Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance

Abstract

The invention discloses a method for preparing a spirit flavoring spirit or a spirit flavoring liquor mainly aroma through liquid state fermentation and biological esterificaiton by using wastes produced from solid fermentation spirit production as culture mediums of composite bacteria. The composite bacteria comprise clostridium butyricum with a bacteria number of SICC1. 91, clostridium koseri with a bacteria number of SICC1. 13 and clostridium barati with a bacteria number of SICC1. 2; the composite bacteria fermentation mediums comprise yellow water, tail water, lees solution and pot-bottom water with a weight ratio of 7-8: 0. 5-1: 0. 5-1: 0. 5-1. Sodium acetate 1. 5and dibasic potassium phosphate 0. 04are added in the mixture solution, and ammonium bicarbonate is added to adjust pH value to 6. 5-7. 0, 95 degree ethanol 2 0s added after sterilization, then the mixture solution is sterilized at temperature 105 DEG C for 20min. The invention solves the pollution problem of the wastes to the water environment from the solid spirit production process. The added spirit body is more coordinate, which prevents the defect that the addition of monomer product easily generates float fragrant flavor. The spirit has strong nature feeling, and the recovered bacterial sludge and other residual nutritive matters can be recycled in the fermentation process and avoid secondary environment pollution.

Description

technical field [0001] The invention relates to a preparation method of liquor seasoning wine or seasoning liquid used for edible liquor. Specifically, the invention relates to a method of using bioengineering technology, using solid-state fermented wine-making waste as raw material, and preparing aroma liquor through liquid-state fermentation. The method of seasoning wine or seasoning liquid based on liquor. Background technique [0002] Chinese liquor has been produced for hundreds of years, but most still follow the ancient and traditional production process, which is completely different from the production methods of foreign whiskey, brandy, gin, vodka and other distilled spirits. [0003] The current production status of commercial liquor mainly includes the following types: 1. The wine steamed by removing the head and picking the tail, generally at 50° to 70°, initially combined to form the original wine with a basically balanced aroma, and stored for half a year or a...

AI Technical Summary

Problems solved by technology

Sichuan Province, as a major wine-making province in China, has accounted for more than 67% of the country's total output of raw wine. In recent years, except for a few large-scale wine-making enterprises that have dealt with the "four waters" of waste, such as: using waste grains to produce white carbon black, Reuse of evaporated waste water, as well as biochemical treatment with anaerobic technology; or use waste and waste liquid to produce DDGS high-protein feed, but this method is due to high technology and energy consumption, poor feed palatability, poor sales prospects, and liquor companies basically give up ; There are also enterprises that use yellow water and other "four waters" to anaerobically produce biogas, but a large number of small and medium-sized enterprises basically discharge directly without treatment