How is Luzhou-flavor liquor brewed?

In the production of Luzhou-flavor Daqu liquor, pit mud is the foundation and fermented grains are the premise. High-quality pit mud and excellent fermented grains are necessary conditions for the production of Luzhou-flavor Daqu liquor.

Second, koji making

Daqu, as a saccharifying starter for brewing Daqu liquor, relies on various microbial flora brought in by nature to enrich and expand the culture of starchy raw materials and preserve various beneficial microorganisms for brewing. And then air-dried and stored to obtain the finished Daqu.

Distillery Daqu is carefully cultivated with local high-quality wheat as raw material and relying on specific microbial ecological environment.

Third, brewing

Brewing is a production process in which crushed raw materials are mixed with fermented grains, steamed wine and grain, cooled and added with Daqu (saccharifying and fermenting agent) for saccharification and fermentation.

In liquor production, sorghum was used as the main raw material, and self-made Daqu was used as saccharifying starter, and solid-state fermentation was carried out in mud pit. The original wine cellar produced by the process of "mixed steaming with distiller's grains and ingredients" is rich in fragrance, sweet and mellow, with harmonious fragrance and clean and refreshing tail fragrance.

Fourth, storage and adjustment.

The new wine just produced has a pungent feeling. After storage for a period of time, the irritation and pungent sensation will be obviously reduced, the taste will become mellow and supple, and the aroma and flavor will be improved before it can be used to blend the finished wine.

Blending mainly uses scientific and technological means such as manual wine evaluation and microcomputer blending to adjust the proportion of various components in wine, so that trace components such as acid, ester and alcohol tend to be balanced and the flavor is coordinated. Sesame-flavor liquor takes sorghum, wheat and bran as raw materials. Among them, sorghum is the first choice to produce sesame wine. Because sorghum contains more crude protein, cellulose, tannin and other substances besides starch, sesame-flavor precursors can be produced during fermentation.

Coke aroma is an important aroma of sesame-flavor liquor, which is produced by Maillard reaction between amino compounds and reducing sugar. At the same time, sesame-flavor liquor must have enough amino acids to participate in the reaction in the production process. If only sorghum is used as raw material, its nitrogen source is insufficient. If wheat and bran are added to the raw materials, the content of protein and amino acids in the raw materials can be appropriately increased, which provides a material basis for the formation of heterocyclic compounds.

Protein contained in wheat and bran decomposes starch in raw materials into sugar and protein into amino acids under the action of enzymes in high-temperature Daqu, and reducing sugar reacts with amino acids to generate flavor substances such as furan, pyran and aldehyde, thus generating complex components with sesame flavor characteristics.

Jiaoxiang and Maotai-flavor are important aroma of sesame-flavor liquor. Coke flavor is produced by Maillard reaction between small molecular amino compounds and reducing sugar, and sauce flavor is produced by aromatic compounds brought by wheat koji. The high content of ammonia nitrogen in wheat bran is beneficial to the decomposition of microorganisms. Under the action of microorganisms, phenolic compounds such as vanillin, vanillic acid, 4- ethyl guaiacol, 4- methyl guaiacol and 4- vinyl guaiacol are generated, which is helpful to the formation of burnt incense. In addition, adding bran during fermentation also contributes to the formation of burnt flavor. If the amount of wheat koji is too large during fermentation, the sauce flavor will be prominent. ? 1. Ingredients The general ingredients of sesame-flavor liquor are: sorghum 80%, wheat 10% and bran 10%. Because bran is the main medium for cultivating bran koji, bacteria and aroma-producing yeast, the total amount of bran accounts for about 30% of the raw materials when wheat makes Daqu. The selected sorghum should be full, dry, free of impurities, mildew and moth, and crushed into 4 to 8 petals before use; Bran appearance should be yellowish brown, fresh and dry, without mildew and impurities. Rice husk used as an auxiliary material should be golden yellow in appearance, fresh and dry, free from mildew and impurities, and coarse bran is preferred. Steam it before use to remove the smell of bran. Brick-wall mud pits are the best fermentation containers for sesame-flavor liquor, each pit is about 10m3. The pit bottom is paved with 15cm fragrant artificial aged pit mud, and the pit wall is made of bricks. In the process of fermentation (article source: Huaxia Wine News China Wine News Network), some microorganisms living in brick pits are very conducive to the formation of elegant and delicate sesame-flavor liquor style. Because brick pits are not inhabited by a large number of pit mud microorganisms like mud pits, nor are they as difficult to inhabit as cement pits and stone pits. Using mud pits, the fragrance is obvious, and the sesame fragrance is not prominent; With stone pits, the aroma components are less, not full enough, and the sesame fragrance is not prominent.

Brick-walled mud cellar is a mixed fermentation container of Fen-flavor liquor, Maotai-flavor liquor and Luzhou-flavor liquor. The average content of ethyl caproate in the produced liquor is 60/L, which is lower than Luzhou-flavor liquor and higher than Fen-flavor liquor. The content of ethyl acetate is 120/L, which is slightly higher than that of Maotai. The produced wine is clear, full-bodied, maotai-flavored, coordinated with each other, with outstanding sesame flavor. Sesame-flavor liquor saccharification starter can not only convert starch into reducing sugar, but also convert protein into amino acid protease. The fermentation technology of sesame-flavor liquor is a multi-strain fermentation which integrates Daqu, bran koji, aroma-producing yeast and bacteria. ? Sesame-flavor liquor is generally produced by combining high-temperature Daqu with medium-temperature Daqu, which is mainly used for starch conversion to produce alcohol and provide acid protease for protein to convert into amino acids. High-temperature Daqu and medium-high temperature Daqu contain more acid protease. The saccharification and fermentation ability of high-temperature Daqu is low, so appropriate medium-temperature Daqu should be added. Generally, the addition of high-temperature Daqu is about 15%, and that of medium-temperature Daqu is about 10%. Appropriately increasing the amount of high-temperature Daqu is helpful to increase the fullness of wine and the typicality of sesame flavor, because high-temperature Daqu contains many complex flavor substances and flavor precursors.

Traditional high-temperature Daqu and medium-high-temperature Daqu are mostly made of wheat, and some of them are made of barley and peas. Pea has a high content of protein, and pyrolysis produces furan, mercaptan and other compounds, which endows wine with elegant and rich taste. Sesame-flavor liquor needs protein in peas and aroma components produced by degradation, and appropriate amount of peas can be added to wheat to make koji.

The amount of koji added in sesame-flavor liquor is lower than that in maotai-flavor liquor, but much higher than that in Luzhou-flavor liquor and Fen-flavor liquor. Generally, the amount of koji used is 1: 0.4-0.5. Due to high-temperature accumulation and high-temperature fermentation, the liquor yield is lower than that of Luzhou-flavor, the liquor yield is about 30%, and the production cost is also high.

In brewing sesame-flavor liquor, Hanoi white koji, high-temperature resistant yeast koji, compound yeast koji and some Daqu are generally used. Hanoi white koji has certain saccharifying power and high acid protease content, which can effectively degrade starch and protein in raw materials; High temperature resistant koji has certain liquefaction ability, saccharification ability, protein decomposition ability and fat decomposition ability, which is an effective strain to improve the quality of sesame-flavor liquor. Compound yeast koji gives consideration to aroma and wine production; Appropriate amount of high-temperature Daqu can give liquor a certain sauce flavor and complex components, making liquor harmonious and natural. Reasonable collocation of different koji is an important condition for brewing sesame-flavor liquor.