CN114672387A - Brewing method of novel strong aromatic white spirit - Google Patents

Abstract

The invention discloses a method for brewing a new type of Luzhou-flavor liquor. , Add the amount of water, let it cool, and mix the koji: add hot water at 85°C to the grain fermented grains after the retort, accumulate for 10-20 minutes, then spread out, cool the grains with a stubble cooler, when the temperature is 18-20°C When the brewing process is finished, add the prepared high-quality medium and high temperature koji and mix evenly; S5, enter the cellar to ferment; S6, the mother grains after leaving the cellar, according to the process requirements of the Luzhou-flavor type continuous grains method, repeat the batching operation of S2, and repeat the operation of S3 upper retort distillation process, When the wine is flowing, press the head and the tail, and pick the wine by quality; it is required to pick up the wine of each grade, and store it in the warehouse and graded storage; S7, according to the quality grade, carry out the storage of normal temperature pottery altar--Huangyan cave storage--open-air wine tank hook storage. The liquor brewed by the invention is full-bodied, soft and mellow in the mouth.

Description

A brewing method of a new type of Luzhou-flavor liquor

technical field

The invention relates to the technical field of liquor, in particular to a brewing method of a new type of Luzhou-flavor liquor.

Background technique

Grain is the meat of wine, and grain is the necessary raw material for wine fermentation, which can provide energy and materials for the fermentation process. According to the environmental conditions and production processes in different regions, it is divided into two types: single grain and multi-grain, and different styles are formed.

Luzhou-flavor liquor is brewed on the basis of mud cellar fermentation, using Daqu, multi-grain fermentation, quality and quality wine picking, and mixed steaming and roasting. In the wine body, ethyl hexanoate is the main aroma, supplemented by ethyl acetate, ethyl lactate, ethyl butyrate and nearly 340 kinds of trace aroma components to form the Luzhou-flavor liquor, making it unique. compound fragrance. It is very popular among consumers because of its strong aroma and sweet and refreshing taste.

At present, an excellent cellar is an important condition for brewing high-quality Luzhou-flavor liquor. Taking Wuliangye as an example, the ancient pit mud it uses is formed under specific environmental conditions, with the assistance of specific processes, and through long-term continuous optimization and cultivation. After hundreds of years of optimized cultivation and precipitation accumulation, a variety of functional microorganisms inhabiting the pit mud participate in the synthesis of wine aroma substances and the optimization of pit mud structure. The aroma of ethyl ester is the main odor component, and finally forms the characteristic aroma of Luzhou-flavor Daqu Liquor.

The aging methods of liquor include natural aging and artificial aging; the natural aging of liquor takes a long time, and the aging and aging time of Luzhou-flavor liquor generally takes 1-3 years. . Whether the optimization of the conditions during this period of time can also further improve the quality of the wine itself, for this reason, the liquor industry has been working hard to explore various methods to further improve the quality of the wine during storage and aging. At the same time, the economic benefits are improved.

The aging mechanism of liquor storage and aging is the key to guiding the aging and aging of liquor. The initial reduction of new wine removes the new flavor, and the later oxidation makes it beautiful. In the process of research, people further found that the aging process of liquor is mainly divided into two changes: chemical changes, including oxidation, reduction, synthesis, decomposition and condensation, etc.; physical changes, namely volatilization, polymerization, temperature change and association. Most of these changes will affect the flavor of the wine and improve the quality of the wine.

There are many types of storage containers for liquor, such as pottery jars, wine pools, stainless steel tanks, etc. Different storage containers use different materials, which contain more or less metal elements, and these elements will enter into different degrees when liquor is stored in them. in the wine, thereby affecting the body of the wine. Generally, the pottery altar has the best effect on the aging of new wine; stainless steel basically does not contain potassium and copper ions, so the effect on the aging of wine is not obvious. Therefore, using different storage methods for wines of different periods can make the wine body better processed and preserved in each period. For example, the freshly steamed wine can be stored in a pottery jar to accelerate the aging of the new wine. After three years of aging, the new wine is put into a stainless steel tank for storage, so that the flavor of the aged wine can be preserved for a longer time.

SUMMARY OF THE INVENTION

The purpose of the present invention is to propose a brewing method of a new type of Luzhou-flavor liquor. This method is different from the Sichuan-style Duoliang. Type Daqu Liquor mostly adopts the traditional old five retort process: using single grain (sorghum) as raw material, using a certain type of koji as saccharification starter, mixed steaming and mixing, stratified grain feeding, stratified fermentation, stratified distillation, segmentation Picking wine, grading storage, and adjusting the acidity of fermented fermented fermented rice by returning fermented fermented rice to the bottom of the cellar or the surface of the cellar to improve the utilization rate of raw materials and the quality of the wine. This method is improved on the basis of the traditional old five retort method, including the preparation of raw materials for ingredients, distillation in the retort, adding water, cooling, mixing the koji, fermenting in the cellar, and the mother lees after leaving the cellar is continued according to the strong-flavor type. According to the legal process requirements, repeat the above batching operation, repeat the upper retort distillation process operation, press the head to remove the tail when the wine is flowing, and extract the finished wine according to the quality and quality requirements, and store it in the warehouse. Equally, the quality characteristics, the wine body is seasoned and blended, and then stored for a period of time after the wine body is harmonized, the finished product is made, so that the liquor is composed of pit fragrance, grain fragrance, old fragrance, and koji fragrance, forming an elegant compound aroma; the wine body Full, soft and sweet, rich in active substances that are beneficial to human health, such as pyrazine, ligustrium, and terpenes. These healthy active substances have certain functions of dilating blood vessels, lowering blood pressure, regulating blood sugar, enhancing It has the characteristics of human immunity and other characteristics; it has a typical style of combining multi-grain compound technology, and presents a unique multi-grain and multi-pattern complex technology to solve the problems raised in the above background technology.

For achieving the above object, the present invention realizes by following technical means:

A brewing method of a new type of Luzhou-flavor liquor, comprising the following steps:

S1. Prepare raw materials:

A. Pick out full-grained mature wheat and sorghum, remove impurities from the grains, pulverize them into 4-6 grades, mix well with high-quality rice, glutinous rice, and corn grits, and steam them;

B. Preparation of Daqu, using high-quality soft white wheat as raw material, according to the medium-high temperature Baobao Koji-making process, the medium-temperature and high-temperature koji are prepared, and stored for 3-6 months;

C, preparation of strong aroma type mother grains: according to Wuliang Luxiang technology to produce the fermented grain grains out of the pond after fermentation, the mother grains without wine - a certain amount of concentrated and sealed storage in the cellar;

S2, carry out ingredients: mix the out-of-storage mother grains and the grains at a ratio of 1:4, and then stack them for 30-40 minutes. 10-15 minutes before filling the retort, add a certain amount of cooked chaff husks in the upper retort, stir twice, and mix well;

S3, upper retort distillation:

The retort should be spread lightly and evenly spread, and the steam should be detected on the retort, first outside, then inside, so that the material gradually forms a pot shape with high outside and low inside;

See the tide and spread the material, do not run off the steam, do not press the steam, so that the steam rises evenly, reaches the full steam level of the retort, and the pressure of the upper retort does not exceed 0.08Mpa;

The retort time is controlled at 25-30min, not less than 25 minutes;

The white gas that just flows out is a non-condensable gas, and then the first part that flows out is the head of the wine with high alcohol content, and the last part that flows out is the tail of the wine. The head and tail of the wine are stored separately for steaming or drenching. , graded storage;

During the wine steaming process, the steam pressure should be controlled within 0.02Mpa (low fire flow wine), the number of wine heads should be between 0.5kg and 2.5kg, and the wine flow rate should be between 3kg/min and 5kg/min.

The turbid part that has just flowed out needs to be collected separately for re-steaming, and the head part of the wine should be stored separately in the team for re-steaming or handed over to the designated altar of the wine warehouse according to the company's requirements. Steamed noodles, red glutinous rice or discarded glutinous rice;

S4. Add the amount of water, let it cool, and mix the koji: add the hot water at a temperature of not lower than 80°C to the grain glutinous rice after the retort, and accumulate it for 10-20 minutes, then spread it out, and use a stubble cooling machine to cool the glutinous rice grains. When the temperature At 18-20℃, add medium and high temperature koji and mix well;

S5, cellar fermentation:

A. The part of the fermented grains above the ground is called the pit cap. The pit cap must be controlled to a certain height (38-42cm), and the surface must be smooth and without edges, so as to seal the cellar;

B. Entering the pit pond and halfway into the pit, the culture solution diluted with warm boiled water in the back passage (about 25Kg of warm boiled water not higher than 50 ℃ for each pit pond and 25Kg of culture solution, the temperature of the diluted culture solution is at 25-30 1.9-2.1Kg high-height wine head sprays 18-20 cm at the mouth of the pond to suppress the mold at the mouth of the pond, etc. For the growth of harmful bacteria, spray 3-4 times per pool;

C. Evenly sprinkle a layer of cooked chaff on the bad surface before and after the cellar closure, 7-8 kg per pool;

D. Pay attention to whether the chemical fiber cloth leaks when sealing the cellar;

E. The width of the chemical fiber cloth placed on the ridge of the pond is not less than 10cm, and the bottom is covered with thin paste-like sealing mud, and the upper part is cushioned with the sealing mud to the ridge of the flat pond. The surface layer must be polished and the thickness is not less than 8cm;

F. When entering the pond, the squad leader of each retort must measure and record the temperature of the current layer, and the thermometer rod must be inserted into the bottom layer of the gluten grains in the cellar before the next day after sealing, and the initial temperature should be recorded, so as to understand the heating and fermentation of the fermented grains in the cellar pool;

G. The double wheel bottom should be marked with "△" (each double wheel bottom of the grab bucket is marked with a △, and the corresponding record is made on the original record sheet with words for special practice;

The fermented grains after mixing koji are fermented for 90 days in a half-mud, half-brick cellar, and the maximum fermentation temperature in the cellar is 36-40℃;

S6. The mother lees after leaving the cellar is according to the process requirements of the strong-flavor type continuous lees method, repeat the S2 batching operation, and repeat the S3 upper retort distillation process operation. The warehouse is graded and stored. After the wine is taken, the grain is steamed for 60-65 minutes. After the retort is released, the S4 and S5 cycle operations are repeated;

S7. The produced base wine is stored in the pottery altar of the wine warehouse for more than 3 years. According to the quality level and quality characteristics, it is graded into the hole and aged for more than 3 years, and then the wine body is seasoned and adjusted, and then stored for more than 4 years. as a finished product.

Further, when the pit mud is cultivated, the following steps are included:

A1. Select high-quality Sichuan red clay and local loess (fine sand, water permeability, ventilation), pull it into the selected place by car, pile it up, remove the impurities in it, air dry it, and lay it on the ground. ;

A2. Mix the Sichuan red soil treated in the previous step with the local loess in a ratio of 1:1 by mass, add koji powder that accounts for 3% of the total mass, and evenly stir to stack the above materials into a square with a suitable height;

A3. Immediately after dry mixing, wet mixing is carried out, and a mixture of 15% yellow water, 2% alcohol and 10% caproic acid bacteria by mass is poured onto the mixed materials, and an appropriate amount of hot water is added. uniform;

A4. After mixing well, collect the pile, cover it with plastic cloth to avoid bacterial contamination and water loss, and ferment for 25 days at a temperature of 30°C to 33°C;

A5. After one cycle of fermentation, take samples for physical and chemical properties testing, adjust and determine the specific dosage of caproic acid bacteria liquid, alcohol, yellow water and koji powder required for secondary culture according to the test results of indicators, mix the above ingredients with fermentation pit mud and After fully mixing with appropriate amount of hot water, stack and ferment again at 30°C to 33°C for at least 25 days to ensure that the mud odor and evil odor in the pit mud can be fully removed, and some nutrients can be enriched during the cultivation process;

A6. Test the fermentation mud after two culture cycles to adjust and determine the amount of ingredients required for the third culture, add 3% caproic acid bacteria liquid, and accumulate and ferment again for at least 25 days;

A7. Use 85°C hot water to spray around to reduce the infection of bacteria when unpacking, and sample and test the physical and chemical indicators, and identify the quality standard of the pit mud according to the test results. Before the paste pit is used, the fermented pit mud needs to be stirred. Mix well to complete the preparation.

Further, the pH value of pit mud is 4.5-5.

Further, the improvement and cultivation of the functional microbiota of brewing includes the following steps:

B1. Refine the brewing microorganisms of Sichuan Laojiao mud, the brewing microorganisms of the Laojiao pond north of the Huaihe River, and the brewing microorganisms of the local Laojiao;

B2, inoculate the above-mentioned brewing microorganisms into the yellow water culture solution of pH 5.0～6.0, and add 3%～5% ethanol to cultivate;

B3. After the cultivation, make the metabolites of the functional microbiota meet the production requirements;

B4. The cultured culture solution rich in functional bacteria and their metabolites is sprayed from the upper part of the cellar to the fermented grains after the yellow water has been pumped out in the cellar, and artificial intervention fermentation is carried out.

Further, the raw material technology adopts the method of combining single grain and multi-grain technology, comprising the following steps:

C1, choose wheat, sorghum, rice, glutinous rice and corn as the main raw materials for production;

C2. Adopt the Jianghuai School Luzhou-flavor liquor production method, that is, the process of "mixed steaming and burning old five retorts".

Further, the new type of Luzhou-flavor liquor adopts the method of 3+3+4 distribution and storage of 10-year aging, including the following steps:

D1, 3 years of normal temperature storage of pottery altar; pottery altar has oxidation and adsorption effects, and is rich in metal ions. After three years of storage, it will help to promote the removal of hetero-alcohol in the original wine;

D2, 3 years in Huangyan Cave, installed in a pottery altar and hidden in Huangyan Cave, after three years; constant temperature and humidity in Huangyan Cave, which is conducive to wine aging, oxidation, reduction, and aroma. Well tempered wine body mature and fragrant;

D3 and 4 years of open-air wine tank storage; after careful adjustment by the master team, storage for four years makes the wine body more harmonious and soft, so that the wine body is fully blended.

Compared with the prior art, the present invention has the following beneficial effects:

The invention can effectively and significantly improve the liquor yield and excellent liquor rate of the Luzhou-flavor liquor, and the produced Luzhou-flavor liquor integrates pit fragrance, grain fragrance, Chenxiang and Quxiang to form an elegant compound aroma; The typical style of the combination of compound processes presents a unique multi-grain and multi-pattern complex process; the liquor produced is full-bodied, soft in the mouth, mellow and sweet, and rich in active substances beneficial to human health, such as pyrazine, Chuanxiong and terpenes, these safe and healthy active substances help maintain healthy blood pressure and blood sugar levels, enhance human immunity, reduce the risk of cardiovascular disease, etc., and meet the needs of the majority of consumers for scientific and healthy drinking.

Detailed ways:

In order to make those skilled in the art better understand the technical scheme of the present invention, the present invention will be further described below in conjunction with the examples:

specific embodiment

It is one of the specific embodiments of the present invention:

In the present embodiment, the present invention provides a brewing method of Luzhou-flavor liquor, comprising the following steps:

(1) Mix the grains and grains at a ratio of 1:4, and then stack them for 30-40 minutes. 10-15 minutes before loading the retort, add cooked bran shells with twice the grain quality, and stir twice. Homogenize to obtain brewing raw materials;

(2) Steam the brewing raw materials in the retort. The normal grain grain steaming time is controlled at 55-60min, and the abnormal grain grain can be added for 30-60min depending on the situation, to ensure that the steamed grain is in place and prevent excessive steaming or jamming. The acidity of the fermented grains is large and the acidity is discharged. When the acidity of the fermented grains is over 4.2 in stages, the acid should be discharged for no less than 5 minutes. After obtaining grain fermented grains, judge whether to add boiling water according to the effect of steaming grains and the water content of grain fermented grains;

(3) Add hot water of not lower than 80℃ to the grain glutinous rice grains after the retort, accumulate for 10-20 minutes, then spread out and cool the grains with a stubble cooling machine. When the temperature is 18-20℃, add medium and high temperature koji Mix evenly, the koji accounts for 18%-22% of the grain quality;

(4) Put the grain glutinous rice grains after the lower curve into the cellar for fermentation, the pit mud used is artificial pit mud, the water content in the cellar is 50%-53%, the acidity is 2.5-3.5, and the temperature is 18-22°C, and the grain grains are in the cellar. Internal fermentation 75-90 days;

(5) Distilling the fermented grain fermented grains, removing the head and tail of the wine, and obtaining the original Luzhou-flavor liquor.

(6) The new Luzhou-flavored ultra-high-end liquor adopts the method of 3+3+4 distribution and storage for 10 years of aging to further temper the wine body and improve the quality.

①3-year altar storage, using a pottery altar, storage for three years;

②Three years of cave storage, installed in a pottery altar and hidden in the Huangyan Cave, after three years;

③ 4 years of semi-finished stainless steel tank storage, carefully adjusted, four years of storage.

The artificial pit mud is composed of the following raw materials:

500 parts of Sichuan high-quality laterite, 500 parts of local high-quality loess, and 150 parts of a mixture of 10-15% yellow water, 2-4% alcohol and 8-10% caproic acid bacteria.

The brewing functional microbial community selected by the present invention is improved and cultivated, and comprises the following steps:

① Refine the brewing microorganisms of Sichuan Laojiao mud, the brewing microorganisms of the Laojiao pond north of the Huaihe River, and the brewing microorganisms of the local Laojiao;

2. Inoculate the above-mentioned brewing microorganisms into the yellow water culture solution of pH 5.0～6.0, and add 3%～5% ethanol to cultivate;

③ After the cultivation, make the metabolites of the functional microbiota meet the production requirements;

④Spray the cultured liquid rich in functional bacteria and their metabolites from the upper part of the cellar to the fermented grains in the cellar where the yellow water has been pumped for manual intervention and fermentation.

The grains selected in the present invention are high-quality traditional five grains, namely wheat, sorghum, rice, glutinous rice and corn grits, so as to ensure the output and taste of Luzhou-flavor liquor.

Example 1

A new type of Luzhou-flavor liquor brewing process, the steps are as follows:

(1) After mixing the mother grains and grains at a ratio of 1:4, they were stacked for 35 minutes, and 15 minutes before the retort was loaded, the upper retort added cooked chaff husks with 2 times the quality of the grains, stirred twice, and mixed well to obtain brewing. raw material;

(2) Steam the brewing raw materials in a retort, and control the grain grain steaming time within 60 minutes to ensure that the steamed grain is in place, to prevent excessive steamed grain or to be unincorporated, and the acidity is discharged according to the acidity of the grain grain. When 4.2 or above, it is necessary to discharge acid for no less than 5min. After obtaining grain fermented grains, judge whether to add boiling water according to the effect of steaming grains and the water content of grain fermented grains;

(3) After the grain glutinous rice grains are discharged, add hot water at 90°C, accumulate for 20 minutes, then spread out, and cool the grains with a stubble cooling machine. When the temperature is 19°C, add medium and high temperature koji and mix evenly. 18% of the mass of grain;

(4) the grain glutinous rice grains after the lower song are fermented in the cellar, and the pit mud used is artificial pit mud, the water content in the cellar is 50%, the acidity is 2.5, and the temperature is 20 ℃, and the grain grain grains are fermented in it for 80 days;

The artificial pit mud is composed of the following raw materials:

500 parts of Sichuan high-quality red soil, 500 parts of local high-quality loess, and 150 parts of a mixture of 15% yellow water, 2% alcohol and 10% caproic acid bacteria by mass.

(5) Distilling the fermented grain fermented grains, removing the head and tail of the wine, and obtaining the original Luzhou-flavor liquor.

(6) Storage and aging of the wine body:

①Three years of altar storage, using pottery altars, and wine storage for three years;

②Three years of cave storage, installed in a pottery altar and hidden in the Huangyan Cave, after three years;

③Stainless steel tank storage in semi-finished product tank area for 4 years, carefully adjusted, and storage for four years;

The finished product of Luzhou-flavored high-quality ultra-high-end liquor can be obtained.

Example 2

A new type of Luzhou-flavor liquor brewing method, the steps are as follows:

(1) After mixing the mother grains and grains at a ratio of 1:4, they were stacked for 40 minutes, and 10 minutes before the retorting, the upper retort workers added cooked chaff husks with 2 times the quality of the grains, stirred twice, and mixed well to obtain brewing. raw material;

(2) Steam the brewing raw materials in a retort, and control the grain grain steaming time within 55 minutes to ensure that the steamed grain is in place, to prevent excessive steaming or entrapment of the grain, and discharge the acid according to the acidity of the grain grain. When 4.2 or above, it is necessary to discharge acid for no less than 5min. After obtaining grain fermented grains, judge whether to add boiling water according to the effect of steaming grains and the water content of grain fermented grains;

(3) Add 85°C hot water to the grain glutinous rice grains after the retort, accumulate for 15 minutes, then spread out, and use a stubble cooling machine to cool the grains. When the temperature is 18°C, add medium and high temperature koji and mix evenly. The koji occupies the grain. 20% of the mass of grain;

(4) the grain glutinous rice grains after the lower song are fermented in the cellar, and the pit mud that is adopted is artificial pit mud, the water entering the cellar is 52%, the acidity is 3.3, and the temperature is 22 ℃, and the grain grain grains are fermented in it for 78 days;

The artificial pit mud is composed of the following raw materials:

500 parts of Sichuan high-quality laterite, 500 parts of local high-quality loess, and 150 parts of a mixture of 13% yellow water, 3% alcohol and 8% caproic acid bacteria by mass.

(5) Distilling the fermented grain fermented grains, removing the head and tail of the wine, and obtaining the original Luzhou-flavor liquor.

(6) Storage and aging of the wine body:

①Three years of altar storage, using pottery altars, and wine storage for three years;

②Three years of cave storage, installed in a pottery altar and hidden in the Huangyan Cave, after three years;

③The semi-finished products can be stored in stainless steel tanks in the tank area for 4 years, carefully adjusted and stored for four years, and the finished products of Luzhou-flavor liquor can be obtained.

According to the above method, the production of Luzhou-flavor liquor was carried out, and the physical and chemical indicators and sensory evaluation of the high-quality liquor were carried out, and compared with the liquor produced by the traditional single-grain old five-retort method.

The physical and chemical index test results are shown in Table 1.

Table 1 Comparison results of physical and chemical tests

The evaluation results are shown in Table 2.

Table 2 Evaluation results

Table 3 is the metal ion content in the pit mud soil adopted in the present invention

sample sample unit local red clay Sichuan Red Clay local loess lithium Concentration [mg/kg] 55.27 79.97 32.09 beryllium Concentration [mg/kg] 3.57 5.10 6.37 sodium Concentration [mg/kg] 6505.28 6182.31 16856.47 magnesium Concentration [mg/kg] 5145.14 9071.59 6097.87 aluminum Concentration [mg/kg] 58808.17 71279.05 76112.13 Potassium Concentration [mg/kg] 15545.89 19243.38 23624.45 calcium Concentration [mg/kg] 1209.47 1438.05 1721.93 vanadium Concentration [mg/kg] 86.14 130.15 85.65 chromium Concentration [mg/kg] 159.23 137.42 129.79 manganese Concentration [mg/kg] 651.96 1011.26 438.92 iron Concentration [mg/kg] 30596.08 41451.70 31014.62 cobalt Concentration [mg/kg] 14.60 20.41 10.18 nickel Concentration [mg/kg] 32.45 50.26 37.26 copper Concentration [mg/kg] 24.81 35.28 24.74 Zinc Concentration [mg/kg] 98.03 143.76 146.88 gallium Concentration [mg/kg] 111.02 91.63 235.23 arsenic Concentration [mg/kg] 25.05 35.90 30.77 selenium Concentration [mg/kg] 3.19 3.22 4.09 rubidium Concentration [mg/kg] 121.08 145.43 117.70 strontium Concentration [mg/kg] 109.08 113.63 346.62 silver Concentration [mg/kg] 34.95 1.66 0.44 cadmium Concentration [mg/kg] 0.56 0.84 0.32 tin Concentration [mg/kg] 38798.90 45116.71 49330.99 cesium Concentration [mg/kg] 11.40 12.35 5.62 barium Concentration [mg/kg] 561.04 552.93 1342.52 thallium Concentration [mg/kg] 0.76 0.83 0.95 lead Concentration [mg/kg] 37.57 44.92 46.95 uranium Concentration [mg/kg] 3.59 4.69 2.70

Table 4 is the quantity of pit mud functional bacteria in the present invention.

Table 4 Quantity of functional bacteria in pit mud

Table 5 is the physical and chemical index of the comparative composition of the pit mud adopted in the present invention and the existing pit mud.

Table 5 Physicochemical indexes of pit mud composition

The specific embodiments disclosed in the present invention fall within the protection scope of the claims of the present invention, and are the specific lower-level implementation scope of the characteristic parts of the present invention. The scope is not limited to the protection content of the specific embodiments, and the protection content of the specific embodiments should not be construed as limiting the protection scope of the claims of the present invention.

The foregoing has described certain exemplary embodiments of the present invention by way of illustration only, and it is needless to say that those skilled in the art may, without departing from the scope of the invention, Examples are revised. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Unless otherwise defined, all academic and scientific terms used herein have the same meaning as understood by one of ordinary skill in the art to which this invention belongs.

In case of conflict, the definitions in this specification will control.

All percentages, parts, ratios, etc. are by weight unless otherwise indicated.

When a numerical value or numerical range, preferred range or series of lower and upper preferred values is given, it is to be understood that any lower range limit or preferred value and any larger range limit or preferred value are specifically disclosed Any range formed by any pair of numerical values, whether or not the ranges are separately disclosed. Unless otherwise indicated, where this specification describes a numerical range, the stated range is intended to include the endpoints of the range and all integers and fractions within the range.

When the terms "about" or "about" are used to describe a numerical value or an endpoint of a range, the disclosure shall be intended to include the particular numerical value or the referenced endpoint.

The usage of "a" and "an" to describe elements of the invention is merely for convenience and to give a general view of the invention. Unless expressly stated otherwise, the description should be read to include one or at least one.

Claims (6)

1. a brewing method of novel Luzhou-flavor liquor, is characterized in that: may further comprise the steps: S1. Prepare raw materials: A. Pick out full-grained mature wheat and sorghum, remove impurities from the grains, pulverize them into 4-6 grades, mix well with high-quality rice, glutinous rice, and corn grits, and steam them; B. Preparation of Daqu, using high-quality soft white wheat as raw material, according to the medium-high temperature Baobao Koji-making process, the medium-temperature and high-temperature koji are prepared, and stored for 3-6 months; C, preparation of strong aroma type mother grains: according to Wuliang Luxiang technology to produce the fermented grain grains out of the pond after fermentation, the mother grains without wine - a certain amount of concentrated and sealed storage in the cellar; S2, carry out ingredients: mix the out-of-storage mother grains and the grains at a ratio of 1:4, and then stack them for 30-40 minutes. 10-15 minutes before filling the retort, add a certain amount of cooked chaff husks in the upper retort, stir twice, and mix well; S3, upper retort distillation: The retort should be spread lightly and evenly spread, and the steam should be detected on the retort, first outside, then inside, so that the material gradually forms a pot shape with high outside and low inside; See the tide and spread the material, do not run off the steam, do not press the steam, so that the steam rises evenly, reaches the full steam level of the retort, and the pressure of the upper retort does not exceed 0.08Mpa; The retort time is controlled at 25-30min, not less than 25 minutes; The white gas that just flows out is a non-condensable gas, and then the first part that flows out is the head of the wine with high alcohol content, and the last part that flows out is the tail of the wine. The head and tail of the wine are stored separately for steaming or drenching. , graded storage; During the wine steaming process, the steam pressure should be controlled within 0.02Mpa (low fire flow wine), the number of wine heads should be between 0.5kg and 2.5kg, and the wine flow rate should be between 3kg/min and 5kg/min. The turbid part that has just flowed out needs to be collected separately for re-steaming, and the head part of the wine should be stored separately in the team for re-steaming or handed over to the designated altar of the wine warehouse according to the company's requirements. Steamed noodles, red glutinous rice or discarded glutinous rice; S4. Add the amount of water, let it cool, and mix the koji: add the hot water at a temperature of not lower than 80°C to the grain glutinous rice after the retort, and accumulate it for 10-20 minutes, then spread it out, and use a stubble cooling machine to cool the glutinous rice grains. When the temperature At 18-20℃, add medium and high temperature koji and mix well; S5, cellar fermentation: A. The part of glutinous rice grains higher than the ground is called the pit cap. The pit cap must be controlled at 38-42cm, and the surface must be smooth and without edges, so as to seal the cellar; B. Entering the pit pond and halfway into the pit, the culture solution diluted with warm boiled water in the back passage (about 25Kg of warm boiled water not higher than 50°C plus 25Kg of culture solution for each pit pond to ensure that the temperature of the diluted culture solution is at 25- 30 degrees) spray and moisturise the cellar wall, so that the middle and upper layers are retorted and drenched until the mouth of the glutinous rice is flat. And each pool uses a height of about 1.9-2.1Kg to spray the 18-20 cm position of the pool mouth to inhibit the growth of harmful bacteria such as mold at the mouth of the pool, and spray 3-4 times per pool; C. Evenly sprinkle a layer of cooked chaff on the bad surface before and after the cellar closure, 7-8 kg per pool; D. Pay attention to whether the chemical fiber cloth leaks when sealing the cellar; E. The width of the chemical fiber cloth placed on the ridge of the pond is not less than 10cm, and the bottom is covered with thin paste-like sealing mud, and the upper part is cushioned with the sealing mud to the ridge of the flat pond. The surface layer must be polished and the thickness is not less than 8cm; F. When entering the pond, the squad leader of each retort must measure and record the temperature of the current layer, and the thermometer rod must be inserted into the bottom layer of the gluten grains in the cellar before the next day after sealing, and the initial temperature should be recorded, so as to understand the heating and fermentation of the fermented grains in the cellar pool; G. The double wheel bottom should be marked with "△" (each double wheel bottom of the grab bucket is marked with a △, and the corresponding record is made on the original record sheet with words for special practice; The fermented grains after mixing koji are fermented for 90 days in a half-mud, half-brick cellar, and the maximum fermentation temperature in the cellar is 36-40℃; S6. The mother lees after leaving the cellar is according to the process requirements of the strong-flavor type continuous lees method, repeat the S2 batching operation, and repeat the S3 upper retort distillation process operation. The warehouse is graded and stored. After the wine is taken, the grain is steamed for 60-65 minutes. After the retort is released, the S4 and S5 cycle operations are repeated; S7. The produced base wine should be stored for more than 3 years. According to the quality level and quality characteristics, the wine body should be seasoned and adjusted, and it can be used as a finished product after being stored for more than half a year. 2. the brewing method of a kind of novel Luzhou-flavor liquor according to claim 1, is characterized in that: during cellar mud cultivation, comprises the following steps: A1. Select high-quality Sichuan red clay and local loess, pull it into the selected place by car, stack it flat, remove the impurities in it, air dry it, and lay it on the ground; A2. Mix the Sichuan red soil treated in the previous step with the local loess in a ratio of 1:1 by mass, add koji powder that accounts for 3% of the total mass, and evenly stir to stack the above materials into a square with a suitable height; A3. Immediately after dry mixing, wet mixing is carried out, and a mixture of 15% yellow water, 2% alcohol and 10% caproic acid bacteria by mass is poured onto the mixed materials, and an appropriate amount of hot water is added. uniform; A4. After mixing well, collect the pile, cover it with plastic cloth to avoid bacterial contamination and water loss, and ferment for 25 days at a temperature of 30°C to 33°C; A5. After one cycle of fermentation, take samples for physical and chemical properties testing, adjust and determine the specific dosage of caproic acid bacteria liquid, alcohol, yellow water and koji powder required for secondary culture according to the test results of indicators, mix the above ingredients with fermentation pit mud and After fully mixing with appropriate amount of hot water, stack and ferment again at 30°C to 33°C for at least 25 days to ensure that the mud odor and evil odor in the pit mud can be fully removed, and some nutrients can be enriched during the cultivation process; A6. Test the fermentation mud after two culture cycles to adjust and determine the amount of ingredients required for the third culture, add 3% caproic acid bacteria liquid, and accumulate and ferment again for at least 25 days; A7. Use 85°C hot water to spray around to reduce the infection of bacteria when unpacking, and sample and test the physical and chemical indicators, and identify the quality standard of the pit mud according to the test results. Before the paste pit is used, the fermented pit mud needs to be stirred. Mix well to complete the preparation. 3 . The brewing method of a new type of Luzhou-flavor liquor according to claim 1 , wherein the pH value of the pit mud is 4.5 to 5. 4 . 4. the brewing method of a kind of novel Luzhou-flavor liquor according to claim 1, is characterized in that: brewing function microbial community improvement culture, comprises the following steps: B1. Refine the brewing microorganisms of Sichuan Laojiao mud, the brewing microorganisms of the Laojiao pond north of the Huaihe River, and the brewing microorganisms of the local Laojiao; B2, inoculate the above-mentioned brewing microorganisms into the yellow water culture solution of pH 5.0～6.0, and add 3%～5% ethanol to cultivate; B3. After the cultivation, make the metabolites of the functional microbiota meet the production requirements; B4. The cultured culture solution rich in functional bacteria and their metabolites is sprayed from the upper part of the cellar to the fermented grains after the yellow water has been pumped out in the cellar, and artificial intervention fermentation is carried out. 5. the brewing method of a kind of novel Luzhou-flavor liquor according to claim 1, is characterized in that: raw material technology adopts the method that single grain and multi-grain technology are combined, comprises the following steps: C1, choose wheat, sorghum, rice, glutinous rice and corn as the main raw materials for production; C2. Adopt the Jianghuai School Luzhou-flavor liquor production method, that is, the process of "mixed steaming and burning old five retorts". 6. the brewing method of a kind of novel Luzhou-flavor liquor according to claim 1 is characterized in that: the Luzhou-flavor liquor adopts the method of 10-year aging 3+3+4 distribution and storage, comprising the following steps: D1, 3 years of normal temperature storage in pottery altar; pottery altar has oxidation and adsorption effects, and is rich in metal ions. D2, 3 years in Huangyan Cave, installed in a pottery altar and hidden in Huangyan Cave, after three years; constant temperature and humidity in Huangyan Cave, which is conducive to wine aging, oxidation, reduction, and aroma. Well tempered wine body mature and fragrant; D3 and 4 years of open-air wine tank storage; after careful adjustment by the master team, storage for four years makes the wine body more harmonious and soft, so that the wine body is fully blended.