CN110423661A - Compound pure and sweet white wine and its production method - Google Patents
Compound pure and sweet white wine and its production method Download PDFInfo
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- CN110423661A CN110423661A CN201910863764.6A CN201910863764A CN110423661A CN 110423661 A CN110423661 A CN 110423661A CN 201910863764 A CN201910863764 A CN 201910863764A CN 110423661 A CN110423661 A CN 110423661A
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- 235000020097 white wine Nutrition 0.000 title claims abstract description 73
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 46
- 150000001875 compounds Chemical class 0.000 title claims abstract description 42
- 235000013339 cereals Nutrition 0.000 claims abstract description 122
- 235000014101 wine Nutrition 0.000 claims abstract description 97
- 235000015096 spirit Nutrition 0.000 claims abstract description 74
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 45
- 235000009566 rice Nutrition 0.000 claims abstract description 45
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 35
- 239000010903 husk Substances 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000004821 distillation Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002304 perfume Substances 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims description 42
- 239000000796 flavoring agent Substances 0.000 claims description 23
- 239000000654 additive Substances 0.000 claims description 18
- 230000000996 additive effect Effects 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 14
- 240000006394 Sorghum bicolor Species 0.000 claims description 13
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 7
- 238000009825 accumulation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 39
- 235000019640 taste Nutrition 0.000 abstract description 12
- 238000010025 steaming Methods 0.000 abstract description 7
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 238000007634 remodeling Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 3
- 239000000126 substance Substances 0.000 description 15
- 239000003205 fragrance Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 10
- 239000007787 solid Substances 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000004587 chromatography analysis Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000011218 segmentation Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 241000192308 Agrostis hyemalis Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241000209072 Sorghum Species 0.000 description 1
- 244000064849 Sorghum bicolor var. saccharatum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- -1 nitrogenous compound Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000003836 solid-state method Methods 0.000 description 1
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- 235000012976 tarts Nutrition 0.000 description 1
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Classifications
-
- 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
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention belongs to brewing technical fields, and in particular to the compound pure and sweet white wine of one kind and its production method, comprising the following steps: mother's grain in Chinese yeast faint scent liquor production after normal fermentation steams wine steaming grain after grain powder and husk is added, and obtains D wine；High temperature Daqu is added, heap fermentation is broken up to store into mud and ferment；It opens cellar after fermentation, high temperature Daqu powder and esterifying liquid is added, perfume unstrained spirits is made in pit entry fermentation again after mixing；Finally, D wine is put into Wine rice steamer bottom pot, Chinese yeast faint scent mother's grain is placed in wine rice steamer bottom, fragrant unstrained spirits is placed in wine rice steamer middle layer when distillation, the grain unstrained spirits after Chinese yeast faint scent to be produced to culture saccharification is placed in upper layer, and distillation takes wine, obtains compound pure and sweet white wine.Containing more fragrant techniques such as dense, sauce, clear in brewage process of the present invention, and innovate new process, D wine is put into bottom pot, it takes and wine is steamed with wine, and three kinds of grain (grain) unstrained spirits layerings are distilled, the effective component in poor (grain) unstrained spirits is taken full advantage of, the promotion of quality of white spirit and the remodeling of white wine taste are conducive to.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to the compound pure and sweet white wine of one kind and its production method.
Background technique
What China white wine gained public acceptance at present has dense, sauce, clear, rice, phoenix, simultaneous, spy, medicine, fermented soya beans, salted or other wise, sesame, strong fragrance, white spirit etc.
12 big odor types, each odor type has respective style characteristic, while Some Enterprises are also actively innovated, soft odor type, agilawood, pottery
A variety of odor types such as odor type, distant odor type also gradually get the nod, Science in Future in China white wine will be towards more perfume (or spice) develop simultaneously, Flavor Types direction
Development.In recent years, as the transformation from " perfume " to " taste " is completed in the emergence of young liquor consumption person, white wine, mouthfeel is continuous
To sweet, simple and elegant, refreshing direction is developed only.Though Chinese yeast faint scent white wine is liked by young consumers, its wine body component is simple, exists
The short drawback of bitter, rear taste afterwards, and from the point of view of giving off a strong fragrance white wine, Maotai-flavor liquor are with regard to young consumers, taste is too heavy, receives needs
Prolonged mouthfeel culture.Therefore, a kind of composite white spirit is developed, seems very heavy with the category of abundant white wine mouthfeel in the market
It wants.
CN102787046A discloses a kind of preparation method of white wine for having both faint scent, giving off a strong fragrance and paste flavor odor type, including with
The step of lower step: one, adding Chinese yeast in grain, and culture saccharification obtains bacterium culture tank；Two, bacterium culture tank is taken, vinasse are in parts by weight
Step of the 1:3.3-4.5 with grain；Three, yeast is increased temperature, the step of high temperature stack-up；Four, accumulation is completed, and adds the step of daqu of middle temperature
Suddenly；Five, the step of throwing cellar fermentation；The white wine of Chen Yaxiang odor type is obtained through the above steps.Above-mentioned patent process route is mainly:
It is saccharified to obtain saccharification unstrained spirits by steamed, the Chinese yeast in Xiaoqu faint scent white spirit process, takes Luzhou-flavor grain unstrained spirits grain grain to mix, then by traditional
High temperature stack-up in Maotai-flavor liquor technique finally enters the fermentation of mud cellar by traditional Luzhou-flavor liquor technique.The patent only purely will
Part is clear, Maotai-flavor liquor production technology incorporates in Production of Luzhou-flavor Liquor technique, and Process Route Planning is simple.
CN107586647A discloses a kind of white wine and its method using the production of Chinese yeast faint scent spirit distiller grain, including following
Step: (1) being added Chinese yeast into Chinese yeast faint scent spirit distiller grain, mixes, is transferred in bacteria culture tank and accumulates cultivation；(2) cultivation is completed, and is turned
Enter and ferments for the first time in Chinese yeast faint scent fermentation vat；(3) fermentation is completed for the first time, daqu of middle temperature is added, and be transferred to Luzhou-flavor pit
In second ferment；(4) when second of fermentation carries out 20-25 days, biological esterification liquid is added and turns and uniformly continues to ferment 6-8
Month, fermentation temperature is 25-40 DEG C；(5) second of fermentation is completed, and wine is steamed at cellar out, obtains white wine.Above-mentioned patent is mainly using small
In Qu Qingxiang liquor production distillation take after drinking lose grain as poor source of fermenting, directly simple plus Chinese yeast enters delicate fragrance type round
Diastatic fermentation, early period supplement without nutrient solution, if it is too low to lose the residual shallow lake content of grain, will be unable to reach preferable ferment effect, and with
The alcohol content for losing the poor white wine obtained as the poor source of fermentation is low.
(Lang Dingchang relies and steps on Blazing Lang Dingchang etc., Deng Yahong, and et al. Sichuan Xiaoqu liquor production fusion giving off a strong fragrance string steams technique
Study [J] brewing science and technology, 2013 (11): 73-76.) clear, dense parting solid state fermentation is used, large and small bent double unstrained spirits strings steam technique, knot
When fruit shows that Luzhou-flavor grain unstrained spirits proportion is 5%, base liquor quality is preferable, with " clear dense compound fragrance is comfortable, mellow plentiful, natural
Coordinate, tail ordor removing is long " typical style feature.It is female that a small amount of Luzhou-flavor is mainly added in above-mentioned paper when distilling Chinese yeast vinasse unstrained spirits
Grain, although being able to ascend Chinese yeast Quality of Liquors, process route is simple, can not increase the pure and sweet mouthfeel of Xiaoqu wine.
Summary of the invention
The purpose of the present invention is to provide a kind of mellow in taste, tastes to feel well only, the compound pure and sweet white wine of pure and mild Hui Tian and
Its production method.
Present invention firstly provides a kind of production methods of compound pure and sweet white wine, comprising the following steps:
(1) sorghum is steeped grain, first to steam, and boils in a covered pot over a slow fire grain, multiple to steam, Chinese yeast under airing, culture saccharification, obtains female grain after pit entry fermentation；
(2) it after grain powder and husk is added in female grain, steams wine and steams grain, obtain D wine, dosage water after distillation, high temperature Daqu under airing,
Heap fermentation is broken up in mud cellar and ferments；
(3) after fermentation, it takes out and adds high temperature Daqu and esterifying liquid, enter after mud cellar is fermented again and obtain fragrant unstrained spirits；
(4) D wine obtained in step (2) is taken, the pot of the bottom below wine rice steamer is placed in, female grain obtained by step (1) is taken, admixes husk
Afterwards, it is placed in wine rice steamer bottom, fragrant unstrained spirits obtained by step (3) is taken, after admixing husk, wine rice steamer middle layer is placed in, after taking step (1) culture saccharification
Grain unstrained spirits, after admixing husk, be placed in wine rice steamer upper layer, distillation takes wine, obtains compound pure and sweet white wine.
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (1), the Chinese yeast is traditionally to make
Koji used in Chinese yeast fen-flavor type white spirit is made, additive amount is the 0.5%~1% of sorghum quality；The temperature of Chinese yeast is under the airing
22~26 DEG C；The time of the culture saccharification is 22~26h, and saccharification outlet temperature is 35~40 DEG C；It is described enter pond temperature be
14~18 DEG C, the period of the fermentation is 10~15 days.
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (2), the additive amount point of the grain powder and husk
Not Wei female poor quality 0%~15% and 1%~4%；The D wine wine degree is in 35%Vol or more；The additive amount of the amount water is
The 100%~200% of grain silty amount.
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (2), the high temperature Daqu is according to tradition
Koji used in technique brewing aroma type Daqu spirit of China, additive amount are 2%~4% of female poor quality obtained by step (1)；Under the airing
The temperature of high temperature Daqu is 28~30 DEG C.
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (2), 36~48h of heap fermentation time, accumulation
Central term temperature is up to 50~55 DEG C；It is described enter mud cellar temperature≤30 DEG C；The time fermented in mud cellar is 25~35 days.
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (3), the additive amount of the high temperature Daqu is
The 1%~3% of female poor quality obtained by step (1).
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (3), the esterifying liquid be by yellow water, foreshot,
Liquor tailing, high temperature Daqu, aged pit mud, fragrant unstrained spirits and inferior grade white wine combined fermentation form, additive amount is the 3% of female poor quality
~6.5%；Preferably, in the esterifying liquid, yellow water, foreshot, liquor tailing, high temperature Daqu, aged pit mud, fragrant unstrained spirits and inferior grade it is white
The weight proportion of wine is 15:8:40:5:5:5:80.
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (3), the time of the fermentation be 180 days with
On.
Wherein, the production method of above-mentioned compound pure and sweet white wine, in step (4), the D wine additive amount is liquid needed for the pot of bottom
The 50%~100% of body volume, female grain, fragrant unstrained spirits and the mass ratio of grain unstrained spirits three are 1:0.5~0.9:0.1~0.3；It is described
The amount that husk is admixed in female grain is the 1%~2% of female poor quality；The amount that husk is admixed in the perfume unstrained spirits is the 2% of fragrant unstrained spirits quality
~4%；The amount that husk is admixed in the grain unstrained spirits is the 1%~2% of grain unstrained spirits quality.
The present invention also provides the compound pure and sweet white wine of the production method of above-mentioned compound pure and sweet white wine production.
Compared with prior art, the beneficial effects of the present invention are: the present invention is with normal fermentation in Chinese yeast faint scent liquor production
Poor source based on mother's grain afterwards adds grain to steam wine and steams grain, innovative development new process, and residual shallow lake therein, protein etc. is made full use of to have
Imitate ingredient；Maotai-flavor liquor high temperature stack-up technique is incorporated in the process, enriches product mouthfeel；And in traditional Luzhou-flavor liquor technique
On the basis of, with the production of " founding " technique in fragrant flavor fragrant unstrained spirits abundant；When uploading in rice steamer, aforementioned resulting pure grain solid white wine is reentered
Wine rice steamer bottom pot, takes the new process of " steaming wine with wine ", and gained white wine quality will be promoted further；In uploading in rice steamer, three kinds of grains (grain)
Unstrained spirits is layered into rice steamer, and distillation takes wine, is made full use of effective abundant in poor (grain) unstrained spirits.This method is relative complex, both combine dense, sauce,
Much clear more equal fragrant techniques, and innovate new process, develop a kind of compound pure and sweet white wine, and mellow in taste, taste feel well only, pure and mild time
Sweet tea is conducive to the promotion of quality of white spirit, and provides the remodeling of white wine taste and refer to thinking, with abundant white wine mouthfeel in the market
Category.
Specific embodiment
A kind of production method of compound pure and sweet white wine, comprising the following steps:
(1) sorghum is steeped grain, first to steam, and boils in a covered pot over a slow fire grain, multiple to steam, Chinese yeast under airing, culture saccharification, obtains female grain after pit entry fermentation；
(2) it after grain powder and husk is added in female grain, steams wine and steams grain, obtain D wine, dosage water after distillation, high temperature Daqu under airing,
Heap fermentation is broken up in mud cellar and ferments；
(3) after fermentation, it takes out and adds high temperature Daqu and esterifying liquid, enter after mud cellar is fermented again and obtain fragrant unstrained spirits；
(4) D wine obtained in step (2) is taken, the pot of the bottom below wine rice steamer is placed in, female grain obtained by step (1) is taken, admixes husk
Afterwards, it is placed in wine rice steamer bottom, fragrant unstrained spirits obtained by step (3) is taken, after admixing husk, wine rice steamer middle layer is placed in, after taking step (1) culture saccharification
Grain unstrained spirits, after admixing husk, be placed in wine rice steamer upper layer, distillation takes wine, obtains compound pure and sweet white wine.
Sorghum in the present invention includes glutinous sorghum, northeast sorghum, Australia sorghum, U.S. sorghum, Burma sorghum, and when use is
Whole grain feeds intake.
In the present invention, the content of reducing sugar of the grain unstrained spirits obtained after culture saccharification is 2.5~3.5wt%.
In the present invention, it is to allow it as filler and raising agent that husk, which is added, in female grain before steaming wine and steaming grain；Grain is added
The main purpose of powder is the starch in afterfermentation matrix, provides nutrient source for next stage fermentation, if in the female grain of Chinese yeast faint scent
Residual shallow lake content it is high, grain powder can be not added by steaming before wine steams grain.The grain powder is made of Cereals crop；Preferably, the Cereals is made
Object is one of sorghum, corn, rice, glutinous rice or wheat or a variety of；Wherein, sorghum, corn, wheat are to crush grain (to pass through
20 mesh hole sizer≤55%), rice, glutinous rice do not need to crush.
In the present invention, high temperature stack-up technique is taken, microorganism category in mainly abundant poor unstrained spirits and some in fragrant flavor
Micro constitutent.
In the present invention, the effect for adding high temperature Daqu twice is different, and adding high temperature Daqu for the first time is mainly alcohol
Fermentation, it is mainly raw fragrant fermentation that second, which is added high temperature Daqu,；If Koji adds few, fermentation is short of power, and Koji is added
, other different miscellaneous tastes can be generated, while also wasting Koji.Therefore, in step (2), high temperature Daqu additive amount is female poor quality
2%~4%, in step (3), the additive amount of high temperature Daqu is the 1%~3% of female poor quality.
In the method for the present invention, the esterifying liquid be by yellow water, foreshot, liquor tailing, high temperature Daqu, aged pit mud, fragrant unstrained spirits and
The white wine combined fermentation of inferior grade forms；Wherein, yellow water, foreshot, liquor tailing, high temperature Daqu, aged pit mud, fragrant unstrained spirits and inferior grade
The weight proportion of white wine is 15:8:40:5:5:5:80.Yellow water is in white spirit by solid state method production process, because fermented grain is in microorganism
Under effect, partial moisture exudation, and it is deposited on a kind of brown color at cellar bottom, micro- sticky troubled liquor.Ferment normal yellow water
It is a kind of thick troubled liquor, there is apparent astringent taste and tart flavour.In yellow water containing a large amount of nitrogenous compound, reduced sugar and alcohol,
The fragrance matters such as aldehyde, acid, ester, also containing the largely beneficial microbe colony through taming for a long time.Fragrant unstrained spirits is obtained by step (3).
Inferior grade white wine is the white wine of poor quality obtained in production.The present invention is added esterifying liquid in raw fragrant fermentation process and can mention
The vinosity of high last former wine.Since esterifying liquid mainly utilizes the by-product productions such as yellow water, foreshot and liquor tailing to form, money is realized
The synthesization in source utilizes.
In the method for the present invention, in uploading in rice steamer, aforementioned resulting pure grain solid white wine (D wine) is reentered into Wine rice steamer bottom pot, is taken
The new process of " steaming wine with wine " is conducive to white wine quality primarily to preferably extracting in poor unstrained spirits is in fragrant taste composition
It is further promoted, wherein the D wine additive amount is 50%~100% of liquid volume needed for the pot of bottom.
In three kinds of grain (grain) unstrained spirits, female grain is mainly that alcohol content is high, and flavor and fragrance substance content is relatively fewer；In fragrant unstrained spirits
Alcohol content is considerably less, but flavor and fragrance substance is very rich；Grain unstrained spirits after culture saccharification mainly contains reduced sugar abundant,
Pleasantly sweet substance and a small amount of fragrance matter.The present invention is by being put in bottom for alcohol content female grain abundant, with the D in the pot of bottom
Wine cooperation, will be in the perfume (or spice) unstrained spirits of middle part using the wine steam of the female grain in bottom and D wine with the rising of steam during distillation
Flavor and fragrance substance take out of, while the sweet substance in the grain unstrained spirits of upper layer being taken in wine body, is taken full advantage of in poor (grain) unstrained spirits
Effective component.
Since compound pure and sweet white wine sugariness should not be too big, therefore grain unstrained spirits is a small amount of；And flavor and fragrance substance is very rich
Fragrant unstrained spirits need a large amount of wine steam to extract, therefore female grain, compared with fragrant unstrained spirits, amount wants more, if female grain amount is not enough, causes perfume (or spice)
Main flavor and fragrance substance extracts endless in unstrained spirits, so that vinosity effect is general.Therefore, only existing for the D wine under the conditions of, it is female
When the mass ratio of grain, fragrant unstrained spirits and grain unstrained spirits three is 1:0.5~0.9:0.1~0.3, vinosity obtained is best.
The compound pure and sweet white wine wine body prepared by the method for the present invention is colorless and transparent, and cellar aroma flavoring is strong and with faint scent, grain is fragrant,
Grain perfume (or spice) is prominent, and wine body is mellow, taste is felt well only, pure and mild Hui Tian, and physical and chemical index vinosity obtained in the range of table 1 is best.
1 physical and chemical index of table
| Project | Index |
| Total acid g/L | 0.8-1.8 |
| Total ester g/L | 2.2-5.5 |
| Ethyl hexanoate g/L | 0.6-1.9 |
| Ethyl acetate g/L | 1.0-2.0 |
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Embodiment 1
1, metering weighs the northeast 300kg sorghum, and by Chinese yeast faint scent white wine tradition pure grain solid brewage process, whole grain enters to steep grain
Grain after heating (>=75 DEG C) immersion 18h of water, is cooked according to the process that the stewing grain-of first steaming-steams again, guarantees that ripe grain moisture is by bucket
55%~60%, airing adds Chinese yeast 2.5kg to 25 DEG C after boiling, mixes cartonning thoroughly, and culture saccharification obtains grain unstrained spirits afterwards for 24 hours, and grain unstrained spirits goes out
Box temperature degree is 37 DEG C, is mixed thoroughly by the grain grain ratio of 1:3.5 into pond, and entering pond temperature is 16 DEG C, is sealed by fermentation 10d, obtains Chinese yeast faint scent
Female grain 2200kg.
2, the mother after fermentation poor is gone out, adds sorghum flour 120kg, husk 25kg, mixed uploading in rice steamer thoroughly and steam wine steaming grain, gained D
Wine 240kg (wine degree 40%Vol).
3, it steams after wine steams grain, rice steamer and adds 120kg high temperature amount water (>=85 DEG C) out, airing is high in addition to 28 DEG C
Warm koji powder 55kg, mixes rear closing heap thoroughly, heap fermentation 44h, and accumulation center top temperature is broken up and is sealed by fermentation into mud pit up to after 53 DEG C
28 days (temperature for entering mud pit is 29 DEG C).
4, after fermentation, poor unstrained spirits is taken out, high temperature Daqu powder 40kg is added again, mixes Hui Nijiao thoroughly, returns cellar process
In add 100kg esterifying liquid in batches, after addition, then be sealed by fermentation 180 days, be made perfume unstrained spirits.
5,2 gained D wine 240kg of above-mentioned steps is placed in the pot of the bottom below wine rice steamer, and supplements suitable quantity of water (to flood steam disc
Subject to pipe), next round is fed intake the normal hair of production by Chinese yeast faint scent white wine tradition pure grain solid brewage process (above-mentioned steps 1)
Mother's grain addition husk (amount of husk is the 1.5% of female poor quality) after ferment is mixed thoroughly, and uploading in rice steamer is placed in wine rice steamer bottom, by above-mentioned steps
Fragrant unstrained spirits addition husk (additive amount of husk is the 3% of fragrant unstrained spirits quality) in 4 after the fermentation of mud cellar is mixed thoroughly, and uploading in rice steamer is placed in wine rice steamer
Layer feeds intake next round after production, culture saccharification by Chinese yeast faint scent white wine tradition pure grain solid brewage process (above-mentioned steps 1)
Grain unstrained spirits addition husk (amount of husk is the 1.5% of grain unstrained spirits quality) is mixed thoroughly, and uploading in rice steamer is placed in upper layer, female grain, fragrant unstrained spirits and grain unstrained spirits three
Ratio is 1:0.6:0.15.Distillation takes wine after uploading in rice steamer, and steam pressure when wine is flowed in control accomplishes slow fire stream wine, flows wine temperature 30-35
DEG C, it leaves out the beginning and the end, wine is plucked in segmentation, and storage storage finally obtains a kind of compound pure and sweet white wine, and wine degree is 61.8%vol.
6, gained former wine is subjected to sense organ and physical and chemical chromatography, is shown in Table 2:
The sensory evaluation of the 2 compound pure and sweet white wine of the present invention of table and physical and chemical index
Comparative example 1
Step 1~4 are same as Example 1.
5, next round is fed intake the normal of production by Chinese yeast faint scent white wine tradition pure grain solid brewage process (above-mentioned steps 1)
Mother's grain after fermentation is added appropriate husk and is mixed thoroughly, and uploading in rice steamer is placed in wine rice steamer bottom, and the fragrant unstrained spirits after mud cellar fermentation in above-mentioned steps 4 is added
Add appropriate husk to mix thoroughly, uploading in rice steamer is placed in wine rice steamer middle layer, by next round by Chinese yeast faint scent white wine tradition pure grain solid brewage process (on
It states step 1) and feeds intake the grain unstrained spirits after production, culture saccharification as upper layer, female grain, fragrant unstrained spirits and grain unstrained spirits proportions are 1:0.3:
0.05.Distillation takes wine after uploading in rice steamer, and steam pressure when wine is flowed in control accomplishes slow fire stream wine, flows 30-35 DEG C of wine temperature, leave out the beginning and the end,
Wine is plucked in segmentation, and storage storage finally obtains a kind of compound pure and sweet white wine, and wine degree is 58.2%vol.
6, gained former wine is subjected to sense organ and physical and chemical chromatography, is shown in Table 3:
The sensory evaluation of the compound pure and sweet white wine of 3 comparative example of table 1 and physical and chemical index
Comparative example 2
Step 1~4 are same as Example 1.
5, next round is fed intake the normal of production by Chinese yeast faint scent white wine tradition pure grain solid brewage process (above-mentioned steps 1)
Mother's grain after fermentation is added appropriate husk and is mixed thoroughly, and uploading in rice steamer is placed in wine rice steamer bottom, and the fragrant unstrained spirits after mud cellar fermentation in above-mentioned steps 4 is added
Add appropriate husk to mix thoroughly, uploading in rice steamer is placed in wine rice steamer middle layer, by next round by Chinese yeast faint scent white wine tradition pure grain solid brewage process (on
It states step 1) and feeds intake the grain unstrained spirits after production, culture saccharification as upper layer, female grain, fragrant unstrained spirits and grain unstrained spirits proportions are 1:2.2:0.5.
Distillation takes wine after uploading in rice steamer, and steam pressure when wine is flowed in control accomplishes slow fire stream wine, flows 30-35 DEG C of wine temperature, leave out the beginning and the end, segmentation
Wine is plucked, storage storage finally obtains a kind of compound pure and sweet white wine, and wine degree is 56.6%vol.
6, gained former wine is subjected to sense organ and physical and chemical chromatography, is shown in Table 4:
The sensory evaluation of the compound pure and sweet white wine of 4 comparative example of table 2 and physical and chemical index
Claims (10)
1. the production method of compound pure and sweet white wine, which comprises the following steps:
(1) sorghum is steeped grain, first to steam, and boils in a covered pot over a slow fire grain, multiple to steam, Chinese yeast under airing, culture saccharification, obtains female grain after pit entry fermentation；
(2) it after grain powder and husk is added in female grain, steams wine and steams grain, obtain D wine, dosage water after distillation, high temperature Daqu under airing, accumulation
Fermentation breaks up in mud cellar and ferments；
(3) after fermentation, it takes out and adds high temperature Daqu and esterifying liquid, enter after mud cellar is fermented again and obtain fragrant unstrained spirits；
(4) D wine obtained in step (2) is taken, the pot of the bottom below wine rice steamer is placed in, takes female grain obtained by step (1), after admixing husk,
It is placed in wine rice steamer bottom, fragrant unstrained spirits obtained by step (3) is taken, after admixing husk, wine rice steamer middle layer is placed in, after taking step (1) culture saccharification
Grain unstrained spirits after admixing husk, is placed in wine rice steamer upper layer, and distillation takes wine, obtains compound pure and sweet white wine.
2. the production method of compound pure and sweet white wine according to claim 1, it is characterised in that: in step (1), the Chinese yeast
Traditionally to make Koji used in Chinese yeast fen-flavor type white spirit, additive amount is the 0.5%~1% of sorghum quality；The booth
The temperature for lower Chinese yeast of drying in the air is 22~26 DEG C；The time of the culture saccharification is 22~26h, and saccharification outlet temperature is 35~40 DEG C；
It is described enter pond temperature be 14~18 DEG C, period of the fermentation is 10~15 days.
3. the production method of compound pure and sweet white wine according to claim 1 or claim 2, it is characterised in that: described in step (2)
The additive amount of grain powder and husk is respectively the 0%~15% and 1%~4% of female poor quality；The D wine wine degree 35%Vol with
On；The additive amount of the amount water is the 100%~200% of grain silty amount.
4. the production method of any one compound pure and sweet white wine according to claim 1~3, which is characterized in that step (2)
In, the high temperature Daqu is Koji used in traditionally brewing aroma type Daqu spirit of China, and additive amount is female obtained by step (1)
The 2%~4% of poor quality；The temperature of high temperature Daqu is 28~30 DEG C under the airing.
5. the production method of any one compound pure and sweet white wine according to claim 1~4, which is characterized in that step (2)
In, 36~48h of heap fermentation time, accumulation center top temperature is up to 50~55 DEG C；It is described enter mud cellar temperature≤30 DEG C；Mud is sent out in cellar
The time of ferment is 25~35 days.
6. the production method of any one compound pure and sweet white wine according to claim 1~5, which is characterized in that step (3)
In, the additive amount of the high temperature Daqu is 1%~3% of female poor quality obtained by step (1).
7. the production method of any one compound pure and sweet white wine according to claim 1~6, which is characterized in that step (3)
In, the esterifying liquid is to combine hair by the white wine of yellow water, foreshot, liquor tailing, high temperature Daqu, aged pit mud, fragrant unstrained spirits and inferior grade
Ferment forms, and additive amount is the 3%~6.5% of female poor quality；Preferably, in the esterifying liquid, yellow water, foreshot, liquor tailing, high temperature
Yeast, aged pit mud, fragrant unstrained spirits and inferior grade the weight proportion of white wine be 15:8:40:5:5:5:80.
8. the production method of any one compound pure and sweet white wine according to claim 1~7, which is characterized in that step (3)
In, the time of the fermentation is 180 days or more.
9. the production method of any one compound pure and sweet white wine according to claim 1~8, which is characterized in that step (4)
In, the D wine additive amount is 50%~100% of liquid volume needed for the pot of bottom；Female grain, the quality of fragrant unstrained spirits and grain unstrained spirits three
Than for 1:0.5~0.9:0.1~0.3；The amount that husk is admixed in female grain is the 1%~2% of female poor quality；In the perfume unstrained spirits
The amount for admixing husk is the 2%~4% of fragrant unstrained spirits quality；The amount that husk is admixed in the grain unstrained spirits is the 1%~2% of grain unstrained spirits quality.
10. the compound pure and sweet white wine of the production method production of any one of the claim 1~9 compound pure and sweet white wine.
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| CN115521838A (en) * | 2022-10-11 | 2022-12-27 | 泸州品创科技有限公司 | Method for reducing content of cyanide and ethyl carbamate in production process of white spirit |
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| CN110819492A (en) * | 2019-12-26 | 2020-02-21 | 安徽金种子酒业股份有限公司 | Process method for brewing compound-flavor liquor through solid-state fermentation in ceramic jar |
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| CN113943620B (en) * | 2021-12-07 | 2023-11-10 | 陈亮 | Composite fungus culturing and fermenting white spirit production process |
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| CN115948214A (en) * | 2023-01-18 | 2023-04-11 | 泸州老窖股份有限公司 | Solid-state method white spirit production process |
| CN115948214B (en) * | 2023-01-18 | 2024-01-30 | 泸州老窖股份有限公司 | Process for producing white spirit by solid state method |
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