The Influence Of Different Seasons Cellar Entry Conditions To The Yieldy And Qualit Of Luzhou-Flavor Liquor

Because the fermentation process is closed in the strong-flavor liquor,the process can't be controlled in the pits mud by the outside force.We can only control the reasonable parameters of the pit mud,before being putted into the pits,in order to obtain the yield and quality of wine.The parameters of the pit enter include the content of the asylums,moisture content,the acidity and the temperature.The temperature of the pit enter is the most easy to control except the other parameters so long as the time is reasonable of the air-blast and agitation.The first three factors are difficult to control,because they will be affected by the amount of the pits,grains,rice bran,water and yeast.In this article,through referencing to production experience in recent years,combining with operating records of the wine class,testing records of the fermented grains and brut,the tasting notes,etc,in the actual production.It study systematically and classifiably the influence of the different pit entry conditions on brut yield and quality in Gu Bei Chun winery northwest in Shandong Province in the different reasons.They laid a good foundation for later research work,save a lot of time and energy on the basis of classified study above.In the process of actual research,according to the Classification of the season and different pit entry conditions,pits with a certain characteristic as a type of representative,will be picked and be tracked the matching,testing of the pit entry,the temperature in pits,brut yield and quality and tasting notes,since the cellar fermented grains assay,their results and reports will minutely be reported.Finally,according to the results and records,we will summarize the influence of pit entry conditions on the yield and quality of base liquor in each season,then,find the optimal pit entry conditions and the best ratio of factors which can make the yield and quality of base liquor up to the standard.This study included the influence of the dosage of fermented grains and rice chaff,water content,pit entry temperature,etc.,Although this study considers the two factors from the amount of Daqu and the fermentation period,but the research is limited by the actual production and benefit,so,there is just a brief analysis and not actual experiment.Results show that the production can't be carried out according to the invariable single ratio of the material,in the four seasons distinct northwest in Shandong Province,need to adjust the pit entry conditions of fermented grains according to the different climate characteristic in different seasons: in winter,starch content of the pit entry fermented grains should be improved;we need to improve the moisture content and acidity of the pit entry in summer;it is important to control the pit entry temperature and acidity in spring and autumn.Appropriate ratio of double fermented grains proportioning,cloud can increase pit aroma and grain scent of wine base,but the ratio must be well controlled,if it's too much,brut will bring foreign flavors.Through a large amount of data analysis and calculation,this paper summarizes three calculation formulas about ratio of the starch,pit entry acidity and the pit entry water,which can provide certain help and reference for practical production.