CN110144275A - A kind of elegant type white wine and its preparation process - Google Patents
A kind of elegant type white wine and its preparation process Download PDFInfo
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- CN110144275A CN110144275A CN201910411531.2A CN201910411531A CN110144275A CN 110144275 A CN110144275 A CN 110144275A CN 201910411531 A CN201910411531 A CN 201910411531A CN 110144275 A CN110144275 A CN 110144275A
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- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
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Abstract
The present invention provides a kind of elegant type white wine and its preparation process, comprising: prepares former wine fall degree wine and blending wine fall degree wine respectively；The former wine fall degree wine and blending wine fall degree wine are prepared by mixing into stoste according to a certain percentage；Stoste addition still distillation device is distilled and is segmented；The wine sample that segmentation is won carries out the composite test of different modes, and appraise goes out the optimal combined segment of vinosity mouthfeel；The optimal combined segment alcoholic strength of the vinosity mouthfeel is down to 51 degree, with pithos storage 3 months or more, the elegant type white wine is finally prepared.
Description
Technical field
The present invention relates to technique for making wine field more particularly to a kind of elegant type white wine and its preparation process methods.
Background technique
China white wine is mainly using sorghum as brewing materials, using solid state fermentation solid state distillation, can be divided into 12 according to its technique
Big odor type, but its basic odor type be Luzhou-flavor liquo, Maotai-flavor liquor and fen-flavor type white spirit, Maotai-flavor liquor: wine light yellow complexion and
Transparent, the fragrant cooperation harmony of paste flavor, burnt odor, paste, taste is fine and smooth, graceful, and empty cup lasting is lasting.It is with Maotai, Lang Jiu, Wu Ling Wine
It represents.2, Luzhou-flavor liquo: cellar aroma flavoring is strong, and taste is plentiful, and entrance is sweet clean, pure.Such as with Luzhou Tequ, five-Grain Liquor, sword
Nan Chun, the Sichuan that Tuo-brand wine is representative are sent, using the Yanghe River, Shuan Gou, Gu Jing, Song He Liang Ye as the pure dense group of representative.3, delicate fragrance type
White wine: wine and women-sensual pursuits is clear and transparent, and taste is especially net, and faint scent is pure, rear taste very sweet tea.Using Fenyang wine, Tower of Yellow Crane Liquor and Baofeng wine as representative,
There are also the Chinese yeast fen-flavor type white spirit of river method technique, other aromatic white spirits mostly with the fusion of these three basic aromatic white spirit techniques and
At, form obtain tool characteristic China white wine style.China white wine is in alcoholic drink, unique style, with other countries, the world
White wine is compared, and China's white wine has special incomparable flavor, although China white wine unique style, best in quality, its
Internationalization process is not high, and main cause is that the foreigner is inadaptable to the mouthfeel style of traditional China white wine, domestic year warp
Also multipair foreign wine is interested by people.In recent years, with the continuous quickening of internationalization process, how China white wine squeezed into international city
, does production have the Cultural Elements of China white wine, and meets the mouthfeel of international elegant type? Hesperian ligueur is passed through by year very much
Year welcomes, and mainly makees raw material production ligueur with fruit, distillation mode is using pair kettle distillation techniques.
Summary of the invention
The purpose of the present invention is to provide one kind under the premise of retaining China white wine feature, is hearing perfume, mouthfeel, style side
The elegant type white wine of distilled spirit-that face and west Spirit integrate with.
A kind of preparation process of elegant type white wine, comprising the following steps:
Step 1: preparing former wine fall degree wine and blending wine fall degree wine respectively；
The former wine fall degree wine is to add pure water that its alcoholic strength is made to be reduced to 30 degree 60 degree of alcoholic strength or more of former wine
Fall degree wine；
The blending wine drop wine is that 60 degree of alcoholic strength or more of Luzhou-flavor liquo and Maotai-flavor liquor are respectively pressed 20%-
The mixing wine of 80% ratio combination preparation adds pure water that its alcoholic strength is made to be reduced to 30 degree of blending wine fall degree wine；
Step 2: the former wine fall degree wine and blending wine fall degree wine are prepared by mixing into stoste according to a certain percentage；
Step 3: stoste addition still distillation device being distilled and is segmented and wins wine sample；
Step 4: the wine sample that segmentation is won carries out the composite test of different modes, and appraise goes out the optimal combination of vinosity mouthfeel
Section；
Step 5: the optimal combined segment alcoholic strength of the vinosity mouthfeel being down to 51 degree, with pithos storage 3 months or more, most
The elegant type white wine is prepared eventually.
Further, the preparation process of elegant type white wine as described above, Luzhou-flavor liquo described in step 1 and Maotai-flavor
The volume ratio of white wine are as follows: 3:2,5:5 or 7:3.
Further, the preparation process of elegant type white wine as described above, the step of distilling in step 3 include:
The every kettle dress 45L distillation former wine after decreasing concentration, keeps the steam heating of 0.3-0.4 megapascal, adjusts distillation still into vapour
Pressure valve, the valve that half is opened when just beginning to warm up are adjusted when fluid temperature rises to 60 DEG C or so in kettle into vapour
Pressure valve only opens the valve of a quarter, slowly increase fluid temperature in kettle, until temperature starts wine out when being 80 DEG C
Head picks up foreshot's otherwise processed of 450ml with the graduated cylinder of 500ml；
Current initial steam pressure valve opening is kept, then starts to pick up wine sample with the graduated cylinder of 1L, keeps going out for 6-8 minutes
The distillation speed of wine 1L, and start segmentation as unit of 1L and connect wine metering, just stop segmentation when wine degree is reduced to 30 degree or less and plucks
Wine；
When wine degree is reduced to 30 degree, stops segmentation and pluck wine；
Continue separately to pick up the distillation wine liquid that subsequent outflow wine degree has been substantially reduced and is retained as liquor tailing.
Further, the preparation process of elegant type white wine as described above, the optimal combination of vinosity mouthfeel described in step 4
4-16 sections of Duan Wei.
Further, the preparation process of elegant type white wine as described above with the time that pithos is stored is 6 in step 5
Month.
Further, the preparation process of elegant type white wine as described above, former wine fall degree wine described in step 2 and blending wine
The volume ratio of fall degree wine is 4:1.
Further, the preparation process of elegant type white wine as described above, the preparation method of the former wine fall degree wine include:
Step (1): basic former wine preparation: choosing glutinous red sorghum is raw material, by the small of traditional Sichuan Xiaoqu liquor technique production
Bent fen-flavor type white spirit is down to 60 degree of alcoholic strength；
Step (2): liquor base storage: the wine of step (1) production is stored 3 months or more；
Step (3): former wine decreasing concentration: taking the wine of step (2), adds pure water that its wine degree is reduced to 30 degree.
Further, in the step of preparation process of elegant type white wine as described above, liquor base storage, optimised process is pottery
Altar storage 6 months or more.
Further, the preparation process of elegant type white wine as described above, the preparation of the blending wine the following steps are included:
Step (1): the high-quality Luzhou-flavor and Maotai-flavor liquor for choosing 60 degree of alcoholic strength or more mix in proportion；
Step (2): blending wine decreasing concentration: taking the blending wine of step (1), and pure water is added to reduce alcoholic strength to 30 degree.
Elegant type white wine is prepared according to either method as above.
The utility model has the advantages that
With becoming stronger day by day for China, the internationalization process of China white wine also will constantly be accelerated, preparation process's of the present invention
Advantage is；1, at low cost based on river method Chinese yeast fen-flavor type white spirit pure with faint scent, fermentation period is short, production cost is low, it protects
Stay China white wine three main bodies odor type --- the main body flavor of delicate fragrance type；2, with unique flavor, flavor component is abundant, deep by
The favorite three main bodies aromatic white spirit-Luzhou-flavor of compatriots and Maotai-flavor liquor are blending wine, enrich the flavor component of white wine；
3, distillation mode is that secondary liquid on the basis of China white wine solid state distillation steams using the common double kettle distillation techniques of western countries
Evaporate, 4, the elegant type Liquor Products formed under the premise of retaining China white wine feature, news perfume, mouthfeel, in terms of style with west
Square Spirit integrates with, and is the combination of Spirit technology between east and west, judges repeatedly through consumer, and not only Chinese year is non-through consumer
Often like, and the foreigner for much often drinking west wine also likes.
Detailed description of the invention
Fig. 1 is 1 head section alcohol content curve graph of embodiment；
Fig. 2 is 1 middle section of embodiment and endpiece alcohol content curve graph；
Fig. 3 is 1 all section of alcohol content curve graph of embodiment.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, the technical solution in the present invention is carried out below
It clearly and completely describes, it is clear that described embodiments are some of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts it is all its
His embodiment, shall fall within the protection scope of the present invention.
The present invention provides a kind of preparation process of elegant type white wine, specifically includes the following steps:
1, it basic former wine preparation: chooses using the glutinous red sorghum in Sichuan place as raw material, by traditional Sichuan Xiaoqu liquor technique production
Chinese yeast fen-flavor type white spirit, be down to 60 degree of alcoholic strength.
2, liquor base storage: the wine storage that above-mentioned 1 is produced 3 months or more, this method optimised process was that Tao Tan is stored 6 months
More than.
3, former wine decreasing concentration: taking above-mentioned 2 wine, adds pure water to reduce its wine degree, this technique optimised process is to drop wine degree
Down to 30 degree.
4, prepared by blending wine: 60 degree of alcoholic strength or more of high-quality Luzhou-flavor and Maotai-flavor liquor is chosen, by respectively by 20%-
80% ratio combination is prepared into blending wine, and the blending wine optimal proportion of this law preparation is that rich fragrance wine accounts for 60%, Maotai-flavor
Wine accounts for 40%.
5, blending wine decreasing concentration: taking above-mentioned 4 blending wine, and pure water is added to reduce alcoholic strength to 30 degree.
6, wine is dropped into the former wine fall degree wine of above-mentioned 3 and 5 systems and blending wine, dense sauce deployed by a certain percentage and perfume
Certainty ratio is prepared by mixing into stoste, this technique optimal proportion is above-mentioned 3 to account for 80%, and above-mentioned 5 account for 20%.
7, it takes above-mentioned 6 stoste that still distillation device is added to be distilled, this technique optimised process is the stoste 45 for taking above-mentioned 6
It rises, double still distillation devices that the volume of red copper manufacture is 50 liters is added.
8, distillation procedure
The every kettle dress 45L distillation former wine after decreasing concentration, keeps the steam heating of 0.3-0.4 megapascal, adjusts distillation still into vapour
Pressure valve, the valve that half is opened when just beginning to warm up are adjusted when fluid temperature rises to 60 DEG C or so in kettle into vapour
Pressure valve only opens the valve of a quarter, slowly increase fluid temperature in kettle, until temperature starts wine out when being 80 DEG C
Head picks up foreshot's (foreshot's otherwise processed) of 450ml with the graduated cylinder of 500ml.Current initial steam pressure valve opening is kept, is then opened
Begin to pick up wine sample with the graduated cylinder of 1L, keeps the 6-8 minutes distillation speeds for going out wine 1L.And starts segmentation as unit of 1L and connect wine
Metering, alcoholic strength have been reduced to 30 degree and pluck wine hereinafter, stopping segmentation, at this point, it is 19 sections total, but continue subsequent outflow wine degree is bright
Aobvious reduced distillation wine liquid, which is separately picked up with container, is retained as liquor tailing (otherwise processed).
9, removal foreshot and liquor tailing merging otherwise processed are segmented the wine sample won and share 19 by above-mentioned 8 distillation technique
Section, every section of 1L amount to 19L, and every section is numbered for use by the chronological order for plucking wine,.
10, amount to 19 sections of wine samples for what above-mentioned 9 segmentation was won, the composite test of different modes is carried out, through vinosity repeatedly
Mouthfeel appraise confirms optimal elegant vinosity mouthfeel combination.The best elegant type vinosity mouthfeel group that the present invention confirms is combined into 4-
The aggregate sample of 16 sections of total 13L, the last alcoholic strength of the aggregate sample are about 65 degree.Remaining 1-3 sections of wine (abbreviation leading portion wine)
Be stored separately in ton altar after the total 6L mixing of 17-19 sections of wine (letter your back segment wine) and perform mark otherwise processed.
11, the 4-16 sections of mixing wine samples combined above-mentioned 10, decreasing concentration is to 51 degree, with pithos storage 3 months or more,
The best period of storage of the present invention is 6 months.
Embodiment 1:
The influence of basic former wine and distillation mode to elegant type white wine preparation quality
1, raw material selects:
(1) it chooses using Northern hybridization non glutinous sorghum as raw material, storage (most handy Tao Tan storage) is more than half a year white by delicate fragrance type
Wine production technology (is gelatinized, the cultivation that is saccharified, pit entry fermentation, goes out cellar distillation) the river method Chinese yeast fen-flavor type white spirit of production, accounts for distillation
The 25% of former wine.
(2) take using the glutinous red sorghum in Sichuan place as raw material, press fen-flavor type white spirit within storage (most handy Tao Tan storage) 1 year or more
The river method Chinese yeast fen-flavor type white spirit of production technology production accounts for the 75% of distillation former wine.
(3) former wine after mixing evenly is mixed in a certain ratio in current test, and measuring its wine degree is 64.6%vol (root
Factually subject to the detection of border), with pure water decreasing concentration to 37.8%vol (being shown in Table 1), contained with 150L stainless cylinder of steel.
2, it equipment: selects Xue Shi distillation still 50L (manual)
3, it distills: (steaming wine mode can refer to double still distillation device operations)
The every kettle dress 45kg distillation former wine after decreasing concentration, keeps the steam heating of 0.3-0.4 megapascal, adjusts distillation still into vapour
Pressure valve, the valve that half is opened when just beginning to warm up are adjusted when fluid temperature rises to 60 DEG C or so in kettle into vapour
Pressure valve only opens the valve of a quarter, slowly increase fluid temperature in kettle, until temperature starts wine out when being 80 DEG C
Head picks up the foreshot of 50ml with the graduated cylinder of 50ml.Current initial steam pressure valve opening is kept, then starts to be picked up with the graduated cylinder of 1L
Gone out wine sample keeps the 6-8 minutes distillation speeds for going out wine 1L.And start to measure as unit of 1L, it is total to have picked up 34L Spirit
Sample (is shown in Table 2), finally temporarily deposits in 60L stainless cylinder of steel the middle section 13L Spirit picked up after mixing and stirring and detects,
Decreasing concentration is 51%vol and detects confirmation, is stored separately in ton altar after head section and the mixing of middle endpiece and performs mark.
4, it stores: with the 1 storage middle section Tao Tan (1 ton) and seasoning and (add Maotai-flavor liquor 0.1%, Luzhou-flavor old wine
0.02%).It is primary to distill the every 0.5 ton of mixing seasoning in the middle section obtained, and samples retention.51%vol (ensures finished product 50%vol)
It is detected after storage half a year, then samples inspection.
Fig. 1 is 1 head section alcohol content curve graph of embodiment；Fig. 2 is 1 middle section of embodiment and endpiece alcohol content curve graph；
Fig. 3 is 1 all section of alcohol content curve graph of embodiment；The temperature controlled in distiller under the bright different time sections of these three charts with
Wine degree correlation, so that the preceding middle and later periods different time distilled in production, will take different steam throttle flow control modes
To control the amount of steam, to reach required temperature, requiring that early period will slowly distill in general production, mid-term will be stablized,
Later period will delay drop.
The basic former wine decreasing concentration result of table 1
| Ingredient | Weight (kg) |
| White wine 64.6% | 24.92 |
| Pure water | 21.08 |
| It amounts to | 45 |
Each section of wine evaporates wine temperature and alcohol content measurement result after table 2 distills
The vinosity mouthfeel feature of each section of wine after table 3, distillation
According to table 1- table 3, each section of wine vinosity judges result:
Leading portion wine vinosity faint scent owes just, have puckery miscellaneous, and taste is short light, and middle section wine clear perfume (or spice) is pure, there is Qu Xiang, and grain is fragrant, and sweet taste is obvious,
Soft, rear taste is neter, is top quality wine, but the different periods vinosity mouthfeel of middle section wine also has notable difference, so wanting root
According to the style and mouthfeel feature of each section of wine, optimal combination is carried out, reaches vinosity and economic optimal proportion.Tail Quality of Liquors is poor,
Alcohol content is lower, and vinosity is extremely light, and puckery miscellaneous taste is heavier, slight bitter, general otherwise processed.
Embodiment 2:
Wine composite test is plucked in former wine decreasing concentration and segmentation
1, raw material and processing:
25% storage big liquor made from sorghum more than half a year, the small liquor made from sorghum of 75% storage 1 year or more.
Degree is the delicate fragrance type of 64.6%vol (subject to actually detected) after being mixed in this test using size sorghum
White wine is divided into as former wine with pure water decreasing concentration number for 25%vol, tri- different alcohol concentrations of 30%vol, 35%vol, difference
As A (25%vol), B (30%vol), the raw material of C (35%vol) three schemes, each each 45L of scheme.
2, it distills and is segmented and pluck wine
Three schemes are successively distilled using small-sized Western-style red copper distiller, vapor pressure is same, often distillates 1L steaming
It evaporates wine meter and cooks a wine sample, while measuring the alcoholic strength of each wine sample.After alcoholic strength is lower than 50%vol, then take 2 wine samples
Afterwards, terminate program distillation.
3, each section of wine alcohol content and vinosity mouthfeel appraise result
Liquor Tasting expert is engaged to judge each wine sample each section of wine of three schemes, as a result following (be shown in Table 4,
Table 5, table 6):
Each section of table 4, A scheme alcohol content and judge result
Each section of table 5, B scheme alcohol content and judge result
Each section of table 6, C scheme alcohol content and judge result
4, composite test and vinosity mouthfeel and chromatography result
Each section of wine of three schemes, combined repeatedly with mouthfeel appraise, obtain following optimal combination.Each group closes taste characteristics
It is as follows that (being shown in Table 7) and open score analyze result (being shown in Table 8):
Each assembled scheme vinosity mouthfeel appraise result of the elegant type white wine of table 7
Table 8, elegant type white wine vinosity chromatography result
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features；
And these are modified or replaceed, technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (10)
1. a kind of preparation process of elegant type white wine, which comprises the following steps:
Step 1: preparing former wine fall degree wine and blending wine fall degree wine respectively；
The former wine fall degree wine is to add 60 degree of alcoholic strength or more of former wine pure water its alcoholic strength is made to be reduced to 30 degree of decreasing concentration
Wine；
The blending wine drop wine is that 60 degree of alcoholic strength or more of Luzhou-flavor liquo and Maotai-flavor liquor are respectively pressed 20%-80%'s
The mixing wine of ratio combination preparation adds pure water that its alcoholic strength is made to be reduced to 30 degree of blending wine fall degree wine；
Step 2: the former wine fall degree wine and blending wine fall degree wine are prepared by mixing into stoste according to a certain percentage；
Step 3: stoste addition still distillation device being distilled and is segmented and wins wine sample；
Step 4: the wine sample that segmentation is won carries out the composite test of different modes, and appraise goes out the optimal combined segment of vinosity mouthfeel；
Step 5: the optimal combined segment alcoholic strength of the vinosity mouthfeel is down to 51 degree, it is final to make with pithos storage 3 months or more
It is standby to obtain the elegant type white wine.
2. the preparation process of elegant type white wine according to claim 1, which is characterized in that Luzhou-flavor described in step 1 is white
The volume ratio of wine and Maotai-flavor liquor are as follows: 3:2,5:5 or 7:3.
3. the preparation process of elegant type white wine according to claim 1, which is characterized in that the step of distilling in step 3 is wrapped
It includes:
The every kettle dress 45L distillation former wine after decreasing concentration, keeps the steam heating of 0.3-0.4 megapascal, adjusts distillation still initial steam pressure
Valve opens the valve of half when just beginning to warm up, when fluid temperature rises to 60 DEG C or so in kettle, adjust initial steam pressure
Valve only opens the valve of a quarter, slowly increase fluid temperature in kettle, until temperature starts foreshot out when being 80 DEG C, uses
The graduated cylinder of 500ml picks up foreshot's otherwise processed of 450ml；
Current initial steam pressure valve opening is kept, then starts to pick up wine sample with the graduated cylinder of 1L, keeps going out wine 1L in 6-8 minutes
Distillation speed, and start as unit of 1L segmentation and connect wine metering, just stop segmentation when wine degree is reduced to 30 degree or less and pluck wine；
When wine degree is reduced to 30 degree, stops segmentation and pluck wine；
Continue separately to pick up the distillation wine liquid that subsequent outflow wine degree has been substantially reduced and is retained as liquor tailing.
4. the preparation process of elegant type white wine according to claim 3, which is characterized in that vinosity mouthfeel described in step 4
Optimal combined segment is 4-16 sections.
5. the preparation process of elegant type white wine according to claim 1, which is characterized in that stored in step 5 with pithos
Time is 6 months.
6. the preparation process of elegant type white wine according to claim 1, which is characterized in that former wine decreasing concentration described in step 2
The volume ratio of wine and blending wine fall degree wine is 4:1.
7. the preparation process of elegant type white wine according to claim 1, which is characterized in that the preparation of the former wine fall degree wine
Method includes:
Step (1): basic former wine preparation: choosing glutinous red sorghum is raw material, and the Chinese yeast produced by traditional Sichuan Xiaoqu liquor technique is clear
Aromatic white spirit is down to 60 degree of alcoholic strength；
Step (2): liquor base storage: the wine of step (1) production is stored 3 months or more；
Step (3): former wine decreasing concentration: taking the wine of step (2), adds pure water that its wine degree is reduced to 30 degree.
8. the preparation process of elegant type white wine according to claim 7, which is characterized in that in the step of liquor base storage, most
Good technique is Tao Tan storage 6 months or more.
9. the preparation process of elegant type white wine according to claim 1, which is characterized in that the preparation of the blending wine includes
Following steps:
Step (1): the high-quality Luzhou-flavor and Maotai-flavor liquor for choosing 60 degree of alcoholic strength or more mix in proportion；
Step (2): blending wine decreasing concentration: taking the blending wine of step (1), and pure water is added to reduce alcoholic strength to 30 degree.
10. elegant type white wine is prepared in -9 either method according to claim 1.
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| CN114032158A (en) * | 2021-09-23 | 2022-02-11 | 天津芦台春酿造有限公司 | Method for purifying strong-flavor original pulp wine based on purification and staged reduction method |
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