Abstract
The Production process of the traditional Chinese spirit is substantially different from beer brewing. Traditional Chinese spirit is produced with sorghum as main raw materials, and mold-based koji as the glycosylation and fermentation agent. The intense-flavor type spirit is an exotic flower in traditional Chinese spirit. It’s brewing is an extremely complicated process named continuous slag fermentation. It is characterized by simultaneous steaming and distillation of the mixture of fermented grains and fresh raw materials, and repeated glycosylation and fermentation of the steamed feedstock in solid state in the mud pit. Due to the complexity of the fermentation micro flora and their metabolites, the flavor compositions in the spirit produced from different batches are large different. The proportion of various chemicals in the spirit is large different. This necessitates the development and application of automatic blending system which can improve the blending efficiency and consistency of product quality of the traditional spirit. The automatic control system of brewing and blending is convenient for the production optimization analysis of technologists and provides a strong guarantee for exploring the optimal production parameters. Today most large scale distilleries begin to use the automatic blending control system to improve production efficiency and production capacity.
Highlights
Living in 7,000 BC, the Neolithic ancestors of the Chinese have begun to ferment alcoholic drink
The production principle of the big size koji is to maximize the growth of mold and other microbes which are suitable for fermentation
Some people devoted to the measurement of feedstock and water, some specialized to mixing of feedstock, some specialized in putting raw material into the wooden mould and trampled
Summary
Living in 7,000 BC, the Neolithic ancestors of the Chinese have begun to ferment alcoholic drink. The moldy or sprouted grain due to improper preservation was found able to be fermented into alcoholic drink. These moldy, or sprouted grain became the original koji, it is fermentation feedstock . Based on their flavors, Chinese distilled spirits can be classified into 5 types: the soy source flavor, the intense-flavor, the light -flavor, the rice-flavor and the other flavors. The fermentation starter of intense-flavor spirit is called “big size koji”, while the fermentation starter of light -flavor spirit is “small size koji” It is different in dimension, and in microbial species involved. Advances in Applied Sciences 2020; 5(3): 64-69 solid state fermentation
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