CN105349308B - A kind of method of continuous liquid fermenting and producing delicate fragrance flavor white wine - Google Patents
A kind of method of continuous liquid fermenting and producing delicate fragrance flavor white wine Download PDFInfo
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- CN105349308B CN105349308B CN201510801622.9A CN201510801622A CN105349308B CN 105349308 B CN105349308 B CN 105349308B CN 201510801622 A CN201510801622 A CN 201510801622A CN 105349308 B CN105349308 B CN 105349308B
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Abstract
The invention discloses a kind of continuous liquid fermentation method for producing of delicate fragrance flavor white wine, belong to brewed spirit field.This method realizes that continuous mechanized liquid brewages the white wine of delicate fragrance flavor, pass through the backflow of fermentation liquid, add the content of ethyl acetate in wine body, added simultaneously by saccharified liquid in fermentation process, the content of ethyl acetate in wine body is added, there is obtained wine the light clear, mouthfeel of wine body to feel well the characteristics of net, pure.
Description
Technical field
The invention belongs to brewed spirit field, and in particular to a kind of continuous liquid fermenting and producing side of delicate fragrance flavor white wine
Method.
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 net, and pure delicate fragrance is exactly main body
Fragrant ethyl acetate and ethyl lactate collocation harmony, the content of butanedioic acid is also very high, no impurity taste, can also claim ester perfume (or spice) well-balanced, clean profit
Fall.In a word, fen-flavor type white spirit may be summarized to be：Clearly, just, sweet tea, net, long five words, right overhead, net word is on earth for clear word.
As emerging consumer is increasingly becoming main flow, delicate fragrance type or light fen-flavor type white spirit will turn into the main flow of consumption.It is raw
Production delicate fragrance type or light fen-flavor type white spirit turn into the inevitable choice for capturing Spirits market.Master is such as won in the market competition in future
Dynamic power, quality better, cost are relatively low will to turn into competitive advantage.Liquid fermentation has the high advantage of distillation yield, is easily achieved simultaneously
The advantage of mechanization, and continuously fermenting relative to single batch liquid fermentation there is product quality to stablize, equipment efficiency of usage height etc.
Advantage.
The content of the invention
The present invention is directed to insufficient present on, there is provided a kind of continuous liquid fermenting and producing has certain delicate fragrance flavor white
The method of wine, the method that this method realizes continuous mechanized fermentation, it is net, pure that there is obtained wine the light clear, mouthfeel of wine body to feel well
Feature.
In order to realize the purpose of the present invention, the present inventor is studied by lot of experiments and persistent exploration, be finally obtained as
Lower technical scheme：
A kind of method of continuous liquid fermentation mechanization production giving off a strong fragrance flavor white wine, the technique include 1 liquefaction pot, 2
Brew kettle, 1 strain spread cultivation tank, 12 wine body fermentation tanks, 2 measuring tanks and kettle formula distiller composition；Between all tanks and tank
The connection of connecting pipe road, the conveying of liquid provides power with pump.
A kind of method of continuous liquid fermenting and producing delicate fragrance flavor white wine, it is characterised in that：Comprise the following steps：
(1) prepared by saccharified liquid：Sorghum crushes by pulverizer, crosses 50 mesh sieve, adds α-amylase, and sorghum flour per ton adds
0.3L, and the running water of 3 times of sorghum flour quality is added, 10min is boiled in liquefaction pot, is all added in 20min by pipeline
To brew kettle, carbohydrase is added, sorghum flour per ton adds 0.4L, in 60 DEG C of insulation 1h of brew kettle, cools to 20 DEG C, is saccharified
Liquid.To realize continuous brewing, brew kettle has two, the volume 500L of saccharified liquid in each brew kettle, therefrom a brew kettle
Interior liquid starts to export timing, when output between when be 12h, start other one pot of saccharified liquid preparation, then by preparation
Saccharified liquid cool to 20 DEG C it is standby, when the saccharified liquid of a brew kettle has exported, open the valve of another brew kettle, with
Realize that saccharified liquid is delivered continuously to strain and spread cultivation tank, first fermentation tank and the 8th fermentation tank.
(2) prepared by strain liquid：Saccharified liquid is added continuously to strain with 0.05L/min flow by peristaltic pump and spread cultivation tank
In, delicate fragrance type distiller's yeast is continuously added to strain with 35g/60min amount by automatic charging equipment and spread cultivation in tank, and strain spreads cultivation tank
Temperature is 28 DEG C, mixing speed 150r/min, and the volume under the tank upper liquid that spreads cultivation outlet is 25L.
(3) continuous liquid ferments：Bacterium solution made from step (2) is continuously added to first fermentation with 0.05L/min flows
In tank, synchronous glycosylation liquid is successively inputted to first fermentation tank with 0.45L/min flow, and the volume of fermentation tank is 500L, the
The fermentating liquid volume of the lower section at one fermentation tank and second fermentation tank connecting tube road junction is 400L (the first fermentation tanks to the 12nd hair
Fermentation tank and the volume of measuring tank are all 500L, and each tank and the fermentating liquid volume of the lower section at next tank connecting tube road junction are
400L), the mash of all fermentation tanks continuously connects from the continuous output in the top of fermentation tank outlet below the latter fermentation tank
Continuous input.First fermentation tank to the flow of mash continuous conveying between the 7th fermentation tank is all 0.60L/min, the 7th fermentation tank
Mash is transported to the 8th fermentation tank with 0.60L/min, and synchronous glycosylation liquid is by another pipeline with 0.05L/min flow
The 8th fermentation tank, the 8th fermentation tank to the 9th fermentation tank are successively inputted to, the 9th fermentation tank arrives to the tenth, the tenth
The mash continuous flow of 11st and the 12nd fermentation tank is 0.65L/min, and the mash of the 12nd fermentation tank is with 0.1L/
Min flow is delivered continuously to first fermentation tank, while the mash 0.55L/min flows of the 12nd fermenter base outlet
It is delivered continuously to measuring tank.The temperature of each fermentation tank is：The temperature of first fermentation tank is 28 DEG C, the temperature of second fermentation tank
For 23 DEG C, the 3rd fermentation jar temperature is 24 DEG C, and the temperature of the 4th fermentation tank is 38 DEG C, the 5th and the 6th fermentation tank
Temperature is 17 DEG C, and the 7th temperature to the tenth fermentation tank is all 16.5 DEG C, and the temperature of the 11st and 12 fermentation tank is
10 DEG C, the temperature of measuring tank is 6 DEG C, after the volume of measuring tank reaches 500L, turns on valve, allows fermentation liquid to enter another
An outer measuring tank, so as to Coutinuous store fermentation liquid, mash, which is added in kettle formula distiller, to be distilled (see accompanying drawing 1).
(4) vinosity is evaluated：The system of continuously fermenting continuously runs 90d, and the wine distilled out is taken from every distillation round, determines second
The content of acetoacetic ester, calculate average value.
The present invention compared with prior art, has the following advantages that and significantly improved：(1) realize that continuous mechanized liquid is made
Make delicate fragrance flavor white wine；(2) the first fermentation tank is back to by fermentation liquid, adds the content of ethyl acetate in wine body；(3)
The content for the 8th fermentation tank, adding ethyl acetate in wine body is added in fermentation by saccharified liquid.
Brief description of the drawings
Accompanying drawing 1：Process chart.
Specific embodiment
It is the specific embodiment of the present invention below, technical scheme is done and is further described, but it is of the invention
Protection domain be not limited to these embodiments.It is every to be included in this hair without departing substantially from the change of present inventive concept or equivalent substitute
Within bright protection domain.
Embodiment 1
1 material and facility
Sorghum：Commercially available northeast sorghum；Delicate fragrance type distiller's yeast is purchased from Shanxi Fen Yuan delicate fragrance Daqu Manufacturing Co., Ltd；Tubular type from
Scheming is purchased from the emerging pharmaceutical machine instrument factory in Liaoning day；Agitator tank, pump, sorghum pulverizer, brew kettle, liquefaction pot, fermentation tank, strain
Tank, the kettle formula distiller etc. of spreading cultivation are all by good flourish machinery purchase；α-amylase and carbohydrase purchase have from the Shandong first bioengineering of dragon
Limit company.
2 continuously ferment production
(1) prepared by saccharified liquid：Sorghum crushes by pulverizer, crosses 50 mesh sieve, adds α-amylase, and sorghum flour per ton adds
0.3L, and the running water of 3 times of sorghum flour quality is added, 10min is boiled in liquefaction pot, the liquefaction mash for the pot that liquefies is liquefying
Afterwards, brew kettle is all added to by pipeline in 20min, adds carbohydrase, sorghum flour per ton adds 0.4L, in brew kettle 60
DEG C insulation 1h, cool to 20 DEG C, obtain saccharified liquid.To realize continuous brewing, brew kettle has two, saccharified liquid in each brew kettle
Volume 500L, therefrom the liquid in a brew kettle start to export timing, when output between when be 12h, beginning other one
It is prepared by the thinning liquid of pot, then by the saccharified liquid prepared cool to 20 DEG C it is standby, when the saccharified liquid output of brew kettle
When complete, open the valve of another brew kettle, with realize saccharified liquid be delivered continuously to strain spread cultivation tank, first fermentation tank and
8th fermentation tank.
(2) prepared by bacterium solution：Saccharified liquid is added continuously to strain with 0.05L/min flow by peristaltic pump and spread cultivation in tank,
Delicate fragrance type distiller's yeast is continuously added to bacterium solution with 35g/60min amount by automatic charging equipment and spread cultivation in tank, and bacterium solution spreads cultivation the temperature of tank
Spend for 28 DEG C, mixing speed 150r/min, the volume under the tank upper liquid that spreads cultivation outlet is 25L.
(3) continuous liquid ferments：Bacterium solution made from step (2) is continuously added to first fermentation with 0.05L/min flows
In tank, synchronous glycosylation liquid is successively inputted to first fermentation tank with 0.45L/min flow, and the volume of fermentation tank is 500L, the
The fermentating liquid volume of the lower section at one fermentation tank and second fermentation tank connecting tube road junction is 400L (the first fermentation tanks to the 12nd hair
Fermentation tank and the volume of measuring tank are all 500L, each fermentation tank and the fermented liquid of the lower section at next fermentation tank connecting tube road junction
Product is 400L), the mash of all fermentation tanks is from the continuous output in the top of fermentation tank outlet, continuously from the lower section of the latter fermentation tank
Continuous input, before between seven fermentation tanks the flow of mash continuous conveying be all 0.60L/min, the mash of the 7th fermentation tank with
0.60L/min is transported to the 8th fermentation tank, and synchronous glycosylation liquid is continuously defeated with 0.05L/min flow by another pipeline
Enter to the 8th fermentation tank, the 8th fermentation tank to the 9th fermentation tank, the 9th fermentation tank are to the tenth, the tenth to the 11st
Individual and the 12nd fermentation tank mash continuous flow is 0.65L/min, and the mash of the 12nd fermentation tank is with 0.1L/min's
Flow continuous backflow is transported to first fermentation tank, while the mash of the 12nd fermenter base outlet is with 0.55L/min's
Flow is transported in measuring tank.The temperature of first fermentation tank is 28 DEG C, and the temperature of second fermentation tank is 23 DEG C, the 3rd hair
Fermentation tank temperature is 24 DEG C, and the temperature of the 4th fermentation tank is 38 DEG C, and the temperature of the 5th and the 6th fermentation tank is 17 DEG C, the 7th
The individual temperature to the tenth fermentation tank is all 16.5 DEG C, and the temperature of the 11st and 12 fermentation tank is 10 DEG C, the temperature of measuring tank
Spend for 6 DEG C, after the volume of measuring tank reaches 500L, turn on valve, allow fermentation liquid to enter another measuring tank, with
Just Coutinuous store fermentation liquid, mash, which is added in kettle formula distiller, to be distilled (see accompanying drawing 1).
(4) vinosity is evaluated：The system of continuously fermenting continuously runs 90d, and the wine distilled out is taken from every distillation round, determines second
The content of acetoacetic ester, calculate average value.Ethyl acetate content measure is using the assay method [RPLC for opening room space
The content brewing science and technologies of ethyl acetate, ethyl lactate and β-phenylpropanol, 2008,11 phases in method measure white wine], concrete outcome is shown in
Table 1.
Table 1 continuously ferments wine body quality
Comparative example 1
Except the mash of the 12nd fermentation tank fully enters measuring tank, it is not back to outside first fermentation tank, in addition
Other operations be shown in Table 2 with embodiment 1, wine body quality.
Table 2 continuously ferments wine body quality
Comparative example 2
Except saccharified liquid without another pipeline adds to the 8th fermentation tank, the 8th fermentation tank to the 9th
Fermentation tank, the 9th fermentation tank are to the tenth, the tenth mash continuous flow to the 11st and the 12nd fermentation tank
0.60L/min, remaining operation is same with embodiment 1, and wine body quality is shown in Table 3.
Table 3 continuously ferments wine body quality
Claims (2)
- A kind of 1. method of continuous liquid fermenting and producing delicate fragrance flavor white wine, it is characterised in that：Comprise the following steps：（1）It is prepared by saccharified liquid：Sorghum flour per ton adds 0.3 L α-amylases, and adds the running water of 3 times of sorghum flour quality, Liquefaction pot boils 10min, is all added to brew kettle by pipeline in 20 min, then adds carbohydrase, sorghum per ton Powder adds 0.4 L, and in brew kettle, 60 DEG C are incubated 2 hours, cool to 20 DEG C, and to realize continuous brewing, brew kettle has two, from Liquid in one of brew kettle starts to export timing, when output between when be 12h, the saccharified liquid system of other one pot of beginning It is standby；（2）Strain spreads cultivation：Saccharified liquid is added to strain with 0.05L/min flow by peristaltic pump and spread cultivation in tank, and distiller's yeast passes through Automatic charging equipment is added in the tank that spreads cultivation with 35 g/60 min amount, and the tank temperature that spreads cultivation is 28 DEG C, and mixing speed is 150 r/ min；（3）Continuous liquid ferments：Step（2）Obtained bacterium solution is continuously added to first fermentation tank with 0.05L/min flows In, synchronous glycosylation liquid is successively inputted to first fermentation tank, the first fermentation tank to the 7th fermentation tank with 0.45 L/min flow Between the flow of mash continuous conveying be all 0.60L/min, the mash of the 7th fermentation tank is transported to the 8th with 0.60L/min Fermentation tank, synchronous glycosylation liquid are successively inputted to the 8th fermentation tank by another pipeline with 0.05 L/min flow, the Eight fermentation tanks are to the 9th fermentation tank, and the 9th fermentation tank is to the tenth, the tenth to the 11st and the 12nd fermentation tank Mash continuous flow be 0.65 L/min, the mash of the 12nd fermentation tank is delivered continuously to 0.1L/min flow First fermentation tank, while the mash 0.55L/min flows of the 12nd fermenter base outlet are delivered continuously to measuring tank, When first measuring tank is filled mash, opens valve and enter another measuring tank by fermentation liquid, last mash is added to kettle formula Distilled in distiller；The temperature of first fermentation tank is 28 DEG C, and the temperature of second fermentation tank is 23 DEG C, the 3rd fermentation jar temperature For 24 DEG C, the temperature of the 4th fermentation tank is 38 DEG C, and the temperature of the 5th and the 6th fermentation tank is 17 DEG C, the 7th to the tenth The temperature of individual fermentation tank is all 16.5 DEG C, and the temperature of the 11st and 12 fermentation tank is 10 DEG C, and the temperature of measuring tank is 6 DEG C；（4）Vinosity is evaluated：System continuously 90 d of operation that continuously ferment, the wine distilled out is taken from every distillation round, determines second The content of acetoacetic ester, calculate average value.
- A kind of 2. method of continuous liquid fermenting and producing delicate fragrance flavor white wine as described in claim 1, it is characterised in that： Step（3）In all fermentation tanks mash from the continuous output in the top of fermentation tank outlet, continuously under the latter fermentation tank Fang Lianxu is inputted.
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| 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 |
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| 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 |
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| 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 |
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Patent Citations (3)
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|---|---|---|---|---|
| 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 |
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| Title |
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| 利用醋酸发酵液提高清香型白酒中酸酯含量的研究;王文阳，等;《中国酿造》;20121231;第31卷(第1期);第40-43页 * |
| 液态法生产浓香型白酒的工艺试验;陈家键;《酿酒科技》;19941231(第2期);第29-32页 * |
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