Liquor fermenting method

Abstract

The invention discloses a liquor fermenting method, in particular to a 'solid-state double type liquor fermenting technology' called by inventors. The technology is characterized in that a Fen-flavor liquor brewing process is used for fermenting at the part above a cellar opening plane of a Luzhou-flavor cellar pool, and a Luzhou-flavor liquor brewing process is used for fermenting at the part below the cellar opening plane; after the Fen-flavor liquor is fermented, the fermented grains of the Fen-flavor liquor and the fermented grains of the Luzhou-flavor liquor are mixed and fermented; or after the Fen-flavor liquor and the Luzhou-flavor liquor are respectively steamed and fermented again, the fermented grains of the Fen-flavor liquor and the fermented grains of the Luzhou-flavor liquorare mixed and fermented. The invention fully utilizes the characteristic of higher space of a production department of the Luzhou-flavor liquor, brews the Fen-flavor liquor by utilizing a high cellarcap, and improves the single-caldron yield and the total yield of a plant for producing the Luzhou-flavor liquor on the premises that the rate of high-quality products is ensured and the quantities of production fields and cellar pools are not increased. Compared with the traditional Luzhou-flavor liquor brewing process, the invention has the advantages that the liquor yield is improved by more than 30%, the rate of the high-quality liquor is improved by more than 2% averagely, and the liquor is sweet, soft, mellow, fresh, thick and clear.

Description

technical field

[0001] The invention relates to the technical field of liquor brewing, in particular to the field of liquor production by solid-state fermentation. Background technique

[0002] The production areas of Luzhou-flavor Daqu liquor are mainly divided into north and south. The south is the U-shaped famous wine belt of the Yangtze River basin centered on Luzhou, and the north is the Jianghuai famous wine belt centered on Xuzhou. Therefore, the production process of Luzhou-flavor Daqu liquor is academically advanced. The so-called two major schools have been formed - "Sichuan Pai Luzhou Xiang" represented by Luzhou Laojiao and "Laowuzheng Luzhou Xiang" represented by Gujing and Yanghe. The reasons for the two different production techniques of Luzhou-flavor Daqu liquor mainly include the natural brewing environment, climate, water quality, soil and its microbial flora, whether there are century-old cellars, and the differences in raw grains and Daqu production proce...

Examples

Embodiment 1

[0014] The Luzhou-flavored fermented grains and the faint-flavored fermented grains are put into the cellar at the same time, and after fermentation, they are mixed for secondary fermentation.

[0015] 1. Both the Luzhou-flavored fermented grains and the Fen-flavored fermented grains are put into the cellar at the same time

[0016] (1) Luzhou-flavor brewing process

[0017] ① Ingredients to moisten the grain: Take 102kg / retort of sorghum, 57 kg / reservoir of rice, 45 kg / reservoir of corn, 22.5 kg / reservoir of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0018] ②Mix the grains: 50 minutes before the retort, use a rake to dig out a retort of Luzhou-flavor type wine grains from the cellar, pour 45kg o...

Embodiment 2

[0033] Luzhou-flavored fermented grains and light-flavored fermented grains are put into the cellar successively, and after fermentation, the wine is taken separately and then mixed for secondary fermentation.

[0034] 1. Luzhou-flavored fermented grains fermented on the level of the cellar mouth and sealed for 30 days (after 30 days for the faint-flavored fermented grains, the fermented grains are placed above the cellar mouth level):

[0035] (1) Ingredients to moisten the grain: Take 102kg / cooker of sorghum, 57 kg / cask of rice, 45 kg / cask of corn, 22.5 kg / cask of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0036] (2) Mixing grains: 50 minutes before putting on the steamer, use a rake to dig out ...

Embodiment 3

[0060] Luzhou-flavored fermented grains and light-flavored fermented grains are put into the cellar successively, and after fermentation, the wine is taken separately and then mixed for secondary fermentation.

[0061] 1. Luzhou-flavored fermented grains fermented on the level of the cellar mouth and sealed for 30 days (after 30 days for the faint-flavored fermented grains, the fermented grains are placed above the cellar mouth level):

[0062] (1) Ingredients to moisten the grain: Take 102kg / cooker of sorghum, 57 kg / cask of rice, 45 kg / cask of corn, 22.5 kg / cask of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0063] (2) Mixing grains: 50 minutes before putting on the steamer, use a rake to dig out ...

technical field

[0001] The invention relates to the technical field of liquor brewing, in particular to the field of liquor production by solid-state fermentation. Background technique

[0002] The production areas of Luzhou-flavor Daqu liquor are mainly divided into north and south. The south is the U-shaped famous wine belt of the Yangtze River basin centered on Luzhou, and the north is the Jianghuai famous wine belt centered on Xuzhou. Therefore, the production process of Luzhou-flavor Daqu liquor is academically advanced. The so-called two major schools have been formed - "Sichuan Pai Luzhou Xiang" represented by Luzhou Laojiao and "Laowuzheng Luzhou Xiang" represented by Gujing and Yanghe. The reasons for the two different production techniques of Luzhou-flavor Daqu liquor mainly include the natural brewing environment, climate, water quality, soil and its microbial flora, whether there are century-old cellars, and the differences in raw grains and Daqu production proce...

Examples

Embodiment 1

[0014] The Luzhou-flavored fermented grains and the faint-flavored fermented grains are put into the cellar at the same time, and after fermentation, they are mixed for secondary fermentation.

[0015] 1. Both the Luzhou-flavored fermented grains and the Fen-flavored fermented grains are put into the cellar at the same time

[0016] (1) Luzhou-flavor brewing process

[0017] ① Ingredients to moisten the grain: Take 102kg / retort of sorghum, 57 kg / reservoir of rice, 45 kg / reservoir of corn, 22.5 kg / reservoir of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0018] ②Mix the grains: 50 minutes before the retort, use a rake to dig out a retort of Luzhou-flavor type wine grains from the cellar, pour 45kg o...

Embodiment 2

[0033] Luzhou-flavored fermented grains and light-flavored fermented grains are put into the cellar successively, and after fermentation, the wine is taken separately and then mixed for secondary fermentation.

[0034] 1. Luzhou-flavored fermented grains fermented on the level of the cellar mouth and sealed for 30 days (after 30 days for the faint-flavored fermented grains, the fermented grains are placed above the cellar mouth level):

[0035] (1) Ingredients to moisten the grain: Take 102kg / cooker of sorghum, 57 kg / cask of rice, 45 kg / cask of corn, 22.5 kg / cask of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0036] (2) Mixing grains: 50 minutes before putting on the steamer, use a rake to dig out ...

Embodiment 3

[0060] Luzhou-flavored fermented grains and light-flavored fermented grains are put into the cellar successively, and after fermentation, the wine is taken separately and then mixed for secondary fermentation.

[0061] 1. Luzhou-flavored fermented grains fermented on the level of the cellar mouth and sealed for 30 days (after 30 days for the faint-flavored fermented grains, the fermented grains are placed above the cellar mouth level):

[0062] (1) Ingredients to moisten the grain: Take 102kg / cooker of sorghum, 57 kg / cask of rice, 45 kg / cask of corn, 22.5 kg / cask of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0063] (2) Mixing grains: 50 minutes before putting on the steamer, use a rake to dig out ...

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