CN110042026A - A method of using cellar ferment making white wine in cellar - Google Patents
A method of using cellar ferment making white wine in cellar Download PDFInfo
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- CN110042026A CN110042026A CN201910377436.5A CN201910377436A CN110042026A CN 110042026 A CN110042026 A CN 110042026A CN 201910377436 A CN201910377436 A CN 201910377436A CN 110042026 A CN110042026 A CN 110042026A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12L—PITCHING OR DEPITCHING MACHINES; CELLAR TOOLS
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Abstract
The invention belongs to Liquor Making Technology fields, propose a kind of using the method for storing ferment making white wine in cellar, comprising the following steps: S1. pretreatment of raw material: weigh raw material, it crushed and soak in water after mixing, obtain wet mixed feed, by wet mixed feed boiling, it is dried after cooling, obtains making grain；Raw material is grouped as by the group of following parts by weight: 23~50 parts of sorghum, 16~35 parts of polished rice, 8~26 parts of tartary buckwheat, 5~16 parts of corn, 2~13 parts of sophora flower, 2~6 parts of lotus；S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing；S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer of fermentation material, then spread one layer of lotus receptacle, then add one layer of fermentation material, bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain；S4. fermented grain is distilled to obtain wine.Through the above technical solutions, solving the problems, such as in the prior art plus bent amount is low, to enter pond temperature low and influence distillation yield and aroma.
Description
Technical field
The invention belongs to Liquor Making Technology fields, are related to a kind of using the method for storing ferment making white wine in cellar.
Background technique
White wine is the exclusive Spirit in China, is sugar with yeast, Chinese yeast or wheat bran and distiller's yeast etc. using Cereals as primary raw material
Change leavening, through boiling, saccharification, fermentation, distillation and manufactured Spirit, also known as liquor, white spirit, aquavit etc., vinosity without
Color (or micro- Huang) is transparent, and fragrant odour is pure, and entrance is sweet and clean, and alcohol content is higher, after storage is aging, has with esters
Based on compound fragrant, using bent class, distiller's yeast as saccharifying ferment, using starchiness (saccharic) raw material, through boiling, saccharification, hair
Ferment, distillation, ageing and all kinds of wine made of blending and brewing.Wine brewing usually carries out on the ground in the prior art, and bent amount is added to exist
25% or so, enter pond temperature at 14~20 DEG C, cause diastatic fermentation difficulty it is slow, fermentation be not thorough and influence distillation yield and wine
It is fragrant.
Summary of the invention
The present invention propose it is a kind of using the method for storing ferment making white wine in cellar, solve in the prior art plus bent amount it is low,
Enter pond temperature it is low and the problem of influence distillation yield and aroma.
The technical scheme of the present invention is realized as follows:
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds water logging
Bubble, obtains wet mixed feed, and wet mixed feed boiling is dried after cooling, obtains making grain；
The raw material is grouped as by the group of following parts by weight: 23~50 parts of sorghum, 16~35 parts of polished rice, and tartary buckwheat 8~26
Part, 5~16 parts of corn, 2~13 parts of sophora flower, 2~6 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material is then added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain；
S4. fermented grain is distilled to obtain wine.
As further technical solution, raw material described in step S1 is grouped as by the group of following parts by weight: 36 parts of sorghum,
25 parts of polished rice, 18 parts of tartary buckwheat, 11 parts of corn, 8 parts of sophora flower, 4 parts of lotus.
As further technical solution, soaked in water in step S1 specifically: the water of 3 times of quality of mixture is added,
It is impregnated 5~6 hours under room temperature.
As further technical solution, boiling in step S1 specifically: boiling 12 hours at 95~100 DEG C.
As further technical solution, koji powder described in step S2 and the mass ratio for making grain are 31:100.
As further technical solution, cellar includes being arranged at interconnected one He of cellar in underground in the cellar in step S3
The lower section at the cellar one is arranged in cellar two, the cellar two, and the cross-sectional area at the cellar one is greater than the cross-sectional area at the cellar two, institute
It states in cellar two and is formed with pit, the surrounding of the pit and bottom are provided with pit mud layer.
As further technical solution, the ventilation opening for making to store inner air flow, the cellar one are provided on the cellar one
It is inside provided with for adjusting the pond for storing interior humidity, the quadrangle at the cellar one is arranged in the pond.
As further technical solution, height of the upper end at the cellar one apart from ground is 5 meters, the length at the cellar one
It is 42 meters, it is highly 5 meters that width, which is 20 meters, and the length at the cellar two is 3.6 meters, and it is highly 3 meters that width, which is 2.5 meters, described
The length of pit be 3.05 meters, width be 1.8 meters, be highly 2.05 meters, the pit mud layer with a thickness of 0.7~10cm.
As further technical solution, the pit mud is by 60~78 parts of yellow clay, 15~26 parts of diatomite, oat straw 2
~5 parts, 2.5~4 parts of bean dregs add 50~64 parts of yellow water to mix.
As further technical solution, the pit mud is by 68 parts of yellow clay, 21 parts of diatomite, 3 parts of oat straw, bean dregs
3.2 parts, 56 parts of yellow water are added to mix.
It the working principle of the invention and has the beneficial effect that
1, the zymotechnique wine brewing made wine in the prior art usually carries out on the ground, by extraneous factor such as season, weather etc.
Factor change greatly so that make wine quality and flavor it is unstable, difference is big, and summer 7, August part due to temperature it is too high
Cisco unity malfunction, need to stop production trimming, influence wine brewing production number of days, the present invention in, by the way of storing fermentation in cellar, energy
Achieve the effect that constant temperature, so that wine brewing process is lengthened working hours not by the variation of the factors such as season, weather, realizes complete
Year fermentation, is effectively guaranteed distillation yield and quality liquor rate, in addition, passing through raw material, filler material by the way of storing fermentation in cellar
With the synergistic effect of pit mud, bent amount will be added to be increased to 31% by 25%, dosage water is increased to 110% by the 90% of ground, enters pond
Temperature is increased to 20~23 DEG C so that the white wine aroma of production is purer by 19~20 DEG C, and mouthfeel is more preferable, and wine body is more coordinated,
Distillation yield and quality liquor rate are higher simultaneously, efficiently solve in the prior art plus bent amount is low, to enter pond temperature low and influence distillation yield
And the problem of aroma, play unexpected effect.In the case where identical distillation yield, raw material inventory is subtracted by 1800 jin
As little as 1300 jin, material quantity is effectively reduced, production cost is reduced, is suitble to promote the use of.
2, in the present invention, sophora flower, the sorghum in lotus, with raw material, polished rice, tartary buckwheat, corn phase are added in alcoholic raw material
Mutually cooperation, not only increases aroma, so that the white wine aroma of preparation is strong, while distillation yield and quality liquor rate significantly improve.This
Outside, the addition of sophora flower and lotus effectively improves the bitter taste of tartary buckwheat in white wine, so that the white wine aroma of preparation is purer
Just, mouthfeel is more preferable, and wine body is more coordinated.
3, diatomite, the yellow clay in oat straw, with pit mud, bean dregs, yellow water cooperation are added in the present invention, in pit mud, it can
To significantly improve aroma and quality liquor rate.Diatomite can adsorb the harmful substance generated in fermentation material fermentation process, diatomite,
Oat straw, yellow clay, bean dregs and yellow water cooperate, and the progress of fermentation process are promoted, to improve quality liquor rate.
4, in the present invention, corncob and lotus receptacle cooperate in filler material, while improving aroma, significantly improve
Distillation yield and quality liquor rate.Lotus receptacle is in honeycomb, and matter is soft to play loose water suction, increase with corncob cooperation such as sponge
It ferments the effect at interface, the substances such as amino acid, plant enzyme and phosphatide rich in, promote fragrant in fermentation process in corncob
The generation of taste substance improves distillation yield and quality liquor rate so as to improve fragrance.
5, in the present invention, using the method optimizing for storing fermentation in the cellar production technology of white wine, white wine is not only increased
Aroma, and distillation yield and quality liquor rate are greatly improved, by the way of storing fermentation in cellar, compared with the fermentation of common cellar,
It improves plus song is measured, bent amount will be added to be increased to 31% by 25%, enter pond temperature by 14~20 DEG C and be increased to 20~23 DEG C, so that hair
Ferment process is more thorough, and distillation yield is higher, while improved flavour, and quality liquor rate is higher.
Detailed description of the invention
The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.
Fig. 1 is schematic structural view of the invention；
In figure: 1- stores one, 2- and stores two, 3- pit, 4- pit mud layer, the pond 5-.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 23 parts of sorghum, 16 parts of polished rice, and 8 parts of tartary buckwheat, 5 parts of corn, sophora flower 2
Part, 2 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
Wherein, pit mud is by 60~78 parts of yellow clay, 15~26 parts of diatomite, 2~5 parts of oat straw, 2.5~4 parts of bean dregs, add yellow water 50~
64 parts mix；
S4. fermented grain is distilled to obtain wine.
Embodiment 2
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 50 parts of sorghum, 35 parts of polished rice, and 26 parts of tartary buckwheat, 16 parts of corn, sophora flower
13 parts, 6 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
Wherein, pit mud is by 60~78 parts of yellow clay, 15~26 parts of diatomite, 2~5 parts of oat straw, 2.5~4 parts of bean dregs, add yellow water 50~
64 parts mix；
S4. fermented grain is distilled to obtain wine.
Embodiment 3
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 32 parts of sorghum, 21 parts of polished rice, and 15 parts of tartary buckwheat, 9 parts of corn, sophora flower 6
Part, 3 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
Wherein, pit mud adds 54 parts of yellow water to mix by 65 parts of yellow clay, 19 parts of diatomite, 3 parts of oat straw, 2.9 parts of bean dregs；
S4. fermented grain is distilled to obtain wine.
Embodiment 4
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 42 parts of sorghum, 28 parts of polished rice, and 21 parts of tartary buckwheat, 13 parts of corn, sophora flower
10 parts, 5 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
Wherein, pit mud adds 59 parts of yellow water to mix by 72 parts of yellow clay, 23 parts of diatomite, 4 parts of oat straw, 3.5 parts of bean dregs；
S4. fermented grain is distilled to obtain wine.
Embodiment 5
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 36 parts of sorghum, 25 parts of polished rice, and 18 parts of tartary buckwheat, 11 parts of corn, sophora flower
8 parts, 4 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
Wherein, pit mud adds 56 parts of yellow water to mix by 68 parts of yellow clay, 21 parts of diatomite, 3 parts of oat straw, 3.2 parts of bean dregs；
S4. fermented grain is distilled to obtain wine.
Comparative example 1
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 36 parts of sorghum, 25 parts of polished rice, and 18 parts of tartary buckwheat, 11 parts of corn,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
Wherein, pit mud adds 56 parts of yellow water to mix by 68 parts of yellow clay, 21 parts of diatomite, 3 parts of oat straw, 3.2 parts of bean dregs；
S4. fermented grain is distilled to obtain wine.
Comparative example 2
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 36 parts of sorghum, 25 parts of polished rice, and 18 parts of tartary buckwheat, 11 parts of corn, sophora flower
8 parts, 4 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of lotus receptacle is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
Wherein, pit mud adds 56 parts of yellow water to mix by 68 parts of yellow clay, 3.2 parts of bean dregs；
S4. fermented grain is distilled to obtain wine.
Comparative example 3
A method of using cellar ferment making white wine in cellar, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 36 parts of sorghum, 25 parts of polished rice, and 18 parts of tartary buckwheat, 11 parts of corn, sophora flower
8 parts, 4 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 31:100；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer
Fermentation material, then one layer of rice husk is spread, one layer of fermentation material then to be added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain,
In, pit mud adds 56 parts of yellow water to mix by 68 parts of yellow clay, 21 parts of diatomite, 3 parts of oat straw, 3.2 parts of bean dregs；
S4. fermented grain is distilled to obtain wine.
Comparative example 4
A method of making white wine, comprising the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, and mixture is crossed and adds 3 times
The water of quality impregnates 5~6 hours at normal temperature, obtains wet mixed feed, by wet mixed feed plus water at 95~100 DEG C boiling 12 hours,
It is dried after cooling, obtains making grain；
Raw material is grouped as by the group of following parts by weight: 36 parts of sorghum, 25 parts of polished rice, and 18 parts of tartary buckwheat, 11 parts of corn, sophora flower
8 parts, 4 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing,
Middle koji powder and the mass ratio for making grain are 25:100；
S3. it ferments: being fermented using common pit, first spread one layer of corncob in pit bottom of pond, then add one layer of fermentation material,
One layer of lotus receptacle is spread again, one layer of fermentation material is then added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain, wherein cellar
Mud adds 56 parts of yellow water to mix by 68 parts of yellow clay, 21 parts of diatomite, 3 parts of oat straw, 3.2 parts of bean dregs；
S4. fermented grain is distilled to obtain wine.
In above-described embodiment 1~5 and in comparative example 1~3, the structure stored in cellar is as shown in Figure 1, include being arranged at underground
The lower section at cellar 1 is arranged in interconnected cellar 1 and cellar 22, cellar 22, and the cross-sectional area at cellar 1 is greater than the transversal of cellar 22
Area stores in 22 and is formed with pit 3, and the surrounding of pit 3 and bottom are provided with pit mud layer 4.Storing to be provided on one 1 makes in cellar
The ventilation opening of air circulation is stored and is provided in one 1 for adjusting the pond 5 for storing interior humidity, and the quadrangle at cellar 1 is arranged in pond 5.
Storing the height of one 1 upper end apart from ground is 5 meters, and the length at cellar 1 is 42 meters, and it is highly 5 meters that width, which is 20 meters, cellar 22
Length is 3.6 meters, and it is highly 3 meters that width, which is 2.5 meters, and the length of pit 3 is 3.05 meters, and it is highly 2.05 that width, which is 1.8 meters,
Rice, pit mud layer (4) with a thickness of 0.7~10cm.
Brewed spirit is carried out according to the method for making white wine in Examples 1 to 5 and comparative example 1~4 respectively, to wine situation out
It is detected, examination criteria is seen below referring to the regulation in GB10781.1-2006 " Luzhou-flavor liquo test stone ", testing result
Table:
The production method of 1 Examples 1 to 5 of table and comparative example 1~4 goes out wine situation
It can be seen that using Examples 1 to 5 from data in upper table using the method production for storing ferment making white wine in cellar
White wine cellar aroma flavoring it is more rich, wine body is more coordinated, while distillation yield is up to 45.5%, and quality liquor rate is up to 15.83%, illustrates this hair
Bright production method significantly improves distillation yield and quality liquor rate while improving aroma, plays unexpected effect.
Compared with comparative example 1, the aroma for the white wine that embodiment 5 makes is more preferable, and distillation yield and quality liquor rate are significantly increased,
The difference of comparative example 1 and embodiment 5 is to be not added with sophora flower, lotus in the raw material of comparative example 1, illustrates alcoholic raw material of the invention
Middle addition sophora flower, the sorghum in lotus, with raw material, polished rice, tartary buckwheat, corn cooperate, and not only increase aroma, so that system
Standby white wine aroma is strong, while distillation yield and quality liquor rate significantly improve.In addition, the addition of sophora flower and lotus, effectively changes
The bitter taste of tartary buckwheat in white wine has been apt to it, so that the white wine aroma of preparation is purer, mouthfeel is more preferable, and wine body is more coordinated.
Compared with comparative example 2, the aroma for the white wine that embodiment 5 makes is more preferable, and quality liquor rate is higher, comparative example 2 and implementation
The difference of example 5 is to be not added with diatomite, oat straw in the pit mud of comparative example 2, illustrate to be added in pit mud of the invention diatomite,
Yellow clay, bean dregs, yellow water cooperation in oat straw, with pit mud, can significantly improve aroma and quality liquor rate.Diatomite can be inhaled
The harmful substance generated in attached fermentation material fermentation process, diatomite, oat straw, yellow clay, bean dregs and yellow water cooperate, and promote hair
The progress of ferment process, to improve quality liquor rate.
Compared with comparative example 3, the aroma for the white wine that embodiment 5 makes is more preferable, and distillation yield and quality liquor rate are significantly increased,
The difference of comparative example 3 and embodiment 5 is that filler material is changed to rice husk by lotus receptacle in the pit mud of comparative example 3, illustrates filler material
Middle corncob and lotus receptacle cooperate, and while improving aroma, significantly improve distillation yield and quality liquor rate.Lotus receptacle,
In honeycomb, matter is soft to be played the role of loose water suction, increases fermentation interface, contain in corncob such as sponge with corncob cooperation
There are the substances such as amino acid, plant enzyme and phosphatide abundant, the generation of fragrance matter in fermentation process is promoted, so as to improve perfume (or spice)
Taste improves distillation yield and quality liquor rate.
Compared with comparative example 4, the aroma for the white wine that embodiment 5 makes is more preferable, and distillation yield and quality liquor rate increase substantially,
The difference of comparative example 4 and embodiment 5 is that the production method of comparative example 4 using common cellar, illustrates in the present invention using in cellar
The method optimizing of the fermentation production technology of white wine is stored, not only increases the aroma of white wine, and make distillation yield and quality liquor rate
It greatly improves, by the way of storing fermentation in cellar, compared with the fermentation of common cellar, improves plus song is measured, bent amount will be added by 25%
It is increased to 31%, enters pond temperature by 14~20 DEG C and is increased to 20~23 DEG C, so that fermentation process is more thorough, distillation yield is higher, together
When improved flavour, quality liquor rate is higher.
The above is merely preferred embodiments of the present invention, be not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of using the method for storing ferment making white wine in cellar, which comprises the following steps:
S1. pretreatment of raw material: weighing raw material, crushed 20 meshes after mixing, obtain mixture, mixture is crossed and is soaked in water,
Wet mixed feed is obtained, wet mixed feed boiling is dried after cooling, obtains making grain；
The raw material is grouped as by the group of following parts by weight: 23~50 parts of sorghum, 16~35 parts of polished rice, 8~26 parts of tartary buckwheat, beautiful
5~16 parts of rice, 2~13 parts of sophora flower, 2~6 parts of lotus,
S2. prepared by fermentation material: koji powder is added into the wine grain that step S1 is obtained, obtains fermentation material after mixing；
S3. it ferments: using fermentation is stored in cellar, first spreading one layer of corncob in the pit bottom of pond of Jiao Zhongjiao, then add one layer of fermentation
Material, then one layer of lotus receptacle is spread, one layer of fermentation material is then added, is bound with pit mud, fermentation plays cellar after 3 months and obtains fermented grain；
S4. fermented grain is distilled to obtain wine.
2. according to claim 1 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that in step S1
The raw material is grouped as by the group of following parts by weight: 36 parts of sorghum, 25 parts of polished rice, and 18 parts of tartary buckwheat, 11 parts of corn, 8 parts of sophora flower,
4 parts of lotus.
3. according to claim 1 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that in step S1
It soaks in water specifically: the water of 3 times of quality of mixture is added, impregnates 5~6 hours at normal temperature.
4. according to claim 1 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that in step S1
Boiling specifically: boiling 12 hours at 95~100 DEG C.
5. according to claim 1 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that in step S2
The koji powder and the mass ratio for making grain are 31:100.
6. according to claim 1 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that in step S3
Cellar in cellar include being arranged at two (2) of the interconnected cellar one (1) in underground and cellar, two (2) of the cellar, which are arranged, stores one described
(1) lower section, the cross-sectional area of one (1) of the cellar are greater than the cross-sectional area of two (2) of the cellar, are formed in two (2) of the cellar
Pit (3), the surrounding of the pit (3) and bottom are provided with pit mud layer (4).
7. according to claim 6 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that the cellar one
(1) ventilation opening for making to store inner air flow is provided on, the cellar is provided in one (1) for adjusting the pond for storing interior humidity
(5), quadrangle of pond (5) setting in one (1) of the cellar.
8. according to claim 7 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that the cellar one
(1) height of the upper end apart from ground is 5 meters, and the length of one (1) of the cellar is 42 meters, and it is highly 5 meters that width, which is 20 meters, institute
The length for stating cellar two (2) is 3.6 meters, and it is highly 3 meters that width, which is 2.5 meters, and the length of the pit (3) is 3.05 meters, and width is
1.8 meters, be highly 2.05 meters, the pit mud layer (4) with a thickness of 0.7~10cm.
9. according to claim 1 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that the pit mud
By 60~78 parts of yellow clay, 15~26 parts of diatomite, 2~5 parts of oat straw, 2.5~4 parts of bean dregs, add 50~64 parts of yellow water mixing
It forms.
10. according to claim 1 a kind of using the method for storing ferment making white wine in cellar, which is characterized in that the cellar
Mud adds 56 parts of yellow water to mix by 68 parts of yellow clay, 21 parts of diatomite, 3 parts of oat straw, 3.2 parts of bean dregs.
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| CN110423660A (en) * | 2019-09-04 | 2019-11-08 | 深圳市体香生物科技有限公司 | Pure natural petal powder cordiale and preparation method thereof |
| CN110760412A (en) * | 2019-11-12 | 2020-02-07 | 金华市农业科学研究院 | White spirit for improving bouquet by using lotus resources and preparation method thereof |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
| CN112385769A (en) * | 2019-08-13 | 2021-02-23 | 兰州工业研究院 | Oat tartary buckwheat sweet fermented grain and processing method thereof |
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Application publication date: 20190723 |