CN102604775A - Process for improving yellow wine yield of mechanical workshop - Google Patents
Process for improving yellow wine yield of mechanical workshop Download PDFInfo
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- CN102604775A CN102604775A CN201210081674XA CN201210081674A CN102604775A CN 102604775 A CN102604775 A CN 102604775A CN 201210081674X A CN201210081674X A CN 201210081674XA CN 201210081674 A CN201210081674 A CN 201210081674A CN 102604775 A CN102604775 A CN 102604775A
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Abstract
The invention belongs to the field of yellow wine brewing, and particularly relates to a process for improving the yellow wine yield of a workshop. The process comprises a primary fermentation procedure and a latter fermentation procedure, and specifically comprises the following steps of: in the primary fermentation procedure, charging a batch of materials every day, wherein each batch comprises five tanks of fermenting mash, and every four days form a cycle; performing primary fermentation in the former three days of each batch in primary fermentation tanks, and pressing the fermenting mash into latter fermentation tanks in the latter fermentation procedure on the fourth day for the primary fermentation and latter fermentation of the fourth day; and after a tank in a first batch is subjected to the primary fermentation of the fourth day in the primary fermentation tank in each cycle, pressing the fermenting mash into the latter fermentation tank. The fermenting mash is fermented in the primary fermentation tanks in the former three days of the primary fermentation, is pressed (beaten) into the latter fermentation tanks a day ahead for the primary fermentation and the post fermentation of the fourth day, and is fermented by adopting rapid fermenting yellow wine yeasts, so that the yield of the workshop can be improved by 25 percent by adding a small number of latter fermentation open tanks.
Description
Technical field
The invention belongs to the brewing yellow rice wine field, more specifically relate to a kind of technology that improves mechanize yellow rice wine workshop output.
Background technology
Yellow rice wine is the special product of China, also is one of ancient wine of the world's three big fermentations, enjoys the good reputation of " national wine ".Because yellow rice wine meets the propensity to consume of current drinks market minuent, nutrition, health care, is developed rapidly in recent years, the product situation that supply falls short of demand appears in many enterprises, and expansion output spends huge sums for this reason one after another.
Mechanize bulk fermentation yellow rice wine because have that floor space is little, liquor quality stability, production do not receive that season limit, labour intensity reduce greatly, labour productivity high, product advantage such as hygienic safety more, adopted by many fairly large yellow rice wine enterprises.Present mechanize yellow rice wine (dry type, half-dry type) the technology overwhelming majority is: preceding ferment feeds intake 4 jars every day; 4 days (96 hours) of fermentation in indoor jar; Back ferment also becomes 1 jar; In volume is the outdoor open tank of 4 times in preceding ferment jar, ferment, secondary fermentation time various places are different, and the longest shao-hsing rice wine secondary fermentation time reaches 21 ~ 25 days.The investment of newly-built mechanize yellow rice wine workshop is big, the construction period is long, and will improve the output in existing machinery yellow rice wine workshop, and the restriction of ferment operation before receiving again is because preceding ferment, can't increase preceding ferment jar quantity in indoor fermentation.The restriction of ferment operation before the Gonna breakthrough of existing workshop; All there are the potentiality that improve output in other each operations; Like the steamed rice operation, produce 20000 tons of workshops per year and steam 42 tons of rice every day, then dispose 18 tons/hour meal braizing machine between the meal braizing machine that old workshop one general configuration is 2 3.5 tons/hour, new car; Steamed rice time every day increased by 1 jar of total steamed rice time of charging capacity in 7.5 hours in 6 hours.
Summary of the invention
The present invention provides a kind of technology that improves mechanize yellow rice wine workshop output; Ferment fermented in preceding ferment jar in preceding 3 days before this process using; Pressed (beating) to go into back ferment jar in 1 day in advance beer, in the ferment jar of back, accomplish primary fermentation and secondary fermentation in the 4th day, and adopt quick fermentation yellow wine yeast bacterium to ferment; Increase a small amount of back ferment open tank, can increase workshop output 25%.
For achieving the above object, the present invention realizes through following technical solution:
A kind of technology that improves mechanize yellow rice wine workshop output, ferment operation and back ferment operation before comprising, said before the ferment operation comprise and feed intake 1 batch every day that every batch beer charging capacity is 5 jars, circulation in per 4 days; In preceding ferment jar, carried out primary fermentation in preceding 3 days of every batch, and be pressed in the 4th day in the back ferment jar of back ferment operation and carry out the 4th day primary fermentation and secondary fermentation; In each circulation, in the 1st batch 1 jar is pressed into back ferment jar after in preceding ferment jar, carrying out 4 days primary fermentation again.
Further setting as such scheme; Ferment jar and jar method are behind said each round-robin: the 1st batch preceding ferment jar had 4 jars to incorporate ferment jar 1 afterwards in the 4th day; Remaining 1 jar behind preceding ferment jar relaying supervention ferment 1 day (same ordinary production), incorporate back ferment jar 2 (with 3 jars of merging of the 2nd batch) into; The 2nd batch preceding ferment jar had 3 jars to incorporate back ferment jar 2 in the 4th day, and remaining 2 jars (on the same day) are incorporated back ferment jar 3 into; The 3rd batch preceding ferment jar had 2 jars to incorporate back ferment jar 3 in the 4th day, and remaining 3 jars (on the same day) are incorporated back ferment jar 4 into; The 4th batch preceding ferment jar had 1 jar to incorporate back ferment jar 4 in the 4th day, and remaining 4 jars (on the same day) are incorporated back ferment jar 5 into.Need explanation at this, the ferment jar only holds the beer amount of 4 preceding ferment jars after 1.
Described each back ferment jar article temperature control parameter is: ferment jar 1 the 1st day article temperature in back is controlled by the preceding ferment of ordinary production the last day, i.e. article temperature control is at 16 ~ 19 ℃, and the 2nd day begins by back ferment ordinary production article temperature control, i.e. article temperature control is in 15 ℃; The 1st day article temperature control of back ferment jar 2 is at 16 ~ 18.5 ℃, promptly lower slightly before the article temperature of ferment the last day, the 2nd day begins the article temperature control in 15 ℃; The preceding 2 days article temperature control of back ferment jar 3 is at 15.5 ~ 18 ℃, and the 3rd day begins the article temperature control in 15 ℃; The 1st day article temperature control of back ferment jar 4 is at 16 ~ 18.5 ℃, and the 2nd day article temperature control is at 15.5 ~ 17 ℃, and the 3rd day begins the article temperature control in 15 ℃; The article temperature control of back ferment jar 5 is with back ferment jar 1.
Fermented bacterium used in the said preceding ferment operation is for drenching the yeast XZ-9 that filters out the meal distiller's yeast from Yonghe County, Guyuelongshan Shaoxing Wine Co Ltd, Zhejiang Shen brewery, its classification called after yeast saccharomyces cerevisiae
(Saccharomyces cerevisiae), being preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center on March 9th, 2012, specific address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, deposit number is CGMCC N
O.5871.Yeast XZ-9 compares with the most general 85# yeast of present use, can shorten fermentation period 2 days, and has strong, living sour lower, as the to make wine raciness advantage of measuring of product alcohol ability.Yeast XZ-9 is grown in that bacterium colony on the solid YEPD substratum is creamy white, moistening, glossy, smooth, neat in edge.Examine under a microscope and be that subcircular, cell mean size are (5.2 ~ 7.6) μ m * (5.6 ~ 7.8) μ m, modes of reproduction is budding.
After having used technology of the present invention, do not increase indoor before under the prerequisite of ferment jar quantity, back ferment jar (outdoor open tank) is accelerated and is total time of in the ferment jar of back, fermenting by beer, increased by 1 in per 4 days after the ferment jar, less than 4 days was calculated by 4 days.
The present invention compared with prior art has the following advantages: (one) only needs to increase a small amount of back ferment jar (outdoor open tank), can improve existing workshop output 25%; (2) be that total fermentation period shortens 2 days; (3) be the energy consumption and the cost that can reduce unit product.
Below in conjunction with accompanying drawing and embodiment the present invention is described further.
Description of drawings
Fig. 1 is a yeast XZ-9 Photomicrograph;
Fig. 2 improves the also jar method and article temperature control diagram of the technology of mechanize yellow rice wine workshop output for the present invention is a kind of.
Embodiment
Below in conjunction with Fig. 2 embodiments of the invention are described in further detail.
Embodiment 1: a kind of technology that improves mechanize yellow rice wine workshop output: adopt the XZ-9 yeast, preceding ferment feeds intake 5 jars every day, and back ferment jar 1 is incorporated in 4 jars of fermentations in 5 jars in the 1st batch the preceding ferment after 3 days; Remaining 1 jar in preceding ferment jar 18 ~ 19 ℃ continue fermentation down after 1 day, incorporate back ferment jar 2 (with 3 jars of merging of the 2nd batch) into, back ferment jar 2 is incorporated in 3 jars of fermentations after 3 days in 5 jars in the 2nd batch the preceding ferment (following all in preceding ferment fermentation 3 days) into; Incorporate back ferment jar 3 into for remaining 2 jars; Incorporate back ferment jar 3 into for 2 jars in 5 jars in the 3rd batch the preceding ferment, incorporate back ferment jar 4 into for 1 jar in 5 jars in remaining 3 jars of preceding ferment of incorporating 4, the 4 batches in back ferment jar into; Incorporate back ferment jar 5 into for remaining 4 jars, circulation is analogized successively.Back ferment jar 1 was controlled at 18 ~ 19 ℃ on the 1st day, was controlled in 15 ℃ 17.5 ~ 18.5 ℃ of the 1st day article temperature controls of back ferment jar 2 on the 2nd day; The 2nd day begins to be controlled in 15 ℃; Back ferment jar 3 was controlled at 17 ~ 18 ℃ in preceding 2 days, and the 3rd day begins to be controlled in 15 ℃, and back ferment jar 4 was controlled at 17.5 ~ 18.5 ℃ on the 1st day; Be controlled at 16 ~ 17 ℃ on the 2nd day, the 3rd day begins to be controlled in 15 ℃.The article temperature control of back ferment jar 5 is with back ferment jar 1.
Embodiment 2: a kind of technology that improves mechanize yellow rice wine workshop output: adopt the XZ-9 yeast, preceding ferment feeds intake 5 jars every day, and back ferment jar 1 is incorporated in 4 jars of fermentations in 5 jars in the 1st batch the preceding ferment after 3 days; Remaining 1 jar in preceding ferment jar 17 ~ 18 ℃ continue fermentation down after 1 day, incorporate back ferment jar 2 (with 3 jars of merging of the 2nd batch) into, back ferment jar 2 is incorporated in 3 jars of fermentations after 3 days in 5 jars in the 2nd batch the preceding ferment (following all in preceding ferment fermentation 3 days) into; Incorporate back ferment jar 3 into for remaining 2 jars; Incorporate back ferment jar 3 into for 2 jars in 5 jars in the 3rd batch the preceding ferment, incorporate back ferment jar 4 into for 1 jar in 5 jars in remaining 3 jars of preceding ferment of incorporating 4, the 4 batches in back ferment jar into; Incorporate back ferment jar 5 into for remaining 4 jars, circulation is analogized successively.Back ferment jar 1 was controlled at 17 ~ 18 ℃ on the 1st day, was controlled in 15 ℃ 16.5 ~ 17.5 ℃ of the 1st day article temperature controls of back ferment jar 2 on the 2nd day; The 2nd day begins to be controlled in 15 ℃; Back ferment jar 3 was controlled at 16 ~ 17 ℃ in preceding 2 days, and the 3rd day begins to be controlled in 15 ℃, and back ferment jar 4 was controlled at 16.5 ~ 17.5 ℃ on the 1st day; Be controlled at 16 ~ 17 ℃ on the 2nd day, the 3rd day begins to be controlled in 15 ℃.The article temperature control of back ferment jar 5 is with back ferment jar 1.
Embodiment 3: a kind of technology that improves mechanize yellow rice wine workshop output: adopt the XZ-9 yeast, preceding ferment feeds intake 5 jars every day, and back ferment jar 1 is incorporated in 4 jars of fermentations in 5 jars in the 1st batch the preceding ferment after 3 days; Remaining 1 jar in preceding ferment jar 16.5 ~ 17.5 ℃ continue fermentation down after 1 day, incorporate back ferment jar 2 (with 3 jars of merging of the 2nd batch) into, back ferment jar 2 is incorporated in 3 jars of fermentations after 3 days in 5 jars in the 2nd batch the preceding ferment (below be in preceding ferment fermentation 3 days) into; Incorporate back ferment jar 3 into for remaining 2 jars; Incorporate back ferment jar 3 into for 2 jars in 5 jars in the 3rd batch the preceding ferment, incorporate back ferment jar 4 into for 1 jar in 5 jars in remaining 3 jars of preceding ferment of incorporating 4, the 4 batches in back ferment jar into; Incorporate back ferment jar 5 into for remaining 4 jars, circulation is analogized successively.Back ferment jar 1 was controlled at 16.5 ~ 17.5 ℃ on the 1st day, was controlled in 15 ℃ 16 ~ 17 ℃ of the 1st day article temperature controls of back ferment jar 2 on the 2nd day; The 2nd day begins to be controlled in 15 ℃; Back ferment jar 3 was controlled at 15.5 ~ 16.5 ℃ in preceding 2 days, and the 3rd day begins to be controlled in 15 ℃, and back ferment jar 4 was controlled at 16 ~ 17 ℃ on the 1st day; Be controlled at 15.5 ~ 16.5 ℃ on the 2nd day, the 3rd day begins to be controlled in 15 ℃.The article temperature control of back ferment jar 5 is with back ferment jar 1.
XZ-9 yeast used among the above embodiment filters out for drenching the meal distiller's yeast from Yonghe County, Guyuelongshan Shaoxing Wine Co Ltd, Zhejiang Shen brewery, its classification called after yeast saccharomyces cerevisiae
(Saccharomyces cerevisiae), being preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center on March 9th, 2012, specific address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, deposit number is CGMCC N
O.5871.Yeast XZ-9 compares with the most general 85# yeast of present use, can shorten fermentation period 2 days, and has strong, living sour lower, as the to make wine raciness advantage of measuring of product alcohol ability.Yeast XZ-9 is grown in that bacterium colony on the solid YEPD substratum is creamy white, moistening, glossy, smooth, neat in edge.Examine under a microscope and be that subcircular, cell mean size are (5.2 ~ 7.6) μ m * (5.6 ~ 7.8) μ m, modes of reproduction is budding.Yeast XZ-9 Photomicrograph is seen Fig. 1.
The foregoing description only is used to the inventive concept of the present invention of explaining, but not to the qualification of rights protection of the present invention, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should fall into protection scope of the present invention.
Claims (4)
1. technology that improves mechanize yellow rice wine workshop output, ferment operation and back ferment operation before comprising is characterized in that: the ferment operation comprises and feeds intake 1 batch every day before said, and every batch beer charging capacity is 5 jars, circulation in per 4 days; In preceding ferment jar, carried out primary fermentation in preceding 3 days of every batch, and be pressed in the 4th day in the back ferment jar of back ferment operation and carry out the 4th day primary fermentation and secondary fermentation; In each circulation, in the 1st batch 1 jar is pressed into back ferment jar after in preceding ferment jar, carrying out 4 days primary fermentation again.
2. a kind of technology that improves mechanize yellow rice wine workshop output according to claim 1; It is characterized in that: ferment jar and jar method are behind said each round-robin: the 1st batch preceding ferment jar had 4 jars to incorporate ferment jar 1 afterwards in the 4th day; After 1 day, incorporate back ferment jar 2 at preceding ferment jar relaying supervention ferment into for remaining 1 jar; The 2nd batch preceding ferment jar had 3 jars to incorporate back ferment jar 2 in the 4th day, incorporated back ferment jar 3 into for remaining 2 jars; The 3rd batch preceding ferment jar had 2 jars to incorporate back ferment jar 3 in the 4th day, incorporated back ferment jar 4 into for remaining 3 jars; The 4th batch preceding ferment jar had 1 jar to incorporate back ferment jar 4 in the 4th day, incorporated back ferment jar 5 into for remaining 4 jars.
3. a kind of technology that improves mechanize yellow rice wine workshop output according to claim 2 is characterized in that: described each back ferment jar article temperature control parameter is: ferment jar 1 the 1st day article temperature control in back is at 16 ~ 19 ℃, and the 2nd day begins the article temperature control in 15 ℃; The 1st day article temperature control of back ferment jar 2 is at 16 ~ 18.5 ℃, and the 2nd day begins the article temperature control in 15 ℃; The preceding 2 days article temperature control of back ferment jar 3 is at 15.5 ~ 18 ℃, and the 3rd day begins the article temperature control in 15 ℃; The 1st day article temperature control of back ferment jar 4 is at 16 ~ 18.5 ℃, and the 2nd day article temperature control is at 15.5 ~ 17 ℃, and the 3rd day begins the article temperature control in 15 ℃; The article temperature control of back ferment jar 5 is with back ferment jar 1.
4. a kind of technology that improves mechanize yellow rice wine workshop output according to claim 1; It is characterized in that: fermented bacterium used in the said preceding ferment operation is for drenching the yeast XZ-9 that filters out the meal distiller's yeast from Yonghe County, Guyuelongshan Shaoxing Wine Co Ltd, Zhejiang Shen brewery, its classification called after yeast saccharomyces cerevisiae
(Saccharomyces cerevisiae), being preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center on March 9th, 2012, deposit number is CGMCC N
O.5871.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746998A (en) * | 2012-05-04 | 2012-10-24 | 中国绍兴黄酒集团有限公司 | Yeast for rapid fermentation production of Shaoxing rice wine |
| CN104593192A (en) * | 2015-01-15 | 2015-05-06 | 绍兴国家黄酒工程技术研究中心有限公司 | Process for acid-increasing fermentation of yellow wine |
| CN109679809A (en) * | 2019-02-20 | 2019-04-26 | 湖州老恒和酿造有限公司 | A method of continuously fermented using segmentation fermented grain and produces yellow rice wine |
| CN110511847A (en) * | 2019-09-05 | 2019-11-29 | 浙江农林大学 | A kind of yellow wine production technology rich in bata-phenethyl alcohol |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101157887A (en) * | 2007-09-28 | 2008-04-09 | 浙江嘉善黄酒股份有限公司 | Production method of yellow rice wine |
| CN101735921A (en) * | 2010-01-24 | 2010-06-16 | 湖州乾昌酒业有限责任公司 | High-temperature reversed-jar rice wine and preparation method thereof |
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2012
- 2012-03-26 CN CN201210081674.XA patent/CN102604775B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101157887A (en) * | 2007-09-28 | 2008-04-09 | 浙江嘉善黄酒股份有限公司 | Production method of yellow rice wine |
| CN101735921A (en) * | 2010-01-24 | 2010-06-16 | 湖州乾昌酒业有限责任公司 | High-temperature reversed-jar rice wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张美生: "活性干酵母在大罐法机械化生产黄酒中的应用", 《酿酒科技》, no. 5, 31 December 1996 (1996-12-31), pages 73 * |
| 谢广发等: "快速发酵黄酒酵母菌的筛选", 《中国酿造》, no. 8, 31 December 2010 (2010-12-31), pages 12 - 14 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746998A (en) * | 2012-05-04 | 2012-10-24 | 中国绍兴黄酒集团有限公司 | Yeast for rapid fermentation production of Shaoxing rice wine |
| CN102746998B (en) * | 2012-05-04 | 2013-09-25 | 中国绍兴黄酒集团有限公司 | Yeast for rapid fermentation production of Shaoxing rice wine |
| CN104593192A (en) * | 2015-01-15 | 2015-05-06 | 绍兴国家黄酒工程技术研究中心有限公司 | Process for acid-increasing fermentation of yellow wine |
| CN109679809A (en) * | 2019-02-20 | 2019-04-26 | 湖州老恒和酿造有限公司 | A method of continuously fermented using segmentation fermented grain and produces yellow rice wine |
| CN110511847A (en) * | 2019-09-05 | 2019-11-29 | 浙江农林大学 | A kind of yellow wine production technology rich in bata-phenethyl alcohol |
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| CN102604775B (en) | 2014-03-05 |
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