CN108949460A - A method of it improving Luzhou-flavor liquo and covers arrack quality - Google Patents
A method of it improving Luzhou-flavor liquo and covers arrack quality Download PDFInfo
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- CN108949460A CN108949460A CN201811186609.7A CN201811186609A CN108949460A CN 108949460 A CN108949460 A CN 108949460A CN 201811186609 A CN201811186609 A CN 201811186609A CN 108949460 A CN108949460 A CN 108949460A
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- covering
- vinasse
- arrack
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- distillation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of method of raising Luzhou-flavor liquo covering arrack quality, it is that conventional method distillation is taken to gained vinasse airing after drinking to moisture content is 58-63%, adds bent and mix uniform, as covering vinasse；One layer of covering vinasse will be covered on its surface after conventional Fermented grains feeding, is sealed fermentation；Covering vinasse are separated after fermentation, covering arrack is obtained after distillation.The method of the present invention is greatly improved covering arrack quality, increases fragrance matter concentration in wine, reduce miscellaneous taste in wine under the premise of guaranteeing that distillation yield is normal.
Description
Technical field
The present invention relates to a kind of methods of raising Luzhou-flavor liquo covering arrack quality.
Background technique
In traditional Luzhou-flavor liquor production process, one time fermentation can not make full use of the remaining starch in vinasse, in order to
Make full use of the remaining starch lost in grain, all by remaining starch it is higher lose grain and carry out fermentation again take wine.In production mostly
For face is covered on it after normal fermented grain enters pond.Distillation yield can be not only improved using the method that covering grain is fermented again, reduced
Grain consumption can also play good heat insulation effect for pit.But the quality that arrack is covered in existing production technology is not high always,
Phenomena such as that there are vinosity is boring, miscellaneous taste is obvious.
Summary of the invention
The present invention is in order to avoid above-mentioned deficiency of the prior art, it is desirable to provide a kind of raising Luzhou-flavor liquo covering
The method of arrack quality.
In order to solve the problems such as covering arrack is of poor quality, and vinosity is boring, miscellaneous taste is obvious during existing method wine brewing, this hair
It is bright to start with from liquor fermentation basic principle, provide a kind of method of raising Luzhou-flavor liquo covering arrack quality.Side of the present invention
Method starts with by adjusting entering to store the conditions such as acidity, moisture, temperature using poor acidity difference is lost, it is preferably to provide brewing microorganism
Yeasting, improve microorganism and produce fragrant efficiency, to improve the quality of covering arrack.
For the present invention by continuing to optimize to production technology, the covering arrack produced has the good fragrance and taste compared
Road.It by comparative experiments, judges through professional taster and obtains a result with chromatography, the vinosity of institute's output has obvious before relatively optimizing
It is promoted.Covering arrack quality can be improved in the present invention, increases fragrance matter concentration in wine, reduces miscellaneous taste in wine, is especially improving
Effect is obtained with obvious in terms of fragrance matter content in wine, achieves good economic benefit.
The method that the present invention improves Luzhou-flavor liquo covering arrack quality, includes the following steps:
It is 58-63% that conventional method distillation, which is taken gained vinasse airing after drinking to moisture content, adds bent and mix uniform, as
Cover vinasse；One layer of covering vinasse will be covered on its surface after conventional Fermented grains feeding, is sealed fermentation；It will cover after fermentation
The separation of lid vinasse obtains covering arrack after distillation.
The acidity of vinasse is 1.5-2.5 after airing, and temperature is controlled at 25-30 DEG C.If poor unstrained spirits temperature is too low, fermentation is dynamic
Power is poor, liquor output is few；If poor unstrained spirits temperature is too high, it is unfavorable for brewing microorganism growth, vinosity is poor.
Add bent amount to be the 20-30% of vinasse quality, high temperature Daqu, daqu of middle temperature mass ratio be 1-2:1.
Temperature when Fermented grains feeding is controlled at 25-30 DEG C.
The method of the present invention is started with into conditions such as cellar acidity, moisture, temperature from adjusting, and provides brewing microorganism hair preferably
Ferment environment improves microorganism and produces fragrant efficiency, so that the quality of covering arrack is improved, the covering arrack distillation yield obtained by guarantee
In the case of, make to cover flavor component total amount in arrack and improves 25%.Through chromatography, wine sample chromatography component before optimizing
4209.5mg/L 5268.2mg/L after optimization.
Specific embodiment
Technical solution of the present invention is further analyzed and described below with reference to specific embodiment.Make in the embodiment of the present invention
High-temperature daqu, daqu of middle temperature are provided by Gujinggong Spirits Co., Ltd., Anhui Prov..
Embodiment 1:
It is 26 DEG C that conventional method distillation, which is taken gained vinasse airing after drinking to temperature, adds bent and mix uniform, as covering
Vinasse；One layer of covering vinasse will be covered on its surface after conventional Fermented grains feeding, is sealed fermentation；Wine will be covered after fermentation
Grain separation obtains covering arrack after distillation.
Adding bent amount is the 21% of vinasse quality, high temperature Daqu, daqu of middle temperature mass ratio be 1:1.When Fermented grains feeding
Acidity be 1.6, moisture 59%.
Embodiment 2:
It is 27 DEG C that conventional method distillation, which is taken gained vinasse airing after drinking to temperature, adds bent and mix uniform, as covering
Vinasse；One layer of covering vinasse will be covered on its surface after conventional Fermented grains feeding, is sealed fermentation；Wine will be covered after fermentation
Grain separation obtains covering arrack after distillation.
Adding bent amount is the 22% of vinasse quality, high temperature Daqu, daqu of middle temperature mass ratio be 1.5:1.Fermented grains feeding
Acidity is 1.8, moisture 60%.
Embodiment 3:
It is 27 DEG C that conventional method distillation, which is taken gained vinasse airing after drinking to temperature, adds bent and mix uniform, as covering
Vinasse；One layer of covering vinasse will be covered on its surface after conventional Fermented grains feeding, is sealed fermentation；Wine will be covered after fermentation
Grain separation obtains covering arrack after distillation.
Adding bent amount is the 22% of vinasse quality, high temperature Daqu, daqu of middle temperature mass ratio be 2:1.Fermented grains feeding
Acidity is 1.9, moisture 61%.
It by comparative experiments, judges through professional taster and obtains a result with chromatography, before the vinosity of institute's output relatively optimizes
It is obviously improved.
1, wine sample chromatographic comparison after optimizing before optimization
2, sensory evaluation Comparative result
It judges by contrast, the arrack before optimization, it is not pure enough that there are fragrance, and taste is boring, has miscellaneous taste；It is optimized
Wine, mouthfeel quality are obviously improved, and fragrance is purer, and taste is more mellow.Covering arrack quality can be improved in the present invention, increases fragrant in wine
Taste material concentration reduces miscellaneous taste in wine, obtains effect with obvious in terms of fragrance matter content especially in improving wine, achieves
Good economic benefit.
Claims (5)
1. a kind of method for improving Luzhou-flavor liquo covering arrack quality, it is characterised in that include the following steps:
It is 58-63% that conventional method distillation, which is taken gained vinasse airing after drinking to moisture content, adds bent and mix uniform, as covering
Vinasse；One layer of covering vinasse will be covered on its surface after conventional Fermented grains feeding, is sealed fermentation；Wine will be covered after fermentation
Grain separation obtains covering arrack after distillation.
2. according to the method described in claim 1, it is characterized by:
The acidity of vinasse is 1.5-2.5 after airing, and temperature is controlled at 25-30 DEG C.
3. according to the method described in claim 1, it is characterized by:
Adding bent amount is the 20-30% of vinasse quality.
4. method according to claim 1 or 3, it is characterised in that:
It is added song high temperature Daqu, daqu of middle temperature mass ratio be 1-2:1.
5. according to the method described in claim 1, it is characterized by:
Temperature when Fermented grains feeding is controlled at 25-30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811186609.7A CN108949460A (en) | 2018-10-12 | 2018-10-12 | A method of it improving Luzhou-flavor liquo and covers arrack quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811186609.7A CN108949460A (en) | 2018-10-12 | 2018-10-12 | A method of it improving Luzhou-flavor liquo and covers arrack quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108949460A true CN108949460A (en) | 2018-12-07 |
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|---|---|---|---|
| CN201811186609.7A Pending CN108949460A (en) | 2018-10-12 | 2018-10-12 | A method of it improving Luzhou-flavor liquo and covers arrack quality |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111830079A (en) * | 2020-06-09 | 2020-10-27 | 贵州茅台酒股份有限公司 | Method for identifying quality of yeast for making hard liquor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350535A (en) * | 2003-05-27 | 2004-12-16 | Kizakura Sake Brewing Co | Method for producing liquors |
| CN102127497A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102533508A (en) * | 2012-02-27 | 2012-07-04 | 泸州品创科技有限公司 | Method for producing Luzhou-flavor liquor |
| CN106434241A (en) * | 2016-11-29 | 2017-02-22 | 宜宾五粮液股份有限公司 | Method for increasing yield of strong aromatic Huisha baijiu |
-
2018
- 2018-10-12 CN CN201811186609.7A patent/CN108949460A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350535A (en) * | 2003-05-27 | 2004-12-16 | Kizakura Sake Brewing Co | Method for producing liquors |
| CN102127497A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102533508A (en) * | 2012-02-27 | 2012-07-04 | 泸州品创科技有限公司 | Method for producing Luzhou-flavor liquor |
| CN106434241A (en) * | 2016-11-29 | 2017-02-22 | 宜宾五粮液股份有限公司 | Method for increasing yield of strong aromatic Huisha baijiu |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111830079A (en) * | 2020-06-09 | 2020-10-27 | 贵州茅台酒股份有限公司 | Method for identifying quality of yeast for making hard liquor |
| CN111830079B (en) * | 2020-06-09 | 2024-04-12 | 贵州茅台酒股份有限公司 | Method for identifying quality of Daqu |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181207 |
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| RJ01 | Rejection of invention patent application after publication |