T/LXMJS 1231-2021 Group standard for burning white liquor in Lanxi Meijiang area

Scope

Main technical content: I. Bacterial Cultivation Process (I) Amount of Koji Used: - 1%–1.5% of the raw material, depending on the quality of the Koji and the climate. - The first time of adding Koji: at a temperature of about 40°C, with a Koji dosage of 0.1%. - The second time of adding Koji: at a temperature of about 35°C, with a Koji dosage of 0.2%. - The third time of adding Koji: at a temperature of about 28–30°C, with a Koji dosage of 0.3%. - (III) Time and Temperature for Removing the Koji: - After about 20 hours of bacterial cultivation, the temperature of the fermentation material rises to 32–35°C, and the Koji reaches a clear, fluffy texture. When a Koji aroma is detected, the material is ready to be removed from the tank and fermented in the fermentation tank. - 2 hours before entering the fermentation tank, add 0.1% dry yeast and 0.25% saccharase (50,000 units). II. Fermentation Process (I) Mash Preparation: - Prepare mash at a ratio of about 3–5 times the total feedstock. - Fermentation temperature: 30–40°C. - Fermentation time: - Primary fermentation: generally controlled at 4–5 days, with a temperature below 40°C. - Secondary fermentation: generally controlled at 10 days. III. Distillation Process (I) After 15 days of fermentation, measure the alcohol content of the fermented mash. Generally, when it reaches 10% vol, it can be distilled. (II) Pour the distillate gently and evenly at a pressure of 1 kPa/cm. (III) Collect the distillate: - Temperature: 25°C is appropriate. - Output rate: 5 kg/minute. - Remove the head and tail portions. IV. Storage Process 1. Carry out graded storage based on the quality of each variety and the wine. 2. Maintain batch and grade records for the liquor to facilitate blending. V. Blending Process 1. Determine the base wine for the blending liquor based on its indicators and taste. 2. Take the base wine and cond

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