CN102140407B - Method for producing Luzhou-flavor liquor by performing cellar-filling fermentation - Google Patents
Method for producing Luzhou-flavor liquor by performing cellar-filling fermentation Download PDFInfo
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- CN102140407B CN102140407B CN 201110028433 CN201110028433A CN102140407B CN 102140407 B CN102140407 B CN 102140407B CN 201110028433 CN201110028433 CN 201110028433 CN 201110028433 A CN201110028433 A CN 201110028433A CN 102140407 B CN102140407 B CN 102140407B
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Abstract
The invention relates to a method for producing Luzhou-flavor liquor by performing cellar-filling fermentation, which belongs to the technical field of brewing. The technical problem to be solved of invention is to provide a method for producing the Luzhou-flavor liquor. By adopting the method, byproducts such as yellow water, foreshot, distillation tails and the like can be fully utilized, and the quality of the liquor can be enhanced. The method for producing the Luzhou-flavor liquor comprises a step for putting grain stillage into a cellar for fermenting, wherein in the grain stillage fermenting process, the yellow water, foreshot and/or distillation tails are filled into the surface of the grain stillage or into the grain stillage. The problem of treatment of the byproducts such as the yellow water, the foreshot, the distillation tails and the like during the production of the liquor is solved, and the recycling cost of the yellow water, the foreshot and the distillation tails is lowered. Most importantly, the liquor produced by cellar filling has the advantages of stronger cellar fragrance, thicker liquor body and better fragrance releasing, and the liquor quality is remarkably enhanced. The method provides a novel way for treating the byproducts such as the yellow water, the foreshot, the distillation tails and the like and producing high-quality Luzhou-flavor liquor, and has wide application prospect.
Description
Technical field
The present invention relates to irritate the method for cellar for storing things fermentative prodn aromatic Chinese spirit, belong to brewing technical field.
Background technology
The multiple mikrobe of the fermenting process of aroma daqu liquor is participated in and accomplishes through extremely complicated biochemical reaction.Early stage, mikrobe utilized the glucide in the grain, was converted into alcohols material and acid, and the later stage through the effect of a large amount of enzymes, forms Ester, just the main body fragrance matter in the wine body with alcohols material and acid reaction again.
At present, the production technique of aromatic Chinese spirit mainly comprises the steps:
A, go out to store vinasse (it is intact to refer to ferment, and waits for the poor unstrained spirits of batching) mix grain and chaff shell, distill gelatinization, bent medicine is added in airing, then 2～April of pit entry fermentation;
B, open the cellar for storing things and take out the intact poor unstrained spirits of fermentation, mix and stir grain, chaff shell, the distillation gelatinization, bent medicine is added in airing, then 2～April of pit entry fermentation;
C, repetition b step are carried out cyclic production.
Can produce by products such as losing poor, yellow water, foreshot, wine tail in the Production of Luzhou-flavor Liquor process.Yellow water is infiltration that produces through biochemistry, physics, chemical transformation in the fermenting process or the pale brown look liquid that is enriched in bottom, pond, cellar for storing things, contains residual sugar, residual starch and trace element, is rich in multiple organic acid, ester, alcohols and aldehydes etc. and is fragrance matter.The foreshot is in the white liquor distilling process, and effusive at first overhead product, its ethanol content are about 65%VOL, and its total ester, acid and polyvalent alcohol content are higher.The wine tail is the effusive nubbin in the intact back of white liquor distilling, and its ethanol content is 10～20%VOL, contains a large amount of organic acids, ethyl lactate, OE etc.These by products are mainly used in feed, fertilizer for a long time or abandon as rubbish, do like this and have not only wasted ample resources, the environment of having gone back severe contamination.
In recent years; Along with development of science and technology, have and adopt supercritical carbon dioxide extraction to lose the report that is fragrance matter in the by products such as poor, yellow water, foreshot, wine tail, its extraction be fragrance matter as flavouring wine; Avoided the waste of resource; But adopt the cost of supercritical carbon dioxide extraction higher, and necessarily investment of required equipment, be difficult in liquor production industry widespread adoption.Therefore, the processing of by products such as yellow water, foreshot, wine tail is still the technical barrier that solution is badly in need of in this area.
Summary of the invention
Technical problem to be solved by this invention provides a kind of method of producing aromatic Chinese spirit, and this method can make full use of by products such as yellow water, foreshot, wine tail and can improve the liquor quality.
The present invention produces the method for aromatic Chinese spirit, comprises vinasse pit entry fermentation step, wherein, also pours into yellow water, foreshot and/or wine tail in the vinasse fermentation process to vinasse surface or vinasse.Generally speaking, push pit sealing mud aside and pour into yellow water, foreshot and/or wine tail and get final product, and then the envelope cellar for storing things, fermentation continued.
The present invention produces the method for aromatic Chinese spirit; In the vinasse fermentation process, also pour into yellow water, foreshot and/or wine tail to vinasse surface or vinasse; All the other steps are identical with ordinary method, the batching in the vinasse as: consumptions such as grain, chaff shell, bent medicine are also identical with ordinary method.
Principle of the present invention is: in the vinasse fermentation process; A large amount of enzyme catalytic species be can produce as fermentation catalyst, fragrance matter and multiple nutritional components are in a large number owing to being rich in yellow water, foreshot, the wine tail, when yellow water, foreshot and/or wine tail pour in vinasse surface or the vinasse; On the pond vinasse of cellar for storing things, permeate gradually and descend; Increase the fermentation substrate concentration of aromatic Chinese spirit vinasse, created the fermentation condition that is more suitable for, improved the generating rate and the growing amount of fragrance matters such as ester class; Make that fragrance trace ingredients content significantly increases in the wine; Improve the quality of liquor, overcome not outstanding, the atypical characteristics of wine body style of fermenting process aromatic Chinese spirit fragrance matter in the past, make by products such as yellow water, foreshot, wine tail obtain recycling simultaneously.
Wherein, vinasse can constantly produce yellow water during the fermentation, the preferred following technical scheme of the present invention: extract the yellow water of bottom, pond, cellar for storing things in the vinasse fermentation process, pour into then in vinasse surface or the vinasse.
Wherein, the interior temperature in cellar for storing things can raise gradually behind the vinasse pit entry fermentation, and pond, cellar for storing things vinasse height can descend.Consider in the vinasse in enzyme catalytic specie concentration, the vinasse influence of various factors such as fermentation substrate concentration, every yellow water, foreshot and/or wine tail primary effect of pouring at a distance from 20～45 days is better in the vinasse fermentation process.At this moment, from the beginning of envelope cellar for storing things, the intensification amplitude is 10～14 ℃ in the cellar for storing things, and cellar for storing things cap (storing part above ground level) highly drops about 30%.Generally speaking; The vinasse fermentation process is irritated the cellar for storing things and get final product for 1～2 time, if it is too much to pour into the number of times of yellow water, foreshot and/or wine tail, then vinasse utilize the efficient reduction of yellow water, foreshot and/or wine tail; And need push cellar for storing things mud aside owing to irritate the cellar for storing things; Can get into oxygen, filling cellar for storing things number of times is too much, can reduce quality of white spirit on the contrary.
Wherein, each when irritating the cellar for storing things, the yellow water, foreshot and/or the wine tail gross weight that pour in every cubic metre of vinasse are preferably 10～25kg, and the yellow water that pours into, foreshot and/or wine tail are crossed and wasted resource at most.
Wherein,, make aromatic Chinese spirit reach that the cellar for storing things is aromatic, the wine body is strong, put fragrant good effect, preferably pour into the mixture of yellow water, foreshot and wine tail in the vinasse fermentation process in order to improve the aromatic Chinese spirit quality; Wherein, the weight ratio of yellow water, foreshot, wine tail is 3～5: 0.5～1.5: 8～12, and the alcoholic strength >=10%VOL of wine tail.Further, the weight ratio of said yellow water, foreshot, wine tail most preferably is 4: 1: 10.
The present invention has not only solved the handling problem of by products such as yellow water, foreshot, wine tail in the liquor production; Made full use of and be fragrance matter and nutritive ingredient in yellow water, foreshot, the wine tail; Need not extract the fragrance matter that is in yellow water, foreshot, the wine tail separately, reduce the recycling cost of yellow water, foreshot, wine tail with special devices.Most importantly, the liquor cellar for storing things perfume (or spice) of being produced through the filling cellar for storing things is denseer, the wine body is stronger, it is fragrant better to put, and has obviously improved the liquor quality, has obtained beyond thought technique effect.The present invention is that the processing of by products such as yellow water, foreshot, wine tail and the production of high-quality aromatic Chinese spirit provide a kind of new approach, has broad application prospects.
Embodiment
The present invention produces the method for aromatic Chinese spirit, comprises vinasse pit entry fermentation step, wherein, also pours into yellow water, foreshot and/or wine tail in the vinasse fermentation process to vinasse surface or vinasse.Generally speaking, push pit sealing mud aside and pour into yellow water, foreshot and/or wine tail and get final product, and then the envelope cellar for storing things, fermentation continued.
The present invention produces the method for aromatic Chinese spirit; In the vinasse fermentation process, also pour into yellow water, foreshot and/or wine tail to vinasse surface or vinasse; All the other steps are identical with ordinary method, the batching in the vinasse as: consumptions such as grain, chaff shell, bent medicine are also identical with ordinary method.
Wherein, vinasse can constantly produce yellow water during the fermentation, the preferred following technical scheme of the present invention: extract the yellow water of bottom, pond, cellar for storing things in the vinasse fermentation process, pour into then in vinasse surface or the vinasse.
Wherein, the interior temperature in cellar for storing things can raise gradually behind the vinasse pit entry fermentation, and pond, cellar for storing things vinasse height can descend.Consider in the vinasse in enzyme catalytic specie concentration, the vinasse influence of various factors such as fermentation substrate concentration, every yellow water, foreshot and/or wine tail primary effect of pouring at a distance from 20～45 days is better in the vinasse fermentation process.At this moment, from the beginning of envelope cellar for storing things, the intensification amplitude is 10～14 ℃ in the cellar for storing things, and cellar for storing things cap (storing part above ground level) highly drops about 30%.Generally speaking; The vinasse fermentation process is irritated the cellar for storing things and get final product for 1～2 time, if it is too much to pour into the number of times of yellow water, foreshot and/or wine tail, then vinasse utilize the efficient reduction of yellow water, foreshot and/or wine tail; And need push cellar for storing things mud aside owing to irritate the cellar for storing things; Can get into oxygen, filling cellar for storing things number of times is too much, can reduce quality of white spirit on the contrary.
Wherein, each when irritating the cellar for storing things, the yellow water, foreshot and/or the wine tail gross weight that pour in every cubic metre of vinasse are preferably 10～25kg, and the yellow water that pours into, foreshot and/or wine tail are crossed and wasted resource at most.
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
Embodiment adopts the inventive method to produce aromatic Chinese spirit
1, select high-quality to go out to store vinasse, starch content 13%, fragrance are given prominence to, acidity is 2.27m.mol/10g, and dropping into grain is every rice steamer 225kg, and every rice steamer is 2.4m
3, chaff shell 43kg mixes, and goes into the cellar for storing things after the boiling airing, and 20 ℃ of vinasse temperature, vinasse water cut are 53%, and the Jiao Chi 15 rice steamer vinasse of packing into are with back, pit sealing mud envelope cellar for storing things sealed fermenting.
2, after 40 days, repeatedly extract yellow water in the cellar for storing things, obtain yellow water 140kg through the yellow water tube.
3, yellow water is mixed by 4: 1: 10 with foreshot, the wine tail that distillation in the past produces, by the time mixed solution 525kg.Wine tail alcoholic strength is 12%VOL, leaves standstill after the mixing 12 hours.
4, push cellar for storing things face pit sealing mud aside, mixing liquid is evenly poured in the cellar for storing things, average every rice steamer pours into mixed solution 35kg.
5, seal Jiao Chi with pit sealing mud, sealed fermenting, yeast phase 60 days (irritating cellar for storing things secondary fermentation 60 days).
6, Kai Jiao takes out the vinasse that fermented and stacks separately on the poor dam of heap, drips clean yellow water, amount quality picking wine.
Present embodiment liquor of producing and the liquor that adopts ordinary method to produce are carried out sensory evaluation respectively and is fragrance matter content stratographic analysis detection, and the result is like table 1, shown in 2.
Table 1 liquor sensory evaluation result
| The employing method | Total acid (%) | Total ester (%) | Judge the result |
| The inventive method | 0.7435 | 3.7879 | Store aromatic, the wine body is strong, it is fragrant good to put |
| Ordinary method | 0.5832 | 2.5649 | The wine body is coordinated, fragrance is comfortable, owe cellar for storing things perfume |
Be fragrance matter content stratographic analysis detected result (%) in table 2 liquor
Can find out that from table 1,2 the inventive method can obviously improve fragrance matter content in the wine body, the content of total acid and total ester in the raising liquor, thus improve the liquor quality.
Claims (3)
1. produce the method for aromatic Chinese spirit, comprise vinasse pit entry fermentation step, it is characterized in that: every at a distance from 20～45 days in the vinasse fermentation process, the mixture that pours into yellow water, foreshot and wine tail is to vinasse surface or vinasse, and the vinasse fermentation process is irritated the cellar for storing things 1～2 time; Wherein, the weight ratio of yellow water, foreshot, wine tail is 3～5:0.5～1.5:8～12, the alcoholic strength >=10%VOL of wine tail; Each when irritating the cellar for storing things, the yellow water, foreshot and the wine tail gross weight that pour in every cubic metre of vinasse are 10～25kg.
2. the method for production aromatic Chinese spirit according to claim 1 is characterized in that: extract the yellow water of bottom, pond, cellar for storing things in the vinasse fermentation process, pour into then in vinasse surface or the vinasse.
3. the method for production aromatic Chinese spirit according to claim 1 and 2 is characterized in that: the weight ratio of said yellow water, foreshot, wine tail is 4:1:10.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110028433 CN102140407B (en) | 2011-01-26 | 2011-01-26 | Method for producing Luzhou-flavor liquor by performing cellar-filling fermentation |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110028433 CN102140407B (en) | 2011-01-26 | 2011-01-26 | Method for producing Luzhou-flavor liquor by performing cellar-filling fermentation |
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| CN102140407A CN102140407A (en) | 2011-08-03 |
| CN102140407B true CN102140407B (en) | 2012-12-12 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102344871B (en) * | 2011-11-04 | 2013-04-24 | 泸州品创科技有限公司 | Method for producing fragrant white spirit |
| CN105420025A (en) * | 2015-12-25 | 2016-03-23 | 王国会 | Fermentation method of strong flavor Chinese liquor |
| CN105385539A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Fermentation method for Maotai-flavor baijiu |
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Non-Patent Citations (2)
| Title |
|---|
| 寇运同 等.黄水研究利用的评述.《山东食品发酵》.1996,第37页左栏倒数第1-3行、右栏倒数第1-3行、第38页左栏第1-4行. * |
| 曹新莉 等.白酒生产中黄水和酒尾的应用.《酿酒科技》.2008,(第10期),第97页2.1用黄水灌窖. * |
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