All-weather brewing method for Luzhou-flavor liquor

Abstract

The invention discloses an all-weather brewing method for Luzhou-flavor liquor, and belongs to the technical field of liquor brewing. In order to realize all-weather brewing of Luzhou-flavor liquor, the invention provides an all-weather brewing method for Luzhou-flavor liquor. The method comprises the following steps: firstly, a yellow fermentation liquid collecting device is added at the bottom of a cellar to collect excessive yellow fermentation liquid at the bottom of the cellar, then a yellow fermentation liquid is uniformly sprayed into vinasse at the middle upper part by a yellow fermentation liquid spraying device in a cellar cover, and then by a water spraying temperature adjusting device, the temperature of the cellar is adjusted in real time, and guarantee is provided for all-weather liquor brewing. According to the method, the industrial problem that production needs to be stopped for three months or more at high temperature in summer is solved, the production efficiency is greatly improved, the labor intensity of workers is reduced, the liquor quality is improved, the liquor yield is increased, the cellar transformation cost is reduced, and the method has excellent practical and popularization values.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing Luzhou-flavor liquor throughout the year by improving cellar pools and brewing techniques. Background technique [0002] The traditional mud cellar technology has the following disadvantages due to various conditions (such as cellar pool, temperature, etc.): 1. The contact area between alcohol and cellar mud is unevenly distributed, resulting in large differences in the quality of wine in different parts of the cellar pool; 2. The yellow water in the cellar is unevenly distributed. During the fermentation process in the cellar, a large amount of yellow water is deposited on the bottom of the cellar, causing the bottom distiller's grains to be soaked in yellow water, the middle distiller's grains contain less yellow water, and the top distiller's grains contain less yellow water. The pool is unevenly dry and wet. [0003] In order to solve the abo...

AI Technical Summary

Problems solved by technology

[0004] However, the above-mentioned measures will cause the distiller's grains of the whole cellar to be placed in the air for too long, which will lead to multiple problems: 1. Because the wine-containing distiller's grains are easily oxidized and infected by bacteria in the air, the distiller's grains will turn black and deteriorate. 2. The yellow water in the distiller's grains containing wine is easy to spoil and deteriorate; 3. The distiller's grains containing wine are placed in the air for too long, and the alcohol is easy to volatilize. ;4. During the process of dripping, the excess yellow water flows around, which is easy to cause pollution; 5. When the wine is dripped in layers, the remaining distiller's grains are still in an unsealed state, and the above problems will still occur

[0005] It can be seen that there are many problems in the traditional mud cellar type liquor brewing process: 1. Operations such as taking yellow water and dropping the cellar are time-consuming and labor-intensive, which not only increases the labor intensity of the workers, but also reduces the production efficiency; 2. Due to the oxidation of distiller's grains Or infection and deterioration, affecting the quality of wine; 3, the volatilization of distiller's grains will lead to a reduction in the output of wine, especially in summer, the volatilization amount is as high as more than 30%, resulting in a complete shutdown of production during the high temperature in summer, and a huge loss of production benefits; The overflow during the dripping process is easy to form pollution, and will increase the labor intensity of workers during the cleaning process

Images