CN108277132A - A method of shortening aromatic Chinese spirit fermentation period by storing outer esterification - Google Patents
A method of shortening aromatic Chinese spirit fermentation period by storing outer esterification Download PDFInfo
- Publication number
- CN108277132A CN108277132A CN201810368084.2A CN201810368084A CN108277132A CN 108277132 A CN108277132 A CN 108277132A CN 201810368084 A CN201810368084 A CN 201810368084A CN 108277132 A CN108277132 A CN 108277132A
- Authority
- CN
- China
- Prior art keywords
- caproic acid
- culture
- liquid
- wine
- string
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of methods shortening aromatic Chinese spirit fermentation period by storing outer esterification to obtain the compound acid solution based on caproic acid first by storing the culture of the outer compound acid solution of caproic acid；Then mixed liquor alcoholic strength is adjusted with high wine, yellow water is added, Esterified Enzyme obtains ripe esterifying liquid through the outer room temperature in cellar for storing things, closed esterification；Bottom pot is added before loaded steamer and carries out string Spirit for ripe esterifying liquid.The present invention is due to liquid optimization culture outside the cellar for storing things of caproic acid bacteria, keep higher caproic acid concentration accomplished, the esterification of external Esterified Enzyme accelerates the formation of complex ester perfume based on ethyl hexanoate, technique is steamed by string, so that the strong degree of short cycle aromatic Chinese spirit is improved, the strong degree of wine body is greatly improved while caproic acid in former wine and ethyl hexanoate concentration are improved 23 times of levels.The present invention provides foundation to the controllable high-quality brewing of aromatic Chinese spirit.
Description
Technical field
The present invention relates to a kind of methods shortening aromatic Chinese spirit fermentation period by storing outer esterification string steaming, belong to wine brewing skill
Art field.
Background technology
Chinese traditional liquor three main bodies odor type is " Luzhou-flavor, delicate fragrance type, Maotai-flavor ", and aromatic Chinese spirit is that mud stores solid-state
Fermented product, high temperature koji-making continue grain dispensing, the technology characteristics of mixed-steaming and mixed-heating so that fragrance matter in aromatic Chinese spirit at
Point not only quantity is more, but also type is also relatively abundant, and sense organ shows more strong fragrance and mouthfeel, therefore referred to as Luzhou-flavor is white
Wine.
Since white wine is microbial metabolism product, very big, different climatic environment is influenced by local geographical climate environment
Selected different microbial populations, created different liquor style and liquors, as aromatic Chinese spirit be divided into river and send (Sichuan province) and
Yangze river and Huai river is sent in (Soviet Union, Shandong, Henan, Anhui), and river sends aromatic Chinese spirit, fragrance to take people by force, and cellar aroma flavoring, more grains are fragrant dense strongly fragrant.Yangze river and Huai river sends giving off a strong fragrance aroma
Gas is sent elegant compared with river, and taste is finer and smoother.River wine is judging the fragrant abundant grain of upper attention, cellar for storing things bottom note and alcohol thickness, a kind of Cereals steaming
The compound fragrance of poor unstrained spirits is mixed after boiling, and fragrant sense is very strong, wine body is mellow, and wine body is very clean, the miscellaneous taste of naivete, and the oncoming force is fierce.Belong to
It is ebullient bold and unconstrained to send giving off a strong fragrance.After the aromatic Chinese spirit fragrance of Yangze river and Huai river group has a kind of similar soil fragrant and fruit fermentation
The fragrant mixed fragrance of ferment has a kind of pastoralism of ground connection gas very much, and wine body rich in taste is sweet, and rear taste is drawn longer, is belonged to
It is luicd and elegant long graceful and restrained to send giving off a strong fragrance.
Whether either river group or Yangze river and Huai river send aromatic Chinese spirit, be all strong with fragrance, wine body is in credit rating
It is no it is sweet coordinate, whether rear taste refreshing net is evaluated.Since aromatic Chinese spirit is the fermentation of mud cellar for storing things, overall flavor substance is to be based on
The strong ester of the contributions such as ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate is fragrant and caproic acid, acetic acid, lactic acid, butyric acid are contributed
Sour-sweet compound feel the organoleptic features that are combined.So far, ethyl hexanoate as aromatic Chinese spirit crucial flavor substance
Through clearer because its not only levels are higher in wine body, and threshold value is relatively low (55.33ug/L).Ethyl hexanoate comes
From the caproic acid synthesized in pit mud functional microorganism through esterification, the alcohol for participating in lactate synthesis is created on earlier fermentation more, and sour
It is then to be created on the fermentation later stage more, therefore the effective way that the fermentation phase is raising ethyl hexanoate content is appropriately extended.
In order to realize aromatic Chinese spirit unique the characteristics of giving off a strong fragrance, longer fermentation period is the pass of brewage process
Key, common aromatic Chinese spirit fermentation period is all even longer at 60 days, and some is even up to 180 days or more.So long fermentation
Period greatly reduces production efficiency, and distillation yield is also relatively low, substantially increases Production of Luzhou-flavor Liquor cost.
Invention content
To solve the above-mentioned problems, the present invention provides one kind steams technique and shortens aromatic Chinese spirit by storing outer esterification and string
The method of fermentation period.
The technical problem to be solved by the present invention is to what is realized by technical solution below.The present invention is that one kind passes through
The method that aromatic Chinese spirit fermentation period is shortened in the outer esterification in cellar for storing things, its main feature is that：First by storing the culture of the outer compound acid solution of caproic acid,
Obtain the compound acid solution based on caproic acid；Then mixed liquor alcoholic strength is adjusted with high wine, it is outer normal through storing that yellow water, Esterified Enzyme is added
Warm, closed esterification obtains ripe esterifying liquid；Bottom pot is added before loaded steamer and carries out string Spirit for ripe esterifying liquid.
The opportunistic pathogen kind caproic acid bacteria of the compound acid solution of caproic acid, may be used caproic acid bacteria commonly used in the prior art in the present invention,
It the method recorded of the present invention may be used is acquired culture and obtain.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：Specifically comprise the following steps：
(1) caproic acid mix acid liquor is prepared：Caproic acid bacteria carries out caproic acid fermentation using caproic acid fermentation culture medium, stands closed culture
6~8d obtains caproic acid complex culture medium, for being esterified；
(2) it is equipped with esterifying liquid：The caproic acid complex culture medium fermented is taken, suitable yellow water is added, is adjusted with high wine mixed
Culture solution alcoholic strength is closed, Esterified Enzyme is added, rear closed, room temperature esterification is stirred evenly and obtains esterifying liquid in 28-48 hours；
(3) aromatic Chinese spirit string steams：By aromatic Chinese spirit brewage process, by the rich fragrance wine by fermentation in 40-45 days
Unstrained spirits pours into steaming bucket bottom pot before loaded steamer with the esterifying liquid fermented, carries out string Spirit, and string steams esterifying liquid dosage and participates in going here and there
The weight ratio for steaming fermented grain is 1:10-50.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：In step (1), the formula of the seed liquid culture medium w/w of caproic acid bacteria is：
NaAc 0.6%, yeast extract 0.5%, K2HPO30.04%, MgSO40.02%, (NH4)2SO40.05%, ethyl alcohol 2%, ethyl alcohol
It is added after medium sterilization；Cultural method is：37 DEG C of cultures, the deep drainpipe 10d of initial pH 7.0, liquid amount >=90%.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：In step (1), the seed liquor of caproic acid bacteria expands the expansion that culture uses
Enriched medium w/w is formulated：Ethyl alcohol 2%, pit mud leachate 0.5%, yeast extract 0.5%, koji powder 0.6%, 37 DEG C of cultures,
Initial pH 7.0.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：The expansion culture of step (1) is by caproic acid bacteria seed according to w/w 5%
Amount inoculation and deep drainpipe 5d.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：Esterified Enzyme preferred fat enzyme described in step (2), further aspergillus niger
The food-grade liquid hyperconcetration lipase of synthesis.It can select and disclose in the prior art or commercially available product.The esterification of the product
Enzyme activity is 5000U/mL or so.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：When the esterification of step (2), w/w formulas are：Yellow water 20%, caproic acid are compound
Culture solution 35%, 65%vol former wines 45%, Esterified Enzyme 0.1%.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：It, will before loaded steamer by the aromatic Chinese spirit fermented grain that 42 day period made
The esterifying liquid 25L fermented pours into steaming bucket bottom pot, and then loaded steamer evaporates wine according to a conventional method.
In technical solution of the present invention：The Esterified Enzyme of the step (2) is diluted using the preceding suitable water of addition, preferably
The volume of the water of dilution is 10 times of Esterified Enzyme volume or so.In step (3), string steams esterifying liquid dosage and steams fermented grain with string is participated in
Weight ratio be 1:10-50, most preferably 1：25.The fermentation of the step (3) is executed with distillation mode by Luzhou-flavor technique, excellent
Selecting low temperature to enter, pond (17 DEG C -19 DEG C), slowly fermentation, low temperature evaporate wine.
What technical solution to be solved by this invention can also be further realized by technical solution below, the above institute
The method stated, further preferred technical solution are：Its step are as follows：
(1) preparation of caproic acid Compound-acid zymotic fluid：
1. caproic acid bacteria seed liquor culture
The fresh pit mud for taking old pit is enlarged culture and obtains pit mud functional bacteria forced fluid；The sampling of pit mud：By sample
Product take 1g to be positioned in the test tube for filling the sterilized enriched liquid culture mediums of 20mL, are then placed into 80 DEG C of water-bath and heat
10min will be placed in static gas wave refrigerator in 37 DEG C of anaerobism constant incubator after trying ferrule isolation air with paraffin and sealed membrane
1 until there is bubble generation；The bacterium solution for discarding test tube upper part leaves bottom 2mL bacterium solutions, then draws 2mL bacterium solutions and is inoculated into
In culture medium fresh 20mL, cultivates 7 days, so handle 2~3 times repeatedly again under the same conditions；Obtain caproic acid bacteria；
Caproic acid bacteria is inoculated in seed liquid culture medium, is spread cultivation to 3 grades, every grade of inoculum concentration is by 10% addition；
Seed liquid culture medium w/w formulas：NaAc 0.6%, yeast extract 0.5%, K2HPO30.04%, MgSO40.02%,
(NH4)2SO40.05%, ethyl alcohol 2% is added after medium sterilization, the deep layer of 37 DEG C of cultures, initial pH 7.0, liquid amount >=90%
Cultivate 10d；
2. caproic acid bacteria hot housing
Enriched medium w/w is formulated：Ethyl alcohol 2%, pit mud leachate 0.5%, yeast extract 0.5%, koji powder 0.6%,
37 DEG C of cultures, initial pH 7.0；
Spread cultivation 3 grades of caproic acid bacteria solutions are inoculated in enriched medium, 5%, 37 DEG C of deep layer stationary culture 5d of inoculum concentration；System
Obtain caproic acid complex culture medium；
(2) preparation of esterifying liquid：
The caproic acid complex culture medium 35% fermented is taken, yellow water 20% is added, mixed culture is adjusted with the former wine of 65%vol
Liquid alcoholic strength is added Esterified Enzyme 0.1%, stirs evenly rear closed, room temperature culture and obtain esterifying liquid in 24 hours to 30%vol；
(3) esterifying liquid string steams：
By the aromatic Chinese spirit fermented grain that 42 day period made, the esterifying liquid fermented is poured into steaming bucket bottom before loaded steamer
Pot, then loaded steamer evaporates wine according to a conventional method, and string steams esterifying liquid dosage and participates in string to steam the weight ratio of fermented grain being 1:10-50.
Compared with prior art, the technique effect of the method for the present invention or the method for the present invention further designed is as follows：
1, the present invention keeps higher caproic acid concentration accomplished, external ester due to liquid optimization culture outside the cellar for storing things of caproic acid bacteria
The esterification for changing enzyme accelerates the formation of complex ester perfume based on ethyl hexanoate, by string steaming technique, makes short cycle Luzhou-flavor
The strong degree of white wine is improved, and ad eundem former wine quantity can be promoted 25% by the method for the present invention, and former wine ethyl hexanoate contains
Amount promotes 2-3 times, effectively shortens the fermentation period of aromatic Chinese spirit indirectly, while the strong of wine body is greatly improved
Degree.Ethyl hexanoate content reaches 84 days fermentation phase former wine criterions of enterprise's aromatic Chinese spirit after promotion.
2, food-grade hyperconcetration Esterified Enzyme is applied to aromatic Chinese spirit technique by the present invention for the first time, is synthesized with based on monascus
Solid-state Esterified Enzyme compare, it is more safe efficient.Meanwhile using the high-purity Esterified Enzyme of liquid food grade, not only in ethyl hexanoate
Esterification in terms of there is unique effect, and also have to the balance of distillation yield and ethyl hexanoate and ethyl lactate significant
Adjustment effect.
3, the present invention steams technique to string and is optimized, and the gradient test of dosage is steamed by esterifying liquid string, obtains the string of 25L
It is the most reasonable to steam usage amount, obtained top grade former wine cellar aroma flavoring is quiet and tastefully laid out, strong, cool, Gan Shuan, soft, mellow, smell coordination, tail
Remainder is long.
4, the present invention uses food-grade hyperconcetration lipase storing outer lactate synthesis for the first time, shortens aromatic Chinese spirit main body wind
The fermentation period of taste material composition.And the caproic acid bacteria from culture may be used and carry out the culture utilization that spreads cultivation.
5, esterifying liquid string of the present invention steams influence of the technique to next row time fermented grain yeastiness the result shows that through esterifying liquid string
The fermented grain of steaming heats up in lower row time fermentation process and distillation yield situation is normal, has no adverse effects.
Specific implementation mode
The specific technical solution of the present invention described further below, in order to which those skilled in the art is further understood that
The present invention, without constituting the limitation to its right.
Embodiment 1, a method of shortening aromatic Chinese spirit fermentation period by storing outer esterification, first by storing outer caproic acid
The culture of compound acid solution obtains the compound acid solution based on caproic acid；Then mixed liquor alcoholic strength is adjusted with high wine, be added yellow
Water, Esterified Enzyme obtain ripe esterifying liquid through the outer room temperature in cellar for storing things, closed esterification；Bottom pot is added before loaded steamer and is gone here and there for ripe esterifying liquid
Spirit.
Embodiment 2, a method of shortening aromatic Chinese spirit fermentation period by storing outer esterification, specifically includes following step
Suddenly：
(1) caproic acid mix acid liquor is prepared：Caproic acid bacteria carries out caproic acid fermentation using caproic acid fermentation culture medium, stands closed culture
7d obtains caproic acid complex culture medium, for being esterified；
(2) it is equipped with esterifying liquid：The caproic acid complex culture medium fermented is taken, suitable yellow water is added, is adjusted with high wine mixed
Culture solution alcoholic strength is closed, Esterified Enzyme is added, rear closed, room temperature esterification is stirred evenly and obtains esterifying liquid in 24 hours；
(3) aromatic Chinese spirit string steams：By aromatic Chinese spirit brewage process, the Luzhou-flavor fermented grain that will be fermented by 42 days,
Steaming bucket bottom pot is poured into the esterifying liquid fermented before loaded steamer, carries out string Spirit, string steams esterifying liquid dosage and steams wine with string is participated in
The weight ratio of unstrained spirits is 1:20-25.
Embodiment 3, a kind of step for passing through the outer esterification in cellar for storing things and shortening the method for aromatic Chinese spirit fermentation period described in embodiment 2
Suddenly in (1), the formula of the seed liquid culture medium w/w of caproic acid bacteria is：NaAc 0.6%, yeast extract 0.5%, K2HPO30.04%,
MgSO40.02%, (NH4)2SO40.05%, ethyl alcohol 2%, ethyl alcohol is added after medium sterilization；Cultural method is：37 DEG C of trainings
It supports, the deep drainpipe 10d of initial pH 7.0, liquid amount >=90%.
The seed liquor of caproic acid bacteria expands the expansion enriched medium w/w formulas that culture uses：Ethyl alcohol 2%, pit mud leach
Liquid 0.5%, yeast extract 0.5%, koji powder 0.6%, 37 DEG C of cultures, initial pH 7.0.By caproic acid bacteria seed according to w/w's 5%
Amount inoculation and deep drainpipe 5d, realize and expand culture.
Esterified Enzyme described in step (2) is lipase, preferably the food-grade liquid hyperconcetration lipase of aspergillus niger synthesis.Ester
When change, w/w formulas are：Yellow water 20%, caproic acid complex culture medium 35%, 65%vol former wines 45%, Esterified Enzyme 0.1%.
Embodiment 4, a method of it steams technique by storing outer esterification and string and shortens aromatic Chinese spirit fermentation period：Including such as
Lower step：
(1) prepared by the compound acid solution of caproic acid
1. sour bacterium seed liquor culture
Take the fresh pit mud of old pit, the pit mud of the normal pit mud Tiny ecosystem of selection coordination is enlarged culture and is stored
Mud function bacterium forced fluid.The sampling of pit mud sample：Take 10 years or more high-quality pit pit muds：It takes 1g to be positioned in sample to fill
In the test tube of the sterilized enriched liquid culture mediums of 20mL, it is then placed into 80 DEG C of water-bath and heats 10min, with paraffin and envelope
After membrana oralis will try ferrule isolation air, static gas wave refrigerator 10 days or so is placed in 37 DEG C of anaerobism constant incubator until there is gas
Bubble generates.The bacterium solution for discarding test tube upper part leaves bottom about 2mL bacterium solutions, and then it is fresh to be inoculated into 20mL for absorption 2mL bacterium solutions
Culture medium in, under the same conditions cultivate 7 days, so again repeatedly handle 2~3 times, obtain caproic acid bacteria.
Seed liquor culture medium prescription (w/w)：NaAc 0.6%, yeast extract 0.5%, K2HPO30.04%, MgSO4
0.02%, (NH4)2SO40.05%, ethyl alcohol 2% (is added) after medium sterilization, and 37 DEG C of cultures, initial pH 7.0, liquid amount >=
90% deep drainpipe 10d；Expand hot housing in next step with the progress that color does not black.
Caproic acid bacteria is inoculated in seed liquid culture medium, is spread cultivation to 3 grades, every grade of inoculum concentration is by 10% addition.
2. caproic acid bacteria hot housing
Hot housing based formulas is (w/w)：Ethyl alcohol 2%, pit mud leachate 0.5%, yeast extract 0.5%, koji powder
0.6%, 37 DEG C of cultures, initial pH 7.0.
Spread cultivation 3 grades of caproic acid bacteria solutions are inoculated in enriched medium, 5%, 37 DEG C of deep layer stationary culture 5d of inoculum concentration.
(2) prepared by esterifying liquid
The caproic acid complex culture medium 35% fermented is taken, yellow water 20% is added, mixed culture is adjusted with the former wine of 65%vol
Liquid alcoholic strength is added Esterified Enzyme 0.1%, stirs evenly rear closed, room temperature culture and obtain esterifying liquid in 24 hours to 30%vol.
(3) esterification string steams
Old five-pot order technology is made by aromatic Chinese spirit, the esterifying liquid fermented is poured into steaming bucket bottom pot before loaded steamer, so
Normal process loaded steamer stream wine is pressed afterwards, and string steams esterifying liquid dosage and participates in string to steam the weight ratio of fermented grain being 1:25.
Embodiment 5, contrast experiment
Experimental example 1 is chosen 100L rounds and is measured successively by caproic acid complex culture medium 35L made from 4 method of embodiment,
Yellow water 20L and then mixed-culture medium alcoholic strength is adjusted to 30%vol with the former wine of 65%vol, be separately added into Esterified Enzyme 0.1%,
Stir evenly rear closed, room temperature culture 24 hours.Cultured esterifying liquid 25L is measured, bottom pot is added before loaded steamer, then rapidly
Loaded steamer, classification connect wine.
Experimental example 2, compared with experiment 1, other steps are identical, and only caproic acid complex culture medium additive amount is 25L.
Experimental example 3, compared with experiment 1, other steps are identical, and only caproic acid complex culture medium additive amount is 45L.
Experimental example 4, compared with experiment 1, other steps are identical, and it is 0.05% to be only esterified enzyme dosage.
Experimental example 5, compared with experiment 1, other steps are identical, and it is 0.2% to be only esterified enzyme dosage.
Experimental example 6, compared with experiment 1, other steps are identical, and it is 12.5L that only string, which steams esterifying liquid dosage,.
Experimental example 7, compared with experiment 1, other steps are identical, and it is 50L that only string, which steams esterifying liquid dosage,.
The step of adding Esterified Enzyme, other steps or parameter and experiment 1 one is omitted compared with experiment 1 in reference examples 1
It causes.
Reference examples 2 make mode, specifically compared with experiment 1 using conventional aromatic Chinese spirit：Supplementary material is passed through
After crushing with go out to store fermented grain and be mixed into luggage retorting wine, add directly to enter cellar for storing things after song and ferment for 42 days using spreading for cooling, do not use
Esterifying liquid string steaming process.
Reference examples 3,84 days aromatic Chinese spirit technique of fermenting.
Inventor compares the Strong-flavor spirit base obtained according to the method for experiment 1-7 and reference examples 1-3, as a result such as table
Shown in 1.
Wherein, the assessment method of strong degree grade is as follows：
By convening our unit and industry national level to comment wine personnel's to judge conclusion, in conjunction with Market Consumer feedback information,
Refreshing cleanliness is divided into following three rank by this seminar：
High strong degree (8-10 points)：Zhu Xiang coordinates, and the quiet and tastefully laid out exquisiteness of fragrance is mellow plentiful, mellow and full comfortable, and taste is refreshing net
In strong degree (6-8 point)：Fragrance is typical, mellow and full comfortable, and taste is relatively refreshing net
Low strong degree (4-6 points)：Aroma of pure, alcohol and, it is net that taste is malaise
1 embodiment of table and reference examples production wine sense organ and main flavor analysis are compared
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art can do various change and modification, therefore the protection model of the present invention without departing from the spirit and scope of the present invention
Enclosing be subject to what claims were defined.
Claims (9)
1. a kind of method shortening aromatic Chinese spirit fermentation period by storing outer esterification, it is characterised in that：First by store it is outer oneself
The culture of the compound acid solution of acid, obtains the compound acid solution based on caproic acid；Then mixed liquor alcoholic strength is adjusted with high wine, be added yellow
Water, Esterified Enzyme obtain ripe esterifying liquid through the outer room temperature in cellar for storing things, closed esterification；Bottom pot is added before loaded steamer and is gone here and there for ripe esterifying liquid
Spirit.
2. according to the method described in claim 1, it is characterized in that：Specifically comprise the following steps：
(1) caproic acid mix acid liquor is prepared：Caproic acid bacteria using caproic acid fermentation culture medium carry out caproic acid fermentation, stand it is closed culture 6~
8d obtains caproic acid complex culture medium, for being esterified；
(2) it is equipped with esterifying liquid：The caproic acid complex culture medium fermented is taken, suitable yellow water is added, mixing training is adjusted with high wine
Esterified Enzyme is added in nutrient solution alcoholic strength, stirs evenly rear closed, room temperature esterification and obtains esterifying liquid in 28-48 hours；
(3) aromatic Chinese spirit string steams：By aromatic Chinese spirit brewage process, the Luzhou-flavor fermented grain that will be fermented by 40-45 days,
Steaming bucket bottom pot is poured into the esterifying liquid fermented before loaded steamer, carries out string Spirit, string steams esterifying liquid dosage and steams wine with string is participated in
The weight ratio of unstrained spirits is 1:10-50.
3. according to the method described in claim 2, it is characterized in that：In step (1), the seed liquid culture medium w/w's of caproic acid bacteria
Formula is：NaAc 0.6%, yeast extract 0.5%, K2HPO30.04%, MgSO40.02%, (NH4)2SO40.05%, ethyl alcohol
2%, ethyl alcohol is added after medium sterilization；Cultural method is：37 DEG C of cultures, the deep layer training of initial pH 7.0, liquid amount >=90%
Support 10d.
4. according to the method described in claim 3, it is characterized in that, in step (1), the seed liquor of caproic acid bacteria expands culture and uses
Expansion enriched medium w/w formula be：Ethyl alcohol 2%, pit mud leachate 0.5%, yeast extract 0.5%, koji powder 0.6%, 37
DEG C culture, initial pH 7.0.
5. according to the method described in claim 4, it is characterized in that, the expansion culture of step (1) be by caproic acid bacteria seed according to
The amount of w/w 5% is inoculated with and deep drainpipe 5d.
6. according to the method described in claim 1, it is characterized in that：Esterified Enzyme described in step (2) is lipase, preferably black song
The food-grade liquid hyperconcetration lipase of mould synthesis.
7. according to the method described in claim 1, it is characterized in that, when the esterification of step (2), w/w formulas are：Yellow water 20%,
Caproic acid complex culture medium 35%, 65%vol former wines 45%, Esterified Enzyme 0.1%.
8. according to the method described in any one of claim 1-7, which is characterized in that by the Luzhou-flavor of 42 day period brewing
The esterifying liquid fermented is poured into steaming bucket bottom pot by white wine fermented grain before loaded steamer, and then loaded steamer evaporates wine according to a conventional method；String steams ester
Change liquid dosage and participates in string to steam the weight ratio of fermented grain being 1:25.
9. according to the method described in claim 1, it is characterized in that, the method the specific steps are：
(1) preparation of caproic acid Compound-acid zymotic fluid：
1. caproic acid bacteria seed liquor culture
The fresh pit mud for taking old pit is enlarged culture and obtains pit mud functional bacteria forced fluid；The sampling of pit mud：Sample is taken
1g is positioned in the test tube for filling the sterilized enriched liquid culture mediums of 20mL, is then placed into 80 DEG C of water-bath and is heated
10min will be placed in static gas wave refrigerator in 37 DEG C of anaerobism constant incubator after trying ferrule isolation air with paraffin and sealed membrane
1 until there is bubble generation；The bacterium solution for discarding test tube upper part leaves bottom 2mL bacterium solutions, then draws 2mL bacterium solutions and is inoculated into
In culture medium fresh 20mL, cultivates 7 days, so handle 2~3 times repeatedly again under the same conditions；Obtain caproic acid bacteria；
Caproic acid bacteria is inoculated in seed liquid culture medium, is spread cultivation to 3 grades, every grade of inoculum concentration is by 10% addition；
Seed liquid culture medium w/w formulas：NaAc 0.6%, yeast extract 0.5%, K2HPO30.04%, MgSO40.02%,
(NH4)2SO40.05%, ethyl alcohol 2% is added after medium sterilization, the deep layer of 37 DEG C of cultures, initial pH 7.0, liquid amount >=90%
Cultivate 10d；
2. caproic acid bacteria hot housing
Enriched medium w/w is formulated：Ethyl alcohol 2%, pit mud leachate 0.5%, yeast extract 0.5%, koji powder 0.6%, 37 DEG C
Culture, initial pH 7.0；
Spread cultivation 3 grades of caproic acid bacteria solutions are inoculated in enriched medium, 5%, 37 DEG C of deep layer stationary culture 5d of inoculum concentration；Oneself is made
Sour complex culture medium；
(2) preparation of esterifying liquid：
The caproic acid complex culture medium 35% fermented is taken, yellow water 20% is added, mixed-culture medium wine is adjusted with the former wine of 65%vol
Precision is added Esterified Enzyme 0.1%, stirs evenly rear closed, room temperature culture and obtain esterifying liquid in 24 hours to 30%vol；
(3) esterifying liquid string steams：
By the aromatic Chinese spirit fermented grain that 42 day period made, the esterifying liquid fermented is poured into steaming bucket bottom pot before loaded steamer, so
Loaded steamer evaporates wine according to a conventional method afterwards；String steams esterifying liquid dosage and participates in string to steam the weight ratio of fermented grain being 1:10-50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810368084.2A CN108277132A (en) | 2018-04-23 | 2018-04-23 | A method of shortening aromatic Chinese spirit fermentation period by storing outer esterification |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810368084.2A CN108277132A (en) | 2018-04-23 | 2018-04-23 | A method of shortening aromatic Chinese spirit fermentation period by storing outer esterification |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108277132A true CN108277132A (en) | 2018-07-13 |
Family
ID=62812045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810368084.2A Pending CN108277132A (en) | 2018-04-23 | 2018-04-23 | A method of shortening aromatic Chinese spirit fermentation period by storing outer esterification |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108277132A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109628253A (en) * | 2019-01-07 | 2019-04-16 | 安徽金种子酒业股份有限公司 | A kind of method and its application preparing biological esterification liquid using Aspergillus niger liquid state fermentation |
| CN110452796A (en) * | 2019-09-11 | 2019-11-15 | 江苏汤沟两相和酒业有限公司 | A method of shortening Luzhou-flavor liquo fermentation period |
| CN111440838A (en) * | 2020-03-25 | 2020-07-24 | 北京科技大学 | Method for producing hexanoic acid by fermenting white spirit vinasse by enriching hexanoic acid functional bacteria in pit mud |
| CN114686325A (en) * | 2022-04-11 | 2022-07-01 | 湖北工业大学 | Method for liquid fermentation of strong-flavor liquor |
| CN114806969A (en) * | 2022-06-06 | 2022-07-29 | 江苏汤沟两相和酒业有限公司 | Acinetobacter pitteus, esterification liquid, method for treating yellow serofluid and application |
| CN115521846A (en) * | 2022-10-19 | 2022-12-27 | 江苏今世缘酒业股份有限公司 | Method for preparing high-ester seasoning wine by using yellow water, product and application |
| CN116083193A (en) * | 2023-01-31 | 2023-05-09 | 江苏今世缘酒业股份有限公司 | Method for preparing flavoring wine by esterification of yellow water fermentation liquor, product and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1865426A (en) * | 2005-12-15 | 2006-11-22 | 深圳市绿微康生物工程有限公司 | Novel brewing and flavor-enhancing method for distilled spirit |
| CN107034108A (en) * | 2017-05-09 | 2017-08-11 | 江南大学 | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud |
-
2018
- 2018-04-23 CN CN201810368084.2A patent/CN108277132A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1865426A (en) * | 2005-12-15 | 2006-11-22 | 深圳市绿微康生物工程有限公司 | Novel brewing and flavor-enhancing method for distilled spirit |
| CN107034108A (en) * | 2017-05-09 | 2017-08-11 | 江南大学 | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud |
Non-Patent Citations (2)
| Title |
|---|
| 李河等: "浓香型白酒酯化液的研究进展", 《中国酿造》 * |
| 蒋学剑等: "黄浆水酯化串蒸提升白酒品质的研究", 《酿酒》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109628253A (en) * | 2019-01-07 | 2019-04-16 | 安徽金种子酒业股份有限公司 | A kind of method and its application preparing biological esterification liquid using Aspergillus niger liquid state fermentation |
| CN110452796A (en) * | 2019-09-11 | 2019-11-15 | 江苏汤沟两相和酒业有限公司 | A method of shortening Luzhou-flavor liquo fermentation period |
| CN111440838A (en) * | 2020-03-25 | 2020-07-24 | 北京科技大学 | Method for producing hexanoic acid by fermenting white spirit vinasse by enriching hexanoic acid functional bacteria in pit mud |
| CN114686325A (en) * | 2022-04-11 | 2022-07-01 | 湖北工业大学 | Method for liquid fermentation of strong-flavor liquor |
| CN114806969A (en) * | 2022-06-06 | 2022-07-29 | 江苏汤沟两相和酒业有限公司 | Acinetobacter pitteus, esterification liquid, method for treating yellow serofluid and application |
| CN114806969B (en) * | 2022-06-06 | 2023-09-15 | 江苏汤沟两相和酒业有限公司 | Acinetobacter petite, esterification liquid, method for treating yellow serofluid and application |
| CN115521846A (en) * | 2022-10-19 | 2022-12-27 | 江苏今世缘酒业股份有限公司 | Method for preparing high-ester seasoning wine by using yellow water, product and application |
| CN116083193A (en) * | 2023-01-31 | 2023-05-09 | 江苏今世缘酒业股份有限公司 | Method for preparing flavoring wine by esterification of yellow water fermentation liquor, product and application |
| CN116083193B (en) * | 2023-01-31 | 2024-07-02 | 江苏今世缘酒业股份有限公司 | Method for preparing flavoring wine by esterification of yellow water fermentation liquor, product and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108277132A (en) | A method of shortening aromatic Chinese spirit fermentation period by storing outer esterification | |
| CN104450399B (en) | A kind of liquid fermentation produces the method for rice spirit | |
| CN102229874B (en) | Production method of Luzhou-flavor liquor | |
| CN104962430B (en) | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield | |
| Tesniere et al. | Carbonic maceration wines: Characteristics and winemaking process | |
| CN106434125A (en) | Wine making multi-bacteria functional bacterial liquid, and production method and application thereof | |
| CN101892142B (en) | Preparation method of in-vivo pit skin mud | |
| CN103865747B (en) | Production method of monascus vinegar rich in lovastatin | |
| CN105062801B (en) | The production method of clear sauce and Flavor white wine | |
| CN101875908A (en) | Method for composite acetic acid bacterium culture and solid-state acetic acid fermentation | |
| CN107034108A (en) | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud | |
| CN106350465A (en) | Lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation | |
| CN106754581A (en) | Saccharomyces cerevisiae can be simultaneously promoted to produce bacillus and its application of alcohol and flavor substance | |
| CN109207306A (en) | It improves rice spirit content of ethyl lactate and reduces the brewing method of fusel oil content | |
| CN109971661A (en) | One plant of ester-producing yeast ZB406 and its application | |
| CN112592789A (en) | Production process of strong and clear sauce composite flavor type white spirit | |
| CN102311904B (en) | Use method of monascus in sesame-flavor liquor processing | |
| CN108148701A (en) | A kind of brewing method of aromatic Chinese spirit | |
| CN110499224A (en) | A kind of process preparing strengthening porcelain using monascus | |
| CN105925494A (en) | Complex microbial community preparation used for ageing, preparation method of complex microbial community preparation, method for preparing aging wine, and wine prepared by adopting method | |
| CN103305369B (en) | Sauced biological culture solution as well as making and using methods thereof | |
| CN102146325B (en) | Method for culturing closed cellar mud | |
| CN105062769B (en) | A kind of process for improving the butanone of 3 hydroxyl 2 and 2,3 butanediols in Luzhou-flavor base liquor | |
| CN112143595A (en) | Luzhou-flavor liquor pit mud and preparation method thereof | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180713 |
|
| RJ01 | Rejection of invention patent application after publication |