Liquor fermentation device

Abstract

The invention relates to the field of liquor brewing equipment, in particular to a liquor fermentation device which can ensure uniform distribution of a microorganism system and materials in pit mud in a fermentation tank, so as to ensure the quality consistency of liquor produced in the fermentation tank. The liquor fermentation device comprises a fermentation tank and at least one pit mud module, wherein the pit mud modules are detachably and uniformly arranged on the inner wall of the fermentation tank, and pit mud is arranged in the pit mud modules. In the liquor fermentation device provided by the invention, the detachable pit mud modules are ingeniously constructed in the fermentation tank, so that after a fermentation cycle ends, redistribution of the pit mud can be flexibly carried out again as needed, which fundamentally solves the problem of inevitable huge difference between pit mud on a bottom layer and pit mud on a top layer in a conventional mud pit method. In the liquor fermentation device provided by the invention, the creative improvement of the pit mud in the fermentation tank breaks through the structural limitation of the conventional pit mud and provides an important foundation for improving the liquor brewing quality. The liquor fermentation device provided by the invention is especially suitable for various high-quality liquor brewing processes.

Description

technical field [0001] The invention relates to the field of liquor brewing equipment, in particular to a liquor fermentation device. Background technique [0002] Traditional Luzhou-flavor liquor is fermented in a mud cellar, using sorghum as the main fermentation raw material, using single grain or multi-grain for blending, using Daqu as the main saccharification starter, and using mixed steaming and mixed firing techniques. During the fermentation process of grain wine, a yellow liquid seeping into the bottom of the cellar will be produced, that is, "yellow water", which is rich in long-term domesticated beneficial microorganisms, carbohydrates and nitrogen-containing compounds, alcohols, aldehydes, acids, esters, etc. Aroma and taste substances are one of the key factors in the production of high-quality base wine. Luzhou-flavor liquor is fermented in a mud pit. The bottom of the mud pit and the mud near the bottom of the four walls are soaked in the mixture of bad grai...

AI Technical Summary

Problems solved by technology

The temperature of traditional Luzhou-flavor liquor entering the cellar and the heating process of fermentation depend on the weather conditions. Generally, the temperature in winter is low, and the fermentation process is prone to problems such as too slow heating and insufficient top temperature. In summer, due to the high temperature, the ground temperature is relatively high. The cellar entry temperature is difficult to control within the optimal temperature range, and the fermentation process is prone to problems such as significantly faster heating rate, faster temperature drop rate, and short stabilization period, which have a great impact on liquor yield and wine quality

[0003] Based on the existing Luzhou-flavor liquor fermentation process, its main technical disadvantages are as follows: 1. Using mud pits for fermentation, the bottom of the pit mud and the pit mud with walls near the bottom are rich in microbial systems and materials, while the middle and upper pit mud The relative lack of microorganisms and materials leads to a large difference in the effect of the bottom grains and the middle and upper layers of grains from the pit mud of the corresponding parts, and the quality of the base wine produced is obviously better than that of the middle and upper layers; 2. The fermentation temperature is greatly affected by the weather temperature, and the temperature in winter If the temperature is too low or the temperature is too high in summer, it will have an adverse effect on the cellar entry temperature and the temperature change during the fermentation process, thus affecting the wine yield and wine quality

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