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Liquor fermenting method

A fermentation method and liquor technology, applied in the preparation of alcoholic beverages, can solve problems such as high space and waste of resources, and achieve the effects of increasing the amount of wine, increasing the variety, and improving the quality rate.

Active Publication Date: 2013-04-10
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, in the "Old Wuzheng Luzhou" process, the fermented grains in the cellar are only placed at a level with the ground, and then the cellar is sealed for fermentation. There is still a large space between the cellar mouth plane and the driving, and the Luzhou-flavor liquor brewing workshop is not fully utilized. The advantage of high space results in a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The Luzhou-flavored fermented grains and the faint-flavored fermented grains are put into the cellar at the same time, and after fermentation, they are mixed for secondary fermentation.

[0015] 1. Both the Luzhou-flavored fermented grains and the Fen-flavored fermented grains are put into the cellar at the same time

[0016] (1) Luzhou-flavor brewing process

[0017] ① Ingredients to moisten the grain: Take 102kg / retort of sorghum, 57 kg / reservoir of rice, 45 kg / reservoir of corn, 22.5 kg / reservoir of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0018] ②Mix the grains: 50 minutes before the retort, use a rake to dig out a retort of Luzhou-flavor type wine grains from the cellar, pour 45kg o...

Embodiment 2

[0033] Luzhou-flavored fermented grains and light-flavored fermented grains are put into the cellar successively, and after fermentation, the wine is taken separately and then mixed for secondary fermentation.

[0034] 1. Luzhou-flavored fermented grains fermented on the level of the cellar mouth and sealed for 30 days (after 30 days for the faint-flavored fermented grains, the fermented grains are placed above the cellar mouth level):

[0035] (1) Ingredients to moisten the grain: Take 102kg / cooker of sorghum, 57 kg / cask of rice, 45 kg / cask of corn, 22.5 kg / cask of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0036] (2) Mixing grains: 50 minutes before putting on the steamer, use a rake to dig out ...

Embodiment 3

[0060] Luzhou-flavored fermented grains and light-flavored fermented grains are put into the cellar successively, and after fermentation, the wine is taken separately and then mixed for secondary fermentation.

[0061] 1. Luzhou-flavored fermented grains fermented on the level of the cellar mouth and sealed for 30 days (after 30 days for the faint-flavored fermented grains, the fermented grains are placed above the cellar mouth level):

[0062] (1) Ingredients to moisten the grain: Take 102kg / cooker of sorghum, 57 kg / cask of rice, 45 kg / cask of corn, 22.5 kg / cask of wheat, mix well and add water to moisten the grain. The temperature of the water for moistening the grain is above 90°C, and the amount of water for moistening the grain is 30kg / cup. Among them, sorghum is crushed into 6-8 petals, rice and wheat are crushed into 2-4 petals respectively, and corn is crushed into 6-8 petals.

[0063] (2) Mixing grains: 50 minutes before putting on the steamer, use a rake to dig out ...

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Abstract

The invention discloses a liquor fermenting method, in particular to a 'solid-state double type liquor fermenting technology' called by inventors. The technology is characterized in that a Fen-flavor liquor brewing process is used for fermenting at the part above a cellar opening plane of a Luzhou-flavor cellar pool, and a Luzhou-flavor liquor brewing process is used for fermenting at the part below the cellar opening plane; after the Fen-flavor liquor is fermented, the fermented grains of the Fen-flavor liquor and the fermented grains of the Luzhou-flavor liquor are mixed and fermented; or after the Fen-flavor liquor and the Luzhou-flavor liquor are respectively steamed and fermented again, the fermented grains of the Fen-flavor liquor and the fermented grains of the Luzhou-flavor liquorare mixed and fermented. The invention fully utilizes the characteristic of higher space of a production department of the Luzhou-flavor liquor, brews the Fen-flavor liquor by utilizing a high cellarcap, and improves the single-caldron yield and the total yield of a plant for producing the Luzhou-flavor liquor on the premises that the rate of high-quality products is ensured and the quantities of production fields and cellar pools are not increased. Compared with the traditional Luzhou-flavor liquor brewing process, the invention has the advantages that the liquor yield is improved by more than 30%, the rate of the high-quality liquor is improved by more than 2% averagely, and the liquor is sweet, soft, mellow, fresh, thick and clear.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to the field of liquor production by solid-state fermentation. Background technique [0002] The production areas of Luzhou-flavor Daqu liquor are mainly divided into north and south. The south is the U-shaped famous wine belt of the Yangtze River basin centered on Luzhou, and the north is the Jianghuai famous wine belt centered on Xuzhou. Therefore, the production process of Luzhou-flavor Daqu liquor is academically advanced. The so-called two major schools have been formed - "Sichuan Pai Luzhou Xiang" represented by Luzhou Laojiao and "Laowuzheng Luzhou Xiang" represented by Gujing and Yanghe. The reasons for the two different production techniques of Luzhou-flavor Daqu liquor mainly include the natural brewing environment, climate, water quality, soil and its microbial flora, whether there are century-old cellars, and the differences in raw grains and Daqu production proce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 沈才洪王旭娜张宿义林天学卢中明何诚易彬马蓉敖灵
Owner LUZHOU PINCHUANG TECH CO LTD
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