Method for improving total acid content and complex sense of strong-flavor base baijiu

Abstract

The invention discloses a method for improving the total acid content and complex sense of strong-flavor base baijiu and belongs to the technical field of baijiu brewing. According to the method, a concentration gradient of starch in a cellar is formed by optimizing the proportion of raw materials, the grinding degree and the material moistening mode and replacing a traditional dosing mode with anovel dosing technique of gradient dosing, and 'maintenance of fermented grains with a cellar, maintenance of the cellar with the fermented grains and mutual maintenance of the cellar and the fermented grains' can be promoted. By applying the technique, an excellent in-cellar fermentation condition is formed, the metabolic direction of microbes in a cellar is adjusted, and metabolism and production of acids and ester substances in fermented grains in the cellar can be favored, aroma and flavor producing substances in base baijiu can be increased, and the problems of low content of total acid and weak complex sense of base baijiu produced in a producing process can be effectively solved. When the technique is used in production of strong-flavor baijiu, the content of total acids of the basebaijiu is increased by 20-30 percent, and the base baijiu has rich cellar-aroma, mellow baijiu body and remarkably enhanced complex sense, is clear and fresh in aftertaste and has typical style of strong-flavor baijiu.

Description

technical field [0001] The invention relates to a method for increasing the total acid content and complex feeling of Luzhou-flavor original wine, in particular to the control of raw material ratio, crushing degree, moistening and batching methods, and belongs to the technical field of wine making. Background technique [0002] There are many factors affecting the sensory flavor of Luzhou-flavor original wine, among which acids are important taste agents. A certain amount of acid substances can increase the fullness and complexness of the wine body, and less acid will make the wine body thin and short in taste. In terms of production, there are many factors that affect the formation of acid substances in the fermentation process of Luzhou-flavor type, such as the ratio of raw materials and the degree of grinding, the proportion of grain stubble and unstrained spirits, and the difference in the environment in the cellar. The traditional production process takes out all the f...

AI Technical Summary

Problems solved by technology

The traditional production process takes out all the fermented grains of large crops first, and mixes them evenly before batching. This method is conducive to unified operation and management, and the concentration of starch in the cellar is consistent, but it cannot make full use of the characteristics of the properties and location of the fermented grains of different crops in the cellar.

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