Method for increasing content of ethyl caproate in Luzhou-flavor liquor

Abstract

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for increasing the content of ethyl caproate in Luzhou-flavor liquor. Background technique [0002] Chinese liquor is a traditional distilled liquor in my country and one of the six major distilled liquors in the world. Among them, Luzhou-flavor liquor was selected into the list of "China's Intangible Cultural Heritage" in 2006 because of its unique brewing process. Esters are the main aroma components of most flavor liquors, and the content and proportion of different esters will directly affect the flavor of the finished liquor. Esters in Luzhou-flavor liquor account for about 60% of the aromatic components, of which ethyl caproate is the main aroma component of Luzhou-flavor liquor, which is jointly created with an appropriate amount of ethyl acetate, ethyl lactate, and ethyl butyrate. The Luzhou-flavor Baijiu has unique style characteristics such as rich cellar arom...

AI Technical Summary

Problems solved by technology

However, for newly opened cellars, the quality of the original wine produced is often poor, and the taste is far inferior to that of old cellar wines, especially the content of ethyl caproate, the main flavor component closely related to cellar mud microorganisms, is low

In addition, the aging of the cellar will also cause the loss of ethyl caproate in the original wine. Therefore, it is particularly important to invent a method that can increase the content of ethyl caproate, the main aroma component of Luzhou-flavor liquor.

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