CN101921689B - Method for making liquor through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and liquor made by same - Google Patents
Method for making liquor through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and liquor made by same Download PDFInfo
- Publication number
- CN101921689B CN101921689B CN2010102466455A CN201010246645A CN101921689B CN 101921689 B CN101921689 B CN 101921689B CN 2010102466455 A CN2010102466455 A CN 2010102466455A CN 201010246645 A CN201010246645 A CN 201010246645A CN 101921689 B CN101921689 B CN 101921689B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- wine
- poor
- liquor
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation, which comprises the following steps: utilizing strong aromatic Chinese grain of distiller as a substrate; adding yeast in the grain of distiller for piling fermentation; adding distillation tails, yellow water, esterase, acetic acid fermentation liquor and the like and stirring evenly; and then sealing by a plastic film for making the wine through the secondary fermentation. The invention fully utilizes a special culture medium, i.e. odour precursor and distilled grain remained in the grain of distiller to generate odour substances through the secondary fermentation of the grain of distiller. The grain of distiller is piled up after the yeast is added in, which aims to prompt the self-growth of the microorganism so as to lay a basis for esterification. The invention can also utilize the starch and the like in the grain of distiller so as to improve the utilization ratio of the distilled grain. The plastic film is used for sealed anaerobic fermentation after the piling fermentation so as to improve the production of the ester, and effectively avoid the discordant substance to body generated by microorganism in pit mud. The novel wine which is light on the palate and balance in fragrance is obtained by distillation under normal pressure after the fermentation.
Description
Technical field
The present invention relates to a kind of method of utilizing aroma type spirit distiller grain Secondary Fermentation brewing spirit.
Background technology
Chinese traditional liquor adopts solid state fermentation; Utilize various grains to be raw material; As auxiliary material, complicated physicochemical change taking place under the acting in conjunction of bent medicine mikrobe, cellar for storing things mud mikrobe and surrounding environment mikrobe with materials such as chaff shells, has formed the unique quality and the style of China white wine.Aromatic Chinese spirit is brewageed with Jiao Chi as fermenting container, utilizes the huge mikrobe that perches in fermented grains in pits, cellar for storing things mud as bacterial classification, under the environment of the solid, liquid, gas three phase boundary of poor unstrained spirits, carries out the matter energy metabolism.
The liquor solid state fermentation has also produced a large amount of by products and has lost poor when brewing unique quality and style high quality liquor.Lose the poor vinasse of claiming again; It is the material that no longer ferments and utilize that produces in the wine brewing process; Lose and contain about 60% moisture in poor; The protein of 4.73%-13.80%, the starch of 5.70%-11.34%, and micro-beneficiating ingredients such as the Yeast Nucleic Acid that produces of inorganic elements such as a large amount of amino acid, abundant phosphorus, potassium and microbial cells and purine.In addition, lose the precursor that also contains the flavor and fragrance substances that do not distill out in a large number in poor.It is bigger to lose poor output, is generally 30 times of liquor output, and according to incompletely statistics, China's liquor is already produced per year and lost poor more than 2,700 ten thousand tons.If what produce loses poor can not the utilization effectively and timely, will take place putrid and deteriorated and environment is brought pollution, also be the huge waste of resource simultaneously.Thereby it is the research object that the liquor by product utilizes again that present stage is lost poor comprehensive utilization.
Present most of producer utilizes as feed losing to be pickled with grains or in wine; For example Chinese patent CN91108310.3 discloses a kind of comprehensive utilization technique of qu-liquor losing grain; This method is with the qu-liquor losing grain oven dry, sieves the thick shell that becomes to lose to be pickled with grains or in wine, loses poor thin shell, waste spent grains powder, utilizes respectively by its nutritive ingredient again.Process the mixed feed utilization losing poor oven dry back doping, its utility value is lower, and feed cost is high.And will lose poorly as feed, and it is poor to utilize few part to lose, and major part is lost and poorly is deposited in plant area and can not be utilized timely and effectively.
Also there is producer to utilize and loses the poor reinforcement arrack of producing; Its method is to add bent medicine accumulation saccharification in poor losing; Its technical process, is lost poor synthetic a pile to the fermentation of two heaps and is sealed the heap fermentation when temperature is raised to the envelope stack temperature for adding the poor saccharification of piling up of losing of bent medicine; Ferment after 20 days, will lose the poor envelope heap fermentation again that is shifted; Carry out the reactor startup distillation behind the fermentation certain hour and obtain liquor.To lose add in poor bent medicine pile up the purpose of saccharification mainly be for improve lose poor in the conversion coefficient of starch, thereby poor the yield of liquor is lost in raising.But, because it is on the high side to lose in the starch residual in poor amylose starch, mostly being difficult for saccharification, the saccharifying ferment utilization ratio of adding is lower.And this technology only stressed to lose poor in the utilization again of residual starch, ignored lose poor in residual a large amount of organic acids utilize again to have reduced and lose poor utility value.
Chinese patent CN91108311.1 discloses a kind of production process of fragrant distillers ' grains; Its method is that qu-liquor losing grain is gone out to add waste spent grains powder after the rice steamer airing and mix thoroughly; Add the bent wine residual water of high-quality, nutritive medium, root enzyme song, saccharifying enzyme, dry yeast, SHENGXIANG yeast, esterifying bacteria and Daqu medicine again and mix thoroughly, pile up on the ground, enclose and cover artificial distiller's yeast, bamboo mat, yellow mud; Anaerobic treatment, fermentation are carried out in sealing, and the fermentation of fortified wine junket is given birth to fragrant.This technology utilizes cellar for storing things mud, yellow mud to carry out sealing and fermenting after adding multiple auxiliary material again; Not only cost high, waste time and energy; And be difficult to control the best proportioning of various auxiliary materials so that the various beneficiating ingredients of losing in being pickled with grains or in wine are fully utilized; Also introduce harmful microorganism in cellar for storing things mud, the yellow mud in the poor unstrained spirits easily, influence quality of white spirit.And because the wine wine body of the poor direct institute of the perfume (or spice) of producing brew is boring, so how poor the string with liquor of perfume (or spice) steamed production flavour passage liquor.
Chinese patent CN200610022413.5 discloses a kind of method of preparation of white spirit by fermentation of waste distiller's grains; This method is to utilize fermenting agent to strengthen wheat bran to prepare the composite culture of fermenting agent; To lose poor mix to be placed in the constant incubator by specified proportion with composite culture of this fermenting agent and tap water cultivate, distill at last and obtain the former wine of liquor.The preparation process of strengthening wheat bran and the composite nutrient solution of fermenting agent in this method is complicated, is unfavorable for the scale operation preparation.And the distillers ' grains fragrance of method brew is denseer, needs through obtaining the soft liquor of mouthfeel after second distillation and the allotment storage.
Also there is producer to utilize and loses the cellar for storing things fermented soy liquor that is pickled with grains or in wine back.This method disadvantage is a kind of serious waste of dialogue wine cellar.
Lose the precursor of poor middle amounts of protein, starch, amino acid, flavor and fragrance substance, how rationally to utilize and lose poor resource, improve and lose poor utility value, all significant to resource reutilization and social economy.
Summary of the invention
The objective of the invention is to overcome and lose existing deficiency in poor the utilization in the prior art, provide a kind of utilization to lose the poor perfume base matter of giving birth to as fermenting, give birth to the method for fragrant brewing white spirit through losing poor Secondary Fermentation.Method provided by the invention can make full use of Esters such as losing starch remaining in poor, organic acid, alcohol, and the liquor mouthfeel that Secondary Fermentation is given birth to the brew of fragrant institute is soft, fragrance is long.
To achieve these goals, the invention provides following technical scheme:
A kind of method of aroma type spirit distiller grain Secondary Fermentation brewing spirit may further comprise the steps:
(1) will lose poor airing to 10-40 ℃, and add bent medicine and stir, with adding the poor heap fermentation 4d-12d of losing of bent medicine, the temperature of heap fermentation is controlled at 10-45 ℃;
Add wine tail wine, esterification enzyme, yellow water during losing after (2) heap fermentation finishes in step (1) is pickled with grains or in wine, caproic acid fermentation liquid stirs;
(3) step (2) gained is lost poor mixture and seal with plastics film, heap fermentation 15d-50d, the temperature of heap fermentation is controlled at 10-50 ℃; Air distillation gets liquor after the fermentation ends;
The weight percent that adds bent medicine in the step (1) is the 0.5-8% that loses poor weight, preferred 1.0%-4.5%, most preferably 2.0-3.0%;
In the step (2) be respectively the 3%-12% that loses poor weight (be meant do not add losing of bent medicine poor), 2%-8%, 0.8%-4%, 4%-7.5% with the weight percent content of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid.
In the above-mentioned aroma type spirit distiller grain Secondary Fermentation brewing spirit method, institute preferably is respectively the 5-8% that loses the weight that is pickled with grains or in wine, 5-7.5%, 1.2-2%, 5-7% with the weight percent of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid in the step (2); Preferably be respectively and lose 7%, 6.5%, 2.0%, 6.5% of poor weight.
In the above-mentioned aroma type spirit distiller grain Secondary Fermentation brewing spirit method, the preferred 8-10 of time of heap fermentation described in the step (1) days.
In the above-mentioned aroma type spirit distiller grain Secondary Fermentation brewing spirit method, the preferred 25-40 of time of heap fermentation described in the step (3) days.
The liquor of brew according to the method described above, the content of its main trace ingredients is: acetate 0.3593-0.5576 g/L, propionic acid 0.0373-0.0579 g/L, butyric acid 0.2301-0.2876 g/L; Isopropylformic acid 0.0103-0.0144 g/L, valeric acid 0.0256-0.0355 g/L, caproic acid 0.4552-0.5727 g/L, enanthic acid 0.0059-0.0539 g/L; Sad 0.0091-0.0101 g/L, methyl alcohol 0.0042-0.0093 g/L, n-propyl alcohol 0.0029-0.0041 g/L; Propyl carbinol 0.0009-0.0022 g/L, Pentyl alcohol 0.0079-0.0093 g/L, n-hexyl alcohol 0.0042-0.0055 g/L; Furfuryl alcohol 0.0001-0.0005 g/L, acetaldehyde 0.0127-0.0288 g/L, isobutyric aldehyde 0.0007-0.0009 g/L; Furfural 0.0051-0.0158 g/L, ethyl formate 0.0051-0.0158 g/L, ETHYLE ACETATE 0.0941-0.1990 g/L; Ethyl lactate 0.1262-0.3388 g/L, ethyl n-butyrate 0.0138-0.091 g/L, NSC 8882 0.1488-0.2392 g/L; Oil of cognac 0.0042-0.0052 g/L, certain herbaceous plants with big flowers acetoacetic ester 0.0018-0.0068 g/L, hard ester acetoacetic ester 0.0011-0.0017 g/L; OE 0.0254-0.0499 g/L, menol 0.0266-0.0421 g/L, ethyl palmitate 0.0058-0.0394 g/L.(, can above-mentioned scope be done suitably to enlarge to the numerical value both sides) if need this liquor of protection
Liquor is a kind of than the complicated material system; Through present analysis means; Can analyze in the liquor except that the second alcohol and water; Also contain lot of organic acids, ester class, carbonyl compound, phenolic cpd and chlorine-containing compound etc., these materials have been given characteristics such as distilled spirit fragrance is strong, dense, long, in liquor production, are commonly referred to flavor and fragrance substance.Flavor and fragrance substance content in liquor is atomic, but very big to the influence of quality of white spirit, and their content and ratio have determined liquor odor type and style, has constituted the fragrance and the taste of liquor.(practical liquor analysis, Cai Dingcheng writes, published by press of Chengdu Univ. of Science & Technology in December, 1994).
Organic acid in the liquor is divided into two types: one type is to be main volatile acid with acetate, this type acid main aroma is had set off by contrast, shock absorption.Another kind of is to be main non-volatile acid with lactic acid, and this type acid is softer to be in harmonious proportion vinosity the aftertaste of wine is played buffering, poising action.An amount of organic acid can make that the wine body is plentiful, mellow, long times of aftertaste; Excessively can cause then that vinosity is coarse, inlet has tart flavour.The ester class is one of flavour ingredient that content is maximum in the liquor, and the kind of ester is more, and mostly the form with ethyl ester exists, and has fruit aromatising flavour and taste.The famous-brand and high-quality liquor of China is many to be main with ETHYLE ACETATE, ethyl lactate, NSC 8882 three big Esters, and their content is different with mutual proportioning, has constituted the different-style of famous-brand and high-quality liquor.Except that ethanol, also contain a large amount of alcohols materials in the liquor; This type alcohols material all contains the carbon more than 3 except that methyl alcohol, this type alcohol is also referred to as higher alcohols.Higher alcohols also is one of important fragrance matter of liquor, and an amount of alcohol can not only make liquor have quiet and tastefully laid out comfortable sweet-smelling, and it is little sweet that liquor is entered the mouth; Excessive wine body bitter taste, astringent taste, the pungent of then can causing increases.
Because the limitation of still-process in the wine-making technology, to wine body quality have flavor and fragrance substance and the prerequisite thing thereof of bigger effect to also have to residue in greatly lose poor in and be not distilled in the wine, cause the waste of fragrant source, influence the liquor quality.Therefore, be the raw material brewing white spirit to lose poor, fill the local defect that solves distilled spirit fragrance, mouthfeel, improve the liquor quality, except improving again the utilization ratio of residual starch wherein, also need rationally to utilize the flavor and fragrance substance that lose in being pickled with grains or in wine.Mainly be to extract losing poor middle flavor and fragrance substance at present through supercritical carbon dioxide extraction method and alcohol extraction.These to lose poor in the method for residual flavor and fragrance substance utilization only rest on laboratory level, be difficult to large-scale production.
The present invention is poor as matrix to lose, and successively adds bent medicine, wine tail wine, esterification enzyme, yellow water and caproic acid fermentation liquid in poor losing, and through fermenting twice, distills through normal pressure to obtain the liquor that mouthfeel is soft, fragrance is long.
The main purpose of the first step fermentation is: make mikrobe in the bent medicine obtain breeding and enlarge bacterial classification inoculation amount for next step fermentation, and in this process, lose starch in being pickled with grains or in wine also by further utilization.For the second time the purpose of fermentation mainly is to give birth to fragrantly, in this process, has added materials such as wine tail wine again, and further perfect microbial fermentation is given birth to fragrant condition, utilizes as far as possible to lose poor this matrix and produce more fragrance matter:
Wine tail wine is the cut of alcoholic strength below 20 degree of gained in the white liquor distilling process; Contain more high boiling flavor substance in the wine tail wine; Acid, ester, potato spirit, higher fatty acid equal size are also higher; Wine tail wine ethanol content (%Vol) is 15-25 according to one's analysis, total acid (mg/100ml) 160-270, total ester (mg/100ml) about 700, polyvalent alcohol (mg/100ml) 1100-2100.Lose poor in adding wine tail wine not only can further extract micro substance wherein; For lose poor in residual organic acid generation esterification precursor substances such as ethanol, acids are provided, also solved the by product that produces in the brewed spirit simultaneously---wine tail wine utilize problem.
Yellow water is the by product of solid state fermentation aromatic Chinese spirit; Contain the ethanol about 8% in the yellow water; Also contain a large amount of alcohol, acid, aldehyde and Ester; For example propyl carbinol 0.1467, isopropylcarbinol 0.009, bata-phenethyl alcohol 0.051, acetate 0.131, propionic acid 0.308, butyric acid 0.101, caproic acid 0.093, lactic acid 30.11, NSC 8882 0.063, ethyl n-butyrate 0.009, ETHYLE ACETATE 0.027, acetaldehyde 0.051; In addition, also contain in a large number in the yellow water, contain milk-acid bacteria (1.2-1.6) * 10 in every milliliter of yellow water according to one's analysis through acclimated microorganism
6Individual, butyric bacteria (1.2-2.1) * 10
4Individual, caproic acid bacteria (1.2-2.4) * 10
4Individual, yeast 100-300, mould 70-150, the existence of a large amount of mikrobes can poorly be fermented to losing once more, make full use of lose poor in residual material, improved the quality of liquor.
The fermented liquid of caproic acid bacteria described in the present invention is that the caproic acid bacteria that screen in the pond at the cellar for storing things is inoculated in the complex medium of forming with poor unstrained spirits filtrating, sodium acetate, ammonium sulfate and ethanol 4-6 days product after cultivation and fermentation under the 30-35 ℃ of temperature; Contain caproic acid 600-871mg, butyric acid 100-190 mg, acetate 20-38 mg in every 100ml caproic acid bacteria fermented liquid, caproic acid bacteria is counted 0.82-1.13 * 10
10Individual.
It is resulting that to be the microbial inoculant that has a good esterification function by yeast, rhizopus etc. cultivate under 20-50 ℃ in the potale culture medium enzyme of esterification described in the present invention, contains bacterium 1.4 * 10 in this esterification enzyme
7Individual/g, genus bacillus 0.8 * 10
6Individual/g, mould 0.72 * 10
6Individual/g, yeast 0.61 * 10
6Individual/g, the saccharogenic power of this esterification enzyme is that 0.881 (g/g.h), liquefaction power are that 7.08 (g/g.h), esterification power are 0.91 (g/g.96h).
These two kinds of materials of caproic acid bacteria fermented liquid and esterification enzyme join to lose can not only increase microbial population quantity in the fermenting process in poor, and can promote material generation esterification to produce many fragrance matters.
Method provided by the invention can make full use of Esters such as losing starch remaining in poor, organic acid, alcohol; The liquor mouthfeel that Secondary Fermentation is given birth to the brew of fragrant institute is soft, fragrance is long; Through detection, as shown in table 1 according to the content of trace ingredients in the liquor of the inventive method brew:
Embodiment
Below in conjunction with Test Example and embodiment the present invention is made further detailed description.But should this be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
Embodiment 1
The method of the aroma type spirit distiller grain Secondary Fermentation brewing spirit that present embodiment is enumerated may further comprise the steps:
(1) will lose poor airing to 10-40 ℃, and add bent medicine and stir, with adding the poor heap fermentation 4d of losing of bent medicine, the temperature of heap fermentation is controlled at 10-45 ℃;
Add wine tail wine, esterification enzyme, yellow water during losing after (2) heap fermentation finishes in step (1) is pickled with grains or in wine, caproic acid fermentation liquid stirs;
(3) step (2) gained is lost poor mixture and seal with plastics film, heap fermentation 25d, the temperature of heap fermentation is controlled at 10-50 ℃; Air distillation gets liquor after the fermentation ends.
Losing poor consumption described in the present embodiment is 1000kg, and the weight percent that adds bent medicine in the step (1) is to lose 1.1% of poor weight;
In the step (2) be respectively with the weight percent content of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid and lose 5%, 5%, 0.8%5,5% of poor weight (be meant do not add losing of bent medicine poor).
Air distillation obtains liquor after the fermentation ends, and the liquor mouthfeel of institute's brew is soft, fragrance is long, and through detecting, the main trace ingredients of gained liquor is seen table 2: losing poor middle total acid extraction yield is 64.8%, and total ester extraction yield is 52.1%.
Embodiment 2
The method of present embodiment aroma type spirit distiller grain Secondary Fermentation brewing spirit may further comprise the steps:
(1) will lose poor airing to 10-40 ℃, and add bent medicine and stir, with adding the poor heap fermentation 8d of losing of bent medicine, the temperature of heap fermentation is controlled at 10-45 ℃;
Add wine tail wine, esterification enzyme, yellow water during losing after (2) heap fermentation finishes in step (1) is pickled with grains or in wine, caproic acid fermentation liquid stirs;
(3) step (2) gained is lost poor mixture and seal with plastics film, heap fermentation 40d, the temperature of heap fermentation is controlled at 10-50 ℃; Air distillation gets liquor after the fermentation ends;
Losing poor consumption described in the present embodiment is 1000kg, and the weight percent that adds bent medicine in the step (1) is to lose 2% of poor weight;
In the step (2) be respectively with the weight percent content of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid and lose 7%, 6.5%, 1.2%, 6.5% of poor weight (be meant do not add losing of bent medicine poor).
Air distillation obtains liquor after the fermentation ends, and the liquor mouthfeel of institute's brew is soft, fragrance is long, and through detecting, the main trace ingredients of gained liquor is seen table 3: losing poor middle total acid extraction yield is 82.8%, and total ester extraction yield is 70.1%.
Embodiment 3
A kind of method of aroma type spirit distiller grain Secondary Fermentation brewing spirit may further comprise the steps:
(1) will lose poor airing to 10-40 ℃, and add bent medicine and stir, with adding the poor heap fermentation 10d of losing of bent medicine, the temperature of heap fermentation is controlled at 10-45 ℃;
Add wine tail wine, esterification enzyme, yellow water during losing after (2) heap fermentation finishes in step (1) is pickled with grains or in wine, caproic acid fermentation liquid stirs;
(3) step (2) gained is lost poor mixture and seal with plastics film, heap fermentation 50d, the temperature of heap fermentation is controlled at 10-50 ℃; Air distillation gets liquor after the fermentation ends;
Losing poor consumption described in the present embodiment is 1000kg, and the weight percent that adds bent medicine in the step (1) is to lose 3% of the weight that is pickled with grains or in wine,
In the step (2) be respectively with the weight percent content of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid and lose 8%, 7.5%, 2%, 7% of poor weight (be meant do not add losing of bent medicine poor).
Air distillation obtains liquor after the fermentation ends, and the liquor mouthfeel of institute's brew is soft, fragrance is long, and through detecting, the main trace ingredients of gained liquor is seen table 4: losing poor middle total acid extraction yield is 71.2%, and total ester extraction yield is 56.4%.
Claims (8)
1. the method for an aroma type spirit distiller grain Secondary Fermentation brewing spirit is characterized in that may further comprise the steps:
(1) will lose poor airing to 10-40 ℃, and add bent medicine and stir, with adding the poor heap fermentation 4d-12d of losing of bent medicine, the temperature of heap fermentation is controlled at 10-45 ℃;
Add wine tail wine, esterification enzyme, yellow water during losing after (2) heap fermentation finishes in step (1) is pickled with grains or in wine, caproic acid fermentation liquid stirs;
(3) step (2) gained is lost poor mixture and seal with plastics film, heap fermentation 15d-50d, the temperature of heap fermentation is controlled at 10-50 ℃; Air distillation gets liquor after the fermentation ends;
The weight percent that adds bent medicine in the step (1) is the 0.5-8% that loses poor weight;
Institute is respectively the 3%-12% that loses the weight that is pickled with grains or in wine, 2%-8%, 0.8%-4%, 4%-7.5% with the weight percent content of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid in the step (2).
2. the method for aroma type spirit distiller grain Secondary Fermentation brewing spirit according to claim 1 is characterized in that: the weight percent that adds bent medicine in the step (1) is the 1.0%-4.5% that loses poor weight.
3. the method for aroma type spirit distiller grain Secondary Fermentation brewing spirit according to claim 2 is characterized in that: the weight percent that adds bent medicine in the step (1) is the 2.0-3.0% that loses poor weight.
4. the method for aroma type spirit distiller grain Secondary Fermentation brewing spirit according to claim 1; It is characterized in that: institute is respectively the 5-8% that loses the weight that is pickled with grains or in wine with the weight percent of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid in the step (2); 5-7.5%, 1.2-2%, 5-7%.
5. the method for aroma type spirit distiller grain Secondary Fermentation brewing spirit according to claim 4; It is characterized in that: institute is respectively with the weight percent of wine tail wine, yellow water, esterification enzyme, caproic acid fermentation liquid and loses 7% of the weight that is pickled with grains or in wine in the step (2); 6.5%, 2.0%, 6.5%.
6. according to the method for any described aroma type spirit distiller grain Secondary Fermentation brewing spirit of claim 1-5, it is characterized in that: the time of heap fermentation described in the step (1) is 8-10 days.
7. according to the method for any described aroma type spirit distiller grain Secondary Fermentation brewing spirit of claim 1-5, it is characterized in that: the time of heap fermentation described in the step (3) is 25-40 days.
8. according to the liquor of the method brew of any said aroma type spirit distiller grain Secondary Fermentation brewing spirit of claim 1-5, it is characterized in that the content of the main trace ingredients of this liquor is: acetate 0.3593-0.5576 g/L, propionic acid 0.0373-0.0579 g/L, butyric acid 0.2301-0.2876 g/L; Isopropylformic acid 0.0103-0.0144 g/L, valeric acid 0.0256-0.0355 g/L, caproic acid 0.4552-0.5727 g/L, enanthic acid 0.0059-0.0539 g/L; Sad 0.0091-0.0101 g/L, methyl alcohol 0.0042-0.0093 g/L, n-propyl alcohol 0.0029-0.0041 g/L; Propyl carbinol 0.0009-0.0022 g/L, Pentyl alcohol 0.0079-0.0093 g/L, n-hexyl alcohol 0.0042-0.0055 g/L; Furfuryl alcohol 0.0001-0.0005 g/L, acetaldehyde 0.0127-0.0288 g/L, isobutyric aldehyde 0.0007-0.0009 g/L; Furfural 0.0051-0.0158 g/L, ethyl formate 0.0051-0.0158 g/L, ETHYLE ACETATE 0.0941-0.1990 g/L; Ethyl lactate 0.1262-0.3388 g/L, ethyl n-butyrate 0.0138-0.091 g/L, NSC 8882 0.1488-0.2392 g/L; Oil of cognac 0.0042-0.0052 g/L, certain herbaceous plants with big flowers acetoacetic ester 0.0018-0.0068 g/L, Stearic ethyl stearate 0.0011-0.0017 g/L; OE 0.0254-0.0499 g/L, menol 0.0266-0.0421 g/L, ethyl palmitate 0.0058-0.0394 g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102466455A CN101921689B (en) | 2010-08-06 | 2010-08-06 | Method for making liquor through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and liquor made by same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102466455A CN101921689B (en) | 2010-08-06 | 2010-08-06 | Method for making liquor through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and liquor made by same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101921689A CN101921689A (en) | 2010-12-22 |
| CN101921689B true CN101921689B (en) | 2012-02-08 |
Family
ID=43336907
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102466455A Active CN101921689B (en) | 2010-08-06 | 2010-08-06 | Method for making liquor through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and liquor made by same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101921689B (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127497B (en) * | 2010-12-23 | 2012-09-26 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102618411B (en) * | 2011-01-28 | 2013-04-03 | 李家民 | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain |
| CN102174357B (en) * | 2011-03-08 | 2012-08-29 | 泸州品创科技有限公司 | Method for improving quality of wine produced from increased distilled grains |
| CN102174358B (en) * | 2011-03-15 | 2012-09-26 | 泸州品创科技有限公司 | Method for avoiding abnormal fermentation of distiller's grains of strong aromatic Chinese spirit |
| CN103562372A (en) * | 2011-06-03 | 2014-02-05 | 三得利控股株式会社 | Mixed distilled liquor and method for producing same |
| CN102344867B (en) * | 2011-10-24 | 2012-12-26 | 泸州品创科技有限公司 | Solid fermentation method of fragrant white spirit |
| CN106244373A (en) * | 2016-08-11 | 2016-12-21 | 四川省宜宾市叙府酒业股份有限公司 | A kind of lose grain with grain produce Chinese liquor method |
| CN106047577A (en) * | 2016-08-19 | 2016-10-26 | 四川远鸿小角楼酒业有限公司 | Method for producing flavor distilling wine blending liquid by using yellow water |
| CN107446745B (en) * | 2017-09-19 | 2020-08-25 | 泸州老窖集团有限责任公司 | Method for producing ginger wine by using waste lees and ginger wine |
| CN107586647B (en) * | 2017-10-19 | 2020-09-25 | 泸州老窖集团有限责任公司 | White spirit produced by using small starter faint scent white spirit waste lees and production method thereof |
| CN108018162A (en) * | 2018-01-24 | 2018-05-11 | 湖南武陵酒有限公司 | A kind of production method of the dense white wine of sauce |
| CN108841547A (en) * | 2018-07-30 | 2018-11-20 | 中国科学院成都生物研究所 | A kind of production method of natural vinosity fragrance |
| CN111434764A (en) * | 2019-01-15 | 2020-07-21 | 北京元贞酒艺科技有限公司 | Low-acetaldehyde solid-state white spirit and production method thereof |
| CN110499223A (en) * | 2019-06-28 | 2019-11-26 | 浙江致中和实业有限公司 | Distilled liquor brewage process |
| CN112458031B (en) * | 2020-12-23 | 2022-04-29 | 江南大学 | Lactic acid type caproic acid producing bacteria derived from pit mud for brewing white spirit and application thereof |
| CN113186055B (en) * | 2021-03-25 | 2023-08-01 | 宜宾五粮液股份有限公司 | Method for improving quality of strong aromatic Chinese liquor waste distillers' grains by using clostridium |
| CN116103110B (en) * | 2023-03-31 | 2024-03-12 | 青海春天药用资源科技股份有限公司 | Method for re-brewing old wine |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1970718B (en) * | 2006-12-06 | 2011-07-27 | 四川大学 | Method for preparation of white spirit by fermentation of waste distiller's grains |
| CN101508948B (en) * | 2008-07-24 | 2012-10-10 | 泸州老窖股份有限公司 | Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism |
| CN101591609B (en) * | 2009-06-30 | 2012-11-21 | 泸州品创科技有限公司 | Method for producing composite caproic acid fermented liquid by Chinese Luzhou-flavor liquor fermentation pits |
-
2010
- 2010-08-06 CN CN2010102466455A patent/CN101921689B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN101921689A (en) | 2010-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101921689B (en) | Method for making liquor through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and liquor made by same | |
| CN101445776B (en) | Method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste | |
| CN103627570B (en) | A kind of brewing method of Maotai-flavor liquor | |
| CN102134535B (en) | Method for increasing content of aroma substances in strong aromatic liquor | |
| CN102618411A (en) | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain | |
| CN103666927B (en) | Process for preparing fresh scent strong-flavor Chinese spirit | |
| CN1940050A (en) | Self-controlled fermenting cellar unit for spirit solid fermentation and spirit fermentation | |
| CN101457190A (en) | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN107177519A (en) | Schizosaccharomyces pombe bacterium, its composition and application | |
| CN105505721A (en) | Production process of fragrant faint scent type liquor | |
| CN1318558C (en) | Production process of rich fragrance wine | |
| CN102408967B (en) | High-fat flavoring wine containing healthy flavor components and preparation method thereof | |
| CN110106048A (en) | White wine Chinese yeast of fermenting and application and delicate fragrance type distilled liquor and preparation method | |
| CN109749947A (en) | The method for producing Shanxi mature vinegar using the fast bent and its cooperation yeast of excellent aspergillus niger, head mold, saccharomycete production | |
| CN106398953A (en) | Method for making highly flavored type liquor | |
| CN113583780A (en) | Method for improving flavor of Xiaoqu liquor | |
| CN103305369B (en) | Sauced biological culture solution as well as making and using methods thereof | |
| CN105087287A (en) | Novel method for producing Luzhou-flavor liquor through solid state fermentation | |
| CN105176729A (en) | Method for producing fen-flavor flavoring liquor with high ester content | |
| CN108383580A (en) | A kind of vinasse biological organic fertilizer and its preparation method and application | |
| CN107586647B (en) | White spirit produced by using small starter faint scent white spirit waste lees and production method thereof | |
| CN105087286A (en) | Novel method for producing Maotai-flavor liquor through solid state fermentation | |
| CN105907566B (en) | A kind of pit mud and preparation method thereof | |
| CN105002034A (en) | Production method of lotus seed wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |