CN110452822A - A kind of compound wine brewing song and its brewing method using vinasse fermentation wine brewing - Google Patents
A kind of compound wine brewing song and its brewing method using vinasse fermentation wine brewing Download PDFInfo
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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
- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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Abstract
The invention discloses a kind of compound wine brewing songs and its brewing method using vinasse fermentation wine brewing, compound wine brewing song includes: 22-35 parts of head mold distiller's yeast, 10-18 parts of esterified red yeast, 22-27.5 parts of carbohydrase, red yeast rice 25-35 parts and 0.8-2.5 parts of high-temperature resistant and highly-active dry yeast of fermentation, wherein, the esterifying power of esterified red yeast is greater than 70mg/g100h, and fermentation red yeast rice saccharifying power is greater than 4000u/g；It include: the vinasse for taking remaining starch amount as 10-15wt% using the method that it ferments vinasse wine brewing, adjustment water content is 65-70wt%, cooling after sterilizing；Compound wine brewing song is added in the ratio of 1-2.5wt ‰, mixes, normal temperature fermentation 5-18 days after sealing；It is distilled at 100 DEG C and collects distillate.Compound wine brewing song provided by the present invention can effectively shorten the fermentation period of fermentation vinasse wine brewing, improve distillation yield, improve brewing spirit vinosity, application prospect is good.
Description
Technical field
The present invention relates to brewed spirit fields, and in particular to a kind of compound wine brewing using vinasse fermentation wine brewing is bent and its makes
Wine method.
Background technique
The technique of Chinese tradition solid state process brewing spirit is using including sorghum, wheat, barley, corn, rice and rye
Various grains inside are raw material, and complicated material energy metabolism reaction, shape are generated under Koji and the fermentation of carbohydrase
At the unique products style and qualitative character of Chinese tradition white spirit by solid state method, while also producing a large amount of by-product vinasse, wine
Grain is the material utilized that no longer ferments of generation during wine brewing.
According to statistics, 1 white wine of every brewing will generate 2-4 tons of vinasse, and the annual vinasse yield in China is at 30,000,000 tons
More than, acidity is big, and water content is high, contains fail ferment complete starch, protein, cellulose, organic acid, amino simultaneously
The characteristics of acid, vitamin, fat etc. have biodegradability strong, easily corrupt, inconvenience storage, if being effectively treated not in time, can give
Environment brings serious pollution.
Currently, the common processing method of vinasse includes recycling to produce white wine as animal feed and secondary brewing；Its
In, the former utility value is lower, and feed cost is high, and the latter leads to it since technique and existing White wine brewing process are essentially identical
Fermentation period is long, and alcoholization power is not high, and institute's brewing spirit vinosity is poor.
Summary of the invention
It is bent the purpose of the present invention is overcoming the deficiencies of the prior art and provide a kind of compound wine brewing using vinasse fermentation wine brewing
And its brewing method.
The present invention adopts the following technical scheme:
A kind of compound wine brewing using vinasse fermentation wine brewing is bent, includes following component:
Head mold distiller's yeast, esterified red yeast, carbohydrase, fermentation red yeast rice and high-temperature resistant and highly-active dry yeast.
Wherein:
The esterified red yeast is monascus to be seeded in wheat bran top fermentation to form, and its esterifying power is greater than 70mg/g
100h；
The fermentation red yeast rice is red yeast rice to be seeded in rice top fermentation to form, and its saccharifying power is greater than 4000u/g.
In detail, above-mentioned esterified red yeast and fermentation red yeast rice are that Wuhan is good at biological products Co., Ltd product on sale.Its
In, esterified red yeast is to be formed by monascus in wheat bran top fermentation, is the ecological mixture of biological enzyme and viable bacteria body, is with Esterified Enzyme
Based on multienzyme system probiotics, esterifying power is greater than 70mg/g100h, and has to synthesizing ethyl hexanoate very strong
Specificity and selectivity, can accelerate the formation speed of ethyl hexanoate in white wine, improve esterification yield, moreover, monascus is also
Characteristic with acidophilus, especially thermophilic lactic acid can be carbon source breeding fermentation using lactic acid, relieve acid to microbial cell
Toxic action, thus the content of lactic acid and ethyl lactate in fermented grain can be reduced in liquor production, to reach raising quality liquor
The purpose of rate.
Fermentation red yeast rice is also that the ecological mixture of biological enzyme and viable bacteria body also has other than the general characteristic with red yeast rice
There is very strong saccharification capability, saccharifying power is greater than 4000u/g.
In the above-mentioned technical solutions, the bent ingredient comprising following parts by weight of compound wine brewing:
22-35 parts of head mold distiller's yeast, 10-18 parts of esterified red yeast, 22-27.5 parts of carbohydrase, fermentation red yeast rice 25-35 parts and resistance to height
Warm highly active dry yeast 0.8-2.5 parts.
Further, in the above-mentioned technical solutions, the bent ingredient comprising following parts by weight of compound wine brewing:
25-30 parts of head mold distiller's yeast, 12-16 parts of esterified red yeast, 23-26 parts of carbohydrase, fermentation red yeast rice 27-32 parts and high temperature resistant
1-2 parts of highly active dry yeast.
In a preferred embodiment of the present invention, the bent ingredient comprising following parts by weight of compound wine brewing:
26.8 parts of head mold distiller's yeast, 14.3 parts of esterified red yeast, 24.5 parts of carbohydrase, 28.6 parts of red yeast rice of fermentation and high temperature resistant wine brewing
1.25 parts of high activity dried yeast.
Specifically, in the compound wine brewing song, the head mold distiller's yeast is head mold distiller's yeast Q303, and its saccharifying power is greater than
800u/g, acidity 0.48-0.55.
Specifically, in the compound wine brewing song, the enzyme activity of the carbohydrase is greater than 100000u/g.
Specifically, in the compound wine brewing song, the high-temperature resistant and highly-active dry yeast is to be trained by molasses liquid fermentation
It supports base inoculation fermentation to be made, and its high-temperature resistant and highly-active dry yeast number is greater than 20,000,000,000/g.
The preparation method of compound wine brewing song of the invention is uniformly mixed, is crushed specifically, weigh each component respectively according to the ratio
And cross 60 meshes to obtain the final product.It can increase or reduce according to corresponding ratio in the bent actual production of compound wine brewing, it is such as extensive raw
Produce can by kilogram as unit of, small-scale production can also in grams, and weight can increase or reduce, but between each composition
Raw material weight proportioning of soup processed constant rate.
Another aspect of the present invention provides a kind of method using above-mentioned compound wine brewing koji fermentation vinasse wine brewing, comprising:
S1, remaining starch amount is taken to be the vinasse of 10-15wt%, adjusting its water content is 65-70wt%, is cooled to after sterilizing
Room temperature；
S2, compound wine brewing song is added in the ratio of 1-2.5wt ‰, is uniformly mixed, normal temperature fermentation 5-18 days after sealing；
S3, the vinasse after fermenting in step S2 are distilled at 100 DEG C, collects distillate to get white wine.
Specifically, in the above-mentioned technical solutions, in step S2, the fermentation temperatures of the vinasse is 25-32 DEG C, preferably 30
℃。
Specifically, in the above-mentioned technical solutions, in step S2, the fermentation time of the vinasse is 7-14 days, preferably 7-
12 days.
The present invention has the advantage that
(1) it is provided by the invention using vinasse fermentation wine brewing compound wine brewing triton cross distiller's yeast containing head mold, carbohydrase and
Esterified red yeast and fermentation red yeast rice are added on the basis of high-temperature resistant and highly-active dry yeast, are acted synergistically, are utilized by its cooperation
A variety of enzyme systems of the combination act on, and keep the mouthfeel of wine more abundant, the theme fragrance of ethyl hexanoate is more prominent, to mention significantly
The high quality of wine；
(2) brewing resulting wine using compound wine brewing koji fermentation vinasse provided by the invention has white spirit by solid state method style,
Fragrance precursor substance abundant and micro constitutent can obtain further trans-utilization in vinasse, and the quality for brewing resulting wine is bright
Aobvious wine more resulting than prior art fermentation vinasse brew is significantly improved；
(3) the bent yeast making process of compound wine brewing provided by the present invention is simple, quick, easy to operate, is suitable for industrialization system
Standby and mass production application, the method using its vinasse wine brewing of fermenting is simply controllable, low in cost, and energy significant effective improves white wine and loses
The utilization rate of grain, and fermentation time is short, while being conducive to comprehensively utilize white wine pair waste and environmental protection, has application well
Prospect, practical significance are great.
Specific embodiment
With reference to embodiment, the embodiment of the present invention is furthur described in detail.
The following examples are intended to illustrate the invention, but is not limited to protection scope of the present invention, protection model of the invention
It encloses and is subject to claims.
Unless otherwise specified, experiment reagent used in the embodiment of the present invention and material etc. are commercially available.
If not particularly pointing out, technological means used in the embodiment of the present invention is well known to the skilled person normal
Rule means.
Raw materials used source in the embodiment of the present invention and comparative example:
Head mold distiller's yeast, commercially available head mold distiller's yeast Q303 product, saccharifying power 900u/g, acidity 0.50；
Esterified red yeast, Wuhan is good at biological products Co., Ltd commercial product, and esterifying power is greater than 70mg/g100h；
Carbohydrase, commercial product, enzyme activity are greater than 100000u/g；
Ferment red yeast rice, and Wuhan is good at biological products Co., Ltd commercial product, and saccharifying power is greater than 4000u/g；
High-temperature resistant and highly-active dry yeast is to be made by molasses liquid fermentation medium inoculation fermentation, and its high temperature resistant is made
Wine high activity dried yeast number is 24,000,000,000/g.
Vinasse, the well-known Wine Company in Hubei take the vinasse of fresh no mildew after drinking by a normal fermentation phase,
Residual starch content is 10-11%.
Embodiment 1
1, compound wine brewing is bent
A, it forms:
B, preparation method
It weighs each component respectively according to the ratio, at lower than 45 DEG C, is uniformly mixed, crushes and cross 60 meshes to obtain the final product.
2, the concrete technology of fermentation vinasse wine brewing
S1,300g vinasse are weighed, adjusting its water content is 65-70wt%, is packed into the triangular flask of 1L, goes out at 121 DEG C
Bacterium 30min, is cooled to room temperature；
S2, to be added compound wine brewing in the ratio of 1.5wt ‰ bent, uniformly mixed, and bottle sealing ferments 15 days at 30 DEG C；
S3, the vinasse after fermenting in step S2 are distilled at 100 DEG C, collects distillate to get white wine.
Embodiment 2
1, compound wine brewing is bent
A, it forms:
B, preparation method
It weighs each component respectively according to the ratio, at lower than 45 DEG C, is uniformly mixed, crushes and cross 60 meshes to obtain the final product.
2, the concrete technology of fermentation vinasse wine brewing
S1,300g vinasse are weighed, adjusting its water content is 65-70wt%, is packed into the triangular flask of 1L, goes out at 121 DEG C
Bacterium 30min, is cooled to room temperature；
S2, to be added compound wine brewing in the ratio of 1.5wt ‰ bent, uniformly mixed, and bottle sealing ferments 7 days at 30 DEG C；
S3, the vinasse after fermenting in step S2 are distilled at 100 DEG C, collects distillate to get white wine.
Embodiment 3
1, compound wine brewing is bent
A, it forms:
B, preparation method
It weighs each component respectively according to the ratio, at lower than 45 DEG C, is uniformly mixed, crushes and cross 60 meshes to obtain the final product.
2, the concrete technology of fermentation vinasse wine brewing
S1,300g vinasse are weighed, adjusting its water content is 65-70wt%, is packed into the triangular flask of 1L, goes out at 121 DEG C
Bacterium 30min, is cooled to room temperature；
S2, to be added compound wine brewing in the ratio of 1.5wt ‰ bent, uniformly mixed, and bottle sealing ferments 15 days at 30 DEG C；
S3, the vinasse after fermenting in step S2 are distilled at 100 DEG C, collects distillate to get white wine.
Comparative example 1
1, compound wine brewing is bent
A, it forms:
B, preparation method
It weighs each component respectively according to the ratio, at lower than 45 DEG C, is uniformly mixed, crushes and cross 60 meshes to obtain the final product.
2, the concrete technology of fermentation vinasse wine brewing
S1,300g vinasse are weighed, adjusting its water content is 65-70wt%, is packed into the triangular flask of 1L, goes out at 121 DEG C
Bacterium 30min, is cooled to room temperature；
S2, to be added compound wine brewing in the ratio of 1.5wt ‰ bent, uniformly mixed, and bottle sealing ferments 7 days at 30 DEG C；
S3, the vinasse after fermenting in step S2 are distilled at 100 DEG C, collects distillate to get white wine.
Comparative example 2
1, compound wine brewing is bent
A, it forms:
B, preparation method
It weighs each component respectively according to the ratio, at lower than 45 DEG C, is uniformly mixed, crushes and cross 60 meshes to obtain the final product.
2, the concrete technology of fermentation vinasse wine brewing
S1,300g vinasse are weighed, adjusting its water content is 65-70wt%, is packed into the triangular flask of 1L, goes out at 121 DEG C
Bacterium 30min, is cooled to room temperature；
S2, to be added compound wine brewing in the ratio of 1.5wt ‰ bent, uniformly mixed, and bottle sealing ferments 15 days at 30 DEG C；
S3, the vinasse after fermenting in step S2 are distilled at 100 DEG C, collects distillate to get white wine.
1-3 of the embodiment of the present invention and comparative example the 1-2 white wine made are given 80 people at random to taste, from mouth
It is carried out in terms of sense (fragrance, exquisiteness, refreshing net) and color (glittering and translucent, hang cup effect and put long with the presence or absence of sediment) two pair
Than.
Evaluation result is as shown in table 1 below.
Table 1 tastes evaluation result
In addition, respectively in Example 1-3 and comparative example 1-2 by it is compound wine brewing koji fermentation make to obtain white wine after two
Secondary vinasse measure its content of starch, compare with the vinasse raw material from the well-known Wine Company in Hubei, calculate to obtain the utilization of its starch
Rate.
Concrete outcome is as shown in table 2 below.
2 starch utilization ratio result of table
To sum up result is analyzed it is found that the embodiment of the present invention passes through toward head mold distiller's yeast, carbohydrase and high temperature resistant wine brewing high activity
Proper amount of esterified red yeast and fermentation red yeast rice are added in dry ferment, are acted synergistically by its cooperation, are utilized a variety of enzymes of the combination
System's effect keeps the mouthfeel of wine more abundant, substantially increases the quality of wine；Inventive embodiments utilize compound wine brewing koji fermentation vinasse
Wine brewing, can further starch, fragrance precursor substance and micro constitutent in trans-utilization vinasse, brew the quality of resulting wine compared with
It is good；In addition, the fermentation vinasse wine-making technology is simply controllable, low in cost, energy significant effective improves the utilization rate of spirit distiller grain, and
Fermentation time is short, is conducive to comprehensively utilize white wine pair waste and environmental protection, have a good application prospect, practical significance weight
Greatly.
Finally, above the present invention is described in detail with a general description of the specific embodiments, but
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of compound wine brewing using vinasse fermentation wine brewing is bent, which is characterized in that include following component:
Head mold distiller's yeast, esterified red yeast, carbohydrase, fermentation red yeast rice and high-temperature resistant and highly-active dry yeast；
Wherein:
The esterified red yeast is monascus to be seeded in wheat bran top fermentation to form, and its esterifying power is greater than 70mg/g100h；
The fermentation red yeast rice is monascus to be seeded in rice top fermentation to form, and its saccharifying power is greater than 4000u/g.
2. compound wine brewing according to claim 1 is bent, which is characterized in that the ingredient comprising following parts by weight:
22-35 parts of head mold distiller's yeast, 10-18 parts of esterified red yeast, 22-27.5 parts of carbohydrase, red yeast rice 25-35 parts of fermentation and high temperature resistant are made
0.8-2.5 parts of wine high activity dried yeast.
3. compound wine brewing according to claim 2 is bent, which is characterized in that the ingredient comprising following parts by weight:
25-30 parts of head mold distiller's yeast, 12-16 parts of esterified red yeast, 23-26 parts of carbohydrase, red yeast rice 27-32 parts of fermentation and high temperature resistant wine brewing
1-2 parts of high activity dried yeast.
4. compound wine brewing according to claim 3 is bent, which is characterized in that the ingredient comprising following parts by weight:
26.8 parts of head mold distiller's yeast, 14.3 parts of esterified red yeast, 24.5 parts of carbohydrase, 28.6 parts of red yeast rice of fermentation and high temperature resistant wine brewing are high living
1.25 parts of dry ferment of property.
5. compound wine brewing according to claim 1-4 is bent, which is characterized in that the head mold distiller's yeast is head mold distiller's yeast
Q303, and its saccharifying power is greater than 800u/g, acidity 0.48-0.55.
6. compound wine brewing according to claim 1-4 is bent, which is characterized in that the enzyme activity of the carbohydrase is greater than
100000u/g。
7. compound wine brewing according to claim 1-4 is bent, which is characterized in that the high temperature resistant wine brewing high activity is dry
Yeast be made by molasses liquid fermentation medium inoculation fermentation, and its high-temperature resistant and highly-active dry yeast number be greater than 20,000,000,000/
g。
8. a kind of method using any one of the claim 1-7 compound wine brewing koji fermentation vinasse wine brewing, which is characterized in that packet
It includes:
S1, remaining starch amount is taken to be the vinasse of 10-15wt%, adjusting its water content is 65-70wt%, is cooled to after sterilizing often
Temperature；
S2, compound wine brewing song is added in the ratio of 1-2.5wt ‰, is uniformly mixed, normal temperature fermentation 5-18 days after sealing；
S3, the vinasse after fermenting in step S2 are distilled at 100 DEG C, collects distillate to get white wine.
9. according to the method described in claim 8, it is characterized in that, the fermentation temperature of the vinasse is 25-32 in step S2
DEG C, preferably 30 DEG C.
10. according to the method described in claim 8, it is characterized in that, the fermentation time of the vinasse is 7-14 in step S2
It, preferably 7-12 days.
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| CN115820362A (en) * | 2022-11-28 | 2023-03-21 | 山东一品农夫农业科技有限公司 | Rye liquor and preparation method and application thereof |
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| CN111171991A (en) * | 2019-12-31 | 2020-05-19 | 广西天龙泉酒业有限公司 | Method for recycling wine groove in rice-flavor liquor brewing |
| CN115820362A (en) * | 2022-11-28 | 2023-03-21 | 山东一品农夫农业科技有限公司 | Rye liquor and preparation method and application thereof |
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