Method for increasing quality of strong aromatic white spirit covered arak

A technology of Luzhou-flavor liquor and distiller's grains, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of obvious miscellaneous flavors, poor quality of covered lees, and weak taste of wine, so as to increase the content of aroma substances, good economic benefits, increase Effect of aroma substance concentration

Inactive Publication Date: 2018-12-07
ANHUI GUJING DISTILLERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of poor quality of the covered lees in the brewing process of the existing method, the taste of the wine is weak, and the miscellaneous taste is obvious, etc., the present invention starts from the basic principle of liquor fermentation and provides a method for improving the quality of the covered lees of Luzhou-flavor liquor

Method used

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  • Method for increasing quality of strong aromatic white spirit covered arak

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Spread the distiller's grains obtained after distilling the wine by conventional methods to a temperature of 26°C, add koji and mix evenly to cover the distiller's grains; put the conventional distiller's grains into the cellar and cover the surface with a layer of distiller's grains for sealed fermentation; the fermentation is over Finally, the covered distiller's grains are separated, and the covered distiller's grains are obtained after distillation.

[0015] The amount of koji added is 21% of the mass of distiller's grains, and the mass ratio of high-temperature Daqu to medium-temperature Daqu is 1:1. When the fermented grains enter the cellar, the acidity is 1.6 and the moisture is 59%.

Embodiment 2

[0017] Spread the distiller's grains obtained after distilling and extracting the wine by conventional methods to a temperature of 27°C, add koji and mix evenly to cover the distiller's grains; put the conventional distiller's grains into the cellar and cover the surface with a layer of distiller's grains for sealed fermentation; the fermentation is over Finally, the covered distiller's grains are separated, and the covered distiller's grains are obtained after distillation.

[0018] The amount of koji added is 22% of the mass of distiller's grains, and the mass ratio of high-temperature Daqu to medium-temperature Daqu is 1.5:1. The acidity of the fermented grains in the cellar is 1.8, and the moisture is 60%.

Embodiment 3

[0020] Spread the distiller's grains obtained after distilling and extracting the wine by conventional methods to a temperature of 27°C, add koji and mix evenly to cover the distiller's grains; put the conventional distiller's grains into the cellar and cover the surface with a layer of distiller's grains for sealed fermentation; the fermentation is over Finally, the covered distiller's grains are separated, and the covered distiller's grains are obtained after distillation.

[0021] The amount of koji added is 22% of the mass of distiller's grains, and the mass ratio of high-temperature Daqu to medium-temperature Daqu is 2:1. wine grains into the cellar

[0022] The acidity is 1.9 and the moisture is 61%.

[0023] Through comparative experiments, professional sommeliers' evaluation and chromatographic analysis showed that the quality of the produced wine was significantly improved compared with that before optimization.

[0024] 1. Chromatographic analysis and comparison of...

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Abstract

The invention discloses a method for increasing quality of strong aromatic white spirit covered arak. The method comprises the following steps: airing a vinasse acquired after distilling and taking white spirit according to a conventional method till water content is 58-63%, adding distiller yeast and uniformly stirring, thereby acquiring a covering vinasse; putting conventional fermented grains into a cellar and then covering a layer of covering vinasse on the surface, and performing sealing fermentation; separating and distilling the covering vinasse after the ending of fermentation, therebyacquiring the covered arak. According to the method disclosed by the invention, the quality of the covered arak is greatly increased, the concentration of flavor components in the wine is increased and the foreign flavors in the wine are reduced under the condition that the normal wine yield is guaranteed.

Description

technical field [0001] The invention relates to a method for improving the quality of Luzhou-flavor liquor covered with bad liquor. Background technique [0002] In the production process of traditional Luzhou-flavor liquor, the residual starch in the distiller's grains cannot be fully utilized in the first fermentation. In order to make full use of the residual starch in the distiller's grains, the distiller's grains with higher residual starch are fermented again to obtain wine. Most of the production is to cover the normal fermented grains after they enter the pool. The method of using covered grains to ferment again can not only increase the yield of wine, reduce grain consumption, but also have a good heat preservation effect for the cellar. However, in the existing production technology, the quality of covered distilled spirits has not been high, and there are phenomena such as weak wine taste and obvious miscellaneous flavors. Contents of the invention [0003] In...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 殷小燕杨高明戴青冬
Owner ANHUI GUJING DISTILLERY
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