2020-01-31
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 the yield of sand-returning Luzhou-flavor liquor. method
The method of the invention utilizes the difference in acidity of the grain source, and improves the fermentation power of wine brewing by matching different grains into the cellar, thereby solving the problem of low sand return yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The normal pit grains are selected as the source of grains produced in the sand pit, the acidity of the pit grains is 3.2, the moisture content is 58%, and the starch content is 13.4%. Add bran, distill, spread and dry and add koji according to the production method of returning to the sand pit. After spreading and drying, the temperature of the glutinous rice is about 20℃. Before the glutinous rice enters the pit, add 7% of the upper layer into the pit and mix well and ferment. The cycle is controlled at 40 days, and other operations follow the normal operation of the sand pit process.

Embodiment 2

[0020] The normal pit grains are selected as the source of grains produced in the sand pit, the acidity of the pit grains is 3.0, the moisture content is 57%, and the starch content is 13.1%. Add bran, distill, spread and dry and add koji according to the production method of returning to the sand pit. After spreading and drying, the temperature of the glutinous rice is about 24℃. Before the glutinous rice enters the pit, add 6% of the upper layer into the pit and mix well and ferment. The cycle is controlled at 45 days, and other operations follow the normal operation of the sand pit process.

Embodiment 3

[0022] The normal pit grains were selected as the source of grains produced in the sand pit, the acidity of the pit grains was 2.8, the moisture content was 59%, and the starch content was 12.9%. Add bran, distill, spread and dry and add koji according to the production method of returning to the sand pit. After spreading and drying, the temperature of the fermented grains will be around 28℃. Before the fermented grains enter the pit, add 5% of the upper layer into the pit grains and mix well and ferment. The cycle is controlled at 40 days, and other operations follow the normal operation of the sand pit process.

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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 wine making, and in particular relates to a method for increasing the yield of Luzhou-flavored liquor. Background technique [0002] In the production process of traditional Luzhou-flavor liquor, in order to make full use of the residual starch in the waste grains, the waste grains with higher residual starch are fermented again to obtain the wine, which is called sand recovery. In the production, most of the brewing teams are equipped with several sand-returning pits, which have positive significance in improving the production of base wine and reducing grain consumption. However, it is difficult to make full use of the residual starch in the production process, and the output of the sand pit has been low, which greatly affects the control of production costs. [0003] In order to increase the output of Huishajiao, many companies adopt the method of adding foreign bacteria or glucoamylase. However, the quality...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H6/02C12G3/02
CPCC12G3/02C12H6/02
Inventor 乔宗伟刘多涛罗青春彭智辅赵东涂福明
Owner WULIANGYE
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