CN110760407A - Brewing method of northern sauce-flavor-based wine in fermentation process - Google Patents
Brewing method of northern sauce-flavor-based wine in fermentation process Download PDFInfo
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- CN110760407A CN110760407A CN201910636333.6A CN201910636333A CN110760407A CN 110760407 A CN110760407 A CN 110760407A CN 201910636333 A CN201910636333 A CN 201910636333A CN 110760407 A CN110760407 A CN 110760407A
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- 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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- 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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Abstract
The invention relates to the field of wine brewing, and provides a brewing method of northern sauce-flavor-based wine in a fermentation process, which comprises the following steps: preparing fermentation raw materials, performing primary fermentation, performing secondary fermentation, taking wine for the first time, preparing fermentation materials for the first time, performing fermentation for the first time, taking wine for the first time, and storing; the traditional Maotai-flavor liquor fermentation process flow taking Daqu and staple food as main fermentation raw materials is improved through the manufacturing process flow of the turn fermentation materials; the main components in the round fermented material are fully decomposed by firstly carrying out stacking fermentation and then carrying out deep fermentation in the process of making the round fermented material, so that the influence on the quality of the Maotai-flavor liquor is reduced; by improving the process steps of taking the wine in turns and implementing the addition of different fermentation materials in turns aiming at the wine taking in different turns, the using amount of the yeast in each fermentation process is reduced, the total using amount of the yeast is reduced, and the characteristics of the fermentation materials in turns can not generate negative influence on the quality of the Maotai-flavor liquor obtained by taking the wine in turns.
Description
Technical Field
The invention relates to the field of wine brewing, and provides a brewing method of northern sauce-flavor based wine in a fermentation process.
Background
The traditional Maotai-flavor liquor brewing process takes one year as a production period, the process flow is extremely complex, and especially as Daqu is added for multiple times in the fermentation process and then liquor is taken for multiple times, the advantages and characteristics of colorless and transparent Maotai-flavor liquor, no suspended matters, no precipitate, outstanding Maotai-flavor, elegant and delicate flavor, elegant and lasting fragrance left in an empty cup, soft and mellow taste at the inlet, long aftertaste and the like are formed, but the high using amount of Daqu in the fermentation process is also caused, the using amount of Daqu is equivalent to the using amount of main grain for brewing, and the Maotai-flavor liquor brewing process is used as a key process for controlling and brewing high-quality liquor, and the adding of Daqu after each liquor taking process also needs special attention; in addition, the distiller's yeast is used as a necessary key product in the brewing process flow, the production process flow is complex, the operation steps are very elaborated, and the consumption of manpower is heavy, so that the method starts from improving the brewing process flow, has very great economic benefits in reducing the using amount of the distiller's yeast in each link in the brewing process, and has very important significance for the production and the manufacture of Maotai-flavor liquor.
Disclosure of Invention
In order to solve the technical problem, the scheme of the application provides a brewing method based on northern sauce-flavor wine in the fermentation process.
In the fermentation process of the Maotai-flavor liquor, the traditional Maotai-flavor liquor fermentation process flow taking Daqu and staple food as main fermentation raw materials is improved through the manufacturing process flow of the round fermentation materials; the main components in the round fermented material are fully decomposed by firstly carrying out stacking fermentation and then carrying out deep fermentation in the process of making the round fermented material, so that the influence on the quality of the Maotai-flavor liquor is reduced; by improving the process steps of taking the wine in turns and implementing the addition of different fermentation materials in turns aiming at the wine taking in different turns, the using amount of the yeast in each fermentation process is reduced, the total using amount of the yeast is reduced, and the characteristics of the fermentation materials in turns can not generate negative influence on the quality of the Maotai-flavor liquor obtained by taking the wine in turns.
The technical scheme adopted by the application scheme is as follows: the method comprises the following steps: preparing fermentation raw materials, performing primary fermentation, performing secondary fermentation, taking wine for the first time, preparing fermentation materials for the first time, performing fermentation for the first time, taking wine for the first time, and storing; taking out fermented grains for steaming when taking wine for the first time, synchronously preparing fermentation materials for each time, and performing fermentation process operation for each time; in the scheme, liquor is taken for 6 times in each turn, and distilled tail liquor is sprayed into fermented grains for continuous fermentation after each liquor taking; when the technological process of taking and storing the wine in turn is implemented, a layer of sorghum husk is uniformly spread before the wine is put into a steamer, the taken fermented grains are uniformly spread layer by layer, the total thickness of the fermented grain layers is controlled to be about 6 cm, then the wine liquid is distilled and stored in classification, and the qualified Maotai-flavor liquor is blended after being stored for three years and aged.
In a further optimized scheme, the preparation of the fermentation material in the turn comprises the following steps:
a, screening and crushing wheat grains produced in the current year, and filtering;
b, uniformly mixing the crushed and screened wheat and sorghum husks;
c, mixing the wheat and sorghum husks, and then putting the mixture into a steamer for steaming, wherein the putting time is controlled to be 100-105 minutes;
and D, cooling the steamed mixed raw materials of the wheat and the sorghum husk, mixing the cooled mixed raw materials with the yeast for making hard liquor after cooling to about 30 ℃, and obtaining a round of fermentation material through stacking fermentation and deep fermentation in a sealed container, wherein the total fermentation time is 10 to 12 days.
According to the scheme, in the step B, the wheat and sorghum husk are mixed according to the weight ratio of 1: 1.5.
And D, further optimizing the scheme, wherein in the step D, the weight ratio of the wheat to the sorghum husk to the yeast in the finally obtained fermentation material in the turn is 2:3: 3.
In a further optimized scheme, the round fermentation comprises the following steps:
e, synchronously taking out the fermentation materials from the fermentation tank in the first wine taking process;
and F, taking out the fermentation materials of the round, uniformly mixing the fermentation materials with the yeast, adding the mixture into a corresponding fermentation tank in the wine taking step of the round, and continuing fermentation, wherein the fermentation time of the round is about 30 days.
In the step E, the amount of the fermented material in the round is fifteen to eighteen percent of the fermented grains left after the first wine taking is finished.
In the step F, when the fermentation material and the yeast are mixed, the weight ratio is 1:1.
preferably, in the step F, after the wine is taken in each round, the Daqu and the round fermentation material are optionally mixed and added, wherein the ratio of the Daqu to the round fermentation material is 1.5:1, and the addition amount of the Daqu is ten percent of the addition amount of the Daqu in the previous round.
Preferably, in the step F, after the wine is taken in each round, the Daqu and the round fermentation material are optionally mixed and added, wherein the ratio of the Daqu to the round fermentation material is 2:1, and the adding amount of the Daqu is fifteen percent of the adding amount of the Daqu in the previous round.
The scheme of the application has the following advantages: according to the Maotai-flavor liquor brewing method, wheat and sorghum husk are mixed, steamed and cooled, then uniformly mixed with Daqu, and sequentially subjected to stacking fermentation and deep fermentation in a fermentation tank to obtain a round fermentation material, wherein the stacking fermentation is carried out in a cave, the main purpose is to facilitate the growth of microorganisms in the fermentation process in an open environment, the deep fermentation process is carried out in a cave placement pottery tank body, and then the obtained round fermentation material is mixed with the Daqu and added into the fermentation tank in each round liquor taking process, so that the use amount of the Daqu added each time in each round liquor taking process is reduced, and the total use amount of the Daqu in the traditional Maotai-flavor liquor brewing process is reduced; the other round of fermentation materials are obtained by initial short-time stacking fermentation and a certain time of deep fermentation, and participate in the round of fermentation, so that the special taste of the Maotai-flavor liquor is maintained, and meanwhile, different flavors of the Maotai-flavor liquor are increased; sorghum husk is used as one of the main raw materials of the fermentation material in a turn, and the sorghum husk does not change the brewing process of the white spirit and generate essential change; on the contrary, because the sorghum husk has a large surface area, the sorghum husk can play a positive role in loosening gaps among fermentation raw materials and improving the growth environment of microorganisms.
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FIG. 1 is a graph showing the relationship between tetraethanol and water balance
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is further described in detail below with reference to the accompanying drawings in combination with the detailed description. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present teachings. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present solution.
The first embodiment is as follows:
the scheme of the application is further explained by combining the specific examples. The technical scheme adopted by the application scheme is as follows: a brewing method of northern sauce-flavor based wine in a fermentation process comprises the following steps: preparing fermentation raw materials, performing primary fermentation, performing secondary fermentation, taking wine for the first time, preparing fermentation materials for the first time, performing fermentation for the first time, taking wine for the first time, and storing; taking out fermented grains for steaming when taking wine for the first time, synchronously preparing fermentation materials for each time, and performing fermentation process operation for each time; in the scheme, liquor is taken for 6 times in each turn, and distilled tail liquor is sprayed into fermented grains for continuous fermentation after each liquor taking; when the technological process of taking and storing the wine in turn is implemented, uniformly spreading a layer of sorghum husk before loading the wine into a steamer, uniformly spreading the taken fermented grains layer by layer, controlling the total thickness of the fermented grains layer to be about 6 cm, distilling the wine liquid, storing the distilled wine liquid in a classified manner, and aging the distilled wine liquid for three years to obtain the qualified Maotai-flavor liquor;
the preparation of the fermentation material in the turn comprises the following steps: a, screening and crushing wheat grains produced in the current year, and filtering; b, uniformly mixing the crushed and screened wheat and sorghum husks; c, mixing the wheat and the sorghum husk, and steaming in a steamer; d, cooling the steamed mixed raw materials of the wheat and the sorghum husk, mixing the cooled mixed raw materials with the yeast after cooling to about 30 ℃, and obtaining a round fermentation material through stacking fermentation and deep fermentation in a sealed container; in the step B, the wheat and the sorghum husk are mixed according to the weight ratio of 1: 1.5; in the step C, the grain steaming time in the steamer is controlled to be 100 to 105 minutes; in the step D, the weight ratio of the wheat to the sorghum husk to the yeast in the finally obtained fermentation material is 2:3:3, and the total fermentation time of the stacking fermentation and the deep fermentation in the sealed container is 10 to 12 days;
the round fermentation comprises the following steps: e, synchronously taking out the fermentation materials from the fermentation tank in the first wine taking process; f, taking out the fermentation material of the round and uniformly mixing the fermentation material with the yeast, adding the mixture into a corresponding fermentation tank in the wine taking step of the round for continuous fermentation, wherein the fermentation time of the round is about 30 days; in the step E, the amount of the fermented material in the round is fifteen to eighteen percent of the fermented grains left after the first wine taking is finished; in the step F, when the fermentation material of the round is mixed with the yeast, the weight ratio is 1: 1;
in the preparation process of the fermentation material in the turn, in order to ensure the smooth process of the fermentation process, firstly, the raw materials for fermentation are ensured to be clean, free of impurities and full in particles, so that the raw materials are respectively screened before the wheat and sorghum husk are subjected to the process flow, the weight content ratio of the impurities in the raw materials to the raw grains is ensured to be less than one thousandth, damaged wheat grains can be removed in the screening process, and the influence on the fermentation process caused by the fact that other impurities and microorganisms which are difficult to remove are attached to the end faces of the damaged wheat grains is avoided; then crushing the screened wheat grains, filtering the crushed wheat grains by a screen mesh, controlling the size of the grain size to be 1-2 mm, and fully and uniformly mixing sorghum husks according to the mixing weight ratio of 1: 1.5; then steaming in a steamer, ensuring that the water is uniformly spread layer by layer when the water is steamed, controlling the total thickness of the spread water within 10 cm, controlling the air pressure between 0.10Mpa and 0.13Mpa in the steaming process, and controlling the steaming time between 100 and 105 minutes after the air pressure reaches a corresponding range; the steamed wheat and sorghum mixed raw material is spread on the ground for cooling, cooled to about 30 ℃, mixed with Daqu for fermentation, and the mixing process can adopt batch uniform mixing and multiple turnover; in order to ensure that the fermentation process of the fermentation material of the round obtains better effect, after fully mixing the steamed and cooled wheat and sorghum husk with the Daqu, the method adopts the ground accumulation fermentation in the cave as the preparation stage of the later deep fermentation, the accumulation fermentation time is about 2 days, the aim is to perform the accumulation fermentation in the open environment in the initial stage, which is beneficial to the growth of the fermentation microorganism, and the deep fermentation process is carried out after the accumulation fermentation is finished; the deep fermentation process of the fermentation material is carried out in the cave, the fermentation container adopts a ceramic fermentation tank, the raw materials of the accumulated and fermented wheat and sorghum husk and the yeast are fully mixed and collected, and are uniformly spread and filled into the ceramic fermentation tank, the loading amount of the fermentation tank is seventy to eighty percent of the volume of the fermentation tank body, the deep fermentation time in the sealed container is controlled to be 8 to 10 days, in order to ensure the isolation from the outside in the fermentation process, taking the fermentation material of the round after the wine is taken in the round conveniently, sealing the end cover of the fermentation tank by adopting a water seal mode, and replacing water at the water seal position of the end cover of the fermentation tank every 1 day after adopting the water seal mode, so that microorganisms bred in a long-term placed water environment are prevented from entering the fermentation tank and influencing the formation effect of the fermentation material of the round, and finally obtaining the fermentation material of the round with the weight ratio of sorghum husk, wheat and Daqu of 2:3:3 in the fermentation material of the round;
the brewing process of the Maotai-flavor liquor adopted by the scheme is carried out in the cave, a certain amount of tail liquor is sprayed on the periphery and the bottom of the cave before the cave is filled, and the tail liquor is liquor protoplasm finally distilled during the previous liquor taking; in the process of entering the cave, attention is paid to exhaust waste gas in the cave; sealing the fermentation tank body in time after entering the hole, and sealing after two to three days after entering the hole when the temperature in the fermented grains in the fermentation tank cannot rise; the sealing method of the fermentation tank body comprises the following steps: mixing and soaking old soil for sealing in the last year and new soil meeting the standard, wherein the using amount ratio of the old soil to the new soil is 1:1, repeatedly treading and grinding the mixed and soaked sealing mud to ensure that the sealing mud is soft and fine, then conveying the sealing mud to the edge of a hole, uniformly covering the joint of the fermentation tank body and the cover, and forming a sealing mud layer with the thickness of not less than 1 cm; when the surface layer of the sealing mud is dried, a plastic film is used for wrapping the surface of the sealing mud, and when water drops appear under the plastic film, the plastic film is uncovered, so that redundant water is volatilized; when cracks appear at the fermentation tank mud sealing position, spraying a certain amount of tail liquor at the cracks, softening the pit sealing mud, and then sealing the cracks again; when the fermentation tank is opened, the plastic film for wrapping the sealing mud on the fermentation tank body is uncovered in advance, so that the sealing mud is quickly hardened and the fermentation tank is convenient to open;
in the process of round fermentation, firstly taking out the round fermentation material from the fermentation tank, quickly and uniformly mixing the round fermentation material with the yeast, wherein the weight ratio of the round fermentation material to the yeast is 1:1, in order to facilitate the process of fully mixing the fermented materials and the yeast, stacking the fermented materials and the yeast on the ground, then uniformly mixing the fermented materials and the yeast in sequence, then adding the fermented materials into a fermentation tank, wherein the amount of the fermented materials in the round is fifteen to eighteen percent of the fermented grains left after the first wine taking, then removing sealing mud, opening the fermented grains fermentation tank, adding the mixture of the fermented materials in the round and the yeast into the fermentation tank, rapidly and uniformly stirring the mixture up and down, wherein the tank opening time is controlled to be not more than 2 minutes, and then closing the fermentation tank again and sealing the fermentation tank;
according to the scheme, the main raw materials of the wheat and the sorghum husk are utilized by the round fermentation material, on one hand, the sorghum husk participates in the fermentation process of the production of the white spirit, so that the full utilization of resources is realized, the due characteristics of the final brewing of the Maotai-flavor-removed white spirit are not influenced, and the sorghum husk is in a shell shape, so that the adjustment of the internal environment of fermented grains in the fermentation tank is very facilitated; on the other hand, the main grain type in the vast northern area is fully considered to be wheat, the wheat is applied to the manufacturing process of the Maotai-flavor liquor, and further, the due characteristics of the traditional Maotai-flavor liquor are greatly influenced by the components of the wheat.
Detailed description of the invention
After the steps A-E are completed, in the step F, after liquor is taken in each round, the Daqu and the round fermentation material are mixed and then added into a ceramic fermentation tank, the weight ratio of the Daqu to the round fermentation material is 1.5:1, wherein the addition amount of the Daqu is ten percent of the addition amount of the Daqu in the previous round; on the other hand, the raw materials of the fermentation materials after deep fermentation in the turn are mixed with the Daqu and then added into the continuous fermentation process after wine taking in the turn, the flavor of the final Maotai-flavor liquor is improved under the condition of not changing the special quality of the original Maotai-flavor liquor, different mouthfeel enjoyment is brought to people, and multiple tests and detections show that the content diagram of the tetraethanol can be known according to the attached drawing 1, the tetraethanol content is increased along with the increase of the ethanol content in the Maotai-flavor liquor, and the mouthfeel and the comfort of the northern Maotai-flavor liquor are gradually increased, so that the liquor with different mouthfeel and comfort can be brewed according to the difference of the tetraethanol content; note: since the figure only allows black and white colors, the rising line of the curve with increasing molar concentration represents the tetraol content.
Detailed description of the invention
After the steps A-E are completed, in the step F, after the liquor is taken in each round, the Daqu and the round fermentation material are mixed and then added into a ceramic fermentation tank, the weight ratio of the Daqu to the round fermentation material is 2:1, wherein the adding amount of the Daqu is fifteen percent of the adding amount of the previous round, the relative content of the Daqu is further improved compared with the specific implementation of the second Daqu, the further deep fermentation of the fermented grains in the fermentation process is facilitated, and the liquor with stronger sauce flavor is obtained.
It should be understood that the above-described specific embodiments of the present application are merely illustrative of or illustrative of the principles of the present application and are not to be construed as limiting the present application. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present application shall be included in the protection scope of the present application. Further, it is intended that the following claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (9)
1. A brewing method of Beipai Maotai-flavor wine is characterized in that: a brewing method of northern sauce-flavor based wine in a fermentation process comprises the following steps: preparing fermentation raw materials, performing primary fermentation, performing secondary fermentation, taking wine for the first time, preparing fermentation materials for the first time, performing fermentation for the first time, taking wine for the first time, and storing; taking out fermented grains for steaming when taking wine for the first time, synchronously preparing fermentation materials for each time, and performing fermentation process operation for each time; taking liquor for 6 times in a total cycle, and spraying distilled tail liquor into fermented grains for continuous fermentation after taking liquor each time; when the technological process of taking and storing the wine in turn is implemented, a layer of sorghum husk is uniformly spread before the wine is put into a steamer, the taken fermented grains are uniformly spread layer by layer, the total thickness of the fermented grain layers is controlled to be about 6 cm, then the wine liquid is distilled and stored in classification, and the qualified Maotai-flavor liquor is blended after being stored for three years and aged.
2. The brewing method of the northern pies sauce-flavor wine as claimed in claim 1, which is characterized in that: the preparation of the fermentation material in the turn comprises the following steps:
a, screening and crushing wheat grains produced in the current year, and filtering;
b, uniformly mixing the crushed and screened wheat and sorghum husks;
c, mixing the wheat and sorghum husks, and then putting the mixture into a steamer for steaming, wherein the putting time is controlled to be 100-105 minutes;
and D, cooling the steamed mixed raw materials of the wheat and the sorghum husk, mixing the cooled mixed raw materials with the yeast for making hard liquor after cooling to about 30 ℃, and obtaining a round of fermentation material through stacking fermentation and deep fermentation in a sealed container, wherein the total fermentation time is 10 to 12 days.
3. The brewing method of the northern pies sauce-flavor wine as claimed in claim 2, which is characterized in that: in the step B, the wheat and the sorghum husk are mixed according to the weight ratio of 1: 1.5.
4. The brewing method of the northern pies sauce-flavor wine as claimed in claim 2, which is characterized in that: in the step D, the weight ratio of the wheat, the sorghum husk and the yeast in the finally obtained fermentation material in the turn is 2:3: 3.
5. The brewing method of the northern pies sauce-flavor wine as claimed in claim 1, which is characterized in that: the round fermentation comprises the following steps:
e, synchronously taking out the fermentation materials from the fermentation tank in the first wine taking process;
and F, taking out the fermentation materials of the round, uniformly mixing the fermentation materials with the yeast, adding the mixture into a corresponding fermentation tank in the wine taking step of the round, and continuing fermentation, wherein the fermentation time of the round is about 30 days.
6. The brewing method of the northern pies sauce-flavor wine as claimed in claim 5, which is characterized in that: in the step E, the amount of the fermented material in the round is fifteen to eighteen percent of the fermented grains left after the first wine taking is finished.
7. The brewing method of the northern pies sauce-flavor wine as claimed in claim 5, which is characterized in that: in the step F, when the fermentation material of the round is mixed with the yeast, the weight ratio is 1:1.
8. the brewing method of the northern pies sauce-flavor wine as claimed in claim 5, which is characterized in that: in the step F, after the wine is taken in each round, the Daqu and the round fermentation material are mixed and added into the ceramic fermentation tank, wherein the weight ratio of the Daqu to the round fermentation material is 1.5:1, and the addition amount of the Daqu is ten percent of the previous addition amount.
9. The brewing method of the northern pies sauce-flavor wine as claimed in claim 5, which is characterized in that: in the step F, after the wine is taken in each round, the Daqu and the round fermentation material are mixed and added into the ceramic fermentation tank, wherein the weight ratio of the Daqu to the round fermentation material is 2:1, and the adding amount of the Daqu is fifteen percent of the adding amount of the Daqu in the previous round.
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