METHOD AND MACHINE FOR MANUFACTURING TRADITIONAL FERMENTED LIQUOR USING HIGH PRESSURE CARBON DIOXIDE GAS

摘要

PURPOSE: A method and a machine for manufacturing traditional fermented liquor using high pressure carbon dioxide gas are provided, thereby improving the manufacturing process and taste of traditional fermented liquor and decreasing the manufacturing time. CONSTITUTION: A method for manufacturing traditional fermented liquor using high pressure carbon dioxide gas comprises the steps of: filtering a one step fermented coarse liquor and adding the filtered coarse liquor, active yeast and hop into a high pressure carbon dioxide maturing tank; injecting carbon dioxide into the tank up to 2 to 5 atmospheric pressure and fermenting them at 15 to 25 deg. C for 3 days to coagulate and precipitate diluted proteins; maintaining the fermented liquor under the carbon dioxide pressure of 25 atmospheric pressure and the temperature of 5 to 10 deg. C to kill bacteria; sending the fermented liquor to a middle pressure purifying tank and slowly exhausting carbon dioxide at 0 to 3 deg. C and the carbon dioxide pressure of 1 to 2 atmospheric pressure to precipitate the remaining proteins, organic acids and resin solids; and filtering the fermented liquor and storing the filtered fermented liquor in a low pressure carbon dioxide storing tank.