CN216998331U

CN216998331U - Brewing cellar pool for fragrant white spirit

Info

Publication number: CN216998331U
Application number: CN202122831591.5U
Authority: CN
Inventors: 彭奎; 余航; 胡兴望; 刘念; 王超凯; 常少健; 刘义会; 蔡海燕; 李觅; 张磊; 郭杰; 蒋奇男; 彭松; 黄裕隆; 陈心雨; 张颖; 李国红
Original assignee: Sichuan Food Fermentation Industry Research and Design Institute
Current assignee: Sichuan Food Fermentation Industry Research and Design Institute
Priority date: 2021-11-16
Filing date: 2021-11-16
Publication date: 2022-07-19
Anticipated expiration: 2031-11-16

Abstract

A brewing cellar pool for concurrently fragrant white spirit belongs to the technical field of white spirit brewing. The brewing pit for the fragrant white spirit consists of tamped clay, barren rock, pit mud, pit nails and the like. The utility model discloses a specific use method and application field of a brewing cellar pool for aromatic white spirit, which can reduce labor intensity, realize brewing standardization and improve brewing quality.

Description

Brewing cellar pool for brewing aromatic white spirit

Technical Field

The utility model relates to the technical field of white spirit brewing, in particular to a brewing pit for mixed-flavor white spirit.

Background

The mixed-flavor liquor is prepared by taking grain as a raw material and adopting one or more koji as a saccharification leavening agent through solid-state (or parting solid-state fermentation), solid-state distillation, ageing and blending, does not directly or indirectly add edible alcohol and color, aroma and flavor developing substances generated by non-self fermentation, and has mixed-flavor style. The aromatic wine combines the production technologies of strong aroma and Maotai-flavor on the basis of the traditional production process, and the produced aromatic wine has the flavor quality characteristic of both strong aroma and Maotai-flavor.

Specifically, the method for operating Daqu Maotai-flavor liquor from the beginning of feeding to the 7 th round, namely the 2-time feeding method for mixing and steaming the materials for the 1 st and the 2 nd rounds, is adopted to carry out high-temperature stacking and high-temperature multi-round fermentation. And (3) changing the process of the strong aromatic Daqu liquor to the 8 th round, uniformly mixing sorghum flour accounting for about 9 percent of the total adding amount with the 7 th round fermented grains, distilling and cooking, adding medium-temperature Daqu liquor, and fermenting at low temperature for one month. Except that the liquor fermented in the 1 st round is completely returned to the fermented grains for secondary fermentation, the liquor of other rounds is layered, separated, picked and stored.

The fermentation period of the mixed-flavor liquor is long (about 9 months), and a certain process factor or environmental factor in a long time has a large influence on the final product. The process operation is relatively complex, and the workshop management is inconvenient; the whole fermented and distilled liquor cannot be concentrated in one turn, which is not beneficial to the control of the fermentation process on the quality of the liquor; traditionally, the fermentation cellar pools of Maotai-flavor liquor and Luzhou-flavor Daqu liquor are different, and the fermentation cellar pool of Luzhou-flavor Daqu liquor needs the 8 th round to be used again, so that the cellar pool is obviously wasted, and the management is not facilitated.

Therefore, a wine cellar pool for brewing the aromatic white spirit, which not only ensures the quality of the aromatic white spirit, but also is convenient to manage, operate and use, is urgently needed by wine enterprises.

Disclosure of Invention

The utility model aims to overcome the existing operation mode and provides a brewing pit for the combination flavor type white spirit and a using method thereof so as to meet the requirements of improving the utilization rate of a workshop and ensuring the product quality.

The purpose of the utility model is realized by the following technical scheme: a brewing pit for fragrant Chinese liquor comprises tamped clay, barren rock, pit mud, and pit nail. And in the brewing cellar pool for the fragrant white spirit, the upper part of the cellar pool is provided with a bar stone, clay at the lower part of the bar stone is tamped, the tamped clay is inserted into a cellar nail, and cellar mud is attached to the bottom of the cellar nail and the cellar pool. The volume or the size of the pit, the height of the strip stones, the thickness of the pit mud and the like are determined according to different actual requirements.

Further, the upper part is provided with a stone. The fermentation temperature of the upper part in the fermentation process is higher, and the fermentation temperature can be used as the fermentation environment of the Maotai-flavor liquor.

Furthermore, the lower part of the pit is provided with rammed clay which plays the roles of supporting the barren rock and fixing the pit nail.

Further, according to the viscosity condition of cellar for storing things mud, select the even cellar for storing things nail that is covered with of suitable interval on the tamped clay, the cellar for storing things nail mainly plays the effect of fixed cellar for storing things mud.

Further, pit mud is arranged at the lower part of the pit mud. The fermentation temperature of the lower part in the fermentation process is lower, and the fermentation environment can be used as the fermentation environment of the Luzhou-flavor liquor.

The utility model has the beneficial effects that:

1. the brewing pit for the concurrently-fragrant white spirit, disclosed by the utility model, has the advantages that the current complex operation mode is omitted, and the labor intensity is reduced. Meanwhile, the management is convenient.

2. The characteristics of sauce flavor and strong flavor cellar are integrated, and the quality of the wine base can be well guaranteed through later-stage blending.

3. The utility model has the advantages of simplicity, relatively low manufacturing cost, simple maintenance and short maintenance period.

Drawings

FIG. 1 is a structural diagram of a brewing pit of the combination flavor type white spirit;

in the attached figure, the stone 1, the rammed clay 2, the pit mud 3 and the pit nail 4.

Detailed Description

The embodiment provides a working flow of a brewing cellar pool for producing both aromatic white spirit, which is shown in fig. 1, and the specific working flow is as follows:

(1) according to the process condition, mixing and steaming the mother grains (fermented grains after the last round of fermentation and steaming) and the sorghum according to a ratio, adding water, spreading for cooling, adding sauce-flavor (high-temperature) yeast, and stacking for fermentation for 4-5 days.

(2) And preparing the strong aromatic fermented grains after the last day of the stacking fermentation time. Adding a certain amount of raw grains into the fermented grains, steaming while steaming, discharging, adding water, cooling, and adding medium-temperature yeast.

(3) And putting the strong aromatic fermented grains into the upper part of the rammed clay 2.

(4) And sequentially putting the fermented grains stacked and fermented into the upper edge of the boulder 1.

(5) The rare mud is sealed, so that the cracking phenomenon of the pit mud 3 is prevented.

(6) Fermenting for about 30 days (time can be adjusted according to the condition), tamping the sauce flavor fermented grains on the upper part of the clay 2, feeding grains for the second time, adding yeast, and stacking and fermenting. The subsequent process completely completes 8 times of fermentation according to the sauce flavor process.

(7) And stacking and fermenting for the last day in each round of Maotai-flavor fermentation, simultaneously steaming the strong-flavor fermented grains on the lower part of the tamped clay 2 while steaming the wine according to the traditional process, taking out the fermented grains from a retort, adding water, cooling, and adding medium-temperature yeast. Firstly, the fermented grains are put into each round of piled fermented soy sauce flavor grains.

(8) The liquor obtained by each distillation is stored in different types of fragrance. And then blending the mixture into the mixed-flavor liquor according to the proportion.

Claims

1. The utility model provides a hold in making wine cellar for storing things pond of odor type white spirit concurrently, includes barren rock (1), tamps clay (2), cellar for storing things mud (3), cellar for storing things nail (4), its characterized in that: the upper part of the cellar pool is provided with a barren rock (1), the lower part of the cellar pool is provided with rammed clay (2), the cellar nail (4) is inserted into the rammed clay (2), and the cellar nail (4) and the cellar pool bottom are attached with cellar mud (3).