'Whole clear' process of brewing aroma type white spirit

A kind of Luzhou-flavor liquor and process technology, applied in the field of fermentation cellar, can solve the problems of susceptibility to foreign smell, uncoordinated trace components, large loss of alcohol volatilization, etc., to avoid infection of foreign smell, easy to implement, and low input cost Effect

Active Publication Date: 2006-02-15
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] b. Solve the technical problems of uncoordinated trace components, large loss of alcohol volatilization and easy infection of foreign odors during the distillation process;

Method used

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  • 'Whole clear' process of brewing aroma type white spirit
  • 'Whole clear' process of brewing aroma type white spirit
  • 'Whole clear' process of brewing aroma type white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0055] 1. Make and install the yellow water extraction device (see accompanying drawings 8, 9, 10):

[0056] Dig an isosceles triangle pit with a length of 45-55cm on both sides and a depth of 30cm at a corner of the wall at the bottom of the fermentation cellar. The inner wall is inlaid with refractory bricks to prevent the pit mud from falling off. Place an equilateral triangular grate with a small gap and a side waist of 60 cm above the pit. The grate should completely cover the pit mouth, and then open a round hole with a diameter of 10 cm in the middle. Insert a bamboo tube about 3 meters long into the round hole of the grate. Its length should be equal to the depth of the cellar. The diameter of the lower end of the bamboo tube is 8-9 cm. The slope of the ground is ≥60° to ensure that the yellow water can enter the tube smoothly; the diameter of the upper end is 6-7cm, leaning against the corner of the cellar wall above the pit, and the inside of the bamboo tube is hollo...

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Abstract

The invention discloses a technique to brew aromatic wine, based on traditional technique, which relates to reform and innovate to draw water, steam supplementary material, distill to obtain wine, and put dreg into cellar clear layered. Wherein, the said four steps are technical core; the cellar is constructed on bottom of pond near wall with inner wall fixed and cover on its head with center hole inserted hollow pipe; after putting dreg into cellar, sealing the pipe and cellar for fermentation; before putting out, stripping off the yellow mud to show pipe mouth, and taking out seal; inserting sucker to draw the yellow water in cellar by connected pump as possible as far; mixing, obtaining wine, storing in cellar; all processes with Zeng(traditional measuring tool) as unit. The method can decrease labor strength, save material, and increases wine quality.

Description

technical field [0001] The invention relates to a fermentation cellar which can clear the yellow water in the cellar before the lees are produced, and a new technique for brewing Luzhou-flavor liquor by using the fermentation cellar. It is developed on the basis of the traditional Luzhou-flavor liquor brewing process through the reform and innovation of four aspects: yellow water extraction, auxiliary material steaming, distillation and wine extraction, and fermented grains into the cellar. The core of the process is "clearing the yellow water" before leaving the grains, "cleaning the auxiliary materials" when moistening the grain, "distilling the water" when taking the wine, and "clearly stratifying" when leaving and entering the cellar. Therefore, it is called brewing. The "one clear to the end" process of Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor Daqu Liquor is a unique national industrial treasure in my country, with a long history, unique crafts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12M3/00
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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