Production Of Barley Liquor By Liquid-state Fermentation

Barley is one of the oldest cereal crops in the world.Barley is the raw material for a variety of liquor brewing.Barley malt is the main raw material for beer and whiskey production,the production of vodka and gin use also the barley.In Chinese liquor production,barley is mainly used for making koji.Only some small workshop produced barley liquor.In this study,we used liquid fermentation process to make barley liquor,for the development of new varieties and different flavors deployment wine.Studies has shown that the best liquefaction and saccharification conditions of liquid fermentation of barley wine is:barley and water ratio of 2:5,the liquefaction temperature of 90 ℃,the amount of a-amylase for 30U/g and liquefaction time of 15min;saccharification temperature of 65 ℃,bran koji addition 150U/g and saccharification time 20min and the final mash saccharification DE value at about 30%.Then the liquid fermentation parameters of barley wine were optimized by single factor test and orthogonal test.According to liquor yield ratio,the content of esters and higher alcohols,the optimum fermentation conditions of liquid fermentation barley wine were as followed:fermentation temperature was 35 ℃,fermentation time was 6 d,addition amount of yeast was 5 X 1 06 cells/mL.The quality of barley wine was improved by adding organic acid and mixed yeast strains fermentation.According to liquor yield ratio,the content of esters and higher alcohols,fermentation broth pH was adjusted to 4.25 by mixed acid;And sequential inoculation was the best choice for mixed yeast strains fermentation,the ratio of alcohol and ester in liquor samples reached up to 1:1,and liquor quality got improved evidently.In this experiment,whiskey was deployed by using barley wine,medium baked oak slices were added to the barley wine at room temperature for 10d,and then a small amount of whisky essence was added.Compound wine whiskey was deployed by using barley wine,using edible alcohol respectively mixed with star anise,pepper and cinnamon according to the ratio of 1:10 to reflux extraction 2h,according to the ratio of 1:10,the extract obtained was respectively added to the barley wine and a small amount of bentonite to stand 24h.