CN108441381A

CN108441381A - A kind of giving off a strong fragrance White wine brewing process

Info

Publication number: CN108441381A
Application number: CN201810523410.2A
Authority: CN
Inventors: 刘洪亮
Original assignee: Henan Cai Hong Fang Wine Industry Co Ltd
Current assignee: Henan Cai Hong Fang Wine Industry Co Ltd
Priority date: 2018-05-28
Filing date: 2018-05-28
Publication date: 2018-08-24

Abstract

The invention discloses a kind of giving off a strong fragrance White wine brewing process, include the following steps：A. major ingredient and auxiliary material are selected, and in proportion prepares major ingredient；B. the auxiliary material being proportionally added into step a in fermenting female grain and three rice steamers of major ingredient point prepared carry out boiling gelatinization；C. it after boiling gelatinization, using proportioning water, spreading for cooling and spreads bent step and obtains waiting for fermentation materials, then will wait for that fermentation materials are put into fermentation vat and ferment；D. after fermentation expires, ferment pond is opened, the grain grain fermented in ferment pond is taken out and carries out steaming wine, wine is steamed and is steamed in clear soup by the way of the work of 4 rice steamers, the fermented grain obtained after steamed is used as the female groove in step b, for secondary fermentation, amount quality picking wine is carried out to the wine steamed in clear soup out, obtains former wine, e. classification storage is carried out to the former wine obtained in step d, after former wine to be stored is aging, hook tune, filtering are carried out, then can be put in storage using storage, after filling lamp inspection.Solve the problem of that the white wine quality that existing spirit brewing complex process is brewed out can not ensure.

Description

A kind of giving off a strong fragrance White wine brewing process

Technical field

The present invention relates to wine brewing fields, and in particular to a kind of giving off a strong fragrance White wine brewing process.

Background technology

White wine is a kind of distinctive Spirit of China, is six big Spirit of the world（Brandy Brandy, whiskey Whisky, vodka Vodka, gin Gin, Rum Rum, China white wine Liquor and Spirits）One of, by with grain Paddy is primary raw material, with yeast, Chinese yeast or wheat bran and distiller's yeast etc. for saccharifying ferment, through boiling, saccharification, fermentation, distillation and make At Spirit, also known as liquor, white spirit, aquavit etc..The fermentation technique of existing white wine is complicated, in the process by external environment shadow Ring big, the white wine quality brewed out can not ensure, the white wine brewed out does not have that color and luster is limpid transparent, and cellar aroma flavoring is strong, mouth Sense sweet tea silk floss feel well net, pure coordination, pleasant impression long the characteristics of.

Invention content

The purpose of the present invention is to provide a kind of giving off a strong fragrance White wine brewing process, solve existing spirit brewing complex process, make Make the problem of white wine quality come can not ensure.

In order to solve the above technical problems, the present invention uses following technical scheme：

A kind of giving off a strong fragrance White wine brewing process, includes the following steps：A. major ingredient and auxiliary material are selected, and in proportion prepares major ingredient；b. The auxiliary material being proportionally added into step a in fermenting female grain and three rice steamers of major ingredient point prepared carry out boiling gelatinization；C. boiling is pasted After change, using proportioning water, spreading for cooling and spread bent step and obtain waiting for fermentation materials, then will wait for fermentation materials be put into fermentation vat into Row fermentation；D. after fermentation expires, ferment pond is opened, the grain grain fermented in ferment pond is taken out and carries out steaming wine, steams the side that wine uses 4 rice steamers to live Formula is steamed in clear soup, and the fermented grain obtained after steamed is used as the female groove in step b, for secondary fermentation, to the wine steamed in clear soup out into Row amount quality picking wine obtains former wine, and e. carries out classification storage to the former wine obtained in step d, after former wine to be stored is aging, carries out Then hook tune, filtering can be put in storage using storage, after filling lamp inspection.

It influences quality of white spirit and is mainly called " grain, two bent, three techniques " there are three aspect grain has been placed on first place, therefore It first has to select major ingredient and auxiliary material in the art, ensures the quality for brewing out wine, the sense organ of major ingredient from source Physicochemical requirements include：Particle uniformly full, fresh, free from insect pests, without go mouldy, dry it is suitable, without silt, be no different miscellaneous taste, without other Sundries；

It is three accurate, two uniformly to be divided to three rice steamers to carry out the key points for operation of boiling gelatinization in stepb：

It is accurate with grain：Match grain containing residual amount of starch according to grain standard and female grain is thrown cold and hot season；

It is accurate with grain：It according to the size of rice steamer, plays female grain amount and answers per a rice steamer almost the same, access and exit control is within 3%；

It is accurate with rice husk, keep grain grain loose not rough；

It is uniform to mix grain：When mixing and stirring grain powder, it is necessary to accomplish occur, abundant uniform mixing without " grey packet, pimple, white bar "；

It is uniform to mix rice husk：Raw rice husk, hot rice husk spice, red wine dregs, face grain rice husk amount cannot be used to regard poor unstrained spirits situation and determine, to the greatest extent Amount is few to be used, and grain powder cannot pour into rice husk, to turn over soon soon mix when mixing and stirring simultaneously, and number can not be excessive, and the time can not be long.

To ferment in step c, first will enter cellar for storing things, enter grain at the bottom of when storing spread one layer it is ripe（It is cold）Rice husk is distinguish bottom grain, often It is flat it is necessary to track tramping to have entered a rice steamer material, has caused anaerobic condition；Grain grain enters cellar for storing things and finishes, and it is ripe to spread last layer（It is cold）Rice husk reenters face Grain takes off flat track tramping, you can the fermentation of envelope cellar for storing things；When entering to store, notice that grain grain must not be above ground level in cellar for storing things, it, also must not be high after face grain is added Go out ground 50cm or more, and strictly to control into cellar for storing things condition, including pit entry temperature, acidity, moisture and starch concentration, after entering cellar for storing things Envelope cellar for storing things, grain grain, face grain enter after cellar for storing things tracks tramping, face grain surface spread one layer it is ripe（It is cold）Then rice husk covers the pit sealing mud of 4-6cm；Envelope cellar for storing things Mud be with high-quality yellow mud and old pit skin mud step on it is soft it is ripe made of, mud is smoothed out, troweling, clear cellar for storing things is primary daily later, because of hair Ferment fermented grain sinks and pit sealing mud is made crack occur, should smear in time sternly, until sizing is not split, then cap rock plastics are thin on mud Film covers silt on film, so as to heat-insulation and heat-preservation, and prevents pit mud dry and cracked；

Envelope must store clearly for 15 days or so daily behind cellar for storing things, and 1-2 days clear cellars for storing things are primary after 15 days, and cellar for storing things cap surface cleaning, no-sundries is kept to keep away Exempt from breach, occurring breach on the cap of cellar for storing things must clear up, avoid breathing freely, run fragrant, rotten grain in time；

The generation of substance mainly has two lines during liquor fermentation,（1）, starch saccharification sugar fermenting alcohol（Wine）, mainly Determine distillation yield；（2）, starch, protein, ester reaction generate white wine in micro constitutent（Usually account for the 1%-2% of white wine）, main The odor type of knack ding white ware wine, quality of inferior quality, this two lines close relation are not isolated existing；

It is in regular progress that its temperature change is required when in addition fermenting, i.e., before it is slow, in very, rear slow fall：

Pit entry temperature requires control at 18-22 DEG C, and summer to be down to level land temperature, carries out cold fermentation；

Increasing extent of temperature：Fermentation at elevated temperatures phase general 10-15 or so reaches fermentation maximum temperature, and highest heating reaches 35-38 DEG C.Daily 1-2 DEG C of heating slowly heating.8-12 DEG C of hot season（Majority is 10 DEG C）；Cold season is 10-16 DEG C（Majority is 13-14 DEG C）；

Maximum temperature stationary phase in cellar for storing things：Generally four days or so；

Cool down situation in cellar for storing things：After stationary phase, daily slowly to decline between 0.25-1 DEG C.Stablize again at any time during decline Phase, but it is different in size, according to circumstances generally 2-8 days.The fermentation phase to 30-40 days, have fallen to lowest temperature；22-25 DEG C of cold season, It in 27-30 DEG C of hot season, would not drop again, be stabilized to always 60 days and open cellar for storing things；

The variation of alcohol content includes then in pit：The lord ferment period of first stage, lord ferment period include aerobic saccharification, anaerobism hair Two processes of ferment, alcohol content gradually rises in pit, reaches within 15 days or so highest, and second stage is 20 after lord ferment period It or so is made a living the sour phase, and the phase III is the esterification phase（Produce the fragrance phase）, as the fermentation phase extends, store the increasing of the substances such as interior acid, ester Add, alcohol is declined slightly after 30 days（Decline 1%）；Lord ferment period, raw sour phase, esterification three processes of phase, they are not stringent point It opens, refers to that main function, fermentation phase also will produce part acid, raw acid is interim there is also fermentation and esterification, and the esterification phase also gives birth to Acid, only primary and secondary.

Sealing clay is removed at the expired cellar for storing things of fermentation, takes grain to steam wine, the fermentation phase at grain grain cellar for storing things is 60 days；Hui Sha（Lose grain）The fermentation at cellar for storing things Phase is 15 days（Alcohol content is up to 6% or so）；

Grain is played when going out to store, first acts grain of appearing, recurrence grain grain (female grain), grain individually distillation in face loses poor processing, that steams loses after steaming Arrack is used as back unstrained spirits fermentation；

Fermented grain goes out when storing, and to carry out naked eyes evaluation to the fermentation situation of fermented grain, include observation and gustation to female grain and yellow water, hair Ferment is normal, all good female grain of quality：Soft ripe oiliness, loose not rough, meat have in fact the strength of calligraphic strokes, head it is big, in deep liver-coloured, smelling has wine Flavor and ester flavor, yellow water are bright；Mouth tastes that tart flavour is small, and astringent taste is big；

Accomplish that 4 rice steamers are lived after going out cellar for storing things, intermediate three rice steamers claim grain poor（Or female grain, i.e., on unstrained spirits of virgin material is added when being discharged into cellar for storing things）, finally Dress discriminates title face grain,（Unstrained spirits that cellar for storing things is not added with virgin material is discharged on i.e.）, that is, increase by a rice steamer and lose grain；

Loaded steamer principle

It is required that using " loose, light, accurate, thin, even, flat ", six words is principles, i.e., material wants loose, and loaded steamer action is light and handy, and lid material wants accurate Really, the unsuitable lower berth of material is too thick, and spreading and upper vapour are uniform, material from bottom it is supreme require it is smooth.If during loaded steamer Cause material uneven once in a while and upper vapour it is irregular when, a hole can be scrabbled at the position of not upper vapour, filled out after upper vapour, then with auxiliary material Flat, loaded steamer does not answer overfill, is advisable with filling flat Zeng Kou；

Loaded steamer operates

In order to make water vapour be come into full contact with fermented grain, the fermented grain in loaded steamer bucket must be loose, and heating vapour will delay, visit gas dress Rice steamer, it is gently even to spread, vapour not to be pressed, vapour is not run, surrounding compresses, and dress is too slow, and low boilers loss compresses very much soon, and high boiling product is few, Loaded steamer time about 35-45min；

The purpose of distillation is that alcoholic content, fragrance matter in ripe fermented grain etc. is made to volatilize, concentrate, extract；Meanwhile passing through Distillation excludes impurity, obtains required finished wine, when plucking wine, judges vinosity with sense organ taste, accomplish to pluck when tasting conscientiously, first 0.5 ㎏ of foreshot is won, can be stored for blending, it is all to meet the plucking as seasoning of blending liquor then according to vinosity situation amount quality picking wine Wine meets plucking as top grade wine for top grade wine, and so on, wine is put in storage by grade.

As present invention further optimization, major ingredient includes sorghum, rice, glutinous rice, wheat, corn in the step a, auxiliary Material includes rice husk, and it is by major ingredient according to following mass fraction in proportion to prepare major ingredient：42-46 parts of sorghum, 25-30 parts of rice, 10-15 parts of glutinous rice, 7-10 parts of wheat, 7-10 parts of corn prepare.

The physicochemical requirements of major ingredient see the table below（%）：

Title	Moisture	Starch	Crude protein	Crude fat	Crude fibre	Ash content	Tannin
								Sorghum	12-14	61-63	8.2-10.5	2-4.3	1.6-2	1.7-2.7	0.17-0.29
Rice	12-13.5	72-74	7-9	0.1-0.3	1.5-1.8	0.4-1.2
								Wine rice	13.1-15.3	68-73	5-8	1.4-2.5	0.4-0.6	0.8-0.9
Wheat	12.8-13	61-65	7.2-9.8	2.7-5.3	1.2-1.6	1.66-2.9
								Corn	11-11.9	62-70	8-16	0.6-2.3	1.5-3.5	1.5-2.6

Sorghum also known as Chinese sorghum can be divided into yellow, red, white, brown four kinds of sorghums according to the color of fringe；Have to divide according to the starch property that seed contains Non glutinous sorghum and glutinous sorghum.Non glutinous sorghum is more containing amylopectin, close structure, it is more difficult to be dissolved in water, protein content is higher than glutinous sorghum. Glutinous sorghum is almost amylose, is time-honored liquor-making raw material the characteristics of having water imbibition strong, be easy gelatinization, forms sediment Though powder content is less than non glutinous sorghum but distillation yield is higher than non glutinous sorghum.Sorghum is the primary raw material of wine brewing, in solid state fermentation, through steaming After boiling, loose appropriateness is ripe without viscous, conducive to fermentation；70% or more rice starch content, quality is pure, short texture, is conducive to paste Change, protein, fat and fiber equal size are less, in the distillation of mixed steaming formula, can bring meal taste in wine into, the wine spawned has Refreshing net feature, therefore have saying for " rice wine brewing being net "；Glutinous rice is the quality raw materials of wine brewing, and content of starch is higher than rice, Ji Hubai / hundred be amylose, after boiling, matter it is soft it is viscous can paste rotten, it is abnormal that exclusive use is easy to cause fermentation, it is necessary to it He is used cooperatively raw material.The wine sweet tea that glutinous rice spawns；The wheat not still primary raw material of koji-making, but also be wine brewing raw material it One, abundant carbohydrate is contained in wheat, mainly starch and other compositions, potassium, iron, phosphorus, sulphur, magnesium equal size is also fitted When the adhesion strength of wheat is strong, full of nutrition, and quantity of heat production is larger in fermentation, should be prudent so being used alone in production；Corn product There are many kind, and starch is concentrated mainly in endosperm, and grain structure is close, and quality is hard, and digestion time is preferably very long just to make starch fill Dividing gelatinization, corn is high containing grease, and the oil and fat and higher fatty acids of generation are higher, since fusel oil is high,（Higher alcohol）Wine is set to give birth to It makes, is exactly so-called " wine strength ", the perfume (or spice) of putting of wine, i.e. sorghum life alcohol, wheat life perfume, rice life sweet tea, glutinous rice is contributed to give birth to continuous, corn Life helps perfume (or spice)；

After the various raw materials crushed are mixed thoroughly in proportion in advance material moistening, material moistening 1-2 hours, dispensing are carried out with 80 DEG C or more hot water When the raw material moistened and fermented grain are mixed thoroughly as required, pay attention to expect unstrained spirits ratio adjustment, accomplish reasonable dispensing in prescribed limit, match A little processed rice chaff is spread on surface after material, surface claps the tight alcohol that reduces and volatilizees.

As present invention further optimization, in the step a after select auxiliary material, also to steam in clear soup to auxiliary material, and After select major ingredient, it first will be singled out the major ingredient taken and crush, the major ingredient mixing after then smashing in proportion prepares, and prepares laggard Row is steamed.

The effect of auxiliary material is used in white wine：Starch concentration, acidity, moisture, the fermentation temperature of fermented grain are adjusted, is ensured normal Fermentation and offer distillation efficiency；

Rice husk quality is loose, and water imbibition is strong, dosage is few and the characteristics of so that fermentation interface is increased, pentosan and fruit are contained in rice husk Colloid, wine brewing during generate the substances such as furfural and methanol, must steam in clear soup before 20-30 minute, with remove different miscellaneous taste with Reduce in wine brewing issuable harmful substance, rice husk be brew Daqu spirit of China major auxiliary burden and wheat bran wine it is first-class auxiliary Material, is a kind of excellent filler, in production dosage number and quality quality, it is very big on the influence of the yield and quality of product, The general thick shell for requiring 2-4 valves, does not have to thin shell, and when spice must use ripe（It is cold）Rice husk, using more grains as alcoholic raw material, root According to the difference of its different physics, chemical composition, the combination of the flavor, ferment local-flavor of different grains is embodied, grain is clear It steams and removal of impurities taste is mainly gone to improve grain fragrance, reduce the harmful substance that brewing process generates.

As present invention further optimization, the sorghum, rice, glutinous rice, wheat degree of grinding be crushed to 4,6,8 Valve, no whole grain are mixed into, and the sizableness of the pulverized particles of corn must not have big more than corn particle 1/4 in first four kinds Particle is mixed into.

As present invention further optimization, the quality of female grain is the 4-4.5 for the major ingredient quality being added in the step b Times, the quality that auxiliary material is added is the 23%-30% of major ingredient quality.

The condition of pit entry fermentation is：

Enter pond starch：18%-21%

Enter pond acidity：1.4-2.0.

Enter water part：54%-57%.

Enter pond temperature：Spring, autumn, winter fermented the phase at 45-60 days, entered 16-19 DEG C of pond temperature, and summer fermented the phase at 30 days Left and right, enters 18-22 DEG C of pond temperature.

As present invention further optimization, the temperature of the amount water used when proportioning water in the step c will 80 DEG C with On, the dosage for measuring water is the 60-100% of major ingredient quality, and amount water will splash uniformly when proportioning water, will be bored through heap after proportioning water Poor unstrained spirits be equably taped against and dry in the air on bed, open fan, frequently turn over it is diligent draw 2-3 time, break up pimple, progress thermometric, if temperature after thermometric Arrival standard, airing terminate.

Gelatinization closes steam valve after reaching requirement, and into pot plus 80 DEG C or more hot water are appropriate, and grain unstrained spirits is then dug out booth rapidly Start the short, bristly hair or beard that dries in the air of divulging information on to the bed that dries in the air；Turn during this period grain unstrained spirits it is secondary more than, and depending on grain unstrained spirits situation in right amount heat slurry be adjusted to Meet and required into water part, started when grain unstrained spirits temperature is down to 35 DEG C plus song, divulges information again after mixing thoroughly and dry in the air short, bristly hair or beard to meeting into pond temperature It is required that when close heap.

As present invention further optimization, the dosage of yeast is the 25%- of major ingredient quality when spreading song in the step c 30%, when non-dramatic song to accomplish it is low sprinkle evenly paving, koji powder is uniformly turned in the poor unstrained spirits of cut-in.

It is low sprinkle evenly paving be in order to reduce the loss that yeast is flown upward, by song mix thoroughly after poor unstrained spirits be transported into pit, will dry in the air poor bed and The poor unstrained spirits of surrounding cleans up.

As present invention further optimization, the production technology that yeast is used when spreading song in the step c is as follows：It selects small Wheat to the wheat chosen be crushed after material moistening processing that it is become sye middlings, bent mother's water mixed song material is then added, mixes After step on song and make bent embryo, finished product song is made in finally accumulation culture.

The organoleptic requirements of starter-making materials are：Full grains, fresh, free from insect pests is not gone mouldy, and drying is suitable, is no different miscellaneous taste, nothing Silt and other sundries.

As present invention further optimization, medium temperature song or high temperature Qu Zhan great when spreading song in the step c in yeast The 80% of bent gross mass, high temperature song account for the 20% of yeast gross mass.

Yeast is divided into high-temperature daqu（63 DEG C of fermentation temperature or more）, daqu of middle temperature（60 DEG C or so of fermentation temperature）, low temperature is big It is bent（50 DEG C or so of fermentation temperature）, yeast in producing white wine mainly as saccharifying ferment, odor type of the quality to white wine, matter Amount, distillation yield influence are very big, and thus no saccharifying ferment grain cannot be converted into wine.

When steaming wine as present invention further optimization, in the step d by the way of slow fire distillation, amount quality picking wine is then It leaves out the beginning and the end, stream wine speed control exists：2.2-0.5kg/min, stream wine temperature control exist：28-35 DEG C, the stream wine time is 15- 20min, liquor tailing should be intercepted when spending by breaking, and then be docked when oil bloom are had one's face covered with, the time about needs 30-35min.

The white wine newly steamed, taste punching, it is dry it is peppery, not alcohol and, need to store 1-3 or so, make its aging ageing, then Can blending and tasting, then after storing a period of time, can dispatch from the factory, why the wine newly distilled is presented acid and not pure and sweet soft With, be primarily due in new wine containing certain irritations it is big, caused by the chemical substance of high volatility, the new wine just steamed is normal Contain volatile sulfide such as hydrogen sulfide, mercaptan；Simultaneously also containing the strong volatile materials of the irritations such as aldehydes, these substances It is the main component for causing new wine pungent taste strong, above-mentioned substance can volatilize naturally during storage, the generally storage through half a year Afterwards, the presence that can not check sulfide in wine is almost examined, pungent taste also mitigates significantly, and in addition alcohol and water are all polar molecules, warp After storage, the arrangement of ethanol molecule and hydrone is made gradually to make in order, to strengthen the binding force of ethanol molecule, reduces ethyl alcohol The activity of molecule makes white wine mouthfeel become soft, and at the same time, other fragrance matter molecules in white wine also will produce above-mentioned form Cooperation is used, and when the macromolecular group associated in wine increases, more by the polar molecule fettered, vinosity will be more soft, soft, most White wine can also generate slow chemical change in storage afterwards, such as：During alcoholic acid esterification, new product ester is generated, The ester that white wine can be assigned is fragrant.

Storage wine temperature is divided into constant temperature and alternating temperature, and storage at a constant temperature, which is filled a wine cup for, to be put cavern or manually build house, this method temperature The volatilization for stablizing wine is small, and aging preferably generally taking 3 years just reaches best, and alternating temperature is in outdoor storage, and day and night temperature is big, this side The volatilization of method wine is big, but aging fast, 1 year effect for being equivalent to 3 years of general storage.There is word to cry raw fragrant by fermentation, Titian leans on Distillation, molding by blending, blend exactly the qualified wine after storage convert plus, blending, become and substantially conform to our factory's product matter Measure desired base liquor, the standard of base liquor be fragrance just, form wine body, just have style, at present according to assay come number It instructs wine blending to work by reinforcing and improving modern detecting according to combination foundation wine, further improves in white wine Beneficiating ingredient reduces the content of harmful substance, improves the alcohol cleanliness of white wine, has adapted to the demand of alcohol user.

Compared with prior art, the present invention can at least reach one in following advantageous effect：

1. using sorghum, rice, glutinous rice, wheat, corn as raw material, it is with medium and high temperature yeast made of barley and pea or wheat Saccharifying ferment（Some wheat brans and ester-producing yeast are saccharifying ferment）, mud cellar for storing things solid state fermentation, continuous grain dispensing, single distillation and mixed steaming, Amount quality picking wine, classification storage, meticulous hook tune, main body fragrance ingredient is ethyl hexanoate, be the characteristics of vinosity it is colourless or yellowish, Limpid transparent, cellar aroma flavoring is strong, and sweet tea silk floss is refreshing net, pure coordination, pleasant impression long.

2. being controlled from source, and each step is accurately controlled, ensure that the product of the white wine prepared Matter.

Specific implementation mode

In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with and embodiment, to this hair It is bright to be further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and do not have to It is of the invention in limiting.

Specific embodiment 1：

In brewing white spirit, the selection quality that also dialogue wine is brewed out of water has large effect, because of meeting when liquor production There are many places can all use water, including koji-making, distiller's yeast, ferment, blend, being packed for water etc., the selection at water source and wanting for water quality Ask as follows：

The selection at water source should meet the general condition of industrial water, i.e., abundant water is stablized, and water quality is excellent, cleaning, water temperature are relatively low；

Appearance：Water white transparency, no suspended substance, no precipitation are every that micro- yellow, muddy, suspension short grained water is presented, it is necessary to pass through Processing could use；

Taste：Heat water to 20-30 DEG C, when mouth is tasted should have salubrious smell, the net micro-sweet of taste, be water quality it is good, it is every have it is different The water of miscellaneous taste has to pass through processing and could use；

Hardness：The hardness of water refers to that there are the total amounts of the metal salts such as calcium, magnesium in water.The preferable spring hardness of quality 8odH with Under, brewed spirit water generally can be used in hard water hardness below.But blending water is in hardness in 8odH or less；

Basicity：Basicity refers to water neutral and alkali substance total amount, the salts such as main calcium, magnesium, ferrous iron, manganese, zinc including in alkaline-earth metal. Basicity unit is indicated with German degree（1 basicity is equivalent to calcium oxide containing 10mg in every liter of water）Basicity appropriate can reduce fermented grain in water Acidity.Liquor production water is with PH6-8（It is neutral）Preferably；

The processing of water quality is as follows：

The excessive high hardness of water can affect liquor production, using ion-exchange, diatomite filter etc. in general production It is handled；

Gelatinization time is controlled at 60 minutes or so, make raw material reach it is ripe without viscous, interior without the raw heart.

It is accurate with rice husk, keep grain grain loose not rough；

It is uniform to mix rice husk：Raw rice husk, hot rice husk spice, red wine dregs, face grain rice husk amount cannot be used to regard poor unstrained spirits situation and determine, to the greatest extent Amount is few to be used, and grain powder cannot pour into rice husk, to turn over soon soon mix when mixing and stirring simultaneously, and number can not be excessive, and the time can not be long；

To ferment in step c, first will enter cellar for storing things, enter grain at the bottom of when storing spread one layer it is ripe（It is cold）Rice husk is distinguish bottom grain, has often entered One rice steamer material is flat it is necessary to track tramping, and causes anaerobic condition；Grain grain enters cellar for storing things and finishes, and it is ripe to spread last layer（It is cold）Rice husk reenters face grain, takes off It is flat to track tramping, you can the fermentation of envelope cellar for storing things；When entering to store, notice that grain grain must not be above ground level in cellar for storing things, it, also must not be above ground level after face grain is added 50cm or more, and strictly to control into cellar for storing things condition, including pit entry temperature, acidity, moisture and starch concentration, enter cellar for storing things envelope cellar for storing things later, Grain grain, face grain enter after cellar for storing things tracks tramping, face grain surface spread one layer it is ripe（It is cold）Then rice husk covers the pit sealing mud of 4-6cm；Pit sealing mud is With high-quality yellow mud and old pit skin mud step on it is soft it is ripe made of, mud is smoothed out, troweling, clear cellar for storing things is primary daily later, because of fermented wine Unstrained spirits sinks and pit sealing mud is made crack occur, should smear in time sternly, until sizing is not split, then the cap rock plastic film on mud, film Upper covering silt so as to heat-insulation and heat-preservation, and prevents pit mud dry and cracked；

It after pit seals pond, whether running check pond top mud has crack, and timely processing, has stepped on pool side surrounding, prevented sky Gas enters, and prevents poor unstrained spirits from going mouldy, influences normal fermentation；

The variation of alcohol content includes then in pit：The lord ferment period of first stage, lord ferment period include aerobic saccharification, anaerobism hair Two processes of ferment, alcohol content gradually rises in pit, reaches within 15 days or so highest, and second stage is 20 after lord ferment period It or so is made a living the sour phase, and the phase III is the esterification phase（Produce the fragrance phase）, as the fermentation phase extends, store the increasing of the substances such as interior acid, ester Add, alcohol is declined slightly after 30 days（Decline 1%）；Lord ferment period, raw sour phase, esterification three processes of phase, they are not stringent point It opens, refers to that main function, fermentation phase also will produce part acid, raw acid is interim there is also fermentation and esterification, and the esterification phase also gives birth to Acid, only primary and secondary；

Sealing clay is removed at the expired cellar for storing things of fermentation, takes grain to steam wine, the fermentation phase at grain grain cellar for storing things is 60 days；Hui Sha（Lose grain）The fermentation phase at cellar for storing things is 15 days（Alcohol content is up to 6% or so）；

After cellar for storing things has been completed in fermentation, four walls of pit are uniformly inserted into the aperture of 5-6CM with fork, are uniformly sprinkled with liquor tailing It is sprinkling upon the surrounding of pool wall, is then uniformly sprinkling upon pool wall surrounding with the starter powder of 2-3KG, is after the completion smoothed out aperture with trowel, is prevented Only pit mud takes off change aging；

Go out to have stored grain and arrive certain depth, it may appear that yellow water should stop cellar for storing things.It can to dig a 0.7m straight in female grain center in cellar for storing things Diameter, the yellow water hole for being deep to cellar for storing things bottom；Ooze yellow water.This operation be known as " drop cellar for storing things deacidification ' ' and " drop store precipitation ".Generally often cellar for storing things need to scoop It is 5-6 times, complete female poor to from starting drop cellar for storing things, it is desirable that it is the yellow leaching that fermented grain is oozed out to lower layer in cellar for storing things to complete yellow water in 12h or more Pulp-water.Yellow water can enter the bottom of a pan string and steam.The purpose at drop cellar for storing things is to prevent female poor acidity excessively high, and fermented grain is aqueous too much, and rice husk is caused to use Excessive influence vinosity is measured, the fermented grain behind drop cellar for storing things, water content general control is 60% or so；

Going out the when of storing is also noted that production scene is cleaned up, and is uncovered from one side when taking off Chi Dingni, the mud that binds is taken off and is placed into only Appointed place is spare（It not bring vinasse into as far as possible）, pay special attention to the mouldy fermented grain in four side of pit and top and individually peace and quiet to abandon Should not, cannot be incorporated into normal fermented grain, then fermented grain is dug out by upper, middle and lower-ranking and is stacked respectively, few portion is spread on surface Processed ripe rice chaff, bat is divided tightly to prevent alcohol from volatilizing, the fermented grain in pit is had to dig net（Four side wall of pond and bottom fermented grain are not There can be remaining）, dig four wall of net rear pit and sprinkle upper a small amount of clear water or low boilers for low-proof wine, and spread a little starter powder, do pit maintenance well.

It is first spread into a little ripe chaff in the bottom of a pan when starting loaded steamer and accomplishes fluently bottom, and open cap relief valve, control vapour pressure is in 0.15mpa, loaded steamer When fermented grain quickly and accurately spread into last layer, accomplish accurate, light, even, loose, thin, flat, make on fume together, do not press vapour, do not run Vapour can keep a little higher than rice steamer middle section of rice steamer side fermented grain, and vapour pressure is slightly smallly by one controllable when being attached to 15-20 centimeters of thickness Steaming cover is covered when filling to dry pot mouth in 0.13mpa, by upper gas tube, and connects condenser, put well by point, general control immediately Wine container is connect, the time for installing one pot of fermented grain is 35-45 minutes, and vapour pressure when boiling can be controlled in 0.10-0.12mpa.Start 0.5-1.0 ㎏ foreshots are first plucked when connecing wine（Individually storage, individually storage, expire and are used as blending liquor）, divide three sections in next step and pluck wine, First segment wins about 10 ㎏ or so, and second segment wins 20 ㎏ or so, until third section wins capacity for liquor to disconnected flower, if to win spy The different visual concrete condition of blending liquor takes measures；

Loaded steamer principle

Loaded steamer operates

Specific embodiment 2：

The present embodiment be on the basis of specific embodiment 1 in step a major ingredient and auxiliary material carried out further instruction, institute It includes sorghum, rice, glutinous rice, wheat, corn to state major ingredient in step a, and auxiliary material includes rice husk, and it is that will lead in proportion to prepare major ingredient Material is according to following mass fraction：42-46 parts of sorghum, 25-30 parts of rice, 10-15 parts of glutinous rice, 7-10 parts of wheat, 7-10 parts of corn It prepares.

Specific embodiment 3：

The present embodiment be on the basis of specific embodiment 1 to step a in the processing method of auxiliary material and major ingredient has been carried out into one The explanation of step will also steam in clear soup to auxiliary material in the step a after select auxiliary material, and after select major ingredient, first it will be singled out The major ingredient come crushes, and the major ingredient mixing after then smashing in proportion prepares, and steams in clear soup after preparing.

Specific embodiment 4：

The present embodiment is to have carried out further instruction, the height to the degree that major ingredient crushes on the basis of specific embodiment 3 Fine strain of millet, rice, glutinous rice, wheat degree of grinding be crushed to 4,6,8 valves, no whole grain is mixed into, the size phase of the pulverized particles of corn When in first four kinds, and there must not be bulky grain of 1/4 more than corn particle to be mixed into.

Specific embodiment 5：

The present embodiment is to have carried out further instruction to step b on the basis of specific embodiment 1, and mother is poor in the step b Quality be 4-4.5 times of major ingredient quality be added, the quality that auxiliary material is added is the 23%-30% of major ingredient quality.

The condition of pit entry fermentation is：

Enter pond starch：18%-21%

Enter pond acidity：1.4-2.0.

Enter water part：54%-57%.

Specific embodiment 6：

The present embodiment is to have carried out further instruction, the step to the proportioning water in step c on the basis of specific embodiment 1 The dosage that the temperature for the amount water used when proportioning water in rapid c at 80 DEG C or more, will measure water is the 60-100% of major ingredient quality, is looked up and down Water is measured when water will splash uniformly, will equably be taped against and dry in the air on bed through the bored poor unstrained spirits of heap after proportioning water, open fan, frequently turn over duty It draws 2-3 times, breaks up pimple, carry out thermometric, if temperature reaches standard after thermometric, airing terminates.

Specific embodiment 7：

The present embodiment is on the basis of specific embodiment 1 to spreading Qu Jinhang further instructions, the step in step c The dosage of yeast is the 25%-30% of major ingredient quality when spreading song in c, when non-dramatic song to accomplish it is low sprinkle evenly paving, koji powder is uniformly turned over stroke Enter in poor unstrained spirits.

Specific embodiment 8：

The present embodiment be on the basis of specific embodiment 1 to step c in spread the production technology of the yeast used in song and carry out Further instruction, the production technology that yeast is used when spreading song in the step c are as follows：Select wheat, to the wheat chosen into Be crushed after row material moistening processing becomes sye middlings by it, and bent female water mixed song material is then added, song is stepped on after mixing and makes bent embryo, most Finished product song is made in accumulation culture afterwards.

Specific embodiment 9：

The present embodiment be on the basis of specific embodiment 1 for step c in spread the yeast used in song composition carried out into The explanation of one step, medium temperature when spreading song in the step c in yeast is bent or high temperature song accounts for the 80% of yeast gross mass, and high temperature is bent Account for the 20% of yeast gross mass.

Specific embodiment 10：

The present embodiment is to have carried out further instruction to step d on the basis of specific embodiment 1, steams wine in the step d The mode of the slow fire distillations of Shi Caiyong, amount quality picking wine will then leave out the beginning and the end, and stream wine speed control exists：2.2-0.5kg/min flows wine temperature Degree control exists：28-35 DEG C, the stream wine time is 15-20min, and liquor tailing should be intercepted when spending by breaking, and then be docked when oil bloom are had one's face covered with, the time About need 30-35min.

Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will be fallen in this Shen It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.

Claims

1. a kind of giving off a strong fragrance White wine brewing process, it is characterised in that：Include the following steps：A. major ingredient and auxiliary material are selected, and in proportion Major ingredient is prepared；B. the auxiliary material being proportionally added into step a in fermenting female grain and three rice steamers of major ingredient point prepared carry out boiling Gelatinization；C. it after boiling gelatinization, using proportioning water, spreading for cooling and spreads bent step and obtains waiting for fermentation materials, then will wait for fermentation materials It is put into fermentation vat and ferments；D. after fermentation expires, ferment pond is opened, the grain grain fermented in ferment pond is taken out and carries out steaming wine, steam Wine is steamed in clear soup by the way of the work of 4 rice steamers, and the fermented grain obtained after steamed is used as the female groove in step b, is used for secondary fermentation, Amount quality picking wine is carried out to the wine steamed in clear soup out, obtains former wine, e. carries out classification storage to the former wine obtained in step d, to be stored After former wine is aging, hook tune, filtering are carried out, then can be put in storage using storage, after filling lamp inspection.

2. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：In the step a major ingredient include sorghum, Rice, glutinous rice, wheat, corn, auxiliary material include rice husk, and it is by major ingredient according to following mass fraction in proportion to prepare major ingredient：It is high 42-46 parts of fine strain of millet, 25-30 parts of rice, 10-15 parts of glutinous rice, 7-10 parts of wheat, 7-10 parts of corn prepare.

3. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：In the step a after select auxiliary material, Also to steam in clear soup to auxiliary material, and after select major ingredient, first will be singled out the major ingredient taken crushes, after then smashing in proportion Major ingredient mixing prepares, and steams in clear soup after preparing.

4. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：The sorghum, rice, glutinous rice, wheat Degree of grinding be to be crushed to 4,6,8 valves, no whole grain is mixed into, and the sizableness of the pulverized particles of corn, and must not in first four kinds There is the bulky grain more than corn particle 1/4 to be mixed into.

5. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：The quality of female grain is in the step b 4-4.5 times of the major ingredient quality of addition, the quality that auxiliary material is added is the 23%-30% of major ingredient quality.

6. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：It is used when proportioning water in the step c Amount water temperature at 80 DEG C or more, to measure water dosage be major ingredient quality 60-100%, amount water will splash when proportioning water It is even, it will equably be taped against and dry in the air on bed through the bored poor unstrained spirits of heap after proportioning water, open fan, frequently turn over and frequently draw 2-3 times, break up lump Carbuncle carries out thermometric, if temperature reaches standard after thermometric, airing terminates.

7. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：Yeast when spreading song in the step c Dosage is the 25%-30% of major ingredient quality, when non-dramatic song to accomplish it is low sprinkle evenly paving, koji powder is uniformly turned in cut-in grain unstrained spirits.

8. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：It is used when spreading song in the step c big Bent production technology is as follows：Wheat is selected, the wheat chosen be crushed after material moistening processing it is become sye middlings, so Bent female water mixed song material is added afterwards, song is stepped on after mixing and makes bent embryo, finally accumulation culture, makes finished product song.

9. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：When spreading song in the step c in yeast Medium temperature it is bent or high temperature song accounts for the 80% of yeast gross mass, high temperature song accounts for the 20% of yeast gross mass.

10. giving off a strong fragrance White wine brewing process according to claim 1, it is characterised in that：Using slow when steaming wine in the step d The mode of fire distillation, amount quality picking wine will then leave out the beginning and the end, and stream wine speed control exists：2.2-0.5kg/min flowing the control of wine temperature ：28-35 DEG C, the stream wine time is 15-20min, and liquor tailing should be intercepted when spending by breaking, and then be docked when oil bloom are had one's face covered with, the time about needs 30- 35min。