Fen-flavor baijiu brewing method based on jungle fermentation technology

Abstract

The invention provides a Fen-flavor baijiu brewing method based on a jungle fermentation technology. According to the technical scheme, a conventional solid koji cake is improved into a porous structure in the koji making process, so that flora advantage establishment of internal aerobic microorganisms is facilitated promoted. The whole fermentation process is in a jungle environment, and the growth and metabolism of microorganisms can be promoted based on good ecological environments and proper temperature and humidity conditions in jungles, so that the overall fermentation quality is improved. On the basis, supernatant is taken out regularly in the primary fermentation process, and aldehyde substances are prevented from being generated by excessive fermentation of the supernatant as a substrate. The extracted liquid is refrigerated after low-temperature sterilization and is mixed during secondary fermentation, so that the possibility of infectious microbe pollution is reduced. Fen-flavor baijiu prepared through the method is higher in total ester content, and peculiar smell components such as ethyl hexanoate and ethyl butyrate are remarkably reduced; meanwhile, almost no components such as aldehydes, proteins and solid matter remain, so that the mouth feel is purer and lasting, and excellent quality is achieved.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing method of fragrance type liquor based on jungle fermentation technology. Background technique [0002] Baijiu is a unique distilled wine in China. It is made from grains and grains, and Daqu, Xiaoqu or bran koji and wine mother as saccharification and fermentation agents. It is made by cooking, saccharifying, fermenting and distilling. The quality of the wine is colorless and transparent, the smell is pure and pure, the entrance is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound aroma mainly composed of esters. The aroma of liquor is an important part of its quality. The aroma types mainly include rich-flavor, sauce-flavor, strong-flavor, light-flavor, phoenix-flavor, rice-flavor, and sesame-flavor. The combination of Lactate and Ethyl Lactate is the main fragrance, and it also contains a higher content of succin...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to aim at the technical defects of the prior art and provide a method for brewing Fen-flavor liquor based on jungle fermentation technology to solve the technical problem that the flavor of the Fen-flavor liquor obtained by the conventional brewing method in the prior art needs to be improved

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