CN110317694A - A kind of brewage process of the five grain Luzhou-flavor liquos using microbial fermentation - Google Patents

Abstract

The invention belongs to Liquor Making Technology fields, more particularly to a kind of brewage process of the five grain Luzhou-flavor liquos using microbial fermentation, the brewage process the specific steps are koji-making, the production in wine cellar, feedstock processing, ingredient with mix and stir link, steam grain, proportioning water, spreading for cooling, spread it is bent, enter cellar, the fermentation of envelope cellar, play cellar, steam grain and steam wine, filling.In yeast making process by the way of being inoculated with naturally, the yeast for enabling to the microorganism in air that can quickly finish with production contacts the present invention, and natural propagation strain is not necessarily to outer addition；It enters the room and pacifies song, heap fermentation can greatly improve fragrance, the taste of finished wine；In feedstock processing, it is handled using five kinds of sorghum, wheat, corn, glutinous rice, rice grains, the metabolism so that useful component in grain undergoes microbial fermentation in cellar, due to the effect of " sorghum perfume, Endosperm of Sweet Corn, rice are net, wheat rushes ", so that generating a variety of by-products, coordinate the fragrance of wine, taste more plentiful.

Description

A kind of brewage process of the five grain Luzhou-flavor liquos using microbial fermentation

Technical field

The invention belongs to Liquor Making Technology field more particularly to a kind of five grain Luzhou-flavor liquos using microbial fermentation Brewage process.

Background technique

China white wine is one of several big Spirits in the world, is one of longest wine kind of world history, he has contained abundant more Color spirits culture, it is elegant fragrance especially proposed in recent years nowadays higher and higher to the quality requirement of white wine, exquisiteness, pure and sweet dry Only, tail it is net it is tasty and refreshing, liquor-saturated slowly, wake up fastly, drunk degree is shallow, is even more delicious enjoyment.Luzhou-flavor liquo, aromatic flavour have cellar Aromatic strongly fragrant, sweet and clean feature.But the finished product song that existing Luzhou-flavor liquo brewage process generates in yeast making process is not Standard can be obtained, so that the mouthfeel for causing Luzhou-flavor liquo to spawn is bad, meanwhile, on feedstock processing, only carry out a kind of high The processing of fine strain of millet raw material can not sufficiently make Luzhou-flavor liquo mouthfeel get a promotion, to cause the fragrance of wine, taste more single Adjust, thus need to research and develop a kind of fragrance of wine, taste more coordinate it is plentiful, and can simultaneously using microbial fermentation five grains it is dense The brewage process of aromatic white spirit.

Summary of the invention

(1) technical problems to be solved

In order to which the finished product Qu Buneng for overcoming existing Luzhou-flavor liquo brewage process to generate in yeast making process accesses mark Standard, so that the mouthfeel for causing Luzhou-flavor liquo to spawn is bad, meanwhile, on feedstock processing, only carry out a kind of place of sorghum material Reason, can not sufficiently make Luzhou-flavor liquo mouthfeel get a promotion, thus the disadvantage for causing the fragrance of wine, taste more dull, More coordinate plentiful the technical problem to be solved in the present invention is to provide a kind of fragrance of wine, taste, and micro- life can be utilized simultaneously The brewage process of five grain Luzhou-flavor liquos of object fermentation.

(2) technical solution

The present invention is achieved through the following technical solutions: it is dense using five grains of microbial fermentation that the present invention provides such a The brewage process of aromatic white spirit, the brewage process specific steps are as follows:

S1: koji-making；Koji-making specific steps are as follows: a, raw material production: after wheat crushing, add water spice, and at water content 38% wheat dope；B, room culture, cultivation stage: being put into Qu Mo for the wheat mixed, through manually jamming on into brick-shaped, Slightly dry rear song room of being sent into arranges, and at this moment arranges two layers of curved billet, first three days belong to the cultivation stage, and microorganism starts mass propagation, bent room Interior temperature rapid increase, when reaching 55 DEG C, door can be opened to cooling humidity discharging, while indoor hay being rechanged, two layers plus Height is at three layers；C, the tide fiery stage: enabling is changed 5-8 days after grass, that is, the tide fire stage, turns over Qu Yici daily or every other day, and three layers Four layers are changed to, this phase temperature should control between 30-55 DEG C, and microorganism is internally grown by epidermis；D, it does the fiery stage: tide fire Be the dry fiery stage after stage, the dry fire stage generally maintains 8-10 days or so, bent temperature control system at 35-50 DEG C, it is daily or every It turns over Qu Yici, and bent layer increases four, five layers；E, the rear fiery stage: fiery stage after being carried out after the dry fire stage；The fiery stage afterwards Qu Wen is gradually reduced, and holds together fire, and knee-piece temperature is made to go up again, continues to distribute internal moisture, final water content is up to 15% hereinafter, control Temperature processed is between 15-30 DEG C；F, it stores: it is whether qualified with organoleptic detection finished product song after finished product song goes out room, it, will be at after qualified Product song is put at shady and cool ventilation and stores 3 months or so, can be prepared by required Chen Qu；

S2: the production in wine cellar: wine cellar is that workshop is first hollowed out to 3 meters down with excavator, is further filled with and meets wine brewing through chemical examination The laterite of standard, laterite are often put into 20 centimeters, are just compacted entire workshop with road roller, are further filled with 20 centimeters, and so on, directly Entire workshop is tamped to laterite is filled up again, drawing digging under the size of required pit can be obtained required pit, to pit pond Wall applies pit mud, then, vinasse fermentation, drop cellar technique is repeatedly being carried out to pit, required wine cellar can be obtained；

S3: feedstock processing: ingredient selects sorghum, wheat, corn, five kinds of glutinous rice, rice grains, wherein sorghum is ground into 4-6 valve, wheat, corn, glutinous rice, rice will then be crushed to coarse powder and account for 50% or so；Ingredient also needs that above-mentioned S1 is selected to walk Chen Qu in rapid, Chen Qu will be ground into sesame size；Ingredient also needs to select rice husk, and rice husk will steam in clear soup 30-40 minutes, remove The taste of rice husk itself, while keeping rice husk water content spare below 13%；

S4: ingredient mixes and stirs link；Yellow mud on wine cellar in above-mentioned S2 is excavated, digs out what fermentation was completed from pit Vinasse, the mother's grain dug out is mixed thoroughly plus the grain in S3 according to the ratio of 1:4 or 1:6, while also needing that rice spare in S3 is added Shell, actual ratio lack the summer according to the winter and mostly carry out control depending on the variation of temperature, to accomplish that low turn over is mixed fastly when mixing and stirring, low turn over is mixed fastly After i.e. complete ingredient, mix and stir link；

S5: grain is steamed；What the boiling of raw material carried out in rice steamer, grain total time is steamed at 70 minutes or so, it is desirable that its raw material is soft ripe It is oiliness, without raw core in the centre, outer no adhesion；

S6: proportioning water, spreads song at spreading for cooling；After the boiling of raw material, 85 DEG C or more of hot water need to be added immediately, this operation claims For " proportioning water ", also makes hot water sprinkle slurry or the bold and vigorous amount of hot slurry, measure the dosage of water depending on season, the grain grain water content of general rice steamer out exists 50% or so, after proportioning water, make cellar moisture between 53-55%；Empirically, every hundred kilograms of grain powder raw materials, proportioning water exist 70-80kg can reach the requirement into cellar moisture；Spreading for cooling also praise it is cold, spreading for cooling operation be that the poor son of the amount of having beaten water is dissipated into even paving Flat, thickness about 3-4cm is manually turned, quenching, and it is rapid, careful that whole operation requires, and avoids living contaminants as far as possible, is prevented Only age of starch, general summer need 40-60 minutes, and winter 20 minutes or so；It spreads the grain grain that song is Yang Lenghou and material quantity is added The koji powder of 18-20%, red wine dregs do not add virgin material, can reduce 1/3-l/2 with song amount, while to adjust dosage according to season, Summer is few and winter is more, spreads Qu Wendu higher than pit entry temperature, and winter is higher by 3-4 DEG C, other seasons and pit entry temperature maintain an equal level, and spreads song After to turn uniformly, could pit entry fermentation；

S7: enter cellar；It is steamed, enjoy the cool after grain grain enter cellar before, need first cellar bottom sprinkle l-1.5kg koji powder, to promote to give birth to Perfume (or spice), the first rice steamer material pit entry temperature can be slightly higher, it is so-called one discriminate, exactly steam the size of wine Zhen Zi, often entered a rice steamer material it is necessary to by its It tracks tramping flat, causes anaerobic condition, because promoting the raw fragrant strain based on acetic acid bacteria of grain fermentation is mostly anaerobic type, grain After grain enters cellar, sprinkle one layer of rice husk, reenter face grain, take off it is flat track tramping, cellar fermentation can be sealed, when entering to store, pays attention to storing in grain it is poor Must not be above ground level, after face grain is added, also must not 50cm or more above ground level, whole process wants strict control to enter cellar condition, wraps Include pit entry temperature, acidity, moisture and starch concentration；

S8: the fermentation of envelope cellar: the grain grain that S6 is completed is enclosed in pit, and pipe is inserted into out of pit, so that fermentation generates Carbon dioxide evolution, cover the pit sealing mud of 4-6cm on grain grain surface, pit sealing mud be stepped on high-quality yellow mud and its pit skin mud it is soft Made of ripe, pit fermentation management is observed outside the variation of temperature in addition to storing clearly daily, will also to starch, sugar, acidity, PH value, wine degree and moisture, yeast quantity etc. will also be detected, and be fermented 60-90 days；

S9: it plays cellar, steam grain steaming wine；It pushes cellar face soil aside, the vinasse to ferment 60-90 days in S8 is directly taken out, at this point, former The boiling of material and the distillation of vinasse are while carrying out in rice steamer, what white liquor distilling was come out, meanwhile, five mixed into before Grain also just cooks simultaneously；With emerging for steam, so that it may go out wine, the wine just started out will individually pick up 1 jin or so, this Referred to as foreshot has connect the white wine flowed out after foreshot, it is also desirable to which segmentation picks up, and is classified storage；Stream wine temperature is controlled when distillation Degree flows the wine time generally at 15-20 minutes or so, and liquor tailing should be intercepted when spending by breaking, and then docks when oil bloom are had one's face covered with, the time about needs 30-35 minutes, firepower being increased after docking and steams grain, it is identical to steam grain process with S5；Steam grain gelatinization after go out rice steamer, proportioning water, rebuild or renovate, Song is spread in cooling, mixes pit entry fermentation thoroughly, is fermented 60-90 days；

S10: filling；The white wine stored in S9 is taken out, and is blent into wine, then can be carried out filling.

Further, it is to require finished product curved surface mostly band white dot and bacterium that whether the step S1 finished product Qu Zhiliang is qualified Silk, section crops for rotation are neat, and mycelia well-grown is uniform, are in canescence or faint yellow, and the no raw heart, mould heart phenomenon, bent fragrance want dense.

Further, the size of required pit is 3.6 meters of length in the step S2,2.4 meters wide, 2 meters deep.

Further, when applying pit mud to pit pool wall in the step S3, first pool wall is needed first to be embedded in bamboo chip.

Further, in the step S3 to pit carry out drop cellar technique after fermented grain, water content general control be 2 ± 60%.

Further, after the step S4 completes ingredient, mixes and stirs link, it is also necessary to carry out material moistening, material moistening will exactly mix thoroughly Raw material accumulate l hours or so, surface sprinkles one layer of rice husk again.

Further, wine temperature is flowed in the step S5 at 25 DEG C -30 DEG C.

(3) beneficial effect

The present invention reaches the fragrance of wine, taste and more coordinates effect that is plentiful, and can utilizing microbial fermentation simultaneously.

1, the present invention enables to the microorganism in air can be quick in yeast making process by the way of being inoculated with naturally The yeast finished with production contacts, natural propagation strain, is not necessarily to outer addition；It enters the room and pacifies song, heap fermentation can be greatly improved into Fragrance, the taste sampled wine.

2, the present invention is handled using five kinds of sorghum, wheat, corn, glutinous rice, rice grains, is made in feedstock processing Useful component in grain undergoes microbial fermentation metabolism in cellar, due to " sorghum perfume, Endosperm of Sweet Corn, rice only, wheat rush " Effect coordinate the fragrance of wine, taste more plentiful so that generating a variety of by-products.

Embodiment

A kind of brewage process of the five grain Luzhou-flavor liquos using microbial fermentation, the brewage process specific steps are as follows: S1: koji-making；Koji-making specific steps are as follows: a, raw material production: after wheat crushing, add water spice, and the wheat at water content 38% Dope；B, room culture, cultivation stage: being put into Qu Mo for the wheat mixed, manually jammed on into brick-shaped, slightly dry rear feeding Bent room arrangement, at this moment arranges two layers of curved billet, first three days belong to the cultivation stage, and microorganism starts mass propagation, and temperature is quick in bent room Rise, when reaching 55 DEG C, door can be opened to cooling humidity discharging, while indoor hay being rechanged, increases into three layers two layers；c, The damp fire stage: enabling is changed 5-8 days after grass, that is, the tide fiery stage, turns over Qu Yici daily or every other day, and three layers are changed to four layers, this Phase temperature should control between 30-55 DEG C, and microorganism is internally grown by epidermis；D, it does the fiery stage: after the tide fire stage It is the dry fiery stage, the dry fire stage generally maintains 8-10 days or so, and bent temperature control system turns over Qu Yici at 35-50 DEG C daily or every other day, Bent layer increases four, five layers；E, the rear fiery stage: fiery stage after being carried out after the dry fire stage；Afterwards fiery stage Qu Wen gradually under Drop, holds together fire, knee-piece temperature is made to go up again, continues to distribute internal moisture, final water content is up to 15% hereinafter, control temperature exists Between 15-30 DEG C；F, it stores: it is whether qualified with organoleptic detection finished product song after finished product song goes out room, after qualified, finished product song is put into It is stored 3 months or so at shady and cool ventilation, can be prepared by required Chen Qu；S2: the production in wine cellar: wine cellar is first with excavator by vehicle Between hollow out 3 meters down, be further filled with and meet the laterite of wine brewing standard through chemically examining, laterite is often put into 20 centimeters, just will be whole with road roller A workshop compacting, is further filled with 20 centimeters, and so on, tamps entire workshop until filling up laterite again, draw required pit Size under dig required pit can be obtained, to pit pool wall apply pit mud, then, pit is repeatedly being carried out vinasse fermentation, drop Cellar technique, required wine cellar can be obtained: pit mud is bought back from Yibin flower high price.This aged pit mud is rich in microorganism, can make to send out The liquor style and liquor and mouthfeel that ferment comes out are more mellow, store in the yellow that leak to lower layer of vinasse drench pulp-water we term it yellow water, I That the yellow water in cellar scooped dry tap after having dug female grain is complete, this technique is called drop cellar, and this operation is known as that " drop, which is stored, to drop Acid " and " drop cellar precipitation ".Yellow water is the good material that manufacture of intraocular is stored always, and aging, raising vinosity is newly stored in promotion.The purpose at drop cellar exists In preventing female poor acidity excessively high, vinasse are aqueous too many, cause the excessive influence vinosity of rice husk dosage；S3: feedstock processing: ingredient is selected Five kinds of sorghum, wheat, corn, glutinous rice, rice grains, wherein sorghum is ground into 4-6 valve, wheat, corn, glutinous rice, rice It to be then crushed to coarse powder and account for 50% or so；Ingredient also needs the Chen Qu selected in above-mentioned S1 step, and it is big that Chen Qu will be ground into sesame It is small；Ingredient also needs to select rice husk, and rice husk will steam in clear soup 30-40 minutes, in the taste of removal rice husk itself, while keeping rice husk aqueous It measures spare below 13%；S4: ingredient mixes and stirs link；Yellow mud on wine cellar in above-mentioned S2 is excavated, hair is dug out from pit The vinasse that ferment is completed, the mother's grain dug out is mixed thoroughly plus the grain in S3 according to the ratio of 1:4 or 1:6, while also needing to be added in S3 Spare rice husk, actual ratio lack the summer according to the winter and mostly carry out control depending on the variation of temperature, to accomplish that low turn over is mixed fastly when mixing and stirring, It is low turn over mix fastly after i.e. complete ingredient, mix and stir link；The effect of rice husk is mainly used for loose fermented grain, and thinned starch waters down acid Degree absorbs wine point, keeps pulp-water, is conducive to ferment and distill.To accomplish that low turn over is mixed fastly when mixing and stirring, prevent in female grain Wine volatilization；S5: grain is steamed；What the boiling of raw material carried out in rice steamer, steam grain total time at 70 minutes or so, it is desirable that its raw material it is soft it is ripe not It is greasy, without raw core in the centre, outer no adhesion；S6: proportioning water, spreads song at spreading for cooling；After the boiling of raw material, 85 DEG C or more of heat need to be added immediately Water, this operation are known as " proportioning water ", also cry that hot water sprinkles slurry or heat slurry is sprinkled and measured, and measure the dosage of water depending on season, generally rice steamer out Grain grain water content after 50% or so, proportioning water, make cellar moisture between 53-55%；Empirically, every hundred kilograms of grain powder Raw material, proportioning water can reach the requirement into cellar moisture in 70-80kg；Spreading for cooling also praise it is cold, spreading for cooling operation be will the amount of having beaten water Poor son dissipate it is even pave, thickness about 3-4cm is manually turned, quenching, whole operation require it is rapid, careful, avoid as far as possible Living contaminants prevent age of starch, and general summer needs 40-60 minutes, and winter 20 minutes or so；Spread the grain grain that song is Yang Lenghou Be added the koji powder of material quantity 18-20%, red wine dregs plus virgin material, with song amount can not reduce 1/3-l/2, while will according to season and Dosage is adjusted, summer is few and winter is more, spreads Qu Wendu higher than pit entry temperature, winter is higher by 3-4 DEG C, other seasons and pit entry temperature Maintain an equal level, to be turned uniformly after spreading song, it could pit entry fermentation；S7: enter cellar；It is steamed, enjoy the cool after grain grain enter cellar before, need first cellar bottom L-1.5kg koji powder is sprinkled, raw fragrant to promote, the first rice steamer material pit entry temperature can be slightly higher, and so-called one discriminates, and exactly steams wine Zhen Zi Size, it is flat it is necessary to be tracked tramping often to have entered a rice steamer material, causes anaerobic condition, because promoting grain fermentation raw fragrant with acetic acid Strain based on bacterium is mostly anaerobic type, after grain grain enters cellar, sprinkles one layer of rice husk, reenters face grain, take off it is flat track tramping, Ji Kefeng Cellar fermentation, when entering to store, pays attention to storing in grain grain must not be above ground level, be added face it is poor after, also must not 50cm or more above ground level, entirely Process wants strict control to enter cellar condition, including pit entry temperature, acidity, moisture and starch concentration；S8: the fermentation of envelope cellar: S6 is completed Grain grain enclose pit in, pipe is inserted into out of pit, in favor of fermentation generate carbon dioxide evolution, grain grain surface cover The pit sealing mud of 4-6cm, pit sealing mud be with high-quality yellow mud and its pit skin mud step on it is soft it is ripe made of, pit fermentation management is in addition to every It will be stored clearly, be observed outside the variation of temperature, still be wanted to starch, sugar, acidity, pH value, wine degree and moisture, yeast quantity etc. It is detected, is fermented 60-90 days；S9: it plays cellar, steam grain steaming wine；Push cellar face soil aside, the vinasse to ferment 60-90 days in S8 are straight It picks up out, at this point, the boiling of raw material and the distillation of vinasse are while carrying out in rice steamer, what white liquor distilling was come out, meanwhile, Five grains mixed into before also just cook simultaneously；With emerging for steam, so that it may go out wine, the wine just started out is independent 1 jin or so is picked up, this is referred to as foreshot, has connect the white wine flowed out after foreshot, it is also desirable to which segmentation picks up, and is classified storage；Distillation When to control stream wine temperature, flow the wine time generally at 15-20 minute or so, liquor tailing should be intercepted when disconnected colored, when oil bloom are had one's face covered with then Docking, time about need 30-35 minutes, and firepower is increased after docking and steams grain, and it is identical to steam grain process with S5；Steam grain gelatinization after go out rice steamer, Proportioning water is rebuild or renovate, cools down, spreading song, mixes pit entry fermentation thoroughly, ferments 60-90 days；S10: filling；The white wine stored in S9 is taken out, And blent into wine, then it can carry out filling；The step S1 finished product Qu Zhiliang whether qualified is to require finished product curved surface Mostly band white dot and mycelia, section crops for rotation are neat, and mycelia well-grown is uniform, are in canescence or faint yellow, the no raw heart, the mould heart Phenomenon, bent fragrance want dense；The size of required pit is 3.6 meters long in the step S2,2.4 meters wide, 2 meters deep；The step S3 In to pit pool wall apply pit mud when, need first pool wall to be first embedded in bamboo chip；This is can be more preferable in order to apply pit mud Shi Nengrang aged pit mud Ground is attached to around entire pit；The fermented grain after the technique of drop cellar is carried out in the step S3 to pit, water content general control is 2 ± 60%；After the step S4 completes ingredient, mixes and stirs link, it is also necessary to carry out material moistening, material moistening is exactly that the raw material mixed thoroughly is accumulated l Hour or so, surface sprinkles one layer of rice husk again；So-called material moistening is exactly to accumulate the raw material mixed thoroughly l hours or so, and surface sprinkles again One layer of rice husk, prevents the volatilization loss of wine.The purpose of material moistening is that five grains added up after making absorb moisture and acidity in advance, is promoted Starch swelling, advantageous boiling gelatinization；Wine temperature is flowed in the step S5 at 25 DEG C -30 DEG C；The present invention uses in yeast making process Naturally the mode being inoculated with, the yeast for enabling to the microorganism in air that can quickly finish with production contact, natural propagation bacterium Kind, it is not necessarily to outer addition；It enters the room and pacifies song, heap fermentation can greatly improve fragrance, the taste of finished wine；The present invention is in raw material In processing, handled using five kinds of sorghum, wheat, corn, glutinous rice, rice grains, so that the useful component in grain is being stored In undergo microbial fermentation metabolism, due to the effect of " sorghum perfume, Endosperm of Sweet Corn, rice net, wheat punching ", so that generating a variety of by-products Object coordinates the fragrance of wine, taste more plentiful.

The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.

Claims (7)

1. a kind of brewage process of the five grain Luzhou-flavor liquos using microbial fermentation, it is characterised in that: the brewage process tool Body step are as follows:

S1: koji-making；Koji-making specific steps are as follows: a, raw material production: after wheat crushing, add water spice, and at water content 38% Wheat dope；B, room culture, cultivation stage: being put into Qu Mo for the wheat mixed, manually jammed on into brick-shaped, after slightly dry It is sent into bent room arrangement, at this moment arranges two layers of curved billet, first three days belong to the cultivation stage, and microorganism starts mass propagation, temperature in bent room Door when reaching 55 DEG C, can be opened cooling humidity discharging, while indoor hay be rechanged by rapid increase, increase into 3 two layers Layer；C, the tide fiery stage: enabling is changed 5-8 days after grass, that is, the tide fiery stage, turns over Qu Yici daily or every other day, three layers are changed to four Layer, this phase temperature should control between 30-55 DEG C, and microorganism is internally grown by epidermis；D, it does the fiery stage: tide fire stage knot It is the dry fiery stage after beam, the dry fire stage generally maintains 8-10 days or so, and bent temperature control system turns over song at 35-50 DEG C daily or every other day Once, bent layer increases four, five layers；E, the rear fiery stage: fiery stage after being carried out after the dry fire stage；Afterwards fire stage Qu Wen by Gradually decline, hold together fire, knee-piece temperature is made to go up again, continues to distribute internal moisture, final water content is up to 15% hereinafter, control temperature Between 15-30 DEG C；F, it stores: it is whether qualified with organoleptic detection finished product song after finished product song goes out room, after qualified, finished product song is put Enter and stored 3 months or so at shady and cool ventilation, can be prepared by required Chen Qu；

S2: the production in wine cellar: wine cellar is that workshop is first hollowed out to 3 meters down with excavator, is further filled with and meets wine brewing standard through chemical examination Laterite, laterite is often put into 20 centimeters, is just compacted entire workshop with road roller, is further filled with 20 centimeters, and so on, until will Laterite fills up again tamps entire workshop, and drawing digging under the size of required pit can be obtained required pit, applies to pit pool wall Pit mud is then repeatedly carrying out vinasse fermentation, drop cellar technique to pit, required wine cellar can be obtained；

S3: feedstock processing: ingredient selects sorghum, wheat, corn, five kinds of glutinous rice, rice grains, wherein sorghum is ground into 4-6 valve , wheat, corn, glutinous rice, rice will then be crushed to coarse powder and account for 50% or so；Ingredient also needs to select in above-mentioned S1 step Chen Qu, Chen Qu will be ground into sesame size；Ingredient also needs to select rice husk, and rice husk will steam in clear soup 30-40 minutes, in removal rice husk sheet The taste of body, while keeping rice husk water content spare below 13%；

S4: ingredient mixes and stirs link；Yellow mud on wine cellar in above-mentioned S2 is excavated, the vinasse that fermentation is completed are dug out from pit, The mother's grain dug out is mixed thoroughly plus the grain in S3 according to the ratio of 1:4 or 1:6, while also needing that rice husk spare in S3 is added, real Border ratio lacks the summer according to the winter and mostly carrys out control depending on the variation of temperature, to accomplish that low turn over is mixed fastly when mixing and stirring, low turn over mixes end fastly Ingredient is completed afterwards, mixes and stirs link；

S5: grain is steamed；What the boiling of raw material carried out in rice steamer, grain total time is steamed at 70 minutes or so, it is desirable that and its raw material is soft ripe oiliness, Without raw core in the centre, outer no adhesion；

S6: proportioning water, spreads song at spreading for cooling；After the boiling of raw material, 85 DEG C or more of hot water need to be added immediately, this operation is known as " beating Measure water ", it also makes the bold and vigorous slurry of hot water or hot slurry sprinkle and measure, measures the dosage of water depending on season, the grain grain water content of general rice steamer out is 50% Or so, after proportioning water, make cellar moisture between 53-55%；Empirically, every hundred kilograms of grain powder raw materials, proportioning water is in 70- 80kg can reach the requirement into cellar moisture；Spreading for cooling also praise it is cold, spreading for cooling operation be the poor son of the amount of having beaten water is dissipated it is even pave, Thickness about 3-4cm, is manually turned, quenching, and it is rapid, careful that whole operation requires, and is avoided living contaminants as far as possible, is prevented from forming sediment Powder aging, general summer need 40-60 minutes, and winter 20 minutes or so；It spreads the grain grain that song is Yang Lenghou and material quantity 18- is added 20% koji powder, red wine dregs do not add virgin material, can reduce 1/3-l/2 with song amount, while to adjust dosage according to season, summer Less and winter it is more, spread Qu Wendu higher than pit entry temperature, winter is higher by 3-4 DEG C, other seasons and pit entry temperature maintain an equal level, and wants after spreading song It turns uniformly, it could pit entry fermentation；

S7: enter cellar；It is steamed, enjoy the cool after grain grain enter cellar before, need first sprinkle l-1.5kg koji powder at cellar bottom, it is raw fragrant to promote, the One rice steamer material pit entry temperature can be slightly higher, and so-called one discriminates, and exactly steams the size of wine Zhen Zi, has entered a rice steamer material often it is necessary to be tracked tramping It steps on flat, causes anaerobic condition, because promoting the raw fragrant strain based on acetic acid bacteria of grain fermentation is mostly anaerobic type, grain grain enters After cellar, sprinkle one layer of rice husk, reenter face grain, take off it is flat track tramping, cellar fermentation can be sealed, when entering to store, pays attention to that the interior grain grain in cellar must not It is above ground level, be added face grain after, also must not 50cm or more above ground level, whole process wants strict control to enter cellar condition, including enters Store temperature, acidity, moisture and starch concentration；

S8: envelope stores fermentation: the grain grain that S6 is completed is enclosed in pit, and pipe is inserted into out of pit, in favor of the two of fermentation generation Carbonoxide evolution covers the pit sealing mud of 4-6cm on grain grain surface, pit sealing mud be stepped on high-quality yellow mud and its pit skin mud it is soft ripe Made of, pit fermentation management is observed outside the variation of temperature in addition to storing clearly daily, will also to starch, sugar, acidity, pH value, Wine degree and moisture, yeast quantity etc. will also be detected, and be fermented 60-90 days；

S9: it plays cellar, steam grain steaming wine；It pushes cellar face soil aside, the vinasse to ferment 60-90 days in S8 is directly taken out, at this point, raw material Boiling and the distillation of vinasse are while carrying out in rice steamer, what white liquor distilling was come out, meanwhile, five grains mixed into before Just cook simultaneously；With emerging for steam, so that it may go out wine, the wine just started out will individually pick up 1 jin or so, this is referred to as For foreshot, the white wine flowed out after foreshot has been connect, it is also desirable to which segmentation picks up, and is classified storage；Stream wine temperature, stream are controlled when distillation The wine time, liquor tailing should be intercepted when spending by breaking generally at 15-20 minutes or so, then be docked when oil bloom are had one's face covered with, the time about needs 30-35 Minute, firepower is increased after docking and steams grain, and it is identical to steam grain process with S5；It steams and goes out rice steamer after grain is gelatinized, proportioning water, rebuild or renovate, cool down, spreading Song mixes pit entry fermentation thoroughly, ferments 60-90 days；

S10: filling；The white wine stored in S9 is taken out, and is blent into wine, then can be carried out filling.

2. a kind of brewage process of five grain Luzhou-flavor liquos using microbial fermentation according to claim 1, feature Be: the step S1 finished product Qu Zhiliang whether qualified is to require finished product curved surface mostly band white dot and mycelia, section crops for rotation Neatly, mycelia well-grown is uniform, is in canescence or faint yellow, and the no raw heart, mould heart phenomenon, bent fragrance want dense.

3. a kind of brewage process of five grain Luzhou-flavor liquos using microbial fermentation according to claim 1, feature Be: the size of required pit is 2.4 meters wide to be 3.6 meters long in the step S2,2 meters deep.

4. a kind of brewage process of five grain Luzhou-flavor liquos using microbial fermentation according to claim 1, feature It is: when applying pit mud to pit pool wall in the step S3, first pool wall is needed first to be embedded in bamboo chip.

5. a kind of brewage process of five grain Luzhou-flavor liquos using microbial fermentation according to claim 1, feature It is: carries out the fermented grain after the technique of drop cellar in the step S3 to pit, water content general control is 2 ± 60%.

6. a kind of brewage process of five grain Luzhou-flavor liquos using microbial fermentation according to claim 1, feature It is: after the step S4 completes ingredient, mixes and stirs link, it is also necessary to carry out material moistening, material moistening is exactly that the raw material mixed thoroughly accumulation l is small When or so, surface sprinkles one layer of rice husk again.

7. a kind of brewage process of five grain Luzhou-flavor liquos using microbial fermentation according to claim 1, feature It is: flows wine temperature in the step S5 at 25 DEG C -30 DEG C.