CN110157570A - The method of brewing of Chinese style pure mellow wine - Google Patents
The method of brewing of Chinese style pure mellow wine Download PDFInfo
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- CN110157570A CN110157570A CN201910464219.XA CN201910464219A CN110157570A CN 110157570 A CN110157570 A CN 110157570A CN 201910464219 A CN201910464219 A CN 201910464219A CN 110157570 A CN110157570 A CN 110157570A
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Abstract
The present invention relates to a kind of method of brewing of Chinese style pure mellow wine, belong to brewing technical field.It includes by husk rice, washes rice, rice steeping, steamed rice, cool set, enters tank fermentation (just throw, two throw, three throw), squeezing, first filtering, for the first time sterilizes, blends, decolourizes, secondary filter, freezing, three times filtering, canned and two-stage sterilization technique etc..The present invention is improved in the brewage process technology of original sake and Chinese rice wine, brewing pure mellow wine fragrance is elegant, all taste harmonies of clean taste, sweet tea acid, be very suitable to most Chinese's alcohol drinking patterns.
Description
Technical field
The present invention relates to brewing technical field, especially a kind of method of brewing of Chinese style pure mellow wine.
Background technique
Pure mellow wine is using rice and natural mineral water as raw material, by koji-making, alcoholic mother, the finally processes such as brewing, by simultaneously
Row composite fermentation brews alcoholic strength up to 18% or so distiller's wort, and lime is added later makes its precipitating, and pure mellow wine is made by squeezing
Former wine, enjoy the good reputation of Japanese " national wine ".
For yellow rice wine using rice, milled glutinous broomcorn millet, grain as raw material, general alcohol content is 14% -20%, belongs to low brewed wine.Yellow rice wine contains
There is nutrition abundant, contain 21 kinds of amino acid, which includes several unknown amino acids, and cannot synthesize must be according to for human body itself
All have by 8 kinds of essential amino acid yellow rice wine of food intake, therefore is known as " liquid cake ".Yellow rice wine is Han nationality's specialty of China, is belonged to
In brewed wine.Occupy an important seat in the big brewed wine in the world three (yellow rice wine, grape wine and beer).Brewing technology solely sets one
Flag becomes Typical Representative and the model on east brewing circle.
Its basic brewing method of sake is a lot of similar with shao-hsing rice wine, the rice wine in China etc., all category fermented wine.Japan
Pure mellow wine mouthfeel is thinner, and expensive, does not meet the alcohol drinking patterns of Chinese, although domestic market is wide, can not beat
Open domestic market.And Chinese rice wine color is deeper, and mouthfeel is thick, and tart flavour is big, only meet the alcohol drinking patterns of one band part people of Jiangsu and Zhejiang Provinces,
It is difficult to open up markets in the whole nation.
Therefore, it is badly in need of that a fragrance is elegant, clean taste in the market, the universal all receptible wine of Chinese.
Summary of the invention
The present invention provides a kind of method of brewing of Chinese style pure mellow wine, aromatic clear according to drinking utensils made from the brewage process
The advantages of refined, clean taste, can solve existing sake and Chinese rice wine exists and do not meet most Chinese and drink
The problem of habit.
In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is that:
It the following steps are included:
Using scented rice as raw material, it being polished into polished rice, and the polished rice is divided into three parts, a part of polished rice is used to make meter Qu,
A part of polished rice is used to make distiller's yeast, and another part polished rice is used to be fermented into wine；Wherein, the polished rice for being used to ferment is divided again again
At three parts, is just thrown, two thrown, three congenial put into fermenter fermentation three times；
Wherein, the zymotechnique just thrown are as follows: the polished rice that just comes into operation is washed with water to no plain boiled water and is flowed out, then rice steeping；Rice steeping
After, the rice soaked is cooked, is cooled down, then plus cold water, meter Qu and distiller's yeast are mixed to get and just throw fermentation material, are then placed in hair
It ferments in fermentation tank, controlling the first throwing fermentation material and falling tank temperature degree is 18 DEG C~20 DEG C, when a large amount of gas occurs in the first throwing fermentation material
After bubble, and its wine degree reach 5%vol or more when, that is, carry out two throw fermentation；
Described two zymotechniques thrown: two polished rice that come into operation are washed with water to no plain boiled water and is flowed out, then rice steeping；After rice steeping,
The rice soaked is cooked, is cooled down, then plus cold water, meter Qu are mixed to get two throwing fermentation materials, are then placed in fermentor and just throw
Tunning mixes and continues to ferment, and controlling the two throwings fermentation material and falling tank temperature degree is 17 DEG C~18 DEG C, when in the fermentor
Mixed fermentation material there are a large amount of bubbles after, and when its wine degree reaches 5%vol or more, that is, carry out three and throw fermentation；
Described three zymotechniques thrown: three rice that come into operation are washed with water to no plain boiled water and is flowed out, then rice steeping；It, will after rice steeping
The rice soaked cooks, and cools down, and then plus cold water, meter Qu are mixed to get three throwing fermentation materials, is then placed in fermentor and passes through just
Throwing, two mix products thrown after fermentation ferment, and controlling the three throwings fermentation material and falling tank temperature degree is 15 DEG C~17 DEG C, when the fermentation
After a large amount of bubbles occurs in mixed fermentation material in tank, and when its wine degree reaches 5%vol or more, product temperature is down to 15 DEG C ± 2 DEG C, to wine
When degree rises to 10%vol or more, product temperature is down to 13 DEG C~15 DEG C until fermentation ends.
In above-mentioned technical proposal, more specific technical solution may also is that the polished rice eliminate raw material scented rice 30wt% with
On crust and whole plumule.
Further, the polished rice of rice song production is the 10wt% of whole polished rice, and the polished rice of distiller's yeast production is whole polished rice
10wt%, the polished rice of fermentation is the 80wt% of whole polished rice.
Further, the manufacture craft of the meter Qu are as follows:
The polished rice of rice song production is ground into milled rice flour, is then mixed by the mass ratio of 3:2 as raw material with wheat flour, through dry
It after steaming sterilizing, blows and is cooled to 28 DEG C, access purebred aspergillus oryzae koji and purebred aspergillus flavus koji, koji inoculum concentration is the 0.5% of material
~0.8%, the ratio of aspergillus oryzae and aspergillus flavus is after 2.3:1 mixes mixing koji thoroughly, water to be added, stirs evenly, dress is bent in koji
Box is cultivated 3 days~4 days for 28 DEG C in bent room, and at curved surface and the internal mycelia for being all covered with yellow-white, then drying can make
With.
Further, the manufacture craft of the distiller's yeast are as follows:
It by the polished rice of distiller's yeast production and meter Qu, yeast spread cultivation liquid and water, stirs evenly, 3 days~5 is cultivated in 20 DEG C~25 DEG C
Yeast wash is made in it；Wherein, the 10wt% of meter Qu Wei whole meter Qu herein, the yeast spread cultivation liquid total amount is the distiller's yeast system
The 5wt% of the polished rice of effect, the yeast spread cultivation liquid are to be sent out when in use by purebred saccharomyces sake fermentation liquid and purebred yellow wine yeast
Zymotic fluid is mixed to prepare according to the ratio that mass ratio is 7:3, and the purebred saccharomyces sake fermentation liquid refers to that purebred saccharomyces sake exists
It cultivates 24 hours~30 hours or so and is made at 28 DEG C in 12Bx brewer's wort, the purebred yellow wine yeast fermentation liquid refers to purebred Huang
Brewer yeast is cultivated 24 hours~30 hours or so at 28 DEG C in 12Bx brewer's wort and is made.
Further, in the zymotechnique just thrown: the 20wt% for polished rice of the polished rice for fermentation that just come into operation just comes into operation
Meter Qu Wei removes the 20wt% that the remaining rice song of meter Qu Hou is used in distiller's yeast production, and the distiller's yeast that just comes into operation is the 100wt% of whole distiller's yeasts；
It is described two throw zymotechniques in: two come into operation polished rice be fermentation polished rice 30wt%, two come into operation meter Qu Wei remove distiller's yeast
The production 30wt% of the remaining rice song of meter Qu Hou；
It is described three throw zymotechniques in: three come into operation polished rice be fermentation polished rice 50wt%, three come into operation meter Qu Wei remove distiller's yeast
The production 50wt% of the remaining rice song of meter Qu Hou；
Further, in the zymotechnique that the just throwing, two throwings and three throw, it is desirable that every batch of fermentation material, which is put into fermentor, to be sent out
First 3 days of ferment process, fermentation process product temperature controls between 20 DEG C~25 DEG C.
Further, in the zymotechnique that the just throwing, two throwings and three throw, the temperature for the cold water used is 8 DEG C~10
℃。
Further, further comprising the steps of: when it is above-mentioned after fermentation, tunning is successively squeezed, for the first time
Filtering sterilizes for the first time, blends, decolourizes, secondary filter, freezing, three times filtering, canned and two-stage sterilization technique.
Further, the squeezing requires to squeeze fermentation material to clear and transparent；
The technique filtered for the first time are as follows: first handle 4 hours~6 hours to obtaining being added active carbon after squeezing in liquid, then
It is filtered processing again；
The technique to sterilize for the first time are as follows: use board-like sterilizer, then sterilization treatment 25 seconds at 95 DEG C are cooled to 20 DEG C；
It is described decoloration, secondary filter technique are as follows: using active carbon as decolorising agent progress decolorization, then with diatomite mistake
Filter is filtered processing；
The freezing, the technique filtered three times are as follows: be first refrigerated to -2 DEG C or so, be then filtered again with diatomite filter；
Filling, sterilizing the technique are as follows: then filling bottling capping carries out pasteurization 20 minutes at 60 DEG C~65 DEG C.
By adopting the above-described technical solution, the present invention has following remarkable result compared with prior art:
1, the present invention use raw material --- fragrant rice grains are big than Japanese polished rice hardness, rice polisher polishing when it is non-friable, can compare
Japanese polished rice obtains higher polished rice rate, and particle is uniform, and it is more open to cook rear rice grain, is conducive to fermentation, and scented rice is peculiar
Fragrance bring into wine, aroma is more rich.
2, milled rice flour is added wheat flour that meter Qu is made by the present invention, so that strain nutrition is more sufficient, mycelia is sturdy, enzyme activity
Height can be reduced with bent amount, is nearly a half than sake with song, and finished product song is easy to dry, and easy infection, fermentation be not easy
In control, acid is produced less, sake cooked rice and pure aspergillus oryzae koji-making, first is that enzyme is single, and it is big with song amount, second is that rice finished product
Meal song viscosity is big, and moisture is big, it is difficult to dry, drying is long with the period, and is easy infection, and ferment easily production acid.
3, the present invention uses saccharomyces sake and yellow wine yeast mixed fermentation, makes up that sake fragrance is light, mouthfeel is single, mouth
Sense more meets the alcohol drinking patterns of Chinese.
4, present invention fermentation temperature control is higher than sake, can reduce plus fermentation period is measured and shortened to song, it is often more important that temperature
Spend slightly higher, finished wine ester is fragrant more preferable, and wine body composition is more complicated, and flavor substance is more, and mouthfeel is richer.
5, distiller's yeast dosage of the present invention be 10%~12%, distiller's yeast dosage be 10%, conventional sake song dosage be 20% with
On, distiller's yeast dosage 5%~7%.
6, when the present invention is filtered for the first time, processing first is carried out with active carbon and is refiltered, vinasse taste can be effectively removed, make
Wine is salubriouser.
7, the present invention freeze and the technique that filters three times can be prevented effectively cause because of climate change wine body loss of gloss or
Person has precipitating.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to
In following embodiment.
Embodiment 1 --- the method for brewing of Chinese style pure mellow wine
It the following steps are included:
Using scented rice as raw material, the crust of raw material scented rice 30wt% or more and the plumule of whole are eliminated using rice polisher, obtains essence
Rice, and 10wt% in the polished rice is used to make meter Qu, 10wt% is used to make distiller's yeast, and 80wt% is used to be fermented into wine；Wherein, will
Polished rice for fermenting is separated into three parts again, is just thrown, two is thrown, three congenial put into fermenter fermentation three times；
Wherein, the manufacture craft of the meter Qu are as follows:
The polished rice of rice song production is ground into milled rice flour, is then mixed by the mass ratio of 3:2 as raw material with wheat flour, through dry
It after steaming sterilizing, blows and is cooled to 28 DEG C, access purebred aspergillus oryzae koji and purebred aspergillus flavus koji, koji inoculum concentration is material
0.5%, the ratio of aspergillus oryzae and aspergillus flavus is that after 2.3:1 mixes mixing koji thoroughly, 28% or so water is added in koji, and stirring is equal
It is even, bent box is filled, is cultivated 3 days for 28 DEG C in bent room, at curved surface and the internal mycelia for being all covered with yellow-white, is then dried, it is spare；
The manufacture craft of the distiller's yeast are as follows:
It by the polished rice of distiller's yeast production and meter Qu, yeast spread cultivation liquid and water, stirs evenly, cultivates 3 days and make in 20 DEG C~25 DEG C
At yeast wash；Wherein, the 10wt% of meter Qu Wei whole meter Qu herein, the yeast spread cultivation liquid total amount are that distiller's yeast production is used
Polished rice 5wt%, the yeast spread cultivation liquid is when in use by purebred saccharomyces sake fermentation liquid and purebred yellow wine yeast fermentation liquid
It is mixed to prepare according to the ratio that mass ratio is 7:3, the purebred saccharomyces sake fermentation liquid refers to purebred saccharomyces sake in 12Bx wheat
It cultivates 24 hours or so and is made at 28 DEG C in bud juice, the purebred yellow wine yeast fermentation liquid refers to purebred yellow wine yeast in 12Bx wheat
It cultivates 24 hours or so and is made at 28 DEG C in bud juice, it is spare；
The zymotechnique just thrown are as follows: using the 20wt% in the polished rice that fermentation is used as the first polished rice that comes into operation, with arteries and veins more than Jiuwan Dashan
180 meters of underground phreatic water, which is cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 9 hours or so；After rice steeping, it will soak
Good rice is sent from rice steeping pot bottom through conveyer belt to be cooked into meal braizing machine, is blown with air blower and is cooled to 20 DEG C~25 DEG C or so, then
Add 8 DEG C of cold water, meter Qu and distiller's yeast be uniformly mixing to obtain in tempering tank just throw fermentation material, then with pump be delivered in fermentor into
Row fermentation, controlling the first throwing fermentation material and falling tank temperature degree is 18 DEG C~20 DEG C, and controls the preceding product temperature control in 3 days in the fermentation process
System is at 20 DEG C~25 DEG C, after a large amount of bubbles occurs in first the throwings fermentation material, and when its wine degree reaches 5%vol or more, that is, carries out two throwings
Fermentation；Wherein, the meter Qu Wei that just comes into operation removes the 20wt% that the remaining rice song of meter Qu Hou is used in distiller's yeast production, and the distiller's yeast that just comes into operation is all
The 100wt% of distiller's yeast；
Described two zymotechniques thrown: it comes into operation the 30wt% for the polished rice that fermentation is used as two polished rice, with the underground Jiuwan Dashan Yu Mai
180 meters of phreatic waters, which are cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 9 hours or so；After rice steeping, by what is soaked
Then plus 8 DEG C rice send through conveyer belt from rice steeping pot bottom and cooks into meal braizing machine, is blown with air blower and is cooled to 20 DEG C~25 DEG C or so,
Cold water, meter Qu are mixed to get two throwing fermentation materials, then with pump be delivered in fermentor with just throwing tunning mix and continue into
Row fermentation, controlling the two throwings fermentation material and falling tank temperature degree is 17 DEG C~18 DEG C, and controls the preceding product temperature control in 3 days in the fermentation process
System at 20 DEG C~25 DEG C, when in the fermentor mixed fermentation material occur a large amount of bubbles after, and its wine degree reach 5%vol or more when,
It carries out three and throws fermentation；Wherein, two come into operation meter Qu Wei remove distiller's yeast production use the remaining rice song of meter Qu Hou 30wt%；
Described three zymotechniques thrown: coming into operation the 50t% in the polished rice that fermentation is used as three polished rice, with arteries and veins more than Jiuwan Dashan
Lower 180 meters of phreatic water, which is cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 9 hours or so；After rice steeping, it will soak
Rice send from rice steeping pot bottom through conveyer belt and cooked into meal braizing machine, then plus 8 blown with air blower and be cooled to 20 DEG C~25 DEG C or so,
DEG C cold water, meter Qu are uniformly mixing to obtain three throwing fermentation materials in tempering tank, then with pump be delivered in fermentor with by just throwing,
Two mix products for throwing after fermentation ferment, and controlling the three throwings fermentation material and falling tank temperature degree is 15 DEG C~17 DEG C, and control should
Preceding 3 days product temperatures in fermentation process are controlled at 20 DEG C~25 DEG C, after there are a large amount of bubbles in the mixed fermentation material in the fermentor,
And its wine degree reach 5%vol or more when, product temperature is down to 15 DEG C or so, 10%vol or so is risen to wine degree, product temperature is down to 13
DEG C~15 DEG C until fermentation ends；Three come into operation meter Qu Wei remove distiller's yeast production use the remaining rice song of meter Qu Hou 50wt%；
Karusen is squeezed with plate and frame filter press after fermentation when above-mentioned, after being squeezed due to first time in wine body still
There are more dregs, needs to squeeze repeatedly 3 times, free from admixture clear and transparent to wine liquid；It is small to be subsequently added into active carbon processing 4
When, vinasse taste is removed, keeps wine salubriouser, is then filtered with filter to clear and transparent；To prevent wine body rotten, filtering is crossed in wine
It needs to sterilize after bright, be sterilized using board-like sterilizer, it is desirable that 95 DEG C of high-temperature instantaneous technique maintain 25 seconds, are then cooled to
20℃；Then, according to Sake technique standard, wine body is blent accordingly, every physical and chemical index, mouthfeel are up to standard to be afterwards
It can；Then, decolorization is carried out as decolorising agent using active carbon, is then filtered processing with diatomite filter, makes wine
Color is slightly yellow, clear and transparent；Then, to prevent from leading to wine body loss of gloss because of climate change or having precipitating, -2 DEG C need to be refrigerated to
Left and right is filtered with diatomite filter primary again after freezing；Then, it is sent into racking room bottling capping, subsequently into sterilizing chain
Through 60 DEG C~65 DEG C 20 minutes pasteurizations, it is sterilized after can label mounted box, vanning.
Embodiment 2 --- the method for brewing of Chinese style pure mellow wine
It the following steps are included:
Using scented rice as raw material, the crust of raw material scented rice 30wt% or more and the plumule of whole are eliminated using rice polisher, obtains essence
Rice, and 10wt% in the polished rice is used to make meter Qu, 10wt% is used to make distiller's yeast, and 80wt% is used to be fermented into wine；Wherein, will
Polished rice for fermenting is separated into three parts again, is just thrown, two is thrown, three congenial put into fermenter fermentation three times；
Wherein, the manufacture craft of the meter Qu are as follows:
The polished rice of rice song production is ground into milled rice flour, is then mixed by the mass ratio of 3:2 as raw material with wheat flour, through dry
It after steaming sterilizing, blows and is cooled to 28 DEG C, access purebred aspergillus oryzae koji and purebred aspergillus flavus koji, koji inoculum concentration is material
0.6%, the ratio of aspergillus oryzae and aspergillus flavus is that after 2.3:1. mixes mixing koji thoroughly, 28% or so water is added in koji, and stirring is equal
It is even, bent box is filled, is cultivated 3 days for 28 DEG C in bent room, at curved surface and the internal mycelia for being all covered with yellow-white, is then dried, it is spare；
The manufacture craft of the distiller's yeast are as follows:
It by the polished rice of distiller's yeast production and meter Qu, yeast spread cultivation liquid and water, stirs evenly, cultivates 4 days and make in 20 DEG C~25 DEG C
At yeast wash；Wherein, the 10wt% of meter Qu Wei whole meter Qu herein, the yeast spread cultivation liquid total amount are that distiller's yeast production is used
Polished rice 5wt%, the yeast spread cultivation liquid is when in use by purebred saccharomyces sake fermentation liquid and purebred yellow wine yeast fermentation liquid
It is mixed to prepare according to the ratio that mass ratio is 7:3, the purebred saccharomyces sake fermentation liquid refers to purebred saccharomyces sake in 12Bx wheat
It cultivates 28 hours or so and is made at 28 DEG C in bud juice, the purebred yellow wine yeast fermentation liquid refers to purebred yellow wine yeast in 12Bx wheat
It cultivates 28 hours or so and is made at 28 DEG C in bud juice, it is spare；
The zymotechnique just thrown are as follows: using the 20wt% in the polished rice that fermentation is used as the first polished rice that comes into operation, with arteries and veins more than Jiuwan Dashan
180 meters of underground phreatic water, which is cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 10 hours or so；After rice steeping, it will soak
Good rice is sent from rice steeping pot bottom through conveyer belt to be cooked into meal braizing machine, is blown with air blower and is cooled to 20 DEG C~25 DEG C or so, then
Add 9 DEG C of cold water, meter Qu and distiller's yeast be uniformly mixing to obtain in tempering tank just throw fermentation material, then with pump be delivered in fermentor into
Row fermentation, controlling the first throwing fermentation material and falling tank temperature degree is 18 DEG C~20 DEG C, and controls the preceding product temperature control in 3 days in the fermentation process
System is at 20 DEG C~25 DEG C, after a large amount of bubbles occurs in first the throwings fermentation material, and when its wine degree reaches 5%vol or more, that is, carries out two throwings
Fermentation；Wherein, the meter Qu Wei that just comes into operation removes the 20wt% that the remaining rice song of meter Qu Hou is used in distiller's yeast production, and the distiller's yeast that just comes into operation is all
The 100wt% of distiller's yeast；
Described two zymotechniques thrown: it comes into operation the 30wt% for the polished rice that fermentation is used as two polished rice, with the underground Jiuwan Dashan Yu Mai
180 meters of phreatic waters, which are cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 10 hours or so；After rice steeping, by what is soaked
Then plus 9 DEG C rice send through conveyer belt from rice steeping pot bottom and cooks into meal braizing machine, is blown with air blower and is cooled to 20 DEG C~25 DEG C or so,
Cold water, meter Qu are mixed to get two throwing fermentation materials, then with pump be delivered in fermentor with just throwing tunning mix and continue into
Row fermentation, controlling the two throwings fermentation material and falling tank temperature degree is 17 DEG C~18 DEG C, and controls the preceding product temperature control in 3 days in the fermentation process
System at 20 DEG C~25 DEG C, when in the fermentor mixed fermentation material occur a large amount of bubbles after, and its wine degree reach 5%vol or more when,
It carries out three and throws fermentation；Wherein, two come into operation meter Qu Wei remove distiller's yeast production use the remaining rice song of meter Qu Hou 30wt%；
Described three zymotechniques thrown: coming into operation the 50t% in the polished rice that fermentation is used as three polished rice, with arteries and veins more than Jiuwan Dashan
Lower 180 meters of phreatic water, which is cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 10 hours or so；After rice steeping, it will soak
Rice send from rice steeping pot bottom through conveyer belt and cooked into meal braizing machine, then plus 9 blown with air blower and be cooled to 20 DEG C~25 DEG C or so,
DEG C cold water, meter Qu are uniformly mixing to obtain three throwing fermentation materials in tempering tank, then with pump be delivered in fermentor with by just throwing,
Two mix products for throwing after fermentation ferment, and controlling the three throwings fermentation material and falling tank temperature degree is 15 DEG C~17 DEG C, and control should
Preceding 3 days product temperatures in fermentation process are controlled at 20 DEG C~25 DEG C, after there are a large amount of bubbles in the mixed fermentation material in the fermentor,
And its wine degree reach 5%vol or more when, product temperature is down to 15 DEG C or so, 10%vol or so is risen to wine degree, product temperature is down to 13
DEG C~15 DEG C until fermentation ends；Three come into operation meter Qu Wei remove distiller's yeast production use the remaining rice song of meter Qu Hou 50wt%；
Karusen is squeezed with plate and frame filter press after fermentation when above-mentioned, after being squeezed due to first time in wine body still
There are more dregs, needs to squeeze repeatedly 3 times, free from admixture clear and transparent to wine liquid；It is small to be subsequently added into active carbon processing 5
When, vinasse taste is removed, keeps wine salubriouser, is then filtered with filter to clear and transparent；To prevent wine body rotten, filtering is crossed in wine
It needs to sterilize after bright, be sterilized using board-like sterilizer, it is desirable that 95 DEG C of high-temperature instantaneous technique maintain 25 seconds, are then cooled to
20℃；Then, according to Sake technique standard, wine body is blent accordingly, every physical and chemical index, mouthfeel are up to standard to be afterwards
It can；Then, decolorization is carried out as decolorising agent using active carbon, is then filtered processing with diatomite filter, makes wine
Color is slightly yellow, clear and transparent；Then, to prevent from leading to wine body loss of gloss because of climate change or having precipitating, -2 DEG C need to be refrigerated to
Left and right is filtered with diatomite filter primary again after freezing；Then, it is sent into racking room bottling capping, subsequently into sterilizing chain
Through 60 DEG C~65 DEG C 20 minutes pasteurizations, it is sterilized after can label mounted box, vanning.
Embodiment 3 --- the method for brewing of Chinese style pure mellow wine
It the following steps are included:
Using scented rice as raw material, the crust of raw material scented rice 30wt% or more and the plumule of whole are eliminated using rice polisher, obtains essence
Rice, and 10wt% in the polished rice is used to make meter Qu, 10wt% is used to make distiller's yeast, and 80wt% is used to be fermented into wine；Wherein, will
Polished rice for fermenting is separated into three parts again, is just thrown, two is thrown, three congenial put into fermenter fermentation three times；
Wherein, the manufacture craft of the meter Qu are as follows:
The polished rice of rice song production is ground into milled rice flour, is then mixed by the mass ratio of 3:2 as raw material with wheat flour, through dry
It after steaming sterilizing, blows and is cooled to 28 DEG C, access purebred aspergillus oryzae koji and purebred aspergillus flavus koji, koji inoculum concentration is material
0.8%, the ratio of aspergillus oryzae and aspergillus flavus is that after 2.3:1 mixes mixing koji thoroughly, 28% or so water is added in koji, and stirring is equal
It is even, bent box is filled, is cultivated 4 days for 28 DEG C in bent room, at curved surface and the internal mycelia for being all covered with yellow-white, is then dried, it is spare；
The manufacture craft of the distiller's yeast are as follows:
It by the polished rice of distiller's yeast production and meter Qu, yeast spread cultivation liquid and water, stirs evenly, cultivates 5 days and make in 20 DEG C~25 DEG C
At yeast wash；Wherein, the 10wt% of meter Qu Wei whole meter Qu herein, the yeast spread cultivation liquid total amount are that distiller's yeast production is used
Polished rice 5wt%, the yeast spread cultivation liquid is when in use by purebred saccharomyces sake fermentation liquid and purebred yellow wine yeast fermentation liquid
It is mixed to prepare according to the ratio that mass ratio is 7:3, the purebred saccharomyces sake fermentation liquid refers to purebred saccharomyces sake in 12Bx wheat
It cultivates 30 hours or so and is made at 28 DEG C in bud juice, the purebred yellow wine yeast fermentation liquid refers to purebred yellow wine yeast in 12Bx wheat
It cultivates 30 hours or so and is made at 28 DEG C in bud juice, it is spare；
The zymotechnique just thrown are as follows: using the 20wt% in the polished rice that fermentation is used as the first polished rice that comes into operation, with arteries and veins more than Jiuwan Dashan
180 meters of underground phreatic water, which is cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 12 hours or so；After rice steeping, it will soak
Good rice is sent from rice steeping pot bottom through conveyer belt to be cooked into meal braizing machine, is blown with air blower and is cooled to 20 DEG C~25 DEG C or so, then
Add 10 DEG C of cold water, meter Qu and distiller's yeast to be uniformly mixing to obtain in tempering tank and just throw fermentation material, is then delivered in fermentor with pump
It ferments, controlling the first throwing fermentation material and falling tank temperature degree is 18 DEG C~20 DEG C, and controls preceding 3 days product temperatures in the fermentation process
Control is at 20 DEG C~25 DEG C, after there are a large amount of bubbles in first the throwings fermentation material, and when its wine degree reaches 5%vol or more, i.e. progress two
Throw fermentation；Wherein, the meter Qu Wei that just comes into operation removes the 20wt% that the remaining rice song of meter Qu Hou is used in distiller's yeast production, and the distiller's yeast that just comes into operation is complete
The 100wt% of portion's distiller's yeast；
Described two zymotechniques thrown: it comes into operation the 30wt% for the polished rice that fermentation is used as two polished rice, with the underground Jiuwan Dashan Yu Mai
180 meters of phreatic waters, which are cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 12 hours or so；After rice steeping, by what is soaked
Then plus 10 rice send through conveyer belt from rice steeping pot bottom and cooks into meal braizing machine, is blown with air blower and is cooled to 20 DEG C~25 DEG C or so,
DEG C cold water, meter Qu are mixed to get two throwing fermentation materials, are then delivered in fermentor with pump and mix and continue with just throwing tunning
It ferments, controlling the two throwings fermentation material and falling tank temperature degree is 17 DEG C~18 DEG C, and controls preceding 3 days product temperatures in the fermentation process
Control is at 20 DEG C~25 DEG C, and after a large amount of bubbles occurs in the mixed fermentation material in the fermentor, and its wine degree reaches 5%vol or more
When, that is, it carries out three and throws fermentation；Wherein, two come into operation meter Qu Wei remove distiller's yeast production use the remaining rice song of meter Qu Hou 30wt%；
Described three zymotechniques thrown: coming into operation the 50t% in the polished rice that fermentation is used as three polished rice, with arteries and veins more than Jiuwan Dashan
Lower 180 meters of phreatic water, which is cleaned to no plain boiled water, to flow out, then rice steeping, and rice dipping time is 9 hours or so；After rice steeping, it will soak
Rice send from rice steeping pot bottom through conveyer belt and cooked into meal braizing machine, blown with air blower and be cooled to 20 DEG C~25 DEG C or so, then plus
10 DEG C of cold water, meter Qu are uniformly mixing to obtain three throwing fermentation materials in tempering tank, are then delivered in fermentor and are passed through just with pump
Throwing, two mix products thrown after fermentation ferment, and controlling the three throwings fermentation material and falling tank temperature degree is 15 DEG C~17 DEG C, and is controlled
Preceding 3 days product temperatures in the fermentation process are controlled at 20 DEG C~25 DEG C, when a large amount of bubbles occurs in the mixed fermentation material in the fermentor
Afterwards, when and its wine degree reaches 5%vol or more, product temperature is down to 15 DEG C or so, 10%vol or so is risen to wine degree, product temperature is down to
13 DEG C~15 DEG C until fermentation ends；Three come into operation meter Qu Wei remove distiller's yeast production use the remaining rice song of meter Qu Hou 50wt%；
Karusen is squeezed with plate and frame filter press after fermentation when above-mentioned, after being squeezed due to first time in wine body still
There are more dregs, needs to squeeze repeatedly 3 times, free from admixture clear and transparent to wine liquid；It is small to be subsequently added into active carbon processing 6
When, vinasse taste is removed, keeps wine salubriouser, is then filtered with filter to clear and transparent；To prevent wine body rotten, filtering is crossed in wine
It needs to sterilize after bright, be sterilized using board-like sterilizer, it is desirable that 95 DEG C of high-temperature instantaneous technique maintain 25 seconds, are then cooled to
20℃；Then, according to Sake technique standard, wine body is blent accordingly, every physical and chemical index, mouthfeel are up to standard to be afterwards
It can；Then, decolorization is carried out as decolorising agent using active carbon, is then filtered processing with diatomite filter, makes wine
Color is slightly yellow, clear and transparent；Then, to prevent from leading to wine body loss of gloss because of climate change or having precipitating, -2 DEG C need to be refrigerated to
Left and right is filtered with diatomite filter primary again after freezing；Then, it is sent into racking room bottling capping, subsequently into sterilizing chain
Through 60 DEG C~65 DEG C 20 minutes pasteurizations, it is sterilized after can label mounted box, vanning.
To product made from above embodiments --- Chinese style pure mellow wine detects, and result is as shown in table 1 below.
Table 1
。
Claims (10)
1. a kind of method of brewing of Chinese style pure mellow wine, it is characterised in that the following steps are included: being polished using scented rice as raw material
It is divided into three parts at polished rice, and by the polished rice, a part of polished rice is used to make meter Qu, and a part of polished rice is used to make distiller's yeast, separately
A part of polished rice is used to be fermented into wine；Wherein, the polished rice that ferments will be used to and will be separated into three parts again, and just be thrown, is two throwings, three congenial
Fermentation is putted into fermenter three times；
Wherein, the zymotechnique just thrown are as follows: the polished rice that just comes into operation is washed with water to no plain boiled water and is flowed out, then rice steeping；Rice steeping
After, the rice soaked is cooked, is cooled down, then plus cold water, meter Qu and distiller's yeast are mixed to get and just throw fermentation material, are then placed in hair
It ferments in fermentation tank, controlling the first throwing fermentation material and falling tank temperature degree is 18 DEG C~20 DEG C, when a large amount of gas occurs in the first throwing fermentation material
After bubble, and its wine degree reach 5%vol or more when, that is, carry out two throw fermentation；
Described two zymotechniques thrown: two polished rice that come into operation are washed with water to no plain boiled water and is flowed out, then rice steeping；After rice steeping,
The rice soaked is cooked, is cooled down, then plus cold water, meter Qu are mixed to get two throwing fermentation materials, are then placed in fermentor and just throw
Tunning mixes and continues to ferment, and controlling the two throwings fermentation material and falling tank temperature degree is 17 DEG C~18 DEG C, when in the fermentor
Mixed fermentation material there are a large amount of bubbles after, and when its wine degree reaches 5%vol or more, that is, carry out three and throw fermentation；
Described three zymotechniques thrown: three rice that come into operation are washed with water to no plain boiled water and is flowed out, then rice steeping；It, will after rice steeping
The rice soaked cooks, and cools down, and then plus cold water, meter Qu are mixed to get three throwing fermentation materials, is then placed in fermentor and passes through just
Throwing, two mix products thrown after fermentation ferment, and controlling the three throwings fermentation material and falling tank temperature degree is 15 DEG C~17 DEG C, when the fermentation
After a large amount of bubbles occurs in mixed fermentation material in tank, and when its wine degree reaches 5%vol or more, product temperature is down to 15 DEG C ± 2 DEG C, to wine
When degree rises to 10%vol or more, product temperature is down to 13 DEG C~15 DEG C until fermentation ends.
2. the method for brewing of Chinese style pure mellow wine according to claim 1, it is characterised in that: the polished rice eliminates raw material
The crust of scented rice 30wt% or more and the plumule of whole.
3. the method for brewing of Chinese style pure mellow wine according to claim 2, it is characterised in that: the polished rice of rice song production is
The 10wt% of whole polished rice, the polished rice of distiller's yeast production are the 10wt% of whole polished rice, and the polished rice of fermentation is whole polished rice
80wt%。
4. the method for brewing of Chinese style pure mellow wine according to claim 3, it is characterised in that: the manufacture craft of the meter Qu
Are as follows:
The polished rice of rice song production is ground into milled rice flour, is then mixed by the mass ratio of 3:2 as raw material with wheat flour, through dry
It after steaming sterilizing, blows and is cooled to 28 DEG C, access purebred aspergillus oryzae koji and purebred aspergillus flavus koji, koji inoculum concentration is the 0.5% of material
~0.8%, the ratio of aspergillus oryzae and aspergillus flavus is after 2.3:1 mixes mixing koji thoroughly, water to be added, stirs evenly, dress is bent in koji
Box is cultivated 3 days~4 days for 28 DEG C in bent room, and at curved surface and the internal mycelia for being all covered with yellow-white, then drying can make
With.
5. the method for brewing of Chinese style pure mellow wine according to claim 4, it is characterised in that: the manufacture craft of the distiller's yeast
Are as follows:
It by the polished rice of distiller's yeast production and meter Qu, yeast spread cultivation liquid and water, stirs evenly, 3 days~5 is cultivated in 20 DEG C~25 DEG C
Yeast wash is made in it；Wherein, the 10wt% of meter Qu Wei whole meter Qu herein, the yeast spread cultivation liquid total amount is the distiller's yeast system
The 5wt% of the polished rice of effect, the yeast spread cultivation liquid are to be sent out when in use by purebred saccharomyces sake fermentation liquid and purebred yellow wine yeast
Zymotic fluid is mixed to prepare according to the ratio that mass ratio is 7:3, and the purebred saccharomyces sake fermentation liquid refers to that purebred saccharomyces sake exists
It cultivates 24 hours~30 hours or so and is made at 28 DEG C in 12Bx brewer's wort, the purebred yellow wine yeast fermentation liquid refers to purebred Huang
Brewer yeast is cultivated 24 hours~30 hours or so at 28 DEG C in 12Bx brewer's wort and is made.
6. the method for brewing of Chinese style pure mellow wine according to claim 5, it is characterised in that: the zymotechnique just thrown
In: for the polished rice that just comes into operation for the 20wt% of the polished rice of fermentation, it is bent with the remaining rice of meter Qu Hou that the meter Qu Wei that just comes into operation removes distiller's yeast production
20wt%, the distiller's yeast that just comes into operation is the 100wt% of whole distiller's yeasts；
It is described two throw zymotechniques in: two come into operation polished rice be fermentation polished rice 30wt%, two come into operation meter Qu Wei remove distiller's yeast
The production 30wt% of the remaining rice song of meter Qu Hou；
It is described three throw zymotechniques in: three come into operation polished rice be fermentation polished rice 50wt%, three come into operation meter Qu Wei remove distiller's yeast
The production 50wt% of the remaining rice song of meter Qu Hou.
7. the method for brewing of Chinese style pure mellow wine according to claim 6, it is characterised in that: the just throwing, two throwings and three
In the zymotechnique of throwing, it is desirable that every batch of fermentation material is put into first 3 days of progress fermentation process in fermentor, and fermentation process product temperature is controlled
System is between 20 DEG C~25 DEG C.
8. the method for brewing of Chinese style pure mellow wine according to claim 7, it is characterised in that: the just throwing, two throwings and three
In the zymotechnique of throwing, the temperature for the cold water used is 8 DEG C~10 DEG C.
9. the method for brewing of Chinese style pure mellow wine according to claim 8, it is characterised in that further comprising the steps of: when upper
It states after fermentation, tunning is successively squeezed, filters for the first time, sterilizes for the first time, blend, decolourize, is secondary filter, cold
Freeze, filtering, canned and two-stage sterilization technique three times.
10. the method for brewing of Chinese style pure mellow wine according to claim 9, it is characterised in that:
The squeezing requires to squeeze fermentation material to clear and transparent；
The technique filtered for the first time are as follows: first handle 4 hours~6 hours to obtaining being added active carbon after squeezing in liquid, then
It is filtered processing again；
The technique to sterilize for the first time are as follows: use board-like sterilizer, then sterilization treatment 25 seconds at 95 DEG C are cooled to 20 DEG C；
It is described decoloration, secondary filter technique are as follows: using active carbon as decolorising agent progress decolorization, then with diatomite mistake
Filter is filtered processing；
The freezing, the technique filtered three times are as follows: be first refrigerated to -2 DEG C or so, be then filtered again with diatomite filter；
Filling, sterilizing the technique are as follows: then filling bottling capping carries out pasteurization 20 minutes at 60 DEG C~65 DEG C.
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