CN104877865A - Production process for highly-flavored liquor - Google Patents
Production process for highly-flavored liquor Download PDFInfo
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- CN104877865A CN104877865A CN201510353794.4A CN201510353794A CN104877865A CN 104877865 A CN104877865 A CN 104877865A CN 201510353794 A CN201510353794 A CN 201510353794A CN 104877865 A CN104877865 A CN 104877865A
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- unstrained spirits
- cellar
- storing things
- grain
- fermentation
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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
Abstract
The invention discloses a production process for highly-flavored liquor. The production process includes the following steps that fermented grains are fermented in a first fermentation pit, the first fermentation pit is opened after fermentation is completed, surface grains are removed, and the fermented grains between the surface grains and bottom grains are divided into an upper fermented grain layer, a middle fermented grain layer and a lower fermented grain layer; the upper fermented grain layer, the middle fermented grain layer and the lower fermented grain layer are each subjected to discharge from the first fermentation pit, mixing, bottle filling, distillation for liquor formation, grain distillation for drainage, water proportioning, airing in a spreading mode and yeast feed operation; the upper fermented grain layer, the middle fermented grain layer and the lower fermented grain layer which complete yeast feed operation serve as a lower fermented grain layer, a middle fermented grain layer and an upper fermented grain layer of a second fermentation pit and are put in the second fermentation pit, and fermentation continues to be conducted. In the production process, after fermentation is completed each time, only one fermentation pit is opened, yellow water in the fermentation pit is pumped off before the fermentation pit is opened, and pit drop is not needed after the fermentation pit is opened. Fermentation pit opening time is shortened after the fermentation pit is opened, the volatilization degree of ethyl alcohol is reduced, and the yield of the liquor is increased. The grains are filtered out layer by layer, layered distillation is carried out for liquor formation, and the liquor is easily graded.
Description
Technical field
The present invention relates to a kind of production technique of aromatic Chinese spirit, belong to wine brewing field.
Background technology
Aromatic Chinese spirit is one of distinctive traditional product of China, with a long history, and unique style is famous at home and abroad.At present, the production technique of aromatic Chinese spirit is mainly divided into former cellar for storing things method and runs cellar for storing things method two kinds.
The method concrete operations of former cellar for storing things are: after opening cellar for storing things, first remove to cover and face, cellar for storing things loses grain, are then taken out by poor unstrained spirits successively by level and are transported to the poor dam of heap, oozing to make the yellow water in poor unstrained spirits.After heap grain, poor unstrained spirits mixed and stirred, wine is got in loaded steamer, distillation, steam grain proportioning water, airing, lower song, and then load another Jiao Chi and ferment.Poor unstrained spirits that wine uses is " system grain " to cause in every rice steamer distillation to be got like this, after namely removing face grain and end grain, and the poor unstrained spirits of mixing of upper, middle and lower-ranking.The acidity of such mixing grain unstrained spirits, starch content, moisture are basically identical, are conducive to domestication and the fermentation of microorganism after joining another Jiao Chi.But get wine owing to carrying out distillation after the poor unstrained spirits mix of use mixing, the wine of the different quality of upper, middle and lower-ranking is mixed, the wine of different quality can not be extracted respectively, be unfavorable for the classification of wine.And pile poor overlong time on the poor dam of heap, cause the volatilization loss of alcohol large, cause serious waste.
Illustrate in Fig. 1 that a kind of tradition runs the schematic diagram of cellar for storing things circulation method, be wherein described for 4 Jiao Chi.Be understandable that, multiple Jiao Chi such as such as 8,12,16 in actual production process, can be adopted.As shown in fig. 1, wherein No. 1 cellar for storing things is initially hohlraum, and lower floor's grain unstrained spirits is housed in No. 2 cellars for storing things, middle level and lower floor's grain unstrained spirits is housed in No. 3 cellars for storing things, and upper, middle and lower-ranking grain unstrained spirits is housed in No. 4 cellars for storing things.Need 4 cellars for storing things to open wide after the fermentation has been completed simultaneously, the lower floor's grain unstrained spirits wherein in No. 2 cellars for storing things get wine through mix, loaded steamer, distillation, steam grain proportioning water, airing, lower song after enter be similarly lower floor's grain unstrained spirits in No. 1 cellar for storing things; After middle level grain unstrained spirits in No. 3 cellars for storing things goes out cellar for storing things, after above-mentioned same steps, enter and be similarly middle level grain unstrained spirits in No. 1 cellar for storing things; And No. 4 cellar for storing things in upper strata grain unstrained spirits go out cellar for storing things after, after above-mentioned same steps, enter No. 1 cellar for storing things in be similarly upper strata grain unstrained spirits.After aforesaid operations, No. 2 cellars for storing things become hohlraum, then carry out cyclical operation again according to above-mentioned steps.To run state because the poor unstrained spirits in several cellar for storing things is in circulation always, be therefore called and run cellar for storing things method.The face grain wherein increasing out does not throw grain, and distillation is got after drinking, and focus on a special Jiao Chi fermentation, this cellar for storing things is called at " red wine dregs cellar for storing things ".The advantage of this kind of technique is, because layering plays grain, plays a rice steamer and steams a rice steamer, reduces alcohol volatilization when the poor dam of heap is stacked.And be conducive to layering distillation, amount quality picking wine, classification altar etc. improve the measure of vinosity.But owing to running cellar for storing things method technique, to open cellar for storing things many, and carry out midway and drip cellar for storing things production link such as grade, cause the spacious cellar for storing things time long, and it is easily aging to store mud, miscellaneous bacteria easy infection.And pond, multiple cellar for storing things different levels grain unstrained spirits is with entering compared with a Jiao Chi enters a Jiao Chi with the poor unstrained spirits entirety of same Jiao Chi, large to the domestication difficulty of microorganism.
Summary of the invention
For this reason, the present invention proposes a kind of production technique of the new aromatic Chinese spirit at least partially that can solve the problem.
According to the present invention, provide a kind of production technique of aromatic Chinese spirit, described production technique comprises the steps:
First cellar for storing things pond in fermented mash, open cellar for storing things after fermentation ends, removing face grain, by face grain and the end poor between poor unstrained spirits be divided into upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor grain unstrained spirits;
Described upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor's grain unstrained spirits are carried out cellar for storing things separately, mix and stir, loaded steamer, steaming wine steam grain, proportioning water, airing, lower song operation;
Loading the second Jiao Chi using completing the poor unstrained spirits of lower floor of lower bent upper strata grain unstrained spirits, middle level grain unstrained spirits and the lower floor's grain unstrained spirits operated as the second Jiao Chi, the poor unstrained spirits in middle level and upper strata grain unstrained spirits, proceeding fermentation.
Alternatively, according to the production technique of a kind of aromatic Chinese spirit of the present invention, in the first pond, cellar for storing things, the volume ratio of described upper strata grain unstrained spirits, middle level grain unstrained spirits, lower floor's grain unstrained spirits is 0.9-1.1:0.9-1.1:0.9-1.1.
Alternatively, according to the production technique of a kind of aromatic Chinese spirit of the present invention, in the first pond, cellar for storing things, the volume ratio of described upper strata grain unstrained spirits, middle level grain unstrained spirits, lower floor's grain unstrained spirits is 1:1:1.
Alternatively, according to the production technique of a kind of aromatic Chinese spirit of the present invention, 18-30 hour before opening cellar for storing things, extracts the yellow water in the first pond, cellar for storing things out.
Alternatively, according to the production technique of a kind of aromatic Chinese spirit of the present invention, 20-25 hour before opening cellar for storing things, extracts the yellow water in the first pond, cellar for storing things out.
Alternatively, according to the production technique of a kind of aromatic Chinese spirit of the present invention, distillation is carried out to described grain and gets wine, then it can be used as the grain of losing of the second Jiao Chi to use.
Alternatively, according to the production technique of a kind of aromatic Chinese spirit of the present invention, grain of the described end is stayed bottom the first pond, cellar for storing things, does not go out cellar for storing things.
The production technique of aromatic Chinese spirit of the present invention, after each fermentation ends, only opens a Jiao Chi, and is pumped by the yellow water in pond, cellar for storing things before opening cellar for storing things, after opening cellar for storing things, does not need to drip cellar for storing things.So not only decrease out the number at cellar for storing things, decrease out the spacious cellar for storing things time behind cellar for storing things simultaneously, thus solve the large problem of alcohol volatilization loss that former cellar for storing things method uses the poor dam of heap to cause, solve simultaneously and run cellar for storing things method and open many and midway, cellar for storing things and drip cellar for storing things etc. and cause spacious cellar for storing things overlong time, cellar for storing things mud is easily aging, the problem of easy bacteria infection.And carry out upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor's grain unstrained spirits three layers of poor unstrained spirits and successively play grain after opening cellar for storing things, wine is got in layering distillation, is conducive to amount quality picking wine, classification altar, thus improve the quality of wine.In addition, distillation is got after wine terminates, and the poor unstrained spirits in pond, a cellar for storing things, after airing, lower song, overallly to load in another pond, cellar for storing things, solves and runs pond, multiple cellar for storing things different levels grain unstrained spirits in the method for cellar for storing things with the large problem of the domestication difficulty entering the microorganism that a Jiao Chi causes.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred implementation, and does not think limitation of the present invention.And in whole accompanying drawing, represent identical parts by identical reference symbol.Wherein in the accompanying drawings, the multiple identical parts of alphabetic flag instruction after reference number, when making a general reference these parts, by its last alphabetic flag of omission.In the accompanying drawings:
Fig. 1 is that a kind of race stores circulation method schematic diagram; And
Fig. 2 is the schematic diagram of the production technique of a kind of aromatic Chinese spirit of the present invention.
Wherein, in accompanying drawing, the implication of each mark is:
A is the first Jiao Chi, B is the second Jiao Chi.
Embodiment
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
The invention provides a kind of production technique of aromatic Chinese spirit, this production technique has the productive rate of higher wine, and is conducive to the quality grading of wine.
The quantity in production technique Zhong Jiao pond of the present invention should be no less than 2, can think 2 or more, and wherein at least one is hohlraum pond, so that the poor unstrained spirits in another pond, cellar for storing things can be made after steaming the steps such as wine can to load described hohlraum pond, continues fermentation.In addition, the internal capacity of the different Jiao Chi used in whole liquor production process should approximately equal, if internal capacity difference is comparatively large, may cause the waste of poor unstrained spirits on the one hand, can not make full use of the volume of each Jiao Chi on the other hand.
Fig. 2 shows the production technique of aromatic Chinese spirit in one embodiment of the present invention, and for two Jiao Chi in this embodiment, wherein the second cellar for storing things pond B is hohlraum pond.As shown in Figure 2, described production technique comprises the steps:
First cellar for storing things pond A in fermented mash, open cellar for storing things after fermentation ends, removing face grain, by face grain and the end poor between poor unstrained spirits be divided into upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor grain unstrained spirits;
Described upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor's grain unstrained spirits are carried out cellar for storing things separately, mix and stir, loaded steamer, steaming wine steam grain, proportioning water, airing, lower song operation;
Using complete lower song operation upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor grain unstrained spirits as second cellar for storing things pond B lower floor grain unstrained spirits, middle level grain unstrained spirits and upper strata grain unstrained spirits load second cellar for storing things pond B, proceed fermentation.
In above-mentioned production technique, in the first cellar for storing things pond A, the volume ratio of described upper strata grain unstrained spirits, middle level grain unstrained spirits, lower floor's grain unstrained spirits is 0.9-1.1:0.9-1.1:0.9-1.1, preferably 1:1:1.
In fermenting process in the production technique of white wine, due to the effect of gravity, composition and the content of the fragrance matter contained in upper strata grain unstrained spirits, middle level grain unstrained spirits, lower floor's grain unstrained spirits in pond, cellar for storing things are different.The fragrance matter composition contained in usual lower floor grain unstrained spirits is maximum, and secondly, upper strata grain unstrained spirits is minimum for middle level grain unstrained spirits.So in production technique of the present invention, layering distillation is carried out to poor unstrained spirits and gets wine, be conducive to carrying out classification to the quality of wine.And when successively playing grain at every turn, it is basically identical that guarantee upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor's grain unstrained spirits three layers play poor volume ratio, thus the object of the quality control reached the wine distilled out and better classification.
And in traditional former cellar for storing things method production technique, using " system grain " upper rice steamer distillation to get wine, it is an altar that the wine of different quality is mixed, and is unfavorable for the classification of wine, is more unfavorable for the lifting of the economic benefit of wine.In the method production technique of race cellar for storing things, although accomplished successively to play grain, wine has been got in layering distillation, is conducive to the classification of wine product.But open 3-4 cellar for storing things in its actually operating often, cause out cellar for storing things many, the spacious cellar for storing things time is long, and cellar for storing things mud is easily aging, easily causes the problems such as miscellaneous bacteria infection simultaneously.And due in operating process, poor unstrained spirits from different Jiao Chi is loaded jointly in another pond, cellar for storing things and ferment, and different microbe species, quantity and growing environment thereof of storing in pond in poor unstrained spirits is not identical, so when it being put into jointly Jiao Chi fermentation, microorganism can be caused to be difficult to shake down, to be difficult to the problem of taming.
In production technique of the present invention, 18-30 hour before opening cellar for storing things, preferably 20-25 hour before opening cellar for storing things, starts to extract the yellow water in the first pond, cellar for storing things out.Before opening cellar for storing things, yellow water is pumped, after opening cellar for storing things, no longer carry out dripping cellar for storing things, to reduce out the spacious cellar for storing things time behind cellar for storing things.
Yellow water is during the fermentation along with the decline of leavening temperature, and the free-water in poor unstrained spirits slowly falls to a kind of liquid formed bottom pond, cellar for storing things.The existence of yellow water to be mixed and stirred and distillation is got the techniques such as wine and caused detrimentally affect for follow-up, and the quality especially for wine has very bad impact, therefore needs to be removed.In the method technique of former cellar for storing things, in order to remove yellow water, after poor unstrained spirits entirety being gone out cellar for storing things, being placed on the poor dam of heap and banking up, yellow water is oozed naturally.Such operation, not only needs a large amount of manpowers and time, and causes poor unstrained spirits spacious overlong time of putting outside, causes a large amount of volatilizations of alcohol, thus causes the productive rate of last white wine lower.In race cellar for storing things method technique, in order to remove yellow water, when successively playing grain to the layer that yellow water is more, needing to dig pit to poor unstrained spirits, making, in the yellow water instillation hole in around poor unstrained spirits, then manually to enter in hole, yellow water is scooped out.Such operation not only needs longer to drip the cellar for storing things time, and the yellow water in poor unstrained spirits is difficult to drip clean, the most important thing is that workman enters in hole, also there is the danger occurring due to wherein alcohol steam excessive concentration suffocating.
The present invention is by storing a reserved hole for yellow water instillation bottom pond, and the pipeline that a reserved extraction yellow water is special in hole, pipeline and the external world communicate, and the top in hole is covered with filtration unit, to isolate the yellow water of poor unstrained spirits and instillation.18-30 hour before opening cellar for storing things, is extracted out the yellow water in pond, cellar for storing things by pipeline.Not only save artificial and time like this, and do not need after opening cellar for storing things to drip cellar for storing things, reduce the spacious cellar for storing things time after opening cellar for storing things, thus decrease volatilization and the loss of alcohol, improve the productive rate of white wine.
In production technique of the present invention, distillation is carried out to the face grain of the first cellar for storing things pond A and gets after drinking, it can be used as the grain of losing of the second pond, cellar for storing things B to use.In the production technique of running cellar for storing things method, after opening cellar for storing things, face grain does not throw grain, carries out distillation and gets after drinking, directly focus on another one Jiao Chi and ferment, and this cellar for storing things is called that red wine dregs is stored.After fermentation ends, again carry out distillation and get wine, get after wine terminates and lost.In production technique of the present invention, the face grain from the first cellar for storing things pond A does not throw grain, carries out distillation and gets after drinking, it can be used as the grain of losing of the second pond, cellar for storing things B fermentation to use, namely after the second pond, cellar for storing things B fermentation terminates, distilled and get wine, then directly lose, do not use special red wine dregs cellar for storing things, provide cost savings.
Wherein, in production technique of the present invention, end grain is stayed bottom the first pond, cellar for storing things A, does not go out cellar for storing things.Namely, when the first Jiao Chi successively plays grain, leave last rice steamer grain unstrained spirits of bottom and do not go out cellar for storing things, this poor unstrained spirits is called end grain.This is because, containing abundant fragrance matter in end grain, the effect of mediation can be played to the poor unstrained spirits fermented next time.
The production technique of a kind of aromatic Chinese spirit of the present invention, after each fermentation ends, only opens a Jiao Chi, and is pumped by the yellow water in pond, cellar for storing things before opening cellar for storing things, after opening cellar for storing things, does not need to drip cellar for storing things.So not only decrease out the number at cellar for storing things, decrease out the spacious cellar for storing things time behind cellar for storing things simultaneously, thus solve the large problem of alcohol volatilization loss that former cellar for storing things method uses the poor dam of heap to cause, solve simultaneously and run cellar for storing things method and open many and midway, cellar for storing things and drip cellar for storing things etc. and cause spacious cellar for storing things overlong time, cellar for storing things mud is easily aging, the problem of easy bacteria infection.And carry out upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor's grain unstrained spirits three layers of poor unstrained spirits and successively play grain after opening cellar for storing things, wine is got in layering distillation, is conducive to amount quality picking wine, classification altar, thus improve the quality of wine.In addition, distillation is got after wine terminates, and the poor unstrained spirits in pond, a cellar for storing things, after airing, lower song, overallly to load in another pond, cellar for storing things, solves and runs pond, multiple cellar for storing things different levels grain unstrained spirits in the method for cellar for storing things with the large problem of the domestication difficulty entering the microorganism that a Jiao Chi causes.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word "a" or "an" before being positioned at element is not got rid of and be there is multiple such element.The present invention can by means of including the hardware of some different elements and realizing by means of the computer of suitably programming.In the unit claim listing some devices, several in these devices can be carry out particular embodiment by same hardware branch.Word first, second and third-class use do not represent any order.Can be title by these word explanations.
Claims (7)
1. a production technique for aromatic Chinese spirit, described production technique comprises the steps:
First cellar for storing things pond in fermented mash, open cellar for storing things after fermentation ends, removing face grain, by face grain and the end poor between poor unstrained spirits be divided into upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor grain unstrained spirits;
Described upper strata grain unstrained spirits, middle level grain unstrained spirits and lower floor's grain unstrained spirits are carried out cellar for storing things separately, mix and stir, loaded steamer, steaming wine steam grain, proportioning water, airing, lower song operation;
Loading the second Jiao Chi using completing the poor unstrained spirits of lower floor of lower bent upper strata grain unstrained spirits, middle level grain unstrained spirits and the lower floor's grain unstrained spirits operated as the second Jiao Chi, the poor unstrained spirits in middle level and upper strata grain unstrained spirits, proceeding fermentation.
2. production technique according to claim 1, is characterized in that: in the first pond, cellar for storing things, and the volume ratio of described upper strata grain unstrained spirits, middle level grain unstrained spirits, lower floor's grain unstrained spirits is 0.9-1.1:0.9-1.1:0.9-1.1.
3. production technique according to claim 1, is characterized in that: in the first pond, cellar for storing things, and the volume ratio of described upper strata grain unstrained spirits, middle level grain unstrained spirits, lower floor's grain unstrained spirits is 1:1:1.
4. production technique according to claim 1, is characterized in that: 18-30 hour before opening cellar for storing things, extracts the yellow water in the first pond, cellar for storing things out.
5. production technique according to claim 1, is characterized in that: 20-25 hour before opening cellar for storing things, extracts the yellow water in the first pond, cellar for storing things out.
6. production technique according to claim 1, is characterized in that: carry out distillation to described grain and get wine, then it can be used as the grain of losing of the second Jiao Chi to use.
7. production technique according to claim 1, is characterized in that: grain of the described end is stayed bottom the first pond, cellar for storing things, does not go out cellar for storing things.
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| CN201510353794.4A CN104877865A (en) | 2015-06-24 | 2015-06-24 | Production process for highly-flavored liquor |
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| CN111676105A (en) * | 2020-07-16 | 2020-09-18 | 四川广汉金雁酒业有限公司 | White spirit pit-running process and white spirit prepared by same |
| CN111690488A (en) * | 2020-07-20 | 2020-09-22 | 山东兰陵美酒股份有限公司 | Gravity flow type fermentation production line and production process for strong aromatic white spirit |
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| CN111690488A (en) * | 2020-07-20 | 2020-09-22 | 山东兰陵美酒股份有限公司 | Gravity flow type fermentation production line and production process for strong aromatic white spirit |
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Application publication date: 20150902 |