CN108148701A - A kind of brewing method of aromatic Chinese spirit - Google Patents
A kind of brewing method of aromatic Chinese spirit Download PDFInfo
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- CN108148701A CN108148701A CN201710440931.7A CN201710440931A CN108148701A CN 108148701 A CN108148701 A CN 108148701A CN 201710440931 A CN201710440931 A CN 201710440931A CN 108148701 A CN108148701 A CN 108148701A
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention belongs to Liquor Making Technology fields, it is proposed that a kind of brewing method of aromatic Chinese spirit includes the following steps, function bacterium solution culture；Pit mud culture：Yellow clay is ground rotten, dries, be sieved, addition accounts for function bacterium solution described in yellow clay mass percent 10%, 2% koji powder, 3% yellow water, 3% liquor tailing, 1% female grain, 2% quality aged pit mud, 0.1% beancake powder, and adds softened water and stir evenly, and obtains pit mud；Hang pond：Each new pit pit mud is rebasing, wall built-up, and pool wall surrounding nail bamboo nail hangs the rope made of hemp；It is prepared by grain slot：Making grain adds song to obtain grain slot；Fermentation：Pit bottom of pond first spreads one layer of yellow chaff shell, then adds one layer of grain slot, then spread one layer of green chaff shell, then add one layer of grain slot, and repeated, until temperature is maintained at 30~37 DEG C of 40~50d of sealed fermenting after filling up pit, obtains fermented grain；Distillation：Fermented grain distills to obtain wine.The new pit that the present invention is solved in existing brewing technology is difficult to have gone out wine as early as possible, goes out the problem of wine effect is poor and quality liquor rate is significant lower.
Description
Technical field
The invention belongs to Liquor Making Technology fields, are related to a kind of Luzhou-flavor solid state fermentation " Daqu " white spirit brewing method.
Background technology
Pit mud is the basis of aromatic Chinese spirit brewing, is the place that the procreation of brewing functional bacterium is inhabited, is rich in various micro- lifes
Object fungus strain, the microorganism growth metabolism especially based on caproic acid bacteria are formd using ethyl hexanoate as the aromatic Chinese spirit of main body note
Typical style.Pit mud plays a crucial role aromatic Chinese spirit, and quality pit mud is the basis for wine.Continuous production
It needs, new and old brewery can all need to create more pit, such as this brewery newly-built giving off a strong fragrance white wine pit more than 3000 in 2012 every year
It is a, however the new pit in existing brewing technology is difficult to have gone out wine as early as possible, goes out wine effect difference and quality liquor rate is significant lower.
Invention content
The present invention proposes a kind of aromatic Chinese spirit brewing method, solves the above problem of the prior art.
The technical proposal of the invention is realized in this way：
A kind of brewing method of aromatic Chinese spirit, includes the following steps,
Function bacterium solution culture：Caproic acid bacteria solution is cultivated together with quality aged pit mud filtered fluid, obtains function bacterium solution；
Pit mud culture：Yellow clay is ground rotten, dries, be sieved, addition accounts for function bacterium described in yellow clay mass percent 10%
Liquid, 2% koji powder, 3% yellow water, 3% liquor tailing, 1% female grain, 2% quality aged pit mud, 0.1% beancake powder, and add softened water and stir
It mixes uniformly, obtains pit mud；
Hang pond：Each new pit pit mud is rebasing, wall built-up, and pool wall surrounding nail bamboo nail hangs the rope made of hemp；
It is prepared by grain slot：Making grain adds song to obtain grain slot；
Fermentation：Pit bottom of pond first spreads one layer of yellow chaff shell, then adds one layer of grain slot, then spread one layer of green chaff shell, then add one layer
Grain slot, and repeated, until temperature is maintained at 30~37 DEG C of 40~50d of sealed fermenting after filling up pit, obtain fermented grain；
Distillation：Fermented grain distills to obtain wine.
As further technical solution, function bacterium solution incubation step is specially：Caproic acid bacteria is through small triangular flask culture, big by three
Entering fermentation tank culture after angle bottle culture, fastening tank culture, adding in quality aged pit mud filtered fluid after fermentation tank culture continues to cultivate,
Function bacterium solution is obtained,
35 DEG C of temperature, time is kept to continue 7d during its medium and small triangular flask culture, 35 DEG C of temperature of holding during big triangular flask culture,
Time continues 7d, and when fastening tank culture keeps 35 DEG C of temperature, time to continue 7d, is cultivated before fermentation tank addition quality aged pit mud filtrate
When kept for 35 DEG C of temperature, time continue 7d, fermentation tank add in after quality aged pit mud filtrate 30~37 DEG C of temperature of holding when cultivating, when
Between continue 40~50d.
As further technical solution, in small triangular flask culture：
Nutrient media components and mass percent are：Dipotassium hydrogen phosphate 0.04%, sodium acetate 0.5%, magnesium sulfate 0.02%,
Ammonium sulfate 0.05%, poor liquid 10%, calcium carbonate 1%, ethyl alcohol 2%, remaining is water；
Culture medium PH is adjusted to 6.8~7.0, dipotassium hydrogen phosphate, sodium acetate in culture medium, magnesium sulfate, ammonium sulfate, poor liquid, water
It first adds in, is fitted into after preparing in small triangular flask, through 1.0kg/cm2, after 30min sterilizings, add in 2% ethyl alcohol, individually sterilize
1% calcium carbonate, last cut-in quality percentage are 10% caproic acid bacteria bacterium solution, are sealed, 35 DEG C of culture 7d.
As further technical solution, with small triangular flask culture, when culture, is accessed small by three for culture in big triangular flask culture
Angle bottle bacterium solution, 35 DEG C of culture 7d；
In fastening tank culture, culture medium and mass percent are：Corn flour 1%, sorghum flour 0.5%, ammonium sulfate
0.05%th, sodium acetate 0.05%, yeast extract 0.05%, dipotassium hydrogen phosphate 0.04%；Culture medium 1.5kg/cm2, 40min sterilizing
After access big triangular flask bacterium solution；
In fermentation tank culture, same fastening tank culture is cultivated, it is another to add in 1% quality aged pit mud filtered fluid, 35 DEG C of culture 7d.
As further technical solution, pond step is hung specifically, each newly 2 side of pit mud, and base thickness 15cm, pond
Wall hangs 6~8cm of mud.
As further technical solution, in fermentation step, green chaff shell be specially the chaff shell of cereal pustulation period after drying
The green chaff shell for preserving and steaming in clear soup when in use.
As further technical solution, in fermentation step, the cereal of pustulation period takes off the green cereal after green chaff shell through drying
Cord blood after dry, and green cereal is added to the wine grain in grain slot preparation process.
It uses principle of the present invention and has the beneficial effect that：
The present invention goes out that wine cellar perfume (or spice) is more rich, and wine body is more coordinated, and ethyl hexanoate is significantly increased, and distillation yield is respectively increased, excellent
Matter wine rate improves, and brewing method of the present invention by special pit mud culture technique and fermentation causes new pit that can also go out as early as possible
Wine, goes out that wine cellar perfume (or spice) is more rich, and wine body is more coordinated, and goes out that wine effect is good and quality liquor rate significantly gets a promotion.
Specific embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiments obtained without creative efforts belong to the model that the present invention protects
It encloses.
A kind of brewing method of aromatic Chinese spirit, includes the following steps,
Function bacterium solution culture：Caproic acid bacteria solution is cultivated together with quality aged pit mud filtered fluid, obtains function bacterium solution；Caproic acid bacteria passes through
Enter fermentation tank culture after small triangular flask culture, big triangular flask culture, fastening tank culture, quality aged pit is added in after fermentation tank culture
Mud filtered fluid continues to cultivate, and obtains function bacterium solution, and when medium and small triangular flask culture keeps 35 DEG C of temperature, time to continue 7d, big by three
35 DEG C of temperature, time is kept to continue 7d during the bottle culture of angle, during fastening tank culture 35 DEG C of temperature of holding, time continue 7d, fermentation tank
35 DEG C of temperature, time is kept to continue 7d when being cultivated before addition quality aged pit mud filtrate, after fermentation tank adds in quality aged pit mud filtrate
30~37 DEG C of temperature, time is kept to continue 40~50d during culture.In small triangular flask culture, nutrient media components and mass percent
For：Dipotassium hydrogen phosphate 0.04%, sodium acetate 0.5%, magnesium sulfate 0.02%, ammonium sulfate 0.05%, poor liquid 10%, calcium carbonate 1%,
Ethyl alcohol 2%, remaining is water；Culture medium PH is adjusted to 6.8~7.0, dipotassium hydrogen phosphate, sodium acetate in culture medium, magnesium sulfate, sulfuric acid
Ammonium, poor liquid, water first add in, and are fitted into after preparing in small triangular flask, through 1.0kg/cm2, 30min sterilizing after, add in 2% ethyl alcohol, list
1% calcium carbonate solely to sterilize, last cut-in quality percentage are 10% caproic acid bacteria bacterium solution, are sealed, 35 DEG C of culture 7d.Greatly
Culture is with small triangular flask culture in triangular flask culture, and when culture accesses small triangular flask bacterium solution, 35 DEG C of culture 7d；Fastening tank culture
In, culture medium and mass percent are：Corn flour 1%, sorghum flour 0.5%, ammonium sulfate 0.05%, sodium acetate 0.05%, yeast
Cream 0.05%, dipotassium hydrogen phosphate 0.04%；Culture medium 1.5kg/cm2, 40min sterilizing after access big triangular flask bacterium solution；Fermentation tank
In culture, same fastening tank culture is cultivated, it is another to add in 1% quality aged pit mud filtered fluid, 35 DEG C of culture 7d.
Pit mud culture：Yellow clay is ground rotten, dries, be sieved, addition accounts for function bacterium described in yellow clay mass percent 10%
Liquid, 2% koji powder, 3% yellow water, 3% liquor tailing, 1% female grain, 2% quality aged pit mud, 0.1% beancake powder, and add softened water and stir
It mixes uniformly, obtains pit mud；
It is as shown in Table 1 common pit mud (pit mud for not adding in function bacterium solution in the present invention) and pit mud of the present invention to score
Analysis, the pit mud method of inspection analyze handbook (light industry publishing house 1988) for pit mud analysis method-brewing industry, can be with from table one
Find out that pit mud of the present invention is substantially better than common pit mud.
| Parameter | Common pit mud | Pit mud of the present invention |
| Moisture | 41.1% | 40.2% |
| PH | 6.3 | 6.0 |
| Ammoniacal nitrogen | 2.9mg/g dry ground | 3.2mg/g dry ground |
| Available phosphorus | 3.4mg/g dry ground | 2.6mg/g dry ground |
| Effective potassium | 0.51mg/g dry ground | 0.44mg/g dry ground |
| Humus | 5.86% | 6.25% |
| Bacillus | 6.0×106A/g mud | 1.1×108A/g mud |
| Sense organ | Sticky exquisiteness, color and luster is greyish black cellar aroma flavoring | Sticky exquisiteness, the greyish black cellar aroma flavoring of color and luster are pure |
One common pit mud of table and pit mud comparative analysis of the present invention：
Hang pond：Each new pit pit mud is rebasing, wall built-up, and pool wall surrounding nail bamboo nail hangs the rope made of hemp；Each new pit mud 2
Side, and base thickness 15cm, pool wall hang 6~8cm of mud.
It is prepared by grain slot：Making grain adds song to obtain grain slot；
Fermentation：Pit bottom of pond first spreads one layer of yellow chaff shell, then adds one layer of grain slot, then spread one layer of green chaff shell, then add one layer
Grain slot, and repeated, until temperature is maintained at 30~37 DEG C of 40~50d of sealed fermenting after filling up pit, obtain fermented grain；It is yellow
Chaff shell is the chaff shell that grain maturity cereal is taken off, and green chaff shell is specially that the chaff shell of cereal pustulation period is preserved and made after drying
The green chaff shell that used time steams in clear soup, the cereal of pustulation period take off the green cereal Cord blood, and green cereal after drying after green chaff shell
Wine grain added in grain slot preparation process.Green chaff shell not only can also play loose water suction compared with yellow chaff shell, increase fermentation circle
The effect in face, while green chaff shell also contains more nutriments other than pentosan, pectic substance, such as chlorophyll, makes
Fermentation process can not only generate the substances such as furfural and methanol that original yellow chaff shell can generate, and peculiar smell smaller, fermenting
It is less than the harmful substance that yellow chaff shell generates in the process, the two collocation using effect more more excellent than yellow chaff shell as filler
It is very good, particularly solve original yellow indeterminable new cellar for storing things of chaff shell just with what the function bacterium solution culture of the present invention was combined
It is difficult to the problem of having gone out wine so that new cellar for storing things can also go out wine as early as possible.
Distillation：Fermented grain distills to obtain wine.
It is specific experiment data below：
In September, 2012 throws grain 1000kg per pit, adds bent 180kg, ferment phase 50d in March, 2013.Choose comparison pond
(common pit) and each 20 of test tank (pit of the present invention), the data in table go out the average data (20 of wine for 20 pits
A test tank, 20 comparison ponds).Compared with averaging out wine situation with test tank for comparison pond such as table two, examination criteria is Luzhou-flavor
Liquor examination standard GB10781.1-2006, following examination criteria are same.
Table two compares pond and averages out wine situation comparative unit with test tank：mg/100ml
First three arranges pit distillation yield of the present invention average 37.7%, common pit distillation yield average 33.53%.Quality liquor rate is equal
It is gradually increasing, pit quality liquor rate of the present invention average 15.6%, the same period common pit quality liquor rate 6.95% is arranged to third.Practice
It proves, brewing method of the present invention can effectively improve the distillation yield newly stored and quality liquor rate.
In March, 2016 carries out continuous three rows sampling point to August part to common pit and original pit fermentation process of the present invention
Analysis, first and second row throw grain 800kg, add bent 150kg；Third row throws grain 600kg, adds bent 90kg.If table three is that experiment first row takes
(on March 25 to May 7, ferment sample analysis data phase 46d, note：The suitably adjustment of fermentation phase d numbers has no experimental data larger shadow
It rings, 40~50d).
Three first row sampling analysis data of table
If table four is experiment second row sampling analysis data (on May 7 to June 23, ferment phase 46d).
Four first row sampling analysis data of table
If table five is experiment second row sampling analysis data (in June 23 to August 4 days, ferment phase 42d).
Five third of table arranges sampling analysis data
Three~table of summary analysis five, grain unstrained spirits is under the conditions of similar in pit entry time, test tank and comparison pond fermentation calefaction
Similar rate.
If table six is test tank and the production wine physical and chemical index analysis of comparison pond.
Six test tank of table goes out wine physical and chemical index with comparison pond and distillation yield is analyzed：Unit mg/100ml
Above analysis can obtain, test tank goes out wine and goes out that wine cellar perfume (or spice) is more rich, and wine body is more coordinated than comparing pond, test tank ratio
Comparison pond ethyl hexanoate be significantly increased, one, two, three row's test tank ethyl hexanoates than compare pond it is relatively high by 24.27%,
19.19%th, 25.70%.Distillation yield is respectively increased 1.87%, 0.59%, 2.13%.Quality liquor rate is respectively increased 24%,
24.32%th, 22.78%, therefore brewing method of the present invention by special pit mud culture technique and fermentation causes new pit also can
It is enough to have gone out wine as early as possible, go out that wine cellar perfume (or spice) is more rich, and wine body is more coordinated, go out that wine effect is good and quality liquor rate significantly gets a promotion.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (7)
1. a kind of brewing method of aromatic Chinese spirit, which is characterized in that include the following steps,
Function bacterium solution culture：Caproic acid bacteria solution is cultivated together with quality aged pit mud filtered fluid, obtains function bacterium solution；
Pit mud culture：Yellow clay is ground rotten, dries, be sieved, addition account for function bacterium solution described in yellow clay mass percent 10%,
2% koji powder, 3% yellow water, 3% liquor tailing, 1% female grain, 2% quality aged pit mud, 0.1% beancake powder, and add softened water stirring
Uniformly, pit mud is obtained；
Hang pond：Each new pit pit mud is rebasing, wall built-up, and pool wall surrounding nail bamboo nail hangs the rope made of hemp；
It is prepared by grain slot：Making grain adds song to obtain grain slot；
Fermentation：Pit bottom of pond first spreads one layer of yellow chaff shell, then adds one layer of grain slot, then spread one layer of green chaff shell, then add one layer of grain slot,
And repeated, until temperature is maintained at 30~37 DEG C of 40~50d of sealed fermenting after filling up pit, obtain fermented grain；
Distillation：Fermented grain distills to obtain wine.
A kind of 2. brewing method of aromatic Chinese spirit according to claim 1, which is characterized in that function bacterium solution incubation step
Specially：Caproic acid bacteria enters fermentation tank culture, fermentation tank training after small triangular flask culture, big triangular flask culture, fastening tank culture
Quality aged pit mud filtered fluid is added in after supporting to continue to cultivate, and obtains function bacterium solution,
35 DEG C of temperature, time is kept to continue 7d during its medium and small triangular flask culture, 35 DEG C of temperature of holding, time during big triangular flask culture
Continue 7d, 35 DEG C of temperature, time is kept during fastening tank culture to continue 7d, fermentation tank is protected when adding in culture before quality aged pit mud filtrate
Hold 35 DEG C of temperature, the time continues 7d, fermentation tank is added in after quality aged pit mud filtrate is kept for 30~37 DEG C of temperature, time hold when cultivating
Continuous 40~50d.
3. the brewing method of a kind of aromatic Chinese spirit according to claim 2, which is characterized in that in small triangular flask culture：
Nutrient media components and mass percent are：Dipotassium hydrogen phosphate 0.04%, sodium acetate 0.5%, magnesium sulfate 0.02%, ammonium sulfate
0.05%th, poor liquid 10%, calcium carbonate 1%, ethyl alcohol 2%, remaining is water；
Culture medium PH is adjusted to 6.8~7.0, dipotassium hydrogen phosphate, sodium acetate in culture medium, and magnesium sulfate, ammonium sulfate, poor liquid, water first add
Enter, be fitted into after preparing in small triangular flask, through 1.0kg/cm2, after 30min sterilizings, add in 2% ethyl alcohol, 1% carbonic acid that individually sterilizes
Calcium, last cut-in quality percentage are 10% caproic acid bacteria bacterium solution, are sealed, 35 DEG C of culture 7d.
4. the brewing method of a kind of aromatic Chinese spirit according to claim 2, which is characterized in that trained in big triangular flask culture
It supports with small triangular flask culture, when culture accesses small triangular flask bacterium solution, 35 DEG C of culture 7d；
In fastening tank culture, culture medium and mass percent are：Corn flour 1%, sorghum flour 0.5%, ammonium sulfate 0.05%, acetic acid
Sodium 0.05%, yeast extract 0.05%, dipotassium hydrogen phosphate 0.04%；Culture medium 1.5kg/cm2, 40min sterilizing after access big triangle
Bottle bacterium solution；
In fermentation tank culture, same fastening tank culture is cultivated, it is another to add in 1% quality aged pit mud filtered fluid, 35 DEG C of culture 7d.
5. a kind of brewing method of aromatic Chinese spirit according to claim 1, which is characterized in that hang pond step specifically,
Each new pit is with 2 side of mud, and base thickness 15cm, pool wall hang 6~8cm of mud.
6. a kind of brewing method of aromatic Chinese spirit according to claim 1, which is characterized in that in fermentation step, green chaff
Shell is specially the green chaff shell that the chaff shell of cereal pustulation period is preserved and steamed in clear soup when in use after drying.
7. a kind of brewing method of aromatic Chinese spirit according to claim 6, which is characterized in that in fermentation step, grouting
The cereal of phase takes off the green cereal Cord blood, and green cereal is added in grain slot preparation process after drying after green chaff shell
Make grain.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109517691A (en) * | 2019-01-23 | 2019-03-26 | 武汉雅仕博科技有限公司 | A kind of white wine and its preparation method and application |
| CN110042026A (en) * | 2019-05-07 | 2019-07-23 | 河北乾隆御酒业有限公司 | A method of using cellar ferment making white wine in cellar |
| CN112280632A (en) * | 2020-11-13 | 2021-01-29 | 泸州老窖集团有限责任公司 | Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing |
| CN113136282A (en) * | 2021-05-12 | 2021-07-20 | 四川远鸿小角楼酒业有限公司 | Preparation process of strong aromatic white spirit pit mud |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109517691A (en) * | 2019-01-23 | 2019-03-26 | 武汉雅仕博科技有限公司 | A kind of white wine and its preparation method and application |
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| CN110042026A (en) * | 2019-05-07 | 2019-07-23 | 河北乾隆御酒业有限公司 | A method of using cellar ferment making white wine in cellar |
| CN112280632A (en) * | 2020-11-13 | 2021-01-29 | 泸州老窖集团有限责任公司 | Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing |
| CN113136282A (en) * | 2021-05-12 | 2021-07-20 | 四川远鸿小角楼酒业有限公司 | Preparation process of strong aromatic white spirit pit mud |
| CN113136282B (en) * | 2021-05-12 | 2024-03-15 | 四川小角楼酒业有限公司 | Preparation process of strong-flavor white spirit pit mud |
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Application publication date: 20180612 |