CN103789134A - Production process of high-quality strong-flavor type seasoning wine - Google Patents
Production process of high-quality strong-flavor type seasoning wine Download PDFInfo
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- CN103789134A CN103789134A CN201410020939.4A CN201410020939A CN103789134A CN 103789134 A CN103789134 A CN 103789134A CN 201410020939 A CN201410020939 A CN 201410020939A CN 103789134 A CN103789134 A CN 103789134A
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Abstract
The invention discloses a production process of high-quality strong-flavor type seasoning wine, which belongs to the field of wine production. Each production period of the process comprises two fermentation rounds, the first round comprises procedures of crushing raw materials, steaming to sterilize, feeding into a pond at low temperature, cooling down, adding yeast and feeding into a kiln for fermentation; the second round comprises procedures of discharging from the kiln, stirring tail wine, cooling down, adding yeast, feeding into a pond for fermentation and the like. According to the production process, through steps of distilling in gentle fire and taking the wine in different sections, the tail wine part is added into the second round of blending step, and the operation is circulated so as to obtain the strong-flavor seasoning wine of different grades. According to the production process, five grains, namely, sorghum, rice, sticky rice, wheat and corn, are taken as raw materials, high/medium yeast is used as a saccharifying fermentation agent, the raw materials are fed into the pond at low temperature, a unique sand-casting process is adopted for slowly fermenting in two rounds, the content of alcohol substances in the seasoning wine is increased, and strong pit flavor is achieved.
Description
Technical field
The present invention relates to a kind of production technique of high-quality strong aromatic flavoring liquor, belong to drinks production field.
Background technology
At present, hooking tune is an important technology in liquor production process, by the typical high-quality flavouring wine of style, can further improve the quality characteristics of product by blending technique, make the style of product more typical, guarantee to hook modified amount, it is crucial making high-quality flavouring wine.
Current domestic liquor industry not yet has perfect extraordinary flavoring spirit preparation process, and flavouring wine that each white wine producer is used is many screens from the former wine of large production, has that productive rate is low, the unsettled shortcoming of liquor style.
Summary of the invention
In order to solve above-mentioned problems of the prior art, the present invention proposes a kind of production technique of high-quality strong aromatic flavoring liquor, this technique can be produced the sweet style flavouring wine of high-quality, has advantages of that quality, style are stablized, productive rate is high.
Technical solution of the present invention comprises:
A production technique for high-quality strong aromatic flavoring liquor, the each production cycle of described technique comprises two fermentation rounds, the round that feeds intake and founding round,
The described round that feeds intake comprises:
Step 1: Chinese sorghum, rice, glutinous rice, wheat, corn are carried out to removal of impurities and pulverizing, obtain grain powder, rice husk is stifling;
Step 2: in the grain powder in step 1, rice husk, add poor unstrained spirits, and mix evenly after low temperature enter pond;
Step 3: cooling adds high-temperature daqu pit entry fermentation 60 days;
Described founding round comprises:
Step 4: go out to store poor unstrained spirits, every rice steamer grain unstrained spirits and add in proportion bent powder and tail wine to mix thoroughly, enter in time pond;
Step 5: shakeout poor unstrained spirits described in step 4, tread, seal a pond mud, ferment 60 days;
Step 6: carry out slow fire distillation, wine is plucked in segmentation, is divided into three sections while plucking wine according to front-end volatiles, middle cut, after cut, and after cut is got and added in right amount in step 4;
Step 7: judge classification, by level altar, fully aging.
In above-mentioned steps 1, Chinese sorghum, wheat, Semen Maydis powder are broken into 4～6 lobes.
In above-mentioned steps 1, the weight ratio of Chinese sorghum, rice, glutinous rice, wheat and maize is 9:4:3:2:1.
In above-mentioned steps 1, the consumption of rice husk is the 22%-24% of grain grain weight amount.
In above-mentioned steps 2, to enter pond temperature be 14-16 ℃ to poor unstrained spirits.
In above-mentioned steps 3, the consumption of high-temperature daqu is 23% of grain grain weight amount, and pit entry temperature is 16-20 ℃.
In above-mentioned steps 4, the add-on of bent powder is 5% of grain grain weight amount.
In above-mentioned steps 6, pluck wine speed control at 2.5～3.0kg/ minute, plucking wine temperature is 25 ℃～30 ℃.
The useful technique effect that the present invention brings:
The invention discloses a kind of production technique of high-quality strong aromatic flavoring liquor, first, the selecting of raw material, use plurality of cereals is raw material, can provide multiple nutritional components for microorganism growth, fermentation, improves the fullness ratio of wine body; In preparation technology, adopt low temperature to enter pond, slowly fermentation, while feeding intake, grain unstrained spirits enters pond temperature 14-16 ℃, guarantee Jiao Chi realize " front slow, in very, delay to fall afterwards " fermentation requirement; Adopt dual-fermentation, fermentation period is long, and each production cycle comprises 2 fermentations round, the round that feeds intake and founding rounds.The yeast phase of the round that feeds intake and founding round is respectively 60 days, total yeast phase 120 days; Adopt slow fire distillation, wine is plucked in segmentation, the slow fire distillation of implementation, and stream wine speed control, at 2.5～3.0kg/ minute, flows 25 ℃～30 ℃ of wine temperature; While plucking wine, be divided into three sections according to A (front-end volatiles), B (middle cut), C (after cut), each cut Quality of Liquors distinct style, A (front-end volatiles): ethyl hexanoate content is high, stores aromatic strongly fragrant, fragrant strong, be applicable to being adjusted to the fragrance of sampling wine; B (middle cut): polyvalent alcohol content is high, sweet exquisiteness, is applicable to being adjusted to alcohol sugariness and the fullness ratio of sampling wine; C (after cut): ethyl lactate and high boiling substance content are high, soft comfortable mouthful, pleasant impression is long, is applicable to being adjusted to the aftertaste of sampling wine.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is done to further clear, complete explanation:
Fig. 1 is the production technological process of a kind of high-quality strong aromatic flavoring liquor of the present invention.
Embodiment
The invention provides a kind of production technique of high-quality strong aromatic flavoring liquor, in order to make object of the present invention, technical scheme and advantage clearer, clear and definite, below with reference to specific embodiment, the present invention is described in more detail.
Raw materials used satisfied condition below:
Chinese sorghum, rice, glutinous rice, wheat, corn: require full grains, dry, inclusion-free, without going rotten, free from insect pests.
Rice husk: require golden appearance, fresh dried, without going rotten, inclusion-free, be good with chaff, before using, steam is stifling, gets rid of the chaff taste of mixing.
Daqu: use high temperature song, starter-making temperature is 58-60 ℃, outward appearance tawny, dry, nothing is gone rotten, and has dense sauce perfume (or spice) and Qu Xiang, is preferably in storage period more than 3 months, and degree of grinding requires by the sieve aperture of 2.5mm.
Water: require to meet Drinking Water in China hygienic standard.
Embodiment 1:
Shown in Fig. 1, a kind of production technique of high-quality strong aromatic flavoring liquor, it comprises several production cycles, and wherein, each production cycle includes two fermentation rounds, is respectively feed intake round and founding round, and it specifically comprises the following steps:
Round feeds intake:
Step 1: Chinese sorghum, rice, glutinous rice, wheat, corn are carried out to removal of impurities and pulverizing, obtain grain powder, the present invention is preferably broken into 4～6 lobes by Chinese sorghum, wheat, Semen Maydis powder, rice and glutinous rice do not need to pulverize, the add-on of Chinese sorghum, rice, glutinous rice, wheat and maize is respectively 90g, 40g, 30g, 20g and 10g, rice husk is stifling, and the add-on of rice husk is 41.8g;
Step 2: enter pond after the grain powder in step 1, rice husk and poor unstrained spirits mix is even, entering pond temperature is 16 ℃;
Step 3: cooling adds high-temperature daqu 43.7g, pit entry fermentation 60 days, pit entry temperature is 16 ℃;
Founding round comprises:
Step 4: go out to store poor unstrained spirits, every rice steamer grain unstrained spirits and add bent powder 9.5g and tail wine to mix thoroughly, enter in time pond;
Step 5: shakeout and add poor unstrained spirits after drinking of bent powder and tail in step 4, tread, seal a pond mud, ferment 60 days;
Step 6: carry out slow fire distillation, wine is plucked in segmentation, while plucking wine, be divided into three sections according to front-end volatiles (A), middle cut (B), after cut (C), pluck wine speed control at 2.5～3.0kg/ minute, plucking wine temperature is 25 ℃～30 ℃, and after cut (C) is got and added in right amount in step 4.
Step 7: judge classification, by level altar, fully aging; A (front-end volatiles): ethyl hexanoate content is high, stores aromatic strongly fragrantly, fragrant strong, is applicable to being adjusted to the fragrance of sampling wine; B (middle cut): polyvalent alcohol content is high, sweet exquisiteness, is applicable to being adjusted to alcohol sugariness and the fullness ratio of sampling wine; C (after cut): ethyl lactate and high boiling substance content are high, soft comfortable mouthful, pleasant impression is long, is applicable to being adjusted to the aftertaste of sampling wine.
Embodiment 2:
Difference from Example 1 is: in step 1, the add-on of rice husk is 45.6g.
Embodiment 3:
Difference from Example 1 is: in step 2, entering pond temperature is 14 ℃.
Embodiment 4:
Difference from Example 1 is: in step 3, pit entry temperature is 20 ℃.
Should be understood that; those of ordinary skill in the art is under enlightenment of the present invention; not departing from the scope situation that the claims in the present invention protect, can also make the various deformation such as replacement, simple combination, request protection domain of the present invention should be as the criterion with claims.
Claims (8)
1. a production technique for high-quality strong aromatic flavoring liquor, is characterized in that: the each production cycle of described technique comprises feed intake round and founding round,
The described round that feeds intake comprises:
Step 1: Chinese sorghum, rice, glutinous rice, wheat, corn are carried out to removal of impurities and pulverizing, obtain grain powder, rice husk is stifling;
Step 2: in the grain powder in step 1, rice husk, add poor unstrained spirits, and mix evenly after low temperature enter pond;
Step 3: cooling adds high-temperature daqu pit entry fermentation 60 days;
Described founding round comprises:
Step 4: go out to store poor unstrained spirits, every rice steamer grain unstrained spirits and add in proportion bent powder and tail wine to mix thoroughly, enter in time pond;
Step 5: shakeout poor unstrained spirits described in step 4, tread, seal a pond mud, ferment 60 days;
Step 6: carry out slow fire distillation, wine is plucked in segmentation, is divided into three sections while plucking wine according to front-end volatiles, middle cut, after cut, and after cut is got and added in right amount in step 4;
Step 7: judge classification, by level altar, fully aging.
2. the production technique of a kind of high-quality strong aromatic flavoring liquor according to claim 1, is characterized in that: in described step 1, Chinese sorghum, wheat, Semen Maydis powder are broken into 4～6 lobes.
3. the production technique of a kind of high-quality strong aromatic flavoring liquor according to claim 1, is characterized in that: in described step 1, the weight ratio of Chinese sorghum, rice, glutinous rice, wheat and maize is 9:4:3:2:1.
4. the production technique of a kind of high-quality strong aromatic flavoring liquor according to claim 1, is characterized in that: in described step 1, the consumption of rice husk is the 22%-24% of grain grain weight amount.
5. the production technique of a kind of high-quality strong aromatic flavoring liquor according to claim 1, is characterized in that: in described step 2, to enter pond temperature be 14-16 ℃ to poor unstrained spirits.
6. the production technique of a kind of high-quality strong aromatic flavoring liquor according to claim 1, is characterized in that: in described step 3, the consumption of high-temperature daqu is 23% of grain grain weight amount, and pit entry temperature is 16-20 ℃.
7. the production technique of a kind of high-quality strong aromatic flavoring liquor according to claim 1, is characterized in that: in described step 4, the add-on of bent powder is 5% of grain grain weight amount.
8. the production technique of a kind of high-quality strong aromatic flavoring liquor according to claim 1, is characterized in that: in described step 6, plucking wine speed is 2.5～3.0kg/ minute, and plucking wine temperature is 25 ℃～30 ℃.
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| CN103992914A (en) * | 2014-06-05 | 2014-08-20 | 重庆乙德美农业开发有限责任公司 | Grain wine brewing process |
| CN104694365A (en) * | 2015-02-09 | 2015-06-10 | 栗臣川 | Six-grain wine and brewing process thereof |
| CN107723163A (en) * | 2017-11-15 | 2018-02-23 | 湖南德山酒业营销有限公司 | A kind of Production of Luzhou-flavor Liquor method |
| CN114317170A (en) * | 2022-03-02 | 2022-04-12 | 安徽双轮酒业有限责任公司 | Double-round fermentation process for white spirit |
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