Luzhou-flavor Daqu and brewing technique thereof

Abstract

The invention discloses Luzhou-flavor Daqu and a brewing technique thereof. The brewing technique of the Luzhou-flavor Daqu comprises the following steps: S1, preparation of raw materials; S2, steaming and gelatinization; S3, primary fermentation; S4,distillation and liquor receiving; S5, secondary fermentation: wherein the pit mud includes the following components: old pit mud, yellow mud powder, lotus pond silt,dipotassium phosphate, urea, 35-40 parts of soybean cake powder, bottom pit lees, bone meal, Luzhou-flavor Baijiu, white sugar, starter, pit mud nutrient solution, lactic streptococci,caproic acid bacteria culture solution, yellow water and tail water; S6, distillation after out of pit; S7, blending. The Luzhou-flavor Daqu provided by the invention has the advantages of strong flavor, pure and mild taste and long tail flavor, and besides, the brewing technique of the Luzhou-flavor Daqu has the advantages that the pit degeneration is delayed, the fragrance contents in the Luzhou-flavor Baijiu are coordinated, and the quality of Baijiu is improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a Luzhou-flavor Daqu liquor and its brewing process. Background technique [0002] Chinese baijiu is a unique traditional wine in my country. It has formed unique craftsmanship and flavor characteristics during the long development process, and enjoys a high reputation worldwide. It is as famous as brandy, whiskey, rum, vodka, and gin. Known as one of the six world famous distilled spirits. With the change of people's consumption concept and the fierce competition in the market, liquor, as a medium of communication, must more and more adapt to the new demand of the market for taste. According to the development requirements of the market, a good product should have a distinctive personality and be able to meet the taste requirements of the market. [0003] The aroma types of Daqu liquor include light aroma, strong aroma, sauce aroma and other aroma types. When Daqu wine is ferm...

AI Technical Summary

Problems solved by technology

White granules and white needle-like crystals are a mixture of ferrous lactate and calcium lactate, most of which are ferrous lactate. When the content of ferrous lactate reaches 0.1%, the pH value will drop, and the surface of the pit mud will harden, and the water content and water permeability will decrease. , the number of caproic acid bacteria is significantly reduced, the ability of metabolism and production of caproic acid is significantly reduced, the content of ethyl caproate is reduced, and the content of PH, nitrogen, potassium, and humus is reduced, resulting in a decline in the quality of wine production, uncoordinated aroma, and poor fragrance release. Wine loses its original style

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