CN110747088A - Special-flavor liquor brewing method capable of controlling ethyl lactate and ethyl caproate content - Google Patents
Special-flavor liquor brewing method capable of controlling ethyl lactate and ethyl caproate content Download PDFInfo
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Abstract
The invention discloses a brewing method of a special-flavor liquor with controlled ethyl lactate and ethyl hexanoate content, which comprises the steps of steaming and cooling, mixing, loading in a steamer, distilling, primary fermentation, secondary fermentation and the like.
Description
Technical Field
The invention belongs to the technical field of liquor production, and particularly relates to a specially-flavored liquor brewing method for controlling the content of ethyl lactate and ethyl caproate.
Background
The specially-fragrant white spirit is one of the representatives of the Chinese classic white spirit, and has long history and strict brewing process. The traditional process of the specially-fragrant white spirit adopts whole-grain rice as a single raw material, does not need to be crushed, uses single Daqu medium-high temperature Daqu as a saccharification leavening agent, and is prepared by traditional solid state fermentation, distillation, aging and blending, so that the fragrance of the rice is directly brought into the white spirit, and the special fragrance type white spirit is a unique fragrance type with the advantages of thick fragrance, sauce and fresh three fragrance types, and is widely popular with consumers.
The main flavor components of the specially-flavor liquor are different from other types of liquor, mainly comprise odd-carbon fatty acid ethyl ester, the content of the odd-carbon fatty acid ethyl ester is the crown of various types of flavor liquor, and the main flavor components are as follows: ethyl propionate, ethyl valerate, ethyl heptanoate and ethyl nonanoate, wherein the ethyl propionate is similar to pineapple fragrance, slightly sesame fragrance and pure aftertaste, has multi-type and multi-level fragrance, and is one of important indexes for measuring the characteristic fragrance of the specially-fragrant white spirit.
Besides ethyl propionate, ethyl lactate and ethyl hexanoate are inevitable components in the specially-flavored white spirit, and mainly come from various lactic acid bacteria and caproic acid bacteria in channels such as wine cellar pools and fermented grains, in the fermentation process, various microorganisms can rob glucose and other saccharide substances as fermentation raw materials, along with the difference of brewing processes, the content of ethyl propionate, ethyl lactate and ethyl hexanoate in finished products can generate large difference, the production of ethyl hexanoate can be inhibited by the existence of lactic acid bacteria, the fragrance of ethyl propionate can be inhibited by the excessive yield of ethyl lactate and ethyl hexanoate, and the taste comfort of the white spirit can be affected by the improper proportion of ethyl lactate and ethyl hexanoate. Therefore, a more scientific and reasonable brewing process needs to be found, the aim of reducing and controlling the ethyl lactate and the ethyl caproate in the base wine to achieve a lower and proper proportion through the generation process is achieved, the aim of not inhibiting or even improving the content of the ethyl propionate is achieved, and the specially-flavored white wine is mellow in taste and has more characteristics.
Disclosure of Invention
The invention aims to solve the technical problems and provides a method for brewing the special-flavor liquor by controlling the content of ethyl lactate and ethyl hexanoate, which can reduce and control the ethyl lactate and the ethyl hexanoate in the base liquor to achieve a lower and proper proportion, does not inhibit or even improve the content of ethyl propionate, and enables the special-flavor liquor to be mellow in taste, high in quality and more characteristic.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a brewing method of a specially-fragrant white spirit with ethyl lactate and ethyl caproate content controlled, which comprises the following steps:
s1, steaming and cooling: steaming with steam for 30-60 min before use;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, wherein the ratio of the grain feeding material to fermented grains is 1:5-6, performing solid state fermentation by using medium-temperature Daqu, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 2-3cm, steaming the rice husks 5-10cm in the steamer, allowing the rice husks to enter the steamer in winter and spring with the visible tide, and allowing the rice husks to enter the steamer in summer and autumn by detecting the steam, wherein the fermented grains in the steamer do not contact the steamer cover;
s4, distillation: distilling for 45 + -5 min per steamer, flowing wine temperature 25-35 deg.C, flowing wine speed no more than 3-3.5 kg/min, collecting wine when flowers are seen, removing tail, storing wine tail below 45% vol, steaming again, and storing 2-3kg of head of wine in each steamer;
s5, primary fermentation: taking out of the steamer, adding 1% of aroma-producing yeast, stacking for 12h, adding 15% of medium-temperature Daqu, stacking for 12h, sucking pulp with hot water above 70 ℃, turning over the stack, cooling, hermetically fermenting for 20-25 days, steaming wine at 80 ℃ for 45 +/-5 minutes, rapidly cooling to 20 ℃, and storing for 5-10 days at 20 ℃;
s6, secondary fermentation: continuing to add 1% Cryptococcus flavescens, fermenting for 10-20 days after uniformly stirring, steaming wine at 80 deg.C for 45 + -5 min, rapidly cooling to 20 deg.C, and storing at 20 deg.C for 5-10 days.
Preferably, in the step S2, the ratio of the grain feed to the fermented grains is 1: 5.5.
Preferably, in the steps S5 and S6, the rapid cooling is cooling to a predetermined temperature within 15 minutes.
Preferably, in the step S2, the total amount of the Daqu is 26-29% of the total amount of the grain feeding materials.
Preferably, in the step S4, the distillation is carried out under reduced pressure, and the vacuum degree is 60 to 80 mbr.
Preferably, in the step S4, the distillation is performed under reduced pressure, and the vacuum degree is 70 mbr.
In summary, compared with the prior art, the invention has the following beneficial effects:
the method can reduce the content of ethyl lactate and ethyl caproate in the finished liquor, and control the content ratio of the ethyl lactate and the ethyl caproate to reach an appropriate ratio of 1: 1.4-1.8, so that the liquor is ensured to have excellent mouthfeel, and the content of 20-30% of ethyl propionate is increased on the basis of the traditional preparation method, so that the specially-flavored liquor is mellow in mouthfeel, high in quality and more distinctive.
Detailed Description
The present invention will be described in further detail with reference to specific examples. It should be understood that the scope of the above-described subject matter is not limited to the following examples, and any techniques implemented based on the disclosure of the present invention are within the scope of the present invention.
Experimental example 1 preparation of super-flavor type white spirit base wine
Brewing according to the following method:
s1, steaming and cooling: steaming with steam for 30 min before using rice hull;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, performing solid-state fermentation by using medium-temperature Daqu at a medium-temperature and high-temperature in a ratio of 1:5.5 to fermented grains, wherein the total amount of the Daqu is 28% of the total amount of the grain feeding material, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 3cm, steaming the rice husks 10cm in the steamer, steaming the rice husks in winter and spring, steaming the rice husks in summer and autumn, and keeping the fermented grains in the steamer not in contact with a steamer cover;
s4, distillation: distilling under normal pressure, distilling for 45 + -5 min per steamer, flowing wine temperature 35 deg.C, flowing wine speed no more than 3.5 kg/min, picking wine when flowers are seen, removing tail by cutting off, storing no wine tail below 45% vol, re-steaming and re-hanging, and storing 3kg wine head in each steamer;
s5, primary fermentation: taking out of the steamer, adding 1% of aroma-producing yeast, stacking for 12h, adding 15% of medium-temperature Daqu, stacking for 12h, sucking pulp with hot water above 70 ℃, turning over the stack, cooling, hermetically fermenting for 20 days, steaming wine at 80 ℃ for 45 minutes, rapidly cooling to 20 ℃ within 15 minutes, and storing for 10 days at 20 ℃;
s6, secondary fermentation: continuing to add 1% Cryptococcus flavescens, fermenting for 10 days after uniformly stirring, steaming wine at 80 deg.C for 45 min, rapidly cooling to 20 deg.C within 15 min, and storing at 20 deg.C for 10 days.
Experimental example 2 preparation of super-fragrant white spirit base wine
Brewing according to the following method:
s1, steaming and cooling: steaming with steam for 45 min before using rice hull;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, performing solid-state fermentation by using medium-temperature Daqu at a medium-temperature and high-temperature in a ratio of 1:5.5 to fermented grains, wherein the total amount of the Daqu is 28% of the total amount of the grain feeding material, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 3cm, steaming the rice husks 10cm in the steamer, steaming the rice husks in winter and spring, steaming the rice husks in summer and autumn, and keeping the fermented grains in the steamer not in contact with a steamer cover;
s4, distillation: distilling under reduced pressure, wherein the vacuum degree is 70mbr, the distilling time is 45 minutes per steamer, the flowing wine temperature is 35 ℃, the flowing wine speed is not more than 3.5 kg/minute, picking the wine when the flowers are seen, removing the tails, not warehousing the wine tails with the volume of less than 45 percent, re-steaming and re-hanging, and storing 3kg of the wine heads in each steamer;
s5, primary fermentation: taking out of the steamer, adding 1% of aroma-producing yeast, stacking for 12h, adding 15% of medium-temperature Daqu, stacking for 12h, sucking pulp with hot water above 70 ℃, turning over the stack, cooling, hermetically fermenting for 25 days, steaming wine at 80 ℃ for 45 minutes, rapidly cooling to 20 ℃ within 15 minutes, and storing for 5 days at 20 ℃;
s6, secondary fermentation: continuing to add 1% Cryptococcus flavescens, fermenting for 10 days after uniformly stirring, steaming wine at 80 deg.C for 45 min, rapidly cooling to 20 deg.C within 15 min, and storing at 20 deg.C for 10 days.
Comparative example 1
S1, steaming and cooling: steaming with steam for 30 min before using rice hull;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, performing solid-state fermentation by using medium-temperature Daqu at a medium-temperature and high-temperature in a ratio of 1:5.5 to fermented grains, wherein the total amount of the Daqu is 28% of the total amount of the grain feeding material, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 3cm, steaming the rice husks 10cm in the steamer, steaming the rice husks in winter and spring, steaming the rice husks in summer and autumn, and keeping the fermented grains in the steamer not in contact with a steamer cover;
s4, distillation: distilling under normal pressure, distilling for 45 minutes per steamer, keeping the temperature of liquor at 25 ℃, keeping the liquor flowing speed at no more than 3 kg/min, picking the liquor when flowers are seen, removing tails by cutting off, not warehousing the liquor tails with volume of less than 45%, re-steaming and re-hanging, and storing 2kg liquor cut heads in each steamer;
s5, fermentation: taking out, stacking for 24h, sucking slurry with hot water of above 70 deg.C, adding medium-temperature Daqu 15%, turning, cooling, sealing, fermenting for 32 days, and steaming at 80 deg.C for 45 min.
Comparative example 2
S1, steaming and cooling: steaming with steam for 30 min before using rice hull;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, performing solid-state fermentation by using medium-temperature Daqu at a medium-temperature and high-temperature in a ratio of 1:5.5 to fermented grains, wherein the total amount of the Daqu is 28% of the total amount of the grain feeding material, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 3cm, steaming the rice husks 10cm in the steamer, steaming the rice husks in winter and spring, steaming the rice husks in summer and autumn, and keeping the fermented grains in the steamer not in contact with a steamer cover;
s4, distillation: distilling under reduced pressure, wherein the vacuum degree is 70mbr, the distilling time is 45 +/-5 minutes per steamer, the flowing wine temperature is 28 ℃, the flowing wine speed is not more than 3.5 kg/minute, picking the wine by observing flowers, removing the tail by cutting off the head, storing the wine tail with volume of less than 45% in a warehouse, re-steaming and re-hanging, and storing 2kg of the head of the wine cut off per steamer;
s5, fermentation: taking out, stacking for 24h, sucking slurry with hot water of above 70 deg.C, adding medium-temperature Daqu 15%, turning, cooling, sealing, fermenting for 32 days, and steaming at 80 deg.C for 45 min.
Comparative example 3
S1, steaming and cooling: steaming with steam for 30 min before using rice hull;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, performing solid-state fermentation by using medium-temperature Daqu at a medium-temperature and high-temperature in a ratio of 1:5.5 to fermented grains, wherein the total amount of the Daqu is 28% of the total amount of the grain feeding material, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 3cm, steaming the rice husks 10cm in the steamer, steaming the rice husks in winter and spring, steaming the rice husks in summer and autumn, and keeping the fermented grains in the steamer not in contact with a steamer cover;
s4, distillation: distilling under normal pressure, distilling for 45 + -5 min per steamer, flowing wine temperature 35 deg.C, flowing wine speed no more than 3.5 kg/min, picking wine when flowers are seen, removing tail by cutting off, storing no wine tail below 45% vol, re-steaming and re-hanging, and storing 3kg wine head in each steamer;
s5, primary fermentation: taking out of the steamer, adding 1% of aroma-producing yeast and 15% of medium-high temperature Daqu, stacking for 24h, sucking pulp with hot water above 70 ℃, turning over the stack, cooling, hermetically fermenting for 20 days, and steaming wine at 80 ℃ for 45 minutes;
s6, secondary fermentation: adding 1% of aroma-producing yeast, stirring, fermenting for 10 days, and steaming at 80 deg.C for 45 min.
Comparative example 4
S1, steaming and cooling: steaming with steam for 30 min before using rice hull;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, performing solid-state fermentation by using medium-temperature Daqu at a medium-temperature and high-temperature in a ratio of 1:5.5 to fermented grains, wherein the total amount of the Daqu is 28% of the total amount of the grain feeding material, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 3cm, steaming the rice husks 10cm in the steamer, steaming the rice husks in winter and spring, steaming the rice husks in summer and autumn, and keeping the fermented grains in the steamer not in contact with a steamer cover;
s4, distillation: distilling under normal pressure, distilling for 45 minutes per steamer, keeping the temperature of liquor at 35 ℃, keeping the liquor flowing speed at no more than 3.5 kg/min, picking liquor when flowers are seen, removing tails, not warehousing liquor tails below 45% vol, re-steaming and re-hanging, and storing 3kg liquor cut heads in each steamer;
s5, primary fermentation: taking out of the steamer, adding 1% of aroma-producing yeast, stacking for 12h, adding 15% of medium-temperature Daqu, stacking for 12h, sucking pulp with hot water above 70 ℃, turning over the stack, cooling, performing closed fermentation for 22 days, and steaming wine at 80 ℃ for 45 minutes;
s6, secondary fermentation: continuing to add 1% Cryptococcus flavescens, fermenting for 12 days after uniformly stirring, and steaming for 45 minutes at 80 ℃.
The content of the white spirit prepared in the examples and the comparative examples was measured and the taste of the white spirit was evaluated (100 min), and the results are shown in table 1.
Table 1 test examples aroma component detection and taste evaluation results
The results show that the base liquor of the super-fragrant white spirit prepared by the method can greatly improve the content of the ethyl propionate, and can effectively reduce and control the content ratio of the ethyl lactate to the ethyl caproate, so that the production amount ratio is proper, mellow and sweet mouthfeel is generated, and the quality of the base liquor is integrally improved.
Claims (6)
1. A brewing method of a super-flavor liquor with ethyl lactate and ethyl caproate content controlled is characterized by comprising the following steps:
s1, steaming and cooling: steaming with steam for 30-60 min before use;
s2, preparing and stirring materials: taking high-quality rice as a grain feeding material, wherein the ratio of the grain feeding material to fermented grains is 1:5-6, performing solid state fermentation by using medium-temperature Daqu, and performing batching and mixing;
s3, filling into a steamer: filling a small amount of steamed rice husks into a steamer with the thickness of 2-3cm, steaming the rice husks 5-10cm in the steamer, allowing the rice husks to enter the steamer in winter and spring with the visible tide, and allowing the rice husks to enter the steamer in summer and autumn by detecting the steam, wherein the fermented grains in the steamer do not contact the steamer cover;
s4, distillation: distilling for 45 + -5 min per steamer, flowing wine temperature 25-35 deg.C, flowing wine speed no more than 3-3.5 kg/min, collecting wine when flowers are seen, removing tail, storing wine tail below 45% vol, steaming again, and storing 2-3kg of head of wine in each steamer;
s5, primary fermentation: taking out of the steamer, adding 1% of aroma-producing yeast, stacking for 12h, adding 15% of medium-temperature Daqu, stacking for 12h, sucking pulp with hot water above 70 ℃, turning over the stack, cooling, hermetically fermenting for 20-25 days, steaming wine at 80 ℃ for 45 +/-5 minutes, rapidly cooling to 20 ℃, and storing for 5-10 days at 20 ℃;
s6, secondary fermentation: continuing to add 1% Cryptococcus flavescens, fermenting for 10-20 days after uniformly stirring, steaming wine at 80 deg.C for 45 + -5 min, rapidly cooling to 20 deg.C, and storing at 20 deg.C for 5-10 days.
2. The method for brewing the super-flavor liquor with the controlled content of ethyl lactate and ethyl hexanoate according to claim 1, wherein in the step of S2, the ratio of grain feeding materials to fermented grains is 1: 5.5.
3. The method for brewing super-flavor Chinese spirits with controlled ethyl lactate hexanoate content according to claim 1, wherein the rapid cooling is cooling to a predetermined temperature within 15 minutes in the steps S5 and S6.
4. The method for brewing the specially-flavored white spirit with the controlled content of ethyl lactate and ethyl hexanoate according to claim 1, wherein in the step S2, the total amount of the Daqu is 26-29% of the total amount of the grain-feeding materials.
5. The method for brewing a super-flavor Chinese spirit with controlled ethyl lactate and ethyl hexanoate content according to claim 1, wherein in the step S4, the distillation is performed under reduced pressure with a vacuum degree of 60-80 mbr.
6. The method for brewing a super-flavor Chinese spirit with controlled ethyl lactate and ethyl hexanoate content according to claim 5, wherein in the step S4, the distillation is performed under reduced pressure and vacuum degree is 70 mbr.
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| CN111269794A (en) * | 2020-04-08 | 2020-06-12 | 劲牌有限公司 | Atmospheric and vacuum distillation method for solid Xiaoqu liquor |
| CN112725114A (en) * | 2020-11-30 | 2021-04-30 | 西华大学 | Method for increasing ethyl caproate content of Luzhou-flavor liquor |
| CN115838619A (en) * | 2022-12-29 | 2023-03-24 | 四川郎酒股份有限公司 | Method for regulating and controlling contents of total acids and ethyl lactate in Maotai-flavor raw wine |
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