CN103789134B - A kind of production technique of high-quality strong aromatic flavoring liquor - Google Patents
A kind of production technique of high-quality strong aromatic flavoring liquor Download PDFInfo
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- CN103789134B CN103789134B CN201410020939.4A CN201410020939A CN103789134B CN 103789134 B CN103789134 B CN 103789134B CN 201410020939 A CN201410020939 A CN 201410020939A CN 103789134 B CN103789134 B CN 103789134B
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Abstract
The invention discloses a kind of production technique of high-quality strong aromatic flavoring liquor, belong to drinks production field.This technique each production cycle comprises two fermentation rounds, first round comprises raw material pulverizing, steamed sterilization, low temperature enters pond, cooling adds song, pit entry fermentation operation, second round comprises cellar for storing things, tail wine mix, lowering the temperature adds the operation such as song, pit entry fermentation, production technique of the present invention plucks wine by slow fire distillation, segmentation, tail wine part is joined second takes turns in mix step, circulation is carried out, and obtains the strong aromatic flavoring liquor of different stage.The present invention is with Chinese sorghum, rice, glutinous rice, wheat, corn five kinds of grains for raw material, and with higher middle Wen Quwei saccharifying ferment, low temperature enters pond, and carry out unique sand rotating process, two-wheel slowly ferments, and improves the content of alcohol sweet substance in flavouring wine, stores aromatic strongly fragrant.
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, hook tune is an important technology in liquor production process, by the typical high-quality flavouring wine of style, the quality characteristics of product then can be improved further by blending technique, make the style of product more typical, ensure to hook modified amount, it is crucial for making high-quality flavouring wine.
Current domestic liquor industry not yet has perfect extraordinary flavoring spirit preparation process, and the flavouring wine that each white wine producer uses is many screens from large production former wine, there is the shortcoming that productive rate is low, liquor style is unstable.
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 produce the sweet style flavouring wine of high-quality, has quality, style is stablized, productive rate is a high advantage.
Technical solution of the present invention comprises:
A production technique for high-quality strong aromatic flavoring liquor, 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: removal of impurities and pulverizing are carried out to Chinese sorghum, rice, glutinous rice, wheat, corn, obtains grain powder, rice husk is fumigated;
Step 2: add poor unstrained spirits in the grain powder in step 1, rice husk, and the even rear low temperature of mix enters 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 adds bent powder in proportion and tail wine is mixed thoroughly, enters pond in time;
Step 5: shakeout poor unstrained spirits described in step 4, tread, seals pond head mud, ferments 60 days;
Step 6: carry out slow fire distillation, wine is plucked in segmentation, and be divided into three sections according to front-end volatiles, middle cut, after cut when plucking wine, after cut is got and added in step 4 in right amount;
Step 7: judge classification, altar, fully aging by level.
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, poor unstrained spirits enters pond temperature is 14-16 DEG C.
The consumption of above-mentioned steps 3 high temperature Daqu is 23% of grain grain weight amount, and pit entry temperature is 16-20 DEG C.
In above-mentioned steps 4, the add-on of bent powder is 5% of grain grain weight amount.
Pluck wine speed control in above-mentioned steps 6 at 2.5 ~ 3.0kg/ minute, plucking wine temperature is 25 DEG C ~ 30 DEG C.
The Advantageous Effects that the present invention brings:
The invention discloses a kind of production technique of high-quality strong aromatic flavoring liquor, selecting first at raw material, use plurality of cereals is raw material, can provide multiple nutritional components, improve the fullness ratio of wine body for microorganism growth, fermentation; In preparation technology, adopt low temperature to enter pond, slowly ferment, when feeding intake, grain unstrained spirits enters pond temperature 14-16 DEG C, guarantee that Jiao Chi realizes " 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 wine temperature 25 DEG C ~ 30 DEG C; Three sections are divided into according to A (front-end volatiles), B (middle cut), C (after cut) when plucking wine, each cut Quality of Liquors distinct style, A (front-end volatiles): ethyl hexanoate content is high, stores aromatic strongly fragrant, strongly fragrant, be applicable to being adjusted to the fragrance of sampling wine; B (middle cut): polyol amount is high, sweet exquisiteness, is applicable to being adjusted to the alcohol sugariness and fullness ratio of sampling wine; C (after cut): ethyl lactate and high boiling substance content high, soft comfortable mouth, pleasant impression is long, is applicable to being adjusted to the aftertaste of sampling wine.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, explanation clear, complete is further done to the present invention:
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, drying, inclusion-free, without go rotten, free from insect pests.
Rice husk: require golden appearance, fresh dried, without going rotten, inclusion-free, be good with chaff, use front steam to fumigate, get rid of chaff and to mix taste.
Daqu: use high temperature is bent, and starter-making temperature is 58-60 DEG C, outward appearance tawny, dry, nothing is gone rotten, and has dense sauce perfume and Qu Xiang, and storage period, degree of grinding required the sieve aperture by 2.5mm preferably more than 3 months.
Water: require to meet Drinking Water in China hygienic standard.
Embodiment 1:
Shown in composition graphs 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, and be feed intake round and founding round respectively, it specifically comprises the following steps:
Feed intake round:
Step 1: removal of impurities and pulverizing are carried out to Chinese sorghum, rice, glutinous rice, wheat, corn, obtain grain powder, Chinese sorghum, wheat, Semen Maydis powder are preferably broken into 4 ~ 6 lobes by the present invention, 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 fumigated, 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 DEG C;
Step 3: cooling adds high-temperature daqu 43.7g, pit entry fermentation 60 days, and pit entry temperature is 16 DEG C;
Founding round comprises:
Step 4: go out to store poor unstrained spirits, every rice steamer grain unstrained spirits adds bent powder 9.5g and tail wine is mixed thoroughly, enters pond in time;
Step 5: shakeout in step 4 and add bent powder and tail poor unstrained spirits after drinking, tread, seal pond head mud, ferment 60 days;
Step 6: carry out slow fire distillation, wine is plucked in segmentation, three sections are divided into according to front-end volatiles (A), middle cut (B), after cut (C) when plucking wine, pluck wine speed control at 2.5 ~ 3.0kg/ minute, plucking wine temperature is 25 DEG C ~ 30 DEG C, and after cut (C) is got and added in step 4 in right amount.
Step 7: judge classification, altar, fully aging by level; A (front-end volatiles): ethyl hexanoate content is high, stores aromatic strongly fragrant, strongly fragrant, is applicable to being adjusted to the fragrance of sampling wine; B (middle cut): polyol amount is high, sweet exquisiteness, is applicable to being adjusted to the alcohol sugariness and fullness ratio of sampling wine; C (after cut): ethyl lactate and high boiling substance content high, soft comfortable mouth, 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, and the add-on of rice husk is 45.6g.
Embodiment 3:
Difference from Example 1 is: in step 2, and entering pond temperature is 14 DEG C.
Embodiment 4:
Difference from Example 1 is: in step 3, and pit entry temperature is 20 DEG C.
Should be understood that; those of ordinary skill in the art is under enlightenment of the present invention; do not departing under the ambit 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 (3)
1. a production technique for high-quality strong aromatic flavoring liquor, is characterized in that: each production cycle of described technique comprises feed intake round and founding round,
The described round that feeds intake comprises:
Step 1: carry out removal of impurities and pulverizing to Chinese sorghum, rice, glutinous rice, wheat, corn, obtain grain powder, rice husk is fumigated, the weight ratio of described Chinese sorghum, rice, glutinous rice, wheat and maize is 9:4:3:2:1, and the consumption of rice husk is the 22%-24% of grain grain weight amount;
Step 2: add poor unstrained spirits in the grain powder in step 1, rice husk, and even latter 14-16 DEG C of mix enters pond;
Step 3: cooling adds high-temperature daqu pit entry fermentation 60 days, and the consumption of high-temperature daqu is 23% of grain grain weight amount, and pit entry temperature is 16-20 DEG C;
Described founding round comprises:
Step 4: go out to store in poor unstrained spirits, every rice steamer grain unstrained spirits and add bent powder and tail wine is mixed thoroughly, enter pond in time, the add-on of described bent powder is 5% of grain grain weight amount;
Step 5: shakeout poor unstrained spirits described in step 4, tread, seals pond head mud, ferments 60 days;
Step 6: carry out slow fire distillation, wine is plucked in segmentation, and be divided into three sections according to front-end volatiles, middle cut, after cut when plucking wine, after cut is got and added in step 4 in right amount;
Step 7: judge classification, altar, fully aging by level.
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: plucking wine speed in described step 6 is 2.5 ~ 3.0kg/ minute, and plucking wine temperature is 25 DEG C ~ 30 DEG C.
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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 |
| CN104694365B (en) * | 2015-02-09 | 2016-09-28 | 栗臣川 | Six grains drive liquid and brewage process thereof |
| CN107723163B (en) * | 2017-11-15 | 2021-01-15 | 湖南德山酒业营销有限公司 | Production method of strong aromatic white spirit |
| 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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| CN101434895A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | Liquor brewing process |
| CN102134535A (en) * | 2010-12-27 | 2011-07-27 | 泸州品创科技有限公司 | Method for increasing content of aroma substances in strong aromatic liquor |
| CN102337192A (en) * | 2011-09-30 | 2012-02-01 | 泸州品创科技有限公司 | Strong aromatic flavoring liquor and production method thereof |
| CN103087874A (en) * | 2013-01-25 | 2013-05-08 | 青岛琅琊台集团股份有限公司 | Process for producing soy sauce flavor type white spirit |
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| JP4175609B2 (en) * | 2002-03-28 | 2008-11-05 | 青森県 | Sake production method, moromi, and sake |
| KR101306830B1 (en) * | 2012-04-19 | 2013-09-10 | 한국농수산대학 산학협력단 | Half-finished products for producing crude rice wine and method of producing the same |
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| CN101434895A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | Liquor brewing process |
| CN102134535A (en) * | 2010-12-27 | 2011-07-27 | 泸州品创科技有限公司 | Method for increasing content of aroma substances in strong aromatic liquor |
| CN102337192A (en) * | 2011-09-30 | 2012-02-01 | 泸州品创科技有限公司 | Strong aromatic flavoring liquor and production method thereof |
| CN103087874A (en) * | 2013-01-25 | 2013-05-08 | 青岛琅琊台集团股份有限公司 | Process for producing soy sauce flavor type white spirit |
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| "浓香型特曲酒生产安全度夏及冬季生产经验总结";赵咏伟，等;《酿酒科技》;20071231(第1期);第56-58页 * |
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