CN108148710A - Technique based on white wine by-product brewing spirit - Google Patents
Technique based on white wine by-product brewing spirit Download PDFInfo
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- 235000020097 white wine Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000006227 byproduct Substances 0.000 title claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000014101 wine Nutrition 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 239000003205 fragrance Substances 0.000 claims abstract description 15
- 235000015096 spirit Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 9
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 9
- 239000000835 fiber Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 241000223261 Trichoderma viride Species 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 12
- 230000032050 esterification Effects 0.000 claims description 10
- 238000005886 esterification reaction Methods 0.000 claims description 10
- 238000009825 accumulation Methods 0.000 claims description 5
- 238000012423 maintenance Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 3
- 238000010792 warming Methods 0.000 claims 1
- 238000004821 distillation Methods 0.000 abstract description 7
- 235000020053 arrack Nutrition 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 239000002243 precursor Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000009967 tasteless effect Effects 0.000 abstract description 3
- 235000019568 aromas Nutrition 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000223259 Trichoderma Species 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 13
- 229940088598 enzyme Drugs 0.000 description 9
- 150000002148 esters Chemical class 0.000 description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000001131 transforming effect Effects 0.000 description 3
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108090000371 Esterases Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- FINHMKGKINIASC-UHFFFAOYSA-N Tetramethylpyrazine Chemical compound CC1=NC(C)=C(C)N=C1C FINHMKGKINIASC-UHFFFAOYSA-N 0.000 description 2
- -1 aldehyde ketone Chemical class 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- RZKZACQFSYTMPK-UHFFFAOYSA-N butanoic acid ethyl hexanoate Chemical compound CCCC(O)=O.CCCCCC(=O)OCC RZKZACQFSYTMPK-UHFFFAOYSA-N 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- FMMOOAYVCKXGMF-MURFETPASA-N ethyl linoleate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OCC FMMOOAYVCKXGMF-MURFETPASA-N 0.000 description 1
- 229940031016 ethyl linoleate Drugs 0.000 description 1
- 150000002440 hydroxy compounds Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- FMMOOAYVCKXGMF-UHFFFAOYSA-N linoleic acid ethyl ester Natural products CCCCCC=CCC=CCCCCCCCC(=O)OCC FMMOOAYVCKXGMF-UHFFFAOYSA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
Technique based on white wine by-product brewing spirit, esterifying liquid is prepared first with yellow water, residual water, liquor tailing and enzyme song, secondly grain and waste distiller's grains are lost using delicate fragrance type, Maotai-flavor, through overregulating water content, being fermented using Trichoderma, digesting, high temperature sterilization, saccharification, the fresh sorghum for adding gelatinization is fully saccharified, the esterifying liquid of preparation is then added in the fragrant unstrained spirits of formation, by distillation, obtains white wine of the present invention.By the present invention in that with three kinds of different flavor feature Lost grains and the unique nutrition of yellow water and functional microorganism, it takes full advantage of Mei Zhong Lost grains and contains a large amount of different aromas precursor substances, recycle the high distillation yield characteristic of Chinese yeast, compound fragrance matter is enabled to incorporate wine body to be utilized by distillation again, loses the boring tasteless mouthfeel of arrack so as to improve single；And the Crude starch that San Zhong Lost grains contain is good liquor-making raw material, takes full advantage of and loses poor crude fibre resource, improves the utility value for losing grain, reduces grain input.
Description
Technical field
The invention belongs to spirit brewing fields, and in particular to a kind of technique based on white wine by-product brewing spirit.
Background technology
At present, the whole nation annual white wine loses poor yield at 30,000,000 tons or more, loses containing a large amount of organic matter in grain, if not
Timely processing can cause environment seriously to pollute.Spirit distiller grain is mainly used as feed development at present, but its manufacture it is of high cost and
Animal feeding value is relatively low.It loses containing the more complete remaining starch that do not ferment in grain, also containing the multi mineral based on phosphorus
Prime element, they are the material bases for forming microbial cell, while crude protein content is higher in the dry matter of spirit distiller grain, can
To provide abundant nitrogen source for microorganism.It loses and the lot of trace flavor components such as a certain amount of acid, ester, alcohol is remained in grain, and
It is good liquor-making raw material containing abundant in beneficiating ingredients such as fragrant flavor precursor substances；And poor fermented soy again will be lost and answered
With less, generally lose that the wine body that poor fragrant unstrained spirits is directly produced is more boring, and distillation yield is low, it is most of for low-grade wine, it limits and loses
The utilization that grain is made wine again.
In China white wine industry, lipase is usually used in white wine flavouring or the addition enzyme of arrack is answered as forced fermentation,
In when white wine waste liquid (such as residual water and liquor tailing) makes esterifying liquid using it is more be monascus esterase, but monascus ester
Enzyme shows that the Ester of monascus esterase generation is to the mixed acid esterification effect disquisition of acetic acid, caproic acid, lactic acid, butyric acid
Ethyl hexanoate, and without other three big esters, i.e. ethyl lactate, ethyl butyrate and ethyl acetate, and conventional brew waste liquid is esterified
The shortcomings such as time-consuming for the preparation of liquid, needs a large amount of Esterified Enzymes, esterification yield low strongly limit the use value of esterifying liquid.
Invention content
For overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of based on white wine by-product brewing spirit
Technique takes full advantage of and loses poor crude fibre resource, improves the utility value for losing grain, reduces grain input, and prepare
High-quality white wine improves and single loses the boring tasteless mouthfeel of arrack at present.
The technical solution adopted by the present invention is that：
Based on the technique of white wine by-product brewing spirit, include the following steps：
Step 1：The preparation of esterifying liquid：Fresh 10~20 parts of yellow water, wine brewing after 10~20 parts of residual water, liquor tailing 80~
100 parts, 0.30~0.6 part of full cell Esterified Enzyme and 1~2 part of koji powder are uniformly mixed, and are sealed by fermentation at 30~45 DEG C of temperature
10-12 days, while the ultrasonic wave auxiliary esterification treatment of 2~4min, 120~150w are carried out daily；
Step 2：45~55 parts of fresh delicate fragrance types are lost into grain, 45~55 parts of yellow wine lees are uniformly mixed and are dried to aqueous
Then amount 20~30% adds in 70~90 parts of fresh yellow water mixings and adjusts to water content 50~60%；
Step 3：6%~10% Trichoderma viride bacterium solution of its quality is added in the Lost grain mixtures obtained in step 2
And be uniformly mixed, it repaves and transforms into thickness 20~25cm Lost grain layers, then in 28~35 DEG C of temperature, the condition of humidity 50~60%
Lower fermentation 3-4 days, and turn 1-2 times daily；
Step 4：The grain of losing for passing through trichoderma viride fermentation in step 3 is accumulated, 1.2~1.5m of piling height,
It warms naturally to 48~52 DEG C and maintains 2~3 days progress crude fibre enzymolysis, in accumulation Lost grains surface bedding 3 after enzymolysis
The high temperature Maotai-flavor of rice steamer of just making wine out thick~5cm loses grain, and is rapidly heated and carries out high temperature to 70~85 DEG C, 1 day time of maintenance
Sterilizing；
Step 5：Grain of losing after step 4 is sterilized spreads out and is cooled to 35~38 DEG C, add lose poor weight 0.3%~
0.4% Chinese yeast, then mixing row saccharification 16-20h；
Step 6：Fresh sorghum is gelatinized, when temperature is down to 35~38 DEG C, 60~80 parts is taken and adds in its quality
0.3%~0.4% Chinese yeast, mixing, then be uniformly mixed with the grain of losing being saccharified in step 5, then 22~26h of progress again
Fully saccharification；
Step 7：Step 6 be fully saccharified added in Lost grains its quality 8-10% just go out cellar for storing things Maotai-flavor it is fresh
Lose grain, after mixing, airing is cooled to 20~22 DEG C, then moves into delicate fragrance type pit and carries out 12~15 days shapes of conventional Xiaoqu liquor fermentation
Into fragrant unstrained spirits；
Step 8：After fragrant unstrained spirits in step 7 is filled rice steamer, in each rice steamer add in step 1 prepare esterifying liquid 25~
40kg covers cloud desk, and firepower is kept uniformly to steam wine, and Spirit butt is truncated, and obtains the high-quality white wine of the present invention.
Further, a concentration of 2~6 × the 10 of the spore suspension of the Trichoderma viride bacterium solution6A/ml.
Beneficial effects of the present invention：
By the present invention in that losing poor and Maotai-flavor with waste distiller's grains, delicate fragrance type loses grain these three different flavors feature Lost grains
And the unique nutrition of yellow water and functional microorganism, a large amount of different aromas precursor substances that Mei Zhong Lost grains contain are taken full advantage of,
Recycling the high distillation yield characteristic of Chinese yeast so that compound fragrance matter can incorporate wine body and be utilized by distillation again, so as to improve
The single boring tasteless mouthfeel for losing arrack forms the high-quality white wine with unique strong fragrant fragrance；Meanwhile San Zhong Lost grains contain
12%~20% unemployed Crude starch, is good liquor-making raw material, reuses the trichoderma viride for generating cellulase
It degrades, takes full advantage of and lose poor crude fibre resource, improve the utility value for losing grain, reduce grain input, it is established that
The production model recycled；
The ester of bent (enzyme) as catalyst and ultrasonic wave the auxiliary esterification technique preparation of esterification is esterified using full cell
Change liquid, have the advantages that with enzyme amount it is few, it is at low cost, take it is short, esterification yield is high, by the esterifying liquid add in fermented grain distillation, can significantly
Improve the quality of wine.
In addition, the high temperature Maotai-flavor for just going out rice steamer is lost grain is covered in losing in grain after digesting, in addition to Jiang Xiang Xing Lost are utilized
Outside the above-mentioned advantage of grain, remaining trichoderma viride can be also killed simultaneously, is to have carried out powerful guarantee into pit fermentation.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
Based on the technique of white wine by-product brewing spirit, include the following steps：
Step 1：The preparation of esterifying liquid：10 parts of residual water, 80 parts of liquor tailing after fresh 20 parts of yellow water, wine brewing, 0.3 part it is complete
Cell Esterified Enzyme and 1 part of good quality propagation powder are uniformly mixed, and are sealed by fermentation 10 days at 30 DEG C of temperature, while carry out 2 daily~
The ultrasonic wave auxiliary esterification treatment of 4min, 120w；
Step 2：45 parts of fresh delicate fragrance types are lost into grain, 45 parts of yellow wine lees are uniformly mixed and are dried to water content 30%, so
70 parts of fresh yellow water mixings are added in afterwards and are adjusted to water content 50%；
Step 3：6% Trichoderma viride bacterium solution of its quality is added in the Lost grain mixtures obtained in step 2 and is mixed
Uniformly, the Lost grain layers for transforming into thickness 20cm, the spore suspension concentration 2 × 10 of Trichoderma viride bacterium solution are repaved6A/ml；Then exist
It ferments 3 days, and turns daily primary under conditions of 30 DEG C of temperature, humidity 50% so that the full and uniform growth of Trichoderma viride；
Step 4：The grain of losing for passing through trichoderma viride fermentation in step 3 is accumulated, piling height 1.2m rises naturally
Temperature is to 48 DEG C and maintains to carry out within 2 days crude fibre enzymolysis, making wine out after enzymolysis in the firm of accumulation Lost grains surface bedding 3cm thickness
The high temperature Maotai-flavor of rice steamer loses grain, and is rapidly heated and carries out high-temperature sterilization to 70 DEG C, 1 day time of maintenance；
Step 5：Grain of losing after step 4 is sterilized spreads out and is cooled to 35 DEG C, adds the Chinese yeast for losing poor weight 0.3%,
Then mixing row saccharification 16h；
Step 6：Fresh sorghum is gelatinized, when temperature is down to 35 DEG C, 60 parts is taken and adds in its quality 0.3%
Chinese yeast, mixing, then be uniformly mixed with the grain of losing being saccharified in step 5,22h is then carried out again and is fully saccharified, and adds in sorghum energy
Enough increase energy, for the raw wine of bacterium fermentation；
Step 7：It has fully been saccharified in step 6 and the Maotai-flavor for just going out cellar for storing things of its quality 8% is added in Lost grains fresh has lost
Grain, after mixing, airing is cooled to 20 DEG C, then move into delicate fragrance type pit carry out conventional Xiaoqu liquor fermentation formed within 12~15 days it is fragrant
Unstrained spirits；
Step 8：After fragrant unstrained spirits in step 7 is filled rice steamer, esterifying liquid 25kg prepared by step 1 is added in each rice steamer,
It uniformly splashes on fragrant unstrained spirits, covers cloud desk, firepower is kept uniformly to steam wine, and Spirit butt is truncated, obtain the height of the present invention
Quality white wine.
Embodiment 2
Based on the technique of white wine by-product brewing spirit, include the following steps：
Step 1：The preparation of esterifying liquid：20 parts of residual water, 100 parts of liquor tailing after fresh 10 parts of yellow water, wine brewing, 0.5 part it is complete
Cell Esterified Enzyme and 2 parts of good quality propagation powder are uniformly mixed, and are sealed by fermentation 12 days at 40 DEG C of temperature, while carry out 2 daily~
The ultrasonic wave auxiliary esterification treatment of 4min, 150w；
Step 2：55 parts of fresh delicate fragrance types are lost into grain, 50 parts of yellow wine lees are uniformly mixed and are dried to water content 20%, so
90 parts of fresh yellow water mixings are added in afterwards and are adjusted to water content 60%；
Step 3：8% Trichoderma viride bacterium solution of its quality is added in the Lost grain mixtures obtained in step 2 and is mixed
Uniformly, the Lost grain layers for transforming into thickness 25cm, the spore suspension concentration 5 × 10 of Trichoderma viride bacterium solution are repaved6A/ml；Then exist
It ferments 4 days, and turns daily 2 times under conditions of 35 DEG C of temperature, humidity 60% so that the full and uniform growth of Trichoderma viride；
Step 4：The grain of losing for passing through trichoderma viride fermentation in step 3 is accumulated, piling height 1.5m rises naturally
Temperature is to 50 DEG C and maintains to carry out within 3 days crude fibre enzymolysis, making wine out after enzymolysis in the firm of accumulation Lost grains surface bedding 5cm thickness
The high temperature Maotai-flavor of rice steamer loses grain, and is rapidly heated and carries out high-temperature sterilization to 80 DEG C, 1 day time of maintenance；
Step 5：Grain of losing after step 4 is sterilized spreads out and is cooled to 38 DEG C, adds the Chinese yeast for losing poor weight 0.4%,
Then mixing row saccharification 18h；
Step 6：Fresh sorghum is gelatinized, when temperature is down to 38 DEG C, 80 parts is taken and adds in its quality 0.4%
Chinese yeast, mixing, then be uniformly mixed with the grain of losing being saccharified in step 5,26h is then carried out again and is fully saccharified, and adds in sorghum energy
Enough increase energy, for the raw wine of bacterium fermentation；
Step 7：It has fully been saccharified in step 6 and the Maotai-flavor for just going out cellar for storing things of its quality 10% is added in Lost grains fresh has lost
Grain, after mixing, airing is cooled to 22 DEG C, then move into delicate fragrance type pit carry out conventional Xiaoqu liquor fermentation formed within 12~15 days it is fragrant
Unstrained spirits；
Step 8：After fragrant unstrained spirits in step 7 is filled rice steamer, esterifying liquid 40kg prepared by step 1 is added in each rice steamer,
It uniformly splashes on fragrant unstrained spirits, covers cloud desk, firepower is kept uniformly to steam wine, and Spirit butt is truncated, obtain the height of the present invention
Quality white wine.
Embodiment 3
Based on the technique of white wine by-product brewing spirit, include the following steps：
Step 1：The preparation of esterifying liquid：15 parts of residual water, 100 parts of liquor tailing after fresh 15 parts of yellow water, wine brewing, 0.6 part it is complete
Cell Esterified Enzyme and 2 parts of good quality propagation powder are uniformly mixed, and are sealed by fermentation 12 days under temperature 45 C, while progress 2 daily~
The ultrasonic wave auxiliary esterification treatment of 4min, 150w；
Step 2：50 parts of fresh delicate fragrance types are lost into grain, 55 parts of yellow wine lees are uniformly mixed and are dried to water content 25%, so
80 parts of fresh yellow water mixings are added in afterwards and are adjusted to water content 60%；
Step 3：10% Trichoderma viride bacterium solution of its quality is added in the Lost grain mixtures obtained in step 2 and is mixed
Uniformly, the Lost grain layers for transforming into thickness 25cm, the spore suspension concentration 5 × 10 of Trichoderma viride bacterium solution are repaved6A/ml；Then exist
It ferments 3 days, and turns daily 2 times under conditions of 35 DEG C of temperature, humidity 60% so that the full and uniform growth of Trichoderma viride；
Step 4：The grain of losing for passing through trichoderma viride fermentation in step 3 is accumulated, piling height 1.5m rises naturally
Temperature is to 50 DEG C and maintains to carry out within 3 days crude fibre enzymolysis, making wine out after enzymolysis in the firm of accumulation Lost grains surface bedding 5cm thickness
The high temperature Maotai-flavor of rice steamer loses grain, and is rapidly heated and carries out high-temperature sterilization to 85 DEG C, 1 day time of maintenance；
Step 5：Grain of losing after step 4 is sterilized spreads out and is cooled to 38 DEG C, adds the Chinese yeast for losing poor weight 0.4%,
Then mixing row saccharification 20h；
Step 6：Fresh sorghum is gelatinized, when temperature is down to 36 DEG C, 70 parts is taken and adds in its quality 0.4%
Chinese yeast, mixing, then be uniformly mixed with the grain of losing being saccharified in step 5,26h is then carried out again and is fully saccharified, and adds in sorghum energy
Enough increase energy, for the raw wine of bacterium fermentation；
Step 7：It has fully been saccharified in step 6 and the Maotai-flavor for just going out cellar for storing things of its quality 10% is added in Lost grains fresh has lost
Grain, after mixing, airing is cooled to 20 DEG C, then move into delicate fragrance type pit carry out conventional Xiaoqu liquor fermentation formed within 12~15 days it is fragrant
Unstrained spirits；
Step 8：After fragrant unstrained spirits in step 7 is filled rice steamer, esterifying liquid 35kg prepared by step 1 is added in each rice steamer,
It uniformly splashes on fragrant unstrained spirits, covers cloud desk, firepower is kept uniformly to steam wine, and Spirit butt is truncated, obtain the height of the present invention
Quality white wine.
Vinosity detection is carried out to the white wine of embodiment 1, result is：Alcoholic strength：40%vol, total acid：2167mg/L, total alcohol
(micro constitutent)：1378mg/L, total ester：5456mg/L, ethyl acetate：2523mg/L, ethyl hexanoate：287mg/L, lactic acid second
Ester：1865mg/L, ethyl butyrate 1106mg/L, aldehyde ketone：2846mg/L, nitrogenous compound：87mg/L, hydroxy compounds：
2574mg/L, furfural：156mg/L, amino acid：348mg/L, benzaldehyde：3.34mg/L Tetramethylpyrazine：It is 20.78mg/L sub-
Oleic acid：7.32mg/L ethyl linoleate：19.34mg/L acetaldehyde：145mg/L, n-butanol：320mg/L, isobutanol：139mg/
L, methanol：129mg/L, isoamyl alcohol：124mg/L, bata-phenethyl alcohol 120mg/L.
Claims (2)
1. the technique based on white wine by-product brewing spirit, which is characterized in that include the following steps：
Step 1：The preparation of esterifying liquid：10~20 parts of residual water, liquor tailing 80~100 after fresh 10~20 parts of yellow water, wine brewing
Part, 0.30~0.6 part of full cell Esterified Enzyme and 1~2 part of koji powder be uniformly mixed, be sealed by fermentation 10- at 30~45 DEG C of temperature
12 days, while the ultrasonic wave auxiliary esterification treatment of 2~4min, 120~150w are carried out daily；
Step 2：45~55 parts of fresh delicate fragrance types are lost into grain, 45~55 parts of yellow wine lees are uniformly mixed and are dried to water content 20
~30%, it then adds in 70~90 parts of fresh yellow water mixings and adjusts to water content 50~60%；
Step 3：6%~10% Trichoderma viride bacterium solution of its quality is added in the Lost grain mixtures obtained in step 2 and is mixed
It closes uniformly, repaves and transform into thickness 20~25cm Lost grain layers, then sent out under conditions of 28~35 DEG C of temperature, humidity 50~60%
Ferment 3-4 days, and turn 1-2 times daily；
Step 4：The grain of losing for passing through trichoderma viride fermentation in step 3 is accumulated, 1.2~1.5m of piling height is natural
It is warming up to 48~52 DEG C and maintains 2~3 days progress crude fibre enzymolysis, in accumulation Lost grains surface 3~5cm of bedding after enzymolysis
The high temperature Maotai-flavor of thick rice steamer of just making wine out loses grain, and is rapidly heated and carries out high-temperature sterilization to 70~85 DEG C, 1 day time of maintenance；
Step 5：Grain of losing after step 4 is sterilized spreads out and is cooled to 35~38 DEG C, adds and loses poor weight 0.3%~0.4%
Chinese yeast, then mixing row saccharification 16-20h；
Step 6：Fresh sorghum is gelatinized, when temperature is down to 35~38 DEG C, 60~80 parts is taken and adds in its quality
0.3%~0.4% Chinese yeast, mixing, then be uniformly mixed with the grain of losing being saccharified in step 5, then 22~26h of progress again
Fully saccharification；
Step 7：It has fully been saccharified in step 6 and the Maotai-flavor for just going out cellar for storing things of its quality 8-10% is added in Lost grains fresh has lost
Grain, after mixing, airing is cooled to 20~22 DEG C, then moves into delicate fragrance type pit and carries out conventional Xiaoqu liquor fermentation and is formed for 12~15 days
Fragrant unstrained spirits；
Step 8：After fragrant unstrained spirits in step 7 is filled rice steamer, 25~40kg of esterifying liquid prepared by step 1 is added in each rice steamer,
Cloud desk is covered, firepower is kept uniformly to steam wine, and Spirit butt is truncated, obtains the high-quality white wine of the present invention.
2. the technique as described in claim 1 based on white wine by-product brewing spirit, which is characterized in that the trichoderma viride
A concentration of 2~6 × the 10 of the spore suspension of liquid6A/ml.
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Application publication date: 20180612 |