CN108929829A

CN108929829A - A kind of brewing method of Strong-flavor spirit base

Info

Publication number: CN108929829A
Application number: CN201811001174.4A
Authority: CN
Inventors: 刘振江; 马辉峰; 史金国; 田书志; 赵英全
Original assignee: Hebei Phoenix Wine Co Ltd
Current assignee: Hebei Phoenix Wine Co Ltd
Priority date: 2018-08-30
Filing date: 2018-08-30
Publication date: 2018-12-04

Abstract

The invention discloses a kind of brewing methods of Strong-flavor spirit base, belong to brewing technical field.This method is continuously fermented in pit using continuous slag burden mode, and every wheel fermentation period includes the steps that out that cellar takes unstrained spirits, ingredient, uploading in rice steamer to steam and makes, goes out rice steamer airing plus bent and pit entry fermentation.The method of the present invention has the characteristics that new technology, easily operated, particularly suitable for making five grain Luzhou-flavor liquos in Hebei province Ningjin area.The wine spawned has the characteristics that " cellar aroma flavoring is strong, fragrant quiet and tastefully laid out, sweet mellow, the fragrance harmony of grain, tail is only tasty and refreshing, returns still perfume of belching ", has significant difference with the white wine made using other techniques.

Description

A kind of brewing method of Strong-flavor spirit base

Technical field

The present invention relates to brewing technical fields, particularly relate to a kind of brewing method of Strong-flavor spirit base.

Background technique

Five grain Luzhou-flavor liquos are a special wine kinds, use five kinds of sorghum, glutinous rice, rice, wheat, corn grains Brewing.In general:

The characteristics of sorghum is rich in amylopectin, has water imbibition strong, is easy gelatinization after boiling, is dredged in solid state fermentation Loose appropriateness, it is ripe but unsticky, it is conducive to fermentation, is traditional fermentation raw material, the wine spawned has the characteristics that mellowness, therefore has " rice wine Aroma " is said.

The content of starch of rice is high, short texture, is conducive to gelatinization, protein, fat and fiber equal size are less.It is steamed mixed In the distillation of formula, meal taste can be brought into wine, the wine spawned has the characteristics that feel well net, therefore has saying for " rice wine brewing net ".

Glutinous rice: mud pit wine uses the high-quality nuisanceless glutinous rice in Sichuan, is the quality raw materials of wine brewing, and content of starch is higher than rice, Almost be absolutely amylopectin, after boiling, matter it is soft it is viscous can paste it is rotten.The wine sweet tea that glutinous rice spawns, it is soft, therefore have " glutinous rice Wine brewing silk floss " is said.

Wheat carbohydrate rich in, mainly starch and other compositions, potassium, iron, phosphorus, sulphur, magnesium equal size Suitably.What wheat spawned rushes.

The wine that corn spawns has the characteristics that fragrant and sweet, therefore has saying for " corn wine brewing sweet tea ".

For brewed spirit, in addition to unique geographical environment, stringent wine-making technology is also indispensable necessity Condition.In the prior art, have many highly developed wine-making technologies.But developing new wine-making technology is still wine brewing row The striving direction of industry.

Summary of the invention

In view of this, the present invention proposes that a kind of brewing method of Strong-flavor spirit base, new technology are particularly suitable for river The Ningjin Bei Sheng area, the wine spawned have the characteristics that vinosity is excellent, unique flavor.

Based on above-mentioned purpose, present invention provide the technical scheme that

A kind of brewing method of Strong-flavor spirit base, this method are continuously sent out in pit using continuous slag burden mode Ferment, every wheel fermentation period include the steps that out that cellar takes unstrained spirits, ingredient, uploading in rice steamer to steam and makes, goes out rice steamer airing plus bent and pit entry fermentation；

The cellar of opening takes in unstrained spirits step, and fermented grain is taken out from pit, wherein upper part fermented grain is female grain, lower part fermented grain Poor the bottom of for, the floor portions of female grain are first female poor, and the part in female grain in addition to first female grain is second female grain；

In the batching step, grain raw material, auxiliary material and second female grain are mixed to get grain grain in proportion, by bottom grain with it is auxiliary Expect mixing for standby use；

The uploading in rice steamer, which is steamed, to be made in step, by the grain mixed grain and the difference loaded steamer distillation of spare bottom grain, and wins former wine, Grain grain after steaming goes out rice steamer airing, and the bottom grain after steaming, which becomes, loses grain；

In described plus bent step, distiller's yeast is admixed in the grain grain after first female grain and airing respectively；

In the pit entry fermentation step, first female grain is placed in cellar bottom, places grain grain thereon, envelope cellar carries out next period Fermentation.

Optionally, it is coated with pit mud on the Jiao Bi of the pit and cellar bottom, the pit mud is the dog head clay through overactivation.

Optionally, described second female grain is upper 3/5 part of fermented grain in pit, and the bottom grain is lower 1/ of fermented grain in pit 5 parts, described first female grain are second female poor middle section with bottom grain.

Optionally, in the batching step, grain raw material by weight proportion is the sorghum of 40:22:18:12:8, glutinous rice, big Rice, wheat and corn composition, auxiliary material is rice chaff, and in grain grain, the ratio of grain raw material and female grain is 1:3.5~5, grain raw material with The ratio of rice chaff is 1:0.32~0.4, and the rice chaff ratio in the grain of bottom is less than the rice chaff ratio in grain grain.

Optionally, in the batching step, the female grain of grain raw material, auxiliary material and second is mixed to get to the tool of grain grain in proportion Body mode are as follows:

When 26~32 minutes before steaming wine step apart from uploading in rice steamer, the grain of second made female grain and corresponding proportion will be steamed to uploading in rice steamer Food raw material mix is uniform and collapses tapered, the rice chaff of covering corresponding proportion on the surface of conical material；

Apart from uploading in rice steamer steam make step before 10~15 minutes when, by conical material with covered thereon rice chaff progress it is secondary Mix, mix uniformly get well and clap light by rear heap；

By the concrete mode of bottom grain and auxiliary material mixing for standby use are as follows:

When 10~15 minutes before steaming wine step apart from uploading in rice steamer, the rice chaff that the bottom grain and corresponding proportion made are steamed to uploading in rice steamer is mixed It closes uniformly, is collapsed after mix and clap light.

Optionally, the uploading in rice steamer, which is steamed, makes step using exploration steam uploading in rice steamer mode, and uploading in rice steamer is higher than the grain grain of Zeng Bichu in the process The grain of Zeng Zhongxinchu is poor, and after uploading in rice steamer, the difference in height of grain grain and grain grain at rice steamer center is 2~4 centimetres at Zeng Bi；Entire uploading in rice steamer Dynamic adjustment steam pressure during making is steamed, so that the entire uploading in rice steamer time is 35~40 minutes, and flows wine in 2 minutes after shrouding disc, Stream wine speed is 3~4 kg p ms；

Stream after drinking, in addition to foreshot, takes wine according to four fraction sections respectively, in which:

First fraction section: flowing 4~6 minutes wine begun to flow out after drinking,

Second fraction section: the wine flowed out in stream 15~20 minutes after drinking；

Third fraction section: the wine flowed out in 3~5 minutes after the second fraction section；

4th fraction section: the wine flowed out after third fraction section.

Optionally, in the rice steamer airing step out, for going out the grain grain of rice steamer:

By grain grain spread out it is smooth close up neat surrounding, equably spilling water temperature to grain grain is 85 DEG C or more of amount water；

When the amount of spilling water 60%~70%, grain grain is carried out to dig grain, digging grain finishes spills surplus water again, measures water Total dosage is 0.8~1.1 times of grain raw material weight in grain grain；

After the amount of having spilt water, grain grain spreading is subjected to airing in stillage air-drying machine, spreading is with a thickness of 3~6 centimetres, the airing time No more than 20 minutes；

Proportioning water does not only do airing to the bottom grain of rice steamer out.

Optionally, in described plus bent step, the distiller's yeast amount admixed in grain grain be grain raw material weight in grain grain 0.22~ 0.26 times, the distiller's yeast amount admixed in first female grain is 1/6 of distiller's yeast amount in grain grain.

Optionally, in the pit entry fermentation step, grain grain enters cellar condition are as follows:

Temperature: spring, autumn, winter are 18~20 DEG C, and summer is for natural temperature or lower than 2 DEG C of natural temperature；

Acidity, unit mmol/10g: spring, autumn, winter are 1.4~1.8, and summer is 1.6~1.8；

Water content: spring, winter, autumn are 56~58%, and summer is 58~60%；

Content of starch: spring, summer, autumn are 17~19%, and winter is 19~21%；

A length of 60 days when the fermentation of one fermentation period.

Optionally, each component grain in the grain raw material meets following condition:

Sorghum: bulk density>720, moisture<14%, imperfect grain<8.0%, impurity<1.0%, band capsomere<5.0%；Color, Smell is normal；Without mildew；It is used after crushing, degree of grinding is 4~8 valves；It is used after steamed；

Glutinous rice: glutinous millet grain < 1.0%, moisture < 15.5%, impurity < 0.4%；Color, smell are normal；Without mildew；With normal The whole grain of form uses after crushing；

Rice: glutinous millet grain < 1.0%, moisture < 15.5%, impurity < 0.4%；Color, smell are normal；Without mildew；With normal Form of cracking rice is cracked rice；

Wheat: bulk density>750, moisture<12.5%, imperfect grain<8.0%, impurity<1.0%, mildew grain<4.0%；Color Pool, smell are normal；It is used after crushing, 4~5 valve of degree of grinding；

Corn: bulk density>720, moisture<14%, imperfect grain<4.0%, impurity<1.0%, band capsomere<5.0%；Color, Smell is normal；Without mildew；It is used after crushing.

From narration above as can be seen that the beneficial effect of technical solution of the present invention is:

The method of the present invention combines continuous slag fermentation in the prior art and double wheeling bottom fermentation technique, proposes a kind of " two-wheel The technique at fermentation, single-wheel bottom ", i.e., first female grain experienced fermenting twice in pit, and as bottom grain when second of fermentation.Bottom Grain only undergoes one time fermentation, therefore is single-wheel bottom rather than double bottom.This technique is advantageous in that, bottom grain due to directly with cellar The pit mud at bottom contacts, and has best fermentation position, and still, the multiple fermentation of bottom grain is easy to produce excessive acidic materials, from And influence the quality of wine.By in-depth study and reasonable tradeoff, it was found by the inventors of the present invention that using " dual-fermentation, it is single The technique at wheel bottom " is a kind of ideal fermentation method, and this mode had both had the advantages that continuous slag fermentation, while in turn avoiding two-wheel The defect at bottom.

The wine spawned using the method for the present invention has that " cellar aroma flavoring is strong, fragrant quiet and tastefully laid out, sweet mellow, the fragrance harmony of grain, tail are felt well only Mouthful, time belch are still fragrant " the characteristics of, with the white wine using the brewing of other techniques with significant difference.

In short, brewing method of the present invention has the characteristics that new technology, easily operated, particularly suitable in Hebei province Ningjin Five grain Luzhou-flavor liquos of area brewing.

Detailed description of the invention

Fig. 1 is one of embodiment of the present invention wine brewing flow chart.

Specific embodiment

Understanding for the ease of those skilled in the art to the art of this patent scheme, meanwhile, in order to make the technology of this patent Purpose, technical scheme and beneficial effects are clearer, and support the protection scope of claims sufficiently, below with tool The form of body case makes further, more detailed description to the technical solution of this patent.

As shown in Figure 1, a kind of brewing method of Strong-flavor spirit base, this method is in pit using continuous slag burden mode Continuously ferment, every wheel fermentation period includes opening cellar to take unstrained spirits, ingredient, uploading in rice steamer to steam wine, go out rice steamer airing plus bent and pit entry fermentation The step of；

Still see Fig. 1, former wine also need by storage, hook tune, it is filling could become finished product white wine, these processes can use The prior art, details are not described herein again.

Optionally, it is coated with pit mud on the Jiao Bi of the pit and cellar bottom, the pit mud is the dog head clay through overactivation. The mode of activation are as follows: clay is crushed, is added nitrogen, phosphorus, the nutriments such as potassium in clay after being pulverized, and with wine brewing strain and Water is uniformly mixed, and is fermented 30 days at a temperature of 30 DEG C or so.

4th fraction section: the wine flowed out after third fraction section.

Water content: spring, winter, autumn are 56~58%, and summer is 58~60%；

Content of starch: spring, summer, autumn are 17~19%, and winter is 19~21%；

A length of 60 days when the fermentation of one fermentation period.

All data obtained during wine brewing all can be used as reference, for next period proportion scale and the tune for looking water up and down Whole offer important evidence forms a kind of benign feedback cycle.

Specifically, the detailed process of this method is as follows:

One, kiln is opened

1, open cellar will lid cellar rice skin clean out after, open pit skin mud, and clean up around pit, pond can be gone out. It was found that be thrown away when the bad unstrained spirits in upper layer, entirely go out pond process using it is former go out original enter method, slag is distinguished.When digging pond, the guarantor of pit mud is paid attention to Shield.After female grain has been dug, cellar wall fermented grain is cleaned up.Adhere to the theory of " cellar being supported with unstrained spirits, to store feeding unstrained spirits ".Occur in discovery pit mud When dry and cracked, hardened, dip in foreshot's liquor tailing with towel and patted in pit mud, achieve the purpose that it is moist, 15 kilograms of maximum.

2, wine class monitor and group leader examines female grain fermentation situation and summarizes in conjunction with pond physical and chemical inspection out as a result, carrying out technical appraisement Upper deploying material and enter that cellar condition is excellent, disadvantage, determination is originally discharged into cellar condition.

Two, ingredient, mix and stir

1, ingredient requirement and degree of grinding:

Sorghum (uses) after must steaming in clear soup: bulk density>720, moisture<14%, imperfect grain<8.0%, impurity<1.0%, band Capsomere < 5.0%, color, smell are normal；Without mildew.Sorghum must crush before, it is therefore an objective to increase the contact surface of beam powder and enzyme Product, creates good conditions for diastatic fermentation.Degree of grinding is 4-8 valve, crosses 20 meshes, and oversize accounts for 40%.

Glutinous rice: glutinous millet grain < 1.0%, moisture < 15.5%, impurity < 0.4%, normal morphology, color, smell are normal；Without mould Become.Use whole grain.

Rice: glutinous millet grain < 1.0%, moisture < 15.5%, impurity < 0.4%, form of normally cracking rice, color, smell are normal； Without mildew.With cracking rice.

Wheat: bulk density>750, moisture<12.5%, imperfect grain<8.0%, impurity<1.0%, the grain that mildews<4.0% color, Smell is normal.Degree of grinding 4-5 valve.

Corn: bulk density>720, moisture<14%, imperfect grain<4.0%, impurity<1.0%, band capsomere<5.0%, color, Smell is normal；Without mildew.

Rice Kang: color is golden yellow, free from extraneous odour；Capsomere is neat, and grain is big, no mildew, free from admixture.It must be steamed in clear soup using preceding, it is therefore an objective to It disperses raw Kang taste, musty and reduces other harmful substances.The steamed 1.5 hours time blows on after steamed using no Kang taste as standard, Spreading for cooling is spare.

Yeast: knee-piece appearance is neat, wears the clothes neat, has white dot and mycelia, no mildew is not dry and cracked.Section canescence, There is reddish yellow spot, no miscellaneous bacteria, crops for rotation are hard, not nest tide.With strong bent fragrance, free from extraneous odour.

The physical and chemical index of yeast: saccharifying power (mg/g.h)>750, moisture<14%, acidity (mmol/10g): 1.0-2.0, hair Ferment power (g/g.72h) > 0.4, degree of grinding are as follows: 1/6 or less red beam particle.

2, it matches

Sorghum: glutinous rice: rice: wheat: corn=40:22:18:12:8

Grain unstrained spirits ratio=1:3.5-5

Grain song ratio=1:0.22-0.26

Grain Kang ratio=1:0.32-0.4

Grain water ratio=1:0.8-1.1 (refers to grain raw material and measures the ratio of water)

3, ingredient

Female grain is divided into three big stubbles, grain powder is uniform with top denominator grain mix in proportion, and accumulation molding covers above Rice husk.It is required that low turn over is mixed and even, ashless packet fastly, and five pimples, material moistening time > 30 minute.Achieve the purpose that steam grain and deacidification.? It turns again within 10 minutes before loaded steamer primary, it is desirable that rice husk and grain grain uniform mixing.

Three, it steams wine, steam grain, proportioning water

1, grain grain is steamed

Before loaded steamer, it is desirable that ground pot and double-edged fine-toothed comb are cleaned out, adds enough ground pot water, spreads one layer of ripe chaff immediately.When wearing vapour, after Continuous loaded steamer.It is noted that with vapour control in 0.5-0.8kgf/cm3, grasp " two big one is small " (it is small below, it is broad in the middle, above it is small), visit Vapour uploading in rice steamer gently sprinkles evenly paving, reaches " light, loose, even, quasi-, thin, flat " six word standard requirements, covers cloud when steam is from rice steamer face 1cm Disk connects wine by well tracheae, and entire loaded steamer time control was at 35-40 minutes.When starting to connect wine, steam pressure is adjusted to 0.1gf/ For cm3 hereinafter, stream wine temperature control flows wine speed control in 2.5-3 kg/minute at 25-30 °, firepower is uniform, slowly distills, Amount quality picking wine, disconnected flower pluck wine.After docking, firepower control achievees the purpose that steam grain and acid discharge, when steaming grain in 1.0kgf/cm3 or more Between controlled at 60-70 minute to rice steamer out from starting loaded steamer, steam grain requirement and reach the standard of " ripe and oiliness, without raw core in the centre ".

2, wine is plucked

When starting to flow wine, foreshot 2kg is clipped, is individually stored, flows wine temperature 25-30 degree, then stringent amount quality picking wine, carefully It tastes, top grade, level-one, second level and common wine is distinguished into class, wine is plucked in classification.Former wine is put in storage wine degree and is not less than 65% (v/v).

3, proportioning water

After grain grain goes out rice steamer, the hot water of 85 DEG C of foot or more is disposably beaten, water-sprinkling is uniform, and starch granules is promoted to absorb water rapidly Point, it is gelatinized it further.Pulp-water amount, summer in more winters are few.

4, bottom grain is steamed

Grain is not added in bottom grain, less plus rice chaff, not proportioning water, no longer pit entry fermentation after distillation.

Four, airing, lower song

After grain grain adds water, upper curtain, thickness uniform, then blow in machine, blowing-out when being blown to lower Qu Wendu (33-35 degree) immediately Machine is added koji powder (yeast amount is distributed by inventory, and the throwing song amount in new bottom grain is 1/7 total yeast amount) and blends uniformly, prepares Enter cellar.Whole process guarantees moisture, mixes bent, temperature three uniformly.

Five, pit entry fermentation

1, enter cellar

Before entering cellar, is uniformly spread at cellar bottom and spill 1.5-2.0 kilograms of thick starter powder (only using in winter).

Enter cellar condition:

Temperature: spring, autumn, 18-20 DEG C of winter；Summer natural temperature or 2 DEG C of low natural temperature.

Acidity (mmol/10g): spring, autumn, winter 1.4-1.8；Summer 1.6-1.8.

Moisture: spring, winter, autumn 56-58%；Summer 58-60%.

Starch: spring, summer, autumn 17-19%；Winter 19-21%.

Enter to store each slag time, take off it is flat track tramping, upper Panasonic is tight, complete to store after poor unstrained spirits entered, then takes off flat, steps on cellar.Whole slags time enter After complete, 5-10cm pit skin mud envelope pond is smeared, covers rice skin above.

2, fermentation management

Enter to store 1-20 days, to adhere to stepping on Chi Qingjiao daily, stores interior oxygen partial pressure to reduce, slow down fermenting speed.In fermentation, Later period requires every 3 days clear cellars primary, is spaced the one emphasis pond of setting in 7 days.Check fermentation at elevated temperatures situation.Record ingredient and hair in detail Ferment overall process grasps fermentation dynamic, provides scientific basis for next round production.

3, it ferments the phase

It has been proved by practice that the fermentation phase is appropriately extended, vinosity is preferable, store in the benefit materials such as poor unstrained spirits accumulation alcohol, acid, esters compared with It is abundant.But the period is long, and fermented grain acidity is big, and distillation yield is relatively low, and pit turnover rate is low.Comprehensive analysis, fermentation phase are set to 60 days.

The above method can be used for making five grain Luzhou-flavor liquos, the wine spawned have " cellar aroma flavoring, grain perfume (or spice) are quiet and tastefully laid out, sweet mellow, Fragrance harmony, tail is only tasty and refreshing, and it is still fragrant to return belch " individual style.In this method, based on mud cellar, fragrant grain is medium, using five grains Fermentation, and be fermentation power with wheat block song.Meanwhile being fermented using solid-state aged pitamylum in multiple feedings solid fermentation, solid state distillation, amount quality picking wine, original wine Storage, and meticulous blending.These techniques form the individual style of the wine.It is seen on above-mentioned artistic face very simple but practical On but there is rigorous science and careful continuity, the cooperation of especially each technological parameter to ensure that the effective of this method Property.

In summary, this method has following main points:

One, basic characteristics are produced

1, pond is built using dog head clay

The various flavor components in fragrant flavor in 1.1 mud cellar and culture wine are mostly related with mud cellar.This method selects Ningjin Matrix of " the dog head clay " that the county south hilllock Hei Long basin deposits for distinctive thousand as building pit, " dog head clay " has Machine matter content is higher, weakly acidic, it is the breeding ground of wine brewing fragrance producing microbial growth and development, more rich in phosphorus, iron, nickel, cobalt, zinc etc. Kind minerals, are not only conducive to the growth of pit microorganism, further increase the beneficial many kinds of substance with human health in wine.

1.2 " supporting cellar, shield cellar " " supporting cellar, shield cellar " are the important means for preventing and treating pit mud and degenerating, and guarantee that pit mud is steady for a long time Fixed and good quality and high output condition.

" supporting grain to store ", " supporting cellar with grain " are correlations.When poor unstrained spirits enters and stores, strict control to enter cellar condition, no Preferably rise and fall sharply and quickly；When playing female grain, wall mud damage in cellar is fallen off, it should be immediately by the pit mud fallen down (or the in addition cellar of culture maturation Mud) refill original place.After storing out, it is necessary to the fermented grain of cellar bottom, Jiao Bi be cleaned up, and with pit mud nutrient fluid sprinkle Jiao Bi and cellar One layer of starter powder is spread immediately, and is fed intake in time in bottom.

When Jiao Bi occurs hardened, hardened part pit mud can be scraped, culture solution and nutriment is added and part is cultivated Good pit mud is mixed thoroughly, steps on soft ripe, is spread again.

Guarantee pit good seal, not breach, mildewproof, and does guarantor's tide processing.

2, high-quality five grain solid state fermentation continues slag burden

This method takes continuous slag burden.So-called continuous slag burden is exactly to go out to store in poor unstrained spirits in original, puts into a fixed number by each rice steamer Amount, the by a certain percentage uniform liquor-making raw material of mix and a certain number of rice husks, uniform mixing carry out boiling.Every wheel fermentation knot Beam, so operation.In this way, the fermented mash of a pit successively in cycles, inserts virgin material on one side, is discharged simultaneously Part old material.The poor unstrained spirits continued on is so recycled, people are also known as it as " 10000 years grains " in aroma daqu liquor production.

3, mixed-steaming and mixed-heating is proportionally added into raw material, auxiliary material in it will carry out the poor unstrained spirits that distillation takes wine, passes through manual operation Uploading in rice steamer charges material into steaming bucket, adjusts firepower, accomplishes that delaying fire distillation first takes wine, then increases firepower and is further gelatinized original Material.In same distillation steaming bucket, to take based on wine, to steam supplemented by grain.

Two, process characteristic

In mud pit during wine production operation, to pay attention to even, saturating, suitable, steady, quasi-, thin, net, low.

It is even, refer to operationally, mix and stir poor unstrained spirits, material uploading in rice steamer sprinkles proportioning water, and bent under airing, pit entry temperature etc. is intended to accomplish Uniformity.

Thoroughly, refer to that raw material will sufficiently absorb water and moisturize during moistening grain, it is well done in boiling gelatinization process, reach " it is ripe and It is oiliness " purpose.

It is suitable, refer to that rice husk dosage, moisture, acidity, starch concentration, yeast dosage etc. enter cellar condition, will accomplish to be suitable for It makes wine the normal flourish of related various microorganisms, is conducive to saccharification, fermentation.

Surely, refer into cellar, turn deploying material and want reliable, never rise and fall sharply and quickly.

Standard, refer to dig grain, ingredient, proportioning water, see temperature, increase song etc. will be accurately in metering.

Carefully, all various wine brewing operations and equipment use, and it is careful without carelessness to have to.

Only, refer to wine brewing production site, various work utensils, equipment or even poor unstrained spirits, raw material, auxiliary material, yeast, industrial water It will be clean.

It is low, refer to that filling auxiliary material, amount water lower bound as far as possible use；Enter and store poor unstrained spirits, accomplishes that low temperature enters cellar as far as possible, slowly ferment.

Three, technological operation main points

1. preferred raw material, auxiliary material

Raw material is mainly sorghum, glutinous rice, rice, wheat, corn；Auxiliary material is rice husk.

The raw material of 1.1 wine brewing

1.1.1 organoleptic requirements of raw material: particle uniformly full, fresh, free from insect pests, without mildew, it is dry be suitable for, without silt, It is no different miscellaneous taste, without other sundries.

1.1.2 raw material physicochemical requirements (unit: %):

1.1.3 the relationship of raw material and yield and quality

Sorghum: using the high-quality non-harmful red sorghum in northeast, be almost amylopectin, has water imbibition strong, is easy The characteristics of gelatinization, in solid state fermentation, after boiling, loose appropriateness is ripe but unsticky, is conducive to fermentation, is traditional fermentation raw material, The wine spawned has the characteristics that mellowness, therefore has saying for " rice wine brewing being fragrant ".

Rice: the high-quality non-harmful rice in northeast is used, 70% or more content of starch, quality is pure, and short texture is conducive to Gelatinization, protein, fat and fiber equal size are less.In the distillation of mixed steaming formula, meal taste can be brought into wine, the drinking utensils spawned It feels well net, therefore has saying for " rice wine brewing being net ".

Glutinous rice: using the high-quality nuisanceless glutinous rice in Sichuan, is the quality raw materials of wine brewing, content of starch is higher than rice, Ji Hubai / hundred be amylopectin, after boiling, matter it is soft it is viscous can paste it is rotten.The wine sweet tea that glutinous rice spawns, it is soft, therefore have " fermented glutinous rice is continuous " Say.

Wheat: using local high-quality nuisanceless wheat.Carbohydrate rich in, mainly starch and other at Point, potassium, iron, phosphorus, sulphur, magnesium equal size are also appropriate.The wine that wheat spawns relatively rushes.

Corn: using local high-quality nuisanceless corn.The wine spawned have the characteristics that it is fragrant and sweet, therefore have " corn wine brewing sweet tea " it It says.

The auxiliary material of 1.2 wine brewing

Auxiliary material is mainly used for adjusting starch concentration, acidity, moisture, the fermentation temperature of fermented grain, loose oiliness using fermented grain, has Certain oxygen content guarantees normal fermentation and provides distillation efficiency.

1.2.1 organoleptic requirements: should have good water imbibition and the strength of calligraphic strokes, natural particle degree appropriate；Without different sundries, newly It is fresh, dry, do not go mouldy, be free of or compositions containing nutriment and pectic substance, pentosan etc. less.

1.2.2 the relationship of auxiliary material and the yield and quality in liquor production

High-quality non-harmful rice shell, rugosity are the thick shell of 4 valves to rice husk northeast, account for 7% by 20 mesh holes, 1m³Quality 10kg of chaff shell or so.Loose with quality, water imbibition is strong, dosage it is few and make ferment interface increase the characteristics of.It uses It is preceding to steam in clear soup 50 minutes after upper round vapour, to remove different miscellaneous taste and reduce the issuable harmful substance in wine brewing.Rice husk is to make The major auxiliary burden of Daqu spirit of China processed and the first-class auxiliary material of wheat bran wine are a kind of excellent fillers, in production dosage number and The superiority and inferiority of quality influences the yield and quality of product very big.

1.3 industrial water

The superiority and inferiority of industrial water quality, is directly related to whether diastatic fermentation can go on smoothly and finished product vinosity.There is " water sweet tea And wine is ice-cold ", water be sayings such as " blood of wine brewing ".Brewed spirit industrial water, including koji-making, production ferment, blend.

1.3.1 the requirement of the selection at water source and water quality

Optionally lower 460 meters of phreatic water.Colorless and transparent, no suspended substance, no precipitating, water quality is excellent, cleaning, water temperature are lower. The salubrious smell of taste, the net micro-sweet of taste.4.1 ° -8.0 ° of the hardness (DH) of water；PH value is 7.

Saccharifying ferment is made by raw material of wheat in 1.4 yeast.The degree of grinding of starter powder is not to pass through accounting for for 20 meshes 70% is advisable.

Grain has been stored 2. opening

2.1 stripping cellar skins: pit sealing mud is divided into about 20cm²Small cube, uncovered with one piece one piece of hand, wipe and clung on mud Poor son, then pours into rapidly Ni Jiao for mud, uses again when the next time of envelope cellar.

2.2 female grains: before playing female grain, pit surrounding will be cleaned up thoroughly, in order to avoid female grain is contaminated, be risen in cellar Female grain, the female grain of each layer are stacked respectively, and the sanitary work that the ground and heap grain that have poor son are fallen around pit is done well.Female grain has risen Afterwards, the outer operation field in cellar will clean up in cellar, and the poor son on heap grain dam will track tramping, clap light, clean, sprinkle chaff shell covering.

2.3 bottom grains: bottom grain is risen to the heap grain dam transported near steaming bucket and is stacked, heap height a bit, will clap tight bat as far as possible Light is covered with plastic film, in case alcohol volatilizees.When playing bottom grain it is noted that bottom grain and female grain of fermenting are strictly separated, bottom grain It is separated between female grain with thin bamboo strips used for weaving, when operation not injure female grain.After bottom grain has risen, it should clean rapidly and lose poor residue, make cellar four Week and road surface are clean.

2.4 pumping yellow waters: yellow water was extracted out in first 10 days opening cellar.

2.4.1 open cellar identification: group leader and cellarer person will select reasonable time, complete group of personnel be convened, to the mother at the cellar Grain, yellow water carry out technical appraisement, analysis fermentation situation, ingredient situation, and the measure that should be taken etc..

2.4.2 female grain, yellow water are identified with vision.

Female grain color: normal mother's grain should be yellowish-brown or liver-coloured (more grains and single grain color are variant)；If female grain color Shallower (with white in Huang) aobvious cake (soft), shows greasy, indicates that fermentation is abnormal.Female grain bubble gas, soft ripe degree: female poor loose, bubble gas, Meat has the strength of calligraphic strokes in fact, and discharge ferment is normal in expression；If female grain shows dry, show that the big chaff of water is big or it is insufficient to throw grain；If female grain shows greasy, There is no the strength of calligraphic strokes, it is small, show that continuous a few deploying material are improper, chaff lacks that water is big, and diastatic fermentation is abnormal.

Yellow water color, stickiness: yellow water is golden yellow bright (like rape oil), and suspension is long, indicates that fermentation is normal, and female grain is also normal； If female grain also shows greasy, aobvious cake with white or muddy in yellow water Huang, deploying material chaff lacks that water is big, and diastatic fermentation is abnormal in expression； If yellowish leukorrhea black (color is compared with deep), clear, suspension is few, show on be discharged into cellar temperature drift, early period, heating was violent, it may be possible to chaff flood is big, It causes female grain to show dry, ferments also abnormal.

2.4.3 female grain, yellow water are identified with smell and the sense of taste.

Female grain: diastatic fermentation is normal, and pit mud is again normal in pit, and female grain should have wine flavor and ester flavor, this female poor quality Preferably；If female grain only has aroma, lack ester perfume, show that upper discharge capacity water consumption is bigger than normal, yellow serofluid increases, and this mother's grain may go out wine Rate is higher, but the aromatic taste of wine is poor；If female arrack is fragrant, ester perfume (or spice) is all poor, band tart flavour, the female grain fermentation of row is abnormal in expression, or It is big to be that chaff lacks water, or heating is not enough etc..

Yellow water: normal yellow water should without sweet taste, tart flavour is small, astringent taste is big.If yellow water band sweet taste, acid, astringent taste are few, show female grain It ferments abnormal, it is the low output of wine, of poor quality；If yellow water tart flavour weight, astringent taste are few, indicate that female grain fermentation is also abnormal, acetic acid bacteria, Lactic acid bacteria mass propagation, the low output of wine, quality are also poor.

3. continuous slag burden

So-called continuous slag burden, i.e., investment raw material, auxiliary material carry out steaming mixed in the poor unstrained spirits fermented, out after rice steamer, airing Lower song, pit entry fermentation.

Every rice steamer puts into 300-350Kg, and grain grain ratio is 1: 3.5~5.

The dosage of auxiliary material is the 24%~40% of raw starch amount.

The dosage for measuring water is the 80%~100% of material quantity.Can guarantee so poor unstrained spirits water content between 53%~55%, Poor unstrained spirits normal fermentation can just be made.

The effect of continuous slag burden is as follows:

(1) adjustable poor unstrained spirits acidity, makes the acidity into cellar grain grain drop to optimum range, and this law is between 1.5~2.0. Acidity needed for being not only suitble to fermentation in this way, but also can inhibit the breeding of miscellaneous bacteria, promote the normal circulation of " acid ".

(2) adjustable to enter to store the content of starch of grain grain, to also have adjusted interior temperature in cellar, make saccharomycete in certain wine Growth and breeding under the conditions of smart concentration and suitable temperature.In order to preferably reach above-mentioned purpose, can advised according to Various Seasonal Determine to adjust proportion scale in range.

(3) grain grain moisture is reduced, then inserts fresh moisture, to enhance the vigor of poor unstrained spirits.

(4) " acid " is conducive to the gelatinization and saccharification of starch.

4. wine is plucked in distillation

Profit grain mixes and stirs: before distillation, fermented mash, raw material, chaff shell three being carried out full and uniform mix and stir.Its Mix and stir that steps are as follows:

Firstly, cutting a certain number of fermentation grains according to steaming bucket cubical content, it is proportionally added into raw material, is sufficiently mixed.This is Moisten grain.The purpose for moistening grain is the moisture for enabling starch to fully absorb in poor unstrained spirits, in favor of starch gelatinization.Its technological operation requirement Be: profit grain 30min will carry out before from uploading in rice steamer.Profit grain will uniformly when mixing and stirring, loose, ashless packet pimple.Profit grain finishes, and to collapse Tapered, surrounding tightening cleans up, and the chaff shell for answering dosage is put into above, tight to cover.

Secondly, carrying out mixing and stirring for the 2nd time when 10~15min before uploading in rice steamer.Want short shovel is low to turn over when mixing and stirring, chaff shell will divide after mixing and stirring Cloth is uniform, cannot play pimple.Alcohol volatilization will be reduced to the greatest extent rapidly by mixing and stirring operation.

Poor unstrained spirits heap after finally mixing and stirring claps light well, some chaff shells is sprinkled, after place is thoroughly cleaned up, in preparation Rice steamer.

When uploading in rice steamer, the poor unstrained spirits amount being packed into steaming bucket is accurate, cannot exceed ± 5kg up and down, just can guarantee ingredient standard in this way Really.Excessively, very few to will affect gelatinization, fermentation, product quality.Require operator that can accurately dig grain before mixing and stirring, this is also one Conscientious elaboration.

In addition to mixing and stirring grain grain, bottom grain is also mixed and stirred.Raw material is not added in bottom grain, and bran adding shell is mixed thoroughly before uploading in rice steamer 10min.In the grain of bottom The chaff shell amount of addition will see bottom grain moisture size to determine.It is required that mixing well.It mixes and stirs and finishes, collapse clap light immediately, clean field Ground.

White spirit by solid state method production is that fermentation materials once are packed into steaming bucket by manual operation distill to take Wine.Therefore, the qualification of manual manipulative techniques directly influences the quality of the separation concentration and wine of ingredient in poor unstrained spirits.

Before i.e. by uploading in rice steamer, it is enough to check whether residual water adds, water whether sanitation and hygiene；Distill utensil, including steaming bucket, rice steamer It whether clean combs, usually will thoroughly be cleaned twice with clean water, or even for several times；It is sprinkled on rice steamer comb some after steamed Chaff shell.Then firepower is regulated, starts uploading in rice steamer after water boiling.After having gone up two or three pinches, liquor tailing is poured into, stoppers hydrophthalmia, followed by Continuous uploading in rice steamer.

Uploading in rice steamer main points are: reaching the technical requirements of " steady, quasi-, flat, light, even, scattered ".

The basic skills of uploading in rice steamer: being easily packed into end pinch for poor unstrained spirits, and lower part of humanbody is adjacent to steaming bucket, will material lightly, Equably spreading is in rice steamer, and first the inside behind outside, makes material gradually form high outside and low outside " the bottom of a pan " shape.Uploading in rice steamer is to certain portion Position, will sound out the depth for wearing vapour, this is " exploration steam uploading in rice steamer ".Still there is certain distance as vapour penetrates, then to stop uploading in rice steamer, otherwise can make At wearing vapour unevenness, in addition press vapour, collapse vapour, will affect distilling effect, notably cause " folder flower hangs tail ", seriously affect the yield of product And quality.If vapour has arrived above, uploading in rice steamer to cover layer by layer, not so alcohol vapor can escape, and cause vaporized alcohol and lose.? When uploading in rice steamer will finish, side is enclosed, i.e., first piles up poor unstrained spirits in steaming bucket surrounding, is then lightly spread with hand thumb to inner edge, is formed One " the bottom of a pan " shape.The distance at the curved cylinder center of rice steamer center aligned claims to feel resentful away from (i.e. the bottom of a pan depth of the female grain of pot bottom-shape), this is small Space, so that alcohol vapor is gradually flowed back into curved cylinder, finally condense.Feel resentful away from requiring as 2~4cm.It finally will with whiskbroom Poor unstrained spirits is put down, then shrouding disc, connects curved cylinder.Disk cover and steaming bucket surrounding contact position, will discharge water closing, to prevent gas evolution.Finally Wine is plucked in preparation, and puts one piece of clean calico on containing fat, prevents dregs from entering bucket, while being also convenient for the variation of observation hops.

Uploading in rice steamer requires to accomplish adjustment vapour pressure, and making the control of uploading in rice steamer time is 35~40min, must flow in 2min after shrouding disc Wine.

Stream wine plucks wine: in shrouding disc 2 minutes, alcohol vapor flows out wine through condensation.When flowing wine, firepower is adjusted, Accomplish " slow fire stream wine ", stream wine speed is advisable with 3~4kg/min.The wine just flowed out claims foreshot.Because foreshot contains low boiling point Substance it is more, such as hydrogen sulfide, aldehydes, therefore should generally remove heads removal 1-2kg, storage separately uses it for anything else.Stream wine temperature will also control It is good, it is general to require stream wine temperature at 35 DEG C or so, referred to as " high temperature hangs wine ".

It is so-called to pluck wine, when flowing wine, as vapo(u)rizing temperature constantly increases, stream the wine time gradually increase, alcohol concentration then by High concentration gradually tends to low concentration.And the alcohol of middle and high concentration is then needed according to quality requirement, middle and high concentration and low concentration A kind of operational process of craft that alcohol separates is known as plucking wine.

It plucks wine method: being that " disconnected flower " plucks wine in traditional handicraft operation." flower " refers to water, alcohol due to surface tension here The foam for acting on and splashing, commonly referred to as " spray ", " hops " etc..

The foam that alcohol generates, due to the small and easy dissipation of tension, with the raising of vapo(u)rizing temperature, alcohol concentration gradually drops Low, the dissipation speed for the foam (hops) that alcohol generates constantly slows down.At this moment, the miscible water content in alcohol gradually increases, Because the relative density of water is greater than alcohol, tension is big, and the dissipation speed of water bubble (spray) is slow.Therefore, operationally, worker's handle The variation of hops and spray dissipation speed carries out plucking wine as the foundation for identifying alcohol concentration.It is above-mentioned to pluck wine method, in technique Referred to as " disconnected flower plucks wine ".

It can be using 65% or more alcohol concentration as the standard for plucking wine.The part of inadequate standard of entering refirigeration as liquor tailing at Reason.

The problem of plucking wine about amount matter segmentation, is summarized as follows.

One rice steamer grain unstrained spirits is roughly divided into four different fraction sections in distillation process:

First fraction section: after drinking, about 5min, the alcohol concentration of this section of wine is at 70 ° or more for stream.The 1kg conduct initially distillated Foreshot separately fills, the wine of rest part, and outstanding feature is that alcohol concentration is high, total ester content is high；Mouthfeel is tasted and appraised, and is given off a strong fragrance, Vinosity is good.

Second fraction section: the wine distillated in 15~20min after flowing wine is the wine of the second fraction section, and alcohol concentration is 60 °~70 °, account for about the 2/3 of total amount.Its main feature is that alcohol concentration is high, total ester content is higher；Mouthfeel is tasted and appraised, and fragrance is dense and pure, All tastes are coordinated.

Third fraction section: being the part distillated in the 3~5min of second segment stream after drinking, alcohol concentration 50 °~60 ° it Between.Its main feature is that alcohol concentration is decreased obviously；Mouthfeel is aromatic, but not dense, not fragrant, and taste is boring, and acid content rises.

4th fraction section: the alcohol concentration of this section of wine is at 50 ° hereinafter, can be used as the processing of " two " odd amount in addition to the round number.Last alcohol is dense Spending lower part then is purely liquor tailing.

Wine as semi-finished product, it is desirable that alcohol concentration is high, and vinosity is good, therefore when stream wine plucks wine, generally wins first and evaporate The wine of segmentation and the second fraction section, is separately filled with altar.The wine of rest part is also separately filled with altar.Bottom pot redistillation is poured into liquor tailing part Take wine.

This method for winning wine by different fractions section, amount quality picking wine is known as in technique or wine is plucked in segmentation.It is big in Luzhou-flavor In bent wine production, have to the optimal part distilled in a rice steamer grain unstrained spirits to win out individually storage when distillation takes wine, To improve the qualification rate of product.

Raw material gelatinization (steams grain): since aroma daqu liquor production uses mixed-steaming and mixed-heating, raw material gelatinization and wine Separation concentration be to be carried out in same distillation steaming bucket.Grain grain unstrained spirits is after " docking ", it should and it increases firepower and carries out steaming grain, with Achieve the purpose that starch gelatinization and reduces acidity.Under normal firepower, steam the grain time since flowing wine to rice steamer out when stop, with 60min is advisable.If firepower is small, should accordingly extend if steaming grain gelatinization time." without raw core in the centre, outside steaming grain criterion of acceptability should be Adhesion ", it is not only well-done, but also do not play pimple.

5. going out rice steamer, proportioning water, airing

(1) go out rice steamer and steam grain when having timed out, rice steamer should be gone out in time.Out after rice steamer, enough residual waters should be mixed in time, by steaming bucket and Uploading in rice steamer place cleans up, and performs uploading in rice steamer preparation.

(2) the poor unstrained spirits after proportioning water boiling must be added to certain amount sanitation and hygiene temperature >=90 degree water, in technological operation Referred to as proportioning water.Purpose is to make to be gelatinized later starch material, and sufficiently water suction is converted into fermentable sugar in enzyme effect, then Alcohol is converted by sugar.

Measuring water consumption should be depending on the factor such as the water content size of production season, pit the old and new and poor unstrained spirits, and is made with the cellar It is calculated with the ratio of material quantity.

Concrete operation method is: going out after rice steamer, poor unstrained spirits is shakeout immediately whole, and surrounding is held together together, by the poor unstrained spirits around rice steamer foot Then shovel starts proportioning water around to from the one's parents of drying in the air other than the 0.6m of rice steamer side.When operation, amount water is spilt will uniformly, Bu Nengchong It rushes down at one.When spilling should look water number up and down 60%~70%, application tool digs grain 1 time, digs grain and finishes, then spills remainder Point.After the amount of squeezing into water, the water content for entering to store grain grain is advisable with 53%~56%.At this point, shoveling scarifying with shovel again.Drying in the air, one's parents are carried out Airing is cooling.

Amount water water temperature will reach 85 DEG C or more, just can be reduced miscellaneous bacteria in this way, while also the amylum body in poor unstrained spirits can be enable to fill Divide, promptly absorb water, to keep there are enough water content in amylum body, increases its and be swollen moisture.

(3) airing

The specific method of airing operation is: opening the transmission switch of stillage air-drying machine, then one shovel of a shovel is poor on the ground.It is required that operation Grain is paved with together by worker, is got rid of after dissipating, and grain does not play heap, do not play pimple.The poor unstrained spirits thickness being sprinkling upon in stillage air-drying machine answers uniformity, Thickness degree should be according to different seasons and grain Bie Laiding, and general control is in 5cm or so.Residual grain must strictly return steaming sterilizing.Booth Time of drying in the air should not drag too long, and general control is within 20min.

6. song is added to enter cellar

Starter powder and poor unstrained spirits are mixed well.

After song under airing, airing equipment is thoroughly cleaned up, especially on the poor unstrained spirits and thin bamboo strips used for weaving on auger leaf Residual object will clean up.Then by next rice steamer yeast to be used, bent grain is poured into after accurately measuring.Last thorough cleaning works Place.

Poor unstrained spirits under airing after song is contained in " bucket ", pours into pit with driving lifting.Poor unstrained spirits in pit to dig it is smooth, Cellar is suitably stepped on according to poor unstrained spirits situation.Temperature of correct amount (if the 1st rice steamer enters cellar grain, then should measure one to poor unstrained spirits again before entering cellar Lower cellar temperature, the temperature of bottom and surrounding including pit), enter after storing on smooth poor face, it is slotting on different positions Upper thermometer takes out before next rice steamer airing, and by the thermograph being certain about in original record sheet.

7. envelope cellar and fermentation pit management

After grain grain enters cellar, to manage immediately, track tramping, clap light, it cannot be careless.Poor unstrained spirits part above ground level, referred to as cellar cap.Cellar Cap should not be too high, does not exceed 20cm generally.These should will clean up around pit after hours, can carry out envelope cellar. It is stored, is struck off with the mud palm (a kind of tool), troweling cunning, then plastic covering cloth, it is desirable that tight with mudding.Finally cover 15- Rice husk after 20cm is steamed.

The purpose at envelope cellar is isolation air, prevents the miscellaneous bacteria in air from invading, while inhibiting to store interior aerophile bacterium Growth and breeding also avoids saccharomycete and largely consumes fermentable sugar in air abundance, influences normal alcoholic fermentation.Yeast Bacterium can only just can be carried out normal alcoholic fermentation when air deficiency, entire pit are in anaerobic state, and fermentable sugar is converted Generate alcohol.Therefore, tight envelope cellar, isolation air is an important technological operation.

After pit has been closed, cellarer person will shoulder the fermentation management work at the cellar.Fermentation pit management works substantially There are following 4.

(1) pond is stepped on.Envelope cellar after, since the 2nd day step on pond 1 time daily.Prevent air from entering.

(2) mouthpiece is seen.Interior 1~2m is stored with iron spike insertion, carbon dioxide is then discharged from inside to outside, uses fire bavin Contact, flame knock out at once；With ear close to the sound of audible " whirling ".

By to amount of carbon dioxide generate number and slow or swift and violent situation, can determine that store in diastatic fermentation base This situation.

(3) temperature is observed.Temperature is to influence one of the principal element of diastatic fermentation.Whether temperature variation in cellar meets " it is preceding it is slow, in very, rear slow fall " warming law, this is the problem of should extremely paying close attention to after envelope cellar.Especially behind envelope cellar In more than ten days, whether temperature rises or does not heat up, heating be it is anxious, be it is slow, only by being observed in detail interior temperature in cellar It can draw a conclusion.

(4) " falling head " is seen." falling head " is also referred to as " walking cellar ", is jargon, that is, refers to poor unstrained spirits in pit entry fermentation, due to microorganism Effect, volume reducing, and poor unstrained spirits drops down at leisure, and cellar cap is also to sinking.This phenomenon, illustrates brewing microorganism Metabolic activity is normally being carried out, is also illustrating to store the inherent normal diastatic fermentation of progress simultaneously.

Four, technological parameter and its control

1. throwing flow vector and grain grain ratio

Grain unstrained spirits ratio is according to process characteristic, the requirement to vinosity, the identifications such as length, the thickness of grain powder for phase of fermenting one As be 1: 3.5-5.

Poor unstrained spirits from the perspective of morphology, should meet the quality requirement of " loose not rough, soft ripe oiliness ", while poor unstrained spirits being made to enter to store starch It can control in spring, summer, autumn 17-19%；In the normal range (NR) of winter 19-21%.To meet " being higher by height to enter " theory.

Certainly, grain unstrained spirits than be not it is unalterable, it is also contemplated that the factors such as the case where production season, the fermentation of poor unstrained spirits.If When production or remaining starch are excessively high in the dull season, then appropriate adjustment grain unstrained spirits ratio is answered.

2. adding chaff amount

Chaff shell is in the upper main filling fluffing action of wine brewing production.Reasonable employment chaff shell can adjust starch concentration, dilute acid Degree promotes poor unstrained spirits heating, is conducive to water conservation, protects alcohol, while can also improve distillation efficiency.But because chaff shell has the miscellaneous smell of chaff, therefore Its dosage is controlled in production.

(1) principle that proper use of chaff shell should follow in production

1. heat subtracts the principle added in the autumn:

2. determining the principle of chaff amount according to height of the poor unstrained spirits containing remaining starch: if remaining starch contained by poor unstrained spirits is high, then It should be mostly used chaff shell；Conversely, then using less.

3. according to the size of poor unstrained spirits water content (moisture is big to will affect distilling effect, be unfavorable for the separation of alcohol with it is dense Contracting.) determine the principle of chaff amount: if poor unstrained spirits water content is big (more than 62%), chaff shell should be used more；Conversely, then using less.

4. determining the principle of chaff amount according to the thickness of raw material: raw material is after crushing, if thick, uses chaff less Shell；Conversely, being then mostly used chaff.

5. storing bottom grain is mostly used chaff, face grain uses the principle of chaff less:

6. determining the principle of chaff amount according to the size of poor unstrained spirits acidity: within the same period, the big poor unstrained spirits of acidity is more With chaff, acidity is small then to be used less.It is, in general, that increasing by 3% acidity that can reduce by 0.1 with chaff amount (in grain ratio is thrown).In grain When unstrained spirits remaining starch is high, acidity is again big, the method for adding chaff can be used, to reach the dual purpose of deacidification and thinned starch.

3. amount of water

(1) basic role of the amount water in wine brewing production

1. diluting acidity, poor unstrained spirits acidity is promoted to volatilize.

2. guaranteeing fermentation water, poor unstrained spirits is made to have sufficient moisture, needed for microorganism growth, being metabolized, to guarantee to send out Ferment is normally carried out.

3. adjusting interior temperature in cellar.Moisture needs heat when evaporating, so that interior temperature in cellar is reduced, with sharp microorganism appropriate Temperature under the conditions of bred, be metabolized.

4. reducing the starch concentration into cellar grain unstrained spirits, be conducive to the fermentation of saccharomycete.

5. promoting the metabolism of poor unstrained spirits.Due to eliminating the part yellow water in poor unstrained spirits, it is added to fresh moisture, therefore is promoted The exhaling the old and inhale the new of poor unstrained spirits, enhances the vigor of poor unstrained spirits.

(2) principle that usage amount water should follow

1. the principle that winter reduction of heat adds: winter, heating was slow, and final fermentation temperature is not high, and moisture is waved because production pit entry temperature is low Hair amount is small, and moisture loss is also small, so use in winter amount water should be less.And when hot season production, amount water consumption accordingly wants more one A bit.It is 60%~80% (except new cellar) that winter, which measures water consumption, and it is 80%~100% that the hot season, which measures water consumption,.

2. determining the principle of amount water consumption according to poor unstrained spirits water content size behind drop cellar: poor unstrained spirits moisture is small, and amount water should be mostly used.Grain Unstrained spirits moisture content should be 61% or so.If discrepancy is too big, especially water content is too many, then belongs to abnormality, will affect fermentation Effect.The small problem of poor unstrained spirits moisture content, can take plus water moistens the method for grain to solve；When poor unstrained spirits water content is bigger than normal, drop can be taken The method at cellar adjusts.With reduction amount water, the methods of filler material chaff shell or the poor unstrained spirits dosage of reduction are increased, can all bring undesirable pair Effect.

The principle that 3. chaff flood is big, the small water of chaff is small: when big with chaff amount in ingredient, little water should be increased；With chaff amount hour, It should lack and add a little water.

4. according to the principle of the high and low determining amount water consumption of remaining starch in poor unstrained spirits: poor unstrained spirits is high containing remaining starch, Ying Duo Use water；Conversely, then using water less.

5. cellar bottom grain uses water less, cellar face grain is mostly used the principle of water: the principle of " ladder ladder water " is beaten in technological operation.

4. adding bent amount

Yeast is saccharifying ferment, and by wheat through crushing, into bulk, cultivation of entering the room is formed for blunging compacting.

(1) yeast is producing upper role

1. providing beneficial microbe and enzyme: yeast is brewing aroma type Daqu spirit of China beneficial microorganism main source.From life It produces practice analysis result to see, enter to store in grain grain in 1g, viable yeast bacterium number is 28,000,000 or so, wherein being by yeast there are about 60% It provides, remaining is that work is brought into utensil and air.In addition, also containing amylase, carbohydrase, protease, esterification in yeast A variety of enzymes such as enzyme.

2. yeast is one of the main source of Luzhou-flavor liquo trace flavor component: protein rich in yeast, Amino acid and aromatic compound etc., they generate a small amount of fragrance by the effect of microorganism, temperature during the fermentation and are in Taste substance, to keep Luzhou-flavor Liquor body more plentiful.

(2) principle of yeast is used

According to the height (or Various Seasonal) of pit entry temperature, determine the principle of yeast dosage: pit entry temperature height (hot season) is used Song amount is smaller；Pit entry temperature is low (winter), can be mostly used a little songs.

5, temperature

Temperature is fermentation conditio sune qua non.The growth and breeding of microorganism requires certain temperature, at low temperature (such as 0 DEG C or so, or more lower) enzyme activity reduces, but the vigor of enzyme is not to be destroyed, once temperature is raised to suitable model It encloses, its original catalysis activity can be restored.

Pit entry temperature is larger by seasonal effect.The most suitable pit entry temperature for meeting 13~17 DEG C is in winter and the early spring, this is The optimum season of wine brewing.August part is heat midsummer, and pit entry temperature is high, general to stop production.

Low temperature enters cellar (13~17 DEG C), and slowly fermenting is advantageous in that:

First, after poor unstrained spirits enters cellar, temperature slowly rises, and such as in for 24 hours, interior temperature in cellar can increase 1 DEG C or so, increasing extent of temperature Greatly, for general increasing extent of temperature at 15 DEG C or so, lord ferment period is long, and completely, distillation yield is high, high-quality for poor unstrained spirits fermentation.

Second, the flourish of harmful bacteria can be inhibited.Pit entry temperature is low, and beneficial bacterium is made to have obtained the condition of growth and breeding And chance, and the growth and breeding of unsuitable harmful bacteria such as acetic acid bacteria, lactic acid bacteria etc..The acid resistance of these bacteriums is strong, suitable growth The temperature of breeding is high, and optimum temperature is generally 32~35 DEG C.So raw acid bacterium just opens when interior temperature in cellar is raised to 32 DEG C or so Beginning growth and breeding, and beneficial bacterium has bred growth at this time, advantage has overwhelmed disadvantage, and fermentation in pits is basically completed, raw acid bacterium Growth receive obstruction.

Third, the sour amplitude of liter is small, and poor unstrained spirits is not likely to produce lesion.Because pit entry temperature is low, the growth and breeding of raw acid bacterium by It hinders, so raw acid amount is less, the loss of starch, sugar, alcohol will be largely reduced, and such fermented mash is normal, female grain base Plinth is good, is conducive to lower row's production.

4th, be conducive to the generation of alcohol sweet substance and Ester.In pit, saccharomycete carries out alcohol under anaerobic While fermentation, the polyalcohol based on glycerine can be generated, the sweet feel of wine is enhanced.Generation of the polyalcohol in cellar is pole It slowly, but is then generated in yeast movable latter stage more.If pit entry temperature is excessively high, temperature rise in pits is swift and violent, the easy early ageing of yeast It is even dead, then the production quantity of alcohol sweet substance will be reduced.Just because of alcohol sweet substance generates slowly, so it is generally acknowledged that fermentation Phase is grown a little preferably；It but is definitely not that the longer the better, in contrast, within the time limit of appropriate, the amount that alcohol sweet substance generates will be more Some, the quality of wine is also much better.Sweet substance in wine in addition to the polyol, there are also such as α-connection ketone, trihydroxy butanone, 2, 3- butanediol etc., they can be mutually converted, and when low temperature slowly ferments, be conducive to the generation of these trace flavor components.

Low temperature slowly ferments, and it is perfect to make to store interior poor unstrained spirits fermentation.According to test, 10 days or so after storing are being sealed, alcohol content A larger increase, interior temperature in cellar rises to highest, and can stablize.At this point, a large amount of raw acid in cellar.There is the alcohol of high concentration and appropriate in cellar Acid, this is very beneficial to the generation of Ester.

From the point of view of the mechanism that Ester generates, generation of the Ester in cellar is slowly.If entering cellar temperature Degree is high, and fermenting speed will be accelerated, and temperature can also rise rapidly, and acidity can also rise, will result in this way alcohol content it is few and The big consequence of acidity.This is totally unfavorable to the generation of Ester.

6. starch concentration

Enter to store starch, refers to the starch put into production.Input amount number, be related to fermentation quality and product quality Superiority and inferiority.Investment amount of starch number be how much to be determined with poor unstrained spirits.Its ratio be 1: 3.5~5, can just make in poor unstrained spirits in this way Enter to store starch concentration and be maintained within 19%~21%.It is lower than or more than this numberical range, it is unfavorable all to generate to production It influences.

The height for entering to store content of starch follows following principle:

According to the principle for entering the determining throwing flow vector of the height for storing poor unstrained spirits temperature.Pit entry temperature is low, and entering to store poor content of starch can be slightly Height is a bit；Pit entry temperature is high, and entering to store poor content of starch can be slightly lower.

The principle for throwing flow vector is determined according to the content of remaining starch in poor unstrained spirits.Remaining starch is high in poor unstrained spirits, should reduce throwing grain Amount；On the contrary, remaining starch is low, throwing flow vector should be increased.

The principle for throwing flow vector is determined according to the requirement of product quality.It is required that yield is high, entering to store poor unstrained spirits content of starch can be slightly biased It is lower；It is required that good product quality, entering to store poor unstrained spirits content of starch can be more higher.

The principle for throwing flow vector is determined according to the power of saccharomycetes to make fermentation ability in yeast.The fermenting power of saccharomycete in yeast By force, entering to store content of starch can be larger；Conversely, then smaller.

7. moisture

Poor unstrained spirits obtains required moisture by proportioning water during the fermentation.One how many amount water of the pit use, this is It is determined according to the cellar moisture out of poor unstrained spirits.

Moisture normal variation rule is in poor unstrained spirits:

When opening cellar, poor unstrained spirits water content is 64%~65%, further takes out poor unstrained spirits by dripping cellar, and moisture is 62% or so at this time, Through spice, uploading in rice steamer, boiling, go out rice steamer, moisture 50%.After the amount of squeezing into water, water content is 54% or so.From be sealed by fermentation to opening Cellar, going out cellar moisture at this time is 64% or so.

Water content is either large or small in poor unstrained spirits, will affect production.Just it will appear if water content is on the low side, in production such as poor Heating is swift and violent after unstrained spirits enters cellar, and not exclusively, poor unstrained spirits is now done, and yellow water is few for poor unstrained spirits fermentation, and easily " burning ", profit grain is impermeable, influences raw material paste Phenomena such as change；The few normal metabolic activity that can also seriously affect microorganism of moisture content.Equally, poor unstrained spirits moisture content is excessive, raw It is slow just to will appear poor unstrained spirits fermentation calefaction in production, the fermentation phase is long, and microbial reproduction is fast, and raw acid amount is big, and the vinosity of output wine is thin, Phenomena such as without fragrance.

8. acidity

Acid is the precursor matter to form Luzhou-flavor liquo flavor component, is the chief component of various esters, acid itself It is also the main matter of flavor in wine.So giving off a strong fragrance, taste be not dull for produced wine when the acidity in poor unstrained spirits is inadequate；But acidity is excessively high The growth and breeding that can inhibit beneficial microbe (predominantly saccharomycete) again, because without producing wine or producing wine less.Therefore, we must be just The effect for really recognizing acid positive and negative two aspects in brewing aroma type white spirit makes it preferably be to effectively utilize it Production service.

(1) sour effect

1. acid is conducive to gelatinization and saccharification.Acid has the ability the hydrolysis such as starch, fiber saccharogenesis (glucose).

2. acid appropriate in poor unstrained spirits, can inhibit the growth and breeding of part nocuousness miscellaneous bacteria, the fermentation without influencing saccharomycete Ability is called " with sour acid-proof ".

3. providing beneficial microorganism nutrition and generating fragrance matter beneficial in wine.

4. esterification.Acid is the precursor matter of ester, has acid that can just have ester, does not just have ester without acid, there is which type of acid Can just there be which type of ester, so the source of ester be unable to do without acid in wine.Acid and ester constitute the main fragrant and taste of Luzhou-flavor liquo.

(2) normally enter to store the dimension of suitable acidity of poor unstrained spirits

1. the dimension of suitable acidity for entering to store poor unstrained spirits is 1.4~2.0.

2. the dimension of suitable acidity for going out to store poor unstrained spirits is 2.8~3.8.

(3) principle of the dimension of suitable acidity is grasped

1. according to entering, the height for storing poor unstrained spirits temperature is determining to be entered to store the principle of poor unstrained spirits acidity.Enter to store poor unstrained spirits temperature height, acidity can Appropriate height a bit, to reach controls acid with acid, the purpose for preventing miscellaneous bacteria from breeding；On the contrary, enter to store poor unstrained spirits temperature it is low when, acidity is preferably slightly lower A bit.

2. according to the different principles for requiring to determine the poor unstrained spirits acidity in cellar to product yield quality.It is required that yield height (wine out Rate is high), enter to store poor unstrained spirits acidity answer it is more slightly lower；It is required that good product quality, enter to store poor unstrained spirits acidity answer it is somewhat higher.

3. according to entering, the height for storing poor unstrained spirits content of starch is determining to be entered to store the principle of poor unstrained spirits acidity.Enter and stores poor unstrained spirits content of starch Height, acidity are preferably more slightly lower；Enter to store poor unstrained spirits content of starch it is low when, acidity can be somewhat higher.

Enter the principle for storing poor unstrained spirits acidity 4. determining according to fermentation period length.Fermentation period length, entering to store poor unstrained spirits acidity can It is high；Fermentation period is short, and it is preferably lower to enter to store poor unstrained spirits acidity.

9, pit fermentation parameter and its changing rule

The key factor for entering operation control of the cellar condition as entire five grain Luzhou-flavor liquo fermentation system plays extremely heavy The effect wanted.In actual production, it is usually known as " entering seven factors of cellar " by us.It influences five grain Luzhou-flavor liquos and enters to store poor unstrained spirits The principal element of fermentation appearance, including pit entry temperature, moisture, acidity, starch, yeast dosage, chaff shell dosage and poor unstrained spirits seven Factor.

Entering seven factors of cellar is i.e. contradiction unified entirety again, mutually restricts, influences and mutually promotes between them.They are whole Body is shown on the grain unstrained spirits of cellar, constitutes the control system of five grain Luzhou-flavor liquos fermentation, for the growth for storing interior microbiota Breeding and its metabolism provide suitable micro-ecological environment.

1, enter pond temperature

17-18 DEG C is the best pit entry temperature of Production of Luzhou-flavor Liquor, then other six factors must be with the change of pit entry temperature Change and changes.

Pit entry temperature is for each single factor test relationship, when pit entry temperature increases/reduces, other factors then:

Entering to store moisture should suitably increase/reduce, correlation.

Entering to store acidity should suitably increase/reduce, correlation.

Entering to store starch should suitably reduce/increase, negative correlation.

Yeast dosage should be reduced suitably/be increased, negative correlation.

Chaff shell dosage should be reduced suitably/be increased, negative correlation.

Pit entry temperature for more than two factor relations, cannot leave pit entry temperature treat in isolation other factors it Between relationship.

2, enter to store starch

Enter to store starch, enter to store the relationship between moisture, pit entry temperature, it is single for entering to store starch and entering to store moisture, it is just Correlativity enters to store starch and increase, entering to store moisture should also increase.But it cannot be detached from this premise of pit entry temperature, so entering cellar When temperature increases/reduces, entering to store starch should reduce/increase, negative correlation, and enter to store moisture since temperature increases, and should increase Plus/minus is few, correlation.

Enter to store starch, chaff shell dosage, the relationship between pit entry temperature: entering to store starch and chaff shell dosage correlation, They and pit entry temperature negative correlation.

Chaff shell dosage, yeast dosage, the relationship between pit entry temperature: chaff shell dosage, yeast dosage are due to pit entry temperature Reason correlation, they and pit entry temperature negative correlation.

3, yeast dosage

Yeast dosage, the relationship for entering to store moisture, pit entry temperature: yeast dosage and enter to store moisture due to pit entry temperature Negative correlation, the former is negative correlativing relation to they and pit entry temperature relationship, and the latter is positive correlation.

4, enter to store acidity

The relationship for entering to store acidity, entering to store moisture, pit entry temperature: entering to store acidity and enter to store moisture correlation, they With pit entry temperature correlation.

The relationship for entering to store acidity, entering to store starch, pit entry temperature: enter to store acidity and enter to store starch due to pit entry temperature Negative correlation, they and pit entry temperature relationship, the former is positive correlation, and the latter is negative correlativing relation.

Enter to store acidity, chaff shell dosage, the relationship of pit entry temperature: entering to store acidity and chaff shell dosage due to pit entry temperature Negative correlation, they and pit entry temperature relationship, the former is positive correlation, and the latter is negative correlativing relation.

Enter to store acidity, yeast dosage, the relationship of pit entry temperature: entering to store acidity and yeast dosage due to pit entry temperature Negative correlation, the former is positive correlation to they and pit entry temperature relationship, and the latter is negative correlativing relation.

5, enter to store moisture

Enter to store moisture, chaff shell dosage, the relationship of pit entry temperature: entering to store moisture and chaff shell dosage is also due to pit entry temperature Reason negative correlation, they and pit entry temperature relationship, the former is positive correlation, and the latter is negative correlativing relation.

Must also be in conjunction with local climatic environment condition in addition, entering cellar condition, i.e. temperature, humidity etc. is determined into cellar item Part.

It is to be appreciated that be intended merely to facilitate this field common for the above-mentioned narration for this patent specific embodiment Technical staff understands this patent scheme and the exemplary description enumerated, does not imply that the protection scope of this patent is limited solely to In this few example, those of ordinary skill in the art completely can the art of this patent scheme is made fully understand under the premise of, In the form of not paying any creative work, by taking combination technique feature, replacement to each example cited by this patent More technical characteristics etc. mode is added in some technical characteristics, obtains more specific embodiments, all these specific implementations Mode is within the covering scope of patent claims book, and therefore, these new specific embodiments also should be in this patent Protection scope within.

In addition, this patent may also not enumerate some ordinary specific embodiments for the purpose for simplifying narration, this A little schemes are that those of ordinary skill in the art can expect naturally after understanding the art of this patent scheme, it is clear that this A little schemes should also be included within the protection scope of this patent.

Claims

1. a kind of brewing method of Strong-flavor spirit base, which is characterized in that connected in pit using continuous slag burden mode Supervention ferment, every wheel fermentation period include out cellar and take unstrained spirits, ingredient, uploading in rice steamer to steam wine, go out rice steamer airing plus bent and pit entry fermentation step Suddenly；The cellar of opening takes in unstrained spirits step, and fermented grain is taken out from pit, wherein upper part fermented grain is female grain, and lower part fermented grain is bottom Grain, the floor portions of female grain are first female poor, and the part in female grain in addition to first female grain is second female grain；

In the batching step, the female grain of grain raw material, auxiliary material and second is mixed to get grain grain in proportion, bottom grain is mixed with auxiliary material It closes spare；

The uploading in rice steamer, which is steamed, to be made in step, by the grain mixed grain and the difference loaded steamer distillation of spare bottom grain, and former wine is won, after steaming Grain grain go out rice steamer airing, the bottom grain after steaming become loses grain；

In the pit entry fermentation step, first female grain is placed in cellar bottom, places grain grain thereon, envelope cellar carries out the hair in next period Ferment.

2. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that the Jiao Bi of the pit and Pit mud is coated on the bottom of cellar, the pit mud is the dog head clay through overactivation.

3. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that described second female grain is cellar Upper 3/5 part of fermented grain in pond, the bottom grain are lower 1/5 part of fermented grain in pit, first female grain for second female grain with The middle section of bottom grain.

4. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that in the batching step, Grain raw material is made of sorghum, glutinous rice, rice, wheat and the corn that weight proportion is 40:22:18:12:8, and auxiliary material is rice chaff, In grain grain, the ratio of grain raw material and female grain is 1:3.5~5, and the ratio of grain raw material and rice chaff is 1:0.32~0.4, bottom grain In rice chaff ratio be less than grain grain in rice chaff ratio.

5. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that in the batching step, The female grain of grain raw material, auxiliary material and second is mixed to get to the concrete mode of grain grain in proportion are as follows:

When 26~32 minutes before steaming wine step apart from uploading in rice steamer, the grain original of the female grain of second made with corresponding proportion will be steamed to uploading in rice steamer Material mix is uniform and collapses tapered, the rice chaff of covering corresponding proportion on the surface of conical material；

When 10~15 minutes before steaming wine step apart from uploading in rice steamer, conical material is subjected to secondary mix with the rice chaff covered thereon It closes, mix uniformly get well and clap light by rear heap；

It is when 10~15 minutes before steaming wine step apart from uploading in rice steamer, the rice chaff mix that the bottom grain and corresponding proportion made are steamed to uploading in rice steamer is equal It is even, it is collapsed after mix and claps light.

6. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that the uploading in rice steamer, which is steamed, makes step Using exploration steam uploading in rice steamer mode, make grain of the grain grain of Zeng Bichu higher than Zeng Zhongxinchu poor during uploading in rice steamer, after uploading in rice steamer, Zeng Bichu The difference in height of grain grain is 2~4 centimetres at grain grain and rice steamer center；Entire uploading in rice steamer, which is steamed, makes dynamic adjustment steam pressure in the process, so that The entire uploading in rice steamer time is 35~40 minutes, and flows wine after shrouding disc in 2 minutes, and stream wine speed is 3~4 kg p ms；

4th fraction section: the wine flowed out after third fraction section.

7. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that the rice steamer airing step out In, for going out the grain grain of rice steamer:

When the amount of spilling water 60%~70%, grain grain is carried out to dig grain, digging grain finishes spills surplus water again, measures total use of water Amount is 0.8~1.1 times of grain raw material weight in grain grain；

After the amount of having spilt water, grain grain spreading is subjected to airing in stillage air-drying machine, with a thickness of 3~6 centimetres, the airing time does not surpass spreading Spend 20 minutes；

8. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that in described plus bent step, The distiller's yeast amount admixed in grain grain is 0.22~0.26 times of grain raw material weight in grain grain, and the distiller's yeast amount admixed in first female grain is The 1/6 of distiller's yeast amount in grain grain.

9. the brewing method of Strong-flavor spirit base according to claim 1, which is characterized in that the pit entry fermentation step In, grain grain enters cellar condition are as follows:

Water content: spring, winter, autumn are 56~58%, and summer is 58~60%；

Content of starch: spring, summer, autumn are 17~19%, and winter is 19~21%；

A length of 60 days when the fermentation of one fermentation period.

10. the brewing method of Strong-flavor spirit base according to claim 4, which is characterized in that in the grain raw material Each component grain meet following condition:

Sorghum: bulk density>720, moisture<14%, imperfect grain<8.0%, impurity<1.0%, band capsomere<5.0%；Color, smell Normally；Without mildew；It is used after crushing, degree of grinding is 4~8 valves；It is used after steamed；

Glutinous rice: glutinous millet grain < 1.0%, moisture < 15.5%, impurity < 0.4%；Color, smell are normal；Without mildew；Use normal morphology Whole grain, used after crushing；

Rice: glutinous millet grain < 1.0%, moisture < 15.5%, impurity < 0.4%；Color, smell are normal；Without mildew；With normally cracking rice Form is cracked rice；

Wheat: bulk density>750, moisture<12.5%, imperfect grain<8.0%, impurity<1.0%, mildew grain<4.0%；Color, gas Taste is normal；It is used after crushing, 4~5 valve of degree of grinding；

Corn: bulk density>720, moisture<14%, imperfect grain<4.0%, impurity<1.0%, band capsomere<5.0%；Color, smell Normally；Without mildew；It is used after crushing.