CN104893946A - Brewing method for sticky rice fragrance type white wine - Google Patents
Brewing method for sticky rice fragrance type white wine Download PDFInfo
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- CN104893946A CN104893946A CN201510395750.8A CN201510395750A CN104893946A CN 104893946 A CN104893946 A CN 104893946A CN 201510395750 A CN201510395750 A CN 201510395750A CN 104893946 A CN104893946 A CN 104893946A
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- 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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- 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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Abstract
The invention discloses a brewing method for sticky rice fragrance type white wine and belongs to the technical field of wine brewing. The brewing method is technically characterized by comprising the steps of (1) weighing, (2) rice steaming and yeast scattering, (3) cultivation, saccharification and fermentation, (4) distillation, and (5) blending and mixing. The invention aims to provide the brewing method for the sticky rice fragrance type white wine, a preparation process is scientific, the main fragrance of the white wine is ethyl acetate and honey aroma composite elegance, and the method is used for brewing the wine.
Description
Technical field
The present invention relates to a kind of brewing method of white wine, more particularly, particularly relate to a kind of brewing method of glutinous rice fen-flavor type white spirit.
Background technology
Traditional glutinous rice liquor production process is in the small vessels such as little Tan, the little field of razor clam, adopt semi-solid fermentation, add water by fermentation after first culture saccharification or adopt saccharification limit, limit fermentative production to form, cause made white spirit wine body note gas comparatively dull, potato spirit comparision contents is high, and have easily upper first-class shortcoming concurrently, be only suitable for selling as low and middle-grade white wine, be difficult to meet pursue high-end, enjoyment-centric consumption, novel consumer group's requirement that health type consumption is feature.
Summary of the invention
The object of the invention is to for above-mentioned the deficiencies in the prior art, a kind of preparation technology's science is provided, have based on the brewing method of the glutinous rice fen-flavor type white spirit of the elegant fragrance of the fragrant compound of ethyl acetate and honey.
Technical scheme of the present invention is achieved in that a kind of brewing method of glutinous rice fen-flavor type white spirit, sequentially comprises the steps:
(1) weigh, take glutinous rice and scent type glutinous rice white wine high temperature song;
(2) steamed rice, cooks glutinous rice, and evenly sprinkle scent type glutinous rice white wine high temperature song after spreading for cooling and stir, the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:6 ~ 10;
(3) culture saccharification and fermentation, is specially: 1. step (2) glutinous rice that song mixes thoroughly that fallen is loaded in saccharifying tank, add water saccharification rest, and control product temperature at 25 ~ 30 DEG C, the weight ratio of glutinous rice and water is: 1:1.2 ~ 1.6; 2. within second day, leave a blank, continue control product temperature at 25 ~ 30 DEG C; 3. the 3rd day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is the twice of first day glutinous rice weight; 4. the 4th day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is four times of first day glutinous rice weight; 5., from the 5th day, continue maintenance product temperature 25 ~ 30 DEG C and carry out standing for fermentation, fermentation time is 22 ~ 25 days;
(4) distill;
(5) blend and allocate.
In the brewing method of above-mentioned a kind of glutinous rice fen-flavor type white spirit, scent type glutinous rice white wine high temperature described in step (1) is bent, obtain especially by following step: (a) takes fresh wheat bran and ground rice, put after mixing with steam sterilizing to stainless steel steamer, the weight ratio of fresh wheat bran and ground rice is 1:0.25 ~ 1; B, after () sterilizing, boiling 80 ~ 100 minutes under atmospheric pressure state, is then transported to sterilisable chamber stand cold, is cooled to 25 ~ 30 DEG C, and obtained main material mixture is for subsequent use; C () takes Angel thermotolerant ethanol fermentation yeast and the special Daqu of fen-flavor type white spirit, drop in stainless steel cask, adding concentration is again 2% sucrose water, the water temperature of sucrose water should control at 28 ~ 32 DEG C, uniform stirring makes it fully dissolve in 10 ~ 15 minutes, then put in the constant incubator of 30 DEG C and activate 3 ~ 4 hours, obtained activation is bent for subsequent use; Wherein the weight ratio of Angel thermotolerant ethanol fermentation yeast, the special Daqu of fen-flavor type white spirit and sucrose water is 1:3.8 ~ 4.5:14 ~ 16; D () mixes step (b) through the activation song that the main material mixture of cooling is obtained with step (c), and then add concentration be 2% sucrose water secondary stirring even, obtained bent embryo, bent embryo is sub-packed in dustpan and shakeouts, thickness is 3 ~ 5cm, puts between constant temperature and song trained by bent frame; Wherein, main material mixture, activation weight ratio that is bent and sucrose water are 10:3.5 ~ 4.5:6.5 ~ 7.5; E (), by dry for the Qu Jinhang of the bent after ripening of training, obtained scent type glutinous rice white wine high temperature is bent, warehouse-in storage.
In the brewing method of above-mentioned a kind of glutinous rice fen-flavor type white spirit, the bent detailed process of training described in step (d) is: 1) controlling constant temperature room temperature is 28 ~ 30 DEG C, after the fungal hyphae growth in bent embryo is vigorous, controlling bent embryo product temperature is 38 ~ 43 DEG C, cultivates 14 ~ 18 hours; 2) controlling bent embryo product temperature is 30 ~ 37 DEG C, changes dustpan at interval of about 1 hour, and incubation time is 48 hours.
In the brewing method of above-mentioned a kind of glutinous rice fen-flavor type white spirit, step (2) is specially: steamed rice, continuous and automatic meal braizing machine is adopted to be cooked by glutinous rice, the steamed rice time is 35 minutes, well-done rice spreading for cooling is bent and stir to evenly sprinkling scent type glutinous rice white wine high temperature after 20 DEG C, and the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:6 ~ 10;
In the brewing method of above-mentioned a kind of glutinous rice fen-flavor type white spirit, step (4) described distillation is specially: the distiller's wort after ageing being fermented, pumps in retort with underflow pump, when just steaming, keeps vapor pressure 260 ~ 382 kPas; When going out wine, keep 100 ~ 160 kPas; Wine temperature when connecing wine is at 20 ~ 30 DEG C; When wine just flows out, lower boiling impurity is more, remove the foreshot of 5 ~ 10kg, after this middle stream wine is accessed, when liquor precision is down to 40%vol, proceed to another stainless steel gauging tank, when being distilled to alcoholic strength 5%vol, stop distillation, this one-phase wine tail of 40%vol ~ 5%vol proceeds in next rice steamer and distills.
After the present invention adopts above-mentioned technique, by adopting quality glutinous rice and self-control scent type glutinous rice white wine high temperature song to be raw material, obtained the novel process sticky rice wine of unique delicate fragrance liquor flavor material formation by organism of fermentation.Especially in culture saccharification process, adopt the mode that gradation is added, drinking utensils obtained after distillation has following characteristics:
Color and luster: colourless or micro-Huang, limpid transparent, no suspended substance, without precipitation;
Fragrance: delicate fragrance is pure, has based on the elegant delicate fragrance white wine of the fragrant compound of ethyl acetate and honey;
Taste: the soft coordination of wine body, sweet refreshing clean, has pleasant impression.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, but do not form any limitation of the invention.
The brewing method of a kind of glutinous rice fen-flavor type white spirit of the present invention, sequentially comprises the steps:
(1) weigh, take glutinous rice and scent type glutinous rice white wine high temperature song; Glutinous rice choose white, inclusion-free spot, without going mouldy, the glutinous rice of phenomenon of damaging by worms, and its starch 70% ~ 75%, moisture 12% ~ 14%;
Described scent type glutinous rice white wine high temperature is bent, obtains especially by following step:
A () takes fresh wheat bran and ground rice, put after mixing with steam sterilizing to stainless steel steamer, the weight ratio of fresh wheat bran and ground rice is 1:0.25 ~ 1;
B, after () sterilizing, boiling 80 ~ 100 minutes under atmospheric pressure state, is then transported to sterilisable chamber stand cold, is cooled to 25 ~ 30 DEG C, and obtained main material mixture is for subsequent use;
C () takes Angel thermotolerant ethanol fermentation yeast and the special Daqu of fen-flavor type white spirit, drop in stainless steel cask, adding concentration is again 2% sucrose water, the water temperature of sucrose water should control at 28 ~ 32 DEG C, uniform stirring makes it fully dissolve in 10 ~ 15 minutes, then put in the constant incubator of 30 DEG C and activate 3 ~ 4 hours, obtained activation is bent for subsequent use; Wherein the weight ratio of Angel thermotolerant ethanol fermentation yeast, the special Daqu of fen-flavor type white spirit and sucrose water is 1:3.8 ~ 4.5:14 ~ 16; The special Daqu of fen-flavor type white spirit is preferably Shanxi Wenshui County sky wave Wine Co., Ltd and manufactures.
D () mixes step (b) through the activation song that the main material mixture of cooling is obtained with step (c), and then add concentration be 2% sucrose water secondary stirring even, obtained bent embryo, bent embryo is sub-packed in dustpan and shakeouts, thickness is 3 ~ 5cm, puts between constant temperature and song trained by bent frame; Wherein, main material mixture, activation weight ratio that is bent and sucrose water are 10:3.5 ~ 4.5:6.5 ~ 7.5;
The bent detailed process of described training is: 1) controlling constant temperature room temperature is 28 ~ 30 DEG C, and after the fungal hyphae growth in bent embryo is vigorous, controlling bent embryo product temperature is 38 ~ 43 DEG C, cultivates 14 ~ 18 hours; 2) controlling bent embryo product temperature is 30 ~ 37 DEG C, changes dustpan at interval of about 1 hour, and incubation time is 48 hours.
E (), by dry for the Qu Jinhang of the bent after ripening of training, obtained scent type glutinous rice white wine high temperature is bent, warehouse-in storage.
(2) steamed rice, continuous and automatic meal braizing machine is adopted to be cooked by glutinous rice, the steamed rice time is 35 minutes, and well-done rice spreading for cooling is bent and stir to evenly sprinkling scent type glutinous rice white wine high temperature after 20 DEG C, and the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:6 ~ 10;
(3) culture saccharification and fermentation, is specially: 1. step (2) glutinous rice that song mixes thoroughly that fallen is loaded in saccharifying tank, add water saccharification rest, and control product temperature at 25 ~ 30 DEG C, the weight ratio of glutinous rice and water is: 1:1.2 ~ 1.6; 2. within second day, leave a blank, continue control product temperature at 25 ~ 30 DEG C; 3. the 3rd day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is the twice of first day glutinous rice weight; 4. the 4th day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is four times of first day glutinous rice weight; 5., from the 5th day, continue maintenance product temperature 25 ~ 30 DEG C and carry out standing for fermentation, fermentation time is 22 ~ 25 days;
(4) distill, the distiller's wort after ageing being fermented, pumps in retort with underflow pump, when just steaming, keeps vapor pressure 260 ~ 382 kPas; When going out wine, keep 100 ~ 160 kPas; Wine temperature when connecing wine is at 20 ~ 30 DEG C; When wine just flows out, lower boiling impurity is more, remove the foreshot of 5 ~ 10kg, after this middle stream wine is accessed, when liquor precision is down to 40%vol, proceed to another stainless steel gauging tank, when being distilled to alcoholic strength 5%vol, stop distillation, this one-phase wine tail of 40%vol ~ 5%vol proceeds in next rice steamer and distills;
(5) store: the base wine distilled out, after Ying Xianjing tastes and appraise group's rating, leave in pottery altar by grade and store.Tao Tan is upper labelled, sets up reserved archive in detail, writes altar number above clearly, produces wine date, production team, the style characteristic of wine, net weight, ethanol content.
(6) blend and allocate: blending of wine is exactly an assembling process.The glutinous rice delicate fragrance base wine that different teams and groups produce, learning from other's strong points to offset one's weaknesses, readjust the different substances combination in wine and structure, is a promotion process by quantitative change to qualitative change.Every cylinder wine draw samples of trace ingredients of having nothing in common with each other is combined, to determine best of breed scheme.According to the assembled scheme finally determined, wine is poured into rectification bucket, stir.
(7) check: the quality of white wine is actually the Oranoleptic indicator of the color by white wine, the sanitary index of white wine, and physical and chemical index three partial content of white wine, according to relevant criterion, detects product, make an appraisal.
Starch, under diastatic effect, is first converted into maltose, then is converted into glucose.Glucose is subject to the effect of zymase in distiller's yeast, is converted into alcohol, the main process of starch (glutinous rice starch-containing 70%-75%) material wine brewing that Here it is.Conversion of glucose is that the reaction of alcohol can simply be expressed as follows:
Embodiment 1
A brewing method for glutinous rice fen-flavor type white spirit, sequentially comprises the steps:
(1) weigh, take glutinous rice and scent type glutinous rice white wine high temperature song; Glutinous rice choose white, inclusion-free spot, without going mouldy, the glutinous rice of phenomenon of damaging by worms, and its starch 70% ~ 75%, moisture 12% ~ 14%;
Described scent type glutinous rice white wine high temperature is bent, obtains especially by following step:
A () takes fresh wheat bran and ground rice, put after mixing with steam sterilizing to stainless steel steamer, the weight ratio of fresh wheat bran and ground rice is 1:0.25;
B, after () sterilizing, boiling 80 minutes under atmospheric pressure state, is then transported to sterilisable chamber stand cold, is cooled to 25 ~ 30 DEG C, and obtained main material mixture is for subsequent use;
C () takes Angel thermotolerant ethanol fermentation yeast and the special Daqu of fen-flavor type white spirit, drop in stainless steel cask, adding concentration is again 2% sucrose water, the water temperature of sucrose water should control at 28 ~ 32 DEG C, uniform stirring makes it fully dissolve in 10 minutes, then put in the constant incubator of 30 DEG C and activate 3 ~ 4 hours, obtained activation is bent for subsequent use; Wherein the weight ratio of Angel thermotolerant ethanol fermentation yeast, the special Daqu of fen-flavor type white spirit and sucrose water is 1:3.8:14; The special Daqu of fen-flavor type white spirit is preferably Shanxi Wenshui County sky wave Wine Co., Ltd and manufactures.
D () mixes step (b) through the activation song that the main material mixture of cooling is obtained with step (c), and then add concentration be 2% sucrose water secondary stirring even, obtained bent embryo, bent embryo is sub-packed in dustpan and shakeouts, thickness is 3cm, puts between constant temperature and song trained by bent frame; Wherein, main material mixture, activation weight ratio that is bent and sucrose water are 10:3.5:6.5;
The bent detailed process of described training is: 1) controlling constant temperature room temperature is 28 ~ 30 DEG C, and after the fungal hyphae growth in bent embryo is vigorous, controlling bent embryo product temperature is 38 ~ 43 DEG C, cultivates 14 hours; 2) controlling bent embryo product temperature is 30 ~ 37 DEG C, changes dustpan at interval of about 1 hour, and incubation time is 48 hours.
E (), by dry for the Qu Jinhang of the bent after ripening of training, obtained scent type glutinous rice white wine high temperature is bent, warehouse-in storage.
(2) steamed rice, continuous and automatic meal braizing machine is adopted to be cooked by glutinous rice, the steamed rice time is 35 minutes, and well-done rice spreading for cooling is bent and stir to evenly sprinkling scent type glutinous rice white wine high temperature after 20 DEG C, and the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:6;
(3) culture saccharification and fermentation, is specially: 1. step (2) glutinous rice that song mixes thoroughly that fallen is loaded in saccharifying tank, add water saccharification rest, and control product temperature at 25 ~ 30 DEG C, the weight ratio of glutinous rice and water is: 1:1.2; 2. within second day, leave a blank, continue control product temperature at 25 ~ 30 DEG C; 3. the 3rd day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is the twice of first day glutinous rice weight; 4. the 4th day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is four times of first day glutinous rice weight; 5., from the 5th day, continue maintenance product temperature 25 ~ 30 DEG C and carry out standing for fermentation, fermentation time is 22 days;
(4) distill, the distiller's wort after ageing being fermented, pumps in retort with underflow pump, when just steaming, keeps vapor pressure 260 ~ 382 kPas; When going out wine, keep 100 ~ 160 kPas; Wine temperature when connecing wine is at 20 ~ 30 DEG C; When wine just flows out, lower boiling impurity is more, remove the foreshot of 5 ~ 10kg, after this middle stream wine is accessed, when liquor precision is down to 40%vol, proceed to another stainless steel gauging tank, when being distilled to alcoholic strength 5%vol, stop distillation, this one-phase wine tail of 40%vol ~ 5%vol proceeds in next rice steamer and distills;
(5) store: the base wine distilled out, after Ying Xianjing tastes and appraise group's rating, leave in pottery altar by grade and store.Tao Tan is upper labelled, sets up reserved archive in detail, writes altar number above clearly, produces wine date, production team, the style characteristic of wine, net weight, ethanol content.
(6) blend and allocate: blending of wine is exactly an assembling process.The glutinous rice delicate fragrance base wine that different teams and groups produce, learning from other's strong points to offset one's weaknesses, readjust the different substances combination in wine and structure, is a promotion process by quantitative change to qualitative change.Every cylinder wine draw samples of trace ingredients of having nothing in common with each other is combined, to determine best of breed scheme.According to the assembled scheme finally determined, wine is poured into rectification bucket, stir.
(7) check: the quality of white wine is actually the Oranoleptic indicator of the color by white wine, the sanitary index of white wine, and physical and chemical index three partial content of white wine, according to relevant criterion, detects product, make an appraisal.
Embodiment 2
A brewing method for glutinous rice fen-flavor type white spirit, sequentially comprises the steps:
(1) weigh, take glutinous rice and scent type glutinous rice white wine high temperature song; Glutinous rice choose white, inclusion-free spot, without going mouldy, the glutinous rice of phenomenon of damaging by worms, and its starch 70% ~ 75%, moisture 12% ~ 14%;
Described scent type glutinous rice white wine high temperature is bent, obtains especially by following step:
A () takes fresh wheat bran and ground rice, put after mixing with steam sterilizing to stainless steel steamer, the weight ratio of fresh wheat bran and ground rice is 1:0.6;
B, after () sterilizing, boiling 90 minutes under atmospheric pressure state, is then transported to sterilisable chamber stand cold, is cooled to 25 ~ 30 DEG C, and obtained main material mixture is for subsequent use;
C () takes Angel thermotolerant ethanol fermentation yeast and the special Daqu of fen-flavor type white spirit, drop in stainless steel cask, adding concentration is again 2% sucrose water, the water temperature of sucrose water should control at 28 ~ 32 DEG C, uniform stirring makes it fully dissolve in 12 minutes, then put in the constant incubator of 30 DEG C and activate 3.5 hours, obtained activation is bent for subsequent use; Wherein the weight ratio of Angel thermotolerant ethanol fermentation yeast, the special Daqu of fen-flavor type white spirit and sucrose water is 1:4:15; The special Daqu of fen-flavor type white spirit is preferably Shanxi Wenshui County sky wave Wine Co., Ltd and manufactures.
D () mixes step (b) through the activation song that the main material mixture of cooling is obtained with step (c), and then add concentration be 2% sucrose water secondary stirring even, obtained bent embryo, bent embryo is sub-packed in dustpan and shakeouts, thickness is 4cm, puts between constant temperature and song trained by bent frame; Wherein, main material mixture, activation weight ratio that is bent and sucrose water are 10:4:6;
The bent detailed process of described training is: 1) controlling constant temperature room temperature is 28 ~ 30 DEG C, and after the fungal hyphae growth in bent embryo is vigorous, controlling bent embryo product temperature is 38 ~ 43 DEG C, cultivates 16 hours; 2) controlling bent embryo product temperature is 30 ~ 37 DEG C, changes dustpan at interval of about 1 hour, and incubation time is 48 hours.
E (), by dry for the Qu Jinhang of the bent after ripening of training, obtained scent type glutinous rice white wine high temperature is bent, warehouse-in storage.
(2) steamed rice, continuous and automatic meal braizing machine is adopted to be cooked by glutinous rice, the steamed rice time is 35 minutes, and well-done rice spreading for cooling is bent and stir to evenly sprinkling scent type glutinous rice white wine high temperature after 20 DEG C, and the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:8;
(3) culture saccharification and fermentation, is specially: 1. step (2) glutinous rice that song mixes thoroughly that fallen is loaded in saccharifying tank, add water saccharification rest, and control product temperature at 25 ~ 30 DEG C, the weight ratio of glutinous rice and water is: 1:1.4; 2. within second day, leave a blank, continue control product temperature at 25 ~ 30 DEG C; 3. the 3rd day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is the twice of first day glutinous rice weight; 4. the 4th day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is four times of first day glutinous rice weight; 5., from the 5th day, continue maintenance product temperature 25 ~ 30 DEG C and carry out standing for fermentation, fermentation time is 23 days;
(4) distill, the distiller's wort after ageing being fermented, pumps in retort with underflow pump, when just steaming, keeps vapor pressure 260 ~ 382 kPas; When going out wine, keep 100 ~ 160 kPas; Wine temperature when connecing wine is at 20 ~ 30 DEG C; When wine just flows out, lower boiling impurity is more, remove the foreshot of 5 ~ 10kg, after this middle stream wine is accessed, when liquor precision is down to 40%vol, proceed to another stainless steel gauging tank, when being distilled to alcoholic strength 5%vol, stop distillation, this one-phase wine tail of 40%vol ~ 5%vol proceeds in next rice steamer and distills;
(5) store: the base wine distilled out, after Ying Xianjing tastes and appraise group's rating, leave in pottery altar by grade and store.Tao Tan is upper labelled, sets up reserved archive in detail, writes altar number above clearly, produces wine date, production team, the style characteristic of wine, net weight, ethanol content.
(6) blend and allocate: blending of wine is exactly an assembling process.The glutinous rice delicate fragrance base wine that different teams and groups produce, learning from other's strong points to offset one's weaknesses, readjust the different substances combination in wine and structure, is a promotion process by quantitative change to qualitative change.Every cylinder wine draw samples of trace ingredients of having nothing in common with each other is combined, to determine best of breed scheme.According to the assembled scheme finally determined, wine is poured into rectification bucket, stir.
(7) check: the quality of white wine is actually the Oranoleptic indicator of the color by white wine, the sanitary index of white wine, and physical and chemical index three partial content of white wine, according to relevant criterion, detects product, make an appraisal.
Embodiment 3
A brewing method for glutinous rice fen-flavor type white spirit, sequentially comprises the steps:
(1) weigh, take glutinous rice and scent type glutinous rice white wine high temperature song; Glutinous rice choose white, inclusion-free spot, without going mouldy, the glutinous rice of phenomenon of damaging by worms, and its starch 70% ~ 75%, moisture 12% ~ 14%;
Described scent type glutinous rice white wine high temperature is bent, obtains especially by following step:
A () takes fresh wheat bran and ground rice, put after mixing with steam sterilizing to stainless steel steamer, the weight ratio of fresh wheat bran and ground rice is 1:1;
B, after () sterilizing, boiling 100 minutes under atmospheric pressure state, is then transported to sterilisable chamber stand cold, is cooled to 25 ~ 30 DEG C, and obtained main material mixture is for subsequent use;
C () takes Angel thermotolerant ethanol fermentation yeast and the special Daqu of fen-flavor type white spirit, drop in stainless steel cask, adding concentration is again 2% sucrose water, the water temperature of sucrose water should control at 28 ~ 32 DEG C, uniform stirring ~ 15 minute make it fully dissolve, then put in the constant incubator of 30 DEG C and activate 4 hours, obtained activation is bent for subsequent use; Wherein the weight ratio of Angel thermotolerant ethanol fermentation yeast, the special Daqu of fen-flavor type white spirit and sucrose water is 1:4.5:16; The special Daqu of fen-flavor type white spirit is preferably Shanxi Wenshui County sky wave Wine Co., Ltd and manufactures.
D () mixes step (b) through the activation song that the main material mixture of cooling is obtained with step (c), and then add concentration be 2% sucrose water secondary stirring even, obtained bent embryo, bent embryo is sub-packed in dustpan and shakeouts, thickness is 3 ~ 5cm, puts between constant temperature and song trained by bent frame; Wherein, main material mixture, activation weight ratio that is bent and sucrose water are 10:4.5:7.5;
The bent detailed process of described training is: 1) controlling constant temperature room temperature is 28 ~ 30 DEG C, and after the fungal hyphae growth in bent embryo is vigorous, controlling bent embryo product temperature is 38 ~ 43 DEG C, cultivates 18 hours; 2) controlling bent embryo product temperature is 30 ~ 37 DEG C, changes dustpan at interval of about 1 hour, and incubation time is 48 hours.
E (), by dry for the Qu Jinhang of the bent after ripening of training, obtained scent type glutinous rice white wine high temperature is bent, warehouse-in storage.
(2) steamed rice, continuous and automatic meal braizing machine is adopted to be cooked by glutinous rice, the steamed rice time is 35 minutes, and well-done rice spreading for cooling is bent and stir to evenly sprinkling scent type glutinous rice white wine high temperature after 20 DEG C, and the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:10;
(3) culture saccharification and fermentation, is specially: 1. step (2) glutinous rice that song mixes thoroughly that fallen is loaded in saccharifying tank, add water saccharification rest, and control product temperature at 25 ~ 30 DEG C, the weight ratio of glutinous rice and water is: 1:1.6; 2. within second day, leave a blank, continue control product temperature at 25 ~ 30 DEG C; 3. the 3rd day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is the twice of first day glutinous rice weight; 4. the 4th day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is four times of first day glutinous rice weight; 5., from the 5th day, continue maintenance product temperature 25 ~ 30 DEG C and carry out standing for fermentation, fermentation time is 22 ~ 25 days;
(4) distill, the distiller's wort after ageing being fermented, pumps in retort with underflow pump, when just steaming, keeps vapor pressure 260 ~ 382 kPas; When going out wine, keep 100 ~ 160 kPas; Wine temperature when connecing wine is at 20 ~ 30 DEG C; When wine just flows out, lower boiling impurity is more, remove the foreshot of 5 ~ 10kg, after this middle stream wine is accessed, when liquor precision is down to 40%vol, proceed to another stainless steel gauging tank, when being distilled to alcoholic strength 5%vol, stop distillation, this one-phase wine tail of 40%vol ~ 5%vol proceeds in next rice steamer and distills;
(5) store: the base wine distilled out, after Ying Xianjing tastes and appraise group's rating, leave in pottery altar by grade and store.Tao Tan is upper labelled, sets up reserved archive in detail, writes altar number above clearly, produces wine date, production team, the style characteristic of wine, net weight, ethanol content.
(6) blend and allocate: blending of wine is exactly an assembling process.The glutinous rice delicate fragrance base wine that different teams and groups produce, learning from other's strong points to offset one's weaknesses, readjust the different substances combination in wine and structure, is a promotion process by quantitative change to qualitative change.Every cylinder wine draw samples of trace ingredients of having nothing in common with each other is combined, to determine best of breed scheme.According to the assembled scheme finally determined, wine is poured into rectification bucket, stir.
(7) check: the quality of white wine is actually the Oranoleptic indicator of the color by white wine, the sanitary index of white wine, and physical and chemical index three partial content of white wine, according to relevant criterion, detects product, make an appraisal.
Above-mentioned three embodiment gained white wine, all meet following requirements and standard:
Table 1 high wine organoleptic requirements
Table 2 low alcohol organoleptic requirements
Table 3 high wine physicochemical requirements
Table 4 low alcohol physicochemical requirements
| Project | One-level |
| Alcoholic strength/(%vol) | 25-40 |
| Total acid (with acetometer)/(g/L) >= | 0.20 |
| Total acid (in ethyl acetate)/(g/L) >= | 0.40 |
| Ethyl acetate/(g/L) | 0.20-2.20 |
| Solid substance/(g/L)≤ | 0.7 |
Hygienic requirements: the regulation that should meet GB2757;
Net content: perform by national quality supervision and inspection epidemic disease general bureau [2005] the 75th command;
Analytical procedure: the inspection of organoleptic requirements, physicochemical requirements is pressed GB/T10345 and performed: the inspection of net content performs by JJF1070;
Inspection rule and mark, packaging, transport, storage: inspection rule and mark, packaging, transport, storage are pressed GB/T10346 and performed;
Alcoholic strength, by the regulation of GB10344, can be expressed as " %vol ", and alcoholic strength measured value and labeled marker value tolerance are " ± %vol ".
Claims (5)
1. a brewing method for glutinous rice fen-flavor type white spirit, is characterized in that, sequentially comprises the steps:
(1) weigh, take glutinous rice and scent type glutinous rice white wine high temperature song;
(2) steamed rice, cooks glutinous rice, and evenly sprinkle scent type glutinous rice white wine high temperature song after spreading for cooling and stir, the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:6 ~ 10;
(3) culture saccharification and fermentation, is specially: 1. step (2) glutinous rice that song mixes thoroughly that fallen is loaded in saccharifying tank, add water saccharification rest, and control product temperature at 25 ~ 30 DEG C, the weight ratio of glutinous rice and water is: 1:1.2 ~ 1.6; 2. within second day, leave a blank, continue control product temperature at 25 ~ 30 DEG C; 3. the 3rd day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is the twice of first day glutinous rice weight; 4. the 4th day, repeating step (1) and (2) song that fallen trembled even glutinous rice, and then continue to insert glutinous rice and water in saccharifying tank by the step of first day, the weight of glutinous rice is four times of first day glutinous rice weight; 5., from the 5th day, continue maintenance product temperature 25 ~ 30 DEG C and carry out standing for fermentation, fermentation time is 22 ~ 25 days;
(4) distill;
(5) blend and allocate.
2. the brewing method of a kind of glutinous rice fen-flavor type white spirit according to claim 1, it is characterized in that, scent type glutinous rice white wine high temperature described in step (1) is bent, obtain especially by following step: (a) takes fresh wheat bran and ground rice, put after mixing with steam sterilizing to stainless steel steamer, the weight ratio of fresh wheat bran and ground rice is 1:0.25 ~ 1; B, after () sterilizing, boiling 80 ~ 100 minutes under atmospheric pressure state, is then transported to sterilisable chamber stand cold, is cooled to 25 ~ 30 DEG C, and obtained main material mixture is for subsequent use; C () takes Angel thermotolerant ethanol fermentation yeast and the special Daqu of fen-flavor type white spirit, drop in stainless steel cask, adding concentration is again 2% sucrose water, the water temperature of sucrose water should control at 28 ~ 32 DEG C, uniform stirring makes it fully dissolve in 10 ~ 15 minutes, then put in the constant incubator of 30 DEG C and activate 3 ~ 4 hours, obtained activation is bent for subsequent use; Wherein the weight ratio of Angel thermotolerant ethanol fermentation yeast, the special Daqu of fen-flavor type white spirit and sucrose water is 1:3.8 ~ 4.5:14 ~ 16; D () mixes step (b) through the activation song that the main material mixture of cooling is obtained with step (c), and then add concentration be 2% sucrose water secondary stirring even, obtained bent embryo, bent embryo is sub-packed in dustpan and shakeouts, thickness is 3 ~ 5cm, puts between constant temperature and song trained by bent frame; Wherein, main material mixture, activation weight ratio that is bent and sucrose water are 10:3.5 ~ 4.5:6.5 ~ 7.5; E (), by dry for the Qu Jinhang of the bent after ripening of training, obtained scent type glutinous rice white wine high temperature is bent, warehouse-in storage.
3. the brewing method of a kind of glutinous rice fen-flavor type white spirit according to claim 2, it is characterized in that, the bent detailed process of training described in step (d) is: 1) controlling constant temperature room temperature is 28 ~ 30 DEG C, after the fungal hyphae growth in bent embryo is vigorous, controlling bent embryo product temperature is 38 ~ 43 DEG C, cultivates 14 ~ 18 hours; 2) controlling bent embryo product temperature is 30 ~ 37 DEG C, changes dustpan at interval of about 1 hour, and incubation time is 48 hours.
4. the brewing method of a kind of glutinous rice fen-flavor type white spirit according to claim 1, it is characterized in that, step (2) is specially: steamed rice, continuous and automatic meal braizing machine is adopted to be cooked by glutinous rice, the steamed rice time is 35 minutes, well-done rice spreading for cooling is bent and stir to evenly sprinkling scent type glutinous rice white wine high temperature after 20 DEG C, and the weight ratio of glutinous rice and scent type glutinous rice white wine high temperature song is 100:6 ~ 10.
5. the brewing method of a kind of glutinous rice fen-flavor type white spirit according to claim 1, it is characterized in that, step (4) described distillation is specially: the distiller's wort after ageing being fermented, pumps in retort with underflow pump, when just steaming, keep vapor pressure 260 ~ 382 kPas; When going out wine, keep 100 ~ 160 kPas; Wine temperature when connecing wine is at 20 ~ 30 DEG C; When wine just flows out, lower boiling impurity is more, remove the foreshot of 5 ~ 10kg, after this middle stream wine is accessed, when liquor precision is down to 40%vol, proceed to another stainless steel gauging tank, when being distilled to alcoholic strength 5%vol, stop distillation, this one-phase wine tail of 40%vol ~ 5%vol proceeds in next rice steamer and distills.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105506007A (en) * | 2016-01-18 | 2016-04-20 | 四川大学 | Preparation method of ethyl hexanoate |
| CN106119009A (en) * | 2016-08-31 | 2016-11-16 | 广东省九江酒厂有限公司 | A kind of fruital pure rice wine and brewing method thereof |
| CN109722363A (en) * | 2019-02-28 | 2019-05-07 | 粟泽光 | A kind of production technology of the double glutinous white wine of Chinese yeast delicate fragrance type |
| CN110835591A (en) * | 2019-12-19 | 2020-02-25 | 成都大美种业有限责任公司 | Purple glutinous wheat white spirit and brewing method thereof |
| CN111254033A (en) * | 2020-04-09 | 2020-06-09 | 河北燕南春酒业有限公司 | Faint scent type white spirit brewing method based on secondary bacterium culture saccharification fermentation process |
| CN111423951A (en) * | 2020-04-30 | 2020-07-17 | 江西安石坊酒业有限公司 | Wine making process of sand storage wine |
-
2015
- 2015-07-06 CN CN201510395750.8A patent/CN104893946A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 李大和: "《低度白酒生产技术》", 28 February 2010 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105506007A (en) * | 2016-01-18 | 2016-04-20 | 四川大学 | Preparation method of ethyl hexanoate |
| CN105506007B (en) * | 2016-01-18 | 2019-08-30 | 四川大学 | A kind of preparation method of ethyl hexanoate |
| CN106119009A (en) * | 2016-08-31 | 2016-11-16 | 广东省九江酒厂有限公司 | A kind of fruital pure rice wine and brewing method thereof |
| CN106119009B (en) * | 2016-08-31 | 2019-11-08 | 广东省九江酒厂有限公司 | A kind of fruity pure rice wine and its brewing method |
| CN109722363A (en) * | 2019-02-28 | 2019-05-07 | 粟泽光 | A kind of production technology of the double glutinous white wine of Chinese yeast delicate fragrance type |
| CN110835591A (en) * | 2019-12-19 | 2020-02-25 | 成都大美种业有限责任公司 | Purple glutinous wheat white spirit and brewing method thereof |
| CN111254033A (en) * | 2020-04-09 | 2020-06-09 | 河北燕南春酒业有限公司 | Faint scent type white spirit brewing method based on secondary bacterium culture saccharification fermentation process |
| CN111423951A (en) * | 2020-04-30 | 2020-07-17 | 江西安石坊酒业有限公司 | Wine making process of sand storage wine |
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