Solid fermentation device and method for white liquor

Abstract

The invention discloses a white liquor making device, in particular to a solid fermentation device for white liquor. The solid fermentation device for white liquor keeps quality of fermented grains at all positions in a cellar uniform and comprises a cellar, a water pump, a dropper drainer, a water inlet guide pipe and a water outlet guide pipe. A yellow water pit is arranged at the bottom of the cellar. The dropper drainer is disposed at the top of the cellar. Two ends of the water inlet guide pipe are communicated with the yellow water pit and an inlet of the water pump respectively. Two ends of the water outlet guide pipe are communicated with the dropper drainer and an outlet of the water pump respectively. In late fermentation of the fermented grains, the yellow water pit is used to collect yellow water generated in fermentation, the water pump is used to continuously pump the yellow water in the cellar from the bottom to the top, the problem that the yellow water accumulates at the bottom of the cellar for a long period of time is solved, the yellow water flows cyclically and dynamically, quality difference of the fermented grains above and below the level of the yellow water in the cellar is avoided effectively, and the quality of the whole fermented grains in the cellar is uniformized.

Description

technical field [0001] The invention relates to a liquor brewing device, in particular to a liquor solid brewing device. In addition, the invention also relates to a liquor brewing method, especially a liquor solid state brewing method. Background technique [0002] Yellow water is a liquid by-product produced in the solid-state brewing process of liquor. It contains nutrients such as starch and protein, aroma components such as ethyl caproate, ethyl acetate, and ethyl lactate, and aroma substances such as alcohol, acetic acid, caproic acid, and butyric acid. The premise substances formed, as well as caproic acid bacteria, yeast and other microbial strains, can promote the aroma reaction of fermented grains in the later stage of fermentation, and have important resource utilization value. After the solid-state main fermentation period in the cellar, a large amount of yellow water is formed and deposited at the bottom of the cellar. With the surface of the yellow water as t...

AI Technical Summary

Problems solved by technology

The upper layer has no contact with yellow water, although the alcohol content is relatively high, the fragrance is not good and the quality is poor

In the cellar, there is an obvious difference between the fermented grains above the yellow water level and the fermented grains below the liquid level, and the quality is inconsistent, which affects the stability of the wine quality in the entire pit

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