Cloud Gate Wine. CN111876302A A clarification method for liquor
The invention discloses a clarification method for liquor, comprising step 1: preparing blended liquor and activated carbon raw materials, dividing activated carbon raw materials into three parts through weighing equipment, and cleaning the stirring device;Step 2: pour the blended liquor into the stirring device, add the activated carbon raw material in three times, stir the liquor and let it stand for a period of time after each addition, step 3: use a diatomaceous earth filter to carry out coarse filtration and fine filtration of the liquor, step 4: let the filtered liquor stand, and then test its qualification, step 5: finally filter with a membrane filter, and fill the filtered liquor. The present invention relates to the technical field of liquor production. In the clarification method of the liquor, a low dose of activated carbon is put into the liquor in stages, so that the amount of activated carbon can be reduced by more than 40, and the liquor loss can be reduced by 02％-0.3 or more, and the liquor has less loss of flavor substances after clarification.
CN108410653A A stable accumulation fermentation process for sauce-flavored Daqu liquor
The present invention relates to the technical field of liquor-making, specifically relates to a sauce-flavored Daqu liquor stable accumulation fermentation process, comprises the following steps: (1) the impurities removal and crushing treatment of grain for liquor-making;(2) Add high temperature water to moisten the grain and steam the grain;(3) Retort, measure water, spread cool, and add tail wine to the lower qu;(4) Accumulation fermentation;(5) Fermentation in the cellar;(6) Out of the cellar, steaming wine, out of wine;Wherein step (4) during stacking fermentation, an isolator is arranged between the bottom of the stacked material and the ground of the stacking yard, and regular ventilation is carried out for stacking fermentation. Using the stacking fermentation process of the present invention, the fermentation time is shortened, and the stable high-temperature fermentation state can be reached during the stacking fermentation, and the total wine yield and the high-quality wine yield are greatly improved.
CN112094721A A composite storage method for northern soy sauce liquor
The invention discloses a composite storage method of northern soy sauce liquor, comprising a step: step.
First, the original liquor storage: the newly steamed raw liquor is first stored in the constant temperature pottery jar warehouse, and the temperature in the warehouse is kept at 30 35, stored for 1 year, and then the volatile sulfide such as hydrogen sulfide and acrolein, butenal and other miscellaneous substances are tested, and the present invention relates to the technical field of liquor storage. The composite storage method of the northern soy sauce liquor, that is, through the combination of various forms of indoor stainless steel tanks in the constant temperature pottery jar wine cellar (cave pottery jar wine warehouse, open-air stainless steel tank, underground pottery jar wine warehouse) and the composite storage method that determines the storage period of each storage process, accelerates the aging speed of the sauce flavor liquor, shortens the storage cycle, reduces the storage cost, and makes the finished wine sauce aroma and aged fragrance more prominent and elegant, and the fragrance is more comprehensive and coordinated.
CN111733039A A brewing method of light-flavored liquor
The invention discloses a brewing method of fragrant liquor, including raw material crushing, steaming retorting, preliminary cooling, preliminary addition of koji into the tank, preliminary distillation of liquor, secondary spreading, secondary addition of koji into the tank, secondary distillation and liquor. After the raw materials are cooled, they are put into the fermentation vat, and the koji is added to the fermentation vat, the koji content is added before fermentation is 13, the temperature in the fermentation vat is controlled at 18-32, and the heating pipe is laid in the room where the fermentation vat is located. The present invention relates to the field of liquor brewing technology, the brewing method of this fragrant liquor, by increasing the initial fermentation temperature of the fermentation vat of the fragrant large stubble liquor, enhances the fermentation power, satisfies the fermentation principle of "slow rise in front, straight in the middle, and slow fall after the fragrant liquor", so that the total acid is increased by 023 g l, the total ester increased by 105g l, acetaldehyde, isoamyl alcohol, and isobutanol all decreased slightly, and the fragrance of the original liquor was more prominent, and the entrance was mellow and soft, sweet, refreshing, and had a long aftertaste, and had a certain grain flavor.
CN102134533B A brewing method of sauce-flavored liquor
The present invention discloses a brewing method of sauce-flavored liquor, comprises raw material treatment, accumulation, fermentation in the pond and steaming liquor, and described raw material processing step is to mix sorghum, wheat and wheat bran according to the weight ratio of 80 90 8 12 3 7, and then carry out sand and rough sand, wherein the sum of the total weight parts of described sorghum, wheat and wheat bran is 100;Described accumulation step is to adopt compound accumulation after adding koji to the processed raw material, and the humidity in the fermentation chamber is more than 70;Described fermentation step in the pond is poured with hot water before entering the cellar pond wall, and the cellaring time is within 2 hours, and the cellar mouth is sealed;Described steaming liquor step is divided into seven times of steaming liquor, and the raw liquor obtained by distillation and cooling is stored separately;After adopting this process, the protein content in the raw materials is increased, the irritation of the wine is reduced, the mellow feeling is increased, the proportion of sauce-flavored liquor in the whole cycle is increased, and the temperature of steamed liquor is effectively guaranteed.
CN111925888A A production process of sauce-flavored high-temperature Daqu
The invention discloses a production process of sauce-flavored high-temperature Daqu, and the specific process flow is as follows: raw material moistening, raw material crushing, slurry mixing, making koji blank, entering the room for cultivation, and leaving the room for storage. The present invention relates to the technical field of sauce fragrant high temperature Daqu production. The production process of the sauce flavor high-temperature koji, by setting up the bottom bending mold and the bending device, can use mechanical equipment instead of manual stepping on the koji, with a more reasonable raw material ratio and process flow to make the sauce flavor and high temperature koji, significantly improve the flavor, quality and wine yield of the sauce flavor liquor, the use of the bending device for mechanical bending, to ensure the size of each piece of koji blank, The density is uniform, which not only saves labor costs, improves the efficiency of koji-making, but also improves the quality of high-temperature koji, and the surface of the high-temperature koji made is smooth and flat.
CN111733040A A brewing process of sesame sauce compound liquor
The present invention discloses a brewing process of sesame sauce compound liquor, relates to the technical field of liquor brewing, and comprises the following steps: making a cellar pool, preparing fermentation raw materials, preparing mixed koji powder, moistening materials, steaming retorts, distillation, mixing grains, adding koji, piling grain paste, entering the pond and fermenting out the pool, using mixed koji powder for fermentation, optimizing the scientific ratio of high-temperature Daqu powder and Hanoi white koji, bacterial koji, etc., so as to maximize the use of starch in the raw materials, improve the wine yield, and make the flavor of the liquor more coordinated, Plump, in addition to a high-temperature accumulation process to enrich for beneficial microorganisms. Among them, the activation of Daqu yeast and the inoculation of environmental yeast are conducive to the production of alcohol to make up for the shortcomings of high-temperature koji makingThe rapid growth and metabolism of bacteria and molds lays the foundation for fermentation and aroma. The high temperature is stacked and fermented to the top temperature of about 50, at this time, the pile surface is covered with white bacterial film, and the material has a strong burnt aroma, fruity aroma, floral aroma and wine aroma, which makes the brewed sesame sauce compound liquor taste better.
Kong Kee Winery. CN107227237B A simple brewing method for liquor
The application for the present invention discloses a simple brewing method for liquor, comprising the following steps: aSoaking;b.Steaming;c.Low-temperature culture;d.Low-temperature saccharification fermentation;e.Distillation. Compared with the prior art, the liquor produced by the simple brewing method of the liquor in this scheme has the unique typical style characteristics of pure fragrance, soft and comfortable, sweet and mellow in the mouth, soft and delicate, natural harmony, and refreshing aftertaste, and its quality of "fragrance, purity, softness, and sharp mouth" is very close to the style of international distilled spirits, but it has its own characteristics of sweet and soft, refreshing and pure, and comfortable after drinking, low drunkenness, and fast decanting, etc., which are deeply loved by the majority of drinking consumers.
CN114854514A A new use of an anomalous Wickham yeast and its application in liquor production
This disclosure provides information on the use of anomalous Wickham's yeast with deposit number CCTCC NO:M 2020249 for increasing total acid content, increasing total ester content, increasing the ratio of ethyl acetate to ethyl lactate content, and decreasing fusel oil content in the winemaking process. This disclosure also provides a winemaking process using koji containing said anomalous Wickham yeast, as well as sake obtained through said process.
CN114561306B A Bayer conjugated yeast and a liquor flavor brewing method
The present disclosure relates to a Bayer conjugated yeast, a koji and a liquor flavor brewing method, and the brewing method comprises the following steps: A soaking raw materials, B steaming grain, C mixing koji, D cultivating, E fermentation, F distillation and G optional ground, aging. The present disclosure also relates to a liquor obtained by this brewing method. The brewing method in this public has a stable liquor yield, and the ester ratio and milk-B ratio of the obtained liquor are coordinated, and the content of higher alcohols such as isobutanol and isoamyl alcohol is low, and the taste is pure, sweet and mellow.
CN114561306A A Bayer conjugated yeast and a liquor brewing method
Jin Yu Wan wine. CN108570384A A production process of strong aromatic liquor without cellar mud
The invention discloses a production process of strong aroma liquor without cellar mud, relates to the technical field of liquor brewing, and comprises the following operation steps: (1) the cultivation of functional bacteria in cellar mud, (2) the preparation of functional liquid in cellar mud, (3) the construction of fermentation equipment, (4) liquor brewing, (5) storage and blending. The present invention does not need cellar mud, and there is no high cost problem of cellar mud cultivation, cellar mud degradation, cellar mud replacement;The whole fermentation cycle is shortened by more than one month compared with the fermentation cycle of traditional strong aroma liquor, and the strong aroma liquor without mud cellar has the outstanding style of traditional mud cellar brewed strong aroma liquor with good cellar aroma and sweet taste.
CN101792706B A production method for liquor
The invention discloses a production method of liquor, through green raw materials, steaming and removing impurities, mixed distillation and continuation of the old cellar of the mud pool, hyperbolic drive, high and low combination, high temperature accumulation, coexistence of multiple bacteria, different grains in the same pool, moderate temperature fermentation, layered distillation, quantity and quality of liquor, long gas storage and aging, carefully blended to produce clear and transparent, rich cellar grains, sweet and mellow, harmonious flavors, and safe and healthy liquor. The production method of the present invention is simple, the conditions are easy to control, and the liquor produced is clear and transparent, the cellar aroma is rich, the sauce is clear and hidden, the aroma is comfortable, the sweetness is mellow, the flavors are harmonious, the liquor body is plump, the style is unique, and the personality is typical.
CN103966068A A production process of low-drunk liquor
The invention relates to a liquor production process, specifically to a low-drunk liquor production process. Liquor is rich in esters and acids, mainly including organic acids, esters, pyrazine compounds, amino compounds and other more than 160 kinds of beneficial health active ingredients and more than 20 kinds of trace elements, which are far more than Higher than regular liquor. The present invention improves the content of trace components and trace elements such as organic acids and organic esters in liquor that are beneficial to reduce the degree of drunkenness, and reduces the content of trace components such as aldehydes and higher alcohols that aggravate the degree of drunkenness in liquor, so as to produce the low-drunk liquor of "drunk slowly, drunk shallowly, drunk for a short distance, and recover quickly after drunkenness".
CN110607212B A method for preparing artificial cellar mud by using liquor brewing by-products
The present invention discloses a method for preparing artificial cellar mud by utilizing liquor brewing by-products, relates to the technical field of artificial cellar mud, and the present invention takes old cellar mud, yellow mud, sealed cellar mud and by-product distiller's grains, yellow water and tail water as processing raw materials;There is no need to add koji medicine to provide new microbial strains, but to directly use the high-quality strains in the old cellar mud, and make full use of the nutrients and aromatic and flavorful substances contained in the distiller's grains, yellow water and tail water, which are by-products of liquor brewing, so as to improve the economic value of these by-products while preparing strong aromatic liquor.
CN108913518A A method of aging liquor based on the old vinegar and new vinegar post-ripening process
The invention discloses a method for the aging of liquor that draws on the new vinegar post-ripening process of old vinegar, relates to the technical field of liquor brewing, and comprises the following steps: (1) preparation of distilled spirits, (2) addition of aging agent, (3) aging. The present invention draws on the old vinegar and new vinegar ripening process, skillfully uses the cold and summer seasons to arrange the aging operation, can significantly speed up the process of liquor aging, and this pharaoh ripening can achieve the effect of traditional operation ripening for three years in one year;Through the synergistic use of aging agents, the aging process of the wine is significantly accelerated, the flavor and quality of the wine body are improved, and the harmful impurities such as methanol, acetaldehyde and heavy metal ions in the wine are effectively removed.