CN102994313B - Fermentation method for increasing flavor components in fermented grains - Google Patents
Fermentation method for increasing flavor components in fermented grains Download PDFInfo
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- CN102994313B CN102994313B CN201210535206.5A CN201210535206A CN102994313B CN 102994313 B CN102994313 B CN 102994313B CN 201210535206 A CN201210535206 A CN 201210535206A CN 102994313 B CN102994313 B CN 102994313B
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Abstract
The invention discloses a fermentation method for increasing flavor components in fermented grains. The method comprises steps of: filling a pits with fermention grains for sealing fermentation, wherein the pit space is divided into N layers comprising, a first layer (1), a second layer,..., an (n-1)th layer and an nth layer (2) from top to bottom; after sealing fermentation of the fermention grains filled in the pit, taking out fermented grains in the first layer (1), the second layer,..., the (n-1)th layer and the nth layer (2) every 30-90 days; using the fermented grains in the nth layer (2) for distillation brewing; then successively filling the fermented grains of the (n-1)th layer,...,the second layer and the first layer (1) into the pit; and finally filling a layer of fresh grains to be fermented for subsequent sealing fermentation. The method provided by the invention can obviously increase the content of flavor components in the fermented grains.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of fermentation process that improves poor unstrained spirits flavour ingredient.
Background technology
Solid spirit is produced the main Jiao Chi of employing as fermenting container, and Jiao Chi is also important product fragrance place simultaneously.Pond, cellar for storing things container is generally larger, and volume is 10-30m
3each layer of cellar for storing things shale of Jiao Chi is all different, and there is larger difference in the environment of brewageing of each layer in brewing process Zhong Jiao pond, unstrained spirits as poor in Jiao Chi upper strata is partially dry, ethanol content is higher, oxygen content is higher, and pond, cellar for storing things bottom grain unstrained spirits is wet, water content is large, acids component is more, alcohol component is less etc.Therefore, in solid ferment process, in pond, cellar for storing things, the quality of each layer of poor unstrained spirits is all different, and its flavour ingredient containing is also different, wherein with bottom grain unstrained spirits quality better, contain the flavour ingredient compared with horn of plenty, this is comparatively outstanding by the quality of brewageing environment and cellar for storing things bed mud of bottom uniqueness.Also therefore, the end, cellar for storing things is the important place of numerous high-quality vinasse unstrained spirits fermentations.
At present, poor unstrained spirits is mainly with in pond, disposable input cellar for storing things, and disposable whole taking-up is used.Before poor unstrained spirits drops into pond, cellar for storing things, be mixed with the supplementary materials such as fresh grain, ripe chaff, after wine and gelatinization are got in distillation, carry out coolingly, then add Koji and mix, finally insert in pond, cellar for storing things.At Nei Ge position, pond, cellar for storing things, residing environment there are differences, as water content, oxygen level, leavening temperature and the factor differences such as distance that contact with cellar for storing things wall mud or cellar for storing things bed mud, wherein at cellar for storing things, bottom, pond, cellar for storing things mud, produce fragrance characteristic remarkable, grain unstrained spirits has typical cellar for storing things fragrance, on Jiao Chi, alcoholic content is more for part, fragrance is unique, and the refined fragrance of alcohol is obvious.Each layer of poor unstrained spirits has different quality, and the fragrance style having is also different, and the vinosity that also therefore each layer of poor unstrained spirits of institute distills all has larger difference, wherein with better near the poor unstrained spirits vinosity of pond, cellar for storing things bottom, poor with the poor unstrained spirits vinosity on close top layer.Yet, the problem that this mode exists is, each layer of poor unstrained spirits quality disunity in pond, cellar for storing things, whole vinosity mouthfeel is poor, and fermentation time is shorter, has only carried out the fermenting process of a round, and only having the small part grain unstrained spirits near bottom, pond, cellar for storing things mud layer is high-quality grain unstrained spirits, other poor unstrained spirits fragrance deviations, cause whole poor unstrained spirits fragrance ability inadequate, most of vinosity deviation.
Therefore, how utilizing the distinctive environmental resources in pond, cellar for storing things, improve flavour ingredient content in poor unstrained spirits, is the key that Jiao Chi brewages.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fermentation process that improves poor unstrained spirits flavour ingredient.
The technical solution adopted for the present invention to solve the technical problems is:
Improve the fermentation process of poor unstrained spirits flavour ingredient, comprise poor unstrained spirits is filled up to the step that Jiao Chi carries out sealing and fermenting,
Space in pond, described cellar for storing things is divided into n layer, is followed successively by from top to bottom the 1st layer, the 2nd layer ... n-1 layer, n layer;
Grain unstrained spirits fills up Jiao Chi to carry out after sealing and fermenting, every 30～90 days, opens cellar for storing things and takes out successively the 1st layer, the 2nd layer ... poor unstrained spirits in n-1 layer, n layer, is used for distilling wine brewing by the poor unstrained spirits in n layer; Then successively by former n-1 layer ... poor unstrained spirits in the 2nd layer, the 1st layer is inserted Jiao Chi, inserts the fresh sealing and fermenting that continues after fermented mash of one deck in pond, the most backward cellar for storing things.
Wherein, in above-mentioned fermentation process, 2≤n≤10.
Wherein, in aforesaid method, open the poor unstrained spirits taking out in n layer at cellar for storing things is 50～70 days for distilling the timed interval of wine brewing at every turn.
The invention has the beneficial effects as follows: the poor unstrained spirits that the inventive method makes every one deck insert Jiao Chi all passes through every one deck yeasting in pond, cellar for storing things, make poor unstrained spirits integrate each level liquor-making environment of whole Jiao Chi, promoted the abundant of flavour ingredient in poor unstrained spirits, and finally insert to bottom, pond, cellar for storing things, greatly enriched the flavour ingredient content in poor unstrained spirits.In addition, every layer of poor unstrained spirits inserting at least experienced fermentation periods more than 2 rounds, and fermentation time is long, is conducive to poor unstrained spirits and improves flavour ingredient content, thereby obtain the high-quality vinasse unstrained spirits that style is unified, quality is outstanding, after distillation, produce the abundant high quality liquor of flavour ingredient.
Accompanying drawing explanation
Fig. 1 is cellar for storing things of the present invention pool structure schematic diagram.
In figure, be labeled as: 1 to be the 1st layer, 2 are n layers.
Embodiment
Below in conjunction with embodiment, the present invention is further described.
The fermentation process of the poor unstrained spirits flavour ingredient of raising of the present invention, comprises poor unstrained spirits is filled up to the step that Jiao Chi carries out sealing and fermenting,
Space in pond, described cellar for storing things is divided into n layer, is followed successively by from top to bottom the 1st layer 1, the 2nd layer ... n-1 layer, n layer 2;
Grain unstrained spirits fills up Jiao Chi to carry out after sealing and fermenting, every 30～90 days, opens cellar for storing things and takes out successively the 1st layer 1, the 2nd layer ... poor unstrained spirits in n-1 layer, n layer 2, is used for distilling wine brewing by the poor unstrained spirits in n layer 2; Then successively by former n-1 layer ... poor unstrained spirits in the 2nd layer, the 1st layer 1 is inserted Jiao Chi, inserts the fresh sealing and fermenting that continues after fermented mash of one deck in pond, the most backward cellar for storing things.
The inventive method makes each poor unstrained spirits taking out all pass through every one deck yeasting in pond, cellar for storing things, make poor unstrained spirits integrate each level liquor-making environment of whole Jiao Chi, promoted the abundant of flavour ingredient in poor unstrained spirits, and finally insert to bottom, pond, cellar for storing things, greatly enriched the flavour ingredient content in poor unstrained spirits, and make every layer of poor unstrained spirits at least experience fermentation periods more than 2 rounds, fermentation time is long, be conducive to poor unstrained spirits and improve flavour ingredient content, thereby produce the high-quality vinasse unstrained spirits that style is unified, quality is outstanding, after distillation, produce the abundant high quality liquor of flavour ingredient.Wherein, it will be understood by those skilled in the art that, poor unstrained spirits of the present invention all passes through every one deck yeasting in pond, cellar for storing things, should remove the poor unstrained spirits that fills up first Jiao Chi, when step cycle of the present invention after n time, can obtain optimal quality poor unstrained spirits, produce the abundantest high quality liquor of flavour ingredient.The process of fermentation that although the present invention is loaded down with trivial details, relative played effect, the inventive method application that should be widely promoted.
Why select time is spaced apart 30-90 days in the present invention, because the fermentation time of 30-90 days is conducive to newly insert the poor unstrained spirits of cellar for storing things bottom and the formation that cellar for storing things bed mud completes exchange of substance and fragrance matter, improve flavour ingredient content in poor unstrained spirits, improve the style and features of poor unstrained spirits, thereby improve the quality of wine.If be less than 30 days interval time, poor unstrained spirits is shorter duration of contact with cellar for storing things bed mud, store during this time the formed fragrance matter content of bed mud less, and it is shorter that fragrance matter is passed to the efficiency of poor unstrained spirits, the fermentation that solid-state poor unstrained spirits enters new environment is in addition carried out not exclusively, thereby cause poor unstrained spirits second-rate, to produce in wine flavour ingredient content lower.If surpass 90 days interval time, poor unstrained spirits is long duration of contact with cellar for storing things mud, is unfavorable for the turnaround speed of whole fermented grains in pits, has reduced the service efficiency of Jiao Chi, and the poor unstrained spirits speed of producing slower, be not suitable for large-scale need of production.
Preferably, according to the requirement of actual production, in order to improve the production efficiency of Jiao Chi, in above-mentioned fermentation process, 2≤n≤10.
Preferably, in aforesaid method, open the poor unstrained spirits taking out in n layer 2 at cellar for storing things is 50～70 days for distilling the timed interval of wine brewing at every turn.
Below by embodiment, the specific embodiment of the present invention is described further, but therefore protection scope of the present invention is not limited among embodiment.
Embodiment mono-
Using a certain Jiao Chi as research object, Jiao Chi is from top to bottom divided into respectively to the 1st, 2,3,4,5 layers, and poor unstrained spirits is filled up to Jiao Chi and carry out sealing and fermenting, ferment and open cellar for storing things after 60 days, take out successively the poor unstrained spirits of the 1st, 2,3,4 layers, again the 5th layer of poor unstrained spirits of pond bottom, cellar for storing things taken out to distillation, then from bottom to top in pond, cellar for storing things, fill former the 4th, 3,2,1 layers of poor unstrained spirits successively, finally insert that one deck is fresh treats that fermented mash carries out sealing and fermenting.After fermenting 60 days, repeat above-mentioned steps, the 5th layer of poor unstrained spirits that again takes out bottom, cellar for storing things distills gets wine.After repetition above-mentioned steps 5 times, the 5th layer of poor unstrained spirits getting bottom, cellar for storing things carries out the evaluation of sense organ fragrance, and gets wine sample and detect wherein flavour ingredient content with conventional gas chromatography.
Embodiment bis-
Using the Jiao Chi of embodiment mono-formed objects, equal in quality as research object, all insert in pond, cellar for storing things the fresh poor unstrained spirits of equal quality is disposable, ferment 60 days, then from top to bottom the whole taking-ups of all poor unstrained spirits in pond, cellar for storing things are distilled and got wine.Because the poor unstrained spirits of whole Jiao Chi is all to take out simultaneously, but the poor unstrained spirits quality of the upper and lower layer in pond, cellar for storing things is different, for reflecting better each layer of poor unstrained spirits quality condition contrasting with the poor unstrained spirits that goes out to store of embodiment mono-in pond, cellar for storing things, extract with embodiment mono-the 5th layer of poor unstrained spirits sample and the 2nd layer of poor unstrained spirits sample with layer Jiao Chi position of living in and carry out the evaluation of sense organ fragrance, and distillation is got wine and detected wherein flavour ingredient content with conventional gas chromatography.Result is as shown in table 1 table 2:
The poor unstrained spirits sense organ of table 1 fragrance appraisal
| Grain sample | Sense organ fragrance is identified |
| The 5th layer of poor unstrained spirits of |
Aromatic flavour, cellar for storing things fragrance be outstanding, with ageing fragrance |
| The 2nd layer of grain of |
Fragrance is thin, shortage is stored fragrance, be there is no ageing fragrance |
| The 5th layer of poor unstrained spirits of embodiment 3 | Fragrance generally, is slightly stored fragrance, be there is no ageing fragrance |
The poor unstrained spirits of table 2 produces flavour ingredient content unit: gL in wine
As can be seen from Table 1, the 5th poor unstrained spirits that embodiment mono-goes out cellar for storing things has " aromatic flavour, cellar for storing things fragrance is outstanding, with ageing fragrance " good style, grain unstrained spirits fragrance is very strong and style outstanding, bottom, the cellar for storing things same position although the 5th layer of poor unstrained spirits in embodiment bis-and the 5th layer of poor unstrained spirits of embodiment mono-exist together, but with embodiment mono-, to compare fragrance aesthetic quality poor, this is that the 5th layer of poor unstrained spirits due to embodiment mono-experienced altogether the fermenting process of 5 each rounds under each level environment of Jiao Chi, yet second embodiment has only experienced the fermentation of 1 round momently at the end, cellar for storing things, fermentation time is short by contrast, the flavour ingredient forming in grain unstrained spirits is less.The 2nd layer of poor unstrained spirits quality in embodiment bis-is poor, the 5th layer of poor unstrained spirits quality not as its same Jiao Chi, this is by poor at Jiao Chi upper strata pit mud quality, a little less than producing fragrant ability, in poor unstrained spirits, air content is better simultaneously, the strictly anaerobic bacterium activity of producing fragrance is not strong, and it is also poor that poor unstrained spirits self produces fragrance ability, so its quality is not as the poor unstrained spirits in bottom, cellar for storing things of same batch of same Jiao Chi.Explanation thus, what embodiment mono-produced goes out to store poor aesthetic quality for best.
As seen from Table 2, in the 5th poor unstrained spirits product wine that embodiment mono-goes out to store, flavour ingredient content is compared with horn of plenty, wherein ethyl hexanoate content is up to 5.343g/L, respectively 3.97 and 2.28 times in the 2nd layer of embodiment 2 and the 5th layer of poor unstrained spirits wine, and contain alcohols, the acid compared with horn of plenty, and the acetal composition with ageing fragrance.Further show thus, the embodiment bis-poor unstrained spirits that produces has strong fragrance and ageing fragrance.
Claims (3)
1. improve the fermentation process of poor unstrained spirits flavour ingredient, comprise poor unstrained spirits is filled up to the step that Jiao Chi carries out sealing and fermenting, it is characterized in that:
Space in pond, described cellar for storing things is divided into n layer, be followed successively by from top to bottom the 1st layer (1), the 2nd layer ... n-1 layer, n layer (2);
Grain unstrained spirits fills up Jiao Chi and carries out after sealing and fermenting, every 30～90 days, open cellar for storing things take out successively the 1st layer (1), the 2nd layer ... poor unstrained spirits in n-1 layer, n layer (2), is used for distilling wine brewing by the poor unstrained spirits in n layer (2); Then successively by former n-1 layer ... poor unstrained spirits in the 2nd layer, the 1st layer (1) is inserted Jiao Chi, inserts the fresh sealing and fermenting that continues after fermented mash of one deck in pond, the most backward cellar for storing things.
2. the fermentation process of the poor unstrained spirits flavour ingredient of raising according to claim 1, is characterized in that: 2≤n≤10.
3. the fermentation process of the poor unstrained spirits flavour ingredient of raising according to claim 1 and 2, is characterized in that: open the poor unstrained spirits taking out in n layer (2) at cellar for storing things is 50～70 days for distilling the timed interval of wine brewing at every turn.
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| CN104212692A (en) * | 2013-05-31 | 2014-12-17 | 石小和 | Sealing, storing, and aging technology for fermented grains |
| CN103740533B (en) * | 2014-01-20 | 2016-06-29 | 四川理工学院 | A kind of method and apparatus controlling Chinese liquor solid-state fermentation temperature |
| CN104830620B (en) * | 2015-05-19 | 2017-01-04 | 西华大学 | The fermentation process of solid state process aromatic Chinese spirit |
| CN113403161A (en) * | 2021-08-10 | 2021-09-17 | 四川郎酒股份有限公司 | Production method of strong aromatic Chinese spirits |
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| CN102154083A (en) * | 2011-04-15 | 2011-08-17 | 泸州品创科技有限公司 | Strong aromatic Chinese spirits and prepetition method thereof |
| CN102559464A (en) * | 2012-03-07 | 2012-07-11 | 泸州品创科技有限公司 | Fermented grain layered distillation aroma-raising method |
| CN102776092A (en) * | 2012-07-16 | 2012-11-14 | 泸州品创科技有限公司 | Method for filling distilled grain into fermentation pond |
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| CN102154083A (en) * | 2011-04-15 | 2011-08-17 | 泸州品创科技有限公司 | Strong aromatic Chinese spirits and prepetition method thereof |
| CN102559464A (en) * | 2012-03-07 | 2012-07-11 | 泸州品创科技有限公司 | Fermented grain layered distillation aroma-raising method |
| CN102776092A (en) * | 2012-07-16 | 2012-11-14 | 泸州品创科技有限公司 | Method for filling distilled grain into fermentation pond |
Non-Patent Citations (4)
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| 吴晓萍等.馥郁香型白酒的典型工艺.《酿酒科技》.2009,(第1期),第75页右栏第6-14行. |
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