Process method for increasing high-quality baijiu rate of strong aromatic baijiu brewing production

Abstract

The invention discloses a process method for increasing a high-quality baijiu rate of strong aromatic baijiu brewing production and relates to the field of baijiu brewing. The process method comprisesthe following steps: preparing fermented grains, and preserving double bottom-fermented mashes of a former round; adding distiller's yeast, replenishing water, piling to culture bacteria, and preparing flavoring fermented grains; carrying out interlayer grain refluxing, forming cross ridges at the bottom of a pool, and sealing the pool to carry out fermentation; prolonging a fermentation period,taking up distillers' grains layer by layer, maintaining a fermentation pit, and retaining the double bottom-fermented mashes of the round in the fermentation pit; carrying out grain circulation distillation, and preparing fermented grains of a next round; placing the double bottom-fermented mashes of the former round at a steamer opening, carrying out distillation, and harvesting baijiu of different types; storing baijiu respectively, aging for a long time, and blending for use. By adopting the process method, process details of pit sealing, cover amounts of surface distillers' grains and pitend mud, and the like, are intensified. The process method disclosed by the invention is adopted to brew strong aromatic baijiu, and compared with a conventional strong aromatic baijiu brewing process, the process method has the advantages that the high-quality baijiu rate is increased, baijiu is mellow and full, thick and graceful in pit fragrance and long lasting and fine in aftertaste, and thepursuit of customers on high-quality strong aromatic baijiu can be met.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a process method for increasing the yield of high-quality liquor produced by brewing Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor, also known as cellar-flavor liquor, is one of the flavor types of Chinese liquor. The majority of consumers love it, occupy a large proportion of the market, and the demand is also increasing day by day. [0003] Most of the enzyme preparations or industrial microbial products used in the liquor brewing industry are crude products, and there are many factors such as uncertainty and unstable activity, which restrict the improvement of liquor quality. Therefore, research on high-purity enzyme preparations or high-activity industrial microbial products is particularly important in the production and application process. It is imperative to prepare stable enzyme preparations or industrial microbial products by using modern engin...

AI Technical Summary

Problems solved by technology

[0003] Most of the enzyme preparations or industrial microbial products used in the liquor brewing industry are crude products, and there are many factors such as uncertainty and unstable activity, which restrict the improvement of the quality of liquor

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