CN107177440A - A kind of white wine is layered steaming brewing method - Google Patents
A kind of white wine is layered steaming brewing method Download PDFInfo
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- CN107177440A CN107177440A CN201710441004.7A CN201710441004A CN107177440A CN 107177440 A CN107177440 A CN 107177440A CN 201710441004 A CN201710441004 A CN 201710441004A CN 107177440 A CN107177440 A CN 107177440A
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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
Steaming brewing method is layered the invention discloses a kind of white wine, it is made up of the composition of following quantity count：Sorghum 30 35, rice 18 22, glutinous rice 15 18, wheat 12 15, corn 57, chaff shell 13；By in traditional liquor brewing process, sorghum, rice, glutinous rice, wheat, corn are turned over chaff shell respectively after mixing, carry out layering steaming, by sorghum, rice, glutinous rice, wheat, five layers of steaming of corn dividing, and steaming position is adjusted from top to down every 10 15min, reach that each material cooks the unified effect of degree, improve white wine yield and fermentation quality.
Description
Technical field
The invention belongs to white wine processing technique field, and in particular to a kind of white wine is layered steaming brewing method.
Background technology
In 5,000 years historical floods of the Chinese nation, wine and spirits culture are always in occupation of critical role.China is founded a state with agriculture
Country, therefore all politics, economic activities are all using agricultural development as foothold；And the wine of China, the overwhelming majority is with grain
Brewage, wine tightly depends on agricultural.Famous Chinese alcoholic drinks is numerous, including Maotai, five-Grain Liquor, Jian Nan Chun, Xifeng, Gu Jing, Fenyang wine etc.,
By being constantly brought forth new ideas to white spirit process, liquor industry is developed rapidly, is counted according to domestic Spirits market retailers within 2016, the output value
About at 400,000,000,000 to 450,000,000,000 yuan.
Liquor flavor composition mainly has alcohols, esters, acids, group compounds of aldehydes and ketones, acetals, aromatic compound etc.,
These compositions directly influence the quality of white wine；But, integrally steamed after expecting mixing due to traditional steaming technique, granularity between material
Difference, is interpenetrated, and bulk density more individually expects much higher, and degree of cooking is inconsistent between causing each material, have impact on white wine
Yield and later stage fermentation quality.
The content of the invention
To solve the above problems, being layered steaming brewing method the invention provides a kind of white wine：By solely dividing each material list
Layer boiling and rotation boiling level, are effectively increased Steam soak degree, each raw material degree of cooking is reached unification, increase white wine production
Amount and fermentation quality, improve fragrance ingredient content in white wine.
The present invention is achieved by the following technical solutions：
A kind of white wine is layered steaming brewing method, comprises the following steps：
（1）Feedstock treating：Brewed spirit raw material A is weighed according to quantity count, corn is passed through into pulverizer, degree of grinding reaches 4-
6 valves/every；The sorghum weighed is placed in agitator, 80 turns/min of mixing speed, added according to the 1%-3% ratios of its quality
Chaff shell, stirs 40-50min, is well mixed；Successively respectively by the corn and chaff shell after rice, glutinous rice, wheat, crushing, mixing is stirred
Mix uniform；
（2）It is layered steaming：5 layers of food steamer are placed on steamer, first layer is corn and chaff shell compound, and the second layer is sorghum and chaff shell
Compound, third layer is rice and chaff shell compound, and the 4th layer is glutinous rice and chaff shell compound, and layer 5 is that wheat and chaff shell are mixed
Close material；After boiling 10-15min, first layer corn and chaff shell compound are moved into layer 5, other each layers are moved down successively, with true
Protect cooking effect and reach unification；When wheat and chaff shell compound are in first layer steaming 10-15min, steaming is completed；
（3）Batch mixing adds song：After steaming cooling, by sorghum, rice, glutinous rice, wheat, corn, sequentially add and stir according to quality proportioning
Mix, uniform mixing；By block bent brick, pulverization process is carried out to powdered, no graininess, temperature is kept for 20 DEG C -25 DEG C during crushing
Room temperature state；Powdered distiller's yeast, is added according to 2%-4% mass ratios and weighs, and point 4-6 uniform spread to the mixing after tiling is steamed
Material；Distiller's yeast powder is uniformly spread to batch mixing surface, carries out stirring, is well mixed；
（4）Pit is fermented：Bottom fermentation liquid will be stored first, be sprayed to four sides Jiao Bi, increase fermentation area；Distiller's yeast material will be mixed successively
Pit is added, generally 3-4 layers, pit zymotic fluid is sprayed per layer surface, and keeps batch mixing accumulation horizon to keep certain permeability, just
In microbial fermentation；After pit windrow, surrounding sealing is carried out, by about 90 days fermentation periods；
（5）Distillation, storage：The raw material of fermentation period will be completed, be transferred on boiler, carry out windrow；During windrow, material is being steamed
Evaporate in pot and tiled, block material is smashed to pieces, form intermediate thin both sides thickness, and keep the permeability after stone, be easy to steam to penetrate into,
It is easy to distilling effect；According to Spirit quality, Spirit is classified, and stored up respectively according to head wine, middle wine, liquor tailing
Hide, storage temperature is controlled at 22 DEG C -25 DEG C.
Further, step（1）Described brewed spirit material quality is counted as：
32 parts of sorghum, 19 parts of rice, 16 parts of glutinous rice, 12.5 parts of wheat, 5.5 parts of corn, 1.6 parts of chaff shell.
The present invention has advantages below compared with prior art：By being solely layered boiling and rotation boiling level to each material list,
Steam soak degree is effectively increased, each raw material degree of cooking is reached unification, increase white wine yield and fermentation quality, improves white wine
Middle fragrance ingredient content.
Brief description of the drawings
Fig. 1：It is layered steaming schematic diagram.
Embodiment
Embodiment 1：
Weigh sorghum 300kg, rice 180kg, glutinous rice 150kg, wheat 120kg, corn 50kg, chaff shell 10kg, distiller's yeast 20kg.Will
Corn and distiller's yeast progress pulverization process, every degree of grinding 4-6 valve of corn, distiller's yeast is crushed to powdered without particle；By sorghum, greatly
Rice, glutinous rice, wheat, corn and chaff shell difference batch mixing are uniform, and chaff shell is matched according to 1% amount.5 layers of steaming are placed after batch mixing, on steamer
Cage, first layer is corn and chaff shell compound, and the second layer is sorghum and chaff shell compound, and third layer is that rice and chaff shell are mixed
Material, the 4th layer is glutinous rice and chaff shell compound, and layer 5 is wheat and chaff shell compound；After boiling 10min, by first layer corn
Layer 5 is moved to chaff shell compound, other each layers are moved down successively, to ensure that cooking effect reaches unification；When wheat and chaff shell are mixed
Close material and steam 10min in first layer, steaming is completed.Plus bent point uniformly spread to the mixing steaming after tiling for 4-6 times；Each distiller's yeast powder
Spreading, stirring, tiling, untill distiller's yeast all mixing, and keep batch mixing to enter before pit temperature between 30 DEG C -40 DEG C.Will
Mixing distiller's yeast material successively adds pit, generally 3-4 layers, pit zymotic fluid is sprayed per layer surface, and keep batch mixing accumulation horizon to protect
Hold certain permeability；After pit windrow, surrounding sealing is carried out, by about 90 days fermentation periods.During boiler windrow, material is being steamed
Evaporate in pot and tiled, block material is disperseed, intermediate thin both sides are thick, and keep permeability after stone.According to Spirit quality,
Spirit is classified, and stored respectively according to head wine, middle wine, liquor tailing, storage temperature is controlled at 22 DEG C -25 DEG C.
Embodiment 2：
Weigh sorghum 320kg, rice 200kg, glutinous rice 170kg, wheat 140kg, corn 60kg, chaff shell 22kg, distiller's yeast 25kg.Will
Corn and distiller's yeast progress pulverization process, every degree of grinding 4-6 valve of corn, distiller's yeast is crushed to powdered without particle；By sorghum, greatly
Rice, glutinous rice, wheat, corn and chaff shell difference batch mixing are uniform, and chaff shell is matched according to 2% amount.5 layers of steaming are placed after batch mixing, on steamer
Cage, first layer is corn and chaff shell compound, and the second layer is sorghum and chaff shell compound, and third layer is that rice and chaff shell are mixed
Material, the 4th layer is glutinous rice and chaff shell compound, and layer 5 is wheat and chaff shell compound；After boiling 15min, by first layer corn
Layer 5 is moved to chaff shell compound, other each layers are moved down successively, to ensure that cooking effect reaches unification；When wheat and chaff shell are mixed
Close material and steam 15min in first layer, steaming is completed.Plus bent point uniformly spread to the mixing steaming after tiling for 4-6 times；Each distiller's yeast powder
Spreading, stirring, tiling, untill distiller's yeast all mixing, and keep batch mixing to enter before pit temperature between 30 DEG C -40 DEG C.Will
Mixing distiller's yeast material successively adds pit, generally 3-4 layers, pit zymotic fluid is sprayed per layer surface, and keep batch mixing accumulation horizon to protect
Hold certain permeability；After pit windrow, surrounding sealing is carried out, by about 90 days fermentation periods.During boiler windrow, material is being steamed
Evaporate in pot and tiled, block material is disperseed, intermediate thin both sides are thick, and keep permeability after stone.According to Spirit quality,
Spirit is classified, and stored respectively according to head wine, middle wine, liquor tailing, storage temperature is controlled at 22 DEG C -25 DEG C.
Embodiment 3：
Weigh sorghum 340kg, rice 210kg, glutinous rice 190kg, wheat 130kg, corn 50kg, chaff shell 28kg, distiller's yeast 30kg.Will
Corn and distiller's yeast progress pulverization process, every degree of grinding 4-6 valve of corn, distiller's yeast is crushed to powdered without particle；By sorghum, greatly
Rice, glutinous rice, wheat, corn and chaff shell difference batch mixing are uniform, and chaff shell is matched according to 2% amount.5 layers of steaming are placed after batch mixing, on steamer
Cage, first layer is corn and chaff shell compound, and the second layer is sorghum and chaff shell compound, and third layer is that rice and chaff shell are mixed
Material, the 4th layer is glutinous rice and chaff shell compound, and layer 5 is wheat and chaff shell compound；After boiling 12min, by first layer corn
Layer 5 is moved to chaff shell compound, other each layers are moved down successively, to ensure that cooking effect reaches unification；When wheat and chaff shell are mixed
Close material and steam 10min in first layer, steaming is completed.Plus bent point uniformly spread to the mixing steaming after tiling for 4-6 times；Each distiller's yeast powder
Spreading, stirring, tiling, untill distiller's yeast all mixing, and keep batch mixing to enter before pit temperature between 30 DEG C -40 DEG C.Will
Mixing distiller's yeast material successively adds pit, generally 3-4 layers, pit zymotic fluid is sprayed per layer surface, and keep batch mixing accumulation horizon to protect
Hold certain permeability；After pit windrow, surrounding sealing is carried out, by about 90 days fermentation periods.During boiler windrow, material is being steamed
Evaporate in pot and tiled, block material is disperseed, intermediate thin both sides are thick, and keep permeability after stone.According to Spirit quality,
Spirit is classified, and stored respectively according to head wine, middle wine, liquor tailing, storage temperature is controlled at 22 DEG C -25 DEG C.
Contrast 1：
Weigh sorghum 300kg, rice 180kg, glutinous rice 150kg, wheat 120kg, corn 50kg, chaff shell 10kg, distiller's yeast 20kg.Will
Corn and distiller's yeast progress pulverization process, every degree of grinding 4-6 valve of corn, distiller's yeast is crushed to powdered without particle；By sorghum, greatly
Rice, glutinous rice, wheat, corn, chaff shell carry out batch mixing, and chaff shell is matched according to 1% amount, is well mixed.After batch mixing, material is moved into steamer
In, permeability is kept during windrow, steaming processing, steaming time 50min is carried out.Plus bent point uniform spread to mixing after tiling for 4-6 time
Close steaming；Each distiller's yeast powder spreading, stirring, tiling, untill distiller's yeast all mixing, and keep batch mixing to enter temperature before pit
Between 30 DEG C -40 DEG C.Mixing distiller's yeast material is successively added into pit, generally 3-4 layers, pit zymotic fluid is sprayed per layer surface,
And keep batch mixing accumulation horizon to keep certain permeability；After pit windrow, surrounding sealing is carried out, by about 90 days fermentation periods.Steam
When evaporating pot windrow, material is tiled in boiler, block material is disperseed, intermediate thin both sides thickness, and keep logical after stone
Permeability.According to Spirit quality, Spirit is classified, and stored respectively according to head wine, middle wine, liquor tailing, storage temperature
Degree control is at 22 DEG C -25 DEG C.
Contrast 2：
Weigh sorghum 320kg, rice 200kg, glutinous rice 170kg, wheat 140kg, corn 60kg, chaff shell 22kg, distiller's yeast 25kg.Will
Corn and distiller's yeast progress pulverization process, every degree of grinding 4-6 valve of corn, distiller's yeast is crushed to powdered without particle；By sorghum, greatly
Rice, glutinous rice, wheat, corn and chaff shell difference batch mixing are uniform, and chaff shell is matched according to 2% amount.5 layers of steaming are placed after batch mixing, on steamer
Cage, first layer is corn and chaff shell compound, and the second layer is sorghum and chaff shell compound, and third layer is that rice and chaff shell are mixed
Material, the 4th layer is glutinous rice and chaff shell compound, and layer 5 is completion after wheat and chaff shell compound, boiling 75min.Plus bent point of 4-
Uniformly spread to the mixing steaming after tiling for 6 times；Each distiller's yeast powder spreading, stirring, tiling, untill distiller's yeast all mixing,
And keep batch mixing to enter before pit temperature between 30 DEG C -40 DEG C.Mixing distiller's yeast material is successively added into pit, generally 3-4 layers, often
Layer surface sprays pit zymotic fluid, and keeps batch mixing accumulation horizon to keep certain permeability；After pit windrow, surrounding sealing is carried out,
By about 90 days fermentation periods.During boiler windrow, material is tiled in boiler, block material is disperseed, intermediate thin
Both sides are thick, and keep permeability after stone.According to Spirit quality, Spirit is classified according to head wine, middle wine, liquor tailing,
And stored respectively, storage temperature is controlled at 22 DEG C -25 DEG C.
Contrast 3：
Weigh sorghum 340kg, rice 210kg, glutinous rice 190kg, wheat 130kg, corn 50kg, chaff shell 28kg, distiller's yeast 30kg.Will
Corn and distiller's yeast progress pulverization process, every degree of grinding 4-6 valve of corn, distiller's yeast is crushed to powdered without particle；By sorghum, greatly
Rice, glutinous rice, wheat, corn and chaff shell difference batch mixing are uniform, and chaff shell is matched according to 2% amount.5 layers of steaming are placed after batch mixing, on steamer
Cage, first layer is corn and chaff shell compound, and the second layer is sorghum and chaff shell compound, and third layer is that rice and chaff shell are mixed
Material, the 4th layer is glutinous rice and chaff shell compound, and layer 5 is wheat and chaff shell compound；After boiling 15min, by first layer corn
Layer 5 is moved to chaff shell compound, other each layers are moved down successively, to ensure that cooking effect reaches unification；When wheat and chaff shell are mixed
Close material and steam 15min in first layer, steaming is completed.Plus bent point uniformly spread to the mixing steaming after tiling for 4-6 times；Each distiller's yeast powder
Spreading, stirring, tiling, untill distiller's yeast all mixing, and keep batch mixing to enter before pit temperature between 30 DEG C -40 DEG C.Will
Mixing distiller's yeast material successively adds pit, generally 3-4 layers, pit zymotic fluid is sprayed per layer surface, and keep batch mixing accumulation horizon to protect
Hold certain permeability；After pit windrow, surrounding sealing is carried out, by about 90 days fermentation periods.During boiler windrow, material is being steamed
Evaporate in pot and tiled, block material is disperseed, intermediate thin both sides are thick, and keep permeability after stone.According to Spirit quality,
Spirit is classified, and stored respectively according to head wine, middle wine, liquor tailing, storage temperature is controlled at 22 DEG C -25 DEG C.
Detect control methods：Extract according to embodiment 1, embodiment 2, embodiment 3, contrast 1, contrast 2,3 experiment sides of contrast
The sample that case is brewageed, each sample size is 10, and final result is defined by average value；Former wine output capacity, alcohol are tested respectively
Degree, total acid, total ester data, carry out data comparison.
Experimental project：
| Project | Material proportion | It is layered steaming technique | Steaming time min |
| Embodiment 1 | Formula 1 | Layering and rotation steaming | 50 |
| Embodiment 2 | Formula 2 | Layering and rotation steaming | 75 |
| Embodiment 3 | Formula 3 | Layering and rotation steaming | 50 |
| Contrast 1 | Formula 1 | Overall batch mixing, steaming | 50 |
| Contrast 2 | Formula 2 | Only it is layered, no rotation steaming | 75 |
| Contrast 3 | Formula 3 | Layering and rotation steaming | 75 |
Experimental data：Each sample size is 10, and the following index is average value；
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Contrast 1 | Contrast 2 | Contrast 3 |
| Liquor output rate | 47.6% | 48.3% | 48.7% | 37.8% | 44.6% | 49.1% |
| Alcoholic strength | 67° | 65° | 66° | 59° | 63° | 67° |
| Total acid (g/l） | 0.86 | 0.81 | 0.83 | 0.57 | 0.71 | 0.82 |
| Total ester (g/l） | 2.8 | 2.74 | 2.69 | 1.94 | 2.47 | 2.73 |
Formula contrast：Using same hierarchical level and rotation steaming technique, formula 1, formula 2, formula 3 are in alcoholic strength, liquor output rate, total
Sour, total ester data difference is little；It is long to be formulated for 2 process operation times, slightly improves former wine output capacity.
Steaming process ration：Embodiment 1 matches somebody with somebody when weight with contrast 1 using same materials, because contrast 1 is using tradition steaming
Material technique, and embodiment 1 is using layering and rotation steaming；The indices of relative contrast 1, the output capacity of embodiment 1 is high by 11.5%, wine
Precision is high 8 °, and total acid is high by 0.29, and total ester is high by 0.86.
Rotation steaming is contrasted：Embodiment 2 and contrast 2, using raw material all same, using layering steaming；Embodiment 2 is used
Layering and rotation steaming, and 2 are contrasted only with layering steaming；From experimental data, rotation steaming can improve former wine items and refer to
Mark.
The steaming time contrasts：Embodiment 3 and contrast 3, raw material is identical with technique, and the steaming time of embodiment 3 is 50min, right
It is 75min, high about 15min than 3 steaming times；Can be drawn by every experimental data, steaming time difference to liquor output rate, total acid,
Total ester influence is smaller.
Synthesis result：Using identical steaming technique, formula variation former wine indices difference is not obvious；Traditional steaming technique
With layering, rotation steaming technique, layering, rotation steaming technique can significantly improve the indexs such as output capacity, alcoholic strength, total acid, total ester；
The steaming time influences smaller to indices.
Claims (2)
1. a kind of white wine is layered steaming brewing method, it is characterised in that comprise the following steps：
（1）Feedstock treating：Brewed spirit raw material A is weighed according to quantity count, corn is passed through into pulverizer, degree of grinding reaches 4-
6 valves/every；The sorghum weighed is placed in agitator, 80 turns/min of mixing speed, added according to the 1%-3% ratios of its quality
Chaff shell, stirs 40-50min, is well mixed；Successively respectively by the corn and chaff shell after rice, glutinous rice, wheat, crushing, mixing is stirred
Mix uniform；
（2）It is layered steaming：5 layers of food steamer are placed on steamer, first layer is corn and chaff shell compound, and the second layer is sorghum and chaff shell
Compound, third layer is rice and chaff shell compound, and the 4th layer is glutinous rice and chaff shell compound, and layer 5 is that wheat and chaff shell are mixed
Close material；After boiling 10-15min, first layer corn and chaff shell compound are moved into layer 5, other each layers are moved down successively, with true
Protect cooking effect and reach unification；When wheat and chaff shell compound are in first layer steaming 10-15min, steaming is completed；
（3）Batch mixing adds song：After steaming cooling, by sorghum, rice, glutinous rice, wheat, corn, sequentially add and stir according to quality proportioning
Mix, uniform mixing；By block bent brick, pulverization process is carried out to powdered, no graininess, temperature is kept for 20 DEG C -25 DEG C during crushing
Room temperature state；Powdered distiller's yeast, after being weighed according to 2%-4% proportioning additions, divides 4-6 times and uniformly spreads to the mixing steaming after tiling；
Distiller's yeast powder is uniformly spread to batch mixing surface, carries out stirring, is well mixed；
（4）Pit is fermented：Bottom fermentation liquid will be stored first, be sprayed to four sides Jiao Bi, increase fermentation area；Distiller's yeast material will be mixed successively
Pit is added, generally 3-4 layers, pit zymotic fluid is sprayed per layer surface, and keeps batch mixing accumulation horizon to keep certain permeability, just
In microbial fermentation；After pit windrow, surrounding sealing is carried out, by about 90 days fermentation periods；
（5）Distillation, storage：The raw material of fermentation period will be completed, be transferred on boiler, carry out windrow；During windrow, material is being steamed
Evaporate in pot and tiled, block material is smashed to pieces, form intermediate thin both sides thickness, and keep the permeability after stone, be easy to steam to penetrate into；
According to Spirit quality, Spirit is classified, and stored respectively according to head wine, middle wine, liquor tailing, storage temperature control
At 22 DEG C -25 DEG C.
2. a kind of white wine is layered steaming brewing method as claimed in claim 1, it is characterised in that step（1）Described white wine is made
Raw material A is made, is made up of the composition of following quantity count：
30-35 parts of sorghum, 18-22 parts of rice, 15-18 parts of glutinous rice, 12-15 parts of wheat, 5-7 parts of corn, 1-3 parts of chaff shell.
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| CN109576106A (en) * | 2019-01-18 | 2019-04-05 | 湖北工业大学 | A kind of production method of more grain fen-flavor type white spirits |
| CN109609314A (en) * | 2019-01-18 | 2019-04-12 | 湖北工业大学 | A kind of production method of more grain Luzhou-flavor liquos |
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| CN109576106A (en) * | 2019-01-18 | 2019-04-05 | 湖北工业大学 | A kind of production method of more grain fen-flavor type white spirits |
| CN109609314A (en) * | 2019-01-18 | 2019-04-12 | 湖北工业大学 | A kind of production method of more grain Luzhou-flavor liquos |
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| CN107177440B (en) | 2020-10-30 |
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