Method for reducing content of ethyl acetate in strong aromatic wine under mechanized production conditions

Abstract

The invention discloses a method for reducing the content of ethyl acetate in strong aromatic wine under mechanized production conditions. The method comprises the steps of starting to pump yellow water five days before taking out of a cellar, taking 9900-12000 parts of hawthorn fermented grains in the cellar, mixing 2700-3300 parts of crushed unprocessed grains, adding warm water, uniformly stirring the warm water, adding 720-780 parts of steamed rice husk, and uniformly stirring the rice husk to obtain large hawthorn grains; adding 30-60 parts of steamed rice husk into 2000-2200 parts of fermented grains obtained after fermentation, and uniformly stirring the steamed rice husk to obtain double-round grains; firstly adding 50-100 parts of tail wine into a steaming bucket, then scatteringa small amount of steamed rice hulls at the bottom of the steaming bucket, and then putting large hawthorn grains or double-wheel grains into the steaming bucket; carrying out liquor steaming on the loaded large hawthorn grains so that the liquor steaming steam pressure is 4-10 Kpa and the liquor flowing speed is 3-4 Kg / min, removing the head and the tail, picking liquor according to the quality,and picking strong-aroma large hawthorn raw liquor; and steaming the loaded double-round grains, and performing picking to obtain the strong-flavor double-round raw wine. The ethyl acetate content ofthe raw wine is reduced to 400 mg / l or below, the superior product rate of the strong aromatic wine is increased by 15% or above, the cellar aroma is prominent, the wine tastes mellow, sweet and full,the aftertaste is fresh and clean, and the style is typical.

Description

technical field [0001] The invention relates to a liquor brewing method, in particular to a production method for reducing ethyl acetate content in Luzhou-flavor liquor under mechanized production conditions. Background technique [0002] Liquor, also known as shochu, is a distilled wine made of koji, distiller's mother, and glucoamylase as saccharification starter, using starchy and sugar-containing raw materials such as grains and grains, cooking, saccharifying, fermenting, distilling, storing, and blending. , it ranks as the world's six largest distilled spirits together with brandy, whiskey, vodka, rum, and gin. [0003] There are eleven flavor types in Chinese liquor, and each flavor type has its own characteristics. Among them, Luzhou-flavor liquor has won the favor of consumers because of its colorless and transparent, rich cellar aroma, soft sweetness and cleanliness. Overwhelmed half of the liquor market. [0004] In recent years, with the rapid development of the...

AI Technical Summary

Problems solved by technology

However, compared with the traditional manual operation, the physical and chemical properties such as the specific surface area, porosity, and dissolved oxygen of the distilled grains in contact with the cellar wall have undergone great changes under mechanized production conditions. The original manual operation method is no longer suitable for mechanized production conditions. operating requirements

[0005] In recent years, most of the liquor industry has implemented mechanized and automated production methods, but with the promotion of this production method, the problem of high ethyl acetate content in the Luzhou-flavor liquor produced by many companies in the industry has appeared. , weaken or cover up the inherent ester aroma of ethyl caproate, which makes the ratio of the four major esters in the new Luzhou-flavored original wine out of balance, and the style of cellar aroma is not prominent and not typical

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