Fermented grain layered distillation aroma-raising method

Abstract

The invention relates to a fermented grain layered distillation aroma-raising method, belonging to the technical field of white spirit distillation. The invention aims at providing the fermented grain layered distillation aroma-raising method. The method comprises the following steps: a) upper fermented grains are taken out from the fermented grains in a fermentation pit to stack separately; b) then the fermented grains are successively taken out from the fermentation pit from top to bottom to stack to the yellow water line position of the fermentation pit layer by layer from bottom to top, wherein the stacked fermented grains are upper grains; c) the fermented grains which are below the yellow water line and above bottom fermented grains are taken out to stack according to the way of thestep b), wherein the stacked fermented grains are lower grains; d) the bottom fermented grains are taken out to stack separately; and e) the upper fermented grains and bottom fermented grains are separately distilled for wine taking, the upper fermented grains and the bottom fermented grains are loaded in a steaming bucket according to the volume ratio of 1-3:1-3, the upper fermented grains are filled in the bottom of the steaming bucket, the bottom fermented grains are filled in the upper part of the steaming bucket, and distillation is performed for wine taking.

Description

technical field [0001] The invention relates to a method for extracting aroma by layered distillation of fermented grains, and belongs to the technical field of liquor distillation. Background technique [0002] Luzhou-flavor liquor is made by accumulating and fermenting solid grains in the cellar. In the mud cellar, there are certain differences in the quality of the mud in each part and the fermentation environment of the fermented grains. In the lower part of the cellar pool, the quality of the pit mud and the performance of aroma production are better, and the fermented grains are rich in esterified liquids such as yellow water. The fermented grains produced have a strong pit aroma and are rich in many aroma components such as esters and acids. , is the best quality bad grains in the cellar. In the upper part of the cellar, due to the slightly poor performance of the pit mud and the characteristics of better wine fermentation but poor aroma produced by the fermented gr...

AI Technical Summary

Problems solved by technology

The former effectively utilizes the characteristics of each layer of bad wine and extracts the wines of each level separately, but the problem is that there are many types of wine sources, which leads to difficulties in the management of wine sources and instability of product quality.

The latter effectively obtained a comprehensive wine sample of the whole cellar’s ​​grains, which is convenient for the management of the quality of the basic wine, but failed to fully utilize the different levels of grains, resulting in the mixing of the better lower grains and the upper grains. As a retort, it is difficult to fully extract the aroma of high-quality lower grains

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