CN110106048A - White wine Chinese yeast of fermenting and application and delicate fragrance type distilled liquor and preparation method - Google Patents
White wine Chinese yeast of fermenting and application and delicate fragrance type distilled liquor and preparation method Download PDFInfo
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- 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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Abstract
The present invention relates to brewage process fields, specifically, providing a kind of fermentation white wine Chinese yeast and application and delicate fragrance type distilled liquor and preparation method.Fermentation white wine Chinese yeast of the invention mainly includes following components: mass ratio is (10-20): (5-15): 5:(65-75) the first purebred wheat bran yeast, the second purebred wheat bran yeast, soil is bent and koji.The fermentation white wine is combined with Chinese yeast using high yield ethyl acetate yeast and low yield fusel oil yeast, and the technological gap for lacking in the prior art and improving white wine ethyl acetate content using compound barm from Chinese yeast angle while reducing white wine fusel oil content has been filled up.Fermentation white wine provided by the invention is inoculated in fermentation raw material with Chinese yeast and is mixed, successively through culture saccharification, slot allocation, fermentation and distillation, obtains delicate fragrance type distilled liquor by the preparation method of delicate fragrance type distilled liquor.
Description
Technical field
The present invention relates to brewage process fields, in particular to a kind of fermentation white wine Chinese yeast and application and faint scent
Type distilled liquor and preparation method.
Background technique
The essence of brewed spirit is all kinds of brewing microorganism growth and breedings as a result, microorganism is made up of the metabolism of itself
White wine basic flavor skeleton.Different types of strain resource creates the different white wine of flavor, ingredient, odor type.Influence faint scent
One major criterion of type distilled liquor quality grading be in wine body be in fragrance matter content, as ethyl acetate, ethyl lactate,
Acetic acid, benzyl carbinol etc..It embodies in a certain range, ethyl acetate content is higher, fusel oil (in terms of isoamyl alcohol, isobutanol)
Lower, wine weight is higher.With going deep into for research, it has been determined that generating micro- life of ethyl acetate in delicate fragrance type distilled liquor
Object is mainly Pichia pastoris.The microorganism for generating fusel oil is mainly saccharomyces cerevisiae.
Improving ethyl acetate yield and reducing fusel oil yield simultaneously is the one kind for improving delicate fragrance type distilled liquor fermented quality
It is efficiently modified direction, however, zymotechnique in the prior art can only improve single index, can not be accomplished simultaneously
Improve while multiple indexs.
Meanwhile it there are no in the production of mechanization delicate fragrance type distilled liquor carry out different yeast combined fermentation researchs at present
The combination of report, especially high ester yield low yield fusel oil yeast is not disclosed in the fermentation of delicate fragrance type distilled liquor.
In view of this, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of fermentation white wine Chinese yeast, lacks different ferment in the prior art to alleviate
Mother is shared in the mixed starters of fermentation liquor production, especially produces the mixed starters of high yield ethyl acetate low yield fusel oil white wine.
The second object of the present invention is to provide above-mentioned fermentation white wine Chinese yeast in fermentation delicate fragrance type distilled liquor or contain
Application in the distilled liquor of delicate fragrance type.
The third object of the present invention is to provide a kind of preparation method of delicate fragrance type distilled liquor, to alleviate in the prior art
Lack different yeast and combines technical solution for the liquor production that ferments, especially production high yield ethyl acetate low yield fusel oil
Delicate fragrance type distilled liquor.
The fourth object of the present invention is that providing above-mentioned preparation method is prepared delicate fragrance type distilled liquor, and the delicate fragrance type is small
Bent white wine faint scent is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing net, and style is typical.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
A kind of fermentation white wine Chinese yeast mainly includes following components: mass ratio is (10-20): (5-15): 5:(65-75)
The first purebred wheat bran yeast, the second purebred wheat bran yeast, soil is bent and koji；
Wherein, the first purebred wheat bran yeast is prepared by high yield ethyl acetate yeast, and the second purebred wheat bran yeast is by low
Fusel oil yeast is produced to be prepared.
Further, it by least one of Rhizopus arrhizus, Aspergillusclavatus or aspergillus niger, is inoculated in koji culture medium and is made
Curved billet is obtained by culture koji；
Wherein, koji culture medium mainly includes following components: mass ratio is (58-62): (30-34): (2-6): 4 early Xian
Rice, early rice powder, rice bran and wheat bran.
Further, the inoculum concentration of the inoculation is 4-30%, the preferably 10-30% of koji culture medium quality, into one
Step is preferably 20-30%.
Further, the curved billet is the round curved billet of diameter 7-9cm.
Above-mentioned fermentation white wine Chinese yeast prepare delicate fragrance type distilled liquor or distilled liquor containing delicate fragrance type in application.
A kind of delicate fragrance type distilled liquor is obtained using above-mentioned fermentation white wine with small koji fermentation.
Above-mentioned fermentation white wine is inoculated into fermentation raw material and is mixed with Chinese yeast by a kind of preparation method of delicate fragrance type distilled liquor
It closes, then successively obtains delicate fragrance type distilled liquor through culture saccharification, slot allocation, fermentation and distillation.
Further, the grain slot proportion of the slot allocation is 1:(2.5-3).
Further, the temperature of the fermentation is 20-23 DEG C, and the period of the fermentation is 20-28 days.
Further, the fermentation raw material includes at least one of sorghum, rice, glutinous rice, corn, buckwheat.
Compared with prior art, the invention has the benefit that
The present invention provides a kind of fermentation white wine Chinese yeast, and mainly include following components: mass ratio is (10-20): (5-15):
The purebred wheat bran yeast of first 5:(65-75), the second purebred wheat bran yeast, soil song and koji；Wherein, the first purebred wheat bran yeast
It is prepared by high yield ethyl acetate yeast, the second purebred wheat bran yeast is prepared by low yield fusel oil yeast.The fermentation is white
Wine is combined with Chinese yeast using high yield ethyl acetate yeast and low yield fusel oil yeast, has been filled up and has been lacked in the prior art from Chinese yeast angle
Degree, which improves white wine ethyl acetate content simultaneously using compound barm, reduces the technological gap of white wine fusel oil content.Using specific
Purebred wheat bran yeast is prepared in Pichia anomala Y87 and saccharomyces cerevisiae Y19 respectively, with native bent and koji through specific weight
Ratio is mixed with Chinese yeast, is conducive to play bacterial strain speciality using being implemented with for combined fermentation, realization has complementary functions, clear for being promoted
Aromatic white spirit quality has a very important significance.
The present invention provides the preparation method of delicate fragrance type distilled liquor, and fermentation white wine provided by the invention is inoculated in Chinese yeast
It is mixed in fermentation raw material, successively through culture saccharification, slot allocation, fermentation and distillation, obtains delicate fragrance type distilled liquor.The preparation method is answered
With above-mentioned fermentation white wine Chinese yeast, the white wine of high yield ethyl acetate and low yield fusel oil can be gone out with fermenting and producing, realizes wine body
Quality increases substantially.The delicate fragrance type Chinese yeast former wine faint scent produced is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing net, wind
Lattice are typical.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.
A kind of fermentation white wine Chinese yeast mainly includes following components: mass ratio is (10-20): (5-15): 5:(65-75)
The first purebred wheat bran yeast, the second purebred wheat bran yeast, soil is bent and koji；
Wherein, the first purebred wheat bran yeast is prepared by high yield ethyl acetate yeast, and high yield ethyl acetate yeast refers to
Pichia anomala (Wickerhamomyces anomalus) Y87, is deposited in China typical culture collection center, preservation day
Phase is on 2 20th, 2017, and deposit number is CCTCC NO.M2017048；
Second purebred wheat bran yeast is prepared by low yield fusel oil yeast, and low yield fusel oil yeast refers to saccharomyces cerevisiae
(Saccharomyces cerevisiae) Y19, is deposited in China typical culture collection center, and preservation date is 2013 3
The moon 19, deposit number is CCTCC NO.M2013091.
The fermentation white wine is combined with Chinese yeast using high yield ethyl acetate yeast and low yield fusel oil yeast, and existing skill has been filled up
Lack the skill for improving white wine ethyl acetate content using compound barm from Chinese yeast angle while reducing white wine fusel oil content in art
Art blank.Purebred wheat bran yeast is prepared respectively using specific Pichia anomala Y87 and saccharomyces cerevisiae Y19, with soil song
It is mixed with Chinese yeast through specific weight ratio with koji, is conducive to play bacterial strain speciality using being implemented with for combined fermentation, realize
It has complementary functions, is had a very important significance for promoting fen-flavor type white spirit quality.
It should be noted that the mass ratio typical case of the first purebred wheat bran yeast, the second purebred wheat bran yeast, soil song and koji
It is but unrestricted are as follows: 10:15:5:65,20:5:5:75,10:5:5:65,20:15:5:75,13:12:5:67,15:10:5:
70,17:7:5:73 or 16:11:5:68.
First purebred wheat bran yeast, the second purebred wheat bran yeast, native bent and koji mass ratio are preferably (13-17): (7-
12): 5:(67-73), further preferably (14-16): (8-11): 5:(68-71).It is further excellent by being matched to four kojis
Change, can be further improved the reasonability of ratio, improve the fermented quality of white wine.
In being preferably carried out mode, the preparation method of koji include: by Rhizopus arrhizus, Aspergillusclavatus or aspergillus niger extremely
Few one kind, is inoculated in koji culture medium and curved billet is made, be obtained by culture koji；
Wherein, koji culture medium mainly includes following components: mass ratio is (58-62): (30-34): (2-6): 4 early Xian
Rice, early rice powder, rice bran and wheat bran.
Early rice, early rice powder, rice bran and wheat bran mass ratio it is typical but non-limiting be 58:34:2:4,62:30:
6:4,58:30:4:4,60:34:2:4,60:30:4:4 or 60:32:4:4.
The aspergillus of koji is not particularly limited in the present invention, and typical koji aspergillus commonly used in the art can be used
In the present invention, it is preferred that at least one of Rhizopus arrhizus, Aspergillusclavatus or aspergillus niger, such as Q303, Angel head mold, UV-
11 or UV-48 can be used as the aspergillus of koji, specific koji aspergillus for example can with but be not limited to Angel head mold, Angel head mold and
UV-11, Q303 and UV-48 etc..
Koji culture medium in the present invention is also to obtain by assay optimization, using early rice, early rice powder, rice bran and
Four kinds of raw material scientific matchings of wheat bran are prepared, and provide good environment and nutriment for the growth of aspergillus, obtained koji
Microbial biomass is big, and spore is grown thickly, and miscellaneous bacteria is few.
In being preferably carried out mode, the inoculum concentration of aspergillus inoculation is the 4- of koji culture medium quality in koji preparation
30%, preferably 10-30%, further preferably 20-30%.The inoculum concentration of aspergillus directly influences bacterium amount and purity in koji
And incubation time, the present invention obtain the optimal inoculum concentration range for preparing koji by the optimization step by step to inoculum concentration.Aspergillus
Inoculum concentration it is typical but non-limiting be 4%, 10%, 15%, 20%, 25% or 30%.
In being preferably carried out mode, koji preparation in curved billet be diameter 7-9cm round curved billet.The diameter of curved billet is typical
But unrestricted is 7cm, 8cm or 9cm.
It according to spacing is that 2-3cm is put that the condition cultivated, which includes: by curved billet, in being preferably carried out mode, in koji preparation
It puts, then covers bamboo mat, controlled at 28-32 DEG C, when the product temperature of curved billet is 33-37 DEG C, removes bamboo mat, continue to cultivate, it is bent
The product temperature of base is 25-28 DEG C, is then dried at a temperature of 33-37 DEG C.
It according to spacing is that 2-3cm is put that the condition cultivated, which includes: by curved billet, in preferred embodiment, in koji preparation
It puts, then covers bamboo mat, controlled at 28-32 DEG C, when the product temperature of curved billet is 35 DEG C, removes bamboo mat, continue to cultivate, curved billet
Product temperature is 25-28 DEG C, is then dried at a temperature of 35 DEG C.
In being preferably carried out mode, high yield ethyl acetate yeast is successively fermented through yeast culture medium, bran mass,
It is dried to obtain the first purebred wheat bran yeast.
In being preferably carried out mode, low yield fusel oil yeast is successively fermented through yeast culture medium, bran mass, is done
It is dry to obtain the second purebred wheat bran yeast.
It should be noted that yeast culture medium, every 100 parts are according to parts by weight, mainly consist of the following components: 0.15-
0.25 part of ammonium sulfate, 0.05-0.15 parts of urea, 0.05-0.15 parts of ammonium dihydrogen phosphates, 0.05-0.15 parts of magnesium sulfate, 0.25-
0.35 part of yeast extract and 0.9-1.1 parts of defoaming agents, the pol of yeast culture medium are 10BX-14BX.The pol of yeast culture medium
Adjusting can be, but not limited to using molasses, glucose etc..
Wherein, it is 0.15 part, 0.17 part, 0.2 part, 0.23 part or 0.25 part that ammonium sulfate is typical but non-limiting；Urea
Typical but non-limiting is 0.05 part, 0.07 part, 0.1 part, 0.13 part or 0.15 part；Ammonium dihydrogen phosphate is typical but non-limiting
It is 0.05 part, 0.07 part, 0.1 part, 0.13 part or 0.15 part；It is 0.05 part that magnesium sulfate is typical but non-limiting, 0.07 part,
0.1 part, 0.13 part or 0.15 part；Yeast extract is typical but non-limiting be 0.25 part, 0.27 part, 0.3 part, 0.33 part or
0.35 part；
Preferably, yeast culture medium, every 100 parts are according to parts by weight, mainly consist of the following components: 0.2 part of ammonium sulfate,
0.1 part of urea, 0.1 part of ammonium dihydrogen phosphate, 0.1 part of magnesium sulfate, 0.3 part of yeast extract and 1 part of defoaming agent and molasses, molasses
Additive amount be so that the pol of yeast culture medium is 12BX.
The preparation method of bran mass includes: to mix wheat bran for 10:(1-2) according to mass ratio with the corn for crossing 20 meshes
It closes, and by water content control between 40-65%.Wheat bran is typical but non-limiting with the corn mass ratio for crossing 20 meshes to be
10:1,10:1.5 or 10:2；Typical but non-limiting water content is 40%, 45%, 50%, 55%, 60% or 65%.
It should be noted that the soil in the present invention is bent there is no special restriction, typical soil commonly used in the prior art is bent
It can be used in Chinese yeast preparation of the invention, it is preferred that being prepared for following scheme:
White clay (bentonite) source is county, Linli Hunan, according to the bentonite for crossing 14 meshes: crossing the rice bran of 16 meshes: mistake
The mass ratio of the koji of 20 meshes is (73-77): (23-27): 2, first koji is uniformly mixed with rice bran, and it is mixed bentonite is added
Even, then adjusting water content is 45-55%, then prepares the spherical curved billet that diameter is 7-8cm, spreads bamboo mat, controlled at
28-30 DEG C, incubation time 15-17h, when the product temperature of curved billet is 30-35 DEG C, bamboo mat is removed, the product temperature of curved billet is down to room
Temperature takes out curved billet, continues culture 5-7 days；Cultivated, finally dry curved billet to water content≤5%, drying temperature at 35-40 DEG C,
Obtain native song.
Wherein, it crosses the bentonite of 14 meshes: crossing the rice bran of 16 meshes: crossing the mass ratio typical case of the koji of 20 meshes but non-limit
Property processed is 73:27:2,77:23:2 or 75:25:2；Typical but non-limiting water content is 45%, 47%, 50%, 53%
Or 55%.
Further preferably, white clay (bentonite) source is county, Linli Hunan, according to the bentonite for crossing 14 meshes: crossing 16
The rice bran of mesh: the mass ratio for crossing the koji of 20 meshes is 75:25:2, is first uniformly mixed koji with rice bran, and swelling is being added
Soil mixes, and then adjusting water content is 50%, then prepares the spherical curved billet that diameter is 7-8cm, spreads bamboo mat, controlled at
28-30 DEG C, incubation time 16h, when the product temperature of curved billet is 30-35 DEG C, bamboo mat is removed, the product temperature of curved billet is down to room temperature,
Curved billet is taken out, culture 6 days is continued；It has been cultivated that, finally dry curved billet to water content≤5%, drying temperature obtains native at 35-40 DEG C
It is bent.
The present invention provides above-mentioned fermentation white wine Chinese yeast in fermentation delicate fragrance type distilled liquor or containing the Chinese yeast of delicate fragrance type again
Application in white wine.When distilled liquor containing delicate fragrance type refers to that compound distilled liquor contains delicate fragrance type in the middle, made in fermentation
During standby fermenting and producing can be carried out with Chinese yeast using fermentation white wine provided by the invention.
It is well known by those skilled in the art that different types of bacterial strain combines fermentation, often produced between bacterial strain
Life mutually inhibits the phenomenon that, or even is extremely difficult to the effect of 1+1=2, and the change of process conditions also results in fermentation results
Generate very big difference.Than low yield fusel oil yeast Y19 as described in the present invention, when individually carrying out liquor fermentation, discovery
There is good ferment effect in the lab scale of laboratory, but mechanization mass production can not be applied to, that is to say, that from lab scale to
Mass production can also generate the variation of technological parameter.Therefore, how in terms of fermentation strain to greatest extent promoted delicate fragrance type Chinese yeast it is white
Quality of Liquors plays optimum efficiency of the combination bacterial strain in mass production, and it is urgent problem that realization, which has complementary functions,.The present invention
By parameters such as optimization bacterial strain proportion, mushroom-seed culturing process, distilled liquor zymotechniques, prior art parameter is created
Newly, screening has obtained more appropriate process conditions, to propose following technical scheme:
A kind of preparation method of delicate fragrance type distilled liquor, above-mentioned fermentation white wine is inoculated into fermentation raw material simultaneously with Chinese yeast
Mixing, then successively delicate fragrance type distilled liquor is obtained through culture saccharification, slot allocation, fermentation and distillation.The preparation method is using above-mentioned
Fermentation white wine Chinese yeast, can go out the white wine of high yield ethyl acetate and low yield fusel oil with fermenting and producing, realize the big of wine weight
Amplitude improves.The delicate fragrance type Chinese yeast former wine faint scent produced is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing net, and style is typical.
The phenomenon that will appear mutual inhibition when solving bacterial strain combination, realizes the effect of 1+1 > 2.
In being preferably carried out mode, the grain slot proportion of slot allocation is 1:(2.5-3).Ratio is added with grain using when increasing fermentation
Example, reduces single tank car fermented grain content, can promote fermentation initial stage oxygen content, is conducive to ester-producing yeast and quickly breeds production ester.Grain
Typical but non-limiting slot proportion is 1:2.5,1:2.7 or 1:3.
In being preferably carried out mode, the temperature of fermentation is 20-23 DEG C, and the period of fermentation is 20-28 days.Extend fermentation
Time can make low yield fusel oil yeast sufficiently be metabolized and generate ethyl alcohol, ensure that former wine yield.Fermentation temperature typical case but non-limit
Property processed is 20 DEG C, 21 DEG C, 22 DEG C or 23 DEG C；The typical but non-limiting period of fermentation is 20 days, 22 days, 24 days, 26 days
Or 28 days.
In being preferably carried out mode, fermentation raw material includes at least one of sorghum, rice, glutinous rice, corn, buckwheat.
Fermentation raw material for example can with but be not limited to sorghum, rice, corn, sorghum and corn, rice and glutinous rice etc..
The present invention finally provides the delicate fragrance type distilled liquor that above-mentioned preparation method is prepared.It is applied after the combination of two class yeast
In room machine mass production, former wine ethyl acetate and fusel oil are all greatly improved, and promote delicate fragrance type distilled liquor matter
The promotion of amount, the Chinese yeast former wine faint scent produced is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing net, and style is typical.
Present invention will be further explained by specific examples below, it should be understood, however, that, these embodiments are only
It is used, is but should not be understood as present invention is limited in any form for being described in more detail.
When not having specified otherwise in following embodiments, high yield ethyl acetate yeast refers to Pichia anomala Y87,
Low yield fusel oil yeast refers to saccharomyces cerevisiae Y19.
The partial parameters of fermentation white wine Chinese yeast in embodiment 1, embodiment 2 are as shown in the table, remaining parameter and implementation
It is identical in example 3:
The fermentation white wine Chinese yeast of embodiment 3
Purebred wheat bran yeast:
Weigh molasses, 2 times of hot water of 85 DEG C of molasses weight be added, stirring and dissolving obtains solution, by supernatant liquor plus
Enter into fermentor, sugar addition to 12BX；Then, in mass ratio, 2 ‰ ammonium sulfate, 1 ‰ urea, 1 ‰ biphosphates are weighed
Ammonium, 1 ‰ magnesium sulfate, 3 ‰ yeast extracts, 10% defoaming agent are added in fermentor, adjust volume to the 70% of fermenter volume, stir
It mixes to being completely dissolved, sterilize cooling yeast culture medium；
20 mesh corns and wheat bran will be crossed to mix according to the ratio of weight ratio 1.5:10, adjust material after sterilization and cooling
Water content obtains bran mass 60%；
Fructus hordei germinatus leaching powder solution is prepared according to 1g/100mL, is dispensed into the triangular flask of 1000mL, per bottled liquid measure 500mL,
It sterilizes spare；High yield ethyl acetate yeast is accessed in triangular flask, 140rpm shaking table culture 30h at 30 DEG C；Then, culture is high
The triangular flask for producing ethyl acetate yeast accesses in the above-mentioned fermentor equipped with yeast culture medium, and the dissolved oxygen amount of fermentor is arranged
45%, pH=4, revolving speed 300rpm cultivate 25h under the conditions of 35 DEG C of temperature, inoculate in bran mass, in 30 DEG C of items
35h is cultivated under part, obtains the first purebred wheat bran yeast after dry；
Referring to the preparation method of the first purebred wheat bran yeast, the second purebred wheat bran is prepared using low yield fusel oil yeast
Yeast.
Koji
Early rice impregnates 8h, and the early rice powder and rice bran of 20 meshes was added in defibrination, and, sterilized wheat bran,
In, early rice, early rice powder, rice bran and wheat bran weight ratio be 60:32:4:4, after mixing, according to inoculum concentration 25%
It is inoculated with Angel head mold；The pie curved billet that diameter is 8cm is made, is placed in culturing room, curved billet is spaced about 3cm, covers bamboo mat；
The temperature of culturing room is controlled at 30 DEG C, when the product temperature of curved billet rises to 35 DEG C, throws off bamboo mat；Continue to cultivate to the product temperature of curved billet and incite somebody to action
It to 25 DEG C, is then dried at 35 DEG C, this curved billet is koji.
It is native bent
White clay (county, Linli Hunan) is smashed it through into 14 meshes, rice bran crosses 16 meshes, and koji crosses 20 meshes.Then according to
The weight ratio of bentonite, rice bran and koji is 75:25:2, is first uniformly mixed koji with rice bran, adds bentonite mixing, adjusts
Whole water content is made the spherical curved billet that diameter is 7cm, is placed in culturing room, bamboo mat, control culture are spread on curved billet to 50%
The temperature of room is 29 DEG C, cultivates 16h；Check that the temperature of curved billet in incubator opens bamboo when the product temperature of curved billet rises to 35 DEG C
Pad；When the product temperature of curved billet is down to room temperature, curved billet is picked, continues culture 6 days；After culture, curved billet is placed in 35 DEG C of items
It is dried to water content≤5% under part, obtains native song.
Chinese yeast
First purebred wheat bran yeast, the second purebred wheat bran yeast, soil are bent and koji is mixed according to weight ratio 15:10:5:70
Uniformly, fermentation white wine Chinese yeast is prepared.
The fermentation white wine Chinese yeast of embodiment 4
Aspergillus in koji is Q303, other technological parameters are identical as the method in embodiment 3.
The fermentation white wine Chinese yeast of embodiment 5
Aspergillus in koji is aspergillus niger, other technological parameters are identical as the method in embodiment 3.
The fermentation white wine Chinese yeast of embodiment 6
Aspergillus in koji is that Angel head mold and aspergillus niger are mixed to get according to 2:1 ratio, other technological parameters and implementation
Method in example 3 is identical.
The fermentation white wine Chinese yeast of embodiment 7
Native bent bent for Hunan production soil, other technological parameters are identical as the method in embodiment 3.
The fermentation white wine Chinese yeast of comparative example 1
The raw material of koji culture medium is early rice, early rice powder and the rice bran that weight ratio is 62:34:4, other technological parameters
It is identical as the method in embodiment 3.
The fermentation white wine Chinese yeast of comparative example 2
First purebred wheat bran yeast, the second purebred wheat bran yeast, soil is bent and koji is according to weight ratio 5:20:5:60, other
Technological parameter is identical as the method in embodiment 3.
The preparation method of 8 delicate fragrance type distilled liquor of embodiment
400kg non glutinous sorghum is weighed, 18h is impregnated using 75 DEG C of water, is then then dropped ripe grain using ball pot steaming grain with pressure
Temperature is to 22-26 DEG C, using the fermentation white wine Chinese yeast for adding bent machine inoculation 4kg, through auger or turn over rake will fermentation white wine Chinese yeast with
Non glutinous sorghum stirs evenly, and between being transported to sealing saccharification by plate chain, carries out culture saccharification, and the temperature of cartonning is 23 DEG C, in control,
In, the temperature difference of lower grain layer be no more than 2 DEG C, culture saccharification is for 24 hours.Then, addition 1120kg grain grain is obtained after mixing into pond unstrained spirits, control
Making into pond unstrained spirits temperature is 12 DEG C, enters pond unstrained spirits then with 1m3Stainless steel tank car is transported to constant temperature hair as round, by fork truck
Between ferment, 21 DEG C of temperature for controlling sweathouse ferment, and fermentation period is 24 days, finally distill, obtain distilled liquor.
Test example 1
The fermentation white wine Chinese yeast provided respectively using embodiment 1-7, comparative example 1-2 is according to the preparation side in embodiment 8
Method fermenting and producing delicate fragrance type distilled liquor detects the content of the ethyl acetate and fusel oil in distilled liquor, as a result such as following table institute
Show:
As can be seen that the white wine ethyl acetate content that embodiment 1-7 fermentation white wine is produced with Chinese yeast is significantly higher than comparative example
1-2；Fusel oil content is substantially less than comparative example 1-2, significantly improves the quality of wine body.Illustrate fermentation white wine provided by the invention
With Chinese yeast due to having used specific koji culture medium, koji aspergillus, optimization to mix proportion of raw material etc. technique ginseng in Chinese yeast
Number, has obtained the delicate fragrance type distilled liquor of high yield ethyl acetate and low yield fusel oil, and high yield ethyl acetate yeast and low
Produce fusel oil yeast is used in combination significant effect better than the effect that the two yeast uses respectively, realizes the beneficial effect of 1+1 > 2
Fruit.
The preparation method of 3 delicate fragrance type distilled liquor of comparative example
800kg grain grain is added, fermentation period is 15 days, and other technologies parameter is same as Example 8.
Test example 2
It is sent out respectively using the fermentation white wine Chinese yeast that embodiment 3, comparative example 1 provide according to the preparation method in comparative example 3
Ferment produces delicate fragrance type distilled liquor, detects the content of the ethyl acetate and fusel oil in distilled liquor, as a result as shown in the table:
As can be seen that white wine Chinese yeast of similarly fermenting in embodiment 3 is using the fermentation side in embodiment 8 and comparative example 3
The delicate fragrance type Chinese yeast ethyl acetate and fusel oil content of method preparation have significant difference, the significant effect in embodiment 8 better than pair
Ratio 3.Illustrate that delicate fragrance type Chinese yeast preparation process provided by the invention is scientific and reasonable, can significantly improve ethyl acetate content and
Fusel oil content is reduced, wine weight is effectively promoted.
Meanwhile compared to existing technique (i.e. 1 Chinese yeast of comparative example uses 3 preparation method of comparative example), the present invention passes through hair
The optimization of ferment white wine Chinese yeast and zymotechnique, ethyl acetate improve 51.2%, and fusel oil reduces 38.3%.Of the invention
Technical solution can overcome the phenomenon that mutual inhibitory effect of meeting in different strains combination culture, reach maximum in terms of fermentation strain
Limit promotes delicate fragrance type distilled liquor quality, plays each bacterial strain speciality, and realization has complementary functions, and promotes the mesh of fen-flavor type white spirit quality
's.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from of the invention
Many other change and modification can be made in the case where spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of fermentation white wine Chinese yeast, which is characterized in that mainly include following components: mass ratio is (10-20): (5-15):
The purebred wheat bran yeast of first 5:(65-75), the second purebred wheat bran yeast, soil song and koji；
Wherein, the first purebred wheat bran yeast is prepared by high yield ethyl acetate yeast, and the second purebred wheat bran yeast is miscellaneous by low yield
Alcohol oil yeast is prepared.
2. fermentation white wine Chinese yeast according to claim 1, which is characterized in that by Rhizopus arrhizus, Aspergillusclavatus or aspergillus niger
At least one of, it is inoculated in koji culture medium and curved billet is made, be obtained by culture koji；
Wherein, koji culture medium mainly includes following components: mass ratio is (58-62): (30-34): (2-6): 4 early rice,
Early rice powder, rice bran and wheat bran.
3. fermentation white wine Chinese yeast according to claim 2, which is characterized in that the inoculum concentration of the inoculation is koji culture
The 4-30% of matrix amount, preferably 10-30%, further preferably 20-30%.
4. fermentation white wine Chinese yeast according to claim 2, which is characterized in that the curved billet is the circle of diameter 7-9cm
Curved billet.
5. any one of the claim 1-4 fermentation white wine Chinese yeast is preparing delicate fragrance type distilled liquor or containing the small of delicate fragrance type
Application in bent white wine.
6. a kind of delicate fragrance type distilled liquor, which is characterized in that using the described in any item fermentation white wine Chinese yeasts of claim 1-4
Fermentation obtains.
7. a kind of preparation method of delicate fragrance type distilled liquor, which is characterized in that the described in any item fermentations of claim 1-4 are white
Wine is inoculated into fermentation raw material and is mixed with Chinese yeast, then it is small successively to obtain delicate fragrance type through culture saccharification, slot allocation, fermentation and distillation
Bent white wine.
8. preparation method according to claim 7, which is characterized in that the grain slot proportion of the slot allocation is 1:(2.5-3).
9. preparation method according to claim 7, which is characterized in that the temperature of the fermentation is 20-23 DEG C, the fermentation
Period be 20-28 days.
10. preparation method according to claim 7, which is characterized in that the fermentation raw material include sorghum, rice, glutinous rice,
At least one of corn, buckwheat.
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