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Double bottom fermentation technology

A new process, double-wheel technology, applied in the field of brewing and fermentation, can solve problems such as the decrease of taste quality, the increase of koji medicine intensified fermentation to produce ester, and the increase of production cost, so as to save koji medicine, ensure the quality of wine, and improve the utilization rate.

Inactive Publication Date: 2004-08-25
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the disadvantages of increasing the production cost and reducing the taste quality of wine caused by adopting double-wheel-bottom fermentation to strengthen the ester production process, improving the yield and first-class product rate, and provide manufacturers with a method that can effectively reduce the production cost. Production cost, but also to ensure the quality and output of wine, a new process of double-wheel bottom and double-side fermentation without adding koji medicine to strengthen fermentation to produce ester

Method used

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  • Double bottom fermentation technology
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Examples

Experimental program
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Effect test

Embodiment 1

[0026] Ingredients:

[0027]

[0028] Rice husk 20%

[0029] Red grains 33%

[0030] Water 113%

[0031] Dosage of returning grains: From the lower part of the cellar that has been fermented in the previous round, take 4 retorts of the mother's grains and use them as the mother's grains for fermentation in this cellar.

[0032] Dosage of returning yellow water: Take the normal fermented yellow water with an acidity of 4.0g / L, and the dosage is 35kg per retort.

[0033] Dosage for returning wine: take 70% (v / v) third-grade grain wine, and the dosage is 9kg per retort.

[0034] Dosage for back-to-wine tail: Take the bottom dregs tail wine with normal fermentation, and the dosage is 38kg per retort.

[0035] Liquor: first-class product rate 44.12%

[0036] Ethyl caproate content 3.99g / L

[0037] Total acid 0.58g / L

[0038] Taste Strong cellar aroma, sweet and refreshing, with a clean finish

[0039] Second-class product rate 50.1%

[0040] Third-class product rate 5.7...

Embodiment 2

[0043] Ingredients:

[0044]

[0045] Rice husk 20%

[0046] Red grains 33%

[0047] Water 113%

[0048] Dosage of returning grains: From the lower part of the cellar that has been fermented in the previous round, take 4 retorts of the mother's grains without extracting the wine, and use them as the mother's grains for fermentation in this cellar;

[0049] Dosage of back-to-yellow water: Take the normal fermented yellow water with an acidity of 4.2g / L, and the dosage is 45kg per retort;

[0050] Dosage for returning wine: take 70% (V / V) third-grade grain wine, and the dosage is 11kg per retort;

[0051] Dosage for back-to-wine tail: Take the bottom dregs wine with normal fermentation, and the dosage is 42kg per retort;

[0052] Liquor: 48% first-class product rate

[0053] Ethyl caproate content 4.12g / L

[0054] Total acid 0.63g / L

[0055]Taste Strong cellar aroma, sweet and refreshing, with a clean finish

[0056] Second-class product rate 49%

[0057] Third-class...

Embodiment 3

[0060] Ingredients:

[0061] Sorghum 66%

[0062] Corn 10%

[0063] Rice 10%

[0064] Glutinous rice 6%

[0065] Wheat 8%

[0066] Rice husk 20%

[0067] Red grains 33%

[0068] Water 113%

[0069] Dosage of returning grains: from the lower part of the cellar that has been fermented in the previous round, take 4 retorts of the mother tank without taking wine as the mother's grains for fermentation in this cellar; dosage of returning yellow water: take the one with an acidity of 4.1g / L for normal fermentation Yellow water, the dosage is 40Kg per steamer;

[0070] Dosage of returning wine: take 70% (v / v) third-grade grain wine, and the dosage is 10Kg per retort;

[0071] Dosage for back-to-wine tail: Take the bottom dregs tail wine with normal fermentation, and the dosage is 40Kg per retort;

[0072] Liquor: 45.5% first-class rate

[0073] Ethyl caproate content 3.996g / L

[0074] Total acid 0.598g / L

[0075] Taste Strong cellar aroma, sweet and refreshing, with a cle...

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Abstract

A new dual-fermentation process in brewing industry features that the fermentation is intensified to generate more ester without addition of more yeast, resulting in high quality and output rate of wine and low cost.

Description

technical field [0001] The invention relates to a new method for brewing and fermenting wine, in particular to a new process for making Daqu wine and fermenting. Background technique [0002] Liquor has a long history in our country, and its craftsmanship is unique and its styles are different. It is known as one of the six major distilled spirits in the world. There are many kinds of liquor, and Daqu liquor is unique to our country and unique in the world. Daqu Liquor is a kind of beverage wine made by using Daqu as a saccharification starter, using starchy substances as raw materials, solid-state fermentation and distillation. Daqu is used as a saccharification and fermentation agent for brewing Luzhou-flavor Daqu liquor. Various beneficial microorganisms for winemaking are preserved, mainly molds, yeasts, and bacteria that play a role in saccharification, and the number of microorganisms that catalyze fat production is relatively small. Ester is the main aroma substance...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 李家顺李家明王朝明白林
Owner SICHUAN TUOPAI SHEDE WINE
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