CN108220074A - A kind of manufacture craft of white wine - Google Patents
A kind of manufacture craft of white wine Download PDFInfo
- Publication number
- CN108220074A CN108220074A CN201810324359.2A CN201810324359A CN108220074A CN 108220074 A CN108220074 A CN 108220074A CN 201810324359 A CN201810324359 A CN 201810324359A CN 108220074 A CN108220074 A CN 108220074A
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- CN
- China
- Prior art keywords
- rice
- white wine
- manufacture craft
- glutinous
- grain
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Classifications
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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
-
- 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
A kind of manufacture craft of white wine, is made as raw material using sorghum, rice, glutinous rice, glutinous millet, is included the following steps：A, feedstock processing；B, dispensing；C, loaded steamer distills；D, dosage water；E, it accumulates, pit entry fermentation obtains white wine.Manufacture craft of the present invention is simple, and white wine quality height, the distillation yield of making are high.
Description
Technical field
The invention belongs to the technical fields of white wine, are related to a kind of manufacture craft of white wine.Manufacture craft of the present invention is simple, system
The white wine quality of work is high, distillation yield is high.
Background technology
White wine includes aromatic Chinese spirit, Maotai-flavor liquor, fen-flavor type white spirit, each has different flavours and effect.
Aromatic Chinese spirit has the characteristics that strong, the soft sweet cold, smell coordination of fragrance, entrance sweet tea, falls that mouth is continuous, tail remainder is long.Maotai-flavor
White wine is with paste flavor is fine and smooth, wine body is plentiful, the fragrance lasting mannerism of mellow long, the empty cup of soft aftertaste.Fen-flavor type white spirit has
There are elegant, the fragrance coordinated based on ethyl acetate, entrance is sweet, smell coordination, mellow refreshing ice-cold, tail fragrant length, style only
It is prominent.
The general technology of aromatic Chinese spirit is the contact area for taking increase fermented grain and pit mud, the artificial culture of caproic acid bacteria and
Artificial aged pit etc..Above-mentioned technique is particularly suitable in the south that water quality is excellent and weather warms up, but for it is northern it is cold, wind is big
Under the self-heat condition dry, water quality is not good enough, it is larger to produce more grain aromatic Chinese spirit difficulty.
The brewing process of Maotai-flavor liquor is sufficiently complex, its production technology is with " secondary throwing grain, eight wheel fermentations, seven wheels take
Wine " and " high temperature koji-making, high temperature stack-up saccharification, hot fermentation, high-temperature stream wine, long-term storage " are its significant process characteristic.Sauce
Aromatic white spirit is with 1 year for a production cycle, and raw material passes through lower husky, slotting husky and eight wheels and ferments, takes wine seven times, per round wine list
Solely storage, due to by season environment, temperature, the continuous variation for making with starch, sugar etc. in bent amount, supplementary material, poor unstrained spirits condition, often
The style and quality of one round wine are all different.
Fen-flavor type white spirit is using " steamed secondary clear " technique, ground cylinder (present many factories use the fermentation vat of ceramic tile veneer) hair
Ferment emphasizes " faint scent pure one clear on earth ", typical scarfing cinder method technique, main body fragrance matter (ethyl acetate, ethyl lactate)
The fermentation essentially from yeast micropopulation is generated, the fermentation phase is usually 28 days or so.
At present, more and more customer demand wine bodies hear fragrant graceful, plentiful, fine and smooth, alcohol and net refreshing, long times of aftertaste,
Achieve the effect that entrance is continuous, do not pierce shout, not top, it is liquor-saturated it is slow, wake up soon, after drink relaxing, drink without liquor-saturated.It is but existing
Aromatic Chinese spirit fragrance is big, taste is heavier；The existing puckery bitter taste of Maotai-flavor liquor is heavier, there is paste perfume；Existing fen-flavor type white spirit
With the variation in season, the quality of fen-flavor type white spirit production is very unstable, and especially summer, white wine are particularly easy to row.
Invention content
The object of the present invention is to provide a kind of wine quality height, meet customer demand, manufacture craft is simple a kind of white
The manufacture craft of wine.
The present invention for realize its purpose the technical solution adopted is that：
A kind of manufacture craft of white wine, is made as raw material using sorghum, rice, glutinous rice, glutinous millet, is included the following steps：
A, feedstock processing：Sorghum is ground into 4,6,8 valves, 20 mesh screen fine powders is crossed and is no more than 20%, rice, glutinous rice, Huang
Rice carries out profit grain using whole grain after then mixing sorghum, rice, glutinous rice, glutinous millet；After rice husk removal of impurities is steamed after airing to room temperature
Closing heap is spare；
B, dispensing：By grain unstrained spirits than 1：(4-4.5) carries out dispensing, and often cellar for storing things is prepared four bigOne is returnedOne is thrown away grain,
GreatlyDispensing is fermented grain, add in new grain, it is steamed after 70 kilograms of rice husk, covered after turning uniformly with rice husk；
C, loaded steamer distills：After loaded steamer, steam pressure is adjusted, accomplishes slow steam distillation, distillation pressure control is in 0.1MPa, segmentation
Pluck wine；
D, dosage water：It is big to fourThe middle water for adding in water temperature and being not less than 90 DEG C, controls into water part in 54-56%；
E, it accumulates：Bored heap 10-15min, when airing is to 28-32 DEG C, increases temperature song after dosage water, is piled into cuboid height
No more than 1.0 meters, accumulation maximum temperature is no more than 45 DEG C, treats poor unstrained spirits surface or white bacterium layer spot formed below, hears aromatic
When, it pushs aside and carries out airing to 28-32 DEG C, admix high temperature song while spray 15%vol liquor tailings, pit entry fermentation obtains white wine.
In terms of 1300 kilograms of raw materials, wherein sorghum 65%, rice 15%, glutinous rice 15%, glutinous millet 5%.
With song amount 30% is calculated as by raw material, high temperature Daqu 10%, high temperature song 20%.
With chaff amount 20% is calculated as by raw material.
In loaded steamer distillation process, 30 minutes loaded steamer time is controlled, steams 40 minutes grain time.
It is four big using ladder water during dosage waterBe followed successively by 18 barrels, 18 barrels, 19 barrels, 20 barrels, dosage water inventory with it is former
The mass ratio of material is 1：(1.7-1.8).
During pit entry fermentation, control pit entry temperature is 20-25 DEG C, and the fermentation phase is 60 days.
GreatlyTreated sorghums of step A in dispensing, rice, glutinous rice, glutinous millet total amount with it is steamed after rice husk quality
Than for (4.5-4.7)：1.
The beneficial effects of the invention are as follows：
1st, for the present invention with sorghum, rice, glutinous rice, glutinous millet is raw material, increases compound grain perfume, particularly with the addition of Xingtai
Distinctive glutinous millet raw material, to increase the mellow sense of former wine.
2nd, the present invention is by adding build up process, and maximum temperature is controlled to be no more than 45 DEG C, makes the number of flavor substance in wine
Amount should not be excessively complicated, while improves the quality of white wine, optimizes the flavor component of wine body.It is white the invention avoids Maotai-flavor
The high temperature stacking fermentation technique of the conventional accumulation temperature 50 C of wine improves the flavor of wine.
3rd, drinking utensils of the invention is aromatic comfortable, sweet soft, falls mouth and feels well the characteristics of net.
4th, wine produced by the invention is put into cellar for storing things and stored 45 days, the new vinosity of sensory evaluation of wine is obviously reduced, through sense organ
The former wine quality for being equivalent to storage half a year is judged, substantially reduces storage period, reduces wine damage and fund is occupied；It is existing general
It to be put into bury 65 days in cellar for storing things at least and can be only achieved the effect identical with the present invention.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated.It is of the invention bigRefer to add in new grain (step
The rapid treated sorghums of A, rice, glutinous rice, glutinous millet) fermented grain, steaming adds in distiller's yeast, returns after drinkingRefer to be not added with the wine of new grain
Unstrained spirits, steaming add in distiller's yeast after drinking, both to reenter the fermentation that cellar for storing things carries out next one, and it is to point out that the fermented grain steaming at cellar for storing things is straight after drinking to throw away grain
The fermented grain thrown away is connect, is four big successively from top to bottom in pitOne is returnedIt the purpose for the arrangement is that can be abundant
Using the starch in grain and increase the flavor substance and micro constitutent in wine, can assign wine better mouthfeel.
Embodiment 1
1st, dispensing：
1.1 feed intake 1300 kilograms per pond, wherein sorghum 65%, rice 15%, glutinous rice 15%, glutinous millet 5%；
1.2 are calculated as 30% its high temperature Daqu 10% with song amount by feeding intake, high temperature song (Divine Comedy) 20%.High-temperature daqu can
Heterocycle compound is provided, increases the flavor substance of wine body, high temperature song (Divine Comedy) provides fermentation power, passes through the ratio of two kojis
The control of example and dosage, generates abundant flavor substance, improves the mouthfeel of wine.
1.3 rice husk dosages：Based on feeding intake 20%, the required air of microorganism growth fermentation is provided, adjusts content of starch
And moisture content.
1.4 grain unstrained spirits are than 1:4.5-5.
2.1.1 feedstock processing：Sorghum is ground into 4,6,8 valves, crosses 20 mesh screen fine powders and is no more than 20%, rice, glutinous rice, Huang
Rice uses whole grain；Closing heap is spare after airing to room temperature after rice husk removal of impurities is steamed.
2.1.2 moisten grain：Add 375 kilograms of water after grain mixing, for temperature at 90 DEG C, which is conducive to the gelatinized corn starch in grain
To change, temperature is excessively high, and it is too low to be not easy to operation temperature, is unfavorable for being gelatinized, influences the utilizing status of microorganism, finally influence vinosity,
After addition water turns uniformly, grain is played into heap.
2.1.3 dispensing：By grain unstrained spirits than 1:(4-4.5) carries out dispensing, and often cellar for storing things is prepared four bigOne is returnedOne is thrown away
Grain, greatlyDispensing struggles against for fermented grain 2.5, add in new 325 kilograms of grain, it is steamed after 10 flat basket of rice husk (70 kilograms), micro- life is provided
The required air of object fermentation adjusts content of starch and moisture content, very few not have effect, excessively makes the too fast production acid of fermentation, vinosity
It is coarse and with miscellaneous taste, it is covered (this rice husk quantity should be in 10 baskets of number) with rice husk after turning uniformly, it is therefore an objective to prevent fermented grain
Middle alcohol volatilization.
2.1.3 loaded steamer distills：After loaded steamer, steam pressure is adjusted, accomplishes slow steam distillation, distillation is too fast, and distillation yield is low, fermented grain
What middle fragrance matter was steamed out lacks, and wine body is not mellow, and wine is plucked in segmentation.30 minutes loaded steamer time steamed 40 minutes grain time.
2.1.4 dosage water：It is four big using ladder waterIt is followed successively by 18 barrels, 18 barrels, 19 barrels, 20 barrels of (every barrel of 10 public affairs of weight
Jin), total amount is 750 kilograms, and water temperature is not less than 90 DEG C, enters water part in 54-56%.After grain unstrained spirits enters cellar for storing things, there are one by upper for moisture content
The process drenched down to ensure the uniformity of moisture content, therefore uses lower few more plus ladder water methods.
2.1.5 accumulation：Bored heap 10 minutes after dosage water, when airing is to 30 DEG C, increase temperature song, are piled into cuboid height not
More than 1.0 meters, piling height crosses low temperature most likely, and excessively high central temperature does not reach requirement, and accumulates (the time about 48 hour time
Depending on temperature conditions), maximum temperature is no more than 45 DEG C, otherwise can generate miscellaneous taste, treats that poor unstrained spirits surface or following lower formation are white
Color bacterium layer spot when hearing aromatic, is pushed aside and carries out airing to 30 DEG C, admixes high temperature song while sprays 10 public affairs of 15%vol liquor tailings
Jin, it is therefore an objective to increase the acidity of fermented grain, reduce the growth of miscellaneous bacteria, pit entry fermentation.
2.1.5 fermentation：It is stored and fermented using mud, enter 20-25 DEG C of pond temperature, fermented 60 days phases.
The present invention not only increases compound grain perfume, increases the mellow sense of wine, most important effect is by the addition of glutinous millet
By the addition of glutinous millet and the control of dosage, solve because being used in raw material has sorghum and there are tannin wine bodies caused by excessively high
Bitter taste and astringent taste improve the quality of wine body.Analysis of experiments is as follows, and experimental result is shown in Table 1：
Test group：Above-described embodiment 1.
Control group 1：Glutinous millet is not added in raw material, remaining operation is the same as embodiment 1.
Control group 2：Glutinous millet is replaced with millet in raw material, remaining operation is the same as embodiment 1.
Control group 3：Glutinous millet is replaced with corn in raw material, remaining operation is the same as embodiment 1.
Table 1
| Project | Wine body mouthfeel |
| Test group | Without bitter taste, without astringent taste |
| Control group 1 | Bitter taste is heavier, astringent taste is heavier |
| Control group 2 | There is apparent bitter taste, have apparent astringent taste |
| Control group 3 | Bitter taste is heavier, astringent taste is heavier |
Claims (8)
1. a kind of manufacture craft of white wine, which is characterized in that it is made using sorghum, rice, glutinous rice, glutinous millet as raw material, including
Following steps：
A, feedstock processing：Sorghum is ground into 4-8 valves, 20 mesh screen fine powders is crossed and is no more than 20%, rice, glutinous rice, glutinous millet use
Whole grain carries out profit grain after then mixing sorghum, rice, glutinous rice, glutinous millet；Closing heap is standby after airing to room temperature after rice husk removal of impurities is steamed
With；
B, dispensing：By grain unstrained spirits than 1：(4-4.5) carries out dispensing, and often cellar for storing things is prepared four bigOne is returnedOne is thrown away grain, greatly
Dispensing be added in fermented grain the treated sorghum of step A, rice, glutinous rice, glutinous millet, it is steamed after rice husk, used after turning uniformly
Rice husk covers；
C, loaded steamer distills：After loaded steamer, steam pressure is adjusted, accomplishes slow steam distillation, wine is plucked in segmentation；
D, dosage water：It is big to fourThe middle water for adding in water temperature and being not less than 90 DEG C, controls into cellar for storing things moisture content in 54-56%；
E, it accumulates：Bored heap 10-15min, when airing is to 28-32 DEG C, increases temperature song after dosage water, is piled into cuboid height and does not surpass
1.0 meters are crossed, accumulation maximum temperature is no more than 45 DEG C, treats poor unstrained spirits surface or white bacterium layer spot formed below, when hearing aromatic, takes off
Row airing is driven into 28-32 DEG C, admix high temperature song while sprays 15%vol liquor tailings, pit entry fermentation obtains white wine.
2. a kind of manufacture craft of white wine according to claim 1, which is characterized in that in terms of 1300 kilograms of raw materials, wherein
Sorghum 65%, rice 15%, glutinous rice 15%, glutinous millet 5%.
3. a kind of manufacture craft of white wine according to claim 2, which is characterized in that 30% is calculated as by raw material with song amount,
Its high temperature Daqu 10%, high temperature song 20%.
4. the manufacture craft of a kind of white wine according to claim 2, which is characterized in that rice husk dosage is calculated as by raw material
20%.
5. a kind of manufacture craft of white wine according to claim 1, which is characterized in that in loaded steamer distillation process, control dress
30 minutes rice steamer time steamed 40 minutes grain time.
6. a kind of manufacture craft of white wine according to claim 2, which is characterized in that during dosage water, using ladder water, four
It is a bigIt is followed successively by 18 barrels, 18 barrels, 19 barrels, 20 barrels, the mass ratio of dosage water inventory and raw material is 1：(1.7-1.8).
7. the manufacture craft of a kind of white wine according to claim 1, which is characterized in that during pit entry fermentation, control into cellar for storing things temperature
It is 20-25 DEG C to spend, and the fermentation phase is 60 days.
8. the manufacture craft of a kind of white wine according to claim 1, which is characterized in that bigStep A is in dispensing
The sorghum of reason, rice, glutinous rice, glutinous millet total amount with it is steamed after the mass ratio of rice husk be (4.5-4.7)：1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810324359.2A CN108220074A (en) | 2018-04-12 | 2018-04-12 | A kind of manufacture craft of white wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810324359.2A CN108220074A (en) | 2018-04-12 | 2018-04-12 | A kind of manufacture craft of white wine |
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| Publication Number | Publication Date |
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| CN108220074A true CN108220074A (en) | 2018-06-29 |
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ID=62657775
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810324359.2A Pending CN108220074A (en) | 2018-04-12 | 2018-04-12 | A kind of manufacture craft of white wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112592786A (en) * | 2020-12-30 | 2021-04-02 | 四川省食品发酵工业研究设计院 | White spirit brewing process |
| CN112662501A (en) * | 2021-02-08 | 2021-04-16 | 承德大清猎苑酒业有限公司 | Production process of soft-sweet multi-grain fragrant white spirit brewed in mixed mode |
| CN112899102A (en) * | 2019-11-19 | 2021-06-04 | 河北兴台酒业集团有限责任公司 | Preparation method and process of red bean and coix seed wine |
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| CN106978319A (en) * | 2017-04-27 | 2017-07-25 | 山东蒙山酿酒有限公司 | The production technology of the dense simultaneous Multiple-flavor liquor of many grains |
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2018
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107779335A (en) * | 2016-08-31 | 2018-03-09 | 江苏乾天酒业有限公司 | A kind of clear liquor production process of sesame |
| CN106978319A (en) * | 2017-04-27 | 2017-07-25 | 山东蒙山酿酒有限公司 | The production technology of the dense simultaneous Multiple-flavor liquor of many grains |
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| Title |
|---|
| 何国庆: "《食品发酵与酿造工艺学》", 31 December 2001, 中国农业出版社 * |
| 李大和: "《白酒酿造与技术创新》", 31 August 2017, 中国轻工业出版社 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112899102A (en) * | 2019-11-19 | 2021-06-04 | 河北兴台酒业集团有限责任公司 | Preparation method and process of red bean and coix seed wine |
| CN112592786A (en) * | 2020-12-30 | 2021-04-02 | 四川省食品发酵工业研究设计院 | White spirit brewing process |
| CN112662501A (en) * | 2021-02-08 | 2021-04-16 | 承德大清猎苑酒业有限公司 | Production process of soft-sweet multi-grain fragrant white spirit brewed in mixed mode |
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Application publication date: 20180629 |
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