CN104450399B - A kind of liquid fermentation produces the method for rice spirit - Google Patents
A kind of liquid fermentation produces the method for rice spirit Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention discloses a kind of method that liquid fermentation produces rice spirit, belong to brewing technical field. Described method includes: raw material pulverizing, liquefaction gelatinizing, culture saccharification, fermentation and distilation steps, culture saccharification step is as follows: add saccharifying enzyme after being cooled down by dextrin, add little bent powder or Rhizopus koji and lactic acid bacteria culture solution and yeast culture fluid, culture saccharification under micro-oxygen consumption state. After the method employing powder grain cooking and liquefaction, liquid culture saccharification, thus realizing distilled liquor production mechanization, improves the defect that the factor impacts such as solid-state culture saccharification process climate, environment cause quality unstable again; The saccharomyces cerevisiae of the appropriate yield of higher alcohol of the high ester yield of purebred cultivation, lactic acid bacteria and part commercial enzyme preparation and tradition saccharifying ferment cooperative saccharification fermentation simultaneously, Partial cleansing fermentation system, supplement the deficiency of tradition saccharifying ferment, increase considerably the content of ester Studies of The Aromatic Substances in rice spirit, control the content of higher alcohol simultaneously, significantly improve the quality of rice spirit.
Description
Technical field:
The invention discloses the production method of a kind of rice spirit, belong to brewing technical field.
Background technology:
Rice spirit is with Guilin three-flower wine, Quanzhou Xiang Shan wine, the permanently happy burning in Guangdong etc. for representative. Being characterized in that rice perfume (or spice) is pure, elegant, entrance is sweet, and the mouth that falls is refreshing clean, and aftertaste is happy freely.
The general manufacture method of rice spirit is: with rice be raw material, little song is for saccharifying ferment, early stage rice and little song mix rear solid-state culture saccharification thoroughly, later stage adds water and turns the fermentation of cylinder semi liquid state, and ripe wine with dregs liquid distillate forms Xiaoqu wine, belongs to semisolid, semi liquid state fermentation method Chinese liquor.
The subject matter that the manufacture method of this rice spirit exists has:
One, it is that labor intensity is big owing to early stage adopts solid-state culture saccharification, manual operations, and the impact of the natural cause such as production process climate, environment is relatively big, causes quality unstable;
Although being two, that little bent making adopts inoculation (song) to cultivate, but its manufacture process is open, impact by factor of natural environment, in its little song except containing wine brewing beneficial microbes such as a large amount of rhizopus, yeast, simultaneously also entrainment of the microorganism that wine brewing is harmful, finally affect the quality of wine;
Three, being compare with yeast wine, ester Studies of The Aromatic Substances content is low, is generally the 1/4-1/2 of yeast wine, causes rice-fragrant type wine to be chronically at low-grade wine ranks at Spirits market, and its development is restricted;
Four, it is in Xiaoqu wine produces, use appropriate active dry yeast (ADY) at present, although can Partial cleansing fermentation system, be conducive to improving liquor ratio of raw material and stable vinosity, but common saccharomyces cerevisiae can produce more higher alcohol in growth metabolism process, cause the middle-and-high-ranking too high levels of finished product Xiaoqu wine, typically up to about the 50% of total flavor component, non-digestible after drink, reserve strength is big, and has intoxicating i.e. " top ".
The patent of invention that inventor submits to application number to be 201210080040.2 discloses the saccharomyces cerevisiae engineered yeast that a strain contains Lg-ATF1 gene. This bacterial strain is to select strong promoter PGK1 by Lg-ATF1 gene process LAN in saccharomyces cerevisiae of coding alcohol acetyltransferase distinctive in beer yeast, obtains the saccharomyces cerevisiae engineered yeast containing Lg-ATF1 gene, and preserving number is CGMCCNo.5636. This bacterium is in the impregnable situation of other fermenting property, and transformant bacterial strain is compared with parent strain: after simulation semi-solid ferment, ethyl acetate content improves 1.6 times, and the content of isoamyl acetate brings up to 26.6mg/L; Zymolysis Equipment and condition are not had particular/special requirement by the engineering bacteria that screening obtains, and the equipment of general brewery and condition all can use, thus have wide practical use, and can be that the industrialized production of brewery brings distinct economic.
In order to improve Problems existing in tradition rice spirit manufacturing process, the present invention will provide for a kind of method of novel liquid fermentative Production rice spirit, adopts after powder grain cooking and liquefaction liquid culture saccharification more on the one hand; The saccharomyces cerevisiae of the appropriate yield of higher alcohol of high ester yield of purebred cultivation, lactic acid bacteria and part commercial enzyme preparation and tradition saccharifying ferment (little song or Rhizopus koji) cooperative saccharification fermentation is adopted on the other hand in brewing process.
Summary of the invention:
To achieve these goals, the present invention is adopted a kind of method that liquid fermentation method produces rice spirit, and described method includes: raw material pulverizing, liquefaction gelatinizing, culture saccharification, fermentation and distilation steps, and described culture saccharification step is as follows:
Dextrin is cooled to 38-42 DEG C, adds saccharifying enzyme 50-55U/g raw material, keeps 38-42 DEG C, is cooled to 28-32 DEG C and namely obtains rice dextrin culture medium after 30-35min. Mend suitable quantity of water to dry solids content 24～28g/100mL, add the little bent powder of material quantity 0.5-1% or the Rhizopus koji of 0.3-0.5%, 0.5-2% lactic acid bacteria culture solution, 1～5% yeast culture fluid, culture saccharification 22-26h under 28-32 DEG C of micro-oxygen consumption state.
During culture saccharification, every 2-3h air blow and agitation is once, each 3-4min.
Described little Qu Fenwei Guilin distillers yeast ball or other little songs;
Described Rhizopus koji is Q303 Rhizopus koji or other Rhizopus koji;
Described Guilin distillers yeast ball or Q303 Rhizopus koji are commercially available prod;
Described lactic acid bacteria be bacillus acidophilus CICC6005 or other;
Described yeast is CGMCCNo.5636
Described raw material is rice or Semen Oryzae;
Described liquefaction cooking step is: pulling an oar with the water of 2.8-3.5 times after raw material pulverizing, every gram of rice meal adds Thermostable α-Amylase 3-4U, stirs evenly, and heats to 85-90 DEG C, maintain 1h at this temperature under stirring. Continue heating, at 0.1MPa, gelatinizing 60min at 121 DEG C, obtain rice dextrin.
Described fermentation step is: entering anaerobic fermentation stage after culture saccharification, maintain fermentation temperature 28～35 DEG C, fermentation period 3～5 days, karusen residual sugar drops to below 1.0g/100mL, alcoholic strength 11～13% (V), fermentation ends.
Described distilation steps is: the karusen of fermentation gained being added suitable quantity of water dilution, adds the liquor tailing of previous distillation, add thermal distillation, foreshot, base liquor, liquor tailing individually access, and the major part of liquor tailing mixes distillation next time, and small part is used for blending into samples wine.
Beneficial effect:
1, the present invention adopts after powder grain cooking and liquefaction liquid culture saccharification thus significantly reducing labor intensity again, realize the operation of distilled liquor production mechanization comprehensively, the impact improving the natural causes such as solid-state culture saccharification production process climate, environment is relatively big, causes the defect that quality is unstable;
2, the present invention adopts the saccharomyces cerevisiae of the appropriate yield of higher alcohol of high ester yield of purebred cultivation, lactic acid bacteria and part commercial enzyme preparation and tradition saccharifying ferment (little song or Rhizopus koji) cooperative saccharification fermentation in brewing process, Partial cleansing fermentation system, supplement the deficiency of tradition saccharifying ferment, increase considerably the content of ester Studies of The Aromatic Substances in rice spirit, control the content of higher alcohol, thus significantly improving the quality of rice spirit simultaneously. The wherein content 3.0-5.0g/L of ester odor type material, exceed solid state process Daqu (massive raw stater for alcholic liquor) quality liquor level (by GB/T10781.1-2006, Luzhou-flavor height quality liquor total ester content standard is >=2.0g/L), ester alcohol ratio is compared by being increased to more than 1.5 less than 1.0 with the Xiaoqu wine of traditional method brew, overcome interpolation active dry yeast and cause the problem of higher alcohol too high levels, make quality of white spirit significantly improve;
3, the Chinese liquor that the inventive method is brewageed is colourless or micro-Huang, limpid transparent, no suspended substance; Fragrance is natural, and rice perfume (or spice) is pure; Wine body alcohol and, sweet cold clean refreshing; There is the typical style of distilled liquor; Alcohol content 55.0-60.0% (V), total acid (with Acetometer) 0.10-0.30g/L, ethyl acetate >=2.0g/L, bata-phenethyl alcohol 20-50mg/L, solid content≤0.5g/L, hygienic requirements is pressed GB2757 and is performed.
Accompanying drawing illustrates:
Fig. 1 liquid fermentation produces rice spirit production technology
Detailed description of the invention:
Embodiment 1: the preparation of yeast culture fluid
(1) preparation of rice saccharifying liquid culture medium
1. gelatinizing liquefaction: rice is pulled an oar with the water of 4 times after pulverizing, and every gram of rice meal adds Thermostable α-Amylase 4U, starts stirring and stirs evenly. Under stirring, heating to 90 DEG C, at this temperature insulation liquefaction 15min, sealed cans, continue heating to gauge pressure 0.15MPa, pressurize 25 minutes, naturally cooling to gauge pressure is zero, and can opening is cooled to about 60 DEG C.
2. saccharifying: every gram of raw material adds saccharifying enzyme 120U, stirs 15min, then 60 DEG C of saccharifying 2.5h of insulation, and period per half an hour stirs once, and starch sugar rate should about 60%.
3. culture medium preparation: saccharified liquid is diluted with water to 13Bx, adjusts pH to 5.0, and the culture medium prepared is heated to 100 DEG C again, cools down standby after sterilization 10min.
(2) first order seed is cultivated
General 250ml triangular flask, 12Bx beerwort or the rice-koji juice culture medium used, pH5.0, liquid amount 30%, standby after sterilized.
Aseptically, inoculate two rings from the appropriate low yield of high ester yield senior saccharomyces cerevisiae (EY8) slant tube, after shaking up, cultivate about 36h in 32 DEG C. During cultivation, every 8h rocks from side to side once.
(3) secondary seed is cultivated
Rice saccharifying liquid culture medium, concentration 13Bx, pH5.0, liquid amount 25%, inoculum concentration is 8%. Cultivating 16h for 32 DEG C and namely obtain yeast culture fluid, during cultivation, every 3h shakes once. Cell number reaches 1.8 hundred million/ml, sprouts more than 15%, without dead cell, without miscellaneous bacteria, obtains saccharomyces cerevisiae bacteria culture fluid.
Embodiment 2: the preparation of lactic acid bacteria culture solution
(1) first order seed is cultivated
Being inoculated in the 250mL triangular flask equipped with 50mLMRS fluid medium from bacillus acidophilus (CICC6005) slant strains, 37 DEG C of static gas wave refrigerator 30h, pH are down to 4.0.
(2) secondary seed is cultivated
Rice saccharifying liquid culture medium is diluted to 12Bx, adds 1% wheat root powder, 110 DEG C of sterilizing 30min, namely obtains lactic acid bacteria culturing medium after cooling. Connecing first order seed 10% (V), 37 DEG C of static gas wave refrigerator 16h, lactic acid content reaches about 18g/L, obtains lactic acid bacteria culture solution.
Embodiment 3: the pure grain liquid fermentation of little song produces rice spirit
1. raw material pulverizing
High-quality Semen Oryzae 3.4kg, pulverizes, wherein accounts for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinizing
Rice flour after pulverizing adds water 10L, stirs evenly, and every gram of rice meal adds Thermostable α-Amylase 4U, stirs evenly, and heats to 85 DEG C, maintain 1h at this temperature under stirring. Continue heating, at 0.1MPa, gelatinizing 60min at 121 DEG C, obtain rice dextrin.
3. culture saccharification
Rice dextrin is cooled to 40 DEG C, add saccharidase preparation 50U/g raw material, keep 40 DEG C, after 30min, be cooled to 30 DEG C, moisturizing is to cumulative volume 12L, add the Guilin distillers yeast ball of material quantity 0.8%, connect lactic acid bacteria culture solution 1.0% by volume, yeast culture fluid inoculum concentration respectively 2%, 30 DEG C, culture saccharification 24h under micro-oxygen consumption state, period every 2h air blow and agitation once, each 3min.
4. fermentation
Stopping after culture saccharification 24h being stirred into anaerobic fermentation, 28 DEG C, ferment 4 days, karusen residual sugar drops to below 1.0g/100mL, and alcoholic strength 11% (V) terminates.
5. distillation
Karusen adds the remaining liquor tailing of distillation last time after adding suitable quantity of water dilution, cumulative volume is 15L altogether, and heating starts distillation, takes fore-running foreshot 50mL; Continuing distillation and connect wine, until the alcohol content of mixing wine liquid is 57% (V) left and right, this is base liquor; It is liquor tailing later, individually accesses. Each wine part detection data are in Table 2.
The each wine part physicochemical data of table 2
| Project | Foreshot | Base liquor | Liquor tailing |
| Wine deal (mL) | 50 | 2600 | 2400 |
| Alcohol content % (V) | 73.2 | 57.2 | 14.5 |
| Total acid (with Acetometer) g/L | 0.015 | 0.159 | 0.658 |
| Total ester (in ethyl acetate) g/L | 15.40 | 3.94 | 0.32 |
| Higher alcohol g/L | 1.09 | 1.67 | 0.30 |
| Ethyl acetate g/L | 11.24 | 2.60 | 0.05 |
| Bata-phenethyl alcohol mg/L | 65 | 25 | 105 |
| Total ester/higher alcohol | 14.10 | 2.36 | 1.07 |
Note: 1. yeast-inoculated amount 2%, lactobacillus inoculum amount 1%, ferment 4 days; 2. total ester includes ethyl acetate, breast ester ethyl ester, isoamyl acetate and isobutyl acetate; 3. higher alcohol includes normal propyl alcohol, isoamyl alcohol, isobutanol and bata-phenethyl alcohol.
Embodiment 4: the pure grain liquid fermentation of Rhizopus koji produces rice spirit
1. raw material pulverizing
High-quality Semen Oryzae 3.4kg, pulverizes, and wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinizing
Rice flour after pulverizing adds water 10L, stirs evenly, and every gram of rice meal adds Thermostable α-Amylase 4U, stirs evenly, and heats to 87 DEG C, maintain 1h at this temperature under stirring. Continue heating, at 0.1MPa, gelatinizing 60min at 121 DEG C, obtain rice dextrin.
3. culture saccharification
Rice dextrin is cooled to 40 DEG C, adds saccharidase preparation 50U/g raw material, keeps 40 DEG C, is cooled to 30 DEG C after 30min, and moisturizing is to cumulative volume 12L. Connecing lactic acid bacteria culture solution 1.0%, yeast culture fluid 2.0% by volume, be separately added into the Q303 Rhizopus koji of rice amount 0.3%, 32 DEG C, culture saccharification 24h under micro-oxygen consumption state, period every 3h ventilates stirring once, each 4min.
4. fermentation
Stopping ventilation after culture saccharification 24h and be stirred into anaerobic fermentation, 30 DEG C, ferment 4 days, karusen residual sugar drops to below 1.0g/100mL, and alcoholic strength 12% (V) terminates.
5. distillation
Karusen adds after adding suitable quantity of water and distilled remaining liquor tailing last time, and cumulative volume is 15L altogether, and heating starts distillation, takes fore-running foreshot 50mL; Continuing distillation and connect wine, until the alcohol content of mixing wine liquid is 57% (V) left and right, this is base liquor; It is liquor tailing later, individually accesses. Each wine part detection data are in Table 3.
The each wine part physicochemical data of table 3
| Project | Foreshot | Base liquor | Liquor tailing |
| Wine deal (mL) | 50 | 2500 | 2500 |
| Alcohol content % (V) | 73.2 | 58.0 | 14.3 |
| Total acid (with Acetometer) g/L | 0.013 | 0.145 | 0.733 |
| Total ester (in ethyl acetate) g/L | 16.52 | 4.85 | 0.38 |
| Higher alcohol g/L | 1.12 | 1.47 | 0.35 |
| Ethyl acetate g/L | 13.20 | 3.75 | 0.05 |
| Bata-phenethyl alcohol mg/L | 59 | 37 | 96 |
| Total ester/higher alcohol | 14.70 | 3.29 | 1.09 |
Note: 1. total ester includes ethyl acetate, breast ester ethyl ester, isoamyl acetate and isobutyl acetate; 2. higher alcohol includes normal propyl alcohol, isoamyl alcohol, isobutanol and bata-phenethyl alcohol.
Embodiment 5: the pure grain liquid fermentation of Rhizopus koji produces rice spirit
1. raw material pulverizing
High-quality Semen Oryzae 3.4kg, pulverizes, and wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinizing
Rice flour after pulverizing adds water 10L, stirs evenly, and every gram of rice meal adds Thermostable α-Amylase 4U, stirs evenly, and heats to 90 DEG C, maintain 1h at this temperature under stirring. Continue heating, at 0.1MPa, gelatinizing 60min at 121 DEG C, obtain rice dextrin.
3. culture saccharification
Rice dextrin is cooled to 38 DEG C, adds saccharidase preparation 55U/g raw material, keeps 38 DEG C, is cooled to 28 DEG C after 35min, and moisturizing is to cumulative volume 12L. Connecing lactic acid bacteria culture solution 1.0%, yeast culture fluid 3.0% by volume, add the Q303 Rhizopus koji of rice amount 0.5%, 34 DEG C, culture saccharification 26h under micro-oxygen consumption state, period every 3h ventilates stirring once, each 3min.
4. fermentation
Stopping ventilation after culture saccharification 24h and be stirred into anaerobic fermentation, 32 DEG C, ferment 5 days, karusen residual sugar drops to below 1.0g/100mL, and alcoholic strength 13% (V) terminates.
5. distillation
Karusen adds after adding suitable quantity of water and distilled remaining liquor tailing last time, and cumulative volume is 15L altogether, and heating starts distillation, takes fore-running foreshot 50mL; Continuing distillation and connect wine, until the alcohol content of mixing wine liquid is 57% (V) left and right, this is base liquor; It is liquor tailing later, individually accesses. Each wine part detection data are in Table 4.
The each wine part physicochemical data of table 4
| Project | Foreshot | Base liquor | Liquor tailing |
| Wine deal (mL) | 50 | 2550 | 2400 |
| Alcohol content % (V) | 73.2 | 57.6 | 14.2 |
| Total acid (with Acetometer) g/L | 0.012 | 0.141 | 0.735 |
| Total ester (in ethyl acetate) g/L | 16.40 | 4.83 | 0.40 5 --> |
| Higher alcohol g/L | 1.14 | 1.45 | 0.36 |
| Ethyl acetate g/L | 13.30 | 3.77 | 0.04 |
| Bata-phenethyl alcohol mg/L | 56 | 38 | 94 |
| Total ester/higher alcohol | 14.39 | 3.33 | 1.11 |
Note: 1. total ester includes ethyl acetate, breast ester ethyl ester, isoamyl acetate and isobutyl acetate; 2. higher alcohol includes normal propyl alcohol, isoamyl alcohol, isobutanol and bata-phenethyl alcohol.
Claims (9)
1. the method that a liquid fermentation produces rice spirit, it is characterised in that described method includes: raw material pulverizing, liquefaction gelatinizing, culture saccharification, fermentation and distilation steps, described culture saccharification step is as follows:
Dextrin is cooled to 38-42 DEG C, add saccharifying enzyme 50-55U/g raw material, keep 38-42 DEG C, it is cooled to 28-32 DEG C after 30-35min and namely obtains rice dextrin culture medium, add little bent powder or Rhizopus koji, 0.5-2% lactic acid bacteria culture solution, 1～5% yeast culture fluid, culture saccharification 22-26h under 28-32 DEG C of micro-oxygen consumption state, period every 2-3h air blow and agitation once, each 3-4min;
Described liquefaction gelatinizing is particularly as follows: pull an oar with the water of 2.8-3.5 times after raw material pulverizing, every gram of rice meal adds Thermostable α-Amylase 3-4U, stir evenly, heat under stirring to 85-90 DEG C, maintain 1h at this temperature, continue heating, at 0.1MPa, gelatinizing 60min at 121 DEG C, obtain rice dextrin.
2. the method that a kind of liquid fermentation as claimed in claim 1 produces rice spirit, it is characterised in that: described little Qu Fenwei Guilin distillers yeast ball.
3. the method that a kind of liquid fermentation as claimed in claim 1 or 2 produces rice spirit, it is characterised in that: described little bent powder addition is the 0.5-1% of material quantity.
4. the method that a kind of liquid fermentation as claimed in claim 1 produces rice spirit, it is characterised in that: described Rhizopus koji is Q303 Rhizopus koji, and described Rhizopus koji is addition is the 0.3-0.5% of material quantity.
5. the method that a kind of liquid fermentation as claimed in claim 1 produces rice spirit, it is characterised in that: described yeast is CGMCCNo.5636.
6. the method that a kind of liquid fermentation as described in claim 1,2,4,5 any one produces rice spirit, it is characterized in that: described fermentation step is: after culture saccharification, enter anaerobic fermentation stage, maintain fermentation temperature 28～35 DEG C, fermentation period 3～5 days, karusen residual sugar drops to below 1.0g/100mL, alcoholic strength 11～13%, fermentation ends.
7. the method that a kind of liquid fermentation as described in claim 1,2,4,5 any one produces rice spirit, it is characterized in that: described distilation steps is: the karusen of fermentation gained is added suitable quantity of water dilution, add the liquor tailing of previous distillation, adding thermal distillation, foreshot, base liquor, liquor tailing individually access.
8. the method that a kind of liquid fermentation as claimed in claim 1 produces rice spirit, it is characterised in that: described fermentation step is as follows:
(1) raw material pulverizing
High-quality Semen Oryzae 3.4kg, pulverizes, wherein accounts for more than 60% by 20 mesh sieve hole persons;
(2) liquefaction gelatinizing
Rice flour after pulverizing adds water 10L, stirs evenly, and every gram of rice meal adds Thermostable α-Amylase 4U, stirs evenly, and heats to 85 DEG C under stirring, maintains 1h at this temperature, continues heating, at 0.1MPa, gelatinizing 60min at 121 DEG C, obtains rice dextrin;
(3) culture saccharification
Rice dextrin is cooled to 40 DEG C, add saccharidase preparation 50U/g raw material, keep 40 DEG C, after 30min, be cooled to 30 DEG C, moisturizing is to cumulative volume 12L, add the Guilin distillers yeast ball of material quantity 0.8%, connect lactic acid bacteria culture solution 1.0% by volume, yeast culture fluid inoculum concentration respectively 2%, 30 DEG C, culture saccharification 24h under micro-oxygen consumption state, period every 2h air blow and agitation once, each 3min;
(4) fermentation
Stopping after culture saccharification 24h being stirred into anaerobic fermentation, 28 DEG C, ferment 4 days, karusen residual sugar drops to below 1.0g/100mL, and alcoholic strength 11% terminates;
(5) distillation
Karusen adds suitable quantity of water after adding the remaining liquor tailing of distillation last time and is diluted to 15L, and heating starts distillation, takes fore-running foreshot 50mL; Continuing distillation and connect wine, until the alcohol content of mixing wine liquid is 57%, this is base liquor; It is liquor tailing later, individually accesses.
9. the method that a kind of liquid fermentation as claimed in claim 1 produces rice spirit, it is characterised in that: described fermentation step is as follows:
(1) raw material pulverizing
High-quality Semen Oryzae 3.4kg, pulverizes, and wherein should account for more than 60% by 20 mesh sieve hole persons;
(2) liquefaction gelatinizing
Rice flour after pulverizing adds water 10L, stirs evenly, and every gram of rice meal adds Thermostable α-Amylase 4U, stirs evenly, and heats to 87 DEG C, maintain 1h at this temperature under stirring; Continue heating, at 0.1MPa, gelatinizing 60min at 121 DEG C, obtain rice dextrin;
(3) culture saccharification
Rice dextrin is cooled to 40 DEG C, adds saccharidase preparation 50U/g raw material, keeps 40 DEG C, is cooled to 30 DEG C after 30min, and moisturizing is to cumulative volume 12L; Connect lactic acid bacteria culture solution 1.0%, yeast culture fluid 2.0% by volume, be separately added into the Q303 Rhizopus koji of rice amount 0.3%, 32 DEG C, culture saccharification 24h under micro-oxygen consumption state, period every 3h ventilates stirring once, each 4min;
(4) fermentation
Stopping ventilation after culture saccharification 24h and be stirred into anaerobic fermentation, 30 DEG C, ferment 4 days, karusen residual sugar drops to below 1.0g/100mL, and alcoholic strength 12% (V) terminates;
(5) distillation
Karusen adds after adding suitable quantity of water and distilled remaining liquor tailing last time, and cumulative volume is 15L altogether, and heating starts distillation, takes fore-running foreshot 50mL; Continuing distillation and connect wine, until the alcohol content of mixing wine liquid is 57% (V), this is base liquor; It is liquor tailing later, individually accesses.
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