Maotai-flavor Daqu liquor stable pile fermentation process

A stacking fermentation and fermentation process technology, which is applied in the field of wine making, can solve the problems of long stacking fermentation time, low fermentation temperature, and long production time, and achieve the effects of enhanced stacking fermentation, simple process, and low cost

Inactive Publication Date: 2018-08-17
SHANDONG QINGZHOU YUNMEN WINE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to: aim at the deficiencies in the prior art, to provide a stable stacking fermentation process for Maotai-flavored Daqu liquor, so as to solve the existing low fermentation temperature at the bottom of the pile and the middle part of the pile and the long accumulation fermentation time , long production time, low wine yield and other issues

Method used

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  • Maotai-flavor Daqu liquor stable pile fermentation process
  • Maotai-flavor Daqu liquor stable pile fermentation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A stable accumulation fermentation process for Maotai-flavor Daqu liquor, comprising the following steps:

[0033] (1) Add the sorghum and wheat after impurity removal and crushing treatment for wine making according to the ratio of 95:5 by weight, and the feeding amount of lower sand and rough sand account for 50% of the total feeding amount respectively, wherein the whole grain and the The weight ratio of broken grains is: lower sand 8.5:1.5, coarse sand 7.5:2.5;

[0034] (2) Add 48% of raw material weight, hot water at 95°C, moisten the grain, and steam the material twice for 90 minutes and 100 minutes respectively;

[0035] (3) Add 95°C hot water with 1% of raw materials after taking out the retort, stir and let it cool, and add high-temperature Daqu when the temperature drops to 29°C (the weight ratio of yellow koji, white koji and black koji is 8:1:1) , stir, and then add the tail wine of 1% by weight of the sanding material, and mix well;

[0036] (4) Set a con...

Embodiment 2

[0043] A stable accumulation fermentation process for Maotai-flavor Daqu liquor, comprising the following steps:

[0044] (1) Add the sorghum and wheat after impurity removal and crushing treatment for wine making according to the ratio of 95:5 by weight, and the feeding amount of lower sand and rough sand account for 50% of the total feeding amount respectively, wherein the whole grain and the The weight ratio of broken grains is: lower sand 8.0:2.0, rough sand 7.0:3.0;

[0045] (2) Add 50% of the raw material weight, hot water at 97°C, moisten the grain, and steam the material twice for 100 minutes and 110 minutes respectively;

[0046] (3) Add 97°C hot water with 2% of raw materials after taking out the retort, stir and let it cool, and add high-temperature Daqu when the temperature drops to 33°C (the weight ratio of yellow koji, white koji and black koji is 7:1.5:1) , stir, and then add the tail wine with an amount of 3% sand, and mix well;

[0047] (4) Set a conical iso...

Embodiment 3

[0054] A stable accumulation fermentation process for Maotai-flavor Daqu liquor, comprising the following steps:

[0055] (1) Add the sorghum and wheat after impurity removal and crushing treatment for wine making according to the ratio of 95:5 by weight, and the feeding amount of lower sand and rough sand account for 50% of the total feeding amount respectively, wherein the whole grain and the The weight ratio of broken grains is: lower sand 8.5:1.5, coarse sand 7.5:2.5;

[0056] (2) Add 52% of the raw material weight, hot water at 99°C, moisten the grain, and steam the material twice for 110 minutes and 120 minutes respectively;

[0057] (3) Add 99°C hot water with 4% of raw materials after taking out the retort, stir and let it cool, and add high-temperature Daqu when the temperature drops to 36°C (the weight ratio of yellow koji, white koji and black koji is 8:1:1) , stir, and then add the tail wine with a feeding amount of 4% by weight of the sand, and mix well;

[0058...

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Abstract

The invention relates to the technical field of liquor making, in particular to a Maotai-flavor Daqu liquor stable pile fermentation process. The process includes steps: (1) decontamination and grinding treatment of grains for liquor making; (2) adding of high-temperature measured water for wetting the grains, and steaming; (3) discharging from a steamer, water measuring, spreading for cooling, starter adding and tail liquor adding; (4) pile fermentation; (5) fermentation in pits; (6) outputting from the pits, steaming and liquor outputting. In the step (4) of pile fermentation, isolators arearranged between the bottoms of piled materials and the ground of a piled material site to realize regular ventilation in pile fermentation. By the pile fermentation process, fermentation time is shortened, a stable high-temperature fermentation state can be achieved in pile fermentation, and the total liquor yield and the high-quality liquor yield are greatly increased.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a stable accumulation fermentation process for Maotai-flavored Daqu liquor. Background technique [0002] Maotai-flavored wine has a prominent sauce aroma, elegant and delicate, mellow and full-bodied flavor, which is inseparable from accumulation fermentation. In the prior art, there are very few technical studies on the accumulation fermentation of wine, mainly on the changes in the number of yeasts in the accumulation fermentation, etc., for example, "Review of Moutai Science and Technology Pilot Project" records: the change of the number of yeasts in the accumulation fermentation was studied; In the article "Talking about Daqu Maotai-flavor Liquor's Coarse Sand Technology" in "Brewing Technology", it only studies the amount of yeast that can reach from when the coarse sand is piled up to when it is piled up and fermented into the cellar; Originated from management": Studying...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 潘学森王邦坤刘民万魏秋生张维山张宗举郇延胜侯诊尹凤伟
Owner SHANDONG QINGZHOU YUNMEN WINE GROUP
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