CN105062801B - The production method of clear sauce and Flavor white wine - Google Patents
The production method of clear sauce and Flavor white wine Download PDFInfo
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Abstract
The present invention relates to a kind of clear sauce and the production method of Flavor white wine, the problems such as existing Maotai-flavor liquor production cycle is long, production cost is high is solved.Boiling, sorghum spreading for cooling and the accumulation of technical scheme including sorghum, Daqu liquid to spread cultivation and connect bent, three verticillate paste flavors life acid fermentations, the fragrant fermentation of fermented grain dispensing life and adaptation step with sprinkling.Present invention process is simple, with short production cycle, measure less, low production cost, the advantage with delicate fragrance type and Maotai-flavor liquor with song, and good for health, elegant fragrance is not not dense violent.
Description
Technical field
The present invention relates to a kind of production method of white wine.
Background technology
Fen-flavor type white spirit is liked by consumer deeply with its sweet refreshing pure mouthfeel.The distilled spirit fragrance of paste flavor fragrant liquor is fragrant
Without gorgeous, low without light, mellowness is quiet and tastefully laid out, not dense not violent, long times of aftertaste, pours into cup overnight fragrance and stays for a long time and does not dissipate, and empty cup ratio
Real cup is also fragrant, makes us enjoying endless aftertastes.Maotai-flavor liquor is compared to the white wine of other odor types, with more unrivaled remarkable product
Matter, be the characteristics of in its preparation process：It is other aromatic white spirits more than 4 times with song amount, therefore phenolic compound in wine just compares
Common white wine is higher by 3-4 times, and these phenolic compounds are the beneficial for promoting health.Through scientific validation and
Life example shows, paste flavor wine is drunk in right amount, metallothionein in human body can be promoted to decompose and increased, so as to prevent liver fibrosis and
Anti-cell aging, can suppress the growth of helicobacter pylori.The healthy speciality of Maotai-flavor liquor with Modern consumer it is clear that manage
Thought is mutually agreed with, and being growing on and on for the consumer group be certainly a trend, so market prospects are seen " rising " increasingly.This propensity to consume is just
Accepted and received by consumer；This market trend is also just being recognized and is being received by Spirits.
It can be seen that, fen-flavor type white spirit and Maotai-flavor liquor have his own strong points：Maotai-flavor liquor is more good for health, but there is production week
Phase is long, and big, complex process, the high problem of production cost are measured with song；On the other hand, fen-flavor type white spirit is with short production cycle,
Advantage of lower cost, mouthfeel is sweet refreshing pure, but has more preferably health speciality unlike Maotai-flavor liquor.
The content of the invention
The invention aims to solve above-mentioned technical problem, there is provided a kind of process is simple, it is with short production cycle, with song measure
Less, low production cost, the advantage with delicate fragrance type and Maotai-flavor liquor, good for health, elegant fragrance are not dense not violent clear
The production method of sauce and Flavor white wine.
The production method of sauce of the invention clear and Flavor white wine, including sorghum boiling, sorghum spreading for cooling and accumulation, Daqu liquid
Body to spread cultivation and connect bent, three verticillate paste flavor life acid fermentations, the fragrant fermentation of fermented grain dispensing life and adaptation step with sprinkling, wherein,
In the sorghum spreading for cooling and accumulation step, the sorghum of boiling spreading for cooling is added into Maotai-flavor Daqu, it is defeated after stirring
Feeding koji making disc machine, piles up in koji making disc machine；
Daqu liquid spreads cultivation in connecing bent step with sprinkling, first prepares saccharified liquid：Added water after the sorghum of boiling is crushed mixed
Close uniform, add α-amylase to carry out liquefaction reaction, be subsequently adding carbohydrase and obtain saccharified liquid；To accessing paste flavor in the saccharified liquid
Type Daqu spread cultivation and obtains liquid and spread cultivation song；Liquid is spread cultivation and stir in the bent sorghum for being poured into and being piled up in koji making disc machine
Mix uniform；
In the three verticillate paste flavor life acid fermentation step：The jowar after bent step is connect to sprinkling carries out first round fermentation, hair
The wine distilled out after ferment is that great wheel wine is standby；Fermented grain after will be fermented distilled for the first time accesses delicate fragrance type Chinese yeast and delicate fragrance type is big
Song, carries out the second wheel fermentation, and the wine distilled out after fermentation is two wheel wine；To adding soybean in second fermented grain after fermented distilled
Peptone, accesses delicate fragrance type Chinese yeast and delicate fragrance type Daqu, carries out third round fermentation, and the wine distilled out after fermentation is three-wheel wine.
In the fragrant fermentation hair step of fermented grain dispensing life, by the sorghum access delicate fragrance type Daqu of boiling spreading for cooling in koji making disc machine
Heap fermentation, the wine distilled out after fermentation is four-wheel wine；
In adaptation step, by great wheel wine, two wheel wine, three-wheel wine, four-wheel wine carries out mixing preparation, gets product wine.
In the fragrant fermentation hair step of fermented grain dispensing life, by the sorghum of boiling spreading for cooling and it is cooked after the black soya bean of spreading for cooling mixes again
Access delicate fragrance type Daqu.
In the fragrant fermentation hair step of fermented grain dispensing life, the addition of the black soya bean accounts for the 10%wt of the jowar consumption.
In the fragrant fermentation hair step of fermented grain dispensing life, black soya bean is cooked spreading for cooling, mixes with the sorghum of boiling spreading for cooling and be followed by
Enter delicate fragrance type Daqu, the consumption of delicate fragrance type Daqu accounts for the 10%wt of black soya bean and jowar total amount, then piled up in koji making disc machine
Fermentation 7 days, is then distilled again, evaporates 40 DEG C of wine temperature, and the wine for distilling out is four-wheel wine.
In the three verticillate paste flavor life acid fermentation step：When the second wheel fermentation and third round are fermented, added in fermented grain
It is preceding it is once fermented distilled after remaining distillation mash.
In the three verticillate paste flavor life acid fermentation step：The zymotechnique of the great wheel wine and two wheel wine is closed first to carry out
Fermentation, is then aerated fermentation；The zymotechnique of the three-wheel wine is first to carry out ventilating fermentation, then carries out sealed fermenting.
In the three verticillate paste flavor life acid fermentation step：The sealing and fermenting time of the great wheel wine is 4d, during ventilating fermentation
Between be 4h, air mass flow is 0.01M3/ 10kg sorghums .h；The sealing and fermenting time of the two wheels wine is 13d, ventilating fermentation time
It is 2h, air mass flow is 0.005M3/ 10kg sorghums .h；The sealing and fermenting time of the three-wheel wine is 14d, ventilating fermentation time
It is 1h, air mass flow is 0.005M3/ 10kg sorghums .h.
In the sorghum spreading for cooling and accumulation step, the addition of Maotai-flavor Daqu accounts for the 20%wt of sorghum quality；It is described big
Bent liquid spreads cultivation in connecing bent step with sprinkling, and the addition of Maotai-flavor Daqu accounts for the 10%wt of saccharification liquid quality；Described three is verticillate
In paste flavor life acid fermentation step, the delicate fragrance type Chinese yeast added in the second wheel fermentation accounts for fermented grain quality 10%, and delicate fragrance type Daqu accounts for wine
The 20% of unstrained spirits quality, the delicate fragrance type Chinese yeast added in the second wheel fermentation accounts for fermented grain quality 20%, and delicate fragrance type Daqu accounts for fermented grain quality
30%, the soy peptone of addition adds 0.01% and accounts for fermented grain quality 0.01%.
In the adaptation step, two wheel wine, three-wheel wine, four-wheel wine is by weight 4:2:1:3 ratio allotment, gets product
Wine.
Beneficial effect：
1, spread cultivation technology using Daqu liquid, access Maotai-flavor Daqu using the saccharified liquid for preparing and prepare liquid and spread cultivation
Song, liquid is spread cultivation during song pours into jowar, and sprinkling connects bent and disk piles up and realize the presentation that liquid fermentation asks sauce and Flavor.
Sprinkling connect it is bent make the rapider of the fragrant bacterial growth of product, under liquid environment, the breeding of bacterium than mould faster, so as to form product
Fragrant dominant bacteria, special fragrance is formed so as to be more beneficial for；
2, Daqu liquid to spread cultivation and connect the jowar after bent step using three verticillate paste flavor life acid fermentations with sprinkling, while accessing clear
Odor type Chinese yeast and Maotai-flavor Daqu carry out three-wheel fermentation, respectively obtain great wheel wine, two wheel wine, three-wheel wine, two wheel wine and three-wheel wine
Clear sauce and Flavor are had concurrently after repeatedly fermentation.
3, the significant characteristic of Maotai-flavor liquor is that the content of acid is high, while liquid fermentation determines the acid content of liquid white spirit
It is low, ventilating fermentation and sealing and fermenting are combined in zymotechnique, first profit ventilating fermentation makes the fungus growns such as the mould of generation acids
Accelerate, the acid amount such as amount of acetic acid is produced so as to increased, acid makes wine body local flavor fuller, eliminates the boring taste of mouthfeel
Road, can make other flavor components fuller using sealing and fermenting.When third round is fermented, ventilating fermentation is placed on sealing
It is to consider that nutriment is less before fermentation, oxygen contributes to the growth of saccharomycete, produces alcohol with reinforcing and promote mould class micro-
Biology produces the effect of Esterified Enzyme.
4, preceding once fermented distilled rear remaining distillation mash is added in next round fermentation so that the mouthfeel and extension cup of white wine
Property is more preferable.
5, black soya bean is added in the fragrant fermentation hair step of fermented grain dispensing life, the protein content of black soya bean is higher than sorghum, thus
The metabolism for brewageing microorganism can be changed, so that the flavor substance that sweetness is presented in white wine increases, while black soya bean steams in itself
Special aroma after boiling is different from the fragrance of other beans such as pea, can promote the presentation of sweet local flavor and Sauce flavor.
6. present invention process it is simple, with the typical local flavor of delicate fragrance type and Maotai-flavor liquor, belong to a kind of new wind
Taste white wine, with broad mass market prospect.
Specific embodiment
Embodiment：
1 raw material and equipment
Sorghum northeast sorghum.The equipment such as sorghum digester, spreading-and-cooling machine, boiler, koji making disc machine are purchased from good flourish machinery.Sauce
Odor type Daqu, delicate fragrance type Daqu and Maotai-flavor high-temperature daqu are bought from the permanent koji-making Co., Ltd in Liangshan.α-amylase and carbohydrase
Eastern dragon unit biological enzyme formulation；Black soya bean is black skin green-grain soybean.
2 fermentations
The boiling of 2.1 sorghums
Sorghum soaks 24h, the boiling 12h in digester with 72 DEG C of water.The spreading-and-cooling machine spreading for cooling of the sorghum of boiling to room temperature,
And allow the grain of spreading for cooling returning to spreading-and-cooling machine spreading for cooling 6 times repeatedly, until the moisture on sorghum surface is dried completely, sorghum grain
Without viscosity between sorghum grain, grain grain spreads out.
2.2 sorghum spreadings for cooling and accumulation
It is the 20% of sorghum quality that the sorghum of spreading for cooling adds the amount of Maotai-flavor Daqu, and round koji-maker is conveyed into after stirring
Machine, maintains the temperature at 37 DEG C -40 DEG C, and 48h is piled up in koji making disc machine.
2.3 Daqu liquid to spread cultivation and connect song with sprinkling
Sorghum saccharification liquid prepares as follows：The sorghum of boiling was crushed into 20 mesh sieves, auxiliary material is with mass ratio 1:The material water of 3-5
Than being well mixed, sorghum per ton adds α-amylase 0.3L (20,000 unit enzyme preparation), is warming up to 92-97 DEG C, maintains 20 minutes；Then
Carbohydrase is added, sorghum per ton adds carbohydrase 0.1L, obtains saccharified liquid；To the sauce that saccharification liquid quality 10% is added in saccharified liquid
Odor type Daqu, 36h are incubated at 42 DEG C, are obtained liquid and are spread cultivation song.Liquid is spread cultivation the bent height for being poured into and being piled up in koji making disc machine
In fine strain of millet, fashionable stirring is being poured.
2.4 3 verticillate paste flavor life acid fermentations
Inside koji making disc machine, it is 28 DEG C to start to maintain temperature, is warmed up to 37 DEG C, closes ventilating system, and ferment 10d,
38 DEG C of fermentation 1d are warmed up to, 40 DEG C of fermentation 1d are warmed up to, 38 DEG C of fermentation 1d are cooled to, 32 DEG C of fermentation 1d are cooled to.Open koji-making
The ventilating system of machine, air mass flow is 0.01M3/ kg sorghums, divulge information 4h, and the steaming grain sorghum of 70 DEG C of water immersion 24h of fermented grain addition is
1%, distillation, evaporates wine temperature control at 40 DEG C in distillation still.Distill to slip out when wine degree is 8 degree and stop distillation.The wine of distillation is
Great wheel wine
The fermented grain spreading for cooling of distillation is cooled to 27 DEG C, accesses delicate fragrance type Chinese yeast 10%, and Daqu 20% is residual after low wine
Remaining distillation mash is all added in fermentation tank, is warmed up to 37 DEG C, closes ventilating system, and ferment 10d, is warmed up to 38 DEG C of fermentations
1d, is warmed up to 40 DEG C of fermentation 1d, 38 DEG C of fermentation 1d are cooled to, 32 DEG C of fermentation 1d are cooled to, the ventilating system of starter propagation machine is opened,
Air mass flow is 0.005M3/ kg sorghum .h, divulge information 2h.It is 0.5% that fermented grain adds the sorghum of 70 DEG C of water immersion 24h, in distillation still
Distillation, evaporates wine temperature control at 40 DEG C.Distill to slip out when wine degree is 8 degree and stop distillation.The wine of distillation is two wheel wine
The fermented grain spreading for cooling of distillation is cooled to 38 DEG C, adds soy peptone 0.01%, accesses delicate fragrance type Chinese yeast 20%, Daqu
30%, remaining distillation mash is all added in fermentation tank after low wine.Open the ventilating system of starter propagation machine, air
Flow is 0.005M3/ kg sorghum .h, divulge information 1h.37 DEG C are warmed up to, ventilating system is closed, ferment 10d, is warmed up to 38 DEG C of fermentations
1d, is warmed up to 40 DEG C of fermentation 1d, 38 DEG C of fermentation 1d are cooled to, cool to 32 DEG C of fermentation 1d.Distillation, evaporates wine in fermented grain distillation still
Temperature control is at 40 DEG C.Distill to slip out when wine degree is 8 degree and stop distillation.The wine of distillation is three-wheel wine.
The fragrant fermentation of 2.5 fermented grain dispensings life
10% black soya bean boiling is ripe, and spreading for cooling adds the sorghum of 32 DEG C of boiling spreading for cooling to 37 DEG C, and sorghum amount is first time consumption
5%, access delicate fragrance type Daqu 10%, piled up in koji making disc machine, temperature is 37 DEG C of 1d, 20 DEG C of 5d, 16 DEG C of 1d.Steam
Evaporate, evaporate 40 DEG C of wine temperature, distillation to alcoholic strength is 4 degree, the wine of distillation is four-wheel wine.
2.6 allotments
According to great wheel wine, two wheel wine, three-wheel wine, four-wheel wine is 4:2:1:3 ratio allotment, gets product wine.
The vinosity evaluation of table 1
Black soya bean is added without in the fragrant fermentation of contrast test A dispensings life
The step of step is with 2.1 to 2.6, except 2.5 without black soya bean, all add sorghum；
Table 2 is added without the vinosity evaluation of black soya bean
With embodiment of the present invention comparing result：Due to adding black soya bean, the albumen of black soya bean in 2.5 the step of in the present invention
Content is higher than sorghum, thus can change the metabolism for brewageing microorganism, so that the flavor substance of sweetness is presented in white wine
Increase, while black soya bean special aroma after boiling in itself is different from the fragrance of other beans such as pea, promote sweet local flavor with
The presentation of Sauce flavor.
The verticillate paste flavors of contrast test B tri- give birth to acid fermentation stuffiness
The step of step is with 2.1 to 2.6, except 2.4 disk ventilating fermentation techniques are changed into sealing and fermenting.
The vinosity evaluation of the stuffiness of table 3 fermentation
With embodiment of the present invention comparing result：The significant characteristic of Maotai-flavor liquor is that the content of acid is high, while liquid fermentation
Determine that the acid content of liquid white spirit is low, accelerate the fungus growns such as the mould of generation acids by ventilation technics, so as to increase
Produce acid amount such as the amount of acetic acid.Using ethyl acetate content in gas Chromatographic Determination white wine, as a result show that acids content is more existing
Method can increase by more than 10%.Acid makes wine body local flavor fuller, eliminates the boring taste of mouthfeel.
Contrast test C distillation mash does not return tank fermentation
The step of step is with 2.1 to 2.6, except 2.4 distillation mash not recharge is fermented, the fermentation of only one round.
Table 5 does not return the vinosity evaluation of tank fermentation
Summarize：The unique technique of the present invention：After three verticillate fragrant fermentations, black soya bean and delicate fragrance type Daqu are added, assigned white
The local flavor of wine clear sauce odor type；Fermented by liquid three-wheel, increase the paste flavor taste of liquid；Sprinkling connects the accumulation of bent and disk and realizes
Liquid fermentation please say the presentation of simultaneous Flavor.Sprinkling connects song makes the rapider of the fragrant bacterial growth of product, under liquid environment, bacterium
Breeding than mould faster, so as to form the fragrant dominant bacteria of product, special fragrance is formed so as to be more beneficial for.
Claims (8)
1. the production method of a kind of clear sauce and Flavor white wine, it is characterised in that the boiling including sorghum, sorghum spreading for cooling and heap
Product, Daqu liquid to spread cultivation and connect bent, three verticillate paste flavor life acid fermentations, the fragrant fermentation of fermented grain dispensing life and adaptation step with sprinkling, wherein,
In the sorghum spreading for cooling and accumulation step, the sorghum of boiling spreading for cooling is added into Maotai-flavor Daqu, be conveyed into after stirring
Koji making disc machine, piles up in koji making disc machine；
Daqu liquid spreads cultivation in connecing bent step with sprinkling, first prepares saccharified liquid：The mixing that added water after the sorghum of boiling is crushed is equal
It is even, add α-amylase to carry out liquefaction reaction, it is subsequently adding carbohydrase and obtains saccharified liquid；To being accessed in the saccharified liquid, Maotai-flavor is big
Qu Jinhang spreads cultivation and obtains liquid and spread cultivation song；The liquid stirring in the bent sorghum for being poured into and being piled up in koji making disc machine that spreads cultivation is equal
It is even；
In the three verticillate paste flavor life acid fermentation step：The jowar after bent step is connect to sprinkling carries out first round fermentation, after fermentation
The wine for distilling out is that great wheel wine is standby；Fermented grain after will be fermented distilled for the first time accesses delicate fragrance type Chinese yeast and delicate fragrance type Daqu, enters
The wheel fermentation of row second, the wine distilled out after fermentation is two wheel wine；To adding soybean protein in second fermented grain after fermented distilled
Peptone, accesses delicate fragrance type Chinese yeast and delicate fragrance type Daqu, carries out third round fermentation, and the wine distilled out after fermentation is three-wheel wine；
In the fragrant fermentation step of fermented grain dispensing life, by the sorghum of boiling spreading for cooling and it is cooked after the black soya bean of spreading for cooling mixes that to access delicate fragrance type big
Song heap fermentation in koji making disc machine, the wine distilled out after fermentation is four-wheel wine；
In adaptation step, by great wheel wine, two wheel wine, three-wheel wine, four-wheel wine carries out mixing preparation, gets product wine.
2. the production method of sauce as claimed in claim 1 clear and Flavor white wine, it is characterised in that the fermented grain dispensing life is fragrant
In fermentation step, the addition of the black soya bean accounts for the 10%wt of the jowar consumption.
3. the production method of sauce as claimed in claim 2 clear and Flavor white wine, it is characterised in that the fermented grain dispensing life is fragrant
In fermentation step, black soya bean is cooked spreading for cooling, delicate fragrance type Daqu, the use of delicate fragrance type Daqu are accessed after mixing with the sorghum of boiling spreading for cooling
Amount accounts for the 10%wt of black soya bean and jowar total amount, and then heap fermentation 7 days in koji making disc machine, are then distilled again, evaporate wine
40 DEG C of temperature, the wine for distilling out is four-wheel wine.
4. the production method of sauce as claimed in claim 1 clear and Flavor white wine, it is characterised in that the three verticillate paste flavor life
In acid fermentation step：When the second wheel fermentation and third round are fermented, to remaining after once fermented distilled before being added in fermented grain
Distillation mash.
5. clear sauce as described in claim 1 or 4 and the production method of Flavor white wine, it is characterised in that the three verticillate sauce
In the raw acid fermentation step of perfume：Then the zymotechnique of the great wheel wine and two wheel wine is aerated hair first to carry out sealed fermenting
Ferment；The zymotechnique of the three-wheel wine is first to carry out ventilating fermentation, then carries out sealed fermenting.
6. the production method of sauce as claimed in claim 5 clear and Flavor white wine, it is characterised in that the three verticillate paste flavor life
In acid fermentation step：The sealing and fermenting time of the great wheel wine is 4d, and the ventilating fermentation time is 4h, and air mass flow is 0.01M3/
10kg sorghums .h；The sealing and fermenting time of the two wheels wine is 13d, and the ventilating fermentation time is 2h, and air mass flow is 0.005M3/
10kg sorghums .h；The sealing and fermenting time of the three-wheel wine is 14d, and the ventilating fermentation time is 1h, and air mass flow is 0.005M3/
10kg sorghums .h.
7. clear sauce as described in claim 1 or 4 and the production method of Flavor white wine, it is characterised in that the sorghum spreading for cooling
In accumulation step, the addition of Maotai-flavor Daqu accounts for the 20%wt of sorghum quality；The Daqu liquid to spread cultivation and connect song with sprinkling
In step, the addition of Maotai-flavor Daqu accounts for the 10%wt of saccharification liquid quality；In the three verticillate paste flavor life acid fermentation step, the
The delicate fragrance type Chinese yeast added in two wheel fermentations accounts for fermented grain quality 10%, and delicate fragrance type Daqu accounts for the 20% of fermented grain quality, the second wheel hair
The delicate fragrance type Chinese yeast added in ferment accounts for fermented grain quality 20%, and delicate fragrance type Daqu accounts for the 30% of fermented grain quality, the soybean protein of addition
Peptone accounts for the 0.01% of fermented grain quality.
8. the production method of sauce as claimed in claim 1 clear and Flavor white wine, it is characterised in that in the adaptation step,
Two wheel wine, three-wheel wine, four-wheel wine is by weight 4:2:1:3 ratio allotment, gets product wine.
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| CN106190697A (en) * | 2016-07-19 | 2016-12-07 | 台山市职业安全健康协会 | A kind of preparation method of Chinese liquor |
| CN106591072B (en) * | 2016-12-15 | 2019-11-22 | 湖北工业大学 | A method of promoting anchovy seafood wine flavour |
| CN107619743A (en) * | 2017-10-30 | 2018-01-23 | 贵州金液郎酒业有限公司 | A kind of liquor fermenting method |
| CN112063482A (en) * | 2019-05-22 | 2020-12-11 | 河北兴台酒业集团有限责任公司 | Method and process for making black bean and ginseng sauce-flavor compound wine |
| CN110240985A (en) * | 2019-07-25 | 2019-09-17 | 四川省绵阳市丰谷酒业有限责任公司 | The brewing method of the compound fragrant blending liquor of yeast, Luzhou-flavor liquo and the compound fragrant blending liquor of yeast |
| CN113528267A (en) * | 2020-04-14 | 2021-10-22 | 浙江同山醉美人酒业有限公司 | Technology for brewing clear-sauce-flavor liquor by combining rhizopus oryzae starter and high-temperature yeast |
| CN113699011B (en) * | 2021-10-09 | 2023-06-02 | 华夏鼓楼酒业(辽宁)有限公司 | Brewing process of Maotai-flavor liquor for Qingkou in northeast area |
| CN114181794A (en) * | 2021-12-14 | 2022-03-15 | 惠州伯乐酿酒有限公司 | Fermentation method of aroma type white spirit |
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| CN101638618B (en) * | 2009-08-31 | 2012-05-23 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor type white spirit |
| CN102787046B (en) * | 2012-07-20 | 2014-02-19 | 湖北稻花香酒业股份有限公司 | Preparation method of white spirit combining Fen flavor type, Luzhou flavor type and Maotai flavor type |
| CN103320269B (en) * | 2013-07-16 | 2015-05-13 | 湖北黄山头酒业有限公司 | Production process for both Maotai-flavor liquor and miscellaneous style liquor |
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