Aroma-type baijiu production technology

Author: Kang Ming Guan
Publisher:
Publishing Date: 2005-04-01
Features: This book comprehensively discusses the production techniques of various light-aromatic baijiu, covering the four major branches: Daqu light-aromatic baijiu, Xiaoqu light-aromatic baijiu, Genmai-Fuqu light-aromatic baijiu, and Fuqu light-aromatic baijiu, filling the in such literature. The book systematically elaborates on the production experience and research achievements in light-aromatic baijiu over the past decades, and provides detailed examples of production practices. In terms of content, it largely meets the requirements of being "comprehensive, innovative, practical, accurate, and distinctive"; in terms of structure, it is relatively rigorous, with coherence and a unified whole. The author emphasizes planning and organization, presenting the material clearly and concisely to facilitate easy understanding, retention, and application by readers, while also leaving space for independent thinking. Therefore, the book has strong practical value and readability. It is suitable for technicians and workers engaged in baijiu production and research, as well as for reference by faculty and students of relevant institutions.
Table of Contents
Chapter 1 General Introduction
Section 1 The Status and Characteristics of Light-Aromatic Baijiu
1. The Status of Light-Aromatic Baijiu from the Classification of Baijiu
(1) The Status of Light-Aromatic Baijiu from Various Aromatic Types
(2) The Status of Light-Aromatic Baijiu from the Categories It Includes
2. Comparison of the "Three" Aspects of 10 Aromatic Types of Baijiu
(1) Comparison of Production Techniques of 10 Aromatic Types of Baijiu
(2) Comparison of Components and Aroma Characteristics of 10 Aromatic Types of Baijiu
3. The Advantages of Light-Aromatic Baijiu
(1) Reasons for the Modest Reputation of Light-Aromatic Baijiu
(2) Several Advantages of Light-Aromatic Baijiu
Section 2 Brief History of the Technological Development of Light-Aromatic Baijiu
1. Fenjiu Pilot Project: A Highlight in the History of Daqu Light-Aromatic Baijiu Technology
(1) Malt Production
(2) Isolation of Strains
(3) Brewing Process
(4) Research on Analysis and Tasting
2. Brief History of Technological Development of Light-Aromatic Xiaoqu Baijiu
3. Brief History of Technological Development of Light-Aromatic Fuqu Baijiu
(1) Yantai Pilot Project and Its Development
(2) Other Developments
4. Rapid Progress in the Application of Various New Technologies
Section 3 Outlook on the Technology of Light-Aromatic Baijiu
1. Raw Materials
2. Saccharification and Fermentation Agents
3. Research on Aroma Malt and Esterification Liquid
4. Rational Use of Distiller's Dregs
5. Using Foundational Knowledge to Solve Problems in Light-Aromatic Baijiu Production
6. Applying New Technologies to Improve the Light-Aromatic Baijiu Industry
Chapter 2 Microorganisms and Enzymes in Light-Aromatic Baijiu Production
Section 1 Microorganisms in Light-Aromatic Baijiu Production
1. Beneficial and Harmful Microorganisms in Light-Aromatic Baijiu Production
2. Microorganisms in Daqu Light-Aromatic Baijiu Production
3. Microorganisms and Superior Strains in Light-Aromatic Xiaoqu Baijiu Production
4. Strains Used in Light-Aromatic Fuqu Baijiu Production
5. Detection, Selection, Identification, Revival, and Preservation of Light-Aromatic Baijiu Microorganisms
(1) Requirements for Light-Aromatic Baijiu Strains
(2) Examples of Microbial Detection, Strain Selection, and Revival
Section 2 Enzymes in Light-Aromatic Baijiu Production
1. Amylase
2. Protease
3. Fermentation and Esterification Enzymes
4. Other Enzymes
Chapter 3 Production Technology of Daqu Light-Aromatic Baijiu
Section 1 Fen-Type Daqu Light-Aromatic Baijiu Production Technology
1. Fen-Type Daqu Light-Aromatic Baijiu Production Example
(1) Malt Production Facilities, Equipment, and Process
(2) Fermentation and Distillation Equipment and Process
(3) Aged Liquor Storage and Blending
2. Examples of Fen-Type Daqu Baijiu Production
Section 2 Production Technology of Light-Aromatic Daqu Laobaigan
1. Example of Producing Light-Aromatic Daqu Laobaigan Using the "Mixed Steaming and Continuous Fermentation" Method
2. Example of Producing Light-Aromatic Daqu Laobaigan Using the "Double Clear Steaming" Process
Section 3 Production Technology of Light-Aromatic Daqu Qingke Baijiu
1. Example of Making Daqu Qingke Malt
2. Example of Light-Aromatic Daqu Qinkang Baijiu Brewing Technology
3. Example of Using Active Dry Yeast in Light-Aromatic Daqu Qinkang Baijiu Production
Section 4 Other Examples of Light-Aromatic Daqu Baijiu Production
1. Example of Light-Aromatic Daqu Baijiu Production in Taiwan Province
2. Example of Light-Aromatic Daqu Baijiu Production Technology in Southern Fujian
Section 5 Measures for High Yield and Quality of Light-Aromatic Daqu Baijiu
1. Measures for High Yield and Quality of Fen-Type Daqu Baijiu
(1) Malt Production
(2) Material Input, Fermentation, Distillation, and Aged Liquor Storage
2. Measures to Improve the Quality of Light-Aromatic Daqu Laobaigan
(1) Experience in Making High-Quality Red-Heart Malt
(2) Example of Daqu Baijiu Brewing Experience
3. Experience in Increasing the Yield Rate of Daqu Qingke Raw Materials
Chapter 4 Production Technology of Traditional Xiaoqu Light-Aromatic Baijiu
Section 1 Examples of Traditional Xiaoqu Malt Production
1. Western Fujian Baijiu Medicine
2. Cenheng Jiuqu
3. Hubei Green Garment Guanyin Tuqu Production
4. Hubei Medicinal Branqu Production
5. Two Examples of Making Enhanced Xiaoqu
6. Discussion on Making Pure Strain Xiaoqu
Section 2 Examples of Brewing Traditional Xiaoqu Light-Aromatic Baijiu
1. Example of Traditional Xiaoqu Light-Aromatic Baijiu Production in Jiangxi
2. Example of Traditional Xiaoqu Light-Aromatic Baijiu Production in Hubei
3. Two Examples of Using High-Temperature Fermentation Active Dry Yeast
Chapter 5 Production Technology of Pure Strain Aspergillus and Yeast Fuqu Light-Aromatic Baijiu
Section 1 Production Technology of Pure Strain Aspergillus and Yeast Fuqu
1. Experience in Making Pure Strain Aspergillus and Yeast Fuqu
2. Production Process of Aspergillus Fuqu
(1) Cultivation of Aspergillus Fuqu Strains
(2) Three Methods of Making Aspergillus Fuqu
3. Production Process of Yeast Fuqu
(1) Cultivation of Yeast Fuqu Strains
(2) Liquid and Solid Cultivation Methods of Yeast Fuqu
4. Mixing of Aspergillus and Yeast Fuqu
(1) Ratio of Aspergillus Fuqu to Yeast Fuqu
(2) Quality Standards of Aspergillus and Yeast Fuqu
5. Making Aspergillus and Yeast Fuqu with High-Temperature Fermentation Active Dry Yeast
(1) Example 1
(2) Example 2
Section 2 Brewing Process of Pure Strain Aspergillus and Yeast Fuqu Light-Aromatic Baijiu
1. Overview of the Brewing Process
(1) Ordinary and High-Quality Baijiu Processes
(2) Review of Production Conditions for Aspergillus Fuqu Light-Aromatic Baijiu
2. Production Technology and Product Characteristics of Aspergillus Fuqu Laobaigan
3. Production Technology and Product Characteristics of Er Guotou Baijiu
(1) Evolution of Er Guotou Baijiu Production Technology
(2) Example of Ordinary Er Guotou Baijiu Production Process
(3) Quality Characteristics of Er Guotou Baijiu
4. Production Process of Light-Aromatic Mulberry Baijiu
5. Examples of Multi-Microorganism Fuqu Light-Aromatic Baijiu Production
6. Ways to Improve Quality and Increase Yield of Aspergillus Fuqu Light-Aromatic Baijiu
(1) Overview of Improving Baijiu Quality
(2) Examples of Improving the Quality of Aspergillus Fuqu Light-Aromatic Baijiu
(3) Examples of Low-Alcohol Light-Aromatic Aspergillus Fuqu Baijiu Production
7. About Making Aspergillus Fuqu Light-Aromatic Baijiu with Raw Materials
8. Japanese Shochu Production Technology
References
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