CN109554263A - A kind of production method for sipping wine - Google Patents
A kind of production method for sipping wine Download PDFInfo
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- CN109554263A CN109554263A CN201910069443.9A CN201910069443A CN109554263A CN 109554263 A CN109554263 A CN 109554263A CN 201910069443 A CN201910069443 A CN 201910069443A CN 109554263 A CN109554263 A CN 109554263A
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Abstract
The invention discloses a kind of production methods for sipping wine, it includes sorting, feedstock processing, boiling, cultivation fermentation, the big step of normal temperature fermentation five, wherein it has been determined that impregnating water temperature is 75 DEG C, soaking time is 8h, digestion time is 70min, adding bent amount is 0.5%, charge is the 70% of jar fermenter, cultivation fermentation temperature is 28 DEG C, the technological parameter that cultivation fermentation time is 36-48 hours, normal temperature fermentation 6d, which is got product, after the sodium lactate for the material dress cylinder addition 0.05-0.1% that cultivation ferments sips wine, wine performance optimal is sipped obtained by present invention process, and it can change the phenomenon that wine souring is sipped in later period storage.The method of the present invention quantifies zymotechnique, and easy to operate, with short production cycle, preparation conveniently, is easy to industrialize extensive clean manufacturing, wine product good quality is sipped using this method preparation, it is in sweet flavor it is mellow, rouge is fragrant pleasant, long shelf-life, it ensure that and sip the most traditional flavor of wine, be convenient for marketing.
Description
Technical field
The present invention relates to a kind of production methods for sipping wine, belong to low wine brewing technology field.
Background technique
Wine is sipped, is a kind of local wine of the civil special vintage of In Northeastern Sichuan, acid is returned because sweet in flavor, it is therefore named " sipping wine ".It is with glutinous height
Fine strain of millet be primary raw material brew, concentration is not high, containing more rich sugar, ethyl alcohol, amino acid and multivitamin, it is warm-natured with,
Sweet tea sweet in flavor, it is full of nutrition, suitably drink, have it is only hungry quench one's thirst, improve a poor appetite, helping digest, eliminating muscles fatigue, dispelling cold remove it is weary
Effect, child adult are all drinkable.The general name that wine is a kind of wine for being rich in national characters and drinking type is sipped, is gone through because its is long
History origin, unique brewing technique and strong national style and it is excellent.
It sips wine to make using solid-state fermentation process, existing brewing method is mostly traditional-handwork brewing, not only sanitary condition
Difference, and the control for making parameter judges with worker's experience entirely, it is all unstable to cause to sip the quality of wine, mouthfeel, makes to sip
The quality of wine cannot be guaranteed, and sip wine after dress cylinder is fermented in cultivation, be easy to breed during the normal temperature fermentation in later period
Miscellaneous bacteria, lead to factory sips wine souring with the extension of resting period, this not only affects the circulation for sipping wine product, but also not
Conducive to the popularization of product.
Summary of the invention
In view of this, the present invention provides a kind of production method for sipping wine, to solve above-mentioned deficiency in the prior art.
In order to solve the above technical problems, technical solution of the present invention provides a kind of production method for sipping wine, it include with
Lower step:
(1) sorting: full grains are chosen, are raw material without involucrum, the sorghum to go rotten without lime-ash, nothing；
(2) feedstock processing: after sorghum is cleaned up, by sorghum is added in solid-liquid ratio 1g ︰ 2mL, Xiang Hengwen soaking container
With hot-water soak 8h, the temperature of hot water is 75 DEG C；
(3) boiling: the sorghum after step (2) are impregnated is put into togerther in saucepan together with immersion hot water to be cooked, to water
It cooks 30min after boiling to pull out, sorghum is put into steamer after draining away the water and steams 60min；
(4) cultivation is fermented: the sorghum after boiling, which is cooled to, is added fermentation Koji when temperature is 23~28 DEG C, Koji of fermenting
Additional amount be sorghum weight 0.4~0.6%, be put into stainless steel bacteria culture tank after mixing, control bacteria culture tank temperature be
28 DEG C of progress cultivation fermentations, time are 36~48h；
(5) normal temperature fermentation: the material trained in Jun case is fitted into jar fermenter by cultivation after fermentation, and in mass ratio
Sodium lactate is added into jar fermenter by 0.05-0.1%, and the amount of filler of jar fermenter is 50%~70%, is sealed by fermentation cylinder and carries out room temperature
Fermentation 6d, which is got product, sips wine.
Further, the additional amount of the fermentation Koji is the 0.5% of sorghum weight.
Further, the fermentation Koji is the mixture of saccharification strain, liquor-making yeast and aroma-producing yeast.
Further, the mass ratio of saccharification strain, liquor-making yeast and aroma-producing yeast is 10 ︰, 1 ︰ 0.2 in the fermentation Koji.
Further, the saccharification strain is selected from rhizopus, and liquor-making yeast is selected from Angel distiller's yeast, and aroma-producing yeast is selected from 1312
Aroma-producing yeasts.
Further, the amount of filler of the jar fermenter is 70%.
Further, the cultivation fermentation carries out in fermenting cellar, and fermenting cellar is before fermentation using at ultraviolet irradiation sterilization
3.5~4.5h is managed, the temperature of fermenting cellar is controlled at 28-30 DEG C.
Further, the ultraviolet irradiation sterilization processing irradiation dose is 4-6kGy.
Compared with prior art, the present invention it is existing sip wine production there are aiming at the problem that, from the screening of fermenting microbe, fermentation
Optimization of condition etc. has carried out going deep into systematic research, provides the foundation to sip the development of wine production.The present invention is to former material
Material sorghum has carried out dipping pretreatment, has reasonably selected the temperature and time impregnated, it is made to be more suitable for fast and efficiently steaming
It boils；Boiling is carried out to the sorghum after immersion to be conducive to the curing and starch gelatinization of sorghum using the technique steamed afterwards is first boiled, make it
The condition for having grain fermentation can effectively improve the efficiency and quality of fermentation by the optimization to cooking schedule；To hair
Ferment Koji is studied and has been optimized, and saccharolytic, liquor-making yeast and aroma-producing yeast based on pure Rhizopus is added, by between bacterium
Interaction, shorten the wine brewing time, after making fermentation to sip wine best in quality；The scale zymotechnique for sipping wine is carried out
Research, culture saccharification use temperature controlled fermentation room, and stainless steel bacteria culture tank carries out diastatic fermentation, control 28 DEG C of temperature, the time 36-48
Hour.It fills cylinder to be added sodium lactate normal temperature fermentation 6 days or more again, it is ensured that sip the quality and quality of wine.The present invention sips wine by determination
The digesting technoloy of production, cultivation fermentation temperature, time sip the technological parameters such as wine fermentation time, temperature, alcoholic strength, form and sip
Industrialization, the large-scale production of wine ensure that the quality for sipping wine is stablized.
What cultivation that the present invention was innovative simultaneously be added to sodium lactate fermented sips in wine, and sodium lactate is as acidity adjustment
Agent can preferably adjust the pH value for sipping wine during post storage, so that the flavor and taste of wine are sipped in guarantee；Utilize lactic acid
Lactate ion effect existing for sodium itself controls breeding and the miscellaneous bacteria of lactic acid bacteria by the inhibition to lactic acid bacteria in food
It breeds, the growth of microorganism can be delayed, guarantee the flavor of product；It, can be preferably using the water retention that sodium lactate is strong
The free moisture lockked in product extends the shelf-life of product to reduce the water activity of product.
To sum up, provided by the invention to sip liquor brewing method, it is easy to operate, with short production cycle, preparation is convenient, by zymotechnique
Quantization operates convenient for staff, is easy to industrialize extensive clean manufacturing, overcomes conventional method fermentation process entirely by rule of thumb
Defect, and wine product good quality is sipped using this method preparation, it is in sweet flavor it is mellow, rouge is fragrant pleasant, ensure that sip wine most traditional
Flavor, conducive to the popularization of product.
Detailed description of the invention
Fig. 1 is the water content curve graph of different brew time raw materials；
Fig. 2 is the water content curve graph of different steaming time raw materials；
Fig. 3 is the change curve of fermentation pol under different temperatures；
Fig. 4 is the change curve of the lower fermentation pol of different plus bent amount；
Fig. 5 is pol change curve under different feeding quantities；
Fig. 6 is the change curve of pol and alcoholic strength in fermentation test.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, the present invention is made below further
Detailed description.
Sip the basic production process flow of liquor brewing are as follows: → boiling → booth is cleaned → boiled to glutinous sorghum → screening → immersion →
It dries in the air cooling → mixed song → cultivation fermentation → normal temperature fermentation → storage.
Wherein, influence to sip Quality of Liquors has following process point:
(1) the pretreatment parameter control of liquor raw material sorghum is sipped
Technique impregnates sorghum early period, cleans and boiling, if time and temperature control are bad, easily make raw material without
Method meets fermentation condition, and causes the waste of raw material.Inappropriate pretreatment also can generate important shadow to crucial fermentation procedure
It rings.
(2) determination of solid-state fermentation process parameter
Its core is the selection of yeast and the screening and optimization of proportion, the temperature of fermentation, grain distiller amount, fermentation time, because
These conditions directly affect the quality of fermentation, and the quality fermented also just directly affects quality and the shelf-life of product.Fermentation
Deficiency, which will cause sorghum and can not generate, sips the distinctive taste of wine, and yeast-bitten can generate tart flavour again, influence product quality.
Therefore, the present invention determines the optimum process point for sipping liquor brewing by following tests.
One, test material and equipment
1.1 test main materials
Table 1 tests main material
1.2 test capital equipments
Table 2 tests capital equipment
Two, test method and detection method
2.1 test method
2.1.1 the research of raw material soaking temperature and soaking time
The raw material cleaned up is weighed (m first1), it is then added in the ratio of solid-liquid ratio (g:mL) 1:2 different
The warm water of temperature, is put into the water-bath of relevant temperature, impregnates the different time, is filtered dry weighing (m after moisture2), acquire different leachings
The water absorption rate under temperature and different soaking times is steeped, to obtain most suitable soaking temperature and soaking time.
Its calculation formula is: water absorption rate (%)=(m2One m1)/m2× 100%
In formula: m1Dry weight before one raw material (sorghum) immersion, g
m2Net weight after one raw material (sorghum) impregnates, g
2.1.2 the research of raw material brew time
Sorghum after soaking and washing is placed in pot and is cooked, is clocked after boiling, checks once, checks every 5min
The saturating heart degree of the bark of raw material acquires the water content (the same water absorption rate of calculation method) of the different ripe grains of brew time, refers in conjunction with sense organ
Mark, so that it is determined that most suitable brew time.
2.1.3 the research of raw material steaming time
Sorghum after cooking is placed on to steam and is steamed on lattice, timing is carried out after upper vapour, checks once, checks every 10min
The saturating heart degree of the bark of raw material acquires the water content (the same water absorption rate of calculation method) of the different ripe grains of steaming time, refers in conjunction with sense organ
Mark, so that it is determined that most suitable steaming time.
2.1.4 the research of wine fermentation technological parameter is sipped
Due to almost containing amylopectin in glutinous sorghum entirely, structure is more loose, can be adapted to head mold growth, after the heated gelatinization of starch
Under the action of rhizopus, a large amount of diastase is secreted out of, starch is made to be saccharified.Add refractory alcohol active dried yeast
(i.e. Angel Yeast), to improve distillation yield.In order to improve the fragrance of product, aroma-producing yeasts can be added before fermentation.Therefore it is passing
It unites on the basis of solid state fermentation, a certain amount of Qionghai Lake of Sichuan Lai No. 3 rhizopus, Angel Yeasts are added in the sorghum cooling down that will be cooked
And 1312 aroma-producing yeasts, it is placed in bottle after mixing thoroughly, is made into recess shape, and there are certain spaces, then sent out with four layers of gauzes sealing
Ferment.Measurement pol daily, observes the variation of its carbohydrase.After fermentation, then its main indicator alcoholic strength, total reducing sugar, total is measured
Acid.
2.1.5 the determination of most suitable fermentation temperature
Raw materials amount is the 70% of jar fermenter, and adding bent amount is 0.4% (dry weight), respectively at 24 DEG C, 28 DEG C, 32 DEG C, 36
It DEG C ferments.The pol variation of the vinasse of measurement fermentation daily, carries out interpretation of result and subjective appreciation after main fermentation.
2.1.6 most suitable plus song amount determination
Raw materials amount is the 70% of jar fermenter, and fermentation temperature is 28 DEG C, presses 0.2%, 0.4%, 0.6%, 0.8% respectively
Plus bent amount addition distiller's yeast ferment.The pol variation of the vinasse of measurement fermentation daily, carries out interpretation of result after main fermentation
With subjective appreciation.
2.1.7 the determination of fermentation time
It is 75 DEG C by initial soaking temperature, soaking time is 36~48h, brew time 30min, and steaming time is
60min, adding bent amount is 0.5%, and charge is the 70% of jar fermenter, and fermentation temperature is that 28 DEG C of condition is fermented.It fermented
The situation of change for detecting pol and alcoholic strength in journey daily, determines fermentation time.Interpretation of result and sense are carried out after main fermentation
Official's evaluation.
2.1.8 the orthogonal test of main fermentation process condition
By orthogonal test L9(34) design, the horizontal influence to fermentation situation of 4 factor 3 is investigated, determines best main fermentation item
Part, factor level are shown in Table 3.
3 main fermentation condition orthogonal test factor level of table
2.1.9 the fermentation test verifying of optimal conditions of fermentation
According to optimal conditions of fermentation, carries out sipping wine fermentation test, verify optimised process.
2.2 detection method
2.2.1 the measurement of reduced sugar
Direct titrimetric method
Calculation formula are as follows: X=F × l/V1×V2×l/V3×1000
In formula: X --- the content (in terms of glucose sugar) of reduced sugar, g/L
F --- Fehling A liquid, each 5mL of B liquid are equivalent to the grams of glucose, g
V1--- the volume of pipette samples, mL
V2--- sample dilution after or hydrolysis after constant volume volume, mL
V3--- the volume of consumption style, mL.
2.2.2 the measurement of total reducing sugar
Calculation formula are as follows: total reducing sugar (% in terms of inverted sugar)=(A × 1000)/(WV) × 100
A: being equivalent to the weight of the inverted sugar of 10ml potassium ferricyanide solution,
W: the weight of sample
V: the volume that sample liquid consumes when titration
2.2.3 the measurement of alcoholic strength
Alcohol meter method:
According to the alcohol meter indicating value and temperature measured, the alcohol content tabled look-up when being converted into 20 DEG C.Multiple parallel test is surveyed
Determine as a result, error should be within 0.1%.
2.2.4 the measurement of total acid
Potentiometric titration:
Calculation formula are as follows: total acid (in terms of lactic acid, g/L)=(V1One V0)×C×0.090×1000/10
In formula: V0--- the NaOH volume of blank test consumption, mL
Vl--- the NaoH volume consumed when measurement style, mL
C --- the concentration of NaOH standard solution, moL/L
0.090 --- the NaOH standard solution of consumption lmL lmol/L is equivalent to the grams of lactic acid, g/mmoL.
10 --- draw the volume of sample, mL.
2.2.5 subjective appreciation
10 teachers and students by the training of food subjective appreciation are screened, comprehensive marking evaluation is carried out according to the standard of table 4.
4 subjective appreciation standard of table
Three, test result analysis
The determination of 3.1 raw materials most suitable soaking time and soaking temperature
Sorghum is selected to sip wine as raw material brew, main to the immersion of raw material there are two the effects of aspect.First is that sorghum inhales
Moisture is received, the space of starch intergranular is filled with water, and amylum body gradually expands, and makes easily to steam the heart in digestion process, and gelatinization is good, and two
Be by impregnate contained tannin in sorghum it is largely water-soluble in remove, be conducive to be saccharified and ferment, while to the wind of wine
Taste also has certain influence.In addition it can also be removed after grains of sand sundries in sorghum is soaking, keep raw material cleaner.
The influence of 5 soaking temperature of table and soaking time to water absorption rate
As shown in Table 5, raw material water absorption rate is continuously increased with the raising of soaking temperature and the extension of soaking time；It impregnates
At 15 DEG C, 35 DEG C, with the extension of soaking time, water absorption rate is consequently increased temperature, even if impregnating 36h also much up to not
To requirement；For soaking temperature at 55 DEG C, when soaking time is more than 36h, raw material water absorption rate can reach the requirement of immersion substantially, but
Long soaking time not only wastes time, and raw material is also possible to by living contaminants；Soaking temperature impregnates 8h energy at 75 DEG C
It reaches to impregnate and require, but when soaking time continues to extend, raw material soaking is excessive, and the partial starch in grain grain is caused to rupture gelatinization,
It is easy agglomeration of thinking of a way, starch and sugar are lost, and lead to wastage of material；And soaking temperature, since temperature is excessively high, is impregnated at 95 DEG C
6h or so just will appear the case where oversoaking.Comprehensively consider the factor of practical operation, production cost etc., chooses and impregnate temperature
Spend 75 DEG C, soaking time 8h；After impregnating under this condition, sorghum absorbs water the saturating heart, uniformly, and weight is about after 100g sorghum is impregnated
For 168g, be conducive to the boiling gelatinization of next step.Therefore, sorghum uses the immersion 8h at 75 DEG C of soaking temperature to be preferred.
The determination of the most suitable brew time of 3.2 raw materials
By Fig. 1 (water content of different brew time raw materials) it is found that with brew time extension, feed moisture content also by
It is cumulative plus, when boiling 20min or so, the shell of big content of starting materials starts to rupture, and exposes the white heart of the inside；After boiling 30min,
60% or so sorghum grain epidermis all splits, and water content reaches 40.0% at this time, such as extend brew time again, due to material compared with
More, heating surface area is limited to, and too big variation would not also occur for moisture content, therefore selects the best brew time boiling of raw material
30min afterwards.
The determination of the most suitable steaming time of 3.3 raw materials
By Fig. 2 (water content of different steaming time raw materials) it is found that with steaming time extension, feed moisture content also by
It is cumulative plus, when boiling 40min or so, 80% or so sorghum shell starts to rupture, and exposes the white heart of the inside；As boiling 60min
Afterwards, almost all of sorghum grain all epidermises split, and water content reaches 59.8% at this time, pinch the soft or hard appropriateness of jowar grain with hand, such as again
Extend steaming time, too big variation will not occur for moisture content, therefore after selecting raw material to steam Best Times as upper vapour
60min。
The determination of 3.4 most suitable fermentation temperatures
The variation of 7d fermented wine quality under 6 different temperatures of table
| Fermentation temperature (DEG C) | Reduced sugar (g/L) | Total acid (g/L) | Alcoholic strength (%) | Subjective appreciation |
| 24 | 76.69 | 2.09 | 6.2 | The inclined sweet tea of taste, flavor deficiency (10.5) |
| 28 | 22.98 | 2.56 | 12.4 | Fragrance is obvious, and mouthfeel coordinates (13.5) |
| 32 | 23.77 | 3.27 | 11.2 | There is aroma, it is slightly sour, there are bitterness sense (11.5) |
| 36 | 21.45 | 4.11 | 10.8 | Meta-acid has strange taste (8.0) |
By Fig. 3 (variation for pol of fermenting under different temperatures), table 6 (variation of 7d fermented wine quality under different temperatures) can
To find out, when fermentation temperature becomes 24 DEG C, increase state is almost presented always in content of reducing sugar, after fermentation 7 days, residual sugar amount
Height, alcoholic strength is low, without vinosity: when fermentation temperature is 36 DEG C, saccharification is quickly.Content of reducing sugar reaches peak soon, but
It is that reduction candy output is few, raw material availability is not high, and alcohol output is not also high, and poor taste has strange taste；When fermentation temperature is 28
DEG C, 32 DEG C when, saccharification rate it is appropriate, alcohol output is higher, but at 28 DEG C ferment when saccharification degree it is higher, raw material availability
More preferably, and aroma is strong, and mouthfeel is more coordinated.Therefore, select 28 DEG C for its most suitable fermentation temperature.
The determination of 3.5 most suitable plus bent amounts
3.5.1 plus song is measured and fermentation pol
Table 7 is different to add the bent variation for measuring lower fermented wine quality
From Fig. 4 (variation of difference plus the lower fermentation pol of bent amount), table 7 (difference plus the bent variation for measuring lower fermented wine quality)
As can be seen that plus it is bent when being 0.2%, the utilization rate of Starch Conversion saccharogenesis is low and sugared slow, and fermentation is also not thorough, obtained original
Wine has jerky taste, and mouthfeel is single；When adding bent amount 0.8%, starch is converted into sugar quickly, and is utilized decomposition rapidly, fermentation
Very acutely, obtained former wine has very heavy distiller's yeast taste, and mouthfeel is very poor；Add bent amount at 0.4%, 0.6%, Starch Conversion saccharogenesis
Utilization rate is higher, and entire fermentation process is steady, and in good taste, fragrance also protrudes, therefore, select most preferably plus bent amount for 0.4~
0.6%.
3.5.2 Koji matches and sips wine performance test
Table 8 plus song measure Rigen mould, Angel Yeast and 1312 aroma-producing yeasts proportions and sip wine the performance test results
Sipping wine the performance test results from example 1-4 in table 8 can be seen that example 3 10 parts of strain ratio, peace in adding bent measure
1 part of fine jade yeast, 0.2 part of 1312 aroma-producing yeast is resulting sips wine performance optimal.
The determination of 3.6 most suitable amount of filler
The variation of fermented wine quality under the different charges of table 9
From Fig. 5, table 9 as can be seen that in 30% charge, saccharificatinn period is long, and residual sugar content is high, illustrates alcoholic fermentation
Weak, mainly few due to charging, remaining space is big, and oxygen is sufficient, keeps Yeast Growth bad；When charge is 90%,
Not enough, alcoholic fermentation is suppressed for saccharification, and mainly due to load redundancy, fungus growth cannot get sufficient oxygen, growth by
Inhibit: when charge is 50% and 70%, the ability of Starch Conversion saccharogenesis is all similar when fermentation just starts, but is producing
The hypoglycemic speed in alcohol stage, 70% charge will steadily much, and residual sugar amount is also low, illustrates that alcoholic fermentation is more when charge 70%
Sufficiently.And in view of the factors such as real cost of production, therefore select 70% for most suitable feeding quantity.
The determination of 3.7 best main fermentation times
It is 75 DEG C, soaking time 8h, brew time 30min by initial soaking temperature, steaming time 60min adds song
Amount is 0.5%, and charge is the 70% of jar fermenter, and fermentation temperature is that 28 DEG C of condition is fermented.In fermentation process pol and
The variation of alcoholic strength is as shown in Figure 6；
When beginning, sugar amount being restored under saccharification and is continuously increased, alcoholization effect later starts to play a major role, and restores
Sugared content starts to reduce, and alcoholic strength is continuously increased.When fermenting to 6d, alcoholic strength reaches 12.4%, and content of reducing sugar is
23.56g/L, alcoholic strength and Changes of Reducing Sugar Content are unobvious later.It is thus determined that fermentation time is 6d.
The orthogonal experiment of 3.8 main fermentation process parameters
In order to further determine the optimal processing parameter that wine is sent out liquor-saturated is sipped, on the basis of experiment of single factor result, according to table 3
Factor, level, carry out orthogonal experiment.Comprehensively consider and illustrates that the influence sequence to zymotechnique is successively fermentation temperature > plus song
Amount > charge > fermentation time.Therefore wine fermentation optimal processing parameter A is sipped1B2C2D1, i.e. 28 DEG C of fermentation temperature, distiller's yeast additive amount
It is 0.5%, jar fermenter charge is 70%, and fermentation time is 6 days.
The verifying of 3.9 best technological condition for fermentation
By above-mentioned test, the best technological condition for fermentation for sipping wine is obtained are as follows: soaking temperature is 75 DEG C, and soaking time is
8h, brew time 30min, steaming time 60min, add bent amount for 0.5% (wherein 10 parts of rhizopus, 1 part of Angel Yeast,
1312 0.2 part of aroma-producing yeasts), charge is the 70% of jar fermenter, and cultivation fermentation temperature is 28 DEG C, and cultivation fermentation time is 36-
48 hours, the normal temperature fermentation time was 6d.3 batches of verifyings that respectively 50kg, 100kg, 200kg feed intake are carried out with this condition to try
Test, and with it is commercially available sip wine, wine comparison is sipped by traditional farmers', as a result such as the following table 10:
10 former wine of table, it is commercially available sip wine, tradition sips wine quality preservation
As can be seen from Table 10, the former wine produced by above best zymotechnique moderately sour and sweet in mouthfeel, has and sips
The intrinsic pure and mild style of wine, and pure color, fragrance is harmonious, the saccharic acid compared with similar commodity in the market and traditional farmers' sip wine
Ratio is more coordinated, and alcoholic strength improves l-1.5% or so, and mouthfeel is more preferable, and the product with stable quality that thus process conditions come out.
3.10 extend the experiment for sipping wine storage time
The material 400kg that cultivation ferments is obtained by above-mentioned 3.9 optimised process, is then divided into the object of 4 parts of 100kg
Material is respectively charged into the jar fermenter of equivalent specifications, wherein adding the sodium lactate of 0.05kg in 1 jar fermenter, is added in 1 jar fermenter
The sodium lactate of 0.07kg, in 1 jar fermenter plus the sodium lactate of 0.1kg, what is all not added the last one 1 jar fermenter, by this four
A jar fermenter is placed on normal temperature fermentation 6 days in same fermenting cellar and obtains sipping wine, will sip wine in identical storage in this four jar fermenters
7 days, 15 days, 30 days, 90 days are stored under the conditions of depositing, and detect their alcohol concentration, total acid and total reducing sugar, testing result see the table below institute
Show.
As can be seen from the above table, the addition of 0.05-0.1% sodium lactate, which can guarantee, sips wine in the storage in later period without bright
The increase of aobvious tart flavour guarantees the mouthfeel for sipping wine, and by tasting, sodium lactate post-fermentation is added sips wine, and vinosity slightly has after three months
Increase, but without obvious tart flavour, mouthfeel is still purer.
To sum up, the present invention passes through to raw material soaking temperature, soaking time, material cooking time, most suitable plus song amount, best dress
Expect that the addition of thickness, most suitable fermentation temperature, best fermentation time and sodium lactate is studied, it is determined that pure natural to sip liquor brewing
Industrialized producing technology condition: impregnating water temperature is 75 DEG C, soaking time 8h, digestion time 70min, and adding bent amount is 0.5%
(wherein 10 parts of rhizopus, 1 part of Angel Yeast, 0.2 part of 1312 aroma-producing yeast), charge are the 70% of jar fermenter, cultivation fermentation
Temperature is 28 DEG C, and cultivation fermentation time is 36-48 hours, is packed into jar fermenter after cultivation fermentation and 0.05-0.1% sodium lactate is added again
The normal temperature fermentation time, 6d obtained finished product, the technique products obtained therefrom performance optimal, long shelf-life was up to three months.This method operation letter
Single, with short production cycle, preparation conveniently, by zymotechnique quantifies, and operates convenient for staff, is easy to industrialization large-scale production,
It overcomes the defect of conventional method fermentation process entirely by rule of thumb, and wine product good quality is sipped using this method preparation, it is in sweet flavor
It is mellow, rouge is fragrant pleasant, ensure that and sip the most traditional flavor of wine, and the method for the present invention produce sip wine long shelf-life, matter
Measure it is excellent, conducive to the popularization of product.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (8)
1. a kind of production method for sipping wine, it is characterised in that: the following steps are included:
(1) sorting: full grains are chosen, are raw material without involucrum, the sorghum to go rotten without lime-ash, nothing；
(2) feedstock processing: after sorghum is cleaned up, by addition sorghum and heat in solid-liquid ratio 1g ︰ 2mL, Xiang Hengwen soaking container
Water impregnates 8h, and the temperature of hot water is 75 DEG C；
(3) boiling: the sorghum after step (2) are impregnated is put into togerther in saucepan together with immersion hot water to be cooked, to water boiling
It cooks 30min afterwards to pull out, sorghum is put into steamer after draining away the water and steams 60min；
(4) cultivation is fermented: the sorghum after boiling is cooled to and fermentation Koji is added when temperature is 23~28 DEG C, and Koji of fermenting adds
Enter 0.4~0.6% that amount is sorghum weight, be put into stainless steel bacteria culture tank after mixing, control bacteria culture tank temperature is 28 DEG C
Cultivation fermentation is carried out, the time is 36~48h；
(5) normal temperature fermentation: the material trained in Jun case is fitted into jar fermenter by cultivation after fermentation, and 0.05- in mass ratio
0.1% sodium lactate is added into jar fermenter, and the amount of filler of jar fermenter is 50%~70%, is sealed by fermentation cylinder and carries out normal temperature fermentation 6d
It gets product and sips wine.
2. a kind of production method for sipping wine according to claim 1, it is characterised in that: it is described fermentation Koji additional amount be
The 0.5% of sorghum weight.
3. a kind of production method for sipping wine according to claim 1 or 2, it is characterised in that: the fermentation Koji is saccharification
The mixture of strain, liquor-making yeast and aroma-producing yeast.
4. a kind of production method for sipping wine according to claim 3, it is characterised in that: saccharolytic in the fermentation Koji
The mass ratio of kind, liquor-making yeast and aroma-producing yeast is 10 ︰, 1 ︰ 0.2.
5. a kind of production method for sipping wine according to claim 3, it is characterised in that: the saccharification strain is selected from head mold
Bacterium, liquor-making yeast are selected from Angel distiller's yeast, and aroma-producing yeast is selected from 1312 aroma-producing yeasts.
6. a kind of production method for sipping wine according to claim 1, it is characterised in that: the amount of filler of the jar fermenter is
70%.
7. a kind of production method for sipping wine according to claim 1, it is characterised in that: the cultivation fermentation is in fermenting cellar
It carries out, fermenting cellar uses 3.5~4.5h of ultraviolet irradiation sterilization processing before fermentation, and the temperature of fermenting cellar is controlled at 28-30 DEG C.
8. a kind of production method for sipping wine according to claim 7, it is characterised in that: the ultraviolet irradiation sterilization processing spoke
It is 4-6kGy according to dosage.
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