Solid-state-method-based fermenting method of Luzhou-flavor liquor

Abstract

The invention relates to a liquor making method and particularly relates to a solid-state-method-based fermenting method of Luzhou-flavor liquor. The method disclosed by the invention comprises the following steps: placing the fermented grains into a fermentation pit layer by layer and uniformly spraying yeast liquid layer by layer; sealing with pit skin mud which is 10-20cm thick to perform sealed fermentation; after fermenting for 30-35d, forming holes in the pit sealing mud and filling with caproic acid bacteria yellow water composite liquid into the upper-layer fermented grains and then quickly sealing the holes with the pit sealing mud; and after fermenting for 55-60d, forming holes repeatedly, filling with caproic acid bacteria yellow water composite liquid, ending the fermentation, discharging the fermented grains out of the pit, and steaming liquor to finally obtain Luzhou-flavor liquor. According to the solid-state-method-based fermenting method, a layer-by-layer yeast reinforced fermentation process is carried out on the fermented grains in the pit; the caproic acid bacteria yellow water composite liquid permeate into the fermented grains at the same time section by section in the middle stage of fermentation, so that functional bacteria and yellow water permeate into the fermented grains at the upper layer and the middle layer to participate in biochemical metabolism so as to improve the distribution status of microbes in the fermented grains, thus improving the content of flavor substances in liquor and ensuring the coordinating flavor.

Description

technical field [0001] The invention relates to a brewing method, in particular to a fermentation method of solid-state Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor adopts the continuous grain fermentation process, and after multiple rounds of fermentation, organic acids, alcohols, aldehydes, esters and other substances are produced in the grains. Through continuous natural selection and domestication, the long-term fermented cellars have formed a group of unique functional bacterial flora related to aroma production, endowing Luzhou-flavor liquor with a unique aroma, and creating a compound liquor with ethyl hexanoate as the main body. A typical style of fragrant Luzhou-flavor liquor. Enhancing caproic acid bacteria in the fermentation process can improve the quality of solid-state Luzhou-flavor liquor to a certain extent, as emphasized in the patent (200910303862.0) "A method for producing caproic acid compound fermentation liquid using Luzhou-...

AI Technical Summary

Problems solved by technology

Because the solid-state Luzhou-flavor liquor uses ethyl caproate as the main compound aroma, the main compound aroma is formed by the joint action of various microorganisms in the fermentation process as long as 70 to 90 days, and only the caproic acid bacteria are strengthened. Obviously, it is difficult to fundamentally improve the quality of solid-state Luzhou-flavor liquor, and it may even affect the flavor coordination of the finished liquor

[0003] In fact, during the fermentation process of solid-state Luzhou-flavor liquor, there are not only a variety of microorganisms, but also the distribution of microorganisms in the cellar changes with the fermentation time during the fermentation period of 70-90 days, which leads to poor fermented grains. uniform objective fact