CN105886307A - Technique for ageing baijiu using distillers' grains mud - Google Patents
Technique for ageing baijiu using distillers' grains mud Download PDFInfo
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- CN105886307A CN105886307A CN201610475264.1A CN201610475264A CN105886307A CN 105886307 A CN105886307 A CN 105886307A CN 201610475264 A CN201610475264 A CN 201610475264A CN 105886307 A CN105886307 A CN 105886307A
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- mud
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Porous Artificial Stone Or Porous Ceramic Products (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention is intended to provide a technique for ageing baijiu using distillers' grains mud. An aging environment is cultivated scientifically by ageing baijiu with distillers' grains mud, and ageing speed and effect are improved. In use of the technique, distillers' grains, pit mud, distillers' yeast and rice hull are prepared according to a weight ratio to cultivate the distillers' grains mud, a jar is covered with the distillers' grains mud to allow natural oxidative reduction of baijiu, and residual low-boiling-point substances are removed to accelerate a conversion process; it is proved through experiments that peculiar odor in baijiu is removed, ageing aroma of baijiu is improved, ageing efficiency is 2-3 times higher than that of natural ageing, ageing time may be greatly shortened and availability of ageing factories and liquor jars is improved.
Description
Technical field
The present invention relates to a kind of white spirit ageing process using stillage mud in brewed spirit.
Background technology
After Chinese liquor is made and is baked, in addition it is also necessary to this processing step of aging, it is well known that only through aging process
Can remove in new wine with dry peppery, increase CHENXIANG fragrance.Some liquor-making enterprises are had to have employed the aging work such as microwave, magnetization
Skill, and these aging techniques not can produce CHENXIANG fragrance, Chinese liquor does not has CHENXIANG fragrance, the most just loses the Chinese nation and passes
The style of system wine kind and feature.And most brewery of China still uses ancient natural aging process at present, it is certainly
So ageing process, is to be injected into the new wine newly brewed in storage wine jar to preserve, but, this natural aging is most
The environmental quality etc. being because aging temperature, humidity and soil and air is not suitable for aging condition, make aging wine simply display and
, do not reach preferable aging effect at all.
Summary of the invention
It is an object of the invention to provide a kind of white spirit ageing process using stillage mud, by " former mud supports oleo stock "
Principle, scientifically cultivates aging environment, improves aging timeliness and effect, to make up the deficiencies in the prior art.
The involved in the present invention white spirit ageing process using stillage mud, sequentially includes the following steps:
(1) plant training stillage mud, after distiller grains, pit mud, distillers yeast and rice husk are stirred, add appropriate 34-38 DEG C water and
Become mud, seal at a temperature of 30 DEG C and stack 7 days-8 days；
(2) at the underfill stillage mud in aging pond, empty ceramic storage wine jar upper cover spiral-lock is sealed, empty ceramic storage wine
Altar is positioned in aging pond, and surrounding fills full stillage mud, is coated with plastic foil above stillage mud；
(3) after heat insulating culture 20-40 days, open altar lid fill the most after drinking, then altar lid is sealed；
(4) after more than 2 years, the altar lid of ceramic storage wine jar is opened, through after the assay was approved, according to different product requirements
Carrying out hooking and adjust, ceramic is store the wine in wine jar and is dispensed in ceramic bottle, packaging is dispatched from the factory.
After described ceramic storage wine jar aging more than 2 years, open the altar lid of ceramic storage wine jar, through after the assay was approved, according to
Different product requirements carries out hooking to be adjusted, and ceramic is store the wine in wine jar and is dispensed in the ceramic bottle sold, the pottery after subpackage
Bottle is put into and is dispatched from the factory in packing box, and ceramic bottle surrounding is with dried distiller grains and is dried pure ground rice husk padding and compacting to ceramic bottle
Cervical region, packaging and storing dispatched from the factory after 3 months.
Described stillage mud is the most formulated by following substances:
The bottom in described aging pond is provided with 3 bracers, and the height of a bracer is 20-30 centimetre, fills around a bracer
Stillage mud, described storage wine jar is had to be placed on a bracer.
Described aging pond is circular pit, and aging pond diameter stores wine jar diameter 40-60 centimetre, aging pond deep more than ceramic
Degree is to increase 20-30 centimetre on the basis of 2/3 height of ceramic storage wine jar.
The dried distiller grains filled in described packing box and the part by weight being dried pure rice husk are respectively 40-
60%.
The present invention is to be that culture medium is planted and trained out stillage mud by pit mud and distiller grains, produces the raw perfume of numerous fragrant material
Bacterium, it mainly contains caproic acid bacteria, butyric, acetic acid bacteria and lactic acid bacteria etc., acetic acid bacteria and the unsuitable storage mistake of lactic acid bacteria in wine brewing
Many, but here they the most a large amount of ability that exist preferably have in ventilative and non-leakage ceramic storage wine jar or ceramic bottle with micro-
Wine body produce slight association, reach the raw fragrant effect of wine, it is achieved with the purpose of stillage mud aging Chinese liquor.
The white spirit ageing process using stillage mud of the present invention provides the benefit that after using this technique, to Chinese liquor
Long-term autoxidation reduction, get rid of residual low-boiling point material process, play accelerate conversion process.It is experimentally confirmed,
This not only eliminates the abnormal flavour in wine, improves hotel catering fragrance, and improves 2-3 times than the timeliness of natural aging, can
Greatly to shorten the aging time, improve aging Factory Building and the utilization rate of storage wine jar.
Detailed description of the invention
In one embodiment of the involved in the present invention white spirit ageing process using stillage mud, enter according to the following steps
OK:
(1) plant training stillage mud, after distiller grains, pit mud, distillers yeast and rice husk are stirred, add appropriate 34-38 DEG C water and
Become mud, seal at a temperature of 30 DEG C and stack 7 days-8 days；
(2) at the underfill stillage mud in aging pond, empty ceramic storage wine jar upper cover spiral-lock is sealed, empty ceramic storage wine
Altar is positioned in aging pond, and surrounding fills full stillage mud, is coated with plastic foil above stillage mud；
(3) heat insulating culture is after 30 days, opens altar lid fill the most after drinking, then is sealed by altar lid；
(4) after 3 years, open the altar lid of ceramic storage wine jar, through after the assay was approved, carry out according to different product requirements
Hooking and adjust, ceramic is store the wine in wine jar and is dispensed in ceramic bottle, packaging is dispatched from the factory.
After ceramic can also be store wine jar aging 2 years 9 months by the present embodiment, open the altar lid of ceramic storage wine jar, pass through
After the assay was approved, carry out hooking according to different product requirements and adjust, ceramic is store the wine in wine jar and is dispensed into the ceramic bottle sold
In, the ceramic bottle after subpackage is put into and is dispatched from the factory in packing box, and ceramic bottle surrounding dried distiller grains and dry pure rice husk are filled out
Filling the cervical region being densified to ceramic bottle, packaging and storing dispatched from the factory after 3 months.
Stillage mud described in the present embodiment is the most formulated by following substances:
Distiller grains 59%, pit mud 21%, distillers yeast 3%, rice husk 17%.
In the present embodiment, the bottom in described aging pond is provided with 3 bracers, and the height of a bracer is 25 centimetres, a bracer
Around being filled with stillage mud, described storage wine jar is placed on a bracer.
In the present embodiment, described aging pond is circular pit, and aging pond diameter stores wine jar diameter 50 centimetres more than ceramic, old
The degree of depth making pond is to increase 25 centimetres on the basis of 2/3 height of ceramic storage wine jar.
The dried distiller grains filled in described packing box and the part by weight being dried pure rice husk are respectively 50%.
Table one is the weight proportion of three kinds of embodiments of stillage mud in the present invention, and table two is to using three kinds of proportionings to carry out old
The sensory effects comparison of aging effect after making 3 years, table three compares for physical and chemical index.
Table one
Use contrasting of the present invention process method aging aromatic Chinese spirit aging effect with natural aging method.In table four
Compareing for sensory effects, table five compares for physical and chemical index.
Test in above-mentioned table four and table five is with batch base liquor, uses the molten device that same type size is identical, according to GB/
T10346-1989 3.2 specifies sampling, and uses the test method of standard to test the above results drawn, described in this table
Stillage mud aging in 2 years in stillage mud be use table one in the first proportioning.
Can be clearly understood that by the comparing result in table, the process aging using stillage mud aging in 2 years is dense
Aromatic white spirit is better than the aromatic Chinese spirit of 8 years natural agings, and aging gives off a strong fragrance, and mouthfeel is plentiful mellow, sweet long, significantly
Shorten the production cycle, decrease floor space and the production cost of factory.
In the present invention, the distiller's dried grain filled in the product packing box after dispatching from the factory and dry pure rice husk are to meet country
Packaging standard, make the wine in ceramic bottle can relay continuation of insurance at the warehouse for finished product of factory and later sales section simultaneously and hold and compare
Good lucifuge isoperibol is to reach more preferably aging effect.
Claims (6)
1. the white spirit ageing process using stillage mud, it is characterised in that sequentially include the following steps:
(1) plant training stillage mud, after distiller grains, pit mud, distillers yeast and rice husk are stirred, add the water of appropriate 34-38 DEG C and become mud,
Seal at a temperature of 30 DEG C and stack 7 days-8 days；
(2) at the underfill stillage mud in aging pond, empty ceramic storage wine jar upper cover spiral-lock being sealed, empty ceramic storage wine jar is put
Being placed in aging pond, surrounding fills full stillage mud, is coated with plastic foil above stillage mud；
(3) after heat insulating culture 20-40 days, open altar lid fill the most after drinking, then altar lid is sealed；
(4) after more than 2 years, open the altar lid of ceramic storage wine jar, through after the assay was approved, carry out according to different product requirements
Hooking and adjust, ceramic is store the wine in wine jar and is dispensed in ceramic bottle, packaging is dispatched from the factory.
The white spirit ageing process of employing stillage mud the most according to claim 1, it is characterised in that: described ceramic storage wine
After altar aging more than 2 years, open the altar lid of ceramic storage wine jar, through after the assay was approved, hook according to different product requirements
Adjusting, ceramic is store the wine in wine jar and is dispensed in the ceramic bottle sold, the ceramic bottle after subpackage is put into and is dispatched from the factory in packing box, pottery
The porcelain vase surrounding cervical region of dried distiller grains with dry pure rice husk padding and compacting to ceramic bottle, packaging and storing is after three months
Dispatch from the factory.
The white spirit ageing process of employing stillage mud the most according to claim 1 and 2, it is characterised in that: described distiller grains
Mud is the most formulated by following substances:
The white spirit ageing process of employing stillage mud the most according to claim 1 and 2, it is characterised in that: described aging
The bottom in pond is provided with 3 bracers, and the height of a bracer is 20-30 centimetre, is filled with stillage mud, described storage wine around a bracer
Altar is placed on a bracer.
The white spirit ageing process of employing stillage mud the most according to claim 1, it is characterised in that: institute's art aging pond is
Circular pit, aging pond diameter is more than ceramic storage wine jar diameter 40-60 centimetre, and the degree of depth in aging pond is at the 2/ of ceramic storage wine jar
20-30 centimetre is increased on the basis of 3 height.
The white spirit ageing process of employing stillage mud the most according to claim 2, it is characterised in that: in described packing box
The dried distiller grains filled and the part by weight being dried pure rice husk are respectively 40-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610475264.1A CN105886307A (en) | 2016-06-23 | 2016-06-23 | Technique for ageing baijiu using distillers' grains mud |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610475264.1A CN105886307A (en) | 2016-06-23 | 2016-06-23 | Technique for ageing baijiu using distillers' grains mud |
Publications (1)
| Publication Number | Publication Date |
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| CN105886307A true CN105886307A (en) | 2016-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610475264.1A Pending CN105886307A (en) | 2016-06-23 | 2016-06-23 | Technique for ageing baijiu using distillers' grains mud |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591074A (en) * | 2017-01-20 | 2017-04-26 | 汤进 | Original ecological filler capable of forming origin microflora small environment and preparation method and application thereof |
| CN107164195A (en) * | 2017-07-04 | 2017-09-15 | 钟继仁 | A kind wine method |
| CN107557258A (en) * | 2017-10-25 | 2018-01-09 | 安徽王家坝酒业有限公司 | A kind of storage method for accelerating white wine aging |
| CN107916207A (en) * | 2017-05-02 | 2018-04-17 | 四川渠州酒业有限公司 | A kind of cellar wine mud and preparation method thereof |
| CN108517283A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of brew method of beautiful millettia root wine |
| CN109370861A (en) * | 2018-12-25 | 2019-02-22 | 重庆市江津区学腾酒厂 | A kind of white wine is buried to store sth. in a cellar method |
| CN112080382A (en) * | 2020-08-19 | 2020-12-15 | 贵州马灯酒业有限公司 | Cellaring method of Maotai-flavor liquor |
-
2016
- 2016-06-23 CN CN201610475264.1A patent/CN105886307A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591074A (en) * | 2017-01-20 | 2017-04-26 | 汤进 | Original ecological filler capable of forming origin microflora small environment and preparation method and application thereof |
| CN107916207A (en) * | 2017-05-02 | 2018-04-17 | 四川渠州酒业有限公司 | A kind of cellar wine mud and preparation method thereof |
| CN107164195A (en) * | 2017-07-04 | 2017-09-15 | 钟继仁 | A kind wine method |
| CN107557258A (en) * | 2017-10-25 | 2018-01-09 | 安徽王家坝酒业有限公司 | A kind of storage method for accelerating white wine aging |
| CN107557258B (en) * | 2017-10-25 | 2020-11-03 | 安徽王家坝酒业有限公司 | Storage method for accelerating aging of white spirit |
| CN108517283A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of brew method of beautiful millettia root wine |
| CN109370861A (en) * | 2018-12-25 | 2019-02-22 | 重庆市江津区学腾酒厂 | A kind of white wine is buried to store sth. in a cellar method |
| CN112080382A (en) * | 2020-08-19 | 2020-12-15 | 贵州马灯酒业有限公司 | Cellaring method of Maotai-flavor liquor |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
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| WD01 | Invention patent application deemed withdrawn after publication |