Production method of Luzhou-flavor liquor

Abstract

The invention discloses a production method of Chinese spirit. According a process, sorghum, rice, sticky rice, wheat and corns are taken as the raw materials based on a traditional Laowuzeng method and are uniformly fed, and yeasts with different product temperatures and proportions are respectively used in different layers according to the characteristics of upper and lower positions of a pit and the difference of fermented grains on different layers and are put into different layers of the pit. High-quality base liquor produced by virtue of the process is full-bodied, has strong pit flavorand ester flavor, gentle aged fragrance and compound fragrance mainly including strong fragrance and is mellow, soft and sweet, multiple fragrances are harmonious, and the aftertaste is long. The production method has the beneficial effects that the liquor yield ratio and the high-quality liquor ratio can be increased, the operation is simple, and the quality of the liquor is stable.

Description

technical field [0001] The invention relates to a method for producing Luzhou-flavor liquor, belonging to the technical field of liquor production. technical background [0002] Different from Sichuan wine, due to the difference in geographical environment, the famous and high-quality Luzhou-flavored Daqu wine produced in Jiangsu, Anhui, Shandong, Henan, Hunan and other provinces mostly adopts the traditional old five-cup process: single grain (sorghum) as the main raw material , using a single type of koji (medium-temperature Daqu or medium-high temperature Daqu) as a saccharification starter, mixed steaming and mixed firing, layered grain feeding, layered fermentation, layered distillation, segmented wine picking, and graded storage, and passed through the bottom of the pit or The acidity of the fermented grains is adjusted by returning the fermented grains to improve the utilization rate of raw materials and the quality of wine. The invention is based on the traditional ...

AI Technical Summary

Problems solved by technology

The traditional four aroma types of "thick, clear, sauce, and rice" only use a single variety of koji. Brewing wine with multiple koji is an effective way to enrich the flavor of the wine, and even form new aroma types, such as mixed aroma, sesame aroma, Fragrant and fragrant types all use a variety of koji medicines, and some invention patents also use multi-koji brewing, but most of them use koji or a mixture of different kojis, and the process is cumbersome.

At present, there are no reports of using different Daqu according to the differences of different levels of fermented grains and the characteristics of the upper and lower positions in the cellar.

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