Liquid state liquor distillation method and combined ageing method thereof
A distillation method and liquor technology, which are applied to the liquid liquor distillation method and the mature field of its combination, can solve the problems of poor process controllability, easy introduction of impurities, long storage time, slow cycle operation, etc. , the effect of reducing processing costs
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Embodiment 1
[0026] Example 1 Liquid Liquor Distillation Method and Combination Aging Method of the Present Invention
[0027] Put the mash to be distilled into a still-type distillation retort, and pass clean air into the retort with a ventilation rate of 1m 3 / h / 1000kg and heating the mash under normal pressure to maintain the temperature of the mash at 80°C, collecting the distillate to obtain the liquor to be treated, named as base liquor. Store the wine to be treated in a closed wine storage tank, adjust the alcohol content of the wine to 4 degrees, add glutinous rice saccharification liquid to the wine, so that the sugar content of the fermentation liquid is 10°Be', add Acetobacter , Lactobacillus and Aroma Yeast, the addition amount is 0.3%, 0.1%, 1% (mass ratio) of the fermentation broth, the strain composition, and the temperature of the liquor is controlled between 27°C and 30°C? , heat preservation and fermentation for 24 hours, and then continue to pass clean air into the win...
Embodiment 2
[0028] Embodiment 2 Liquid liquor distillation method of the present invention and combined aging method thereof
[0029] Put the mash to be distilled into a still-type distillation retort, and pass clean air into the retort with a ventilation volume of 15m 3 / h / 1000kg and heating the mash under normal pressure to maintain the temperature of the mash at 100°C, collecting the distillate to obtain the liquor to be treated, named as base liquor. Store the wine to be treated in a closed wine storage tank, adjust the alcohol content of the wine to 12 degrees, add glutinous rice saccharification liquid to the wine, so that the sugar content of the fermentation liquid is 5°Be', add Acetobacter , Lactobacillus and Aroma Yeast strains, control the temperature of the liquor at 37°C, heat and ferment for 36 hours, then continuously inject clean air into the liquor through the gas distributor, the volume of the air introduced is 15L / (d·1000kg), heat-preserved and fermented for 36 hours...
Embodiment 3
[0030] Embodiment 3 Liquid liquor distillation method of the present invention and combined aging method thereof
[0031] Put the mash to be distilled into a still-type distillation retort, and pass clean air into the retort with a ventilation volume of 8m 3 / h / 1000kg and heating the mash under normal pressure to maintain the temperature of the mash at 88°C, collecting the distillate to obtain the liquor to be treated, named as base liquor. Store the wine to be treated in a closed wine storage tank, adjust the alcohol content of the wine to 10 degrees, add glutinous rice saccharification liquid to the wine, so that the sugar content of the fermentation liquid is 8°Be', add Acetobacter , Lactobacillus and Aroma Yeast strains, control the temperature of the liquor at 35°C, keep it warm for 36 hours of fermentation, and then continuously inject clean air into the liquor through the gas sparger, the volume of the air introduced is 15L / (d·1000kg), heat-preserved and fermented fo...
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