CN101984032B - Liquor fermenting method - Google Patents
Liquor fermenting method Download PDFInfo
- Publication number
- CN101984032B CN101984032B CN 201010559023 CN201010559023A CN101984032B CN 101984032 B CN101984032 B CN 101984032B CN 201010559023 CN201010559023 CN 201010559023 CN 201010559023 A CN201010559023 A CN 201010559023A CN 101984032 B CN101984032 B CN 101984032B
- Authority
- CN
- China
- Prior art keywords
- cellar
- liquor
- flavor
- luzhou
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Alcoholic Beverages (AREA)
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 Liquor Making Technology field, particularly Produced by Solid-state Fermentation liquor field.
Background technology
The South and the North is mainly divided in the production region of aroma daqu liquor, south is the U-shaped famous brand of wine band in the Yangtze valley centered by the Luzhou, the north is the Yangze river and Huai river famous brand of wine band centered by 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 Yi Gujing take Luzhou Old Cellar as representative, the Yanghe River 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 throughout the year moistening, 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 larger, 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 large difference, take yellow clay as Jiao Qiang, because earth is neutral meta-acid, contains the aluminium height when cellar for storing things is built in south, forms easily the colloid reticulated structure, 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, enter to store poor unstrained spirits taller ground 1～2m of going out after filling Jiao Chi on the technique, form tall and big cellar for storing things cap and just seal the cellar for storing things.And the north is take sand loam soil as main, siliceous height, and degree of adhesion is built mainly with brick and cement not thereby when building the cellar for storing things, 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, enter to store poor unstrained spirits on the technique and only install to ground phase mean place and namely seal cellar for storing things fermentation.
Therefore the volume at a cellar for storing things of southern brewery approximately is northern 3～4 times.The pond, cellar for storing things 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 enter to store poor unstrained spirits on " aged pitamylum in multiple feedings solid fermentation giving off a strong fragrance " technique and only install to ground phase mean place and namely seal cellar for storing things fermentation, between entrance of cellar plane and the driving larger space is arranged still, do not take full advantage of the high advantage in aromatic Chinese spirit brewing workshop space, caused the significant wastage of resource.
Summary of the invention
The object 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 Luzhou-flavor liquor pit mud is given birth to fragrant strong characteristics, take full advantage of the higher characteristics in space, Production of Luzhou-flavor Liquor workshop, 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 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 Fermentation of Fen-flavor Liquors more than the described entrance of cellar plane finishes, 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 then fermenting respectively 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: take traditional White wine brewing process as the basis, use for reference aromatic Chinese spirit and fen-flavor type white spirit production technique, take full advantage of the higher characteristics in aromatic Chinese spirit brewing workshop space, 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 of every a bite Jiao Chi, that improves the Jiao Chi of unit goes out capacity for liquor and the factor of merit.The basic drinking utensils that the present invention produces have " water white transparency, sweet harmony, dense middle band are 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 to southern and northern aromatic Chinese spirit factory particularly northern brewery neither enlarge the liquor production capacity under the newly increased fixed assets investment prerequisite and be of great practical significance newly not levying Jian Jiao pond, soil.
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 from 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:
Luzhou-flavor grain unstrained spirits and scent type grain unstrained spirits enter the cellar for storing things simultaneously, mix after the fermentation and carry out Secondary Fermentation.
1. Luzhou-flavor grain unstrained spirits and scent type grain unstrained spirits enter 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 are ground into respectively 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
2. mix grain: 50min before upper rice steamer, dig out a rice steamer Luzhou-flavor with 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 the upper 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, large decatize 30min behind the circle vapour.
3. get wine by rice steamer distillation on the traditional Luzhou-flavor liquor technique: vapor pressure is 0.1MPa; Upper rice steamer requires gently to spread even the shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the upper 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, sub-prime and altar, stream wine temperature is controlled at 25～35 ℃, and 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 loose lower song of slurry by the white making method of traditional Luzhou-flavor and enter the cellar for storing things: 9 barrels of proportioning waters add middle high-temperature daqu 45kg.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 the 2～3h of interval, adds remaining 20% hot water profit grain.Find grain skin overdrying, add the water of 60kg.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat, glutinous rice are ground into respectively 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 loose lower song of slurry: will moisten good grain and turn evenly upper rice steamer, upper rice steamer needs 40min approximately, behind the circle vapour, add the silently water gaging of 60kg (behind refining face on the steam (being commonly called as round vapour), with 1.4-2.9%(grain water ratio) 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, is cooled to the low temperature song of lower material quantity 100 kg/ rice steamers after 20 ℃ with the poor machine that dries in the air, and treats that temperature is down to 12 ℃ and gets 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 add a cover straw at film and be incubated.Fermentation time is 25 days.
2. after fermenting 25 days, directly will store the large slag of the above fen-flavor type white spirit in entrance of cellar plane, pond grain unstrained spirits and the following Luzhou-flavor Fermented Grains in entrance of cellar plane, pond, cellar for storing things and add Koji etc. and mix, and open after then fermenting 60 days and store steaming wine.
Situation such as the table 1 of wine that present embodiment produces, shown in the table 2:
The former Quality of Liquors mean value of the former wine of table 1 embodiment and traditional aroma daqu liquor
Annotate: table Central Plains Quality of Liquors 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:
Luzhou-flavor grain unstrained spirits and scent type grain unstrained spirits are taken up in order of priority into the cellar for storing things, and getting respectively after drinking after the fermentation, remix carries out Secondary Fermentation.
1. enter more than the entrance of cellar plane behind the flat entrance of cellar flat seal fermentation of the Luzhou-flavor grain unstrained spirits 30d(scent type grain unstrained spirits 30d):
(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 are ground into respectively 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
(2) mix grain: 50min before upper rice steamer, dig out rice steamer grain unstrained spirits on the poor dam of heap with rake comb, the good grain of upper profit mixes and stirs twice immediately.Go up 59kg chaff shell.15min mixes chaff before the upper 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; Upper rice steamer requires gently to spread even the shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the upper 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, sub-prime and altar, stream wine temperature is controlled at 25～35 ℃, and 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 loose lower song of slurry by the white making method of traditional Luzhou-flavor and enter the cellar for storing things: 9 barrels of proportioning waters add middle high-temperature daqu 45kg.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 large slag grain of scent type unstrained spirits behind the 30d enters the cellar for storing things.
2. after the following Luzhou-flavor grain unstrained spirits in entrance of cellar plane ferments 30d, entering the large slag grain of scent type unstrained spirits on the entrance of cellar plane, below is the production technique of the large 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 of interval, adds remaining 20% hot water profit grain.Find grain skin overdrying, can add the water of 60kg.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat, glutinous rice are ground into respectively 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 loose lower song of slurry: will moisten good grain and turn evenly upper rice steamer, upper 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, is cooled to the low temperature song of lower material quantity 110 kg/ rice steamers after 20 ℃ with the poor machine that dries in the air, and treats that temperature is down to 12 ℃ and gets final product pit entry fermentation.
(3) sealing and fermenting: adopt the high-quality thin-film sealing, the film edge mudding.
3. behind the large slag fermentation 30d (the following Luzhou-flavor grain unstrained spirits in entrance of cellar plane this moment fermented 60d), with the rich fragrance wine unstrained spirits of the following fermenting-ripening of scent type large 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 enters to store technique (because Luzhou-flavor grain unstrained spirits enters below the entrance of cellar plane, enter first the cellar for storing things, so should distill first).
1. mix grain: 50min before upper rice steamer, dig out a rice steamer Luzhou-flavor with 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 the upper 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, large decatize 30min behind the circle vapour.
2. hang wine by rice steamer distillation on the traditional Luzhou-flavor liquor technique and steam grain: vapor pressure is 0.1MPa; Upper rice steamer requires gently to spread even the shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the upper 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, sub-prime and altar, stream wine temperature is controlled at 25～35 ℃, and 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 loose lower song of slurry by the white making method of traditional Luzhou-flavor and enter the cellar for storing things: 9 barrels of water gagings add middle high-temperature daqu 45kg.Add Qu Wendu level land temperature, 18 ℃ of pit entry temperatures.
(2) the large slag wine of the scent type of fermenting-ripening unstrained spirits hang under the wine song enter to store technique (because scent type grain unstrained spirits enters more than the entrance of cellar plane, after enter the cellar for storing things, so should be than distilling behind the rich fragrance wine unstrained spirits).
1. the large slag of scent type goes out the cellar for storing things distillation: dig out a rice steamer scent type wine unstrained spirits with 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 large slag steaming wine is complete, uncovered acid discharge 10min.
2. go out rice steamer and add the cold loose lower koji fermentation of slurry: after large slag wine unstrained spirits distillation finishes, depending on the wet situation of doing of grain, sprinkle while hot the warm water into large slag material quantity 40 kg, water temperature is 35 ℃.Go out the low temperature song that rice steamer is cooled to 20 ℃ of lower 100 kg/ rice steamers and mix thoroughly, treat that temperature is down to 12 ℃ and gets 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 add a cover straw at film and be incubated.Fermentation time is 25 days.
4. after about pit entry fermentation 25d, the scent type two slag wine unstrained spirits more than the entrance of cellar plane and the rich fragrance wine unstrained spirits below the entrance of cellar plane are added Koji mix, and then open the cellar for storing things distillation behind the pit entry fermentation 60d and get wine.
Situation such as the table 3 of wine that present embodiment produces, shown in the table 4:
The former Quality of Liquors mean value of the former wine of table 3 embodiment and traditional aroma daqu liquor
Annotate: table Central Plains Quality of Liquors 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:
Luzhou-flavor grain unstrained spirits and scent type grain unstrained spirits are taken up in order of priority into the cellar for storing things, and getting respectively after drinking after the fermentation, remix carries out Secondary Fermentation.
1. enter more than the entrance of cellar plane behind the flat entrance of cellar flat seal fermentation of the Luzhou-flavor grain unstrained spirits 30d(scent type grain unstrained spirits 30d):
(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 are ground into respectively 2～4 lobes, and Semen Maydis powder is broken into 6～8 lobes.
(2) mix grain: 50min before upper rice steamer, dig out rice steamer grain unstrained spirits on the poor dam of heap with rake comb, the good grain of upper profit mixes and stirs twice immediately.Do wet degree according to poor unstrained spirits, go up 59kg chaff shell.15min mixes chaff before the upper 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; Upper rice steamer requires gently to spread even the shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the upper 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, sub-prime and altar, stream wine temperature is controlled at 25～35 ℃, and 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 loose lower song of slurry by the white making method of traditional Luzhou-flavor and enter the cellar for storing things: 9 barrels of proportioning waters add middle high-temperature daqu 45kg.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 large slag grain of scent type unstrained spirits behind the 30d enters the cellar for storing things.
2. after the following Luzhou-flavor grain unstrained spirits in entrance of cellar plane ferments 30d, entering the large slag grain of scent type unstrained spirits on the entrance of cellar plane, below is the production technique of the large 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 2～3h of interval, adds remaining 20% hot water profit grain., find grain skin overdrying,, add the water of 60kg.Wherein, sorghum flour is broken into 6～8 lobes, and rice, wheat, glutinous rice are ground into respectively 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 loose lower song of slurry: will moisten good grain and turn evenly upper rice steamer, upper 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, is cooled to the low temperature song of lower material quantity 110 kg/ rice steamers after 20 ℃ with the poor machine that dries in the air, and treats that temperature is down to 12 ℃ and gets 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 large slag grain of scent type unstrained spirits behind the 30d enters the cellar for storing things.
3. behind the large slag fermentation 30d (the following Luzhou-flavor grain unstrained spirits in entrance of cellar plane this moment fermented 60d), with the rich fragrance wine unstrained spirits of the following fermenting-ripening of scent type large 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 enters to store technique (because Luzhou-flavor grain unstrained spirits enters below the entrance of cellar plane, enter first the cellar for storing things, so should distill first).
1. mix grain: 50min before upper rice steamer, dig out a rice steamer Luzhou-flavor with 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 the upper 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, large decatize 30min behind the circle vapour.
2. hang wine by rice steamer distillation on the traditional Luzhou-flavor liquor technique and steam grain: vapor pressure is 0.1MPa; Upper rice steamer requires gently to spread even the shop, rice steamer on the exploration steam, and the limit is high, normal, basic, and the upper 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, sub-prime and altar, stream wine temperature is controlled at 25～35 ℃, and 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 loose lower song of slurry by the white making method of traditional Luzhou-flavor and enter the cellar for storing things: 9 barrels of proportioning waters add middle high-temperature daqu 45kg.Add Qu Wendu level land temperature, 22 ℃ of pit entry temperatures.
(2) the large slag wine of the scent type of fermenting-ripening unstrained spirits hang under the wine song enter to store technique (because scent type grain unstrained spirits enters more than the entrance of cellar plane, after enter the cellar for storing things, so should be than distilling behind the rich fragrance wine unstrained spirits).
1. the large slag of scent type goes out the cellar for storing things distillation: dig out a rice steamer scent type wine unstrained spirits with 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 large slag steaming wine is complete, uncovered acid discharge 10min.
2. go out rice steamer and add the cold loose lower koji fermentation of slurry: after large slag wine unstrained spirits distillation finishes, depending on the wet situation of doing of grain, sprinkle while hot the warm water into large slag material quantity 40 kg, water temperature is 35 ℃.Go out the low temperature song that rice steamer is cooled to 20 ℃ of lower 100 kg/ rice steamers and mix thoroughly, treat that temperature is down to 12 ℃ and gets 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 add a cover straw at film and be incubated.Fermentation time is 25 days.
4. after about pit entry fermentation 25d, the scent type two slag wine unstrained spirits more than the entrance of cellar plane and the rich fragrance wine unstrained spirits below the entrance of cellar plane are added Koji mix and open the cellar for storing things distillation behind the pit entry fermentation 90d and hang wine.
Situation such as the table 5 of wine that present embodiment produces, shown in the table 6:
The former Quality of Liquors 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 and can find out in conjunction with the embodiments, take solid-state dimorphism liquor fermentation technology of the present invention, in 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%, although the yield of liquor slightly descends, the quality liquor the yield of liquor has on average improved more than 2 %.The wine body of producing sweet outstanding, soft, plentiful, clean refreshing, dense middle band is clear, meeting the market requirement satisfies modern's alcohol drinking patterns.
Claims (1)
1. liquor fermenting 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;
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 Fermentation of Fen-flavor Liquors more than the described entrance of cellar plane finishes, 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 then fermenting respectively 25～30 days again with the up and down two kinds of fermented substrate mixed fermentation 60～100 days of entrance of cellar plane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010559023 CN101984032B (en) | 2010-11-25 | 2010-11-25 | Liquor fermenting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010559023 CN101984032B (en) | 2010-11-25 | 2010-11-25 | Liquor fermenting method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101984032A CN101984032A (en) | 2011-03-09 |
| CN101984032B true CN101984032B (en) | 2013-04-10 |
Family
ID=43641202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010559023 Active CN101984032B (en) | 2010-11-25 | 2010-11-25 | Liquor fermenting method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101984032B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344871B (en) * | 2011-11-04 | 2013-04-24 | 泸州品创科技有限公司 | Method for producing fragrant white spirit |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082603A (en) * | 1993-08-18 | 1994-02-23 | 绵竹县远德微生物研究所 | Solid-state strong-flavor Daqu liquor high-yield process |
| CN1418944A (en) * | 2002-10-05 | 2003-05-21 | 张丛 | Technology for brewing delicate fragrance spirit by solid fermentation of wheat flour |
| CN101434895A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | Liquor brewing process |
| CN101857829A (en) * | 2010-06-07 | 2010-10-13 | 湖南湘窖酒业有限公司 | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof |
-
2010
- 2010-11-25 CN CN 201010559023 patent/CN101984032B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082603A (en) * | 1993-08-18 | 1994-02-23 | 绵竹县远德微生物研究所 | Solid-state strong-flavor Daqu liquor high-yield process |
| CN1418944A (en) * | 2002-10-05 | 2003-05-21 | 张丛 | Technology for brewing delicate fragrance spirit by solid fermentation of wheat flour |
| CN101434895A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | Liquor brewing process |
| CN101857829A (en) * | 2010-06-07 | 2010-10-13 | 湖南湘窖酒业有限公司 | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof |
Non-Patent Citations (3)
| Title |
|---|
| 周文英.白酒固态发酵法生产工艺对出酒率及质量的影响分析.《黑河科技》.2003,(第02期),第26页. * |
| 张书田.中国白酒三大香型生产工艺和香型融合创新技术.《酿酒》.2008,第35卷(第06期),第37-39页. * |
| 张良等.浓香型白酒固态发酵规律模型的预测研究.《酿酒》.2009,第36卷(第04期),第8-11页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101984032A (en) | 2011-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104152339B (en) | One kind chases after poor Maotai-flavor liquor production technology | |
| CN104479958B (en) | Chinese yeast saccharification daqu fermentation white spirit process | |
| CN106929285B (en) | Mechanized brewing process for producing Xiaoqu liquor by taking glutinous sorghum as raw material and spreading, cooling and yeast-discharging device thereof | |
| CN104017685B (en) | A kind of brewing method of how bent many grain three aromatic white spirits | |
| CN105695278A (en) | Pure sorghum distilled fen-flavor liquor and manufacturing method thereof | |
| CN104293622B (en) | A kind of production technique of vat fermentation sweet rice wine | |
| CN102783631B (en) | Production process for flour paste | |
| CN106148066A (en) | Sweet aromatic Chinese spirit and production technology thereof | |
| CN105018282A (en) | Process for using yellow vinasse to produce arrack | |
| CN105062791A (en) | Brewing method of glutinous sorghum ecological Xiaoqu liquor | |
| CN101984032B (en) | Liquor fermenting method | |
| CN106350394A (en) | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum | |
| CN104031795A (en) | Method for producing mellow base liquor | |
| CN103013750B (en) | Pure-grain solid-state liquor brewing process | |
| CN107779348A (en) | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield | |
| CN101831371B (en) | Process for producing lotus seed spirit | |
| CN109820146A (en) | A kind of bean cotyledon preparation method | |
| CN105062795A (en) | Brewage method of non-glutinous sorghum ecological Xiaoqu liquor | |
| CN113462500B (en) | Special-flavor liquor with clear sauce and preparation method thereof | |
| CN104312897A (en) | Device for producing specially-scented seasoning wine from distillers' grains and seasoning wine producing method | |
| CN105462772A (en) | Brewing technology for original-aroma Jiahu baijiu | |
| CN105002062A (en) | Brewing method of ecological corn Xiaoqu wine | |
| CN105062792A (en) | Brewage method of wheat ecological Xiaoqu liquor | |
| CN110066712A (en) | A kind of brewing method of Luzhou-flavor former wine | |
| CN101701176A (en) | Making technique of sweet potato vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |