CN104726280A - 一种槽窖内缓慢堆积发酵工艺 - Google Patents

一种槽窖内缓慢堆积发酵工艺 Download PDF

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CN104726280A
CN104726280A CN201510140149.4A CN201510140149A CN104726280A CN 104726280 A CN104726280 A CN 104726280A CN 201510140149 A CN201510140149 A CN 201510140149A CN 104726280 A CN104726280 A CN 104726280A
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groove
cellar
storing things
unstrained spirits
slow
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周杰明
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Center Guizhou Wine Brewing Group Co Ltd
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Center Guizhou Wine Brewing Group Co Ltd
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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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  • Engineering & Computer Science (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
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  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

本发明提供的一种槽窖内缓慢堆积发酵工艺，包括以下步骤：将经蒸馏后的糟醅，经凉糟、打散、摊匀、洒尾酒及曲药；入槽窖进行多堆堆积，然后密封，并检测每天的发酵温度；经过该工艺处理的糟醅，每天堆积的糟醅有充分与空气接触面积网罗微生物，使发酵彻底，其营养释放充分，其内的残糖含量低于2.5％，总酸含量低于2％，总脂含量低于5％。

Description

一种槽窖内缓慢堆积发酵工艺
技术领域
本发明属于酿酒工艺领域，尤其涉及一种槽窖内缓慢堆积发酵工艺。
背景技术
白酒由于酒质朴实醇厚，喝着“实在’、味正，深受人们喜爱。白酒的优良品质及其特色与生产过程独特的发酵和蒸馏条件是分不开的。本发明主要涉及白酒的蒸馏过程。白酒蒸馏是利用混合物中各组分的挥发度不同而实现从固体中提纯白酒目的的操作。糟醅作为白酒生产过程发酵的含发酵液的固体产物，其成分主要有水分(约占酒醅重量的50％)、乙醇(占酒醅重量的3-12％)、固形物料和一些微量香型成分。固形物料包括发酵残余物、糟粕、麸糠等；糟醅中的微量成分包括有机酸、酯、高级醇、醛酮、酚、含硫和含氮化合物等，总和大约糟醅重量的0.3％左右，但正是这微量的香型成分在极大程度上左右着白酒的风味，或窖香浓郁，或清香优雅，从而决定着白酒的质量。
发明内容
为解决上述技术问题，本发明提供了一种槽窖内缓慢堆积发酵工艺。
本发明通过以下技术方案得以实现。
本发明提供的一种槽窖内缓慢堆积发酵工艺，包括以下步骤：
(1)将经蒸馏后的糟醅，经凉糟、打散、摊匀、洒尾酒及曲药；
(2)入槽窖进行多堆堆积，并且每天对每堆覆盖步骤(1)处理的槽醅，直到槽窖堆满；
(3)对槽窖进行密封，并检测每天的发酵温度；
(4)发酵到期后，检测糟醅的水分、酸度、残糖及出窖烤酒的理化指标及口感。
进一步的，所述的蒸馏口的酒糟是经过1～4轮次的蒸馏后的酒糟。
进一步的，所述的步骤(2)中每天覆盖槽醅量为1～4甑量。
进一步的，所述的每天覆盖槽醅量为3甑量。
本发明的有益效果在于：经过该工艺处理的糟醅，每天堆积的糟醅有充分与空气接触面积网罗微生物，使发酵彻底，其营养释放充分，其内的的残糖含量低于2.5％，总酸含量低于2％，总脂含量低于5％。
具体实施方式
下面进一步描述本发明的技术方案，但要求保护的范围并不局限于所述。
本实施例提供的一种槽窖内缓慢堆积发酵工艺，包括以下步骤：
(1)将经蒸馏后的糟醅，经凉糟、打散、摊匀、洒尾酒及曲药；所述的蒸馏口的酒糟是经过1～4轮次的蒸馏后的酒糟；
(2)入槽窖进行多堆堆积，并且每天对每堆覆盖步骤(1)处理的槽醅，直到槽窖堆满；每天覆盖槽醅量为1～4甑量，进一步的为3甑量；
(3)对槽窖进行密封，并检测每天的发酵温度；
(4)发酵到期后，检测糟醅的水分、酸度、残糖及出窖烤酒的理化指标及口感。
同时对槽窖堆积入窖发酵的数据跟踪，结果于下表1
表1槽窖内堆积发酵一体及出窖数据
堆积封窖的糟醅在窖内发酵的温度是符合“前缓、中挺、后缓落”的发酵原则，出窖化验的水分、酸度、残糖及所产酒的理化指标正常。而槽窖窖内发酵每天用三甑糟醅，在7天堆积达到了堆积要求的最高温度，封窖后温度开始缓慢下降，直到出窖时达到室温，从出窖糟醅化验数据看发酵较为彻底。窖内缓慢堆积发酵，虽然发酵温度没有按自然发酵温度原则进行，从酒醅的常规分析结果看，是比较正常，发酵彻底。

Claims (4)

1.一种槽窖内缓慢堆积发酵工艺，包括以下步骤：
(1)将经蒸馏后的糟醅，经凉糟、打散、摊匀、洒尾酒及曲药；
(2)入槽窖进行多堆堆积，并且每天对每堆覆盖步骤(1)处理的槽醅，直到槽窖堆满；
(3)对槽窖进行密封，并检测每天的发酵温度；
(4)发酵到期后，检测糟醅的水分、酸度、残糖及出窖烤酒的理化指标及口感。
2.如权利要求1所述的槽窖内缓慢堆积发酵工艺，其特征在于：所述的蒸馏口的酒糟是经过1～4轮次的蒸馏后的酒糟。
3.如权利要求1所述的槽窖内缓慢堆积发酵工艺，其特征在于：所述的步骤(2)中每天覆盖槽醅量为1～4甑量。
4.如权利要求3所述的槽窖内缓慢堆积发酵工艺，其特征在于：所述的每天覆盖槽醅量为3甑量。
CN201510140149.4A 2014-12-17 2015-03-27 一种槽窖内缓慢堆积发酵工艺 Pending CN104726280A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106434108A (zh) * 2016-08-30 2017-02-22 广西丹泉酒业有限公司 浓香型白酒的酿造方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006333721A (ja) * 2005-05-31 2006-12-14 Niigata Prefecture 酒粕発酵食品の製造方法
CN101705171A (zh) * 2009-12-18 2010-05-12 泸州品创科技有限公司 一种酱香型白酒的制备方法
CN102161954A (zh) * 2011-02-25 2011-08-24 泸州品创科技有限公司 浓香型调味酒的生产方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006333721A (ja) * 2005-05-31 2006-12-14 Niigata Prefecture 酒粕発酵食品の製造方法
CN101705171A (zh) * 2009-12-18 2010-05-12 泸州品创科技有限公司 一种酱香型白酒的制备方法
CN102161954A (zh) * 2011-02-25 2011-08-24 泸州品创科技有限公司 浓香型调味酒的生产方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李国红，等: "新型白酒生产技术（二）", 《酿酒科技》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106434108A (zh) * 2016-08-30 2017-02-22 广西丹泉酒业有限公司 浓香型白酒的酿造方法

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Application publication date: 20150624