CN101818110B - Process of cavern fermented maotai-flavor liquor - Google Patents
Process of cavern fermented maotai-flavor liquor Download PDFInfo
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- CN101818110B CN101818110B CN 200910102452 CN200910102452A CN101818110B CN 101818110 B CN101818110 B CN 101818110B CN 200910102452 CN200910102452 CN 200910102452 CN 200910102452 A CN200910102452 A CN 200910102452A CN 101818110 B CN101818110 B CN 101818110B
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Abstract
The invention provides a process of cavern fermented maotai-flavor liquor, which makes use of large-sized natural caverns at a constant temperature of 18-23 DEG C and 80-90% of constant humidity throughout the year. The caverns are basically in a dark status without natural light in addition to electric lamp lighting when in operation; and the caverns have natural ventilation conditions, and an air blower is required for air-blasting in the case of insufficient ventilation conditions. In the invention, the fermentation time is increased by 1 time compared with the original time because of theconstant temperature, thus the process is a new way to prepare the maotai-flavor top-grade liquor. Improved innovation of the process comprises three main steps of firstly throwing sorghum, secondly throwing sorghum and ripening vinasse: mixing materials, scattering yeast, fermenting by accumulation, re-fermenting in a cellar, hermetically fermenting in the cellar, storing and finally blending. The process has unique flavor, excellent quality, outstanding, mellow and long-lasting maotai-flavor, reduced liquor storage loss, saved land and shortened production period.
Description
Technical field
The present invention relates to the fermentation technique of brewageing of liquor, especially utilize the novel process of cavern fermented maotai-flavor liquor.
Background technology
The fermentation technology process of existing wine all is excavation pond, a plurality of cellar in factory building, brewing materials is inoculated distiller's yeast to be placed in the cellar and to ferment, because being the temperature of its cellar of opening, the formula cellar, hole in the factory building changes with the temperature Change in the factory building, thereby temperature is extremely unstable, secondly, illumination condition circadian variation in the factory building is also very big, be that daylight is comparatively abundant, then be in dark state night, the variation of same humidity also changes with the variation of outside air humidity, thereby, the microorganism of the fermentation of brewageing is subjected to the temperature in the envrionment conditions, humidity, there is directly relation in illumination, when humidity suitable, the temperature of Jiao Chi is more high, fermenting speed is just more fast, but the alcohol compound that produces in the fermenting process and multiple ester compound kind and quantity are just different, thus the local flavor of the aromatic type wine that obtains, mouthfeel, alcoholic degree, flavor difference is very outstanding.So the present invention utilizes the large-scale karst cave of local Karst geology and geomorphology, temperature in solution cavity, humidity is constant, no matter temperature remains between 18 ℃-23 ℃ throughout the year in summer in the winter hole, the temperature difference is no more than 5 ℃, top temperature is not higher than 25 ℃, minimum temperature is not less than 15 ℃, relative humidity is between the 80%-90% throughout the year, illumination is in dark state the whole year, and certain ventilation condition to be arranged or use the gas blower air blast, these conditions are very advantageous in growth and the breeding of brewageing organism of fermentation, only manage fermentation time and prolong one times than original fermentation time, but resulting Maotai-flavor liquor fragrance is stronger, mouthfeel is more pure closes, and local flavor is longer, unglazed according to its local flavor of liquor that spawns under the condition through this basic constant temperature 18-23 ℃ temperature, the suitable aging ageing fragrance that has passed through Tibetan, hole ageing storage more than 10 years with the wine of brewageing with traditional technology can directly be used wine as blending with pure right.Has special mouthfeel and fragrance, thereby improved the quality of Maotai-flavor liquor, relative shortening Maotai-flavor liquor ageing storage time, thereby bring good economic benefits to enterprise, shortened the ageing cycle of Maotai-flavor liquor greatly, (being equivalent to shorten the production cycle for many years), the past is just utilized natural solution cavity, be loaded on and be sealed in ageing in the solution cavity in the vat distilling the wine that obtains, and do not see that whole fermentation process and hole hide the report that ageing process is all finished in the hole.
Summary of the invention
The objective of the invention is: a kind of process of cavern fermented maotai-flavor liquor is provided, at constant temperature, in the solution cavity of the dark unglazed photograph of constant temperature, manually cutting or soil moved in to improve the original are made underground Jiao Chi, the size of underground Jiao Chi, what and scale with fermentation raw material are decided, but with the contact interface of raw material and Jiao Chi very big relation is arranged, contact interface is more big, and the esterification effect is more good, excessive interface is affected to the insulation of fermentation material, has pond, cellar for storing things more long its effect duration of service more good again.
Fermented maotai-flavor liquor technology in the solution cavity is divided into three big key steps:
One, following husky workshop section: profit grain, batching, go up rice steamer steam grain, down rice steamer sprinkle amount water, spreading for cooling, spill the wine tail, spread song, heap fermentation, Xia Jiao, pit entry fermentation, Kai Jiao get unstrained spirits, the unstrained spirits of getting is prepared burden and wine is got in distillation.Two, rough husky workshop section: repeat first segment process and get unstrained spirits up to Kai Jiao from profit grain, condiment, rice steamer distillation on the unstrained spirits is got by institute, obtains the first round liquor.Three, ripe poor workshop section: with the distillation in the rough husky operation wine ripe poor, spreading for cooling, spread under song, the heap fermentation and store, pit entry fermentation is opened the cellar for storing things again and is got rice steamer distillation on the unstrained spirits, get the second round liquor, press the 3rd section above-mentioned ripe poor technology recirculation of operation six times, obtain second and third respectively, four, five, six, seven take turns liquor, last (seven rounds) loses useless poor.
Three, store aging operation: the first round liquor and second and third, four, five, six, seven round liquor are adorned cylinder respectively store, advance the storehouse dish by the different time limits and collude, blend allotment can finished product.The batching of above-mentioned one, two, three workshop sections, spread song, pile up to send out a cellar for storing things, pit entry fermentation, storage, collude operation such as accent and tiltedly state as follows respectively:
1, batching:
(1) batching of husky workshop section under
A, go up preceding 15 minutes of rice steamer and add in the good Chinese sorghum heap of profit with beating the mother that poor machine breaks up and be pickled with grains or in wine.
It is that the undistilled mother of seven rounds is poor that b, institute add female being pickled with grains or in wine, and female poor consumption is the 7-10% of Chinese sorghum weight.
(2), the batching of rough husky workshop section: went up rice steamer preceding 15 minutes, it is poor to reinstate the fermentation of half rice steamer in store, and the virgin material good with profit mixes and stirs, and turns altogether three times, and it is mixed.
2, spread song:
(1), the operation of husky workshop section down:
A, bent medicinal powder consumption account for raw grain heavy 10%, mainly be that yeast (down with) is wherein used the mixing distiller's yeast of bent and 10% the middle Wen Qu of 90% high temperature (be: high temperature is bent for the brew Maotai-flavor liquor in the traditional technology; Middle Wen Qu is used for making aromatic Chinese spirit)
B, turn 3 times after withdrawing from bent medicine, make the grain unstrained spirits reduce conglomeration as far as possible, caking makes ripe sand fully contact with bent powder, guarantees to have on every Chinese sorghum bent medicine adhesion.
(2), rough husky workshop section operation:
A, height, middle temperature mix bent medicinal powder consumption be raw grain heavy 14%.
(3), the operation of ripe poor workshop section:
After a, groove unstrained spirits go out rice steamer, with spades vinasse evenly are tiled in Liang Tang rapidly.
B, treat that material product temperature begins to spread song when being down to 28-32 ℃, if when using the gas blower cooling, spread song and turned off the blast in preceding 5 minutes, make temperature unanimity in the grain unstrained spirits table.
C, according to different rounds, it is different that every round is spread bent amount, its height, middle temperature are mixed bent dose and are accounted for the heavy ratio of grain respectively and be: a round 15%, two rounds 14%, three rounds 12%, inferior 11%, five rounds 8% of four-wheel, six rounds 6%.
D, spread and played row with pin along the vertical and horizontal of the hall that dries in the air behind the bent medicine and turn, broken up agglomerate with drag simultaneously, itself and bent medicine are evenly distributed.
3, heap fermentation operation:
(1) operation of sand, rough husky workshop section down:
A, at first survey grain unstrained spirits material temperature before piling up, make that temperature is consistent between each rice steamer, receive heap then, receive stack temperature control between 23-26 ℃, the material temperature surpasses and upward maintains an equal level with room temperature in limited time, and the temperature in the solution cavity is more constant throughout the year to be 21-23 ℃.
Receive b, the first time the preceding bent medicine that spills a certain amount of wine tail and 3kg earlier on accumulation ground of heap.
C, same stockpile, in specialized range, playing stack temperature should be high slightly, progressively is reduced to 23 ℃ lowest temperature then, and the grain unstrained spirits temperature of heap must not be higher than the temperature that goes up heap earlier on the back.
D, on when piling, the grain unstrained spirits shoveled to embrace rise to accumulation place in the bucket and decontrol naturally, simultaneously even material loading can not be gone up in a side around the stockpile, the grain unstrained spirits will be gone up the stockpile top, outwards piles up with the center, the topped thickness of wanting of grain unstrained spirits is even, in order to avoid influence fermented quality.
E, accumulation time must determine that require to pile the semicircle sphere, Dong Gaoxia is short in conjunction with season, weather, receipts stack temperature and leavening temperature, fermenting to the grain unstrained spirits produces fragrant and sweet flavor, does not have or seldom have sour tart flavour, on fermentation stockpile surface with interior 3-8cm place, temperature reaches 45-48 ℃, can descend the cellar for storing things.
F, if having only part stockpile temperature to reach above-mentioned requirements, and other part stockpile temperature do not reach requirement, the grain unstrained spirits that does not reach temperature are shoveled on the heap face that reaches 45-48 ℃ of temperature, proper extension is piled up the time, makes heap fermentation even.Heap fermentation in solution cavity, it is relatively poor the one side fermentation that stockpile facings the wind to occur, leeward one side is then fermented better, under both are mixed cellar for storing things down when storing, fermented again 2-3 days, make leavening temperature reach 47-50 ℃ after again row divide the cellar for storing things, ferment again after the separation and opened the cellar for storing things in 60 days, each fermentation time 60 days, and traditional technology to be unstrained spirits material with Various Fermenting Degree carry out the branch cellar for storing things, the pit entry fermentation time is to open the cellar for storing things after 30 days.
(2) operation of ripe poor workshop section:
Survey the unstrained spirits material temperature that is pickled with grains or in wine earlier before a, the receipts heap, in the time of 26-32 ℃, begin to receive heap.
Outwards pile up with the center when b, accumulation, the heap thickness evenly piles semi-round ball shape, and Dong Gaoxia is short.
C, on push away and want evenly, the groove unstrained spirits will be thrown and pile up the top, speed will be controlled, and goes up heap with shovel, stockpile is short, and the contact surface of poor unstrained spirits and air is increased, and increases the air content in the poor unstrained spirits.
D, accumulation time are 3-5 days, treat that poor unstrained spirits produces fragrant and sweet flavor, do not have or seldom have acid to turn sour and distinguish the flavor of, and poor heap surface is with interior 3-8cm place, and temperature reaches 45-53 ℃ can descend the cellar for storing things.
E, every day, grain unstrained spirits overlay capacity was unsuitable excessive, and produce (before three rounds) and be no more than 10 rice steamers every day winter, and produce (after three rounds) and be no more than 12 rice steamers every day summer.
During f,, two rounds are produced, reach 8 days as the heap fermentation phase, the heap surface temperature does not also reach the said temperature requirement, can continue fermentation in following cellar for storing things, but will postpone the envelope cellar for storing things time, remedy the heap fermentation deficiency, definite stockpile that can continue to heat up, but the proper extension heap fermentation phase, treat to store down again when temperature reaches 45-53 ℃, but the longest heap fermentation time must not be above 10 days.
4, go into the cellar fermentation:
(1) sand, rough sand are gone into the cellar for storing things operation down:
A, grain unstrained spirits one rice steamer that heap fermentation is good mix bent medicine and a certain amount of wine tail, Jiao Dishui mix thoroughly with 110-120kg height, middle temperature, put into the cellar for storing things and smash and track tramping, and sprinkle husk and other wine unstrained spirits and isolate, and are called to make and store at the end.
B, down before the cellar for storing things earlier to handling in the wine cellar, sprinkle the cellar for storing things with the hot water more than 95 ℃, sprinkle the back, cellar for storing things and be sprayed on the wine tail and store around the end and the Jiao Bi.
C, will pile up when storing down and poor mix and stir from a side, each one of its upper, middle and lower is mixed a little to be reentered in the cellar for storing things, go into to note in the process of cellar for storing things the waste gas in the grain unstrained spirits is discharged, can not embrace bucket with machinery directly is lowered to the grain unstrained spirits in the cellar for storing things, require poor unstrained spirits loose, following sand goes into to store the unstrained spirits moisture controlled between 38-40%, and rough husky cellar for storing things unstrained spirits moisture controlled is between 40-44%.
D, limit are gone into to store the limit and are spilled into 8-15%
v/
vThe wine tail, the cellar for storing things should be lacked at the end, from bottom to top strengthens wine tail consumption gradually, wine tail consumption is decided according to the weight of grain unstrained spirits material, but must not be less than 120kg, makes cellar for storing things unstrained spirits moisture controlled between 36-40%.
E, Feng Jiao, envelope cellar for storing things with mud require no stone, foreign material, pollution-free, sand content is low, the few local yellow viscosity earth of matter is planted in corruption, new mud and old mud respectively account for 50%.
That f, pit sealing mud are soaked in water is soft, step on carefully, evenly cover and clap, hold up smooth on the poor unstrained spirits face, and the pit sealing mud thickness of clapping is 5-7cm.
G, treat that pit sealing mud is suitable when stiff (sweat is received on the surface), cover the mud face with plastic film and even up and compress.
Behind h, the envelope cellar for storing things, poor unstrained spirits carries out anaerobically fermenting, yeast phase 60 days under the secluding air condition.
(2), ripe being pickled with grains or in wine operated into the cellar for storing things:
A, when going into to store, stay the wine unstrained spirits that about half rice steamer ferments, add 55-60kg height, the middle temperature bent medicine of mixing and the uniform mixing of a certain amount of wine tail after, evenly cover on the unstrained spirits surface, cellar for storing things of having shakeout, sprinkle one deck husk then.
B, pit sealing mud require no stone, no-sundries, sand content low, and the few yellow viscosity earth of matter is planted in corruption, and new mud and old mud respectively account for half.
C, pit sealing mud are soaked in water soft, step on carefully evenly to cover to be put on groove unstrained spirits surface, and the troweling of clapping is sliding, and pit sealing mud is clapped back thickness at 5-7cm.
D, treat that pit sealing mud is suitable when stiff, cover the mud face with plastic film and even up and compress.
The globule occurs under e, fermentation time such as the plastic film, should in time plastic film be opened, prevent that " sweat " causes Jiao Nifa rare; When breach appears in cellar for storing things mud, breach is repaired sealing, cover plastic film again.
F, if not smelly continued uses of former cellar for storing things mud, according to the suitable new mud of interpolation of the sealing property of pit sealing mud.
Behind g, the envelope cellar for storing things, poor unstrained spirits carries out anaerobically fermenting under the secluding air bar, yeast phase 60 days, and every round fermentation expiration is opened the cellar for storing things and is got unstrained spirits, and last rice steamer distills, and a batch of material repeats above-mentioned technological process six rounds.
5, store aging ageing;
(1), go into the hole storage request:
A, odor type sense organ standard:
Sauce perfume (or spice): sauce fragrance is outstanding, plentiful mellow, long times of aftertaste.
The end, cellar for storing things: it is clean to store aromatic strongly fragrant, pure and mild aftertaste.
Pure and sweet: sauce fragrance is obvious, and pure and mild flavor is sweet.
Mix: two or three odor type haves both at the same time.
Substandard products: do not meet round sense organ standard; Muddy, have evil assorted flavor, acerbity overweight; Be lower than the round alcoholic strength.
B, warehouse-in alcohol require: as following table
| Produce the wine round | The sense organ standard | Alcoholic strength |
| One round | Water white transparency, no suspended substance; Sauce fragrance is arranged, slightly living grain flavor, astringent taste, little acid, back mildly bitter flavor. | 〉=57.0%vol |
| Two rounds | Water white transparency, no suspended substance; Have sauce fragrance, the flavor sweet, aftertaste is clean, slightly acerbity. | 〉=54.5%vol |
| Three rounds | Water white transparency, no suspended substance; Sauce fragrance is outstanding, pure and mild, tail is clean. | 〉=53.5%vol |
| Four-wheel | Water white transparency, no suspended substance; Sauce fragrance is outstanding, pure and mild, aftertaste is long. | 〉=52.5%vol |
| Five rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is outstanding, aftertaste is long, slightly burnt odor is distinguished the flavor of. | 〉=52.5%vol |
| Six rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is obvious, aftertaste long, slightly burnt burning. | 〉=52.0%vol |
| Seven rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is obvious, aftertaste long, burnt burning is arranged. | ≥52.0％vol |
(2), Dong Zangpan colludes:
A, the wine of producing in 1 year coil by round and odor type and collude.
B, 1 year coil by odor type and collude.
C, the 3rd year back gear are striden odor type and are coiled and collude.
6, collude accent and namely blend allotment:
(1), sample is made:
A, to back gear time, stride odor type coil collude after, the basic wine that stores year and a day again colludes by the standard specimen requirement turns sample down.
B, by standard-required sample is carried out that physics and chemistry detects and Organoleptic Inspection, every index is qualified.
(2), full-page proof is made:
A, carry out the combination of basic wine by blending qualified requirement.
B, the basic wine that combines is finely tuned.
C, the basic wine that fine setting is good filter, and store 15 days and test.
D, the bottling that is up to the standards are packaged as finished product, and defective fine setting again is to qualified.
Utilize natural large-scale solution cavity, except steaming grain, distilling, collude accent, can operation the hole, remaining operation is all finished in the hole, utilize above-mentioned hole temperature constant humidity big, unglazed photograph, four seasons difference variation is little, adopts special production technique in addition, thereby the growth and the breeding that are particularly suitable for brewageing organism of fermentation, suppressed the growth of other assorted bacterium, its enzymatic synthesis condition is good, the fragrance uniqueness, best in quality, sauce fragrance is outstanding, mellow long times of aftertaste, and can reduce the loss through volatilization of wine when storing up wine, reduce cost, save and plough.
Description of drawings
Fig. 1 is the technological process block-diagram of fermented maotai-flavor liquor technology in the solution cavity;
Embodiment
Fermented maotai-flavor liquor technology and traditional processing technology same section just no longer repeat to set forth in the solution cavity of the present invention, and be only as follows different working conditions and process explanation:
1, produce the envrionment conditions of the high-grade liquor of aromatic type:
The large-scale karst cave group who utilizes karst geology to form, temperature keeps between 18-23 ℃ throughout the year in the hole, and mean temperature difference is no more than 5 ℃, and the highest hole temperature is not higher than 25 ℃, minimum hole temperature is not less than 15 ℃, it is constant that temperature keeps relatively, and than existing traditional used factory building yeasting homo(io)thermism, the relative humidity in the hole is throughout the year between 80-90%, no natural lighting is lighted with electric light during except operation, substantially be in dark state, the ventilation condition of nature is arranged, use the gas blower air blast outside the ventilation condition deficiency.Be conducive to brewage growth and the breeding of organism of fermentation, because hanging down, temperature compares 1 times of original fermentation time prolongation, but the alcohol compound of the generation in the fermenting process and ester compound kind and quantity just differ widely, thereby the local flavor of the wine that obtains, mouthfeel, pure and mild degree, fragrance all have tangible increase, are the new ways of making the high-grade wine of aromatic type.
2, the improvement of technology innovation
In following sand in brewing process, rough sand, ripe poor three the main workshop sections, prepare burden, spread song, heap fermentation, cellar for storing things fermentation down, the cellar for storing things sealing and fermenting, to store, blend the several operations of allotment different with traditional technology;
Batching:
(1), down the batching of husky workshop section: a, went up rice steamer preceding 15 minutes, be pickled with grains or in wine adding in the good Chinese sorghum heap of profit with beating the mother that poor machine breaks up; It is that the undistilled mother of the 7th round is poor that b, added mother are pickled with grains or in wine, and female poor consumption and Chinese sorghum weight ratio are: 7-10 is than 100.
(2), the batching of rough husky workshop section: went up rice steamer preceding 15 minutes, and took the fermentation of half rice steamer is poor and profit is good virgin material in store and mix and stir and turn 3 times, it is mixed.
Spread song:
(1) down husky workshop section spread song: a, bent medicinal powder consumption is 10 to 100 with the part by weight of raw grain, mainly is the distiller's yeast yeast that ferments.The wherein bent mixing of middle temperature bent with 90% high temperature and 10%; B, turn 3 times after sprinkling bent medicine, reduce grain unstrained spirits caking as far as possible, ripe sand is fully contacted with bent powder, making has bent medicine adhesion on every Chinese sorghum.
(2), spread song: a, height, middle temperature of rough husky workshop section mix bent medicinal powder consumption and raw grain weight ratio 14 to 100.
(3), ripe poor workshop section spread song: a, the grain unstrained spirits evenly is tiled in Liang Tang with scoop with vinasse rapidly after going out rice steamer; B, treat that material product temperature begins to spread song when being down to 28-32 ℃, when using gas blower air blast cooling, spread song and turned off the blast in preceding 5 minutes, make temperature unanimity in the grain unstrained spirits table; C, different round grain unstrained spirits, every round is spread bent amount difference, and its senior middle school's temperature is mixed bent dose and with grain unstrained spirits part by weight is respectively: a round 15 to 100, two rounds 14 to 100, three rounds 12 to 100, four-wheel time 11 to 100, five rounds 8 to 100, six rounds 6 to 100.Play row with pin along a vertical and horizontal that dry in the air after d, bent medicine spread and turn, break up agglomerate with rake simultaneously, its bent medicine is evenly distributed.
Heap fermentation
1, the heap fermentation of following sand, rough husky workshop section;
Measure grain unstrained spirits material temperature before a, the accumulation, the temperature between each rice steamer is consistent, receive heap then, the control of receipts stack temperature is between 23-26 ℃, and temperature maintains an equal level in the ceiling temperature of material temperature and the hole, remains on 21-23 ℃.Receive b, the first time the preceding elder generation of heap at the bent medicine of accumulation a certain amount of wine tail of ground wine and 3k g.C, same stockpile, in the specified temperature scope, having begun stack temperature should be high slightly, progressively is cooled to 23 ℃ lowest temperature, and the grain unstrained spirits temperature of heap must not be higher than the temperature that goes up heap earlier on the back.D, on when piling, the grain unstrained spirits shoveled into embracing bucket rise to and pile up the top and decontrols naturally and embrace bucket, material loading simultaneously around the stockpile can not be amesiality, the grain unstrained spirits will be gone up outwards accumulation centered by the stockpile top, grain unstrained spirits covering thickness is even, in order to avoid influence fermented quality.E, accumulation time must receive stack temperature in conjunction with temperature variation in the hole, attenuation degree is determined, stockpile piles the semicircle sphere, Dong Gaoxia is short for the hemisphere height, ferments to the grain unstrained spirits to produce fragrant and sweet flavor the anacidity flavor of turning sour, fermentation stockpile surface is the 3-8cm place inwards, and temperature reaches 45-48 ℃, can descend the cellar for storing things.F, the stockpile temperature reaches above-mentioned requirements if having only partly, and other partly stockpile temperature do not reach, the grain unstrained spirits that does not reach temperature is shoveled on the heap face that reaches 45-48 ℃ of temperature, proper extension is piled up the time, make heap fermentation even, heap fermentation in the solution cavity, it is relatively poor the fermentation of stockpile windward side to occur, the leeward side fermentation better, at this moment, cellar for storing things is down mixed with both in following cellar for storing things, ferments 2-3 days again, divide the cellar for storing things after making leavening temperature reach 47-50 ℃ again, divide the back, cellar for storing things to open the cellar for storing things in 60 days with cellar for storing things mud sealing and fermenting.
2, ripe poor workshop section heap fermentation:
Survey the unstrained spirits material temperature that is pickled with grains or in wine earlier before a, the receipts heap, in the time of 26-32 ℃, begin to receive heap.B, accumulation mode and following sand, the long-pending fermentation of rough sand drift are identical.C, go up heap and want evenly, poor unstrained spirits is thrown the material top, and speed will be controlled, and with the shovel material loading, stockpile is suitable short, makes poor unstrained spirits and air contact surface big, increases the air content in the groove unstrained spirits.D, heap fermentation time 3-5 days, treat that poor unstrained spirits produces fragrant and sweet flavor, there is not puckery tart flavour, the stockpile surface reaches 45-53 ℃ with interior 3-8cm place, can descend the cellar for storing things.During e,, two rounds are produced, the heap fermentation phase has reached 8 days, the heap surface temperature does not also reach specified requirement, the stockpile that can not continue to heat up can followingly be stored, but will postpone the envelope cellar for storing things time, remedies the deficiency of heap fermentation, the stockpile that can continue to heat up, but the proper extension heap fermentation phase, treat to store down again after temperature reaches specified requirement, but the longest heap fermentation phase is no more than 10 days.
Go into the Jiao Chi fermentation:
1, Jiao Chi husky, rough husky workshop section ferments down:
A, grain unstrained spirits one rice steamer that heap fermentation is good are mixed thoroughly with the bent medicine of 110-120kg and a certain amount of wine tail, Jiao Dishui, and putting claps in the cellar for storing things tracks tramping, and sprinkle husk and other wine unstrained spirits and isolate, for making the end, cellar for storing things.Before b, the following cellar for storing things, to handling in the wine cellar, sprinkle the cellar for storing things with hot water more than 95 ℃ earlier, back, bold and vigorous cellar for storing things is sprayed on around the end, cellar for storing things and the Jiao Bi with the wine tail.C, will pile up poor mixing and stirring when storing down, its upper, middle and lower are mixed put into the cellar for storing things again, waste gas in the grain unstrained spirits to be discharged when going into to store, can not embrace bucket with machinery and directly the grain unstrained spirits is lowered to Jiao Chi, require loose, the following sand of poor unstrained spirits to go into to store moisture content control between 38-40%, rough sand goes into to store the control of unstrained spirits moisture content between 40-44%.D, limit are gone into to store the limit and are spilled into 8-15%
v/
vThe wine tail, the cellar for storing things should be lacked at the end and from bottom to top to strengthen wine tail consumption gradually, wine tail consumption is not less than 120kg, makes cellar for storing things unstrained spirits moisture controlled between 36-40%.E, store mud each half with the old and new, new earth to not have stone, no-sundries, pollution-free, sand content is low, the few yellow viscosity earth of matter is planted in corruption.F, with pit sealing mud be soaked in water soft, step on carefully, evenly cover the floating light of holding up on the poor unstrained spirits face, the pit sealing mud thickness of clapping is 5-7cm.G, treat the no water droplet in the suitable stiff surface of pit sealing mud, cover the mud face with plastic film and even up and compress.Behind h, the envelope cellar for storing things, poor unstrained spirits anaerobically fermenting 60 days under air-proof condition.Open the cellar for storing things get on the unstrained spirits rice steamer distill another round liquor.
2, the Jiao Chi of ripe poor workshop section fermentation;
A, stay the wine unstrained spirits that half rice steamer ferments when going into to store, add the bent medicine of 55-60kg and the uniform mixing of a certain amount of wine tail, cover wine unstrained spirits surface in the cellar for storing things of having shakeout, sprinkle one deck husk again.B, with cellar for storing things mud sealing anaerobically fermenting 60 days, require with husky down, the identical fermentation of rough husky technology is after 60 days, opens the cellar for storing things and gets on the unstrained spirits rice steamer distillation and get wine, repeats above-mentioned from spreading for cooling to distillation process totally 6 times, and the vinasse of the 7th round are lost.
Store:
(1) ageing of storage wine requires in the hole:
A, odor type sense organ standard:
Sauce perfume (or spice): sauce fragrance is outstanding, plentiful mellow, long times of aftertaste.
The end, cellar for storing things: it is clean to store aromatic strongly fragrant, pure and mild aftertaste.
Pure and sweet: sauce fragrance is obvious, and pure and mild flavor is sweet.
Mix: two or three odor type haves both at the same time.
Substandard products: do not meet round sense organ standard; Muddy, have evil assorted flavor, acerbity overweight; Be lower than the round alcoholic strength.
B, warehouse-in alcohol require: as following table
| Produce the wine round | The sense organ standard | Alcoholic strength |
| One round | Water white transparency, no suspended substance; Sauce fragrance is arranged, slightly living grain flavor, astringent taste, little acid, back mildly bitter flavor. | 〉=57.0%vol |
| Two rounds | Water white transparency, no suspended substance; Have sauce fragrance, the flavor sweet, aftertaste is clean, slightly acerbity. | 〉=54.5%vol |
| Three rounds | Water white transparency, no suspended substance; Sauce fragrance is outstanding, pure and mild, tail is clean. | 〉=53.5%vol |
| Four-wheel | Water white transparency, no suspended substance; Sauce fragrance is outstanding, pure and mild, aftertaste is long. | 〉=52.5%vol |
| Five rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is outstanding, aftertaste is long, slightly burnt odor is distinguished the flavor of. | 〉=52.5%vol |
| Six rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is obvious, aftertaste long, slightly burnt burning. | 〉=52.0%vol |
| Seven rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is obvious, aftertaste long, burnt burning is arranged. | ≥52.0％vol |
(2), Dong Zangpan colludes:
A, the wine of producing in 1 year coil by round and odor type and collude.
B, 1 year coil by odor type and collude.
C, the 3rd year back gear are striden odor type and are coiled and collude.
6, collude accent and namely blend allotment:
(1), sample is made:
A, to back gear time, stride odor type coil collude after, the basic wine that stores year and a day again colludes by the standard specimen requirement turns sample down.
B, by standard-required sample is carried out that physics and chemistry detects and Organoleptic Inspection, every index is qualified.
(2), full-page proof is made:
A, carry out the combination of basic wine by blending qualified requirement.
B, the basic wine that combines is finely tuned.
C, the basic wine that fine setting is good filter, and store 15 days and test.
D, the bottling that is up to the standards are packaged as finished product, and defective fine setting again is to qualified.
Claims (1)
1. process of cavern fermented maotai-flavor liquor, it is characterized in that: utilize large-scale karst cave group, temperature keeps 18-23 ℃ throughout the year in the hole, relative humidity is throughout the year at 80-90%, remove the no natural lighting that is lighted with electric light when operating, the ventilation condition of nature is arranged, the gas blower air blast of ventilation condition weak point, because temperature is constant relatively in the solution cavity, fermentation time more originally prolongs 1 times; In the following sand in the brewing process, rough sand, ripe poor three main workshop sections, batching, spread song, heap fermentation, the cellar for storing things is fermented, store sealing and fermenting again, stores, blends and allocate several operations and done improvement down, wherein, down the batching of husky workshop section: a, went up rice steamer preceding 15 minutes, in the good Chinese sorghum heap of profit, add with beating the mother that poor machine breaks up and be pickled with grains or in wine; It is that the undistilled mother of the 7th round is poor that b, added mother are pickled with grains or in wine, and female poor consumption and Chinese sorghum weight ratio are: 7-10 is than 100; The batching of rough husky workshop section: went up rice steamer preceding 15 minutes, and took the fermentation of half rice steamer is poor and profit is good virgin material in store and mix and stir and turn 3 times, it is mixed; Down husky workshop section spread song: a, bent medicinal powder consumption is 10 to 100 with the part by weight of raw grain, wherein and 10% middle temperature song mixing bent with 90% high temperature; B, turn 3 times after sprinkling bent medicine, reduce grain unstrained spirits caking as far as possible, ripe sand is fully contacted with bent powder, making has bent medicine adhesion on every Chinese sorghum; Spread song: a, height, middle temperature of rough husky workshop section mix bent medicinal powder consumption and raw grain weight ratio 14 to 100; Ripe poor workshop section spread song: a, the grain unstrained spirits evenly is tiled in Liang Tang with scoop with vinasse rapidly after going out rice steamer; B, treat that material product temperature begins to spread song when being down to 28-32 ℃, when using gas blower air blast cooling, spread song and turned off the blast in preceding 5 minutes, make temperature unanimity in the grain unstrained spirits table; C, different round grain unstrained spirits, every round is spread bent amount difference, and its senior middle school's temperature is mixed bent dose and with grain unstrained spirits part by weight is respectively: a round 15 to 100, two rounds 14 to 100, three rounds 12 to 100, four-wheel time 11 to 100, five rounds 8 to 100, six rounds 6 to 100; Turn evenly after d, bent medicine spread, break up agglomerate with rake simultaneously, its bent medicine is evenly distributed; Heap fermentation: measure grain unstrained spirits material temperature down before the heap fermentation of sand, rough husky workshop section: a, the accumulation, the temperature between each rice steamer is consistent, receive stack temperature and control between 23-26 ℃, remain on 21-23 ℃ with the hole temperature is fair; Receive b, the first time the preceding bent medicine that spills a certain amount of wine tail and 3kg earlier on accumulation ground of heap; C, same stockpile, in the specified temperature scope, having begun stack temperature should be high slightly, progressively is cooled to 23 ℃ lowest temperature, and the grain unstrained spirits temperature of heap must not be higher than the temperature that goes up heap earlier on the back; D, on when piling, the grain unstrained spirits shoveled into embracing bucket rise to and pile up the top and decontrols naturally and embrace bucket, the grain unstrained spirits will be gone up outwards accumulation centered by the stockpile top, grain unstrained spirits covering thickness is even; E, stockpile pile the semicircle sphere, and Dong Gaoxia is short for the hemisphere height, ferment to the grain unstrained spirits to produce fragrant and sweet flavor, and the anacidity flavor of turning sour, fermentation stockpile surface is 3-8cm inwards, and temperature reaches 45-48 ℃, i.e. cellar for storing things down; F, if having only part stockpile temperature to reach above-mentioned requirements, and other part stockpile temperature do not reach, the grain unstrained spirits that does not reach temperature is shoveled on the heap face that reaches 45-48 ℃ of temperature, and proper extension is piled up the time, heap fermentation in the solution cavity, it is relatively poor the fermentation of stockpile windward side to occur, the leeward side fermentation is better, and cellar for storing things is down mixed with both in following cellar for storing things, ferments 2-3 days again, divide the cellar for storing things after making leavening temperature reach 47-50 ℃ again, divide the back, cellar for storing things to open the cellar for storing things in 60 days with cellar for storing things mud sealing and fermenting and go up the rice steamer distillation; Survey the unstrained spirits material temperature that is pickled with grains or in wine earlier before ripe poor workshop section heap fermentation: a, the receipts heap, in the time of 26-32 ℃, begin to receive heap; B, accumulation mode and following sand, the long-pending fermentation of rough sand drift are identical; C, go up heap and want evenly, poor unstrained spirits is thrown the material top, and speed will be controlled, and with the shovel material loading, stockpile is suitable short, makes poor unstrained spirits and air contact surface big, increases the air content in the poor unstrained spirits; D, heap fermentation time 3-5 days, treat that poor unstrained spirits produces fragrant and sweet flavor, there is not the tart flavour of turning sour, the stockpile surface reaches 45-53 ℃ of cellar for storing things at present with interior 3-8cm place; During e,, two rounds are produced, the heap fermentation phase has reached 8 days, the heap surface temperature does not also reach specified requirement, store under the stockpile that can not continue to heat up, should postpone the envelope cellar for storing things time, remedy the heap fermentation deficiency, can continue the stockpile of intensification, the proper extension heap fermentation phase, treat to store down again after temperature reaches specified requirement, but the longest heap fermentation phase is no more than 10 days; Go into the Jiao Chi fermentation: Jiao Chi husky, rough husky workshop section ferments down: a, the rice steamer grain unstrained spirits that heap fermentation is good are mixed thoroughly with the bent medicine of 110-120kg and a certain amount of wine tail, Jiao Dishui, and putting claps in the cellar for storing things tracks tramping, and sprinkle husk and other wine unstrained spirits and isolate, for making the end, cellar for storing things; B, down before the cellar for storing things, sprinkle the cellar for storing things with hot water more than 95 ℃, sprinkle the back, cellar for storing things and be sprayed on the wine tail and store around the end and the Jiao Bi; C, will pile up poor mixing and stirring when storing down, its upper, middle and lower are mixed put into the cellar for storing things again, waste gas in the grain unstrained spirits to be discharged when going into to store, can not embrace bucket with machinery and directly the grain unstrained spirits is lowered to Jiao Chi, require loose, the following sand of poor unstrained spirits to go into to store moisture controlled between 38-40%, rough sand goes into to store the unstrained spirits moisture controlled between 40-44%; The wine tail that the limit is spilled into 8-15%v/v is gone into to store in d, limit, and the cellar for storing things should be lacked at the end and from bottom to top to strengthen wine tail consumption gradually, and wine tail consumption is not less than 120kg, makes cellar for storing things unstrained spirits moisture controlled between 36-40%; E, store mud each half with the old and new, new earth to not have stone, no-sundries, pollution-free, sand content is low, the few yellow viscosity earth of matter is planted in corruption; F, with pit sealing mud be soaked in water soft, step on carefully, evenly cover the floating light of holding up on the poor unstrained spirits face, the pit sealing mud thickness of clapping is 5-7cm; G, treat the no water droplet in the suitable stiff surface of pit sealing mud, cover the mud face with plastic film and even up and compress; Behind h, the envelope cellar for storing things, poor unstrained spirits anaerobically fermenting 60 days under air-proof condition; Open the cellar for storing things get on the unstrained spirits rice steamer distill another round liquor; The Jiao Chi of ripe poor workshop section fermentation: a, stay the wine unstrained spirits that half rice steamer ferments when going into to store, add the bent medicine of 55-60kg and the uniform mixing of a certain amount of wine tail, cover wine unstrained spirits surface in the cellar for storing things of having shakeout, sprinkle one deck husk again; B, with cellar for storing things mud sealing anaerobically fermenting 60 days, require with husky, the identical fermentation of rough husky technology down after 60 days, open the cellar for storing things and get on the unstrained spirits rice steamer and distill and get wine, repeat from spreading for cooling to distillation process totally 6 times, the vinasse of the 7th round are lost.
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| CN102146330A (en) * | 2011-02-25 | 2011-08-10 | 河北三都酒业有限公司 | Technology for brewing yeast Maotai-flavor liquor |
| 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 |
| CN102994316B (en) * | 2012-12-26 | 2014-05-07 | 四川郎酒集团有限责任公司 | Process for brewing Maotai-flavor liquor |
| CN105349400B (en) * | 2015-12-14 | 2018-05-25 | 武汉雅仕博科技有限公司 | A kind of method of cave type pit, pit mud and its brewing aroma type base liquor |
| CN105733879B (en) * | 2016-04-06 | 2018-09-14 | 河南省养生殿酒业有限公司 | Pure, mellow, mellow, coordination, agreeable to the taste Henan aromatic white spirit production technology |
| CN110760407A (en) * | 2019-07-15 | 2020-02-07 | 承德宝琢酿酒有限公司 | Brewing method of northern sauce-flavor-based wine in fermentation process |
| CN113356649A (en) * | 2020-03-07 | 2021-09-07 | 郭阴群 | Three-dimensional distilled liquor workshop |
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| 优质大曲酱香型酒窖池发酵过程中上下层酒醅的比较;贝国泉等;《酿酒科技》;19951231(第6期);18-20 * |
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