CN106754013A - A kind of Luzhou-flavor mandarin wine brewing method - Google Patents
A kind of Luzhou-flavor mandarin wine brewing method Download PDFInfo
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- CN106754013A CN106754013A CN201611119826.5A CN201611119826A CN106754013A CN 106754013 A CN106754013 A CN 106754013A CN 201611119826 A CN201611119826 A CN 201611119826A CN 106754013 A CN106754013 A CN 106754013A
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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 kind of Luzhou-flavor mandarin wine brewing method, belong to wine brewing field.A kind of Luzhou-flavor mandarin wine brewing method of the invention, including wine brewing fruit is selected, juice fermentation is taken, distiller's yeast makes, and ferments and distillation, the several steps of liquor base storage；It is described to take juice fermentation step, press extracting juice after fruit is removed the peel, pH is adjusted after sugaring regulation pol, pour into carries out pre fermentation by sterilized round, obtains pre-fermentation broth.A kind of Luzhou-flavor mandarin wine brewing method of the invention has the bitterness sense for eliminating orange wine brewing, aromatic Chinese spirit with orange taste, for white wine increases various tastes selection, the taste to wine in itself is improved simultaneously, retaining, Luzhou-flavor liquor pit is aromatic strongly fragrant, is that aromatic Chinese spirit increases soft, pleasant impression in sweet flavor and feels well net sensation while pleasant impression is long feature, so that aromatic Chinese spirit mouthfeel is more enriched, by more consumers welcomeds；Improve manufacture craft simultaneously, in reduction wine the characteristics of total formaldehyde content.
Description
Technical field
The present invention relates to a kind of brewing method, particularly a kind of Luzhou-flavor mandarin wine brewing method.
Background technology
Spirits culture has its unique status as a kind of special form of culture in traditional Chinese culture.Thousands 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, the part as agricultural economy.The rich apology of grain-production is the barometer of the wine industry ups and downs, each dynasty
Ruler prohibits according to the harvest situation of grain, by issuing wine or lifts a ban and 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 serves 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 traditional handicraft, from workshop-based operation to industrialization
Production, shoulders to half mechanical work from the back of the body is carried on the shoulder, is taught 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 turns into 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 its is main
Composition is based on ethyl ester, and cellar aroma flavoring is strong, 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.White wine is brewageed by grain simultaneously, is brewageed
The different aroma substances for producing of technique, and content is different, and the mouthfeel of generation is different, but taste is more single, not as modulation wine etc.
Having many tastes can select.But when being made wine as raw material using orange, the serious bitter taste of orange has influence on vinosity, and has
Strong astringent sense.
Simultaneously as aromatic Chinese spirit generally requires repeatedly distillation could increase its strong sense, but after repeatedly distilling,
Content of formaldehyde also can be at double increase, formaldehyde in 2006 confirms as I class carcinogenic substances by international cancer research institution, i.e., the mankind are caused
Fully, the existing most content of formaldehyde of aromatic Chinese spirit maintains 5.59mg/L or so to cancer evidence, and China not yet formulates at present
The limit standard of formaldehyde in Spirit.
The content of the invention
Goal of the invention of the invention is：For above-mentioned problem, there is provided a kind of bitterness sense of elimination orange wine brewing,
Aromatic Chinese spirit with orange taste, is that white wine increases various tastes selection, while the taste to wine in itself is improved,
Retain Luzhou-flavor liquor pit aromatic strongly fragrant, while pleasant impression is long feature, be aromatic Chinese spirit increase soft, pleasant impression in sweet flavor feel well it is net
Feel so that aromatic Chinese spirit mouthfeel is more enriched, by more consumers welcomeds；Improve manufacture craft simultaneously, in reduction wine
The Luzhou-flavor mandarin wine brewing method of total formaldehyde content.
The technical solution adopted by the present invention is as follows：
A kind of Luzhou-flavor mandarin wine brewing method of the invention, including wine brewing fruit is selected, juice fermentation is taken, distiller's yeast makes, fermentation
With distillation, the several steps of liquor base storage；In the fermentation and distilation steps, by pre-fermentation broth, raw material mixes with activated water to be carried out
Fermentation, the activated water is added with inorganic ions by ionization；It is described to take juice fermentation step, after fruit is removed the peel
Pressure extracting juice, pH is adjusted after sugaring regulation pol, and in pouring into by sterilized round, and it is pre- to add appropriate distiller's yeast to carry out
Fermentation, obtains pre-fermentation broth.
By adopting the above-described technical solution, peeling carries out pre fermentation again after taking juice, orange peel and tangerine pith can be avoided
Bitter substance source is produced during the fermentation, after regulation sugariness and pH, can improve mouthfeel so that fruity is pure.
The fermentation of wine has indivisible relation with water quality, after being ionized with water to fermentation, by increasing capacitance it is possible to increase in water
Anion concentration, while inorganic ion-pair water quality, mouthfeel etc. have tremendous influence, existing manufacture craft ferments what is used
Water is distilled water, gets rid of the inorganic ions in water, although ensure that vinosity is pure, but just because of this so that lack in wine
Weary sweet sense, by ionization, and after adding inorganic ions, by increasing capacitance it is possible to increase the sweet sense in aromatic Chinese spirit.
A kind of Luzhou-flavor mandarin wine brewing method of the invention, described to take juice fermentation step, sugaring adjusts pol to 27 °
Bx, pH are 6.2 ~ 6.8, are 1 × 10 according to inoculum concentration6cfu·mL-1, fermented 20 days under the conditions of being 10 DEG C in temperature, obtain pre- hair
Zymotic fluid.
By adopting the above-described technical solution, refrigerant by fruity white wine that pre-fermentation broth is made, transparent, fruity is pure, mouth
The mellow double buttons of taste, with the distinctive flavor taste of orange, farthest reduce the hardship that tangerine pith and the peel fermentation of orange are produced
Astringent sense.
A kind of Luzhou-flavor mandarin wine brewing method of the invention, the ionization is comprised the following steps, and takes appropriate distillation
Water, adds micro SiO in water2, placed after stirring in air, under conditions of normal pressure, it is placed in highfield, enter
After row ionization, then to adding micro Ca in water2+, Na+And K+。
By adopting the above-described technical solution, micro Ca2+, Na+And K+Improvement result to water quality is obvious, by increasing capacitance it is possible to increase water
The sweet sense of matter, while micro above-mentioned ion can during the fermentation suppress the hydrolysis of 1,1- diethoxymethanes, so as to reduce
The content of formaldehyde in wine.
A kind of Luzhou-flavor mandarin wine brewing method of the invention, the electric-field intensity of the highfield is 5 ~ 30KV/cm, described
Ionization time is 5 ~ 20s.
By adopting the above-described technical solution, increasing compared with distilled water by the content of anion in water after ionization
17.5%, during the fermentation, microbial activities can be promoted, increase the aroma substance of fermenting and producing.
A kind of Luzhou-flavor mandarin wine brewing method of the invention, in the activated water inorganic ions addition be 30 ~
150mg/L SiO2, 10 ~ 70mg/L CaCl2, 50 ~ 170mg/L Na2CO3With 60 ~ 180mg/L K2SiO3。
By adopting the above-described technical solution, source of the above-mentioned inorganic salts as inorganic ions, can increase water 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 bioactivity is lacked of proper care, cause tunning to carry bitter taste and astringent sense.Preferably, inorganic ions addition in activated water
It is 50mg/L SiO2, 30mg/L CaCl2, 120mg/L Na2CO3With 80mg/L K2SiO3。
A kind of Luzhou-flavor mandarin wine brewing method of the invention, the fermentation is comprised the following steps with distillation, by pre fermentation
Liquid, raw material and activated water are according to mass ratio 1：5：After 10 mixing, at a temperature of 26 ~ 38 °, fermented, when in zymotic fluid
Suspension sinks, and when producing gas flow little, fermentation is completed；The zymotic fluid loaded steamer distillation of fermentation will be completed, former wine is obtained.
A kind of Luzhou-flavor mandarin wine brewing method of the invention, the raw material includes sorghum, rice, barley, facet, rice
Rice, pea, soya bean, one or more in buckwheat.
A kind of Luzhou-flavor mandarin wine brewing method of the invention, the temperature of the fermentation is in cyclically-varying, a change
Cycle 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, temperature
Rate of change is 1 DEG C/h.
By adopting the above-described technical solution, existing fermentation keeps continuing for microorganism generally using the condition of constant temperature
Bioactivity, fermentation time is shorter.But using has periodically variable fermentation temperature, normal nature shape can be simulated
State, so as to increase the intensity of respiration in zymotic fluid, increases the content of carbon dioxide in zymotic fluid, so that for drinking person brings
Fresh and frank sense.
A kind of Luzhou-flavor mandarin wine brewing method of the invention, by second distillation, the second distillation exists for the distillation
Nitrogen is protected, and is carried out under reduced pressure.
By adopting the above-described technical solution, second distillation is the traditional manufacturing technique of the use of rich fragrance wine, by 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, and the wine content of formaldehyde by second distillation exists
5.59mg, and total amount only 0.94mg in distilling first, increased 4.94 times.Under nitrogen protection, 0.4 normal atmosphere press strip
Distilled under part, methyl alcohol non-enzymatic oxidation and the hydrolysis of 1,1- diethoxymethane can be substantially reduced, by formaldehyde after second distillation
Total content be 3.07mg, compared to existing technology, formaldehyde incrementss reduce 54.2%.
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, avoid orange peel and tangerine pith from producing bitter substance to originate during the fermentation, after regulation sugariness and pH, improve mouthfeel,
Obtain the pure Orange flavor white wine of fruity.
2nd, aromatic Chinese spirit is improved, retaining, Luzhou-flavor liquor pit is aromatic strongly fragrant, while pleasant impression is long feature, is
Aromatic Chinese spirit increases soft, pleasant impression in sweet flavor and feels well net sensation so that aromatic Chinese spirit mouthfeel is more enriched, by more consumption
Person welcomes.
3rd, improve manufacture craft, methyl alcohol non-enzymatic oxidation and the hydrolysis of 1,1- diethoxymethane are substantially reduced, by secondary
The total content of formaldehyde is 3.07mg after distillation, and compared to existing technology, formaldehyde incrementss reduce 54.2%.
Specific embodiment
The present invention is described in detail below.
In order that the object, technical solution and advantage of invention become more apparent, with reference to embodiments, the present invention is entered
Row is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, limit is not used to
The fixed present invention.
Embodiment 1
A kind of Luzhou-flavor mandarin wine brewing method, including wine brewing fruit is selected, juice fermentation is taken, distiller's yeast makes, and ferments and distillation, former
Wine stores several steps；In fermentation and distilation steps, by pre-fermentation broth, raw material mixes with activated water and is fermented, the activation
Water is added with inorganic ions by ionization.
Take in juice fermentation step, extracting juice pressed after fruit is removed the peel, sugaring adjusts pol to 27 ° of Bx, and pH is 6.2 ~ 6.8,
It is 1 × 10 according to inoculum concentration6cfu·mL-1In being poured into after distiller's yeast is well mixed with orange juice by sterilized round, in temperature
Spend to be fermented 20 days under the conditions of 10 DEG C, obtain pre-fermentation broth.
Ionization is comprised the following steps, and takes appropriate distilled water, and micro SiO is added in water2, placed 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 pre-fermentation broth, raw material and activated water are according to mass ratio 1：5：After 10 mixing,
At a temperature of 26 ~ 38 °, fermented, the temperature of fermentation is in cyclically-varying, and a period of change is 24h, transformation temperature model
It is 26 ~ 38 DEG C to enclose, and 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 hair
Suspension in zymotic fluid sinks, and when producing gas flow little, fermentation is completed；The zymotic fluid loaded steamer distillation of fermentation will be completed, is obtained
Former wine.Raw material includes sorghum, rice, and soya bean.
Distillation is with existing identical, it is necessary to by second distillation, be protected in nitrogen when institute's difference is second distillation, pressure is
Carried 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 in the electric field for 5KV/cm, after carrying out the ionization of 20s, then to adding 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 to adding 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 smaller, 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, by hundred people's double-blind, 87% people thinks that taste is better than presently commercially available aromatic Chinese spirit.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (9)
1. a kind of Luzhou-flavor mandarin wine brewing method, it is characterised in that：Including selecting wine brewing fruit, juice fermentation is taken, distiller's yeast makes,
Fermentation and distillation, the several steps of liquor base storage；In the fermentation and distilation steps, by pre-fermentation broth, raw material mixes with activated water
Fermented, the activated water is added with inorganic ions by ionization；It is described to take juice fermentation step, fruit is gone
Extracting juice is pressed after skin, pH is adjusted after sugaring regulation pol, in pouring into by sterilized round, and add appropriate distiller's yeast to enter
Row pre fermentation, obtains pre-fermentation broth.
2. a kind of Luzhou-flavor mandarin wine brewing method as claimed in claim 1, it is characterised in that：It is described to take juice fermentation step
In, sugaring adjusts pol to 27 ° of Bx, and pH is 6.2 ~ 6.8, is 1 × 10 according to inoculum concentration6cfu·mL-1, it is 10 DEG C of bars in temperature
Fermented 20 days under part, obtain pre-fermentation broth.
3. a kind of Luzhou-flavor mandarin wine brewing method as claimed in claim 1 or 2, it is characterised in that：The ionization bag
Following steps are included, appropriate distilled water is taken, micro SiO is added in water2, after stirring in placement air, in the bar of normal pressure
Under part, it is placed in highfield, after being ionized, then to adding micro Ca in water2+, Na+And K+。
4. a kind of Luzhou-flavor mandarin wine brewing method as claimed in claim 3, it is characterised in that：The electric-field strength of the highfield
It is 5 ~ 30KV/cm to spend, and the ionization time is 5 ~ 20s.
5. a kind of Luzhou-flavor mandarin wine brewing method as described in claim 2 or 4, 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。
6. a kind of Luzhou-flavor mandarin wine brewing method as claimed in claim 5, it is characterised in that：The fermentation includes with distillation
Following steps, by pre-fermentation broth, raw material and activated water are according to mass ratio 1：5：After 10 mixing, at a temperature of 26 ~ 38 °, carry out
Fermentation, when the suspension in zymotic fluid sinks, and produces gas flow little, fermentation is completed；The zymotic fluid loaded steamer of fermentation will be completed
Distillation, obtains former wine.
7. a kind of Luzhou-flavor mandarin wine brewing method as claimed in claim 6, it is characterised in that：The raw material includes sorghum,
Rice, barley, facet, rice, pea, soya bean, one or more in buckwheat.
8. a kind of Luzhou-flavor mandarin wine brewing method as claimed in claims 6 or 7, it is characterised in that：The temperature of the fermentation
In cyclically-varying, a period of change is 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.
9. a kind of Luzhou-flavor mandarin wine brewing method as claimed in claim 8, it is characterised in that：The distillation is by secondary steaming
Evaporate, the second distillation is protected in nitrogen, is carried out under reduced pressure.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110903926A (en) * | 2019-12-27 | 2020-03-24 | 湖北工业大学 | Method for producing orange flavor liquor by mixed solid state fermentation of sorghum and oranges |
| CN113234562A (en) * | 2021-06-22 | 2021-08-10 | 山西省农业科学院果树研究所 | Preparation process of low-methanol red jujube dry red wine |
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| CN113234562A (en) * | 2021-06-22 | 2021-08-10 | 山西省农业科学院果树研究所 | Preparation process of low-methanol red jujube dry red wine |
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Application publication date: 20170531 |
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