Method for increasing quality of strong aromatic white spirit covered arak

A technology of Luzhou-flavor liquor and distiller's grains, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of obvious miscellaneous flavors, poor quality of covered lees, and weak taste of wine, so as to increase the content of aroma substances, good economic benefits, increase Effect of aroma substance concentration

Inactive Publication Date: 2018-12-07
ANHUI GUJING DISTILLERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of poor quality of the covered lees in the brewing process of the existing method, the taste of the wine is weak, and the miscellaneous taste is

Method used

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  • Method for increasing quality of strong aromatic white spirit covered arak

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1:

[0014] The distiller’s grains obtained after distilling the wine by the conventional method are spread and dried to a temperature of 26°C, koji is added and mixed evenly to serve as the covering distiller’s grains; after the conventional mash is put into the cellar, a layer of covering distiller's grains is covered on the surface for sealing fermentation; the fermentation is over Then, the covered lees is separated, and the covered lees is obtained after distillation.

[0015] The amount of koji added is 21% of the quality of distiller’s grains, and the mass ratio of high temperature Daqu and medium temperature Daqu is 1:1. The acidity of the mash when it enters the cellar is 1.6, and the moisture is 59%.

Example Embodiment

[0016] Example 2:

[0017] The distiller’s grains obtained by distilling the wine by the conventional method are spread and dried to a temperature of 27°C, koji is added and mixed evenly to serve as a covering distiller's grains; after the conventional mash is put into the cellar, a layer of covering distiller's grains is covered on the surface for sealing fermentation; the fermentation is over Afterwards, the covered vinasse is separated, and the covered vinasse is obtained after distillation.

[0018] The amount of koji added is 22% of the quality of distiller’s grains, and the mass ratio of high-temperature Daqu and medium-temperature Daqu is 1.5:1. The acidity of the fermented wine is 1.8 and the moisture content is 60%.

Example Embodiment

[0019] Example 3:

[0020] The distiller's grains obtained by distilling the wine in the conventional method are spread and dried to a temperature of 27°C, koji is added and mixed evenly to serve as a covering distiller's grains; after the conventional mash is put into the cellar, a layer of covering distiller's grains is covered on the surface for sealing fermentation; the fermentation is over Then, the covered lees is separated, and the covered lees is obtained after distillation.

[0021] The amount of koji added is 22% of the quality of distiller’s grains, and the mass ratio of high temperature Daqu to medium temperature Daqu is 2:1. Wine in the cellar

[0022] The acidity is 1.9 and the moisture content is 61%.

[0023] Through comparative experiments, the results of professional sommelier evaluation and chromatographic analysis show that the quality of the wine produced has been significantly improved compared to before optimization.

[0024] 1. Comparison of chromatographic ana...

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Abstract

The invention discloses a method for increasing quality of strong aromatic white spirit covered arak. The method comprises the following steps: airing a vinasse acquired after distilling and taking white spirit according to a conventional method till water content is 58-63%, adding distiller yeast and uniformly stirring, thereby acquiring a covering vinasse; putting conventional fermented grains into a cellar and then covering a layer of covering vinasse on the surface, and performing sealing fermentation; separating and distilling the covering vinasse after the ending of fermentation, therebyacquiring the covered arak. According to the method disclosed by the invention, the quality of the covered arak is greatly increased, the concentration of flavor components in the wine is increased and the foreign flavors in the wine are reduced under the condition that the normal wine yield is guaranteed.

Description

technical field [0001] The invention relates to a method for improving the quality of Luzhou-flavor liquor covered with bad liquor. Background technique [0002] In the production process of traditional Luzhou-flavor liquor, the residual starch in the distiller's grains cannot be fully utilized in the first fermentation. In order to make full use of the residual starch in the distiller's grains, the distiller's grains with higher residual starch are fermented again to obtain wine. Most of the production is to cover the normal fermented grains after they enter the pool. The method of using covered grains to ferment again can not only increase the yield of wine, reduce grain consumption, but also have a good heat preservation effect for the cellar. However, in the existing production technology, the quality of covered distilled spirits has not been high, and there are phenomena such as weak wine taste and obvious miscellaneous flavors. Contents of the invention [0003] In...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 殷小燕杨高明戴青冬
Owner ANHUI GUJING DISTILLERY
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