CN102827730B - Brewing method of Luzhou-flavor liquor - Google Patents
Brewing method of Luzhou-flavor liquor Download PDFInfo
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- CN102827730B CN102827730B CN 201210363066 CN201210363066A CN102827730B CN 102827730 B CN102827730 B CN 102827730B CN 201210363066 CN201210363066 CN 201210363066 CN 201210363066 A CN201210363066 A CN 201210363066A CN 102827730 B CN102827730 B CN 102827730B
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Abstract
The invention provides a brewing method of a Luzhou-flavor liquor, which is characterized in that fermented grains are arranged in a pit to perform pit mud interlaid fermentation; the fermented grains are taken out after the fermentation is finished, and distillation is performed in a distiller; the pit mud interlaying way is to interlay 1-2 pit mud layers at the upper part and the middle part of the fermented grains; each pit mud layer comprises a plurality of circular pit mud balls which are horizontally arranged in parallel; the cross-section area of the pit mud layer is not less than 15% of the cross-section area of the corresponding pit, and the pit mud is 20-25cm in diameter; in each pit mud layer, the pit mud balls are equal in volume, and every two adjacent pit mud balls are arranged at equal intervals; and the centers of the pit mud balls of every two adjacent pit mud layers are mutually staggered. The method overcomes the defects that the distillation yield is low and the pit mud ageing speed is high due to the fact that too many pit mud interlayers exist in the existing pit mud interlaid brewage process, can achieve better distillation yield and high-quality distillation yield, and is especially suitable for the large-scale production of a Luzhou-flavor liquor through monocyclic fermentation.
Description
Technical field
The present invention relates to brewed spirit technology, design a kind of brewing method of aromatic Chinese spirit especially.
Background technology
China white wine is with a long history, stylistic category is numerous, and complex manufacturing technology occupies an important position in the world's six big liquors.Typical local flavor as the traditional liquor of China one of is represented, Production of Luzhou-flavor Liquor amount maximum, the famous brand of wine brand is maximum, liked by consumer groups deeply, be the most influential one big monoid in the China white wine, in the progress of China white wine production technology and the national economic development, bringing into play important effect.The fermentative production of China's aromatic Chinese spirit, influenced more greatly by natural causes such as environment, also relevant with production technique and operating habit, in the fermenting process, microorganism carries out matter and energy in the inside, pond, cellar for storing things of relative closure exchange transforms, and with alternately differentiation of factors vary such as the interior temperature in cellar for storing things, poor unstrained spirits composition, oxygen level, the various physical forms in the wine unstrained spirits (promptly poor unstrained spirits) constantly produce and disappear, and finally form distinguished composition formation of aromatic Chinese spirit and flavor characteristic.But the randomness of wine brewing environment, cellar for storing things mud, the poor little ecologic change of unstrained spirits usually makes former wine quality and output can not reach enough stablizing.
The height of the yield of liquor of aromatic Chinese spirit and quality liquor rate directly has influence on economic benefit of enterprises, and for many years, people adopt various ways to improve the yield of liquor and the quality liquor rate of aromatic Chinese spirit.Particularly since the sixties, applying of artificial distiller's yeast makes the raising of quality liquor rate obtain breakthrough progress.Afterwards, extensively adopt double wheeling bottom fermentation, compound fermentation again, special process such as Hui Sha, SHENGXIANG yeast, esterifying liquid improve former vinosity amount and quality liquor rate midway, increased the quantity of flavouring wine.
Wherein, cellar for storing things mud is to produce fragrant basis in the poor unstrained spirits fermenting process.Unit wine unstrained spirits is big more with cellar for storing things mud contact area, and it is good more to produce perfume (or spice), and vinosity is good more.Existing report adopts folder mud fermentation technique, can significantly increase wine unstrained spirits and the contact area of storing mud, improve ethyl hexanoate content in the wine, suppress the generation of ethyl lactate, improve the ratio of ethyl hexanoate and ethyl lactate, make giving off a strong fragrance more outstanding, the wine body is more plentiful, impels the significantly lifting of quality liquor rate and superfine wine rate.
But forefathers studies show that the folder mud consumption and the number of plies are bigger to the yield of liquor influence, when folder mud layer quantity increases, the production rate of alcohol is low, and the yield of liquor descends, and presss from both sides the sinking that mud also can influence yellow water simultaneously, overall situation in the pond, cellar for storing things is pressed from both sides mud and has been divided into several circlets border, causes the fluctuation of fermentation.This production for fairly largeization is totally unfavorable, because folder mud layer number more after a little while, can't satisfy more substantial poor unstrained spirits fermentation demand, and ferment effect is abundant inadequately; But when folder mud layer number promoted, pond, cellar for storing things yeasting was stable inadequately, and the yield of liquor descends.
On the other hand, prior art thinks that also when pressing from both sides the mud fermentation, only its top layer can contact with poor unstrained spirits effectively with certain thickness cellar for storing things, lining mud, and the wine brewing beneficial microorganism through taming for a long time in the cellar for storing things mud of deep layer position can't and ferment and between the vinasse biochemical reaction takes place.Therefore, record folder mud thickness can be 3 ~ 5cm in some researchs, but its nutritive substance and activity substance content are limited, and cellar for storing things mud fermenting power, saccharogenic power, proteolysis power are affected, other research record folder mud thickness can be 15cm, and this thickness with cellar for storing things wall mud is suitable.
Simultaneously, confirmed is after the required nutritive substance of microorganism must have the suff water dissolving in the mud of cellar for storing things, could supply with the microbial life activity and absorb use.But cellar for storing things mud microorganism to the spending rate of moisture content usually faster than its spending rate to nutritive substance, even still be rich in comparatively rich nutrient substances in the mud of cellar for storing things, if but moisture content is on the low side, the beneficial microorganism metabolism product can not in time spread out of cells in vitro, so that a large amount of accumulation cause microorganism growth breeding stagnation and even dead, and water deficient is the major cause that cellar for storing things mud is degenerated, after General Sandwich cellar for storing things mud used one to take turns, its moisture content just descended greatly.The insufficient cellar for storing things of volume and thickness mud, the supply of its moisture content often can't be mated the metabolic demand of microorganism, and cellar for storing things mud is degenerated fast, maintenance frequency height, life cycle shortens.
Be necessary to overcome described defective, a kind of brewing method of aromatic Chinese spirit is provided, can be on existing folder mud wine-making technology basis, overcome the use of folder mud and too much cause the yield of liquor defect of insufficient, and can adapt to the production fermentation of fairly large aromatic Chinese spirit and obtain the yield of liquor and quality liquor rate preferably, the aging speed of cellar for storing things mud is slowed down, and life cycle prolongs.
Summary of the invention
The objective of the invention is at above-mentioned deficiency, a kind of brewing method of aromatic Chinese spirit is provided, can overcome in the existing folder mud wine-making technology folder mud layer and too much cause the yield of liquor defect of insufficient, and can adapt to the production fermentation of protecting fairly large aromatic Chinese spirit and obtain the yield of liquor and quality liquor rate preferably, the aging speed of cellar for storing things mud is slowed down, and life cycle prolongs.
The brewing method of aromatic Chinese spirit of the present invention, be that the unstrained spirits that will be pickled with grains or in wine places Jiao Chizhong to press from both sides mud fermentation, take out poor unstrained spirits after the fermentation ends and go up the rice steamer distillation, get former wine, folder mud mode is to imbed 1 ~ 2 layer of cellar for storing things mud layer respectively at poor unstrained spirits top and middle part, the cellar for storing things mud layer comprises the circle cellar for storing things mud ball that a plurality of levels are set up in parallel, and cellar for storing things mud layer cross-sectional area is not less than 15% of the cellar for storing things pond cross-sectional area corresponding with it, and cellar for storing things mud diameter is 20 ~ 25cm; In the mud layer of same cellar for storing things, the volume of cellar for storing things mud ball equates and adjacent two cellar for storing things mud ball spaced sets; The cellar for storing things mud ball centre of sphere of adjacent two layers cellar for storing things mud layer interlaced (being that the centre of sphere of one deck cellar for storing things mud ball and the centre of sphere of another layer cellar for storing things mud layer are crisscross arranged).
Need to prove that the described cellar for storing things of this programme mud layer cross-sectional area is meant the total area of respectively storing the mud ball central cross-section in this cellar for storing things mud layer.
The present invention is a kind of aromatic Chinese spirit brewing method that improves folder mud mode, particularly is applicable to the single-wheel zymotechnique, and in the present invention, technical parameters such as the time of the fermentation of poor unstrained spirits in the pond, cellar for storing things, leavening temperature all can be with reference to prior art.Owing to improved folder mud mode, the present invention can overcome that the folder mud layer too much causes the yield of liquor defect of insufficient in the existing folder mud zymotechnique; Compare with existing folder mud zymotechnique, under other processing parameters situation same as the prior art, technical solution of the present invention can be not less than 40% by the yield of liquor, and the quality liquor rate can be promoted to more than 45%, and special wine rate can be promoted to more than 20%.
Quality liquor rate of the present invention and special wine rate are meant that respectively this kind wine accounts for the ratio of the wine of being produced.
This be because:
Fermentation process has contained Biochemical processes and physical process, for example the convection current of physical process, advection and hydrodynamic dispersion.The concentrating of the microorganism that Biochemical processes relate to, move, absorption, desorb and sedimentation, this makes and has a kind of chemotactic migration phenomenon of carrying out in response to the gradient of chemical substance in the micro-ecological environment, this phenomenon exists in poor unstrained spirits ferments equally, and the transition process of cellar for storing things mud flora between mud inside, cellar for storing things, poor unstrained spirits inside and cellar for storing things mud and poor unstrained spirits affects the wine body style and the quality of aromatic Chinese spirit.
The migration of pit mud functional bacteria generally is to move to the poor unstrained spirits of cellar for storing things mud near-end from cellar for storing things mud, shifts to the poor unstrained spirits of far-end again, and constantly keeps running balance, the advantage district that cellar for storing things mud and poor unstrained spirits contact surface are functional floras.In the prior art, folder mud shape generally is designed to the particle of plate shaped or small volume, and this has determined the mass-producing migratory direction of pit mud functional bacteria to be confined to store the mud surface and away from the zone beyond the surface.For flat cellar for storing things mud, cellar for storing things mud two parallel side are advantage districts, but the flora at this two place is mutually to isolate and carry out metabolic in the mud near surface zone, cellar for storing things at place separately, obviously can't move in the mode of convection current between the flora of both sides, interlock and acquisition running balance, yeasting in the system is divided into several zones thus, and fermentation condition produces fluctuation; For the mud of the granular cellar for storing things of small volume, although storing the function yeast on mud surface in theory can move along a plurality of directions, but the sedimentation meeting boosting pit mud functional bacteria of yellow water moves down in the actually operating, cause function yeast lateral transfer exchange phenomenon faint, the microbial population distributing equilibrium effect in cellar for storing things mud and the poor unstrained spirits is not outstanding.
To store mud and imbed in the poor unstrained spirits and ferment, and can increase the contact area of poor unstrained spirits and cellar for storing things mud, thereby promote ferment effect, this is mathematical.But the present invention will store the globosity that mud is designed to large-size, except the concentrating of function yeast self, absorption, sedimentation, yellow water can also move in level and vertical direction along spherical surface by the boosting pit mud functional bacteria, improve function yeast population distributing equilibrium whereby, poor unstrained spirits ferment effect is promoted, and yellow water sedimentation simultaneously can not be subjected to remarkably influenced.In the solution of the present invention, in the heart apart from equating that the cellar for storing things mud ball centre of sphere of adjacent two layers cellar for storing things mud layer is interlaced, this can guarantee the better effects if that functional flora moves with convection current, advection mode with layer cellar for storing things mud ball, and the harmony that population distributes is higher.
Too much influence the problem of the yield of liquor about cellar for storing things mud layer quantity, discover, under the identical situation of other processing parameter, adopt cellar for storing things of the present invention mud layer set-up mode, can overcome this defective preferably, this might be can impel microbial growth because the homogenizing of microbial population distributes, wither away, metabolic activity carries out towards the direction that helps fermenting, the course of fermentation of fermentation system is more steady, system temperature, moisture, envrionment conditionss such as pH value can suppress methanobacteria, caproic acid bacteria, the product acid activity of milk-acid bacteria etc., poor unstrained spirits the yield of liquor maintains a better level.
In addition, the present invention is by control cellar for storing things mud ball diameter, making the cellar for storing things mud ball contain water inventory gets a promotion, when system temperature rises, the molecular motion aggravation of the moisture of mud ball inside, cellar for storing things, and diffused to the top layer gradually, effectively the metabolism of supply microorganism is required, slow down mud ball top layer, the cellar for storing things speed that hardens, cellar for storing things mud ager process is slack-off, and prolong work-ing life.Studies confirm that according to the present invention cellar for storing things mud ball diameter 20 ~ 25cm is comparatively suitable, when surpassing 25cm, the yield of liquor can reduce, and leavening temperature not enough so that more the cellar for storing things muddy water branch of depths infiltrate.
The present invention also controls cellar for storing things mud layer cross-sectional area and accounts for the cellar for storing things pond cross-sectional area percentage corresponding with it.Cellar for storing things mud ball and poor unstrained spirits contact area are remained in the reasonable range, avoid fermentation reaction too fierce or too slow, the temperature of fermentation system, pH etc. more relax.
Preferably, the top layer cellar for storing things mud ball centre of sphere is 30 ~ 35cm apart from the vertical range of Jiao Chibiankou, and the bottom cellar for storing things mud ball centre of sphere is 90 ~ 120cm apart from the vertical range of Jiao Chibiankou, and the interlamellar spacing of adjacent cellar for storing things mud layer equates; In the mud layer of same cellar for storing things, the centre of sphere spacing of adjacent cellar for storing things mud ball is 60cm; This cellar for storing things mud layer is provided with the qualification of height and centre of sphere spacing, makes the putting position of cellar for storing things mud layer can more mate the characteristics of fermenting in the mud cellar for storing things, allows the poor unstrained spirits at Ni Jiao top, middle part obtain better ferment effect.
Preferably, from top to bottom, each cross-sectional area of storing mud layer successively decreases successively; Because in the fermenting process, material can constantly sink and pile up, and in the pond, cellar for storing things, the ferment effect of poor unstrained spirits system usually is to successively decrease successively from the bottom to top, and the severe degree of can the balance different heights place poor unstrained spirits fermentation of this set guarantees in the fermentation system stability of micro-ecological environment everywhere.
Preferably, the cellar for storing things mud layer of imbedding poor unstrained spirits top is 2 layers, and the cellar for storing things mud layer of imbedding poor unstrained spirits middle part is 1 layer.
Preferably, described cellar for storing things mud is to make by the following method:
(1) prepare raw material, raw material comprises 2 parts of cadmium yellow mud, 1.5 parts of lotus pool mud dry powders, 0.6 part of pit skin mud, 1.2 parts of cellar for storing things bed mud, 0.02 part of koji powder, 0.03 part of wine unstrained spirits powder, 0.05 part of ripe bran powder, 0.004 part, 0.01 part blood meal of white sugar and 0.02 part of caproic acid bacteria solution more than 5 years that use 10 years continuously by weight;
(2) described raw material is mixed after, mix and stir with yellow water and the infiltration of wine tail, step on then and rub to sticking gentle, restir is even, receive heap and clap tightly, and cover, in this step with plastics film, yellow water and wine tail ratio by weight are 2.5:1, total consumption of yellow rice wine and wine tail so that the moisture content of this step gained material be as the criterion at 33 ~ 35wt%;
(3) under 32 ~ 33 ℃ of temperature, made the material sealing and fermenting 40 ~ 44 days, obtain the cellar for storing things mud of fermenting-ripening, ripe pit mud is made the sphere of required size, both.
The microorganism active of the cellar for storing things mud ball that aforesaid method makes is better, particularly by controlling the amount ranges of yellow water and wine tail, make that moisture content can reach higher level (being generally 50 ~ 53wt% water content) in the mud of ripe cellar for storing things, and sticking gentle not rare the loosing of cellar for storing things shale sense, function yeast and nutrition content are suitable, the performance of cellar for storing things mud and life-span are more outstanding than conventional cellar for storing things mud, use it in the folder mud brewing method provided by the invention, can allow the yield of liquor and quality liquor rate more excellent.
Preferably, when being pickled with grains or in wine the unstrained spirits pit entry fermentation, add the saccharifying enzyme of 2000u/g and the aspartic protease of 40u/g.Add an amount of saccharifying enzyme and aspartic protease in the present invention program, can further suppress the generation of potato spirit, the mouthfeel of the former wine of gained more sweet-smelling is simple and honest.
Beneficial effect of the present invention:
In sum, the present invention provides a kind of new aromatic Chinese spirit brewing method on existing folder mud wine-making technology basis, overcome in the existing folder mud wine-making technology folder mud layer and too much caused the yield of liquor deficiency, the fast defective of cellar for storing things mud aging speed, can obtain the yield of liquor and quality liquor rate preferably, particularly be suitable for the production of the aromatic Chinese spirit of fairly large single-wheel fermentation type.
Description of drawings
Fig. 1 is for being provided with the cellar for storing things pool structure synoptic diagram behind the mud ball of cellar for storing things among the present invention;
Fig. 2 is the vertical view of Fig. 1.
Embodiment
The present invention is described in further detail below in conjunction with embodiment.But this should 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.
Following examples are all carried out in my pond, company cellar for storing things, the long 4m of entrance of cellar, and wide 2m, the cellar for storing things long 3.5m in the end, wide 1.5m stores dark 2m, and Jiao Chi is for falling cubic centrum formula structure.
Make cellar for storing things mud:
(1) prepare raw material, raw material is 2 parts of cadmium yellow mud, 1.5 parts of lotus pool mud dry powders, 0.6 part of pit skin mud, the cellar for storing things bed mud at 1.2 part of 8 age, 0.02 part of koji powder, 0.03 part of wine unstrained spirits powder, 0.05 part of ripe bran powder, 0.004 part, 0.01 part blood meal of white sugar and 0.02 part of caproic acid bacteria solution that uses 10 years continuously by weight; Described pit skin mud is for recycling the pit skin mud in 10 years continuously, and the cellar for storing things bed mud is 5 ages cellar for storing things bed muds;
(2) cadmium yellow mud and river embankment mud dry powder are mixed after, add remaining raw material, and soak into yellow water and wine tail and to mix and stir, step on then and rub to sticking gentle, restir is even, receives heap and claps tight; Yellow water and wine tail ratio by weight are 2.5:1, total consumption of yellow rice wine and wine tail so that the moisture content of this step gained material be as the criterion at 35wt%;
(3) cover step (2) gained dust with plastics film;
(4) under 32 ~ 33 ℃ of temperature, made the material sealing and fermenting 40 days, obtain the cellar for storing things mud of fermenting-ripening, ripe pit mud is made the sphere of required size, both.
Cellar for storing things mud sense organ:
Color and luster: pitch-black non-variegation;
Feel: wetting, gentle ripe exquisiteness;
Fragrance: be rich in strong ester fragrance.
Detect the various physical and chemical indexs of storing mud by national standard and with reference to " make wine and analyze and detect ".
1, cellar for storing things mud content of microorganisms detects result such as table 1.
Table 1
2, moisture content change detects result such as table 2 in the mud culturing process of cellar for storing things
Table 2
3, measure cellar for storing things mud nutrient composition content, result such as table 3.
Table 3
Table 1 to the detected result of table 3 shows, the cellar for storing things mud that the present invention makes has physical and chemical index preferably, in this explanation cellar for storing things mud culturing process, the microbial metabolism activity is vigorous, mud aging effect in cellar for storing things is better, it is better particularly to store in the mud humus content, and this is very useful to cellar for storing things muddy water branch, the maintenance of nutrition and the adjusting of acidity.Simultaneously, wine brewing flora quantity is higher in the mud of cellar for storing things, and this moves the basis of establishing on the concentration for it to the more superior poor unstrained spirits of matrix condition.
Press the charging method of the poor unstrained spirits one deck of one deck cellar for storing things mud, to the cellar for storing things cellar for storing things mud ball 3 that poor unstrained spirits 2 and embodiment 1 make of packing into successively in the pond 1, as shown in Figure 1, need to prove, can better understand the set-up mode of storing mud ball in conjunction with the accompanying drawings for the ease of those skilled in the art, therefore, top layer cellar for storing things mud layer illustrated in figures 1 and 2 is not imbedded in the poor unstrained spirits fully, but in the real attenuation process of present embodiment, top layer cellar for storing things mud ball is to imbed fully in the poor unstrained spirits; The diameter of cellar for storing things mud ball 3 is 20cm, and the cellar for storing things mud layer is set to 3 layers, and wherein, cellar for storing things, poor unstrained spirits top mud layer is 2 layers, and cellar for storing things, poor unstrained spirits middle part mud layer is 1 layer; The cellar for storing things mud ball heart of top layer cellar for storing things mud layer is 30cm apart from the vertical range of Jiao Chibiankou, and the bottom cellar for storing things mud ball centre of sphere is 90cm apart from the vertical range of Jiao Chibiankou, and in every layer of cellar for storing things mud layer, the quantity that the cellar for storing things mud ball is put is with till can't accommodating complete cellar for storing things mud ball again in this layer; In the mud layer of same cellar for storing things, the volume of cellar for storing things mud ball equates and adjacent two cellar for storing things mud ball centre of sphere spacings are 50cm, and the interlamellar spacing of adjacent two layers cellar for storing things mud layer is equal and the cellar for storing things mud ball centre of sphere is interlaced.
Pack into when being pickled with grains or in wine unstrained spirits, track tramping according to a conventional method, track tramping degree with " make in the pond, whole cellar for storing things poor unstrained spirits around and the density of middle and upper part is equal or close, the pond, cellar for storing things is middle and with the poor unstrained spirits density reduction successively from top to bottom of lower section " be advisable, like this in the fermenting process, the dynamics that poor unstrained spirits sinks can increase the density of the middle poor unstrained spirits in Jiao Chi middle and lower part naturally, make the relative equalization of density of the poor unstrained spirits in the pond, whole cellar for storing things, avoid making the poor not good defective of unstrained spirits ferment effect because of the density unevenness weighing apparatus.
It is 22.5 ℃ that poor unstrained spirits is gone into the pond temperature, and fermentation time 50 days is between yeast phase, material top temperature is 32 ℃, behind the fermenting-ripening, and rice steamer distillation on the poor unstrained spirits, last rice steamer air pressure 0. 1 MPa, about last rice steamer time 45min, all the other operations are all identical with conventional single-wheel fermentation type Production of Luzhou-flavor Liquor technology.
The present embodiment operation is with reference to embodiment 2, and difference is: the cellar for storing things mud layer at poor unstrained spirits top and poor unstrained spirits middle part respectively is 1 layer.
Embodiment 4
The operation of present embodiment is with reference to embodiment 2, and difference is: the cellar for storing things mud ball heart of top layer cellar for storing things mud layer is 35cm apart from the vertical range of Jiao Chibiankou, and the bottom cellar for storing things mud ball centre of sphere is 120cm apart from the vertical range of Jiao Chibiankou.
Embodiment 5
The operation of present embodiment is with reference to embodiment 2, and difference is: cellar for storing things mud ball diameter is 25cm, and in the mud layer of one deck cellar for storing things, the centre of sphere spacing of two adjacent cellar for storing things mud balls is 60cm.
Embodiment 6
The operation of present embodiment is with reference to embodiment 3, and difference is: cellar for storing things mud ball diameter is 25cm, and in the mud layer of one deck cellar for storing things, the centre of sphere spacing of two adjacent cellar for storing things mud balls is 60cm.
Embodiment 7
The operation of present embodiment is with reference to embodiment 4, and difference is: cellar for storing things mud ball diameter is 25cm, and in the mud layer of one deck cellar for storing things, the centre of sphere spacing of two adjacent cellar for storing things mud balls is 60cm.
Reference examples:
The operation of present embodiment is with reference to embodiment 2, and difference is: do not imbed the cellar for storing things mud layer in the poor unstrained spirits.
Analyze the flavour ingredient of the foregoing description 2 to embodiment 7, the former wine of reference examples gained, result such as table 4:
Table 4
Table 4 data presentation, compared with prior art, method of the present invention can significantly promote quality liquor rate and special wine rate under the situation that guarantees the yield of liquor, and ethyl lactate and potato spirit content are lower in the former wine, the ratio of ethyl hexanoate and ethyl lactate is higher, wine body giving off a strong fragrance is more outstanding, and wine body mouthfeel is mellow plentiful.
Embodiment 8
The present embodiment operation is with reference to embodiment 6, and difference is: when being pickled with grains or in wine the unstrained spirits pit entry fermentation, add the saccharifying enzyme of 2000u/g and the aspartic protease of 40u/g.
Embodiment 9
The present embodiment operation is with reference to embodiment 7, and difference is: when being pickled with grains or in wine the unstrained spirits pit entry fermentation, add the saccharifying enzyme of 2000u/g and the aspartic protease of 40u/g.
Embodiment 10
The present embodiment operation is with reference to embodiment 8, and difference is: the saccharifying enzyme consumption is 1500u/g, and the acidic protein enzyme dosage is 30u/g.
Embodiment 11
The present embodiment operation is with reference to embodiment 8, and difference is: the saccharifying enzyme consumption is 2500u/g, and the acidic protein enzyme dosage is 50u/g.
Reference examples 2
The operation of this reference examples is with reference to embodiment 8, and difference is: cellar for storing things mud ball diameter is 15cm, and the cellar for storing things mud ball total surface area of all storing mud ball total surface area and embodiment 8 is suitable.
Analyze the flavour ingredient content of embodiment 8 to embodiment 11 products, and compare result such as table 5 with embodiment 6, embodiment 7 and reference examples
Table 5
Table 5 result shows, add the generation that saccharifying enzyme and acidic protein endonuclease capable suppress fusel, but suppressing effect influenced by addition, in the present invention program, the saccharifying enzyme consumption is 2000u/g, and the acidic protein enzyme dosage is that 40u/g is comparatively suitable, excessive or quantity not sufficient, all can't realize suppressing preferably effect, also can cause the fluctuation of fragrance matter content simultaneously, wine body quality instability.
After fermentation is finished, get the cellar for storing things mud ball of embodiment 2, embodiment 6, embodiment 7, reference examples 2, get mud ball top layer, cellar for storing things and store mud (hereinafter to be referred as cellar for storing things, center mud) fragmentation near the 3cm thickness of the centre of sphere, measure the physical and chemical index of each sample with the cellar for storing things mud (hereinafter to be referred as cellar for storing things, top layer mud) and the cellar for storing things mud ball of lining 4cm thickness.
Result such as table 6:
Table 6
Table 6 result shows, in the fermenting process, microorganism in top layer cellar for storing things mud and cellar for storing things, the center mud is all carrying out metabolism, but the severe degree of the Metabolic activity of top layer cellar for storing things mud microorganism is greater than the Metabolic activity of microorganism in the mud of cellar for storing things, center, and this makes that the content of remaining nutritive substance and moisture is lower than cellar for storing things, center mud in the mud of cellar for storing things, top layer.But for the cellar for storing things mud ball that size does not wait, under the identical situation of other processing condition, after the fermentation ends, the quality of larger-size cellar for storing things mud ball is better than the quality of the less cellar for storing things mud ball of size.When this cellar for storing things mud ball is spherical, in poor unstrained spirits, imbed the bigger cellar for storing things mud of volume, the microorganism metabolic activity is more mild, embodiment 2,6 and 7 wine body quality inspection digital proof, the fermentation state of large volume cellar for storing things mud ball guiding to former wine quality contribution better, be comparatively suitable.
Need to prove at last; above embodiment only is used to illustrate technical scheme of the present invention and is unrestricted; although technical scheme of the present invention is had been described in detail with reference to preferred embodiment; those skilled in the art are to be understood that; can make amendment or be equal to replacement technical scheme of the present invention; and not breaking away from aim of the present invention and scope, it all should be encompassed in the middle of protection scope of the present invention.
Claims (5)
1. the brewing method of an aromatic Chinese spirit, be that the unstrained spirits that will be pickled with grains or in wine places Jiao Chizhong to press from both sides mud fermentation, take out poor unstrained spirits after the fermentation ends and go up the rice steamer distillation, get former wine, it is characterized in that: folder mud mode is to imbed 1 ~ 2 layer of cellar for storing things mud layer respectively at poor unstrained spirits top and middle part, the cellar for storing things mud layer comprises the circle cellar for storing things mud ball that a plurality of levels are set up in parallel, and cellar for storing things mud layer cross-sectional area is not less than 15% of the cellar for storing things pond cross-sectional area corresponding with it, and cellar for storing things mud ball diameter is 20 ~ 25cm; In the mud layer of same cellar for storing things, the volume of cellar for storing things mud ball equates and adjacent two cellar for storing things mud ball spaced sets;
The cellar for storing things mud ball centre of sphere of adjacent two layers cellar for storing things mud layer is interlaced;
Wherein, described cellar for storing things mud is to make by the following method:
(1) prepare raw material, raw material comprises 2 parts of cadmium yellow mud, 1.5 parts of lotus pool mud dry powders, 0.6 part of pit skin mud, 1.2 parts of cellar for storing things bed mud, 0.02 part of koji powder, 0.03 part of wine unstrained spirits powder, 0.05 part of ripe bran powder, 0.004 part, 0.01 part blood meal of white sugar and 0.02 part of caproic acid bacteria solution more than 5 years that use 10 years continuously by weight;
(2) described raw material is mixed after, mix and stir with yellow water and the infiltration of wine tail, step on then and rub to sticking gentle, restir is even, receive heap and clap tightly, and cover, in this step with plastics film, yellow water and wine tail ratio by weight are 2.5:1, total consumption of yellow water and wine tail so that the moisture content of this step gained material be as the criterion at 33 ~ 35wt%;
(3) under 32 ~ 33 ℃ of temperature, make the material sealing and fermenting 40 ~ 44 days, obtain the cellar for storing things mud of fermenting-ripening, ripe pit mud is made the sphere of required size, promptly.
2. the brewing method of aromatic Chinese spirit according to claim 1, it is characterized in that: the top layer cellar for storing things mud ball centre of sphere is 30 ~ 35cm apart from the vertical range of Jiao Chibiankou, the bottom cellar for storing things mud ball centre of sphere is 90 ~ 120cm apart from the vertical range of Jiao Chibiankou, and the interlamellar spacing of adjacent cellar for storing things mud layer equates; In the mud layer of same cellar for storing things, the centre of sphere spacing of adjacent cellar for storing things mud ball is 60cm.
3. the brewing method of aromatic Chinese spirit according to claim 2, it is characterized in that: from top to bottom, each cross-sectional area of storing mud layer successively decreases successively.
4. the brewing method of aromatic Chinese spirit according to claim 3 is characterized in that: the cellar for storing things mud layer of imbedding poor unstrained spirits top is 2 layers, and the cellar for storing things mud layer of imbedding poor unstrained spirits middle part is 1 layer.
5. according to the brewing method of the described aromatic Chinese spirit of the arbitrary claim of claim 1 to 4, it is characterized in that: when being pickled with grains or in wine the unstrained spirits pit entry fermentation, add the saccharifying enzyme of 2000u/g and the aspartic protease of 40u/g.
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| CN104830620B (en) * | 2015-05-19 | 2017-01-04 | 西华大学 | The fermentation process of solid state process aromatic Chinese spirit |
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| CN106434145B (en) * | 2016-11-17 | 2019-11-12 | 深圳龙之谷科技有限公司 | A kind of Maotai-flavor liquor production method |
| CN107151595A (en) * | 2017-06-19 | 2017-09-12 | 泸州精圣酒业有限公司 | A kind of solid-liquid double-phase, which alternates, strengthens the method for raw fragrant fermented soy aromatic Chinese spirit |
| CN110467990A (en) * | 2019-09-03 | 2019-11-19 | 福建永源酿酒有限公司 | A kind of more microorganism pit muds of Luzhou-flavor liquo fermentation tank and preparation method thereof |
| CN112812920A (en) * | 2021-01-26 | 2021-05-18 | 四川省泸州军魂酒业有限公司 | Strong-flavor pit mud and preparation method thereof |
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