CN102061234B - Control method of water for brewing strong aromatic white spirit - Google Patents
Control method of water for brewing strong aromatic white spirit Download PDFInfo
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Abstract
The invention relates to a control method of water for brewing strong aromatic white spirit, belongs to the field of brewing, and aims to produce high-grade strong aromatic white spirit with stable quality. The control method of the water for brewing the strong aromatic white spirit comprises drained fermented grain water control, grain wetting water control, fermented grain steaming water control and water amount control, wherein fermented grain steaming water is controlled by the following steps of: a, wetting grains, namely adding water into grains to wet the grains; b, proportioning, namely uniformly mixing the wet grains, drained fermented grains and bran hulls to prepare retorted fermented grains, wherein the mass ratio of the grains to the drained fermented grains is 1:(3-6) and used bran hulls is in an amount which is 15 to 30 percent based on the total mass of the grains; and c, retorting and steaming the grains for 1.5 to 2.5 hours to prepare fermented grains.
Description
Technical field
The present invention relates to aromatic Chinese spirit brewing water control method, belong to the wine brewing field.
Background technology
Aromatic Chinese spirit adopts traditional production process to brewage, and this has determined that its brewing process is the mixed fermentation of many bacterial classifications, and and then has formed the trace ingredients of the complicacy that aromatic Chinese spirit had.Because traditional technology adopts the nature microbe inoculation, no matter the mikrobe of occurring in nature is useful or harmful production material that all enters into.For obtaining the ideal product, just need artificial CONTROL PROCESS condition to promote useful microbe, suppress the harmful microbe growth and breeding.The aromatic Chinese spirit brewing process is exactly in fact a culturing micro-organisms and the maximum process of utilizing starchy material to the best extent.Technological parameter in the aromatic Chinese spirit brewing process mainly contains: grain poor than, grain chaff than, grain bent ratio, water consumption, go into to store moisture, pit entry temperature, go into to store acidity and go into to store amount of starch etc., these processing parameters have material impact to the yield of liquor of the style of formation aromatic Chinese spirit, raw material, quality etc.In process of production, most of processing parameters are fed intake with the restriction in season and more stable, have only individual parameters, and it is bigger to receive operator to influence fluctuation.The particularly control of moisture owing to control inaccurate or receive the influence of some wrong viewpoints, is easy to cause excessive unprincipledly or too small in actually operating, causes disadvantageous effect to the liquor quality.
Brewing water is meant in the Production of Luzhou-flavor Liquor process, is used for the cleaning of raw material soaking, boiling, water gaging, utensil etc., and this part water is directly or indirectly participated in the fermentative prodn of liquor.In the aromatic Chinese spirit brewing process, relate to grain moisture content, go out the poor unstrained spirits moisture in cellar for storing things, in the profit grain water before the poor unstrained spirits distillation, still-process grain and poor unstrained spirits change of soil water content and go out rice steamer after look change of soil water content in water, the fermenting process up and down, go out cellar for storing things back yellow water weight and go out the cellar for storing things unstrained spirits water cut that is pickled with grains or in wine.In this wine brewing working cycle, artificially can control have the cellar for storing things be pickled with grains or in wine before moisture, the distillation of poor unstrained spirits profit grain water and go out rice steamer after look water up and down.Its traditional control method is following:
(1) (having fermented finishes, and waits for that the poor unstrained spirits of batching, steaming wine is called the poor unstrained spirits in cellar for storing things to go out the poor unstrained spirits in cellar for storing things; Steamed wine, batching finishes, and waits for that the poor unstrained spirits of fermentation is called into the poor unstrained spirits in cellar for storing things) control of moisture
Aromatic Chinese spirit is through dripping cellar for storing things (drip the cellar for storing things promptly when playing the cellar for storing things, drop goes the operation of yellow water), ladles out yellow water and controls out the poor unstrained spirits moisture in cellar for storing things.Dripping the cellar for storing things time must not be less than 10 hours, in this time, has how many yellow waters just to ladle out what, makes to draw the cellar for storing things unstrained spirits moisture that is pickled with grains or in wine and remain on about 60% as far as possible.
(2) control of profit grain water
Generally do not add profit grain water before the last rice steamer, directly pour out grain into cellar for storing things poor unstrained spirits and carry out mix, mix to the material moistening time between the last rice steamer be 40～50min.When unstrained spirits moisture is not enough if go out to store to be pickled with grains or in wine, take in grain, to add a certain amount of yellow water or wine tail, perhaps 10min sprinkles the hot water 20～30kg more than 80 ℃ on the poor unstrained spirits in the rice steamer tube before going out rice steamer; Just beat cigarette water; Turn then once, cover Zeng Gai, steam for some time again.
(3) control of water gaging (after steaming the grain completion, sprinkle the water into certain temperature, this part water is called water gaging, and this operation is called looks water up and down) consumption
The water gaging temperature is more than 80 ℃, generally presses 80%～100% of raw material consumption and adds, and looks and produces season, factor such as the water cut size of cellar for storing things pond the old and new and poor unstrained spirits and deciding.Experience is the multiple spot in summer, lacks some winter.
Though the development in several thousand of aromatic Chinese spirit process, but still keeping traditional production model.On brewing water, following the principle of " heat adds cold subtracting ", this is a very fuzzy notion, and what add, and what subtract, and the value that none is confirmed can only be carried out empirical evaluation to the poor unstrained spirits in the cellar for storing things of coming in and going out through people's sense organ, causes the quality of white spirit instability of producing.
Summary of the invention
Technical problem to be solved by this invention provides a kind of aromatic Chinese spirit brewing water control method, and this method can be produced and obtained stay-in-grade high-quality aromatic Chinese spirit.
Aromatic Chinese spirit brewing water control method of the present invention, it comprises the cellar for storing things unstrained spirits moisture controlled that is pickled with grains or in wine, the control of profit grain water, the control of steaming the poor moisture of grain grain, the control of water gaging consumption, wherein, adopt following method control to steam the poor moisture of grain grain:
A, profit grain: grain adds water profit grain;
B, batching: will moisten grain after the grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, and obtain the rice steamer unstrained spirits that is pickled with grains or in wine; Wherein, grain is 1: 3～6 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 15～30% of a grain quality;
C, last rice steamer steam grain 1.5～2.5h, and it is poor to obtain grain;
Wherein, the relational expression that go out the poor unstrained spirits percent water content X in cellar for storing things, goes up the mass percent Z that the poor unstrained spirits percent water content Y of rice steamer, profit grain water compare with grain is: Y=(0.742～0.772) X+ (0.086～0.088) Z+ (3.904～4.364).
Wherein, in order to improve profit grain effect, aromatic Chinese spirit brewing water control method, in its a step the water temperature of profit grain grain preferred＞80 ℃.
Further, the grain described in the above-mentioned b step is preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things～and 5, chaff shell consumption is preferably 18～26% of grain quality.
Further, when room temperature was＞25 ℃, the grain described in the b step was preferably 1: 5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 18～22% of grain quality; When room temperature was≤25 ℃, the grain described in the b step was preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 22～26% of grain quality.
Wherein, upward the rice steamer steaming grain time is preferably 1.9～2.1h in the above-mentioned c step.
Wherein, above-mentioned aromatic Chinese spirit brewing water control method, when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.Further, when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
Further; Aromatic Chinese spirit brewing water control method of the present invention; The control method that its aromatic Chinese spirit goes out the poor unstrained spirits moisture in cellar for storing things is preferably: confirm the required moisture quality percentage composition that goes out the poor unstrained spirits in cellar for storing things earlier, control the yellow water quality in the cellar for storing things according to consumption of starch amount, moisture content when poor unstrained spirits goes into to store then; The mass percent of the starch content the when starch content of poor unstrained spirits and poor unstrained spirits go into to store when wherein, going out the poor unstrained spirits moisture quality percentage composition X in cellar for storing things, the moisture quality percentage composition N when poor unstrained spirits goes into to store, mensuration is that the relational expression of the yellow water mass M kg in consumption of starch amount P, the cellar for storing things is: M=120N+144.125P-125X+355.125.
Further; Aromatic Chinese spirit brewing water control method of the present invention; The control method of its water gaging consumption is preferably: when room temperature for＞25 ℃ the time, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio (water gaging consumption percentage ratio is meant the percentage ratio of water gaging and the ratio of grain quality)+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
The inventive method is used for the production of aromatic Chinese spirit, can not make quality of white spirit occur having improved the aromatic Chinese spirit quality of stability than great fluctuation process because of operator's difference or operator's sensation difference.The inventive method is that the control of aromatic Chinese spirit brewing water provides a kind of new approach, has broad application prospects.
Embodiment
Aromatic Chinese spirit brewing water control method of the present invention, it comprises the cellar for storing things unstrained spirits moisture controlled that is pickled with grains or in wine, the control of profit grain water, the control of steaming the poor moisture of grain grain, the control of water gaging consumption, wherein, adopt following method control to steam the poor moisture of grain grain:
A, profit grain: grain adds water profit grain;
B, batching: will moisten grain after the grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, and obtain the rice steamer unstrained spirits that is pickled with grains or in wine; Wherein, grain is 1: 3～6 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 15～30% of a grain quality;
C, last rice steamer steam grain 1.5～2.5h, and it is poor to obtain grain;
Wherein, the relational expression that go out the poor unstrained spirits percent water content X in cellar for storing things, goes up the mass percent Z that the poor unstrained spirits percent water content Y of rice steamer, profit grain water compare with grain is: Y=(0.742～0.772) X+ (0.086～0.088) Z+ (3.904～4.364).
Wherein, contriver of the present invention finds through a large amount of experimental studies, and during profit grain, water temperature is below 60 ℃ the time, and grain gelatinization rate is along with temperature variation is little, and more than 60 ℃ the time along with the rising of profit grain water temperature, gelatinization rate rangeability is bigger.When profit grain water temp is higher (being higher than 80 ℃), the gelatinization rate changes bigger, therefore, in order to improve profit grain effect, the steaming grain method of above-mentioned aromatic Chinese spirit, in its a step the water temperature of profit grain grain preferred＞80 ℃.
Further, the grain described in the above-mentioned b step is preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things～and 5, chaff shell consumption is preferably 18～26% of grain quality.
Further, when room temperature was＞25 ℃, the grain described in the b step was preferably 1: 5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 18～22% of grain quality; When room temperature was≤25 ℃, the grain described in the b step was preferably 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is preferably 22～26% of grain quality.
Wherein, upward the rice steamer steaming grain time is preferably 1.9～2.1h in the above-mentioned c step.
Wherein, above-mentioned aromatic Chinese spirit brewing water control method, when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.Further, when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
Existing method mainly through dripping cellar for storing things (promptly when playing the cellar for storing things, drop goes the operation of yellow water at a cellar for storing things), is ladled out yellow water and is controlled out the poor unstrained spirits moisture in cellar for storing things.Dripping the cellar for storing things time must not be less than 10 hours, in this time, has how many yellow waters just to ladle out what, makes to draw the cellar for storing things unstrained spirits moisture that is pickled with grains or in wine and remain on about 60% as far as possible.But this method judges according to operator's experience and operator's sensation that mainly it is bigger therefore to go out the poor unstrained spirits moisture content fluctuation in cellar for storing things, is generally 58～64wt%, has increased the difficulty of batching.And contriver of the present invention is through a large amount of tests, finds out that the cellar for storing things be pickled with grains or in wine to have certain association between the yellow water mass M kg in unstrained spirits moisture quality percentage composition Y, the moisture quality percentage composition X when poor unstrained spirits goes into to store, consumption of starch amount Z, the cellar for storing things.Finally drawn above-mentioned formula through experimental study.In order to obtain high-quality liquor, requiring aromatic Chinese spirit to go out the poor unstrained spirits moisture quality percentage composition in cellar for storing things is 59～61%, and preferably controlling aromatic Chinese spirit, to go out the poor unstrained spirits moisture quality percentage composition in cellar for storing things be 60%.After the unstrained spirits moisture quality percentage composition that goes out to store to be pickled with grains or in wine is confirmed; Moisture quality percentage composition when poor unstrained spirits goes into to store and consumption of starch amount all can be measured and obtain; How many yellow water quality that so just can draw in the cellar for storing things should be; After from the cellar for storing things, extracting yellow water with pump (or manual work is scooped out) out, will add according to the yellow water amount that formula calculates in the pond, cellar for storing things, what can obtain required moisture content goes out the poor unstrained spirits in cellar for storing things again.
Further; Aromatic Chinese spirit brewing water control method of the present invention; The control method that its aromatic Chinese spirit goes out the poor unstrained spirits moisture in cellar for storing things is preferably: confirm the required moisture quality percentage composition that goes out the poor unstrained spirits in cellar for storing things earlier, control the yellow water quality in the cellar for storing things according to consumption of starch amount, moisture content when poor unstrained spirits goes into to store then; The mass percent of the starch content the when starch content of poor unstrained spirits and poor unstrained spirits go into to store when wherein, going out the poor unstrained spirits moisture quality percentage composition X in cellar for storing things, the moisture quality percentage composition N when poor unstrained spirits goes into to store, mensuration is that the relational expression of the yellow water mass M kg in consumption of starch amount P, the cellar for storing things is: M=120N+144.125P-125X+355.125.
Further; Aromatic Chinese spirit brewing water control method of the present invention; The control method of its water gaging consumption is preferably: when room temperature for＞25 ℃ the time, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio (water gaging consumption percentage ratio is meant the percentage ratio of water gaging and the ratio of grain quality)+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
Embodiment adopts the inventive method control aromatic Chinese spirit brewing water
(1) go out the poor unstrained spirits moisture controlled in cellar for storing things:
By formula: M=120X+144.125Z-125Y+355.125 control aromatic Chinese spirit goes out the poor unstrained spirits moisture in cellar for storing things, and wherein going out the poor unstrained spirits moisture quality percentage composition in cellar for storing things is that Y, the moisture quality percentage composition when poor unstrained spirits goes into to store are that X, consumption of starch amount are that Z, yellow water quality are M kg.
Measure 40 groups altogether, by above-mentioned formula produce the moisture mass content be 58～65% go out the poor unstrained spirits in cellar for storing things, and determine the moisture content of the poor unstrained spirits in cellar for storing things.The result is as shown in table 1.
(2) profit grain water management:
Grain adds water profit grain, with the grain after the profit grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, obtains the poor unstrained spirits of rice steamer, and last rice steamer steaming grain 1.5～2.5h obtains grain and is pickled with grains or in wine, and steams wine then; Wherein,
When room temperature＞25 ℃; Every rice steamer was thrown flow vector 1: 5; (grain and the mass ratio that goes out the poor unstrained spirits in cellar for storing things); Chaff shell consumption is 18～22% of a grain quality, and the grain of every rice steamer input is added water profit grain by Z=-8.77X+529.95, and wherein to moisten the mass percent that the grain water compares with grain be Z, go out the poor unstrained spirits percent water content in cellar for storing things is X;
When room temperature≤25 ℃, every rice steamer was thrown flow vector 1: 4 in (grain and the mass ratio that goes out the poor unstrained spirits in cellar for storing things), and chaff shell consumption is 22～26% of a grain quality.The grain of every rice steamer input is added water profit grain by Z=-8.63X+536, and wherein to moisten the mass percent that the grain water compares with grain be Z, go out the poor unstrained spirits percent water content in cellar for storing things is X.
Carry out 20 times as stated above altogether and steam grain.And compare with the quality of traditional steaming grain method (being that operator steam grain with sensation and experience) and the liquor that steams, the result is (numbering 1～20 adopts the inventive method, numbers 21～40 employing traditional methods) shown in table 2～5.
(3) control of water gaging consumption:
When room temperature is＞25 ℃, by formula goes into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio (water gaging consumption percentage ratio is meant the percentage ratio of water gaging and the ratio of grain quality)+51.049 controls and go into the poor unstrained spirits moisture in cellar for storing things; When room temperature is≤25 ℃, by formula goes into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916 controls and go into the poor unstrained spirits moisture in cellar for storing things.Measure 40 groups altogether, control into the poor unstrained spirits moisture in cellar for storing things by above-mentioned formula, the result is as shown in table 6.
Table 1 predictor and practical measurement value result
Can find out that from table 1 the inventive method can comparatively be controlled out accurately the poor unstrained spirits moisture content in cellar for storing things, the error between predictor and the practical measurement value is no more than 1%.
Table 2 the inventive method goes out poor unstrained spirits gelatinization rate of rice steamer and aesthetic quality
Table 3 tradition is steamed grain method and is gone out poor unstrained spirits gelatinization rate of rice steamer and aesthetic quality
Can find out that from table 2,3 the grain gelatinization rate of the inventive method is stabilized between 37%～40%, and the fluctuation of the grain gelatinization rate of existing technology is bigger, between 33%～46%.Go out the poor unstrained spirits of rice steamer and accomplished the requirement of " ripe and sticking, interior nothing is given birth to the heart " basically, quality is more stable, and existing method goes out the poor unstrained spirits quality quality of rice steamer and differs, and part has reached the requirement of " ripe and sticking, interior nothing is given birth to the heart ", and part is second-rate, and stability is bad.
Table 4 the inventive method liquor output and aesthetic quality
The liquor output and the aesthetic quality of the existing method of table 5
Can find out that from table 4,5 liquor output of the inventive method is all high than existing technology liquor output, the vinosity also vinosity than existing technology is good, and the quality of white spirit of the inventive method is all more stable.
Table 6 predictor and practical measurement value result
Can find out that from table 6 the inventive method can be controlled into the poor unstrained spirits moisture content in cellar for storing things comparatively accurately, the error between predictor and the practical measurement value is no more than 1%.
Claims (27)
1. aromatic Chinese spirit brewing water control method comprises the cellar for storing things unstrained spirits moisture controlled that is pickled with grains or in wine, the control of profit grain water, and the control of steaming the poor moisture of grain grain, the control of water gaging consumption is characterized in that: adopt following method control to steam the poor moisture of grain grain:
A, profit grain: grain adds water profit grain;
B, batching: will moisten grain after the grain, go out the poor unstrained spirits in cellar for storing things, chaff shell mixing, and obtain the rice steamer unstrained spirits that is pickled with grains or in wine; Wherein, grain is 1: 3～6 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 15～30% of a grain quality;
C, last rice steamer steam grain 1.5～2.5h, and it is poor to obtain grain;
Wherein, the relational expression that go out the poor unstrained spirits percent water content X in cellar for storing things, goes up the mass percent Z that the poor unstrained spirits percent water content Y of rice steamer, profit grain water compare with grain is: Y=(0.742～0.772) X+ (0.086～0.088) Z+ (3.904～4.364);
The control method that aromatic Chinese spirit goes out the poor unstrained spirits moisture in cellar for storing things is: confirm the required moisture quality percentage composition that goes out the poor unstrained spirits in cellar for storing things earlier, control the yellow water quality in the cellar for storing things according to consumption of starch amount, moisture content when poor unstrained spirits goes into to store then; The mass percent of the starch content the when starch content of poor unstrained spirits and poor unstrained spirits go into to store when wherein, going out the poor unstrained spirits moisture quality percentage composition X in cellar for storing things, the moisture quality percentage composition N when poor unstrained spirits goes into to store, mensuration is that the relational expression of the yellow water mass M kg in consumption of starch amount P, the cellar for storing things is: M=120N+144.125P-125X+355.125.
2. aromatic Chinese spirit brewing water control method according to claim 1 is characterized in that: water temperature＞80 of profit grain grain ℃ in a step.
3. aromatic Chinese spirit brewing water control method according to claim 1 and 2 is characterized in that: the grain described in the b step is 1: 4～5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 18～26% of a grain quality.
4. aromatic Chinese spirit brewing water control method according to claim 1 and 2 is characterized in that: when room temperature＞25 ℃, the grain described in the b step is 1: 5 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 18～22% of a grain quality; When room temperature≤25 ℃, the grain described in the b step is 1: 4 with the mass ratio that goes out the poor unstrained spirits in cellar for storing things, and chaff shell consumption is 22～26% of a grain quality.
5. aromatic Chinese spirit brewing water control method according to claim 1 and 2 is characterized in that: going up the rice steamer steaming grain time in the c step is 1.9～2.1h.
6. aromatic Chinese spirit brewing water control method according to claim 3 is characterized in that: going up the rice steamer steaming grain time in the c step is 1.9～2.1h.
7. aromatic Chinese spirit brewing water control method according to claim 4 is characterized in that: going up the rice steamer steaming grain time in the c step is 1.9～2.1h.
8. aromatic Chinese spirit brewing water control method according to claim 1 and 2 is characterized in that: when room temperature is＞25 ℃, and Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
9. aromatic Chinese spirit brewing water control method according to claim 3 is characterized in that: when room temperature is＞25 ℃, and Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
10. aromatic Chinese spirit brewing water control method according to claim 4 is characterized in that: when room temperature is＞25 ℃, and Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
11. aromatic Chinese spirit brewing water control method according to claim 5 is characterized in that: when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
12. aromatic Chinese spirit brewing water control method according to claim 6 is characterized in that: when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
13. aromatic Chinese spirit brewing water control method according to claim 7 is characterized in that: when room temperature is＞25 ℃, Y=0.772X+0.088Z+4.364; When room temperature is≤25 ℃, Y=0.742X+0.086Z+3.904.
14. aromatic Chinese spirit brewing water control method according to claim 1 and 2 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
15. aromatic Chinese spirit brewing water control method according to claim 3 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
16. aromatic Chinese spirit brewing water control method according to claim 4 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
17. aromatic Chinese spirit brewing water control method according to claim 5 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
18. aromatic Chinese spirit brewing water control method according to claim 6 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
19. aromatic Chinese spirit brewing water control method according to claim 7 is characterized in that: when room temperature is＞25 ℃, Y=51%, i.e. Z=-8.77X+529.95; When room temperature is≤25 ℃, Y=50%, i.e. Z=-8.63X+536.
20. aromatic Chinese spirit brewing water control method according to claim 1 and 2 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
21. aromatic Chinese spirit brewing water control method according to claim 3 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
22. aromatic Chinese spirit brewing water control method according to claim 4 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
23. aromatic Chinese spirit brewing water control method according to claim 5 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
24. aromatic Chinese spirit brewing water control method according to claim 6 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
25. aromatic Chinese spirit brewing water control method according to claim 7 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
26. aromatic Chinese spirit brewing water control method according to claim 8 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
27. aromatic Chinese spirit brewing water control method according to claim 14 is characterized in that the control method of water gaging consumption is: when room temperature is＞25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.067* water gaging consumption percentage ratio+51.049; When room temperature is≤25 ℃, go into the poor unstrained spirits percent water content in cellar for storing things=0.077* water gaging consumption percentage ratio+49.916.
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