CN110713875A - Multi-grain strong-flavor liquor ethyl acetate control method - Google Patents
Multi-grain strong-flavor liquor ethyl acetate control method Download PDFInfo
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- CN110713875A CN110713875A CN201911185297.2A CN201911185297A CN110713875A CN 110713875 A CN110713875 A CN 110713875A CN 201911185297 A CN201911185297 A CN 201911185297A CN 110713875 A CN110713875 A CN 110713875A
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 65
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 235000014101 wine Nutrition 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 125000003118 aryl group Chemical group 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 14
- 238000011514 vinification Methods 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims description 74
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 11
- 240000006394 Sorghum bicolor Species 0.000 claims description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 150000002148 esters Chemical class 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015096 spirit Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 10
- 241000209140 Triticum Species 0.000 description 5
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 3
- 238000004821 distillation Methods 0.000 description 2
- -1 ethyl hexyl Chemical group 0.000 description 2
- 229940116333 ethyl lactate Drugs 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000004458 spent grain Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- 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)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a biological fermentation technology, in particular to a method for controlling ethyl acetate of multi-grain strong aromatic Chinese spirits. Controlling in a wine making process flow, wherein the wine making process flow comprises the following steps: crushing grains, adding a mother lees ingredient, distilling and picking wine, taking out of a steamer, adding water, spreading and airing, stirring yeast, putting into a cellar for fermentation, and taking out of the cellar to obtain a mother lees; in the step of adding the mother lees for batching, grains, cooked bran and mother lees are added for batching, and the batching is carried out according to the amount of starch in the mother lees, so that the starch content in the cellar is 18-20% in the step of cellar entry fermentation. By adopting the control method, the content ratio of the four major esters of the prepared liquor is well controlled, and the typical multi-grain strong aromatic liquor flavor is obtained.
Description
Technical Field
The invention relates to a biological fermentation technology, in particular to a method for controlling ethyl acetate of multi-grain strong aromatic Chinese spirits.
Background
Ethyl caproate, ethyl lactate, ethyl acetate and ethyl butyrate are used as 'four major esters' of the strong aromatic white spirit, the four major esters are main aroma components of the strong aromatic white spirit, the quantity ratio relationship of the four major esters plays an important role in the typical flavor presentation of the multi-grain strong aromatic white spirit, and the ratio (ethyl hexyl ratio) of the high-quality strong aromatic raw wine ethyl acetate to the ethyl caproate is (0.5-0.6): 1, but the phenomenon that the ethyl acetate is higher or the ethyl hexyl ratio is close to 1 or exceeds 1 occurs in the multi-grain aroma brewing process, which becomes a problem for restricting the improvement of the quality of the multi-grain aroma white wine. Therefore, how to control in the production process to adjust the content ratio of the tetrads in the produced white spirit needs to be solved.
Disclosure of Invention
The invention aims to provide a method for controlling ethyl acetate of multi-grain strong aromatic Chinese spirits, and solves the problem of how to control in a production process to adjust the content ratio of four major esters in the produced Chinese spirits.
In order to solve the technical problems, the invention adopts the following technical scheme:
the multi-grain strong aromatic white spirit ethyl acetate control method is controlled in a wine making process flow, and the wine making process flow comprises the following steps: crushing grains, adding a mother lees ingredient, distilling and picking wine, taking out of a steamer, adding water, spreading and airing, stirring yeast, putting into a cellar for fermentation, and taking out of the cellar to obtain a mother lees; in the step of adding the mother lees for batching, grains, cooked bran and mother lees are added for batching, and the batching is carried out according to the amount of starch in the mother lees, so that the starch content in the cellar is 18-20% in the step of cellar entry fermentation. Starch is the source of the final product obtained in the production process and is the main material condition for providing the metabolism and circulation of microorganisms. The starch can adjust the acidity and moisture of the starch entering the pool, can adjust the fermentation temperature, and can also provide sufficient nutrition for the growth of microorganisms. The starch content is high, the early-stage heating too-violent acid production amplitude is promoted to be too large, the starch concentration is low, the early-stage heating is too slow or not heated, and therefore the starch content entering the cellar is controlled to be 18-20%.
Preferably, in the step of adding the ingredients of the spent grains, the ratio of the cooked bran to the grains is 25-27% by weight. The cooked bran as a filler can adjust the fermentation interface and the starch content, and the reasonable bran-grain ratio is a necessary condition for ensuring the fermentation.
Preferably, in the grain crushing step, the grains comprise sorghum, rice, glutinous rice, wheat and corn, and after five grains are crushed and mixed, the weight of fine powder which can pass through a 20-mesh sieve is less than or equal to 20 percent. The crushing is too coarse, the boiling gelatinization is not easy to be thorough, and the wine yield is influenced; the fermented grains are easy to become greasy or pimple after being crushed too fine, steam is easy to press during distillation, the amount of the filler is increased, and the quality of the wine is affected.
Preferably, in the step of distilling and picking the wine, the thickness of the grain lees is 5-10 cm, the steam is kept to be started when the grain lees are put into a steamer, the steam can penetrate out of the grain lees, the steam is closed for 3-5 min after a steamer cover is covered, then the steam is opened, and the time from the covering of a dish to the taking out of the steamer is more than or equal to 60 min. When the thickness of the grains is matched with the adjustment of steam and the distillation time, the aroma components in the wine can be fully extracted.
Preferably, the time from the cover plate to the retort discharge is 65-70 min.
Preferably, in the step of pumping water, the using amount of water is determined according to the water content of the fermented grains, and finally the water content in the cellar is controlled to be 52-55%. The wine with excessive water consumption has thin flavor and insufficient water consumption, which causes poor fermentation
Preferably, in the step of mixing the yeast, the ratio of the yeast to the grain is 20-22% by weight. The yeast is used as a saccharification leaven, the temperature is quickly raised when the dosage is large, the saccharification fermenting capacity is reduced when the dosage is small, and the starch utilization rate is reduced.
Preferably, in the cellar entry fermentation step, the temperature of the fermented grains entering the cellar is controlled to be 19-22 ℃. The temperature can provide a growth, reproduction and metabolism environment for various microorganisms, the fermentation grains can be burnt when the temperature of the fermentation grains entering the cellar is too high, the temperature of the fermentation grains entering the cellar is too low, the early-stage temperature rise is too slow or not, and the growth of the microorganisms is hindered under the conditions.
Preferably, in the cellar opening and discharging step, when the yellow water exists after the vinasse is started, the vinasse is stopped, a yellow water pit is dug for dropping the cellar, the cellar dropping time is 65-75 hours, 1 time of yellow water is scooped within 2 hours, and the depth of the yellow water in the yellow water pit is less than or equal to 20 cm. The water content and the acidity in the mother lees are reduced, the method is beneficial to the drainage of the wine and the lower drainage of fermentation, and the yellow water depth is more than 20 cm, so that the method is not beneficial to the drainage of the acidity of the mother lees.
Compared with the prior art, the invention has the beneficial effects that: the control method provided by the invention is adopted to control the four major ester content ratio of the prepared liquor well, so that the flavor of typical multi-grain strong aromatic white liquor is obtained.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
the multi-grain strong aromatic white spirit ethyl acetate control method is controlled in a wine making process flow, and the wine making process flow comprises the following steps: crushing grains, adding a mother lees ingredient, distilling and picking wine, taking out from a steamer, adding water, spreading and airing, stirring yeast, entering a cellar for fermentation, taking out from the cellar to obtain a mother lees, and using the obtained mother lees in the step of adding the mother lees ingredient.
In the grain crushing step, the grains comprise sorghum, rice, sticky rice, wheat and corn, and after five grains are crushed and mixed, the weight of fine powder which can pass through a 20-mesh sieve is less than or equal to 20 percent.
In the step of adding the mother lees for burdening, grains, cooked bran and mother lees are added for burdening, and burdening is carried out according to the starch content in the mother lees, so that the starch content in the cellar is 20 percent when the cellar is put into the fermentation step. The proportion of the cooked bran to the grain is 27 percent by weight.
In the step of distilling and picking wine, the thickness of the grain dreg is 10 cm, steam is kept to be started when the grain dreg is fed into a steamer, the steam can penetrate out of the grain dreg, the steam is closed for 3min after a steamer cover is covered, then the steam is opened, and the time from the tray covering to the steamer discharging is 65 min.
In the step of measuring water, the using amount of water is determined according to the water content of the fermented grains, and finally the water content in the cellar is controlled to be 55 percent.
In the step of mixing the yeast, the yeast-grain ratio is 22 percent by weight.
In the cellar entry fermentation step, the temperature of the fermented grains entering the cellar is controlled to be 19 ℃.
In the cellar opening and discharging step, when the vinasse is started to have yellow water, the vinasse is stopped, a yellow water pit is dug for dropping the cellar, the cellar dropping time is 75 hours, 1 time of yellow water is ladled out within 2 hours, and the depth of the yellow water in the yellow water pit is guaranteed to be less than or equal to 20 cm.
Example 2:
the multi-grain strong aromatic white spirit ethyl acetate control method is controlled in a wine making process flow, and the wine making process flow comprises the following steps: crushing grains, adding a mother lees ingredient, distilling and picking wine, taking out from a steamer, adding water, spreading and airing, stirring yeast, entering a cellar for fermentation, taking out from the cellar to obtain a mother lees, and using the obtained mother lees in the step of adding the mother lees ingredient.
In the grain crushing step, the grains comprise sorghum, rice, sticky rice, wheat and corn, and after five grains are crushed and mixed, the weight of fine powder which can pass through a 20-mesh sieve is less than or equal to 20 percent.
In the step of adding the mother lees for burdening, grains, cooked bran and mother lees are added for burdening, and burdening is carried out according to the starch content in the mother lees, so that the starch content in the cellar is 18 percent when the cellar is put into the fermentation step. The ratio of the cooked bran to the grain is 25 percent by weight.
In the step of distilling and picking wine, the thickness of the grain dreg is 10 cm, steam is kept to be started when the grain dreg is fed into a steamer, the steam can penetrate out of the grain dreg, the steam is closed for 5min after a steamer cover is covered, then the steam is opened, and the time from the tray covering to the steamer discharging is 60 min.
In the step of measuring water, the using amount of water is determined according to the water content of the fermented grains, and finally the water content in the cellar is controlled to be 52 percent.
In the step of mixing the yeast, the ratio of the yeast to the grain is 20 percent by weight.
In the cellar entry fermentation step, the temperature of the fermented grains entering the cellar is controlled to be 22 ℃.
In the cellar opening and discharging step, when the vinasse is started to have yellow water, the vinasse is stopped, a yellow water pit is dug for dropping the cellar, the cellar dropping time is 65 hours, 1 time of yellow water is ladled out within 2 hours, and the depth of the yellow water in the yellow water pit is guaranteed to be less than or equal to 20 cm.
Example 3:
the multi-grain strong aromatic white spirit ethyl acetate control method is controlled in a wine making process flow, and the wine making process flow comprises the following steps: crushing grains, adding a mother lees ingredient, distilling and picking wine, taking out from a steamer, adding water, spreading and airing, stirring yeast, entering a cellar for fermentation, taking out from the cellar to obtain a mother lees, and using the obtained mother lees in the step of adding the mother lees ingredient.
In the grain crushing step, the grains comprise sorghum, rice, sticky rice, wheat and corn, and after five grains are crushed and mixed, the weight of fine powder which can pass through a 20-mesh sieve is less than or equal to 20 percent.
In the step of adding the mother lees for burdening, grains, cooked bran and mother lees are added for burdening, and burdening is carried out according to the starch content in the mother lees, so that the starch content in the cellar is 19 percent when the cellar is put into the fermentation step. The ratio of the cooked bran to the grain is 25-27% by weight.
In the step of distilling and picking wine, the thickness of the grain dreg is 10 cm, steam is kept to be started when the grain dreg is fed into a steamer, the steam can penetrate out of the grain dreg, the steam is closed for 3min after a steamer cover is covered, then the steam is opened, and the time from the tray covering to the steamer discharging is 65 min.
In the step of measuring water, the using amount of water is determined according to the water content of the fermented grains, and finally the water content in the cellar is controlled to be 55 percent.
In the step of mixing the yeast, the yeast-grain ratio is 22 percent by weight.
In the cellar entry fermentation step, the temperature of the fermented grains entering the cellar is controlled to be 20 ℃.
In the cellar opening and discharging step, when the vinasse is started to have yellow water, the vinasse is stopped, a yellow water pit is dug for dropping the cellar, the cellar dropping time is 72 hours, 1 time of yellow water is ladled out within 2 hours, and the depth of the yellow water in the yellow water pit is guaranteed to be less than or equal to 20 cm.
The most preferred embodiment is as follows:
the multi-grain strong aromatic white spirit ethyl acetate control method is controlled in a wine making process flow, and the wine making process flow comprises the following steps: crushing grains, adding a mother lees ingredient, distilling and picking wine, taking out from a steamer, adding water, spreading and airing, stirring yeast, entering a cellar for fermentation, taking out from the cellar to obtain a mother lees, and using the obtained mother lees in the step of adding the mother lees ingredient.
In the grain crushing step, the grains comprise sorghum, rice, sticky rice, wheat and corn, and after five grains are crushed and mixed, the weight of fine powder which can pass through a 20-mesh sieve is less than or equal to 20 percent.
In the step of adding the mother lees for burdening, grains, cooked bran and mother lees are added for burdening, and burdening is carried out according to the starch content in the mother lees, so that the starch content in the cellar is 19 percent when the cellar is put into the fermentation step. The ratio of the cooked bran to the grain is 25 percent by weight.
In the step of distilling and picking wine, the thickness of the grain dreg is 7 cm, steam is kept to be started when the grain dreg is fed into a steamer, the steam can penetrate out of the grain dreg, the steam is closed for 4min after a steamer cover is covered, then the steam is opened, and the time from the tray covering to the steamer discharging is 65 min.
In the step of measuring water, the using amount of water is determined according to the water content of the fermented grains, and finally the water content in the cellar is controlled to be 53 percent.
In the step of mixing the yeast, the yeast-grain ratio is 22 percent by weight.
In the cellar entry fermentation step, the temperature of the fermented grains entering the cellar is controlled to be 20 ℃.
In the cellar opening and discharging step, when the vinasse is started to have yellow water, the vinasse is stopped, a yellow water pit is dug for dropping the cellar, the cellar dropping time is 72 hours, 1 time of yellow water is ladled out within 2 hours, and the depth of the yellow water in the yellow water pit is guaranteed to be less than or equal to 20 cm.
The table for detecting the physical and chemical indexes of the white spirit after production by adopting the method of the embodiment is as follows:
| raw wine batches | Hexanoic acid ethyl ester (mg/100 ml) | Ethyl lactate (mg/100 ml) | Ethyl acetate (mg/100 ml) | Butyric acid ethyl ester (mg/100 ml) | Hex of ethyl |
| 1 | 359 | 185 | 231 | 34 | 0.52/1 |
| 2 | 321 | 163 | 230 | 34 | 0.51/1 |
| 3 | 342 | 182 | 228 | 35 | 0.53/1 |
Therefore, the multi-grain strong-flavor liquor produced by the embodiment has the typical flavor of the multi-grain strong-flavor liquor.
Reference throughout this specification to multiple illustrative embodiments means that a particular method described in connection with the embodiments is included in at least one embodiment described generally throughout this application. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, while a method is described in connection with any one embodiment, it is to be understood that it is within the scope of the invention to implement such a method in connection with other embodiments.
Claims (9)
1. The multi-grain strong aromatic white spirit ethyl acetate control method is controlled in a wine making process flow, and the wine making process flow comprises the following steps: crushing grains, adding a mother lees ingredient, distilling and picking wine, taking out of a steamer, adding water, spreading and airing, stirring yeast, putting into a cellar for fermentation, and taking out of the cellar to obtain a mother lees; the method is characterized in that: in the step of adding the mother lees for batching, grains, cooked bran and mother lees are added for batching, and the batching is carried out according to the amount of starch in the mother lees, so that the starch content in the cellar is 18-20% in the step of cellar entry fermentation.
2. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 1, characterized by comprising the following steps: in the step of adding the mother lees for preparing the ingredients, the ratio of the cooked bran to the grains is 25-27% by weight.
3. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 1, characterized by comprising the following steps: in the grain crushing step, the grains comprise sorghum, rice, sticky rice, wheat and corn, and after five grains are crushed and mixed, the weight of fine powder which can pass through a 20-mesh sieve is less than or equal to 20 percent.
4. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 1, characterized by comprising the following steps: in the step of distilling and picking wine, the thickness of the grain residue is 5-10 cm, steam is kept to be started when the grain residue is fed into a steamer, the steam can penetrate out of the grain residue, the steam is closed for 3-5 min after a steamer cover is covered, then the steam is opened, and the time from the disc covering to the steamer discharging is not less than 60 min.
5. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 4, characterized by comprising the following steps: and the time from the cover plate to the retort discharge is 65-70 min.
6. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 1, characterized by comprising the following steps: in the step of measuring water, the using amount of water is determined according to the water content of the fermented grains, and finally the water content in the cellar is controlled to be 52-55%.
7. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 1, characterized by comprising the following steps: in the step of mixing the yeast, the ratio of the yeast to the grain is 20-22% by weight.
8. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 1, characterized by comprising the following steps: in the cellar entry fermentation step, the temperature of the fermented grains entering the cellar is controlled to be 19-22 ℃.
9. The method for controlling ethyl acetate in multi-grain Luzhou-flavor liquor according to claim 1, characterized by comprising the following steps: in the cellar opening and discharging step, when the vinasse is started to have yellow water, the vinasse is stopped, a yellow water pit is dug for dropping the cellar, the cellar dropping time is 65-75 hours, 1 time of yellow water is scooped up within 2 hours, and the depth of the yellow water in the yellow water pit is guaranteed to be less than or equal to 20 cm.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111304032A (en) * | 2020-03-16 | 2020-06-19 | 宜宾五粮液股份有限公司 | Method for producing low fusel oil base wine by solid state fermentation |
| CN111763588A (en) * | 2020-07-01 | 2020-10-13 | 山东景芝酒业股份有限公司 | Method for reducing ethyl acetate content in strong aromatic wine under mechanical production conditions |
| CN115058304A (en) * | 2022-07-15 | 2022-09-16 | 中国食品发酵工业研究院有限公司 | Brewing method for reducing ethyl acetate content of Luzhou-flavor liquor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
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2019
- 2019-11-27 CN CN201911185297.2A patent/CN110713875A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111304032A (en) * | 2020-03-16 | 2020-06-19 | 宜宾五粮液股份有限公司 | Method for producing low fusel oil base wine by solid state fermentation |
| CN111763588A (en) * | 2020-07-01 | 2020-10-13 | 山东景芝酒业股份有限公司 | Method for reducing ethyl acetate content in strong aromatic wine under mechanical production conditions |
| CN115058304A (en) * | 2022-07-15 | 2022-09-16 | 中国食品发酵工业研究院有限公司 | Brewing method for reducing ethyl acetate content of Luzhou-flavor liquor |
| CN115058304B (en) * | 2022-07-15 | 2023-08-29 | 中国食品发酵工业研究院有限公司 | Brewing method for reducing ethyl acetate content of Luzhou-flavor liquor |
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