CN1046349A - Utilize " yellow water " production flavouring wine novel process - Google Patents
Utilize " yellow water " production flavouring wine novel process Download PDFInfo
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- CN1046349A CN1046349A CN 90102599 CN90102599A CN1046349A CN 1046349 A CN1046349 A CN 1046349A CN 90102599 CN90102599 CN 90102599 CN 90102599 A CN90102599 A CN 90102599A CN 1046349 A CN1046349 A CN 1046349A
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- yellow water
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Abstract
The invention discloses the technology of a kind of utilization " yellow water " production flavouring wine, after " yellow water " was wine unstrained spirits fermenting-ripening, the golden yellow or little thick liquid of controlling out from the wine unstrained spirits of pond, cellar for storing things of brown xanchromatic had been regarded as " evil " material in ordinary production.This technology has not only made full use of the yellow water resource, and it is sharp changing " evil ", and is not subjected to season and climatic influences, with short production cycle, quality product is easily controlled, is stablized, and cost reduces by 8000 yuan than current technology is per ton, is that the aromatic Chinese spirit industry is made the flavouring wine new way.
Description
The technology of a kind of utilization " yellow water " production flavouring wine is a kind of novel method that the aromatic Chinese spirit industry is made flavouring wine.
At present, the aromatic Chinese spirit industry is made flavouring wine, most double wheeling bottom fermentation technologies that adopt, and wine technology is returned in pressure technology and founding, because pit entry time, unstrained spirits fermentation situation is influenced by seasonal temperature all, and controlled condition seldom, thereby the flavouring wine quality instability of output, the production cycle is long, the cost height.
The objective of the invention is to: utilize " yellow water " biological esterification technology production flavouring wine.After " yellow water " was wine unstrained spirits fermenting-ripening, the golden yellow or pale brown look little heavy-gravity liquid of controlling out from the wine unstrained spirits of pond, cellar for storing things had been regarded as " evil " material in ordinary production.
The present invention is achieved in that the flavouring wine of different varieties, adopts different production formulas.Its production technique roughly is divided into two kinds, is a kind ofly heated, cools off, adds batching, cultivation and fermentation, formed with yeast wine, further esterification, distillation process by " yellow water "; Another kind of technology be heat, cool off, add batching by " yellow water ", join the hair care ferment, with yeast wine, further esterification, go into the pond Secondary Fermentation, go out the pond, the distillation process composition.Cultivation and fermentation and further esterification are to carry out in having the fat jar of hot water thermal insulating layer.
Materials prepare:
" yellow water " 50～95% cellar for storing things mud 0～20%
Koji powder 1～20% bean powder 0～15%
Yeast wine (60 °) 1～40%
26～36 ° of cultivation and fermentation temperature
2～20 days cultivation and fermentation time
Further esterification time: 2～15 days
Go into 30～40 days pond Secondary Fermentation time
Below the technology of utilizing " yellow water " production flavouring wine is described further:
1, technical process
Yellow water → heat → cool off → add batching → cultivation and fermentation → with yeast wine → further esterification → distillation → flavouring wine → go into pond Secondary Fermentation → go out pond → distillation → flavouring wine.
2, specification:
(1), the major ingredient of " yellow water ", in ordinary production, be not less than the following table index
| Alcohol 4% | Total acid 0.047g/l | Lactic acid 120mg/100ml |
| Reducing sugar 2% | Total fat 0.0098g/l | Acetate 20mg/100ml |
| Caproic acid fungas 1.5 * 10 4/ml | Sour 15mg/100ml | Defend acetoacetic ester 17.52mg/100ml |
| Alcohols 20.5mg/100ml | Ethyl lactate 290mg/100ml | Ethyl acetate 36.2mg/100ml |
(2) heating: available pot burns the heating of bavin coal fuel, also can use steam heating in container, and 80～100 ℃ of Heating temperatures keep more than 15 minutes.
(3) batching: according to the apolegamy of the model of flavouring wine such as:
The best proportioning of 1# flavouring wine: yellow water 84%, koji powder 3%, bean powder 0, cellar for storing things mud 0, yeast wine (60 °) 13%.It is preceding perfume (or spice) and the inlet perfume that improves wine that this flavouring wine mainly acts on, and improves the ratio of part fragrance matter.
The best proportioning of 2# flavouring wine: ' yellow water " 91%, koji powder 5%, yeast wine (60 °) 3%, bean powder 1%, cellar for storing things mud 0 this flavouring wine mainly acts on is to coordinate the wine body, improves the base liquor style.
The best proportioning of 3# flavouring wine: " yellow water " 87%, koji powder 4%, cellar for storing things mud 2%, yeast wine (60 °) 7%, bean powder 0.This flavouring wine main body fragrant is outstanding, can improve the base liquor main body fragrant, outstanding giving off a strong fragrance style.
More than the stratographic analysis content of three kinds of flavouring wine as follows:
Unit: mg/100ml
4) distillation: method is divided three kinds, and the one, will cultivate the good yellow water esterification liquid of esterification, produce flavouring wine directly into the distillation of end pot; The 2nd, will cultivate the good yellow water esterification liquid of esterification, sprinkle into the distillation of wine unstrained spirits and produce; The 3rd, go out pond, distillation routinely.
(5) go into the pond Secondary Fermentation: will cultivate the good yellow water esterification liquid of esterification, and mix with the wine unstrained spirits of fermenting-ripening again, and carry out Secondary Fermentation.
This technology is main raw material with " yellow water ".It is sharp not only changing " evil ", and thing is its power to the greatest extent, and technology is simple, with short production cycle, be not subjected to season and weather effect, quality product is easily controlled, production cost is low, and flavouring wine per ton can reduce by 8000 yuan, is the new way of aromatic Chinese spirit to high-quality, low development.Effect and principle to flavouring wine still needs further to inquire into from now on.
Claims (5)
1, the technology of a kind of utilization " yellow water " production flavouring wine, be by yellow water heat, cool off, add batching, cultivation and fermentation, with yeast wine, further esterification, distillation process are formed.It is characterized in that: cultivation and fermentation and further esterification are to carry out in having the esterification jar of hot water thermal insulating layer.
2, technology according to claim 1 is characterized in that: good " yellow water " esterifying liquid of cultivation esterification also can be gone into the pond and be fermented, goes out the pond again, distills, produces.
3, according to claim 1,2 described technologies, it is characterized in that: " yellow water " heating temperature keeps more than 15 minutes at 80～100 ℃.
4, according to claim 1,2 described technologies, it is characterized in that cultivation and fermentation and further esterification temperature at 26～36 ℃, 2～20 days cultivation and fermentation time, further fermentation time is 2～15 days, goes into 30～40 days pond Secondary Fermentation time.
5,, it is characterized in that the materials proportioning is according to claim 1,2 described technologies:
" yellow water " 50-95% cellar for storing things mud 0-20%
Koji powder 1-20% bean powder 0-15%
Yeast wine (60 °) 1-40%
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90102599 CN1046349A (en) | 1990-04-28 | 1990-04-28 | Utilize " yellow water " production flavouring wine novel process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90102599 CN1046349A (en) | 1990-04-28 | 1990-04-28 | Utilize " yellow water " production flavouring wine novel process |
Publications (1)
| Publication Number | Publication Date |
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| CN1046349A true CN1046349A (en) | 1990-10-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 90102599 Pending CN1046349A (en) | 1990-04-28 | 1990-04-28 | Utilize " yellow water " production flavouring wine novel process |
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| CN (1) | CN1046349A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101245298B (en) * | 2007-02-14 | 2011-05-18 | 四川郎酒集团有限责任公司 | Method for producing maotai-flavor flavoring wine |
| CN102229879A (en) * | 2011-05-31 | 2011-11-02 | 泸州品创科技有限公司 | Flavor blending liquid and preparation method thereof |
| CN104783118A (en) * | 2015-04-29 | 2015-07-22 | 四川银帆生物科技有限公司 | Secondary fermentation technique in process of preparing fragrance liquor from wine making byproduct yellow water |
| CN104845735A (en) * | 2015-04-29 | 2015-08-19 | 四川银帆生物科技有限公司 | Two-time esterification technology in process of preparing fragrant liquid from liquor-making byproduct percolated yellow fermenting liquor |
| CN105199898A (en) * | 2015-09-25 | 2015-12-30 | 安徽乐天酿酒有限公司 | Artificial culture method of pit mud |
| CN106047577A (en) * | 2016-08-19 | 2016-10-26 | 四川远鸿小角楼酒业有限公司 | Method for producing flavor distilling wine blending liquid by using yellow water |
| CN107099437A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | It is a kind of that the method that yellow water produces liquor seasoning product is concentrated with super-strong moisture absorbing resin |
| CN114133998A (en) * | 2021-12-10 | 2022-03-04 | 四川绵竹剑南春酒厂有限公司 | Production process of stepwise filtering type flavoring wine |
| CN115521846A (en) * | 2022-10-19 | 2022-12-27 | 江苏今世缘酒业股份有限公司 | Method for preparing high-ester seasoning wine by using yellow water, product and application |
| CN115926913A (en) * | 2022-12-28 | 2023-04-07 | 泸州老窖股份有限公司 | Method for preparing fermented mash by using yellow water outside cellar |
-
1990
- 1990-04-28 CN CN 90102599 patent/CN1046349A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101245298B (en) * | 2007-02-14 | 2011-05-18 | 四川郎酒集团有限责任公司 | Method for producing maotai-flavor flavoring wine |
| CN102229879A (en) * | 2011-05-31 | 2011-11-02 | 泸州品创科技有限公司 | Flavor blending liquid and preparation method thereof |
| CN102229879B (en) * | 2011-05-31 | 2012-08-29 | 泸州品创科技有限公司 | Flavor blending liquid and preparation method thereof |
| CN104783118A (en) * | 2015-04-29 | 2015-07-22 | 四川银帆生物科技有限公司 | Secondary fermentation technique in process of preparing fragrance liquor from wine making byproduct yellow water |
| CN104845735A (en) * | 2015-04-29 | 2015-08-19 | 四川银帆生物科技有限公司 | Two-time esterification technology in process of preparing fragrant liquid from liquor-making byproduct percolated yellow fermenting liquor |
| CN105199898A (en) * | 2015-09-25 | 2015-12-30 | 安徽乐天酿酒有限公司 | Artificial culture method of pit mud |
| CN106047577A (en) * | 2016-08-19 | 2016-10-26 | 四川远鸿小角楼酒业有限公司 | Method for producing flavor distilling wine blending liquid by using yellow water |
| CN107099437A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | It is a kind of that the method that yellow water produces liquor seasoning product is concentrated with super-strong moisture absorbing resin |
| CN114133998A (en) * | 2021-12-10 | 2022-03-04 | 四川绵竹剑南春酒厂有限公司 | Production process of stepwise filtering type flavoring wine |
| CN115521846A (en) * | 2022-10-19 | 2022-12-27 | 江苏今世缘酒业股份有限公司 | Method for preparing high-ester seasoning wine by using yellow water, product and application |
| CN115926913A (en) * | 2022-12-28 | 2023-04-07 | 泸州老窖股份有限公司 | Method for preparing fermented mash by using yellow water outside cellar |
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