CN104120061B - White wine of liquid to ferment the aging method preparing white spirit by solid state method through second time - Google Patents
White wine of liquid to ferment the aging method preparing white spirit by solid state method through second time Download PDFInfo
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- CN104120061B CN104120061B CN201310153521.6A CN201310153521A CN104120061B CN 104120061 B CN104120061 B CN 104120061B CN 201310153521 A CN201310153521 A CN 201310153521A CN 104120061 B CN104120061 B CN 104120061B
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Abstract
The invention discloses a kind of white wine of liquid to ferment the aging method preparing white spirit by solid state method through second time, be intended to provide a kind of aging time shortening wine, and the brewing method of famous liquor quality can be reached.Its mainly comprise carry out successively fermentation, distillation and aging three operations, its technical essential is: in the aging operation of wine, add bacterium liquid carry out fermenting to shorten the aging time.The component of bacteria used thereby liquid is: yeast 20 ~ 30%; Milk-acid bacteria, caproic acid bacteria, acetic acid bacteria, butyric bacteria total content are 30 ~ 40%; Actinomycetes, subtilis, photosynthetic bacterium total content are 30 ~ 40%.The present invention is simple and easy to do, the quality that the aging fermentation of bacterium liquid can reach some producer storage white wine of 1 to three years for 90 ~ 100 days is added in the original plasm wine of distillation gained, a large amount of grain can be saved compared with common brewing method, its liquor output rate can reach more than 70%, and the white wine that the present invention brews can reach the standard of solid spirit one-level wine without the need to adding foodstuff additive, food flavour and sweeting agent.
Description
Technical field
The present invention relates to a kind of brewing method of wine, be specifically related to a kind of white wine of liquid and ferment the aging method preparing white spirit by solid state method through second time.
Background technology
The original plasm wine of harsh output shows as pungent, dry peppery, bitter, the defect such as pungency is strong, fragrance is inharmonious, and mouthfeel quality is not good, needs the aging finished wine that just can be made into of carrying out certain hour, and usual high quality liquor all needs through long aging process.
the method of current production white wine mainly contains three kinds, is respectively solid state process, liquid phase process, solid-liquid method.
One, every at raw material steaming grain, fermentation steam adopt in wine operation solid-state under carry out the white wine produced, all be called white spirit by solid state method, the vinosity of white spirit by solid state method is general all relatively good, domestic each high quality liquor all adopts solid state process to produce (except northern solid bran koji white wine), but white spirit by solid state method complex process, be not suitable for promoting mechanize, labour intensity is large, diligent many, repeatedly steam grain, distillation energy consumption is high, the yield of liquor is low, average the yield of liquor is only about 30%, and the finished wine produced needs long time stored, sauce is fragrant, scent type wine at least needs to deposit 3 years, aromatic Chinese spirit at least also will deposit more than 1 year, so the production cycle is long, cost is high, expensive, should not be accepted by consumers in general.
Two, in fact liquid phase process is exactly the production method of alcohol, has that mechanization degree is high, labour productivity is high, the feature that the rate of getting alcohol is high, and its average the yield of liquor can reach more than 70%, but the wine quality of producing is low, can only eat as edible ethanol.
Three, the white spirit widely circulated in solid-liquid method white wine i.e. market, white wine is in the market roughly divided into two classes, and a class is solid state process, middle high gear famous liquor; One class is the white spirit of middle low gear, and the preparation method of mushy stage white wine (white spirit) is divided into blending method and incense-penetrating method, and the production process of two kinds of methods is:
(1), blending method
According to national Specification, with be no less than 30% white spirit by solid state method, 70% edible ethanol, foodstuff additive (potassium permanganate), food flavour (caproic acid second fat, ethyl acetate etc.), sweeting agent etc. blend, hook that the wine taste recalled is poor, quality is relatively poor, mostly be low-grade white wine.
(2), incense-penetrating method
Edible ethanol is diluted with water to 60% ~ 65%, puts into the bottom of a pan, pot distillation on the poor unstrained spirits after conventional method is distilled, the white spirit by solid state method alcohol losses 5% ~ 10% that this method is produced, still retain the solid state process mode of production, labour intensity is relatively large, increases single flash and just increases primary fuel cost.
No matter solid-liquid method white wine, be blending method, incense-penetrating method, all have comparatively open defect.Blending method presses national regulation, the wine must blent out with foodstuff additive, food flavour, sweeting agent with the solid-state wine being no less than 30%, although cost is lower than solid spirit, wine is of low grade; The white wine that incense-penetrating method is produced also must add foodstuff additive, food flavour, sweeting agent etc., and alcohol losses is large, labour intensity large, add coal-fired cost, though lower than solid state process production cost, but limited efficiency.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, provides a kind of aging time shortening wine, the aging method preparing white spirit by solid state method and the white wine of liquid that can reach famous liquor quality ferments through for the second time.
White wine of liquid of the present invention to ferment the aging method preparing white spirit by solid state method through second time, mainly comprise carry out successively fermentation, distillation and aging three operations, it is characterized in that: in the aging operation of wine, add bacterium liquid ferment, described bacterium liquid comprises the weight ratio of following bacterial classification and bacterial classification:
Yeast 20 ~ 30%;
Milk-acid bacteria, caproic acid bacteria, acetic acid bacteria, butyric bacteria total content are 30 ~ 40%;
Actinomycetes, subtilis, photosynthetic bacterium total content are 30 ~ 40%.
White wine of liquid of the present invention ferments through second time and agingly prepares white spirit by solid state method method is simple, most people thinks that wine is sterilization, bacterium can not survive, the constraint of disaccustoming property of applicant thinking, homemade bacterium liquid is put into original plasm wine in 0.1% ratio, in the warehouse of room temperature 20 ~ 30 DEG C, aging fermentation 90 ~ 100 days, improves the quality of wine greatly, reaches some producer storage quality of to three years.The present invention can save a large amount of grain compared with white spirit by solid state method, solid state process wine needs 2.6 ~ 3.0 ton-grain foods can make 1 ton of white wine, solid-liquid combination method white wine needs 1.8 ton-grain foods just can make 1 ton of white wine, and the present invention only needs 1.43 ton-grain foods just can produce 1 ton of white wine, a large amount of grain can be saved, its liquor output rate can reach more than 70%, and the white wine that the present invention prepares can reach the standard of solid spirit one-level wine without the need to adding foodstuff additive, food flavour and sweeting agent.According to the white wine that existing brewing method brews, sauce is fragrant, fen-flavor type white spirit need store more than 3 years, liquor of Luzhou-flavor and Maotai-flavor also must store more than 1 year, and only need just can reach for 100 days liquor of Luzhou-flavor and Maotai-flavor standard according to the white wine that preparation method of the present invention brews, greatly accelerate the speed of liquor aging.
embodiment:
Production process of the present invention mainly comprises the following steps:
A, process wine brewing grain used, be broken to the powdery that diameter is less than below 1mm, by cylinder outwash used for fermentation, and sterilize with penicillin by Grain Powder.
B, fermentation
1), prepare burden, by the grain of pulverizing, water and ferment bacterium liquid used and mix and stir, the proportion of grain and water is 1:2 ~ 2.2, the proportion of grain and zymocyte liquid is 1:1%, containing the powerful raw material-grog Other-of kind K309 in the Kazakhstan of 80% in bacterium liquid wherein used, containing yeast, milk-acid bacteria, caproic acid bacteria, acetic acid bacteria, butyric bacteria, actinomycetes, subtilis and photosynthetic bacterium totally 20%;
2), by said mixture put into jar fermenter, airtight, ferment in room temperature 20 ~ 35 DEG C of proving rooms, first three day every day stirred once, altogether fermentation 23 ~ 25 days.
C, distillation, when the alcoholic strength after fermenting reaches 7 ~ 10%vol, i.e. retortable, product wine;
D, aging, in the original plasm wine liquid of distillation output, add bacterium liquid carry out fermenting to shorten the aging time, the aging time is about 100 days, and added bacterium liquid is formed by weight ratio by following bacterial classification:
Yeast is 20 ~ 30%;
The total content of milk-acid bacteria, caproic acid bacteria, acetic acid bacteria and butyric bacteria is 30 ~ 40%;
The total content of actinomycetes, subtilis and photosynthetic bacterium is 30 ~ 40%.
Below in conjunction with each embodiment, the present invention is further illustrated:
embodiment 1
First configuration fermentation mixed bacteria liquid used, its collocation method is: 500g bacterium liquid, 500g white sugar are put into container, then the warm water adding 5 times 20 ~ 30 DEG C in container activate 2 hours stand-by.Then get 50kg meet national Specification Heilungkiang produce crush maize to diameter be less than 1mm powdery, get the cylinder penicillin that can fill flatly 150kg water to sterilize outwash, the Semen Maydis powder of pulverizing is put into cylinder, 100 ~ 120kg water is added in cylinder, configured fermentation bacterium liquid is put into cylinder, it is airtight after mixed solution in cylinder is stirred, be ferment in the proving room of 20 ~ 35 DEG C in room temperature, three day every day stirs once, ferment 23 ~ 25 days, when alcoholic strength reaches 7 ~ 10%vol, upper pot distillation, produces the corn wine 35kg of 50%vol.
Distillation obtained wine thereby liquid is carried out second time to ferment aging, in aging process, put into bacterium liquid ferment, detailed process is the brown sugar adding equivalent in 250g bacterium liquid, stir to the wine adding 5 times in it again, the bacterium liquid of preparation is put into the corn wine of the 35kg distilled out, to be placed in room temperature 20 ~ 30 DEG C of storehouses aging fermentation after 100 days, via gac, the metre filter of quartz sand composition can obtain micro-Huang, limpid transparent no suspended substance, without precipitation, dense sauce harmony, quiet and tastefully laid out strong fragrance, fine and smooth plentiful, aftertaste is felt well clean, meet national standard 1 grade of liquor of Luzhou-flavor and Maotai-flavor, wherein bacterium liquid is formed by weight ratio by following bacterial classification:
Yeast is 20%;
The total content of milk-acid bacteria, caproic acid bacteria, acetic acid bacteria and butyric bacteria is 40%;
The total content of actinomycetes, subtilis and photosynthetic bacterium is 40%.
embodiment 2
First configuration fermentation mixed bacteria liquid used, its collocation method is: 600g bacterium liquid, 600g white sugar are put into container, then the warm water adding 5 times 20 ~ 30 DEG C in container activate 2 hours stand-by.Then get Heilungkiang that 50kg meets national Specification to produce sorghum flour and be broken to diameter and be less than 1mm powdery, get the cylinder penicillin that can fill flatly 150kg water to sterilize outwash, the sorghum flour of pulverizing is put into cylinder, 100 ~ 120kg water is added in cylinder, configured fermentation bacterium liquid is put into cylinder, it is airtight after mixed solution in cylinder is stirred, be ferment in the proving room of 20 ~ 35 DEG C in room temperature, three day every day stirs once, ferment 23 ~ 25 days, when alcoholic strength reaches 7 ~ 10%vol, upper pot distillation, can produce the Kaoliang spirit 35kg of 50%vol.
Distillation obtained wine thereby liquid is carried out aging, in aging process, put into bacterium liquid ferment, detailed process is the brown sugar adding equivalent in 300g bacterium liquid, stir to the wine adding 5 times in it again, the bacterium liquid of preparation is put into the Kaoliang spirit of the 35kg distilled out, to be placed in room temperature 20 ~ 30 DEG C of storehouses aging fermentation after 100 days, via gac, the metre filter of quartz sand composition can obtain micro-Huang, limpid transparent, no suspended substance, without precipitation, dense sauce harmony, quiet and tastefully laid out strong fragrance, fine and smooth plentiful, aftertaste is felt well clean, meet national standard 1 grade of liquor of Luzhou-flavor and Maotai-flavor, wherein bacterium liquid is formed by weight ratio by following bacterial classification:
Yeast is 30%;
The total content of milk-acid bacteria, caproic acid bacteria, acetic acid bacteria and butyric bacteria is 30%;
The total content of actinomycetes, subtilis and photosynthetic bacterium is 40%.
embodiment 3
First configuration fermentation mixed bacteria liquid used, its collocation method is: 500g bacterium liquid, 500g white sugar are put into container, then the warm water adding 5 times 20 ~ 30 DEG C in container activate 2 hours stand-by.Then get Heilungkiang that 50kg meets national Specification to produce rice meal and be broken to diameter and be less than 1mm powdery, get the cylinder penicillin that can fill flatly 150kg water to sterilize outwash, the rice meal of pulverizing is put into cylinder, 120kg water is added in cylinder, configured fermentation bacterium liquid is put into cylinder, it is airtight after mixed solution in cylinder is stirred, be ferment in the proving room of 20 ~ 35 DEG C in room temperature, three day every day stirs once, ferment 23 ~ 25 days, when alcoholic strength reaches 7 ~ 10%vol, upper pot distillation, can produce the large rice wine 40kg that alcoholic strength is 50%vol.
Distillation obtained wine thereby liquid is carried out aging, in aging process, put into bacterium liquid ferment, detailed process is the brown sugar adding equivalent in 200g bacterium liquid, stir to the white wine adding 5 times in it again, the bacterium liquid of preparation is put into the large rice wine of the 40kg distilled out, to be placed in room temperature 20 ~ 30 DEG C of storehouses aging fermentation after 100 days, via gac, the metre filter of quartz sand composition can obtain micro-Huang, limpid transparent no suspended substance, without precipitation, dense sauce harmony, quiet and tastefully laid out strong fragrance, fine and smooth rich fall, aftertaste is felt well clean, meet national standard 1 grade of liquor of Luzhou-flavor and Maotai-flavor, wherein bacterium liquid is formed by weight ratio by following bacterial classification:
Yeast is 30%;
The total content of milk-acid bacteria, caproic acid bacteria, acetic acid bacteria and butyric bacteria is 40%;
The total content of actinomycetes, subtilis and photosynthetic bacterium is 30%.
embodiment 4
As different from Example 1, in aging operation, added bacterium liquid is formed by weight ratio by following bacterial classification:
Yeast is 27%;
The total content of milk-acid bacteria, caproic acid bacteria, acetic acid bacteria and butyric bacteria is 35%;
The total content of actinomycetes, subtilis and photosynthetic bacterium is 38%.
Be described below in conjunction with the quality of each form to the white wine that the present invention brewages:
Table one in the aging process of wine liquid, adds the fermentation that bacterium liquid carries out 100 days according to preparation method of the present invention
The white wine brewed carries out the data detected by the one-level physical and chemical standards of liquor of Luzhou-flavor and Maotai-flavor GB/T23547-2009; Table two is the physical and chemical standards of the white wine produced according to ordinary liquid method.
Table one
| Test item | Unit | Primary standard | Detected result |
| Exterior beauty | Colourless or micro-Huang, limpid transparent, no suspended substance, nothing precipitation | Meet the requirements | |
| Fragrance | Dense sauce harmony, quiet and tastefully laid out strong fragrance | Meet the requirements | |
| Taste | Exquisiteness is plentiful, aftertaste is refreshing clean | Meet the requirements | |
| Style | There is the typical style of this product | Meet the requirements | |
| Alcoholic strength | %vol | 41～68 | 48 |
| Acetic acid | g/L | ≥0.30 | 0.35 |
| Ethyl acetate | g/L | ≥1.00 | 0.85 |
| N-propyl alcohol | g/L | 0.25～1.20 | 0.35 |
| Caproic acid second fat | g/L | 0.60～1.80 | 0.51 |
| Methyl alcohol | g/L | ≤0.04 | ＜0.01 |
| Plumbous | mg/L | ≤1 | ＜0.1 |
| Manganese | mg/L | ≤2 | ＜0.1 |
| Propionic acid second fat | g/L | 0.36 | |
| Lactic acid second fat | g/L | 0.42 |
Table two
| Test item | Unit | Standard-required |
| Exterior beauty | Colourless or micro-Huang, limpid transparent, no suspended substance, nothing precipitation | |
| Fragrance | There is fragrance that is pure, comfortable, harmony | |
| Taste | There is pure and sweet, soft, refreshing clean taste | |
| Style | There is the style of this product | |
| Alcoholic strength | %vol | 41～60 |
| Acetic acid | g/L | ≥0.25 |
| Ethyl acetate | g/L | ≥0.40 |
Can find out from table one, through the white wine obtained by preparation method of the present invention, the standard of liquor of Luzhou-flavor and Maotai-flavor can be reached, its production efficiency is high, and according to the white wine that ordinary liquid method is produced, its effect reached is as shown in the standard-required of table two, cannot mention in the same breath with the quality of the white wine prepared by the present invention, and reach the requirement shown in table two with the white wine that ordinary liquid method is produced, its aging time at least needs 1 year, also need to add foodstuff additive, food flavour, sweeting agent etc., in addition the white wine that solid state process is produced will be up to state standards and also need aging more than 1 ~ 3 year.And the aging time of the present invention only needs 100 days, the white wine quality of producing than ordinary liquid method can be reached and exceed the high quality liquor that a lot of and white wine can produced with solid state process compares favourably, therefore the present invention substantially reduce white wine production cycle, improve white wine quality, reduce production cost, improve the yield of liquor, save a large amount of grain.
Claims (1)
1. a white wine of liquid to ferment the aging method preparing white spirit by solid state method through second time, mainly comprise carry out successively fermentation, distillation and aging three operations, it is characterized in that: in the aging operation of wine, add bacterium liquid ferment, described bacterium liquid comprises the weight ratio of following bacterial classification and bacterial classification:
Yeast 20 ~ 30%;
Milk-acid bacteria, caproic acid bacteria, acetic acid bacteria, butyric bacteria total content are 30 ~ 40%;
Actinomycetes, subtilis, photosynthetic bacterium total content are 30 ~ 40%.
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| CN105132245B (en) * | 2015-09-24 | 2017-07-07 | 湖北工业大学 | A kind of method that mechanization liquid fermentation produces delicate fragrance type local flavor white wine |
| CN105754790B (en) * | 2016-03-24 | 2019-03-12 | 贵州苗岭山地生态作物发展有限公司 | A kind of processing method of squash white spirit |
| CN117165385A (en) * | 2023-09-12 | 2023-12-05 | 褚马(上海)酒业有限公司 | Microbial fermentation process for accelerating white spirit aging |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CA351364A (en) * | 1935-07-02 | Baer Gosch Jacob | Alcoholic liquor aging and maturing process | |
| US2114009A (en) * | 1935-01-25 | 1938-04-12 | Samuel R Ramsay | Liquor aging means |
| CN1021916C (en) * | 1990-06-09 | 1993-08-25 | 徐洪顺 | Brewing method of synthetic white spirit |
| CN100506965C (en) * | 2005-08-15 | 2009-07-01 | 黄艳文 | Method of producing white spirit using multiple yeast for fermentation ,wheat as material, enzyme method for producing undecanted wine |
| CN101544944B (en) * | 2008-03-29 | 2013-01-23 | 杨迪 | Novel method for accelerating aging and impurity removal of white spirit by immobilized enzyme |
| CN101250474B (en) * | 2008-04-08 | 2011-08-17 | 山西大学 | Method and device for aging white spirit |
| CN101503655B (en) * | 2009-03-17 | 2012-05-23 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN102703297B (en) * | 2012-07-05 | 2013-07-10 | 广东省九江酒厂有限公司 | Method for promoting white spirit aging |
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