White spirit with strong and clear flavors and brewing method of white spirit

Abstract

The invention discloses clear and strong flavor type white spirit and a brewing method thereof, and belongs to the technical field of white spirit brewing processes. The brewing method comprises the following steps: carrying out purification treatment on unprocessed grains, soaking the grains, steaming the grains, spreading and airing, adding yeast, saccharifying, mixing grains, spreading and airing, fermenting in the grains, and distilling to obtain the white spirit, so as to brew the white spirit at one time. The lees-in fermentation process comprises a primary fermentation stage and a secondary fermentation stage, and a secondary fermentation inoculant is inoculated in the secondary fermentation stage to participate in fermentation; the post-fermentation bacterial agent is obtained by mixing aged pit mud compound bacterial liquid, high-yield caproic acid pure bacterial liquid, yellow water and tail water according to the mass ratio of (1-3): (1-3): (3-5): (3-5). According to the brewing method of the clear-strong-flavor baijiu, flavor substances in a baijiu product are well fused, and all components in a baijiu body are coordinated and coexist; the method can effectively solve the problem that the smell and taste of the liquor body are not harmonious due to the fact that different flavor substances are not well blended in the existing mixed flavor liquor prepared by blending different flavor liquor.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing technology, and specifically relates to a light, strong and fragrant liquor and a brewing method thereof. Background Art

[0002] Chinese liquor mainly includes strong-flavor, light-flavor and sauce-flavor. Among them, strong-flavor and sauce-flavor liquors are full-bodied and have a long aftertaste, which are deeply loved by consumers; the characteristics of light-flavor liquor are mainly reflected in the sweetness and freshness, but its aftertaste is short and the taste is relatively thin. Light-flavor and strong-flavor liquors have the characteristics of both light-flavor and strong-flavor liquors, and are welcomed by more and more consumers.

[0003] In the process of liquor production, most blended-flavor liquors are blended from different flavor liquors in a certain proportion, and there are relatively few methods of brewing blended-flavor liquors directly. When blending blended-flavor liquors with different flavor liquors, the problem of poor fusion of different flavor substances often occurs, resulting in the inharmonious smell and taste of the liquor. The blended-flavor liquors obtained by independent brewing processes have more advantages in the coordination of aroma and taste.

[0004] Therefore, in order to better realize the good integration of flavor substances in liquor products and achieve the coordinated coexistence of various components in the wine, research on the brewing process of fragrant liquor has important application and promotion value. Summary of the invention

[0005] The technical problem to be solved by the present invention is that the existing mixed-flavor liquor obtained by blending liquors of different flavors has the problem that different flavor substances are not well blended, resulting in the problem that the aroma and taste of the liquor are not harmonious.

[0006] The technical solution adopted by the present invention to solve its technical problem is:

[0007] In the first aspect, the present invention provides a method for brewing a light and strong fragrant liquor, which can obtain a light and strong fragrant liquor in one step through the process of purifying raw grains, soaking grains, steaming grains, spreading and drying, adding koji, saccharifying, spreading mixed dregs, fermenting in dregs, and distilling to obtain liquor.

[0008] The above-mentioned spreading and adding koji process is specifically as follows: after the grain is steamed, the grain is spread to the air to a temperature of 22±4°C, and then 2‰ to 6‰ of the weight of the dry grain is added with koji and mixed evenly to obtain mixed grain.

[0009] The saccharification process is as follows: 1±0.5 cm thick rice husks are laid on the bottom of the saccharification bed, and then 50±10 cm thick mixed grains are laid on the rice husk layer, and finally 5±2 cm thick rice husks are covered on the surface of the mixed grain layer, and saccharification is performed for 20±2 hours to obtain saccharification mash.

[0010] The above-mentioned mixed grains airing process is specifically as follows: airing the lees after distillation to below 40°C, then mixing it evenly with the saccharification grains, and continuing to air to 20±3°C to obtain the grains to be fermented; the volume ratio of the saccharification grains to the lees after distillation is greater than 1:1 and less than 1:3 (1:1<saccharification grains: lees after distillation<1:3).

[0011] The above-mentioned fermentation process is specifically as follows:

[0012] Pre-fermentation stage: Place the mash to be fermented into a fermentation tank, cover it, and let it ferment for 3 to 15 days;

[0013] Post-fermentation stage: After the first fermentation, 300-700kg / 2m 3 The spraying amount of the fermentation tank is to evenly spray the post-fermentation bacteria agent on the mash from the top of the fermentation tank, and the post-fermentation is carried out for at least 15 days; at the same time, during the post-fermentation process, all the yellow water at the bottom of the fermentation tank is extracted every 3 to 5 days, and then evenly sprayed on the mash from the top of the fermentation tank.

[0014] The above-mentioned distillation process is specifically as follows: add 10±3% of the volume of rice husks to the mash obtained after the fermentation, mix well, and then put it into a wine retort to distill and obtain a light, strong and fragrant liquor.

[0015] In a second aspect, the present invention provides a post-fermentation bacterial agent inoculated in the above-mentioned fermentation step, wherein the post-fermentation bacterial agent is obtained by mixing a composite bacterial liquid of old pit mud, a pure bacterial liquid with high caproic acid production, yellow water and tail water in a mass ratio of 1-3:1-3:3-5:3-5.

[0016] Furthermore, the mass ratio of the old cellar mud composite bacterial liquid, high-yield caproic acid pure bacterial liquid, yellow water and tail water is 1:1:4:4.

[0017] The preparation method of the above-mentioned old cellar mud composite bacterial liquid is as follows: take an appropriate amount of cellar mud from the bottom of the old Luzhou-flavor cellar that has been used continuously for more than 60 years, put it into the old cellar mud composite functional bacteria enrichment culture medium that is 10 times the weight of the cellar mud and is sterilized and cooled to 32±5°C, the culture container is filled with 75-85% of the full volume, stir evenly, place it in a closed static culture at 35°C for 7 days, and the supernatant bacterial density is ≥10 8 CFU / mL, take the supernatant and obtain the old cellar mud composite bacterial liquid.

[0018] Furthermore, in the actual production process, if the demand for the old cellar mud composite bacterial liquid is large, the supernatant can be taken for no more than 4 expansion cultures based on the composite bacterial liquid obtained through the first enrichment culture, and then used for subsequent production.

[0019] Furthermore, the expansion method is as follows: the supernatant is inoculated into the old pit mud composite functional bacteria enrichment medium at an inoculation volume of 10%, the culture container is filled with 75-85% of the full volume, and after being stirred evenly, it is placed in a closed static culture at 35°C for 7 days and the supernatant bacterial density is ≥10 8 CFU / mL, and take the supernatant.

[0020] The preparation method of the above-mentioned high-caproic acid-producing pure bacterial liquid is as follows: 20 g of pit mud is taken from the bottom of the old Luzhou-flavor pit that has been used continuously for more than 60 years, placed in 50 mL of sterilized distilled water and stirred evenly, and after standing for 10 minutes, the supernatant is applied to a high-caproic acid-producing bacteria screening culture medium plate; colonies are selected and streaked on a new high-caproic acid-producing bacteria screening culture medium plate, and several strains of caproic acid-producing bacteria are selected and inoculated into the old pit mud composite functional bacteria enrichment culture medium, and the bacterial density is adjusted to 1×10 7 CFU / mL, and the content of caproic acid in the liquid culture medium was detected after 7 days of fermentation, and the strains with caproic acid content greater than 5.0g / L were selected as high-caproic acid-producing bacteria; the high-caproic acid-producing bacteria were expanded into secondary seeds, and then inoculated into the Laojiao mud composite functional bacteria enrichment culture medium and fermented for 7 days to obtain a high-caproic acid-producing pure bacterial liquid.

[0021] Furthermore, the formula of the above-mentioned Laojiao mud composite functional bacteria enrichment medium is: anhydrous sodium acetate, 5g / L; yeast extract, 1g / L; MgSO 4 7H 2 O, 0.2 g / L; K 2 HPO 4 , 0.4 g / L; (NH 4 ) 2 SO 4 , 0.5g / L; natural pH; sterilize at 121℃ for 20min; add 95% ethanol after sterilization and before use, 2.0%.

[0022] Furthermore, the formula of the above-mentioned high-caproic acid-producing bacteria screening medium is: anhydrous sodium acetate, 5g / L; yeast extract, 1g / L; MgSO 4 7H 2 O, 0.2 g / L; K 2 HPO 4 , 0.4 g / L; (NH 4 ) 2 SO 4 , 0.5g / L; agar powder, 18g / L; natural pH; sterilization at 121℃ for 20min; adding 95% ethanol, 2.0% after sterilization and before use.

[0023] The above-mentioned yellow water is the yellow water produced during the fermentation process.

[0024] The above-mentioned tail water is the tail water generated during the distillation process of wine.

[0025] In a third aspect, the present invention provides a light, strong and fragrant liquor produced by the above brewing method.

[0026] The beneficial effects of the present invention are as follows: the present invention provides a brewing method for producing light and strong mixed-flavor liquor, and the light and strong mixed-flavor liquor can be obtained through one-time brewing.

[0027] The present invention also provides a post-fermentation bacterial agent for the post-fermentation stage of the method for brewing a light and strong aroma liquor. The post-fermentation bacterial agent uses old cellar mud composite bacteria and high-yield caproic acid bacteria, and the used microbial functional strains are all derived from the cellar mud of the strong aroma old cellar, which has functional advantages in the post-fermentation stage, that is, fermentation and fragrance in the post-fermentation stage, and flavor substances mainly composed of ethyl caproate are produced through functional bacteria metabolism, so that the produced liquor has the style of strong aroma liquor; at the same time, the post-fermentation bacterial agent of the present invention also contains yellow water and tail water, and there are rich ethanol, acid, ester and higher alcohol nutrients in the yellow water and tail water, which can provide metabolic precursors for the microorganisms in the post-fermentation bacterial agent. In addition, compared with the bacterial agent that only adds two substances, the old cellar mud composite bacterial liquid and the high-yield caproic acid bacteria pure bacterial liquid, the volume of the post-fermentation bacterial agent of the present invention is increased, and the bacterial liquid is diluted, so that in the circulating spraying process of the post-fermentation, the bacterial liquid can be more evenly attached to the mash.

[0028] The invention obtains the liquor with both the style of light-fragrance liquor and strong-fragrance liquor through one-time fermentation production, which makes up for the disadvantage that most mixed-fragrance liquors are obtained by blending liquors of different flavors according to a certain proportion, and different flavor substances are not well blended, resulting in uncoordinated aroma and taste of the liquor. The invention realizes good fusion of flavor substances in the liquor product, achieves coordinated coexistence of various components in the liquor, and has important application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a schematic diagram of the process flow of the present invention. DETAILED DESCRIPTION

[0030] The technical solution of the present invention can be specifically implemented in the following manner.

[0031] 1. The brewing method of light and strong flavor liquor, the process flow is as follows Figure 1 As shown: through the process of raw grain purification, grain soaking, grain steaming, drying and adding koji, saccharification, mixed lees drying, lees fermentation, and distillation to obtain liquor, a clear, strong and fragrant liquor can be brewed in one go; the brewing method is as follows:

[0032] 1. Raw grain purification: prepare raw grains according to actual product requirements and remove impurities (such as sand, nails, sawdust, etc.) in the raw grains; preferably, the raw grains can be at least one of sorghum, corn, rice and other grains suitable for brewing.

[0033] 2. Soaking grain: Set the grain soaking process parameters (such as the amount of soaking water added, the soaking water temperature, the soaking time, etc.) according to the actual conditions of grain type, shape and temperature, so that the grain can fully absorb water and expand.

[0034] 3. Steaming grain: transfer the soaked grain into the grain steamer, drain the soaking water, and then pass steam to steam the grain. Set the steaming process parameters (such as steaming times, steaming time, pressure in the pot, etc.) according to the actual conditions such as grain type and shape to make the grain fully gelatinized.

[0035] 4. Spreading and drying the grain: After the grain is steamed, send the grain to the drying area and dry it to a temperature of 22±4℃. Then, sprinkle 2‰ to 6‰ of the weight of the dry grain with Xiaoqu (qu medicine) evenly on the surface of the grain and mix it evenly to obtain mixed grain.

[0036] 5. Saccharification: Place the mixed grains into the saccharification bed, first spread a layer of 1±0.5cm rice husk on the bottom of the saccharification bed, then spread 50±10cm thick mixed grains on the rice husk layer, and then cover the upper surface of the mixed grains with a layer of 5±2cm thick rice husk. Saccharify for 20±2h to obtain saccharification mash.

[0037] 6. Spreading the mixed grains to air: Spread the grains after distillation to below 40°C, then mix them evenly with the saccharification grains, and continue to spread them to 20±3°C to obtain the grains to be fermented; preferably, the volume ratio of the saccharification grains to the grains after distillation is greater than 1:1 and less than 1:3 (1:1<saccharification grains: grains after distillation<1:3).

[0038] 7. Fermentation in the lees, specifically comprising the following steps:

[0039] (1) Pre-fermentation stage: Place the mash to be fermented into a fermentation tank, cover the tank, transfer to a fermentation room, and leave it to ferment for 3 to 15 days;

[0040] (2) Post-fermentation stage: 300-700 kg / 2 m 3 Spraying amount of fermentation tank: use pump to spray post-fermentation bacteria agent evenly on the mash from the top of fermentation tank, and continue fermentation for at least 15 days; during post-fermentation, pump out all the yellow water at the bottom of fermentation tank every 3 to 5 days, and spray evenly on the mash from the top of fermentation tank;

[0041] (3) After the fermentation is completed, the yellow water produced during the fermentation process is drained and stored in a special yellow water temporary storage barrel as a raw material for preparing the post-fermentation bacterial agent.

[0042] The present invention innovatively divides the fermentation process into a pre-fermentation stage and a post-fermentation stage, and a post-fermentation bacterial agent is added in the post-fermentation stage. The functional bacteria in the post-fermentation bacterial agent of the present invention are mainly caproic acid-producing bacteria, which are anaerobic bacteria and like high temperatures. In the pre-fermentation stage, since the fermented mash contains Xiaoqu, the molds, yeasts and other microorganisms in the Xiaoqu will consume oxygen in the first two days of the pre-fermentation process, and then metabolize the nutrients in the mash in a relatively anaerobic environment in the next few days to produce ethanol, lactic acid, acetic acid and other substances, which provide rich precursors for the post-fermentation bacterial agent to produce caproic acid, butyric acid and related ethyl esters.

[0043] The Xiaoqu microorganisms used in the pre-fermentation stage and the microbial agents used in the post-fermentation stage are inoculated into the fermented mash in stages because the Xiaoqu microorganisms are mainly yeast and root mold microorganisms. If they are in the same fermented mash system with caproic acid-producing microorganisms, they will be inhibited by the caproic acid-producing microorganisms in the post-fermentation microbial agents, and will not be able to provide enough precursors for the aroma fermentation in the post-fermentation stage. In the pre-fermentation stage, after the yeast and mold in the Xiaoqu are enriched in the saccharification stage, they quickly begin to decompose starch and produce ethanol, consuming a large amount of oxygen and generating heat during the growth and reproduction process. As the pre-fermentation proceeds, the molds and yeasts in the mash gradually age and die due to the lack of oxygen and nutrients, the accumulation of metabolite concentrations, and the increase in alcohol content. At this time, the post-fermentation microbial agents are inoculated and the post-fermentation begins. At this time, the oxygen content in the fermentation tank is low, the temperature is high, and there are enough precursors, which is conducive to the production of esters and aroma in the post-fermentation stage.

[0044] 8. Distilling the wine, specifically comprising the following steps:

[0045] (1) draining the yellow water from the fermentation tank, taking out the fermented grains, adding 10±3% of the volume of rice husks to the fermented grains, and mixing them evenly, and then placing them in a wine retort for distillation to obtain liquor, and the obtained liquor is a light and strong aroma type liquor, which has the style characteristics of light aroma type liquor and strong aroma type liquor;

[0046] (2) collecting the tail water generated during the distillation process and storing it in a special tail water temporary storage barrel as a raw material for preparing post-fermentation bacterial agent;

[0047] (3) After the distillation is completed, the lees are returned to the mixed lees drying process for use.

[0048] 2. Preparation method of post-fermentation bacterial agent, process flow as follows Figure 1 As shown, the specific steps include:

[0049] 1. Raw material preparation:

[0050] (1) Old cellar mud composite bacterial liquid: Take an appropriate amount of cellar mud from the bottom of an old Luzhou-flavor cellar that has been in continuous use for more than 60 years, and place it in an old cellar mud composite functional bacteria enrichment medium that is 10 times the weight of the cellar mud and has been sterilized and cooled to 32±5°C. The culture container is filled to 75-85% of the full volume. After stirring evenly, place it in a sealed static culture at 35°C for 7 days and the bacterial density of the supernatant is ≥10 8 CFU / mL, take the supernatant and obtain the old cellar mud composite bacterial liquid.

[0051] Preferably, in the actual production process, if the demand for the old cellar mud composite bacterial liquid is large, the supernatant can be taken for expansion culture (the number of expansion culture times does not exceed 4 times) based on the composite bacterial liquid obtained by the first enrichment culture, and then used for subsequent production; the supernatant expansion culture method is: the supernatant is inoculated into the old cellar mud composite functional bacteria enrichment culture medium at an inoculum amount of 10%, the culture container is filled with 75-85% of the full volume, and after stirring evenly, it is placed in a closed static culture at 35°C for 7 days and the supernatant bacterial density is ≥10 8 CFU / mL, and take the supernatant.

[0052] (2) High-caproic acid-producing pure bacterial liquid: 20 g of pit mud was taken from the bottom of the old Luzhou-flavor pit that had been used continuously for more than 60 years, and placed in 50 mL of sterilized distilled water and stirred evenly. After standing for 10 min, the supernatant was applied to a high-caproic acid-producing bacteria screening medium plate; colonies were selected and streaked on a new high-caproic acid-producing bacteria screening medium plate, and several strains of caproic acid-producing bacteria were selected and inoculated into the old pit mud composite functional bacteria enrichment medium, and the bacterial density was adjusted to 1×10 7 CFU / mL, and the content of caproic acid in the liquid culture medium was detected after 7 days of fermentation, and the strains with caproic acid content greater than 5.0g / L were selected as high-caproic acid-producing bacteria; the high-caproic acid-producing bacteria were expanded into secondary seeds, and then inoculated into the Laojiao mud composite functional bacteria enrichment culture medium and fermented for 7 days to obtain a high-caproic acid-producing pure bacterial liquid.

[0053] (3) Yellow water: collected from the fermentation process and set aside.

[0054] (4) Tail water: collected from the distillation process and kept for later use.

[0055] 2. Preparation of post-fermentation bacterial agent: uniformly mix the above-mentioned old cellar mud composite bacterial liquid, high-yield caproic acid pure bacterial liquid, yellow water and tail water in a mass ratio of 1-3:1-3:3-5:3-5 to obtain a post-fermentation bacterial agent.

[0056] Preferably, the old cellar mud composite bacterial liquid, the high-yield caproic acid pure bacterial liquid, the yellow water and the tail water are evenly mixed in a mass ratio of 1:1:4:4.

[0057] The technical solution and effects of the present invention are further illustrated below through practical examples.

[0058] Example

[0059] 1. Preparation of post-fermentation bacterial agent

[0060] 1. The culture medium used for preparing the post-fermentation bacterial agent is as follows:

[0061] Laojiao mud composite functional bacteria enrichment medium: ethanol-sodium acetate medium: anhydrous sodium acetate, 5g / L; yeast extract, 1g / L; MgSO 4 7H 2 O, 0.2 g / L; K 2 HPO 4 , 0.4 g / L; (NH 4 ) 2 SO 4 , 0.5 g / L; natural pH, sterilization at 121°C for 20 min, ethanol (95%), 2.0% (added before use after sterilization).

[0062] High-caproic acid-producing bacteria screening medium: solid ethanol-sodium acetate medium: anhydrous sodium acetate, 5g / L; yeast extract, 1g / L; MgSO 4 7H 2 O, 0.2 g / L; K 2 HPO 4 , 0.4 g / L; (NH 4 ) 2 SO 4 , 0.5 g / L; agar powder, 18 g / L. Natural pH, sterilized at 121°C for 20 min, ethanol (95%), 2.0% (added before use after sterilization).

[0063] 2. Raw material preparation:

[0064] (1) Old cellar mud compound bacterial solution: Take an appropriate amount of cellar mud from the bottom of the old Luzhou-flavor cellar that has been used continuously for more than 60 years, and place it in an old cellar mud compound functional bacteria enrichment medium that is 10 times the weight of the cellar mud and has been sterilized and cooled to 34°C. The culture container is filled to 80% of the full volume. After stirring evenly, place it in a sealed static culture at 35°C for 7 days. After the culture is completed, the detected bacterial density is 9×10 8 CFU / mL, the supernatant was taken for expansion 3 times (the supernatant was inoculated into the Laojiao mud composite functional bacteria enrichment medium at a 10% inoculation volume, the culture container was filled to 80% of the full volume, stirred evenly and placed in a sealed static culture at 35°C for 7 days). After the culture was completed, the detected bacterial density was 1.2×10 9 CFU / mL, take the supernatant as the Laojiao mud composite bacterial solution for later use.

[0065] (2) High-caproic acid-producing pure bacterial liquid: 20 g of pit mud was taken from the bottom of the old Luzhou-flavor pit that had been used continuously for more than 60 years, placed in 50 mL of sterilized distilled water, stirred with a glass rod, and allowed to stand for 10 min before the supernatant was applied to a high-caproic acid-producing bacteria screening medium plate; colonies were selected and streaked on a new high-caproic acid-producing bacteria screening medium plate, and 10 strains of caproic acid-producing bacteria were selected and inoculated into the old pit mud composite functional bacteria enrichment medium, and the bacterial density was adjusted to 1×10 7 CFU / mL, and the content of caproic acid in the liquid culture medium was detected after 7 days of fermentation, and the strain with a caproic acid content greater than 5.0g / L was selected as a high-caproic acid-producing bacterium. The high-caproic acid-producing bacterium was expanded into secondary seeds, and then inoculated into the Laojiao mud composite functional bacteria enrichment medium for fermentation for 7 days to obtain a high-caproic acid-producing pure bacterial liquid for standby use.

[0066] (3) Yellow water: When brewing a strong and fragrant liquor, after the fermentation is completed, the yellow water produced during the fermentation process is drained and stored in a special yellow water temporary storage barrel for future use.

[0067] (4) Tail water: When brewing a strong and fragrant liquor, the tail water produced during the distillation process is collected and stored in a special tail water temporary storage barrel for future use.

[0068] 3. Preparation of post-fermentation bacterial agent:

[0069] Post-fermentation bacterial agent A: Mix the old cellar mud composite bacterial liquid, high-yield caproic acid pure bacterial liquid, yellow water and tail water in a mass ratio of 1:1:4:4.

[0070] Post-fermentation bacterial agent B: Mix the old cellar mud composite bacterial liquid and the high-yield caproic acid pure bacterial liquid in a mass ratio of 1:1.

[0071] 2. Brewing of Light and Strong Liquor

[0072] Using sorghum as the raw material for brewing, the specific steps for brewing a light, strong and fragrant liquor are as follows:

[0073] 1. Raw grain purification: Production staff collect the required quantity of sorghum from the warehouse keeper and inspect the qualified sorghum. The sorghum purification workshop will further purify the sorghum to be used to remove impurities such as sand, nails, and sawdust in the grain.

[0074] 2. Soaking grain: The operator places the sorghum into a soaking barrel, adds soaking water that is 1.5 times the weight of the sorghum, controls the water temperature at 76°C, and soaks the grain for 23 hours. At the end of the soaking, the sorghum is required to absorb water fully and evenly.

[0075] 3. Steaming: After soaking, transfer the sorghum into the steaming pot and steam it again;

[0076] Before steaming grains for the first time, drain all the soaking water. When the temperature in the grain steamer reaches 98℃, drain the water. Then close the drain valve and open the exhaust valves at the top and bottom of the grain steamer. After exhausting for 3 minutes, close the exhaust valve at the top. When the pressure in the grain steamer reaches 120kpa, close all valves and start pressure-maintaining steaming. The steaming time is 20 minutes, and the pressure in the grain steamer is maintained at 120kpa.

[0077] After the first steaming of the grain is completed, add 61°C hot water and simmer the grain at normal pressure for 20 minutes, then drain the water, and then introduce steam for re-steaming. The re-steaming time is 15 minutes and the pressure is maintained at 40kpa. After the re-steaming is completed, open the exhaust valve on the grain steaming pot, and the discharge operation is carried out after the pressure in the pot drops to 0kpa.

[0078] 4. Spreading and drying: After the sorghum is steamed, it is sent to the drying bed through a conveyor belt and dried to a temperature of 23°C. Then, 3‰ of the weight of the dry grain is evenly sprinkled on the surface of the grain and mixed evenly to obtain mixed grain.

[0079] 5. Saccharification: Place the mixed grains into the saccharification bed, first spread a 1 cm thick layer of rice husk on the bottom of the saccharification bed, then spread a 55 cm thick layer of mixed grains on the rice husk layer, and then cover the upper surface of the mixed grains with a 5 cm thick layer of rice husk. Saccharify for 21 hours to obtain saccharification mash.

[0080] 6. Spreading the mixed grains to air: Spread the grains after distillation to below 40°C, then mix them evenly with the saccharification grains (the volume ratio of saccharification grains: grains after distillation is 1:1.5), and continue to spread them to 21°C to obtain the grains to be fermented.

[0081] 7. Fermentation:

[0082] (1) Example 1 and Comparative Example 1 adopted a staged fermentation method, specifically: placing the mash to be fermented in a fermentation tank, covering the fermentation tank with a cover, transporting it to a fermentation room, and letting it ferment for 7 days (pre-fermentation stage); using a pump to spray the post-fermentation bacterial agent evenly on the mash from the top of the fermentation tank, and continuing to ferment for 20 days (post-fermentation stage); during the post-fermentation process, every 4 days, the yellow water at the bottom of the fermentation tank was completely pumped out by a pump, and then evenly sprayed on the mash from the top of the fermentation tank;

[0083] Example 1: Post-fermentation agent A was used, and the spraying amount was 300kg / 2m 3 Fermentation tanks;

[0084] Comparative Example 1 uses post-fermentation agent B, and the spraying amount is 120kg / 2m 3 Fermentation tanks;

[0085] (2) Comparative Example 2 adopts a non-staged fermentation method, specifically: placing the mash to be fermented in a fermentation tank, using a pump to evenly spray the post-fermentation bacterial agent on the mash from the top of the fermentation tank, and fermenting for 27 days;

[0086] Comparative Example 2 uses post-fermentation agent A, and the spraying amount is 300kg / 2m 3 Fermentation tank.

[0087] 8. Distillation: Take out the mash after draining all the yellow water from the fermentation tank, add 10% of the volume of rice husk to mix evenly, and then put it into the retort to distill the wine. The obtained wine is a light, strong and fragrant liquor.

[0088] 3. Physical and chemical index testing of light and strong flavor liquor

[0089] The light and strong aroma liquors prepared in Example 1 and Comparative Examples 1-2 were tested, and the differences in their physical and chemical indicators are shown in Table 1.

[0090] Table 1 Test results of physical and chemical indexes of light and strong flavor liquor

[0091]

[0092]

[0093] Note: * indicates P<0.05.

[0094] As shown in Table 1, compared with Comparative Example 1 (post-inoculation fermentation agent A), Example 1 (post-inoculation fermentation agent B, i.e., without adding tail water and yellow water), the contents of ethyl caproate and ethyl lactate of the light and strong aroma type liquor produced by Example 1 are significantly improved, wherein the content of ethyl caproate is 1.59 times that of Comparative Example 1, the content of caproic acid is significantly reduced, the content of total acid and total ester is not significantly increased, and the content of ethyl acetate is not significantly reduced. This is because yellow water and tail water have relatively abundant precursor substances such as organic acids, esters and ethanol, which is conducive to the production of esters and fragrance by post-fermentation agent microorganisms during the fermentation process. At the same time, the volume of the post-fermentation agent added with yellow water and tail water becomes larger, and the composite bacterial liquid and the pure bacterial liquid are more evenly attached to the surface of the fermented grains, which is more conducive to fermentation.

[0095] As shown in Table 1, compared with Comparative Example 2 (non-segmented fermentation), the total acid, total ester, ethyl caproate, ethyl acetate and caproic acid contents of the light and strong aroma liquor produced in Example 1 (segmented fermentation) are significantly improved, wherein the ethyl caproate content is 2.15 times that of Comparative Example 2, and the ethyl lactate content also increases to a certain extent. This is because in Comparative Example 2, the early addition of the post-fermentation bacterial agent inhibits the growth and metabolism of the mold, yeast and lactic acid bacteria in Xiaoqu, affects the production of acetic acid and lactic acid, and then affects the synthesis of ethyl acetate, caproic acid and ethyl caproate.

Claims

1. A method for brewing a light and strong flavor liquor, characterized by: Through the process of raw grain purification, grain soaking, grain steaming, drying and koji addition, saccharification, mixed lees drying, lees fermentation, and distillation, a clear, strong and fragrant liquor can be brewed in one go. Among them, the fermentation process includes a pre-fermentation stage and a post-fermentation stage, and the post-fermentation bacterial agent is inoculated in the post-fermentation stage to participate in the fermentation; the post-fermentation bacterial agent is obtained by mixing the old cellar mud composite bacterial liquid, high-yield caproic acid pure bacterial liquid, yellow water and tail water in a mass ratio of 1~3:1~3:3~5:3~5.

2. The brewing method of the light and strong aroma liquor according to claim 1, characterized in that: The specific process of spreading and adding koji is as follows: after the grain is steamed, spread the grain to a temperature of 22±4°C, then add 2‰ to 6‰ of the weight of the dry grain and mix evenly to obtain mixed grain.

3. The brewing method of the light and strong aroma liquor according to claim 2, characterized in that: The specific saccharification process is as follows: 1±0.5cm thick rice husks are laid on the bottom of the saccharification bed, and then 50±10cm thick mixed grains are laid on the rice husk layer, and finally 5±2cm thick rice husks are covered on the surface of the mixed grain layer, and saccharification is carried out for 20±2h to obtain saccharification mash.

4. The brewing method of the light and strong aroma liquor according to claim 3, characterized in that: The mixed dregs airing process is specifically as follows: airing the dregs after distillation to below 40°C, then mixing them evenly with the saccharification dregs, and continuing to air to 20±3°C to obtain the dregs to be fermented; the volume ratio of the saccharification dregs to the dregs after distillation is greater than 1:1 and less than 1:

3.

5. The brewing method of the light and strong aroma type liquor according to claim 4, characterized in that: The specific process of fermentation is as follows: Pre-fermentation stage: Place the mash to be fermented into a fermentation tank, cover it, and let it ferment for 3 to 15 days; Post-fermentation stage: After the first fermentation, 300-700kg / 2m 3 The spraying amount of the fermentation tank is to evenly spray the post-fermentation bacteria agent on the mash from the top of the fermentation tank, and the post-fermentation is carried out for at least 15 days; at the same time, during the post-fermentation process, all the yellow water at the bottom of the fermentation tank is extracted every 3 to 5 days, and then evenly sprayed on the mash from the top of the fermentation tank.

6. The brewing method of the light and strong aroma liquor according to claim 5, characterized in that: The specific process of distilling wine is as follows: add 10±3% of the volume of rice husk to the mash obtained after the fermentation, mix well, and then put it into a wine retort to distill the wine to obtain a clear, strong and fragrant liquor.

7. The brewing method of the light and strong aroma liquor according to claim 1, characterized in that: The preparation method of the old cellar mud composite bacterial liquid is as follows: taking an appropriate amount of cellar mud from the bottom of an old Luzhou-flavor cellar that has been used continuously for more than 60 years, placing it in an old cellar mud composite functional bacteria enrichment culture medium that is 10 times the weight of the cellar mud and is sterilized and cooled to 32±5°C, filling the culture container with 75-85% of the full volume, stirring evenly, placing it in a sealed static culture at 35°C for 7 days, and the bacterial density of the supernatant is ≥10 8 CFU / mL, take the supernatant to obtain the Laojiao mud composite bacterial solution; The preparation method of the high-caproic acid-producing pure bacterial liquid is as follows: 20 g of pit mud is taken from the bottom of an old Luzhou-flavor pit that has been used continuously for more than 60 years, and the mixture is placed in 50 mL of sterilized distilled water and stirred evenly. After standing for 10 minutes, the supernatant is applied to a high-caproic acid-producing bacteria screening culture medium plate; colonies are selected and streaked on a new high-caproic acid-producing bacteria screening culture medium plate, and several strains of caproic acid-producing bacteria are selected and inoculated into the old pit mud composite functional bacteria enrichment culture medium, and the bacterial density is adjusted to 1×10 7 CFU / mL, and the content of caproic acid in the liquid culture medium was detected after 7 days of fermentation, and the strains with caproic acid content greater than 5.0g / L were selected as high-caproic acid-producing bacteria; the high-caproic acid-producing bacteria were expanded into secondary seeds, and then inoculated into the Laojiao mud composite functional bacteria enrichment culture medium and fermented for 7 days to obtain a high-caproic acid-producing pure bacterial liquid.

8. The brewing method of the light and strong aroma liquor according to claim 7, characterized in that: The formula of the Laojiao mud composite functional bacteria enrichment medium is: anhydrous sodium acetate, 5g / L; yeast extract, 1g / L; MgSO4·7H2O, 0.2g / L; K2HPO4, 0.4g / L; (NH4)2SO4, 0.5g / L; natural pH; sterilization at 121℃ for 20min; adding 95% ethanol, 2.0% after sterilization and before use; The formula of the high-caproic acid-producing bacteria screening culture medium is: anhydrous sodium acetate, 5g / L; yeast extract, 1g / L; MgSO4·7H2O, 0.2g / L; K2HPO4, 0.4g / L; (NH4)2SO4, 0.5g / L; agar powder, 18g / L; natural pH; sterilization at 121°C for 20min; adding 95% ethanol, 2.0% after sterilization and before use.

9. The brewing method of the light and strong aroma liquor according to claim 1, characterized in that: The yellow water is the yellow water produced during the fermentation process; The tail water is the tail water produced during the distillation process.

10. Light and strong flavor liquor, characterized by: Obtained by the brewing method according to any one of claims 1 to 9.

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