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Yellow water circulation and fermentation method and yellow water circulation device

A fermentation method and water circulation technology, applied in the preparation of alcoholic beverages, can solve the problems of limiting the output of high-quality liquor, without manual intervention in the flow of yellow water in the cellar, shortening the production cycle, improving the uncontrollable fermentation, and improving the quality of liquor. Effect

Inactive Publication Date: 2012-12-19
泸州科源生物科技有限公司 +1
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  • Abstract
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  • Application Information

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Problems solved by technology

At the same time, the fermentation of traditional liquor relies heavily on cellars, especially old cellars, which greatly limits the increase in the production of high-quality liquor in liquor companies. It is also a challenge for the liquor industry to make new cellars mature as soon as possible and maintain a stable microbial flora. important technical problems
At present, there is no effective manual intervention device for the yellow water flow in the cellar

Method used

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  • Yellow water circulation and fermentation method and yellow water circulation device
  • Yellow water circulation and fermentation method and yellow water circulation device
  • Yellow water circulation and fermentation method and yellow water circulation device

Examples

Experimental program
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Effect test

Embodiment

[0018] Three old cellars with better and similar wine production quality were selected. The conventional fermentation time was 70 days. Two of the cellars 7 were equipped with yellow water circulation devices, and one cellar 7 was fermented by the traditional process to compare the fermentation conditions of the two processes. After 50 days of fermentation, the fermentation of one experimental cellar 7 was terminated, and the relevant physical and chemical indicators were tested, and the fermentation of the other experimental cellar 7 and the traditional process cellar 7 was terminated after 70 days of fermentation, and the relevant physical and chemical indicators were tested. The index values ​​are listed in Table 1. The specific operation is as follows: before fermentation, according to the production practice experience, input the fermented grain fermentation temperature curve into PLC 17, and start the timing function. The yellow water enters the yellow water collection ta...

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Abstract

The invention relates to a yellow water circulation and fermentation method and a yellow water circulation device. The yellow water circulation and fermentation method is characterized in that repeated use of the yellow water in a cellar is realized through artificial intervention of yellow water in the cellar, fermented grains in the cellar can form a solid / liquid uniform fermentation state, thereby the fermentation quality of the Luzhou-flavor liquor can be increased. The yellow water circulation and fermentation method comprises the following steps: yellow water in the cellar enters into a yellow water gathering tank; the yellow water enters into a portable control case through a pipe pump by a yellow water pump, the portable control case can automatically regulate the temperature according to preset fermentation temperature curve of the fermented grains, the yellow water after temperature regulation is subjected to return-sprinkling in the cellar, the yellow water is continuously and repeatedly performed the circulation, and the fermented grains is fermented under the corresponding temperature of the fermented grains fermentation temperature curve. The yellow water circulation device is an apparatus for realizing the yellow water circulation and fermentation method, which comprises the elements of a nozzle in the cellar, the yellow water gathering tank under the cellar, the portable control case and the pipeline connected the above elements.

Description

technical field [0001] The invention relates to a yellow water circulation fermentation method used in the brewing process of Luzhou-flavor liquor, and also relates to a yellow water circulation device used in the yellow water circulation fermentation method. Background technique [0002] Yellow water is a by-product of the brewing process of Luzhou-flavor liquor. Beneficial microorganisms, sugar substances, nitrogenous compounds and a small amount of tannins and pigments, etc. During the fermentation process in the cellar of Luzhou-flavor liquor, the water in the fermented grains that is not used by microorganisms and various metabolic waters gradually settles and deposits at the bottom of the cellar to form yellow water. Yellow water contains a large amount of nutrients, flavor (precursor) substances and complex fermentation microbial strains, and is usually used for cellar maintenance (drip cellar irrigation), production of waste wine (string steaming), preparation of es...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 黄先全
Owner 泸州科源生物科技有限公司
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