CN116179291A A production method of quxiang flavored liquor: including the retort dregs are cooled and added to the koji on the drying hall, and the unfermented high-temperature Daqu and soybean flour are added after the operation is completed, and the mixture is evenThe dregs of unfermented high-temperature Daqu and soybean flour are added, and when they are stacked and saccharified, they are placed at the top of the saccharification pile for accumulation saccharification. Because the temperature of the saccharification pile has the law of the top of the pile and the bottom of the pile, the dregs in the upper layer of the saccharification pile have the highest temperature and belong to the high temperature layer. At the same time, it is in the outer layer, with a large contact area with the air, which can enrich more microorganisms such as aroma-producing bacteria in the air, and can carry out aerobic reactions to produce more flavor substances and their precursors.
CN113755290B A kind of sauce-flavored flavored liquor and preparation method thereof: the production of rejuvenating koji medicine The production of inoculation straw curtain The selection of saccharification pile The selection of dregs Preparation of sauce-flavored flavored sake lees Fermentation in the cellar. The taste of the sauce-flavored flavored liquor prepared by the present invention is obviously better than that of the existing sauce-flavored flavored liquor, and the sauce aroma is prominent, the koji aroma is comfortable, the body is mellow, the plump and delicate, the aftertaste is long, and the content of tetramethylpyrazine, total acid and total ester is significantly improved.
CN115838619A A method for regulating the content of total acid and ethyl lactate in sauce-flavored liquor: A. The original liquor is produced after the fermentation is cooked, and the original liquor enters the tail production stage after the original liquor is collected, and the tail is collected according to four sections, and one tail tail, two tail tails, three tail tails and four wine tails are obtainedb. Return the tail of one section of wine and the tail of the second section to the pot for string steaming, extract the original liquor after steaming, and collect it according to the standard of the original liquor for inspectionc. The three-section wine tail and the four-section wine tail are steamed separately, and after the string steaming, they are extracted and collected, and used as cellar wine. The present invention has effectively controlled the content of total acid, ethyl lactate and other substances in bulk liquor through four rounds of three, four, five and six rounds of liquor tail segmentation, and has played a positive and important role in the grading of the original liquor, and has effectively improved the quality of the original liquor.
CN110862887A A production method of strong aroma liquor cellar mud: (1) sterilize yellow water and production wastewater;(2) the yellow water sterilized in step (1) is mixed with the production wastewater according to the volume percentage 20 30 70 80, and then the mixed mixed solution is anaerobic fermented in the fermentation tank to obtain liquid activated mud;(3) soak the soybean meal in the liquid active mud prepared in step (2) and ferment again until it maturesinoculate the old cellar mud into the liquid active mud prepared in step (2), carry out bacterial multiplication, and obtain a culture medium;The fermented soybean meal in step (3) is mixed with culture broth, cellar mud, koji medicine, lees slurry and raw liquor to obtain a cellar mud mixture, fermented and cultivated, and a strong aroma type cellar mud is obtained. The present invention uses the nutrients in yellow water and production wastewater as a natural medium for microbial fermentation to produce and prepare strong aroma cellar mud, and reduces the pollution of wastewater discharge to the environment.
CN105838536B A method for preparing flavored liquor by using high-temperature saccharification pile surface layer dregs: any one or two of yellow water, koji medicine and water are mixed evenly to form a mixture, and set aside;After scraping the mash of the saccharification pile inward vertically for 5 15cm, it is mashed and reduced to room temperature and mixed evenly with the above mixture to obtain the mixed grainAfter the dregs at the bottom of the cellar are taken out, the surface is covered with the mixed dregs, and then the cellar is sealed and fermented for a period of time, and then the wine is poured. The flavored liquor prepared by the embodiment of the present invention is more conducive to improving the overall content of alcohols, esters and other substances contained in the seasoning liquor by directly inoculating the functional bacteria rich in the surface layer of saccharified grains into the fermented fermented liquor at the bottom of the cellar.
CN103555502B A culture medium for making koji at high temperature and a method for making koji using the culture solution: the culture medium is mixed with water with the waste straw in the high-temperature koji-making process and the finished Daqu, and the invention also provides a method for using the culture liquid to make koji, and the method is to put in the culture medium of 2-5% of the mass of the material to be fermented on the surface of the top straw after the koji stacking step and before the fermentation step. The present invention uses the waste straw for high-temperature koji-making, on the one hand, the amount of waste straw is reduced, on the other hand, the amount of new straw is also reduced, and the environmental pollution is reduced while reducing costAt the same time, the quality of the big koji that the koji making method of the present invention is significantly improved.
CN103194365B Method and system for promoting the aging of base wine: control the storage temperature of the base wine to be matured at 20-30 °CPure air is introduced into the base wine to be matured for a preset period of time, and the base wine is stirred during the introduction of pure air. A system to promote the aging of the base wine, including: a temperature control device to control the storage temperature of the base wine to be aged at 20-30 °CAn air conveyor for the introduction of pure air into the base wine for a preset period of timeMixing equipment for mixing base wines in the process of introducing pure air.
CN103305369B Sauce flavor biological culture liquid and its preparation method and use method: according to the number of parts, 5-8 parts of ultra-high temperature Daqu, 38-42 parts of yellow water, 48-52 parts of wine tail water, 3-4 parts of fermentation grains. The production method is to seal the raw materials of the soy flavor biological culture liquid for sealed anaerobic fermentation, dissolved oxygen stirring, and then anaerobic fermentation. The use method includes: adding koji powder and rice husk to the dregs on the pit surface, in the pit and at the bottom of the cellar respectively, and then adding the soy flavor biological culture liquid to the dregs on the pit surface and the bottom of the pit for fermentation. The present invention provides the enzymes required for the formation of sauce-flavored substances for the soy sauce biological culture medium, and forms the microbial community for the production of sauce-flavored liquorYellow water contains a large number of beneficial microorganisms, and also contains rich acids, esters, alcohols, aldehydes and other fragrant and flavorful substancesThe tail water increased the content of flavor components in the soy sauce biological culture liquid, and increased the dose of the soy sauce biological culture mediumThe fermentation grains provide the prerequisites for the biological culture medium of sauce flavor.
CN103275853B A production method of strong aroma liquor: sorghum is used as grain, after raw material crushing, sagging out of the cellar, and then raw materials are added for batching, mixing, cooking and gelatinization, measuring water, spreading drying, sprinkling koji, entering the cellar, sealing the cellar for fermentation;After distillation, a single grain strong aroma base liquor is obtained;Then use the same method to make multi-grain aromatic base wine with sorghum, glutinous rice, corn, wheat and rice as grains;Taking sorghum as the grain, after two feedings, nine times of cooking, spreading, sprinkling, stacking, eight times of cellar fermentation, seven times of wine blending, to obtain a sauce-flavored base liquor;Take 63-67 parts of single-grain strong-flavored base wine, 32-36 parts of multi-grain strong-flavored base wine, 09-1.1 part sauce-flavored base wine for blending. The strong aroma liquor prepared by the present invention retains the content of the flavor substance in the original base liquor;It also enhances the elegance and softness of the wine, making the wine cellar fragrant and elegant, delicate and soft, sweet and clean.
CN103881883A Sauce-flavored prepared liquor and preparation method thereof: sorghum is used as the raw material for liquor, wheat Daqu is selected, and it is fed twice in turn, nine times repeatedly steamed, spreaded, mixed and piled up, eight times into the cellar for fermentation, seven times for taking wine, and then the seven rounds of wine obtained are stored separately;The wines from the third to the seventh round are blended to obtain 20-40% vol of sauce-flavored base wine, which is stored for more than two yearsMedicinal herbs are added to the sauce-flavored base wine that has been stored for more than two years to obtain a crude productThe crude products are stored and filtered in turn to obtain a sauce-flavored liquor. The present invention provides consumers with a new taste choice, solves the problem of single taste of existing prepared liquor, and after strict tasting test by the national wine evaluation committee and the provincial wine evaluation committee, it is determined that it has the following characteristics: the aroma is elegant and fragrant, slightly sauce fragrant, the taste is thick, the sense of stimulation is small, the palatability is good, the crystal is crystal clear, there is no precipitation, there is no suspended matter.
CN101245299A A method for preparing sauce-flavored liquor: reducing the crushing degree of sorghum material used in the sand lowering and sand inserting steps to less than 15. The method of the present invention is simple, the cost is low, can reduce the quantity of liquor produced by the round of poor quality in the production process of sauce-flavored liquor, significantly improve the quantity of liquor produced by the round of better quality, greatly improve the utilization rate of raw materials;In addition, the resulting product has a rich and mellow sauce flavor style, and the taste is better than that of the sauce-flavored liquor prepared by the existing methods, which has a good application prospect.
CN116875412A A method for efficient grain moistening of strong aroma liquor: yellow water, a by-product in the process of liquor brewing and fermentation, is taken, and its pH is 30～4.0；Add water to the yellow water to adjust the pH to 50～6.0, spare;The yellow water after adjusting the pH is used as the water for moistening the grain, and the temperature of the moistened grain water is maintained to 40 60, which is added to the grain powder to be moistened, and stirred and mixedTighten the mixed grain powder and pat the pile, and moisten the grain for 20 60min.
CN115746995A A method for improving the quality of sealing mud for winemaking: cutting step, cutting the sealing cellar mud into a consistent size of the cellar mud block;the stacking step arranges the pit mud blocks sequentially in the same direction, and has the same gap between the adjacent two pit mud blocks;Drying step, the stacking environment of described cellar mud block is ventilated and breathable, and naturally dried for 3 to 5 days;obtain the moisture content of described pit mud block and the content of miscellaneous bacteria, sieve away the pit mud block that exists in miscellaneous bacteria, and then mix a plurality of pit pit mud blocks in the pit mud pond to form a whole piece of sealed pit mud to seal the pit pool. The present invention can make the pit mud pile not easy to be polluted by miscellaneous bacteria, do not produce peculiar odor, ensure the quality of the original liquor, and can also effectively avoid the presence of miscellaneous bacteria of the pit mud polluting other pit mud, each pit mud corresponds to one by one, does not affect the quality of the pit mud with each other, thereby further improving the quality of the original liquor body, ensuring the clarity of the original liquor, and improving the quality.
CN115707767A An arrangement method and cultivation method for improving the overall quality of high-temperature Daqu with sauce flavor type: in the fermentation stage of koji block culture, the koji blocks of the same layer are arranged in the same way, and they are inclined to the same direction by 20 ° 60 °, and the different layers of koji are arranged at an inclination angle to form a stacked reverse inclined arrangementIn the high-temperature Daqu Anqu stage, the curved blocks of the side columns of the curved pile are stacked in the traditional arrangement, and the rest of the columns are stacked in the reverse oblique arrangement of stacks, and in the turning stage, the arrangement of the side columns is changed, and the stacked reverse oblique arrangement is adopted. The present invention innovatively proposes a method for arranging koji blocks and a way of stacking and stacking the curved blocks and turning the curved blocks, solves the problems such as easy deformation of the koji blocks, unstable temperature in the post-fire period, incomplete water volatilization, etc., so that the number of miscellaneous bacteria breeding in the production process of high-temperature Daqu is effectively controlled, and at the same time, the proportion of the koji blocks with no outstanding sauce flavor such as gray and white koji blocks and black-brown koji blocks is greatly reduced, and the overall quality of koji medicine is improved.
CN114735992B A kind of sanhe soil drying hall and preparation method thereof and application in winemaking: the main raw materials of sanhe soil comprise hydrated lime, purple red mud and slag, the mass ratio of hydrated lime and purple red mud is 2 6:1 2, hydrated lime and purple red mud are mixed with water to make a slurry, and then slag is added to the slurry to mix and mix to make a triple soil, wherein, the mass ratio of slurry to slag is 4 6: 4 7. The present invention discloses the connection between the microbial enrichment of fermented grains and the quality of liquor production after fermentation through the material of the first drying hall to the fermentation production stall drying, stacking saccharification link, and obtains a kind of sanhe soil drying hall through a specific proportion and specific steps, which can provide favorable conditions for the enrichment of microorganisms, so that the liquor body style can be enriched in the liquor making stage, and the sauce aroma is highlighted, thereby improving the overall quality of the sauce-flavored liquor, and overcoming the shortcomings of the traditional Sanhe soil drying hall.
CN115232701A A kind of sauce-flavored liquor "long, raised, stored" aging and storage method: different rounds of sauce-flavored new liquor are stored in the open-air altar for less than 1 year, and then the different rounds of sauce-flavored original liquor that have been stored in the open-air altar within 1 year will be hooked into the stainless steel tank and fused for aging for 1 2 years, and finally the sauce-flavored original liquor after 1 2 years of fusion aging in the stainless steel tank will be stored in the indoor jar for 2 10 years. The present invention adopts different storage containers and different storage years to match, and the storage and aging effect is targeted to improve, and the quality of the original liquor with sauce flavor can be improved.
CN114540141A A Cellar mud curing method and the cellar mud curing liquid used and preparation method: A. After sterilizing the yellow syrup water, add a carbon source and adjust the pH, anaerobic fermentation for more than 30 days, remove the supernatant, and obtain liquid activated mud;b. Mix the high-quality old cellar mud, high-quality cellar bottom dregs and koji medicine evenly, and then add hot water to beat it into a slurry and pump it into the nutrient tankc. Add liquid activated mud to the nutrient tank and adjust the pH to 65－7.0, and then add liquor to the nutrient tank, and adjust the liquid ethanol content in the nutrient tank to 25－3.0wt％；d. After mixing evenly, it is sealed and fermented for more than 20 days. The present invention mainly carries out maintenance by adding auxiliary materials to mix and perforating and filling the curing liquid after peeling off the cellar mud in the cellar pond, increasing the nutrients of the cellar mud, improving the growth environment of beneficial microorganisms, promoting the growth and metabolism of beneficial microorganisms, thereby improving the quality of strong aroma liquor, and solving the deficiencies of traditional maintenance methods.
CN113403161A A production method of strong aroma liquor: including the process of putting the dregs into the cellar, the cellar pool is divided into the upper layer of the dregs, the middle and upper dregs, the middle and lower dregs, the lower dregs from top to bottom, when the dregs are put into the cellar, the dregs of the upper layer of the dregs are treated as the dregs of the lost dregs after the production, the dregs of the middle and upper layers of the dregs produce **The upper layer of the dregs of the cellar, the dregs of the middle and upper layers of the dregs continue to enter the middle of the cellar after the production, the dregs of the middle and lower layers of the dregs produce ** the lower dregs of the cellar, the dregs of the lower dregs of the production ** The middle and lower layers of the cellar are bad. The present invention always retains the dregs of the middle and lower layers of the good quality in the lower part of the cellar pond for closed recycling, and the dregs of the middle and upper layers of the dregs circulate in the upper part of the cellar pool, and after the double cycle of the cycle, ensures the nutrient composition, the stability and consistency of the environmental conditions of the microorganisms of the high-quality dregs in the middle and lower layers, and plays the role of "removing the inferior and retaining the superior".
CN112126547A A grain moistening method for brewing sauce-flavored liquor: S1, stacking the measured raw materials into a conical grain pile;S2, planing the top of the grain pile, pour water into the center of the grain pile at a certain interval of time, and immediately cover the bottom grain around the grain pile to the center after pouring water, and so on until the water is added;S3, repeat the S2 step until the completion of four grains, each grain interval 35－4.5h；S4, stand four moistening grains, the standing time is not less than 8h, to obtain the retort grain, the moisture content of the retort grain is controlled at 39 41. The present invention carries out grain lubrication by designing a "four-step method" grain moistening process, and largely solves the defect that after the end of grain moistening, the difference in the percentage of moisture content of the retorted grain is large.
CN110042073A A method to prevent the degradation of bacillus: after the fermentation is completed, the obtained fermentation product is heat treated, and then the fermentation product after heat treatment is used as the strain carrier, and it is inoculated into the next generation of fermentation material for subfermentation. The method of preventing the degradation of bacillus provided by the present invention is to carry out heat treatment on a fermentation product, on the one hand, it is conducive to the decomposition of harmful secondary metabolites that are not heat-resistant, on the other hand, it kills the miscellaneous bacteria that are not heat-resistant, thereby effectively preventing the degradation of the strain, retaining the high-performance strain, maintaining the performance of high-yield tetramethylpyrazine in the process of sub-fermentation, and improving the yield of tetramethylpyrazine in sub-fermentation.
CN109486582A Brewing process of sorghum wine: raw material selection;Peel and put NaOH into water to get NaOH solution, then mix the sorghum with NaOH solution, the mass ratio of sorghum:water:NaOH is 80 100:100:1 15. Soak the sorghum in NaOH solution for 2 5h, rinse with water and leach out;Crush;Ultrasonic cooking, put the crushed sorghum into the boiling pot first, boil it in water for 30min, enter the 120w ultrasonic wave in the boiling pot for 10 30min, and then continue to cook for 10 30min, and then leach out the sorghum and put it on the steamer to steam for 35min, then drain and cool to 25 30;Fermentation with koji;Distillation. The purpose of this patent is to provide a brewing process for sorghum liquor that can maximize the one-time precipitation of starch and improve the wine yield.
CN107629907A Aromatic liquor soaking method: step 1, open the valve plate of the cylinder, put the liquor raw materials into the cylinder through the feed hole, step 2, pass the soaking water into the soaking pool through the water inlet pipe, step 3, open the baffle plate, rotate the cylinder, in the process of rotating, the soaking water is injected into the cylinder through the breathable hole and the breathable cylinder, until the soaking grain drum settles, the sliding shaft falls on the bearing, and the cylinder is rotated so that the side where the air permeable hole is located is facing upward, and the baffle plate is closedStep 4, rotate the cylinder for 1-3 weeks at an interval of 6-8 hours, and when the ventilation hole of the cylinder is facing upwards each time, stop rotating and then open the shield for a period of time, close the shield, and re-rotate the cylinder.
CN105602782A A method of moistening grain in the brewing process of sauce-flavored liquor: using hot water of not less than 95 to moisten the grain twice, and covering the grain layer by layer in the process of standing in each grain moistening process, so that the grain absorbs water to the maximum extent, the water absorption of the grain is as high as 65-70, combined with the water content of the dry grain itself about 10, and the water content of the grain reaches 75-80 after moistening the grain, so as to effectively promote the gelatinization of the grain in the distillation process.
CN105002055A A sauce-flavored liquor cellar bottom mud and production method thereof: 55 60 parts of old cellar mud, 8 10 parts of fresh yellow mud, 8 10 parts of silt, 4 5 parts of Daqu powder, 10 15 parts of yellow water, 1 2 parts of dregs, 4 5 parts of tail wine. The bottom mud of the liquor cellar provided by the present invention is made of old cellar mud, fresh yellow mud, silt, Daqu powder, yellow water, dregs and tail liquor of a certain proportion, by mixing different raw materials in batches, mixing more fully, and the final fermentation effect is good, and the new type of cellar bottom mud prepared is gray-brown, has a special cellar aroma smell, slightly ester aroma, The aroma of wine, soft and delicate to the touch, viscous feeling, when it is used at the bottom of the cellar, the surface will produce fine cracks, which can meet the existing production at the same time, and achieve the purpose of improving the yield of flavored wine and improving the quality of bulk wine.
CN103320294B Production method of thick sauce and fragrant liquor: sorghum is used as the grain for making liquor, wheat Daqu is selected, and it is fed twice in turn, nine times of repeated cooking, spreading, sprinkling, and accumulation, eight times of cellar fermentation, and seven times of taking wine;The 4th wine and the 7th wine are mixed 1:1 to prepare a sauce-flavored base wineStorage;Sorghum is used as the grain for making wine, wheat Daqu is selected, and the raw materials are crushed in turn, the dregs are taken out of the cellar, the ingredients are mixed, the cooking is gelatinized, the water is measured, the spread is dried, the koji is sprinkled, the accumulation is piled up, and the fermentation is put into the cellarPrepare a strong aromatic base wine;Storage;According to the volume, the sauce-flavored base wine and the strong flavor base wine were blended at a ratio of 30:65-35:65;Get a thick sauce and fragrant liquor. The production method of thick sauce and fragrant liquor provided by the present invention is harmonious, and the thick sauce and fragrant liquor obtained are harmonious, and the aroma is elegant, plump, delicate, and the aftertaste is long, soft and elegant, sweet and refreshing.
CN102994316B Brewing process of sauce-flavored liquor: to solve the problem that the high temperature of the dregs in the brewing process of sauce-flavored liquor in the prior art leads to the death of more microorganisms and reduces the yield of liquor. The process includes high-temperature liquor, retorting, spreading, and koji treatment of the dregs, and then high-temperature accumulation and saccharification of the dregs after mixing on the pile, and after meeting the standard of entering the pool, the overall displacement of the saccharification pile is carried out by bridge lifting, and the upper, middle and lower layers of the dregs are evenly mixed, and then the water is replenished into the pool. Because in the embodiment of the present invention, the saccharification pile is displaced, the dregs of the upper, middle and lower layers are controlled to be evenly mixed, the temperature of the dregs is reduced, the death of microorganisms is avoided, the wine yield is improved, and the re-netting of environmental microorganisms is also achieved, and the purpose of making koji is achieved.
CN103013764A A manufacturing method of ultra-high temperature Daqu: comprises the steps of moistening grain, crushing and mixing, stepping on koji, drying koji, warehousing stacking, heat preservation and culture and shaking warehouse scraping, it is characterized in that, in the grain moistening step, the water amount added in the raw material is 8 12% of the total mass of raw materials, and the infiltration time is 15 25 hours;In the crushing and mixing process, the amount of koji mother added to the raw material after the infiltration is 5 8% of the total mass of the raw material. By the manufacturing method of ultra-high temperature Daqu of the present invention to manufacture Daqu, the temperature of its koji making can exceed 65 to reach 70, and even reach 72;Its protease content and microbial flora are higher, and the liquor made by using this ultra-high temperature Daqu will eventually have higher nutritional value, a softer taste, and a richer aroma and taste.
CN101245298B Production method of sauce-flavored liquor: A. Take the dregs of ordinary sauce-flavored liquor that have not been taken in the production process or the dregs of double-wheel bottom, and add the sauce-flavored liquor koji powder and cooked chaff to mix evenly and then add the liquid to obtain the sauce-flavored flavored liquor grains;b. Put the ordinary sauce-flavored liquor production grains into the cellar, and then put the sauce-flavored flavored fermented grains obtained by step a into the upper part;c. Seal the cellar with cellar mud, and take out the sauce flavor flavored distiller's grains after fermentation to distill the liquor. The method of the present invention is simple, the cost is low, and the obtained product is rich in sauce flavor style, mellow, and the taste is obviously better than the sauce-flavored flavoring liquor prepared by the existing method, and has a good application prospect.
CN115627202A Four seasons brewing method of strong aroma liquor and the obtained strong aroma liquor: A. For autumn brewing, after each two solar terms, the amount of rice husk increases by 1 2, and the amount of koji medicine increases by 05 1, reduce the amount of water used 3 5;b. For winter brewing, for every two solar terms, the amount of rice husk is increased by 1 2, and the amount of koji medicine is increased by 05 1, reduce the amount of water used 2 4;c. For spring brewing, after every two solar terms, the amount of rice husk is reduced by 1 2, and the amount of koji medicine is reduced by 05 1, increase the amount of water consumption 3 5;d. For summer brewing, after each solar term, the amount of rice husk is reduced by 1 2, and the amount of koji medicine is reduced by 05 1, increase the amount of water consumption 3 5;The present invention has established a four-season brewing process system of strong aroma liquor through the summary of many years of production practice and combined with the characteristics of different seasons, and has effectively improved the quality of liquor production by dynamically regulating the matching of raw and auxiliary materials and process operation, and the types of liquor are more abundant and diverse, which greatly reflects the value of the original liquor body.
CN115184539A A method for evaluating the suitability of humus in cellar mud: step S1Samples of pit mud were collected and the values of the target indicators were analyzedStep S2The linear interpolation method is adopted to convert the value of the target index into a scoring value;Step S3Determine the weight of the target indicator in the calculation;Step S4The weighted total score of the target index is calculated as the evaluation score of the suitability of humus in the pit mud;The target indicators include: total carbon content of humus in pit mud, total carbon content of humic acid and fulvic acid, activation degree of humic acid, e4 and carbon content of fulvic acid, total carbon amount of humus in pit mud. The present invention not only considers the influence of the total amount of humus, but also considers the content, properties and proportional relationship between each component of humus, and can more objectively, accurately and effectively evaluate the suitability of humus in the pit mud, so as to accurately reflect the suitability of humus in the pit mud to the microbial growth of the pit mud.
CN112063468A Accumulation saccharification method and production method of sauce-flavored liquor: When the fermented grain is stacked and saccharified, the pile is flat-topped and conical, and the pile height is 15－2.5m, the diameter of the bottom of the pile is 35－3.8m, forming a flat-top mash pile, and then subsequent processing. The method of the present invention improves the original "spire-type" saccharification pile process to the "flat-top" saccharification pile process, and the whole is in a flat-top state after the pile is dropped, thereby reducing the downward pressure impact force on the existing fermented grain of the saccharification pile, and the internal structure of the saccharification pile changes from compact to loose, which is conducive to the growth and reproduction and metabolism of wine-making microorganisms, and finally realizes the improvement of the yield and quality of the original liquor of sauce-flavored liquor.
CN111662796A A production method for controlling the ethyl caproate content of sauce-flavored liquor: including fermentation residue layer, blocking layer, cellar bottom mud layer;Described blocking layer is arranged between cellar bottom mud layer and fermentation residue layer, the blocking layer is evenly spread on the bottom of cellar pool, and then fermentation residue is laid on blocking layer, and top fermentation is carried out with cellar mud;Described blocking layer is rice husk layer, cellar residue layer;After the present invention uses a partition layer (cellar residue), the fermentation residue layer is not directly in contact with the cellar mud, but adopts the cellar residue to directly contact with the cellar mud fermentation, and is provided with rice husk for isolation, so that the production of ethyl caproate in the fermentation residue layer is greatly reduced, and the content of ethyl caproate produced is more stable, and is more conducive to control.