CN103146524A - Production method of soft type white spirit - Google Patents
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Abstract
The invention discloses a production method of soft type white spirit. The production method of the soft type white spirit comprises the following steps of: (1) taking raw materials; (2) soaking grains and moistening the raw materials; (3) cooking broomcorn; (4) mixing yeast; (5) saccharifying of culture enzyme preparation; (6) independently distilling fermented grains; and (7) putting the fermented grains in a cellar and fermenting. The production method has the advantages of combining a modern bioengineering technology and a conventional soft type white spirit production technology, shortening the ageing time in new cellars of workshops newly going into operation, being beneficial to promoting the softness of softy type base liquor and meeting the requirements of consumers on the soft type white spirit.
Description
Technical field
The present invention relates to wine-making technology, be specifically related to the production method of continuous gentle type white wine.
Background technology
The silk floss in the Yanghe River type mouthfeel that softens is set up the new model that the modern times drink.Along with the intensified competition of the fashionable and consumption market of the gentle type white wine of silk floss, in order to ensure the Leading Status of the continuous gentle type white wine of company, need to carry out innovation and breakthrough to the gentle type liquor production process of former silk floss, satisfy the continuous gentle development strategy of company.
Summary of the invention
The object of the invention is to: the production method that the gentle type white wine of a kind of silk floss is provided, modern biotechnology and the continuous gentle type liquor production process of tradition are combined, shorten the aging time of new cellar for storing things between new production vehicle, be conducive to promote continuous gentle type base wine " continuous flexibility ", effectively satisfy the human consumer to the demand of the gentle type white wine of silk floss.
Technical solution of the present invention is that the production method of the gentle type white wine of this silk floss comprises the following steps:
(1) raw material: get according to mass percent: Chinese sorghum 55%～67%, rice 15%～20%, glutinous rice 15%～20%, corn 3%～5%, Semen Maydis powder are broken into 6～8 lobes, and other raw materials are whole grain and use;
(2) bubble grain and material moistening: Chinese sorghum is with 30～50 ℃ of warm water soaking 20～24h; 30～50 ℃ of warm water material moistening 2～3h after glutinous rice, rice and corn mix;
(3) Chinese sorghum boiling: the Chinese sorghum of step 2 drains the water, beat for the first time water spray after circle steam cooker 60～70min, beat for the second time water spray after steaming again 60～70min, continue to add after steaming 60～70min glutinous rice, rice and the corn of step 2, mix to copy and mix evenly, continue boiling 50～60min, after boiling, whole grain is bloomed more than 90% again;
(4) mix song: the ripe grain of step 3 evenly is poured on the field of drying in the air, and thickness is 6～10cm, and air blast is cooled to 28～32 ℃, evenly sprinkles the cultivation zymin of ripe grain quality 0.3～0.6%, turns evenly to entering the pond temperature, and be 28～30 ℃ winter, and be 26～28 ℃ summer;
(5) culture saccharification: spread the rice husk that a layer thickness is 20～40cm in pond bottom, the bent material of mixing of step 4 is entered the pond saccharification, saccharification time winter is 24～30h, and be 20～24h summer, and accumulation product temperature winter is 36～38 ℃, and accumulation product temperature summer is 38～40 ℃;
(6) the wine unstrained spirits hangs clearly: the wine unstrained spirits of step 5 saccharification goes out to copy with rice husk behind the pond to be mixed evenly, and smashes egg group, and loaded steamer connects wine;
(7) poor unstrained spirits pit entry fermentation: will go out through the poor unstrained spirits of step 6 distillation rice steamer and be positioned over and dry in the air a spreading for cooling near pit entry temperature the time, add the wine unstrained spirits through step 5 culture saccharification, mix to copy and mix evenly, be sprinkled into again 20%～24% middle high-temperature daqu of mixture quality, continue to turn evenly, low temperature enters mud cellar for storing things fermentation, and yeast phase is 60～70d.
The present invention has the following advantages:
(1) liquor-making raw material is adjusted into Chinese sorghum, rice, glutinous rice, corn, except crush maize, other are all that whole grain uses, and whole grain raw material helps to promote the strength of calligraphic strokes of wine unstrained spirits, is conducive to promote the fermentation of microorganism.
(2) Chinese sorghum takes warm water to steep in advance grain, and other raw materials are profit grain on duty, and warm water bubble grain helps sorghum starch suction gelatinization, and during boiling, the easily saturating heart, remove molecule impurity and tannin simultaneously, is conducive to the generation of pure sweet substance.
(3) raw material is steamed, the steamed different assorted flavor that can remove raw material, and the gelatinization that the while raw material also acquires a certain degree is beneficial to culture saccharification.
(4) material that cooks is mixed song and is added the cultivation zymin to enter the pond saccharification again, in course of cultivating the microorganism network a large amount of microorganism in the air, the beneficial microorganism amount reproductions such as mould, yeast and bacterium, provide starch to be converted into the functional enzyme that sugar, sugar are converted into the alcohol appropriate amount, culture saccharification also provides suitable reducing sugar for pit entry fermentation, generate simultaneously complicated composition and the precursor fragrance matters such as pyrazine class, heterocyclic, be conducive to improve continuous gentle type vinosity, make vinosity have soft mellow, plentiful coordination, long times of aftertaste style and features.
(5) adopt steamed clear distillation mode of burning, the wine unstrained spirits hangs clearly, gets rid of because mixing to steam and burns raw material flavor and the different assorted flavor that brings, and can make again vinosity cleaner, promotes purity and the refreshing cleanliness of vinosity.
Embodiment
Further illustrate technical solution of the present invention below in conjunction with specific embodiment, these embodiment can not be interpreted as it is restriction to technical scheme.
Embodiment 1: produce continuous gentle type white wine according to following steps
(1) raw material: get according to mass percent: Chinese sorghum 55%, rice 20%, glutinous rice 20%, corn 5%, crush maize 6～8 lobes, other raw materials are whole grain and use;
(2) bubble grain and material moistening: Chinese sorghum is with 30 ℃ of warm water soaking 24h; Glutinous rice, rice and corn mix rear 30 ℃ of warm water material moistening 3h;
(3) Chinese sorghum boiling: the Chinese sorghum of step 2 drains the water, beat for the first time water spray after circle steam cooker 60min, beat for the second time water spray after steaming again 60min, continue to add after steaming 60min glutinous rice, rice and the corn of step 2, mix to copy and mix evenly, continue boiling 50min, after boiling, whole grain is bloomed more than 90% again;
(4) mix song: the ripe grain of step 3 evenly is poured on the field of drying in the air, and thickness is 6cm, and air blast is cooled to 28 ℃, evenly sprinkles the cultivation zymin of ripe grain quality 0.3%, turns evenly to entering the pond temperature, and be 28 ℃ winter, and be 26 ℃ summer;
(5) culture saccharification: spread the rice husk that a layer thickness is 20cm in pond bottom, the bent material of mixing of step 4 is entered the pond saccharification, saccharification time winter is 24h, and be 20h summer, and accumulation product temperature winter is 36 ℃, and accumulation product temperature summer is 38 ℃;
(6) the wine unstrained spirits hangs clearly: the wine unstrained spirits of step 5 saccharification goes out to copy with rice husk behind the pond to be mixed evenly, and smashes egg group, and loaded steamer connects wine;
(7) poor unstrained spirits pit entry fermentation: will go out through the poor unstrained spirits of step 6 distillation rice steamer and be positioned over and dry in the air a spreading for cooling near pit entry temperature the time, add the wine unstrained spirits through step 5 culture saccharification, mix to copy and mix evenly, be sprinkled into again 20% middle high-temperature daqu of mixture quality, continue to turn evenly, low temperature enters mud cellar for storing things fermentation, and yeast phase is 60d.
Embodiment 2: produce continuous gentle type white wine according to following steps
(1) raw material: get according to mass percent: Chinese sorghum 61%, rice 17.5%, glutinous rice 17.5%, corn 4%, Semen Maydis powder are broken into 6～8 lobes, and other raw materials are whole grain and use;
(2) bubble grain and material moistening: Chinese sorghum is with 40 ℃ of warm water soaking 22h; Glutinous rice, rice and corn mix rear 40 ℃ of warm water material moistening 2.5h;
(3) Chinese sorghum boiling: the Chinese sorghum of step 2 drains the water, beat for the first time water spray after circle steam cooker 65min, beat for the second time water spray after steaming again 65min, continue to add after steaming 65min glutinous rice, rice and the corn of step 2, mix to copy and mix evenly, continue boiling 55min, after boiling, whole grain is bloomed more than 90% again;
(4) mix song: the ripe grain of step 3 evenly is poured on the field of drying in the air, and thickness is 8cm, and air blast is cooled to 29 ℃, evenly sprinkles the cultivation zymin of ripe grain quality 0.45%, turns evenly to entering the pond temperature, and be 29 ℃ winter, and be 27 ℃ summer;
(5) culture saccharification: spread the rice husk that a layer thickness is 30cm in pond bottom, the bent material of mixing of step 4 is entered the pond saccharification, saccharification time winter is 27h, and be 22h summer, and accumulation product temperature winter is 37 ℃, and accumulation product temperature summer is 39 ℃;
(6) the wine unstrained spirits hangs clearly: the wine unstrained spirits of step 5 saccharification goes out to copy with rice husk behind the pond to be mixed evenly, and smashes egg group, and loaded steamer connects wine;
(7) poor unstrained spirits pit entry fermentation: will go out through the poor unstrained spirits of step 6 distillation rice steamer and be positioned over and dry in the air a spreading for cooling near pit entry temperature the time, add the wine unstrained spirits through step 5 culture saccharification, mix to copy and mix evenly, be sprinkled into again 22% middle high-temperature daqu of mixture quality, continue to turn evenly, low temperature enters mud cellar for storing things fermentation, and yeast phase is 65d.
Embodiment 3: produce continuous gentle type white wine according to following steps
(1) raw material: get according to mass percent: Chinese sorghum 67%, rice 15%, glutinous rice 15%, corn 3%, Semen Maydis powder are broken into 6～8 lobes, and other raw materials are that whole grain uses;
(2) bubble grain and material moistening: Chinese sorghum is with 50 ℃ of warm water soaking 20h; Glutinous rice, rice and corn mix rear 50 ℃ of warm water material moistening 2h;
(3) Chinese sorghum boiling: the Chinese sorghum of step 2 drains the water, beat for the first time water spray after circle steam cooker 70min, beat for the second time water spray after steaming again 70min, continue to add after steaming 70min glutinous rice, rice and the corn of step 2, mix to copy and mix evenly, continue boiling 60min, after boiling, whole grain is bloomed more than 90% again;
(4) mix song: the ripe grain of step 3 evenly is poured on the field of drying in the air, and thickness is 10cm, and air blast is cooled to 32 ℃, evenly sprinkles the cultivation zymin of ripe grain quality 0.6%, turns evenly to entering the pond temperature, and be 30 ℃ winter, and be 28 ℃ summer;
(5) culture saccharification: spread the rice husk that a layer thickness is 40cm in pond bottom, the bent material of mixing of step 4 is entered the pond saccharification, saccharification time winter is 30h, and be 24h summer, and accumulation product temperature winter is 38 ℃, and accumulation product temperature summer is 40 ℃;
(6) the wine unstrained spirits hangs clearly: the wine unstrained spirits of step 5 saccharification goes out to copy with rice husk behind the pond to be mixed evenly, and smashes egg group, and loaded steamer connects wine;
(7) poor unstrained spirits pit entry fermentation: will go out through the poor unstrained spirits of step 6 distillation rice steamer and be positioned over and dry in the air a spreading for cooling near pit entry temperature the time, add the wine unstrained spirits through step 5 culture saccharification, mix to copy and mix evenly, be sprinkled into again 24% middle high-temperature daqu of mixture quality, continue to turn evenly, low temperature enters mud cellar for storing things fermentation, and yeast phase is 70d.
Company has carried out production test to 10 groups of test plant respectively in February, 2012～2013 year year in February, the average the yield of liquor of Testing Team on average improves 1%～2% than contrast group, top grade wine rate on average improves 5%～7%, the wine aroma that produces strong, sweet refreshing clean, all flavors are coordinated, pleasant impression is long, continuous gentle mouthfeel is more outstanding.
Claims (1)
1. the production method of continuous gentle type white wine is characterized in that the production method of the gentle type white wine of this silk floss comprises the following steps:
(1) raw material: get according to mass percent: Chinese sorghum 55%～67%, rice 15%～20%, glutinous rice 15%～20%, corn 3%～5%, Semen Maydis powder are broken into 6～8 lobes, and other raw materials are whole grain and use;
(2) bubble grain and material moistening: Chinese sorghum is with 30～50 ℃ of warm water soaking 20～24h; 30～50 ℃ of warm water material moistening 2～3h after glutinous rice, rice and corn mix;
(3) Chinese sorghum boiling: the Chinese sorghum of step 2 drains the water, beat for the first time water spray after circle steam cooker 60～70min, beat for the second time water spray after steaming again 60～70min, continue to add after steaming 60～70min glutinous rice, rice and the corn of step 2, mix to copy and mix evenly, continue boiling 50～60min, after boiling, whole grain is bloomed more than 90% again;
(4) mix song: the ripe grain of step 3 evenly is poured on the field of drying in the air, and thickness is 6～10cm, and air blast is cooled to 28～32 ℃, evenly sprinkles the cultivation zymin of ripe grain quality 0.3～0.6%, turns evenly to entering the pond temperature, and be 28～30 ℃ winter, and be 26～28 ℃ summer;
(5) culture saccharification: spread the rice husk that a layer thickness is 20～40cm in pond bottom, the bent material of mixing of step 4 is entered the pond saccharification, saccharification time winter is 24～30h, and be 20～24h summer, and accumulation product temperature winter is 36～38 ℃, and accumulation product temperature summer is 38～40 ℃;
(6) the wine unstrained spirits hangs clearly: the wine unstrained spirits of step 5 saccharification goes out to copy with rice husk behind the pond to be mixed evenly, and smashes egg group, and loaded steamer connects wine;
(7) poor unstrained spirits pit entry fermentation: will go out through the poor unstrained spirits of step 6 distillation rice steamer and be positioned over and dry in the air a spreading for cooling near pit entry temperature the time, add the wine unstrained spirits through step 5 culture saccharification, mix to copy and mix evenly, be sprinkled into again 20%～24% middle high-temperature daqu of mixture quality, continue to turn evenly, low temperature enters mud cellar for storing things fermentation, and yeast phase is 60～70d.
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614279A (en) * | 2013-11-20 | 2014-03-05 | 张家秋 | Rice-flavor white wine |
| CN103966050A (en) * | 2014-05-06 | 2014-08-06 | 江苏洋河酒厂股份有限公司 | Production method for micro-molecule wine |
| CN104031795A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Method for producing mellow base liquor |
| 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 |
| CN104388252A (en) * | 2014-12-10 | 2015-03-04 | 邝军 | Soft and gentle white wine brewing and production process |
| CN104745394A (en) * | 2015-04-08 | 2015-07-01 | 江苏洋河酒厂股份有限公司 | Production method of soft-taste type medium-high temperature yeast |
| CN105886301A (en) * | 2015-01-26 | 2016-08-24 | 江苏乾天酒业有限公司 | Production process of sesame-flavored soft liquor |
| CN105936859A (en) * | 2015-07-29 | 2016-09-14 | 湖北尧治河楚翁泉酒业有限公司 | Brewing method of liquor with mixed flavor of Luzhou flavor and Maotai flavor |
| CN106318792A (en) * | 2016-11-29 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Koji brewing process for increasing liquor yield |
| CN106318834A (en) * | 2016-11-28 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Distiller's yeast brewing process |
| CN106544229A (en) * | 2016-12-20 | 2017-03-29 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of continuous soft fen-flavor type white spirit |
| CN106867777A (en) * | 2017-03-09 | 2017-06-20 | 湖南屈原酒业有限公司 | A kind of special wine of pickled and cured meat and its production technology |
| CN107365666A (en) * | 2017-09-19 | 2017-11-21 | 四川金六福酒业有限公司 | One kind of multiple grains while soft ripe steaming grain method |
| CN107365665A (en) * | 2017-09-19 | 2017-11-21 | 四川金六福酒业有限公司 | A kind of brewing method of graceful style white wine |
| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
| CN111434760A (en) * | 2019-01-11 | 2020-07-21 | 刘浩群 | Brewing method of fruity white spirit |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614279A (en) * | 2013-11-20 | 2014-03-05 | 张家秋 | Rice-flavor white wine |
| CN103966050A (en) * | 2014-05-06 | 2014-08-06 | 江苏洋河酒厂股份有限公司 | Production method for micro-molecule wine |
| CN104031795A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Method for producing mellow base liquor |
| 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 |
| CN104388252A (en) * | 2014-12-10 | 2015-03-04 | 邝军 | Soft and gentle white wine brewing and production process |
| CN105886301A (en) * | 2015-01-26 | 2016-08-24 | 江苏乾天酒业有限公司 | Production process of sesame-flavored soft liquor |
| CN104745394B (en) * | 2015-04-08 | 2017-12-29 | 江苏洋河酒厂股份有限公司 | A kind of production method of storing soft high temperature Daqu |
| CN104745394A (en) * | 2015-04-08 | 2015-07-01 | 江苏洋河酒厂股份有限公司 | Production method of soft-taste type medium-high temperature yeast |
| CN105936859A (en) * | 2015-07-29 | 2016-09-14 | 湖北尧治河楚翁泉酒业有限公司 | Brewing method of liquor with mixed flavor of Luzhou flavor and Maotai flavor |
| CN106318834A (en) * | 2016-11-28 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Distiller's yeast brewing process |
| CN106318792A (en) * | 2016-11-29 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Koji brewing process for increasing liquor yield |
| CN106544229A (en) * | 2016-12-20 | 2017-03-29 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of continuous soft fen-flavor type white spirit |
| CN106867777A (en) * | 2017-03-09 | 2017-06-20 | 湖南屈原酒业有限公司 | A kind of special wine of pickled and cured meat and its production technology |
| CN107365666A (en) * | 2017-09-19 | 2017-11-21 | 四川金六福酒业有限公司 | One kind of multiple grains while soft ripe steaming grain method |
| CN107365665A (en) * | 2017-09-19 | 2017-11-21 | 四川金六福酒业有限公司 | A kind of brewing method of graceful style white wine |
| CN107365666B (en) * | 2017-09-19 | 2021-01-08 | 四川金六福酒业有限公司 | Grain steaming method for simultaneously softening and cooking multiple grains |
| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
| CN111434760A (en) * | 2019-01-11 | 2020-07-21 | 刘浩群 | Brewing method of fruity white spirit |
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