CN106118949A - The brewage process of Maotai-flavor liquor under a kind of Cold and dry environment - Google Patents
The brewage process of Maotai-flavor liquor under a kind of Cold and dry environment Download PDFInfo
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- CN106118949A CN106118949A CN201610460138.9A CN201610460138A CN106118949A CN 106118949 A CN106118949 A CN 106118949A CN 201610460138 A CN201610460138 A CN 201610460138A CN 106118949 A CN106118949 A CN 106118949A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention discloses the brewage process of Maotai-flavor liquor under a kind of Cold and dry environment, including fermenting in profit grain, gelatinizing, spreading for cooling, heap fermentation, pond, steaming each operation of wine；Whole brewage process can be summarized as twice throwing grain (lower husky and make sand), eight fermentations, seven streams wine, three high technologies.The brewage process gained base liquor wine body of the present invention is pure, and paste flavor is prominent, mellow, pleasant impression is long, and compared to existing technology, the present invention solves cold dry season and piles up fermented grain intensification difficulty, halfway problem of fermenting.
Description
Technical field
The present invention relates to Liquor Making Technology field, particularly relate to brewageing of Maotai-flavor liquor under a kind of Cold and dry environment
Technique.
Background technology
The brewage process of Maotai-flavor liquor is a kind of unique, scientific and reasonable brewage process, Maotai-flavor liquor technique
Feature to may be summarized to be three-hypers three long.Three-hypers refers to that the high temperature yeast production of production technology, high temperature stacking fermentation, high temperature evaporate wine；Three
Length refers to that production cycle length, Daqu (massive raw stater for alcholic liquor) period of storage length, base liquor are long for wine storage time.
In three high technologies of Maotai-flavor liquor, high temperature stacking fermentation is that it utilizes natural microorganisms to carry out the raw perfume of natural fermentation
Process, in sweat, temperature is up to more than 55 DEG C, preferable environmental microorganism kind during whole daqu fermentation,
End form becomes high temperature resistant aroma-producing microbe system, is the process forming Maotai-flavor liquor main flavor material.Maotai-flavor liquor distills
Temperature is up to more than 40 DEG C, the effective ingredient of its purpose primarily discrete Maotai-flavor liquor alcohol fermentation, removes in sweat
By-product, unfavorable material or low-boiling point material.
In three long techniques of Maotai-flavor liquor, the production cycle of base liquor is summarised as secondary batching, eight distillations, takes for seven times
Wine, goes through spring, summer, autumn, winter year.The period of storage of high-temperature daqu used is up to half a year and big by bent amount.Base liquor is made
After going out, the time need to stored at least three years can blend, and so can go after profits and advoid disadvantages, and makes wine body purer and sweetr.
Maotai-flavor liquor produces has the strongest seasonality, need to carry out in strict accordance with solar term, and traditional southern Maotai-flavor is white
The wine technique usually Dragon Boat Festival adopts song, the Double Ninth Festival feeds intake, 1 year production cycle, again through aging in 3 years, add that raw material enters factory, hook
Convert, deposit at least to take and within more than 5 years, just can show that micro-Huang is transparent, paste flavor prominent, graceful exquisiteness, long times of aftertaste, the beans of lasting lasting
Aromatic white spirit.
Boreal climate condition is different from south, can not strictly indiscriminately imitate south tradition Maotai-flavor white on sauce incense liquor produces
Wine technique, it is necessary to according to local climate condition adjusting process.The subject matter that north sauce incense liquor runs in producing at present is wine
Unstrained spirits accumulation temperature is low, winter piles up the problems such as fermented grain intensification is difficult, distillation yield is low, quality is difficult to control to, paste flavor is prominent.
Summary of the invention
The present invention is for avoiding above-mentioned the deficiencies in the prior art, it is provided that beans under a kind of Cold and dry environment being applicable to the north
The brewage process of aromatic white spirit.
The present invention solves technical problem, adopts the following technical scheme that
The brewage process of Maotai-flavor liquor of the present invention, takes twice throwing grain, eight fermentations, takes wine, three high technologies for seven times.
Under Cold and dry environment of the present invention the brewage process of Maotai-flavor liquor include moisten grain, gelatinizing, spreading for cooling, heap fermentation,
Ferment in pond, steam each operation of wine；Its feature is:
A, profit grain
Described profit grain be by high for content of starch, without going mouldy, free from insect pests, high-quality granulate red sorghum that impurity is few hold together in heaps, limit
Turn over and destroy limit and add the boiled water of temperature more than 95 DEG C, hold together into a pile after having added water and pile up 4h～6h；Limit Fan Chao limit the most again
Add water, and pile up 1h～3h the most again；The water consumption every time added water is 2～4:5 with the mass ratio of red sorghum；Pile up
It is shaped as coniform；
Described red sorghum includes big grain red sorghum and the waxy red sorghum of granule；Wherein lower husky with the red highgrain of big grain, make husky use
The waxy red highgrain of granule, lower sand and to make sand grain mass ratio be 7:3；
The indices of red sorghum used requires: total starch >=65%, protein content 8%～10%, tannin content
0.5%～1.5%, crude fat ＜ 3%, vitreousness (nature of glass) ＜ 35%.
B, gelatinizing
Described gelatinizing be by profit grain after red sorghum on rice steamer vapour cooking；The condition of gelatinizing is: upper rice steamer air pressure is 0.01
～0.1MPa, upper rice steamer time 30min～40min, after circle vapour, air pressure keeps 0.03～0.04MPa, 40min～70min after circle vapour
Rear gelatinizing completes.
C, spreading for cooling
Described spreading for cooling is that fermented grain grain material after the gelatinizing of step b or step f taken after drinking is transported to spreading for cooling workshop as raw material and entered
Row spreading for cooling, spreading for cooling thickness is 5cm～10cm, add during spreading for cooling account for raw materials quality 2%, alcoholic strength is former years of 10～16 degree
Husky dilution broken degree wine under Maotai-flavor；Add when raw material is uniformly cooled to 27.5 DEG C～35 DEG C with raw materials quality than for 1:1.02～
1.04 song；It is down to material temperature when 25 DEG C～33.5 DEG C start closing heap；
Described song is manually to adopt song and store the high temperature song of more than 6 months, saccharifying power≤200mg (C6H12O6)/g·h)、
Fermenting power≤20g (CO2/ 100g72h), acidity >=0.8 (milliequivalent/g), moisture≤15%.
Depending on the ambient temperature in concrete closing heap temperature examination spreading for cooling workshop: if the ambient temperature in spreading for cooling workshop is less than 15 DEG C,
Then closing heap temperature is 31 DEG C～33.5 DEG C；If the ambient temperature in spreading for cooling workshop is 15 DEG C～25 DEG C, then closing heap temperature is 27 DEG C
～30 DEG C；If the ambient temperature in spreading for cooling workshop is more than 25 DEG C, then closing heap temperature keeps consistent with the ambient temperature in spreading for cooling workshop；
D, heap fermentation
Temperature of splashing in piling up room is 28 DEG C～the warm water of 33 DEG C, is then transported to raw material after spreading for cooling pile up room Nei Dui
Long-pending, banking process controls raw material moisture content between 33%～42%, pile up initial temperature at 25 DEG C～33.5 DEG C, after piling up 2～4 days
Turn over and copy once, be further continued for pile up, to upper strata temperature reach 50 DEG C～57 DEG C time；
Described accumulation room is wood materials, and ground material is corrosion-resistant granite.Add inoculation grain before piling up, i.e. screen also
Retaining conventional raw material and pile up the part accumulation raw material occurring white bacterium point in sweat, addition with the mass ratio of raw material is:
0.003～0.005:1.
Ferment in e, pond
Splashing liquor tailing with pool wall at the bottom of pit pond, then raw material after heap fermentation is being delivered in pit, splash while enter pool side
Cold water is lowered the temperature, and cold water accounts for the 1.5% of grain material quality, and when entering pond, mycete pimple diameter control is at below 1.5cm, enters pond just temperature control
At 28 DEG C～33 DEG C；Enter after pond completes, spread a thin layer high-temperature daqu on upper strata, then spread one layer of rice husk, seal Chi Kou, fermentation pond in
25～32 days, it is thus achieved that fermented grain；
F, steaming wine
The lower husky fermented grain of pit upper, middle and lower layer is taken out, is uniformly added into the waxy red highgrain of granule after profit grain, mixing
Distillation, under gained, husky wine stores for future use；After distillation, gained fermented grain is as making husky fermented grain, then through step c, d, e, obtains the first round and take
Wine fermented grain；
First round being taken wine fermented grain take out from pit, distillation connects wine, and this is the first round and takes wine；
Fermented grain after drinking will be taken again through step c, d, e through upper round, obtain next round and take wine fermented grain and distill, repeat to follow
Ring, carries out seven rounds altogether and takes wine；Wherein: the first round and the second round take pit the upper and lower fermented grain and steam wine respectively, and divide
Huo get paste flavor wine and cellar for storing things end wine；Third round time to the 7th round takes pit upper strata, middle level, lower floor's fermented grain steam wine respectively, and point
Huo get paste flavor wine, alcohol sweet wine, cellar for storing things end wine.
Distillation described in step f takes the Steam Pressure Control of Circulated of wine at 0.01MPa～0.02MPa, evaporate wine speed controlling 2～
2.5kg/min, plucking wine temperature is 30 DEG C～45 DEG C.
Beneficial effects of the present invention is embodied in:
The brewage process of Maotai-flavor liquor under Cold and dry environment disclosed in this invention, by piling up profit grain mode, makes
Gelatinizing is easy to control, reduces early stage fermented grain moisture, improves heap fermentation quality, particularly solves Cold and dry environment and goes with wine
The intensification of unstrained spirits heap is difficult, a halfway difficult problem of fermenting；The normal heap fermentation of front several rows time is that fermented grain have accumulated more fragrance
Material, defining the presoma of a lot of fragrance matter, annual distillation yield is greatly improved, and particularly the 4th～6 rounds go out
Wine rate significantly improves, and wine body is clean, paste flavor ratio is more prominent, and mellow, pleasant impression is long.
Accompanying drawing explanation
Fig. 1 is the process chart of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is expanded on further.Described embodiment is only based on the enforcement in the present invention
Example, belongs to the section Example of the present invention.Those of ordinary skill in the art are gained on the premise of not making creative work
The every other embodiment arrived, broadly falls into the scope of protection of the invention.
Embodiment 1
As it is shown in figure 1, the brewage process of Maotai-flavor liquor under the present embodiment Cold and dry environment, including profit grain, gelatinizing, stand
Ferment in cool, heap fermentation, pond, steam each operation of wine；Specifically include following steps:
A, profit grain
Profit grain is to hold together in heaps by high-quality granulate red sorghum, and Fan Chao limit, limit adds the boiled water of temperature 95 DEG C, is not absorbed by grain
Excessive moisture ooze out and the impurity of taking away in grain and some tanning matters, hold together into a pile after having added water and pile up
4.5h；Fan Chao limit in limit adds water the most again, and piles up 2h the most again；The water consumption every time added water and the matter of red sorghum
Amount ratio is 2:5；Accumulation is shaped as coniform；
Red sorghum includes big grain red sorghum and the waxy red sorghum of granule；Wherein lower husky with the red highgrain of big grain, make sand granule
Waxy red highgrain, lower sand and to make sand grain mass ratio be 7:3；
B, gelatinizing
Gelatinizing be by profit grain after red sorghum on rice steamer vapour cooking；Upper rice steamer air pressure is 0.01MPa, upper rice steamer time 40min,
After after circle vapour, air pressure keeps 0.03MPa, circle vapour, after 70min, gelatinizing completes.
C, spreading for cooling
Spreading for cooling is that fermented grain grain material after the gelatinizing of step b or step f taken after drinking is transported to spreading for cooling workshop as raw material and spread out
Cool, spreading for cooling thickness is 5cm～10cm, add during spreading for cooling account for raw materials quality 2%, alcoholic strength is the Maotai-flavor the in former years of 15 degree
One row time dilution broken degree wine；Add with raw materials quality than the song for 1:1.02 when raw material is uniformly cooled to 27.5 DEG C～35 DEG C；
It is down to material temperature when 25 DEG C～33.5 DEG C start closing heap；Concrete, if the ambient temperature in spreading for cooling workshop is less than 15 DEG C, then
Closing heap temperature is 31 DEG C；If the ambient temperature in spreading for cooling workshop is 15 DEG C～25 DEG C, then closing heap temperature is 27 DEG C；If spreading for cooling workshop
Ambient temperature be more than 25 DEG C, then closing heap temperature and the ambient temperature in spreading for cooling workshop keep consistent；
D, heap fermentation
Temperature of splashing in piling up room is 28 DEG C～the warm water of 33 DEG C, is then transported to raw material after spreading for cooling pile up room Nei Dui
Long-pending, banking process controls raw material moisture content between 33%～42%, pile up initial temperature at 25 DEG C～33.5 DEG C, turn over after piling up 2 days
Copy once, be further continued for pile up, to upper strata temperature reach 50 DEG C～57 DEG C time；
Taking countermeasure time cold is that before piling up, grain is inoculated in interpolation, i.e. screens and retains conventional raw material and piles up sweat
Middle part white bacterium point occur piles up raw material, and addition with the mass ratio of raw material is: 0.004:1.
Ferment in e, pond
Splashing liquor tailing with pool wall at the bottom of pit pond, then raw material after heap fermentation is being delivered in pit, splash while enter pool side
Cold water is lowered the temperature, and cold water accounts for the 1.5% of grain material quality, and when entering pond, mycete pimple diameter control is at below 1.5cm, enters pond just temperature control
At 28 DEG C～33 DEG C；Enter after pond completes, spread a thin layer high-temperature daqu on upper strata, then spread one layer of rice husk, seal Chi Kou, fermentation pond in
27 days, it is thus achieved that fermented grain；
F, steaming wine
The lower husky fermented grain of pit upper, middle and lower layer is taken out, is uniformly added into the waxy red highgrain of granule after profit grain, mixing
Distillation, under gained, husky wine stores for future use；After distillation, gained fermented grain is as making husky fermented grain, then through step c, d, e, obtains the first round and take
Wine fermented grain；
First round being taken wine fermented grain take out from pit, distillation connects wine, and this is the first round and takes wine；
Fermented grain after drinking will be taken again through step c, d, e through upper round, obtain lower round and take wine fermented grain and distill, repetitive cycling,
Carry out seven rounds altogether and take wine；Wherein: the first round and the second round take pit the upper and lower fermented grain and steam wine respectively, and obtain respectively
Obtain paste flavor wine and cellar for storing things end wine；Third round time to the 7th round takes pit upper strata, middle level, lower floor's fermented grain are steamed wine respectively, and obtained respectively
Obtain paste flavor wine, alcohol sweet wine, cellar for storing things end wine.
Distillation takes the Steam Pressure Control of Circulated of wine at 0.01MPa, evaporates wine speed controlling at 2kg/min, and plucking wine temperature is 45 DEG C.
The wine base being produced the present embodiment, is carried out product by specialty taster according to commonly used in the art evaluation methodology of tasting and appraising
Tasting qualification, comprehensively tasting and appraising result is: base liquor wine body is pure, and paste flavor is prominent, mellow, pleasant impression is long.
Embodiment 2
As it is shown in figure 1, the brewage process of Maotai-flavor liquor under the present embodiment Cold and dry environment, including profit grain, gelatinizing, stand
Ferment in cool, heap fermentation, pond, steam each operation of wine；Specifically include following steps:
A, profit grain
Profit grain is to hold together in heaps by high-quality granulate red sorghum, and Fan Chao limit, limit adds the boiled water of temperature 95 DEG C, is not absorbed by grain
Excessive moisture ooze out and the impurity of taking away in grain and some tanning matters, hold together into a pile after having added water and pile up 4h；
Fan Chao limit in limit adds water the most again, and piles up 2h the most again；The water consumption every time added water and the mass ratio of red sorghum
For 3:5；Accumulation is shaped as coniform；
Red sorghum includes big grain red sorghum and the waxy red sorghum of granule；Wherein lower husky with the red highgrain of big grain, make sand granule
Waxy red highgrain, lower sand and to make sand grain mass ratio be 7:3；
B, gelatinizing
Gelatinizing be by profit grain after red sorghum on rice steamer vapour cooking；Upper rice steamer air pressure is 0.02MPa, upper rice steamer time 30min,
After after circle vapour, air pressure keeps 0.03MPa, circle vapour, after 60min, gelatinizing completes.
C, spreading for cooling
Spreading for cooling is that fermented grain grain material after the gelatinizing of step b or step f taken after drinking is transported to spreading for cooling workshop as raw material and spread out
Cool, spreading for cooling thickness is 5cm～10cm, add during spreading for cooling account for raw materials quality 2%, alcoholic strength is that the former years of 15 degree are under Maotai-flavor
Husky dilution broken degree wine；Add with raw materials quality than the song for 1:1.03 when raw material is uniformly cooled to 27.5 DEG C～35 DEG C；By former
Material temperature degree is down to when 25.5 DEG C～33.5 DEG C start closing heap；Concrete, if the ambient temperature in spreading for cooling workshop is less than 15 DEG C, then receive
Stack temperature is 27 DEG C；If the ambient temperature in spreading for cooling workshop is 15 DEG C～25 DEG C, then closing heap temperature is 27 DEG C；If spreading for cooling workshop
Ambient temperature is more than 25 DEG C, then closing heap temperature keeps consistent with the ambient temperature in spreading for cooling workshop；
D, heap fermentation
Temperature of splashing in piling up room is 28 DEG C～the warm water of 33 DEG C, is then transported to raw material after spreading for cooling pile up room Nei Dui
Long-pending, banking process controls raw material moisture content between 33%～42%, pile up initial temperature at 25 DEG C～33.5 DEG C, turn over after piling up 2 days
Copy once, be further continued for pile up, to upper strata temperature reach 50 DEG C～57 DEG C time；
Taking countermeasure time cold is that before piling up, grain is inoculated in interpolation, i.e. screens and retains conventional raw material and piles up sweat
Middle part white bacterium point occur piles up raw material, and addition with the mass ratio of raw material is: 0.004:1.
Ferment in e, pond
Splashing liquor tailing with pool wall at the bottom of pit pond, then raw material after heap fermentation is being delivered in pit, splash while enter pool side
Cold water is lowered the temperature, and cold water accounts for the 1% of grain material quality, and when entering pond, mycete pimple diameter control is at below 1.5cm, enters pond just temperature control and exists
28 DEG C～33 DEG C；Enter after pond completes, spread a thin layer high-temperature daqu on upper strata, then spread one layer of rice husk, seal Chi Kou, fermentation 30 pond in
My god, it is thus achieved that fermented grain；
F, steaming wine
The lower husky fermented grain of pit upper, middle and lower layer is taken out, is uniformly added into the waxy red highgrain of granule after profit grain, mixing
Distillation, under gained, husky wine stores for future use；After distillation, gained fermented grain is as making husky fermented grain, then through step c, d, e, obtains the first round and take
Wine fermented grain；
First round being taken wine fermented grain take out from pit, distillation connects wine, and this is the first round and takes wine；
Fermented grain after drinking will be taken again through step c, d, e through upper round, obtain lower round and take wine fermented grain and distill, repetitive cycling,
Carry out seven rounds altogether and take wine；Wherein: the first round and the second round take pit the upper and lower fermented grain and steam wine respectively, and obtain respectively
Obtain paste flavor wine and cellar for storing things end wine；Third round time to the 7th round takes pit upper strata, middle level, lower floor's fermented grain are steamed wine respectively, and obtained respectively
Obtain paste flavor wine, alcohol sweet wine, cellar for storing things end wine.
Distillation takes the Steam Pressure Control of Circulated of wine at 0.015MPa, evaporates wine speed controlling at 2.2kg/min, and plucking wine temperature is 40 DEG C.
The wine base being produced the present embodiment, is carried out product by specialty taster according to commonly used in the art evaluation methodology of tasting and appraising
Tasting qualification, comprehensively tasting and appraising result is: base liquor wine body is pure, and paste flavor is prominent, mellow, pleasant impression is long.
Embodiment 3
As it is shown in figure 1, the brewage process of Maotai-flavor liquor under the present embodiment Cold and dry environment, including profit grain, gelatinizing, stand
Ferment in cool, heap fermentation, pond, steam each operation of wine；Specifically include following steps:
A, profit grain
Profit grain is to hold together in heaps by high-quality granulate red sorghum, and Fan Chao limit, limit adds the boiled water of temperature 95 DEG C, is not absorbed by grain
Excessive moisture ooze out and the impurity of taking away in grain and some tanning matters, hold together into a pile after having added water and pile up
3.5h；Fan Chao limit in limit adds water the most again, and piles up 1.5h the most again；The water consumption every time added water and red sorghum
Mass ratio is 4:5；Accumulation is shaped as coniform；
Red sorghum includes big grain red sorghum and the waxy red sorghum of granule；Wherein lower husky with the red highgrain of big grain, make sand granule
Waxy red highgrain, lower sand and to make sand grain mass ratio be 7:3；
B, gelatinizing
Gelatinizing be by profit grain after red sorghum on rice steamer vapour cooking；Upper rice steamer air pressure is 0.02MPa, upper rice steamer time 30min,
After after circle vapour, air pressure keeps 0.04MPa, circle vapour, after 50min, gelatinizing completes.
C, spreading for cooling
Spreading for cooling is that fermented grain grain material after the gelatinizing of step b or step f taken after drinking is transported to spreading for cooling workshop as raw material and spread out
Cool, spreading for cooling thickness is 5cm～10cm, add during spreading for cooling account for raw materials quality 2%, alcoholic strength is that the former years of 15 degree are under Maotai-flavor
Husky dilution broken degree wine；Add with raw materials quality than the song for 1:1.04 when raw material is uniformly cooled to 27.5 DEG C～35 DEG C；By former
Material temperature degree is down to when 25.5 DEG C～33.5 DEG C start closing heap；Concrete, if the ambient temperature in spreading for cooling workshop is less than 15 DEG C, then receive
Stack temperature is 33.5 DEG C；If the ambient temperature in spreading for cooling workshop is 15 DEG C～25 DEG C, then closing heap temperature is 29 DEG C；If spreading for cooling workshop
Ambient temperature be more than 25 DEG C, then closing heap temperature and the ambient temperature in spreading for cooling workshop keep consistent；
D, heap fermentation
Temperature of splashing in piling up room is 28 DEG C～the warm water of 33 DEG C, is then transported to raw material after spreading for cooling pile up room Nei Dui
Long-pending, banking process controls raw material moisture content between 33%～42%, pile up initial temperature at 25 DEG C～33.5 DEG C, turn over after piling up 2 days
Copy once, be further continued for pile up, to upper strata temperature reach 50 DEG C～57 DEG C time；
Taking countermeasure time cold is that before piling up, grain is inoculated in interpolation, i.e. screens and retains conventional raw material and piles up sweat
Middle part white bacterium point occur piles up raw material, and addition with the mass ratio of raw material is: 0.004:1.
Ferment in e, pond
Splashing liquor tailing with pool wall at the bottom of pit pond, then raw material after heap fermentation is being delivered in pit, splash while enter pool side
Cold water is lowered the temperature, and cold water accounts for the 0.5% of grain material quality, and when entering pond, mycete pimple diameter control is at below 1.5cm, enters pond just temperature control
At 28 DEG C～33 DEG C；Enter after pond completes, spread a thin layer high-temperature daqu on upper strata, then spread one layer of rice husk, seal Chi Kou, fermentation pond in
32 days, it is thus achieved that fermented grain；
F, steaming wine
The lower husky fermented grain of pit upper, middle and lower layer is taken out, is uniformly added into the waxy red highgrain of granule after profit grain, mixing
Distillation, under gained, husky wine stores for future use；After distillation, gained fermented grain is as making husky fermented grain, then through step c, d, e, obtains the first round and take
Wine fermented grain；
First round being taken wine fermented grain take out from pit, distillation connects wine, and this is the first round and takes wine；
Fermented grain after drinking will be taken again through step c, d, e through upper round, obtain lower round and take wine fermented grain and distill, repetitive cycling,
Carry out seven rounds altogether and take wine；Wherein: the first round and the second round take pit the upper and lower fermented grain and steam wine respectively, and obtain respectively
Obtain paste flavor wine and cellar for storing things end wine；Third round time to the 7th round takes pit upper strata, middle level, lower floor's fermented grain are steamed wine respectively, and obtained respectively
Obtain paste flavor wine, alcohol sweet wine, cellar for storing things end wine.
Distillation takes the Steam Pressure Control of Circulated of wine at 0.02MPa, evaporates wine speed controlling at 2.5kg/min, and plucking wine temperature is 45 DEG C.
The wine base being produced above-described embodiment, is carried out according to commonly used in the art evaluation methodology of tasting and appraising by specialty taster
Taste evaluation, comprehensively tasting and appraising result is that base liquor wine body is pure, and paste flavor is prominent, mellow, pleasant impression is long.
According to examples detailed above, the inventive method is simple, and easily-controlled operation can improve heap fermentation quality, particularly solve
Under Cold and dry environment, fermented grain heap heats up difficult, a halfway difficult problem of fermenting, and the normal heap fermentation of front several rows time can be
Fermented grain have accumulated more fragrance matter, defines the presoma of a lot of fragrance matter, and annual distillation yield obtains carrying the most greatly
Rising, particularly quality more excellent coherence distillation yield significantly improves, and wine body is clean, paste flavor ratio is more prominent, and mellow, pleasant impression is long.
The certain advantages of the ultimate principle of the present invention, Partial Feature and the present invention, the industry have more than been shown and described
Skilled person will appreciate that, the present invention is not restricted to the described embodiments, described in above-described embodiment and description simply
The principle of the present invention is described, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications,
Within these changes and improvements both fall within the scope of the invention to be protected.
All all fall within the present invention's without the reconfiguration done by creative work from the present invention is to devise
Within protection domain.
Claims (7)
1. a brewage process for Maotai-flavor liquor under Cold and dry environment, including in profit grain, gelatinizing, spreading for cooling, heap fermentation, pond
Fermentation, the steaming each operation of wine；It is characterized in that:
A, profit grain
Described profit grain is to hold together in heaps by high-quality granulate red sorghum, the boiled water that Fan Chao limit, limit addition temperature is more than 95 DEG C, has added water
After hold together into a pile and pile up 4h～6h；Fan Chao limit in limit adds water the most again, and piles up 1h～3h the most again；Add every time
The water consumption of water and the mass ratio of red sorghum are 2～4:5；
Described red sorghum includes big grain red sorghum and the waxy red sorghum of granule；Wherein lower husky with the red highgrain of big grain, make sand granule
Waxy red highgrain, lower sand and to make sand grain mass ratio be 7:3；
B, gelatinizing
Described gelatinizing be by profit grain after red sorghum on rice steamer vapour cooking；
C, spreading for cooling
Described spreading for cooling is that fermented grain grain material after the gelatinizing of step b or step f taken after drinking is transported to spreading for cooling workshop as raw material and spread out
Cool, spreading for cooling thickness is 5cm～10cm, add during spreading for cooling account for raw materials quality 2%, alcoholic strength is the paste flavor in former years of 10～16 degree
Husky dilution broken degree wine under type；Add when raw material is uniformly cooled to 27.5 DEG C～35 DEG C with raw materials quality ratio for 1:1.02～1.04
Song；It is down to material temperature when 25 DEG C～33.5 DEG C start closing heap；
D, heap fermentation
Temperature of splashing in piling up room is 28 DEG C～the warm water of 33 DEG C, piles up in being then transported to raw material after spreading for cooling pile up room,
In banking process control raw material moisture content between 33%～42%, pile up initial temperature at 25 DEG C～33.5 DEG C, turn over after piling up 2～4 days
Copy once, be further continued for pile up, to upper strata temperature reach 50 DEG C～57 DEG C time；
Ferment in e, pond
Splashing liquor tailing with pool wall at the bottom of pit pond, then raw material after heap fermentation is being delivered in pit, splashing cold water while enter pool side
Cooling, cold water accounts for the 1.5% of grain material quality, and when entering pond, mycete pimple diameter control is at below 1.5cm, enters pond just temperature control 28
DEG C～33 DEG C；Enter after pond completes, spread a thin layer high-temperature daqu on upper strata, then spread one layer of rice husk, seal Chi Kou, in the pond in fermentation 25～
32 days, it is thus achieved that fermented grain；
F, steaming wine
The lower husky fermented grain of pit upper, middle and lower layer being taken out, be uniformly added into the waxy red highgrain of granule after profit grain, mixing is distilled,
Under gained, husky wine stores for future use；After distillation, gained fermented grain is as making husky fermented grain, then through step c, d, e, obtains the first round and take wine wine
Unstrained spirits；
First round being taken wine fermented grain take out from pit, distillation connects wine, and this is the first round and takes wine；
Fermented grain after drinking will be taken again through step c, d, e through upper round, obtain lower round and take wine fermented grain and distill, repetitive cycling, enter altogether
Row seven round takes wine；Wherein: the first round and the second round take pit the upper and lower fermented grain and steam wine respectively, and obtain beans respectively
Cordiale and cellar for storing things end wine；Third round time to the 7th round takes pit upper strata, middle level, lower floor's fermented grain are steamed wine respectively, and obtained beans respectively
Cordiale, alcohol sweet wine, cellar for storing things end wine.
2. according to the brewage process required by right 1, it is characterised in that: the song described in step c is for manually adopting song and storing 6
High temperature more than month is bent, saccharifying power≤200mg (C6H12O6)/G h), fermenting power≤20g (CO2/ 100g72h), acidity >=0.8
(milliequivalent/g), moisture≤15%.
Brewage process the most according to claim 1, it is characterised in that: in step b, the condition of gelatinizing is: upper rice steamer air pressure is
0.01～0.1MPa, upper rice steamer time 30min～40min, circle vapour after air pressure keep 0.03～0.04MPa, circle vapour after 40min～
After 70min, gelatinizing completes.
Brewage process the most according to claim 1, it is characterised in that: distillation described in step f takes the Steam Pressure Control of Circulated of wine and exists
0.01MPa～0.02MPa, evaporates wine speed controlling 2～2.5kg/min, and plucking wine temperature is 30 DEG C～45 DEG C.
Brewage process the most according to claim 1, it is characterised in that: the indices requirement of red sorghum used is: always form sediment
Powder >=65%, protein content 8%～10%, tannin content 0.5%～1.5%, crude fat ＜ 3%, vitreousness ＜ 35%.
Brewage process the most according to claim 1, it is characterised in that: the concrete closing heap temperature in step c regards spreading for cooling workshop
Ambient temperature depending on: if the ambient temperature in spreading for cooling workshop is less than 15 DEG C, then closing heap temperature is 31 DEG C～33.5 DEG C；If spreading for cooling
When the ambient temperature in workshop is 15 DEG C～25 DEG C, then closing heap temperature is 27 DEG C～30 DEG C；If the ambient temperature in spreading for cooling workshop is 25
More than DEG C, then closing heap temperature keeps consistent with the ambient temperature in spreading for cooling workshop.
Brewage process the most according to claim 1, it is characterised in that: the accumulation moistening grain in step a is shaped as coniform.
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| CN107384722A (en) * | 2017-09-07 | 2017-11-24 | 安徽乐天酿酒有限公司 | A kind of method of brewing for the Maotai-flavor liquor for improving raw material availability |
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| CN114276881A (en) * | 2022-01-21 | 2022-04-05 | 普瑞特机械制造股份有限公司 | System process for spreading, cooling and stacking sauce-flavor liquor |
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