CN102965264A - Method for stilling original liquor of white spirit - Google Patents
Method for stilling original liquor of white spirit Download PDFInfo
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- CN102965264A CN102965264A CN2012104316150A CN201210431615A CN102965264A CN 102965264 A CN102965264 A CN 102965264A CN 2012104316150 A CN2012104316150 A CN 2012104316150A CN 201210431615 A CN201210431615 A CN 201210431615A CN 102965264 A CN102965264 A CN 102965264A
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Abstract
A method for stilling original liquor of white spirit comprises the following steps: filling fermented distiller's grains into a steamer, steaming liquor, putting filter cloth on the opening of a barrel to form a groove shape, with a liquor flow speed of 2-5kg / min; extracting a first stage liquor after flowing, and removing aldehyde odor and bran taste from the liquor for 10-15 min; after extraction of the first stage liquor, extracting a second stage liquor for 50-85 min; stopping extraction when hop turns into water spray; starting to extract a third stage liquor when hop turns into water spray for an extraction time of 70-85 min; breaking the extraction when spray breaks; after the third stage liquor extraction, extracting for 70-85 min; extracting the liquor until alcoholic strength reaches zero, so as to obtain a fourth stage liquor; and weighing the second stage liquor, the third stage liquor and the fourth stage liquor, blending the liquors according mass percentage, mixing evenly, and filling into jars to obtain the original liquor. The invention has advantages of simple process and convenient operation.
Description
Technical field
The present invention relates to the preparation technology of liquor, be specially a kind of method of evaporation original wine of liquor.
Background technology
According to historical records, Chinese have the custom of drinking in Shang Dynasty's epoch, and are sacrificed to a god with wine.But what be called at that time mainstream of society is " wine ", is the rice wine that a kind of brew of low ethanol content forms.At the Chinese, Tang Yihou, except yellow rice wine, the production of various medicinal liquor, fruit wine has had certain development.In the Tang Dynasty document, the name of liquor, steaming wine occurs.In " national or dynastic history benefit " that Li Zhao (806 years Christian eras) writes: " wine then has the burning spring in sword south " (the Tang Dynasty claims that generally wine is " spring "); Yong Tao (834 years Christian eras) poem cloud: " certainly to Chengdu liquor heat, do not think body and more enter Chang'an." as seen in the Tang Dynasty, the name of liquor is widespread.Says among " Qu Bencao " that field tin is write: " Siam's wine enters precious an unusually sweet smell with liquor resintering secondary, and then its altar each sootiness order as lacquer with ten several jin in santal enter wine, and wax seal buries in the soil and to remove absolutely to burn gas in 2 or three years, and taking-up is used it." says among the Zhao Xigu " transfer mediate class compile " write: " the liquor-saturated person that do not wake up of liquor, urgently needed Powder Phaseoli radiati powder swings the skin section muscle is pried open mouth, namely pacifies with cold water powder feeding sheet lower larynx " (rolling up two); He adds: " ginger can not be used together with liquor.Sick fragrant-flowered garlic the making us of drink liquor increases.Drink liquor is avoided all sweet things " (volume three).When unit China has a good transport service with West Asia and South East Asia, and contact is frequent, has at aspects such as culture and technology to exchange more.Someone thinks that " A Cigu " wine is liquor, far imports into from India.The somebody says: " liquor original name ' A Ciqi ' is levied West Europe during unit, once by way of A Cibai, imports the wine method into China." say among chapter Mu " diet is distinguished " write: " liquor has another name called spirit, ' A Cigu '.' A Cigu ' kind language also." existing people finds out that " A Cigu ", " A Ciji ", " A Ciqi " are all transliteration, refer to a kind of liquor of brewageing with palm sweat and rice once once importing China in the Yuan Dynasty.Ming Dynasty medicine scholar LI Shi-Zhen (1518-1593 years) is write in Compendium of Material Medica: " liquor Fei Gufa also firstly appears when unit, and its method enters rice steamer with heavy wine and grain, steams to make on the gas, holds to get to drip with device and reveals, and all wine that becomes sour all can steam burning.Only cook with glutinous rice or broomcorn millet or sorghum or barley when near, and bent wine in the urn ten, steaming with rice steamer, it is clear, and it is extremely strong distinguish the flavor of such as water, covers wine dew also." Qing Dynasty wingceltis extraction＜＜the Yunnan Hai Yu will that weigh in says: " cover liquor famous brand of wine dew, import China at the beginning of the unit into, Chinese do not drink liquor nowhere ".Chapter Mu＜＜diet distinguishes in say: " liquor has another name called spirit,＜＜Yin Shan Zhengyao, Principles of Correct Diet say ' Ah perverse's Ji '.Kind language is (exotic--author annotates) also, covers this wine Ben Feigufa, and the people from place such as first last Siam and Holland begin to pass its method in middle soil ".Modern Mr. Wu Deduo then think write＜＜Yin Shan Zhengyao, Principles of Correct Diet author's Husihui (Mongolian clansman) write as " Ah perverse's Ji " with the transliteration of Mongolian, and do not use old Chinese name (liquor).So should not regard exotic as.Husihui is not regarded " A Ciji " as and to be imported into from foreign country.The confidence level of importing into from the Yuan Dynasty as for liquor how, and once vertical wild Mr. thought that " it may be true once importing China when unit into, imports into all possiblely from West Asia and South East Asia, is noted it also being understandable because it is novel by people." (once vertical wild: the discussion of China's liquor origin (＜＜the Heilungkiang wine brewing 〉, 1978), claim during the Ming Dynasty that liquor is spirit.In August, 1998, the well neighbour ruins of Ming Dynasty first years of a historical period of finding beyond at Jin Jiang River side, Chengdu, this is that China finds so far to produce continuously liquor and reaches the wine mill real example in 800 years.There is the in the world brewing technology of original creation in China.The careful youth of the honorary professor Ban Kou of the Tokyo Univ Japan state that once was right creates distiller's yeast, utilizes the mould wine brewing, and is generalized to East Asia, and its importance can match in excellence or beauty with four invents by China.Liquor forms with the distiller's yeast brew, is the special product beverage of the Chinese nation, is again unique liquor in the world, and the common name ardent spirits becomes global inebriant production and marketing big country, and Chinese political, economy, culture and the field such as diplomatic are being brought into play active effect.The Qing Dynasty is that liquor is developed, and substitutes gradually the dynasty of " wine ", and most liquor famous brands is all originated in the Qing Dynasty now.
Summary of the invention
Technical problem solved by the invention is to provide a kind of method of evaporation original wine of liquor, to solve the shortcoming in the above-mentioned background technology.
Technical problem solved by the invention realizes by the following technical solutions:
A kind of method of evaporation original wine of liquor may further comprise the steps:
The first step: the vinasse loaded steamer that will ferment complete, vinasse are installed to the volume that accounts for rice steamer 60% the time stop to fill vinasse, under 25-35 ℃ of temperature, steam wine under the air pressure of 0.04-0.05MPa, be laid on the fat mouth with filter cloth, and form the groove shape, stream wine speed is 2-5kg/min;
Second step: stream is won one section wine after drinking, and winning aldehyde flavor, the assorted flavor of chaff in the wine totally, the time of winning is 10-15 minute;
The 3rd step: one section wine is won and is won two sections wine after complete, and the time of winning is 50-85 minute; Pluck disconnected during hops transit spray;
The 4th step: begin to win three sections wine from the transit spray, the time of winning is 70-85 minute; Pluck disconnected during disconnected flower;
The 5th step: three sections wine win complete after, the time of winning is 70-85 minute; Win when alcoholic strength is zero and stop to pluck wine, be four sections wine;
The 6th step: measure respectively two sections wine, three sections wine, four sections wine, carry out proportioning according to mass percent, its per-cent is:
Two sections wine 20%-30%
Three sections wine 30%-50%
Four sections wine 40%-80%;
The 7th step: after proportioning was even, the wine jar of packing into obtained original wine.
Beneficial effect: technique of the present invention is simple, and is easy to operate.
Embodiment
For technique means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
With the complete vinasse loaded steamer of fermentation, vinasse are installed to the volume that accounts for rice steamer 60% the time stop to fill vinasse, under 35 ℃ of temperature, steam wine under the air pressure of 0.05MPa, be laid on the fat mouth with filter cloth, and form the groove shape, stream wine speed is 4kg/min; Stream is won one section wine after drinking, and winning aldehyde flavor, the assorted flavor of chaff in the wine totally, the time of winning is 15 minutes; One section wine is won and is won two sections wine after complete, and the time of winning is 50-85 minute; Pluck disconnected during hops transit spray; Begin to win three sections wine from the transit spray, the time of winning is 70-85 minute; Pluck disconnected during disconnected flower; Three sections wine win complete after, the time of winning is 85 minutes; Win when alcoholic strength is zero and stop to pluck wine, be four sections wine; Measure respectively two sections wine, three sections wine, four sections wine, carry out proportioning according to mass percent, its per-cent is: two sections wine 20%-30%, three sections wine 30%-50%, four sections wine 40%-80%, proportioning evenly after, the wine jar of packing into obtains original wine.
Embodiment 2
With the complete vinasse loaded steamer of fermentation, vinasse are installed to the volume that accounts for rice steamer 60% the time stop to fill vinasse, under 25-35 ℃ of temperature, steam wine under the air pressure of 0.04MPa, be laid on the fat mouth with filter cloth, and form the groove shape, stream wine speed is 2-5kg/min; Stream is won one section wine after drinking, and winning aldehyde flavor, the assorted flavor of chaff in the wine totally, the time of winning is 10-15 minute; One section wine is won and is won two sections wine after complete, and the time of winning is 50-85 minute; Pluck disconnected during hops transit spray; Begin to win three sections wine from the transit spray, the time of winning is 70-85 minute; Pluck disconnected during disconnected flower; Three sections wine win complete after, the time of winning is 75 minutes; Win when alcoholic strength is zero and stop to pluck wine, be four sections wine; Measure respectively two sections wine, three sections wine, four sections wine, carry out proportioning according to mass percent, its per-cent is: two sections wine 30%, three sections wine 30%, four sections wine 40%, proportioning evenly after, the wine jar of packing into obtains original wine.
Embodiment 3
With the complete vinasse loaded steamer of fermentation, vinasse are installed to the volume that accounts for rice steamer 60% the time stop to fill vinasse, under 25-35 ℃ of temperature, steam wine under the air pressure of 0.04-0.05MPa, be laid on the fat mouth with filter cloth, and form the groove shape, stream wine speed is 4kg/min; Stream is won one section wine after drinking, and winning aldehyde flavor, the assorted flavor of chaff in the wine totally, the time of winning is 13 minutes; One section wine is won and is won two sections wine after complete, and the time of winning is 50-85 minute; Pluck disconnected during hops transit spray; Begin to win three sections wine from the transit spray, the time of winning is 70-85 minute; Pluck disconnected during disconnected flower; Three sections wine win complete after, the time of winning is 70-85 minute; Win when alcoholic strength is zero and stop to pluck wine, be four sections wine; Measure respectively two sections wine, three sections wine, four sections wine, carry out proportioning according to mass percent, its per-cent is: two sections wine 20%, three sections wine 40%, four sections wine 40%, proportioning evenly after, the wine jar of packing into obtains original wine.
More than show and described ultimate principle of the present invention and principal character and advantage of the present invention; the technician of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and the claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. the method for the evaporation original wine of a liquor is characterized in that, may further comprise the steps:
The first step: the vinasse loaded steamer that will ferment complete, vinasse are installed to the volume that accounts for rice steamer 60% the time stop to fill vinasse, under 25-35 ℃ of temperature, steam wine under the air pressure of 0.04-0.05MPa, be laid on the fat mouth with filter cloth, and form the groove shape, stream wine speed is 2-5kg/min;
Second step: stream is won one section wine after drinking, and winning aldehyde flavor, the assorted flavor of chaff in the wine totally, the time of winning is 10-15 minute;
The 3rd step: one section wine is won and is won two sections wine after complete, and the time of winning is 50-85 minute; Pluck disconnected during hops transit spray;
The 4th step: begin to win three sections wine from the transit spray, the time of winning is 70-85 minute; Pluck disconnected during disconnected flower;
The 5th step: three sections wine win complete after, the time of winning is 70-85 minute; Win when alcoholic strength is zero and stop to pluck wine, be four sections wine;
The 6th step: measure respectively two sections wine, three sections wine, four sections wine, carry out proportioning according to mass percent, its per-cent is:
Two sections wine 20%-30%
Three sections wine 30%-50%
Four sections wine 40%-80%;
The 7th step: after proportioning was even, the wine jar of packing into obtained original wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104316150A CN102965264A (en) | 2012-11-02 | 2012-11-02 | Method for stilling original liquor of white spirit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104316150A CN102965264A (en) | 2012-11-02 | 2012-11-02 | Method for stilling original liquor of white spirit |
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| CN102965264A true CN102965264A (en) | 2013-03-13 |
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| CN2012104316150A Pending CN102965264A (en) | 2012-11-02 | 2012-11-02 | Method for stilling original liquor of white spirit |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031788A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Blending method of base wine with mellow and sweet taste |
| CN105861253A (en) * | 2016-06-24 | 2016-08-17 | 江苏今世缘酒业股份有限公司 | Automatic graded wine receiving technology and device |
-
2012
- 2012-11-02 CN CN2012104316150A patent/CN102965264A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031788A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Blending method of base wine with mellow and sweet taste |
| CN104031788B (en) * | 2014-05-28 | 2015-04-22 | 江苏洋河酒厂股份有限公司 | Blending method of base wine with mellow and sweet taste |
| CN105861253A (en) * | 2016-06-24 | 2016-08-17 | 江苏今世缘酒业股份有限公司 | Automatic graded wine receiving technology and device |
| CN105861253B (en) * | 2016-06-24 | 2019-04-19 | 江苏今世缘酒业股份有限公司 | Automation classification connects wine technique and device |
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Application publication date: 20130313 |