Quality-based liquor storage technology for baijiu

A technology of picking wine and liquor by quality and quality, applied in the field of winemaking, can solve the problem of not being able to fully meet the production of liquor, and achieve the effect of unifying wine quality

Inactive Publication Date: 2017-03-22
YIBIN JINXILAI LIQUOR
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"This patented technology outlines the characteristics of the traditional segmented liquor picking process in liquor brewing. There are deficiencies in classification and operation, and it cannot fully meet the needs of liquor production.

Method used

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Embodiment Construction

[0031] A process of picking liquor for quantity and quality, which adopts layered and staged liquor for picking liquor for quantity and quality. The production process is as follows: ingredients—(fermented grains) open cellars and grains—and grain—adding auxiliary materials—storage (distillation) - Take the wine in sections - steam the grain - take out the retort - look at the water - cool it down - increase the koji - put it in the cellar for fermentation - (cycle) the fermented grains are fermented.

[0032] Including the following steps:

[0033] (1) Take out the saccharified fermented grains from the cellar and pile them up in layers, among which: layered unloaded grains are divided into surface layer grains, upper layer grains, middle layer grains, lower layer grains, bottom layer grains or double wheels Bottom fermented grains; the fermented grains in the cellar are saccharified and fermented for 60-150 days to obtain ethanol and various aroma and taste trace components....

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Abstract

The invention discloses a quality-based liquor storage technology for baijiu. The quality-based liquor storage technology for baijiu adopts layered and segmented liquor flowing and comprises steps as follows: (1), fermented grains subjected to diastatic fermentation are subjected to layered pulling out and are stacked, wherein the layered pulling out is executed according to the sequence of surface-layer fermented grains, upper-layer fermented grains, middle-layer fermented grains, lower-layer fermented grains and bottom-layer fermented grains or dual-wheel bottom fermented grains; (2), single grain powder or mixed grain powder accounting for 15%-25% of the mass of each layer of fermented grains is added to each layer of fermented grains in the step (1), the components are stirred and mixed uniformly, and mixed fermented grains are obtained; (3), the mixed fermented grains are put in a retort, atmospheric pressure is controlled in a range from 0.05 MPa to 0.07 MPa, and the steam pressure is regulated to be lower than or equal to 0.03 MPa after liquor flowing starts; each layer of fermented grains adopts segmented liquor storage. According to the technology, each layer of segmented liquor is separated and extracted, advantages of each layer of segmented liquor are shown as far as possible, the liquor after storage is suitable for blending of finished alcohol of all grades, and selection range of flavoring liquor is enlarged.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to a process for picking wine for quantity and quality of (robust-flavor) liquor. Background technique [0002] Various starch or sugar raw materials, under the action of saccharification, starter or separate starter, are fermented by microorganisms to produce wine, and then distilled to extract liquor. In the extraction process, "quantity and quality picking" is carried out according to the quality of liquor, which is a very important production link and process technology in liquor production. [0003] Patent No. CN201210426653.7 "A staged wine picking process for liquor production, which is a process for selecting high-quality wine in the process of liquor production. Step to determine the different qualities of the distilled wine and pick them separately. The good quality is processed into finished wine, and the bad one is used for other purposes." There are d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 邓传东张仁友饶芳秋李万群石朝轩于彬
Owner YIBIN JINXILAI LIQUOR
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