Pit-mud free strong-flavor liquor preparation method

Abstract

The invention relates to a pit-mud free strong-flavor liquor preparation method and belongs to the field of liquor preparation methods. In the preparation method, economic costs in building mud fermentation pits in traditional strong-flavor liquor fermentation pits and economic cost in use and maintenance of the mud fermentation pits are saved, and meanwhile, a great deal of manpower is saved; for example, costs in cultivation, maturation and maintenance of artificial pit mud and replacement of the artificial pit mud aging every other 3-5 years are saved. Compared with the prior art, the pit-mud free strong-flavor liquor preparation method had the advantages that fermentation period is shortened, a caproic acid ethanol solution is prepared by using caproic acid and ethyl alcohol directly, time for caproic acid bateria to be fermented to generate the caproic acid in the pit mud is saved, the fermentation period is shortened by 20-30 days as compared with that of a traditional strong-flavor liquor production process of the Bandaojing, and time cost and conversion cost of grain and raw liquor are saved.

Description

technical field [0001] The invention relates to a preparation method of non-pit-mud Luzhou-flavor liquor, belonging to the field of liquor-making methods. Background technique [0002] The characteristic aroma component of Luzhou-flavor liquor is ethyl caproate, and its aroma is mainly composed of ethyl caproate, which is a compound aroma composed of other aroma components. The production principle of ethyl caproate in Luzhou-flavor liquor is: the esterification enzyme in Daqu plays an esterification role, and the caproic acid produced by the metabolism of caproic acid bacteria in the pit mud and the alcohol yeast in the koji material are metabolized. Ethanol, biosynthesized to ethyl hexanoate. The main source of caproic acid bacteria is the pit mud on the four walls and bottom of the pit; the main source of alcoholic yeast is koji. However, in the production of raw wine, the pit mud will bring raw mud, earthy smell and muddy smell to the raw wine produced. Activated carbo...

AI Technical Summary

Problems solved by technology

However, in the production of raw wine, the pit mud will bring raw mud, earthy smell and muddy smell to the raw wine produced. Activated carbon is required to treat the above odors. This treatment process is very troublesome and increases the cost of purification. Moreover, the brewing cycle is very long through the mud cellar, which greatly reduces the production efficiency of the original wine.

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