CN110499223A - Distilled liquor brewage process - Google Patents
Distilled liquor brewage process Download PDFInfo
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- CN110499223A CN110499223A CN201910571168.0A CN201910571168A CN110499223A CN 110499223 A CN110499223 A CN 110499223A CN 201910571168 A CN201910571168 A CN 201910571168A CN 110499223 A CN110499223 A CN 110499223A
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The present invention provides a kind of brewage process of distilled liquor, which includes: to impregnate: pure water impregnates sorghum 16-18h；Steam sorghum: filtering moisture covers the big vapour of steaming cover and just steams 25-30min, and water-sprinkling is primary, turns uniformly；It covers steaming cover to steam 40-60min water-sprinkling is primary again, turn uniformly, cover in steaming cover decatize grain to ripe；Airing: the sorghum cooked is transported to airing field in time, blower blows on；Mixed song: based on the weight of sorghum, the bacterium of Chinese yeast and 0.5%-0.8% that 0.8%-1% is added into the sorghum cooked is bent；Closing heap saccharification；Airing is with grain: will spread out with grain by the amount of 1:2~1:4, is down to 15-25 DEG C to temperature, the sorghum being saccharified is sprinkled upon poor surface, turn and uniformly obtain fermented grain；Fermentation: will mix uniform fermented grain is fitted into bottom be equipped with cellar bed mud pit in, and above fermented grain be laid with cellar face mud sealing and fermenting；Wine is plucked in distillation.The present invention is bent by adding bacterium in saccharifying, ferments in the pit containing flora, so that sorghum is discharged more esters in saccharification, fermentation process, realizes the purpose of flavouring.
Description
Technical field
The present invention relates to a kind of drinks processing technologies, in particular to a kind of distilled liquor brewage process.
Background technique
Xiaoqu wine is saccharifying agent and leavening using Chinese yeast as wine brewing, the various types of Chinese yeast, medicinal material used also that
This is different.But microorganism contained therein is based on head mold, Mucor.Microorganism in Chinese yeast be by spontaneons screening culture, and
By bent female inoculation, make beneficial microbe mass propagation, so not only containing ferment yeast-like fungi class simultaneously containing saccharification mushroom.Small
In bent wine production, Chinese yeast has both the effect of saccharification and fermentation.South China warmer climate is suitable for producing using Xiaoqu wine method.
Chinese yeast fen-flavor type white spirit refers to that rice, corn, wheat, sorghum, tangerine rice etc. are raw material, makees diastatic fermentation with Chinese yeast
Agent has that faint scent is pure, liquor-saturated sweet tea through solid-state or semisolid saccharification, fermentation, then through solid-state or too distillable distilled liquor
It is soft, coordinate naturally, pleasant impression is felt well net feature.Delicate fragrance type Xiaoqu wine has elegant fragrance and pure and sweet mouthfeel, wherein esters
Substance is to constitute delicate fragrance type Xiaoqu wine faint scent, pure, fragrance coordination feature main component.
In this Chinese patent literature of publication number CN109679803, a kind of preparation of Chinese yeast fen-flavor type white spirit is disclosed
Method, this method promote the whole mouthfeel of Xiaoqu wine by adjusting the brewing process of Xiaoqu wine, and this method is to a certain degree
On can alleviate the big problem of Xiaoqu wine stimulation sense organ, rough taste with flavouring；But brewing process is only adjusted in this method, not
There are the saccharification for glutinous sorghum itself, fermentation process to be intervened, so that cannot sufficiently release in glutinous sorghum saccharification, fermentation process
Fragrance is put, thus this method is to the flavouring limitation of Xiaoqu wine.
In this Chinese patent literature of publication number CN109439487, a kind of system of Stauntonia latifolia glutinous sorghum Spirit is disclosed
Standby brewing method, it is latter with distillation, the alcoholic strength of gained finished wine, rough taste drop using Stauntonia latifolia, glutinous sorghum fermentation in this method
Low, stimulus to the sense organ is small；But since the fermentation fragrance of Stauntonia latifolia is mixed with the fermentation fragrance of glutinous sorghum, so that the fermentation of glutinous sorghum is fragrant
Gas reduces, and no longer pure, and the white wine of this method brewing can not cater to the demand of Ko-ji insects, and sales volume is limited.
To sum up, it is necessary to existing distilled liquor brewage process be improved, keep it big in alleviation stimulus to the sense organ, rough taste
While problem, the fragrant degree of Xiaoqu wine is effectively promoted.
Summary of the invention
In order to solve the above-mentioned technical problem, the object of the present invention is to provide a kind of brewage process of distilled liquor, by
It is bent that bacterium is added in saccharifying, so that sorghum is discharged more esters in saccharification, fermentation process, to realize the purpose of flavouring.
Based on above-mentioned purpose, the present invention provides a kind of brewage process of distilled liquor, which includes the following steps:
Impregnate: pure water impregnates sorghum 16-18h；
Steam sorghum: filtering moisture covers the big vapour of steaming cover and just steams 25-30min, and water-sprinkling is primary, turns uniformly；Cover steaming cover steaming
Water-sprinkling is primary again by 40-60min, turns uniformly, covers in steaming cover decatize grain to ripe；
Airing: the sorghum cooked is transported to airing field in time, blower blows on；
Mixed song: based on sorghum weight, into the sorghum cooked be added 0.8%-1% Chinese yeast and 0.5%-0.8% it is thin
Bacterium is bent；
Closing heap saccharification；By altimeter, summer 5~9cm of closing heap, winter 10~15cm of closing heap, saccharificatinn period 18-20h；
Airing is with grain: will spread out with grain by the amount of 1:2~1:4, is down to 15-25 DEG C to temperature, the sorghum being saccharified is spilt
On poor surface, turns and uniformly obtain fermented grain；
Fermentation: will mix uniform fermented grain is fitted into bottom be equipped with cellar bed mud pit in, and above fermented grain laying cellar face
Mud is sealed by fermentation；
Wine is plucked in distillation.
Preferably, containing flora in cellar face mud and cellar bed mud.
Preferably, the cellar face mud of the pit is with a thickness of 8-12cm, the cellar bed mud of the pit is with a thickness of 25-35cm.
Preferably, yeast bacterial content is 1.8 × 10 in the mud of the cellar face8A/g-2.2 × 108A/g；
Yeast bacterial content is 5.5 × 10 in the cellar bed mud8A/g-6.5 × 108A/g, caproic acid bacterial content are 5.5 × 108
A/g-6.5 × 108A/g；
Containing bacterial population in air in the pit is 0.8 × 106cfu/m3-1.2×106cfu/m3；Fungi count is
4.5× 105cfu/m3-5.5×105cfu/m3And yeast count is 4.5 × 105cfu/m3-5.5×105cfu/m3。
Preferably, pit is sealed using nylon film, pit dust stratification is avoided；The fermentation phase is 28-35 days.
Preferably, wine is plucked in distillation specifically: foreshot wins 2-4%；Base liquor converts into alcoholic strength 55-60%vol；Tail wine returns
Rice steamer steams again.
Compared with prior art, the invention has the benefit that
The present invention is bent by adding bacterium in saccharifying, keeps sorghum higher in saccharification degree；It is sent out simultaneously using pit
Ferment makes sorghum fermentation process discharge more esters by the pit mud in pit and the microflora fermentation in pit air, thus real
The purpose of existing flavouring；Since Chinese yeast aroma degree increases, rough taste and stimulus to the sense organ reduce naturally, effectively improve the whole of distilled liquor
Body mouthfeel.
Specific embodiment
It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another
It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
It should be noted that term used herein above is merely to describe specific embodiment, and be not intended to restricted root
According to the illustrative embodiments of the application.As used herein, unless the context clearly indicates otherwise, otherwise singular
Also it is intended to include plural form, additionally, it should be understood that, when in the present specification using term "comprising" and/or " packet
Include " when, indicate existing characteristics, step, operation, device, component and/or their combination.
Technology contents of the invention are described in detail below.
Embodiment one
A kind of brewage process of distilled liquor, the brewage process include the following steps:
Impregnate: pure water impregnates sorghum 16h；
Steam sorghum: filtering moisture covers the big vapour of steaming cover and just steams 25min, and water-sprinkling is primary, turns uniformly；Cover steaming cover steaming
Water-sprinkling is primary again by 40min, turns uniformly, covers in steaming cover decatize grain to ripe；
Airing: the sorghum cooked is transported to airing field in time, blower blows on；
Mixed song: based on the weight of sorghum, 0.8% Chinese yeast is added into the sorghum cooked and 0.5% bacterium is bent；
Closing heap saccharification；By altimeter, summer closing heap 5cm, winter closing heap 10cm, saccharificatinn period 18h；
Airing is with grain: it will be spread out with grain by the amount of 1:2, be down to 15 DEG C to temperature, the sorghum being saccharified is sprinkled upon poor surface,
Turn uniform fermented grain；
Fermentation: will mix uniform fermented grain is fitted into bottom be equipped with cellar bed mud pit in, and above fermented grain laying cellar face
Mud is sealed by fermentation；
Wine is plucked in distillation.
As a kind of preferably embodiment, contain flora in cellar face mud and cellar bed mud.
As a kind of preferably embodiment, the cellar face mud of the pit is with a thickness of 8cm, the cellar bed mud thickness of the pit
For 25cm.
As a kind of preferably embodiment, yeast bacterial content is 1.8 × 10 in the mud of the cellar face8A/g；
Yeast bacterial content is 5.5 × 10 in the cellar bed mud8A/g, caproic acid bacterial content are 5.5 × 108A/g；
Containing bacterial population in air in the pit is 0.8 × 106cfu/m3；Fungi count is 4.5 × 105cfu/m3And
Yeast count is 4.5 × 105cfu/m3。
As a preferred embodiment, pit size: length × width × height=320cm × 215cm × 200cm.
As a kind of preferably embodiment, pit is sealed using nylon film, avoids pit dust stratification；The fermentation phase is 28
It.
As a kind of preferably embodiment, wine is plucked in distillation specifically: foreshot wins 2%；Base liquor converts into alcoholic strength 55%
vol；Tail wine returns rice steamer and steams again.
Embodiment two
A kind of brewage process of distilled liquor, the brewage process include the following steps:
Impregnate: pure water impregnates sorghum 18h；
Steam sorghum: filtering moisture covers the big vapour of steaming cover and just steams 30min, and water-sprinkling is primary, turns uniformly；Cover steaming cover steaming
Water-sprinkling is primary again by 60min, turns uniformly, covers in steaming cover decatize grain to ripe；
Airing: the sorghum cooked is transported to airing field in time, blower blows on；
Mixed song: based on the weight of sorghum, 1% Chinese yeast is added into the sorghum cooked and 0.8% bacterium is bent；
Closing heap saccharification；By altimeter, summer closing heap 9cm, winter closing heap 15cm, saccharificatinn period 20h；
Airing is with grain: it will be spread out with grain by the amount of 1:4, be down to 25 DEG C to temperature, the sorghum being saccharified is sprinkled upon poor surface,
Turn uniform fermented grain；
Fermentation: will mix uniform fermented grain is fitted into bottom be equipped with cellar bed mud pit in, and above fermented grain laying cellar face
Mud is sealed by fermentation；
Wine is plucked in distillation.
As a kind of preferably embodiment, contain flora in cellar face mud and cellar bed mud.
As a kind of preferably embodiment, for the cellar face mud of the pit with a thickness of 12cm, the cellar bed mud of the pit is thick
Degree is 35cm.
As a kind of preferably embodiment, yeast bacterial content is 2.2 × 10 in the mud of the cellar face8A/g；
Yeast bacterial content is 6.5 × 10 in the cellar bed mud8A/g, caproic acid bacterial content are 6.5 × 108A/g；
Containing bacterial population in air in the pit is 1.2 × 106cfu/m3；Fungi count is 5.5 × 105cfu/m3And
Yeast count is 5.5 × 105cfu/m3。
As a preferred embodiment, pit size: length × width × height=320cm × 215cm × 200cm.
As a kind of preferably embodiment, pit is sealed using nylon film, avoids pit dust stratification；The fermentation phase is 35
It.
As a kind of preferably embodiment, wine is plucked in distillation specifically: foreshot wins 4%；Base liquor converts into alcoholic strength 60%
vol；Tail wine returns rice steamer and steams again.
Embodiment three
A kind of brewage process of distilled liquor, the brewage process include the following steps:
Impregnate: pure water impregnates sorghum 17h；
Steam sorghum: filtering moisture covers the big vapour of steaming cover and just steams 27min, and water-sprinkling is primary, turns uniformly；Cover steaming cover steaming
Water-sprinkling is primary again by 50min, turns uniformly, covers in steaming cover decatize grain to ripe；
Airing: the sorghum cooked is transported to airing field in time, blower blows on；
Mixed song: based on the weight of sorghum, 0.9% Chinese yeast is added into the sorghum cooked and 0.6% bacterium is bent；
Closing heap saccharification；By altimeter, summer closing heap 7cm, winter closing heap 13cm, saccharificatinn period 19h；
Airing is with grain: it will be spread out with grain by the amount of 1:3, be down to 20 DEG C to temperature, the sorghum being saccharified is sprinkled upon poor surface,
Turn uniform fermented grain；
Fermentation: will mix uniform fermented grain is fitted into bottom be equipped with cellar bed mud pit in, and above fermented grain laying cellar face
Mud is sealed by fermentation；
Wine is plucked in distillation.
As a kind of preferably embodiment, contain flora in cellar face mud and cellar bed mud.
As a kind of preferably embodiment, for the cellar face mud of the pit with a thickness of 10cm, the cellar bed mud of the pit is thick
Degree is 30cm.
As a kind of preferably embodiment, yeast bacterial content is 2 × 10 in the mud of the cellar face8A/g；
Yeast bacterial content is 6 × 10 in the cellar bed mud8A/g, caproic acid bacterial content are 6 × 108A/g；
Containing bacterial population in air in the pit is 1 × 106cfu/m3；Fungi count is 5 × 105cfu/m3And yeast
Bacterium number is 4.5 × 105cfu/m3。
As a preferred embodiment, pit size: length × width × height=320cm × 215cm × 200cm.
As a kind of preferably embodiment, pit is sealed using nylon film, avoids pit dust stratification；The fermentation phase is 31
It.
As a kind of preferably embodiment, wine is plucked in distillation specifically: foreshot wins 3%；Base liquor converts into alcoholic strength 58%
vol；Tail wine returns rice steamer and steams again.
1 organoleptic analysis of table
The present invention is bent by adding bacterium in saccharifying, keeps sorghum higher in saccharification degree；It is sent out simultaneously using pit
Ferment makes sorghum fermentation process discharge more esters by the pit mud in pit and the microflora fermentation in pit air, thus real
The purpose of existing flavouring；Since Chinese yeast aroma degree increases, rough taste and stimulus to the sense organ reduce naturally, effectively improve the whole of distilled liquor
Body mouthfeel.
In addition, it should be noted that:
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art are not departing from the principle of the present invention and objective
In the case where can make changes, modifications, alterations, and variations to the above described embodiments within the scope of the invention, it is all according to this hair
Bright technical spirit any simple modification, equivalent change and modification to the above embodiments, still fall within the technology of the present invention
In the range of scheme.
Claims (6)
1. a kind of brewage process of distilled liquor, which comprises the steps of:
Impregnate: pure water impregnates sorghum 16-18h；
Steam sorghum: filtering moisture covers the big vapour of steaming cover and just steams 25-30min, and water-sprinkling is primary, turns uniformly；It covers steaming cover and steams 40-
Water-sprinkling is primary again by 60min, turns uniformly, covers in steaming cover decatize grain to ripe；
Airing: the sorghum cooked is transported to airing field in time, blower blows on；
Mixed song: based on sorghum weight, the bacterium of Chinese yeast and 0.5%-0.8% that 0.8%-1% is added into the sorghum cooked is bent；
Closing heap saccharification；By altimeter, summer 5~9cm of closing heap, winter 10~15cm of closing heap, saccharificatinn period 18-20h；
Airing is with grain: will spread out with grain by the amount of 1:2~1:4, is down to 15-25 DEG C to temperature, the sorghum being saccharified is sprinkled upon grain
Surface turns and uniformly obtains fermented grain；
Fermentation: will mix uniform fermented grain is fitted into bottom be equipped with cellar bed mud pit in, and above fermented grain laying cellar face mud it is close
Seal ferment；
Wine is plucked in distillation.
2. a kind of brewage process of distilled liquor according to claim 1, which is characterized in that cellar face mud and cellar bed mud
In contain flora.
3. a kind of brewage process of distilled liquor according to claim 2, which is characterized in that the cellar face mud of the pit is thick
Degree is 8-12cm, and the cellar bed mud of the pit is with a thickness of 25-35cm.
4. a kind of brewage process of distilled liquor according to claim 3, which is characterized in that saccharomycete contains in the mud of the cellar face
Amount is 1.8 × 108A/g-2.2 × 108A/g；
Yeast bacterial content is 5.5 × 10 in the cellar bed mud8A/g-6.5 × 108A/g, caproic acid bacterial content are 5.5 × 108A/
g-6.5×108A/g；
Containing bacterial population in air in the pit is 0.8 × 106cfu/m3-1.2×106cfu/m3；Fungi count be 4.5 ×
105cfu/m3-5.5×105cfu/m3And yeast count is 4.5 × 105cfu/m3-5.5×105cfu/m3。
5. a kind of brewage process of distilled liquor according to claim 4, which is characterized in that pit is sealed using nylon film
Mouthful, the fermentation phase is 28-35 days.
6. a kind of brewage process of distilled liquor according to claim 1, which is characterized in that wine is plucked in distillation specifically: wine
Head wins 2-4%；Base liquor converts into alcoholic strength 55-60%vol；Tail wine returns rice steamer and steams again.
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| CN201910571168.0A CN110499223A (en) | 2019-06-28 | 2019-06-28 | Distilled liquor brewage process |
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|---|---|---|---|
| CN201910571168.0A CN110499223A (en) | 2019-06-28 | 2019-06-28 | Distilled liquor brewage process |
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ID=68586010
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713880A (en) * | 2019-12-04 | 2020-01-21 | 四川陈塘关文旅集团有限公司 | Brewing method of Xiaoqu liquor |
| CN111100775A (en) * | 2020-03-10 | 2020-05-05 | 敖亮 | Red sorghum wine and brewing method thereof |
| CN117165385A (en) * | 2023-09-12 | 2023-12-05 | 褚马(上海)酒业有限公司 | Microbial fermentation process for accelerating white spirit aging |
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| CN103243002A (en) * | 2013-05-24 | 2013-08-14 | 湖北工业大学 | Method for improving quality of smaller lumped koji distilled spirit |
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2019
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| CN101921689A (en) * | 2010-08-06 | 2010-12-22 | 泸州老窖股份有限公司 | Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713880A (en) * | 2019-12-04 | 2020-01-21 | 四川陈塘关文旅集团有限公司 | Brewing method of Xiaoqu liquor |
| CN111100775A (en) * | 2020-03-10 | 2020-05-05 | 敖亮 | Red sorghum wine and brewing method thereof |
| CN117165385A (en) * | 2023-09-12 | 2023-12-05 | 褚马(上海)酒业有限公司 | Microbial fermentation process for accelerating white spirit aging |
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