CN101302465B - Liquor and brewing process thereof - Google Patents
Liquor and brewing process thereof Download PDFInfo
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- CN101302465B CN101302465B CN2008100121636A CN200810012163A CN101302465B CN 101302465 B CN101302465 B CN 101302465B CN 2008100121636 A CN2008100121636 A CN 2008100121636A CN 200810012163 A CN200810012163 A CN 200810012163A CN 101302465 B CN101302465 B CN 101302465B
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Abstract
The invention relates to white spirit - Manchu cave storage wine which inherits and summarizes the prior brewing technique and the modern science technology and a brewing technique for the Manchu cave storage wine. The Manchu cave storage wine is prepared by the following raw materials by weight ratio: the weight ratio of sorghum to fermented grains to rice hulls to Daqu powder is 1 to 4.5-5.0 to0.15-0.20 to 0.20 to 0.26. The brewing technique inherits and carries forward the unique white spirit brewing and storing techniques of Manchu, adopts luscious underground spring water, selects superior sorghum and minor cereals, takes intermediate and high temperature Daqu as saccharified ferment, and adopts the characteristics of the mixed multi-turn fermentation technique and the techniques such as fermentation in a mud fermentation pit, distillation in a stone pot, aged wine storage in a cave, elaborate blending and so on. The Manchu cave storage wine has limpid and transparent wine body,aromatic flavor of a fermentation pit, heavy wine body, coordinated flavors and clean taste, is pleasant after taste and has unique wind body style.
Description
Technical field
The present invention relates to a kind of brewed spirit technology, relate in particular to a kind of the succession and summed up a kind of liquor and the wine-making technology thereof that traditional wine-making technology combines with modern science and technology---Manchu's hole cellar.
Background technology
China is one of spirits culture source region in the world.Long wine brewing history is arranged.In the historical long river in more than 5,000 years, mould through traditional culture, many generation wine brewing people effort, wine-making technology is improved constantly and is improved.Each department idiosyncrasy and liquor have been formed.Wine claims wine with dregs or sweet wine at ancient times, is the specialty goods of specializing in emperors and ministers, and after the founding of New, wine becomes an indispensable part in people's life.Northeast the Nvzhen (people from Manchuria) enrichment and development the liquor culture in Central Plains, people from Manchuria claims that liquor is " A Ciqi, A Cigu.”
Liquor is different according to its used saccharification, fermented bacterium and making method etc., but production common white spirit and high quality liquor; High quality liquor mouthfeel of the prior art is good, the wine body is mellow, but ubiquity wine-making technology cost height, complicated operation are loaded down with trivial details, the problem that production efficiency is lower; Though corresponding common white spirit production cost is relatively low, efficient is higher, and gained liquor mouthfeel is relatively poor, wine body muddiness.The two can not the coordinating and unifying.
Summary of the invention
The present invention is directed to above-mentioned problems of the prior art, a kind of a kind of liquor that traditional wine-making technology is combined with modern science and technology and brews is provided, solved the problem that the mouthfeel of liquor, wine body and wine-making technology in the prior art can not the coordinating and unifyings, and mellow, all flavor of wine body of the present invention is coordinated.
Another object of the present invention provides a kind of wine-making technology of above-mentioned liquor, has solved the problem of wine-making technology cost height of the prior art, complicated operation.
The weight ratio scope of each raw material of the present invention is to carry out a large amount of groping through the contriver to draw with Test Summary, and the weight ratio of each raw material all has effect preferably in the following weight scope.The present invention adopts following raw material to make up, and makes the composition of each raw material produce synergistic function these material combination, thereby makes the wine body more mellow, as clear as crystal, and sense of taste is refreshing clean, long times of aftertaste.
Technical scheme of the present invention is as follows:
It is to be prepared from Chinese sorghum by weight by following raw material: wine unstrained spirits: rice husk: koji powder=1: 4.5-5.0: 0.15-0.20: 0.20-0.26.
Preparation method of the present invention comprises the steps:
Select materials: choose Chinese sorghum, rice husk and koji powder by above-mentioned weight ratio, require the Chinese sorghum color and luster normal, do not have go mouldy, full grains, contained humidity 0-20%, starch-containing 58% one 65%, inclusion-free; It is dry, steamed except that evil assorted flavor that rice husk requires;
Pulverize: above-mentioned Chinese sorghum, koji powder are pulverized, and the degree of grinding requirement of Chinese sorghum is: 65%-70% analyzes sieve by the aperture of 2mm; The degree of grinding of koji powder requires: 90%-98% analyzes sieve by the aperture of 2mm;
Be mixed into quarrel: the rice husk of above-mentioned steamed back no impurity taste is mixed with Chinese sorghum, wine unstrained spirits, stir;
The distillation gelatinization: the above-mentioned material that stirs is put into the rice steamer bucket, and the boiling gelatinization requires ripe and sticking, the living heart of interior nothing, and controlling flow wine speed is 0.3 ton/hour during distillation, and stream wine temperature is controlled at 16 ℃-30 ℃, loses poor;
Airing is reinforced: after the material after the above-mentioned distillation gelatinization was gone out the rice steamer cooling, rice husk after adding is steamed and the koji powder after the pulverizing added water and stir;
Pit entry fermentation: above-mentioned stirred materials is fermented, and yeast phase is 35-45 days.
Advantage of the present invention and beneficial effect are as follows:
This wine-making technology is the wine brewing of having inherited and having developed people from Manchuria this nationality uniqueness, the white spirit process of storage, adopts sweet and refreshing underground spring, selected high quality sorghum and coarse cereals, do saccharifying ferment with middle high-temperature daqu, adopt to mix to steam and sneak into many rounds zymotechnique, the fermentation of mud cellar for storing things, storage wine, process characteristics such as meticulous blending are hidden in the distillation of stone pot, old hole, its wine body is as clear as crystal, stores aromatic strongly fragrantly, and the wine body is mellow, all flavors are coordinated, sense of taste is refreshing clean, and long times of aftertaste has unique wine body style.
Process characteristic of the present invention also comprises:
1, mud cellar for storing things solid state fermentation
The mud cellar for storing things is a fermentation equipment, and aromatic Chinese spirit is that fragrance ingredient is relevant with the mud cellar for storing things, cultivates artificial aged pit, utilizes the acetic acid bacteria fermented liquid to drench and stores and irritate the cellar for storing things, uses Daqu and does saccharifying ferment ferment common with it, and its meta-bolites is more plentiful.
2, this wine-making technology system wine adopts continuous quarrel batching.The distribution that is different from other Production of Luzhou-flavor Liquor.So-called continuous quarrel batching, exactly in going out the poor unstrained spirits (wine unstrained spirits) in cellar for storing things by the liquor-making raw material Chinese sorghum of every input some amount and the stopping composition rice husk uniform mixing of some amount, distill with boiling and operate simultaneously, whenever take turns all so operations after the fermentation ends.The poor unstrained spirits of a fermentation vat (cellar for storing things) is successive, goes round and begins again, Yi Bian insert virgin material, the old material of discharge section (being pickled with grains or in wine) recycles poor unstrained spirits simultaneously, claims " thousand poor " in Production of Luzhou-flavor Liquor.
3, adopt green stone to make rice steamer bucket (being the stone pot) and mix steaming, mixed being meant adds raw material, auxiliary material, manual operation loaded steamer in proportion in will distilling the wine unstrained spirits of getting wine, mix up steam.Wine is got in slow fire distillation, strengthens firepower gelatinization Chinese sorghum raw material afterwards, and to get wine, the back is to steam the processing method of grain earlier in operation, and this is three of these wine-making technology characteristics.
Description of drawings
Fig. 1 is a process flow sheet of the present invention.
Embodiment
Embodiment 1
It is to be prepared from Chinese sorghum by weight by following raw material: wine unstrained spirits: rice husk: koji powder=1: 4.8: 0.17: 0.23;
Preparation method of the present invention comprises the steps:
Select materials: choose Chinese sorghum, rice husk and koji powder by above-mentioned weight ratio, require the Chinese sorghum color and luster normal, do not have go mouldy, full grains, contained humidity 0-20%, starch-containing 58%-65%, inclusion-free; It is dry, steamed except that evil assorted flavor that rice husk requires;
Pulverize: above-mentioned Chinese sorghum, koji powder are pulverized, and the degree of grinding requirement of Chinese sorghum is: 65%-70% analyzes sieve by the aperture of 2mm; The degree of grinding of koji powder requires: 90%-98% analyzes sieve by the aperture of 2mm;
Be mixed into quarrel: with the rice husk and the Chinese sorghum of above-mentioned steamed back no impurity taste, and fermentation after big quarrel (Chinese sorghum: koji powder: rice husk=40: 6-8: 5-6), two quarrels (Chinese sorghum: koji powder: rice husk=40: 6-8: 5-6), three quarrels (Chinese sorghum: koji powder: rice husk=20: 5-6: 4-5), return (the koji powder: rice husk=3-4: 4-5) mix, stir that is pickled with grains or in wine;
The distillation gelatinization: the above-mentioned material that stirs is put into green stone rice steamer bucket, and distillation and boiling are operated simultaneously, and every the wheel after the fermentation ends all so operated, the boiling gelatinization requires ripe and sticking, and the living heart of interior nothing slowly distills during distillation, atmosphere knocks into the back, note acid discharge, wine, 0.3 ton/hour of controlling flow wine speed are got in slow fire distillation, stream wine temperature is controlled at 30 ℃, strengthen firepower gelatinization Chinese sorghum raw material afterwards, to get wine, the back is to steam grain earlier in operation; Simultaneously old material is pickled with grains or in wine and abandons;
Airing is reinforced: after the material after the above-mentioned distillation gelatinization is gone out the rice steamer cooling, add the rice husk after steamed and pulverize after 28-50 ℃ in the high-temperature daqu powder, add water and stir;
Pit entry fermentation: above-mentioned stirred materials is put into the mud cellar for storing things ferment, yeast phase is 35-45 days.
Be mixed in slag step and the airing addition step, the ratio of all auxiliary material rice husks is 5: 1.
Embodiment 2
It is to be prepared from Chinese sorghum by weight by following raw material: wine unstrained spirits: rice husk: koji powder=1: 4.5: 0.15: 0.20;
Described wine-making technology step is with embodiment 1.
Embodiment 3
It is to be prepared from Chinese sorghum by weight by following raw material: wine unstrained spirits: rice husk: koji powder=1: 5.0: 0.20: 0.26;
Described wine-making technology step is with embodiment 1.
Embodiment 4
It is to be prepared from Chinese sorghum by weight by following raw material: wine unstrained spirits: rice husk: koji powder=1: 4.5: 0.20: 0.26;
Described wine-making technology step is with embodiment 1.
The strict attention in production operation: key points for operation such as even, saturating, suitable, steady, accurate, thin, clean, low.
Even: refer in the operating process, mix and stir rice steamer on poor unstrained spirits, the material, sprinkle and look water up and down, airing is bent down, and pit entry temperature etc. all will be accomplished uniformity.
Thoroughly: refer to that raw material will fully absorb water and run through in profit grain process; Raw material is well done in the boiling gelatinization process.
Suitable: use rice husk consumption, moisture, acidity, starch concentration, Daqu dosage etc. is gone into the cellar for storing things condition, all will accomplish to be suitable for ferment wine brewing, and various microorganisms normally breed growth, and this just helps diastatic fermentation.
Surely: refer to that into the cellar for storing things it is reliable to change the deploying material, must guard against big rise and big fall.
Accurate: as to refer to dig cellar for storing things, get material, look water up and down, see temperature, adding Daqu will standard in metering.
Carefully: every Brewing equipment and manipulate must be careful and not careless.
Only: refer to the production site of making wine, various tool utensil, equipment and glutinous unstrained spirits.Raw material, auxiliary material, Daqu, water of productive use all will clean totally.
Low: refer to fill auxiliary material, the water gaging lower bound of trying one's best is used, and goes into to store the wine unstrained spirits and accomplishes that as far as possible low temperature goes into the cellar for storing things, long-term fermentation.
In the zymotechnique management process, the division of fermentation stage.
In the liquor production process, the generation from liquor-making raw material starch to alcohol component all under the fellowship effect of multiple microorganism, is finished through extremely complicated saccharification, fermenting process.Transform saccharogenesis according to starch, sugar changes into the ultimate principle of wine, and the solid state fermentation characteristics can be divided into three phases to the diastatic fermentation process.
Fs: lord ferment period
After the bent down poor unstrained spirits of every airing was gone into envelope cellar for storing things, cellar for storing things, up to the process that ethanol generates, this stage was called lord ferment period, comprises two processes of saccharification and zymamsis.Jiao Chi after the sealing secluding air of trying one's best, but the rarefied air that mould can utilize poor unstrained spirits intergranular crack to contain carries out aerobic repiration, and amylase is converted into glucose with Zulkovsky starch.
This stage is the saccharification stage, and under aerobic conditions, a large amount of yeast carries out the thalline breeding, after mould is clean oxygen depletion in storing, is anaerobic state in the whole cellar for storing things, and the oozy zymase of yeast this moment carries out zymamsis.The interior temperature in cellar for storing things rises to the highest gradually, when after a period of stabilisation and slowly descending.
Subordinate phase: give birth to the acid phase
In this stage, the wine unstrained spirits changes through complicated biological chemistry in the cellar for storing things.Outside alcohol and sugar generate, also produce a large amount of by organic acid.Mainly be acetate, lactic acid also has caproic acid, butyric acid etc., also has other organic acid.
Mould, yeast, bacterium in the cellar for storing things.And bacterial metabolism is the main path that acid generates.The acetic bacteria effect is that glucose fermentation is produced acetic acid.Yeast also generates acetic acid after zymamsis.Milk-acid bacteria also becomes lactic acid with glucose fermentation.Alcohol also can generate acetic acid through the acetic bacteria oxidation.Poor unstrained spirits during the fermentation, the kind of acids and generation approach also are closer.
Acids promptly is to be fragrance matter in the solid spirit production process, also is the precursor that Ester generates, i.e. " anacidity does not become ester ".The acid of certain content is the sign that embodies the liquor quality.
Phase III: produce the fragrance phase
Through more than 20 days, zymamsis was finished substantially, produced simultaneously organic acid in time prolongation and increase.Begin to end to opening the cellar for storing things from this time, this time all is that fermenting process produces the ester phase, also is the period that fragrance matter generates accumulation.
It is extremely many to comprise fragrance matter in the wine unstrained spirits, the ester class generate what the quality of wine is all had very big influence.The generation of Ester mainly is a biochemical reaction.In this stage, comprise the katalysis of esterification enzyme in the microorganism cells and use Ester to generate, chemical reaction, pure and mild acid effect generates ester, and its speed is very slow, has also consumed a large amount of acid and ester.
In the esterification phase, produced a large amount of ethyl hexanoates, ethyl acetate, ethyl lactate, ethyl butyrate, remove this and follow other fragrance matter in addition.
The wine unstrained spirits is come in and gone out to store and is required to see the following form
| Project | Moisture % | Acidity | Sugar % | Starch content % | Temperature (℃) |
| The wine unstrained spirits | 52-54％ | ≤1.5％ | ≤0.6 | ?18-22 | Be lower than room temperature in 16-20 ℃ of other season of winter |
| Return poor | 28-32℃ |
The wine unstrained spirits goes out the cellar for storing things and requires (quarrel)
| Project | Ethanol content % | Acidity | Sugar % | Starch content % | Moisture % | Temperature (℃) |
| Requirement | 2.0-4.0 | 1.8-3.0 | ≤0.5 | 11-14％ | 56-60％ | 20-38 |
Claims (5)
1. the wine-making technology of a liquor is prepared from Chinese sorghum: wine unstrained spirits: rice husk: koji powder=1: 4.5-5.0: 0.15-0.20: 0.20-0.26 by weight by following raw material; It is characterized in that comprising the steps:
Select materials: choose Chinese sorghum, rice husk and koji powder by above-mentioned weight ratio, require the Chinese sorghum color and luster normal, do not have go mouldy, full grains, contained humidity 0-20%, starch-containing 58%-65%, inclusion-free; It is dry, steamed except that evil assorted flavor that rice husk requires;
Pulverize: above-mentioned Chinese sorghum, koji powder are pulverized, and the degree of grinding requirement of Chinese sorghum is: 65%-70% analyzes sieve by the aperture of 2mm; The degree of grinding of koji powder requires: 90%-98% analyzes sieve by the aperture of 2mm;
Be mixed into quarrel: the rice husk of above-mentioned steamed back no impurity taste is mixed with Chinese sorghum, wine unstrained spirits, stir;
The distillation gelatinization: the above-mentioned material that stirs is put into the rice steamer bucket, and the boiling gelatinization requires ripe and sticking, the living heart of interior nothing, and controlling flow wine speed is 0.3 ton/hour during distillation, and stream wine temperature is controlled at 16 ℃-30 ℃, loses poor;
Airing is reinforced: after the material after the above-mentioned distillation gelatinization was gone out the rice steamer cooling, rice husk after adding is steamed and the koji powder after the pulverizing added water and stir;
Pit entry fermentation: above-mentioned stirred materials is fermented, and yeast phase is 35-45 days;
Described being mixed in quarrel step and the airing addition step, the ratio that adds rice husk is 5: 1.
2. the wine-making technology of a kind of liquor according to claim 1 is characterized in that adopting in the described distillation gelatinization step green stone rice steamer bucket.
3. the wine-making technology of a kind of liquor according to claim 1 is characterized in that distillation and boiling are operated simultaneously in the described distillation gelatinization step, whenever all so operates after taking turns fermentation ends.
4. the wine-making technology of a kind of liquor according to claim 1 is characterized in that in the described pit entry fermentation step, puts into the mud cellar for storing things and ferments.
5. the wine-making technology of a kind of liquor according to claim 1, it is characterized in that described being mixed in the quarrel step, with the rice husk of steamed back no impurity taste and Chinese sorghum, and fermentation after big quarrel, two quarrels, three quarrels, return to be pickled with grains or in wine and mix, stir, wherein said big quarrel is jowar: koji powder: rice husk=40: 6-8: 5-6; Two quarrels are Chinese sorghum: koji powder: rice husk=40: 6-8: 5-6; Three quarrels are Chinese sorghum: koji powder: rice husk=20: 5-6: 4-5; Return poor koji powder: rice husk=3-4: the 4-5 that is.
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| CN2008100121636A CN101302465B (en) | 2008-07-04 | 2008-07-04 | Liquor and brewing process thereof |
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| CN2008100121636A CN101302465B (en) | 2008-07-04 | 2008-07-04 | Liquor and brewing process thereof |
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| CN101302465B true CN101302465B (en) | 2011-09-07 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108315195A (en) * | 2018-05-11 | 2018-07-24 | 亳州市合七医药科技有限公司 | Fermented type mulberry leaf wine production technology |
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| CN101475893B (en) * | 2009-01-22 | 2012-01-11 | 河北衡水老白干酒业股份有限公司 | Production process for flavouring spirit and low alcohol white spirit blended by the flavouring spirit |
| CN101818110B (en) * | 2009-02-26 | 2013-09-25 | 贵州二十八响礼炮酒业有限公司 | Process of cavern fermented maotai-flavor liquor |
| CN101818109B (en) * | 2009-06-30 | 2012-10-03 | 湖南湘窖酒业有限公司 | Method for effectively reducing acidity of distilled grains entering tank |
| CN101717710B (en) * | 2009-12-21 | 2012-05-02 | 甘肃天祝藏酒酒业有限公司 | Tibetan incense type white spirit and brewing process thereof |
| CN103525631B (en) * | 2012-07-10 | 2015-03-25 | 贵州柔酱酒业有限公司 | Blending method of mild soy sauce flavor type liquor |
| CN106118947A (en) * | 2016-06-22 | 2016-11-16 | 万多 | Daqu (massive raw stater for alcholic liquor) buries wine |
| CN107557210A (en) * | 2016-06-30 | 2018-01-09 | 河北十里香酒业股份有限公司 | A kind of Production of Luzhou-flavor Liquor method |
| CN107236640A (en) * | 2017-07-18 | 2017-10-10 | 马福林 | A kind of walnut wine and preparation method thereof |
| CN108441381A (en) * | 2018-05-28 | 2018-08-24 | 河南蔡洪坊酒业有限公司 | A kind of giving off a strong fragrance White wine brewing process |
| CN110577869A (en) * | 2019-08-22 | 2019-12-17 | 安徽涂中酿酒有限公司 | Brewing method of strong-flavor Daqu liquor |
| CN113755276A (en) * | 2021-09-22 | 2021-12-07 | 江西陶令酒业有限公司 | Production process of special-flavor aging flavoring wine |
| CN115125081A (en) * | 2022-06-27 | 2022-09-30 | 北京都元生物科学研究院 | Production method and application of flavone sauce fragrant wine |
| CN115287138A (en) * | 2022-08-09 | 2022-11-04 | 陕西柳林酒业集团有限公司 | Multi-yeast co-fermentation medium-high temperature aroma-enhancing wine brewing process |
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| CN101020877A (en) * | 2007-03-07 | 2007-08-22 | 山东景芝酒业股份有限公司 | Process of producing sesame fragrance type white liquor through Daqu yeast and bran yeast mixing fermentation |
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| 熊子书.中国三大香型白酒的研究（一）浓香.泸州篇.《酿酒科技》.2005,(第2期),23-24. * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108315195A (en) * | 2018-05-11 | 2018-07-24 | 亳州市合七医药科技有限公司 | Fermented type mulberry leaf wine production technology |
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