CN101831374A - Preparation method of harmonious aromatic white spirit - Google Patents
Preparation method of harmonious aromatic white spirit Download PDFInfo
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- CN101831374A CN101831374A CN 201010172695 CN201010172695A CN101831374A CN 101831374 A CN101831374 A CN 101831374A CN 201010172695 CN201010172695 CN 201010172695 CN 201010172695 A CN201010172695 A CN 201010172695A CN 101831374 A CN101831374 A CN 101831374A
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Abstract
The invention discloses a preparation method of a harmonious aromatic white spirit, which comprises the following working procedures of: removing impurity in a steaming way, brewing with red rice, continuously evaporating in a mixing way, cellaring in a mud pond, driving with double yeasts, combining the high part with the lower part, accumulating in high temperature, preparing with different grooves in the same pond, storing and ageing for a long time, and meticulously blending and adjusting, etc. The self-contained novel aromatic white spirit achieves the unique taste and standard on the premise of guaranteeing the total style of the quality of the white spirit.
Description
Technical field:
The present invention relates to a kind of process for producing of liquor, definite a kind of preparation method of innovating aromatic white spirit of saying so.
Background technology:
Brewageing in China of liquor has long history, the ultimate principle of its brew and process are mostly continued to use traditional mode and are produced, comprise that mainly koji, raw material processing, saccharification, fermentation, distillation get wine, aging ageing and blending and tasting etc., the wine product of brew are roughly several types such as delicate fragrance, giving off a strong fragrance and sauce perfume (or spice), yet this traditional aromatic white spirit can not satisfy the demand of modern consumption.
Summary of the invention:
Therefore there be great the needs in people to the liquor of the harmonious odor type of innovation, up to now, do not find that also the inventor sums up through secular groping about relevant report the of the present invention, and have finished the present invention finally by a large amount of research, test.
Purpose of the present invention just provides a kind of preparation method of harmonious aromatic white spirit, and the solution of the present invention comprises that steamed removal of impurities, Chinese sorghum are brewageed, the mixed steaming continues
Mud sump is stored always, hyperbolic drives, height in conjunction with, high temperature pile up, old with different poor, the thermophilic fermentation in pond, long gas-reservoir, collude accent meticulously.In the operation of steamed removal of impurities, drive away the assorted flavor of heresy in Chinese sorghum and the rice chaff, helped the fermentation of wine unstrained spirits and the accumulation of fragrance ingredient, increased the fragrance of grain.Use the mud cellar for storing things fermentation advantage of aromatic Chinese spirit and be different from the ground cylinder fermentation of fen-flavor type white spirit and the rubble cellar for storing things or the rectangular slab of stone cellar for storing things of Maotai-flavor liquor.Perched bacterium mud microorganisms such as more caproic acid fungas, methanobacteria in the artificial distiller's yeast of this aromatic white spirit, made the ethyl hexanoate content height of the innovation aromatic white spirit, store aromatic strongly fragrant, delicate mouthfeel, palatability is strong.In the production preparation of liquor, because a large amount of high temperature resistant bacterium and fragrant composition of sauce and the precursors thereof of high temperature Qu Hanyou, timely and appropriate discovery uses high temperature can give the wine body certain sauce perfume (or spice) and complicated ingredient, makes mellow comfortable, the nature of wine body.The low temperature song increases the clean refreshing sweet sense of product in low relatively temperature bottom fermentation.Height has then been established necessary base for the innovation odor type fragrance in conjunction with the hyperbolic fermentation.Hyperbolic drives, height in conjunction with, innovate the process characteristic of aromatic white spirit with different poor, the thermophilic fermentation in pond, the old the present invention of being of long gas-reservoir.Liquor to " slight sauce fragrant burnt odor " of uniqueness forms highly beneficial.Make to exist extremely close relation between the generation of liquor flavor composition and the Maillard reaction, the nitrogenous compound in its reaction product, especially pyrazine compounds are the flavour ingredients of liquor.The bent pit entry fermentation of low temperature is admixed in turning again behind process high temperature heap fermentation, go into the pond temperature and be controlled at 18 ℃-32 ℃, the high low temperature of high low temperature two Daqu is used in combination the style of then having inherited traditional yeast wine, in suitable temperature environment, bring into play maximum efficiency, avoided the microorganism suitable kind few, the effect of enzyme system is single, and the kind and the quantity that form fragrance matter are few.It is more plentiful mellow etc. to produce wine.This liquor adopts with the pond different poor, the thermophilic fermentation.This pond is poor, and the grain that its pond is met after treatment pit entry time is pickled with grains or in wine into this pond after rolling, the red wine dregs that meets pit entry time after the distillation of bottom, its pond is gone into this pond envelope cellar for storing things fermentation again.Different poor with the pond: red wine dregs, grain are pickled with grains or in wine; This pond is poor, its pond is poor; Poor now, female being pickled with grains or in wine of past.Any odor type China white wine of existing production is not carried out.The liquor that has just steamed, not only rough peppery, it is gentle that mouthfeel is owed, measure from the Changing Pattern of this aromatic white spirit storage process, delay the preceding speed back that is changed to of acid, ester, alcohol, aldehyde etc., and 2 years gradually stable, stores this liquor that can obtain fragrance gracefulness, long times of aftertaste after 2 years.Old at long gas-reservoir, be that in good time gas of long term is mixed in the aging process of storage, chemical transformation is slowly taking place in various fragrance matters, volatilization, oxidation, reduction, esterification, hydrolysis, condensation, effect such as comprehensive, make compositions such as alcohol in the wine, aldehyde, acid, ester reach balance, continuous impurities removal flavouring has improved the local flavor of wine, and style sweet-smelling typical case more.The high technology that blending and tasting is regarded as making wine, angle from technology, the kind quality and the proportioning of liquor-making raw material exist great otherness, comprising many technology and operation in the wine brewing process, the physics and the chemical transformation of many complexity taking place in the centre, transform and produce tens kinds even hundreds of kind organic composition, and being the wine product with different vinosity that are rich in skill, teacher of the blend'sing work mixes adjustment according to certain ratio, under the prerequisite of guaranteeing the overall style of wine product, to reach unique taste of the present invention and standard.
The present invention has utilized the strong fragrance of the bent wine of high temperature, pure savoury long, mellow, the pure and sweet characteristics that the bent wine of low temperature is arranged again, and have the fragrant and tasty and refreshing tart flavour in comfortable cellar for storing things, and the new aromatic white spirit that has a style of one's own is limpid transparent, store aromatic strongly fragrant, sauce is hidden clearly, and is sweet mellow, and the wine body is plentiful, all flavor harmonies, unique style.
Description of drawings:
Accompanying drawing is a process flow sheet of the present invention.
Embodiment:
Preparation method of the present invention, it comprises the following steps:
One, the processing of raw material and auxiliary material
Chinese sorghum: claim Chinese sorghum again, be the main raw material of system wine, selected pollution-free green sorghum rice, require full grains, nothing is gone mouldy, free from insect pests, non agricultural chemical residuum, foreign matter content is below 1.5%, moisture≤15%, starch content 〉=62%, particle size after cracking 4-8 lobe, call sorghum flour in the following text, cross 40 mesh sieve fine powder≤15%; So that its easy gelatinization when boiling, and increase Chinese sorghum and bent powder contact surface, create good conditions to diastatic fermentation.
Chinese sorghum is steamed in advance, material moistening: broken sorghum flour 1000-750kg is joined in every pond, will steam in advance 30 minutes before the batching, be as good as assorted the flavor to steam till; High grain takes the dish out of the pot and requires after the spreading for cooling to divide equally three heaps, and every heap adds 80～100 ℃ of hot water material moistenings respectively, and the water yield decide on wine unstrained spirits moisture size, and general every heap adds water 60-80kg, and described wine unstrained spirits is the finish material of wait distillation of fermentation.
Rice husk is steamed: must be thoroughly steamed, general more than 30 minutes before rice husk uses, require not have the chaff of giving birth to flavor, musty and other different assorted flavor; Smelling its steam does not have strange taste or gives birth to just can take the dish out of the pot after chaff is distinguished the flavor of, and steams the back airing, dries standby.
The high temperature koji: selecting wheat for use is raw material, grinding particle size is thicker, and immersion is stepped on into bent base and packed tightly with straw etc., jam-pack straw etc. between the bent base, cover completely with straw etc. above, tide is protected in watering, and top temperature reaches 60-70 ℃ in the incubation period, middle turning 2-3 time, cultivated 50-60 days, knee-piece is thick big, and softer, goes out to store 6 months behind the chamber and can use.
Two, go out to store, prepare burden, join unstrained spirits
Play pit skin mud: it is standby to trip out the pit skin mud that training is grown in the wine cellar.
The face of rising is poor: the face on female poor top layer is poor in will storing always earlier trips out independent stacking, adds rice husk and stirs, and no pimple is hung wine separately.
Play female poor, batching: trip out female poor three heaps that are divided into, add the sorghum flour after pre-the steaming respectively, mix the rear surface thoroughly and clap tightly, sprinkle one deck rice husk; The proportioning that grain is poor is looked and was controlled at weight ratio season 1: 4～1: 6, and starch content is controlled at weight ratio: summer 14-16%, winter 17-20%; Look and change to some extent season, rice husk is the 20-30% of high grain weight, and the old cellar for storing things of new aromatic white spirit is female poor through cultivating year in year out, is commonly called as " being pickled with grains or in wine in 10000 years ".It can give finished wine with special fragrance.Provide to be fermented into fragrant prerequisite material, newly store the rapid raising of vinosity, also must be by means of " 10000 years are poor ".The mother of batching is poor to also have following use: can regulate acidity, make into the poor acidity of cellar for storing things grain to reach 1.2-1.8mmol/10g, this is the proper acidity of yeast wine fermentation.Can regulate starch content, thereby the amplitude and the speed that regulate to heat up make yeast growth and breeding in the ethanol content of certain limit and suitable temperature.Go into to store starch content in order to control better, general all according to the Various Seasonal of cold, summer heat, suitably adjust proportion scale.Material moistening, mix and stir: mother is pickled with grains or in wine after going out the cellar for storing things, with rake heap is poorly wipeed off, is sprinkled sorghum flour, mixes and stirs twice immediately, and diffusing and even elimination pimple is mixed in requirement.With complete, sprinkle rice husk, mother is pickled with grains or in wine builds, this banking process is called " material moistening ", and the time of material moistening is more than 30 minutes; Carried out mixing and stirring the second time in 10-15 minute before the last rice steamer, rice husk is mixed thoroughly, the heap circle is clapped light, rice steamer in the preparation.During batching, remove female poor moisture when excessive, rice husk and sorghum flour can not be poured into simultaneously, in the rice husk, uneven mixing will turn over soon soon mix during spice in order to avoid sorghum flour is packed into, and number of times can not be too much, and the time can not be long, to reduce the volatilization of wine.
Continuous poor method brew is steamed with mixing by this wine system.Elder generation is through material moistening before boiling, and promptly mother is poor mixes back accumulation material moistening with sorghum flour, makes sorghum flour draw some moisture and organic acid from mother is pickled with grains or in wine, and is beneficial to gelatinization, and the length of material moistening time has certain relation to the gelatinization rate.The material moistening time is long more, and the gelatinization rate is high more.Material moistening 40 minutes and 55 minutes are all than the high 1-3% of gelatinization rate of not material moistening.The gelatinization rate basically identical of material moistening 40 minutes and 50 minutes.In the fixed schedule of operation and on fixing under the sorghum flour, female poor, rice husk ratio and fixing condition of steaming the grain time of rice steamer, the last rice steamer time is long more, and the gelatinization rate is high more.In a word, the material moistening time is long more, and the gelatinization rate is high more, goes up rice steamer after the material moistening and steams wine.
Rise at the bottom of the pond: after preparing batching, be enclosed on the stockpile as wine unstrained spirits at the bottom of the pond near the mother at the bottom of the pond is poor, note will store mud when rising at the bottom of the pond and sneak in the wine unstrained spirits, after the pond underseal is intact, should immediately the heap surface be clapped tightly, spread one deck chaff remaining, i.e. rice husk, or cover with plastic cloth.
Jiao Chi maintenance: after poor unstrained spirits goes out clearly, clean the pond, mouth mould limit in pond will be rooted out, and at the bottom of the pond, the residual unstrained spirits of pool wall sweeps down and clean out the pond with besom, will come off and store the floating bat light of mud; Before going into the pond, can not be diluted to about 2 ℃ with the wine tail with the low-grade wine about 1-2kg, evenly be sprinkling upon the pond at the bottom of, pool wall, then 5kg high temperature song evenly is sprinkling upon the pond at the bottom of, pool wall.
Three, go up the rice steamer technology
Last rice steamer is to steam the important operation that wine steams grain.As the saying goes " give birth to perfume by fermentation, Titian is by distillation ", in the wine brewing process, to being fermented into wine,, will getting bumper crops and not have a good harvest if on distilling, strictly do not grasp it through series of processes, unfortunately tangible.Last rice steamer technology fine or not extremely important, last rice steamer is good, can have more wine, reduces the grain consumption, and not only quantity is many, and quality is good.The main points of last rice steamer operation are: go up the preceding grain powder of rice steamer, female poor, rice husk uniform mixing, require loose, the no pimple of vinasse; Should gently spread even shop during last rice steamer, rice steamer on the exploration steam is gone up and flatly evenly, keeps vinasse high, normal, basic at the rice steamer inner edge, slightly poor 2-4 centimetre.This mainly is because the longitudinal diffusion effect of steam, the relation that comprises eddy current diffusion and vertical element diffusion and side effect, vinasse particle and rice steamer bucket clinging power are less than the clinging power between the vinasse particle self, so resistance is also little, and steam is just easily earlier along rising on the rice steamer limit.Equally, the up big and down small tapered pattern of rice steamer bucket also is to belong to same reason.Preceding 10-15 minute of last rice steamer is admixed rice husk, requires to mix thoroughly, do not have pimple; The bottom of a pan will be rinsed well before the last rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkle one deck rice husk, sprinkle one deck wine unstrained spirits again, slowly open vapour then, continue to go up rice steamer after seeing vapour, require gently to spread even shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upward full the pot limit is compressed slightly, the strickling that will be pickled with grains or in wine covers cloud desk (being Zeng Gai) and steams wine.
Four, steam wine, steaming grain
Steam wine: when steaming wine that the firepower adjustment is even, steam and can connect wine, should clip foreshot 0.5-1.5kg when connecing wine, 25-35 ℃ of controlling flow wine temperature measured matter then and connect wine, connects the wine Steam Pressure Control of Circulated at 0.01-0.03Mpa, and stream wine speed control is at 2.5-3.5kg/min.
Steam grain: after the wine tail has connect, close the vapour flip, add about 3 minutes of the vexed slurry in the warm water 80kg left and right sides, make the abundant maceration of moisture after, slowly open decatize grain again, steaming the grain time is about 20 minutes, requires to reach " thoroughly well cooked but not mushy, the living heart of interior nothing "; Disconnected at steaming wine for behind the tail, strengthen firepower and steam grain, to reach the purpose of grain gelatinization and reduction acidity, steaming the grain time is 60-70 minute from stream wine to going out rice steamer, is that interior nothing is given birth to the heart, outer adhesion to the requirement of ripe grain, just both well done, do not play pimple again, the mixed steaming method of promptly so-called " gentle ripe oiliness " is promptly steamed wine steaming grain and is carried out simultaneously.
Five, look up and down water, spreading for cooling, spread song, pile up, mix song
Look water up and down: promptly add warm water, go out rice steamer after the poor steaming of grain is good, still can not reach optimum moisture content, therefore must look the water operation up and down,, help normal fermentation to increase its water content, the water gaging temperature requirement generally is advisable at 50 ℃, because of each teams and groups, the poor character of the grain of each fermentation vat is different, so also can specifically treat according to concrete practical situation when looking water up and down.It is different and different that the water gaging consumption is looked season, and generally going out the poor water content of rice steamer grain is about 50%, look water up and down after, go into to store the poor water content of grain and should control moisture 56-58% in summer, winter in spring 53-55%.Summer multiple spot, winter few point, general per 100 kilograms of grains are poor, look water 80-90 kilogram up and down, promptly are pickled with grains or in wine into the requirement of cellar for storing things moisture content to reach grain.Look water up and down and will let bold and vigorous sparing go, can not be punched in a place.Spreading for cooling: spreading for cooling is to use the vinasse of rice steamer to be chilled to suitable pit entry temperature rapidly equably, and impels the volatilization as far as possible of the volatile acid of unstrained spirits and surperficial moisture content as much as possible, but can not spreading for cooling of a specified duration excessively, in order to avoid infect more assorted bacterium.The spreading for cooling operation is very nervous, careful, finishes accumulation as far as possible in the shortest time after the spreading for cooling.Admix high temperature Qu Gaowen and pile up 26 ℃-29 ℃ of starting temperature: Xia Qiu, 28 ℃-33 ℃ of Winter-Springs.Piling height requires to be advisable with long strip shape about 50cm, be beneficial to grain poor have with air more contact and later turning operation need 2-5 days.Piling up is pickled with grains or in wine will loosen and contain more air, and its thickness, porousness and moisture, temperature etc. are wanted uniformity.Make these microorganisms breed in a large number, tame in the banking process, fragrant fermentation is given birth in the survival of the fittest simultaneously again under high temperature action, also admix low temperature Qu Shiwen pit entry fermentation for next step and lay the first stone.When the accumulation temperature reaches 40 ℃-50 ℃, pile up poor top layer and bear a large amount of white dots, feel hot hand in being pickled with grains or in wine with the hand insertion, taking-up is poor can smell strong fruit fragrance, for good abundant fermentation condition has been created in the final generation of liquor flavor composition.Turning was admixed the low temperature song and was gone into the cellar for storing things again this moment; Total bent amount is with the season strain, and poor with the bent weight ratio of grain is 1: 0.25～0.5.Before grain is pickled with grains or in wine the cellar for storing things, must be on curtain cross heap, require to beat rice and look into machine and on curtain, can only make a call to one time, cross then and pile, from two rickles a lot of excessively (being meant the operating method of on the ventilation curtain, mixing thoroughly) by turning.Help making the uniform mixing that is pickled with grains or in wine of temperature, moisture content, song and grain like this.The grain of going into the cellar for storing things is poor must to keep loose, does not have any pimple.Command into the cellar for storing things according to poor tender feeling condition, require pit entry temperature moderate.Grain is pickled with grains or in wine behind the cellar for storing things, in time curtain with clean up on every side, and hot season temperature height particularly, the chance of infectation of bacteria is more, thereby requires the spreading for cooling time to shorten as far as possible, pay special attention to do well sanitation and hygiene.Spread song: the very few fermentation of the consumption of song is incomplete, and diastatic fermentation is fast at most excessively, intensification Gao Ermeng, and breeding causes favourable condition to varied bacteria growing, and is all influential to quality and output.Following Qu Wendu is according to pit entry temperature, and temperature Change etc. are grasped flexibly, generally in the winter time than the high 3-6 of room temperature ℃; Flat room temperature of hot season or high 1 ℃.When spreading song, keep spreading evenly as far as possible, song is fully contacted with grain is poor.
Six, go into the cellar for storing things
The low temperature song is mixed song and is finished and can go into to store, and mainly does a good job of it pit entry temperature when going into to store, goes into to store acidity and goes into to store starch content.Pit entry temperature: the control of pit entry temperature generally should character poor according to grain and bent powder be decided, and grasps flexibly.But total will have a principle, be exactly keeping going into the cellar for storing things with season strain thermophilic under the normal situation of intensification.Pit entry temperature is controlled at poor 18 ℃-32 ℃ of grain, returns poor 28 ℃-40 ℃.Thermophilic is gone into the purpose at cellar for storing things, is the controlled temperature fermentation, so-called " preceding slow, in very, after delay to fall " be exactly the summary of the slow fermentating law of thermophilic.Simultaneously, suitably step on the cellar for storing things, getting rid of unnecessary air also is the slowly effective measure of fermentation of control.Controlling acidity goes into to store acidity 1.2-1.8mmol/10g, helps fermentation.Suitably control goes into to store the poor starch content of grain, and going into to store starch content should be with different increase and decrease the in season.Being pickled with grains or in wine for described time is meant that the wine unstrained spirits goes out the cellar for storing things distillation and gets after drinking, adds the bent material that ferments in the cellar for storing things that returns again.
Seven, fermentation of envelope cellar for storing things and management
Step on the cellar for storing things: the wine unstrained spirits is stepped on the cellar for storing things after going into the pond, requires in principle to step on less winter, steps on summer more, and sticking unstrained spirits is not stepped on; Periphery is stepped on more, and the centre is stepped on less, and treading obturages is beneficial to fermentation.
Envelope cellar for storing things: the face that will stir is poor to be encapsulated in Jiao Ding, after the face of adorn is poor, soon stepped on a ripe pond pit skin mud cover be pickled with grains or in wine to face on, strickling, troweling, thick 5-10 centimetre.24 hours bonnet plastic cloths, the clear cellar for storing things once every 24 hours is tack-free up to the mud surface later on, covers with plastic cloth immediately, in case the cellar for storing things face is dry and cracked.Track tramping with the sandy soil flanging again; Note at ordinary times stepping on the pond, flange and crack must not be arranged; A pond mud is to mix with quality pit mud and old pit skin mud to step on gentle ripe forming, and tries not to mix vinasse.
Fermentation management: between yeast phase, initial every day must clear cellar for storing things, and is promptly tight a pond mudding, do not allow the crack, exempts to make the wine volatilization and causes vinasse to become sour.Between yeast phase, in clear cellar for storing things, check once variation of temperature situation in the cellar for storing things, and charge to source recording in detail that this work will be adhered to carrying out 10-15 days, so that correctly grasp variation of temperature rule between yeast phase, giving comes off duty produces provides scientific basis.In addition, also should carry out the multianalysis check of emphasis cellar for storing things,,, progressively grasp fermentating law, produce thereby instruct with stockpile as moisture, acidity, starch, reducing sugar, ethanol content etc.
Hygiene control requires: keep sanitation and hygiene such as operational tool, equipment, place, ventilation pond, require not have go mouldy, mould grain and foreign material etc.
Eight, go out the cellar for storing things, go up rice steamer, steam wine, stepping storage Chen Zuhe, encapsulation hand over the storehouse to dispatch from the factory
Push Jiao Ding aside after fermentation is finished, successively the wine unstrained spirits that ferments is gone out the cellar for storing things, uniform mixing goes into to steam wine in the rice steamer, this pond is poor after rolling, the poor grain that meets pit entry time after treatment in its pond is pickled with grains or in wine into this pond, again the red wine dregs that meets pit entry time after this bottom, pond distillation is gone into this pond, envelope cellar for storing things fermentation once more.The bottom of a pan will be rinsed well before the last rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkle one deck rice husk, sprinkle one deck wine unstrained spirits again, slowly open vapour then, continue to go up rice steamer after seeing vapour, require gently to spread even shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upward full the pot limit is compressed slightly, the strickling that will be pickled with grains or in wine covers cloud desk.
Described red wine dregs is that the wine unstrained spirits goes out the cellar for storing things distillation and gets after drinking at the bottom of the pond, only adds song and does not throw grain, prepares the material of pit entry fermentation again.
Steaming wine: clip foreshot 0.5-1.5kg when connecing wine again, so circulation is steamed wine, goes into the cellar for storing things, ferments, goes up rice steamer, steams wine, is connect wine again.The layering distillation, amount quality picking wine is pinched head and is heated up in a steamer again.The stepping warehouse-in.
The stepping storage is old, and it is accurate that proportioning is wanted, purification filtering, encapsulation warehouse-in.
" three inspections " control, good for delivery.
Claims (5)
1. the preparation method of a harmonious aromatic white spirit comprises that steamed removal of impurities, Chinese sorghum are brewageed, the mixed steaming continues
, mud sump stores always, hyperbolic drives, height in conjunction with, high temperature pile up, old with different poor, the thermophilic fermentation in pond, long gas-reservoir, collude accent meticulously, it is characterized in that: it comprises the following steps:
(1) processing of raw material and auxiliary material
Chinese sorghum: selected this wine of wine pollution-free green sorghum rice, require full grains, nothing is gone mouldy, free from insect pests, non agricultural chemical residuum, foreign matter content be below 1.5%, moisture≤15%, particle size after cracking 4-8 lobe is crossed 40 mesh sieve fine powder≤15%;
Chinese sorghum is steamed in advance, material moistening: sorghum flour 1000-750kg is joined in every pond, will steam in advance 30 minutes before the batching, be as good as assorted the flavor to steam till; Chinese sorghum takes the dish out of the pot and requires after the spreading for cooling to divide equally three heaps, and every heap adds 80～100 ℃ of hot water material moistenings respectively, and every heap adds water 60-80kg;
Rice husk is steamed: must be thoroughly steamed more than 30 minutes before rice husk uses, require not have the chaff of giving birth to flavor, musty and other different assorted flavor; Smell and take the dish out of the pot airing after steaming after its steam does not have strange taste or gives birth to the chaff flavor;
(2) go out to store, prepare burden, join unstrained spirits
Play pit skin mud: the pit skin mud that trips out in the wine cellar is standby;
The face of rising is poor: the face on female poor top layer is poor in will storing always earlier trips out independent stacking, adds rice husk and stirs;
Play female poor, batching: trip out female poor three heaps that are divided into, add the sorghum flour after pre-the steaming respectively, mix the rear surface thoroughly and clap tightly, sprinkle one deck rice husk; The proportioning that grain is poor is looked and was controlled at weight ratio season 1: 4～1: 6, and rice husk is the 20-30% of Chinese sorghum weight, and mother is pickled with grains or in wine after going out the cellar for storing things, piling poor strickling, sprinkling sorghum flour, mixes and stirs twice with rake immediately, requires to mix diffusing and even elimination pimple; With complete, sprinkle rice husk, mother is pickled with grains or in wine builds " material moistening ", the time of material moistening is more than 30 minutes; Carried out mixing and stirring the second time in 10-15 minute before the last rice steamer, rice husk is mixed thoroughly, the heap circle is clapped light, rice steamer in the preparation; During batching, remove female poor moisture when excessive, rice husk and sorghum flour can not be poured into simultaneously, in the rice husk, uneven mixing will turn over soon soon mix during spice in order to avoid sorghum flour is packed into, and number of times can not be too much, and the time can not be long, to reduce the volatilization of wine;
Rise at the bottom of the pond: after preparing batching, be enclosed on the stockpile as wine unstrained spirits at the bottom of the pond near the mother at the bottom of the pond is poor, note will store mud when rising at the bottom of the pond and sneak in the wine unstrained spirits, after the pond underseal is intact, should immediately the heap surface be clapped tightly, spread one deck chaff or cover with plastic cloth with remaining;
(3) go up the rice steamer technology
Preceding 10-15 minute of last rice steamer is admixed rice husk, requires to mix thoroughly, do not have pimple; The bottom of a pan will be rinsed well before the last rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkle one deck rice husk, sprinkle one deck wine unstrained spirits again, slowly open vapour then, continue to go up rice steamer after seeing vapour, require gently to spread even shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upward full the pot limit is compressed slightly, the strickling that will be pickled with grains or in wine covers cloud desk;
(4) steam wine, steaming grain
Steam wine: with the firepower allotment evenly, should clip foreshot 0.5-1.5kg when connecing wine when steaming wine, 25-35 ℃ of controlling flow wine temperature connects the wine Steam Pressure Control of Circulated at 0.01-0.03Mpa, and stream wine speed control is at 2.5-3.5kg/min;
Steam grain: after the wine tail has connect, close the vapour flip, add about 3 minutes of the vexed slurry in the heat-clearing water 80kg left and right sides, make the abundant maceration of moisture after, slowly open decatize grain again, the steaming grain time is about 20 minutes, steaming the grain time is 60-70 minute from stream wine to going out rice steamer, is that interior nothing is given birth to the heart, outer adhesion to the requirement of ripe grain, just both well done, do not play pimple again;
(5) look up and down water, spreading for cooling, spread song, pile up, mix song
Look water up and down: the water gaging temperature is 50 ℃, go out the poor water content of rice steamer grain and be about 50%, after looking water up and down, go into to store the poor water content control moisture 56-58% in summer of grain, winter in spring 53-55%, summer multiple spot, winter few point, per 100 kilograms of barley powders are looked water 80-90 kilogram up and down, look water up and down and will let bold and vigorous sparing go, can not be punched in a place; Spreading for cooling; In the shortest time, finish accumulation after the spreading for cooling, admixing high temperature Qu Gaowen piles up, be piled into long strip shape, when the accumulation temperature reaches 40 ℃-50 ℃, pile up poor top layer and bear a large amount of white dots, insert with hand and to feel hot hand in poor, take out and poorly can smell strong fruit fragrance, turning was admixed the low temperature song and was gone into the cellar for storing things again this moment; Total bent amount is with the season strain, and poor with the bent weight ratio of grain is 1: 0.25～0.5;
(6) go into the cellar for storing things
The poor low temperature song of mixing of grain finishes and can go into to store, and pit entry temperature is at 18 ℃-32 ℃, and acidity simultaneously, is suitably stepped on the cellar for storing things at 1.2-1.8mmol/10g, gets rid of unnecessary air and helps fermentation;
(7) envelope cellar for storing things
With the poor Jiao Ding that is encapsulated in of face that stirs, after the face of having adorned is poor, soon stepped on a ripe pond pit skin mud cover to face poor on, wipe, troweling thick 5-10 centimetre off, 24 hours bonnet plastic cloths, the clear cellar for storing things once every 24 hours is tack-free up to the mud surface later on, covers with plastic cloth immediately, in case the cellar for storing things face is dry and cracked, track tramping with the sandy soil flanging;
Fermentation management: between yeast phase, must clearly store initial every day, promptly tight a pond mudding, do not allow the crack, exempt to make the wine volatilization and cause vinasse to become sour, between yeast phase, in clear cellar for storing things, check once variation of temperature situation in the cellar for storing things, and charge to source recording in detail, this work will be adhered to carrying out 10-15 days, so that correctly grasp variation of temperature rule between yeast phase;
(8) go out the cellar for storing things, go up rice steamer, steam wine, stepping storage Chen Zuhe, encapsulation hand over the storehouse to dispatch from the factory
Push Jiao Ding aside after fermentation is finished, successively the wine unstrained spirits that ferments is gone out to store uniform mixing and go into to steam wine in the rice steamer, the bottom of a pan will be rinsed well before the last rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkles one deck rice husk, sprinkle one deck wine unstrained spirits again, slowly open vapour then, see and continue to go up rice steamer behind the vapour, require gently to spread even shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upward full the pot limit is compressed slightly, the strickling that will be pickled with grains or in wine covers cloud desk;
Steaming wine: clip foreshot 0.5-1.5kg when connecing wine again, so circulation is steamed wine, goes into the cellar for storing things, ferments, goes up rice steamer, steams wine, is connect wine again.
2. the preparation method of harmonious aromatic white spirit according to claim 1, it is characterized in that: it is to pile up after admixing the high temperature song that described high temperature is piled up, high temperature is piled up 26 ℃-29 ℃ of starting temperature: Xia Qiu, 28 ℃-33 ℃ of Winter-Springs, piling height 50cm piles up long strip shape, be beneficial to that grain is poor to have more contact and later turning is operated with air, time is 2-5 days, and accumulation grain is poor will to loosen and contain more air, and its thickness, porousness and moisture, temperature are wanted uniformity.
3. the preparation method of harmonious aromatic white spirit according to claim 1, it is characterized in that: the pond temperature of going into of described low temperature song is: pit entry temperature is controlled at poor 18 ℃-32 ℃ of grain, returns poor 28 ℃-40 ℃, and winter is than the high 3-6 of room temperature ℃ when spreading song; Flat room temperature of hot season or high 1 ℃, maintenance is spread evenly bent, and song is fully contacted with grain is poor, and this pond is pickled with grains or in wine after rolling, and the grain that its pond is met after treatment pit entry time is pickled with grains or in wine into this pond, again the red wine dregs that meets pit entry time after this bottom, pond distillation is gone into this envelope cellar for storing things, pond and ferments.
4. the preparation method of harmonious aromatic white spirit according to claim 1, it is characterized in that: after described fermented grains in pits goes out clearly, clean the pond, mouth mould limit in pond will be rooted out, at the bottom of the pond, the residual unstrained spirits of pool wall sweeps down and cleans out the pond with besom, the floating bat light of cellar for storing things mud will come off; Before going into the pond, add hot water and be diluted to 2 ℃ with the low-grade wine about 1-2kg, evenly be sprinkling upon the pond at the bottom of, pool wall, then 5kg high temperature song evenly is sprinkling upon the pond at the bottom of, pool wall.
5. the preparation method of harmonious aromatic white spirit according to claim 1 is characterized in that: described high temperature koji is that to select wheat for use be raw material, and grinding particle size is thicker, immersion is stepped on into bent base and is packed tightly with straw, jam-pack straw between the bent base covers completely with straw above, and tide is protected in watering, in the incubation period top temperature 60-70 ℃, middle turning 2-3 time was cultivated 50-60 days, and knee-piece is thick big, and softer, go out to store 6 months behind the chamber and can use.
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| CN102286340A (en) * | 2011-09-02 | 2011-12-21 | 泸州品创科技有限公司 | Distillers' grain-piling method for flavorful spirit |
| CN102424784A (en) * | 2011-12-27 | 2012-04-25 | 泸州品创科技有限公司 | Spreading and drying method for highly-flavored liquor distiller<,>s grains |
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| CN106867794A (en) * | 2017-04-16 | 2017-06-20 | 湖南九嶷山酒业有限公司 | A kind of brewing method of glutinous sorghum white wine |
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| CN106867794A (en) * | 2017-04-16 | 2017-06-20 | 湖南九嶷山酒业有限公司 | A kind of brewing method of glutinous sorghum white wine |
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