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.
| Published in | Advances in Applied Sciences (Volume 5, Issue 3) |
| DOI | 10.11648/j.aas.20200503.12 |
| Page(s) | 64-69 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Spirit, Koji, Glycosylation, Fermentation, Automatic Blending
| [1] | Joseph Needham. Science And Civilisation In China Vol 6 Biology and biological technology Part 5 Fermentations and food sience, Cambridge University Press, 2000. |
| [2] | Yang, Tuanyuan. Wu, Fangxing. The design and application of the technical pipeline and automatic blending control system for liquor. Liquor Science. 196 (9), 2010, P53-55 (in Chinese). |
| [3] | Lian, Ruifeng. Computer simulation of Liquor blending and seasoning. [J] Metallurgical Automation, 2006 (sul), P48-51 (in Chinese). |
| [4] | Xie, Wenyong. Automatic control system in the production of liquor. [J] Liquor-making Science & technology,. 159 (9), 2007, P53-58 (in Chinese). |
| [5] | Yang, Zhiyong. The application of automatic control system in the “Jing” wine production process [J] Liquor-making Science & technology, 147 (9), 2006, P60-62 (in Chinese). |
| [6] | Shen, Yong xiang. Wu, Fangxing. The new brewing process of the Maple forest brewery and its significance to the automation development of traditional liquor industry. [J] Liquor-making Science & technology. Vol•196, No. 10, 2010 P53-55 (in Chinese). |
| [7] | Zhao, deyi. Han, bin. Wu, fanxing. et al. The liquor production automation system of Shandong Jingzhi Liquor Co., Ltd. [J] Liquor Science, Vol•240, No. 6, 2014 P91-94 (in Chinese). |
| [8] | Jiao, erman. Wu, fanxing. et al. The ponder on composite automation of the whole plant for the traditional Chinese spirit enterprises. [J] Liquor Science, Vol•227, No. 5, 2013 P117-121 (in Chinese). |
| [9] | Gao, Jiakun. Tang, Youhong. Cui, Yujun. Li, Anjun. Gao, Lijia. Research on Automatic Transformation of Liquor Solid Fermentation. [J] Liquor Making, Vol. 46, No. 1, Jan. 2019, P78-P80 (in Chinese). |
| [10] | Luo, Jing, Zhu, Shuilan, Wang, Li, He Jialin, Ouyang, Linghua. Zou, Jinying. Research progress on the composition of brewing microorganisms and flavor substances in strong-flavorBaijiu. [J] China Brewing, 2020, Vol. 39, No. 4, P1-5 (in Chinese). |
| [11] | Sun, Lilin. Li, Lilang. Hu, Ping. Tian, Ya. Ma, Yingyao. Yuan, Zaishun. Analysis of bacterial diversity during the fourth round of sauce-flavor Baijiu fermentation. [J] China Brewing, 2020, Vol. 39, No. 5, Serial No. 339. p 35-39 (in Chinese). |
APA Style
Jianwu Yu, Fangxing Wu, Hao Wang, Hongbo Li, Xiaoyue Zhang, et al. (2020). The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit. Advances in Applied Sciences, 5(3), 64-69. https://doi.org/10.11648/j.aas.20200503.12
ACS Style
Jianwu Yu; Fangxing Wu; Hao Wang; Hongbo Li; Xiaoyue Zhang, et al. The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit. Adv. Appl. Sci. 2020, 5(3), 64-69. doi: 10.11648/j.aas.20200503.12
AMA Style
Jianwu Yu, Fangxing Wu, Hao Wang, Hongbo Li, Xiaoyue Zhang, et al. The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit. Adv Appl Sci. 2020;5(3):64-69. doi: 10.11648/j.aas.20200503.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.aas.20200503.12,
author = {Jianwu Yu and Fangxing Wu and Hao Wang and Hongbo Li and Xiaoyue Zhang and Yonlin Huang},
title = {The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit},
journal = {Advances in Applied Sciences},
volume = {5},
number = {3},
pages = {64-69},
doi = {10.11648/j.aas.20200503.12},
url = {https://doi.org/10.11648/j.aas.20200503.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20200503.12},
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.},
year = {2020}
}
TY - JOUR T1 - The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit AU - Jianwu Yu AU - Fangxing Wu AU - Hao Wang AU - Hongbo Li AU - Xiaoyue Zhang AU - Yonlin Huang Y1 - 2020/08/05 PY - 2020 N1 - https://doi.org/10.11648/j.aas.20200503.12 DO - 10.11648/j.aas.20200503.12 T2 - Advances in Applied Sciences JF - Advances in Applied Sciences JO - Advances in Applied Sciences SP - 64 EP - 69 PB - Science Publishing Group SN - 2575-1514 UR - https://doi.org/10.11648/j.aas.20200503.12 AB - 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. VL - 5 IS - 3 ER -
Information
Email: