CN108018162A - A kind of production method of the dense white wine of sauce - Google Patents
A kind of production method of the dense white wine of sauce Download PDFInfo
- Publication number
- CN108018162A CN108018162A CN201810066530.4A CN201810066530A CN108018162A CN 108018162 A CN108018162 A CN 108018162A CN 201810066530 A CN201810066530 A CN 201810066530A CN 108018162 A CN108018162 A CN 108018162A
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- grain
- sauce
- white wine
- unstrained spirits
- poor unstrained
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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
Abstract
The invention discloses a kind of production method of the dense white wine of sauce, comprise the following steps：Aroma type spirit distiller grain and Maotai-flavor liquor lose grain in mass ratio 23：32 are uniformly mixed so as to obtain poor unstrained spirits；The medium temperature Koji for accounting for poor unstrained spirits gross mass 3% 15% is added, after stirring evenly, heap fermentation, reaches 25 45 DEG C to temperature is pushed up；Poor unstrained spirits after heap fermentation, which is put into pit, to ferment, and then distillation takes wine.Aroma type spirit distiller grain and Maotai-flavor are lost grain mixing secondary fermentation wine brewing by the present invention, improve the utilization rate for losing nutriment in grain, remain in the materials such as the starch lost in grain further to be utilized by fermenting, distilling, realize the recycling of white wine solid-state waste resource well；Losing grain combination by two kinds can maximize favourable factors and minimize unfavourable ones, and not only increase the utilization rate of grain, while also obtain the dense white wine of sauce with paste flavor and giving off a strong fragrance, and mouthfeel is plentiful；Using medium temperature Koji, be conducive to improve the determining alcohol of poor unstrained spirits, finally the quality of the gained dense white wine of sauce is preferable.
Description
Technical field
The invention belongs to liquor production technical field, and in particular to a kind of production method of the dense white wine of sauce.
Background technology
In the production of Chinese solid spirit, it is inevitable outcome to lose grain.According to incompletely statistics, every about 1 ton of white wine of production just
2-4 tons or so of grain of losing is produced, the poor yield of losing of the annual white wine in the whole nation will be more than 30,000,000 tons.It is liquor production to lose grain
Main By product, its acidity is big, and water content contains substantial amounts of crude fat, crude protein, crude fibre, thick shallow lake more than 55%
Powder, vitamin, various trace elements and nitrogen-free extracts etc., have the characteristics of biodegradability is strong, easily corrupt, inconvenience stores,
If handling not in time, environment will be caused seriously to pollute.On the other hand, due to contain in spirit distiller grain it is abundant beneficial into
Point, if can timely and effectively utilize, not only solve the problems, such as environmental pollution, but also significant economic benefit can be obtained.
Maotai-flavor liquor is a big important kind in China's white wine, and production history is long, with " paste flavor is fine and smooth, and wine body is rich
Full, mellow soft, aftertaste length, empty cup lasting is lasting " mannerism.It is only that the special liquor style of Maotai-flavor liquor comes from its
Special brewage process.The brewing process of Maotai-flavor liquor is sufficiently complex, its production technology is with " secondary throwing grain, eight wheel fermentations, seven
Wheel takes wine " and " high temperature koji-making, high temperature stack-up saccharification, hot fermentation, high-temperature stream wine, long-term storage " be its significant technique spy
Point.It is with 1 year for a production cycle, and raw material is by lower sand (throwing grain for the first time), rough husky (i.e. second of throwing grain) and eight wheels
Fermentation, take wine seven times, is solely stored per round wine list.Maotai-flavor liquor technique produces raw grain compared with other aromatic white spirit techniques
Jowar percentage of damage is small, therefore, although by up to the production cycle of 1 year, Maotai-flavor lost the residual shallow lake content of grain and remains above other perfume (or spice)
Type, the residual reachable 10%-15% or so that forms sediment, and Luzhou-flavor loses residual form sediment of grain and is generally 5-10%, it is general that fen-flavor type white spirit loses the residual shallow lake of grain
For 5-8%.
Current most producer is utilized using aroma type spirit distiller grain as feed, such as Chinese patent
CN91108310.3 discloses a kind of comprehensive utilization technique of qu-liquor losing grain, and this method is to dry qu-liquor losing grain, be sieved into and lose
Poor thick shell, lose poor thin shell, waste spent grains powder, then is utilized respectively by its nutritional ingredient.Cooperation feeding is made in doping after losing grain drying
Material utilizes, its utility value is relatively low, and feed cost is high.And grain will be lost and be used as feed, it can only utilize and seldom partly lose grain, big portion
Point losing grain and being deposited in plant area timely and effectively to be utilized.Maotai-flavor, which loses grain, to be utilized by broken husky technique, but is needed
Will be from new supplement grain, the wine weight of production is poor, and bitter miscellaneous taste is obvious.
The content of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of production method of the dense white wine of sauce.
The present invention provides a kind of production method of the dense white wine of sauce, comprises the following steps：
1) aroma type spirit distiller grain and Maotai-flavor liquor lose grain 2-3 in mass ratio：3-2 is uniformly mixed so as to obtain poor unstrained spirits；
2) the medium temperature Koji for accounting for poor unstrained spirits total amount 3%-15% is added, after stirring evenly, heap fermentation, reaches 25- to temperature is pushed up
45℃；
3) the poor unstrained spirits after heap fermentation, which is put into pit, ferments, and then distillation takes wine.
Preferably, the mass ratio that aroma type spirit distiller grain and Maotai-flavor liquor lose grain in step 1) is 3：2.
Preferably, the addition of medium temperature Koji described in step 2) is the 4%-7% of poor unstrained spirits gross mass.
Preferably, the poor unstrained spirits water content described in step 3) after heap fermentation is 55-60%.
Preferably, pit described in step 3) is mud pit.
Preferably, pit fermentation temperature described in step 3) is 20-30 DEG C.
Preferably, fermentation time described in step 3) is 50-70 days.
Preferably, vapo(u)rizing temperature described in step 3) is 30-40 DEG C, air pressure 80-120kPa.
Medium temperature Koji in the present invention refers to the Koji of fermentation temperature control making at 50-60 DEG C, contains in medium temperature Koji
The organic substances such as more starch, carbohydrate, are conducive to improve the determining alcohol of poor unstrained spirits.
Top temperature described in heap fermentation of the present invention refers to the maximum temperature in poor unstrained spirits heap.
The beneficial effects of the invention are as follows：
1st, aroma type spirit distiller grain and Maotai-flavor are lost grain mixing secondary fermentation wine brewing by the present invention, are improved and are lost nutrition in grain
The utilization rate of material, remains in the materials such as the starch lost in grain and is further utilized by fermenting, distilling, realized well
The recycling of white wine solid-state waste resource；
2nd, the present invention loses grain combination by two kinds and can maximize favourable factors and minimize unfavourable ones, and not only increases the utilization rate of grain, while also obtain
There is the dense white wine of sauce of paste flavor and giving off a strong fragrance, mouthfeel is plentiful, and rear taste is clean；
3rd, the present invention is conducive to store the breeding of interior sealed fermenting microorganism using heap fermentation and pit entry fermentation, improves wine body
Quality；
4th, the present invention uses medium temperature Koji, and starter-making temperature is 50-60 DEG C or so.Both miscellaneous bacteria under low temperature had been avoided at a temperature of this
Infection, beneficial biochemical reaction cannot be smoothed out, and the fragrance matter of generation is less；It turn avoid and continue heating and cause microorganism
Activity reduction, and be conducive to improve the pure and strong of poor unstrained spirits containing the organic substance such as more starch, carbohydrate in medium temperature Koji
Degree, the quality of the final gained dense white wine of sauce are preferable.
Maotai-flavor is lost grain and is lost from delicate fragrance type, Luzhou-flavor unlike grain, have passed through hot fermentation (the accumulation hair of long period
Ferment temperature is up to more than 55 DEG C) after, losing poor color has become coke black, loses arrack by what secondary fermentation was produced, puckery,
Heavy bitter taste, vinosity are poor, especially have it is a kind of obvious be charred taste, product poor taste, conversion ratio is low；Maotai-flavor loses the flavor of grain
Matter component, content of starch is all very high, reaches 10%-15% or so.And to lose arrack body net compared with alcohol for Luzhou-flavor, but content of starch is low,
For 5%-10% or so, cannot further ferment.Are lost grain by Maotai-flavor by the present invention and Luzhou-flavor loses poor mixed fermentation, can take length
Mend short, make to lose poor recycling, improve distillation yield, while obtained that mouthfeel is plentiful, rear taste is clean, there is paste flavor and giving off a strong fragrance
White wine.
It is low due to losing the nutrition content in grain, it is unfavorable for the breeding of sealed fermenting microorganism in pit, therefore use
Production technology in paste flavor wine carries out heap fermentation and enters pit fermentation, during heap fermentation the enrichment of microorganism increase into cellar for storing things
The quantity of microorganism in the fermentation process of pond, can effectively make to lose the microorganism in grain and be carried out to remaining in the nutriment lost in grain
Decompose and utilize, improve the fragrance matter content lost in grain.In pit fermentation process, a part of nutriment will be changed into esters thing
Matter, and lose remaining starch and acid etc. in grain and be also further utilized.
The purpose for adding Koji in grain is lost has two：First, contain in order to preferably improve the fragrance matter lost in grain
Amount, second, to introduce microorganism and enzyme in poor unstrained spirits, easy to heat up, fermentation.Medium temperature Koji, starter-making temperature 55 are selected in the present invention
DEG C or so.Both avoided miscellaneous bacteria under low temperature at a temperature of this to infect, beneficial biochemical reaction cannot be smoothed out, the flavor of generation
Matter is less；It turn avoid to continue to heat up and cause the activity reduction of microorganism, and contain more starch, carbohydrate in medium temperature Koji
Deng organic substance, be conducive to improve the determining alcohol of poor unstrained spirits, finally the quality of the gained dense white wine of sauce is preferable.
The optimum quality ratio that aroma type spirit distiller grain and Maotai-flavor lose grain in the present invention is 3：2, both is excellent under this ratio
Gesture is not fully exerted, and the distillation yield highest of the dense white wine of gained sauce, reaches 5.9%, and the utilization rate for losing grain improves, and the mouth of wine
Feel, taste is pure and sweet, soft, and wine body is plentiful, and all taste harmonies, rear taste is long, and empty cup lasting is lasting.
The optimal 4%-7% for poor unstrained spirits total amount of medium temperature Koji addition in the present invention, because addition is very little, it is impossible to reach
To above-mentioned purpose；Addition is too many, and heating is too fast, its flavouring effect is not directly proportional, considers cost problem, and medium temperature Koji adds
Enter the 4%-7% that amount is preferably poor unstrained spirits total amount.
Enter in the present invention in pit fermentation process, the temperature of pit is 20-30 DEG C, and fermentation time is 50-70 days, high temperature hair
Ferment is conducive to the increase of fragrance matter content, and the too short production of the too low fermentation time of temperature is fragrant bad, and the excessive fermentation time of temperature is long
Then it is unfavorable for microorganism growth, wine body there may also be burning.Banking process is the process of enriched microorganism, traditional paste flavor fermented glutinous rice
Make and use sorghum as primary raw material, in banking process in addition to enriched microorganism, it is also necessary to produce the predecessor of fragrance matter
Matter, so need higher accumulation temperature, reaches 50 DEG C, but at a temperature of this microorganism negligible amounts.What the present invention used
It is that sauce wine loses grain, its fragrance matter component is relatively abundant in itself, is mainly enriched with liquor-making yeast bacterium, and saccharomycete optimum growh temperature
Degree is 35 DEG C, and the quantity of saccharomycete is more at this temperature, therefore the top temperature optimal selection of heap fermentation of the present invention is 35 DEG C, temperature
It is too low to be also effectively enriched with liquor-making yeast bacterium.
Embodiment
The embodiment of the present invention is described further with reference to embodiment, is not therefore limited the invention to
In the range of the embodiment described.
Embodiment 1
1) 50Kg aroma type spirit distiller grains and 50Kg Maotai-flavor liquors are lost into grain and is uniformly mixed so as to obtain poor unstrained spirits；
2) the medium temperature Koji for accounting for poor unstrained spirits gross mass 3% is added, after stirring evenly, heap fermentation 5 days, reaches 25 to temperature is pushed up
℃；
3) the poor unstrained spirits water content after heap fermentation is 60%, is put into mud pit and ferments, and pit temperature is 20 DEG C, during fermentation
Between be 50 days, then distillation takes wine, and vapo(u)rizing temperature is 40 DEG C, pressure 80kPa.
Embodiment 2
1) 60Kg aroma type spirit distiller grains and 40Kg Maotai-flavor liquors are lost into grain and is uniformly mixed so as to obtain poor unstrained spirits；
2) the medium temperature Koji for accounting for poor unstrained spirits gross mass 5% is added, after stirring evenly, heap fermentation 6 days, reaches 35 to temperature is pushed up
℃；
3) the poor unstrained spirits water content after heap fermentation is 60%, is put into mud pit and ferments, and pit temperature is 25 DEG C, during fermentation
Between be 60 days, then distillation takes wine, and vapo(u)rizing temperature is 35 DEG C, pressure 100kPa.
Embodiment 3
1) 40Kg aroma type spirit distiller grains and 60Kg Maotai-flavor liquors are lost into grain and is uniformly mixed so as to obtain poor unstrained spirits；
2) the medium temperature Koji for accounting for poor unstrained spirits gross mass 15% is added, after stirring evenly, heap fermentation 7 days, reaches 45 to temperature is pushed up
℃；
3) the poor unstrained spirits water content after heap fermentation is 55%, is put into mud pit and ferments, and pit temperature is 30 DEG C, during fermentation
Between be 70 days, then distillation takes wine, and vapo(u)rizing temperature is 30 DEG C, pressure 120kPa.
Comparative example 1
1) toward the medium temperature Koji that 5Kg is added in 100Kg aroma type spirit distiller grains, after stirring evenly, heap fermentation 5 days, extremely
Top temperature reaches 35 DEG C；
2) the poor unstrained spirits water content after heap fermentation is 60%, is put into mud pit and ferments, and fermentation temperature is 25 DEG C, fermentation 60
My god, then distillation takes wine, and vapo(u)rizing temperature is 35 DEG C, pressure 100kPa.
Comparative example 2
1) the medium temperature Koji that 5Kg is added in grain is lost toward 100Kg Maotai-flavors, after stirring evenly, heap fermentation 5 days is warm to pushing up
Reach 35 DEG C；
2) the poor unstrained spirits water content after heap fermentation is 60%, is put into mud pit and ferments, and fermentation temperature is 25 DEG C, fermentation 60
My god, then distillation takes wine, and vapo(u)rizing temperature is 35 DEG C, pressure 100kPa.
Comparative example 3
Rice steamer will be gone out lose poor 8000kg spreadings for cooling to be cooled to 35 DEG C, and start to spread high-temperature daqu, and be 400kg with song amount, turn uniformly,
Make to lose grain and be uniformly stained with high-temperature daqu powder, and control closing heap temperature at 28 DEG C -32 DEG C.The poor unstrained spirits of accumulation is outwards accumulated with center,
One layer of one layer of lid, and start to accumulate.The a diameter of 4m of heap, is highly 1.4m.After at the 20cm of heap surface temperature broken up to after 55 DEG C
Heap, by broken heap grain unstrained spirits spreading for cooling to 32 DEG C, before poor unstrained spirits enters cellar for storing things, with higher than 85 DEG C hot water sprinkle Jiao Bi, by each layer grain unstrained spirits of heap
After mixing, the pit fermentation of cliff mud bottom is entered.Wait to accumulate under poor unstrained spirits cellar for storing things to finish, surface is taken off flat, spread one layer of high-temperature daqu and (use
Measure as 5Kg) after one layer of chaff shell (dosage 2Kg) is spread above again, envelope cellar for storing things is carried out with the pit sealing mud used in aromatic Chinese spirit, after paying attention to
Phase pit is kept an eye on, be allowed to seal it is intact, fermentation temperature control at 30 DEG C~40 DEG C.Poor unstrained spirits ferment 35 days after by poor unstrained spirits from pit
Rise, before uploading in rice steamer, wine flavour passage technique returned according to aromatic Chinese spirit, toward distillation bottom pot add foreshot 10Kg, liquor tailing 100Kg,
The relatively low 65%vol base liquor 150Kg of credit rating, start uploading in rice steamer, stream wine temperature control is at 35 DEG C~40 DEG C.
Embodiment 1-3 and comparative example 1-2 products obtained therefroms, are tasted and appraised according to the method for tasting and appraising commonly used in the art, taste and appraise reality
Test result and distillation yield such as table 1.
Table 1 tastes and appraise experimental result and distillation yield
As can be seen from the above table, the white wine of method brewing using the present invention, can learn from other's strong points to offset one's weaknesses, and make to lose grain profit again
With distillation yield greatly improves compared with comparative example, while has obtained that mouthfeel is plentiful, rear taste is clean, has the characteristics that paste flavor and giving off a strong fragrance
White wine.When the mass ratio that aroma type spirit distiller grain and Maotai-flavor lose grain is 3：2, the amount for adding medium temperature Koji is poor unstrained spirits gross mass
5%, when heap fermentation top temperature is 35 DEG C, the distillation yield highest of white wine is obtained, reaches 5.9%, and band in the mouthfeel sauce of wine body
It is dense notable.
Claims (8)
1. a kind of production method of the dense white wine of sauce, it is characterised in that comprise the following steps：
1) aroma type spirit distiller grain and Maotai-flavor liquor lose grain 2-3 in mass ratio：3-2 is uniformly mixed so as to obtain poor unstrained spirits；
2) the medium temperature Koji for accounting for poor unstrained spirits total amount 3%-15% is added, after stirring evenly, heap fermentation, reaches 25-45 DEG C to temperature is pushed up；
3) the poor unstrained spirits after heap fermentation, which is put into pit, ferments, and then distillation takes wine.
2. the production method of the dense white wine of sauce as claimed in claim 1, it is characterised in that in step 1) aroma type spirit distiller grain and
The mass ratio that Maotai-flavor liquor loses grain is 3：2.
3. the production method of the dense white wine of sauce as claimed in claim 1 or 2, it is characterised in that medium temperature Koji described in step 2)
Addition be poor unstrained spirits gross mass 4%-7.
4. the production method of the dense white wine of sauce as claimed in claim 1 or 2, it is characterised in that heap fermentation described in step 3)
Poor unstrained spirits water content afterwards is 55-60%.
5. the production method of the dense white wine of sauce as claimed in claim 1 or 2, it is characterised in that pit described in step 3) is mud
Pit.
6. the production method of the dense white wine of sauce as claimed in claim 1 or 2, it is characterised in that pit described in step 3) is fermented
Temperature is 20-30 DEG C.
7. the production method of the dense white wine of sauce as claimed in claim 1 or 2, it is characterised in that fermentation time described in step 3)
For 50-70 days.
8. the production method of the dense white wine of sauce as claimed in claim 1 or 2, it is characterised in that vapo(u)rizing temperature described in step 3)
For 30-40 DEG C, air pressure 80-120kPa.
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| CN201810066530.4A CN108018162A (en) | 2018-01-24 | 2018-01-24 | A kind of production method of the dense white wine of sauce |
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| CN201810066530.4A CN108018162A (en) | 2018-01-24 | 2018-01-24 | A kind of production method of the dense white wine of sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
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Application publication date: 20180511 |
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