CN101831374B - Preparation method of harmonious aromatic white spirit - Google Patents
Preparation method of harmonious aromatic white spirit Download PDFInfo
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- CN101831374B CN101831374B CN 201010172695 CN201010172695A CN101831374B CN 101831374 B CN101831374 B CN 101831374B CN 201010172695 CN201010172695 CN 201010172695 CN 201010172695 A CN201010172695 A CN 201010172695A CN 101831374 B CN101831374 B CN 101831374B
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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 say a kind of preparation method of innovating aromatic white spirit.
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 the 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 long-term groping about relevant report the of the present invention, and have finally finished the present invention 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 combination, high temperature stack-up, with the different grain in pond, thermophilic ferment, long gas-reservoir is old, meticulously collude accent.In the operation of steamed removal of impurities, drive away the assorted flavor of heresy in Chinese sorghum and the rice chaff, be conducive to 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 rubble cellar for storing things or the rectangular slab of stone cellar for storing things of Maotai-flavor liquor.Perched the 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 of the innovation aromatic white spirit high, store aromatic strongly fragrant, delicate mouthfeel, palatability is strong.In the manufacture of liquor, because a large amount of high temperature resistant bacterium and the 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 relatively low temperature bottom fermentation.Height has then been established necessary basis 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 the different grain in pond, thermophilic fermentation, the old the present invention of being of long gas-reservoir.Liquor to " slight sauce fragrant burnt odor " of uniqueness forms highly beneficial.So that 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 the process high temperature stacking fermentation, enter the pond temperature and be controlled at 18 ℃-32 ℃, the high low temperature of high low temperature two Daqu is combined with 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.Produce wine more plentiful mellow etc.This liquor adopts with the different grain in pond, the thermophilic fermentation.This pond grain after rolling, the grain grain that its pond is met after treatment pit entry time enters this pond, the red wine dregs that meets pit entry time after the distillation of its pond bottom is entered this pond envelope cellar for storing things fermentation again.With the different grain in pond: red wine dregs, grain grain; This pond grain, its pond grain; Poor, the past is female poor now.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, the front speed that is changed to of acid, ester, alcohol, aldehyde etc. is delayed afterwards, 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, slowly chemical transformation is occuring in various fragrance matters, volatilization, oxidation, reduction, esterification, hydrolysis, condensation, the effect such as comprehensive, make the 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 technique, kind quality and the proportioning of liquor-making raw material exist great otherness, comprising many technology and operation in the wine brewing process, the physical and chemical changes of many complexity is occuring 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 the fragrant and tasty and refreshing tart flavour with 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 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 again Chinese sorghum, be the main raw material of alcoholic, selected free of contamination green sorghum rice, require full grains, without going 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 respectively 80～100 ℃ of hot water material moistenings, 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 material of the complete wait distillation that ferments.
Rice husk is steamed: must be thoroughly steamed, general more than 30 minutes before rice husk uses, require without giving birth to chaff 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 airing after steaming is dried for subsequent use.
The high temperature koji: selecting wheat is raw material, grinding particle size is thicker, and immersion is stepped on into curved billet and packed tightly with straw etc., jam-pack straw etc. between the curved billet, the above covers tightly with straw etc., 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 large, 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: trip out the pit skin mud that training is grown in the wine cellar for subsequent use.
The face of rising grain: the face grain on female poor top layer trips out independent stacking in will always storing first, adds rice husk and stirs, and without pimple, hangs separately wine.
Play mother's grain, prepare burden: trip out female grain and be divided into three heaps, the sorghum flour after the pre-steaming of adding is mixed the rear surface thoroughly and is clapped tightly respectively, sprinkles one deck rice husk; The proportioning of grain grain is looked and is controlled at weight ratio 1: 4～1: 6 season, and starch content is controlled at weight ratio: summer 14-16%, winter 17-20%; Depending on changing to some extent season, rice husk is the 20-30% of high grain weight, and the female grain in old cellar for storing things of new aromatic white spirit is commonly called as " 10000 years grains " through cultivating out year in year out.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 grains ".Female grain of batching also has following use: can regulate acidity, make the acidity into cellar for storing things grain grain 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.Enter 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: female grain strikes off, sprinkles sorghum flour to the heap grain with rake after going out the cellar for storing things, mix and stir immediately twice, and loose and even elimination pimple is mixed in requirement.With complete, sprinkle rice husk, female grain to be built, 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 upper rice steamer, rice husk is mixed thoroughly, the heap circle is clapped light, rice steamer in the preparation.During batching, except 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.
This wine system continues poor method brew with mixed the steaming.First through material moistening, namely female grain mixes rear accumulation material moistening with sorghum flour, makes sorghum flour draw some moisture and organic acid from female grain, is beneficial to gelatinization before boiling, and the length of material moistening time has certain relation to the gelatinization rate.The material moistening time is longer, and the gelatinization rate is higher.Material moistening 40 minutes and 55 minutes are all than the high 1-3% of gelatinization rate of not material moistening.The gelatinization rate of material moistening 40 minutes and 50 minutes is basically identical.Reach under the sorghum flour of fixing rice steamer, female grain, rice husk ratio and the condition of fixing steaming grain time in fixing schedule of operation, the upper rice steamer time is longer, and the gelatinization rate is higher.In a word, the material moistening time is longer, and the gelatinization rate is higher, and upper rice steamer steams wine after the material moistening.
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 female grain at the bottom of the pond remaining, note will store mud when rising at the bottom of the pond and sneak in the wine unstrained spirits, after the pond underseal is complete, should immediately the heap surface be clapped tightly, spread one deck chaff, 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 entering 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, upper rice steamer technology
Upper 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,,, will get bumper crops and not have a good harvest if in distillation, strictly do not grasp it to being fermented into wine through series of processes, really unfortunately.Upper rice steamer technology fine or not extremely important, upper 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 upper rice steamer operation are: grain powder, female grain, rice husk uniform mixing before the upper rice steamer, require vinasse loose, without pimple; Should gently spread even the shop during upper rice steamer, rice steamer on the exploration steam, upper flat even, keep 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 the diffusion of eddy diffusivity and vertical element 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 first 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.Before the upper rice steamer 10-15 minute, admix rice husk, require to mix thoroughly, without pimple; The bottom of a pan will be rinsed well before the upper rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkle one deck rice husk, sprinkle again one deck wine unstrained spirits, then slowly open vapour, continue upper rice steamer after seeing vapour, require gently to spread even the shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upper expiring the pot limit is compressed slightly, grain is struck off, cover cloud desk (being Zeng Gai) and steam 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 control stream wine temperature, then liquor recieving accoding to its quality 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 the vexed slurry in the warm water 80kg left and right sides approximately 3 minutes, make the abundant maceration of moisture after, slowly open again decatize grain, steaming the grain time is about 20 minutes, requires to reach " thoroughly well cooked but not mushy, interior without giving birth to the heart "; Disconnected for behind the tail at steaming wine, add high flame and steam grain, to reach the purpose of grain gelatinization and reducing acidity, steaming the grain time is 60-70 minute from stream wine to going out rice steamer, is interior without giving birth to the heart, outer adhesion to the requirement of ripe grain, namely both well done, do not play again pimple, namely the mixed steaming method of so-called " gentle ripe oiliness " is namely steamed wine steaming grain and is carried out simultaneously.
Five, proportioning water, spreading for cooling, spread song, pile up, mix song
Proportioning water: namely add warm water, go out rice steamer after the grain grain is steamed, still can not reach optimum moisture content, therefore must carry out the proportioning water operation, to increase its water content, be conducive to normal fermentation, the water gaging temperature requirement generally is advisable at 50 ℃, because of each teams and groups, the grain of each fermentation vat grain character is different, so also can specifically treat according to concrete practical situation when proportioning water.The water gaging consumption looks season is different and different, and the water content that generally goes out rice steamer grain grain is about 50%, and behind the proportioning water, the water content that enters to store the grain grain should be controlled moisture 56-58% in summer, winter in spring 53-55%.Summer multiple spot, winter few point, general per 100 kilograms of grain grains, proportioning water 80-90 kilogram namely enters to store the requirement of moisture content to reach the grain grain.Proportioning water will be let go to sprinkle and spare, and 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 equably rapidly suitable pit entry temperature, and impels as much as possible the as far as possible volatilization of the volatile acid of unstrained spirits and surperficial moisture content, but can not spreading for cooling excessively of a specified duration, in order to avoid infect more miscellaneous bacteria.The spreading for cooling operation is very nervous, careful, finishes accumulation as far as possible within the shortest time after the spreading for cooling.Admix the bent high temperature stack-up starting temperature of high temperature: 26 ℃-29 ℃ of Xia Qiu, 28 ℃-33 ℃ of Winter-Springs.Piling height requires to be advisable with long strip shape about 50cm, and being beneficial to grain grain and air has and more contact and later turning operation need 2-5 days.Pile up grain and will loosen and contain more air, its thickness, porousness and moisture, temperature etc. are wanted uniformity.Make these microorganism amount reproductions, domestication in the banking process, fragrant fermentation is given birth to again in the survival of the fittest simultaneously 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, insert in the grain with hand and feel hot hand, take out grain and 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 entered 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 the grain grain enters the cellar for storing things, must cross heap at curtain, require grinding machine on curtain, can only make a call to one time, then cross heap, from two rickles excessively a lot of (refer on the ventilation curtain, mix thoroughly by turning operating method).Be conducive to like this make temperature, moisture content, song and the uniform mixing of grain grain.The grain grain that enters the cellar for storing things must keep loose, without any pimple.Command into the cellar for storing things according to grain tender feeling condition, require pit entry temperature moderate.After the grain grain entered the cellar for storing things, in time curtain with clean up on every side, particularly temperature was high the hot season, and the chance of bacterium infection 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 yield.Lower 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 the grain grain.
Six, enter the cellar for storing things
The low temperature song is mixed and bent completely can be entered the cellar for storing things, mainly does a good job of it pit entry temperature when entering to store, enters to store acidity and enters to store starch content.Pit entry temperature: the control of pit entry temperature generally should be decided according to the character of grain grain and bent powder, grasps flexibly.But total will have a principle, be exactly keeping entering the cellar for storing things with season strain thermophilic in the normal situation of intensification.Pit entry temperature is controlled at 18 ℃-32 ℃ of grain grains, returns 28 ℃-40 ℃ of grains.Thermophilic enters the purpose at cellar for storing things, is the fermentation of control temperature, so-called " front slow, in very, delay to fall afterwards " 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.Controlled acidity enters to store acidity 1.2-1.8mmol/10g, is conducive to fermentation.Suitably control enters to store grain grain starch content, and entering to store starch content should be with different increase and decrease the in season.Described time grain refers to that the wine unstrained spirits goes out the cellar for storing things distillation and gets after drinking, adds the bent material that returns again the cellar for storing things fermentation.
Seven, the 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 entering 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 grain that will stir is encapsulated in Jiao Ding, install the face grain after, soon stepped on a ripe pond pit skin mud and covered to the face grain, strike off, troweling thick 5-10 centimetre.24 hours bonnet plastic cloths, clear cellar for storing things once until the mud surface is tack-free, covered with plastic cloth, immediately in case the cellar for storing things face is dry and cracked every 24 hours later on.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 namely 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 the changing conditions of temperature in the cellar for storing things, and charge in detail source recording, this work will be adhered to carrying out 10-15 days, in order to correctly grasp the Changing Pattern of temperature 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, such as moisture, acidity, starch, reducing sugar, ethanol content etc., with stockpile, progressively grasp fermentating law, produce thereby instruct.
Hygiene control requires: keep the sanitation and hygiene such as operational tool, equipment, place, ventilation pond, require without go mouldy, mould grain and foreign material etc.
Eight, go out cellar for storing things, upper rice steamer, steam wine, stepping storage Chen Zuhe, encapsulation and 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 enters to steam wine in the rice steamer, this pond grain after rolling, the grain grain that its pond grain is met after treatment pit entry time enters this pond, again the red wine dregs that meets pit entry time after this bottom, pond distillation is entered this pond, again envelope cellar for storing things fermentation.The bottom of a pan will be rinsed well before the upper rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkle one deck rice husk, sprinkle again one deck wine unstrained spirits, then slowly open vapour, continue upper rice steamer after seeing vapour, require gently to spread even the shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upper expiring the pot limit is compressed slightly, grain is struck off, cover 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.
Steam wine: clip foreshot 0.5-1.5kg when connecing wine, so circulation is steamed wine, is entered the cellar for storing things, fermentation, upper rice steamer, steams wine, connects wine more 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 (2)
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 combination, high temperature stack-up, with the different grain in pond, thermophilic ferment, long gas-reservoir is old, meticulously collude accent, it is characterized in that: it comprises the following steps:
(1) processing of raw material and auxiliary material
Chinese sorghum: the free of contamination green sorghum rice of selected this wine of wine, require full grains, without going 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 750-1000kg 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 respectively 80～100 ℃ of hot water material moistenings, and every heap adds water 60-80kg;
Rice husk is steamed: must be thoroughly steamed more than 30 minutes before rice husk uses, require without giving birth to chaff 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 for subsequent use;
The face of rising grain: the face grain on female poor top layer trips out independent stacking in will always storing first, adds rice husk and stirs;
Play mother's grain, prepare burden: trip out female grain and be divided into three heaps, the sorghum flour after the pre-steaming of adding is mixed the rear surface thoroughly and is clapped tightly respectively, sprinkles one deck rice husk; The proportioning of grain grain is looked and is controlled at weight ratio 1: 4～1: 6 season, and rice husk is the 20-30% of Chinese sorghum weight, and female grain strikes off, sprinkles sorghum flour to the heap grain with rake after going out the cellar for storing things, mix and stir immediately twice, and loose and even elimination pimple is mixed in requirement; With complete, sprinkle rice husk, female grain is built 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 upper rice steamer, rice husk is mixed thoroughly, the heap circle is clapped light, rice steamer in the preparation; During batching, except 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 female grain at the bottom of the pond remaining, note will store mud when rising at the bottom of the pond and sneak in the wine unstrained spirits, after the pond underseal is complete, should immediately the heap surface be clapped tightly, spread one deck chaff or cover with plastic cloth;
(3) upper rice steamer technology
Before the upper rice steamer 10-15 minute, admix rice husk, require to mix thoroughly, without pimple; The bottom of a pan will be rinsed well before the upper rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkle one deck rice husk, sprinkle again one deck wine unstrained spirits, then slowly open vapour, continue upper rice steamer after seeing vapour, require gently to spread even the shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upper expiring the pot limit is compressed slightly, grain is struck off, cover 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 control stream 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 the vexed slurry of warm water 80kg 3 minutes, make the abundant maceration of moisture after, slowly open again decatize grain, steaming the grain time is 20 minutes, steaming the grain time is 60-70 minute from stream wine to going out rice steamer, is interior without giving birth to the heart, outer adhesion to the requirement of ripe grain, namely both well done, do not play again pimple;
(5) proportioning water, spreading for cooling, spread song, pile up, mix song
Proportioning water: the water gaging temperature is 50 ℃, the water content that goes out rice steamer grain grain is 50%, behind the proportioning water, enter to store water content control moisture 56-58% in summer, winter in the spring 53-55% of grain grain, summer multiple spot, winter few point, per 100 kilograms of barley powders, proportioning water 80-90 kilogram, proportioning water will be let go to sprinkle and spare, and can not be punched in a place; Spreading for cooling; Within the shortest time, finish accumulation after the spreading for cooling, admix the bent high temperature stack-up of high temperature, 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 in the grain with hand and to feel hot hand, take out grain and can smell strong fruit fragrance, turning was admixed the low temperature song and was entered 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) enter the cellar for storing things
The grain grain is mixed the bent complete cellar for storing things that enters of low temperature, 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 is conducive to fermentation;
(7) envelope cellar for storing things
The face grain that stirs is encapsulated in Jiao Ding, after installing the face grain, soon stepped on a ripe pond pit skin mud and covered to the face grain, struck off, troweling, thick 5-10 centimetre, 24 hours bonnet plastic cloths, clear cellar for storing things once until the mud surface is tack-free, covered with plastic cloth immediately every 24 hours later on, 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, namely 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 the changing conditions of temperature in the cellar for storing things, and charge in detail source recording, this work will be adhered to carrying out 10-15 days, in order to correctly grasp the Changing Pattern of temperature between yeast phase;
(8) go out cellar for storing things, upper rice steamer, steam wine, stepping storage Chen Zuhe, encapsulation and 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 enter to steam wine in the rice steamer, the bottom of a pan will be rinsed well before the upper rice steamer, stifled good dewatering outlet adds residual water and tail wine, sprinkles one deck rice husk, sprinkle again one deck wine unstrained spirits, then slowly open vapour, see and continue upper rice steamer behind the vapour, require gently to spread even the shop, do not press vapour, do not run vapour, Steam Pressure Control of Circulated is at 0.1-0.15MPa, after upper expiring the pot limit is compressed slightly, grain is struck off, cover cloud desk;
Steam wine: clip foreshot 0.5-1.5kg when connecing wine, so circulation is steamed wine, is entered the cellar for storing things, fermentation, upper rice steamer, steams wine, connects wine more again;
The pond temperature that enters of low temperature song is: pit entry temperature is controlled at 18 ℃-32 ℃ of grain grains, returns 28 ℃-40 ℃ of grains, and winter is than the high 3-6 of room temperature ℃ when spreading song; Flat room temperature of hot season or high 1 ℃ keeps spreading evenly bent, makes song fully and the grain grain contact, this pond grain after rolling, the grain grain that its pond is met after treatment pit entry time enters this pond, the red wine dregs that meets pit entry time after this bottom, pond distillation is entered this pond envelope again and stores and ferment;
After fermented grains in pits 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, the floating bat light of cellar for storing things mud will come off; Low-grade wine heating water with 1-2kg before entering the pond is diluted to 2 ℃, 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;
The high temperature koji is that to select wheat be raw material, grinding particle size is thicker, and immersion is stepped on into curved billet and packed tightly jam-pack straw between the curved billet with straw, the above covers tightly with straw, tide is protected in watering, and in the incubation period top temperature 60-70 ℃, middle turning 2-3 time, cultivated 50-60 days, knee-piece is thick large, and softer, goes out to store 6 months behind the chamber and can use.
2. the preparation method of harmonious aromatic white spirit according to claim 1, it is characterized in that: described high temperature stack-up is to pile up after admixing the high temperature song, 26 ℃-29 ℃ of high temperature stack-up starting temperature: Xia Qiu, 28 ℃-33 ℃ of Winter-Springs, piling height 50cm piles up long strip shape, be beneficial to grain grain and air more contact and later turning operates arranged, time is 2-5 days, piles up the grain grain and will loosen and contain more air, and its thickness, porousness and moisture, temperature are wanted uniformity.
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| CN102134535B (en) * | 2010-12-27 | 2012-04-18 | 泸州品创科技有限公司 | Method for increasing content of aroma substances in strong aromatic liquor |
| CN102286340B (en) * | 2011-09-02 | 2012-12-05 | 泸州品创科技有限公司 | Distillers' grain-piling method for flavorful spirit |
| CN102424784B (en) * | 2011-12-27 | 2013-03-27 | 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 |
| CN107686793A (en) * | 2017-09-28 | 2018-02-13 | 句容市华东综合酿造厂 | A kind of tendril-leaved fritillary bulb antibechic medicinal liquor and its brewage process |
| CN108179089A (en) * | 2018-03-22 | 2018-06-19 | 安徽文王酿酒股份有限公司 | A kind of production method of white wine |
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