The Research Of High Quality Of Xiaoqu Liquor

Daqu liquor as the mainstream in liquor market in China, which are widely welcomed by consumers.In spite of daqu liquor with good quality and advantages of the mouth, but the production cost is very high.From starter-making to obtain new wine need6-7months, such as storage and add blending seasonings need2years, in this way, the production cost is too high, lead to the market of consumer is very small. So the development of production time short, low cost, high quality of liquor has a broad market demand.The purpose of this study is to research that give attention to both high quality daqu liquor, wine and fusion can tune short time liquor production, the characteristics of low cost, more in line with the market demand of Xiaoqu liquor.This research mainly on study of influence of different raw materials to tune liquor quality.First take experiment on the influence of different raw material of single factor, screening five different concentrations of single factor, and then this five single factor had been tested into different additives respectively.These five single factor are:Daqu diuzao (5%,10%,15%), sauce fermented grains (4%,8%,12%,16%,20%;2%,4%,6%,8%,10%), Daqu powder (4%,8%,12%,16%,20%;2%,4%,6%,8%,10%), flammulina velutipes (50%,100%,150%), wheat (5%,10%,15%,20%,25%).Results show that the musty smelling of flammulina velutipes were too heavy too covered up the scent of Xiaoqu liquor itself; And the tasted of wheat were too bitter, so eliminate these two kinds of single factor.The single factor which promote the quality of Xiaoqu liquor is; Daqu diuzao, sauce fermented grains, Daqu powder.Further on make these three single factor optimization, the amount of the added concentration in the range of Daqu diuzao5%, sauce fermented grains2%-8%, Daqu powder2%-4%。Then take this three best single factor into orthogonal experiments repeatedly,screening the best factor formula making most increasing of base liquor quality; Daqu diuzaol%, sauce fermented grains0.3%, Daqu powderl%. After has completed the research of first test,using the best factor formula corporate with a small winery for pilot plan test. Without changing any process of Xiaoqu liquor, fix the best factor formula with raw material together, and put them into the pool before fermentation.Ensuring the quality of Xiaoqu base liquor by wine taster of Baiyunbian Group through sensory evaluation.And then analyses the flavoring substances, found the substances that can improved the quality of Xiaoqu base liquor.Such as:acid including acetic acid, caproic acid, isobutyric acid, the percentage composition were increased by43%,41.7%,33%; esters including ethyl acetate, ethyl lactate, ethyl caproate, the percentage composition were increased by27.3%,64%,50%.Contrast with blank group,the quality of the wine has been significantly improve.