CN101984032A - Liquor fermenting method - Google Patents
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- CN101984032A CN101984032A CN 201010559023 CN201010559023A CN101984032A CN 101984032 A CN101984032 A CN 101984032A CN 201010559023 CN201010559023 CN 201010559023 CN 201010559023 A CN201010559023 A CN 201010559023A CN 101984032 A CN101984032 A CN 101984032A
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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 liquor are 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 cellar cap, 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
The present invention relates to the brewed spirit technical field, particularly solid state fermentation produces the liquor field.
Background technology
The South and the North is mainly divided in the production region of aroma daqu liquor, south is to be the Yangtze valley U type famous brand of wine band at center with the Luzhou, the north is to be the Yangze river and Huai river famous brand of wine band at center with Xuzhou, thereby the production technique of aroma daqu liquor forms so-called two major sects academicly---" giving off a strong fragrance is sent in the river " and the Yi Gujing, the Yanghe River that with the Luzhou Old Cellar are representative are " the aged pitamylum in multiple feedings solid fermentation giving off a strong fragrance " of representative.The reason of two kinds of different fragrant yeast wine producing process comprises that mainly nature brewages environment, weather, water quality, soil and micro-flora thereof, whether century-old Lao Jiao pond is arranged, and the formed Daqu quality differential of difference of the difference of raw grain, Daqu manufacture craft etc.Less such as Sichuan four seasons day and night temperature, air is moistening throughout the year, and the yellow foundry loam of the necessary high-quality of the Luzhou-flavor of making cellar for storing things mud etc. is arranged; By comparison, north four seasons day and night temperature is bigger, dry, lacks the yellow foundry loam of the high-quality of building Luzhou-flavor Jiao Chi.And the southern and northern cellar for storing things mode of building has very big difference, is Jiao Qiang with the yellow clay when cellar for storing things is built in south, because earth is neutral meta-acid, contains the aluminium height, forms the colloid reticulated structure easily, and building the cellar for storing things, not ooze slurry water-tight, and cellar for storing things, south pool volume is commonly l5m
3More than, go into the poor unstrained spirits in cellar for storing things taller ground 1～2m of going out after filling Jiao Chi on the technology, form tall and big cellar for storing things cap and just seal the cellar for storing things.And the north is based on sand loam soil, siliceous height, and degree of adhesion is not enough thereby manyly when building the cellar for storing things build with brick and cement, adhere to Jiao Chi behind the mud of the cellar for storing things spillage that is easy to seep water, so its cellar for storing things pool volume is at 10 m
3Below, go on the technology the poor unstrained spirits in cellar for storing things only install to ground mutually mean place promptly seal the cellar for storing things fermentation.
Therefore the volume at a cellar for storing things of southern brewery approximately is northern 3～4 times.Jiao Chi is little, and the dress unstrained spirits is just few, contains in the wine unstrained spirits under the prerequisite of identical ethanol content, and it is just few to produce wine, so just causes southern and northern brewery Dan Jiao pond wine volume variance huge.And go on " aged pitamylum in multiple feedings solid fermentation giving off a strong fragrance " technology the poor unstrained spirits in cellar for storing things only install to ground mutually mean place promptly seal the cellar for storing things fermentation, between entrance of cellar plane and the driving bigger space is arranged still, do not make full use of aromatic Chinese spirit and brewage the high advantage in space, workshop, caused the significant wastage of resource.
Summary of the invention
The objective of the invention is to: a kind of liquor fermentation technology is provided, and the contriver is referred to as " solid-state dimorphism liquor fermentation technology ".Present technique is higher in conjunction with fen-flavor type white spirit making method list rice steamer liquor output, and aromatic Chinese spirit cellar for storing things mud is given birth to fragrant strong characteristics, the higher characteristics in space, Production of Luzhou-flavor Liquor workshop have been made full use of, utilizing high cellar for storing things cap to carry out fen-flavor type white spirit brewages, guaranteeing quality percentage and do not increasing production site and store under the prerequisite of pond quantity, improve the single rice steamer output and the ultimate production of aromatic Chinese spirit factory, and produce a kind of liquor that has giving off a strong fragrance and delicate fragrance concurrently.
To achieve these goals, technical solution of the present invention is:
The above poor unstrained spirits in entrance of cellar plane, pond, same Luzhou-flavor cellar for storing things adopts the fermentation of fen-flavor type white spirit making method, and the following poor unstrained spirits in entrance of cellar plane adopts the fermentation of aromatic Chinese spirit making method.
The above fen-flavor type white spirit making method in described entrance of cellar plane fermented 25～30 days, and the following aromatic Chinese spirit making method in entrance of cellar plane fermented 25～45 days.
After the fen-flavor type white spirit fermentation ends more than the described entrance of cellar plane, two kinds of follow-up methods are arranged:
1. with the up and down two kinds of fermented substrate mixed fermentation 80～100 days of entrance of cellar plane.
2. separately steam wine, after fermenting respectively then 25～30 days again with the up and down two kinds of fermented substrate mixed fermentation 60～100 days of entrance of cellar plane.
The present invention has the following advantages: based on traditional brewed spirit technology, use for reference aromatic Chinese spirit and fen-flavor type white spirit production technique, make full use of aromatic Chinese spirit and brewage the higher characteristics in space, workshop, guaranteeing quality percentage and do not increasing production site and store under the prerequisite of Pooled resources, by improving cellar for storing things cap height, increase the Zeng Kou number in each Kou Jiao pond, that improves the Jiao Chi of unit goes out the capacity for liquor and the factor of merit.The basic drinking utensils that the present invention produces have " water white transparency, sweet harmony, dense in clear, soft, plentiful, clean refreshing " individual style, have giving off a strong fragrance and delicate fragrance concurrently, can increase the kind of basic wine.Simultaneously, the present invention neither enlarges the liquor production capacity under the newly increased fixed assets investments prerequisite and is of great practical significance newly not levying Jian Jiao pond, soil particularly northern brewery of southern and northern aromatic Chinese spirit factory.
Embodiment
Below in conjunction with embodiment foregoing invention content of the present invention is described in further detail.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment.Not breaking away under the above-mentioned technological thought situation of the present invention, according to ordinary skill knowledge and customary means, make various replacements and change, all should comprise within the scope of the invention.
Embodiment 1:
Poor unstrained spirits of Luzhou-flavor and the poor unstrained spirits of scent type are gone into the cellar for storing things simultaneously, mix after the fermentation and carry out Secondary Fermentation.
1. poor unstrained spirits of Luzhou-flavor and the poor unstrained spirits of scent type are gone into the cellar for storing things simultaneously
(1) Luzhou-flavor making method
1. batching is moistened grain: get Chinese sorghum 102kg/ rice steamer, and rice 57 kg/ rice steamers, corn 45 kg/ rice steamers, wheat 22.5 kg/ rice steamers add water profit grain after the uniform mixing.Profit grain water temperature is more than 90 ℃, profit grain water consumption 30kg/ rice steamer.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat separated pulverizing become 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
2. mix poor: 50min before last rice steamer, dig out a rice steamer Luzhou-flavor with the rake comb on the poor dam of heap and go out to store the wine unstrained spirits, go up the 45kg Chinese sorghum, mix and stir immediately twice.Go up 59kg chaff shell.15min mixes chaff before last rice steamer, requires grain powder, poor unstrained spirits, chaff shell are all mixed evenly.Steamed before auxiliary material chaff shell uses, vapor pressure 0.1Mpa, big decatize 30min behind the circle vapour.
3. get wine by rice steamer distillation on the traditional Luzhou-flavor liquor technology: vapor pressure is 0.1MPa; Last rice steamer requires gently to spread even shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the last rice steamer time is controlled at 40～45min; Require slow fire distillation when steaming wine, middle temperature stream wine, leave out the beginning and the end, measure the matter segmentation and pluck wine, branchs matter and altar, flow the wine temperature and be controlled at 25～35 ℃, flowing wine speed is 3～4kg/min; It is 40～50min that the steaming grain time finishes to going out rice steamer from stream wine.
4. add the cold diffusing song down of slurry by the white making method of traditional Luzhou-flavor and go into the cellar for storing things: look 9 barrels in water up and down, high-temperature daqu 45kg in adding.Add Qu Wendu level land temperature, 18 ℃ of pit entry temperatures.
(2) scent type making method
1. batching is moistened grain: get Chinese sorghum 900kg, and rice 500kg, glutinous rice 200kg, corn 200kg, wheat 200kg, uniform mixing adds water profit grain after the uniform mixing.Profit grain water temperature is more than 90 ℃, amount of water 1200kg, and profit grain time 20h adopts 5 times the casting method.Profit grain divides and carries out for 2 times, and amount of water is 80% of total amount of water for the first time, after 2～3h, adds remaining 20% hot water profit grain at interval.Find grain skin overdrying, add the water of 60kg.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat, glutinous rice separated pulverizing become 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
2. steam grain by traditional scent type making method and add the cold diffusing song down of slurry: will moisten good grain and turn evenly upward rice steamer, last rice steamer needs 40min approximately, behind the circle vapour, the silently water gaging that adds 60kg is (after treating refining face on the steam (being commonly called as round vapour), with 1.4-2.9%(grain water than) water sprinkle on bed of material surface, be called and add silently amount, 60 ℃ of water temperatures).The vapor pressure that steams grain is generally 0.015MPa, steams 80min behind the circle vapour.After steaming grain and finishing, add fresh cold water while grog dug out, amount of water is 350 kg/ rice steamers, turns evenly, be cooled to after 20 ℃ with the poor machine that dries in the air under the low temperature song of material quantity 100 kg/ rice steamers, treat that temperature reduces to 12 ℃ and get final product pit entry fermentation.
(3) envelope cellar for storing things sealing and fermenting: spread evenly with steamed cavings along storing the limit, add a cover plastics film, the film edge mudding, and on film, add a cover straw and be incubated.Fermentation time is 25 days.
2. after fermenting 25 days, directly will store the poor unstrained spirits of the big slag of the above fen-flavor type white spirit in entrance of cellar plane, pond and the poor unstrained spirits of the following aromatic Chinese spirit in entrance of cellar plane, pond, cellar for storing things and add bent medicine etc. and mix, and open after fermenting then 60 days and store steaming wine.
The situation such as the table 1 of wine that present embodiment produces, shown in the table 2:
The former vinosity amount mean value of the former wine of table 1 embodiment and traditional aroma daqu liquor
Annotate: table Central Plains vinosity amount is the quality of amounting to into after 60 °.
The former wine of table 2 embodiment and the sensory evaluation of traditional aroma daqu liquor
Embodiment 2:
Poor unstrained spirits of Luzhou-flavor and the poor unstrained spirits of scent type are taken up in order of priority into the cellar for storing things, and getting after drinking after the fermentation respectively, remix carries out Secondary Fermentation.
1. go into more than the entrance of cellar plane behind the poor unstrained spirits 30d of the flat entrance of cellar flat seal fermentation of the poor unstrained spirits of Luzhou-flavor 30d(scent type):
(1) batching profit grain: get Chinese sorghum 102kg/ rice steamer, rice 57 kg/ rice steamers, corn 45 kg/ rice steamers, wheat 22.5 kg/ rice steamers add water profit grain after the uniform mixing.Profit grain water temperature is more than 90 ℃, profit grain water consumption 30kg/ rice steamer.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat separated pulverizing become 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
(2) mix poor: 50min before last rice steamer, dig out the poor unstrained spirits of a rice steamer with rake comb on the poor dam of heap, go up the good grain of profit, mix and stir immediately twice.Go up 59kg chaff shell.15min mixes chaff before last rice steamer, requires grain powder, poor unstrained spirits, chaff shell are all mixed evenly.
(3) hang wine by rice steamer distillation on traditional Luzhou-flavor making method and steam grain: vapor pressure is 0.1MPa; Last rice steamer requires gently to spread even shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the last rice steamer time is controlled at 40～45min; Require slow fire distillation when steaming wine, middle temperature stream wine, leave out the beginning and the end, measure the matter segmentation and pluck wine, branchs matter and altar, flow the wine temperature and be controlled at 25～35 ℃, flowing wine speed is 3～4kg/min; It is 40～50min that the steaming grain time finishes to going out rice steamer from stream wine.
(4) add the cold diffusing song down of slurry by the white making method of traditional Luzhou-flavor and go into the cellar for storing things: look 9 barrels in water up and down, high-temperature daqu 45kg in adding.Add Qu Wendu level land temperature, 18 ℃ of pit entry temperatures.
(5) sealing and fermenting: adopt the high-quality thin-film sealing, the film edge mudding is convenient to the operation that the poor unstrained spirits of the big slag of scent type is gone into the cellar for storing things behind the 30d.
2. after the following poor unstrained spirits of Luzhou-flavor in entrance of cellar plane ferments 30d, going into the poor unstrained spirits of the big slag of scent type on the entrance of cellar plane, below is the production technique of the big slag of scent type:
(1) batching profit grain: get Chinese sorghum 900kg, rice 500kg, glutinous rice 200kg, corn 200kg, wheat 200kg, uniform mixing adds water profit grain after the uniform mixing.Profit grain water temperature is more than 90 ℃, amount of water 1200kg, and profit grain time 20h adopts 5 times the casting method.Profit grain divides and carries out for 2 times, and amount of water is 80% of total amount of water for the first time, after the 3h, adds remaining 20% hot water profit grain at interval.Find grain skin overdrying, can add the water of 60kg.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat, glutinous rice separated pulverizing become 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
(2) steam grain by traditional scent type making method and add the cold diffusing song down of slurry: will moisten good grain and turn evenly upward rice steamer, last rice steamer needs 40min approximately.Behind the circle vapour, add the silently amount (60 ℃ of water temperatures) of 60kg.The vapor pressure that steams grain is generally 0.01MPa, steams 80min behind the circle vapour.After steaming grain and finishing, add fresh cold water while grog dug out, amount of water is 350 kg/ rice steamers, turns evenly, be cooled to after 20 ℃ with the poor machine that dries in the air under the low temperature song of material quantity 110 kg/ rice steamers, treat that temperature reduces to 12 ℃ and get final product pit entry fermentation.
(3) sealing and fermenting: adopt the high-quality thin-film sealing, the film edge mudding.
3. behind the big slag fermentation 30d (the following poor unstrained spirits of Luzhou-flavor in entrance of cellar plane this moment fermented 60d), with the rich fragrance wine unstrained spirits of the following fermenting-ripening of scent type big slag wine unstrained spirits and entrance of cellar plane of the above fermenting-ripening in entrance of cellar plane separately distillation get wine, below be technological operation:
(1) the rich fragrance wine unstrained spirits of fermenting-ripening hangs under the wine song and goes into to store technology (go into below the entrance of cellar plane because of the poor unstrained spirits of Luzhou-flavor, go into the cellar for storing things earlier, so should distill earlier).
1. mix poor: 50min before last rice steamer, dig out a rice steamer Luzhou-flavor with the rake comb on the poor dam of heap and go out to store the wine unstrained spirits, go up the 45kg Chinese sorghum, mix and stir immediately twice.Go up 59kg chaff shell.15min mixes chaff before last rice steamer, requires grain powder, poor unstrained spirits, chaff shell are all mixed evenly.Sorghum flour is broken into 6～8 lobes; Steamed before auxiliary material chaff shell uses, vapor pressure 0.1Mpa, big decatize 30min behind the circle vapour.
2. hang wine by rice steamer distillation on the traditional Luzhou-flavor liquor technology and steam grain: vapor pressure is 0.1MPa; Last rice steamer requires gently to spread even shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the last rice steamer time is controlled at 40～45min; Require slow fire distillation when steaming wine, middle temperature stream wine, leave out the beginning and the end, measure the matter segmentation and pluck wine, branchs matter and altar, flow the wine temperature and be controlled at 25～35 ℃, flowing wine speed is 3～4kg/min; It is 40～50min that the steaming grain time finishes to going out rice steamer from stream wine.
3. add the cold diffusing song down of slurry by the white making method of traditional Luzhou-flavor and go into the cellar for storing things: 9 barrels of water gagings, high-temperature daqu 45kg in adding.Add Qu Wendu level land temperature, 18 ℃ of pit entry temperatures.
(2) the big slag wine of the scent type of fermenting-ripening unstrained spirits hang under the wine song go into to store technology (because of the poor unstrained spirits of scent type is gone into more than the entrance of cellar plane, after go into the cellar for storing things, so should be than distilling behind the rich fragrance wine unstrained spirits).
1. the big slag of scent type goes out the cellar for storing things distillation: dig out a rice steamer scent type wine unstrained spirits with the rake comb on the poor dam of heap, according to the wet degree of doing of wine unstrained spirits, add the cavings and rice husk 200 kg that steamed in clear soup, turn evenly the loaded steamer distillation.Vapor pressure is 0.06MPa, and stream wine speed is 3～4kg/min, and connecing the wine temperature is 22～30 ℃.Cut 25%vol left and right sides wine tail 5kg/ rice steamer and return the fermentation of two slags.After big slag steaming wine finishes, uncovered acid discharge 10min.
2. go out rice steamer and add the cold koji fermentation down that looses of slurry: after big slag wine unstrained spirits distillation finishes, look poor the wet situation of doing, sprinkle the warm water into big slag material quantity 40 kg while hot, water temperature is 35 ℃.Go out rice steamer be cooled to 20 ℃ down the low temperature song of 100 kg/ rice steamers mix thoroughly, treat that temperature reduces to 12 ℃ and get final product pit entry fermentation.
3. envelope cellar for storing things sealing and fermenting: spread evenly with steamed cavings along storing the limit, add a cover plastics film, the film edge mudding, and on film, add a cover straw and be incubated.Fermentation time is 25 days.
4. after about pit entry fermentation 25d, the two slag wine unstrained spirits of the scent type more than the entrance of cellar plane and the rich fragrance wine unstrained spirits below the entrance of cellar plane are added bent medicine mix, and then open the cellar for storing things distillation behind the pit entry fermentation 60d and get wine.
The situation such as the table 3 of wine that present embodiment produces, shown in the table 4:
The former vinosity amount mean value of the former wine of table 3 embodiment and traditional aroma daqu liquor
Annotate: table Central Plains vinosity amount is the quality of amounting to into after 60 °
The former wine of table 4 embodiment and the sensory evaluation of traditional aroma daqu liquor
Embodiment 3:
Poor unstrained spirits of Luzhou-flavor and the poor unstrained spirits of scent type are taken up in order of priority into the cellar for storing things, and getting after drinking after the fermentation respectively, remix carries out Secondary Fermentation.
1. go into more than the entrance of cellar plane behind the poor unstrained spirits 30d of the flat entrance of cellar flat seal fermentation of the poor unstrained spirits of Luzhou-flavor 30d(scent type):
(1) batching profit grain: get Chinese sorghum 102kg/ rice steamer, rice 57 kg/ rice steamers, corn 45 kg/ rice steamers, wheat 22.5 kg/ rice steamers add water profit grain after the uniform mixing.Profit grain water temperature is more than 90 ℃, profit grain water consumption 30kg/ rice steamer.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat separated pulverizing become 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
(2) mix poor: 50min before last rice steamer, dig out the poor unstrained spirits of a rice steamer with rake comb on the poor dam of heap, go up the good grain of profit, mix and stir immediately twice.Do wet degree according to poor unstrained spirits, go up 59kg chaff shell.15min mixes chaff before last rice steamer, requires grain powder, poor unstrained spirits, chaff shell are all mixed evenly.
(3) hang wine by rice steamer distillation on traditional Luzhou-flavor making method and steam grain: vapor pressure is 0.1MPa; Last rice steamer requires gently to spread even shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the last rice steamer time is controlled at 40～45min; Require slow fire distillation when steaming wine, middle temperature stream wine, leave out the beginning and the end, measure the matter segmentation and pluck wine, branchs matter and altar, flow the wine temperature and be controlled at 25～35 ℃, flowing wine speed is 3～4kg/min; It is 40～50min that the steaming grain time finishes to going out rice steamer from stream wine.
(4) add the cold diffusing song down of slurry by the white making method of traditional Luzhou-flavor and go into the cellar for storing things: look 9 barrels in water up and down, high-temperature daqu 45kg in adding.Add Qu Wendu level land temperature, 22 ℃ of pit entry temperatures.
(5) sealing and fermenting: adopt the high-quality thin-film sealing, the film edge mudding is convenient to the operation that the poor unstrained spirits of the big slag of scent type is gone into the cellar for storing things behind the 30d.
2. after the following poor unstrained spirits of Luzhou-flavor in entrance of cellar plane ferments 30d, going into the poor unstrained spirits of the big slag of scent type on the entrance of cellar plane, below is the production technique of the big slag of scent type:
(1) batching profit grain: get Chinese sorghum 900kg, rice 500kg, glutinous rice 200kg, corn 200kg, wheat 200kg, uniform mixing adds water profit grain after the uniform mixing.Profit grain water temperature is more than 90 ℃, amount of water 1200kg, and profit grain time 20h adopts 5 times the casting method.Profit grain divides and carries out for 2 times, and amount of water is 80% of total amount of water for the first time, after 2～3h, adds remaining 20% hot water profit grain at interval., find grain skin overdrying,, add the water of 60kg.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat, glutinous rice separated pulverizing become 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes
(2) steam grain by traditional scent type making method and add the cold diffusing song down of slurry: will moisten good grain and turn evenly upward rice steamer, last rice steamer needs 40min approximately.Behind the circle vapour, add the silently amount (60 ℃ of water temperatures) of 60kg.The vapor pressure that steams grain is generally 0.01MPa, steams 80min behind the circle vapour.After steaming grain and finishing, add fresh cold water while grog dug out, amount of water is 350 kg/ rice steamers, turns evenly, be cooled to after 20 ℃ with the poor machine that dries in the air under the low temperature song of material quantity 110 kg/ rice steamers, treat that temperature reduces to 12 ℃ and get final product pit entry fermentation.
(3) sealing and fermenting: adopt the high-quality thin-film sealing, the film edge mudding is convenient to the operation that the poor unstrained spirits of the big slag of scent type is gone into the cellar for storing things behind the 30d.
3. behind the big slag fermentation 30d (the following poor unstrained spirits of Luzhou-flavor in entrance of cellar plane this moment fermented 60d), with the rich fragrance wine unstrained spirits of the following fermenting-ripening of scent type big slag wine unstrained spirits and entrance of cellar plane of the above fermenting-ripening in entrance of cellar plane separately distillation get wine, below be technological operation:
(1) the rich fragrance wine unstrained spirits of fermenting-ripening hangs under the wine song and goes into to store technology (go into below the entrance of cellar plane because of the poor unstrained spirits of Luzhou-flavor, go into the cellar for storing things earlier, so should distill earlier).
1. mix poor: 50min before last rice steamer, dig out a rice steamer Luzhou-flavor with the rake comb on the poor dam of heap and go out to store the wine unstrained spirits, go up the 45kg Chinese sorghum, mix and stir immediately twice.Go up 59kg chaff shell.15min mixes chaff before last rice steamer, requires grain powder, poor unstrained spirits, chaff shell are all mixed evenly.Sorghum flour is broken into 6～8 lobes; Steamed before auxiliary material chaff shell uses, vapor pressure 0.1Mpa, big decatize 30min behind the circle vapour.
2. hang wine by rice steamer distillation on the traditional Luzhou-flavor liquor technology and steam grain: vapor pressure is 0.1MPa; Last rice steamer requires gently to spread even shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the last rice steamer time is controlled at 40～45min; Require slow fire distillation when steaming wine, middle temperature stream wine, leave out the beginning and the end, measure the matter segmentation and pluck wine, branchs matter and altar, flow the wine temperature and be controlled at 25～35 ℃, flowing wine speed is 3～4kg/min; It is 40～50min that the steaming grain time finishes to going out rice steamer from stream wine.
3. add the cold diffusing song down of slurry by the white making method of traditional Luzhou-flavor and go into the cellar for storing things: look 9 barrels in water up and down, high-temperature daqu 45kg in adding.Add Qu Wendu level land temperature, 22 ℃ of pit entry temperatures.
(2) the big slag wine of the scent type of fermenting-ripening unstrained spirits hang under the wine song go into to store technology (because of the poor unstrained spirits of scent type is gone into more than the entrance of cellar plane, after go into the cellar for storing things, so should be than distilling behind the rich fragrance wine unstrained spirits).
1. the big slag of scent type goes out the cellar for storing things distillation: dig out a rice steamer scent type wine unstrained spirits with the rake comb on the poor dam of heap, according to the wet degree of doing of wine unstrained spirits, add the cavings and rice husk 200 kg that steamed in clear soup, turn evenly the loaded steamer distillation.Vapor pressure is 0.06MPa, and stream wine speed is 3～4kg/min, and connecing the wine temperature is 22～30 ℃.Cut 25%vol left and right sides wine tail 5kg/ rice steamer and return the fermentation of two slags.After big slag steaming wine finishes, uncovered acid discharge 10min.
2. go out rice steamer and add the cold koji fermentation down that looses of slurry: after big slag wine unstrained spirits distillation finishes, look poor the wet situation of doing, sprinkle the warm water into big slag material quantity 40 kg while hot, water temperature is 35 ℃.Go out rice steamer be cooled to 20 ℃ down the low temperature song of 100 kg/ rice steamers mix thoroughly, treat that temperature reduces to 12 ℃ and get final product pit entry fermentation.
3. envelope cellar for storing things sealing and fermenting: spread evenly with steamed cavings along storing the limit, add a cover plastics film, the film edge mudding, and on film, add a cover straw and be incubated.Fermentation time is 25 days.
4. after about pit entry fermentation 25d, the two slag wine unstrained spirits of the scent type more than the entrance of cellar plane and the rich fragrance wine unstrained spirits below the entrance of cellar plane are added bent medicine mix and open the cellar for storing things distillation behind the pit entry fermentation 90d and hang wine.
The situation such as the table 5 of wine that present embodiment produces, shown in the table 6:
The former vinosity amount mean value of the former wine of table 5 embodiment and traditional aroma daqu liquor
The former wine of table 6 embodiment and the sensory evaluation of traditional aroma daqu liquor
1,2,3 go out capacity for liquor, the yield of liquor, the factor of merit and sensory evaluation result as can be seen in conjunction with the embodiments, take solid-state dimorphism liquor fermentation technology of the present invention, under the situation that does not increase production site and cellar for storing things Pooled resources, going out capacity for liquor has improved more than 30%, though the yield of liquor slightly descends, the quality liquor the yield of liquor has on average improved more than 2 %.Sweet outstanding, soft, plentiful, clean refreshing, the dense middle band of the wine body of producing is clear, and meeting the market requirement satisfies modern's alcohol drinking patterns.
Claims (4)
1. liquor fermentation method is characterized in that: the above poor unstrained spirits in entrance of cellar plane, pond, same Luzhou-flavor cellar for storing things adopts the fermentation of fen-flavor type white spirit making method, and the following poor unstrained spirits in entrance of cellar plane adopts the fermentation of aromatic Chinese spirit making method.
2. liquor fermentation method according to claim 1 is characterized in that: the above fen-flavor type white spirit making method in described entrance of cellar plane fermented 25～30 days, and the following aromatic Chinese spirit making method in entrance of cellar plane fermented 25～45 days.
3. liquor fermentation method according to claim 2 is characterized in that: after the fen-flavor type white spirit fermentation ends more than the described entrance of cellar plane, with the up and down two kinds of fermented substrate mixed fermentation 80～100 days of entrance of cellar plane.
4. liquor fermentation method according to claim 2, it is characterized in that: after the fen-flavor type white spirit fermentation ends more than the described entrance of cellar plane, separately steam wine, after fermenting respectively then 25～30 days again with the up and down two kinds of fermented substrate mixed fermentation 60～100 days of entrance of cellar plane.
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| CN102344871A (en) * | 2011-11-04 | 2012-02-08 | 泸州品创科技有限公司 | Method for producing fragrant white spirit |
| CN102766557A (en) * | 2012-07-03 | 2012-11-07 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
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| CN102766557B (en) * | 2012-07-03 | 2013-10-16 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
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| CN101984032B (en) | 2013-04-10 |
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