CN112195076A - Brewing process of strong aromatic Chinese spirits - Google Patents
Brewing process of strong aromatic Chinese spirits Download PDFInfo
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- CN112195076A CN112195076A CN202011256512.6A CN202011256512A CN112195076A CN 112195076 A CN112195076 A CN 112195076A CN 202011256512 A CN202011256512 A CN 202011256512A CN 112195076 A CN112195076 A CN 112195076A
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- 125000003118 aryl group Chemical group 0.000 title claims abstract description 33
- 235000015096 spirit Nutrition 0.000 title claims abstract description 30
- 238000013124 brewing process Methods 0.000 title claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 238000010025 steaming Methods 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims description 80
- 235000007164 Oryza sativa Nutrition 0.000 claims description 26
- 235000009566 rice Nutrition 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 15
- 230000000813 microbial effect Effects 0.000 claims description 12
- 239000003895 organic fertilizer Substances 0.000 claims description 11
- 241000186570 Clostridium kluyveri Species 0.000 claims description 10
- 240000006394 Sorghum bicolor Species 0.000 claims description 9
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 8
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 claims description 8
- 239000004021 humic acid Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 3
- 239000010828 animal waste Substances 0.000 claims description 3
- 239000010802 sludge Substances 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 23
- 239000003205 fragrance Substances 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 241000209140 Triticum Species 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 239000010903 husk Substances 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 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
- 241000193403 Clostridium Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 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)
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- Fertilizers (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a brewing process of Luzhou-flavor liquor, which comprises the following steps: crushing grains and stirring the crushed grains and cooked bran, wherein the mass ratio of the grains to the cooked bran is 4-5:8-10, and preparing a brewing raw material; steaming the brewing raw materials for 3-10h to obtain fermented grains; spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 5-10% of the mass of the fermented grains; fermenting the fermented grains in a cellar, wherein the adopted kiln mud is artificial kiln mud, the water content in the cellar is 55-58%, the acidity is 1.3-1.9, the temperature is 28-35 ℃, and the fermented grains are fermented in the artificial kiln mud for 45-60 days; distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits. The invention adopts the manmade pit mud with high stability and excellent performance to ferment the grain grains, and the obtained white spirit has rich and strong aroma components.
Description
Technical Field
The invention relates to the technical field of liquor processing, in particular to a brewing process of strong aromatic liquor.
Background
The strong aromatic Chinese spirits are brewed by taking a mud pit as a fermentation base and adopting the processes of high-temperature Daqu, multi-grain fermentation, liquor picking by mass, mixed steaming and mixed burning and the like. The strong aromatic Chinese spirits are prepared by using ethyl caproate as main body fragrance and using ethyl acetate, ethyl lactate, ethyl butyrate and more than 340 trace fragrance components as auxiliary materials, so that the strong aromatic Chinese spirits have unique compound fragrance. The strong aromatic white spirit has strong cellar aroma and is sweet, cool and tasty, so that the strong aromatic white spirit is also popular with consumers.
At present, the thousand years of old cellar perpetual distilled grains are the primary conditions for brewing high-quality strong aromatic white spirit. Taking the five-grain liquid as an example, the adopted ancient cellar mud is formed by continuously culturing for a long time under the special geological, soil and climate conditions and with the assistance of specific process conditions. Through precipitation and accumulation for hundreds of years, the various functional microorganisms inhabiting in pit mud participate in synthesis of flavor substances of the koji wine and improvement of physical and chemical structures of the pit mud, and the fragrance components mainly containing ethyl caproate are generated through slow biochemical action, so that the special flavor and flavor of the five-grain liquid strong-flavor koji wine are finally given.
Therefore, a large amount of aged pit mud, raw materials and the like are often bought in a large number of new wineries to improve the aroma and taste of the white spirit, but after microorganisms contained in the pit mud leave a specific living environment, the biological activity of the microorganisms is greatly different, so that how to make the brewing technology of the strong aromatic white spirit not limited by areas and conditions such as pit mud, vinasse and the like is a new direction which is continuously explored by wine enterprises.
Disclosure of Invention
Based on the problems, the invention aims to provide the brewing process of the strong aromatic Chinese spirits, which adopts the artificial pit mud for fermentation, and the artificial pit mud has good stability, so that the Chinese spirits have rich and various aroma components.
The brewing process of the strong aromatic Chinese spirits comprises the following steps:
(1) crushing grains and stirring the crushed grains and cooked bran, wherein the mass ratio of the grains to the cooked bran is 4-5:8-10, and preparing a brewing raw material;
(2) steaming the brewing raw materials for 3-10h to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 5-10% of the mass of the fermented grains;
(4) fermenting the fermented grains in a cellar, wherein the adopted kiln mud is artificial kiln mud, the water content in the cellar is 55-58%, the acidity is 1.3-1.9, the temperature is 28-35 ℃, and the fermented grains are fermented in the artificial kiln mud for 45-60 days;
(5) distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits;
the pit mud is prepared from the following raw materials in parts by weight:
100-200 parts of yellow mud, 50-100 parts of pond sludge, 50-100 parts of pit sealing mud, 0.1-1 part of microbial liquid, 5-30 parts of foreshot, 5-30 parts of feints, 1-5 parts of yeast, 10-20 parts of humic acid and 10-30 parts of organic fertilizer.
Preferably, the grain is at least 3 of corn, wheat, glutinous rice, sorghum, rice and sweet potato.
Preferably, the cooked bran is prepared by pulverizing rice hulls and steaming for 1-2 hours.
Preferably, the koji is a high temperature large koji.
Preferably, the microbial solution is a Clostridium kluyveri solution, and the concentration of the Clostridium kluyveri solution is 108-109CFU/mL。
Preferably, the yeast is aroma-enhancing yeast, and the organic fertilizer is prepared by stacking and fermenting animal wastes and/or plant straws.
Compared with the prior art, the invention has the following beneficial effects: the invention relates to a method for preparing a composite material.
Detailed Description
The invention provides a brewing process of strong aromatic Chinese spirits, which comprises the following steps:
crushing grains and stirring the crushed grains and cooked bran, wherein the mass ratio of the grains to the cooked bran is 4-5:8-10, and preparing a brewing raw material;
steaming the brewing raw materials for 3-10h to obtain fermented grains;
spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 5-10% of the mass of the fermented grains;
fermenting the fermented grains in a cellar, wherein the adopted kiln mud is artificial kiln mud, the water content in the cellar is 55-58%, the acidity is 1.3-1.9, the temperature is 28-35 ℃, and the fermented grains are fermented in the artificial kiln mud for 45-60 days;
distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits;
the pit mud adopted by the invention is composed of the following raw materials in parts by weight:
100-200 parts of yellow mud, 50-100 parts of pond sludge, 50-100 parts of pit sealing mud, 0.1-1 part of microbial liquid, 5-30 parts of foreshot, 5-30 parts of feints, 1-5 parts of yeast, 10-20 parts of humic acid and 10-30 parts of organic fertilizer.
The grain brewing raw materials adopted by the invention are at least 3 of corn, wheat, sticky rice, sorghum, rice and sweet potatoes so as to improve the yield and the mouthfeel of the white spirit.
The cooked bran adopted by the invention is prepared by crushing rice husks and then steaming for 1-2 hours. Meanwhile, the high-temperature large distiller's yeast for the strong-flavor liquor produced by Rihua biological yeast making Limited company in Longmartan Tanshou of Luzhou city is selected as the distiller's yeast.
The microbial liquid adopted by the invention is kruse clostridium bacterial liquid, and the conventional strains are adopted in the market. The concentration of the clostridium kluyveri in the microbial liquid is 108-109CFU/mL。
In the embodiment, the yeast adopted by the invention is aroma-enhancing yeast, in particular Angel aroma-generating active dry yeast. The organic fertilizer is prepared by mixing animal wastes and plant straws in a weight ratio of 1:1 and then stacking and fermenting for 6 months.
The present invention will be further described with reference to the following specific examples.
Example 1
A brewing process of strong aromatic Chinese spirits comprises the following steps:
(1) mixing 100Kg of corn, 100Kg of wheat, 100Kg of glutinous rice and 500Kg of sorghum, crushing 1600Kg of rice husk, steaming for 2 hours to obtain cooked bran, and stirring the crushed grains and the cooked bran to obtain a wine brewing raw material;
(2) steaming the brewing raw materials for 10 hours to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 10% of the mass of the fermented grains;
(4) and (2) putting the fermented grains after the yeast making into a cellar for fermentation, wherein the adopted cellar mud is artificial cellar mud, the water content in the cellar is 55%, the acidity is 1.5, the temperature is 30 ℃, and the fermented grains are fermented for 60 days, wherein the artificial cellar mud is prepared from the following raw materials in parts by weight:
200 parts of yellow mud, 50 parts of fishpond mud, 50 parts of pit sealing mud and 10 parts of clostridium kluyveri80.1 part of CFU/mL microbial liquid, 5 parts of foreshot, 5 parts of feints, 1 part of yeast, 10 parts of humic acid and 10 parts of organic fertilizer.
(5) Distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits.
Example 2
A brewing process of strong aromatic Chinese spirits comprises the following steps:
(1) mixing 100Kg of corn, 100Kg of glutinous rice, 100Kg of rice and 500Kg of sorghum, crushing 1600Kg of rice husk, steaming for 2 hours to obtain cooked bran, and stirring the crushed grains and the cooked bran to obtain a wine brewing raw material;
(2) steaming the brewing raw materials for 10 hours to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 5% of the mass of the fermented grains;
(4) and (2) putting the fermented grains after the yeast making into a cellar for fermentation, wherein the adopted cellar mud is artificial cellar mud, the water content in the cellar is 55%, the acidity is 1.5, the temperature is 30 ℃, and the fermented grains are fermented for 60 days, wherein the artificial cellar mud is prepared from the following raw materials in parts by weight:
150 parts of yellow mud, 80 parts of fishpond mud, 70 parts of pit sealing mud and 10 parts of clostridium kluyveri91 part of CFU/mL microbial liquid, 10 parts of foreshot, 10 parts of feints, 1 part of yeast, 15 parts of humic acid and 15 parts of organic fertilizer.
(5) Distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits.
Example 3
A brewing process of strong aromatic Chinese spirits comprises the following steps:
(1) mixing 100Kg of sorghum, 100Kg of wheat, 300Kg of rice and 300Kg of glutinous rice, crushing 1600Kg of rice husk, steaming for 2 hours to obtain cooked bran, and stirring the crushed grains and the cooked bran to obtain a wine brewing raw material;
(2) steaming the brewing raw materials for 10 hours to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 15% of the mass of the fermented grains;
(4) and (2) putting the fermented grains after the yeast making into a cellar for fermentation, wherein the adopted cellar mud is artificial cellar mud, the water content in the cellar is 55%, the acidity is 1.5, the temperature is 30 ℃, and the fermented grains are fermented for 60 days, wherein the artificial cellar mud is prepared from the following raw materials in parts by weight:
100 parts of yellow mud, 100 parts of fishpond mud, 50 parts of pit sealing mud and 10 parts of clostridium kluyveri80.2 part of CFU/mL microbial liquid, 20 parts of foreshot, 30 parts of feints, 2 parts of yeast, 15 parts of humic acid and 20 parts of organic fertilizer.
(5) Distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits.
Example 4
A brewing process of strong aromatic Chinese spirits comprises the following steps:
(1) mixing 100Kg of corn, 100Kg of wheat, 150Kg of rice, 50Kg of sweet potato, 100Kg of glutinous rice and 300Kg of sorghum, crushing 1600Kg of rice hull, steaming for 2 hours to obtain cooked bran, and stirring the crushed grains and the cooked bran to obtain a brewing raw material;
(2) steaming the brewing raw materials for 10 hours to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 10% of the mass of the fermented grains;
(4) and (2) putting the fermented grains after the yeast making into a cellar for fermentation, wherein the adopted cellar mud is artificial cellar mud, the water content in the cellar is 55%, the acidity is 1.5, the temperature is 30 ℃, and the fermented grains are fermented for 60 days, wherein the artificial cellar mud is prepared from the following raw materials in parts by weight:
100 parts of yellow mud, 100 parts of fishpond mud, 100 parts of pit sealing mud and 10 parts of clostridium kluyveri81 part of CFU/mL microbial liquid, 30 parts of foreshot, 30 parts of feints, 1 part of yeast, 20 parts of humic acid and 30 parts of organic fertilizer.
(5) Distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits.
Example 5
A brewing process of strong aromatic Chinese spirits comprises the following steps:
(1) mixing 100Kg of corn, 100Kg of wheat, 500Kg of glutinous rice and 100Kg of sweet potato, crushing 1600Kg of rice husk, steaming for 2 hours to obtain cooked bran, and stirring the crushed grains and the cooked bran to obtain a brewing raw material;
(2) steaming the brewing raw materials for 10 hours to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 10% of the mass of the fermented grains;
(4) and (2) putting the fermented grains after the yeast making into a cellar for fermentation, wherein the adopted cellar mud is artificial cellar mud, the water content in the cellar is 55%, the acidity is 1.5, the temperature is 30 ℃, and the fermented grains are fermented for 60 days, wherein the artificial cellar mud is prepared from the following raw materials in parts by weight:
200 parts of yellow mud, 50 parts of fishpond mud, 50 parts of pit sealing mud and 10 parts of clostridium kluyveri80.1 part of CFU/mL microbial liquid, 5 parts of foreshot, 5 parts of feints, 1 part of yeast, 10 parts of humic acid and 10 parts of organic fertilizer.
(5) Distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits.
Comparative example 1
A brewing process of strong aromatic Chinese spirits comprises the following steps:
(1) mixing 100Kg of corn, 100Kg of wheat, 100Kg of glutinous rice and 500Kg of sorghum, crushing 1600Kg of rice husk, steaming for 2 hours to obtain cooked bran, and stirring the crushed grains and the cooked bran to obtain a wine brewing raw material;
(2) steaming the brewing raw materials for 10 hours to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 10% of the mass of the fermented grains;
(4) fermenting the fermented grains in a cellar, wherein the adopted kiln mud is yellow mud, the water content in the cellar is 55%, the acidity is 1.5, the temperature is 30 ℃, and the fermented grains are fermented in the fermented grains for 60 days;
(5) distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits.
Comparative example 2
A brewing process of strong aromatic Chinese spirits comprises the following steps:
(1) mixing 100Kg of corn, 100Kg of wheat, 100Kg of glutinous rice and 500Kg of sorghum, crushing 1600Kg of rice husk, steaming for 2 hours to obtain cooked bran, and stirring the crushed grains and the cooked bran to obtain a wine brewing raw material;
(2) steaming the brewing raw materials for 10 hours to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 10% of the mass of the fermented grains;
(4) placing the fermented grains in a stainless steel container for sealed fermentation for 60 days;
(5) distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits.
The white spirits prepared in examples 1-5 and comparative examples 1-2 were tested, and the test results are shown in table 1.
TABLE 1
| Liquor yield | Evaluation of quality | |
| Example 1 | 43.5％ | Sweet, refreshing, strong cellar fragrance and full fragrance |
| Example 2 | 43.0％ | Sweet, refreshing, strong cellar fragrance and full fragrance |
| Example 3 | 43.2％ | Sweet, refreshing, strong cellar fragrance and full fragrance |
| Example 4 | 42.8％ | Sweet, refreshing, strong cellar fragrance and full fragrance |
| Example 5 | 41.6％ | Sweet, refreshing, strong cellar fragrance and full fragrance |
| Comparative example 1 | 37.1％ | Mellow and insufficient fragrance |
| Comparative example 2 | 35.4％ | Mellow and insufficient fragrance |
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (6)
1. The brewing process of the strong aromatic Chinese spirits is characterized by comprising the following steps of:
(1) crushing grains and stirring the crushed grains and cooked bran, wherein the mass ratio of the grains to the cooked bran is 4-5:8-10, and preparing a brewing raw material;
(2) steaming the brewing raw materials for 3-10h to obtain fermented grains;
(3) spreading the fermented grains for cooling, and adding distiller's yeast, wherein the addition amount of the distiller's yeast accounts for 5-10% of the mass of the fermented grains;
(4) fermenting the fermented grains in a cellar, wherein the adopted kiln mud is artificial kiln mud, the water content in the cellar is 55-58%, the acidity is 1.3-1.9, the temperature is 28-35 ℃, and the fermented grains are fermented in the artificial kiln mud for 45-60 days;
(5) distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirits;
the pit mud is prepared from the following raw materials in parts by weight:
100-200 parts of yellow mud, 50-100 parts of pond sludge, 50-100 parts of pit sealing mud, 0.1-1 part of microbial liquid, 5-30 parts of foreshot, 5-30 parts of feints, 1-5 parts of yeast, 10-20 parts of humic acid and 10-30 parts of organic fertilizer.
2. The method for brewing Luzhou-flavor liquor as claimed in claim 1, wherein the grains are at least 3 kinds of corn, wheat, glutinous rice, sorghum, rice and sweet potato.
3. The method for brewing Luzhou-flavor liquor as claimed in claim 1, wherein the cooked bran is prepared by pulverizing rice hulls and steaming for 1-2 hours.
4. The method for brewing Luzhou-flavor liquor according to claim 1, wherein the distiller's yeast is a high-temperature large distiller's yeast.
5. According to claim1, the brewing method of the strong aromatic Chinese spirits is characterized in that the microbial strain liquid is Clostridium kluyveri bacterial liquid, and the concentration of the Clostridium kluyveri is 108-109CFU/mL。
6. The brewing method of the Luzhou-flavor liquor as claimed in claim 1, wherein the yeast is a flavor-enhancing yeast, and the organic fertilizer is prepared by stacking and fermenting animal wastes and/or plant straws.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113186055A (en) * | 2021-03-25 | 2021-07-30 | 宜宾五粮液股份有限公司 | Method for improving quality of Luzhou-flavor liquor distiller's grains by using clostridium |
| CN113278482A (en) * | 2021-06-22 | 2021-08-20 | 吉林省新怀德酒业有限公司 | Technological method for preparing fen-flavor rose wine by matching five grains with ice and snow roses |
| CN113293074A (en) * | 2021-06-25 | 2021-08-24 | 家乡酒厂有限公司 | Dragon-flavor liquor based on specially-made distiller's yeast and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199505A (en) * | 2011-03-01 | 2011-09-28 | 四特酒有限责任公司 | Functional pit mud for strong-flavor spirit, and manufacturing method thereof |
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| CN113278482A (en) * | 2021-06-22 | 2021-08-20 | 吉林省新怀德酒业有限公司 | Technological method for preparing fen-flavor rose wine by matching five grains with ice and snow roses |
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