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A processing technology and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of long aging time of liquor, and achieve the effects of strengthening oxidation, increasing dissolved oxygen, and increasing redox potential
Inactive Publication Date: 2018-09-14
贵州省仁怀市致和酒业有限公司
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Problems solved by technology
[0004] The present invention intends to provide a liquor processing technology to solve the problem of long aging time of liquor in the existing aging technology
Method used
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Embodiment 1
[0017] Embodiment 1: a kind of liquor processing technology, comprises the following steps:
[0018] Step 1. Pour the freshly distilled liquor into the pre-sterilized wine barrel, the liquid level of the liquor is 3 to 5 cm away from the mouth of the barrel, and put the liquor in a cold cellar at -8°C for 1 to 2 days of cold treatment;
[0019] Step 2, adding corn cob powder, glucose and mushroom powder to the liquor in step 1, and storing it in an irradiation environment at 23°C for 2-3 days;
[0020] Step 3, in the middle of the white wine in step 2, add the acetic acid bacterium colony that mixes with red sulfur bacterial classification, wherein the inoculation amount of red sulfur bacterial classification is 4.8ml / kg wine liquid, and the inoculum amount of acetic acid bacterium colony is 1.47ml / kg wine liquid, After adding walnut shell powder and diatomaceous earth during stirring, seal the barrel after stirring evenly and place the barrel in a dark environment at 18-22°C ...
Embodiment 2
[0022] Embodiment 2: a kind of liquor processing technology, comprises the following steps:
[0023] Step 1. Pour the freshly distilled liquor into the pre-sterilized wine barrel, the liquid level of the liquor is 3-5cm away from the mouth of the barrel, and put the liquor in a cold cellar at 6°C for 1-2 days of cold treatment;
[0024] Step 2, adding corn cob powder, ribose and mushroom powder to the liquor in step 1, and storing it in an irradiation environment at 25°C for 2-3 days;
[0025] Step 3, in the middle of the white wine in step 2, add the acetic acid bacterium colony that mixes with green sulfur bacteria classification, wherein the inoculation amount of green sulfur bacteria classification is 5.5ml / kg liquor, the inoculum amount of acetic acid colony is 1.84ml / kg liquor, When stirring, add walnut shell powder and diatomaceous earth, stir evenly, seal the barrel, and place the barrel in a dark environment at 18-22°C for 4-6 days, then filter out the solids;
[002...
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Abstract
The invention discloses a baijiu processing technology in the technical field of baijiu brewing. The technology comprises the following steps that 1, newly distilled baijiu is poured into a wine bucket subjected to sterilization in advance, the baijiu liquid level is 3-5 cm away from a wine bucket opening, and the baijiu is put into a cold cellar of -10-6 DEG C to be treated for 1-2 d; 2, corncobpowder, reducing sugar and mushroom powder are added into the baijiu in step 1, and storing is conducted for 2-3 d under the irradiation environment of 20-25 DEG C; 3, an acetic acid bacterial colonymixed with red sulfur strains or green sulfur strains is added in the baijiu in step 2, the mixture is mixed to be uniform, then the wine bucket is sealed, the wine bucket is placed in the dark environment of 18-22 DEG C for 4-6 d, and then solid matter is filtered out; 4, vegetable protein and protease are added in the baijiu in step 3, the mixture is placed in the environment of -3--1 DEG C for10-16 d, and a finished product is obtained. Accordingly, the problem that in an existing ageing technology, the baijiu ageing time is long is solved.
Description
technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a liquor processing technology. Background technique [0002] Liquor is a traditional distilled liquor in my country with a long history and a long history. It is unique in alcoholic products with its unique color, aroma and taste. However, the newly brewed liquor will bring some low-boiling substances during the fermentation and distillation process, such as hydrogen sulfide (rotten egg smell), aldehydes (bitter and astringent), etc., making the liquor at this time spicy, irritating and less pungent. It is light and odorless, usually called "new wine taste", which is not suitable for people to drink. It often needs to be stored for several years or even longer to eliminate the new wine smell, so that the wine tastes soft, the aroma increases, and the wine body becomes harmonious. Generally known as mature, also known as aging. During the aging process of liquor, volatil...
Claims
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Application Information
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