CN108165417B - Wine making method for improving aroma of strong aromatic white wine - Google Patents
Wine making method for improving aroma of strong aromatic white wine Download PDFInfo
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Abstract
The invention relates to the technical field of liquor brewing, in particular to a preparation method for improving aroma of strong aromatic white liquor.
Description
Technical Field
The invention relates to the technical field of white spirit brewing, in particular to a method for preparing strong aromatic white spirit with improved fragrance.
Background
Lycopene (lycopene) is a carotenoid, named for its earliest discovery in tomato. In 1873, Hartsen extracted a dark red crystal from tomato berries for the first time. In 1903, Schunch formally named lycopene as this substance extracted from tomato. Lycopene, which is conventionally known as a pigment widely found in nature, has been known as a gold substance "hidden in tomatoes" by the united nations Food and Agriculture Organization (FAO), food additive council (JECFA) and World Health Organization (WHO), and is considered as a type a nutrient as a food additive having both nutritional and coloring effects in more than 50 countries and regions. In recent years, the lipid-lowering health-care food has multiple physiological activity functions of resisting oxidation, resisting cancer, reducing blood fat, improving immunity and the like, so that the lipid-lowering health-care food is widely applied to industries of health-care food, medicines, cosmetics and the like, and the development of related products becomes a hotspot in the field of international functional food research.
The white spirit is the traditional Chinese alcoholic beverage and is still deeply loved by the consumers at present. It is one of world famous distilled liquors, and is listed as world famous six distilled liquors together with whiskey, brandy, vodka, rum and gold wine. The white spirit has long history and exquisite process, and has the characteristics of typical style characteristics, pure texture, aromatic and rich taste, long aftertaste after drinking and the like. The white spirit can be divided into sauce flavor type, strong flavor type, faint scent type, rice flavor type, mixed flavor type, phoenix flavor type, special flavor type, fermented soybean flavor type, medicine flavor type, sesame flavor type and old white dry flavor type according to the characteristics of the flavor style.
The strong aromatic white spirit is the white spirit with the highest yield in all the aromatic white spirits in China, plays an important role in the white spirit market in China, has the style characteristics of strong cellar aroma, softness and sweet taste, coordinated aroma and long afternoon, and is prepared by mainly taking grains such as sorghum and the like as raw materials, adopting a natural saccharification leaven, namely distiller's yeast, performing solid fermentation or semi-solid fermentation, and then distilling, storing and blending.
The aroma of the strong aromatic white spirit is mainly formed and changed in the processes of fermentation, distillation and aging, and particularly, the decomposition products, the metabolites and the metabolites of the microorganisms of the raw materials under the action of pit, distiller's yeast microorganisms and enzymes in the fermentation process are mutually converted. Researches show that in aroma components of the strong aromatic Chinese spirits, esters account for absolute content, ethyl caproate is a main body aroma and mainly comes from caproic acid bacteria in mud pit microorganisms, ethyl caproate, ethyl lactate, ethyl acetate and ethyl butyrate are called as tetramacroesters, and the content and the proportion relation of the tetramacroesters determine the quality and the style of the strong aromatic Chinese spirits.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation method for improving the aroma of strong aromatic Chinese spirit.
The method is realized by the following technical scheme:
a preparation method for improving the aroma of strong aromatic Chinese spirits comprises the following steps: selecting materials, preparing materials, soaking, steaming, spreading and drying in the air, fermenting, performing secondary fermentation, and distilling.
Selecting full, mature and clean glutinous sorghum, glutinous rice, wheat, cassava and Chinese yam as wine-making grains; wherein the mass ratio of the glutinous sorghum, the glutinous rice, the wheat, the cassava and the Chinese yam is 7: 1: 1: 0.5: 0.5.
the preparation method comprises the steps of crushing glutinous sorghum, glutinous rice and wheat, screening the crushed glutinous sorghum, glutinous rice and wheat by a screen with 10-12 meshes, and crushing cassava and Chinese yam into soybean grains; steaming the rice husks for 30-40 min, and dehydrating until the water content is 11% -13% for later use.
The soaking is to soak the crushed sorghum, the sticky rice, the wheat, the cassava and the Chinese yam in water at the temperature of 30-50 ℃ for 8-10 h, wherein the water consumption for soaking is 50-60% of the total mass of the grain for making the wine.
And (3) putting the soaked grains for wine making into a steamer, filtering, putting the grains into the steamer, and steaming for 40-50 min at the temperature of 90-100 ℃.
The spreading and drying process comprises the steps of pouring the liquor-making grains after being steamed on a stainless steel plate, and uniformly stirring the barley medium-temperature Daqu, the rice husks and the liquor-making grains; wherein the yeast-making temperature of the barley medium-temperature Daqu is 45-55 ℃, the barley medium-temperature Daqu accounts for 23-27% of the mass of grain for making wine, and the husk accounts for 19-21% of the mass of grain for making wine.
And the fermentation is to put the spread and dried wine-making grains into a cellar, seal and ferment for 50-60 days, and control the fermentation temperature at 28-32 ℃ to obtain vinasse and yellow water.
The secondary fermentation is to mix the yellow water and the red yeast, then to stir the mixture with the vinasse evenly, to ferment for 8 to 10 days, wherein the fermentation temperature is controlled to be 27 to 36 ℃, and the usage amount of the red yeast is 0.7 to 0.9 percent of the total mass of the grain for making the wine.
And the distillation is carried out under the steam pressure of 0.03-0.05 MPa, the distilled liquor in the upper, middle and lower sections is separately collected in a way of 'flower-viewing and liquor-picking', according to the size degree of the liquor flowing out of hops, and the middle section liquor is selected by pinching the head and the tail.
Compared with the prior art, the invention has the following advantages:
according to the invention, a secondary fermentation mode is adopted, the rhodotorula rubra is added into the fermented yellow water, so that the rhodotorula rubra obtains sufficient nutrition, the yellow water comprises a large amount of amino acid, sugar, alcohol, humus and yeast autolysate, the rhodotorula rubra produces a large amount of lycopene in the secondary fermentation, the lycopene promotes the reproduction of caproic acid bacteria and produces high-content caproic acid, and the caproic acid and ethanol react to obtain ethyl caproate, so that the aroma of the strong aromatic Chinese spirits is improved, the overall smell of the spirits is changed, and the strong aromatic sense is more prominent.
Detailed Description
The technical solution of the present invention is further defined by combining the specific examples and experimental examples, but the scope of the protection is not limited to the description.
Example 1
A preparation method for improving the aroma of strong aromatic Chinese spirits comprises the following steps: selecting materials, preparing materials, soaking, steaming, spreading and drying in the air, fermenting, performing secondary fermentation, and distilling.
Selecting full, mature and clean glutinous sorghum, glutinous rice, wheat, cassava and Chinese yam as wine-making grains; wherein the mass ratio of the glutinous sorghum, the glutinous rice, the wheat, the cassava and the Chinese yam is 7: 1: 1: 0.5: 0.5.
the preparation method comprises the steps of preparing materials, namely crushing the glutinous sorghum, the glutinous rice and the wheat, sieving the crushed glutinous sorghum, the glutinous rice and the wheat by a 10-mesh sieve, and crushing the cassava and the Chinese yam into soybean grains; steaming testa oryzae for 30min, and dehydrating until water content is 11%.
The soaking is to soak the crushed sorghum, the sticky rice, the wheat, the cassava and the Chinese yam in water at the temperature of 30 ℃ for 10 hours, wherein the water consumption for soaking is 60 percent of the total mass of the grain for wine making.
And (3) putting the soaked grains for wine making into a steamer, filtering, putting into the steamer, and steaming for 40min, wherein the temperature in the steamer is 90 ℃.
The spreading and drying process comprises the steps of pouring the liquor-making grains after being steamed on a stainless steel plate, and uniformly stirring the barley medium-temperature Daqu, the rice husks and the liquor-making grains; wherein the yeast-making temperature of the barley medium-temperature Daqu is 45 ℃, the barley medium-temperature Daqu accounts for 23% of the mass of the grain for making wine, and the chaff accounts for 21% of the mass of the grain for making wine.
And the fermentation is to put the spread and dried wine-making grains into a cellar, seal and ferment for 50 days, and control the fermentation temperature at 32 ℃ to obtain vinasse and yellow water.
The secondary fermentation is to mix the yellow water and the red yeast, then to stir the mixture with the vinasse evenly, to ferment for 8 days, wherein the fermentation temperature is controlled at 36 ℃, and the usage amount of the red yeast is 0.9 percent of the total mass of the grain for making the wine.
The distillation is carried out under the steam pressure of 0.03MPa, and the distilled liquor in the upper, middle and lower sections is separately collected according to the size degree of the liquor flowing out of hops in a way of 'seeing flowers and picking up liquor', and the middle section liquor is selected by pinching the head and removing the tail, so as to obtain the product.
Example 2
A preparation method for improving the aroma of strong aromatic Chinese spirits comprises the following steps: selecting materials, preparing materials, soaking, steaming, spreading and drying in the air, fermenting, performing secondary fermentation, and distilling.
Selecting full, mature and clean glutinous sorghum, glutinous rice, wheat, cassava and Chinese yam as wine-making grains; wherein the mass ratio of the glutinous sorghum, the glutinous rice, the wheat, the cassava and the Chinese yam is 7: 1: 1: 0.5: 0.5.
the preparation method comprises the steps of crushing glutinous sorghum, glutinous rice and wheat, screening the crushed glutinous sorghum, glutinous rice and wheat by a 11-mesh screen, and crushing cassava and Chinese yam into soybean grains; steaming testa oryzae for 35min, and dehydrating to water content of 12%.
The soaking is to soak the crushed sorghum, the sticky rice, the wheat, the cassava and the Chinese yam in water at 40 ℃ for 9 hours, wherein the water consumption for soaking is 55 percent of the total mass of the grain for making the wine.
And (3) putting the soaked grains for wine making into a steamer, filtering, putting into the steamer, and steaming for 45min, wherein the temperature in the steamer is 95 ℃.
The spreading and drying process comprises the steps of pouring the liquor-making grains after being steamed on a stainless steel plate, and uniformly stirring the barley medium-temperature Daqu, the rice husks and the liquor-making grains; wherein the yeast-making temperature of the barley medium-temperature Daqu is 50 ℃, the barley medium-temperature Daqu accounts for 25% of the mass of the grain for making wine, and the husk accounts for 20% of the mass of the grain for making wine.
And the fermentation is to put the spread and dried wine-making grains into a cellar, seal and ferment for 55 days, and control the fermentation temperature at 30 ℃ to obtain vinasse and yellow water.
The secondary fermentation is to mix the yellow water and the red yeast, then to stir the mixture with the vinasse evenly, to ferment for 9 days, wherein the fermentation temperature is controlled at 32 ℃, and the usage amount of the red yeast is 0.8 percent of the total mass of the grain for making the wine.
The distillation is carried out under the steam pressure of 0.04MPa, and the distilled liquor in the upper, middle and lower sections is separately collected according to the size degree of the liquor flowing out of hops in a way of 'seeing flowers and picking up liquor', and the middle section liquor is selected by pinching the head and removing the tail, so as to obtain the product.
Example 3
A preparation method for improving the aroma of strong aromatic Chinese spirits comprises the following steps: selecting materials, preparing materials, soaking, steaming, spreading and drying in the air, fermenting, performing secondary fermentation, and distilling.
Selecting full, mature and clean glutinous sorghum, glutinous rice, wheat, cassava and Chinese yam as wine-making grains; wherein the mass ratio of the glutinous sorghum, the glutinous rice, the wheat, the cassava and the Chinese yam is 7: 1: 1: 0.5: 0.5.
the preparation method comprises the steps of crushing the glutinous sorghum, the glutinous rice and the wheat, screening the crushed glutinous sorghum, the glutinous rice and the wheat by a 12-mesh screen, and crushing the cassava and the Chinese yam into soybean grains; steaming testa oryzae for 40min, and dehydrating to water content of 13%.
The soaking is to soak the crushed sorghum, the sticky rice, the wheat, the cassava and the Chinese yam in water at 50 ℃ for 8 hours, wherein the water consumption for soaking is 50 percent of the total mass of the grain for making the wine.
And (3) putting the soaked grains for wine making into a steamer, filtering, putting into the steamer, and steaming for 50min, wherein the temperature in the steamer is 100 ℃.
The spreading and drying process comprises the steps of pouring the liquor-making grains after being steamed on a stainless steel plate, and uniformly stirring the barley medium-temperature Daqu, the rice husks and the liquor-making grains; wherein the medium temperature Daqu of fructus Hordei vulgaris is 55 deg.C, the medium temperature Daqu of fructus Hordei vulgaris is 27% of grain for wine production, and the husk is 19% of grain for wine production
And the fermentation is to put the spread and dried wine-making grains into a cellar, seal and ferment for 60 days, and control the fermentation temperature at 28 ℃ to obtain vinasse and yellow water.
The secondary fermentation is to mix the yellow water and the red yeast, then to stir the mixture with the vinasse evenly, to ferment for 10 days, wherein the fermentation temperature is controlled at 27 ℃, and the usage amount of the red yeast is 0.7 percent of the total mass of the grain for making the wine.
The distillation is carried out under the steam pressure of 0.05MPa, and the distilled liquor in the upper, middle and lower sections is separately collected according to the size degree of the liquor flowing out of hops in a way of 'seeing flowers and picking up the liquor', and the middle section liquor is selected by pinching the head and removing the tail, so as to obtain the product.
Example 4
Example 4 differs from example 1 in that example 4 does not employ secondary fermentation.
Example 5
Example 5 differs from example 2 in that in example 5, no Rhodotorula was used, and only yellow water was mixed with distiller's grains to perform secondary fermentation.
Example 6
Example 6 differs from example 3 in that example 6 only red yeast was mixed with distiller's grains and secondary fermentation was performed.
Experimental example 1
The quantitative analysis of ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate in the aroma components of the strong aromatic Chinese spirits of examples 1-6 was carried out by using a headspace solid-phase microextraction HS-SPME and a gas chromatography-mass spectrometry combined GC-MS analysis method, and the experimental results are shown in Table 1:
TABLE 1
| Examples | Hexanoic acid ethyl ester (mg/L) | Ethyl acetate (mg/L) | Ethyl lactate (mg/L) | Butyric acid ethyl ester (mg/L) |
| 1 | 6580.2 | 2384.0 | 2846.3 | 541.7 |
| 2 | 6624.5 | 2250.7 | 2764.8 | 604.0 |
| 3 | 6735.6 | 2317.9 | 2749.0 | 583.4 |
| 4 | 4157.3 | 1972.5 | 2704.3 | 618.7 |
| 5 | 4962.8 | 2035.1 | 2635.8 | 564.5 |
| 6 | 5130.6 | 2177.4 | 2568.3 | 552.3 |
From the above table, it can be seen that the ethyl lactate and ethyl butyrate of each example are not significantly changed, but the ethyl caproate content of each of examples 1-3 is higher than that of the other examples, and the ethyl acetate content is slightly higher than that of the other examples.
Experimental example 2
The vinasse after the secondary fermentation in the wine making methods of the embodiments 1 to 6 is sampled and detected, the sample of each embodiment is 100g, the red yeast quantity, the lycopene content, the caproic acid bacteria quantity and the caproic acid content in each embodiment are respectively detected, and the experimental results are shown in Table 2
TABLE 2
| Examples | Rhodotorula (per gram) | Lycopene (ug/g) | Caproic acid bacteria (per gram) | Hexanoic acid (mg/g) |
| 1 | 8.79×106 | 98.1 | 3.26×107 | 26.7 |
| 2 | 1.34×107 | 102.4 | 4.82×107 | 27.4 |
| 3 | 9.83×106 | 100.8 | 3.92×107 | 25.8 |
| 4 | 5.32×102 | 3.8 | 2.46×106 | 16.1 |
| 5 | 2.82×103 | 17.5 | 5.09×106 | 17.0 |
| 6 | 8.34×104 | 26.0 | 6.81×106 | 18.4 |
From the above table, it can be seen that the red yeast amount, lycopene content, caproic acid bacteria amount, and caproic acid content of examples 1-3 are all greater than those of the other examples.
Claims (7)
1. The preparation method for improving the aroma of the strong aromatic Chinese spirit is characterized by comprising the following steps: selecting materials, preparing materials, soaking, loading into a steamer, spreading and airing, fermenting, performing secondary fermentation and distilling;
the fermentation is to put the spread and dried wine-making grains into a cellar for sealed fermentation for 50-60 days, wherein the fermentation temperature is controlled at 28-32 ℃, and vinasse and yellow water are obtained; the secondary fermentation is to mix the yellow water and the red yeast, then to stir the mixture with the vinasse evenly, to ferment for 8 to 10 days, wherein the fermentation temperature is controlled to be 27 to 36 ℃, and the usage amount of the red yeast is 0.7 to 0.9 percent of the total mass of the grain for making the wine.
2. The method for preparing strong aromatic Chinese spirit with improved flavor according to claim 1, wherein the raw materials are selected from full, mature and clean glutinous sorghum, glutinous rice, wheat, cassava and Chinese yam as grain for making spirit; wherein the mass ratio of the glutinous sorghum, the glutinous rice, the wheat, the cassava and the Chinese yam is 7: 1: 1: 0.5: 0.5.
3. the preparation method for improving the aroma of the strong aromatic Chinese spirits according to claim 1, wherein the preparation comprises the steps of crushing waxy sorghum, glutinous rice and wheat, sieving the crushed waxy sorghum, glutinous rice and wheat with a 10-12-mesh sieve, and crushing cassava and Chinese yam into soybean grains; steaming the rice husks for 30-40 min, and dehydrating until the water content is 11% -13% for later use.
4. The preparation method of improving the aroma of the strong aromatic Chinese spirit according to claim 1, wherein the soaking is carried out by soaking the crushed sorghum, the glutinous rice, the wheat, the cassava and the Chinese yam in water at 30-50 ℃ for 8-10 h, wherein the water consumption for soaking is 50-60% of the total mass of the grain for making the spirit.
5. The method for preparing strong aromatic Chinese spirit with improved flavor according to claim 1, wherein the soaked grains for wine making are filtered and put into a steamer for steaming for 40-50 min, and the temperature in the steamer is 90-100 ℃.
6. The method for preparing highly flavored liquor according to claim 1, wherein the spreading and drying is carried out by pouring the liquor-making grains after being put into a steamer on a stainless steel plate, and then uniformly stirring the barley medium-temperature Daqu, the chaff and the liquor-making grains; wherein the yeast-making temperature of the barley medium-temperature Daqu is 45-55 ℃, the barley medium-temperature Daqu accounts for 23-27% of the mass of grain for making wine, and the husk accounts for 19-21% of the mass of grain for making wine.
7. The method for preparing highly flavored distilled spirit according to claim 1, wherein the distillation is carried out under the steam pressure of 0.03 to 0.05MPa, and the distilled spirit in the upper, middle and lower sections is collected separately according to the size degree of the hops flowing out of the spirit in a 'flower-looking and liquor-picking' manner, and the middle part of the spirit is selected by pinching the head and tail.
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