CN105349308A - Method for producing Fen-flavor liquor through continuous liquid fermentation - Google Patents
Method for producing Fen-flavor liquor through continuous liquid fermentation Download PDFInfo
- Publication number
- CN105349308A CN105349308A CN201510801622.9A CN201510801622A CN105349308A CN 105349308 A CN105349308 A CN 105349308A CN 201510801622 A CN201510801622 A CN 201510801622A CN 105349308 A CN105349308 A CN 105349308A
- Authority
- CN
- China
- Prior art keywords
- fermentor tank
- tank
- continuously
- liquid
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for producing Fen-flavor liquor through continuous liquid fermentation, and belongs to the field of liquor brewage. The method realizes continuous and mechanical liquid brewage of the Fen-flavor liquor, increases the content of ethyl acetate in a liquor body through refluxing a fermented liquid, and increases the content of ethyl acetate in the liquor body through supplementing a saccharification liquid in a fermentation process, and the liquor produced in the invention has the characteristics of light and clear liquor body, and refreshing and pure mouthfeel.
Description
Technical field
The invention belongs to brewed spirit field, be specifically related to a kind of continuous liq fermentation method for producing of delicate fragrance local flavor white wine.
Background technology
Fen-flavor type white spirit feature is that delicate fragrance is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing clean, and delicate fragrance is pure is exactly that main body fragrant ethyl acetate and ethyl lactate are arranged in pairs or groups harmony, and the content of succsinic acid is also very high, no impurity taste, ester perfume (or spice) also can be claimed well-balanced, efficiently.In a word, fen-flavor type white spirit may be summarized to be: clearly, just, sweet, clean, long five words, right overhead, clean word is on earth for clear word.
Along with emerging human consumer becomes main flow gradually, scent type or light fen-flavor type white spirit will become the main flow of consumption.Production scent type or light fen-flavor type white spirit become the inevitable choice of capturing Spirits market.As won initiative power in the market competition in future, quality better, cost are relatively low will become competitive edge.Liquid fermenting has the high advantage of the yield of liquor, is easy to the advantage realizing mechanize simultaneously, and continuously ferments and have constant product quality relative to single batch of liquid fermenting, the advantages such as equipment efficiency of usage is high.
Summary of the invention
The present invention is directed to the deficiency of above existence, provide a kind of method that continuous liq fermentative production has certain delicate fragrance local flavor white wine, the method realizes the method for continuous mechanized fermentation, and obtained drinking utensils has light clear, the mouthfeel of wine body to feel well clean, pure feature.
In order to realize object of the present invention, the present inventor is studied and persistent exploration by lot of experiments, finally obtains following technical scheme:
A method for continuous liq fermentation mechanization production giving off a strong fragrance local flavor white wine, this technique comprises 1 liquefaction pot, tank, 12 wine body fermentor tank, 2 test tanks and kettle formula distillers compositions are joined in 2 brew kettles, 1 bacterial classification expansion; All tanks are connected with the connecting pipe road between tank, and the conveying pump of liquid provides power.
A method for continuous liq fermentative production delicate fragrance local flavor white wine, is characterized in that: comprise the steps:
(1) saccharified liquid preparation: Chinese sorghum is pulverized through pulverizer, cross 50 mesh sieve, add α-amylase, sorghum flour per ton adds 0.3L, and adds the tap water of sorghum flour quality 3 times, to boil 10min at liquefaction pan boiling, all brew kettle is joined by pipeline in 20min, add saccharifying enzyme, sorghum flour per ton adds 0.4L, at brew kettle 60
oc is incubated 1h, cools to 20
oc, obtains saccharified liquid.For realizing continuous brewing, brew kettle has two, the volume 500L of saccharified liquid in each brew kettle, timing is exported from the liquid in one of them brew kettle, when being when output 12h, starting the saccharified liquid preparation of other a pot, then the saccharified liquid of preparation is cooled to 20
oc is for subsequent use, when the saccharified liquid of a brew kettle has exported, opens the valve of another one brew kettle, is delivered continuously to bacterial classification spreads cultivation tank, first fermentor tank and the 8th fermentor tank to realize saccharified liquid.
(2) strain liquid preparation: saccharified liquid joins bacterial classification by peristaltic pump continuously with the flow of 0.05L/min and spreads cultivation in tank, and scent type distiller's yeast joins bacterial classification with the amount of 35g/60min continuously by automatic charging equipment and spreads cultivation in tank, the spread cultivation temperature of tank of bacterial classification is 28
oc, stirring velocity is 150r/m, and the volume under the tank upper liquid that spreads cultivation outlet is 25L.
(3) continuous liq fermentation: the bacterium liquid that step (2) obtains adds in first fermentor tank with 0.05L/min flow continuously, synchronous glycosylation liquid is input to first fermentor tank continuously with the flow of 0.45L/min, the volume of fermentor tank is 500L, the fermentating liquid volume of the below at the first fermentor tank and second fermentor tank pipe connecting road junction is that (the first fermentor tank is all 500L to the volume of the 12 fermentor tank and test tank to 400L, the fermentating liquid volume of the below at each tank and next tank pipe connecting road junction is 400L), the mash of all fermentor tanks all exports continuously from the top outlet of fermentor tank, input continuously from the below of a rear fermentor tank continuously.Between first fermentor tank to the 7th fermentor tank, the flow of mash continus convergence is all 0.60L/min, the mash of the 7th fermentor tank is transported to the 8th fermentor tank with 0.60L/min, synchronous glycosylation liquid is input to the 8th fermentor tank by another one pipeline continuously with the flow of 0.05L/min, 8th fermentor tank is to the 9th fermentor tank, 9th fermentor tank is to the tenth, tenth the mash continuous flow to the 11 and the 12 fermentor tank is 0.65L/min, the mash of the 12 fermentor tank is delivered continuously to first fermentor tank with the flow of 0.1L/min, the mash 0.55L/min flow of the 12 fermenter base outlet is delivered continuously to test tank simultaneously.The temperature of each fermentor tank is: the temperature of first fermentor tank is 28
oc, the temperature of second fermentor tank is 23
oc, the 3rd fermentation jar temperature is 24
oc, the temperature of the 4th fermentor tank is 38
oc, the temperature of the 5th and the 6th fermentor tank is 17
oc, the 7th temperature to the tenth fermentor tank is all 16.5
oc, the temperature of the 11 and 12 fermentor tank is 10
oc, the temperature of test tank is 6
oc, after the volume of test tank reaches 500L by the time, just opens valve, allows fermentation liquid enter another one test tank, so that Coutinuous store fermentation liquid, mash joins distillation (see accompanying drawing 1) in kettle formula distiller.
(4) vinosity evaluation: this system of continuously fermenting runs 90d continuously, gets from often distilling round the wine distilled out, and measures the content of ethyl acetate, calculating mean value.
Compared with prior art, tool has the following advantages and progress significantly: (1) realizes continuous mechanized liquid and brewages delicate fragrance local flavor white wine in the present invention; (2) be back to the first fermentor tank by fermentation liquid, add the content of ethyl acetate in wine body; (3) in fermentation, add the 8th fermentor tank by saccharified liquid, add the content of ethyl acetate in wine body.
Accompanying drawing explanation
Accompanying drawing 1: process flow sheet.
Specific embodiment
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
embodiment 1
1 material and facility
Chinese sorghum: commercially available northeast Chinese sorghum; Scent type distiller's yeast is purchased from Shanxi Fen Yuan delicate fragrance Daqu Manufacturing Co., Ltd; Tubular-bowl centrifuge is purchased from the emerging pharmaceutical machine instrument factory in sky, Liaoning; Stirred pot, pump, Chinese sorghum pulverizer, brew kettle, liquefaction pot, fermentor tank, bacterial classification spread cultivation tank, kettle formula distiller etc. all by good flourish machinery purchase; α-amylase and saccharifying enzyme are bought from Shandong Long Yuan biotechnology company limited.
2 continuously ferment production
(1) saccharified liquid preparation: Chinese sorghum is pulverized through pulverizer, cross 50 mesh sieve, add α-amylase, sorghum flour per ton adds 0.3L, and adds the tap water of sorghum flour quality 3 times, to boil 10min at liquefaction pan boiling, the liquefaction mash of liquefaction pot, after having liquefied, all joins brew kettle by pipeline, adds saccharifying enzyme in 20min, sorghum flour per ton adds 0.4L, at brew kettle 60
oc is incubated 1h, cools to 20
oc, obtains saccharified liquid.For realizing continuous brewing, brew kettle has two, the volume 500L of saccharified liquid in each brew kettle, timing is exported from the liquid in one of them brew kettle, when being when output 12h, starting the thinning liquid preparation of other a pot, then the saccharified liquid prepared is cooled to 20
oc is for subsequent use, when the saccharified liquid of a brew kettle has exported, opens the valve of another one brew kettle, is delivered continuously to bacterial classification spreads cultivation tank, first fermentor tank and the 8th fermentor tank to realize saccharified liquid.
(2) bacterium solution preparation: saccharified liquid joins bacterial classification by peristaltic pump continuously with the flow of 0.05L/min and spreads cultivation in tank, scent type distiller's yeast joins bacterium liquid with the amount of 35g/60min continuously by automatic charging equipment and spreads cultivation in tank, and the spread cultivation temperature of tank of bacterium liquid is 28
oc, stirring velocity is 150r/m, and the volume under the tank upper liquid that spreads cultivation outlet is 25L.
(3) continuous liq fermentation: the bacterium liquid that step (2) obtains adds in first fermentor tank with 0.05L/min flow continuously, synchronous glycosylation liquid is input to first fermentor tank continuously with the flow of 0.45L/min, the volume of fermentor tank is 500L, the fermentating liquid volume of the below at the first fermentor tank and second fermentor tank pipe connecting road junction is that (the first fermentor tank is all 500L to the volume of the 12 fermentor tank and test tank to 400L, the fermentating liquid volume of the below at each fermentor tank and next fermentor tank pipe connecting road junction is 400L), the mash of all fermentor tanks exports continuously from the top outlet of fermentor tank, input continuously from the below of a rear fermentor tank continuously, between seven fermentor tanks, the flow of mash continus convergence is all 0.60L/min above, the mash of the 7th fermentor tank is transported to the 8th fermentor tank with 0.60L/min, synchronous glycosylation liquid is input to the 8th fermentor tank by another one pipeline continuously with the flow of 0.05L/min, 8th fermentor tank is to the 9th fermentor tank, 9th fermentor tank is to the tenth, tenth the mash continuous flow to the 11 and the 12 fermentor tank is 0.65L/min, the mash of the 12 fermentor tank is transported to first fermentor tank with the flow continuous backflow of 0.1L/min, the mash of the 12 fermenter base outlet is transported in test tank with the flow of 0.55L/min simultaneously.The temperature of first fermentor tank is 28
oc, the temperature of second fermentor tank is 23
oc, the 3rd fermentation jar temperature is 24
oc, the temperature of the 4th fermentor tank is 38
oc, the temperature of the 5th and the 6th fermentor tank is 17
oc, the 7th temperature to the tenth fermentor tank is all 16.5
oc, the temperature of the 11 and 12 fermentor tank is 10
oc, the temperature of test tank is 6
oc, after the volume of test tank reaches 500L by the time, just opens valve, allows fermentation liquid enter another one test tank, so that Coutinuous store fermentation liquid, mash joins distillation (see accompanying drawing 1) in kettle formula distiller.
(4) vinosity evaluation: this system of continuously fermenting runs 90d continuously, gets from often distilling round the wine distilled out, and measures the content of ethyl acetate, calculating mean value.Ethyl acetate content measure adopt a room space measuring method [content of ethyl acetate, ethyl lactate and β-phenylpropyl alcohol in rp-hplc determination white wine. brewing science and technology, 2008,11 phases], concrete outcome is in table 1.
Table 1 continuously ferments wine body quality
| Wine body fragrant wine body mouthfeel wine body hangs cup ethyl acetate content |
| There is typical delicate fragrance local flavor cool, pure visible extension cup 0.18g/L |
comparative example 1
Except the mash of the 12 fermentor tank all enters test tank, be not back to outside first fermentor tank, other operation is in addition with embodiment 1, and wine body quality is in table 2.
Table 2 continuously ferments wine body quality
| Wine body fragrant wine body mouthfeel ethyl acetate content |
| There is typical delicate fragrance local flavor cool, pure 0.14 g/L |
comparative example 2
Except saccharified liquid adds to the 8th fermentor tank, the 8th fermentor tank to the 9th fermentor tank without another one Cemented filling, 9th fermentor tank is to the tenth, tenth the mash continuous flow to the 11 and the 12 fermentor tank is 0.60L/min, remaining operation is same with embodiment 1, and wine body quality is in table 3.
Table 3 continuously ferments wine body quality
| Wine body fragrant wine body mouthfeel ethyl acetate content |
| There is typical delicate fragrance local flavor cool, pure 0.17 g/L |
Claims (3)
1. a method for continuous liq fermentative production delicate fragrance local flavor white wine, is characterized in that: this technique comprises 1 liquefaction pot, tank, 12 wine body fermentor tank, 2 test tanks and kettle formula distillers compositions are joined in 2 brew kettles, 1 bacterial classification expansion; All tanks are connected with the connecting pipe road between tank, and the conveying pump of liquid provides power.
2. a method for continuous liq fermentative production delicate fragrance local flavor white wine, is characterized in that: comprise the steps:
(1) saccharified liquid preparation: sorghum flour per ton adds 0.3L α-amylase, and adds the tap water of sorghum flour quality 3 times, to boil 10min at liquefaction pan boiling, all brew kettle is joined by pipeline in 20min, then add saccharifying enzyme, sorghum flour per ton adds 0.4L, at brew kettle 60
oc is incubated 2 hours, cools to 20
oc, for realizing continuous brewing, brew kettle has two, from the liquid in one of them brew kettle, export timing, when being 12h when output, starts the saccharified liquid preparation of other a pot;
(2) bacterial classification spreads cultivation: saccharified liquid joins bacterial classification by peristaltic pump with the flow of 0.05L/min and spreads cultivation in tank, and distiller's yeast to be joined with the amount of 35g/60min by automatic charging equipment and spreads cultivation in tank, and the tank temperature that spreads cultivation is 28
oc, stirring velocity is 150r/m;
(3) continuous liq fermentation: the bacterium liquid that step (2) obtains adds in first fermentor tank with 0.05L/min flow continuously, synchronous glycosylation liquid is input to first fermentor tank continuously with the flow of 0.45L/min, between first fermentor tank to the 7th fermentor tank, the flow of mash continus convergence is all 0.60L/min, the mash of the 7th fermentor tank is transported to the 8th fermentor tank with 0.60L/min, synchronous glycosylation liquid is input to the 8th fermentor tank by another one pipeline continuously with the flow of 0.05L/min, 8th fermentor tank is to the 9th fermentor tank, 9th fermentor tank is to the tenth, tenth the mash continuous flow to the 11 and the 12 fermentor tank is 0.65L/min, the mash of the 12 fermentor tank is delivered continuously to first fermentor tank with the flow of 0.1L/min, the mash 0.55L/min flow of the 12 fermenter base outlet is delivered continuously to test tank simultaneously, when first test tank is filled mash, open valve and enter another one test tank by fermentation liquid, last mash joins distillation in kettle formula distiller,
The temperature of described first fermentor tank is 28
oc, the temperature of second fermentor tank is 23
oc, the 3rd fermentation jar temperature is 24
oc, the temperature of the 4th fermentor tank is 38
oc, the temperature of the 5th and the 6th fermentor tank is 17
oc, the 7th temperature to the tenth fermentor tank is all 16.5
oc, the temperature of the 11 and 12 fermentor tank is 10
oc, the temperature of test tank is 6
oc;
(4) vinosity evaluation: this system of continuously fermenting runs 90d continuously, gets from often distilling round the wine distilled out, and measures the content of ethyl acetate, calculating mean value.
3. the method for a kind of continuous liq fermentative production delicate fragrance local flavor white wine as claimed in claim 2, it is characterized in that: in step (3), the mash of all fermentor tanks all exports continuously from the top outlet of fermentor tank, inputs continuously continuously from the below of a rear fermentor tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801622.9A CN105349308B (en) | 2015-11-19 | 2015-11-19 | A kind of method of continuous liquid fermenting and producing delicate fragrance flavor white wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801622.9A CN105349308B (en) | 2015-11-19 | 2015-11-19 | A kind of method of continuous liquid fermenting and producing delicate fragrance flavor white wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105349308A true CN105349308A (en) | 2016-02-24 |
| CN105349308B CN105349308B (en) | 2017-12-19 |
Family
ID=55325375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510801622.9A Expired - Fee Related CN105349308B (en) | 2015-11-19 | 2015-11-19 | A kind of method of continuous liquid fermenting and producing delicate fragrance flavor white wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105349308B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109777721A (en) * | 2019-03-19 | 2019-05-21 | 浙江优诺金生物工程有限公司 | A kind of engineering bacteria system and zymotechnique of continuously fermenting |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63304974A (en) * | 1987-06-08 | 1988-12-13 | Oozeki Syuzo Kk | Method for brewing sparklng sake in short period |
| CN102146324A (en) * | 2011-01-26 | 2011-08-10 | 劲牌有限公司 | Process method for mechanical brewing of white spirit and special equipment for process method |
| CN102352287A (en) * | 2011-09-27 | 2012-02-15 | 天津科技大学 | Method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing |
| CN104694325A (en) * | 2014-12-05 | 2015-06-10 | 天津科技大学 | Method for producing fen-flavor liquor by liquid fermentation |
-
2015
- 2015-11-19 CN CN201510801622.9A patent/CN105349308B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63304974A (en) * | 1987-06-08 | 1988-12-13 | Oozeki Syuzo Kk | Method for brewing sparklng sake in short period |
| CN102146324A (en) * | 2011-01-26 | 2011-08-10 | 劲牌有限公司 | Process method for mechanical brewing of white spirit and special equipment for process method |
| CN102352287A (en) * | 2011-09-27 | 2012-02-15 | 天津科技大学 | Method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing |
| CN104694325A (en) * | 2014-12-05 | 2015-06-10 | 天津科技大学 | Method for producing fen-flavor liquor by liquid fermentation |
Non-Patent Citations (3)
| Title |
|---|
| 汪江波，等: "白酒机械化酿造过程中主要风味物质的生成规律", 《湖北农业科学》 * |
| 王文阳，等: "利用醋酸发酵液提高清香型白酒中酸酯含量的研究", 《中国酿造》 * |
| 陈家键: "液态法生产浓香型白酒的工艺试验", 《酿酒科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109777721A (en) * | 2019-03-19 | 2019-05-21 | 浙江优诺金生物工程有限公司 | A kind of engineering bacteria system and zymotechnique of continuously fermenting |
| CN109777721B (en) * | 2019-03-19 | 2024-02-23 | 优诺金生物工程(天津)有限责任公司 | Continuous fermentation system and fermentation process for engineering bacteria |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105349308B (en) | 2017-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103173318B (en) | Preparation method of semi-sweat red rice yellow wine | |
| CN103266037B (en) | Tea fruit wine and preparation method thereof | |
| CN103992896B (en) | A kind of brew method of Puffer-type foaming pure mellow wine | |
| CN104694339B (en) | A kind of based on brewageing the preparation method who brewages red rice yellow wine by the full liquid phase process of liquid red colouring agent for food, also used as a Chinese medicine | |
| CN104498255A (en) | Rice sparkling wine and preparation method thereof | |
| CN104629992A (en) | Brewing method of refreshing monascus rice wine | |
| CN105886211A (en) | Low-sugar-content red yeast yellow wine and brewing method thereof | |
| CN105670870A (en) | Bubbling rice wine preparing method | |
| CN104293590B (en) | The production technique of a kind of bulk fermentation polished rice unit red wine | |
| CN107034087A (en) | A kind of distiller's wort preparation method based on multienzyme system and its application in vinegar brewing | |
| CN103952265A (en) | Gorgon fruit wine and preparation method thereof | |
| CN103224866A (en) | Potato distillate spirit brewing method | |
| CN104694340B (en) | A kind of based on the preparation method brewageed with the full liquid phase process Rhizoma Solani tuber osi Monas cuspurpureus Went yellow wine of liquid Monas cuspurpureus Went | |
| CN103992911B (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN104911067B (en) | High amino acid nitrogen yellow wine and preparation method | |
| CN105087287A (en) | Novel method for producing Luzhou-flavor liquor through solid state fermentation | |
| CN102417874A (en) | Technique for utilizing glutinous millet to produce fermented wine | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| CN105087286B (en) | The method of New Solid fermenting and producing Maotai-flavor liquor | |
| CN103865741B (en) | Method for preparing high-degree liquid state white spirit by using yellow rice wine | |
| CN105349308A (en) | Method for producing Fen-flavor liquor through continuous liquid fermentation | |
| CN109517745A (en) | A kind of wine brewing microbial composite bacteria and the quinoa wine with its brewing | |
| CN1069765A (en) | Waste beer is produced the method for edible aromatic vinegar and acetic acid type beverage | |
| CN106675941A (en) | Method for brewing yellow rice wine with uncooked materials | |
| CN105316151A (en) | Manufacturing technology of yellow wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20171219 Termination date: 20181119 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |