CN106520498A - Brewing method of Luzhou-flavor liquor - Google Patents
Brewing method of Luzhou-flavor liquor Download PDFInfo
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- CN106520498A CN106520498A CN201611120668.5A CN201611120668A CN106520498A CN 106520498 A CN106520498 A CN 106520498A CN 201611120668 A CN201611120668 A CN 201611120668A CN 106520498 A CN106520498 A CN 106520498A
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- brewing method
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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
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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
- 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
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Abstract
The invention discloses a brewing method of Luzhou-flavor liquor, and belongs to the field of wine making. The brewing method of the Luzhou-flavor liquor comprises steps of preparing a distiller's yeast, conducting fermentation and distillation, and storing a liquor base. In the step of conducting fermentation and distillation, raw materials are fermented in a mode of being mixed with activated water, and the activated water undergoes ionization and is added with inorganic ions. The Luzhou-flavor liquor brewing method provided by the invention has the characteristics that the Luzhou-flavor liquor is improved; on the basis of reserving the properties of the Luzhou-flavor liquor which is intense in pit flavor and lasting in aftertaste, the feelings of being sweet and soft and being fresh and clean in aftertaste are added for the Luzhou-flavor liquor brewing method, so that the Luzhou-flavor liquor brewing method is more abundant in taste and is popular in more consumers; and meanwhile, a preparation process is improved and the total content of formaldehyde in the liquor is reduced.
Description
Technical field
The present invention relates to a kind of brewing method, particularly a kind of aromatic Chinese spirit brewing method.
Background technology
Spirits culture is used as a kind of special form of culture, in traditional Chinese culture, have which unique status.Thousand of
In the civilized history in year, wine almost penetrates into the every field in social life.First, China is a country founded a state with agriculture,
Therefore all politics, economic activities are all with agricultural development as foothold.And the wine of China, it is most to be brewageed with grain,
Wine tightly depends on agricultural, becomes a part for agricultural economy.The rich apology of grain-production is the barometer of the wine industry ups and downs, each dynasty
Harvest situation of the ruler according to grain, by issuing wine taboo or lifting a ban, adjusts the production of wine, so that it is guaranteed that foodstuff for the people.One
A little some areas, the prosperity of the wine industry serve positive role to local society growth in the living standard.White wine is China's generation phase
The alcoholic beverage of biography, by follow-up study and summing-up work, is improved to traditional handicraft, from workshop-based operation to industrialization
Production, shoulders half mechanical work from the back of the body is carried on the shoulder, teaches from dictating heart biography, flexibly having grasped written historical materials.These all make white wine
Industry is continuously available development and innovation, improves production technology level and product quality, and a collection of producer becomes the big of China's wine brewing
Type leading enterprise, is that country is made that important contribution.We should inherit and develop this part of valuable nationality's special product, carry forward the Chinese people
The outstanding spirits culture of race, develops liquor industry.
White wine has various odor types, and wherein Luzhou-flavor is limpid transparent, tall strong, the pure coordination in cellar for storing things, pleasant impression is long, and which is main
, based on ethyl ester, cellar aroma flavoring is strong for composition, smell coordination.But the dense taste weight of aromatic Chinese spirit, lacks sweet sense, often one opens
The strong fragrance of bottle blows against one's face, and lacks soft, pleasant impression in sweet flavor and feels well net sensation.Simultaneously as aromatic Chinese spirit is generally required
Repeatedly distillation could increase its strong sense, but after repeatedly distilling, the increase that content of formaldehyde also can be at double, formaldehyde quilt in 2006
International cancer research institution confirms as I class carcinogenic substances, i.e., to the carcinogenic evidence of the mankind fully, the most formaldehyde of existing aromatic Chinese spirit
Content maintains 5.59mg/L or so, and China not yet formulates the limit standard of formaldehyde in Spirit at present.
The content of the invention
The present invention goal of the invention be：For above-mentioned problem, there is provided a kind of that aromatic Chinese spirit is improved,
Retaining, Luzhou-flavor liquor pit is aromatic strongly fragrant, while pleasant impression is long feature, is that aromatic Chinese spirit increase soft, pleasant impression in sweet flavor is refreshing net
Sensation so that aromatic Chinese spirit mouthfeel is more enriched, by more consumers welcomeds；Improve manufacture craft simultaneously, reduce wine
The aromatic Chinese spirit brewing method of middle total formaldehyde content.
The technical solution used in the present invention is as follows：
A kind of aromatic Chinese spirit brewing method of the present invention, including distiller's yeast making, fermentation and distillation, the several steps of liquor base storage,
In the fermentation and distilation steps, by distiller's yeast, raw material is mixed with activated water and is fermented, the activated water through ionization,
And it is added with inorganic ions.
As a result of above-mentioned technical proposal, fermentation and the water quality of wine have indivisible relation, fermentation are entered with water
After row ionization, by increasing capacitance it is possible to increase the anion concentration in water, while inorganic ion-pair water quality, mouthfeel etc. have tremendous influence, it is existing
Some manufacture crafts, the water for adopting that ferments are distilled water, get rid of the inorganic ions in water, although ensure that vinosity is pure,
But just because of this so that lack sweet sense in wine, by ionization, and after adding inorganic ions, by increasing capacitance it is possible to increase Luzhou-flavor
Sweet sense in white wine.
A kind of aromatic Chinese spirit brewing method of the present invention, the ionization are comprised the following steps, and take appropriate distilled water,
Add micro SiO in water2, place in air after stirring, under conditions of normal pressure, be placed in highfield, carry out
After ionization, then add micro Ca in water2+, Na+And K+。
As a result of above-mentioned technical proposal, micro Ca2+, Na+And K+It is obvious to the improvement result of water quality, by increasing capacitance it is possible to increase water
The sweet sense of matter, while micro above-mentioned ion can suppress 1,1- diethoxymethanes to hydrolyze during the fermentation, so as to reduce
The content of formaldehyde in wine.
A kind of aromatic Chinese spirit brewing method of the present invention, the electric-field intensity of the highfield is 5 ~ 30KV/cm, the electricity
It is 5 ~ 20s from the time.
As a result of above-mentioned technical proposal, after ionization, in water, the content of anion increases compared with distilled water
17.5%, during the fermentation, microbial activities can be promoted, increase the aroma substance of fermenting and producing.
A kind of aromatic Chinese spirit brewing method of the present invention, in the activated water, inorganic ions addition is 30 ~ 150mg/L
SiO2, 10 ~ 70mg/L CaCl2, 50 ~ 170mg/L Na2CO3With 60 ~ 180mg/L K2SiO3。
As a result of above-mentioned technical proposal, source of the above-mentioned inorganic salts as inorganic ions, water can be increased in water
The overall sweetness of body.But after addition has exceeded certain upper limit, then can cause that water quality is partially hard, microorganism can during the fermentation
Can occur that biologically active is lacked of proper care, cause tunning with bitter taste and astringent sense.Preferably, inorganic ions addition in activated water
For 50mg/L SiO2, 30mg/L CaCl2, 120mg/L Na2CO3With 80mg/L K2SiO3。
A kind of aromatic Chinese spirit brewing method of the present invention, the fermentation is comprised the following steps with distillation, by distiller's yeast, raw material
With activated water according to mass ratio 1：5：After 10 mixing, at a temperature of 26 ~ 38 °, fermented, when under the suspension in zymotic fluid
Heavy, when generation gas flow is little, fermentation is completed；By the zymotic fluid loaded steamer distillation for completing to ferment, former wine is obtained.
A kind of aromatic Chinese spirit brewing method of the present invention, raw material include Chinese sorghum, rice, barley, facet, rice, pea,
Soya bean, one or more in buckwheat.
A kind of aromatic Chinese spirit brewing method of the present invention, the temperature of the fermentation is in cyclically-varying, and one changes week
Phase is 24h, and transformation temperature scope is 26 ~ 38 DEG C, and the starting and ending temperature in cycle is 26 DEG C, and the highest temperature is 38 DEG C, and temperature becomes
Change speed is 1 DEG C/h.
As a result of above-mentioned technical proposal, existing fermentation generally using the condition of constant temperature, keeps continuing for microorganism
Biologically active, fermentation time is shorter.But using having periodically variable fermentation temperature, normal nature shape can be simulated
State, so as to increase respiratory intensity in zymotic fluid, increases the content of carbon dioxide in zymotic fluid, so as to bring for drinking person
Fresh and frank sense.
A kind of aromatic Chinese spirit brewing method of the present invention, through second distillation, the second distillation is in nitrogen for the distillation
Carry out under gas shielded, reduced pressure.
A kind of aromatic Chinese spirit brewing method of the present invention, the pressure of the second distillation is 0.4 standard atmospheric pressure.
As a result of above-mentioned technical proposal, second distillation is the traditional manufacturing technique of the employing of rich fragrance wine, through two
The concentration of secondary distillation fragrance matter is higher, increases its strong sense, and taste is more mellow, but during second distillation, first
Alcohol non-enzymatic oxidation and the hydrolysis of 1,1- diethoxymethane generate formaldehyde, exist through the wine content of formaldehyde of second distillation
5.59mg, and in distilling first, total amount is only 0.94mg, increased 4.94 times.Under nitrogen protection, vacuum distillation, can be significantly
Methyl alcohol non-enzymatic oxidation and the hydrolysis of 1,1- diethoxymethane are reduced, the total content of formaldehyde is 3.07mg after second distillation,
Compared to existing technology, formaldehyde incrementss reduce 54.2%
In sum, as a result of above-mentioned technical proposal, the invention has the beneficial effects as follows：
1st, aromatic Chinese spirit is improved, retaining, Luzhou-flavor liquor pit is aromatic strongly fragrant, while pleasant impression is long feature, is giving off a strong fragrance
Type white wine increases soft, pleasant impression in sweet flavor and feels well net sensation so that aromatic Chinese spirit mouthfeel is more enriched, joyous by more consumers
Meet.
2nd, improve manufacture craft, substantially reduce methyl alcohol non-enzymatic oxidation and the hydrolysis of 1,1- diethoxymethane, through secondary
After distillation, the total content of formaldehyde is 3.07mg, and compared to existing technology, formaldehyde incrementss reduce 54.2%.
Specific embodiment
The present invention is described in detail below.
In order that the purpose of invention, technical scheme and advantage become more apparent, with reference to embodiments, the present invention is entered
Row is further described.It should be appreciated that specific embodiment described herein is not used to limit only to explain the present invention
The fixed present invention.
Embodiment 1
A kind of aromatic Chinese spirit brewing method, including distiller's yeast making, fermentation and distillation, the wherein several steps of liquor base storage, distiller's yeast
Make, former wine storage can adopt existing preparation method, in fermentation with distilation steps, distiller's yeast, raw material are mixed with activated water
Conjunction is fermented, wherein the activated water for adopting by distilled water through ionization, and be added with inorganic ions.
Ionization is comprised the following steps, and takes appropriate distilled water, adds micro SiO in water2, place after stirring
In air, under conditions of normal pressure, it is placed in the electric field that electric-field intensity is 30KV/cm, after carrying out the ionization of 5s, then in water
Add micro Ca2+, Na+And K+, addition is 50mg/L SiO2, 30mg/L CaCl2, 120mg/L Na2CO3And 80mg/L
K2SiO3。
Fermentation is comprised the following steps with distillation, and by distiller's yeast, raw material and activated water are according to mass ratio 1：5：After 10 mixing, 26
At a temperature of ~ 38 °, fermented, the temperature of fermentation is in cyclically-varying, a period of change is 24h, transformation temperature scope is
26 ~ 38 DEG C, the starting and ending temperature in cycle is 26 DEG C, and the highest temperature is 38 DEG C, and rate temperature change is 1 DEG C/h.Work as zymotic fluid
In suspension sink, produce gas flow it is little when, fermentation is completed；By the zymotic fluid loaded steamer distillation for completing to ferment, former wine is obtained.
Raw material includes Chinese sorghum, rice, and soya bean.
Distillation is identical with existing, needs through second distillation, protects in nitrogen when institute's difference is second distillation, and pressure is
Carry out under 0.4 standard atmosphere condition.
The content of ethyl acetate increased 16.1% compared with traditional Luzhou-flavor liquor, and ethyl valerate increased 7.5%, ethyl caprilate
Reduce 5.2%, ethyl butyrate and increased 2.4%, ethyl isovalerate and increased 12.6%, 2- normal-butyl furans and increased 1.4%, two
The content of methyl trisulfide reduces 13.8%, and enanthaldehyde increased 4.9%, and certain herbaceous plants with big flowers acetoacetic ester increased 3.3%, and total flavor components increase
12.6%, the content of formaldehyde reduces 45.1%.
Embodiment 2
Roughly the same with embodiment 1, institute's difference is, in ionization process, under conditions of normal pressure, to be placed on electric-field strength
Spend after the ionization of 20s is carried out in the electric field for 5KV/cm, then add micro Ca in water2+, Na+And K+, addition is 30mg/L
SiO2, 10mg/L CaCl2, 50mg/L Na2CO3With 60mg/L K2SiO3。
And in ionization process, under conditions of normal pressure, be placed in the electric field that electric-field intensity is 15KV/cm, carry out
After the ionization of 12s, then add micro Ca in water2+, Na+And K+, addition is 150mg/L SiO2, 70mg/L CaCl2,
170mg/L Na2CO3With 180mg/L K2SiO3。
The electric-field intensity for wherein ionizing is bigger, and ionization time is less, ionizes the anion concentration substantially phase produced in water
Together.And inorganic ions addition is different, the fragrance matter content of generation is different, and total amount is also differed, but formaldehyde total amount is identical.Most
Preferably in embodiment 1, through hundred people's double-blind, 87% people thinks that taste is better than presently commercially available aromatic Chinese spirit
The upper only presently preferred embodiments of the present invention, it is not to limit the present invention, all in the spiritual and former of the present invention
Any modification, equivalent and improvement for being made within then etc., should be included within the scope of the present invention.
Claims (9)
1. a kind of aromatic Chinese spirit brewing method, it is characterised in that：Make including distiller's yeast, ferment and distillation, liquor base storage is several
In step, the fermentation and distilation steps, by distiller's yeast, raw material mix with activated water and is fermented, and the activated water process is ionized
Effect, and it is added with inorganic ions.
2. a kind of aromatic Chinese spirit brewing method as claimed in claim 1, it is characterised in that：The ionization includes following
Step, takes appropriate distilled water, adds micro SiO in water2, place in air after stirring, under conditions of normal pressure, put
Put in highfield, after being ionized, then add micro Ca in water2+, Na+And K+。
3. a kind of aromatic Chinese spirit brewing method as claimed in claim 2, it is characterised in that：The electric-field intensity of the highfield
For 5 ~ 30KV/cm, the ionization time is 5 ~ 20s.
4. a kind of aromatic Chinese spirit brewing method as described in claim 1 or 2 or 3, it is characterised in that：Nothing in the activated water
Machine ion addition is 30 ~ 150mg/L SiO2, 10 ~ 70mg/L CaCl2, 50 ~ 170mg/L Na2CO3With 60 ~ 180mg/L
K2SiO3。
5. a kind of aromatic Chinese spirit brewing method as claimed in claim 4, it is characterised in that：It is described fermentation with distillation include with
Lower step, by distiller's yeast, raw material and activated water are according to mass ratio 1：5：After 10 mixing, at a temperature of 26 ~ 38 °, fermented, when
Suspension in zymotic fluid sinks, and when generation gas flow is little, fermentation is completed；By the zymotic fluid loaded steamer distillation for completing to ferment, obtain
To former wine.
6. a kind of aromatic Chinese spirit brewing method as claimed in claim 4, it is characterised in that：Raw material includes Chinese sorghum, rice, greatly
Wheat, facet, rice, pea, soya bean, one or more in buckwheat.
7. a kind of aromatic Chinese spirit brewing method as described in claim 5 or 6, it is characterised in that：The temperature of the fermentation is in
Cyclically-varying, a period of change are 24h, and transformation temperature scope is 26 ~ 38 DEG C, and the starting and ending temperature in cycle is 26
DEG C, the highest temperature is 38 DEG C, and rate temperature change is 1 DEG C/h.
8. a kind of aromatic Chinese spirit brewing method as claimed in claim 7, it is characterised in that：The distillation is through secondary steaming
Evaporate, the second distillation is protected in nitrogen, is carried out under reduced pressure.
9. a kind of aromatic Chinese spirit brewing method as claimed in claim 8, it is characterised in that：The pressure of the second distillation is
0.4 standard atmospheric pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611120668.5A CN106520498A (en) | 2016-12-08 | 2016-12-08 | Brewing method of Luzhou-flavor liquor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611120668.5A CN106520498A (en) | 2016-12-08 | 2016-12-08 | Brewing method of Luzhou-flavor liquor |
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| CN106520498A true CN106520498A (en) | 2017-03-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611120668.5A Pending CN106520498A (en) | 2016-12-08 | 2016-12-08 | Brewing method of Luzhou-flavor liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111548895A (en) * | 2020-04-28 | 2020-08-18 | 四川轻化工大学 | Experimental method for distillation process in liquor distillation |
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|---|---|---|---|---|
| CN1079778A (en) * | 1993-04-24 | 1993-12-22 | 广东省蕉岭县高思酒厂 | Utilize the making method of glutinous rice brewing spirit |
| CN1091113A (en) * | 1993-02-17 | 1994-08-24 | 顾宗义 | Purify, the preparation method and its usage of softening, activation, polarized water |
| CN102229874A (en) * | 2011-06-24 | 2011-11-02 | 泸州品创科技有限公司 | Production method of Luzhou-flavor liquor |
| CN102286338A (en) * | 2011-09-01 | 2011-12-21 | 泸州品创科技有限公司 | Method for producing aroma white wine flavor-producing liquid by pot-bottom water |
| CN103695249A (en) * | 2013-12-30 | 2014-04-02 | 北京同仁堂（四川）健康药业有限公司 | Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor |
-
2016
- 2016-12-08 CN CN201611120668.5A patent/CN106520498A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091113A (en) * | 1993-02-17 | 1994-08-24 | 顾宗义 | Purify, the preparation method and its usage of softening, activation, polarized water |
| CN1079778A (en) * | 1993-04-24 | 1993-12-22 | 广东省蕉岭县高思酒厂 | Utilize the making method of glutinous rice brewing spirit |
| CN102229874A (en) * | 2011-06-24 | 2011-11-02 | 泸州品创科技有限公司 | Production method of Luzhou-flavor liquor |
| CN102286338A (en) * | 2011-09-01 | 2011-12-21 | 泸州品创科技有限公司 | Method for producing aroma white wine flavor-producing liquid by pot-bottom water |
| CN103695249A (en) * | 2013-12-30 | 2014-04-02 | 北京同仁堂（四川）健康药业有限公司 | Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111548895A (en) * | 2020-04-28 | 2020-08-18 | 四川轻化工大学 | Experimental method for distillation process in liquor distillation |
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