CN104673582A - Method for brewing liquor with combined flavors of nine kinds of grain - Google Patents
Method for brewing liquor with combined flavors of nine kinds of grain Download PDFInfo
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- CN104673582A CN104673582A CN201510042389.0A CN201510042389A CN104673582A CN 104673582 A CN104673582 A CN 104673582A CN 201510042389 A CN201510042389 A CN 201510042389A CN 104673582 A CN104673582 A CN 104673582A
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- 235000019634 flavors Nutrition 0.000 title abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 75
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 8
- 235000015096 spirit Nutrition 0.000 claims description 105
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- 235000014101 wine Nutrition 0.000 claims description 75
- 125000003118 aryl group Chemical group 0.000 claims description 52
- 238000010025 steaming Methods 0.000 claims description 27
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 9
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- 101100012019 Mus musculus Etv4 gene Proteins 0.000 claims description 8
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 3
- 238000009825 accumulation Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000003517 fume Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 238000004821 distillation Methods 0.000 abstract description 6
- 238000002791 soaking Methods 0.000 abstract description 6
- 239000000919 ceramic Substances 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract 1
- 235000020985 whole grains Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 19
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 18
- 239000003205 fragrance Substances 0.000 description 18
- 235000020097 white wine Nutrition 0.000 description 17
- 239000000203 mixture Substances 0.000 description 15
- 241000207961 Sesamum Species 0.000 description 12
- 235000003434 Sesamum indicum Nutrition 0.000 description 12
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 241000219051 Fagopyrum Species 0.000 description 8
- 150000002148 esters Chemical class 0.000 description 8
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 235000021050 feed intake Nutrition 0.000 description 6
- 238000009413 insulation Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 150000001298 alcohols Chemical class 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000002203 pretreatment Methods 0.000 description 5
- 229940116333 ethyl lactate Drugs 0.000 description 4
- XNLICIUVMPYHGG-UHFFFAOYSA-N pentan-2-one Chemical compound CCCC(C)=O XNLICIUVMPYHGG-UHFFFAOYSA-N 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- 230000008859 change Effects 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
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- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- -1 acetaldehyde, acetal Chemical class 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- WBJINCZRORDGAQ-UHFFFAOYSA-N formic acid ethyl ester Natural products CCOC=O WBJINCZRORDGAQ-UHFFFAOYSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention relates to a method for brewing liquor with combined flavors of nine kinds of grain. The method takes nine kinds of grain as raw materials and a ceramic cellar as a fermentation vessel, and adopts strong-flavor, soy sauce-flavor and sesame-flavor processes to make multi-flavor fermented grains with nine kinds of grain, which are more strong-flavored, more soy sauce-flavored and more sesame-flavored. The method comprises the following steps: after the whole-grain raw materials are subjected to dual-water soaking, first-time distillation, tight covering of water and second-time distillation, take out one half of cooked grain, and adding 0.5-1% of Chinese yeast to make saccharifying fermented grains after the cooked grain is cooled; after the uniformly mixed multi-flavor fermented grains are added into the remaining one half of the cooked grain according to the proportion of 1 to 3 between the grain and the fermented grains, reducing the temperature to 35 DEG C, adding 25% of mouldy bran and 20% of high-temperature yeast of the grain, controlling the temperature to 28-30 DEG C after uniform turning and stirring, then carrying out piling, piling up the cooked grain for 24 hours to be mixed with the saccharifying fermented grains when the temperature reaches 45-50 DEG C, and entering the ceramic cellar to ferment when the temperature drops to 22-25 DEG C, the fermentation period is 7-15 days, after the fermentation is over, distilling liquor using a ceramic distillation utensil, and after liquor receiving is over, further cooking and gelatinizing for 10-30 minutes. After the gelatinization is over, 50-80kg of mouldy bran and 10-20kg of medium temperature yeast are added into each distillation utensil, and put into the cellar when the temperature drops to 28-32 DEG C, second-time liquor distillation is carried out when the fermentation period is 7-15 days, so as to form liquor with 'strong, fine and smooth, mellow and full, simple but elegant'styles.
Description
Technical field
The present invention relates to brewing technical field, particularly relate to a kind of pottery aromatic white spirit brewing method.
Background technology
The real motive of China white wine development is the progress of science and technology, along with the enforcement of national regulation and control policy and the development of market economy, China white wine enters the macrostructure adjustment period of New Times, this adjustment comprises the adjustment of industry restructuring, the adjustment of ceramic enterprises distribution and product structure, modern technologies are summed up, perfect, improve traditional technology, accomplish safety in production, decreasing pollution, output of keeping under strict control, steadily and surely quality, meet consumption, improve effects.White wine is from the nineties, to development in pluralism, clearly, dense, sauce, on rice four kinds of basic odor types, derive more than ten kind of odor type, pottery aromatic white spirit is in new texture adjustment in earlier stage, Henan Province initiates innovative white wine, be not restricted to one pattern, have lattice of one's own, fill up middle and high end, Henan liquor brand blank, nine kinds of grains are adopted to be raw material, the large fusion of each odor type technique, the useful fragrance matter that fermentation is generated can more be present in wine, white wine is entered not only, and fragrance is plentiful but also the new stage that wine body is pure, wine body is simple and elegant, continuous soft, mellow and full, fast awake, embody the cultural deposits that large Central Plains is fully inclusive and equitable, make the history of white wine, cultural, national characteristic is not fully exerted.
Under pottery aromatic white spirit refers to the prerequisite of the factors such as Regional environment, raw materials for production, making method, the white wine having giving off a strong fragrance, delicate fragrance, sauce perfume, sesame four kinds of odor types concurrently of production.Dense, clear, sauce, sesame, grain, Qu Xiang etc. organically combine by it, one integrated mass, fragrant for main body note with the cellar for storing things that quiet and tastefully laid out sauce is fragrant and strong, fine and smooth sesame is fragrant is carrier with only soft delicate fragrance, comfortable grain perfume and Qu Xiang are modified and are set off, and meet the needs of the comprehensive comfort level of drinking of consumers in general.In recent years, pottery aromatic white spirit is under the correct leadership of Party and government, and under the guidance of quality testing department, employer's organization, achieve significant progress, industrial scale and share of market constantly rise, and become Henan deeply by the fragrant liquor that human consumer likes.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of pottery aromatic white spirit brewing method, makes the pottery aromatic white spirit brewageed carry out many Flavor Types from technique, unique style.
For reaching above-mentioned purpose, the present invention's one pottery aromatic white spirit brewing method, comprises the following steps:
1) two bubble grain: first use 40-60 DEG C of hot-water soak 1-2h, fully stir, put de-soak water, then steep 15-18h with the hot water of 80-90 DEG C, grain stirs and makes grain surface temperature reach more than 70 DEG C and control dry afterwards;
Wherein said grain comprises the raw material of following weight part: Chinese sorghum 30-40%, wheat 5-10%, barley 7%, pea 3%, corn 5%, buckwheat 5%, millet 5-15%, rice 5-15%, glutinous rice 5-15%;
2) just steam: the grain after control is dry is put into pottery rice steamer and carried out just steaming, and the first steaming time is 15-30min;
3) vexed water: just steam after terminating, the warm water adding 40-50 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 10-30min;
4) again to steam: after vexed water terminates, put vexed grain water in clean pottery rice steamer, adopt to add a cover in pottery rice steamer and to steam and spacious lid steams interval mode and steams again, steam time 45-60min again;
5) cooling is lower bent:
1. little bent sugaringization unstrained spirits is added: the 1/5-4/5 taking out total grain amount, add the little song of the 0.5-1% of grain, when temperature is down to 45-55 DEG C, first time is lower bent, turn evenly, when temperature is down to 35-45 DEG C, second time is lower bent, turns temperature evenly and controls closing heap after 22-25 DEG C, in 32-35 DEG C of cultivation 20-36h;
2. add wheat bran, the many odor types of high temperature song system pile up unstrained spirits: take out remaining total grain, add the many odor type grain unstrained spirits mixed according to grain unstrained spirits than the ratio of 1:3-4, mix thoroughly; Treat that temperature is down to 35-40 DEG C of song at present, add the high temperature song of the wheat bran of the 20-25% of grain, 20-25%, turn temperature evenly and control closing heap after 28-30 DEG C, pile up 24-30 hour, product temperature reaches 45 DEG C-50 DEG C obtained described many odor types and piles up unstrained spirits, and wherein said many odor type grain unstrained spirits comprise poor unstrained spirits weight and ratio is Luzhou-flavor: aromatic type: sesame-flavor=1:1-8:1-8;
6) join grain and enter cellar for storing things:
The even mix of unstrained spirits is piled up piling up ripe many odor types, little bent saccharification unstrained spirits good for saccharification is piled up unstrained spirits with many odor types mix, many odor types pile up poor unstrained spirits temperature lower than saccharification unstrained spirits temperature 1-2 DEG C, when saccharification unstrained spirits, many odor types accumulation unstrained spirits two kinds of poor unstrained spirits are down to and are required 22-25 DEG C, should enter cellar for storing things;
7) envelope cellar for storing things: after grain unstrained spirits enters cellar for storing things, thereon tight lid layer sealing bag, then the lid grain covering more than 50cm, and topped one deck plastic paper, yeast phase is 7-15d.
8) distill: go out to store loaded steamer by the grain unstrained spirits fermented, pluck wine temperature and control at 30-35 DEG C, steam fume pressure-controlled at 0.01-0.015MP, stream wine speed control is at 2.5-3.5kg/min;
9) pluck wine and terminate rear continuation boiling gelatinization 10-30min;
10) gelatinization adds the wheat bran of poor unstrained spirits weight 2.5-4%, the middle Wen Qu of 0.5-1% after terminating, and is cooled to 28-32 DEG C and enters Tao Jiao, yeast phase 7-15 days;
11) secondary gets wine: steam wine after fermentation ends, and the poor unstrained spirits steamed after drinking processes by still poor;
12) wine that first time and second time are got mixes to be stored, and is pottery aromatic white spirit.
Wherein said twice bubble grain water level all flooded grain face more than 25cm.
Wherein after twice bubble grain, grain grain moisture content is 43-45%.
It is wherein said that just the steaming time is 20min.
Wherein said grain of joining enters in the process of cellar for storing things, and when room temperature is below 25 DEG C, pit entry temperature is 22-25 DEG C; When room temperature is more than 25 DEG C, pit entry temperature is room temperature.
Wherein said high temperature is bent and described middle temperature Qu Caiyong pottery room is obtained.
After wherein the grain unstrained spirits fermented being gone out cellar for storing things, the 0.5-1% chaff shell that lower floor's grain unstrained spirits adds poor unstrained spirits weight is mixed thoroughly, and loaded steamer steams wine.
The invention difference from existing technology is that the present invention achieves following technique effect:
1, the present invention makes pottery aromatic white spirit brewing method, the basis of five grains turn increases pea, barley, buckwheat and local products millet four kinds of grains, improves the protein content in raw material;
2, the present invention bent, the middle Wen Quwei of aromatic white spirit brewing method high temperature used room of making pottery of making pottery is made.Pottery room has that moisturizing, humidity discharging, adsorptivity are strong, microorganism is easy to the feature such as enrichment, growth.With the pottery odor type Daqu that pottery room makes, prominent bag portion structure loose bubble gas, abundant, form high-temperature area, meet the needs producing upper amount and matter, finally for brewageing high-quality, the pottery odor type wine of high yield lays solid basic substance;
3, the present invention's aromatic white spirit brewing method fermenting container of making pottery is Tao Jiao.Wine cellar is the important process facility fermenting required in brewed spirit process.The quality in wine cellar directly affects the quality of white wine.The quality of Jiao Chi, vigor size, ability power have very important effect to the formation of vinosity style.Pottery aromatic white spirit is brewageed and is adopted Tao Jiao fermentation, and because pond, cellar for storing things is unique, surrounding pottery plate is made, and cellar for storing things mud paving 10cm stores mud, the wine different style that each layer fermented mash steams.Bottom is by the impact of cellar for storing things mud, and ethyl hexanoate content is higher, and vinosity is partially dense; Middle level ethyl acetate is higher, and vinosity is partially clear; Upper strata wine burnt odor, sauce fragrance are slightly heavy, the inclined sauce of vinosity, and top layer wine burnt odor is fine and smooth, and sesame perfume (or spice) is laid particular stress on.Therefore, the former wine of these four layers of different-style features will distill respectively, and segmentation is plucked wine and stored, and somatotype hooks to be adjusted, thus ensure product mould reach clearly, dense, sauce, sesame four perfume respectively do not reveal, the effect that fusion harmony is unified mutually.Tao Jiao is the combination of fen-flavor type white spirit, Maotai-flavor liquor and aromatic Chinese spirit, distilled spirit with sesame flavour fermenting container, through test in recent years, and the wine produced with Tao Jiao, ethyl hexanoate content mean value is 60mg/L, lower than giving off a strong fragrance, higher than delicate fragrance; Ethyl acetate content is 140mg/L, fragrant a little more than sauce; Vinegar father-in-law, glycerine, ethyl formate overall target comparatively other aromatic white spirit are given prominence to.
4, the present invention makes pottery aromatic white spirit making method distillation plant for pottery rice steamer.Wine is steamed with pottery rice steamer, because temperature is high, space in pottery wall increases, pottery rice steamer is inside and outside forms negative pressure, the air entered in pottery rice steamer increases, and with the microcomponent in wine, physical change and chemical transformation at high temperature occurs, can change some pungency in wine, lower boiling composition as the content of aldehydes, alcohols etc., the acidity of wine can be made to increase, and pungency reduces.In addition, steam wine with pottery rice steamer and on microcomponent, have fine difference with the wine that traditional stainless steel rice steamer is steamed out, particularly about 0.1-0.3 will be exceeded with the base vinic acid degree that pottery rice steamer is steamed out than stainless steel rice steamer, this is that the Tao Bi due to rice steamer of making pottery has many small pores, in the retort process, because internal-external temperature difference forms negative pressure, outside air is made to enter in rice steamer, with the trace ingredients generation redox reaction in wine, thus the trace ingredients in wine body changes.
Embodiment
Below in conjunction with embodiment, to above-mentioned being described in more detail with other technical characteristic and advantage of the present invention.
Embodiment one:
Proportioning raw materials: Chinese sorghum 35%, wheat 10%, barley 7%, pea 3%, corn 5%, buckwheat 5%, millet 10%, rice 15%, glutinous rice 10%, feed intake total amount 2000kg.
Total grain unstrained spirits is than being 1:3; Many odor type grain unstrained spirits proportionings are Luzhou-flavor: aromatic type: sesame-flavor=1:1:1.Respectively get nine grain inclined Luzhou-flavor explained hereafter grain unstrained spirits 2000kg, single grain inclined aromatic type technique grain unstrained spirits 2000kg, the inclined sesame of nine grain fragrant technique grain unstrained spirits 2000kg, mixes, for subsequent use.
Nine grain raw materials mixed by 2000kg in advance first use 50 DEG C of hot-water soak 2h, fully stir, and put de-soak water, then steep 15h with the hot water of 80 DEG C, and grain stirs afterwards, make grain surface temperature reach more than 70 DEG C and control dry; Just steaming controlling nine grain raw materials done, adding a cover after circle vapour, firepower should greatly and evenly, and time controling is at 15min; After first steaming terminates, the warm water adding 45 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 30min; After vexed water terminates, put vexed grain water in clean rice steamer of making pottery, adopt to add a cover steaming and open lid steaming interval mode and steam again, steam time 50min again.First steaming, multiple steam after, get 1/2 i.e. 1000kg of total charging capacity, add the little song of 10kg, insulation saccharification makes saccharification unstrained spirits in 24 hours.Remain 1/2 i.e. 1000kg of total charging capacity, add the bent 200kg of high temperature of the wheat bran 250kg of 25%, 20% pottery room making, with 6000kg many odor type grains unstrained spirits mix, be cooled to 28-30 DEG C of closing heap, pile up after 24 hours temperature rise to 50 DEG C, the saccharification unstrained spirits good with above-mentioned saccharification mixes, and enters Tao Jiao fermentation after being cooled to 25 DEG C.Ferment after 10 days, take out, lower floor's grain unstrained spirits adds 20-40kg chaff shell, mixes thoroughly, steams wine with pottery rice steamer, for first time gets wine.Steam (amounting to four rice steamers, every rice steamer 2200kg grain unstrained spirits) every rice steamer when poor unstrained spirits is after drinking cooled to 35 DEG C and add wheat bran 50kg, the bent 20kg of middle temperature that pottery room makes, turn evenly, be cooled to 30 DEG C and enter cellar for storing things, yeast phase 10 days, take out pottery rice steamer and steam wine, for second time gets wine.Get wine mixing storage for the first time, for the second time, be pottery aromatic white spirit.
Embodiment two:
Proportioning raw materials: Chinese sorghum 35%, wheat 10%, barley 7%, pea 3% (needing pre-treatment during production), corn 5%, buckwheat 5%, millet 10%, rice 15%, glutinous rice 10%, feed intake total amount 2000kg.
Total grain unstrained spirits is than being 1:3; Many odor type grain proportionings are Luzhou-flavor: aromatic type: sesame-flavor=1:2:1.Respectively get nine grain inclined Luzhou-flavor explained hereafter grain unstrained spirits 1500kg, single grain inclined aromatic type technique grain unstrained spirits 3000kg, the inclined sesame of nine grain fragrant technique grain unstrained spirits 1500kg, mixes, for subsequent use.
Nine grain raw materials mixed by 2000kg in advance first use 50 DEG C of hot-water soak 2h through two water soaking, fully stir, put de-soak water, then steep 15h with the hot water of 80 DEG C, and grain stirring afterwards makes grain surface temperature reach more than 70 DEG C and control is dry; Just steaming controlling nine grain raw materials done, adding a cover after circle vapour, firepower should greatly and evenly, and time controling is at 15min; After first steaming terminates, the warm water adding 45 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 30min; After vexed water terminates, put vexed grain water in clean rice steamer of making pottery, adopt to add a cover steaming and open lid steaming interval mode and steam again, steam time 50min again.First steaming, multiple steam after, get 1/2 i.e. 1000kg of total charging capacity, add the little song of 10kg, insulation saccharification makes saccharification unstrained spirits in 24 hours.Remain 1/2 i.e. 1000kg of total charging capacity, add the bent 200kg of high temperature of the wheat bran 250kg of 25%, 20% pottery room making, with 6000kg many odor type grains unstrained spirits mix, be cooled to 28-30 DEG C of closing heap, pile up 24 hours temperature and rise to after more than 50 DEG C, the saccharification unstrained spirits good with above-mentioned saccharification mixes, enter Tao Jiao fermentation after being cooled to 25 DEG C, ferment after 10 days, take out, lower floor's grain unstrained spirits adds 20-40kg chaff shell, mix thoroughly, steam wine with pottery rice steamer, for first time gets wine.Steam (amounting to four rice steamers, every rice steamer 2200kg grain unstrained spirits) every rice steamer when poor unstrained spirits is after drinking cooled to 35 DEG C and add wheat bran 50kg, the bent 20kg of middle temperature that pottery room makes, turn evenly, be cooled to 30 DEG C and enter cellar for storing things, yeast phase 10 days, take out pottery rice steamer and steam wine, for second time gets wine.Get wine mixing storage for the first time, for the second time, be pottery aromatic white spirit.
Embodiment three:
Proportioning raw materials: Chinese sorghum 35%, wheat 10%, barley 7%, pea 3% (needing pre-treatment during production), corn 5%, buckwheat 5%, millet 10%, rice 15%, glutinous rice 10%, feed intake total amount 2000kg.
Total grain unstrained spirits is than being 1:3; Many odor type grain proportionings are Luzhou-flavor: aromatic type: sesame-flavor=1:1:1.Respectively get nine grain inclined Luzhou-flavor explained hereafter grain unstrained spirits 2000kg, single grain inclined aromatic type technique grain unstrained spirits 2000kg, the inclined sesame of nine grain fragrant technique grain unstrained spirits 2000kg, mixes, for subsequent use.
Nine grain raw materials mixed by 2000kg in advance first use 50 DEG C of hot-water soak 2h through two water soaking, fully stir, put de-soak water, then steep 15h with the hot water of 80 DEG C, and grain stirring afterwards makes grain surface temperature reach more than 70 DEG C and control is dry; Just steaming controlling nine grain raw materials done, adding a cover after circle vapour, firepower should greatly and evenly, and time controling is at 15min; After first steaming terminates, the warm water adding 45 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 30min; After vexed water terminates, put vexed grain water in clean pottery rice steamer, adopt to add a cover and to steam and spacious lid steams interval mode and steams again, steam time 50min again, get 1/5 i.e. 400kg of total charging capacity, add the little song of 4kg, insulation saccharification makes saccharification unstrained spirits in 24 hours.Remain 4/5 i.e. 1600kg of total charging capacity, add the wheat bran 400kg of 25%, the bent 320kg of high temperature that 20% pottery room makes, with 6000kg many odor type grains unstrained spirits mix, be cooled to 30 DEG C of closing heaps, pile up after temperature rises to 45 DEG C after 24 hours, the saccharification unstrained spirits good with above-mentioned saccharification mixes, enter Tao Jiao fermentation after being cooled to 25 DEG C, ferment after 10 days, take out, lower floor's grain unstrained spirits adds 20-40kg chaff shell, mix thoroughly, steam wine with pottery rice steamer, for first time gets wine.Steam (amounting to four rice steamers, every rice steamer 2200kg grain unstrained spirits) every rice steamer when poor unstrained spirits is after drinking cooled to 35 DEG C and add wheat bran 50kg, the bent 20kg of middle temperature that pottery room makes, turn evenly, be cooled to 30 DEG C and enter cellar for storing things, yeast phase 10 days, take out pottery rice steamer and steam wine, for second time gets wine.Get wine mixing storage for the first time, for the second time, be pottery aromatic white spirit.
Embodiment four:
Proportioning raw materials: Chinese sorghum 40%, wheat 5%, barley 7%, pea 3% (needing pre-treatment during production), corn 5%, buckwheat 5%, millet 15%, rice 10%, glutinous rice 10%, feed intake total amount 2000kg.
Total grain unstrained spirits is than being 1:3; Many odor type grain proportionings are Luzhou-flavor: aromatic type: sesame-flavor=1:1:1.Respectively get nine grain inclined Luzhou-flavor explained hereafter grain unstrained spirits 2000kg, single grain inclined aromatic type technique grain unstrained spirits 2000kg, the inclined sesame of nine grain fragrant technique grain unstrained spirits 2000kg, mixes, for subsequent use.
Nine grain raw materials mixed by 2000kg in advance first use 50 DEG C of hot-water soak 2h through two water soaking, fully stir, put de-soak water, then steep 15h with the hot water of 80 DEG C, and grain stirring afterwards makes grain surface temperature reach more than 70 DEG C and control is dry; Just steaming controlling nine grain raw materials done, adding a cover after circle vapour, firepower should greatly and evenly, and time controling is at 15min; After first steaming terminates, the warm water adding 45 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 30min; After vexed water terminates, put vexed grain water in clean pottery rice steamer, adopt to add a cover and to steam and spacious lid steams interval mode and steams again, steam time 50min again, get 1/5 i.e. 400kg of total charging capacity, add the little song of 4kg, insulation saccharification makes saccharification unstrained spirits in 24 hours.Remain 4/5 i.e. 1600kg of total charging capacity, add the wheat bran 400kg of 25%, the bent 320kg of high temperature that 20% pottery room makes, with 6000kg many odor type grains unstrained spirits mix, be cooled to 30 DEG C of closing heaps, pile up after temperature rises to 45 DEG C after 24 hours, the saccharification unstrained spirits good with above-mentioned saccharification mixes, enter Tao Jiao fermentation after being cooled to 25 DEG C, ferment after 10 days, take out, lower floor's grain unstrained spirits adds 20-40kg chaff shell, mix thoroughly, steam wine with pottery rice steamer, for first time gets wine.Steam (amounting to four rice steamers, every rice steamer 2200kg grain unstrained spirits) every rice steamer when poor unstrained spirits is after drinking cooled to 35 DEG C and add wheat bran 50kg, the bent 20kg of middle temperature that pottery room makes, turn evenly, be cooled to 30 DEG C and enter cellar for storing things, yeast phase 10 days, take out pottery rice steamer and steam wine, for second time gets wine.Get wine mixing storage for the first time, for the second time, be pottery aromatic white spirit.
Embodiment five:
Proportioning raw materials: Chinese sorghum 30%, wheat 10%, barley 7%, pea 3% (needing pre-treatment during production), corn 5%, buckwheat 5%, millet 15%, rice 10%, glutinous rice 15%, feed intake total amount 2000kg.
Total grain unstrained spirits is than being 1:3; Many odor type grain proportionings are Luzhou-flavor: aromatic type: sesame-flavor=1:1:1.Respectively get nine grain inclined Luzhou-flavor explained hereafter grain unstrained spirits 2000kg, single grain inclined aromatic type technique grain unstrained spirits 2000kg, the inclined sesame of nine grain fragrant technique grain unstrained spirits 2000kg, mixes, for subsequent use.
Nine grain raw materials mixed by 2000kg in advance first use 50 DEG C of hot-water soak 2h through two water soaking, fully stir, put de-soak water, then steep 15h with the hot water of 80 DEG C, and grain stirring afterwards makes grain surface temperature reach more than 70 DEG C and control is dry; Just steaming controlling nine grain raw materials done, adding a cover after circle vapour, firepower should greatly and evenly, and time controling is at 15min; After first steaming terminates, the warm water adding 45 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 30min; After vexed water terminates, put vexed grain water in clean pottery rice steamer, adopt to add a cover and to steam and spacious lid steams interval mode and steams again, steam time 50min again, get 1/5 i.e. 400kg of total charging capacity, add the little song of 4kg, insulation saccharification makes saccharification unstrained spirits in 24 hours.Remain 4/5 i.e. 1600kg of total charging capacity, add the wheat bran 400kg of 25%, the bent 320kg of high temperature that 20% pottery room makes, with 6000kg many odor type grains unstrained spirits mix, be cooled to 30 DEG C of closing heaps, pile up after temperature rises to 45 DEG C after 24 hours, the saccharification unstrained spirits good with above-mentioned saccharification mixes, enter Tao Jiao fermentation after being cooled to 25 DEG C, ferment after 10 days, take out, lower floor's grain unstrained spirits adds 20-40kg chaff shell, mix thoroughly, steam wine with pottery rice steamer, for first time gets wine.Steam (amounting to four rice steamers, every rice steamer 2200kg grain unstrained spirits) every rice steamer when poor unstrained spirits is after drinking cooled to 35 DEG C and add wheat bran 50kg, the bent 20kg of middle temperature that pottery room makes, turn evenly, be cooled to 30 DEG C and enter cellar for storing things, yeast phase 10 days, take out pottery rice steamer and steam wine, for second time gets wine.Get wine mixing storage for the first time, for the second time, be pottery aromatic white spirit.
Embodiment six:
Proportioning raw materials: Chinese sorghum 35%, wheat 5%, barley 7%, pea 3% (needing pre-treatment during production), corn 5%, buckwheat 5%, millet 10%, rice 15%, glutinous rice 15%, feed intake total amount 2000kg.
Total grain unstrained spirits is than being 1:3; Many odor type grain proportionings are Luzhou-flavor: aromatic type: sesame-flavor=1:1:1.Respectively get nine grain inclined Luzhou-flavor explained hereafter grain unstrained spirits 2000kg, single grain inclined aromatic type technique grain unstrained spirits 2000kg, the inclined sesame of nine grain fragrant technique grain unstrained spirits 2000kg, mixes, for subsequent use.
Nine grain raw materials mixed by 2000kg in advance first use 50 DEG C of hot-water soak 2h through two water soaking, fully stir, put de-soak water, then steep 15h with the hot water of 80 DEG C, and grain stirring afterwards makes grain surface temperature reach more than 70 DEG C and control is dry; Just steaming controlling nine grain raw materials done, adding a cover after circle vapour, firepower should greatly and evenly, and time controling is at 15min; After first steaming terminates, the warm water adding 45 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 30min; After vexed water terminates, put vexed grain water in clean rice steamer of making pottery, adopt to add a cover steaming and open lid steaming interval mode and steam again, steam time 50min again.First steaming, multiple steam after, get 1/2 i.e. 1000kg of total charging capacity, add the little song of 10kg, insulation saccharification makes saccharification unstrained spirits in 24 hours.Remain 1/2 i.e. 1000kg of total charging capacity, add the bent 200kg of high temperature of the wheat bran 250kg of 25%, 20% pottery room making, with 6000kg many odor type grains unstrained spirits mix, be cooled to 28-30 DEG C of closing heap, pile up 24 hours temperature and rise to after more than 50 DEG C, the saccharification unstrained spirits good with above-mentioned saccharification mixes, enter Tao Jiao fermentation after being cooled to 25 DEG C, ferment after 10 days, take out, lower floor's grain unstrained spirits adds 20-40kg chaff shell, mix thoroughly, steam wine with pottery rice steamer, for first time gets wine.Steam (amounting to four rice steamers, every rice steamer 2200kg grain unstrained spirits) every rice steamer when poor unstrained spirits is after drinking cooled to 35 DEG C and add wheat bran 50kg, the bent 20kg of middle temperature that pottery room makes, turn evenly, be cooled to 30 DEG C and enter cellar for storing things, yeast phase 10 days, take out pottery rice steamer and steam wine, for second time gets wine.Get wine mixing storage for the first time, for the second time, be pottery aromatic white spirit.
By this technique by the pottery odor type wine composite samples data analysis obtained by above-mentioned six kinds of implementation columns, be compared as follows with other aromatic white spirit:
1., ester class
Ester class content comparatively horn of plenty in pottery aromatic white spirit, ethyl acetate, ethyl lactate and ethyl hexanoate are relatively outstanding, and wherein ethyl acetate content is the most outstanding.The content of four large esters is ethyl acetate ﹥ ethyl lactate ﹥ ethyl hexanoate ﹥ ethyl butyrate.The ratio that wherein ethyl acetate is shared in total ester is ethyl lactate 2 times of proportion in total ester, and ethyl lactate proportion in total ester is ethyl hexanoate nearly 2 times of proportion in total ester.This ratio relation is peerless in the existing each large aromatic white spirit of China, the content of four large esters and quantity relative ratio relationship and dense, sauce, scent type have very large difference, illustrate that the territorial environment that pottery odor type wine is special and the production technique matched with it define the style of oneself uniqueness.(wine degree 63 °, unit mg/l)
2., acids
Organic acid is taste compound important in white wine, and plays the effect coordinating fragrance.In white wine, organic acid content is more, its better flavor.The analytical data done shows, in pottery aromatic white spirit, organic acid content is higher, except lower than except sauce cordiale, to hold concurrently cordiale and scent type wine far above giving off a strong fragrance wine, dense sauce.Wherein the content of acetic acid is far above the content of other acid, and the content of propionic acid then to be held concurrently cordiale, sauce cordiale, scented wine higher than giving off a strong fragrance wine, dense sauce; Caproic acid content then to be held concurrently cordiale lower than giving off a strong fragrance wine and dense sauce, but content than sauce incense liquor and delicate fragrance white wine high.(wine degree 63 °, unit mg/l)
3., higher alcohols
The content of pottery aromatic white spirit Higher Alcohols, to hold concurrently flavor white spirit and fen-flavor type white spirit higher than aromatic Chinese spirit, dense sauce, but lower than Maotai-flavor liquor.The ratio of four kinds of alcohol is n-propyl alcohol: primary isoamyl alcohol: isopropylcarbinol: propyl carbinol=1:0.38:0.2:0.14.Alcohols material is indispensable flavour substances in white wine, and n-propyl alcohol has good in fragrant flavor developing effect, under the common existence with other alcohols material such as primary isoamyl alcohol, sets off out the style and features of its " mellow and full, fine and smooth, elegance " well.(wine degree 63 °, unit mg/l)
4., carbonyl compound
In pottery aromatic white spirit, the content of acetaldehyde, acetal is higher, and wherein the content of acetaldehyde is except lower than except sauce incense liquor, all higher than giving off a strong fragrance white wine, liquor of Luzhou-flavor and Maotai-flavor and delicate fragrance white wine; In pottery aromatic white spirit, the content of 3 hydroxyl 2-butanone and 2 pentanone is also higher, and particularly the content of 2 pentanone all to be held concurrently flavor white spirit and delicate fragrance white wine higher than giving off a strong fragrance white wine, sauce incense liquor, dense sauce.Due to the different amts of contained flavor and fragrance substance, each white wine has self style and features distinguished.(wine degree 63 °, unit mg/l)
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determines.
Claims (7)
1. a pottery aromatic white spirit brewing method, is characterized in that comprising the following steps:
1) two bubble grain: first use 40-60 DEG C of hot-water soak 1-2h, fully stir, put de-soak water, then steep 15-18h with the hot water of 80-90 DEG C, grain stirs and makes grain surface temperature reach more than 70 DEG C and control dry afterwards;
Wherein said grain comprises the raw material of following weight part: Chinese sorghum 30-40%, wheat 5-10%, barley 7%, pea 3%, corn 5%, buckwheat 5%, millet 5-15%, rice 5-15%, glutinous rice 5-15%;
2) just steam: the grain after control is dry is put into pottery rice steamer and carried out just steaming, and the first steaming time is 15-30min;
3) vexed water: just steam after terminating, the warm water adding 40-50 DEG C in pottery rice steamer carries out vexed water, the high face 20cm that puts out cereal of the water surface, and the time is 10-30min;
4) again to steam: after vexed water terminates, put vexed grain water in clean pottery rice steamer, adopt to add a cover in pottery rice steamer and to steam and spacious lid steams interval mode and steams again, steam time 45-60min again;
5) cooling is lower bent:
1. little bent sugaringization unstrained spirits is added: the 1/5-4/5 taking out total grain amount, add the little song of the 0.5-1% of grain, when temperature is down to 45-55 DEG C, first time is lower bent, turn evenly, when temperature is down to 35-45 DEG C, second time is lower bent, turns temperature evenly and controls closing heap after 22-25 DEG C, in 32-35 DEG C of cultivation 20-36h;
2. add wheat bran, the many odor types of high temperature song system pile up unstrained spirits: take out remaining total grain, add the many odor type grain unstrained spirits mixed according to grain unstrained spirits than the ratio of 1:3-4, mix thoroughly; Treat that temperature is down to 35-40 DEG C of song at present, add the high temperature song of the wheat bran of the 20-25% of grain, 20-25%, turn temperature evenly and control closing heap after 28-30 DEG C, pile up 24-30 hour, product temperature reaches 45 DEG C-50 DEG C obtained described many odor types and piles up unstrained spirits, and wherein said many odor type grain unstrained spirits comprise poor unstrained spirits weight and ratio is Luzhou-flavor: aromatic type: sesame-flavor=1:1-8:1-8;
6) join grain and enter cellar for storing things:
The even mix of unstrained spirits is piled up piling up ripe many odor types, little bent saccharification unstrained spirits good for saccharification is piled up unstrained spirits with many odor types mix, many odor types pile up poor unstrained spirits temperature lower than saccharification unstrained spirits temperature 1-2 DEG C, when saccharification unstrained spirits, many odor types accumulation unstrained spirits two kinds of poor unstrained spirits are down to and are required 22-25 DEG C, should enter cellar for storing things;
7) envelope cellar for storing things: after grain unstrained spirits enters cellar for storing things, thereon tight lid layer sealing bag, then the lid grain covering more than 50cm, and topped one deck plastic paper, yeast phase is 7-15d.
8) distill: go out to store loaded steamer by the grain unstrained spirits fermented, pluck wine temperature and control at 30-35 DEG C, steam fume pressure-controlled at 0.01-0.015MP, stream wine speed control is at 2.5-3.5kg/min;
9) pluck wine and terminate rear continuation boiling gelatinization 10-30min;
10) gelatinization adds the wheat bran of poor unstrained spirits weight 2.5-4%, the middle Wen Qu of 0.5-1% after terminating, and is cooled to 28-32 DEG C and enters Tao Jiao, yeast phase 7-15 days;
11) secondary gets wine: steam wine after fermentation ends, and the poor unstrained spirits steamed after drinking processes by still poor;
12) wine that first time and second time are got mixes to be stored, and is pottery aromatic white spirit.
2. pottery aromatic white spirit brewing method according to claim 1, is characterized in that: described twice bubble grain water level all flooded grain face more than 25cm.
3. pottery aromatic white spirit brewing method according to claim 1, is characterized in that: after twice bubble grain, grain grain moisture content is 43-45%.
4. pottery aromatic white spirit brewing method according to claim 1, is characterized in that: described just the steaming time is 20min.
5. pottery aromatic white spirit brewing method according to claim 1, is characterized in that: described in join grain and enter in the process of cellar for storing things, when room temperature is below 25 DEG C, pit entry temperature is 22-25 DEG C, and when room temperature is more than 25 DEG C, pit entry temperature is that room temperature enters cellar for storing things.
6. pottery aromatic white spirit brewing method according to claim 1, is characterized in that: described high temperature is bent and described middle temperature Qu Caiyong pottery room is obtained.
7. pottery aromatic white spirit brewing method according to claim 1, is characterized in that: after the grain unstrained spirits fermented is gone out cellar for storing things, mixes thoroughly after lower floor's grain unstrained spirits adds the 0.5-1% chaff shell of poor unstrained spirits weight, and dress pottery rice steamer steams wine.
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