Method for liquid brewing of Chinese strong aromatic spirits

A Luzhou-flavor liquor, liquid technology, applied in the field of liquor brewing, can solve the problems of low liquor yield, long fermentation cycle, poor wine quality, etc., and achieve the effect of mellow and sweet taste, balanced liquor components, and improved utilization rate

Pending Publication Date: 2019-03-26
河北山庄老酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at problems such as the long fermentation period in the existing traditional Luzhou-flavor liquor solid fermentation process, which is easily restricted by region and climate, the liquor yield is low, and the wine quality is not good, the invention provides a liquid brewing Luzhou-flavor Method of Type Liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for brewing Luzhou-flavor liquor in a liquid state, comprising the following steps:

[0037] (1) Weigh the raw grain and auxiliary materials according to the following ratio

[0038] The raw grain comprises the following components by mass percentage: 60% of red sorghum; 7% of glutinous rice; 8% of rice; 10% of wheat; 15% of corn,

[0039] The auxiliary materials include the following components in terms of the total weight percentage of the raw grain: medium-high temperature Daqu 8%; amylase 3‰; pectinase 1.5‰; high temperature resistant active dry yeast 6‰; Aroma yeast is Hansenula anomaly, and it also includes compound caproic acid bacterial liquid accounting for 4‰ of the total fermented mash;

[0040] (2) After the red sorghum, glutinous rice, corn, rice and wheat are pulverized with a pulverization degree of 40-50, they are mixed to obtain raw grain powder;

[0041] (3) Mix the raw grain powder with water to obtain raw grain slurry with a water content ...

Embodiment 2

[0045] A method for brewing Luzhou-flavor liquor in a liquid state, comprising the following steps:

[0046] (1) Weigh the raw grain and auxiliary materials according to the following ratio

[0047]The raw grain comprises the following components by mass percentage: 65% of red sorghum; 5% of glutinous rice; 5% of rice; 10% of wheat; 15% of corn,

[0048] The auxiliary materials include the following components in terms of the total weight percentage of the raw grain: 10% of medium and high temperature Daqu; 3.5‰ of amylase; 2‰ of pectinase; 7‰ of high temperature resistant active dry yeast; Aroma yeast is Torulopsis globosa, which also includes compound caproic acid bacterial liquid accounting for 5‰ of the total fermented mash;

[0049] (2) After the red sorghum, glutinous rice, corn, rice and wheat are pulverized with a pulverization degree of 40-50, they are mixed to obtain raw grain powder;

[0050] (3) Mix the raw grain powder with water to obtain raw grain slurry with ...

Embodiment 3

[0054] A method for brewing Luzhou-flavor liquor in a liquid state, comprising the following steps:

[0055] (1) Weigh the raw grain and auxiliary materials according to the following ratio

[0056] The raw grain comprises the following components by mass percentage: 68% of red sorghum; 8% of glutinous rice; 6% of rice; 8% of wheat; 10% of corn,

[0057] The auxiliary materials include the following components in terms of the total weight percentage of the raw grain: 12% of medium-high temperature Daqu; 4‰ of amylase; 2.5‰ of pectinase; 8‰ of high-temperature resistant active dry yeast; Aroma yeast is Candida, and it also includes compound caproic acid bacteria liquid accounting for 6‰ of the total fermented mash;

[0058] (2) After the red sorghum, glutinous rice, corn, rice and wheat are pulverized with a pulverization degree of 40-50, they are mixed to obtain raw grain powder;

[0059] (3) Mix the raw grain powder with water to obtain raw grain slurry with a water content...

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Abstract

The invention relates to the technical field of liquor brewing, and particularly discloses a method for liquid brewing of Chinese strong aromatic spirits. The method comprises the following steps thatunprocessed grain and auxiliary materials are weighed, the unprocessed grain is crushed, and thus unprocessed grain flour is obtained; the unprocessed grain flour and water are mixed, thus unprocessed grain slurry is obtained, and after gelatinization, liquefaction and saccharification treatment is conducted, saccharified mash is obtained; the auxiliary materials are added for alcoholic fermentation, acid production and esterification fermentation; and fermented and ripened mash is filtered, filtrate is distilled in a distillation kettle, and the liquor is taken. According to the method, mechanical continuous production can be conducted, the production cycle is shortened, the unprocessed grain starch utilization rate is increased, the liquor yield is increased, the top-grade product rateof a liquor body is increased, the liquor body style is more elegant, and the taste is more sweet and purer.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method for brewing Luzhou-flavor liquor in a liquid state. Background technique [0002] Luzhou-flavor liquor is one of the four traditional flavor types of Chinese liquor, also known as "Luxiang type". Traditional Luzhou-flavor liquor brewing uses mud pits as fermentation vessels, medium-high temperature Daqu as saccharification starter, and solid-state fermentation. The traditional Luzhou-flavor liquor brewing cellar covers a large area, and the fermentation time is long. The minimum fermentation cycle for each round of fermentation is 60 days. The entire brewing process mainly relies on manual operation. At the same time, ethyl hexanoate is a characteristic aroma component of Luzhou-flavor liquor, and its content is directly related to the quality of the pit mud. Therefore, in the traditional Luzhou-flavor liquor brewing process, it takes a lot of manpower and materia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12H6/02
CPCC12G3/02
Inventor 王国明王玉学任长成李研科李秋志
Owner 河北山庄老酒股份有限公司
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