CN104560585A - Production process of strong aromatic white wine - Google Patents
Production process of strong aromatic white wine Download PDFInfo
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- CN104560585A CN104560585A CN201510003051.4A CN201510003051A CN104560585A CN 104560585 A CN104560585 A CN 104560585A CN 201510003051 A CN201510003051 A CN 201510003051A CN 104560585 A CN104560585 A CN 104560585A
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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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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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 production process of strong aromatic white wine. The production process disclosed by the invention comprises the following steps: a, selecting sorghum, rice, sticky rice, corns, buckwheat and wheat according to various material properties and the gelatinization degree of starch; b, crushing various screened raw materials to produce brewing grains; c, mixing and uniformly stirring the immersed brewing grains with steamed bran and fermented grains, and putting into a rice steamer to steam and gelatinize; d, adding clear water after mixing the cooled brewing grains with yeast powder, and putting into a pit to ferment in a sealed manner for 25-30 days; e, taking out the brewing grains after completing fermentation, and distilling; f, taking out brewing grain residues after distilling, adding the bran to cool, then, uniformly stirring by adding yeast powder, and putting into the pit again to carry out secondary fermentation in a sealed manner for 12-15 days; and g, taking out the brewing grain residues after secondary fermentation, and distilling again so as to obtain the strong aromatic white wine. The strong aromatic white wine produced by the invention is more soft-sweet, enjoyable, and lasting and aromatic after taste.
Description
Technical field
The invention belongs to wine brewing field, be specifically related to a kind of production technique of aromatic Chinese spirit.
Background technology
Traditional Luzhou-flavor liquor proportioning raw materials is single grain technical matters, along with the develop rapidly of modern science and technology, traditional wine-making technology technology has developed into the modern wine-making technology and raw material and batching that comprise the multi-door related science application such as microbiology, physiotechnology, biological chemistry.Ge Jia brewery successively progressively adopts many grain mode: have Chinese sorghum perfume, Endosperm of Sweet Corn, polished rice is clean, glutinous rice is continuous.It is the feature drawing plurality of cereals that many grain is produced, and utilizes the advantage of nutrition complement between grain, action compensating.But the hide of corn is thick, core generally all contains tannin matter, fusel innage, though liquor output rate is high, though there is the advantage of full corn perfume (or spice), aftertaste is rough puckery, easily occurs being charred taste.Grasping bad is exactly coarse cereals tastes, and white wine compound perfume (or spice) can be made to be difficult to fully demonstrate, and wine is not plentiful, soften is not enough.The ratio of various grain is difficult to hold, and the white wine vinosity that brew is obtained not is very desirable, cannot provide the Poly-grain type white wine that a kind of various material rate is suitable.
Summary of the invention
Based on this, be difficult to fully demonstrate for above-mentioned white wine compound perfume (or spice), the problems such as wine is not plentiful, soften is not enough, are necessary to propose a kind of proportioning raw materials science, and the white wine after making is more sweet refreshing clean, the production technique of the aromatic Chinese spirit of the long delicate fragrance of taste.
Technical scheme of the present invention is: a kind of production technique of aromatic Chinese spirit, comprises the following steps:
A, choose Chinese sorghum, rice, glutinous rice, corn, buckwheat and wheat by the gelatinization degree of each feedstock property and starch, the glutinous sorghum that Chinese sorghum is full grains, inclusion-free, nothing are gone rotten, in glutinous sorghum shell, tannin weight percent is 2%-3%, in seed, weight percent is 0.2%-0.3%, corn degerming;
B, pulverize the raw material after various screening, make wine grain, wherein each raw material weight per-cent is respectively: Chinese sorghum 30%-45%, rice 18%-25%, glutinous rice 10%-22%, corn 8%-12%, wheat 10%-18%, buckwheat 5%-8%;
C, by invade the wine grain after bubble and steamed after chaff shell and wine unstrained spirits mix, mix thoroughly, upper rice steamer boiling gelatinization, in rice steamer, temperature is 85 DEG C-90 DEG C, makes grain 150kg-220kg under every rice steamer, and wine unstrained spirits is 4-5:1 with wine grain weight ratio;
D, cooled wine grain is mixed with koji powder after add clear water, control moisture content be 56%-63%, design temperature is 15 DEG C-18 DEG C, setting acidity be 1.2-1.7, enter to store sealing and fermenting 25 days-30 days;
E, fermented after, take out make grain, distillation;
F, the wine grain slag after distillation to be taken out, add the cooling of chaff shell, then add koji powder and mix thoroughly, return cellar for storing things sealing Secondary Fermentation 12 days-15 days;
After g, Secondary Fermentation, take out and make grain slag, again distill, can aromatic Chinese spirit be obtained.
Due to the science of proportioning raw materials, the aromatic Chinese spirit be prepared from by above-mentioned step is more sweet refreshing clean, the long delicate fragrance of taste.
In one of them embodiment, in step b, each raw material weight per-cent is specially: Chinese sorghum 36%, rice 20%, glutinous rice 15%, corn 10%, wheat 13%, buckwheat 6%.Accurate per-cent obtains in long-term experiment, and the wine grain quality prepared according to such per-cent is higher, fully can meet the needs of later step.
In one of them embodiment, in step c, in rice steamer, temperature is 87 DEG C, makes grain 180kg under every rice steamer, and wine unstrained spirits is 4:1 with making grain weight ratio.The strict control of temperature and weight ratio, ensure that the effect of boiling gelatinization.
In one of them embodiment, in step c, the bubble time invaded by wine grain is 20 hours-24 hours.Invade the control of bubble time, what ensure that wine grain fully invades bubble, can reach more excellent effect when boiling gelatinization.
In one of them embodiment, in step c, upper rice steamer boiling gelatinization time is 20 minutes-30 minutes, and wine grain outward appearance after boiling is steamed thoroughly, ripe and do not glue, interior without the raw heart.Boiling gelatinization time strictly controls, wine grain outward appearance after boiling strictly controls, and what be conducive to fermenting carries out smoothly.
In one of them embodiment, in steps d, controlling moisture content is 60%, and design temperature is 16 DEG C, and acidity is 1.5, enters to store sealing and fermenting 28 days.Moisture content, temperature, acidity and fermentation time are several large important factors affecting quality of white spirit, strict control, can ensure that the white wine taste that the wine grain after fermenting distills out is more aromatic, strong.
In one of them embodiment, in steps d, in steps d, make grain cooling employing and raise slag or the method for the slag that dries in the air, in process of cooling, temperature is 5 DEG C-10 DEG C time, make grain temperature and should be down to 30 DEG C-32 DEG C, temperature, 10 DEG C-15 DEG C time, is made grain temperature and should be down to 25 DEG C-28 DEG C.Making the cooling of grain is the previous important step of fermentation, reasonably controls to make when grain temperature is to ensure carrying out smoothly of fermentation according to outside temperature.
In one of them embodiment, in steps d, the tail wine after distillation can also be added, alcoholic strength is adjusted to 18%-22%, then ferments.Adding of tail wine, can not only regulate alcoholic strength, the white wine obtained after also making distillation is more aromatic, strong.
In one of them embodiment, in steps d and step f, with the pit sealing mud that thickness is 10cm ~ 15cm, Jiao Chi is sealed.The sealing effectiveness of pit sealing mud is better, ensures in fermenting process, make grain not with extraneous contact, thus ensure the quality of fermentation.
In one of them embodiment, in step e and step g, all setting distillation air pressure is 0.03Mpa-0.05Mpa, and setting distillation temperature is 25 DEG C-35 DEG C, to the wine grain after taking out with make grain slag and distill 1.5 hours-2.5 hours.Every data of distillation strictly control, and ensure the effect of distillation.
The invention has the beneficial effects as follows:
(1) high quality raw material, careful classification is carried out by the gelatinization degree of each feedstock property and starch, the optimum proportion value of the raw materials such as adjustment Chinese sorghum, rice, glutinous rice, corn, buckwheat, wheat, make mouthfeel in traditional fermentation process best, easily aging, gentle, beneficial gas, enables the beneficiating ingredient of each raw material purify;
(2) perfect adaptation of most scientific proportioning raw materials and wine unstrained spirits, fermentation, saccharification, raw fragrant, purification, make wine more sweet refreshing clean, the long delicate fragrance of taste.Especially the benefit materials element in buckwheat more can make people physically and mentally healthy, is more ensured.
Embodiment
Below embodiments of the invention are described in detail.
A production technique for aromatic Chinese spirit, comprises the following steps:
Step one, choose Chinese sorghum, rice, glutinous rice, corn, buckwheat and wheat by the gelatinization degree of each feedstock property and starch, the glutinous sorghum that Chinese sorghum is full grains, inclusion-free, nothing are gone rotten, in glutinous sorghum shell, tannin weight percent is 2%-3%, in seed, weight percent is 0.2%-0.3%, corn degerming;
Step 2, pulverize the raw material after various screening, make wine grain, wherein each raw material weight per-cent is respectively: Chinese sorghum 30%-45%, rice 18%-25%, glutinous rice 10%-22%, corn 8%-12%, wheat 10%-18%, buckwheat 5%-8%, wherein each raw material weight per-cent is specially: Chinese sorghum 36%, rice 20%, glutinous rice 15%, corn 10%, wheat 13%, buckwheat 6%;
Step 3, by invade the wine grain of bubble after 20 hours-24 hours and steamed after chaff shell and wine unstrained spirits mix, mix thoroughly, upper rice steamer boiling gelatinization, in rice steamer, temperature is 85 DEG C-90 DEG C, makes grain 150kg-220kg under every rice steamer, wine unstrained spirits is 4-5:1 with making grain weight ratio, wherein in rice steamer, temperature is 87 DEG C, makes grain 180kg under every rice steamer, and wine unstrained spirits is 4:1 with making grain weight ratio, upper rice steamer boiling gelatinization time is 20 minutes-30 minutes, wine grain outward appearance after boiling is steamed thoroughly, ripe and do not glue, interior without the raw heart;
Step 4, clear water is added after being mixed with koji powder by cooled wine grain, controlling moisture content is 56%-63%, design temperature is 15 DEG C-18 DEG C, setting acidity is 1.2-1.7, be that the pit sealing mud of 10cm ~ 15cm carries out sealing and fermenting 25 days-30 days to Jiao Chi with thickness, wherein controlling moisture content is 60%, design temperature is 16 DEG C, acidity is 1.5, enter to store sealing and fermenting 28 days, wherein make grain cooling employing and raise slag or the method for the slag that dries in the air, in process of cooling, temperature is 5 DEG C-10 DEG C time, make grain temperature and should be down to 30 DEG C-32 DEG C, temperature is 10 DEG C-15 DEG C time, make grain temperature and should be down to 25 DEG C-28 DEG C, in addition, the tail wine after distillation can also be added, alcoholic strength is adjusted to 18%-22%, then ferment,
Step 5, fermented after, take out and make grain, distillation, setting distillation air pressure is 0.03Mpa-0.05Mpa, and setting distillation temperature is 25 DEG C-35 DEG C, to the wine grain after taking out with make grain slag and distill 1.5 hours-2.5 hours.
Step 6, taken out by the wine grain slag after distillation, add the cooling of chaff shell, then add koji powder and mix thoroughly, returning cellar for storing things thickness is that the pit sealing mud of 10cm-15cm carries out sealing Secondary Fermentation 12 days-15 days to Jiao Chi;
After step 7, Secondary Fermentation, take out wine grain slag, again distill, setting distillation air pressure is 0.03Mpa-0.05Mpa, and setting distillation temperature is 25 DEG C-35 DEG C, distills 1.5 hours-2.5 hours, can obtain aromatic Chinese spirit to the wine grain after taking out with wine grain slag.
Chinese sorghum mainly selects the local glutinous sorghum in Sichuan, and glutinous sorghum is almost amylopectin completely, and have water suction water-based strong, the feature of easy gelatinization is time-honored excellent liquor-making raw material.Full grains are required, inclusion-free, do not go rotten (because yeast wine is mixed steaming, mildew and rot raw material can affect quality and the yield of liquor of finished wine) when selecting materials.Containing tannin in Chinese sorghum, high-quality shell intensive amount more about 2-3%, in seed only 0.2-0.3%.Tannin mouth is tasted and is had astringent taste, and the tannin of trace, after boiling and fermentation, can change aromatoising substance (mainly syringic acid etc.) into, give Kaoliang spirit with the distinctive fragrance of one.But tannin content is too many, can suppress microbial growth, and bring bitter taste to finished wine.
The composition of glutinous sorghum
Glutinous rice is the high quality raw material of wine brewing, and starch content is higher.Almost amylopectin (meeting iodine to take on a red color) entirely.Rice quality is pure, protein, fat and Mierocrystalline cellulose equal size all less.Glutinous rice, rice, after boiling, matter is soft, and property is sticky and stick with paste rotten, easily causes fermentation abnormal, thus can with Production of Luzhou-flavor Liquor raw material with the use of.
Corn is a kind of nutritious cereal, is the desirable feedstock of industrial microorganism, and its various component contents are moderate, special also have than more rich phytic acid, can be analyzed to nucite and phosphoric acid during the fermentation, the former is the alcohol sweet substance in wine, and the latter can promote the growth of glycerine in vinasse.Add corn loose appropriateness after cooking, not sticky, be conducive to fermentation, thus corn wine is totally pure and sweet, thus can with Production of Luzhou-flavor Liquor raw material with the use of.But containing more fat in maize germ, easily oxidation and peculiar smell during the fermentation, therefore be separately the white wine of raw material brew with corn, local flavor is poor, can consider preferably to make wine after first degerming.
The composition (%) of rice, glutinous rice, corn, wheat
Wheat is the raw material of koji, is again one of raw material of wine brewing simultaneously.Wheat contains abundant carbohydrate and protein, is the main source of the carbon needed for microbial growth, nitrogen, and other compositions also content are suitable, as potassium, iron, phosphorus, sulphur and magnesium etc., are also the bioelements of microorganism growth.
Containing abundant lazy propylhomoserin composition in buckwheat protein, iron, manganese, the trace elements such as zinc, enrich than general cereal, and containing abundant food fibre, are ten times of general exquisite rice.So buckwheat has very good health protection effect; buckwheat contains abundant vitamin-E and resolvability food fibre; also have containing nicotinic acid and rutin (phytomelin) rutin simultaneously and reduce human body blood fat and 1 cholesterol, vessel softening, the effect that vision protection and the prevention cerebrovascular are begun to learn; buckwheat contains abundant magnesium; human fiber's protein dissolution can be promoted, distend the blood vessels, the formation of anticoagulant block; there is antithrombotic effect, be also conducive to reducing serum cholesterol.In buckwheat, some flavone component also has antibacterial, anti-inflammatory, and cough-relieving is relievingd asthma, the effect of eliminating the phlegm.
Select the special grain of wine brewing, fermentation in pits process starch and reducing sugar utilization ratio are all better than common grain, and later-stage utilization acids and ethanol synthesis flavor and fragrance substance ability are more by force, and the yield of liquor and top grade rate respectively more common grain improve 1.5% and 6%.
Various raw material is pulverized through screening, batching, Chinese sorghum ratio 30-45%, rice 18-25%, glutinous rice 10-22%, corn 8-12%, wheat 10-18%, buckwheat 5-8%.Hold according to cellar for storing things, rice steamer holds, and grain groove is than determining batching.Prepare burden under every rice steamer powder 150-220 kilogram.Grain powder is about 1 with female groove ratio and compares 4-5.Brewed spirit is carried out by special process.Starch content in liquor-making raw material and ratio that is straight, amylopectin directly to affect in fermenting process enzyme to its hydrolysis rate and microorganism to the utilization of hydrolysate.
High quality raw material of the present invention, careful classification is carried out by the gelatinization degree of each feedstock property and starch, the optimum proportion value of the raw materials such as adjustment Chinese sorghum, rice, glutinous rice, corn, buckwheat, wheat, make mouthfeel in traditional fermentation process best, easily aging, gentle, beneficial gas, enables the beneficiating ingredient of each raw material purify; The perfect adaptation of most scientific proportioning raw materials and wine unstrained spirits, fermentation, saccharification, raw fragrant, purification, make wine more sweet refreshing clean, the long delicate fragrance of taste.Especially the benefit materials element in buckwheat more can make people physically and mentally healthy, is more ensured.
Wherein, due to the science of proportioning raw materials, the aromatic Chinese spirit be prepared from by above-mentioned step is more sweet refreshing clean, the long delicate fragrance of taste.Accurate per-cent obtains in long-term experiment, and the wine grain quality prepared according to such per-cent is higher, fully can meet the needs of later step.
The strict control of temperature and weight ratio, ensure that the effect of boiling gelatinization.Invade the control of bubble time, what ensure that wine grain fully invades bubble, can reach more excellent effect when boiling gelatinization.Boiling gelatinization time strictly controls, wine grain outward appearance after boiling strictly controls, and what be conducive to fermenting carries out smoothly.
Moisture content, temperature, acidity and fermentation time are several large important factors affecting quality of white spirit, strict control, can ensure that the white wine taste that the wine grain after fermenting distills out is more aromatic, strong.
Making the cooling of grain is the previous important step of fermentation, reasonably controls to make when grain temperature is to ensure carrying out smoothly of fermentation according to outside temperature.Adding of tail wine, can not only regulate alcoholic strength, the white wine obtained after also making distillation is more aromatic, strong.The sealing effectiveness of pit sealing mud is better, ensures in fermenting process, make grain not with extraneous contact, thus ensure the quality of fermentation.Every data of distillation strictly control, and ensure the effect of distillation.
The above embodiment only have expressed the specific embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (10)
1. a production technique for aromatic Chinese spirit, is characterized in that, comprises the following steps:
A, choose Chinese sorghum, rice, glutinous rice, corn, buckwheat and wheat by the gelatinization degree of each feedstock property and starch, the glutinous sorghum that Chinese sorghum is full grains, inclusion-free, nothing are gone rotten, in glutinous sorghum shell, tannin weight percent is 2%-3%, in seed, weight percent is 0.2%-0.3%, corn degerming;
B, pulverize the raw material after various screening, make wine grain, wherein each raw material weight per-cent is respectively: Chinese sorghum 30%-45%, rice 18%-25%, glutinous rice 10%-22%, corn 8%-12%, wheat 10%-18%, buckwheat 5%-8%;
C, by invade the wine grain after bubble and steamed after chaff shell and wine unstrained spirits mix, mix thoroughly, upper rice steamer boiling gelatinization, in rice steamer, temperature is 85 DEG C-90 DEG C, makes grain 150kg-220kg under every rice steamer, and wine unstrained spirits is 4-5:1 with wine grain weight ratio;
D, cooled wine grain is mixed with koji powder after add clear water, control moisture content be 56%-63%, design temperature is 15 DEG C-18 DEG C, setting acidity be 1.2-1.7, enter to store sealing and fermenting 25 days-30 days;
E, fermented after, take out make grain, distillation;
F, the wine grain slag after distillation to be taken out, add the cooling of chaff shell, then add koji powder and mix thoroughly, return cellar for storing things sealing Secondary Fermentation 12 days-15 days;
After g, Secondary Fermentation, take out and make grain slag, again distill, can aromatic Chinese spirit be obtained.
2. production technique according to claim 1, is characterized in that, in step b, each raw material weight per-cent is specially: Chinese sorghum 36%, rice 20%, glutinous rice 15%, corn 10%, wheat 13%, buckwheat 6%.
3. production technique according to claim 1 and 2, is characterized in that, in step c, in rice steamer, temperature is 87 DEG C, makes grain 180kg under every rice steamer, and wine unstrained spirits is 4:1 with making grain weight ratio.
4. production technique according to claim 3, is characterized in that, in step c, the bubble time invaded by wine grain is 20 hours-24 hours.
5. production technique according to claim 3, is characterized in that, in step c, upper rice steamer boiling gelatinization time is 20 minutes-30 minutes, and wine grain outward appearance after boiling is steamed thoroughly, ripe and do not glue, interior without the raw heart.
6. production technique according to claim 1 and 2, is characterized in that, in steps d, controlling moisture content is 60%, and design temperature is 16 DEG C, and acidity is 1.5, enters to store sealing and fermenting 28 days.
7. production technique according to claim 6, it is characterized in that, in steps d, in steps d, make grain cooling employing and raise slag or the method for the slag that dries in the air, in process of cooling, temperature is 5 DEG C-10 DEG C time, make grain temperature and should be down to 30 DEG C-32 DEG C, temperature, 10 DEG C-15 DEG C time, is made grain temperature and should be down to 25 DEG C-28 DEG C.
8. production technique according to claim 6, is characterized in that, in steps d, can also add the tail wine after distillation, alcoholic strength is adjusted to 18% ~ 22%, then ferment.
9. production technique according to claim 1 and 2, is characterized in that, in steps d and step f, seals Jiao Chi with the pit sealing mud that thickness is 10cm-15cm.
10. production technique according to claim 1 and 2, it is characterized in that, in step e and step g, all setting distillation air pressure is 0.03Mpa-0.05Mpa, setting distillation temperature is 25 DEG C-35 DEG C, distills 1.5 hours-2.5 hours to the wine grain after taking out with wine grain slag.
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| CN106929374A (en) * | 2017-05-12 | 2017-07-07 | 安徽省运酒厂集团有限公司 | A kind of Production of Luzhou-flavor Liquor technique |
| CN106987502A (en) * | 2017-06-09 | 2017-07-28 | 绵竹市剑西酒业有限责任公司 | A kind of zymotechnique for fragrant type brewing |
| CN107177440A (en) * | 2017-06-13 | 2017-09-19 | 蚌埠市金旺食品有限公司 | A kind of white wine is layered steaming brewing method |
| CN107629931A (en) * | 2017-10-30 | 2018-01-26 | 贵州金液郎酒业有限公司 | A kind of fen-flavor type white spirit processing technology |
| CN107904086A (en) * | 2017-12-22 | 2018-04-13 | 河北邯郸丛台酒业股份有限公司 | A kind of preparation method of high-acidity flavoring brewing former wine |
| CN108018151A (en) * | 2016-11-01 | 2018-05-11 | 吉林省古韩州酒业股份有限公司 | The brewing method and its pit of a kind of aromatic Chinese spirit |
| CN108251249A (en) * | 2018-03-27 | 2018-07-06 | 黄达兵 | A kind of five grain Chinese liquors and preparation method thereof |
| CN110042026A (en) * | 2019-05-07 | 2019-07-23 | 河北乾隆御酒业有限公司 | A method of using cellar ferment making white wine in cellar |
| CN112831386A (en) * | 2021-03-25 | 2021-05-25 | 成都大学 | Preparation method of tartary buckwheat white spirit |
| CN115141698A (en) * | 2022-07-27 | 2022-10-04 | 四川江口醇隆鼎酒业有限公司 | Cellar-in-cellar fermentation container and cellar-in-cellar compound fermentation method |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820937A (en) * | 2016-05-13 | 2016-08-03 | 宜宾惠氏酒业有限公司 | Brewing formula and brewing process of heavy-flavor baijiu |
| CN108018151A (en) * | 2016-11-01 | 2018-05-11 | 吉林省古韩州酒业股份有限公司 | The brewing method and its pit of a kind of aromatic Chinese spirit |
| CN106929374A (en) * | 2017-05-12 | 2017-07-07 | 安徽省运酒厂集团有限公司 | A kind of Production of Luzhou-flavor Liquor technique |
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