CN107723163B

CN107723163B - Production method of strong aromatic white spirit

Info

Publication number: CN107723163B
Application number: CN201711128320.5A
Authority: CN
Inventors: 郭志强
Original assignee: Hunan Deshan Wine Industry Sales Co ltd
Current assignee: Hunan Deshan Wine Industry Sales Co ltd
Priority date: 2017-11-15
Filing date: 2017-11-15
Publication date: 2021-01-15
Anticipated expiration: 2037-11-15
Also published as: CN107723163A

Abstract

The invention discloses a production method of strong aromatic white spirit, which is based on the traditional five-rice-steamer method, takes sorghum, rice, sticky rice, wheat and corn as raw materials, uniformly feeds grains, uses Daqu with different product mildness proportions in layers according to the characteristics of the upper and lower positions of a cellar and the difference of fermented grains at different layers, and enters the cellar in layers. The high-quality base wine prepared by the process has the advantages of full wine body, strong cellar fragrance, mellow and elegant fragrance, compound fragrance mainly comprising strong fragrance, mellowness and sweetness, harmonious flavors and long aftertaste. The method can improve liquor yield and high-quality liquor rate, and has simple operation and stable quality.

Description

Production method of strong aromatic white spirit

Technical Field

The invention relates to a production method of strong aromatic Chinese spirits, and belongs to the technical field of Chinese spirits production.

Technical Field

Different from Sichuan wine, the famous and high-quality strong-flavor Daqu wine produced in Su, Wan, Lu, Yu, Xiang provinces and the like mostly adopts the traditional five-rice steamer process due to the difference of regional environments: the method comprises the steps of taking single grain (sorghum) as a main raw material, taking single yeast seeds (medium-temperature yeast or medium-temperature yeast) as a saccharification leavening agent, steaming and mixing, feeding grains in layers, fermenting in layers, distilling in layers, picking wine in sections, warehousing in stages, and adjusting the acidity of fermented grains by returning the fermented grains at the bottom of a cellar or on the surface of the cellar to improve the utilization rate of the raw materials and the quality of the wine. The invention is based on the traditional five-rice steamer process.

The yeast is bone of wine, and the Daqu is a saccharified leavening agent required by wine brewing, and can provide enzyme systems, bacterial systems and systems (production raw materials and flavor precursors) for fermentation. It can be divided into low-temperature koji, medium-high-temperature koji and high-temperature koji according to the difference of the highest product temperature of koji making. Different yeast has different physicochemical properties and brewing characteristics, so different styles can be formed. The traditional four strong, clear, sauce and rice flavors only use single yeast species, the multi-yeast wine brewing is an effective way for enriching the flavor of the wine body, even new flavors can be formed, for example, the compatible flavor type, the sesame flavor type, the fragrant flavor type and the like all use multiple yeast drugs, some invention patents also use multi-yeast brewing, but most of the invention patents use yeast in different process sections or use multiple yeast in a mixed way, and the process operation is complicated.

Due to the action of gravity, the fermented grains entering the pit have smaller downward looseness, and the fermentation difference of different fermented grains at the upper and lower positions in the pit is large. In the production practice, the temperature of the unstrained spirits on the upper layer is higher than that of the unstrained spirits on the lower layer in the early stage of fermentation, the specific heat of water is high, and the temperature of the unstrained spirits on the upper layer is lower than that of the unstrained spirits on the lower layer due to the sedimentation of the water in the later stage. The upper and lower positions of the solid-state fermentation pit are also different, the main aroma component ethyl caproate of the strong aromatic Chinese spirits is mainly generated at the bottom and the lower part of the pit, and the high-quality liquor is generally obtained by distilling bottom unstrained spirits. The formation of ethyl hexanoate requires hexanoic acid, ethanol as precursors. At present, no report of using different Daqu according to the difference of fermented grains in different levels and the characteristics of the upper position and the lower position in a cellar exists.

Disclosure of Invention

Aiming at the technical problems, the invention provides a production method of strong aromatic Chinese spirits. The invention uses different yeast yeasts according to the difference of fermented grains in different layers and the characteristics of the upper position and the lower position in the cellar, ensures that the yeast is used up through the difference of the physicochemical properties and the brewing characteristics of the different yeasts and the difference of the upper position and the lower position of the cellar and the fermented grains, produces the compound aroma which mainly has thick aroma, is mellow and sweet, has harmonious flavors and long aftertaste, can improve the wine yield and the excellent wine rate, and has simple operation and stable quality

The invention is realized by the following technical scheme:

a production method of strong aromatic Chinese spirits is based on the traditional five-rice steamer process, and makes appropriate adjustment and innovation, and comprises the following steps:

a. the raw materials and the proportion are as follows: 50-60 parts of sorghum, 15-25 parts of rice, 15-25 parts of glutinous rice, 7.5-10 parts of wheat and 2.5-5% of corn, and the traditional five-old steamer process uses single raw materials;

b. the raw materials are processed and then uniformly fed with grain ingredients according to the proportion of 1 (4.5-5.0), the auxiliary materials are processed and uniformly added according to 22-26% of the raw materials, and the mixture is uniformly mixed and moistened for 1-1.5 hours.

c. Distilling and gelatinizing the fermented grains, adding slurry, taking out, spreading for cooling, and discharging yeast, wherein the first rice steamer is a bottom fermented grain, and adding 13-15% of low-temperature yeast and 5-7% of medium-temperature yeast of the raw materials of the rice steamer; the second retort is middle-layer fermented grains, 11-13% of middle-temperature yeast and 11-13% of middle-temperature yeast are added; the third retort is the upper layer of fermented grains, and 15-17% of high-temperature yeast and 15-17% of medium-high temperature yeast are added;

d. distilling the fermented grains at the bottom of the upper round, taking out, spreading for cooling, adding medium temperature yeast 22-25%, and placing on the top for further fermentation;

e. taking out the fermented grains after fermenting for more than 60 days, and distilling the returned grains to obtain the waste grains; distilling the bottom fermented grains to obtain high-quality base wine, and continuing fermenting according to the step d; the upper layer fermented grains and the middle layer fermented grains are used for batching and are produced circularly according to the steps a to e.

Wherein, the temperature of the fermented grains in the step c is controlled to be 15-18 ℃, the moisture is 53-57%, and the acidity is 1.5-2.0.

Wherein, the temperature of the returned grain tank in the step d is controlled to be 28-30 ℃.

The invention has the beneficial effects that:

the physical and chemical properties and brewing characteristics of different Daqu are different, the positions of the pit and the fermented grains are different, and the invention uses different products and proportions of yeast seeds to make the yeast used up.

The fermented grains have small porosity and low air content, and can accelerate fermentation by using low-temperature yeast with higher saccharifying power and fermenting power, produce ethanol more quickly and participate in the generation of esters.

The middle layer fermented grains have moderate looseness, the common middle-temperature and middle-temperature yeast Daqu is produced by using the strong aromatic white spirit, the liquor yield is high, and the liquor quality is good.

The upper layer fermented grains have high porosity, high temperature yeast with low saccharifying power and fermenting power but rich bacterial groups is used, medium and high temperature yeast is properly added, the upper layer fermentation temperature is high, and a large amount of components with the flavor of the aged sauce can be produced.

The vinasse is high in acidity, and medium-temperature yeast is selected, so that the utilization rate of raw materials can be improved, and the flavor of the vinasse wine can be improved.

Different Daqu and raw materials can produce different flavor substances, the flavor components are gradually gathered in the bottom fermented grains along with the sedimentation of water in the cellar, the high-quality base wine obtained by distilling the bottom fermented grains is full in body, the cellar fragrance is rich in ester fragrance, the mellow fragrance is elegant, the compound fragrance mainly comprising the strong fragrance is provided, the wine is mellow and sweet, the flavors are coordinated, and the aftertaste is long.

The process can improve liquor yield and high-quality liquor yield, and has simple operation and stable quality.

The specific implementation mode is as follows:

the above-mentioned contents of the present invention will be further described in detail by the following specific embodiments of examples.

Example 1:

a. the five grains are prepared according to the following formula: 60% of sorghum, 15% of rice, 15% of glutinous rice, 7.5% of wheat and 2.5% of corn; the sorghum is northeast glutinous sorghum, the rice is local long-shaped rice, and the corn is commercially available corn grits; pulverizing sorghum and wheat into 4-6 pieces; soaking rice and glutinous rice for 0.5-1.5 hr in advance. Steaming rice hull (adjuvant) for about 1 hr without foreign odor, and spreading for cooling.

b. The raw materials are processed and then uniformly fed with the fermented grains according to the ratio of 1:4.5, the auxiliary materials are processed and then uniformly added according to 22 percent of the raw materials, the materials are uniformly mixed and moistened for 1.5 hours. Different from the traditional five-year-old retort process, the raw materials are distributed to the upper layer, the middle layer and the lower layer according to the proportion, the process carries out unified material distribution, simplifies the operation and simultaneously ensures that the quality of the fermented grains is relatively stable.

c. After distilling and gelatinizing the fermented grains, adding slurry, taking out of a retort, spreading for cooling, and discharging yeast, wherein the first retort is a bottom fermented grain, and adding 13% of low-temperature yeast (the highest product temperature of yeast making is controlled to be less than or equal to 50 ℃) and 5% of medium-temperature yeast (the highest product temperature of yeast making is controlled to be 50-60 ℃) of the raw materials of the retort; the second retort is a middle-layer fermented grain, 11% of medium-temperature yeast and 11% of medium-high-temperature yeast (Daqu with the highest product temperature of yeast making controlled at 60-65 ℃) are added; the third retort is the upper layer retort, and 15% of high temperature yeast (Daqu with the highest product temperature of not less than 65 ℃) and 15% of medium-high temperature yeast are added.

d. Distilling the fermented grains at the bottom of the upper round, taking out the fermented grains from the retort, spreading for cooling, adding 22% of medium-temperature yeast, and putting the medium-temperature yeast as a vinasse on the upper top for continuous fermentation.

Wherein, the temperature of the fermented grains in the tank in the step c is controlled to be 15-18 ℃, the moisture is 55-57%, and the acidity is 1.5-2.0.

And (3) producing the Luzhou-flavor liquor according to the method, performing sensory evaluation on the high-quality base liquor obtained by distilling the fermented grains, and comparing the base liquor with the liquor produced by the traditional single-grain single-yeast old five-steamer process.

The evaluation results are shown in Table 1.

TABLE 1 evaluation results

Claims

1. The production method of the strong aromatic Chinese spirits is characterized by comprising the following steps of:

a. raw materials and proportion: comprises 50 to 60 weight parts of sorghum, 15 to 25 weight parts of rice, 15 to 25 weight parts of glutinous rice, 7.5 to 10 weight parts of wheat and 2.5 to 5 weight parts of corn;

b. the raw materials are processed and then uniformly fed with the fermented grains according to the ratio of 1: 4.5-5.0, and the auxiliary materials are processed and uniformly added according to 22-26% of the raw materials;

c. after distilling and gelatinizing the fermented grains, adding slurry, taking out, spreading for cooling, and discharging yeast, wherein the first container is a bottom fermented grain, and 13-15% of low-temperature yeast and 5-7% of medium-temperature yeast are added; the second retort is middle-layer fermented grains, 11-13% of middle-temperature yeast and 11-13% of middle-temperature yeast are added; the third retort is the upper layer of fermented grains, and 15-17% of high-temperature yeast and 15-17% of medium-high temperature yeast are added; the low-temperature yeast is Daqu with the highest yeast making temperature controlled to be less than or equal to 50 ℃; the medium-temperature yeast is Daqu with the highest starter-making temperature controlled at 50-60 ℃; the medium-high temperature yeast is Daqu with the highest yeast making temperature controlled at 60-65 ℃; the high-temperature yeast is Daqu with the highest yeast making temperature more than or equal to 65 ℃;

e. fermenting the fermented grains for more than 60 days, taking out, returning the grains, distilling to obtain wine, and obtaining waste grains; distilling the bottom fermented grains to obtain high-quality base wine, and continuing fermenting according to the step d; and c, mixing the upper layer fermented grains and the middle layer fermented grains, and circularly producing according to the steps a-e.

2. The method for producing Luzhou-flavor liquor according to claim 1, wherein the method comprises the following steps: c, controlling the temperature of the fermented grains in the tank to be 15-18 ℃, controlling the moisture to be 53-57% and controlling the acidity to be 1.5-2.0.

3. The method for producing Luzhou-flavor liquor according to claim 1 or 2, which is characterized by comprising the following steps: the temperature of the returned lees in the step d is controlled to be 28-30 ℃.