CN102424779A - Production method of za wine - Google Patents
Production method of za wine Download PDFInfo
- Publication number
- CN102424779A CN102424779A CN2011104433569A CN201110443356A CN102424779A CN 102424779 A CN102424779 A CN 102424779A CN 2011104433569 A CN2011104433569 A CN 2011104433569A CN 201110443356 A CN201110443356 A CN 201110443356A CN 102424779 A CN102424779 A CN 102424779A
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- yeast
- raw material
- saccharification
- 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.)
- Granted
Links
Abstract
The invention discloses a production method of a za wine. The production method is characterized in that by adopting a yeast three-putting technology, a yellow wine modification technology, a grain saccharification liquid subsection adding technology and a novel mixing technology, cooking, starter addition mixing, saccharification, primary fermentation, secondary fermentation, squeezing and clarifying, color control, fine filtration, index allocation, sterilization and filling and the like are carried out on raw materials, namely 6-8 parts of highland barley and 4-2 parts of rice, so as to prepare the za wine finished product. The property indexes of the za wine are as follows: the content of total sugar is 40-80g/L, the alcohol degree is 12-16%, the content of total acid is 5-9g/L, the pH value is 3.5-4.6, the content of volatilized ester is 0.18-0.26g/L, the content of amino acid state nitrogen is 0.31-0.52g/L, the content of total phenol is 130-200mu g/ml, and the yield of the za wine is 200%-230%. The sanitation requirement of the za wine meets the provision of the fermented wine sanitation standard namely GB 2758; and the za wine has amber wine liquid and good quality, is clear and bright and has no precipitation and muddy phenomena after being naturally placed for 10-13 months.
Description
Technical field
The present invention relates to a kind of working method of sipping wine, belong to agricultural byproducts deep processing fermentative prepn brewing wine field.
Background technology
Sipping wine is the peculiar a kind of drink of China's southwest minority.It is to boil with whole grain highland barley to mix bent back directly dress altar solid state fermentation a couple of days or longer time that tradition is sipped brewageing of wine, in altar, inserts hollow bamboo trunk collective after the brew maturation and sips drink, adds warm boiling water simultaneously gradually, sucks till lightly seasoned.It is solid state fermentation that tradition is sipped wine technology, and used bent medicine is common little song, and raw material is whole grain, and it is insufficient to cause fermenting, and raw material availability is not high, and the yield of liquor is low.Liu Xuewen etc. reported the semi-solid fermentation brew sip wine producing process [wine brewing; 2003; 30 (3): 84～85] and solid state fermentation and semi-solid ferment to sipping the influence research [food science and technology of wine quality; 2003 (7): 91～98], its main contents are made for adopting solid state fermentation and semi-solid state technology to sip wine.It is identical that its solid state fermentation and tradition are sipped wine technology, and semi-solid state technology is earlier highland barley to be pulverized back immersion → boiling → cool off → add song to add water by fermentation.Cause the starch loss excessive easily but soak after its raw material pulverizing, amount of water too big (5 times to raw material) in its semi-solid state technology must make bent medicine dilution and fermenting power is poor, and it is thin that gained is sipped the wine taste; The finished wine alcoholic strength of its report is 15～18%, total reducing sugar is 3-5g/100ml, and warp and 53～65% contrasts of highland barley starch content are calculated, and this alcoholic strength and pol are blent realization (saying that " wine that will loose is blent chemical examination " also arranged in the article) through additional substance; Wang Song has reported the production technique and the DEVELOPMENT PROSPECT [Sichuan food and fermentation, 2008,44 (1): 11～13] of sipping wine, and it is the simplified summary tradition fermentation and the DEVELOPMENT PROSPECT of sipping wine to the effect that, does not have concrete technology content; Above-mentioned document does not all relate to solid-state saccharification earlier and adds technologies such as water by fermentation and raw grain saccharification liquid segmentation adding technique, the two cover of improvement wine technology again with wine.Have a small amount of commodity to sip wine on the current market and sell, but it is traditional technology production basically that quality is uneven, vinosity is all thin, and is inharmonious.
Summary of the invention
The objective of the invention is to the deficiency of prior art and a kind of working method of sipping wine is provided.Be characterized in that this method adopts yeast three throwings technology, the two cover of improvement wine technology, raw grain saccharification liquid segmentation adding technique and novel blending technology, raw material is fully used, sip the wine the yield of liquor and improve, sip the wine product good quality.
The object of the invention is realized that by following technical measures wherein said raw material umber is parts by weight except that specified otherwise.
The working method of sipping wine comprises following process step:
1) processing of raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 6～8 parts, and rice accounts for 4～2 parts;
(1) processing of highland barley
A soaks: after highland barley is cleaned, soak 12～15h with 40～60 ℃ water insulation, the water surface exceeds 15～20cm.
B crushing: after the highland barley after will soaking drains the water, highland barley is crushed to splits and diffusing state with brewageing crusher.
(2) processing of rice
After rice washed 1～2 time with tap water, with water loggings bubble 12～15h of 16～28 ℃, the water surface exceeded 15～20cm.
(3) material cooking:
Highland barley after above-mentioned (1) and (2) processing and rice mixing are placed pulp digester, behind circle gas, pick up counting, cooking time is 30～50min.Therebetween with 40～60 ℃ warm water spray 2～3 times;
2) saccharification
(1) adds bent the mixing
With highland barley after the above-mentioned boiling and rice, trickle is chilled to 30～35 ℃ of temperature, and the head mold song of 70% part adding raw material weight 0.3～1% wherein, 5～15% Mi Qu and 2～5% concentration are 1～3 * 10
8Cfu/ml aroma-producing yeast distiller's yeast mixing, tinning; 30% part in addition only adds the head mold song of raw material weight 0.3～1%, 5～15% Mi Qu, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
(2) saccharification
The 1d temperature is controlled to be 28～30 ℃, and the 2nd～3d temperature is controlled at 40～45 ℃;
(3) after saccharification finishes, draw 2) do not add the saccharification liquid of the fermentor tank the inside of aroma-producing yeast distiller's yeast in (1), be concentrated into 60% back airtight cold storage under ℃ condition of temperature≤4 of original volume;
3) primary fermentation
With 2) in do not get saccharification liquid fermentor tank adopt the two cover of improvement wine technology to carry out primary fermentation: adding concentration is 1～3 * 10
8The yeast saccharomyces cerevisiae distiller's yeast of cfu/ml, add-on are the 7-10% of total mash; Add simultaneously 0.4～0.6 times to the water of raw material and 0.4～0.6 times to the wine of sipping of raw material, this sips wine by 2) (3) raw material of having drawn saccharification liquid adds 0.7 times of fermentation of water and gets, its alcoholic strength is 3～6%; Total reducing sugar 15～30g/L; Alcoholic strength is in volume ratio, and total reducing sugar is with glucose meter, down together;
The primary fermentation temperature is controlled at 24～32 ℃, stirs upset 1～3 time, each 1～2min every day; Adding by 2 at 3d) 50～60% the saccharification liquid of looking ahead of (3) cold storage carries out raw grain saccharification liquid and adds fermentation, and primary fermentation total time is controlled to be 5～6d;
4) secondary fermentation
Primary fermentation mash temperature is reduced to 16～18 ℃ get into secondary fermentation; The wine brewing active dry yeast that adds wine with dregs amount 0.05～0.1 ‰; Stir 1～2 every day in the preceding 5d; Adding by 2 at 5d) dried orange peel of 20～25% look ahead the saccharification liquid and the raw material weight 0.1-0.3 ‰ of (3) cold storage or dried lemonade tablet are in the secondary fermentation wine with dregs and stir, and standing for fermentation 10～15d then lets wine unstrained spirits natural maturity;
5) main quality index test and adjustment
The ripe preceding test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits.On the basis of test result, with look ahead saccharification liquid and an amount of poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 40～80g/L, alcoholic strength 12～16%;
6) squeezing and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out filter just with 200 order pressure filter, just filtrating clarification 16～24h under 10～15 ℃; Cut off the wine pin then, supernatant filters with 5 μ m filters;
7) chroma control and smart filter
With edible caramel colour adjustment colourity, clarify 4-6h down at 10～15 ℃ then, supernatant is with the smart filter of 0.45 μ m filter;
8) main quality index is tested and is finely tuned
Total reducing sugar, alcoholic strength and the total acid of the filter of test essence once more back wine liquid.Total acid is in lactic acid, down together; Carry out trimming with an amount of poor liquor, look ahead saccharification liquid and the different former wine of other batch of acidity, making the total reducing sugar of sipping wine is 40～80g/L, alcoholic strength 12～16%, total acid 5-9g/L;
9) the smart filter of secondary, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out the smart filter of secondary, heat sterilization then, 70～80 ℃ of sterilising temps, time 15～20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 2-3d naturally, sterile filling then, and decals is packaged into finished product and sips wine.
The head mold song is produced for rice and Q303, C-24, AS3.851, AS3.866 or AS3.867 rhizopus.
Mi Quwei rice and AS3.800 or 16 aspergillus oryzaes of reviving are produced.
Yeast saccharomyces cerevisiae is any in SZ-E8, No. 2, No. 501 yeast of alcohol or the Angel board highly active dry yeast.
Aroma-producing yeast is any in LII1-1, AS2.300 or the Angel board SHENGXIANG yeast.
The wine brewing active dry yeast that the secondary fermentation initial stage adds is an Angel board highly active dry yeast.
The preparation of head mold song, Mi Qu, distiller's yeast is the prior art that those of ordinary skills know.
Performance test
It is 200%～230% that the present invention produces the yield of liquor of sipping wine, wherein the yield of liquor=finished wine/raw material; Hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758.
Adopting the yellow rice wine national standard is that to be method shown in the GB 17946-2000 and forint phenol reagent process to the present invention produce sips wine and carry out performance test for GB/T13662-2008 and shaohsing wine national standard; Detected indexs such as total reducing sugar, alcoholic strength, total acid, pH, volatilization ester, amino-nitrogen and total phenol altogether, its total reducing sugar is 40～80g/L, alcoholic strength 12～16%, total acid 5～9g/L, pH3.5～4.6, volatilization ester 0.18～0.26g/L, amino-nitrogen 0.31～0.52g/L, total phenol 130～200ug/ml.
The present invention has following advantage:
1, adopt first saccharification secondary fermentation technology, the distiller's yeast consumption is few, and fermenting raw materials is abundant, and the yield of liquor is high.
2, adopt novelty production technology such as raw grain saccharification liquid segmentation adding technique, the two cover of improvement wine technology and novel blending technology; Produce sip the vinosity amount tradition sip wine and the current commercially available wine of sipping greatly improves: sour-sweet tasty and refreshing, sweet profit is mellow, ester is fragrant pleasant, has a little fruital.Sipping in the wine except that edible caramel colour, do not have any non-self fermented material, is the green health drink.
3, adopt yeast three to throw technology: the fragrant yeast of going into operation at the beginning of during the solid-state saccharification of raw material, conventional the interpolation when liquid is more conducive to produce ester and gives birth to fragrant; The yeast saccharomyces cerevisiae master throws in the primary fermentation mash, is beneficial to product wine; The secondary fermentation initial stage is dropped into a small amount of wine brewing active dry yeast again, can prevent that mash from becoming sour and strengthen secondary fermentation power.
4, the squeeze and filter programdesign is reasonable, and obtained wine thereby liquid color and luster amber is limpid bright, and placing naturally through 10～13 months does not have deposition and turbid phenomenon, has higher exterior quality.
5, the present invention also has with short production cycle, method easy master, lectotype selection reaches advantages such as raw materials cost is low easily.
Embodiment
Through embodiment the present invention is carried out concrete description below; Be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified; Can not be interpreted as the restriction to protection domain of the present invention, the person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the content of the invention described above.
Embodiment 1
The processing of one raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 7 parts, and rice accounts for 3 parts;
The processing of 1 highland barley
(1) soak: after highland barley is cleaned, soak 12h with 60 ℃ water insulation, the water surface exceeds 20cm;
(2) crushing: after the highland barley after will soaking drains the water, highland barley is crushed to splits and diffusing state with brewageing crusher;
The processing of 2 rice
After rice washed 1 time with tap water, with 24 ℃ water loggings bubble 12h, the water surface exceeded 20cm;
3 material cookings
Highland barley after above-mentioned 1 and 2 processing and rice mixing are placed pulp digester, behind circle gas, pick up counting, cooking time is 45min.Spray 60 ℃ of water therebetween 3 times;
Two saccharification
1 adds bent the mixing
With highland barley after the above-mentioned boiling and rice, trickle is chilled to 35 ℃ of temperature, and the Q303 head mold song of 70% part adding raw material weight 1% wherein, 16 meters songs of Soviet Union of 15% and 5% concentration are 2.8 * 10
8The LII1-1 aroma-producing yeast distiller's yeast of cfu/ml, mixing, tinning; 30% part in addition only adds the Q303 head mold song of raw material weight 1%, 16 meters songs of Soviet Union of 15%, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
2 saccharification
The 1d temperature is controlled to be 30 ℃, and the 2nd～3d temperature is controlled at 40 ℃;
After 3 saccharification finish, draw the saccharification liquid of the fermentor tank the inside that does not add the aroma-producing yeast distiller's yeast, 60% back that 50 ℃ of water-baths are concentrated into original volume is in 4 ℃ of airtight cold storages;
Three primary fermentations
Adopt the two cover of improvement wine technology to carry out primary fermentation the raw material of the fermentor tank of not getting saccharification liquid: adding concentration is 2.8 * 10
8The distiller's yeast of producing by Angel board highly active dry yeast of cfu/ml, add-on is 10% of total mash; Add simultaneously 0.4 times to the water of raw material and 0.6 times to the wine of sipping of raw material, this sip wine by 23 drawn saccharification liquid raw material add 0.7 times of fermentation of water and get, its alcoholic strength is 4.7%, total reducing sugar 28g/L.Leavening temperature is controlled at 27 ℃, stirs upset 3 times every day, each 2min;
60% the saccharification liquid of looking ahead that adds cold storage at 3d carries out raw grain saccharification liquid and adds fermentation, and primary fermentation total time is controlled to be 5d.
Four secondary fermentation
Primary fermentation mash temperature is reduced to 16 ℃ get into secondary fermentation; The Angel board highly active dry yeast that adds wine with dregs amount 0.1 ‰; Stir 2 every day in the preceding 5d; The dried lemonade tablet of 25% look ahead raw grain saccharification liquid and raw material weight 0.1 ‰ that adds cold storage at 5d is in the secondary fermentation wine with dregs and stir, and standing for fermentation 12d then lets wine unstrained spirits natural maturity;
Five main quality index tests and adjustment
The ripe preceding test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits.Total reducing sugar is 73g/L, alcoholic strength 14.2% as a result; With look ahead saccharification liquid and an amount of poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 82g/L, alcoholic strength 16.5%.
Six squeezings and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out first filter with 200 order pressure filter, and just filtrating was clarified 24 hours down at 13 ℃; Cut off the wine pin then, supernatant filters with 5 μ m filters;
Seven chroma control and smart filter
With edible caramel colour adjustment colourity, to clarify 6 hours down at 12 ℃ then, supernatant is with the smart filter of 0.45 μ m filter;
Eight main quality index are tested and are finely tuned
Measure total reducing sugar, alcoholic strength and the total acid of smart filter back wine liquid once more.Total reducing sugar is 78g/L, alcoholic strength 15.6%, total acid 7.2g/L as a result.Carry out trimming with an amount of poor liquor, look ahead raw grain saccharification liquid and the former wine of high acidity, making the total reducing sugar of sipping wine is 82g/L, alcoholic strength 16.5%, total acid 8.0g/L;
The smart filter of nine secondaries, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out the smart filter of secondary, heat sterilization then, 75 ℃ of sterilising temps, the time is 20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 3d naturally, sterile filling then, and decals is packaged into finished product and sips wine.
Finished product is sipped alcoholic strength ability index:
The yield of liquor is 226%, and hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758, and total reducing sugar is 79g/L, alcoholic strength 16%, total acid 8.0g/L, pH3.9, volatilization ester 0.21g/L, amino-nitrogen 0.45g/L, total phenol 166ug/ml.
Embodiment 2
The processing of one raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 8 parts, and rice accounts for 2 parts;
The processing of 1 highland barley
(1) soak: after highland barley is cleaned, soak 12h with 60 ℃ water insulation, the water surface exceeds 20cm.
(2) crushing: after the highland barley after will soaking drains the water, highland barley is crushed to splits and diffusing state with brewageing crusher.
The processing of 2 rice
After rice washed 2 times with tap water, with 20 ℃ water loggings bubble 12h, the water surface exceeded 15cm.
3 material cookings
Highland barley after above-mentioned 1 and 2 processing and rice mixing are placed pulp digester, behind circle gas, pick up counting, cooking time is 40min.Spray 50 ℃ of water therebetween 2 times;
Two saccharification
1 adds bent the mixing
With highland barley and rice after the above-mentioned boiling, trickle is chilled to 32 ℃ of temperature, and C-24 head mold AS3.800 rice bent, 5% the concentration bent and 2% that 70% part wherein adds raw material weight 0.3% is 1.3 * 10
8The AS2.300 aroma-producing yeast distiller's yeast of cfu/ml, mixing, tinning; 30% part in addition only adds the C-24 head mold song of raw material weight 0.3%, 5% AS3.800 rice song, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
2 saccharification
The 1d temperature is controlled to be 30 ℃, and the 2nd～3d temperature is controlled at 40 ℃;
After 3 saccharification finish, draw the saccharification liquid of the fermentor tank the inside that does not add the aroma-producing yeast distiller's yeast, 60% back that 65 ℃ of water-baths are concentrated into original volume is in 4 ℃ of airtight cold storages;
Three primary fermentations
Adopt the two cover of improvement wine technology to carry out primary fermentation the raw material of the fermentor tank of not getting saccharification liquid: adding concentration is 2.2 * 10
8The distiller's yeast of producing by Saccharomyces Cerevisiae in S Z-E8 of cfu/ml, add-on is 7% of total mash; Add simultaneously 0.6 times to the water of raw material and 0.4 times to the wine of sipping of raw material, this sip wine by 23 drawn saccharification liquid raw material add 0.7 times of fermentation of water and get, its alcoholic strength is 3.8%, total reducing sugar 20g/L;
Leavening temperature is controlled at 30 ℃, stirs upset 1 time every day, each 1min; 50% the saccharification liquid of looking ahead that adds cold storage at 3d carries out raw grain saccharification liquid and adds fermentation, and primary fermentation total time is controlled to be 6d;
Four secondary fermentation
Primary fermentation mash temperature is reduced to 18 ℃ get into secondary fermentation, add the Angel board highly active dry yeast of wine with dregs amount 0.05 ‰, stir 1 every day in the preceding 5d; The dried orange peel of 25% look ahead saccharification liquid and raw material weight 0.3 ‰ that adds cold storage at 5d is in the secondary fermentation wine with dregs and stir, and standing for fermentation 15d then lets wine unstrained spirits natural maturity;
Five main quality index tests and adjustment
The ripe preceding test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits, total reducing sugar is 43g/L, alcoholic strength 10.8% as a result; With look ahead saccharification liquid and an amount of poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 50g/L, alcoholic strength 13.0%;
Six squeezings and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out first filter with 200 order pressure filter, and just filtrating was clarified 18 hours down at 15 ℃; Cut off the wine pin then, supernatant filters with 5 μ m filters;
Seven chroma control and smart filter
With edible caramel colour adjustment colourity, to clarify 5 hours down at 15 ℃ then, supernatant is with the smart filter of 0.45 μ m filter;
Eight main quality index are tested and are finely tuned
Total reducing sugar, alcoholic strength and the total acid of the filter of test essence once more back wine liquid, total reducing sugar is 47g/L, alcoholic strength 12.3%, total acid 8.8g/L as a result; Carry out trimming with an amount of poor liquor, the saccharification liquid of looking ahead and the low former wine of acidity, making the total reducing sugar of sipping wine is 50g/L, alcoholic strength 13.0%, total acid 8.5g/L;
The smart filter of nine secondaries, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out the smart filter of secondary, heat sterilization then, 80 ℃ of sterilising temps, time 15min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 2d naturally, sterile filling then, and decals is packaged into finished product and sips wine.
Finished product is sipped alcoholic strength ability index:
The yield of liquor is 213%, and hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758, and total reducing sugar is 45g/L, alcoholic strength 12.2%, total acid 8.5g/L, pH3.7, volatilization ester 0.24g/L, amino-nitrogen 0.48g/L, total phenol 187ug/ml.
Embodiment 3
The processing of one raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 6 parts, and rice accounts for 4 parts;
The processing of 1 highland barley
(1) soak: after highland barley is cleaned, soak 14h with 50 ℃ water insulation, the water surface exceeds 15cm;
(2) crushing: after the highland barley after will soaking drains the water, highland barley is crushed to splits and diffusing state with brewageing crusher;
The processing of 2 rice
After rice washed 2 times with tap water, with 23 ℃ water loggings bubble 15h, the water surface exceeded 17cm;
3 material cookings
Highland barley after above-mentioned 1 and 2 processing and rice mixing are placed pulp digester, behind circle gas, pick up counting, cooking time is 50min.Spray 55 ℃ of water therebetween 2 times;
Two saccharification
1 adds bent the mixing
With highland barley after the above-mentioned boiling and rice, trickle is chilled to 33 ℃ of temperature, and the 3.867 head molds song of 70% part adding raw material weight 0.7% wherein, 16 meters songs of Soviet Union of 10% and 4% concentration are 2.1 * 10
8The Angel board SHENGXIANG yeast distiller's yeast of cfu/ml, mixing, tinning; 30% part in addition only adds the 3.867 head molds song of raw material weight 0.7%, 16 meters songs of Soviet Union of 10%, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
2 saccharification
The 1d temperature is controlled to be 30 ℃, and the 2nd～3d temperature is controlled at 42 ℃;
After 3 saccharification finish, draw the saccharification liquid of the fermentor tank the inside that does not add the aroma-producing yeast distiller's yeast, 60% back that 60 ℃ of water-baths are concentrated into original volume is in 4 ℃ of airtight cold storages;
Three primary fermentations
Adopt the two cover of improvement wine technology to carry out primary fermentation the raw material of the fermentor tank of not getting saccharification liquid: adding concentration is 1.2 * 10
8The distiller's yeast of producing for No. 2 by yeast saccharomyces cerevisiae alcohol of cfu/ml, add-on is 8% of total mash; Add simultaneously 0.5 times to the water of raw material and 0.5 times to the wine of sipping of raw material, this sip wine by 23 drawn saccharification liquid raw material add 0.7 times of fermentation of water and get, its alcoholic strength is 3.2%, total reducing sugar 20g/L;
The primary fermentation temperature is controlled at 28 ℃, stirs upset 2 times every day, each 1.5min; 50% the saccharification liquid of looking ahead that adds cold storage at 3d carries out raw grain saccharification liquid and adds fermentation, and primary fermentation total time is controlled to be 6d;
Four secondary fermentation
Primary fermentation mash temperature is reduced to 16 ℃ get into secondary fermentation, add the Angel board highly active dry yeast of wine with dregs amount 0.08 ‰; Before in the 5d every day stir 2 times, the dried lemonade tablet of 20% look ahead saccharification liquid and raw material weight 0.2 ‰ that adds cold storage at 5d is in the secondary fermentation wine with dregs and stir, standing for fermentation 15d then lets wine unstrained spirits natural maturity;
Five main quality index tests and adjustment
The ripe preceding test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits, total reducing sugar is 61g/L, alcoholic strength 13.6% as a result; With the saccharification liquid of looking ahead, poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 65g/L, alcoholic strength 14.5%;
Six squeezings and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out first filter with 200 order pressure filter, and just filtrating was clarified 24 hours down at 15 ℃; Cut off the wine pin then, supernatant filters with 5 μ m filters;
Seven chroma control and smart filter
With edible caramel colour adjustment colourity, to clarify 6 hours down at 12 ℃ then, supernatant is with the smart filter of 0.45 μ m filter.
Eight main quality index are tested and are finely tuned
Total reducing sugar, alcoholic strength and the total acid of the filter of test essence once more back wine liquid, total reducing sugar is 62g/L, alcoholic strength 13.4%, total acid 6.7g/L as a result; Carry out trimming with poor liquor and the saccharification liquid of looking ahead, the low former wine of acidity, making the total reducing sugar of sipping wine is that 65g/L, alcoholic strength 14.5%, total acid are 6.5g/L;
The smart filter of nine secondaries, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out the smart filter of secondary, heat sterilization then, 70 ℃ of sterilising temps, time 20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 3d naturally, sterile filling then, and decals is packaged into finished product and sips wine.
Finished product is sipped alcoholic strength ability index:
The yield of liquor is 220%, and hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758, and total reducing sugar is 61g/L, alcoholic strength 13.2%, total acid 6.4g/L, pH4.2, volatilization ester 0.19g/L, amino-nitrogen 0.32g/L, total phenol 143ug/ml.
Annotate: Q303 is provided by Guizhou light industry institute; C-24, LII1-1, No. 2, alcohol, SZ-E8, No. 501 yeast are provided by Research for Industrial Microbial Germ preservation center, Sichuan Province; AS2.300, AS3.800, AS3.851, AS3.866 and AS3.867 are provided by Chinese science research institute institute of microbiology; Soviet Union 16 is provided by Suzhou brewery of Wu; Angel board highly active dry yeast and Angel board SHENGXIANG yeast are provided by Hubei Angel Yeast company.
Claims (1)
1. working method of sipping wine is characterized in that this method comprises following process step, counts by weight:
1) processing of raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 6～8 parts, and rice accounts for 4～2 parts;
(1) processing of highland barley
A soaks: after highland barley is cleaned, soak 12～15h with 40～60 ℃ water insulation, the water surface exceeds 15～20cm;
B crushing: after the highland barley after will soaking drains the water, highland barley is crushed to splits and diffusing state with brewageing crusher;
(2) processing of rice
After rice washed 1～2 time with tap water, with water loggings bubble 12～15h of 16～28 ℃, the water surface exceeded 15～20cm;
(3) material cooking
Highland barley and rice mixing with after above-mentioned (1) and (2) processing place pulp digester, behind circle gas, pick up counting, and cooking time is 30～50min.Therebetween with 40～60 ℃ warm water spray 2～3 times;
2) saccharification
(1) adds bent the mixing
With highland barley after the above-mentioned boiling and rice, trickle is chilled to 30～35 ℃ of temperature, and the head mold song of 70% part adding raw material weight 0.3～1% wherein, 5～15% Mi Qu and 2～5% concentration are 1～3 * 10
8The aroma-producing yeast distiller's yeast mixing of cfu/ml, tinning; 30% part in addition only adds the head mold song of raw material weight 0.3～1% and 5～15% Mi Qu, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
(2) saccharification
The 1d temperature is controlled to be 28～30 ℃, and the 2nd～3d temperature is controlled at 40～45 ℃;
(3) after saccharification finishes, draw 2) do not add the saccharification liquid of the fermentor tank the inside of aroma-producing yeast distiller's yeast in (1), be concentrated into 60% back airtight cold storage under ℃ condition of temperature≤4 of original volume;
3) primary fermentation
Adopt the two cover of improvement wine technology to carry out primary fermentation the fermentor tank of not getting saccharification liquid: adding concentration is 1～3 * 10
8The yeast saccharomyces cerevisiae distiller's yeast of cfu/ml, add-on are the 7-10% of total mash; Add simultaneously 0.4～0.6 times to the water of raw material and 0.4～0.6 times to the wine of sipping of raw material, this sips wine by 2) (3) raw material of having drawn saccharification liquid adds 0.7 times of fermentation of water and gets, its alcoholic strength is 3～6%; Total reducing sugar 15～30g/L; Alcoholic strength is in volume ratio, and total reducing sugar is with glucose meter, down together;
The primary fermentation temperature is controlled at 24～32 ℃, stirs upset 1～3 time, each 1～2min every day; Adding by 2 at 3d) 50～60% the saccharification liquid of looking ahead of (3) cold storage carries out raw grain saccharification liquid and adds fermentation, and primary fermentation total time is controlled to be 5～6d;
4) secondary fermentation
Primary fermentation mash temperature is reduced to 16～18 ℃ get into secondary fermentation; The wine brewing active dry yeast that adds wine with dregs amount 0.05～0.1 ‰; Stir 1～2 every day in the preceding 5d; Adding by 2 at 5d) dried orange peel of 20～25% look ahead the saccharification liquid and the raw material weight 0.1-0.3 ‰ of (3) cold storage or dried lemonade tablet are in the secondary fermentation wine with dregs and stir, and standing for fermentation 10～15d then lets wine unstrained spirits natural maturity;
5) main quality index test and adjustment
The ripe preceding test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits.On the basis of test result, with look ahead saccharification liquid and an amount of poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 40～80g/L, alcoholic strength 12～16%;
6) squeezing and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out filter just with 200 order pressure filter, just filtrating clarification 16～24h under 10～15 ℃; Cut off the wine pin then, supernatant filters with 5 μ m filters;
7) chroma control and smart filter
With edible caramel colour adjustment colourity, clarify 4-6h down at 10～15 ℃ then, supernatant is with the smart filter of 0.45 μ m filter;
8) main quality index is tested and is finely tuned
Total reducing sugar, alcoholic strength and the total acid of the filter of test essence once more back wine liquid.Total acid is in lactic acid, down together; Carry out trimming with an amount of poor liquor, look ahead saccharification liquid and the different former wine of other batch of acidity, making the total reducing sugar of sipping wine is 40～80g/L, alcoholic strength 12～16%, total acid 5-9g/L;
9) the smart filter of secondary, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out the smart filter of secondary, heat sterilization then, 70～80 ℃ of sterilising temps, time 15～20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 2-3d naturally, sterile filling then, and decals is packaged into finished product and sips wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110443356 CN102424779B (en) | 2011-12-27 | 2011-12-27 | Production method of za wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110443356 CN102424779B (en) | 2011-12-27 | 2011-12-27 | Production method of za wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102424779A true CN102424779A (en) | 2012-04-25 |
| CN102424779B CN102424779B (en) | 2013-04-10 |
Family
ID=45958809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110443356 Active CN102424779B (en) | 2011-12-27 | 2011-12-27 | Production method of za wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102424779B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103436403A (en) * | 2013-08-23 | 2013-12-11 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
| CN104087493A (en) * | 2014-07-24 | 2014-10-08 | 四川省宕府王食品有限责任公司 | Preparation method of pure natural green health xia wine liquid |
| CN104099217A (en) * | 2014-07-24 | 2014-10-15 | 四川省宕府王食品有限责任公司 | Preparation method for pure natural sipping wine |
| CN104293559A (en) * | 2013-07-18 | 2015-01-21 | 陶育照 | Method for making draft beer by fermenting wild Rosa roxburghii |
| CN105112226A (en) * | 2015-09-29 | 2015-12-02 | 管新飞 | Preparation method of highland barley virgin stock wine |
| CN105838551A (en) * | 2015-08-27 | 2016-08-10 | 泸州老窖集团养生酒业有限责任公司 | Rice-flavored highland barley wine and preparation method thereof |
| CN106701407A (en) * | 2016-12-06 | 2017-05-24 | 中国科学院成都生物研究所 | Method for preparing traditional highland barley low-proof alcoholic beverage |
| CN107904068A (en) * | 2017-11-09 | 2018-04-13 | 四川省宕府王食品有限责任公司 | It is a kind of to make the manufacturing technology for sipping wine as raw material using glutinous sorghum |
| CN109486581A (en) * | 2018-11-20 | 2019-03-19 | 四川适山春酒业有限公司 | A kind of industrialization production method for sipping wine |
| CN110499225A (en) * | 2019-09-24 | 2019-11-26 | 赫章县醉翁养身砸酒厂 | One kind sipping wine and preparation method thereof |
| CN110982650A (en) * | 2020-01-05 | 2020-04-10 | 安徽马头墙酒业有限公司 | Dry yellow wine containing highland barley and brewing method thereof |
| CN111117858A (en) * | 2020-01-16 | 2020-05-08 | 西藏自治区农牧科学院农业资源与环境研究所 | Highland barley vinegar and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109098A (en) * | 1994-03-23 | 1995-09-27 | 滑尔昕 | Production of transparent salmon thick wine |
| CN101168708A (en) * | 2007-10-24 | 2008-04-30 | 陈世刚 | Novel sweet wine |
| KR20100067001A (en) * | 2008-12-10 | 2010-06-18 | 김영진 | The method of makgeolli from maesaeng-i(sea weed) |
| WO2011052483A1 (en) * | 2009-10-27 | 2011-05-05 | サッポロビール株式会社 | Effervescent drink and method for producing same |
| KR20110050126A (en) * | 2009-11-06 | 2011-05-13 | (주)청산녹수 | Manufacturing method of makkolli using ultra high pressure process |
| CN102250716A (en) * | 2011-06-09 | 2011-11-23 | 黄家东 | Production method of rice wine |
-
2011
- 2011-12-27 CN CN 201110443356 patent/CN102424779B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109098A (en) * | 1994-03-23 | 1995-09-27 | 滑尔昕 | Production of transparent salmon thick wine |
| CN101168708A (en) * | 2007-10-24 | 2008-04-30 | 陈世刚 | Novel sweet wine |
| KR20100067001A (en) * | 2008-12-10 | 2010-06-18 | 김영진 | The method of makgeolli from maesaeng-i(sea weed) |
| WO2011052483A1 (en) * | 2009-10-27 | 2011-05-05 | サッポロビール株式会社 | Effervescent drink and method for producing same |
| KR20110050126A (en) * | 2009-11-06 | 2011-05-13 | (주)청산녹수 | Manufacturing method of makkolli using ultra high pressure process |
| CN102250716A (en) * | 2011-06-09 | 2011-11-23 | 黄家东 | Production method of rice wine |
Non-Patent Citations (4)
| Title |
|---|
| BY YUJI TERAMOTO等: "RICE WINE BREWING WITH SPROUTING RICE, SPROUTING RICE INFECTED WITH ASPERGILLUS ORYZAE AND RICE KOJI", 《JOURNAL OF THE INSTITUTE OF BREWING》, no. 99, 31 December 1993 (1993-12-31), pages 467 - 471 * |
| 刘学文等: "半固态发酵法酿制砸酒生产工艺开发研究", 《酿酒》, vol. 30, no. 3, 31 May 2003 (2003-05-31) * |
| 周家骐: "《黄酒生产工艺》", 1 October 1996, article "甜型黄酒的酿造", pages: 148 * |
| 谢邦祥等: "纯粮酿造藏传青稞酒新工艺", 《四川食品与发酵》, vol. 43, no. 3, 31 December 2007 (2007-12-31) * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293559A (en) * | 2013-07-18 | 2015-01-21 | 陶育照 | Method for making draft beer by fermenting wild Rosa roxburghii |
| CN104293559B (en) * | 2013-07-18 | 2016-04-06 | 陶育照 | The making method of wine is sipped in a kind of wild thorn pear fermentation |
| CN103436403B (en) * | 2013-08-23 | 2015-05-20 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
| CN103436403A (en) * | 2013-08-23 | 2013-12-11 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
| CN104087493A (en) * | 2014-07-24 | 2014-10-08 | 四川省宕府王食品有限责任公司 | Preparation method of pure natural green health xia wine liquid |
| CN104099217A (en) * | 2014-07-24 | 2014-10-15 | 四川省宕府王食品有限责任公司 | Preparation method for pure natural sipping wine |
| CN105838551A (en) * | 2015-08-27 | 2016-08-10 | 泸州老窖集团养生酒业有限责任公司 | Rice-flavored highland barley wine and preparation method thereof |
| CN105112226B (en) * | 2015-09-29 | 2017-08-08 | 管新飞 | A kind of preparation method of highland barley original plasm wine |
| CN105112226A (en) * | 2015-09-29 | 2015-12-02 | 管新飞 | Preparation method of highland barley virgin stock wine |
| CN106701407A (en) * | 2016-12-06 | 2017-05-24 | 中国科学院成都生物研究所 | Method for preparing traditional highland barley low-proof alcoholic beverage |
| CN107904068A (en) * | 2017-11-09 | 2018-04-13 | 四川省宕府王食品有限责任公司 | It is a kind of to make the manufacturing technology for sipping wine as raw material using glutinous sorghum |
| CN107904068B (en) * | 2017-11-09 | 2020-11-24 | 四川省宕府王食品有限责任公司 | Method for making quack by taking glutinous sorghum as raw material |
| CN109486581A (en) * | 2018-11-20 | 2019-03-19 | 四川适山春酒业有限公司 | A kind of industrialization production method for sipping wine |
| CN110499225A (en) * | 2019-09-24 | 2019-11-26 | 赫章县醉翁养身砸酒厂 | One kind sipping wine and preparation method thereof |
| CN110982650A (en) * | 2020-01-05 | 2020-04-10 | 安徽马头墙酒业有限公司 | Dry yellow wine containing highland barley and brewing method thereof |
| CN111117858A (en) * | 2020-01-16 | 2020-05-08 | 西藏自治区农牧科学院农业资源与环境研究所 | Highland barley vinegar and preparation method thereof |
| CN111117858B (en) * | 2020-01-16 | 2023-06-23 | 西藏自治区农牧科学院农业资源与环境研究所 | Highland barley vinegar and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102424779B (en) | 2013-04-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102424779B (en) | Production method of za wine | |
| CN102660438B (en) | Preparation method for grain and fruit nutritional healthcare wine | |
| CN102296021B (en) | Preparation method for flavor blending old vinegar | |
| CN101602990B (en) | Brewing method of original slurry kirschwasser | |
| CN105238607B (en) | A kind of brewing method of no alcohol plasmogen beer | |
| CN103194350A (en) | Method for preparing low-degree distilled red kojic rice liquor | |
| CN102250701B (en) | Functional beer and brewing method thereof | |
| CN102827733B (en) | Method for preparing liquor from five black coarse cereals | |
| CN103789144A (en) | Method for preparing low-alcohol light type red yeast rice wine | |
| CN103923797B (en) | Method for brewing low alcohol yellow wine rich in isomaltooligosacharide | |
| CN105273895B (en) | Betel nut flavor alcohol-free beer and preparation method thereof | |
| CN102899236B (en) | Process method for brewing ginseng vinegar by immobilized fermentation | |
| CN109880713A (en) | A kind of preparation method of selenium-rich dry type red rice yellow wine | |
| CN101475900B (en) | Production process for brewing apricot fruit vinegar from apricot peel pomace | |
| CN103881872B (en) | The technique of many grain yellow rice wine preparation low alcohol white spirit | |
| CN104893889A (en) | Brewing method for Pleurotus eryngii wine | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN110042023A (en) | Jasmine tea beer and its production method | |
| CN104694308A (en) | Method for preparing high-stability blueberry beer | |
| CN106367269A (en) | Preparing method for castanea henryi red starter wine | |
| CN108070496A (en) | A kind of preparation method of the low health red yeast rice and millet yellow rice wine containing fusel oil | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN106544261A (en) | A kind of new beverage wine and preparation method thereof | |
| CN108410633A (en) | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic | |
| CN104911067A (en) | High amino acid nitrogen yellow wine and preparation method |
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 |