CN104818176B - Production method and applications of highly-flavored Baijiu biological fermentation broth - Google Patents
Production method and applications of highly-flavored Baijiu biological fermentation broth Download PDFInfo
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- CN104818176B CN104818176B CN201410245045.5A CN201410245045A CN104818176B CN 104818176 B CN104818176 B CN 104818176B CN 201410245045 A CN201410245045 A CN 201410245045A CN 104818176 B CN104818176 B CN 104818176B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The present invention discloses a highly-flavored Baijiu biological fermentation broth production method, which comprises: a, adding a low-grade wine to a mixing solution of yellow water, spent wash, and tail water so as to make the alcoholicity achieve 10-15%, inoculating a caproic acid bacterial liquid with the total weight of 8-10%, maintaining the original pH value, and carrying out sealed fermentation for 7-12 days at a temperature of 30-45 DEG C; b, adding the residue wine, and extracting for 24-48 h so as to make the alcoholicity achieve 60-65%; c, adding tail water to the supernatant obtained from the extraction, adjusting the alcoholicity to 18-22%, and carrying out natural ripening fermentation; and d, adding a low-grade wine, adjusting the alcoholicity to 50-55%, and carrying out natural ripening fermentation so as to obtain the biological fermentation broth. According to the present invention, the organic acid, the ester, the alcohol, and other aroma substance components in the brewing wastewater are completely utilized, and the caproic acid content in the fermentation broth product is increased.
Description
Technical field
The present invention relates to wine brewing field, more particularly, to a kind of aromatic Chinese spirit bio-fermented liquid production method and its application.
Background technology
Caproic acid bacteria is a kind of raw fragrant major function bacterium of old cellar for storing things fermentation.The main body fragrance matter of aromatic Chinese spirit is caproic acid second
Ester, it is formed the alcohol mainly being produced with poor unstrained spirits fermentation with the caproic acid that caproic acid bacteria metabolism produces and occurs esterification to generate.Carry
The quality of high aromatic Chinese spirit namely improves the content of its ethyl hexanoate, reaches the eurythmy of four big esters as far as possible.However,
It is long that caproic acid generates the cycle, and in the pit mud of new cellar for storing things caproic acid bacteria quantity few it is difficult to produce caproic acid, had a strong impact on the life of ethyl hexanoate
Become, constrain the raising of aromatic Chinese spirit quality.
Yellow water is the accessory substance that liquor fermentation process produces, and it contains substantial amounts of acid, ester, alcohol, aldehyde, protein, reduced sugar
And the caproic acid bacteria through raising and train for a long time.Although white wine can give the good battalion of these microbial growth during fermentation
Foster environment, but these microorganisms comprising in yellow water, in brewing process, are difficult to effectively be applied, thus becoming useless
Liquid.
Content of the invention
Based on this, generate the cycle for above-mentioned caproic acid long, and in the pit mud of new cellar for storing things caproic acid bacteria quantity few it is difficult to produce caproic acid,
Have a strong impact on the generation of ethyl hexanoate, constrained the situation of the raising of aromatic Chinese spirit quality and can lead to it is necessary to propose one kind
Peracetic acid bacterium fermented soy waste water, makes full use of the fragrance matter compositions such as organic acid in malting effluent, ester, alcohol, improves fermentation
The aromatic Chinese spirit bio-fermented liquid production method of liquid product caproic acid content and its application.
The technical scheme is that：A kind of aromatic Chinese spirit bio-fermented liquid production method, comprises the following steps：
A, in the mixed liquor of yellow water, residual water and tail water, add low-grade wine, make alcoholic strength reach 10%～15%, inoculation
The caproic acid bacteria solution of gross weight 8%～10%, keeps original pH, sealed fermenting 7 days～12 days at a temperature of 30 DEG C～45 DEG C；
B, addition slag wine extract 24 hours～48 hours, make alcoholic strength reach 60%～65%；
Add tail water in c, supernatant liquor after the extraction, alcoholic strength is adjusted to 18%～22%, natural afterripening fermentation；
D, add low-grade wine, alcoholic strength is adjusted to 50%～55%, natural aging ferments, you can obtain described biology
Zymotic fluid.
The bio-fermented liquid obtaining in this way makes full use of the fragrance matter composition in waste water, targetedly carries
High aromatic Chinese spirit main body fragrant taste precursor substance, decreases discharge of wastewater, is to increase the benefit and realize clean manufacturing, energy-saving and emission-reduction
Effective way.
Wherein in an embodiment, in step a, alcoholic strength is 10%, and caproic acid bacteria solution inoculum concentration is 10%, fermentation temperature
For 35 DEG C, fermentation time is 8 days.Concentration of alcohol, middle temperature song addition, caproic acid bacteria solution inoculum concentration, fermentation temperature and fermentation time
Strict control, can guarantee that the bio-fermented liquid quality produced is higher, fragrance is richer.
Wherein in an embodiment, in step b, the time adding the extraction of slag wine is 24 hours.
Wherein in an embodiment, in step c, the liquid after extraction is divided into upper and lower two-layer, and upper strata is clear liquid, and lower floor is
Precipitated liquid.Clear liquid and precipitated liquid, the liquid in extraction process is significantly distinguished, and carries out different applications, avoids waste.
Wherein in an embodiment, described precipitated liquid is the mixed liquor of residual protein, starch and microbial cells.
Wherein in an embodiment, in described step c, the afterripening fermentation time is 5 days～10 days.
Wherein in an embodiment, in step d, aging fermentation time is 10 days～15 days.
A kind of application of aromatic Chinese spirit bio-fermented liquid, is applied to back cellar for storing things fermentation, specific as follows：
Add the bio-fermented liquid that completes of preparation in poor unstrained spirits, return cellar for storing things fermentation, poor unstrained spirits and bio-fermented liquid weight ratio is for 10:
1.
After returning cellar for storing things fermentation, the distilled spirit fragrance produced is strong, only feel well, and wine body is plentiful.
The invention has the beneficial effects as follows：
(1) with brewed spirit spent process water as raw material, apply biofermentation technique, make full use of the fragrance matter in waste water
Composition, targetedly improves the precursor substance that can increase aromatic Chinese spirit main body fragrance, decreases discharge of wastewater, is to improve
Benefit and the effective way realizing clean manufacturing, energy-saving and emission-reduction.
(2) bio-fermented liquid after the completion of preparing is applied to aromatic Chinese spirit and returns cellar for storing things fermentation, improves the product quality of former wine.
Specific embodiment
Below embodiments of the invention are described in detail.
A kind of aromatic Chinese spirit bio-fermented liquid production method, comprises the following steps：
Step one, in the mixed liquor of yellow water, residual water and tail water, add low-grade wine, make alcoholic strength reach 10%～
15%, the caproic acid bacteria solution of inoculation gross weight 8%～10%, keep original pH, sealed fermenting 7 at a temperature of 30 DEG C～45 DEG C
My god～12 days；Wherein alcoholic strength is preferably 10%, and caproic acid bacteria solution inoculum concentration is preferably 10%, preferably 35 DEG C of fermentation temperature, sends out
Preferably 8 days ferment time；
Step 2, addition slag wine extract 24 hours～48 hours, and extraction time preferably 24 hours makes alcoholic strength reach
60%～65%；
Liquid after step 3, extraction is divided into upper and lower two-layer, and upper strata is clear liquid, and lower floor is precipitated liquid；After the extraction upper
Add tail water in layer clear liquid, alcoholic strength is adjusted to 18%～22%, natural afterripening fermentation 5 days～10 days；
Step 4, add low-grade wine, alcoholic strength is adjusted to 50%～55%, natural aging ferments 10 days～15 days, that is,
Can get described bio-fermented liquid.
By yellow water, residual water, tail water totally 8.4 tons of addition fermentation tanks in the present embodiment, inoculate 0.84 ton of caproic acid bacteria solution, 35
Ferment 8 days in the environment of DEG C；
Then add 22.4 tons of slag wine in fermentation tank, extract 24 hours；The liquid obtaining is divided into upper and lower two-layer, obtains upper strata
Clear liquid is 29 tons, adds fermentation tank, is subsequently adding 59.5 tons of tail water, sealing afterripening fermentation 7 days.Lower floor's flocculent deposit liquid is remnants
Protein, starch and microbial cells, can be used for caproic acid bacteria solution and spread cultivation.
Plus 166.6 tons of wine of low grade, aging fermentation 10 days, obtain refined biometric zymotic fluid.Zymotic fluid is light yellow transparent liquid,
There is typical compound fragrant.
The present embodiment is fermented by caproic acid bacteria, and in malting effluent, organic acid content increases, and particularly caproic acid content substantially increases
Plus, amplification reaches more than 15-22%.Illustrate under appropriate conditions, caproic acid bacteria can with brewage middle generation waste water as raw material, fermentation
Produce acid, improve its organic acid level.Caproic acid bacteria fermentation should be under the conditions of original pH (slant acidity), and this sweat liquid no becomes
Black, smelly phenomenon.Under the conditions of neutrality or meta-alkalescence, the metabolic pathway of caproic acid bacteria synthesizing hexanoic acid is obstructed, and promotes the generation of caproic acid bacteria
The approach of thanking changes, so that sulfur-containing amino acid is decomposed by caproic acid bacteria produces substantial amounts of H2S gas, and H2In S and fermentation system
Iron ion reaction generate FeS, FeS promotes H again2S is continuously generated, and eventually forms a vicious circle, causes sweat liquid
Blackening, smelly.But, after the aging fermentation of said method, bio-fermented liquid light yellow complexion, have a little suspension, there is typical case
Zymotic fluid be combined fragrance.
After the completion of bio-fermented liquid, respectively contrast yellow water, tail water, conventional esterification liquid, bio-fermented liquid total acid, total ester, oneself
Acid, ethyl hexanoate content and subjective appreciation, result is as shown in table 1.
Table 1 composition and subjective appreciation contrast (g/L)
As it can be seen from table 1 adopting method of the present invention, caproic acid bacteria energy effectively utilizes produce in brewing process
Various acid in waste water, Ester, fermentation produces caproic acid, also promotes the generation of ethyl hexanoate simultaneously, and enrich fragrance
Material composition.
Present invention also offers a kind of application of aromatic Chinese spirit bio-fermented liquid, it is applied to back cellar for storing things fermentation, specifically
As follows：
Add the bio-fermented liquid that completes of preparation in poor unstrained spirits, return cellar for storing things fermentation, poor unstrained spirits and bio-fermented liquid weight ratio is for 10:
1.
The bio-fermented liquid produced is used for back cellar for storing things fermentation (every kg grain unstrained spirits returns bio-fermented liquid 0.1kg), result is such as
Shown in table 2.
Table 2 bio-fermented liquid is applied to back store ferment effect
From table 2 it can be seen that bio-fermented liquid is applied to back cellar for storing things fermentation, poor unstrained spirits can be promoted raw fragrant, improve main body fragrance
Material ethyl hexanoate content, significantly improves former wine quality percentage.
The present invention, with brewed spirit spent process water as raw material, applies biofermentation technique, makes full use of the fragrance in waste water
Material composition, targetedly improves the precursor substance that can increase aromatic Chinese spirit main body fragrance, decreases discharge of wastewater, be
Increase the benefit and realize the effective way of clean manufacturing, energy-saving and emission-reduction.Bio-fermented liquid after the completion of preparation is applied to Luzhou-flavor
White wine returns cellar for storing things fermentation, improves the product quality of former wine.Embodiment described above only have expressed the specific embodiment of the present invention, its
Description is more concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that it is right
For those of ordinary skill in the art, without departing from the inventive concept of the premise, can also make and some deform and change
Enter, these broadly fall into protection scope of the present invention.
Claims (8)
1. a kind of production method of aromatic Chinese spirit bio-fermented liquid is it is characterised in that comprise the following steps：
A, in the mixed liquor of yellow water, residual water and tail water, add low-grade wine, make alcoholic strength reach 10%～15%, inoculate gross weight
The caproic acid bacteria solution of amount 8%～10%, keeps original pH, sealed fermenting 7 days～12 days at a temperature of 30 DEG C～45 DEG C；
B, addition slag wine extract 24 hours～48 hours, make alcoholic strength reach 60%～65%；
Add tail water in c, supernatant liquor after the extraction, alcoholic strength is adjusted to 18%～22%, natural afterripening fermentation；
D, add low-grade wine, alcoholic strength is adjusted to 50%～55%, natural aging ferments, you can obtain described biofermentation
Liquid.
2. a kind of production method of aromatic Chinese spirit bio-fermented liquid according to claim 1 is it is characterised in that step a
In, alcoholic strength is 10%, and caproic acid bacteria solution inoculum concentration is 10%, and fermentation temperature is 35 DEG C, and fermentation time is 8 days.
3. a kind of production method of aromatic Chinese spirit bio-fermented liquid according to claim 1 and 2 is it is characterised in that walk
In rapid b, the time adding the extraction of slag wine is 24 hours.
4. a kind of production method of aromatic Chinese spirit bio-fermented liquid according to claim 1 and 2 is it is characterised in that walk
In rapid c, the liquid after extraction is divided into upper and lower two-layer, and upper strata is clear liquid, and lower floor is precipitated liquid.
5. a kind of production method of aromatic Chinese spirit bio-fermented liquid according to claim 4 is it is characterised in that described sink
Shallow lake liquid is the mixed liquor of residual protein, starch and microbial cells.
6. a kind of production method of aromatic Chinese spirit bio-fermented liquid according to claim 1 and 2 is it is characterised in that walk
In rapid c, the afterripening fermentation time is 5 days～10 days.
7. a kind of production method of aromatic Chinese spirit bio-fermented liquid according to claim 1 and 2 is it is characterised in that walk
In rapid d, aging fermentation time is 10 days～15 days.
8. a kind of application of aromatic Chinese spirit bio-fermented liquid as claimed in claim 1 is it is characterised in that be applied to back
Cellar for storing things fermentation, specific as follows：
Add the bio-fermented liquid that completes of preparation in poor unstrained spirits, return cellar for storing things fermentation, poor unstrained spirits and bio-fermented liquid weight ratio is for 10:1.
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| CN1355288A (en) * | 2000-11-30 | 2002-06-26 | 内蒙古河套酒业集团股份有限公司 | Process for preparing esterifying liquid |
| CN102134535A (en) * | 2010-12-27 | 2011-07-27 | 泸州品创科技有限公司 | Method for increasing content of aroma substances in strong aromatic liquor |
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| CN1355288A (en) * | 2000-11-30 | 2002-06-26 | 内蒙古河套酒业集团股份有限公司 | Process for preparing esterifying liquid |
| CN102134535A (en) * | 2010-12-27 | 2011-07-27 | 泸州品创科技有限公司 | Method for increasing content of aroma substances in strong aromatic liquor |
| CN102174363A (en) * | 2011-03-08 | 2011-09-07 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit fragrance -producing liquid and production method thereof |
| CN102321516A (en) * | 2011-08-31 | 2012-01-18 | 重庆诗仙太白酒业（集团）有限公司 | Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor |
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