CN105255644A - White spirit distiller grain yeast and white spirit brewing method - Google Patents
White spirit distiller grain yeast and white spirit brewing method Download PDFInfo
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Abstract
The invention discloses white spirit distiller grain yeast. The white spirit distiller grain yeast is prepared from, by weight, 30-50 parts of glucose amylase special for high-activity wine brewing, 30-45 parts of rhizopus bran, 5-15 parts of yeast starter, 1-10 parts of white spirit yeast, 1-6 parts of high-temperature-resistant and high-activity saccharomyces cerevisiae, 1-6 parts of high-activity aroma-producing yeast, 1-5 parts of whole-cell esterification yeast enzyme, 1-5 parts of acid protease, 1-5 parts of cellulase and 1-3 parts of medium-temperature alpha-amylase. The technology for adopting the distiller grain yeast for brewing comprises the steps of distiller grain cooling, distiller grain yeast mixing and smashing, distiller grain yeast activating, yeast discharging, fermenting in a tank and liquor steaming, substances such as starch, organic acid and alcohol remaining in white spirit distiller grain can be fully utilized for fermenting, the conversion rate is high, the wine quality is good, operation is easy, and the problems that the existing distiller grain white spirit brewing technology is low in conversion rate, few aromatic substances are generated, the wine quality is poor and the technology is complex are solved.
Description
Technical field
The present invention relates to brewed spirit field, be specifically related to a kind of spirit distiller grain distiller's yeast and adopt it to carry out the method for brewed spirit.
Background technology
The production technique of Chinese tradition white spirit by solid state method utilizes various grain for raw material, in Koji microorganism, complicated material energy metabolism reaction is produced under the acting in conjunction of the various enzymes that environmental microorganism and Jiao Ni Institute of Micro-biology produce, form unique products style and the qualitative characteristics of Chinese tradition white spirit by solid state method, also creating a large amount of by products loses grain simultaneously, lose grain also known as vinasse, it is the material utilized that no longer ferments produced in wine brewing process, general often production 1 ton of white wine, 2-4 tons will be produced and lose grain, the annual white wine in the whole nation lose poor output more than 3,000 ten thousand tons, lose poor acidity large, water content is high, and containing a large amount of crude fat, crude protein, robust fibre, Crude starch, VITAMIN, various trace elements and nitrogen-free extract etc., there is biodegradability strong, very easily corrupt, the feature that inconvenience stores, if process not in time, severe contamination will be caused to environment, but then, due in spirit distiller grain containing abundant in fragrant flavor precursor substance etc. beneficiating ingredient, if can utilize timely and effectively, both solved the problem of environmental pollution, significant economic benefit can have been obtained again.
The treatment process that current major part loses grain utilizes as feed, and the method dries losing grain, be sieved into and lose the thick shell of grain, lose grain thin shell, waste spent grains powder, then utilize respectively by its nutritive ingredient, and its utility value is lower, and feed cost is high.The Land use systems that another part loses grain produces to lose poor white wine, has saccharifying enzyme, dry yeast Secondary Fermentation technology, novel fermentation microbial inoculum semi-solid ferment technology etc.Way utilizes saccharifying enzyme to strengthen Secondary Fermentation production to lose arrack the most widely at present, be commonly called as and specially store wine, its technique is substantially identical with conventional solid-state liquor production process, but what utilize saccharifying enzyme and dry yeast strengthening Secondary Fermentation to produce loses arrack, transformation efficiency is low, fragrance matter is less, and vinosity is poor, and the ability that organic acid and alcohol esterification generate Ester is more weak.
Summary of the invention
In view of this, the application provides a kind of spirit distiller grain distiller's yeast and liquor brewing method, adopt the spirit distiller grain distiller's yeast that multiple-microorganism is composite, coordinate its making method, can make full use of the material such as starch, organic acid, alcohols residual in spirit distiller grain to ferment, its transformation efficiency is high, and vinosity is good, simple to operate, solve existingly lose poor White wine brewing process low conversion rate, fragrance matter is few, vinosity is poor, the problem of complex process.
For solving above technical problem, technical scheme provided by the invention is a kind of spirit distiller grain distiller's yeast, and described spirit distiller grain distiller's yeast comprises the component of following parts by weight:
High reactivity is made wine special glucoamy-lases 30-50 parts, Rhizopus bran koji 30-45 parts, yeast distiller 5-15 parts, white bent 1-10 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 1-6 parts, high reactivity SHENGXIANG yeast 1-6 parts, full cell esterification inulinase 1-5 parts, aspartic protease 1-5 parts, cellulase 1-5 parts, mesophilicα-diastase 1-3 parts.
Preferably, described spirit distiller grain distiller's yeast comprises the component of following parts by weight:
High reactivity is made wine special glucoamy-lases 35-45 parts, Rhizopus bran koji 30-40 parts, yeast distiller 8-12 parts, white bent 1-8 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 1-4 parts, high reactivity SHENGXIANG yeast 1-4 parts, full cell esterification inulinase 1-3 parts, aspartic protease 1-3 parts, cellulase 1-3 parts, mesophilicα-diastase 1-2 parts.
More preferred, described spirit distiller grain distiller's yeast comprises the component of following parts by weight:
High reactivity is made wine special glucoamy-lases 40 parts, Rhizopus bran koji 36 parts, yeast distiller 10 parts, Bai Qu 3 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 2 parts, high reactivity SHENGXIANG yeast 2 parts, full cell esterification inulinase 2 parts, aspartic protease 2 parts, cellulase 2 parts, mesophilicα-diastase 1 part.
Preferably, the moisture of described yeast distiller is less than 10%, and the yeast number of described yeast distiller is greater than 800,000,000/g; The moisture of described high reactivity SHENGXIANG yeast is less than 8%, and the yeast number of described high reactivity SHENGXIANG yeast is greater than 5,000,000,000/g.
Technical scheme also provides a kind of liquor brewing method adopting above-mentioned spirit distiller grain distiller's yeast to carry out, and described liquor brewing method comprises the following steps:
(1) lose grain cooling: that gets that normal, the fresh nothing of fermentation goes mouldy loses grain, aeration-cooling to 33-36 DEG C, described in lose remaining starch weight percent in grain be 10-15%;
(2) lose the bent co-grinding of arrack: special glucoamy-lases of being made wine by the high reactivity after precise, Rhizopus bran koji, yeast distiller, Bai Qu, high temperature resistant high reactivity yeast saccharomyces cerevisiae, high reactivity SHENGXIANG yeast, full cell esterification inulinase, aspartic protease, cellulase, mesophilicα-diastase mix, and the mixing being crushed to more than 98% is lost arrack triton and is crossed 40 mesh sieves;
(3) activation of arrack song is lost: get and mixedly in step (2) lose arrack song, the described amount of taking of losing arrack song is lose 0.25-0.3% of poor weight described in step (1), loses in the clean warm water of 25-30 times of arrack Qu Chongliang and carry out rehydration, activation successively described in adding;
(4) bent under: by after activation in step (3) lose arrack song add cooled in step (1) described in lose in grain, turn evenly;
(5) pit entry fermentation: the poor temperature of losing after song lower in step (4) is down to 28-34 DEG C, pit entry fermentation, ensures to lose poor consolidation behind pond, finally loses the thick cellar for storing things mud sealing of grain surface heap envelope 5-10cm described, ferment 20-35 days, generate wine unstrained spirits;
(6) wine is steamed: get wine unstrained spirits described in step (5), by gently sprinkling evenly rice steamer rice steamer in principle in paving, exploration steam, the temperature of control flow check wine is at 30-35 DEG C, and vapor pressure, at 0.3-0.5Mpa, is distilled and obtains described white wine.
Preferably, in described step (3), the method for rehydration, activation is: add described clean warm water described losing in arrack song, and the temperature of described clean warm water is 35-38 DEG C, stirs, and leaves standstill 8-15 minutes; Under being placed in 30-35 DEG C of conditions again, activate 20-30 minutes.
Preferably, in described step (2), described in lose the bent co-grinding of arrack temperature control below 50 DEG C.
Preferably, in described step (3), described in lose arrack song the amount of taking be lose 0.28-0.3% of poor weight described in step (1).
Preferably, in described step (5), the poor temperature of losing after song lower in step (4) is down to 29-32 DEG C.
Preferably, in described step (5), fermentation time is 25-30 days.
In technical scheme, make wine special glucoamy-lases, Rhizopus bran koji, yeast distiller, Bai Qu, high temperature resistant high reactivity yeast saccharomyces cerevisiae, high reactivity SHENGXIANG yeast, full cell esterification inulinase, aspartic protease, cellulase, mesophilicα-diastase of high reactivity is adopted to carry out composite formation spirit distiller grain distiller's yeast.
Wherein: described Rhizopus bran koji, Bai Qu, yeast distiller, high temperature resistant high reactivity yeast saccharomyces cerevisiae, high reactivity SHENGXIANG yeast are as commercially available prod, on wheat bran, inoculation culture is formed;
Described high reactivity is made wine special glucoamy-lases, is commercially available prod, and raise hill biotechnology company by Sichuan Xinhua and produce, saccharogenic power is 100000u/g; Described mesophilicα-diastase is commercially available prod, and raise hill biotechnology company by Sichuan Xinhua and produce, liquefaction power is 2000u/g; Described aspartic protease is commercially available prod, and raise hill biotechnology company by Sichuan Xinhua and produce, enzyme activity is 50000u/g; Described cellulase is commercially available prod, and raise hill biotechnology company by Sichuan Xinhua and produce, enzyme activity is 200000u/g; Described full cell esterification inulinase is commercially available prod, raises hill biotechnology company produce by Sichuan Xinhua.
Compared with prior art, it is described in detail as follows the application:
(1) technical scheme changes the technique only using saccharifying enzyme and brewer yeast as starter in spirit distiller grain wine brewing, the special glucoamy-lases but high reactivity is made wine by employing, Rhizopus bran koji, yeast distiller, Bai Qu, high temperature resistant high reactivity yeast saccharomyces cerevisiae, the brewing functional bacterium of high reactivity SHENGXIANG yeast composition and full cell esterification inulinase, aspartic protease, cellulase, what the brewing functional enzyme that mesophilicα-diastase forms combined loses arrack song, and adopt it to carry out brewed spirit, forced fermentation is adopted to transform the remaining starch lost in grain, be conducive to the raw-material effective degraded of starchiness to utilize, the starch overall utilization of spirit distiller grain is made to reach 60%.
(2) lose that arrack song is applicable to aroma type spirit distiller grain, Maotai-flavor liquor loses grain and fen-flavor type white spirit loses grain described in technical scheme, the arrack of losing produced has white spirit by solid state method style, to lose in grain abundant fragrance precursor material and trace ingredients is able to further trans-utilization, the existing spirit distiller grain production technology of wine body mass ratio is compared and is significantly improved.
(3) technical scheme make full use of cellulase destroy lose poor raw cell structure, the stripping of the effective constituents such as effective promotion starch, protein, can not only effectively utilize the starch lost in grain, also can effectively utilize the Mierocrystalline cellulose lost in grain, improve liquor ratio of raw material, in addition, efficient to the organic acid lost in grain and ethanol esterification is become corresponding Ester, improve total ester content and the vinosity of white wine.
(4) arrack song is lost described in technical scheme; yeast making process is simple, quick; easy to operate; be suitable for preparation of industrialization and large production application, method of brewing is simple, with low cost; energy significant effective improves the utilization ratio of spirit distiller grain; it is similar to conventional solid-state method white wine that products obtained therefrom loses arrack style, has good application prospect, is conducive to the secondary refuse of comprehensive utilization white wine and environment protection simultaneously.
Embodiment
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one
One, supplementary material
A, spirit distiller grain: get after drinking through a normal fermentation phase, what normal, fresh nothing of fermenting was gone mouldy loses grain, and its residual starch content is 10.5%.
B, lose arrack song: count by weight: high reactivity is made wine special glucoamy-lases 30 parts, Rhizopus bran koji 30 parts, yeast distiller 5 parts, white bent 1 part, high temperature resistant high reactivity yeast saccharomyces cerevisiae 1 part, high reactivity SHENGXIANG yeast 1 part, full cell esterification inulinase 1 part, aspartic protease 1 part, cellulase 1 part, mesophilicα-diastase 1 part;
Wherein, the moisture of described yeast distiller is less than 10%, and yeast number is greater than 800,000,000/g; The moisture of described high reactivity SHENGXIANG yeast is less than 8%, and yeast number is greater than 5,000,000,000/g.
Two, White wine brewing process process
(1) grain cooling is lost: by aeration-cooling for described spirit distiller grain to 33-36 DEG C;
(2) lose the bent co-grinding of arrack: mixed by described arrack song of losing, and the mixing being crushed to more than 98% is lost arrack triton and crossed 40 mesh sieves, temperature controls below 50 DEG C;
(3) activation of arrack song is lost: lose grain by every 1000Kg and add and lose the bent 2.5Kg of arrack, accurately take and lose poor bent 2.5Kg in clean container, to lose in the clean warm water of 35-38 DEG C of grain bent amount 20 times meter 50Kg, add and lose arrack song, stir, leave standstill 10min, then will lose arrack song after rehydration, under being placed in 30-35 DEG C of conditions, use after activation 20min;
(4) bent under: by after activation in step (3) lose arrack song add cooled in step (1) described in lose in grain, turn evenly;
(5) pit entry fermentation: the poor temperature of losing after song lower in step (4) is down to 29 DEG C, pit entry fermentation, ensures the poor consolidation of losing behind pond, finally loses the thick cellar for storing things mud sealing of grain surface heap envelope 5-10cm described, ferments 20 days, generate wine unstrained spirits; Strengthen management between yeast phase, every day stores clearly once, prevents gas leakage, mildew;
(6) wine is steamed: get wine unstrained spirits described in step (5), by gently sprinkling evenly rice steamer rice steamer in principle in paving, exploration steam, the temperature of control flow check wine is at 30-35 DEG C, and vapor pressure, at 0.3-0.5Mpa, is distilled and obtains described white wine.
By the white wine that above-mentioned technique is brewageed, it loses poor starch overall utilization can reach 45%, total ester content 2.35g/L; Taste and appraise and show, described white wine has the style of aromatic Chinese spirit, wine body alcohol and, pleasant impression is cleaner.
Embodiment two
One, supplementary material
A, spirit distiller grain: get after drinking through a normal fermentation phase, what normal, fresh nothing of fermenting was gone mouldy loses grain, and its residual starch content is 11.5%.
B, lose arrack song: count by weight: high reactivity is made wine special glucoamy-lases 50 parts, Rhizopus bran koji 45 parts, yeast distiller 15 parts, white bent 10 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 6 parts, high reactivity SHENGXIANG yeast 6 parts, full cell esterification inulinase 5 parts, aspartic protease 5 parts, cellulase 5 parts, mesophilicα-diastase 3 parts;
Wherein, the moisture of described yeast distiller is less than 10%, and yeast number is greater than 800,000,000/g; The moisture of described high reactivity SHENGXIANG yeast is less than 8%, and yeast number is greater than 5,000,000,000/g.
Two, White wine brewing process process
(1) grain cooling is lost: by aeration-cooling for described spirit distiller grain to 33-36 DEG C;
(2) lose the bent co-grinding of arrack: mixed by described arrack song of losing, and the mixing being crushed to more than 98% is lost arrack triton and crossed 40 mesh sieves, temperature controls below 50 DEG C;
(3) activation of arrack song is lost: lose grain by every 1000Kg and add and lose the bent 2.8Kg of arrack, accurately take and lose poor bent 2.8Kg in clean container, to lose in the clean warm water of 35-38 DEG C of grain bent amount 25 times meter 70Kg, add and lose arrack song, stir, leave standstill 10min, then will lose arrack song after rehydration, under being placed in 30-35 DEG C of conditions, use after activation 25min;
(4) bent under: by after activation in step (3) lose arrack song add cooled in step (1) described in lose in grain, turn evenly;
(5) pit entry fermentation: the poor temperature of losing after song lower in step (4) is down to 30 DEG C, pit entry fermentation, ensures the poor consolidation of losing behind pond, finally loses the thick cellar for storing things mud sealing of grain surface heap envelope 5-10cm described, ferments 25 days, generate wine unstrained spirits; Strengthen management between yeast phase, every day stores clearly once, prevents gas leakage, mildew;
(6) wine is steamed: get wine unstrained spirits described in step (5), by gently sprinkling evenly rice steamer rice steamer in principle in paving, exploration steam, the temperature of control flow check wine is at 30-35 DEG C, and vapor pressure, at 0.3-0.5Mpa, is distilled and obtains described white wine.
By the white wine that above-mentioned technique is brewageed, it loses poor starch overall utilization can reach 55%, total ester content 2.65g/L; Taste and appraise and show, described white wine has the style of aromatic Chinese spirit, wine body alcohol and, more sweet clean refreshing.
Embodiment three
One, supplementary material
A, spirit distiller grain: get after drinking through a normal fermentation phase, what normal, fresh nothing of fermenting was gone mouldy loses grain, and its residual starch content is 13.5%.
B, lose arrack song: count by weight: high reactivity is made wine special glucoamy-lases 40 parts, Rhizopus bran koji 36 parts, yeast distiller 10 parts, white bent 3 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 2 parts, high reactivity SHENGXIANG yeast 2 parts, full cell esterification inulinase 2 parts, aspartic protease 2 parts, cellulase 2 parts, mesophilicα-diastase 1 part;
Wherein, the moisture of described yeast distiller is less than 10%, and yeast number is greater than 800,000,000/g; The moisture of described high reactivity SHENGXIANG yeast is less than 8%, and yeast number is greater than 5,000,000,000/g.
Two, White wine brewing process process
(1) grain cooling is lost: by aeration-cooling for described spirit distiller grain to 33-36 DEG C;
(2) lose the bent co-grinding of arrack: mixed by described arrack song of losing, and the mixing being crushed to more than 98% is lost arrack triton and crossed 40 mesh sieves, temperature controls below 50 DEG C;
(3) activation of arrack song is lost: lose grain by every 1000Kg and add and lose the bent 3Kg of arrack, accurately take and lose poor bent 3Kg in clean container, to lose in the clean warm water of 35-38 DEG C of grain bent amount 30 times meter 90Kg, add and lose arrack song, stir, leave standstill 10min, then will lose arrack song after rehydration, under being placed in 30-35 DEG C of conditions, use after activation 30min;
(4) bent under: by after activation in step (3) lose arrack song add cooled in step (1) described in lose in grain, turn evenly;
(5) pit entry fermentation: the poor temperature of losing after song lower in step (4) is down to 32 DEG C, pit entry fermentation, ensures the poor consolidation of losing behind pond, finally loses the thick cellar for storing things mud sealing of grain surface heap envelope 5-10cm described, ferments 30 days, generate wine unstrained spirits; Strengthen management between yeast phase, every day stores clearly once, prevents gas leakage, mildew;
(6) wine is steamed: get wine unstrained spirits described in step (5), by gently sprinkling evenly rice steamer rice steamer in principle in paving, exploration steam, the temperature of control flow check wine is at 30-35 DEG C, and vapor pressure, at 0.3-0.5Mpa, is distilled and obtains described white wine.
By the white wine that above-mentioned technique is brewageed, it loses poor starch overall utilization can reach 60%, total ester content 2.95g/L; Taste and appraise and show, described white wine has the style of aromatic Chinese spirit, wine body alcohol and, more sweet clean refreshing.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a spirit distiller grain distiller's yeast, is characterized in that: described spirit distiller grain distiller's yeast comprises the component of following parts by weight:
High reactivity is made wine special glucoamy-lases 30-50 parts, Rhizopus bran koji 30-45 parts, yeast distiller 5-15 parts, white bent 1-10 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 1-6 parts, high reactivity SHENGXIANG yeast 1-6 parts, full cell esterification inulinase 1-5 parts, aspartic protease 1-5 parts, cellulase 1-5 parts, mesophilicα-diastase 1-3 parts.
2. a kind of spirit distiller grain distiller's yeast according to claim 1, is characterized in that: described spirit distiller grain distiller's yeast comprises the component of following parts by weight:
High reactivity is made wine special glucoamy-lases 35-45 parts, Rhizopus bran koji 30-40 parts, yeast distiller 8-12 parts, white bent 1-8 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 1-4 parts, high reactivity SHENGXIANG yeast 1-4 parts, full cell esterification inulinase 1-3 parts, aspartic protease 1-3 parts, cellulase 1-3 parts, mesophilicα-diastase 1-2 parts.
3. a kind of spirit distiller grain distiller's yeast according to claim 2, is characterized in that: described spirit distiller grain distiller's yeast comprises the component of following parts by weight:
High reactivity is made wine special glucoamy-lases 40 parts, Rhizopus bran koji 36 parts, yeast distiller 10 parts, Bai Qu 3 parts, high temperature resistant high reactivity yeast saccharomyces cerevisiae 2 parts, high reactivity SHENGXIANG yeast 2 parts, full cell esterification inulinase 2 parts, aspartic protease 2 parts, cellulase 2 parts, mesophilicα-diastase 1 part.
4. a kind of spirit distiller grain distiller's yeast according to any one of claim 1-3, is characterized in that: the moisture of described yeast distiller is less than 10%, the yeast number of described yeast distiller is greater than 800,000,000/g; The moisture of described high reactivity SHENGXIANG yeast is less than 8%, and the yeast number of described high reactivity SHENGXIANG yeast is greater than 5,000,000,000/g.
5. adopt the liquor brewing method that described in any one of claim 1-3, spirit distiller grain distiller's yeast carries out, it is characterized in that: described liquor brewing method comprises the following steps:
(1) lose grain cooling: that gets that normal, the fresh nothing of fermentation goes mouldy loses grain, aeration-cooling to 33-36 DEG C, described in lose remaining starch weight percent in grain be 10-15%;
(2) lose the bent co-grinding of arrack: special glucoamy-lases of being made wine by the high reactivity after precise, Rhizopus bran koji, yeast distiller, Bai Qu, high temperature resistant high reactivity yeast saccharomyces cerevisiae, high reactivity SHENGXIANG yeast, full cell esterification inulinase, aspartic protease, cellulase, mesophilicα-diastase mix, and the mixing being crushed to more than 98% is lost arrack triton and is crossed 40 mesh sieves;
(3) activation of arrack song is lost: get and mixedly in step (2) lose arrack song, the described amount of taking of losing arrack song is lose 0.25-0.3% of poor weight described in step (1), loses in the clean warm water of 25-30 times of arrack Qu Chongliang and carry out rehydration, activation successively described in adding;
(4) bent under: by after activation in step (3) lose arrack song add cooled in step (1) described in lose in grain, turn evenly;
(5) pit entry fermentation: the poor temperature of losing after song lower in step (4) is down to 28-34 DEG C, pit entry fermentation, ensures to lose poor consolidation behind pond, finally loses the thick cellar for storing things mud sealing of grain surface heap envelope 5-10cm described, ferment 20-35 days, generate wine unstrained spirits;
(6) wine is steamed: get wine unstrained spirits described in step (5), by gently sprinkling evenly rice steamer rice steamer in principle in paving, exploration steam, the temperature of control flow check wine is at 30-35 DEG C, and vapor pressure, at 0.3-0.5Mpa, is distilled and obtains described white wine.
6. a kind of liquor brewing method according to claim 5, it is characterized in that: in described step (3), the method of rehydration, activation is: add described clean warm water described losing in arrack song, the temperature of described clean warm water is 35-38 DEG C, stir, leave standstill 8-15 minutes; Under being placed in 30-35 DEG C of conditions again, activate 20-30 minutes.
7. a kind of liquor brewing method according to claim 5, is characterized in that: in described step (2), described in lose the bent co-grinding of arrack temperature control below 50 DEG C.
8. a kind of liquor brewing method according to claim 5, is characterized in that: in described step (3), described in lose arrack song the amount of taking be lose 0.28-0.3% of poor weight described in step (1).
9. a kind of liquor brewing method according to claim 5, is characterized in that: in described step (5), and the poor temperature of losing after song lower in step (4) is down to 29-32 DEG C.
10. a kind of liquor brewing method according to claim 5, is characterized in that: in described step (5), and fermentation time is 25-30 days.
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| CN106929278A (en) * | 2017-04-19 | 2017-07-07 | 河南牧业经济学院 | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff |
| CN108018162A (en) * | 2018-01-24 | 2018-05-11 | 湖南武陵酒有限公司 | A kind of production method of the dense white wine of sauce |
| CN109181955A (en) * | 2018-11-21 | 2019-01-11 | 孟元生 | A method of utilizing denticulate ixeris herb brewing spirit |
| CN109181955B (en) * | 2018-11-21 | 2022-07-29 | 孟元生 | Method for brewing white spirit by using Ixeris denticulata |
| CN109722365A (en) * | 2019-03-09 | 2019-05-07 | 河北古顺酿酒股份有限公司 | The method that aroma type spirit distiller grain accelerates secondary fermentation wine brewing |
| CN110452822A (en) * | 2019-08-22 | 2019-11-15 | 武汉佳成生物制品有限公司 | A kind of compound wine brewing song and its brewing method using vinasse fermentation wine brewing |
| CN115772453A (en) * | 2022-09-09 | 2023-03-10 | 山东环达环保科技有限公司 | Method for brewing fen-flavor liquor by using bamboo wood raw material in liquid state |
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