CN108504480A - A kind of production method and gained beer Spirit of beer Spirit - Google Patents
A kind of production method and gained beer Spirit of beer Spirit Download PDFInfo
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- CN108504480A CN108504480A CN201810629918.0A CN201810629918A CN108504480A CN 108504480 A CN108504480 A CN 108504480A CN 201810629918 A CN201810629918 A CN 201810629918A CN 108504480 A CN108504480 A CN 108504480A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
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Abstract
The present invention proposes a kind of production method and gained beer Spirit of beer Spirit, belongs to alcoholic drink brewing technology field, can solve the present situation in the market at present without beer Spirit.The technical solution includes the preparation of beer fermentation liquid, pre-process the preparation of beer Spirit, ageing and dilution are blent.Beer Spirit provided by the present invention is different from existing Spirit, while having the characteristics that beer and Spirit, has light ester fragrant, mouthfeel is cool, tasty and refreshing, and potableness is good.
Description
Technical field
The invention belongs to alcoholic drink brewing technology field more particularly to the production methods and gained beer of a kind of beer Spirit
Wine Spirit.
Background technology
Alcoholic drink is segmented into fermented wine, Spirit and assembled alcoholic drinks three categories, and wherein Spirit is with Cereals, potato, water
Fruit, newborn class are primary raw material, it is fermented, distill, blend made of alcoholic drink.Spirit is spirituosity highest one in alcoholic drink
Class has createed diversified distillation wine product all over the world because natural conditions and social customs of a place, weather, produce, culture, custom and hobby are different,
Include mainly white wine, brandy, whiskey, vodka, Rum, gin tonic, fermented milk (distillation type) and other Spirits.
Spirit is distilled using different fermentations wine as base liquor.It is main former that fermented wine, which is with Cereals, fruit, newborn class etc.,
Material, alcoholic drink made of fermented or Partial fermentation is brewed.Include mainly beer, grape wine, fruit wine (fermented type), yellow rice wine, milk
Wine (fermented type), other fermented wines.In existing Spirit as brandy be with grape wine be distillation base liquor；Fruit distillate liquor is
It is distillation base liquor with fruit wine；But there is no really use beer as the distillation wine product of distillation base liquor in world wide.China
Beer volume of production and marketing the first in the world, while being the first big country of Spirit volume of production and marketing again, it with beer is distillation to research and develop novel
The distillation wine product of base liquor is of great significance.
Invention content
The present invention proposes that a kind of production method and gained beer Spirit of beer Spirit, the beer Spirit are different from
Existing Spirit, while having the characteristics that beer and Spirit, have light ester fragrant, mouthfeel is cool, tasty and refreshing, and potableness is good.
In order to achieve the above object, the present invention provides a kind of production method of beer Spirit, include the following steps：
It is primary raw material to select malt, water, with material-water ratio 1:3-1:After 4 mixing, malt carries out albumen in 50-55 DEG C and stops
Only, it is then saccharified in 62-72 DEG C；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, obtains clarification wheat juice and boiled, added in boiling part
Hopping or hop product carry out convolution precipitation after boiling, hops or hop product are added or do not added in precipitation process of circling round,
Be subsequently cooled to 8-10 DEG C, at the same be oxygenated access top yeast or bottom yeast ferment, in fermentation process add or do not add
Hopping or hop product, obtain beer fermentation liquid；
Beer fermentation liquid is sent into tower or kettle formula distiller and carries out an air-distillation in 78-95 DEG C, obtains alcohol
The distillation crude product of 20%vol-40%vol is spent, then distillation crude product is sent into tower or kettle formula distiller in 78-95 DEG C of progress
Foreshot, the liquor tailing of distillation are removed in secondary air-distillation, only collect wine body part, obtain the pretreatment beer of alcoholic strength >=60%vol
Wine Spirit；
Will the ageing 2 months or more in tank of pretreatment beer Spirit, then with pure water to pretreatment beer distill into
Row is diluted and is blent, and obtains the beer Spirit of different alcoholic strengths.
Preferably, it is primary raw material to select malt, water, rice, corn or syrup are equipped with as auxiliary material, with material-water ratio 1:
3-1:4 mixing；When wherein, using rice or corn as auxiliary material, sizes mixing after auxiliary material is crushed and be gelatinized in 80-90 DEG C, so
It is saccharified afterwards with the malt after protein hydrolysis.
Preferably, oxygenation access top yeast obtains Ale beer, fermentation temperature is 16-20 DEG C, fermentation time 15-
25 days；Oxygenation access bottom yeast obtains Lager beer, and fermentation temperature is 8-13 DEG C, and fermentation time is 15-25 days.
Preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° of P, alcoholic strength 4.5-7.0%vol, it is bitter
Taste matter is 6-60EBC；The original wort concentration of the Lager beer is 10 ° of P-21 ° of P, alcoholic strength 4%vol-10%vol, hardship
Taste matter is 10-30EBC.
Preferably, alcoholic strength >=70%vol of pretreatment beer Spirit.
Preferably, the foreshot 1%-10% of the total volume, liquor tailing 5%-10% of the total volume, alcoholic strength >=
The wine body 80%-94% of the total volume of 60%vol.
Preferably, boil, precipitation of circling round, fermentation when the hops that use or hop product be bitter flower, fragrant flower or bitter fragrant simultaneous
Type, selected from Qingdao great Hua, prick a fragrant flower, Hallertauer Tradition, Tettanger, Hersbrucker,
Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、
One or more of Nugget, Spalter Select and Northern Brewer.
The present invention also provides a kind of production method lifes using the beer Spirit described in any of the above-described technical solution
Produce obtained beer Spirit.
Preferably, the alcoholic strength of the beer Spirit is 10%vol-60%vol, preferably 38%vol-56%
Vol, more preferably 52%vol-53%vol.
Compared with prior art, the advantages and positive effects of the present invention are：
The characteristics of beer distillation wine product provided by the present invention had both remained beer, while there is Spirit again on taste
Flavor, solve the present situation at present without beer Spirit, obtained beer distillation wine product has light ester fragrant, and mouthfeel is clear
Ice-cold, tasty and refreshing, potableness is preferable.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
An embodiment of the present invention provides a kind of production methods of beer Spirit, include the following steps：
S1：It is primary raw material to select malt, water, with material-water ratio 1:3-1:After 4 mixing, malt carries out albumen in 50-55 DEG C
Stop, is then saccharified in 62-72 DEG C.
It in the step, is saccharified after can individually handling primary raw material, rice, corn or syrup conduct can also be equipped with
Auxiliary material is saccharified.Wherein, when the use of rice or corn being auxiliary material, auxiliary material needs to size mixing and is gelatinized in 80-90 DEG C after crushing, so
It is saccharified afterwards with the malt after protein hydrolysis.Saccharifying those skilled in the art can adjust according to practical condition
It is whole.
S2：After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, obtains clarification wheat juice and boiled, in boiling part
Hops or hop product are added, convolution precipitation is carried out after boiling, hops or hops system are added or do not added in precipitation process of circling round
Product are subsequently cooled to 8-10 DEG C, at the same be oxygenated access top yeast or bottom yeast ferment, in fermentation process addition or not
Hops or hop product are added, beer fermentation liquid is obtained；
Not only contain wheat perfume and hops bitter principle in above-mentioned steps in obtained beer fermentation liquid, but also contain hops
Fragrance component can be subsequently to distill the beer Spirit for obtaining being expected mouthfeel and establish to prepare in advance.It should be noted that above-mentioned mistake
The time boiled in journey can add a small amount of syrup after boiling and be reconciled at 1 hour or so.
S3：Beer fermentation liquid is sent into tower or kettle formula distiller and carries out an air-distillation in 78-95 DEG C, obtains wine
The distillation crude product of precision 20%vol-40%vol, then will distillation crude product be sent into tower or kettle formula distiller in 78-95 DEG C into
The secondary air-distillation of row, removes foreshot, the liquor tailing of distillation, only collects wine body part, obtains the pretreatment of alcoholic strength >=60%vol
Beer Spirit.
It,, can be with by using different distillation equipments on the basis of obtaining different type beer fermentation liquid in this step
Obtain differently flavoured pretreatment beer distillation wine product.After secondary air-distillation process optimization, high wine not only can get
The pretreatment beer Spirit of precision, but also the purpose for effectively reducing aldehydes, higher alcohol content of material is can reach, after avoiding drink
Top phenomenon.Also, it is distilled relative to vacuum low-pressure, air-distillation can make flavor substance content more rich, alcohol ester content higher.
S4：Will the ageing 2 months or more in tank of pretreatment beer Spirit, then with pure water to pretreatment beer distillation
It is diluted and blends, obtain the beer Spirit of different alcoholic strengths.
In this step, it is peppery can effectively to solve the problems, such as that the new wine of beer Spirit rushes by ageing, mouthfeel can be made cool, refreshing
Mouthful, potableness is preferable.
In a preferred embodiment, oxygenation access top yeast obtains Ale beer, and fermentation temperature is 16-20 DEG C, when fermentation
Between be 15-25 days；Oxygenation access bottom yeast obtains Lager beer, and fermentation temperature is 8-13 DEG C, and fermentation time is 15-25 days.
The fermentation temperature when adding different fermentations yeast and time are listed in the present embodiment, are conducive to the regulation and control of integrated artistic.It needs
Illustrate, listed in the present embodiment be only above-mentioned beer suitable fermentation temperature and time, those skilled in the art can root
It is rationally adjusted within the above range according to actual conditions.
In a preferred embodiment, the original wort concentration of the Ale beer is 10.9-14.5 ° of P, alcoholic strength 4.5-
7.0%vol, amaroid 6-60EBC；The original wort concentration of the Lager beer is 10 ° of P-21 ° of P, alcoholic strength 4%vol-
10%vol, amaroid 10-30EBC.Into in an alternative embodiment, it is preferable to use above-mentioned 20 ° of P Lager beer, reason
It is that this kind of beer is highly concentrated brewing, is conducive to improve distillation base liquor alcoholic strength, reduces distillation boiling point, it is high in product to reduce
The content of the high boiling substances such as grade alcohol, while product alcohol is improved to 70%vol or more.
In a preferred embodiment, alcoholic strength >=70%vol of beer Spirit is pre-processed.When pretreatment beer Spirit
Alcoholic strength when improving to 70 or more, can effectively reduce impurity in wine, keep wine more clean.
In a preferred embodiment, foreshot 1%-10% of the total volume, liquor tailing 5%-10% of the total volume, wine
The wine body 80%-94% of the total volume of precision >=60%vol.The distillation technique that the present embodiment uses can protect to the full extent
The faint scent of beer is stayed, meanwhile, the wine body of absolute predominance volume can be retained, be conducive to use in big industrial production.
In a preferred embodiment, boil, precipitation of circling round, fermentation when the hops that use or hop product be bitter flower, fragrant flower
Or bitter fragrant inclusive type, selected from Qingdao great Hua, prick a fragrant flower, Hallertauer Tradition, Tettanger, Hersbrucker,
Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、
One or more of Nugget, Spalter Select and Northern Brewer.The present embodiment is not limited to above-mentioned reality
The hops type cited by example is applied, can also be other types familiar to those skilled in the art that can be rationally replaced.
The embodiment of the present invention additionally provides a kind of production method production using the beer Spirit described in above-described embodiment
Obtained beer Spirit.The characteristics of beer distillation wine product provided by the present invention had both remained beer, while on taste again
Flavor with Spirit solves the present situation at present without beer Spirit, and obtained beer distillation wine product has light
Ester is fragrant, and mouthfeel is cool, tasty and refreshing, and potableness is preferable.
In a preferred embodiment, the alcoholic strength of the beer Spirit be 10%vol-60%vol, preferably 38%
Vol-56%vol, more preferably 52%vol-53%vol.The present embodiment on the basis of pre-processing beer Spirit by using
Pure water is to being diluted and blending, a series of beer Spirit of available different alcoholic strengths, such as may include 10%vol,
More moneys such as 14%vol, 28%vol, 38%vol, 40%vol, 43%vol, 46%vol, 52%vol, 53%vol, 60%vol
Beer Spirit.
The beer distillation method for preparing medicated wine and gained beer that the embodiment of the present invention is provided are introduced in detail in order to become apparent from
Spirit is described below in conjunction with specific embodiment.
Embodiment 1
Using fructus hordei germinatus, water as primary raw material, through crushing, → saccharification → is filtered → is boiled and (need to add hops or hop extract)
After 80% malt syrup of (boiling 11.0 ° of P of rear wort concentration) → addition, original wort concentration reaches 20 ° of P → convolution precipitation → cooling
→ oxygenation → addition bottom yeast → fermentation → up to 20 ° of P Lager beer.
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 10%vol using pure water and distills wine product to get to beer.
Embodiment 2
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 14%vol using pure water and distills wine product to get to beer.
Embodiment 3
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 28%vol using pure water and distills wine product to get to beer.
Embodiment 4
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 38%vol using pure water and distills wine product to get to beer.
Embodiment 5
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 40%vol using pure water and distills wine product to get to beer.
Embodiment 6
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 43%vol using pure water and distills wine product to get to beer.
Embodiment 7
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 46%vol using pure water and distills wine product to get to beer.
Embodiment 8
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 52%vol using pure water and distills wine product to get to beer.
Embodiment 9
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 53%vol using pure water and distills wine product to get to beer.
Embodiment 10
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 60%vol using pure water and distills wine product to get to beer.
Embodiment 11
Using fructus hordei germinatus, wheat malt, water as primary raw material, through crushing → saccharification → filtering → boiling (need to add hops or wine
Flower concrete) → convolution precipitation → cooling → oxygenation → addition top yeast → fermentation → up to 11 ° of P Ale beer.
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 86%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 10%vol using pure water and distills wine product to get to beer.
Embodiment 12
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 14%vol using pure water and distills wine product to get to beer.
Embodiment 13
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 28%vol using pure water and distills wine product to get to beer.
Embodiment 14
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 38%vol using pure water and distills wine product to get to beer.
Embodiment 15
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 40%vol using pure water and distills wine product to get to beer.
Embodiment 16
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 43%vol using pure water and distills wine product to get to beer.
Embodiment 17
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 46%vol using pure water and distills wine product to get to beer.
Embodiment 18
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 52%vol using pure water and distills wine product to get to beer.
Embodiment 19
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 53%vol using pure water and distills wine product to get to beer.
Embodiment 20
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 60%vol using pure water and distills wine product to get to beer.
Embodiment 21
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 10%vol using pure water and distills wine product to get to beer.
Embodiment 22
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 14%vol using pure water and distills wine product to get to beer.
Embodiment 23
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 28%vol using pure water and distills wine product to get to beer.
Embodiment 24
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 38%vol using pure water and distills wine product to get to beer.
Embodiment 25
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 40%vol using pure water and distills wine product to get to beer.
Embodiment 26
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 43%vol using pure water and distills wine product to get to beer.
Embodiment 27
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 46%vol using pure water and distills wine product to get to beer.
Embodiment 28
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 52%vol using pure water and distills wine product to get to beer.
Embodiment 29
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 53%vol using pure water and distills wine product to get to beer.
Embodiment 30
20 ° of P Lager beer are taken, using kettle formula distiller, distill the pretreatment beer that alcoholic strength 65%vol is made twice
Wine product is distilled, ageing 2 months is diluted to 60%vol using pure water and distills wine product to get to beer.
Embodiment 31
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 10%vol using pure water and distills wine product to get to beer.
Embodiment 32
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 14%vol using pure water and distills wine product to get to beer.
Embodiment 33
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 28%vol using pure water and distills wine product to get to beer.
Embodiment 34
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 38%vol using pure water and distills wine product to get to beer.
Embodiment 35
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 40%vol using pure water and distills wine product to get to beer.
Embodiment 36
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 43%vol using pure water and distills wine product to get to beer.
Embodiment 37
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 46%vol using pure water and distills wine product to get to beer.
Embodiment 38
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 52%vol using pure water and distills wine product to get to beer.
Embodiment 39
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 53%vol using pure water and distills wine product to get to beer.
Embodiment 40
11 ° of P Ale beer are taken, using kettle formula distiller, distill the pretreatment beer steaming that alcoholic strength 60%vol is made twice
Wine product is evaporated, ageing 2 months is diluted to 60%vol using pure water and distills wine product to get to beer.
Embodiment 41
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 10%vol using pure water and distills wine product to get to beer.
Embodiment 42
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 14%vol using pure water and distills wine product to get to beer.
Embodiment 43
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 28%vol using pure water and distills wine product to get to beer.
Embodiment 44
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 38%vol using pure water and distills wine product to get to beer.
Embodiment 45
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 40%vol using pure water and distills wine product to get to beer.
Embodiment 46
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 43%vol using pure water and distills wine product to get to beer.
Embodiment 47
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 46%vol using pure water and distills wine product to get to beer.
Embodiment 48
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 52%vol using pure water and distills wine product to get to beer.
Embodiment 49
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 53%vol using pure water and distills wine product to get to beer.
Embodiment 50
20 ° of P Lager beer are taken, using pot formula+tower still, distill the pre- place that alcoholic strength 75%vol is made twice
It manages beer and distills wine product, ageing 2 months is diluted to 60%vol using pure water and distills wine product to get to beer.
Flavor substance detects in beer Spirit
The obtained beer Spirit product section flavor substance testing results of 1 embodiment 1-10 of table
The obtained beer Spirit product section flavor substance testing results of 2 embodiment 11-20 of table
The obtained beer Spirit product section flavor substance testing results of 3 embodiment 21-30 of table
The obtained beer Spirit product section flavor substance testing results of 4 embodiment 31-40 of table
The obtained beer Spirit product section flavor substance testing results of 5 embodiment 41-50 of table
By table 1-5 data it is found that containing in beer in the preparation-obtained beer distillation wine product of the embodiment of the present invention
Wheat Studies of The Aromatic Substances has light ester perfume (or spice) and wheat fragrant.
Flavor evaluation
Flavor evaluation measurement is carried out to the obtained beer Spirits of above-described embodiment 1-50, the results are shown in Table 2.
The obtained beer Spirit product special flavours of 2 embodiment 1-50 of table judge result
As seen from the results in Table 2, the characteristics of beer provided in an embodiment of the present invention distillation wine product existing beer, and there is distillation
Wine feature has light ester perfume (or spice) and wheat fragrant, and mouthfeel is cool, tasty and refreshing, potableness is preferable.
Claims (9)
1. a kind of production method of beer Spirit, which is characterized in that include the following steps：
It is primary raw material to select malt, water, with material-water ratio 1:3-1:After 4 mixing, malt carries out protein hydrolysis in 50-55 DEG C, so
It is saccharified afterwards in 62-72 DEG C；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, obtains clarification wheat juice and boiled, wine is added in boiling part
Flower or hop product carry out convolution precipitation after boiling, add in precipitation process of circling round or do not add hops or hop product, then
It is cooled to 8-10 DEG C, while being oxygenated access top yeast or bottom yeast ferments, adds in fermentation process or does not add wine
Flower or hop product, obtain beer fermentation liquid；
Beer fermentation liquid is sent into tower or kettle formula distiller and carries out an air-distillation in 78-95 DEG C, obtains alcoholic strength
Then distillation crude product is sent into tower or kettle formula distiller and carries out two in 78-95 DEG C by the distillation crude product of 20%vol-40%vol
Sub-atmospheric pressure is distilled, and foreshot, the liquor tailing of distillation are removed, and only collects wine body part, obtains the pretreatment beer of alcoholic strength >=60%vol
Spirit；
Will the ageing 2 months or more in tank of pretreatment beer Spirit, then pretreatment beer distillation is carried out with pure water dilute
It releases and blends, obtain the beer Spirit of different alcoholic strengths.
2. production method according to claim 1, which is characterized in that select malt, water be primary raw material, be equipped with rice,
Corn or syrup are as auxiliary material, with material-water ratio 1:3-1:4 mixing；When wherein, using rice or corn as auxiliary material, by ingredient powder
It sizes mixing after broken and is gelatinized in 80-90 DEG C, is then saccharified with the malt after protein hydrolysis.
3. production method according to claim 1, which is characterized in that oxygenation access top yeast obtains Ale beer, ferments
Temperature is 16-20 DEG C, and fermentation time is 15-25 days；Oxygenation access bottom yeast obtains Lager beer, fermentation temperature 8-13
DEG C, fermentation time is 15-25 days.
4. production method according to claim 3, which is characterized in that the original wort concentration of the Ale beer is 10.9-
14.5 ° of P, alcoholic strength 4.5-7.0%vol, amaroid 6-60EBC；The original wort concentration of the Lager beer is 10 ° of P-
21 ° of P, alcoholic strength 4%vol-10%vol, amaroid 10-30EBC.
5. production method according to claim 1, which is characterized in that alcoholic strength >=70% of pretreatment beer Spirit
vol。
6. production method according to claim 1, which is characterized in that the foreshot 1%-10% of the total volume, liquor tailing
The wine body 80%-94% of the total volume of 5%-10% of the total volume, alcoholic strength >=60%vol.
7. production method according to claim 1, which is characterized in that boil, precipitation of circling round, fermentation when the hops that use or
Hop product is bitter flower, fragrant flower or bitter fragrant inclusive type, selected from Qingdao great Hua, prick a fragrant flower, Hallertauer Tradition,
Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、
One or more of Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer.
8. the beer that a kind of production method using such as claim 1-7 any one of them beer Spirits produces distills
Wine.
9. beer Spirit according to claim 8, which is characterized in that the alcoholic strength of the beer Spirit is 10%
Vol-60%vol, preferably 38%vol-56%vol, more preferably 52%vol-53%vol.
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| WO2020078126A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol/ester-balanced all-malt pilsner beer and preparation method therefor |
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| WO2020078126A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol/ester-balanced all-malt pilsner beer and preparation method therefor |
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| WO2021223273A1 (en) * | 2020-05-06 | 2021-11-11 | 成都兴泰智高生物科技有限公司 | Purine-removed beer-flavored alcoholic beverage |
| CN116144449A (en) * | 2023-03-30 | 2023-05-23 | 山东迈德隆机械有限公司 | Distillation equipment and method for beer processing |
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