Solid fermentation method of fragrant white spirit

Abstract

The invention discloses a solid fermentation method of fragrant white spirit, belonging to the technical field of brewing. The invention needs to solve the technical problem of providing a fermentation method for further improving the quality of white spirit on the basis of not reducing the output. The technical scheme of the fermentation method comprises the following steps of: loading yeast powder and fermented grains into a pit, fermenting the starter powder and the fermented grains in a sealed way, and adding yeast for making hard white spirit, yellow water and low-grade spirit into the fermented grains while fermenting for 1-2 h so that the content of alcohol in the fermented grains is 9-11% by weight; opening the pit, and turning the grains and fermenting the grains in a sealed way while fermenting for 5-6 months after the yeast for making hard white spirit, the yellow water and the low-grade spirit are added into the fermented grains. In the method provided by the invention, byadopting the measures of adding the yeast for making hard white spirit, the yellow water and the low-grade spirit into the fermented grains at specific time, adjusting the concentration of alcohol, introducing air into the fermented grains and the like, te quality of the fragrant white spirit is further improved on the basis of not reducing the output, and good benefit can be obtained by applyingthe method to the fermentation of fragrant white spirit.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for solid-state fermentation of Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor production is a traditional industry in my country with a long history and rich heritage. The main process of traditional Luzhou-flavor liquor production is: mixing the ingredients, distilling in the retort, cooling, adding koji, fermenting in the cellar, and then getting out the cellar to obtain the fermented grains, etc. Fermentation is the most important step in this process. The mud cellar is used as the fermentation container, and the solid-state fermentation mode is used for multi-strain compound fermentation. Fermentation time is an important parameter of brewing technology. Fermented grains produce various alcohols, acids, etc., and then undergo slow esterification to generate esters. Therefore, prolonging the fermentation time on the basis of exi...

AI Technical Summary

Problems solved by technology

Fermentation time is an important parameter of brewing technology. Fermented grains produce various alcohols, acids, etc., and then undergo slow esterification to generate esters. Therefore, prolonging the fermentation time on the basis of existing technologies, the content of esters High, can give Daqu wine a stronger aroma, thereby improving product quality; however, while prolonging the fermentation time, the acidity of the fermented grains is high, and too high acidity will inhibit the growth and metabolic activities of beneficial microorganisms such as yeast, and yeast is needed for wine production Bacteria participate in the conversion of fermentable sugars into ethanol through the enzymatic reaction of alcoholic enzymes secreted by themselves. At the same time, the esterification reaction will also consume ethanol, so the extension of fermentation time will inevitably reduce the concentration of ethanol in the fermented grains and thus reduce Yield

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