CN108048282A - A kind of production technology of more mellow white wine of grain giving off a strong fragrance - Google Patents
A kind of production technology of more mellow white wine of grain giving off a strong fragrance Download PDFInfo
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- CN108048282A CN108048282A CN201810082335.0A CN201810082335A CN108048282A CN 108048282 A CN108048282 A CN 108048282A CN 201810082335 A CN201810082335 A CN 201810082335A CN 108048282 A CN108048282 A CN 108048282A
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- grain
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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
Abstract
The climate characteristic of the knowhow of more grain giving off a strong fragrances and Cangzhou locality is combined by the present invention, high-end more grain giving off a strong fragrance white wine are produced by the production technology of more mellow white wine of grain giving off a strong fragrance, scientific and reasonable formulation process program and measure continuously optimize, former wine flavor is more fine and smooth mellow, remarkable result is achieved, while also saves the energy.
Description
Technical field
The present invention relates to brewed spirit field, especially a kind of production technology of more grain Chinese liquors.
Background technology
China white wine history is long, and class is enriched, in continuous practice, by how much for people it is continuous summarize to refine get over
Come more classical outstanding, particularly by fast development over the past decade, China white wine industry obtains great achievement, market scale
600,000,000,000 are alreadyd exceed, ancient conventional industries shine new life.Wherein aromatic Chinese spirit is promotion China white wine industry
Economic development has played vital effect." cellar aroma flavoring is strong, sweet soft, and sweet ice-cold net refreshing, pleasant impression is swung with it for giving off a strong fragrance white wine
The special charming of length ", it is deep to be liked by consumers in general, extensive consumption approval is obtained, accounts for Spirits market share increasingly
Height alreadys exceed 70% at present.
Cangzhou is located at the southeast in Hebei province, and the Bohai Sea is faced in east, and west connects Baoding, and north is according to Beijing-Tianjin, and Nan Wang Shandong, physical features is low to put down.
Belonging to the continental monsoon climate of warm temperate zone semi-moist, local area makes a clear distinction between the four seasons, and winter is cold dry, and spring rainfall is rare, and evaporation is strong,
Drying is windy；Summer is burning hot and rainy；Autumn, the sky is clear and the air is crisp, arid short of rain.More grain aromatic Chinese spirits are China's white wine traditional fermentations
The Typical Representative of skill, in requirement all pole of grain raw material, technology, brewing environment, production operation, hook tune storage etc.
Height has embodied the extreme and complexity of height.The representative of more grain giving off a strong fragrances is five-Grain Liquor, is formed at Yibin Prefecture's uniqueness oneself
In right environment.The knowhow of more grain giving off a strong fragrances and the climate characteristic of Cangzhou locality are combined, it is white to produce high-end more grain giving off a strong fragrances
Wine is simultaneously and then establishment " more mellow odor type " white wine is a key subjects of the pendulum in face of us.
The content of the invention
It is investigated by the depth to market and analysis, the demand and station for complying with market is leading the height of consumption, the present invention
A kind of production technology of more mellow white wine of grain giving off a strong fragrance is provided, to brew more mellow white wine by more grains.
Technical solution is used by the present invention solves above-mentioned technical problem：
A kind of production technology of more mellow white wine of grain giving off a strong fragrance, which is characterized in that specific production stage is as follows：
The first step：Open cellar for storing things：Create the small cellar for storing things in the north；
Second step：Layering takes slot；
3rd step：See slot dispensing：Specifically proportioning is more grain formulas of raw grain：Sorghum 36%, glutinous rice 22%, rice 18%, wheat 18%,
Corn 6%, remaining is rice husk；
4th step：Uniform spice turns generally twice；
5th step：Moisten grain time 1h or more；
6th step：The loaded steamer time is controlled, is adjusted immediately into rice steamer steam pressure；
7th step：By the way of mixed-steaming and mixed-heating, grain time 65min or so is steamed in layering distillation；
8th step：Amount quality picking wine；
9th step：Go out rice steamer；
Tenth step：Closing heap, proportioning water are to make a call to 100 DEG C of boiling water；
11st step：Stewing grain 5-10min；
12nd step：Machine cooling of blowing in first is played after cold shovel in artificial spreading for cooling, turn over soon it is even turn over, timely thermometric receives side in time；
13rd step：Lower song, grain degree of grinding：14.1-25%；Yeast degree of grinding：24-36% adds in beneficial functions bacterium；
14th step：Thermometric；
15th step：Enter cellar for storing things and step on cellar for storing things, cellar for storing things is stepped on per rice steamer 1-2 times；
16th step：Pit sealing mud, thickness >=10cm ferment 40-140 days or so phase.
Wherein, the small cellar for storing things is the Ni Jiao ridge, and it is 9 cubes that cellar for storing things, which holds, entrance of cellar size：3.2*1.8*1.8, unit m.
Wherein, beneficial functions bacterium is to store within 70 years the pit mud in age, yeast with divine boat's ride on Bus No. 11 feeding space using imperial river the wine industry
Mutation breeding is carried out, success selection and breeding form.
Wherein, when going out rice steamer, pit maintenance is carried out at the same time, spreads 1 kilogram of yeast at cellar for storing things bottom, new Jiao Bi is not maintained.
More grains are made elite and Cangzhou local conditions and are combined by the present invention, scientific and reasonable formulation process program and
Measure continuouslys optimize, and is changed to more grain formulas by original single grain formula, and is suitably adjusted according to the quality characteristics of " more mellow "
Glutinous rice, wheat usage ratio are improved, specific proportioning is：Sorghum 36%, glutinous rice 22%, rice 18%, wheat 18%, corn 6%, it is glutinous
Rice adds 22%, and wheat adds 12.5%；In spice, distillation mode, mixed-steaming and mixed-heating is upgraded to by original single distillation and mixed steaming,
Grain perfume (or spice) is more prominent；Liquid benefit function bacterium is employed, which is the cellar for storing things for creatively employing 70 years cellar for storing things ages of imperial river the wine industry
Mud, yeast are sent into space with divine boat's ride on Bus No. 11 and carry out mutation breeding, success selection and breeding, and are named as " Divine Land-imperial river number ", pass through guarantor
It hides, spread cultivation, by constantly expanding culture, prepare and used in ripe curing fluid input pit, according to season difference, distillation yield
Reach 33.5-39.48%, using the yeast of white wine obtained by above-mentioned technique compared with other breweries, positioned at top standard, and
Former wine flavor is more fine and smooth mellow, achieves remarkable result, while also saves the energy.
Description of the drawings
Fig. 1 is the zymotechnique route map of white wine.
Specific embodiment
In order to make the technical solution that the present invention realizes, the technical purpose reached is easy to understand, with reference to specific reality
Example and Figure of description 1 are applied, the present invention is further explained.
A kind of production technology of more mellow white wine of grain giving off a strong fragrance, specific production stage are as follows：
The first step：To adapt to northern area is dry, Winter-Spring autumn solar term temperature is relatively low natural environment, our design-builds
Cellar for storing things holds for 9 cubes（Entrance of cellar size：3.2*1.8*1.8, unit：m）The small pit in the north.Former 238 brick ridge pits maintenances are 182
A high-quality Brown crake ridge pit.Small cellar for storing things can guarantee the interior full cellar for storing things when 8 is small, is conducive to pit and keeps temperature, humidity, adapt to northern gas
Time is dried and evaporated stronger climate characteristic, also accordingly adds contact area of the poor unstrained spirits with pit mud, is produced beneficial to brewing high-grade former
Wine；
Second step：Layering takes slot；
3rd step：See slot dispensing：More grain formulas are changed to by original single grain formula, and it is appropriate according to the quality characteristics of " more mellow "
Adjustment improves glutinous rice, wheat usage ratio, and specific proportioning is：Sorghum 36%, glutinous rice 22%, rice 18%, wheat 18%, corn
6%, glutinous rice adds 22%, and wheat adds 12.5%；
4th step：Uniform spice turns generally twice；
5th step：Moisten grain time 1h or more；
6th step：The loaded steamer time is controlled, even if adjusting into rice steamer steam pressure；
7th step：By the way of mixed-steaming and mixed-heating, layering distillation uses 2 cubes of rice steamer pots, 0.80 meter of rice steamer pot internal height, knot
Structure is more rationally perfect, is more conducive to the abundant extraction of fragrance matter, improves former wine quality.Small steamer pot is since use, effect
Fruit is good, and distillation efficiency significantly increases, and showing as high wine more originally increased, and low wine was more originally reduced, and transit time subtracts
It is few；
8th step：Amount quality picking wine；
9th step：Go out rice steamer；
Tenth step：Closing heap, what is originally beaten is unboiled water, changes now and makes a call to 100 DEG C of boiling water, and boiling water is more advantageous to the puffing of starch, and then
Beneficial to the progress of diastatic fermentation, while be conducive to kill the miscellaneous bacteria in raw grain, ensure former wine pure taste, the gimmick fetched water is first
Gently send outside, afterwards delay in return；
11st step：Stewing grain 5-10min；
12nd step：Machine cooling of blowing in first is played after cold shovel in artificial spreading for cooling, turn over soon it is even turn over, timely thermometric receives side, pure craft in time
The drawbacks of airing cooling then completely eliminated mechanization production, perfectly realizes more grain giving off a strong fragrance operating procedures；
13rd step：Lower song, yeast degree of grinding 24%, input amount 20%；
14th step：Thermometric；
15th step：Enter cellar for storing things and step on cellar for storing things；
16th step：Pit sealing mud, thickness >=10cm.
When entering to store, pay attention to thermometric work, winter is to ensure the heating slightly higher temperature of relation control, and the use of binding function bacterium
Situation is opposite to be adjusted, and between spring and summer, relative low temperature, which enters cellar for storing things, becomes common recognition, has accomplished substantially under permissive condition at that time as far as possible
Low temperature enters cellar for storing things.
In production technology, it is changed to run cellar for storing things method by original former cellar for storing things method.Poor unstrained spirits is cycled in single pit and made in the technique of original cellar for storing things
With taking grain, be restricted with grain, the flexibility that fermented grain is adjusted is poor, and poor opposite cure of unstrained spirits quality even declines in the course of time.It runs
It stores in technique, poor unstrained spirits carries out systemic circulation in all pits in teams and groups even workshop, sees that the flexibility of poor dispensing greatly improves,
Poor unstrained spirits in different pits, which can be realized, learns from other's strong points to offset one's weaknesses, and has complementary advantages, so as to improve the quality of poor unstrained spirits on the whole, and then on the whole
Improve former wine quality.Design-build cellar for storing things holds for 9 cubes（Entrance of cellar size：3.2*1.8*1.8）The small pit in the north.It is 238 former
Brick ridge pits maintenance is 182 high-quality Brown crake ridge pits.Small cellar for storing things can guarantee the interior full cellar for storing things when 8 is small, is conducive to pit and keeps temperature
Degree, humidity adapt to boreal climate and are dried and evaporated stronger climate characteristic, also accordingly adds contact area of the poor unstrained spirits with pit mud,
High-grade former wine is produced beneficial to brewing.In former pit, cellar for storing things bottom is equipped with the underpass for collecting yellow water, and each pit passage is connected with each other,
Yellow water is discharged to outside workshop, without recovery processing, is exhausted into drainage pipeline networks.In new pit, collection channel is not set, also not
Yellow water hole is beaten, nature brewing is carried out, artificially collects yellow water, carries out back steaming processing or for doing esterifying liquid after recycling.
Mud cellar for storing things is one of most important equipment of Production of Luzhou-flavor Liquor, is the important guarantor that giving off a strong fragrance white wine typical style is formed
Card.Beneficial microorganism type and quantity determine the quality of former wine in pit mud.The Zhuan Jiao ridge show alkalescence, and active material is few, nutrition
Substance is few, mainly inorganic matter, is not easy water moisture self restraint, these reasons cause the Zhuan Jiao ridge to be unfavorable for the growth and breeding of microorganism, and
The quality of pit mud is influenced, pit mud premature aging can be caused, increases maintenance difficulty, shortens the working life, be unfavorable for high-end former wine
Production, lagged far behind requirement of the epoch to white wine quality.The Ni Jiao ridge then eliminate the disadvantages described above on the Zhuan Jiao ridge, are conducive to store
Pond enrichment procreation beneficial microbe, forms depth microorganism system, pit mud quality can become better and better.
With reference to the practice of liquor industry mechanization production in recent years, more grain giving off a strong fragrance mechanization airings and manual operations are carried out
Analysis is compared, although finding that mechanization production can reduce labor intensity, due to the defects of designing itself, traditional handicraft
In critical process cannot realize very well, be in particular in:（1）Stewing grain technical process cannot be realized well, and grain is puffing not
Enough thorough, starch water suction is insufficient.Grain grain is required to steam after drinking in traditional handicraft, grain grain is placed on spread harvested grain on a threshing floor on the amount of squeezing into water, it is and laggard
The stewing grain of row.Mechanization production can not then ensure this technical process.（2）Proportioning water carries out in the operation of poor unstrained spirits, before and after water column
The inhomogenous stabilization of water is brought out, poor unstrained spirits cannot be guaranteed that, fully by water, amount coolant-temperature gage cannot be guaranteed unanimously.（3）Grain grain is in grain spreading machine
Chain turns on road by mechanical forced, and grain is easily broken excessive, and the natural quality of grain is destroyed, and poor unstrained spirits is caused to show
It is greasy, so as to cause irreversible influence to fermentation and former wine quality.（4）It can not realize and beat cold shovel operation, the poor easy Xian Ni Knot of unstrained spirits
Group.（5）Yeast and grain grain binding time are short, fusion it is insufficient, uneven, enter cellar for storing things after can cause to ferment it is inhomogenous.（6）Mechanization
Production process, poor unstrained spirits and environment time of contact are grown not as good as manual operations contact, cause the microorganism gathered less, to flavor substance
Generation have a degree of influence；And pure manual airing cooling the drawbacks of then completely eliminated mechanization production, it is perfect real
More grain giving off a strong fragrance operating procedures are showed.Based on above understanding, we are resolute to take measure, has removed mechanized production apparatus,
It is changed to artificial airing., can be more flexible according to specific time and site because of object adjusting process operating parameter in terms of practice result, it protects well
The quality requirement of the poor unstrained spirits " loose not rough, soft ripe oiliness " in cellar for storing things is demonstrate,proved.
According to the process characteristic of " raw fragrant by fermentation, Titian is by distillation ", in each factor for influencing Titian, rice steamer pot is not allowed
Ignore, successfully transform 2.5 cubes of rice steamer pots of original as 2 cubes of rice steamer pots, 0.80 meter of rice steamer pot internal height, structure is more rationally complete
It is kind, the abundant extraction of fragrance matter is more conducive to, improves former wine quality.Small steamer pot has worked well since use, distillation effect
Rate significantly increases, and showing as high wine more originally increased, and low wine was more originally reduced, and transit time is reduced, and has been reached and " has been plucked wine
As knife is cut " effect.
Five-Grain Liquor is more grain Luzhou-flavor representativeness enterprises, is learnt from else's experience in five-Grain Liquor, technique, operation, raw material, equipment are with reference to it
The mother's grain and yeast of five-Grain Liquor company have preferably been grafted by the practice, the effective microorganisms system in horn of plenty brewing system.Five-Grain Liquor
Contain distinctive microorganism in five-Grain Liquor pit in female grain, the micro- life enriched in five-Grain Liquor local environment is enriched in yeast
Object, so as to which the distinctive brewing microbial population of five-Grain Liquor to be grafted onto to the brewing system of imperial river the wine industry, by constantly taming and dociling
Change, culture, enrichment and and the microorganism in 70 years aged pit muds of imperial river the wine industry, the special screening of Southern Yangtze University, the beneficial functions cultivated
Bacterium is constantly merged, and forms the unique microorganism system for being suitble to our Cangzhou locality natural conditions at last, only to make imperial river wine
Special typical quality and style establish solid microorganism basis.
Raw grain degree of grinding is adjusted to 14% or so by original 25%；It is left that yeast degree of grinding is adjusted to 24% by original 36% simultaneously
It is right.Apparent variation has occurred in production after two measures are taken, enters the quality requirement of the poor unstrained spirits " loose not rough, soft ripe oiliness " in cellar for storing things
It is to be fully ensured.
In spice, distillation mode, mixed-steaming and mixed-heating is upgraded to by original single distillation and mixed steaming, grain perfume (or spice) is more prominent, former wine wind
Taste is more fine and smooth mellow, while also saves the energy.
When going out rice steamer, pit maintenance is carried out at the same time, in pit maintenance, with foreshot liquor tailing is replaced to be sprayed on Jiao Bi and is protected
It supports.Newly-built pit cellar for storing things wall need not spray, and prevent cellar for storing things wall pit mud from excessively softening.Jiao Bi also no longer spreads koji powder maintenance, is spread at cellar for storing things bottom
It enters a little, and is sprinkled into before charging.
When entering to store, pay attention to thermometric work, winter is to ensure the heating slightly higher temperature of relation control, and the use of binding function bacterium
Situation is opposite to be adjusted, and between spring and summer, relative low temperature, which enters cellar for storing things, becomes common recognition, has accomplished substantially under permissive condition at that time as far as possible
Low temperature enters cellar for storing things.
According to production technology characteristic, dispensing is readjusted and has instructed index, comes in and goes out and store technical indicator, concrete condition see the table below 1 He
2：
1 dispensing of table instructs index
Table 2, which comes in and goes out, stores technical indicator
Specific embodiment 1：
2016 winters found short, bristly hair or beard：2016.10.29-2016.12.15 period, We conducted winters to stand short, bristly hair or beard work, and concrete condition is such as
Under：
Specific embodiment 2：
2017 spring found short, bristly hair or beard：2017.3.16 during -2017.4.14, We conducted spring to stand short, bristly hair or beard work, and concrete condition is such as
Under：
2016 winters turned over cellar for storing things：2016.12.11-2017.1.22 during, having carried out winter turns over cellar for storing things work, i.e. two rows time feed intake, tool
Body situation is as follows：
Above-described embodiment all employs liquid benefit function bacterium, which is creatively to employ 70 years cellar for storing things ages of imperial river the wine industry
Pit mud, yeast are sent into space with divine boat's ride on Bus No. 11 and carry out mutation breeding, success selection and breeding, and are named as " Divine Land-imperial river number ", pass through
Preservation spreads cultivation, and by constantly expanding culture, prepares and is used in ripe curing fluid input pit.
With reference to imperial river alcohol thicker brewage process, to brewing environmental microorganism changing rule, fermentation changing rule, metabolism
Rule carries out research and inquirement analysis, clearly forms the Tiny ecosystem mechanism of imperial river alcohol thicker white wine.By process program, microorganism system
It is combined, is produced into stable new odor type, and adjusted in time with reference to actual conditions.
The basic principle of the present invention and specific advantage has been shown and described above, It should be understood by those skilled in the art that this hair
Bright to be not restricted to the described embodiments, the above embodiments and description only illustrate the principle of the present invention, is not taking off
On the premise of from spirit and scope of the invention, various changes and modifications of the present invention are possible, these changes and improvements are both fallen within will
It asks in the scope of the invention of protection.
Claims (4)
1. a kind of production technology of more mellow white wine of grain giving off a strong fragrance, which is characterized in that specific production stage is as follows：
The first step：Open cellar for storing things：The small cellar for storing things in the north is created, pit mud contains beneficial microbe；
Second step：Layering takes slot；
3rd step：See slot dispensing：Specifically proportioning is more grain formulas of raw grain：Sorghum 36%, glutinous rice 22%, rice 18%, wheat 18%,
Corn 6%, remaining is rice husk；
4th step：Uniform spice turns generally twice；
5th step：Moisten grain time 1h or more；
6th step：The loaded steamer time is controlled, even if adjusting into rice steamer steam pressure；
7th step：By the way of mixed-steaming and mixed-heating, layering distillation；
8th step：Amount quality picking wine；
9th step：Go out rice steamer；
Tenth step：Closing heap, proportioning water are to make a call to 100 DEG C of boiling water；
11st step：Stewing grain 5-10min；
12nd step：Machine cooling of blowing in first is played after cold shovel in artificial spreading for cooling, turn over soon it is even turn over, timely thermometric receives side in time；
13rd step：Lower song, grain degree of grinding：14.1-25%, yeast degree of grinding 24-36% add in 15-600ml of beneficial bacterium；
14th step：Thermometric；
15th step：Enter cellar for storing things and step on cellar for storing things；
16th step：Pit sealing mud, thickness >=10cm.
2. a kind of production technology of more mellow white wine of grain giving off a strong fragrance according to claim 1, which is characterized in that
Wherein when going out rice steamer, 1 kilogram of yeast is spread at cellar for storing things bottom, Jiao Bi splashes alcohol, and new Jiao Bi is not maintained.
3. a kind of production technology of more mellow white wine of grain giving off a strong fragrance according to claim 1, which is characterized in that
The small cellar for storing things is the Ni Jiao ridge, and it is 9 cubes that cellar for storing things, which holds, entrance of cellar size：3.2*1.8*1.8, unit m.
4. a kind of production technology of more mellow white wine of grain giving off a strong fragrance according to claim 1, which is characterized in that
Wherein beneficial functions bacterium is that river the wine industry stores the pit mud in age for 70 years, yeast is sent into space with divine boat's ride on Bus No. 11 and is lured using driving
Become breeding, success selection and breeding form.
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Cited By (1)
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| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
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