White spirit upgrading method by layered liquid taking and ex-situ re-fermentation
A liquor and re-fermentation technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor taste of the upper fermentation liquid, lowering the quality of the wine grains at the bottom of the pit, and dehydration of the pit wall mud, so as to mask or weaken the aroma of the base distiller's grains, Increase the effect of elegant cellar aroma and taste
Pending Publication Date: 2022-01-04
SICHUAN TUOPAI SHEDE WINE
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Problems solved by technology
This model has a major defect: the upper layer of fermentation broth has a poor taste, and during the extraction process, the miscellaneous flavors of the upper layer will be brought into the lower layer of high-quality wine grains, thereby reducing the quality of the wine grains at the bottom of the cellar. All wine companies are exploring how to effectively avoid this phenomenon
The yellow water in the pit helps to promote the aging of the pit mud, but the upper pit wall mud in the pit generally loses water, lacks nutrients and hardens and degrades. This is a contradiction to reality
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[0045] In order to understand the above-mentioned purpose, features and advantages of the present invention more clearly, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.
[0046] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways than described here. Therefore, the protection scope of the present invention is not limited by the specific implementation disclosed below. Example limitations.
[0047] Refer below Figure 1 to Figure 4 To describe the method for improving the quality of liquor according to some embodiments of the present invention provided by layered liquid extraction and ectopic re...
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The invention provides a white spirit upgrading method by layered liquid taking and ex-situ re-fermentation. The white spirit upgrading method comprises the following steps: preparing a cellar; sealing the cellar and fermenting; layering and liquid taking; and an ectopic re-fermentation process: slowly conveying the fresh yellow water in the transfer tank into another pit which is subjected to sealed fermentation for 30 days in the step 2 by using a small water pump, so that the yellow water is effectively filled and dispersed between middle and upper fermented grains, circulating the whole process by using a sealed pipeline, then continuing to ferment for more than 30 days in the grain pit until the fermentation is finished, carrying out layered liquid taking according to the step 3, opening the cellar to take the wine, and repeating the steps. Therefore, the high-quality product rate of base liquor produced by middle-upper fermented grains is comprehensively improved, natural and rapid aging of upper-layer pit wall mud is effectively promoted, the content of ethyl hexanoate is synchronously increased, and the content and proportion of four esters including hexyl ester, milk ester, ethyl ester and butyl ester are better and more coordinated.
Description
technical field [0001] The invention relates to the technical field of liquor production, in particular to a method for improving the quality of liquor by layered liquid extraction and ectopic refermentation. Background technique [0002] The brewing technique of Luzhou-flavor liquor has a long history, and the unique brewing technique determines its unique quality. At present, under the current technical level, the production data of various liquor companies show that the base liquor produced by Luzhou-flavor liquor brewing can be divided into high-end original liquor, medium original liquor and low-grade original liquor according to its quality grade, and the production ratio is roughly 30%. , 30%, 40%, if it can effectively improve the taste quality of up to 70% of the middle and low-end raw wine in Luzhou-flavor liquor, there will be a huge room for quality improvement, which has been the tireless scientific research of various Luzhou-flavor liquor companies for many yea...
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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郭辉祥邹永芳饶家权王晓平
Owner SICHUAN TUOPAI SHEDE WINE