CN101805680B - Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees - Google Patents
Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees Download PDFInfo
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- CN101805680B CN101805680B CN2010101364007A CN201010136400A CN101805680B CN 101805680 B CN101805680 B CN 101805680B CN 2010101364007 A CN2010101364007 A CN 2010101364007A CN 201010136400 A CN201010136400 A CN 201010136400A CN 101805680 B CN101805680 B CN 101805680B
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Abstract
The invention relates to a sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees, which is prepared by saccharifying, fermenting and distilling the smaller lumped koji solid white spirit waste lees. The sour flavoring wine produced by using the smaller lumped koji solid white spirit waste lees is used for adjusting the acidity in blending a smaller lumped koji white spirit, which not only saves grains and reduces the production cost of the smaller lumped koji white spirit, but also improves the quality of the white spirit.
Description
Technical field
The present invention relates to a kind of tart flavour flavouring wine, the tart flavour flavouring wine of particularly utilizing little koji solid white spirit waste lees to produce.
Background technology
The total acid of liquor is the important physical and chemical index of liquor with total ester, and it is volatile acids that the organic acid in the liquor has many, and most volatile acids are aroma-producing substance, are again taste compounds.Organic acid has vital role to the quality of liquor; Be the most important sense of taste agent of liquor, to distilled spirit fragrance set off, inhibition and masking action, can eliminate wine bitter taste, increase wine Hui Tian, increase the aftertaste of wine; Simultaneously; Organic acid still is the aging effective catalyst of new wine, can eliminate the dry peppery and assorted flavor of wine, in wine, plays coordinative role.
White spirit mixing is exactly to make the acid esters ratio of liquor reach balance, just can make liquor reach mouthfeel quality level preferably.At present; In little koji solid white spirit blending and tasting, the tart flavour flavouring wine that the adjusting of acidity adopts wine tail flavouring wine and yellow water by fermentation to produce mostly is because the assorted flavor material that contains in wine tail and the yellow water is more; If add-on is too much; Can increase the weight of the assorted flavor of wine body, make the wine body unclean, influence the mouthfeel quality of liquor.
Losing poor is the by product in the liquor production process, generally is that its oven dry back is used as feed or fuel to losing poor treatment process at present.
Summary of the invention
The purpose of this invention is to provide a kind of tart flavour flavouring wine of utilizing little koji solid white spirit waste lees to produce, to be used for the acid adjustment that distilled liquor is blent.
The tart flavour flavouring wine of utilizing little koji solid white spirit waste lees to produce according to the invention is to be got by the step preparation of following order:
A, diastatic fermentation
To go out distilled liquor behind the rice steamer and lose after poor airing is cooled to 60～65 ℃, with the saccharifying enzyme uniform mixing, pass the heap saccharification after; Airing is cooled to 35～40 ℃; Insert the alcohol active dried yeast activation solution after activated, turn into the cellar for storing things and track tramping, splash then account for 35～40 ℃ hot water losing poor amount 8～12% and account for yellow water that losing poor amount 3～7% after; Spread the poor sealing and fermenting of capping and play the cellar for storing things after 15～18 days, must lose poor fermented wine unstrained spirits.
B, distillation
The former degree wine that looses is lost poor one times amount by fermentation and added at the bottom of the rice steamer in the pot; Even spreading one deck chaff shell on the rice steamer thin bamboo strip, and then after 40～50 centimeters of evenly loose layer overlay lost poor fermented wine unstrained spirits, feeding pressure was the steam of 0.01～0.02MPa; Successively visit rice steamer on the vapour; Every rice steamer stream wine speed PM is less than 10 jin, and stream wine temperature is lower than 30 ℃, and distillation back obtained wine thereby liquid is stored after three months and promptly got the tart flavour flavouring wine.
Said saccharifying enzyme consumption calculates by the every gram starch 180～200u that loses poor starch contained therein amount, and said alcohol active dried yeast activation solution is that the alcohol active dried yeast of losing poor amount 0.1%～0.12% is invested in 15～20 minutes gained of activation in 36～38 ℃ the warm water in 1: 10～20 ratio.
Described capping is poor to be the width of cloth product in the little koji solid white spirit production process---and lose poorly, do not add any other material during capping is poor.
Little koji solid white spirit waste lees contains 5～10% remaining starch, be translated into fermentable reducing sugar with saccharifying enzyme after, just utilize the alcohol active yeast to carry out zymamsis.Add hot water, can promote zymic activation and fermentation, insert yellow water,, can alcohol and reducing sugar etc. be converted into organic acids such as acetate owing to contain a large amount of mikrobes such as acetic bacteria in the yellow water.Because organic acid is soluble in ethanol, therefore go here and there steaming with former degree liquor, the organic acid that will lose the fermented wine unstrained spirits that is pickled with grains or in wine extracts effectively.
Tart flavour flavouring wine according to the invention is in the preparation process; Steam through losing poor fermentation string; The tart flavour flavouring wine total acid that obtains can reach more than 3.0 grams per liters, and-as wine tail total acid have only about 1.0 grams per liters, and be mostly high boiling non-volatile higher fatty acid; Yellow water treatment solution total acid also has only about 1.5 grams per liters, and assorted flavor is heavier.Because the contained acid of wine tail is higher fatty acid such as high boiling lactic acid mostly; And what blend that distilled liquor mainly needs is lower boiling voltaile fatty acid such as acetate, and wine tail and yellow water are relatively low because of total acid, have transferred less; Do not reach effect, having transferred many can increase the assorted flavor of wine body.And it is high because of self total acid content to lose poor tart flavour flavouring wine, and is mostly lower boiling voltaile fatty acid such as acetate, and vinosity is clean; Assorted flavor is little, thereby usage quantity is little, colludes and transfers effect obvious; Make the total acid of Liquor Products can reach 0.50～0.70 grams per liter; Be used to blend and can make pureer and milder time of vinosity sweet and tasty clean, aftertaste is longer, and can not make the wine body produce evil assorted flavor.And, because its yeast phase is long, can give prominence to the poor perfume (or spice) of distilled liquor, and one of style characteristic of poor fragrant distilled liquor just has important effect to the quality that improves distilled liquor.
Embodiment
Embodiment one:
To go out distilled liquor behind the rice steamer loses after poor 100kg airing is cooled to 60～65 ℃; Calculate by losing poor middle starch content 5%; Starch-containing 5kg during the 100kg distilled liquor is lost and is pickled with grains or in wine; The 100kg distilled liquor is lost poor and 900000u saccharifying enzyme uniform mixing, pass the heap saccharification after 30 minutes, airing is cooled to 35～40 ℃.
The alcohol active dried yeast of 0.1kg is invested in 1: 10 ratio in 36～38 ℃ the warm water activation 15～20 minutes the alcohol active dried yeast activation solution; This activation solution inserted above-mentionedly be cooled to 35～40 ℃ lose and turn into the cellar for storing things in poor and track tramping through passing heap saccharification and airing; Splash then behind the hot water and 3kg yellow water of 35～40 ℃ of 8kg; Spread thickness and play the cellar for storing things after 15～18 days, must lose poor fermented wine unstrained spirits greater than the poor sealing and fermenting of the capping of 6cm.
In pot at the bottom of the diffusing wine 100kg adding of the former degree rice steamer; Even spreading one deck chaff shell on the rice steamer thin bamboo strip, and then evenly loose layer overlay loses poor fermented wine unstrained spirits for 40～50 centimeters, feeding pressure is the steam of 0.01～0.02MPa; Successively visit rice steamer on the vapour; Every rice steamer stream wine speed PM is less than 10 jin, and stream wine temperature is lower than 30 ℃, and distillation back obtained wine thereby liquid is stored after three months and promptly got the tart flavour flavouring wine.
Embodiment two:
To go out distilled liquor behind the rice steamer loses after poor 100kg airing is cooled to 60～65 ℃; Calculate by losing poor middle starch content 10%; Starch-containing 10kg during the 100kg distilled liquor is lost and is pickled with grains or in wine; The 100kg distilled liquor is lost poor and 2000000u saccharifying enzyme uniform mixing, pass the heap saccharification after 30 minutes, airing is cooled to 35～40 ℃.
The alcohol active dried yeast of 0.12kg is invested in 1: 20 ratio in 36～38 ℃ the warm water activation 15～20 minutes the alcohol active dried yeast activation solution; This activation solution inserted above-mentionedly be cooled to 35～40 ℃ lose and turn into the cellar for storing things in poor and track tramping through passing heap saccharification and airing; Splash then behind the hot water and 7kg yellow water of 12kg35～40 ℃; Spread thickness and play the cellar for storing things after 15～18 days, must lose poor fermented wine unstrained spirits greater than the poor sealing and fermenting of the capping of 6cm.
In pot at the bottom of the diffusing wine 100kg adding of the former degree rice steamer; Even spreading one deck chaff shell on the rice steamer thin bamboo strip, and then evenly loose layer overlay loses poor fermented wine unstrained spirits for 40～50 centimeters, feeding pressure is the steam of 0.01～0.02MPa; Successively visit rice steamer on the vapour; Every rice steamer stream wine speed PM is less than 10 jin, and stream wine temperature is lower than 30 ℃, and distillation back obtained wine thereby liquid is stored after three months and promptly got the tart flavour flavouring wine.
Embodiment three:
To go out distilled liquor behind the rice steamer loses after poor 100kg airing is cooled to 60～65 ℃; Calculate by losing poor middle starch content 8%; Starch-containing 8kg during the 100kg distilled liquor is lost and is pickled with grains or in wine; The 100kg distilled liquor is lost poor and 1520000u saccharifying enzyme uniform mixing, pass the heap saccharification after 30 minutes, airing is cooled to 35～40 ℃.
The alcohol active dried yeast of 0.11kg is invested in 1: 15 ratio in 36～38 ℃ the warm water activation 15～20 minutes the alcohol active dried yeast activation solution; This activation solution inserted above-mentionedly be cooled to 35～40 ℃ lose and turn into the cellar for storing things in poor and track tramping through passing heap saccharification and airing; Splash then behind the hot water and 5kg yellow water of 10kg35～40 ℃; After spreading thickness and playing the cellar for storing things in 15～18 days, must lose poor fermented wine unstrained spirits greater than the poor sealing and fermenting of the capping of 6cm.
In pot at the bottom of the diffusing wine 100kg adding of the former degree rice steamer; Even spreading one deck chaff shell on the rice steamer thin bamboo strip, and then evenly loose layer overlay loses poor fermented wine unstrained spirits for 40～50 centimeters, feeding pressure is the steam of 0.01～0.02MPa; Successively visit rice steamer on the vapour; Every rice steamer stream wine speed PM is less than 10 jin, and stream wine temperature is lower than 30 ℃, and distillation back obtained wine thereby liquid is stored after three months and promptly got the tart flavour flavouring wine.
Claims (1)
1. the tart flavour flavouring wine of utilizing little koji solid white spirit waste lees to produce is characterized in that, is got by the step preparation of following order:
A, diastatic fermentation
To go out distilled liquor behind the rice steamer and lose after poor airing is cooled to 60～65 ℃, with the saccharifying enzyme uniform mixing, pass the heap saccharification after; Airing is cooled to 35～40 ℃; Insert the alcohol active dried yeast activation solution after activated, turn into the cellar for storing things and track tramping, splash then account for 35～40 ℃ hot water losing poor amount 8～12% and account for yellow water that losing poor amount 3～7% after; Spread the poor sealing and fermenting of capping and play the cellar for storing things after 15～18 days, must lose poor fermented wine unstrained spirits; Said saccharifying enzyme consumption calculates by the every gram starch 180～200u that loses poor starch contained therein amount, and said alcohol active dried yeast activation solution is that the alcohol active dried yeast of losing poor amount 0.1%～0.12% is invested in 15～20 minutes gained of activation in 36～38 ℃ the warm water in 1: 10～20 ratio;
B, distillation
The former degree wine that looses is lost poor one times amount by fermentation and added at the bottom of the rice steamer in the pot; Even spreading one deck chaff shell on the rice steamer thin bamboo strip, and then after 40～50 centimeters of evenly loose layer overlay lost poor fermented wine unstrained spirits, feeding pressure was the steam of 0.01～0.02MPa; Successively visit rice steamer on the vapour; Every rice steamer stream wine speed PM is less than 10 jin, and stream wine temperature is lower than 30 ℃, and distillation back obtained wine thereby liquid is stored after three months and promptly got the tart flavour flavouring wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010101364007A CN101805680B (en) | 2010-03-30 | 2010-03-30 | Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101364007A CN101805680B (en) | 2010-03-30 | 2010-03-30 | Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees |
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| CN101805680A CN101805680A (en) | 2010-08-18 |
| CN101805680B true CN101805680B (en) | 2012-07-04 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263591A (en) * | 2014-10-28 | 2015-01-07 | 吉林敖东大高酵素有限公司 | Fermented wine and brewing method thereof |
| CN105985877A (en) * | 2015-02-12 | 2016-10-05 | 北京红星股份有限公司 | Production method of acid flavoring liquor |
| CN106244373A (en) * | 2016-08-11 | 2016-12-21 | 四川省宜宾市叙府酒业股份有限公司 | A kind of lose grain with grain produce Chinese liquor method |
| CN106479802A (en) * | 2016-10-08 | 2017-03-08 | 湖北枝江酒业股份有限公司 | A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs |
| CN108823051A (en) * | 2018-07-03 | 2018-11-16 | 沈阳市岳君台黄酒酿造厂 | A kind of technology of vinasse production white wine |
| CN108998333A (en) * | 2018-09-20 | 2018-12-14 | 侯军 | A kind of tart flavour blending liquor and preparation method thereof |
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
| CN111269794B (en) * | 2020-04-08 | 2021-07-20 | 劲牌有限公司 | Atmospheric and vacuum distillation method for solid Xiaoqu liquor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
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2010
- 2010-03-30 CN CN2010101364007A patent/CN101805680B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
Non-Patent Citations (2)
| Title |
|---|
| 曹新莉等.白酒生产中黄水和酒尾的应用.《酿酒科技》.2008,(第10期),96-99. * |
| 郝向荣等.特殊调味酒丢糟的再利用.《酿酒科技》.2006,(第2期),92-93. * |
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