Study On New Technology Of Brewing Alcoholic Sweet Liquor With Whole Sorghum

This research was conducted in Luzhou where the climate and fermentative condition is perfect for Baijiu brewing.On the basis of this brewing environment,combining traditional xiaoqu qingxiang and daqu qingxiang liquor brewing technology,optimize the parameters of brewing process.Production methods according to the continuation of ingredients,wine production,and quality wine extraction,research on the production of high-quality,high-yield mellow white spirits.The results of the research are as follows:(1)Raw material pretreatment process: The raw material pretreatment process mainly includes sorghum soaking and steaming.Based on the single factor experiment,the Box-Behnken response surface method was conducted to study the better process parameters of sorghum soaking and cooking.The better pretreatment process parameters were 640 kg of fermentative grain,15 min of foaming time,85°C of grain temperature,1.6 t of water for foaming,10 min of initial steaming time,40 min of suffocating grain,and 10 min of re-steaming time respectively.(2)Baijiu fermentation process: The fermentation time is 14 days,the proportion of the bad season is 1:2-2.5,the hot season is 1:2.5-3,and the final wine yield is about 44%.(3)Wine fermentation process: fermentation time 14 d,ratio of cold season 1:2-2.5,hot season 1:2.5-3,the final wine rate is about 44%.(4)Analysis of dominant microflora of brewing microorganisms in saccharification and fermentation process: The high-throughput sequencing method was used to determine the dominant bacteria in the saccharification and fermentation process: Firmicutes,Proteobacteria,Actinobacteria.