CN104673584A - Wine brewing composition and wine brewing method - Google Patents
Wine brewing composition and wine brewing method Download PDFInfo
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- CN104673584A CN104673584A CN201510075725.1A CN201510075725A CN104673584A CN 104673584 A CN104673584 A CN 104673584A CN 201510075725 A CN201510075725 A CN 201510075725A CN 104673584 A CN104673584 A CN 104673584A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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Abstract
The invention discloses a wine brewing composition. The wine brewing composition is prepared by adding an oligosaccharide into a conventional wine brewing composition, wherein the conventional wine brewing composition comprises a wine making raw material, water, a koji and a wine yeast; the wine making raw material is selected from one or more of wheat, wheat bran, rice bran, rice, barley, grapes, sorghums and corns; and the oligosaccharide is selected from one or more of fructo-oligosaccharide, galactooligosaccharide, glucose oligosaccharide and xylooligosaccharide. The invention also discloses a wine brewing method. The wine brewing method comprises the following steps: crushing the raw material, stirring the material, cooking and pasting, cooling, stirring fermented grains, performing pit entry fermentation, steaming a wine, and adding the oligosaccharide in a fermented grain stirring process. According to the wine brewing composition and the wine brewing method disclosed by the invention, the oligosaccharide is added in a wine brewing process, so that the fermentation time can be shortened on the one hand, and the feeding quantity of the koji can be reduced and the wine production rate can also be improved on the other hand.
Description
Technical field
The invention belongs to liquor brewing field, specifically a kind of wine brewing composition and brewing method.
Background technology
Fermentation technique is that the mankind pass through one of production technology of practice grasp the earliest, and the production of many traditional products all applies fermentation technique, has soy sauce, vinegar, white wine, yellow rice wine etc. in the Orient, and there are beer, grape wine, cheese etc. in west.Along with social economy and the development of science and technology, be born by the fermentation industry that fermentation technique supports and rise.Since the sixties in 20th century, the fermentation industry fast development of China, the product contained also penetrates into each side of people's lives from several aspects such as original microbiotic, food, as medicine, health care, agricultural, environment, the energy, material etc.The infant industry of fermentation industry to be a kind of with high-tech content be feature, since the nineties in 20th century, developing rapidly of industry makes it occupy critical role in the food industry.Developing rapidly of fermentation industry has not only driven the development of relevant industries, and to food assortment of saving food, increase, improve the quality of products and environmental protect etc., played vital role.
By the characteristic that song wine brewing is Chinese wine, world's wine variety being taken the course of its own, is a great invention of China.Japan famous brewmaster plate mouth careful Mr. Lang once commented on: " Chinese invention distiller's yeast is made wine, and its impact is big, may compared with Chinese four inventions ".Traditional koji is that multiple-microorganism enters bent material competition existence, can adapt to preserving of environment for producing Daqu, and growth and breeding, the meta-bolites of accumulating and enriching and the process of miscellaneous enzyme system.Distiller's yeast is the saccharifying ferment brewageed of Chinese wine and raw pastil, and the enzyme containing multiple-microorganism and generation thereof, productive rate and the quality of its product confrontation wine have great impact, therefore have the title of " bone that song is wine ".The performance of research distiller's yeast microorganism has very important meaning to the rule of brewageing disclosing China's wine.Wu Yanyong has inquired into the relation of distiller's yeast microorganism and China white wine odor type, thinks that the quality of distiller's yeast be unable to do without the performance of its microorganism species function, and distiller's yeast microorganism is alcoholic prime mover.
Conventional brew technology carries out diastatic fermentation after all raw material being cooked gelatinization, and along with developing by leaps and bounds of biotechnology, without gelatinization, direct diastatic fermentation comes true raw material.Brewing wine with raw materials achieves quantum jump the nineties in 20th century, facts have proved, Liquor-making Technology with Uncooked is compared with conventional brew technology, can save energy 50%, reduce production cost 37%, reduce labour intensity about 30%, raw material vinosity is good simultaneously, unique flavor, has broad mass market prospect, so then needs the raw material with higher sugar and esterification ability to make wine.
Milk-acid bacteria is widely used on brewery industry, and such as, in white wine solid state fermentation is brewageed, the lactic acid that milk-acid bacteria produces can generate ethyl lactate with ethyl esterification, and the local flavor for white wine is very important; Milk-acid bacteria in brewageing for grape wine and hard cider can trigger malolactic fermentation, by decomposing the lactic acid in fruit wine, makes grape wine and hard cider delicate mouthfeel, smooth, local flavor delicate fragrance.Conventional brew technology during the fermentation more belongs to empirical, and unified standard, does not thus make the quality of wine uneven, and product performance are unstable, not easily scale operation.In wine fermentation process, milk-acid bacteria serves crucial effect, but at present to the research of yeast in wine and mould and pay close attention to more, seldom has and pay close attention to milk-acid bacteria in wine.
In the brewing process of white spirit by solid state method, in distiller's yeast, have small part streptococcus acidi lactici or Lactobacterium acidophilum.Milk-acid bacteria utilizes the carbohydrate fermentation in distiller's yeast to generate lactic acid, lactic acid is in still-process, because being heated, partial dehydration generates lactyllactic acid, under the effect of Some Related Enzymes, ethyl lactate is become with dealing with alcohol symphysis, ethyl lactate has important effect for the local flavor enriching white wine, one of three large ester classes being called as white wine (other two kinds of esters are ethyl acetate and ethyl hexanoate).In the brewing process of white wine of liquid, suitably add milk-acid bacteria (coordinating with the aroma-producing microbe such as ester-producing yeast and caproic acid bacteria), also the raising of quality of white spirit is conducive to, if but lactic acid bacteria number controls the bad pollution very easily causing distiller's yeast, make white wine taste sour and astringent, affect ethanol content and white wine quality.
Liquor brewing industry is that output value is huge, the industry of extensive market, and the wine brewage technology of can save production cost, raising the efficiency is certain to bring good economic benefit and social benefit.
Summary of the invention
The object of this invention is to provide a kind ofly can shorten fermentation time, improve into wine rate, the wine brewing composition that reduces microorganism injected volume and the method utilizing said composition to make wine.
For achieving the above object, the technical solution used in the present invention is:
A kind of wine brewing composition, namely adds oligose in conventional brew composition.
Further, the add-on of described oligose accounts for 0.5 ~ 20wt% of wine brewing composition.
Further, described oligose is one or more of oligofructose, oligomeric galactose, glucose oligosaccharide and xylo-oligosaccharide, and most preferred oligose is oligofructose.
Oligofructose refers to that 2 ~ 5 fructosyls are chain link, with the end group that a glucosyl group is chain, with fructosyl-fructose connecting key for main body framework links the carbohydrate formed, refer to that 1 ~ 4 fructosyl is connected to the mixture of kestose (GF2), GF3 (GF3), GF4 (GF4) and sugarcane fruit six sugar (GF5) that the D-Fructose base of sucrose is formed with β-2,1 key.
Further, described conventional brew composition comprises alcoholic raw material, water, distiller's yeast and distiller's yeast.
Further, described alcoholic raw material is cereal, fruit or fresh milk.
Further, described alcoholic raw material be selected from wheat, wheat bran, rice bran, rice, barley, grape, Chinese sorghum and corn one or more.
Distiller's yeast is artificial yeast's nutrient solution or solid-state artificial yeast's culture.
Distiller's yeast is that wheat koji, little song, red colouring agent for food, also used as a Chinese medicine, Daqu, wheat bran, meter Qu, black song, yellow song or beans are bent.
Further, according to parts by weight, this wine brewing composition comprises 40 ~ 50 parts of alcoholic raw materials, 19 ~ 25 parts of water, 6 ~ 8 parts of distiller's yeasts, 0.5 ~ 2 part of distiller's yeast, 0.5 ~ 2 portion of oligose.
Further, described alcoholic raw material comprises 25 ~ 30 portions of wheats and 15 ~ 20 parts of wheat brans.
Further, described wine is fermented wine, liquor or assembled alcoholic drinks.
Further, described wine is white wine (comprising rice wine), yellow rice wine, beer, fruit wine (such as grape wine) or fermented milk.
A method for above-mentioned composition wine brewing, comprising pulverizing raw material, spice, boiling gelatinization, cool, mixes unstrained spirits, pit entry fermentation, steaming wine, wherein, adding oligose when mixing unstrained spirits.
Further, described pulverizing raw material refers to alcoholic raw material pulverizing; Described spice refers to that the alcoholic raw material after by pulverizing and water fully mix, and obtains compound; Described boiling gelatinization refers to carries out boiling at normal temperatures by compound, reaches outward appearance and steams thoroughly, ripe and do not glue, interior without the raw heart; Described cooling refers to the raw material cooling that will cook; Described unstrained spirits of mixing refers to and mixes oligofructose, distiller's yeast, distiller's yeast, water in cooled raw material, obtains unstrained spirits material; Described pit entry fermentation refers to and unstrained spirits material is entered cellar for storing things, ferments after sealing, terminates fermentation, obtain fragrant unstrained spirits when temperature rises to 36 ~ 37 DEG C in storing; Described steaming wine refers to and fragrant unstrained spirits distillation is obtained wine.
Further, described pulverizing raw material refers to wheat crushing, will more than 60% by the fine powder of 20 mesh sieves; Described spice refers to that wheat, wheat bran and water after by pulverizing fully mix, and obtains compound; Described boiling gelatinization refers to carries out boiling 20 ~ 30min at normal temperatures by compound, reaches outward appearance and steams thoroughly, ripe and do not glue, interior without the raw heart; Described cooling refers to the raw material cooked with raising slag or the cooling of the method for the slag that dries in the air; Described unstrained spirits of mixing refers to and mixes oligofructose, distiller's yeast, distiller's yeast, water in cooled raw material, obtains unstrained spirits material, and the moisture content of unstrained spirits material controls to be 58 ~ 62wt%; Described pit entry fermentation refers to and unstrained spirits material is entered cellar for storing things, and unstrained spirits item temperature controls, at 18 ~ 20 DEG C, to ferment after sealing, terminates fermentation, obtain fragrant unstrained spirits when temperature rises to 36 ~ 37 DEG C in storing; Described steaming wine refers to and the effective constituent in fragrant unstrained spirits is evaporated to steam, then can obtain wine after cooling.
The invention has the beneficial effects as follows: add oligose mixing in unstrained spirits process of wine brewing, can fermentation time be shortened on the one hand, the injected volume of distiller's yeast can be reduced and improve into wine rate on the other hand.Traditional wine-making technology is by the various enzyme of the microorganism secretion in distiller's yeast, such as amylase, saccharifying enzyme and proteolytic enzyme etc., by the biocatalysis of enzyme, accelerate the starch in cereal, protein etc. to change saccharogenesis, amino acid, sugar resolves into ethanol, i.e. alcohol.The conversion of this process relies on activity and the quantity of microorganism itself in distiller's yeast completely, and oligose adds in wine brewing composition by the present invention, microorganism in distiller's yeast can be bred, such as milk-acid bacteria, saccharomycetic quantity, thus produce more enzyme, this can reach following beneficial effect: (1), on the production time, shortens fermentation time; (2) on raw materials for production cost, the injected volume of microorganism and alcoholic raw material is reduced.Use composition of the present invention to make wine, shorten fermentation time, decrease distiller's yeast input amount, and the indifference of wine taste and produced in conventional processes, also bring the fragrance precursor of wine.
Embodiment
The product of wine are of a great variety, the wine-making technology after illustrating add oligose for white wine, yellow rice wine, beer, grape wine below and the beneficial effect obtained, and the present invention is not limited to following cited wine.
Comparative example 1
White wine is produced according to following steps:
(1) by 30 parts of (all referring to weight part) wheat crushings, will more than 60% by the fine powder of 20 mesh sieves;
(2) wheat, 20 parts of wheat brans and 5 parts of water after pulverizing are fully mixed;
(3) by compound steaming 30min at ambient pressure, it is saturating, ripe and sticky, interior without the raw heart that the requirement of boiling is that outward appearance is steamed;
(4) cool by the method for raising slag the raw material cooked;
(5) mixing 10 parts of distiller's yeasts, 2 parts of distiller's yeasts in cooled raw material, adding the water of 20 parts when mixing unstrained spirits, controlling into the moisture content of unstrained spirits during pond is 62%;
(6) unstrained spirits item is entered cellar for storing things, unstrained spirits item temperature controls at 18 DEG C, after the unstrained spirits material entering to store installs, at unstrained spirits material upper cover last layer chaff, with cellar for storing things mud sealing, adds one deck chaff, then ferments, terminate fermentation when temperature rises to 37 DEG C in storing;
(7) by steaming wine, the effective constituents such as the alcohol in unstrained spirits, water, higher alcohols, acids are evaporated to steam, then can white wine be obtained after cooling.
Comparative example 1 is as traditional method, and it completes the fermentation 4.3 day time of needs, becomes wine rate to be 40.41%.
Embodiment 1
White wine is produced according to following steps:
(1) by 30 parts of (all referring to weight part) wheat crushings, will more than 60% by the fine powder of 20 mesh sieves;
(2) wheat, 20 parts of wheat brans and 5 parts of water after pulverizing are fully mixed;
(3) by compound steaming 30min at ambient pressure, it is saturating, ripe and sticky, interior without the raw heart that the requirement of boiling is that outward appearance is steamed;
(4) cool by the method for raising slag the raw material cooked;
(5) mix 2 parts of oligofructoses, 8 parts of distiller's yeasts, 2 parts of distiller's yeasts in cooled raw material, add the water of 20 parts when mixing unstrained spirits, controlling into the moisture content of unstrained spirits during pond is 62%;
(6) unstrained spirits item is entered cellar for storing things, unstrained spirits item temperature controls at 18 DEG C, after the unstrained spirits material entering to store installs, at unstrained spirits material upper cover last layer chaff, with cellar for storing things mud sealing, adds one deck chaff, then ferments, terminate fermentation when temperature rises to 37 DEG C in storing;
(7) by steaming wine, the effective constituents such as the alcohol in unstrained spirits, water, higher alcohols, acids are evaporated to steam, then can white wine be obtained after cooling.
18 aspirations use sense organ to judge triangle method of inspection in method to have carried out sense organ to the white wine of embodiment 1 and comparative example 1 respectively and judge, and it the results are shown in Table 1.
The sense organ of the white wine of table 1 embodiment 1 and comparative example 1 judges result
As can be seen from Table 1, the scoring in color, wine flavour, wine aftertaste of the product of embodiment 1 and comparative example 1 is because of individual sensorial differences difference to some extent, scoring in sweet taste, astringent taste, bitter taste is very close, in 18 volunteers, 6 people are had to make correct selection, lower than the threshold value of 10, there is not obvious difference so can judge to add between white wine that oligofructose produces and the white wine that Conventional processing methods is produced.
Under equal conditions, it is 3.5 days that embodiment 1 completes fermentation time, and comparative example 1 completes fermentation time is 4.3 days, illustrates and shortens fermentation time after adding oligose.
According to 65 degree of Chinese sprits standards, the one-tenth wine rate of conventional brew Recipe is generally between 38% ~ 40%, the one-tenth wine rate of comparative example 1 is 40.41%, one-tenth wine rate according to the amount of starch theory of computation of each component of embodiment 1 is 40.36%, i.e. [61%*30 (wheat)+14.86%*20 (wheat bran)+62%*8 (distiller's yeast)+0%*2 (distiller's yeast)+0%*2 (oligose)]/65%, and actual one-tenth wine rate is 42.26%, and the distiller's yeast that embodiment 1 adds (8 parts) is fewer than comparative example 1 (10 parts), illustrate and can increase into wine rate by improving the utilization ratio of starch material after adding oligose, the input amount of distiller's yeast can also be reduced.
Embodiment 2
White wine is produced according to following steps:
(1) by 25 parts of (all referring to weight part) wheat crushings, will more than 60% by the fine powder of 20 mesh sieves;
(2) wheat, 15 parts of wheat brans and 10 parts of water after pulverizing are fully mixed;
(3) by compound steaming 20min at ambient pressure, it is saturating, ripe and sticky, interior without the raw heart that the requirement of boiling is that outward appearance is steamed;
(4) cool by the method for the slag that dries in the air the raw material cooked;
(5) mix 0.5 part of oligofructose, 6 parts of distiller's yeasts, 0.5 part of distiller's yeast in cooled raw material, add the water of 15 parts when mixing unstrained spirits, controlling into the moisture content of unstrained spirits during pond is 58%;
(6) unstrained spirits item is entered cellar for storing things, unstrained spirits item temperature controls at 20 DEG C, after the unstrained spirits material entering to store installs, at unstrained spirits material upper cover last layer chaff, with cellar for storing things mud sealing, adds one deck chaff, then ferments, terminate fermentation when temperature rises to 36 DEG C in storing;
(7) by steaming wine, the effective constituents such as the alcohol in unstrained spirits, water, higher alcohols, acids are evaporated to steam, then can white wine be obtained after cooling.
Result shows, completes the fermentation 3.9 day time of needs, becomes wine rate to be 42.5%.
Embodiment 3
White wine is produced according to following steps:
(1) 30 portions of (all referring to weight part) rice are pulverized, will more than 60% by the fine powder of 20 mesh sieves;
(2) rice, 20 parts of rice brans and 5 parts of water after pulverizing are fully mixed;
(3) by compound steaming 30min at ambient pressure, it is saturating, ripe and sticky, interior without the raw heart that the requirement of boiling is that outward appearance is steamed;
(4) cool by the method for raising slag the raw material cooked;
(5) mix 0.5 part of oligofructose, 0.5 part of oligomeric galactose, 8 parts of distiller's yeasts, 2 parts of distiller's yeasts in cooled raw material, add the water of 20 parts when mixing unstrained spirits, controlling into the moisture content of unstrained spirits during pond is 62%;
(6) unstrained spirits item is entered cellar for storing things, unstrained spirits item temperature controls at 18 DEG C, after the unstrained spirits material entering to store installs, at unstrained spirits material upper cover last layer chaff, with cellar for storing things mud sealing, adds one deck chaff, then ferments, terminate fermentation when temperature rises to 37 DEG C in storing;
(7) by steaming wine, the effective constituents such as the alcohol in unstrained spirits, water, higher alcohols, acids are evaporated to steam, then can white wine be obtained after cooling.
Result shows, completes the fermentation 3.8 day time of needs, becomes wine rate to be 42.8%.
Embodiment 4
White wine is produced according to following steps:
(1) by 45 parts of (all referring to weight part) barley pulverization, will more than 60% by the fine powder of 20 mesh sieves;
(2) barley after pulverizing and 5 parts of water are fully mixed;
(3) by compound steaming 30min at ambient pressure, it is saturating, ripe and sticky, interior without the raw heart that the requirement of boiling is that outward appearance is steamed;
(4) cool by the method for raising slag the raw material cooked;
(5) mix 0.75 part of oligofructose, 0.75 part of glucose oligosaccharide, 8 parts of distiller's yeasts, 2 parts of distiller's yeasts in cooled raw material, add the water of 20 parts when mixing unstrained spirits, controlling into the moisture content of unstrained spirits during pond is 62%;
(6) unstrained spirits item is entered cellar for storing things, unstrained spirits item temperature controls at 18 DEG C, after the unstrained spirits material entering to store installs, at unstrained spirits material upper cover last layer chaff, with cellar for storing things mud sealing, adds one deck chaff, then ferments, terminate fermentation when temperature rises to 37 DEG C in storing;
(7) by steaming wine, the effective constituents such as the alcohol in unstrained spirits, water, higher alcohols, acids are evaporated to steam, then can white wine be obtained after cooling.
Result shows, completes the fermentation 3.6 day time of needs, becomes wine rate to be 41.8%.
Embodiment 5
White wine is produced according to following steps:
(1) 45 parts of (all referring to weight part) Chinese sorghums are pulverized, will more than 60% by the fine powder of 20 mesh sieves;
(2) Chinese sorghum after pulverizing and 5 parts of water are fully mixed;
(3) by compound steaming 30min at ambient pressure, it is saturating, ripe and sticky, interior without the raw heart that the requirement of boiling is that outward appearance is steamed;
(4) cool by the method for raising slag the raw material cooked;
(5) mix 0.77 part of oligofructose, 0.33 part of xylo-oligosaccharide, 8 parts of distiller's yeasts, 2 parts of distiller's yeasts in cooled raw material, add the water of 20 parts when mixing unstrained spirits, controlling into the moisture content of unstrained spirits during pond is 62%;
(6) unstrained spirits item is entered cellar for storing things, unstrained spirits item temperature controls at 18 DEG C, after the unstrained spirits material entering to store installs, at unstrained spirits material upper cover last layer chaff, with cellar for storing things mud sealing, adds one deck chaff, then ferments, terminate fermentation when temperature rises to 37 DEG C in storing;
(7) by steaming wine, the effective constituents such as the alcohol in unstrained spirits, water, higher alcohols, acids are evaporated to steam, then can white wine be obtained after cooling.
Result shows, completes the fermentation 3.8 day time of needs, becomes wine rate to be 42.6%.
The white wine that embodiment 2 ~ 5 technique is produced, fermentation time is all between 3.5 ~ 4 days, all short than the fermentation time of comparative example 1, the distiller's yeast added is also few than comparative example 1, become wine rate all high than comparative example 1, and white wine sense organ judges no significant difference between comparative example 1, therefore the present invention adds oligose in the production technique of white wine, can shorten fermentation time, improve into wine rate, reduce distiller's yeast input amount.
Embodiment 6
Yellow rice wine is produced according to following steps:
(1) material choice: choose 100kg rice, require the grain of rice pure white plentiful, size is neat, inclusion is few, thousand seed weight is at about 25g, and the proportion of relative water is about 1.41, and the starch content of rice is more high better;
(2) pure white of rice: by pure white (husk rice processing) outer field for rice fat and protein removing, polished rice rate is 90%;
(3) rice dipping: immersion temperature remains on about 28 DEG C, about soak time 48h, and rice dipping acidity reaches about 0.6%, its objective is and starch is absorbed water, and is convenient to boiling gelatinization;
(4) steamed rice: atmospheric cooking about 25 minutes, can spray the hot water of about 85 DEG C and carry out copying meal in digestion process, require rice outer hard in soft, interior without the raw heart, loosely not stick with paste, rotten, uniformity thoroughly and not;
(5) tank that falls ferments: the rice cooked is fallen into fermentor tank by air-cooled or water-cooled, add 125kg water, 10kg wheat koji, the distiller's yeast of fermentation liquid volume 10%, 5kg oligofructose again, gross weight is made to control at 250 ~ 300kg, mix, product temperature control is at 25 DEG C, and fall tank 10 hours, temperature raises, enter main fermentation stage, leavening temperature 30 DEG C, utilize chuck cool or stirring and adjusting mash temperature and make yeast breathe and discharge carbonic acid gas;
(6) secondary fermentation: after Primary Fermentation, fermentation eases up weak, distiller's wort can be moved into secondary fermentation tank, and the gentle room temperature of the product that control is at about 16 DEG C, and static fermentation about 25 days, makes yeast ferment further, improves the local flavor of wine;
(7) squeeze, clarify, sterilize: secondary fermentation terminates, use plate and frame(type)filter press that yellow liquor body and vinasse are separated, allow wine liquid clarify 3 days at low temperatures, draw supernatant liquid and filter through cotton cake filtering machine again, then heat exchange sterilizer is sent into, 70 DEG C of sterilizings about 20 minutes, kill wine molten in yeast and bacterium, and make sediment in wine and clarify further, also wine Body components is allowed to be fixed, canned while hot after sterilizing, and tightly pack, warehouse-in ageing 1 year.Finished product yellow rice wine requires that wine degree is more than 16%, and acidity is below 0.45.
Result shows, step (5) Primary Fermentation needs complete for 3 days.
Comparative example 2
Produce yellow rice wine according to the step of embodiment 6, but do not add oligofructose when the tank that falls ferments, add 12kg wheat koji.Step (5) Primary Fermentation needs complete for 4 days.
The Primary Fermentation Time transfer receiver ratio 2 of embodiment 6 decreases one day, and the yellow rice wine the yield of liquor of embodiment 6 is higher than comparative example 2 by 5%, proves to add oligose in the production technique of yellow rice wine, can shorten fermentation time, reduces distiller's yeast injected volume, improve the yield of liquor.
Embodiment 7
Produce yellow rice wine according to the step of embodiment 6, the added oligofructose of step (5) accounts for the 5wt% of wine brewing composition (comprising rice, water, wheat koji, distiller's yeast, oligofructose).
Embodiment 8
Beer is produced according to following steps:
(1) material choice: 40 parts of (all referring to weight part) barleys, 20 portions of wheats, 25 portions of rice;
(2) Fructus Hordei Germinatus is pulverized: barley, wheat, rice are pulverized respectively by Kun formula pulverizer, be convenient to the dissolving of starch;
(3) saccharification: dropped into by barley meal in adjunce copper, heats up after adding water, and drops into wheat-flour, rice meal, be then warming up to 70 DEG C, be incubated 20 minutes during heated and stirred to 30 DEG C, then obtains converted mash after being warming up to 100 DEG C;
(4) filter: after saccharification terminates, adopt pressure filter as early as possible converted mash to be carried out solid-liquid separation, namely filter, thus obtain limpid wheat juice, it is the matrix of beer yeast fermenting;
(5) hops are added: add 6 parts of hops to matrix;
(6) ferment: add 1 part of cereuisiae fermentum, 20 parts of oligofructose slurries, ferment at about 10 DEG C.
Result shows, fermentation needs complete for 4 days.
Comparative example 3
Produce beer according to the step of embodiment 7, but the cereuisiae fermentum that step (6) adds is 2 parts, adds 30 parts of general syrup and replace 20 parts of oligofructose slurries.Fermentation needs complete for 5 days.
The fermentation time of embodiment 7 decreases one day than comparative example 3, and the beer outflow rate of embodiment 7 is higher than comparative example 3 by 3%, proves to add oligose in the production technique of beer, can shorten fermentation time, improves the yield of liquor, reduce microorganism injected volume.
Embodiment 9
Produce beer according to the step of embodiment 8, the added oligofructose of step (6) accounts for the 10wt% of wine brewing composition (comprising barley, wheat, rice, hops, yeast, oligofructose).
Embodiment 10
Grape wine is produced according to following steps:
(1) destemming is broken: get 100kg grape, after impurity in grape and little blue or green grain are removed in vibratory screening apparatus channel selection, with destemming crusher removing carpopodium and grape mass, then with the pulp after juice-collecting tank and pulp pump collection fragmentation, is transported to fermentor tank;
(2) tinning: uva stock pump is entered fermentor tank, tinning limit, limit adds SO
2, once pour in down a chimney after tinning is complete, make SO
2with fermented substrate Homogeneous phase mixing, add SO by 50mg/L
2, and press 30mg/L interpolation polygalacturonase, obtain unstrained spirits material;
(3) add yeast: 10kg dry yeast is dropped into 38 DEG C containing 2kg oligofructose the aqueous solution in, activate 30 minutes, make yeast emulsion, then can add in unstrained spirits material and ferment, yeast emulsion once will play circulation after adding, and mixes to make yeast and karusen;
(4) ferment: leavening temperature is monitored, control leavening temperature at 25 ~ 30 DEG C, measure proportion every 5h, charge to the former wine fermentation recorder of grape wine together with temperature, pour in down a chimney 1 ~ 2 every day, at every turn about 1/3, continue about 1 week;
(5) skin slag is separated and squeezing: measure proportion vinous be down to less than 1000 or sugar degree lower than 2g/L time, starting skin slag and be separated, after isolation, in order to ensure the carrying out of zymamsis, the temperature of gravity flow wine need be controlled canful 18 ~ 20 DEG C time;
(6) malo-lactic fermentation: by bacterial classification (milk-acid bacteria and yeast) enlarged culturing, add the bacterial classification of 3kg and the oligomeric galactose of 5kg, carry out malo-lactic fermentation at 20 DEG C, add SO after fermentation ends
2to 50mg/L.
Result shows, fermentation needs 110h to complete.
Comparative example 4
Produce grape wine according to the step of embodiment 8, but the common syrup of step (3) replaces the aqueous solution of oligofructose, add 12kg dry yeast, step (6) does not add oligomeric galactose, adds 4kg bacterial classification.Fermentation needs 187h to complete.
The fermentation time of embodiment 8 decreases 77h than comparative example 4, and the wine outlet rate of embodiment 8 is higher than comparative example 4 by 5%, proves to add oligose in production technique vinous, can shorten fermentation time, improves the yield of liquor, reduce microorganism injected volume.
Embodiment 11
Produce grape wine according to the step of embodiment 10, the added oligofructose of step (3) and the added oligomeric galactose of step (6) account for the 0.5wt% of wine brewing composition (comprising grape, polygalacturonase, dry yeast, oligofructose, oligomeric galactose, bacterial classification).
Embodiment 12
Produce grape wine according to the step of embodiment 10, the added oligofructose of step (3) and the added oligomeric galactose of step (6) account for the 20wt% of wine brewing composition.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, anyly belongs to those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
Claims (10)
1. a wine brewing composition, is characterized in that, in conventional brew composition, add oligose.
2. wine brewing composition according to claim 1, is characterized in that, the add-on of described oligose accounts for 0.5 ~ 20wt% of wine brewing composition.
3. wine brewing composition according to claim 1, is characterized in that, described oligose is one or more of oligofructose, oligomeric galactose, glucose oligosaccharide and xylo-oligosaccharide.
4. wine brewing composition according to claim 1, is characterized in that, described conventional brew composition comprises alcoholic raw material, water, distiller's yeast and distiller's yeast.
5. wine brewing composition according to claim 4, is characterized in that, described alcoholic raw material be selected from wheat, wheat bran, rice bran, rice, barley, grape, Chinese sorghum and corn one or more.
6. wine brewing composition according to claim 4, is characterized in that, according to parts by weight, comprises 40 ~ 50 parts of alcoholic raw materials, 19 ~ 25 parts of water, 6 ~ 8 parts of distiller's yeasts, 0.5 ~ 2 part of distiller's yeast, 0.5 ~ 2 portion of oligose.
7. wine brewing composition according to claim 1, is characterized in that, described wine is fermented wine, liquor or assembled alcoholic drinks.
8. wine brewing composition according to claim 1, is characterized in that, described wine is white wine, yellow rice wine, beer, fruit wine or fermented milk.
9. the method utilizing the composition of claim 1 to make wine, comprises pulverizing raw material, spice, boiling gelatinization, cools, mixes unstrained spirits, pit entry fermentation, steaming wine, it is characterized in that, adding oligose when mixing unstrained spirits.
10. brewing method according to claim 9, is characterized in that, described pulverizing raw material refers to alcoholic raw material pulverizing; Described spice refers to that the alcoholic raw material after by pulverizing and water fully mix, and obtains compound; Described boiling gelatinization refers to carries out boiling at normal temperatures by compound, reaches outward appearance and steams thoroughly, ripe and do not glue, interior without the raw heart; Described cooling refers to the raw material cooling that will cook; Described unstrained spirits of mixing refers to and mixes oligofructose, distiller's yeast, distiller's yeast, water in cooled raw material, obtains unstrained spirits material; Described pit entry fermentation refers to and unstrained spirits material is entered cellar for storing things, ferments after sealing, terminates fermentation, obtain fragrant unstrained spirits when temperature rises to 36 ~ 37 DEG C in storing; Described steaming wine refers to and fragrant unstrained spirits distillation is obtained wine.
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Application publication date: 20150603 |