CN108441378A - A kind of white wine and its brewage process of Chinese yeast saccharification daqu fermentation - Google Patents
A kind of white wine and its brewage process of Chinese yeast saccharification daqu fermentation Download PDFInfo
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- CN108441378A CN108441378A CN201810505816.8A CN201810505816A CN108441378A CN 108441378 A CN108441378 A CN 108441378A CN 201810505816 A CN201810505816 A CN 201810505816A CN 108441378 A CN108441378 A CN 108441378A
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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
Abstract
A kind of white wine of Chinese yeast saccharification daqu fermentation, is process, brewage process includes the following steps by sorghum, rice, wheat, corn, glutinous rice：Sorting, foam material, is just steamed, is steamed again, spreading for cooling at dispensing：Chinese yeast saccharification, daqu fermentation, uploading in rice steamer, distillation, storage storage.The obtained White wine brewing process of the present invention, overcome the disadvantage that Hunan area day and night temperature is small, summer and autumn temperature is high, the white wine manufacturing enterprise for being especially suitable for Hunan native country produces and uses, which shorten fermentation periods simultaneously, improve production efficiency, simplify operational sequence, convenient for technology unification and popularization, and the quality for substantially improving traditional liquor improves distillation yield, reduces production cost.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of white wine of Chinese yeast saccharification daqu fermentation and its brewing
Technique.
Background technology
Currently, the white wine of the river method Chinese yeast technique productions in white wine made using the strain and yeast of pure culture and
At beneficial microbe has comparative advantage, extremely advantageous to the invasion for inhibiting miscellaneous bacteria, and fermentation period is short, stable quality, goes out wine
Rate is high, while technical operation is easily unified, and production efficiency is high, and adaptable, is relatively suitble to the ecological environment of Hunan area
Condition, but its there are the shortcomings that for by using small koji fermentation and Chinese yeast to be saccharified in production technology, total acid and ester and caproic acid second
Ester equal size is relatively low, and total acid refers to the organic acid contained in white wine, and the overwhelming majority is volatile acid, and total acid has fragrance, is white
In wine is in fragrant, taste compound, plays the role of seasoning, and total ester is the summation of all esters aromatic substances in Liquor Products, and
Form a kind of flavor component with special important function of distilled spirit fragrance, total ester content number just have with the quality of wine
It closes, if content is too low, vinosity is thin, and ethyl hexanoate is the main aroma ingredient of wine, and content height is same to influence white wine
Flavor vinosity, therefore its mouthfeel of the white wine of traditional river method Chinese yeast brewing is net, refreshing, soft, but the rear taste deficiency such as perfume, sweet tea, alcohol, and passes
Daqu fermentation and yeast is mostly used to be saccharified in the production technology of the aromatic Chinese spirit of system, total acid and ester and caproic acid second in finished product
Ester content is high, fragrance is prominent, strong dry and comfortable but have the shortcomings that distiller's yeast dosage is more, fermentation period is long, distillation yield is low, and
The production technology of Hunan area tradition river your place be unfavorable for fermentation be smoothed out and the raising of distillation yield, therefore to sum up,
The present invention is directed to develop a kind of completely new wine-making technology, to better meet the needs of Hunan area liquor production.
Invention content
It is traditional clear to solve that technical problem solved by the invention is to provide a kind of white wine of Chinese yeast saccharification daqu fermentation
Aromatic white spirit total acid and ester is low, rear taste is insufficient, and distiller's yeast dosage existing for traditional Luzhou-flavor liquor is more, fermentation period is long, goes out wine
Rate is low and its production technology is not suitable for the problem that Hunan area day and night temperature is small, summer and autumn environment temperature is high.
Technical problem solved by the invention is realized using following technical scheme：
A kind of white wine of Chinese yeast saccharification daqu fermentation, is process by sorghum, rice, wheat, corn, glutinous rice, is made
Technique includes the following steps：
Sorting：Select full grains, uniform in size and heavy metal and the standard compliant quality raw materials of pesticide residue；
Dispensing：It weighs five kinds of sorghum, rice, wheat, corn, glutinous rice raw materials and is uniformly mixed；Foam material：The raw material that will be prepared
It is put into bubble grain pond, clear water is added to eluriate 2 times, remove suspended matter, the sand of precipitation and the raw material that goes mouldy, then press 1:1 quality
Than the 3~5h of hot-water soak for being added 80~85 DEG C, hot water is bled off after immersion；
Just steam：The raw material soaked is put into steam copper 1.5~2h of boiling, maintains 0.03~0.05MPa's in digestion process
Pressure after boiling, by 85~95 DEG C of the stewing material of hot water of raw material, boils in a covered pot over a slow fire the water consumption of material to exceed 8~12cm of raw material surface
Subject to, stewing material duration, which is subject to, checks that material rupture rate is more than 90% in raw material, and it is poor using external and internal pressure that the stewing effect expected is
So that raw material is cracked, accelerates to be saccharified and ferment convenient for subsequently just going to enter；
It is multiple to steam：Continue 1.5~2.5h of boiling after rice husk is added at the top of raw material in steam copper, 0.03 is maintained in digestion process
The pressure of~0.05MPa, raw material and rice husk separate spreading for cooling after boiling, and wherein rice husk adds in subsequent fermentation as auxiliary material
Enter, be used for bulk material, increase gas porosity and gas permeability, prevent the vapour that collapses, is conducive to fermentation, and the effect of boiling is to remove rice husk
The peculiar smell such as interior miscellaneous bacteria and removal musty, chaff taste, can save process with raw material together boiling, save the production time；It is multiple to steam knot
Its water content is controlled after beam 50~55%；Feed moisture content will be controlled strictly, and raw aqueous is too many or is unfavorable for sending out very little
Ferment, and raw aqueous can cause to produce the quality that hyper acid and then seriously affects high-quality former wine too much；Material is boiled in a covered pot over a slow fire after just steaming to carry out again
It is multiple to steam time and the resource that save boiling to a certain extent, production cost is advantageously reduced, and be conducive to that raw material is promoted to fill
It is point well-done, avoid that the raw material skin occurred during conventional boil is rotten and the heart is not yet done, caused saccharification result is poor, distillation yield is low shows
As；And entire cooking process, which must control, proper can just prevent the digested rotten, grain of grain is digested rotten can lead to starch flow
Lose excessive, when diastatic fermentation has an aptitude to miscellaneous bacteria, influences the distillation yield and mouthfeel in later stage.
Spreading for cooling：Raw material is positioned over to rapid spreading for cooling on the bed that dries in the air after multiple steaming, and, to 35~45 DEG C, rapid spreading for cooling can reduce miscellaneous
The invasion and pollution of bacterium, wherein final cooling temperature winter-spring season temperature is slightly higher, summer and autumn temperature is slightly lower, in winter, spring temperature chamber
Relatively low, improving spreading for cooling temperature has using saccharification result, and high in summer, fall temperature room, so reducing spreading for cooling temperature, is conducive to sugar
Change；
Chinese yeast is saccharified：Raw material after spreading for cooling is put into saccharification case in time, toward saccharification case in be added account for material quality 2~
2.5 ‰ Chinese yeast, Chinese yeast are the preferred pure good sort of quyi, are saccharified after stirring evenly, temperature maintains 31~35 in saccharifying
DEG C, saccharifying be 10~for 24 hours；
Daqu fermentation：Grain grain mass ratio 1 is pressed into the raw material after saccharification:Vinasse are added in 4 ratio, continuously add and account for raw material
It 15~25% yeast and accounts for the rice husk of raw material 15~25% and obtains mixture after mixing, rice husk is above-mentioned by steaming
Mixture is put into mud cellar for storing things and is sealed fermentation by the rice husk boiled, and the entire phase of fermenting is 25~30 days, and temperature maintains 31 during fermentation
~35 DEG C, and periodically the moisture of mixture, acidity, wine degree, starch and sugar in cellar for storing things are detected, it obtains after fermentation
Fermented grain.
Fermentation process medium temperature, which spends height, can cause yeast and beneficial microbe dead, to relatively low, the nutrient imbalance that produces wine, and
And the excessively high burning that is easy to cause of temperature is stored, and influences product quality and distillation yield, the too low then microbial reproduction of temperature is not vigorous, main fermentation
Process can not start, and the too short acid of fermentation time, ester are low and uncoordinated, and the long acid of fermentation time, ester are higher, but efficiency is low and goes out
Wine rate is low；
It needs to store clearly before mud cellar for storing things use, to prevent living contaminants, and high protein and high starch is sprinkled in mud cellar for storing things inside circumference
Culture solution is to promote beneficial microorganism to grow, and then bottom uniformly sprinkles the starter powder of 1~1.5kg in cellar for storing things；The fermentation of mud cellar for storing things
The pit entry temperature of preceding mixture is worthy of careful study, and when ground temperature is at 16 DEG C or less, the pit entry temperature of mixture need to maintain 16~18 DEG C, but
When ground temperature is more than 18 DEG C, the pit entry temperature of mixture is consistent with ground temperature.
Uploading in rice steamer：Wine rice steamer will be steamed in fermented grain, when uploading in rice steamer with it is light, loose, accurate, even, put down as principle, Steam pressure control 0.8~
1.0MPa；
Distillation：Distilled using slow fire, when distillation before the head wine of 0.5~0.8kg, intermediate wine and go out wine wine degree and be less than 35%
The tail wine of vol separately stores, and chooses intermediate wine, ensures that the wine degree of intermediate wine is greater than or equal to 60%vol；
Storage storage：The wine liquid of the interlude of selection is sealed with Tao Tan, and goes with wine on ground and stores at least 12 months in library
So that wine body ageing and obtain high-quality former wine.
Further, the raw material is mixed by following proportioning：35~45% sorghums, 15~25% rice, 5~10%
Wheat, 20~30% corns, 5~15% glutinous rice；
Further, airing and the case requirement that enters to be saccharified are completed within half an hour.
Advantageous effect：
1, the present invention is used in mixed way using plurality of raw materials to provide comprehensive nutritional ingredient, mixed raw material to microbial fermentation
In useful component undergo microbial fermentation metabolism, generate a variety of by-products, and sorghum is fragrant, Endosperm of Sweet Corn, rice are net, wheat punching,
Glutinous rice is viscous, it is necessary to which rational proportion, it is plentiful that collocation equilibrium can just be such that the fragrance of wine, taste more coordinates.
2, the mode of Chinese yeast saccharification and daqu fermentation, the technique for the small koji fermentation that is saccharified with Xiaoqu are taken in process
It compares, the content of total acid and ester and ethyl hexanoate can be significantly improved, make after increasing fragrant and sweet alcohol while vinosity is refreshing, soft
Taste, fragrance is more strong fragrant, and mouthfeel is more mellow long, and compared with the technique of traditional yeast saccharification daqu fermentation, it can show
Writing reduces fermentation period, saves distiller's yeast dosage, improves distillation yield, and simplify operation, is convenient for technology technology unification and vinosity
Stablize, thus present invention the advantages of capable of gathering two kinds of technique and obtain a kind of white wine of completely new flavor, limpid transparent, fragrance fragrance
Strongly fragrant middle band point is pure and fresh, and mellowness is elegant, wine body is soft, returns sweet and tasty mouth, pure happy without excessively strong, all taste harmonies, and wine body is rich
It is full.
3, mud cellar for storing things is taken to increase Qu Jinhang fermentations in fermentation process, traditional handicraft generally uses Tao Tan or cement kiln to be sent out
Ferment, and the pit mud in the mud cellar for storing things that the present invention uses has unique cellar aroma flavoring during Reusability, to final high-quality former wine
Peculiar flavour play the role of it is very important, and mud cellar for storing things entering cellar for storing things during can be good at control and adjust ground temperature with enter cellar for storing things
The difference of the difference of temperature, ground temperature and pit entry temperature has a significant impact to distillation yield, to adapt to and overcome Hunan area compared with
The shortcomings that river your place day and night temperature is small, summer and autumn environment temperature height is unfavorable for fermentation and finally goes out wine；
4, in conjunction with the distillation process in traditional fen-flavor type white spirit processing technology, classification multistage plucks wine and aromatic Chinese spirit adds
It is sealing, storage, ageing in work technique, aging, so that the final finished of the present invention has unique flavor and taste.
5, stringent control is to prevent living contaminants, it is ensured that pure in mouth feel.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Closing specific embodiment, the present invention is further explained.
Embodiment 1
Sorting：Select full grains, uniform in size and heavy metal and the standard compliant quality raw materials of pesticide residue；
Dispensing：It weighs 40kg sorghums, 20kg rice, 8kg wheats, 25kg corns, 10kg glutinous rice and is uniformly mixed；
Foam material：The raw material prepared is put into bubble grain pond, clear water is added to eluriate 2 times, remove suspended matter, precipitation sand and
The raw material to go mouldy, then press 1:80~85 DEG C of hot-water soak 4h is added in 1 mass ratio, and hot water is bled off after immersion；
Just steam：The raw material soaked is put into steam copper boiling 1.5h, the pressure of 0.04MPa, boiling are maintained in digestion process
After, by 90 DEG C of the stewing material of hot water of raw material, the water consumption of stewing material, which is subject to, exceeds raw material surface 10cm, boils in a covered pot over a slow fire material duration to examine
Material rupture rate in raw material is looked into be more than subject to 90%；
It is multiple to steam：Continue boiling 1.5h after rice husk is added at the top of raw material in steam copper, maintains 0.04MPa's in digestion process
Pressure, raw material and rice husk separate spreading for cooling after boiling；
Spreading for cooling：It is multiple steam after by raw material and rice husk it is separated on the bed that dries in the air and in 10min rapid spreading for cooling to 40 DEG C
Left and right；
Chinese yeast is saccharified：Raw material after spreading for cooling is put into saccharification case in time, is added into saccharification case and accounts for material quality 2.5 ‰
Chinese yeast is saccharified after stirring evenly, and temperature maintains 33 DEG C in saccharifying, is saccharified to slightly sweet in acid；
Daqu fermentation：The vinasse of 412kg are added into the raw material after saccharification, continuously add the yeast and 20kg of 20kg
Above-mentioned rice husk simultaneously obtains mixture after mixing, and mixture is put into cellar for storing things and is sealed fermentation, and the entire phase of fermenting is 30 days,
Temperature maintains 33 DEG C during fermentation, and is periodically detected to the moisture of mixture, acidity, wine degree, starch and sugar in cellar for storing things,
Fermented grain is obtained after fermentation, and daqu fermentation process is completed in mud is stored, and before entering cellar for storing things, at mud cellar for storing things, inside circumference sprinkles high protein and height
Starch culture solution uniformly sprinkles the starter powder of 1~1.5kg at cellar for storing things bottom, and when entering to store, when ground temperature is at 16 DEG C or less, mixture needs cold
But cellar for storing things can just be entered to 16~18 DEG C, when ground temperature is more than 18 DEG C, mixture, which is cooled to the temperature consistent with ground temperature, can enter cellar for storing things；
Uploading in rice steamer：Wine rice steamer will be steamed in fermented grain, Steam pressure control is in 0.8~1.0MPa；
Distillation：Distilled using slow fire, when distillation before the head wine of 0.5~0.8kg, intermediate wine and go out wine wine degree and be less than 35%
The tail wine of vol separately stores, and chooses intermediate wine, ensures that the wine degree of intermediate wine is greater than or equal to 60%vol；
Storage storage：The wine liquid of the interlude of selection is sealed with Tao Tan, and goes with wine on ground and stores at least 12 months in library
So that wine body ageing and obtain high-quality former wine.
The final finished of the present embodiment is as follows compared with result compared with traditional handicraft：
Embodiment 2
Sorting：Select full grains, uniform in size and heavy metal and the standard compliant quality raw materials of pesticide residue；
Dispensing：It weighs 35kg sorghums, 15kg rice, 5kg wheats, 20kg corns, 5kg glutinous rice and is uniformly mixed；
Foam material：The raw material prepared is put into bubble grain pond, clear water is added to eluriate 2 times, remove suspended matter, precipitation sand and
The raw material to go mouldy, then press 1:80~85 DEG C of hot-water soak 3h is added in 1 mass ratio, and hot water is bled off after immersion；
Just steam：The raw material soaked is put into steam copper boiling 1.8h, the pressure of 0.05MPa, boiling are maintained in digestion process
After, by 85 DEG C of the stewing material of hot water of raw material, the water consumption of stewing material, which is subject to, exceeds raw material surface 8cm, boils in a covered pot over a slow fire material duration to examine
Material rupture rate in raw material is looked into be more than subject to 90%；
It is multiple to steam：Continue boiling 1.8h after rice husk is added at the top of raw material in steam copper, maintains 0.05MPa's in digestion process
Pressure, raw material and rice husk separate spreading for cooling after boiling；
Spreading for cooling：It is multiple steam after by raw material and rice husk it is separated on the bed that dries in the air and in 10min rapid spreading for cooling to 40 DEG C
Left and right；
Chinese yeast is saccharified：Raw material after spreading for cooling is put into saccharification case in time, is added into saccharification case and accounts for material quality 2.5 ‰
Chinese yeast is saccharified after stirring evenly, and temperature maintains 33 DEG C in saccharifying, is saccharified to slightly sweet in acid；
Daqu fermentation：The vinasse of 320kg are added into the raw material after saccharification, continuously add the yeast and 12kg of 12kg
Above-mentioned rice husk simultaneously obtains mixture after mixing, and mixture is put into cellar for storing things and is sealed fermentation, and the entire phase of fermenting is 25 days,
Temperature maintains 33 DEG C during fermentation, and is periodically detected to the moisture of mixture, acidity, wine degree, starch and sugar in cellar for storing things,
Fermented grain is obtained after fermentation, and daqu fermentation process is completed in mud is stored, and before entering cellar for storing things, at mud cellar for storing things, inside circumference sprinkles high protein and height
Starch culture solution uniformly sprinkles the starter powder of 1~1.5kg at cellar for storing things bottom, and when entering to store, when ground temperature is at 16 DEG C or less, mixture needs cold
But cellar for storing things can just be entered to 16~18 DEG C, when ground temperature is more than 18 DEG C, mixture, which is cooled to the temperature consistent with ground temperature, can enter cellar for storing things；
Uploading in rice steamer：Wine rice steamer will be steamed in fermented grain, Steam pressure control is in 0.8~1.0MPa；
Distillation：Distilled using slow fire, when distillation before the head wine of 0.5~0.8kg, intermediate wine and go out wine wine degree and be less than 35%
The tail wine of vol separately stores, and chooses intermediate wine, ensures that the wine degree of intermediate wine is greater than or equal to 60%vol；
Storage storage：The wine liquid of the interlude of selection is sealed with Tao Tan, and goes with wine on ground and stores at least 12 months in library
So that wine body ageing and obtain high-quality former wine.
The final finished of the present embodiment is as follows compared with result compared with traditional handicraft：
Embodiment 3
Sorting：Select full grains, uniform in size and heavy metal and the standard compliant quality raw materials of pesticide residue；
Dispensing：It weighs 45kg sorghums, 25kg rice, 10kg wheats, 30kg corns, 15kg glutinous rice and is uniformly mixed；
Foam material：The raw material prepared is put into bubble grain pond, clear water is added to eluriate 2 times, remove suspended matter, precipitation sand and
The raw material to go mouldy, then press 1:80~85 DEG C of hot-water soak 5h is added in 1 mass ratio, and hot water is bled off after immersion；
Just steam：The raw material soaked is put into steam copper boiling 2.5h, the pressure of 0.03MPa, boiling are maintained in digestion process
After, by 95 DEG C of the stewing material of hot water of raw material, the water consumption of stewing material, which is subject to, exceeds raw material surface 8cm, boils in a covered pot over a slow fire material duration to examine
Material rupture rate in raw material is looked into be more than subject to 90%；
It is multiple to steam：Continue boiling 1.8h after rice husk is added at the top of raw material in steam copper, maintains 0.03MPa's in digestion process
Pressure, raw material and rice husk separate spreading for cooling after boiling；
Spreading for cooling：It is multiple steam after by raw material and rice husk it is separated on the bed that dries in the air and in 10min rapid spreading for cooling to 40 DEG C
Left and right；
Chinese yeast is saccharified：Raw material after spreading for cooling is put into saccharification case in time, is added into saccharification case and accounts for material quality 2.5 ‰
Chinese yeast is saccharified after stirring evenly, and temperature maintains 31 DEG C in saccharifying, is saccharified to slightly sweet in acid；
Daqu fermentation：The vinasse of 450kg are added into the raw material after saccharification, continuously add the yeast and 30kg of 30kg
Above-mentioned rice husk simultaneously obtains mixture after mixing, and mixture is put into cellar for storing things and is sealed fermentation, and the entire phase of fermenting is 28 days,
Temperature maintains 31 DEG C during fermentation, and is periodically detected to the moisture of mixture, acidity, wine degree, starch and sugar in cellar for storing things,
Fermented grain is obtained after fermentation, and daqu fermentation process is completed in mud is stored, and before entering cellar for storing things, at mud cellar for storing things, inside circumference sprinkles high protein and height
Starch culture solution uniformly sprinkles the starter powder of 1~1.5kg at cellar for storing things bottom, and when entering to store, when ground temperature is at 16 DEG C or less, mixture needs cold
But cellar for storing things can just be entered to 16~18 DEG C, when ground temperature is more than 18 DEG C, mixture, which is cooled to the temperature consistent with ground temperature, can enter cellar for storing things；
Uploading in rice steamer：Wine rice steamer will be steamed in fermented grain, Steam pressure control is in 0.8~1.0MPa；
Distillation：Distilled using slow fire, when distillation before the head wine of 0.5~0.8kg, intermediate wine and go out wine wine degree and be less than 35%
The tail wine of vol separately stores, and chooses intermediate wine, ensures that the wine degree of intermediate wine is greater than or equal to 60%vol；
Storage storage：The wine liquid of the interlude of selection is sealed with Tao Tan, and goes with wine on ground and stores at least 12 months in library
So that wine body ageing and obtain high-quality former wine.
The final finished of the present embodiment is as follows compared with result compared with traditional handicraft：
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of white wine of Chinese yeast saccharification daqu fermentation, which is characterized in that by sorghum, rice, wheat, corn, glutinous rice processing and
At brewage process includes the following steps：
Sorting：Select full grains, uniform in size and heavy metal and the standard compliant quality raw materials of pesticide residue；
Dispensing：It weighs five kinds of sorghum, rice, wheat, corn, glutinous rice raw materials and is uniformly mixed；
Foam material：The raw material prepared is put into bubble grain pond and is impregnated, hot water is bled off after immersion；
Just steam：The raw material soaked is put into steam copper 1.5~2h of boiling, the pressure of 0.03~0.05MPa is maintained in digestion process；
It is multiple to steam：Raw material is continued into 1.5~2.5h of boiling, the pressure of 0.03~0.05MPa is maintained in digestion process；
Spreading for cooling：It is multiple steam after raw material is positioned over on the bed that dries in the air rapid spreading for cooling to 35~45 DEG C；
Chinese yeast is saccharified：Raw material after spreading for cooling is put into saccharification case in time, is added into saccharification case and accounts for material quality 2~2.5 ‰
Chinese yeast is saccharified after stirring evenly, in saccharifying temperature maintain 31~35 DEG C, saccharifying be 10~for 24 hours；
Daqu fermentation：Grain grain mass ratio 1 is pressed into the raw material after saccharification:Vinasse are added in 4 ratio, continuously add account for raw material 15~
It 25% yeast and accounts for the rice husk of raw material 15~25% and obtains mixture after mixing, mixture is put into cellar for storing things and is carried out
It is sealed by fermentation；
Uploading in rice steamer：Wine rice steamer will be steamed in fermented grain, Steam pressure control is in 0.8~1.0MPa；
Distillation：Distilled using slow fire, when distillation before the head wine of 0.5~0.8kg, intermediate wine and go out wine wine degree and be less than 35%vol
Tail wine separately store, choose intermediate wine, ensure that the wine degree of intermediate wine is greater than or equal to 60%vol；
Storage storage：The wine liquid of the interlude of selection is sealed with Tao Tan, and ground go with wine store at least 12 months in library so that
Wine body ageing and obtain high-quality former wine.
2. a kind of white wine of Chinese yeast saccharification daqu fermentation according to claim 1, which is characterized in that the raw material is by as follows
Proportioning is mixed：35~45% sorghums, 15~25% rice, 5~10% wheats, 20~30% corns, 5~15% glutinous rice.
3. a kind of white wine of Chinese yeast saccharification daqu fermentation according to claim 1, which is characterized in that the raw material just steams knot
Shu Hou, by 85~95 DEG C of the stewing material of hot water of raw material, the water consumption of stewing material, which is subject to, exceeds 8~12cm of raw material surface, when boiling in a covered pot over a slow fire material
Long be subject to checks that material rupture rate is more than 90% in raw material, carries out multiple steaming again after the completion of stewing material.
4. a kind of white wine of Chinese yeast saccharification daqu fermentation according to claim 1, which is characterized in that airing and enter the case that is saccharified
It is required that being completed within half an hour.
5. a kind of white wine of Chinese yeast saccharification daqu fermentation according to claim 1, which is characterized in that the daqu fermentation work
Sequence is completed in mud is stored, and before entering cellar for storing things, at mud cellar for storing things, inside circumference sprinkles high protein and high starch culture solution, 1 is uniformly sprinkled at cellar for storing things bottom~
The starter powder of 1.5kg, when entering to store, when ground temperature is at 16 DEG C or less, mixture, which need to be cooled to 16~18 DEG C, can just enter cellar for storing things, when ground temperature is big
When 18 DEG C, mixture, which is cooled to the temperature consistent with ground temperature, can enter cellar for storing things.
6. a kind of white wine of Chinese yeast saccharification daqu fermentation according to claim 1, which is characterized in that the daqu fermentation step
Phase of entirely fermenting in rapid is 25~30 days, and temperature maintains 31~35 DEG C during fermentation, and periodically to the moisture of mixture, acid in cellar for storing things
Degree, wine degree, starch and sugar are detected, and obtain fermented grain after fermentation.
7. a kind of white wine of Chinese yeast saccharification daqu fermentation according to claim 1, which is characterized in that affiliated daqu fermentation step
Rice husk is the rice husk by boiling in rapid, and rice husk is added in digester at the top of raw material before raw material steams again, will after boiling
Raw material and rice husk separate spreading for cooling.
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| CN109022230A (en) * | 2018-09-19 | 2018-12-18 | 河南酒管家实业有限公司 | A kind of hyperbolic zymotechnique of white wine |
| CN110423661A (en) * | 2019-09-12 | 2019-11-08 | 泸州老窖集团有限责任公司 | Compound pure and sweet white wine and its production method |
| CN110437957A (en) * | 2019-08-23 | 2019-11-12 | 烟台稷黍酒业有限公司 | A kind of preparation method of white wine |
| CN112280637A (en) * | 2020-12-09 | 2021-01-29 | 刘仲均 | Method for making strong-flavor Daqu liquor |
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Application publication date: 20180824 |