CN110358649A - A kind of fermentation technique of soft Luzhou-flavor liquo - Google Patents
A kind of fermentation technique of soft Luzhou-flavor liquo Download PDFInfo
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- CN110358649A CN110358649A CN201910801212.2A CN201910801212A CN110358649A CN 110358649 A CN110358649 A CN 110358649A CN 201910801212 A CN201910801212 A CN 201910801212A CN 110358649 A CN110358649 A CN 110358649A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a kind of fermentation techniques of soft Luzhou-flavor liquo, using sorghum, glutinous rice, corn, wheat and rice as alcoholic grain, choose wheat medium and high temperature song and are used in mixed way, using chaff shell as auxiliary material；It successively hung clearly by bubble grain material moistening, sorghum boiling, mixed song, culture saccharification, wine ester, poor unstrained spirits high temperature stacking fermentation, enter cellar, the fermentation of envelope cellar；Base liquor is made；Distillation；Storage；It blends and seasons.Compared with the prior art, the content of ethyl hexanoate increases 50-80mg/100mL to present invention Luzhou-flavor liquo produced, and the compound fragrance based on ethyl hexanoate is more obvious, and wine body is relatively soft, plentiful, quiet and tastefully laid out, and fine and smooth, taste long-tail is net.
Description
Technical field
The present invention relates to technical field of brewage more particularly to a kind of fermentation techniques of soft Luzhou-flavor liquo.
Background technique
In recent years, soft Luzhou-flavor liquo is popular among consumers, thus traditional fermentation technique is carried out to bold innovation,
Meet the taste and the market demand of consumer, enhance product competitiveness in the market, further increase the economic benefit of enterprise,
This is current numerous enterprises urgent problem.Past distilled spirit fragrance is dense, taste is peppery, white wine sudden and violent, that irritation is big gradually exits
The arena of history shows soft mouthfeel one after another, so-called " silk floss ", i.e., it is less simply to drop that long, wine body is not plentiful, boring
Degree, but the optimal combination of the soft former wine such as old wine, soft-taste style base liquor, blending liquor seasons；It is so-called " soft ", i.e., soft, soft,
It is submissive, it is not sudden and violent it is peppery, do not pierce larynx, when drink, is happy, comfortable after drink, greatly meets today's society people and pursues that " health drinks, science
Drink, fashion is drunk " new concept.
Summary of the invention
For above-mentioned deficiency in the prior art, the present invention provides a kind of fermentation techniques of soft Luzhou-flavor liquo, have
Conducive to soft Luzhou-flavor base liquor " soft degree " is promoted, effectively meets the needs of consumer is to soft-taste white spirit.
In order to achieve the above object of the invention, the present invention use the specific scheme is that
A kind of fermentation technique of soft Luzhou-flavor liquo, using sorghum, glutinous rice, corn, wheat and rice as alcoholic grain, choosing
Wheat medium and high temperature song is taken to be used in mixed way, using chaff shell as auxiliary material；Successively by bubble grain material moistening, sorghum boiling, mixed song, culture saccharification,
Wine ester hangs clearly, poor unstrained spirits high temperature stacking fermentation, enters cellar, the fermentation of envelope cellar；Base liquor is made；Distillation；Storage；It blends and seasons.
Further, alcoholic foodstuff mixing ratio: by weight, sorghum 42%-45%, rice 18%-20%, glutinous rice 15%-
18%, corn 5%-8%, wheat 13%-15%, other raw materials are that whole grain uses.
Further, fermentation process: poor unstrained spirits uses high temperature stacking fermentation, and product temperature is at 58-63 DEG C.
Further, enter cellar and use back cellar founding fermentation method, slowly fermented using low temperature, enter 18-20 DEG C of pond temperature, acidity control
System is in 1.2-1.8.
Further, it storage temperature: 20-25 DEG C, seals, be protected from light.
Further, blend and season: selecting wine of the Storage period 1 year or more, the fermentation phase 40 days is basic wine, is passed through
Trial test and physical and chemical inspection, determine the content and style characteristic of base liquor flavor component, lack material feed supplement, select different blending liquors,
Any flavors and fragrances is absolutely not added, to reduce the floating perfume (or spice) of wine body, suitably reduces containing for the content of total ester, especially ethyl hexanoate
Amount, the content of total ester is in 2.5g/L or less；The appropriate content for increasing total acid, total acid control between 0.9-1.3g/L.
The invention has the benefit that
Compared with the prior art, the content of ethyl hexanoate increases 50-80mg/ to present invention Luzhou-flavor liquo produced
100mL, the compound fragrance based on ethyl hexanoate is more obvious, and wine body is relatively soft, plentiful, quiet and tastefully laid out, fine and smooth, and taste long-tail is net.
Detailed description of the invention
Fig. 1 is structure flow chart of the invention.
Specific embodiment
The present invention is further described below by way of specific embodiment, but the present invention is not limited only to following embodiment.At this
In the range of invention or the contents of the present invention are not being departed from, in spirit and scope, the change that carries out to the present invention is combined or replaced
It changes, will be apparent to the person skilled in the art, and be included within the scope of the present invention.
In order that the present invention can be more clearly and readily understood, following will be combined with the drawings in the embodiments of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described.
Embodiment 1:
(1) it raw material: is taken according to mass percent: sorghum 42%, rice 20%, glutinous rice 18%, corn 5%, wheat 15%；
(2) steep grain and material moistening: sorghum is impregnated for 24 hours with 35 DEG C of warm water；35 DEG C of warm water material moistenings after glutinous rice, rice and corn mixing
3h；
(3) sorghum boiling: the sorghum of step 2 drains the water, circle steam cooker 60min after beat water spray for the first time, then steam 60min it
Second dozen of water sprays afterwards continue glutinous rice, rice and corn that step 2 is added after steaming 60min, and mixing, which is copied, mixes uniformly, are further continued for
Boiling 60min, 90% or more whole grain is bloomed after boiling；
(4) mixed song: being uniformly poured on field of drying in the air for the ripe grain of step 3, and with a thickness of 8cm, air blast is cooled to 20 DEG C, uniformly sprinkles ripe
The cultivation enzyme preparation of grain quality 0.3% turns uniformly to entering 19 DEG C of pond temperature；
(5) culture saccharification: the rice husk that a layer thickness is 25cm is spread in bottom of pond portion, the mixed song material of step 4 is entered into pond saccharification, sugar
Changing winter time is summer 20h for 24 hours, and accumulation product temperature is 59 DEG C；
(6) wine ester is hung clearly: the wine of step (5) saccharification, which extremely goes out Chi Houyu rice husk, to be copied and mixes uniformly, and is smashed egg group, is filled small jar, connect
Wine；
(7) the cruel pit entry fermentation of grain: it will be placed in a spreading for cooling of drying in the air by the poor unstrained spirits bottle outlet of step (6) distillation and enter to store temperature to close
When spending, the fermented grain through step (5) culture saccharification is added, mixing, which is copied, mixes uniformly, then is sprinkled into 20% high temperature of mixture quality
Yeast continues to turn uniformly, and low temperature enters the fermentation of mud cellar, and the fermentation phase is 40 days；
(8) distill: spice is uniform, gently sprinkles evenly paving, and exploration steam uploading in rice steamer, side is high, normal, basic, delays fire and steams wine, and grain is steamed in high fire, pinches head and goes
Tail, hierarchical segmented, amount quality picking wine, storage wine degree are reduced to 60%vol；
(9) store: storage temperature is sealed, is protected from light preferably at 25 DEG C, and Storage period 1 year or more；
(10) it blends and seasons: by trial test and physical and chemical inspection, determining the content and style characteristic of base liquor flavor component,
It lacks what what mends, selects different blending liquors, any flavors and fragrances is absolutely not added, to reduce the floating perfume (or spice) of wine body.It is appropriate to reduce
The content of total ester, the especially content of ethyl hexanoate, the content of total ester is in 2.5g/L or less；The appropriate content for increasing total acid, always
Acid control is in 1g/L or so.Reasonable employment double bottom, old, alcohol is refreshing, medicine is fragrant, sesame is fragrant, paste flavor blending liquor, promotes the silk floss of wine body
Flexibility.
Embodiment 2:
(1) it raw material: is taken according to mass percent: sorghum 45%, rice 19%, glutinous rice 16%, corn 5%, wheat 15%；
(2) steep grain and material moistening: sorghum is impregnated for 24 hours with 37 DEG C of warm water；37 DEG C of warm water material moistenings after glutinous rice, rice and corn mixing
3h；
(3) sorghum boiling: the sorghum of step 2 drains the water, circle steam cooker 70min after beat water spray for the first time, then steam 70min it
Second dozen of water sprays afterwards continue glutinous rice, rice and corn that step 2 is added after steaming 70min, and mixing, which is copied, mixes uniformly, are further continued for
Boiling 70min, 90% or more whole grain is bloomed after boiling；
(4) mixed song: being uniformly poured on field of drying in the air for the ripe grain of step (3), and with a thickness of 10cm, air blast is cooled to 20 DEG C, uniformly spreads
The cultivation enzyme preparation of upper ripe grain quality 0.3% turns uniformly to pond temperature is entered, and winter is 18 DEG C, and summer is 20 DEG C；
(5) culture saccharification: spreading the rice husk that a layer thickness is 20cm in bottom of pond portion, the mixed song material of step (4) entered pond saccharification,
Saccharificatinn period winter is summer 20h for 24 hours, and accumulation product temperature winter is 58 DEG C, and accumulation product temperature summer is 60 DEG C；
(6) wine ester is hung clearly: the wine of step (6) saccharification, which extremely goes out Chi Houyu rice husk, to be copied and mixes uniformly, and is smashed egg group, is filled small jar, connect
Wine；
(7) the cruel pit entry fermentation of grain: it will be placed in a spreading for cooling of drying in the air by the poor unstrained spirits bottle outlet of step (6) distillation and enter to store temperature to close
When spending, be added the fermented grain through step 5 culture saccharification, mixing copy mixes uniformly, then be sprinkled into mixture quality 20% high temperature it is big
Song continues to turn uniformly, and low temperature enters the fermentation of mud cellar, and the fermentation phase is 50 days；
(8) distill: spice is uniform, gently sprinkles evenly paving, and exploration steam uploading in rice steamer, side is high, normal, basic, delays fire and steams wine, and grain is steamed in high fire, pinches head and goes
Tail, hierarchical segmented, amount quality picking wine, storage wine degree are reduced to 58%vol；
(9) store: storage temperature is sealed, is protected from light preferably at 20 DEG C, and Storage period 1 year or more；
(10) it blends and seasons: by trial test and physical and chemical inspection, determining the content and style characteristic of base liquor flavor component,
It lacks what what mends, selects different blending liquors, any flavors and fragrances is absolutely not added, to reduce the floating perfume (or spice) of wine body.It is appropriate to reduce
The content of total ester, the especially content of ethyl hexanoate, the content of total ester is in 2.5g/L or less；The appropriate content for increasing total acid, always
Acid control is in 1g/L or so.Reasonable employment double bottom, old, alcohol is refreshing, medicine is fragrant, sesame is fragrant, paste flavor blending liquor, promotes the silk floss of wine body
Flexibility.
Company has carried out pilot production to 10 groups of test(ing) plant, and Testing Team's distillation yield that is averaged is more flat than control group
1%-2% is improved, top grade wine rate averagely improves 5%-7%, " quiet and tastefully laid out pleasant, the soft suitable larynx of entrance of fragrance, tool before produced beverage
Have it is dense without it is strong, soft without few, long tail is net, plentiful coordination " style；Dry, non-top, comfort level be not preferable after drink.
The above description is only a preferred embodiment of the patent of the present invention, is not intended to limit the invention patent, all at this
Made any modifications, equivalent replacements, and improvements etc., should be included in the invention patent within the spirit and principle of patent of invention
Protection scope within.
Claims (6)
1. a kind of fermentation technique of soft Luzhou-flavor liquo, which is characterized in that with sorghum, glutinous rice, corn, wheat and rice be system
Wine grain is chosen wheat medium and high temperature song and is used in mixed way, using chaff shell as auxiliary material；Successively by bubble grain material moistening, sorghum boiling, mixed song,
Culture saccharification, wine ester hang clearly, poor unstrained spirits high temperature stacking fermentation, enter cellar, the fermentation of envelope cellar；Base liquor is made；Distillation；Storage；It blends and adjusts
Taste.
2. a kind of fermentation technique of soft Luzhou-flavor liquo according to claim 1, which is characterized in that alcoholic grain is matched
Than: by weight, sorghum 42%-45%, rice 18%-20%, glutinous rice 15%-18%, corn 5%-8%, wheat 13%-
15%, other raw materials are that whole grain uses.
3. a kind of fermentation technique of soft Luzhou-flavor liquo according to claim 1, which is characterized in that fermentation process: grain
Unstrained spirits uses high temperature stacking fermentation, and product temperature is at 58-63 DEG C.
4. a kind of fermentation technique of soft Luzhou-flavor liquo according to claim 1, which is characterized in that enter cellar and use go back to cellar
Founding fermentation method is slowly fermented using low temperature, enters 18-20 DEG C of pond temperature, controlling pH is in 1.2-1.8.
5. a kind of fermentation technique of soft Luzhou-flavor liquo according to claim 1, which is characterized in that storage temperature: 20-
It 25 DEG C, seals, be protected from light.
6. a kind of fermentation technique of soft Luzhou-flavor liquo according to claim 1, which is characterized in that blend and season:
Selecting wine of the Storage period 1 year or more, the fermentation phase 40 days is basic wine, by trial test and physical and chemical inspection, determines basic aroma
The content and style characteristic of taste ingredient lack material feed supplement, select different blending liquors, any flavors and fragrances is absolutely not added, to reduce
The floating perfume (or spice) of wine body suitably reduces the content of the content of total ester, especially ethyl hexanoate, and the content of total ester is in 2.5g/L or less；It is suitable
When the content for increasing total acid, total acid is controlled between 0.9-1.3g/L.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111154586A (en) * | 2020-03-09 | 2020-05-15 | 中国热带农业科学院农产品加工研究所 | Agilawood type strong aromatic wine and preparation method thereof |
| CN113588823A (en) * | 2021-07-30 | 2021-11-02 | 宜宾五粮液股份有限公司 | Method for analyzing flavor contribution of brewing raw materials in Luzhou-flavor liquor |
| CN115558569A (en) * | 2022-10-18 | 2023-01-03 | 四川省宜宾竹海酒业有限公司 | Soft-sweet strong-flavor liquor and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109082351A (en) * | 2017-06-13 | 2018-12-25 | 江苏高祖酒业有限公司 | The brewing method of soft-taste white spirit |
-
2019
- 2019-08-28 CN CN201910801212.2A patent/CN110358649A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109082351A (en) * | 2017-06-13 | 2018-12-25 | 江苏高祖酒业有限公司 | The brewing method of soft-taste white spirit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111154586A (en) * | 2020-03-09 | 2020-05-15 | 中国热带农业科学院农产品加工研究所 | Agilawood type strong aromatic wine and preparation method thereof |
| CN113588823A (en) * | 2021-07-30 | 2021-11-02 | 宜宾五粮液股份有限公司 | Method for analyzing flavor contribution of brewing raw materials in Luzhou-flavor liquor |
| CN115558569A (en) * | 2022-10-18 | 2023-01-03 | 四川省宜宾竹海酒业有限公司 | Soft-sweet strong-flavor liquor and preparation method thereof |
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