CN106337010A - Brewing technology of fen-flavor liquor - Google Patents
Brewing technology of fen-flavor liquor Download PDFInfo
- Publication number
- CN106337010A CN106337010A CN201610705076.3A CN201610705076A CN106337010A CN 106337010 A CN106337010 A CN 106337010A CN 201610705076 A CN201610705076 A CN 201610705076A CN 106337010 A CN106337010 A CN 106337010A
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- China
- Prior art keywords
- wine
- fen
- rice
- dry
- pot
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a method for brewing fen-flavor liquor, rice is used as a raw material, a process of two times of fermentation is used, distillation is performed for brewing in a second pot, fermented liquid is in the bottom of the liquor pot, wet and dry materials are at the upper part of the liquor pot, and production of impurity bacteria can be avoided by distillation in the manner. The fen-flavor liquor has a liquor flavor pleasant to the nostrils, is colorless, clear and transparent, has the advantages of harmonious flavor, soft taste, long aftertaste and advanced technology, and brings a technical revolution in the field of fen-flavor liquor brewing.
Description
Technical field
The invention belongs to Liquor Making Technology field is and in particular to a kind of brewing method of fen-flavor type white spirit.
Background technology
Chinese liquor is the unique product of the Chinese nation, has a long history.Traditional spirit brewing process has six big features:
One is that brewing process takes three distillations of three fermentations.Two is the fermentation of dry and wet material, and mouthfeel is peppery, not continuous soft.Three is to brew low wine
Shi Rongyi produces miscellaneous bacteria (will naturally produce miscellaneous bacteria typically below 42 degree).Four is due to the bad control of fermentation temperature, dog days
My god, the coldest days of winter typically produce Quality of Liquors existing problems.Five is that delicate fragrance Chinese liquor is fired the remaining trace element of distillation and extremely had
Limit, the bottleneck problem during always delicate fragrance Chinese liquor is fired.Six be adjustment Chinese liquor mouthfeel difficulty big, effect on driving birds is not good.
Content of the invention
For solving the above problems, the present invention provides a kind of brewing method of fen-flavor type white spirit, with rice as raw material, adopts two
Secondary fermentation technology, second pot of distillation is brewageed, and has following steps:
(1): the rice soaking and rice husk are loaded rice steamer pot, 80～120 DEG C of steaming 30～40min；
(2): by steamed rice and rice husk, account for the Daqu (massive raw stater for alcholic liquor) of total amount 18～25%, account for the monascus ruber of total amount 1～3%, account for
The temperature of total amount 30～40% is 20～30 DEG C of warm water, adds and carries out in cellar for storing things fermenting for the first time；
(3): the material in fermenting cellar is added in extruder, separates and obtain fermentation liquid and dry and wet material；
(4): dry and wet material is carried out second fermentation by the quality according to going out wine；
(5): fermentation liquid is put into the bottom of special wine pot, the top of special wine pot put into by dry and wet material, is distilled together；
(6) Maifanitum after: Maifanitum boils 20～35min through boiled water, will be cool puts into wine storage tank；
(7): required natural organic flavoring agent (Mel, Fructus Lycii etc.) is put into the circular empty barrel made with the old elm in Inner Mongol
In, then bucket is sunk in wine storage tank.
Further, in order to preferably control fermentation temperature in described step (2) and (4), tank is put into fermenter, passes through
Controller guarantees water temperature at 24～26 DEG C.
Further, in described step (4), if wine outlet sense is peppery, it is increased by the proportion of liquid fermentation, otherwise increase dry and wet material
Proportion, till just right.
Further, the wine storage tank in described step (6) is arranged on condenser and goes out Jiu Chu.
The present invention compared with prior art, has the advantage that
1) trace element is rich in using the Chinese liquor that this method is brewageed.
2) Chinese liquor brewageed using this method can change taste as needed.
3) fen-flavor type white spirit brewageed using this method, colorless clear is transparent, mouthfeel is continuous soft it is ensured that not top, non-xerostomia,
And extension cup, quality delicate fragrance.
Specific embodiment
The present invention will be further described below.
A kind of method of the brewing spirit with rice as raw material, using fermenting twice technique, second pot of distillation is brewageed, and has
Following steps:
(1): the rice soaking and rice husk are loaded rice steamer pot, 80～120 DEG C of steaming 30～40min；
(2): by steamed rice and rice husk, account for the Daqu (massive raw stater for alcholic liquor) of total amount 18～25%, account for the monascus ruber of total amount 1～3%, account for
The temperature of total amount 30～40% is 20～30 DEG C of warm water, adds and carries out in cellar for storing things fermenting for the first time；
(3): the material in fermenting cellar is added in extruder, separates and obtain fermentation liquid and dry and wet material；
(4): dry and wet material is carried out second fermentation by the quality according to going out wine；
(5): fermentation liquid is put into the bottom of special wine pot, the top of special wine pot put into by dry and wet material, is distilled；
(6) Maifanitum after: Maifanitum boils 20～35min through boiled water, will be cool puts into wine storage tank；
(7): required natural organic flavoring agent (Mel, Fructus Lycii etc.) is put into the circular empty barrel made with the old elm in Inner Mongol
In, then bucket is sunk in wine storage tank.
Further, in order to preferably control fermentation temperature in described step (2) and (4), tank is put into fermenter, passes through
Controller guarantees water temperature at 24～26 DEG C.
Further, in described step (4), if wine outlet sense is peppery, it is increased by the proportion of liquid fermentation, otherwise increase dry and wet material
Proportion, till just right.
Further, the wine storage tank in described step (6) is arranged on condenser and goes out Jiu Chu.
Embodiment 1
The rice soaking and rice husk are loaded rice steamer pot, 100 DEG C of steamings 35min；By steamed rice and rice husk, account for total amount
20% Daqu (massive raw stater for alcholic liquor), the monascus ruber accounting for total amount 2%, the temperature accounting for total amount 35% are 20 DEG C of warm water, add in cellar for storing things and carry out first
Secondary fermentation；Then the material in fermenting cellar is added in extruder, separate and obtain fermentation liquid and dry and wet material；According to the quality going out wine
Dry and wet material is carried out second fermentation, if wine outlet sense is peppery, is increased by the proportion of liquid fermentation, otherwise increase the ratio of dry and wet material
Weight, till just right；Fermentation liquid is put into the bottom of special wine pot, the top of special wine pot put into by dry and wet material, fermentation
Liquid is distilled together with dry and wet material, and so distillation avoids the generation of miscellaneous bacteria；Maifanitum boils 30min through boiled water, cold
Condenser goes out at wine one wine storage tank of installation, will be cool after Maifanitum put into wine storage tank, for increasing various trace element；Will be required
Natural organic flavoring agent (Mel, Fructus Lycii etc.) is put in the circular empty barrel made with the old elm in Inner Mongol, then bucket is sunk to storage wine
Made white spirit taste is adjusted in tank.Further, in order to preferably control fermentation temperature, tank is put into fermenter, pass through
Controller guarantees water temperature at 25 DEG C.
The fen-flavor type white spirit brewageed, colorless clear is transparent, smell coordination, mouthfeel silk floss are soft, pleasant impression is longer, and alcoholic strength is 60%
Vol, total acid (with Acetometer) as 1.36g/l, total ester (being counted with ethyl acetate) as 2.38g/l, solid content≤0.15.
Embodiment 2
The rice soaking and rice husk are loaded rice steamer pot, 80 DEG C of steamings 40min；By steamed rice and rice husk, account for total amount
25% Daqu (massive raw stater for alcholic liquor), the monascus ruber accounting for total amount 3%, the temperature accounting for total amount 30% are 25 DEG C of warm water, add in cellar for storing things and carry out first
Secondary fermentation；Then the material in fermenting cellar is added in extruder, separate and obtain fermentation liquid and dry and wet material；According to the quality going out wine
Dry and wet material is carried out second fermentation, if wine outlet sense is peppery, is increased by the proportion of liquid fermentation, otherwise increase the ratio of dry and wet material
Weight, till just right；Fermentation liquid is put into the bottom of special wine pot, the top of special wine pot put into by dry and wet material, fermentation
Liquid is distilled together with dry and wet material, and so distillation avoids the generation of miscellaneous bacteria；Maifanitum boils 20min through boiled water, cold
Condenser goes out at wine one wine storage tank of installation, will be cool after Maifanitum put into wine storage tank, for increasing various trace element；Will be required
Natural organic flavoring agent (Mel, Fructus Lycii etc.) is put in the circular empty barrel made with the old elm in Inner Mongol, then bucket is sunk to storage wine
Made white spirit taste is adjusted in tank.Further, in order to preferably control fermentation temperature, tank is put into fermenter, pass through
Controller guarantees water temperature at 24 DEG C.
The fen-flavor type white spirit brewageed, colorless clear is transparent, smell coordination, mouthfeel silk floss are soft, pleasant impression is longer, and alcoholic strength is 60%
Vol, total acid (with Acetometer) as 1.38g/l, total ester (being counted with ethyl acetate) as 2.37g/l, solid content≤0.16.
Embodiment 3
The rice soaking and rice husk are loaded rice steamer pot, 120 DEG C of steamings 30min；By steamed rice and rice husk, account for total amount
18% Daqu (massive raw stater for alcholic liquor), the monascus ruber accounting for total amount 1%, the temperature accounting for total amount 40% are 30 DEG C of warm water, add in cellar for storing things and carry out first
Secondary fermentation；Then the material in fermenting cellar is added in extruder, separate and obtain fermentation liquid and dry and wet material；According to the quality going out wine
Dry and wet material is carried out second fermentation, if wine outlet sense is peppery, is increased by the proportion of liquid fermentation, otherwise increase the ratio of dry and wet material
Weight, till just right；Fermentation liquid is put into the bottom of special wine pot, the top of special wine pot put into by dry and wet material, fermentation
Liquid is distilled together with dry and wet material, and so distillation avoids the generation of miscellaneous bacteria；Maifanitum boils 35min through boiled water, cold
Condenser goes out at wine one wine storage tank of installation, will be cool after Maifanitum put into wine storage tank, for increasing various trace element；Will be required
Natural organic flavoring agent (Mel, Fructus Lycii etc.) is put in the circular empty barrel made with the old elm in Inner Mongol, then bucket is sunk to storage wine
Made white spirit taste is adjusted in tank.Further, in order to preferably control fermentation temperature, tank is put into fermenter, pass through
Controller guarantees water temperature at 26 DEG C.
The fen-flavor type white spirit brewageed, colorless clear is transparent, smell coordination, mouthfeel silk floss are soft, pleasant impression is longer, and alcoholic strength is 60%
Vol, total acid (with Acetometer) as 1.39g/l, total ester (being counted with ethyl acetate) as 2.41g/l, solid content≤0.14.
Claims (4)
1. a kind of brewing method of fen-flavor type white spirit is it is characterised in that with rice as raw material, using fermenting twice technique, second
Pot distillation is brewageed, and comprises the steps:
(1): the rice soaking and rice husk are loaded rice steamer pot, 80～120 DEG C of steaming 30～40min；
(2): by steamed rice and rice husk, account for the Daqu (massive raw stater for alcholic liquor) of total amount 18～25%, account for the monascus ruber of total amount 1～3%, account for total amount
30～40% temperature is 20～30 DEG C of warm water, adds and carries out in cellar for storing things fermenting for the first time；
(3): the material in fermenting cellar is added in extruder, separates and obtain fermentation liquid and dry and wet material；
(4): dry and wet material is carried out second fermentation by the quality according to going out wine；
(5): fermentation liquid is put into the bottom of special wine pot, the top of special wine pot put into by dry and wet material, is distilled together；
(6) Maifanitum after: Maifanitum boils 20～35min through boiled water, will be cool puts into wine storage tank；
(7): required natural organic flavoring agent (Mel, Fructus Lycii etc.) is put in the circular empty barrel made with the old elm in Inner Mongol, so
Afterwards bucket is sunk in wine storage tank.
2. a kind of fen-flavor type white spirit according to claim 1 brewing method it is characterised in that
In order to preferably control fermentation temperature in described step (2) and (4), tank is put into fermenter, is guaranteed by controller
Water temperature is at 24～26 DEG C.
3. a kind of fen-flavor type white spirit according to claim 1 brewing method it is characterised in that
In described step (4), if wine outlet sense is peppery, it is increased by the proportion of liquid fermentation liquid, otherwise increase the proportion of dry and wet material, directly
Reach just right till.
4. a kind of fen-flavor type white spirit according to claim 1 brewing method it is characterised in that
Wine storage tank in described step (6) is arranged on condenser and goes out Jiu Chu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610705076.3A CN106337010A (en) | 2016-08-22 | 2016-08-22 | Brewing technology of fen-flavor liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610705076.3A CN106337010A (en) | 2016-08-22 | 2016-08-22 | Brewing technology of fen-flavor liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106337010A true CN106337010A (en) | 2017-01-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610705076.3A Pending CN106337010A (en) | 2016-08-22 | 2016-08-22 | Brewing technology of fen-flavor liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107629914A (en) * | 2017-10-30 | 2018-01-26 | 贵州金液郎酒业有限公司 | Delicate fragrance liquor fermenting method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101696379A (en) * | 2009-09-22 | 2010-04-21 | 郭凌云 | Method for producing distilled spirit |
| CN103666935A (en) * | 2014-01-07 | 2014-03-26 | 山东天地缘酒业有限公司 | Production process for fragrant mild aromatic Chinese spirit |
| CN104212693A (en) * | 2014-09-06 | 2014-12-17 | 北票市华溢酒业有限公司 | Brewing method of fen-flavor liquor |
| CN104694365A (en) * | 2015-02-09 | 2015-06-10 | 栗臣川 | Six-grain wine and brewing process thereof |
| CN105331503A (en) * | 2015-11-17 | 2016-02-17 | 张家友 | Fen-flavor liquor as well as preparation method and device thereof |
-
2016
- 2016-08-22 CN CN201610705076.3A patent/CN106337010A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101696379A (en) * | 2009-09-22 | 2010-04-21 | 郭凌云 | Method for producing distilled spirit |
| CN103666935A (en) * | 2014-01-07 | 2014-03-26 | 山东天地缘酒业有限公司 | Production process for fragrant mild aromatic Chinese spirit |
| CN104212693A (en) * | 2014-09-06 | 2014-12-17 | 北票市华溢酒业有限公司 | Brewing method of fen-flavor liquor |
| CN104694365A (en) * | 2015-02-09 | 2015-06-10 | 栗臣川 | Six-grain wine and brewing process thereof |
| CN105331503A (en) * | 2015-11-17 | 2016-02-17 | 张家友 | Fen-flavor liquor as well as preparation method and device thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107629914A (en) * | 2017-10-30 | 2018-01-26 | 贵州金液郎酒业有限公司 | Delicate fragrance liquor fermenting method |
| CN107629914B (en) * | 2017-10-30 | 2021-02-09 | 太原酒厂有限责任公司 | Fermentation method of fragrant white spirit |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170118 |