CN104531489A - Method for brewing high-quality Chinese white spirit employing daqu liquor production by-products - Google Patents
Method for brewing high-quality Chinese white spirit employing daqu liquor production by-products Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a method for brewing a high-quality Chinese white spirit employing daqu liquor production by-products, relates to a Chinese white spirit brewing technology, and aims at solving the problems that the daqu liquor production by-products are wasted and are low in utilization rate at present. The method for brewing the high-quality Chinese white spirit employing the daqu liquor production by-products comprises the following steps: preparing an acid-alcohol esterification fluid; preparing a flavoring liquor; preparing flavor grains; obtaining steamed liquor by virtue of a cross-steaming process; and storing for 5-6 months, so as to obtain the high-quality Chinese white spirit brewed by the daqu liquor production by-products disclosed by the invention. The high-quality Chinese white spirit brewed by the daqu liquor production by-products disclosed by the invention can be comparable to the liquor which is distilled from grains in quality; the high-quality Chinese white spirit is soft, fine, mellow, cool and clean; grains are saved; the cost is reduced; and environmental protection and energy conservation are achieved.
Description
Technical field
The present invention relates to a kind of Liquor Making Technology, particularly relate to a kind of method that production yeast wine by product brewages high quality liquor.
Background technology
Pinch the stage casing wine got when principal product during liquor production is distillation, solid byproducts is for losing grain, and liquid by-product mainly comprises self fermented product such as foreshot, wine tail, yellow water.In the enterprise had, be directly discharge as yellow water class by product in liquor production and cause the wasting of resources and environmental hazard.
Traditional aged pitamylum in multiple feedings solid fermentation production technique is continuous
the exemplary method of operation of batching, in units of teams and groups, input crushed grain and auxiliary material are divided into three parts by each teams and groups in proportion, then prepare burden with wine unstrained spirits, and batching mode stores pond wine unstrained spirits from top to bottom, first play face grain and namely steam after drinking as losing grain, recur back
, three
, two
, large
, steam respectively and enter successively greatly bottom pond, cellar for storing things after drinking
, two
, three
, return
, then seal cellar for storing things, whole operation five rice steamers distill, and are called aged pitamylum in multiple feedings solid fermentation methodology.
One of production operation mode of yeast wine utilizes aged pitamylum in multiple feedings solid fermentation methodology, because the grain saccharification of yeast wine manufacturing processed China Oil and Food Import and Export Corporation is also not bery abundant, although diminish gradually with the starch concentration in raw material after aged pitamylum in multiple feedings solid fermentation methodology alcoholic, the grain of losing as the 5th rice steamer still contains certain remaining starch.Usually lose residual starch content in grain and reach more than 8%, and lose grain in the cellar for storing things of every order of classes or grades at school and reach more than 1000kg, have the remaining starch of more than 80kg to be wasted so often lose in grain in cellar for storing things; Lose in grain also containing a certain amount of protein, amino acid, VITAMIN and various trace elements etc. simultaneously, nutrition is abundanter, also remaining abundant wine body fragrance matter simultaneously, but the acidity height losing grain is easily putrid and deteriorated, if process can cause environmental pollution not in time; Grain will be lost under normal circumstances and sell to raiser, and belong to raw emissions and make the utilization benefit losing grain very low.Along with people are to the enhancing of resources conservation and environmental consciousness, people start to pay attention to losing utilization and the exploitation that grain waits materials, and as returned cellar for storing things fermentation etc., but it is low and recycle the high defect of cost to there is extraction and application rate.
Simultaneously people also start to pay attention to utilization to wine tail and yellow water and exploitation, because trace ingredients in wine tail is complicated, again because wine tail wine body is muddy and mouthfeel is sour and astringent, so wine tail is used as tankage simple process by most of brewery, carry out second distillation as poured in Di Guoshui and just do waste water discharge with residual water after extracting a small amount of alcohol, therefore become liquor-making enterprise and divided into emphasis and pollute the important factor of industry, and wine tail adds distillation in residual water and makes the rate of recovery of fragrance matter still very low, yellow water is also the by product in solid state fermentation aroma daqu liquor production process, yellow water is not only containing abundant alcohol, aldehyde, acid and Ester, also containing abundant organic acid, starch, reducing sugar, the nutritive substances such as yeast autolyzate, microorganism and raw fragrant precursor substance is brewageed through what tame for a long time containing a large amount of, a lot of liquor-making enterprises is make yellow water wine to blend low-grade wine or directly to fill with cellar for storing things to cut the waste to the main utilization ways of yellow water, also there is the problem that utilising efficiency is low, in fact yellow water is made refuse and is directly drained and the pollution causing artificial wasting phenomenon and environment by a lot of middle-size and small-size liquor-making enterprise.
Summary of the invention
The object of the invention is to overcome deficiency of the prior art, providing a kind of and save food, reduce costs and environmental protection and energy saving by the method for producing yeast wine by product and brewage high quality liquor.
For achieving the above object, the invention provides a kind of method that production yeast wine by product brewages high quality liquor, comprise the steps:
(1) preparation of acid alcohol esterifying liquid:
Get the wine tail 25kg that yellow water 25kg and alcoholic strength are 15 ~ 20 degree to mix, being diluted with water to wine degree is 12 ~ 17 degree, then adds 2 ~ 3kg koji powder and fully namely obtain acid alcohol esterifying liquid in temperature 27 ~ 28 DEG C through esterification in 20 ~ 30 days after mixing;
Described yellow water be in Production of Luzhou-flavor Liquor water content 52 ~ 55% to enter to store in the wine unstrained spirits water that microbial metabolism generates after anaerobically fermenting and wine unstrained spirits the sedimentation the acid in wine unstrained spirits, Zulkovsky starch, yeast leachable, reducing sugar, tannin and fragrance precursor material etc. are dissolved in wherein and are deposited on the gluey turbid liquid of storing and being formed bottom pond gradually of the moisture that do not utilized by Institute of Micro-biology;
Described wine tail is the latter end wine body that wine is plucked in the segmentation of solid state fermentation liquor unstrained spirits, and described latter end wine body spends rear plucked alcoholic strength the low alcohol of 10 ~ 20 degree for conventional solid-state white liquor distilling process interrupt;
Described koji powder is 50% wheat, the base that adds water after 40% barley and 10% pea co-grinding keeps relative air humidity gradually to rise to 55 DEG C through the time indirect fermentation of 3 ~ 6 days to temperature 85 ~ 90%, temperature is down within the scope of 50 ~ 55 DEG C and is continued fermentation 10 days subsequently, then temperature is down within the scope of 45 ~ 50 DEG C again and is still continued fermentation 10 days, the base after fermentation dried and pulverize after meal;
(2) preparation of blending wine:
1. the preparation of base liquor: by adding 30 ~ 50g grain active carbon or the also fully stirring of powdered activated carbon in the edible ethanol of every 100 liters 65 degree, stirring again once after 10 ~ 12 hours, getting supernatant liquor after 6 ~ 7 days and namely obtain base liquor;
2. the preparation of blending wine: add ethyl hexanoate 260mg successively in the base liquor of every 100ml, ethyl lactate 190mg, ethyl acetate 110mg, ethyl butyrate 25mg, Valeric acid ethylester 7mg, ethyl oleate 4mg, ethyl octylate 3mg, ethyl pelargonate 2mg, 2.3-butyleneglycol 20mg, glycerine 100mg, di-acetyl 60mg, acetic acid 52mg, caproic acid 42mg, lactic acid 35mg, butyric acid 13mg, valeric acid 3mg, isovaleric acid 2mg, formic acid 4mg, primary isoamyl alcohol 60mg, sec-butyl alcohol 12mg, namely n-propyl alcohol 40mg and the rear mixing of acetaldehyde 50 obtain blending wine,
(3) preparation of fragrant unstrained spirits:
Get fresh yeast wine to lose poor 1000kg and be divided into two parts, every part adds the rice husk and 30 ~ 35kg acid alcohol esterifying liquid that 25 ~ 30kg steamed in clear soup, even and pile the cone of base diameter 1 ~ 1.5m, high 1.2 ~ 1.5m 5 ~ 8 minutes varuss, clap tight outside and evenly spread the rice husk that one deck steamed in clear soup at each conical surface shovel, heap fermentation temperature 27 ~ 28 DEG C maintains and namely obtains fragrant unstrained spirits in 16 ~ 20 hours;
Described rice husk of steaming in clear soup: dry after utilizing the steaming grain residual air in rice steamer that rice husk is steamed 20 ~ 25 minutes and obtain the rice husk of steaming in clear soup;
(4) string steams:
1. loaded steamer: first double-edged fine-toothed comb at the bottom of rice steamer spreads rice husk 2 ~ 3cm that one deck was steamed in clear soup, the fragrant unstrained spirits material loading 15cm thick becomes aromatic layer; Be that the base liquor of 1/4th of fragrant unstrained spirits layer weight adds along rice steamer inside edge again by weight; Then steam leads to vapour with the pressure of 0.05mpa, repeats with fragrant unstrained spirits material loaded steamer after vapour on fragrant unstrained spirits layer; It is highly build Zeng Gai after the fragrant unstrained spirits wall of 5 ~ 6cm that periphery on rice steamer bucket top when fragrant unstrained spirits material is filled to rice steamer ladle capacity 4/5ths makes of fragrant unstrained spirits material;
2. steam wine: vapor pressure during distillation is 0.05 ~ 0.06mpa, stream wine speed is 5 ~ 7kg/min, and stream wine temperature controls at 18 ~ 22 DEG C; Foreshot is no more than 1.5kg with every rice steamer, steams and carry out truncation when stream wine wine degree breaks spend lower than 50 degree;
(5) finished wine: the steaming wine that string steams is again through high quality liquor that the storage of 5 ~ 6 months and handy production yeast wine by product are brewageed.
Described wine tail is that alcoholic strength is at 15 ~ 20 degree.
The saccharogenic power of described koji powder is every gram of song 200 ~ 350 grams of glucose per hour, and the fermenting power of koji powder is every 48 hours 0.2 ~ 0.5 gram of CO
2.
Production yeast wine by product of the present invention brewages the method for high quality liquor, has the following advantages:
(1) save food: the present invention make use of the remaining starch lost in grain further, namely losing in grain of 1000kg is fully used containing 80kg starch, and what this was just equivalent to utilize every rice steamer loses Chinese sorghum or other grain that grain can save 130kg.
(2) Daqu is saved: if the every rice steamer of normal wine brewing needs to throw in Daqu in input grain 18 ~ 21% ratio, then use and lose groove and simultaneously also just saved the Daqu of 23 ~ 27kg at the 130kg grain saved, and the Daqu of 23 ~ 27kg needs the grain manufactures by 23 ~ 27kg.
(3) manpower is saved: the koji whole process of 100kg high-temperature daqu needs 2 months, needs 2 working dayss of operator; 23 ~ 27kg the Daqu saved then can save 0.5 working days of operator.
(4) save energy: top temperature during koji is 60 DEG C, then manufacturing 100kg Daqu needs 15 ~ 17kg coal, therefore nearly 10kg coal then saved by saving 23 ~ 27kg Daqu; The temperature increase that during 130kg grain manufacture grain grain, consumption is 65kg water is 5kg to the coal spent by 85 DEG C.
(5) save water source: the water content generally going out rice steamer grain grain is 50%, therefore the 130kg grain saved can save 65kg water simultaneously; Manufacture wheat, the amount of water of barley or pea song is 40 ~ 50% of bent material, therefore 10kg water then saved by the 23 ~ 27kg Daqu saved, so use the grain of losing of 1000kg can water saving 75kg.
(6) improve quality: 1000kg lose fragrant unstrained spirits prepared by grain and acid alcohol esterifying liquid heap fermentation through the blending adding 65 degree at rice steamer pot bottom spill distill and the white wine produced can with compare favourably by raw grain liquor spirituous quality, product not only soft exquisiteness but also mellow refreshing clean, the every 100ml of total ester content reaches 2.8 ~ 3.5g, the every 100ml of total acid content reaches 1.2 ~ 1.5g, and physical and chemical index reaches GB10781-1-89 top grade Chinese sprits standard.
Embodiment
Embodiment 1: the method brewageing high quality liquor with production yeast wine by product of the present embodiment:
(1) preparation of acid alcohol esterifying liquid: get the wine tail 25kg that yellow water 25kg and alcoholic strength are 15 degree and mix, being diluted with water to wine degree is 12 degree, then add 2kg koji powder and fully namely obtain acid alcohol esterifying liquid in temperature 27 DEG C through esterification in 20 days after mixing; Wine tail is the latter end wine body that wine is plucked in the segmentation of solid state fermentation liquor unstrained spirits, and latter end wine body spends rear plucked alcoholic strength the low alcohol of 10 degree for conventional solid-state white liquor distilling process interrupt; The saccharogenic power of koji powder is every gram of song 200 grams of glucose per hour, and the fermenting power of koji powder is every 48 hours 0.2 gram of CO
2.
(2) preparation of blending wine: the 1. preparation of base liquor: by adding 30g grain active carbon or the also fully stirring of powdered activated carbon in the edible ethanol of every 100 liters 65 degree, stirring again once after 10 hours, getting supernatant liquor after 6 days and namely obtain base liquor;
2. the preparation of blending wine: add ethyl hexanoate 260mg successively in the base liquor of every 100ml, ethyl lactate 190mg, ethyl acetate 110mg, ethyl butyrate 25mg, Valeric acid ethylester 7mg, ethyl oleate 4mg, ethyl octylate 3mg, ethyl pelargonate 2mg, 2.3-butyleneglycol 20mg, glycerine 100mg, di-acetyl 60mg, acetic acid 52mg, caproic acid 42mg, lactic acid 35mg, butyric acid 13mg, valeric acid 3mg, isovaleric acid 2mg, formic acid 4mg, primary isoamyl alcohol 60mg, sec-butyl alcohol 12mg, namely n-propyl alcohol 40mg and the rear mixing of acetaldehyde 50 obtain blending wine,
(3) preparation of fragrant unstrained spirits: get fresh yeast wine and lose poor 1000kg and be divided into two parts, every part adds the rice husk and 30kg acid alcohol esterifying liquid that 25kg steamed in clear soup, dries the rice husk being and steaming in clear soup after utilizing the steaming grain residual air in rice steamer that rice husk is steamed 20 minutes.Even and pile the cone of base diameter 1m, high 1.2m 5 minutes varuss, clap tight outside and evenly spread the rice husk that one deck steamed in clear soup at each conical surface shovel, heap fermentation temperature 27 DEG C maintains and namely obtains fragrant unstrained spirits in 16 hours.
(4) string steams: 1. loaded steamer: first double-edged fine-toothed comb at the bottom of rice steamer spreads the rice husk 2cm that one deck was steamed in clear soup, the fragrant unstrained spirits material loading 15cm thick becomes aromatic layer; Be that the base liquor of 1/4th of fragrant unstrained spirits layer weight adds along rice steamer inside edge again by weight; Then steam leads to vapour with the pressure of 0.05mpa, repeats with fragrant unstrained spirits material loaded steamer after vapour on fragrant unstrained spirits layer; It is highly build Zeng Gai after the fragrant unstrained spirits wall of 5cm that periphery on rice steamer bucket top when fragrant unstrained spirits material is filled to rice steamer ladle capacity 4/5ths makes of fragrant unstrained spirits material;
2. steam wine: vapor pressure during distillation is 0.05mpa, stream wine speed is 5kg/min, and stream wine temperature controls at 18 DEG C; Foreshot is no more than 1.5kg with every rice steamer, steams and carry out truncation when stream wine wine degree breaks spend lower than 50 degree;
(5) finished wine: namely the steaming wine that string steams obtain the high quality liquor brewageed with production yeast wine by product of the present embodiment again through the storage of 5 months.
Embodiment 2: the method brewageing high quality liquor with production yeast wine by product of the present embodiment:
(1) preparation of acid alcohol esterifying liquid: get the wine tail 25kg that yellow water 25kg and alcoholic strength are 17 degree and mix, being diluted with water to wine degree is 15 degree, then add 2.5kg koji powder and fully namely obtain acid alcohol esterifying liquid in temperature 26 DEG C through esterification in 25 days after mixing; Wine tail is the latter end wine body that wine is plucked in the segmentation of solid state fermentation liquor unstrained spirits, and latter end wine body spends rear plucked alcoholic strength the low alcohol of 15 degree for conventional solid-state white liquor distilling process interrupt; The saccharogenic power of koji powder is every gram of song 300 grams of glucose per hour, and the fermenting power of koji powder is every 48 hours 0.3 gram of CO
2.
(2) preparation of blending wine: the 1. preparation of base liquor: by adding 40g grain active carbon or the also fully stirring of powdered activated carbon in the edible ethanol of every 100 liters 65 degree, stirring again once after 11 hours, getting supernatant liquor after 6.5 days and namely obtain base liquor;
2. the preparation of blending wine: add ethyl hexanoate 260mg successively in the base liquor of every 100ml, ethyl lactate 190mg, ethyl acetate 110mg, ethyl butyrate 25mg, Valeric acid ethylester 7mg, ethyl oleate 4mg, ethyl octylate 3mg, ethyl pelargonate 2mg, 2.3-butyleneglycol 20mg, glycerine 100mg, di-acetyl 60mg, acetic acid 52mg, caproic acid 42mg, lactic acid 35mg, butyric acid 13mg, valeric acid 3mg, isovaleric acid 2mg, formic acid 4mg, primary isoamyl alcohol 60mg, sec-butyl alcohol 12mg, namely n-propyl alcohol 40mg and the rear mixing of acetaldehyde 50 obtain blending wine,
(3) preparation of fragrant unstrained spirits: get fresh yeast wine and lose poor 1000kg and be divided into two parts, every part adds the rice husk and 33kg acid alcohol esterifying liquid that 27kg steamed in clear soup, dries the rice husk being and steaming in clear soup after utilizing the steaming grain residual air in rice steamer that rice husk is steamed 22 minutes.Even and pile the cone of base diameter 1.3m, high 1.3m 6 minutes varuss, clap tight outside and evenly spread the rice husk that one deck steamed in clear soup at each conical surface shovel, heap fermentation temperature 27.5 DEG C maintains and namely obtains fragrant unstrained spirits in 18 hours.
(4) string steams: 1. loaded steamer: first double-edged fine-toothed comb at the bottom of rice steamer spreads the rice husk 2.5cm that one deck was steamed in clear soup, the fragrant unstrained spirits material loading 15cm thick becomes aromatic layer; Be that the base liquor of 1/4th of fragrant unstrained spirits layer weight adds along rice steamer inside edge again by weight; Then steam leads to vapour with the pressure of 0.05mpa, repeats with fragrant unstrained spirits material loaded steamer after vapour on fragrant unstrained spirits layer; It is highly build Zeng Gai after the fragrant unstrained spirits wall of 5.5cm that periphery on rice steamer bucket top when fragrant unstrained spirits material is filled to rice steamer ladle capacity 4/5ths makes of fragrant unstrained spirits material;
2. steam wine: vapor pressure during distillation is 0.05mpa, stream wine speed is 6kg/min, and stream wine temperature controls at 20 DEG C; Foreshot is no more than 1.5kg with every rice steamer, steams and carry out truncation when stream wine wine degree breaks spend lower than 50 degree;
(5) finished wine: namely the steaming wine that string steams obtain the high quality liquor brewageed with production yeast wine by product of the present embodiment again through the storage of 5.5 months.
Embodiment 3: the method brewageing high quality liquor with production yeast wine by product of the present embodiment:
(1) preparation of acid alcohol esterifying liquid: get the wine tail 25kg that yellow water 25kg and alcoholic strength are 20 degree and mix, being diluted with water to wine degree is 17 degree, then add 3kg koji powder and fully namely obtain acid alcohol esterifying liquid in temperature 28 DEG C through esterification in 30 days after mixing; Wine tail is the latter end wine body that wine is plucked in the segmentation of solid state fermentation liquor unstrained spirits, and latter end wine body spends rear plucked alcoholic strength the low alcohol of 20 degree for conventional solid-state white liquor distilling process interrupt; The saccharogenic power of koji powder is every gram of song 350 grams of glucose per hour, and the fermenting power of koji powder is every 48 hours 0.5 gram of CO
2.
(2) preparation of blending wine: the 1. preparation of base liquor: by adding 50g grain active carbon or the also fully stirring of powdered activated carbon in the edible ethanol of every 100 liters 65 degree, stirring again once after 12 hours, getting supernatant liquor after 7 days and namely obtain base liquor;
2. the preparation of blending wine: add ethyl hexanoate 260mg successively in the base liquor of every 100ml, ethyl lactate 190mg, ethyl acetate 110mg, ethyl butyrate 25mg, Valeric acid ethylester 7mg, ethyl oleate 4mg, ethyl octylate 3mg, ethyl pelargonate 2mg, 2.3-butyleneglycol 20mg, glycerine 100mg, di-acetyl 60mg, acetic acid 52mg, caproic acid 42mg, lactic acid 35mg, butyric acid 13mg, valeric acid 3mg, isovaleric acid 2mg, formic acid 4mg, primary isoamyl alcohol 60mg, sec-butyl alcohol 12mg, namely n-propyl alcohol 40mg and the rear mixing of acetaldehyde 50 obtain blending wine,
(3) preparation of fragrant unstrained spirits: get fresh yeast wine and lose poor 1000kg and be divided into two parts, every part adds the rice husk and 35kg acid alcohol esterifying liquid that 30kg steamed in clear soup, dries the rice husk being and steaming in clear soup after utilizing the steaming grain residual air in rice steamer that rice husk is steamed 25 minutes.Even and pile the cone of base diameter 1.5m, high 1.5m 8 minutes varuss, clap tight outside and evenly spread the rice husk that one deck steamed in clear soup at each conical surface shovel, heap fermentation temperature 28 DEG C maintains and namely obtains fragrant unstrained spirits in 20 hours.
(4) string steams: 1. loaded steamer: first double-edged fine-toothed comb at the bottom of rice steamer spreads the rice husk 3cm that one deck was steamed in clear soup, the fragrant unstrained spirits material loading 15cm thick becomes aromatic layer; Be that the base liquor of 1/4th of fragrant unstrained spirits layer weight adds along rice steamer inside edge again by weight; Then steam leads to vapour with the pressure of 0.05mpa, repeats with fragrant unstrained spirits material loaded steamer after vapour on fragrant unstrained spirits layer; It is highly build Zeng Gai after the fragrant unstrained spirits wall of 6cm that periphery on rice steamer bucket top when fragrant unstrained spirits material is filled to rice steamer ladle capacity 4/5ths makes of fragrant unstrained spirits material;
2. steam wine: vapor pressure during distillation is 0.06mpa, stream wine speed is 7kg/min, and stream wine temperature controls at 22 DEG C; Foreshot is no more than 1.5kg with every rice steamer, steams and carry out truncation when stream wine wine degree breaks spend lower than 50 degree;
(5) finished wine: namely the steaming wine that string steams obtain the high quality liquor brewageed with production yeast wine by product of the present embodiment again through the storage of 6 months.
Claims (3)
1. brewage a method for high quality liquor with production yeast wine by product, it is characterized in that, comprise the steps:
(1) preparation of acid alcohol esterifying liquid:
Get the wine tail 25kg that yellow water 25kg and alcoholic strength are 15 ~ 20 degree to mix, being diluted with water to wine degree is 12 ~ 17 degree, then adds 2 ~ 3kg koji powder and fully namely obtain acid alcohol esterifying liquid in temperature 27 ~ 28 DEG C through esterification in 20 ~ 30 days after mixing;
Described yellow water be in Production of Luzhou-flavor Liquor water content 52 ~ 55% to enter to store in the wine unstrained spirits water that microbial metabolism generates after anaerobically fermenting and wine unstrained spirits the sedimentation the acid in wine unstrained spirits, Zulkovsky starch, yeast leachable, reducing sugar, tannin and fragrance precursor material etc. are dissolved in wherein and are deposited on the gluey turbid liquid of storing and being formed bottom pond gradually of the moisture that do not utilized by Institute of Micro-biology;
Described wine tail is the latter end wine body that wine is plucked in the segmentation of solid state fermentation liquor unstrained spirits, and described latter end wine body spends rear plucked alcoholic strength the low alcohol of 10 ~ 20 degree for conventional solid-state white liquor distilling process interrupt;
Described koji powder is 50% wheat, the base that adds water after 40% barley and 10% pea co-grinding keeps relative air humidity gradually to rise to 55 DEG C through the time indirect fermentation of 3 ~ 6 days to temperature 85 ~ 90%, temperature is down within the scope of 50 ~ 55 DEG C and is continued fermentation 10 days subsequently, then temperature is down within the scope of 45 ~ 50 DEG C again and is still continued fermentation 10 days, the base after fermentation dried and pulverize after meal;
(2) preparation of blending wine:
1. the preparation of base liquor: by adding 30 ~ 50g grain active carbon or the also fully stirring of powdered activated carbon in the edible ethanol of every 100 liters 65 degree, stirring again once after 10 ~ 12 hours, getting supernatant liquor after 6 ~ 7 days and namely obtain base liquor;
2. the preparation of blending wine: add ethyl hexanoate 260mg successively in the base liquor of every 100ml, ethyl lactate 190mg, ethyl acetate 110mg, ethyl butyrate 25mg, Valeric acid ethylester 7mg, ethyl oleate 4mg, ethyl octylate 3mg, ethyl pelargonate 2mg, 2.3-butyleneglycol 20mg, glycerine 100mg, di-acetyl 60mg, acetic acid 52mg, caproic acid 42mg, lactic acid 35mg, butyric acid 13mg, valeric acid 3mg, isovaleric acid 2mg, formic acid 4mg, primary isoamyl alcohol 60mg, sec-butyl alcohol 12mg, namely n-propyl alcohol 40mg and the rear mixing of acetaldehyde 50 obtain blending wine,
(3) preparation of fragrant unstrained spirits:
Get fresh yeast wine to lose poor 1000kg and be divided into two parts, every part adds the rice husk and 30 ~ 35kg acid alcohol esterifying liquid that 25 ~ 30kg steamed in clear soup, even and pile the cone of base diameter 1 ~ 1.5m, high 1.2 ~ 1.5m 5 ~ 8 minutes varuss, clap tight outside and evenly spread the rice husk that one deck steamed in clear soup at each conical surface shovel, heap fermentation temperature 27 ~ 28 DEG C maintains and namely obtains fragrant unstrained spirits in 16 ~ 20 hours;
Described rice husk of steaming in clear soup: dry after utilizing the steaming grain residual air in rice steamer that rice husk is steamed 20 ~ 25 minutes and obtain the rice husk of steaming in clear soup;
(4) string steams:
1. loaded steamer: first double-edged fine-toothed comb at the bottom of rice steamer spreads rice husk 2 ~ 3cm that one deck was steamed in clear soup, the fragrant unstrained spirits material loading 15cm thick becomes aromatic layer; Be that the base liquor of 1/4th of fragrant unstrained spirits layer weight adds along rice steamer inside edge again by weight; Then steam leads to vapour with the pressure of 0.05mpa, repeats with fragrant unstrained spirits material loaded steamer after vapour on fragrant unstrained spirits layer; It is highly build Zeng Gai after the fragrant unstrained spirits wall of 5 ~ 6cm that periphery on rice steamer bucket top when fragrant unstrained spirits material is filled to rice steamer ladle capacity 4/5ths makes of fragrant unstrained spirits material;
2. steam wine: vapor pressure during distillation is 0.05 ~ 0.06mpa, stream wine speed is 5 ~ 7kg/min, and stream wine temperature controls at 18 ~ 22 DEG C; Foreshot is no more than 1.5kg with every rice steamer, steams and carry out truncation when stream wine wine degree breaks spend lower than 50 degree;
(5) finished wine: the steaming wine that string steams is again through high quality liquor that the storage of 5 ~ 6 months and handy production yeast wine by product are brewageed.
2. production yeast wine by product according to claim 1 brewages the method for high quality liquor, and it is characterized in that, described wine tail is that alcoholic strength is at 15 ~ 20 degree.
3. production yeast wine by product according to claim 1 brewages the method for high quality liquor, and it is characterized in that, the saccharogenic power of described koji powder is every gram of song 200 ~ 350 grams of glucose per hour, and the fermenting power of koji powder is every 48 hours 0.2 ~ 0.5 gram of CO
2.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105176780A (en) * | 2015-10-16 | 2015-12-23 | 安徽古井贡酒股份有限公司 | Control method of manual steamer filling in brewing workshop |
| CN105713784A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of high-alcohol strong-flavor type flavor blending baijiu |
| CN105713782A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of high-alcohol fresh-flavor type flavor blending baijiu |
| CN105713781A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of labile low-alcohol fen-flavor blending liquor |
| CN105713783A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Technology for preparing low-alcohol strong-flavor flavoring liquor easy to absorb by human bodies |
| CN108148710A (en) * | 2018-03-07 | 2018-06-12 | 成都蜀之源酒业有限公司 | Technique based on white wine by-product brewing spirit |
| CN108165422A (en) * | 2018-03-21 | 2018-06-15 | 喻麒 | A kind of green brewage process of white wine |
| CN110016394A (en) * | 2018-01-08 | 2019-07-16 | 湖南湘窖酒业有限公司 | A kind of method and apparatus using the steamed rice husk of wine brewing tail vapour |
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| CN114657045A (en) * | 2022-03-25 | 2022-06-24 | 宁夏大学 | Method for preparing grape distilled wine by solid-liquid cross-steaming and product thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105176780A (en) * | 2015-10-16 | 2015-12-23 | 安徽古井贡酒股份有限公司 | Control method of manual steamer filling in brewing workshop |
| CN105713784A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of high-alcohol strong-flavor type flavor blending baijiu |
| CN105713782A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of high-alcohol fresh-flavor type flavor blending baijiu |
| CN105713781A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of labile low-alcohol fen-flavor blending liquor |
| CN105713783A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Technology for preparing low-alcohol strong-flavor flavoring liquor easy to absorb by human bodies |
| CN110016394A (en) * | 2018-01-08 | 2019-07-16 | 湖南湘窖酒业有限公司 | A kind of method and apparatus using the steamed rice husk of wine brewing tail vapour |
| CN108148710A (en) * | 2018-03-07 | 2018-06-12 | 成都蜀之源酒业有限公司 | Technique based on white wine by-product brewing spirit |
| CN108165422A (en) * | 2018-03-21 | 2018-06-15 | 喻麒 | A kind of green brewage process of white wine |
| CN110423661A (en) * | 2019-09-12 | 2019-11-08 | 泸州老窖集团有限责任公司 | Compound pure and sweet white wine and its production method |
| CN114657045A (en) * | 2022-03-25 | 2022-06-24 | 宁夏大学 | Method for preparing grape distilled wine by solid-liquid cross-steaming and product thereof |
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