Fresh Liquor Technology Research

As people living standard rise, people put forward higher requirements about the quality of the liquor and more like good composite aroma, style liquor. In order to be able to meet the needs of the consumers each manufacturer also is in process on the basis of carrying on the innovation unceasingly, soft continous, quietly elegant, richness and style clear liquor emerge unceasingly, and with the continuous improvement of science and technology, the scientific research workers to liquor flavor types of knowledge is becoming more and more for thoroughly on the basis of the liquor got more integration between the scent, composite and wine was developed. Liquor on the basis of this model arises at the historic moment.This article is based on two-step GuBeiChun company and study the technology of wine, on the basis of in luzhou-flavor liquor and maotai-flavor liquor for technological innovation and strict combination model liquor flavoring made eventually became 52 degrees. The wine has formed a unique style:"coordination with elegant, mellow liquor, fragrance, clean and refreshing, with a long finish, style is outstanding."This article mainly from the aroma of liquor and the process of maotai-flavor liquor. Of sorghum, maize, wheat, rice, glutinous rice, respectively, the moisture, starch, protein, fat and other basic composition analysis test, through separate fermentation tests of the preliminary exploration of five food grain liquor and wine by fermentation in pits. On the basis of reference GuBeiChun company five grain production process parameters of five food test match finally identified the five grain ratio:the best way to process conditions:pooling temperature control in 20 to 22 degrees, according to the change of seasons summer to keep the pool temperature is lower than at room temperature 2 degrees; Into the pool water in 50%-58% of pit entry acidity control in 1.5-1.8, starch control in 20%-23%; Wrapped starter usage for 23%-25%; With the amount of furfural in around 20%. Fermentation time 60 days; Five grain proportioning ratio:36%+15%+4%+ corn sorghum wheat rice glutinous rice 24%+21%. In terms of maotai-flavor liquor production according to the north of maotai-flavor liquor aroma is too rich highlight material quality characteristics respectively from two aspects, one is storage environment change. Six rounds of maotai-flavor base liquor stored in nearly a year of constant temperature and humidity environment changes in a preliminary explored the characteristics of maotai-flavor liquor store change, ultimately determine the stored in the constant temperature and humidity environment promotes the quality improvement of maotai-flavor liquor, the parameters of the constant temperature and humidity environment for: general in 15-20℃, temperature humidity in 80-85%. Second is on the hook plate of maotai-flavorliquor after the processing of activated carbon, the use of activated carbon in maotai-flavor liquor process is relatively rare, the experiment on activated carbon on the usage and type of maotai-flavor liquor were discussed respectively concluded that active carbon usage for best in 2%o 1.5%o, activated carbon pore diameter around 1.80 nm. Liquor product wine model was improved by five grain ratio of luzhou-flavor liquor and after processing of maotai-flavor liquor, and through the choice to the perfection of liquor flavoring liquor, the final process identified as:52 degrees 70% in luzhou-flavor liquor and maotai-flavor liquor 30%, cheese fragrance flavoring liquor and aging flavoring liquor is 1%o.