CN1054442A

CN1054442A - The brewing aftertaste-flavouring wine by re-fermentation of yellow liquid technology

Info

Publication number: CN1054442A
Application number: CN 91106309
Authority: CN
Inventors: 裴志霞
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-01-10
Filing date: 1991-01-10
Publication date: 1991-09-11

Abstract

The brewing aftertaste-flavouring wine by re-fermentation of yellow liquid technology has characteristics such as equipment is simple, the cycle is short, output is big.Main body fragrant is strong, and is mellow plentiful, and tail is long only, the aftertaste that increases liquor had unusual effect, and help the formation of typical style.

Description

The brewing aftertaste-flavouring wine by re-fermentation of yellow liquid technology

The present invention relates to a kind of ripe wine unstrained spirits yellow water and tail wine of utilizing by ferment making aftertaste flavouring wine technology, has the height of recycling, less investment, instant effect, can obviously increase characteristics such as liquor aftertaste and the formation of promotion product typical style, be a kind of method of direct production flavouring wine in enormous quantities.

Yellow water is that the wine unstrained spirits drenches pulp-water to the yellow of lower floor's seepage in the cellar for storing things.General spirituosity part 4.5% has more rich organic acid acetic and yeast thalline autolyzate etc.In addition, also have through the caproic acid bacteria of domestication and the precursor of multiple liquor flavor composition.At present, the utilization of yellow water there are two kinds of methods, the one, yellow water put together pour end pot into and steam wine with the wine unstrained spirits; The 2nd, sprinkle the pond and support the cellar for storing things.But from many compositions of yellow water, more than two kinds of methods only be a kind ofly comparatively simply to recycle.Because the caproic acid bacteria viable count in the yellow water is more, if in yellow water, add an amount of tail wine and koji powder etc., make the acid alcohol in yellow water and the tail wine produce esterification, and esterifying liquid is distilled again, can increase substantially total ester and the total acid content and the high boiling flavor substance of wine.This type of wine can become comparatively ideal aftertaste flavouring wine by the storage of certain hour.Thus, can make yellow water obtain more abundant, more valuable recycling.

Brewing aftertaste-flavouring wine by re-fermentation of yellow liquid technology specific practice is: after residual wine unstrained spirits is removed in the yellow water coarse filtration, get 100kg, koji powder is got 15kg, and 15 °～20 ° tail wine is got 50kg.Because tail wine is end cuts in the still-process, contains more high boiling substance, acid, ester content are higher, but because above-mentioned substance content is inharmonious, and contain some high boiling impurity, if directly enter fermentation, then can bring offending peculiar smell.Therefore, before use will be by handling.Generally filtered in 24 hours and get final product with 0.2～0.4% powdered carbon absorption.Above three kinds of materials are packed in an amount of pithos, fully stir rear enclosed, room temperature was fermented 15 days between keeping 25 ℃～30 ℃.Take out ripe back, when big slag wine unstrained spirits distills disconnected flower, opens Zeng Gai, injects end pot distillation.The wine that steams was stored more than half a year, was used further to blend.

With the wine that this method is produced, general total acid content is more than 2.00g/l, and total ester content is more than 5.50g/l, and especially high boiling flavor substance is more, is about 4 times of general liquor.Main body fragrant is outstanding, and ester acid is coordinated, and mellow plentiful, tail is long only, can not only significantly improve the aftertaste of liquor, and helps the formation of typical style.

Claims

1, brewing aftertaste-flavouring wine by re-fermentation of yellow liquid technology is to drench the yellow water and the tail wine that with ripe wine unstrained spirits, under certain condition by fermentation, makes the method for aftertaste flavouring wine, it is characterized in that: yellow water is by coarse filtration, re-uses after removing the remaining unstrained spirits that is pickled with grains or in wine.Because tail wine is the end cuts in the still-process, contains some high boiling impurity, so before use also will be by handling.Generally filtered in 24 hours and get final product with 0.2～0.4% powdered carbon absorption.

2, according to claim 1 described method, it is characterized in that: after yellow water of handling well and the mixing of tail wine, in time adjust total acid content,, suppress the breeding of assorted bacterium to guarantee the required acidity of fermentation.

3, according to claim 1 or 2 described methods, it is characterized in that: with the esterifying liquid of fermenting-ripening, when big slag wine unstrained spirits distills disconnected flower, inject end pot, make the high boiling flavor substance and the distillation of esterifying liquid remix of this rice steamer wine unstrained spirits.