Chaff-free white spirit and brewing process thereof

Abstract

The chaff-free white spirit is prepared from the following raw materials in parts by weight: 23% of glutinous sorghum, 13% of red sorghum, 17% of glutinous rice, 21% of rice, 15% of wheat, 8% of corn, 0.5% of buckwheat, 0.5% of barley, 0.5% of mung beans, 1.5% of peas and 0.002% of auxiliary materials, the device is used for isolating fermentation raw materials, isolating infectious microbes, preventing fermentation equipment from being polluted, and blocking mud fishy smell, yellow serofluid foreign flavor and toxic and harmful substances of a pit mud pit body; the apples are used for increasing fruity flavor and providing nutritional ingredients specially needed by beneficial microorganisms; the pears are used for increasing fruity flavor and providing nutritional ingredients specially needed by beneficial microorganisms; the invention relates to the technical field of Baijiu brewing. According to the invention, pure grains are used as main raw materials, the limit of the pure grains and wine blended by directly adding various additives after alcohol deodorization treatment is cleared, the quality of the raw materials is ensured, and the white wine does not contain chaff auxiliary materials, so that the white wine is very safe, non-toxic and harmless, and is more suitable for people to drink.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, in particular to husk-free liquor and a brewing process thereof. Background Art

[0003] At present, in order to ensure the yield of liquor, rice husk is often added to the raw materials during liquor brewing. However, rice husk as a brewing auxiliary material has the following disadvantages:

[0004] 1. Affects the taste and quality of liquor: Using rice husks will cause the brewed liquor to have strong off-flavors and a light taste, the fermentation temperature to rise rapidly, the mash to produce more acid, the pouring speed to make the upper layer of mash appear dry, and the distilled liquor to have a bad taste.

[0005] 2. Produce harmful substances: The husk contains ingredients such as cellulose, pentosan and lignin. These ingredients will produce harmful substances such as furfural and formaldehyde during the production process, which may have adverse effects on the wine.

[0006] 3. Impact on fermentation effect: The husk is hard and has poor water absorption.

[0007] 4. May contain heavy metals and pollutants: The husk itself may contain pollutants such as heavy metals, furfural, aflatoxin, etc. In particular, the excessive use of pesticides, fertilizers, and hormones makes the husk a seriously polluted agricultural waste.

[0008] To this end, the present invention provides a husk-free liquor and a brewing process thereof to solve the above problems. Summary of the invention

[0009] In view of the deficiencies in the prior art, the present invention provides a husk-free liquor and a brewing process thereof, which solves the above-mentioned problems.

[0010] To achieve the above objectives, the present invention is implemented through the following technical scheme: a husk-free liquor, the raw materials comprising by weight: 23% glutinous sorghum, 13% red sorghum, 17% glutinous rice, 21% rice, 15% wheat, 8% corn, 0.5% buckwheat, 0.5% barley, 0.5% mung bean, 1.5% pea, and 0.002% auxiliary material.

[0011] Preferably, the auxiliary materials include:

[0012] Bamboo leaves are used to isolate fermentation raw materials, isolate bacteria, prevent fermentation equipment and facilities from being contaminated, and block the muddy smell of the cellar, the miscellaneous smell of yellow pulp water, and toxic and harmful substances;

[0013] Apples, for added fruity flavor and providing nutrients specific to beneficial microorganisms;

[0014] Pears, for added fruity flavor and providing nutrients specific to beneficial microorganisms;

[0015] Hawthorn, used to balance the natural bitterness of the wine.

[0016] A brewing process of husk-free liquor, comprising the following steps:

[0017] The first step is to calculate the ratio of mash to new grain;

[0018] The second step is to select the corresponding grains and process them according to the calculation results;

[0019] The third step is to set up a cellar, and then mix the grains in step 2 with the fermented grains until the grains drip yellow water;

[0020] The fourth step is to put the grains prepared in step 3 on the steamer and spread the fermented grains to make wine;

[0021] The fifth step is to collect the lees and transport the discarded lees, then test the pH and moisture of the spare lees and make corresponding adjustments;

[0022] Step 6: Add the crushed fruit to the lees according to the amount, and add koji to carry out saccharification and fermentation;

[0023] The seventh step is saccharification and fermentation. The saccharified mash is transported to the cellar and quickly sealed for fermentation.

[0024] Step 8: Check the cellar and fermentation status at any time until the alcohol content drops to a state where the wine can be taken out of the cellar;

[0025] Step 9: Take out of the cellar

[0026] Preferably, the food processing comprises:

[0027] The first step is to sort, check, select and wash all the grains and koji powder;

[0028] The second step is to steam the grains to make all the grains reach the best gelatinization state simultaneously;

[0029] The third step is to cook the grain until the sorghum begins to open, and then dry steam it;

[0030] The fourth step is to prepare for the pot and measure the water, prepare new grains and mix the mash with ingredients and put them into the koji;

[0031] The fifth step is to soak the grains with the tail wine and diluted wine with an alcohol content of less than 10%.

[0032] Preferably, the cellar sides and bottom of the cellar are made of cellar mud, with an inclination of 15 degrees on all sides, and are reinforced by nailing bamboo slices into the cellar wall. A yellow water pit is left at the bottom of the cellar, and a harmless and non-toxic pipe for extracting yellow water is connected. The cellar top is sealed with a layer of bamboo leaves covering the mash, and then the bamboo leaves are covered with cellar mud.

[0033] Preferably, the cellar bottom is made of new fire bricks, which are placed on the cellar bottom for at least 4 complete fermentation rounds and taken out. When the new mash is put into the cellar for fermentation, a cellar brick is arranged every 30 cm up, down, left, right, front and back.

[0034] Preferably, the steps of putting wine in the steamer are as follows:

[0035] The first step is to add water to the condenser to the appropriate position;

[0036] The second step is to put the prepared first liquor, last liquor and yellow pulp water into the distiller;

[0037] Step 3: Add or reduce water until there is about 3 to 5 cm of space below the grate, and then put the conical grate in;

[0038] Step 4: Gradually add fermented grains when the air starts to flow, and stop pressing the air;

[0039] The fifth step is to cap the distiller and connect the air pipe, check the wine receiving equipment, transfer equipment and storage equipment, and prepare for the wine receiving in sections;

[0040] Step 6: Use high heat to attack the first wine. After the first wine reaches 1%, change the wine receiving equipment. Then change a wine receiving equipment every ten degrees. When the wine reaches the lowest temperature of 50 degrees, change the wine receiving equipment. Then treat all the wine received as tail wine and connect it to the tail wine equipment.

[0041] Step 7: Use medium-term heat to keep the wine flowing steadily and keep the wine temperature moderate;

[0042] The eighth step is to use high heat to collect the tail wine. When the alcohol content of the tail wine is below 15 degrees, stop collecting the wine, take out the gas pipe, and then open the lid of the distiller and steam it for 30 minutes to remove the acidity and moisture in the lees.

[0043] Preferably, the pH value of the spare vinasse is measured by a pH tester.

[0044] Preferably, the specific steps of adding the crushed fruit are as follows:

[0045] The first step is to divide the crushed fruit and koji into three equal parts;

[0046] The second step is to add warm water to the koji to wake it up;

[0047] The third step is to wait for the temperature of the lees to drop below 40 degrees Celsius, first add one-third of the medium-high temperature or high temperature Daqu, stir once, then add the other one-third of the prepared Daqu, stir again and add all the qu.

[0048] Preferably, the saccharification and fermentation steps are as follows:

[0049] The first step is to pile the saccharified lees into boxes with a height of 30 to 50 cm;

[0050] The second step is to use clean bamboo leaves on all sides of the box to insulate and keep warm;

[0051] The third step is to cover the box with a film to keep it warm and isolate bacterial contamination in the air.

[0052] Beneficial Effects

[0053] The present invention provides a husk-free liquor and a brewing process thereof. Compared with the prior art, the present invention has the following advantages:

[0054] Beneficial effects:

[0055] (1) The husk-free liquor and its brewing process use pure grains as the main raw material, which is different from the liquor that is directly blended with various additives after being deodorized with alcohol. The quality is guaranteed from the raw materials, and it does not contain husk auxiliary materials, making the liquor very safe, non-toxic and harmless, and more suitable for human consumption.

[0056] (2) Through a large number of experiments, repeated selection, choice, adjustment and demonstration, the husk-free liquor and its brewing process have been able to form a stable and complete husk-free liquor process, thus achieving a relatively ideal expected quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 is a flow chart of Embodiment 2 of the present invention;

[0058] Figure 2 This is the process of grain processing in the second embodiment of the present invention;

[0059] Figure 3 It is a schematic diagram of the process of preparing wine in a steamer according to the second embodiment of the present invention;

[0060] Figure 4 is a schematic diagram of the process of adding crushed fruit according to the second embodiment of the present invention;

[0061] Figure 5 This is a saccharification and fermentation flow chart of Example 2 of the present invention. DETAILED DESCRIPTION

[0062] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0063] Embodiment 1:

[0064] A husk-free liquor, the raw materials of which include by weight: 23% glutinous sorghum, 13% red sorghum, 17% glutinous rice, 21% rice, 15% wheat, 8% corn, 0.5% buckwheat, 0.5% barley, 0.5% mung bean, 1.5% pea, and 0.002% auxiliary material;

[0065] Various auxiliary ingredients include:

[0066] Bamboo leaves are used to isolate fermentation raw materials, isolate bacteria, prevent fermentation equipment and facilities from being contaminated, and block the muddy smell of the cellar, the miscellaneous smell of yellow pulp water, and toxic and harmful substances;

[0067] Apples, for added fruity flavor and providing nutrients specific to beneficial microorganisms;

[0068] Pears, for added fruity flavor and providing nutrients specific to beneficial microorganisms;

[0069] Hawthorn, used to balance the natural bitterness of the wine;

[0070] In summary, the characteristics of various ingredients are as follows: sorghum is fragrant, corn is sweet, barley and wheat are strong, rice is clean, glutinous rice is soft, buckwheat has a fresh fragrance and is slightly bitter, and mung bean wine is green with a slight yellow, elegant and delicate. Peas can coordinate the fragrance of various raw materials and enhance the characteristics of the wine. Bamboo leaves are used to isolate fermentation raw materials and fermentation equipment and facilities from pollution and bacteria, especially to avoid the muddy smell and yellow pulp water brought by the cellar mud and cellar body. Harmful and toxic, fresh bamboo leaves also have a special fragrance. Adding apples and pears is mainly to increase the light fruity aroma in high-end wines and provide special nutrients for beneficial microorganisms. Adding hawthorn is mainly to increase fruit acid to coordinate the natural bitterness in the wine, to achieve a slight bitterness in high-end wines, to reach the extreme to increase the thickness and grade of the wine;

[0071] In summary, the pure grains of the liquor in this embodiment are used as the main raw materials, which is different from the liquor that is directly blended with various additives after being deodorized with alcohol, and the quality is guaranteed from the raw materials. Moreover, because the raw material components of different grain crops are different, the fragrance is more special, the fragrance is more complex, and the quality is significantly improved;

[0072] Fermentation with a small amount of fruit has a unique effect. Fruit acid and ingredients in fruits can provide corresponding subsidies for fermentation-related saccharification, fat production, acid production, etc. The light fruity aroma is integrated into the aroma of the wine, and the aroma index of the wine can also improve the quality;

[0073] And the cost does not contain chaff, so there will not be too many harmful substances;

[0074] Embodiment 2:

[0075] See also Figure 1-5This embodiment provides a brewing process for husk-free liquor based on the first embodiment, and the steps are as follows:

[0076] The first step is to calculate the ratio of mash to new grain;

[0077] The second step is to select the corresponding grains and process them according to the calculation results;

[0078] The third step is to set up a cellar, and then mix the grains in step 2 with the fermented grains until the grains drip yellow water;

[0079] The fourth step is to put the grains prepared in step 3 on the steamer and spread the fermented grains to make wine;

[0080] The fifth step is to collect the lees and transport the discarded lees, then test the pH and moisture of the spare lees and make corresponding adjustments;

[0081] Step 6: Add the crushed fruit to the lees according to the amount, and add koji to carry out saccharification and fermentation;

[0082] The seventh step is saccharification and fermentation. The saccharified mash is transported to the cellar and quickly sealed for fermentation.

[0083] Step 8: Check the cellar and fermentation status at any time until the alcohol content drops to a state where the wine can be taken out of the cellar;

[0084] In more detail, the fermentation period of Daqu process is best completed for 60 days. Check the cellar and fermentation status at any time and deal with it accordingly. After sealing the cellar, the temperature usually rises to the highest within 3-5 days, and it takes 8-12 days in cold weather. It usually takes 3 days after sealing the cellar to reach the highest sugar content. Generally, the cellar temperature at this time is about 14-18 degrees Celsius different from the product temperature. After the fermentation reaches the highest temperature, it enters the second stage of temperature stabilization. The third stage is the esterification period, and the alcohol content begins to drop until it is out of the cellar.

[0085] Changes in fermented lees composition: 1. Increase in acidity and moisture, 2. Changes in starch, 3. Alcohol content is highest on the 15th to 20th day, 4. Yeast count gradually increases with the rise in fermentation temperature at the beginning of fermentation, generally reaching the highest yeast count on the 8th day, and then decreases;

[0086] Step 9: Take the wine out of the cellar;

[0087] More specifically, remove the cellar cover film and arrange for cleaning. Sort and collect the cellar cover materials. Pay attention to the safety and sanitation of the cellar. Remove the mash from the cellar in layers, and drip the mash that is needed, especially the bottom mash with more yellow pulp water. If the conditions and facilities are perfect, the yellow pulp water can be drained about a day in advance.

[0088] After the wine is taken out of the cellar, it is necessary to inspect the cellar and deal with it according to the specific situation. Then the cellar is sealed to wait for the next batch of wine mash to enter the cellar;

[0089] In this embodiment, the processing of various ingredients of food includes:

[0090] The first step is to sort, check, select and wash all the grains and koji powder;

[0091] The second step is to steam the grains to make all the grains reach the best gelatinization state simultaneously;

[0092] More specifically, different grains and different seasons are different. If there are no conditions, you can also soak the grain directly. However, you should pay attention to multiple inspections of the grain conditions like stewing the grain. Do not allow the problem of over-soaking to occur, which will affect the quality, fermentation, and wine production.

[0093] The third step is to cook the grain until the sorghum begins to open, and then dry steam it;

[0094] More specifically, the stewed grains are added in batches according to the different grains. Generally, corn and peas are added first, followed by glutinous sorghum, red sorghum, buckwheat and mung beans, then wheat and barley, and finally glutinous rice and rice. Because each grain and the conditions of soaking or stewing grains are different, the time of adding grains must be adjusted according to the actual situation. Through calculation and testing, it must be synchronized to achieve the best gelatinization synchronization state.

[0095] After putting the grain in, check the grain cooking status from time to time. When you find that the sorghum is just beginning to open, quickly add the cooking water in the steamer to more than three centimeters below the grate. Dry steam for 15 to 45 minutes according to the situation, then open the steamer lid and steam for about 15-30 minutes.

[0096] The fourth step is to prepare for the pot and measure the water, prepare new grains and mix the mash with ingredients and put them into the koji;

[0097] More specifically, after the dry steaming is completed, prepare to take out the pot and measure the water, prepare new grains and mash mixing materials for the koji operation, and pay attention to the temperature control must meet the process requirements;

[0098] The fifth step is to soak the grains with the tail wine and diluted wine with an alcohol content of less than 10%.

[0099] In this embodiment, the cellar sides and the cellar bottom of the various component cellars are all made of cellar mud, with an inclination angle of 15 degrees. Bamboo pieces are nailed into the cellar wall for reinforcement. A yellow water pit is left at the bottom of the cellar, and a harmless and non-toxic pipeline for extracting yellow water is connected. The cellar top is sealed with a layer of bamboo leaves on the fermented grains, and then the bamboo leaves are covered with cellar mud, so that yellow water can be sampled and tested at any time, and the fermentation situation can be analyzed. Further adjustments can be made based on the analysis data, which can also strengthen the mouthpiece detection data;

[0100] In this embodiment, new fire bricks are used for the bottom of the cellar of various ingredients. They are placed on the bottom of the cellar for at least 4 rounds of complete fermentation and then taken out. When the new mash is put into the cellar for fermentation, a cellar brick is set every 30 cm up, down, left, right, front and back.

[0101] In more detail, the new fire bricks go through at least 4 rounds of complete fermentation, so that they contain a large number of microorganisms that are beneficial to fermentation and aroma enhancement, as well as other ingredients. This will greatly improve the quality, greatly shorten the fermentation and aroma enhancement time, increase the quality grade, effectively increase the total acid and total ester levels, and make the wine more coordinated.

[0102] In this embodiment, the steps of putting various ingredients on the steamer and spreading wine are as follows:

[0103] The first step is to add water to the condenser to the appropriate position;

[0104] The second step is to put the prepared first liquor, last liquor and yellow pulp water into the distiller;

[0105] Step 3: Add or reduce water until there is about 3 to 5 cm of space below the grate, and then put the conical grate in;

[0106] Step 4: Gradually add fermented grains when the air starts to flow, and stop pressing the air;

[0107] More specifically, continue to add slowly when you see gas, but not too fast or too slow. Too fast will compress the gas and affect the wine output, too slow will cause the wine gas to escape and also affect the wine output. Spread it evenly and never press it. When all the mash is added, it should be basically evenly spread. If you see gas rising quickly around the pot, you can add it a little higher.

[0108] The fifth step is to cap the distiller and connect the air pipe, check the wine receiving equipment, transfer equipment and storage equipment, and prepare for the wine receiving in sections;

[0109] At this time, the fire should be fully turned on to reduce the steaming time, which is also conducive to the production of wine. When the grains are spread out, the surface of the grains should be spread out as flat as possible to avoid uneven gasification;

[0110] It is also important to note that you must not press the grains, as this will cause air to be pumped out and affect the quality of the wine. You must not pour water or other liquids on the grains in the distiller for any reason.

[0111] More specifically, wine can be taken in sections, which will classify the quality of the wine and make it clear in grades, widen the gap between wine quality and price, and expand the profit space. For operations with low requirements, three sections are enough, while for operations with high requirements, five or six sections are fine. The actual alcohol content of the wine can be measured in sections, which is relatively more rigorous and scientific. For operations with less rigorous requirements, the wine can be estimated by looking at the shape of the hops based on experience.

[0112] Step 6: Use high heat to attack the first wine. After the first wine reaches 1%, change the wine receiving equipment. Then change a wine receiving equipment every ten degrees. When the wine reaches the lowest temperature of 50 degrees, change the wine receiving equipment. Then treat all the wine received as tail wine and connect it to the tail wine equipment.

[0113] Step 7: Use medium-term heat to keep the wine flowing steadily and keep the wine temperature moderate;

[0114] Step 8: Use high heat to collect the tail liquor. When the alcohol content of the tail liquor is below 15%, stop collecting the liquor, take out the air pipe, and then open the lid of the distiller and steam it for 30 minutes to remove the acidity and moisture in the lees.

[0115] In this embodiment, the pH value of the reserved lees of various components is measured by a pH tester;

[0116] In this embodiment, the specific steps of adding various ingredients to the crushed fruit are as follows:

[0117] The first step is to divide the crushed fruit and koji into three equal parts;

[0118] The second step is to add warm water to the koji to wake it up;

[0119] Step 3: When the temperature of the lees drops below 40 degrees Celsius, add one-third of the medium-high temperature or high-temperature Daqu first, stir once, then add the other one-third, stir again and add all the lees;

[0120] More specifically, the temperature for making the koji should be 33-36 degrees Celsius in winter, 30-33 degrees Celsius in spring and autumn, and 28-30 degrees Celsius in summer. The temperature for making the koji for the first time can generally be 3-5 degrees higher.

[0121] In this embodiment, the production method of three batches of koji is adopted, and the temperature of the koji is slightly higher in the first batch, moderate in the second batch, and slightly lower in the third batch. The koji at different temperatures has corresponding flavor style characteristics, so the three batches of koji can enhance and coordinate the flavor style, and can also better mix the mash, which is beneficial to the subsequent fermentation and wine production;

[0122] In this embodiment, the saccharification and fermentation steps of various ingredients are as follows:

[0123] The first step is to pile the saccharified lees into boxes with a height of 30 to 50 cm, slightly higher in winter, to adjust the temperature and keep them clean to avoid infection by bacteria.

[0124] The second step is to use clean bamboo leaves on all sides of the box to insulate and keep warm;

[0125] The third step is to cover the box with a film to keep it warm and isolate bacterial contamination in the air.

[0126] In this embodiment, if the weather temperature is high, use the film with caution, monitor the temperature, and adjust the reasonable temperature according to the situation. For example, if the temperature is too high, it needs to be cooled, such as reducing the cover or using wind to cool down. If the temperature is low, it needs to be heated, such as supplementary temperature measures, heating wind, heating rods or electric blankets, etc.;

[0127] After saccharification is completed, the cellars should be arranged in advance, the cellars should be cleaned, unqualified cellar mud should be replaced, and other preparations should be made. Wine or esterification liquid should be sprayed on the bottom and around the cellar according to the situation. If the bacteria in the cellar are found to exceed the standard, the cellar can be treated with burning of high-proof wine.

[0128] In this embodiment, the main materials of the esterification liquid include yellow water, alcohol, fermented grains, high-temperature Daqu powder, active pit mud functional bacterial liquid and crude esterification enzyme preparation, and are cultured at 30-35° C. and pH 3-5 for 30-40 days;

[0129] When using double-wheel bottom fermentation process, the quality of the bottom dregs should be tested. If there is no problem, sprinkle the fermented yeast on the bottom and around the pit first to cultivate the dominant bacteria and reduce the bitterness of the wine caused by infection by other bacteria. After all the preparations are completed, quickly transport the saccharified fermented mash to the pit and spread it in a layer of about 50 cm. Step on the pit once, step slightly harder on the sides and slightly lighter in the middle. For husk-free fermentation process, step on it less or not, to avoid stepping on sticky glutinous rice and glutinous sorghum.

[0130] The temperature when entering the cellar must be controlled at 18-20 degrees Celsius. It is better to be low than high. The temperature should be controlled so that it is slow at the beginning, firm in the middle, and slowly falls at the end.

[0131] The moisture content of the wine entering the cellar should be controlled at around 53%. If it reaches above 56%, the wine will taste light. The starch content of the wine entering the cellar should be 18-20% in winter and 13-15% in summer, which can be achieved by adjusting the grain-slag ratio.

[0132] The cellar cap of the mash is higher than the ground. Traditionally, the mash is not higher than the ground. After the cellar is sealed, the cellar cap cannot exceed 50 cm.

[0133] In order to improve the quality of wine, you can use returned wine fermentation or esterification liquid to splash the cellar. Be careful not to use too much water, and make sure the total water volume does not exceed the standard.

[0134] In order to control the fermentation situation in the cellar, you can bury 2 food-grade stainless steel pipes in the cellar to make a blowing process technology, which can keep track of the central temperature, moisture and other data of the fermentation at any time, and provide data support for the control of the impact of fermentation on quality. A total of 3 to 5 blowings are enough.

[0135] After the pit is put into the cellar, it should be sealed quickly to avoid infection by bacteria. The thickness of the pit mud should be 8-10 cm, and it should be scraped and rubbed once every 24 hours until the surface is not sticky. The pit mud should not be exposed to the air for a long time, and it should not be too wet or too dry. Before sealing the pit, you can spray a little wine or esterification liquid on the surface.

[0136] Fresh bamboo leaves can be placed between the cellar mud and the fermented grains as a spacer to prevent the steamed wine from having a muddy smell caused by the direct contact between the cellar mud and the fermented grains. The cellar mud can be covered with a layer of discarded dregs, and then washed with lime or disinfected hot water and dried in the sun as a double layer of protection;

[0137] In this embodiment, the mother lees at the bottom of the cellar that ferments normally are not distilled to obtain wine, but are fermented again at the bottom of the cellar.

[0138] After completing a fermentation cycle, a small portion of the mash at the bottom of the cellar is retained and not dug out for the time being. It is spread on the bottom of the cellar (some finished wine, koji powder, etc. can also be added), and bamboo strips (or cooked bran) are placed on top. The grain mash that has entered the cellar is then covered on top for a round of fermentation, which is called double bottom wheel mash. Then this bottom mash with a double fermentation cycle is dug out and steamed to become "double wheel bottom wine".

[0139] The bottom mash is in contact with the cellar mud, and the microorganisms and metabolites in the cellar mud are more likely to enter the bottom mash. The bottom mash has sufficient water and rich nutrients, which makes it easier for microorganisms to grow and reproduce. The bottom mash has high acidity, which is conducive to esterification. Therefore, Shuanglun Liquor has a high ethyl acetate content, a strong aroma, and a high acid and ester content.

[0140] Double wheel bottom in alternate rows: When loading the first row of lees, immediately flatten it and place two partitions on it after one and a half steamers of lees have been put in, and then continue to load the lees. When the second row is opened, the remaining lees are left untouched, and fermentation is continued once more. The lees are loaded on top of the lees according to the normal operation. When the third row is opened, stop at the partitions, and then increase the dripping of the cellar. When preparing to distill the first steamer of lees in this cellar, the lees are opened again. In this way, lees wine is produced only once every other row;

[0141] In more detail, fermentation and winemaking will be more or less affected by temperature. Temperature control is one of the key factors, which seriously affects the quality and wine output. Different processes and different seasons will also have certain different requirements. If it is a season with extremely high temperatures, such as the dog days of summer, or extremely low temperatures in the cold winter, you can try to arrange as little or no production as possible, and set up some temperature control equipment and facilities to ensure that the temperature tends to the optimal requirements of the process at that stage.

[0142] Fire control will also have an impact on cooking grains and distillation. The firepower of cooking grains is adjusted according to the specific process and specific conditions. The rule for distilled liquor is to have a large firepower at both ends, and to keep a stable firepower when the liquor flow is normal in the middle stage to ensure a stable liquor output. When distilling liquor, the firepower should be large rather than small in the early stage. If it is small, it will increase the time unnecessarily and allow more low-temperature harmful substances such as methanol. If the firepower is too large in the middle stage, the liquor will generally become bitter. If the firepower is too small in the later stage, the distillation time will be increased, and the tail liquor will not be fully discharged, which will indirectly affect the liquor output rate.

[0143] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0144] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0145] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A husk-free liquor, characterized by: The raw materials include, by weight: 23% glutinous sorghum, 13% red sorghum, 17% glutinous rice, 21% rice, 15% wheat, 8% corn, 0.5% buckwheat, 0.5% barley, 0.5% mung bean, 1.5% pea, and 0.002% auxiliary material.

2. The husk-free liquor according to claim 1, characterized in that: The auxiliary materials include: Bamboo leaves are used to isolate fermentation raw materials, isolate bacteria, prevent fermentation equipment and facilities from being contaminated, and block the muddy smell of the cellar, the miscellaneous smell of yellow pulp water, and toxic and harmful substances; Apples, for added fruity flavor and providing nutrients specific to beneficial microorganisms; Pears, for added fruity flavor and providing nutrients specific to beneficial microorganisms; Hawthorn, used to balance the natural bitterness of the wine.

3. A brewing process for husk-free liquor, characterized in that: Here are the steps: The first step is to calculate the ratio of mash to new grain; The second step is to select the corresponding grains and process them according to the calculation results; The third step is to set up a cellar, and then mix the grains in step 2 with the fermented grains until the grains drip yellow water; The fourth step is to put the grains prepared in step 3 on the steamer and spread the fermented grains to make wine; The fifth step is to collect the lees and transport the discarded lees, then test the pH and moisture of the spare lees and make corresponding adjustments; Step 6: Add the crushed fruit to the lees according to the amount, and add koji to carry out saccharification and fermentation; The seventh step is saccharification and fermentation. The saccharified mash is transported to the cellar and quickly sealed for fermentation. Step 8: Check the cellar and fermentation status at any time until the alcohol content drops to a state where the wine can be taken out of the cellar; Step 9: Take the wine out of the cellar.

4. The brewing process of a husk-free liquor according to claim 3, characterized in that: The food processing comprises: The first step is to sort, check, select and wash all the grains and koji powder; The second step is to steam the grains to make all the grains reach the best gelatinization state simultaneously; The third step is to cook the grain until the sorghum begins to open, and then dry steam it; The fourth step is to prepare for the pot and measure the water, prepare new grains and mix the mash with ingredients and put them into the koji; The fifth step is to soak the grains with the tail wine and diluted wine with an alcohol content of less than 10%.

5. The brewing process of a husk-free liquor according to claim 3, characterized in that: The sides and bottom of the cellar are made of mud, with an inclination of 15 degrees. The cellar walls are reinforced with bamboo slices nailed into them. A yellow water pit is left at the bottom of the cellar, and a harmless and non-toxic pipe for extracting yellow water is connected. The cellar top is sealed with a layer of bamboo leaves covering the mash, and then the bamboo leaves are covered with mud.

6. The brewing process of a husk-free liquor according to claim 5, characterized in that: The cellar bottom is made of new fire bricks, which are placed on the cellar bottom for at least 4 complete fermentation rounds and then taken out. When the new mash is put into the cellar for fermentation, a cellar brick is set every 30 cm up, down, left, right, front and back.

7. The brewing process of a husk-free liquor according to claim 3, characterized in that: The steps of preparing wine in the steamer are as follows: The first step is to add water to the condenser to the appropriate position; The second step is to put the prepared first liquor, last liquor and yellow pulp water into the distiller; Step 3: Add or reduce water until there is about 3 to 5 cm of space below the grate, and then put the conical grate in; Step 4: Gradually add fermented grains when the air starts to flow, and stop pressing the air; The fifth step is to cap the distiller and connect the air pipe, check the wine receiving equipment, transfer equipment and storage equipment, and prepare for the wine receiving in sections; Step 6: Use high heat to attack the first wine. After the first wine reaches 1%, change the wine receiving equipment. Then change a wine receiving equipment every ten degrees. When the wine reaches the lowest temperature of 50 degrees, change the wine receiving equipment. Then treat all the wine received as tail wine and connect it to the tail wine equipment. Step 7: Use medium-term heat to keep the wine flowing steadily and keep the wine temperature moderate; The eighth step is to use high heat to collect the tail wine. When the alcohol content of the tail wine is below 15 degrees, stop collecting the wine, take out the gas pipe, and then open the lid of the distiller and steam it for 30 minutes to remove the acidity and moisture in the lees.

8. The brewing process of a husk-free liquor according to claim 3, characterized in that: The pH value of the standby vinasse is measured by a pH tester.

9. The brewing process of a husk-free liquor according to claim 3, characterized in that: The specific steps of adding the crushed fruit are as follows: The first step is to divide the crushed fruit and koji into three equal parts; The second step is to add warm water to the koji to wake it up; The third step is to wait for the temperature of the lees to drop below 40 degrees Celsius, first add one-third of the medium-high temperature or high temperature Daqu, stir once, then add the other one-third of the prepared Daqu, stir again and add all the qu.

10. The brewing process of a husk-free liquor according to claim 3, characterized in that: The saccharification and fermentation steps are as follows: The first step is to pile the saccharified lees into boxes with a height of 30 to 50 cm; The second step is to use clean bamboo leaves on all sides of the box to insulate and keep warm; The third step is to cover the box with a film to keep it warm and isolate bacterial contamination in the air.

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