CN110777034A - Strong-flavor highland barley wine and brewing method thereof - Google Patents
Strong-flavor highland barley wine and brewing method thereof Download PDFInfo
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- CN110777034A CN110777034A CN201911251916.3A CN201911251916A CN110777034A CN 110777034 A CN110777034 A CN 110777034A CN 201911251916 A CN201911251916 A CN 201911251916A CN 110777034 A CN110777034 A CN 110777034A
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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
Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to strong-flavor highland barley wine and a brewing method thereof. The invention aims to solve the technical problem of providing the strong-flavor highland barley wine and a brewing method thereof, wherein the brewing method comprises the following steps: (1) mixing semen Avenae Nudae powder and jowar powder to obtain wine-making raw grain, and moistening with water; (2) mixing the moistened raw grains with the brewed mother grains and the steamed bran shells, filling the mixture into a steamer for distillation, and taking the mixture out of the steamer to obtain the grains; (3) adding water into the grains, spreading and airing, adding Daqu, and fermenting in a cellar to obtain strong-flavor highland barley wine fermented grains; (4) and mixing the moistened raw grain with the strong-flavor highland barley fermented grains, steaming bran shells, distilling, and collecting liquor, namely the strong-flavor highland barley wine. The method has the advantages of simple brewing process, short fermentation period, high utilization rate of starch, high wine yield and low production cost; the prepared strong-flavor highland barley wine has typical strong flavor style, obvious grain flavor, pleasant fruit flavor, mellow and sweet taste, sweet aftertaste and pleasant wine flavor.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to strong-flavor highland barley wine and a brewing method thereof.
Background
The highland barley is a very important highland cereal, is cold-resistant, drought-resistant and alkaline soil, has a short growth cycle, is once cooked for one year, has high yield and early maturity, has wide adaptability, can be classified into two-edge highland barley grains, four-edge highland barley grains and six-edge highland barley grains according to the number of red grains, green plants, yellow plants, green plants, yellow plants, brown plants, green plants, yellow plants, green plants, brown plants, yellow plants, brown plants, green plants, yellow plants, brown plants, yellow plants, brown plants, yellow plants, brown grains, brown.
Disclosure of Invention
The invention aims to provide the strong-flavor highland barley wine and the brewing method thereof, which simplify the fermentation process, shorten the fermentation period, improve the starch utilization rate and the wine yield, reduce the production cost, effectively reduce the bitter taste and the sour taste of the highland barley wine and obtain the strong-flavor highland barley base wine with better quality.
The brewing method of the strong-flavor highland barley wine comprises the following steps:
(1) mixing semen Avenae Nudae powder and jowar powder to obtain wine-making raw grain, and moistening with water;
(2) mixing the moistened raw grains with the brewed mother grains and the steamed bran shells, filling the mixture into a steamer for distillation, and taking the mixture out of the steamer to obtain the grains;
(3) adding water into the grains, spreading and airing, adding Daqu, and fermenting in a cellar to obtain strong-flavor highland barley fermented grains;
(4) and mixing the moistened raw grain with the strong-flavor highland barley fermented grains, steaming bran shells, distilling, and collecting liquor, namely the strong-flavor highland barley wine.
Specifically, in the brewing method of the strong aromatic highland barley wine, in the step (1), the highland barley powder accounts for 60-80% of the highland barley powder with the granularity of less than 20 meshes of a screen. The grain size of the sorghum flour is 60-80% of the part which does not pass through a 20-mesh screen.
Specifically, in the brewing method of the strong flavor type highland barley wine, in the step (1), the weight ratio of the highland barley to the sorghum is 4: 1-1: 4.
Specifically, in the brewing method of the strong-flavor highland barley wine, in the step (1), the addition amount of the water is 50-70% of the weight of the brewing raw grain.
Specifically, in the brewing method of the strong-flavor highland barley wine, in the step (1), the temperature of the water is 65-90 ℃.
Specifically, in the brewing method of the strong-flavor highland barley wine, in the step (1), the moistening time is 1-4 h.
Specifically, in the brewing method step (2) of the strong-flavor highland barley wine, the brewing distiller's grains are distiller's grains fermented in batches in the process. When the process is operated for the first time, the brewing mother grains can be selected from the fermented grains of the traditional strong aromatic Chinese spirits.
Specifically, in the brewing method of the strong-flavor highland barley wine, in the step (2), the addition amount of the brewing mother grains is that the weight ratio of the brewing raw grains to the mother grains is 1: 2-4.
Specifically, in the step (2) of the brewing method of the strong-flavor highland barley wine, the addition amount of the steamed bran shells is 25-40% of the weight of the brewing raw grain.
Specifically, in the brewing method step (2) of the strong-flavor highland barley wine, the distillation time is 110-150 min, and the flowing wine temperature is 25-35 ℃.
Specifically, in the step (3) of the brewing method of the strong-flavor highland barley wine, the addition amount of the water is 10-20% of the weight of the steamed grain tank. The temperature of the water is 65-90 ℃. Spreading and airing to the temperature of 18-22 ℃.
Specifically, in the brewing method of the strong-flavor highland barley wine, in the step (3), the Daqu is medium-high temperature Daqu.
Further, in the brewing method of the strong-flavor highland barley wine, in the step (3), the addition amount of the Daqu is 15-25% of the weight of the brewing raw grain.
Specifically, in the step (3) of the brewing method of the strong aromatic highland barley wine, the fermentation period is 40-60 days, and the fermentation environment temperature is 18-35 ℃.
Further, in the brewing method of the strong-flavor highland barley wine, in the step (4), the moistened raw grain is based on the weight of the brewing raw grain before moistening, and the adding amount of the strong-flavor highland barley wine fermented grains is that the weight ratio of the brewing raw grain to the strong-flavor highland barley wine fermented grains is 1: 2-4.
Further, in the brewing method of the strong-flavor highland barley wine, in the step (4), the moistened raw grain is based on the weight of the brewing raw grain before moistening, and the addition amount of the steamed bran shells is 25-40% of the weight of the brewing raw grain.
Specifically, in the brewing method of the strong-flavor highland barley wine, in the step (4), the distillation time is 110-150 min, and the flowing wine temperature is 25-35 ℃.
The invention also provides the strong-flavor highland barley wine brewed by the brewing method of the strong-flavor highland barley wine.
The brewing method of the strong-flavor highland barley wine effectively simplifies the fermentation process, shortens the fermentation period, improves the starch utilization rate and the wine yield, reduces the production cost, effectively reduces the bitter and astringent tastes and sour tastes of the highland barley wine, obtains the highland barley basic wine with better quality, and effectively increases the pleasure and sweet feeling of the highland barley wine. The strong-flavor highland barley wine has typical style, obvious grain flavor, pleasant fruit flavor, mellow and sweet taste, sweet aftertaste and pleasant wine flavor.
Detailed Description
The brewing method of the strong-flavor highland barley wine comprises the following steps:
(1) respectively crushing sorghum and highland barley, and uniformly mixing the sorghum and highland barley according to a certain proportion to obtain raw grain for brewing wine;
the sorghum powder and the highland barley powder are mixed and brewed together, on one hand, the aroma and the sweet feeling of the strong-flavor highland barley wine are increased, the pleasure of the highland barley wine is increased, on the other hand, the consumption of the highland barley is reduced, the viscosity of fermented grains is reduced, and the starch utilization rate and the wine yield are improved. Preferably, the granularity of the highland barley flour is controlled to be 60-80% of the part which does not pass through a 20-mesh screen, and the granularity of the sorghum flour is controlled to be 60-80% of the part which does not pass through the 20-mesh screen. Preferably, the weight ratio of the highland barley to the sorghum is controlled to be 4: 1-1: 4.
(2) Adding hot water with the weight of 50-70% of the raw grains and the temperature of 65-90 ℃ into the wine-making raw grains, turning and stirring uniformly, and accumulating and moistening for 1-4 hours;
(3) uniformly mixing the moistened wine-making raw grains with the mother grains and the steamed bran shells, then filling the mixture into a steamer barrel for steaming wine, and taking the wine out of the steamer to obtain grains;
preferably, the weight ratio of the brewing raw grain to the mother lees is 1: 2-4; the weight of the steamed bran shells is 25-40% of that of the raw grain for brewing wine, the whole distillation time is controlled to be 110-150 min, and the temperature of the flowing wine is controlled to be 25-35 ℃. The method adopts a method of continuous grain batching and mixed steaming and mixed burning, the mother grains are two-grain type fermented grains fermented in the last batch of the process, the continuous grain batching is beneficial to bringing the aroma substances and the precursors thereof in the last round of mother grains into the next round of fermented grains to play a role in enhancing the aroma, and secondly, the grains can absorb the acid substances in the last round of mother grains, thereby being beneficial to promoting the gelatinization and liquefaction of the grains, adjusting the starch concentration of the fermented grains and reducing the acidity of the basic wine. The bran shell mainly increases the porosity of the grain stillage. The distillation in the steamer follows the principles of 'low digging and quick stirring, light scattering and uniform paving, gas detection and feeding into the steamer, slow fire distillation and atmospheric grain steaming', and is beneficial to improving the fragrance and the wine yield. When the process is operated for the first time, the brewing mother grains can be selected from the fermented grains of the traditional strong aromatic Chinese spirits.
(4) After distillation is finished, hot water with the weight of 10-20% of that of the grains is supplemented to the grains, the temperature of the hot water is controlled to be 65-90 ℃, the grains are turned and stirred uniformly to fully absorb water to reach the water required by fermented grains entering a cellar, spreading and cooling are carried out, and the cooling temperature is controlled to be 18-22 ℃;
(5) mixing medium-high temperature yeast 15-25% of the weight of the raw grains into the cooled grains, and then fermenting in a cellar for 40-60 days at the fermentation environment temperature of 18-35 ℃; after fermentation is finished, mixing the moistened raw grain and the steamed bran shells, wherein the moistened raw grain is based on the weight of the brewing raw grain before moistening, and the addition amount of the strong-flavor highland barley fermented grains is that the weight ratio of the brewing raw grain to the strong-flavor highland barley fermented grains is 1: 2-4; the addition amount of the steamed bran shells is 25-40% of the weight of the brewing raw grain, and the barley wine with strong fragrance can be obtained by filling the steamed bran shells into a steamer and steaming the wine;
preferably, the distillation time is 110-150 min, and the temperature of the flowing wine is 25-35 ℃.
The invention also provides the strong-flavor highland barley wine brewed by the brewing method of the strong-flavor highland barley wine. The strong-flavor highland barley wine has typical style, obvious grain flavor, pleasant fruit flavor, mellow and sweet taste, sweet aftertaste and pleasant wine flavor.
The strong flavor highland barley wine and the brewing method thereof according to the present invention will be further described with reference to the following specific examples.
Example 1
Pulverizing and uniformly mixing 200kg of highland barley and 50kg of sorghum to obtain raw wine grain, adding 163kg of hot water with the temperature of 55 ℃, uniformly stirring, and stacking and moistening for 4 hours. And then, uniformly mixing the moistened wine-making raw grain with 500kg of mother lees and 100kg of bran shells, filling into a steamer, distilling for 140min, enabling the wine to flow at 28 ℃, taking out of the steamer, supplementing 100kg of hot water with the temperature of 60 ℃ into the lees, turning over and uniformly stirring, spreading and airing to the temperature of 20 ℃ of the lees, mixing with 40kg of medium-high temperature yeast, then putting into a cellar for fermenting for 60d, controlling the fermentation temperature to be 14-35 ℃, mixing the wine-making raw grain and the bran shells according to a ratio after the fermentation is finished, filling into the steamer and steaming the wine to obtain the strong-flavor highland barley wine.
Example 2
Pulverizing 300kg of highland barley and 60kg of sorghum, mixing uniformly to obtain raw wine brewing grains, adding 250kg of hot water with the temperature of 60 ℃, stirring uniformly, and accumulating and moistening for 3.5 hours. And then, uniformly mixing the moistened wine-making raw grain with 1000kg of mother lees and 90kg of bran shells, filling into a steamer, distilling for 150min, keeping the wine flow temperature at 25 ℃, taking out of the steamer, supplementing 220kg of hot water with the temperature of 65 ℃ into the lees, turning over and uniformly stirring, spreading and airing to the lees temperature of 24 ℃, mixing with 70kg of medium-high temperature yeast, then putting into a cellar for fermenting for 55d, controlling the fermentation temperature to be 14-35 ℃, mixing the wine-making raw grain and the bran shells according to a ratio after the fermentation is finished, filling into the steamer and steaming the wine to obtain the strong-flavor highland barley wine.
Example 3
Pulverizing 150kg of semen Avenae Nudae and 150kg of jowar, mixing to obtain wine-making raw grain, adding 180kg of 70 deg.C hot water, stirring, and stacking for moistening for 3.5 hr. Then, uniformly mixing the moistened wine-making raw grain with 1350kg of mother lees and 105kg of bran shells, filling into a steamer, distilling for 120min, enabling the wine-making temperature to be 35 ℃, taking out of the steamer, supplementing 250kg of hot water with the temperature of 75 ℃ into the lees, turning over and uniformly stirring, spreading and airing until the temperature of the lees is 18 ℃, adding 50kg of medium-high temperature yeast, then putting into a cellar for fermentation for 45d, controlling the fermentation temperature to be 14-35 ℃, mixing the wine-making raw grain and the bran shells according to a ratio after the fermentation is finished, filling into the steamer and steaming the wine to obtain the strong-flavor highland barley wine.
Example 4
Pulverizing 80kg of semen Avenae Nudae and 120kg of jowar, mixing to obtain wine-making raw grain, adding 110kg of 80 deg.C hot water, stirring, and stacking for moistening for 3 hr. And then, uniformly mixing the moistened wine-making raw grain with 900kg of mother lees and 40kg of bran shells, filling the mixture into a steamer, distilling the mixture for 110min, enabling the liquor to flow at the temperature of 30 ℃, taking the mixture out of the steamer, supplementing 180kg of hot water with the temperature of 80 ℃ into the lees, turning the mixture uniformly, spreading the mixture to the lees at the temperature of 26 ℃, mixing 60kg of medium-high temperature yeast, then putting the mixture into a cellar for fermenting for 40d, controlling the fermentation temperature to be 14-35 ℃, mixing the wine-making raw grain and the bran shells according to a ratio after the fermentation is finished, filling the mixture into the steamer and steaming the liquor to obtain the strong-flavor highland barley.
The strong-flavor barley wine obtained in the embodiment is colorless and transparent in appearance, has the typical flavor of strong-flavor liquor, also has the special compound flavor of the barley wine consisting of fruit flavor, flower flavor and the like, has obvious grain flavor, is mellow and sweet in taste and sweet after being drunk, is comfortable in wine flavor and has no foreign flavor (table 1, obtained by arranging the taste evaluation results of 3 national evaluation committees of the unit). The wine yield (calculated by 60% vol wine degree) is 38.13% -40.23%, the wine degree of the basic wine is 65% -72%, and the basic wine can be used for blending the strong-flavor highland barley wine with different wine degrees to meet the taste of different white wine consumers.
The volatile components in the base wine are detected by GC, and as shown in Table 2, the main volatile components in the base wine are ethyl acetate, ethyl caproate and ethyl lactate, wherein the contents of the ethyl acetate, the ethyl caproate and the ethyl lactate are 980-1370 mg/L, 1200-1500 mg/L and 1250-1460 mg/L respectively, and the contents of the total acid and the total ester are 1560-2030 m/L and 5210-8320 mg/L respectively. The strong aromatic highland barley white spirit provided by the invention conforms to the standard of high-grade high-degree strong aromatic white spirit in GB/T10781.1-2006, and the strong aromatic white spirit obtained by the brewing method of the strong aromatic white spirit provided by the invention has better quality.
TABLE 1 sensory evaluation of base wine
TABLE 2 volatile flavor components, Total acids and Total esters (mg/L) in highly flavored barley wine
Claims (10)
1. The brewing method of the strong-flavor highland barley wine is characterized by comprising the following steps: the method comprises the following steps:
(1) mixing semen Avenae Nudae powder and jowar powder to obtain wine-making raw grain, and moistening with water;
(2) mixing the moistened raw grains with the brewed mother grains and the steamed bran shells, filling the mixture into a steamer for distillation, and taking the mixture out of the steamer to obtain the grains;
(3) adding water into the grains, spreading and airing, adding Daqu, and fermenting in a cellar to obtain strong-flavor highland barley wine fermented grains;
(4) and mixing the moistened raw grain with the strong-flavor highland barley fermented grains, steaming bran shells, distilling, and collecting liquor, namely the strong-flavor highland barley wine.
2. The brewing method of highly flavored highland barley wine as claimed in claim 1, which is characterized in that: in the step (1), the particle size of the highland barley powder is 60-80% of the highland barley powder which does not pass through a 20-mesh screen; the grain size of the sorghum flour is 60-80% of the part which does not pass through a 20-mesh screen; furthermore, the weight ratio of the highland barley to the sorghum is 4: 1-1: 4.
3. The brewing method of the highly flavored highland barley wine as claimed in claim 1 or 2, which is characterized in that: in the step (1), the adding amount of the water is 50-70% of the weight of the wine-making raw grain; the temperature of the water is 65-90 ℃; the material moistening time is 1-4 h.
4. The brewing method of the highly flavored highland barley wine as claimed in any one of claims 1 to 3, which is characterized in that: in the step (2), the brewer's yeast grains are vinasse fermented in the last batch; further, the addition amount of the brewing mother grains is that the weight ratio of brewing raw grains to the mother grains is 1: 2-4; the addition amount of the steamed bran shells is 25-40% of the weight of the brewing raw grain.
5. The brewing method of the highly flavored highland barley wine as claimed in any one of claims 1 to 4, which is characterized in that: in the step (2), the distillation time is 110-150 min, and the temperature of the liquor flowing is 25-35 ℃.
6. The brewing method of the highly flavored highland barley wine as claimed in any one of claims 1 to 5, which is characterized in that: in the step (3), the adding amount of the water is 10-20% of the weight of the grains; the temperature of the water is 65-90 ℃.
7. The brewing method of the highly flavored highland barley wine as claimed in any one of claims 1 to 6, which is characterized in that: in the step (3), the Daqu is medium-high temperature Daqu; further, the addition amount of the Daqu is 15-25% of the weight of the brewing raw grain.
8. The brewing method of the highly flavored highland barley wine as claimed in any one of claims 1 to 7, which is characterized in that: in the step (3), the fermentation period is 40-60 d, and the fermentation environment temperature is 18-35 ℃.
9. The brewing method of the highly flavored highland barley wine as claimed in any one of claims 1 to 8, which is characterized in that: in the step (4), the moistened raw grain is based on the weight of the brewing raw grain before moistening, and the addition amount of the strong-flavor highland barley fermented grains is that the weight ratio of the brewing raw grain to the strong-flavor highland barley fermented grains is 1: 2-4; the addition amount of the steamed bran shells is 25-40% of the weight of the brewing raw grain.
10. The highly flavored highland barley wine brewed by the method for brewing the highly flavored highland barley wine as claimed in any one of claims 1 to 9.
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| CN112522045A (en) * | 2020-12-25 | 2021-03-19 | 泸州品创科技有限公司 | Brewing method for continuous vinasse mixed steaming and mixed burning of Daqu fen-flavor liquor |
| CN113588823A (en) * | 2021-07-30 | 2021-11-02 | 宜宾五粮液股份有限公司 | Method for analyzing flavor contribution of brewing raw materials in Luzhou-flavor liquor |
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Application publication date: 20200211 |
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