Processing technology of Luzhou-flavor liquor;
Daqu of Luzhou-flavor liquor is mainly made by composting, which is closed and mainly based on moisturizing. During the culture period, each process stage is mainly distinguished by bending, and the stages are not obvious. The opening of the window depends on the actual needs. Hot bending and air bending are mainly operated by turning over. Only when the highest temperature of koji-making exceeds the specified process limit, can the koji be turned to release water to cool down.
The vertex temperature of hot bending is relatively high, generally above 50℃, from Hongxi to Jubilee to 52℃, and above 60℃ in some cases, such as Quanxing Daqu 60℃ and Deshan Daqu 60-65℃. It belongs to medium-temperature koji and high-temperature koji, and has few times of turning. Its technological characteristics are more heat and less air drying. Therefore, the stubble on the cross section is unclear, and the flavor of Qu is strong, mostly yellow Qu.
Luzhou-flavor liquor can be divided into medium-fire koji and large-fire koji because of the different peak temperature of hot koji, which is actually medium-temperature koji and high-temperature koji. The amount of high-temperature koji is large at one time, and the flavor of liquor koji is strong; The amount of medium-temperature koji is small, and the taste of liquor koji is slightly weak. According to the actual measurement, the saccharification power, liquefaction power and fermentation power of medium-temperature koji are higher than those of high-temperature koji. In some liquor factories, high-temperature koji and medium-temperature koji are often used in combination, so that the yield and quality of liquor are good.