CN110923089A - Production method of rice-flavor liquor - Google Patents
Production method of rice-flavor liquor Download PDFInfo
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- CN110923089A CN110923089A CN201911392555.4A CN201911392555A CN110923089A CN 110923089 A CN110923089 A CN 110923089A CN 201911392555 A CN201911392555 A CN 201911392555A CN 110923089 A CN110923089 A CN 110923089A
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Abstract
The production method of the rice-flavor liquor comprises the following steps: producing primary fermented grains in a wine jar by using the fermented grain production step; adding the primary fermented grains into a wine jar by using a fermented grain production step to produce secondary fermented grains; adding the secondary fermented grains into the wine jar by utilizing the fermented grain production step to produce third fermented grains; adding the third fermented grains into the wine jar by utilizing the fermented grains production step to produce the fourth fermented grains; and (3) utilizing the production steps of white spirit, and adding the four times of fermented grains in a wine jar to produce finished wine. The white spirit produced by the production method of the rice-flavor white spirit has outstanding style and high top-grade rate.
Description
Technical Field
The invention relates to the field of wine making, in particular to a production method of rice-flavor liquor.
Background
The rice-flavor liquor is a distilled liquor with the rice flavor of the Xiaoqu, which is prepared by taking rice as a raw material and the Xiaoqu as a saccharification leaven, performing solid culture and saccharification in the early stage of rice, adding water in the later stage, performing semi-liquid fermentation in a rotary cylinder, and performing liquid distillation.
The fermentation process of the rice-flavor liquor mostly adopts a semi-solid fermentation process of solid saccharification and liquid fermentation. After each fermentation, the fermented grains (vinasse) are used for steaming wine. After one round of the process is finished, the wine jar used in the fermentation is mostly cleaned for the next round of brewing. At the next brew cycle, a new process step is started. Or, although the conventional rice-flavor liquor production process also has continuous grains operation, the rice-flavor liquor is mechanically repeatedly subjected to continuous grains, the brewed rice-flavor liquor has few flavor substances and low main indexes (total acid, total ester and ethyl lactate), and the high-grade rate of the produced rice-flavor liquor is low.
For more production methods of the existing rice-flavor liquor, reference is made to patent with publication number CN 104212682A.
Disclosure of Invention
The invention aims to provide a production method of rice-flavor liquor, so as to produce rice-flavor liquor with higher top-grade rate.
In order to solve the problems, the invention provides a production method of rice-flavor liquor, which comprises the following steps: producing primary fermented grains in a wine jar by using the fermented grain production step; adding the primary fermented grains into a wine jar by using a fermented grain production step to produce secondary fermented grains; adding the secondary fermented grains into the wine jar by utilizing the fermented grain production step to produce third fermented grains; adding the third fermented grains into the wine jar by utilizing the fermented grains production step to produce the fourth fermented grains; after the four times of fermented grains are produced, any one of the following five steps is carried out: firstly, utilizing the production steps of white spirit, and adding the four times of fermented grains in a wine jar to produce finished wine; secondly, utilizing the production step of white spirit, and adding the four times of fermented grains in a wine jar to produce finished wine and five times of fermented grains; the production step of white spirit is utilized, and the five fermented grains are added into a wine jar; producing wine again; thirdly, utilizing the production steps of white spirit, and adding the four fermented grains in the wine jar to produce finished wine and five fermented grains; the production step of white spirit is utilized, and the five fermented grains are added into a wine jar; producing wine and six times of fermented grains again; fourthly, the fermented grains are produced by utilizing the fermented grain production steps, and the fermented grains are added for four times in the wine jar to produce five times of fermented grains; utilizing the white spirit production step, and adding the five fermented grains in a wine jar to produce finished wine; fifthly, utilizing the fermented grains production step, adding the four times of fermented grains in the wine jar, and producing five times of fermented grains; and (3) utilizing the production steps of white spirit, and adding the five times of fermented grains in the wine jar to produce finished wine and six times of fermented grains.
Optionally, the wine jar for producing the primary fermented grains is directly and continuously used for producing the secondary fermented grains without cleaning the wine jar; the wine jar for producing the secondary fermented grains is directly and continuously used for producing the tertiary fermented grains, and the step of cleaning the wine jar is not needed in the middle; and the wine jar for producing the third fermented grains is directly and continuously used for producing the fourth fermented grains without cleaning the wine jar.
Optionally, adding the primary fermented grains in the wine jar comprises: the primary fermented grains are left in the wine jar; adding the secondary fermented grains in the wine jar comprises the following steps: the secondary fermented grains are left in the wine jar; adding the third fermented grains in the wine jar comprises the following steps: the third fermented grains are left in the wine jar; adding the four fermented grains in the wine jar comprises the following steps: and reserving the four times of fermented grains in the wine jar.
Optionally, the amount of the primary fermented grains left in the wine jar is 5-20% of the rice used in the second fermented grain production step; the amount of the secondary fermented grains left in the wine jar is 5-12% of the mass of the rice adopted in the third fermented grain production step; the amount of the third fermented grains left in the wine jar is 5-8% of the mass of the rice adopted in the fourth fermented grain production step.
Optionally, the wine jar is a pottery jar.
Optionally, when the fermented grains are produced for the first time, rice koji is adopted as the added distiller's yeast; when the fermented grains are produced in the fermented grain production step for the second time, adding mixed distiller's yeast, wherein the mixed distiller's yeast comprises rice yeast and bran yeast; when fermented grains are produced for the third time by the fermented grain production step, adding mixed distiller's yeast, wherein the mixed distiller's yeast comprises rice yeast and bran yeast; when the fermented grains are produced for the fourth time by the fermented grain production step, mixed distiller's yeast is added, and the mixed distiller's yeast comprises rice yeast and bran yeast.
Optionally, the amount of the mixed distiller's yeast is 0.6-1.0% of the rice mass used in the fermented grain production step.
Optionally, in the mixed koji, the amount of the rice koji is 0.3-0.4% of the mass of the rice adopted in the fermented grains production step, and the amount of the bran koji is 0.3-0.6% of the mass of the rice adopted in the fermented grains production step.
Optionally, the fermented grains production step comprises: adding distiller's yeast into steamed rice to form rice material; putting the rice material into the wine jar, and saccharifying; and sealing the wine jar after saccharification, and fermenting.
Optionally, the fermentation time for producing the secondary fermented grains is 25-30 days; the fermentation time for producing the third fermented grains is 25-30 days; and the fermentation time for producing the four times of fermented grains is 25-30 days.
The rice-flavor wine produced by the production method of the invention has the following advantages:
1) the physical and chemical indexes are obviously improved, the total acid is improved to about 1.1g/L from the original 0.3g/L, the total ester is improved to about 2.5g/L from 0.5g/L, β -phenethyl alcohol is improved to about 60mg/L from 30mg/L, the content of ethyl lactate is improved to about 1.5g/L, the ethyl lactate accounts for the dominance in the total ester, and the proportion is more reasonable;
2) the sensory evaluation of the wine body is as follows: the rice has pure and elegant rice fragrance, stronger ester fragrance, plumer and mellow wine body, long aftertaste, outstanding style and higher grade rate.
Drawings
FIG. 1 is a flow chart of a production method according to a first embodiment of the present invention;
FIG. 2 is a flow chart of a production method of a second embodiment of the present invention;
FIG. 3 is a flow chart of a production method of a third embodiment of the present invention;
FIG. 4 is a flowchart of a production method of a fourth embodiment of the present invention;
FIG. 5 is a flow chart of a production method of a fifth embodiment of the present invention.
Detailed Description
The prior brewing process can clean the wine jar, is short in fermentation time, usually 7-10 days, and simultaneously is single-batch independent fermentation under most conditions, and is simple, so that the brewing microorganisms and varieties in the wine jar are fewer, and fermentation metabolites are fewer, so that the contents of flavor and fragrance substances (such as total acid, total ester, ethyl lactate, β -phenylethyl alcohol and the like) of the rice wine are low, and further the high-grade rate of the produced rice fragrance base wine is low.
Therefore, the invention provides a production method of a novel rice-flavor liquor.
For a more clear presentation, the invention is described in detail below with reference to the accompanying drawings.
Example one
Referring to fig. 1, the method for producing rice-flavor liquor provided in this embodiment includes:
producing primary fermented grains in a wine jar by using the fermented grain production step;
adding primary fermented grains in a wine jar by using a fermented grain production step to produce secondary fermented grains;
adding secondary fermented grains in the wine jar by using the fermented grain production step to produce tertiary fermented grains;
adding three times of fermented grains in a wine jar by utilizing the fermented grain production step to produce four times of fermented grains;
and (3) utilizing the production steps of white spirit, and adding fermented grains for four times in the wine jar to produce finished wine.
Wherein, each fermented grain production step can include:
step one, adding distiller's yeast into steamed rice to form rice material;
step two, putting the rice material into a wine jar for saccharification;
and step three, sealing the wine jar after saccharification, and fermenting.
The specific process of the first step may be as follows:
cleaning raw material rice, adding water at room temperature, soaking for 30 minutes, transferring into a steamer, and steaming for 15 minutes in an open atmosphere; then uniformly pouring warm water with the temperature of 50-60 ℃ and the rice amount of 30 percent into the rice, and turning over the rice layer at the same time; then discharging the water in the bottom pot, and steaming the rice again; after 15 minutes, repeating the above operation; the total rice steaming time is about 45 minutes, and the step ensures that the steamed rice has full grains, soft inside and hard outside, is not half-cooked and is not caked; then placing the steamed rice on a stainless steel cooling bed or the like, and cooling to 35-37 ℃ by adopting a cooling mode such as blast cooling;
in the process of making the primary fermented grains, 0.6 to 1 percent of distiller's yeast is added into the steamed rice; in the process of making the secondary fermented grains, the third fermented grains and the fourth fermented grains, the mixed distiller's yeast is added into the steamed rice; stirring uniformly to obtain the rice material.
The specific process of the second step may be as follows:
pouring the rice material obtained in the step one into a pottery jar, wherein the pottery jar is in a clean state after being cleaned if the pottery jar is used for making primary fermented grains; if the secondary fermented grains are produced, 5-20% of the primary fermented grains are filled in the pottery jar; if the third fermented grains are prepared, 5-12% of the second fermented grains are filled in the pottery jar; if the fermented grains are prepared for four times, 5-8% of secondary fermented grains are filled in the pottery jar;
after the rice material is poured into the pottery jar, controlling the thickness of the rice material layer to be about 25 cm, and carrying out nesting in the center of the rice material, namely digging a cavity with the diameter of 10 cm and the depth of 15 cm, and then finishing falling into the jar; after the materials fall into the jar, the temperature can be controlled to be 30-32 ℃, and the saccharification time can be 20-28 hours; when the flavor is smelled, the height of the rice layer is reduced, and the saccharified liquid flows into the cavity; the saccharification rate reaches 70-80%, and the saccharification is finished;
water should be added immediately after saccharification is finished, because the activity of yeast is low in the high-sugar solution, the sugar in mash can be diluted quickly by adding water immediately, and the activity of the yeast is favorably ensured; in addition, the yeast begins to be inactivated at the alcoholic strength of more than 18% voL, and sugar in the fermented grains cannot be fully utilized without adding water, and the wine yield is influenced finally.
The third step may be specifically performed as follows:
after the cultivation and saccharification, according to the room temperature, the product temperature and the water temperature, adding purified water with the raw material amount of 120-; the fermentation period may be 25 days.
After the first step to the third step, the produced mature fermented grains are the fermented grains of the fifth round (the fermented grains of the fifth round are specially named to distinguish the fermented grains of the fifth round in other embodiments), the volume fraction of alcohol of the fermented grains of the fifth round is 13-14%, the total acid is 0.8-1.2, and the residual sugar is below 0.5%.
In this embodiment, the step of "producing wine by using distilled spirit, and adding four times of fermented grains in the wine jar to produce finished wine" includes a process of "producing the fifth round of fermented grains by using four times of fermented grains, and distilling the fifth round of fermented grains to obtain wine". That is, the white spirit production step includes the production step of fermented grains.
One specific process for producing finished wine may be: transferring the mature fermented grains (i.e. the fifth round of fermented grains) produced by using the fourth round of fermented grains into a distillation device such as a stainless steel distillation still for distillation, and controlling the wine outlet temperature below 30 ℃ for distilling wine; 2.5kg of the primarily distilled spirit can be used as the spirit and can be independently stored; the high wine, namely the main finished wine part, is continuously distilled; adding wine to 55% vol, distilling to obtain final product, or steaming.
According to the fermentation time in the fermented grain production step and the fermentation time in the white spirit production step, the time required for producing finished wine is up to 100 days. Specifically, the first production of fermented grains may only take about 7 days, while the second, third and fourth production of fermented grains all take about 25 days, and finally 25 days are needed again when wine is produced again. Therefore, the total required time is more than 100 days. Namely, the method of this embodiment requires about 100 days or more before the production of good quality finished wine.
In this example, the jar for producing the primary fermented grains was directly used for producing the secondary fermented grains without the step of cleaning the jar.
In this example, the jar for producing the secondary fermented grains was directly used for producing the tertiary fermented grains without the step of cleaning the jar.
In this example, the jar for producing the third fermented grains was directly used for producing the fourth fermented grains without the step of cleaning the jar.
The adding of the fermented grains in the wine jar for one time can comprise the following steps: and (5) remaining the primary fermented grains in the wine jar.
The adding of the secondary fermented grains in the wine jar can comprise the following steps: and (5) remaining the secondary fermented grains in the wine jar.
The addition of the third fermented grains in the wine jar can comprise the following steps: and (5) remaining the third fermented grains in the wine jar.
The adding of four fermented grains in the wine jar can comprise the following steps: and (5) reserving the four times of fermented grains in the wine jar.
It should be noted that, in addition to the way of directly leaving some fermented grains in the wine jar, the fermented grains are added in the wine jar, and in other cases, the fermented grains can be added in a new wine jar.
In this example, the amount of the fermented grains left in the wine jar at one time was 20% of the rice mass used in the second fermented grain production step.
In this example, the amount of the secondary fermented grains left in the wine jar was 12% of the rice mass used in the third fermented grain production step.
In this example, the amount of the third fermented grains left in the wine jar was 8% of the rice mass used in the fourth fermented grain production step.
In this embodiment, the wine jar is a pottery jar. The pottery jar has a plurality of micropores, so that the growth and the retention of microorganisms are easier. On the contrary, if a container such as stainless steel is adopted, the microorganism is not favorably kept; and if the pit is adopted, the production control is not facilitated, and the pit is easy to be infected with bacteria (the bacteria are infected with unfavorable beneficial bacteria for propagation and growth).
When the fermented grains are produced for one time, the added distiller's yeast adopts rice yeast.
When the fermented grains are used for producing the secondary fermented grains, the mixed distiller's yeast is added, and the mixed distiller's yeast comprises rice yeast and bran yeast. The rice koji is mainly inoculated with rhizopus and wine-producing yeast to ensure the wine yield, and the bran koji is inoculated with more brewing microorganisms, particularly ester-producing yeast, lactic acid bacteria and the like to improve the generation of fragrant substances.
When fermented grains are produced for three times by using the fermented grains production step, mixed distiller's yeast is added, and the mixed distiller's yeast comprises rice yeast and bran yeast.
When fermented grains are produced for four times by using the fermented grain production step, mixed distiller's yeast is added, and the mixed distiller's yeast comprises rice yeast and bran yeast.
In the invention, the dosage of the mixed distiller's yeast is 0.6-1.0% of the rice mass adopted in the fermented grain production step.
In the mixed koji, the amount of the rice koji is 0.3 percent of the mass of the rice adopted in the fermented grains production step, and the amount of the bran koji is 0.3 percent of the mass of the rice adopted in the fermented grains production step.
From the above, in this embodiment, the fermentation time for producing the secondary fermented grains is 25 to 30 days; the fermentation time for producing the third fermented grains is 25-30 days; the fermentation time for producing the four times of fermented grains is 25-30 days.
In the embodiment, fermented grains are continuously produced first, and finally, finished wine is produced; and, from the production of the fermented grains of the second time, producing the fermented grains of the next time by introducing the fermented grains of the previous time; meanwhile, mixed distiller's yeast is adopted in the process of producing the secondary fermented grains, the third fermented grains and the fourth fermented grains; in addition, the wine jar is not cleaned, and the previous or last ecosystem is maintained as much as possible; moreover, the fermentation period is prolonged. By such process steps, more microbial populations are allowed to enter the fermentation system, forming a new ecosystem, with the remaining primary metabolic mode of alcoholic fermentation, producing a corresponding series of "new" enzyme lines. The establishment of a new enzyme system and the extension of the fermentation period are beneficial to the esterification reaction, and can help the fermentation system to convert the precursor substances with the fragrance and the flavor into the fragrance substances of the rice-flavor liquor. The method disclosed by the invention is applied to the brewing process of the rice-flavor liquor, and can be used for remarkably improving the quality and the flavor of the rice-flavor liquor.
Compared with the traditional process, the rice-flavor liquor brewed by the method of the invention has the following advantages:
1) the physical and chemical indexes are obviously improved, the total acid is improved to about 1.1g/L from the original 0.3g/L, the total ester is improved to about 2.5g/L from 0.5g/L, β -phenethyl alcohol is improved to about 60mg/L from 30mg/L, the content of ethyl lactate is improved to about 1.5g/L, the ethyl lactate accounts for the dominance in the total ester, and the proportion is more reasonable;
2) the sensory evaluation of the wine body is as follows: the rice has pure and elegant rice fragrance, stronger ester fragrance, plumer and mellow wine body, long aftertaste, outstanding style and higher grade rate.
Example two
Referring to fig. 2, the method for producing rice-flavor liquor provided in this embodiment includes:
producing primary fermented grains in a wine jar by using the fermented grain production step;
adding primary fermented grains in a wine jar by using a fermented grain production step to produce secondary fermented grains;
adding secondary fermented grains in the wine jar by using the fermented grain production step to produce tertiary fermented grains;
adding three times of fermented grains in a wine jar by utilizing the fermented grain production step to produce four times of fermented grains;
utilizing the white spirit production step, and adding the four times of fermented grains in a wine jar to produce finished wine and five times of fermented grains;
the production step of white spirit is utilized, and the five fermented grains are added into a wine jar; and producing wine again.
Wherein, in the above steps, the fermented grains production steps can also include:
step one, adding distiller's yeast into steamed rice to form rice material;
step two, putting the rice material into a wine jar for saccharification;
and step three, sealing the wine jar after saccharification, and fermenting.
The specific process of the first step may be as follows:
soaking raw material rice in 50-60 deg.C warm water for about 1h, draining, steaming in steamer, pouring first water after the raw material changes color, steaming again until the rice is cooked, pouring second water, and continuously steaming until the rice is cooked, the water content is 62-63%; stirring the steamed rice roll, cooling by air blast, adding corresponding distiller's yeast or mixed distiller's yeast, and stirring to obtain rice material;
wherein, in the process of preparing the primary fermented grains, 0.6 to 1 percent of distiller's yeast is added into the steamed rice; in the process of making the secondary fermented grains, the third fermented grains and the fourth fermented grains, the mixed distiller's yeast is added into the steamed rice;
the mixed distiller's yeast comprises rice yeast and bran yeast, and the amount of the mixed distiller's yeast is 0.6-1.0% of the rice used in the fermented grains production step; in general, the using amount of the mixed distiller's yeast in summer can be adjusted to be less, and is 0.6-0.8%; the amount of the mixed distiller's yeast in winter can be adjusted to be more, 0.8-1.0%;
in the mixed koji, the amount of the rice koji is 0.3-0.4% of the weight of the rice adopted in the fermented grains production step, and the amount of the bran koji is 0.3-0.6% of the weight of the rice adopted in the fermented grains production step; among them, rice koji in the mixed koji contributes greatly to saccharification and wine production, while bran koji contributes greatly to the formation of flavor substances, so that the amount of bran koji to be used can be increased appropriately while ensuring the yield.
The specific process of the second step may be as follows:
putting the rice material obtained in the step one into a jar (ceramic jar) to stack to form a rice layer, and reserving a cavity in the middle of the rice jar to supply air;
if the fermented grains are made for the first time, the pottery jar is in a clean state after being cleaned; if the secondary fermented grains are produced, 16 percent of the primary fermented grains are filled in the pottery jar; if the third fermented grains are prepared, 10 percent of the second fermented grains are filled in the pottery jar; if the fermented grains are prepared for four times, 6 percent of secondary fermented grains are filled in the pottery jar;
the thickness of the rice layer can be 12-15 cm, the rice layer is placed for 20-22 hours, saccharification is carried out along with the propagation of rhizopus, and the temperature of the product is suitable to be continuously raised to 37 ℃; then adding water with 1.2-1.4 times of the raw material amount, stirring at 34-37 deg.C, and keeping the product temperature at about 36 deg.C. At this time, the sugar content is 9-10%, the total acid content is less than 0.7, and the alcohol content is 2-3%.
The third step may be specifically performed as follows:
after the cultivation and saccharification, adding purified water with the raw material amount of 120 plus 150 percent according to the room temperature, the product temperature and the water temperature to ensure that the product temperature is 34-37 ℃, sealing the pottery jar by using a plastic film and the like, fermenting in a fermented grain jar, preserving heat or cooling at different temperatures, and fermenting for 25-26 days;
the fermentation time for producing the fermented grains for one time only needs about 7 days, even about 5-6 days; the process of producing the primary fermented grains can be further simplified and expressed as rice soaking, draining, retort filling, primary steaming, primary water splashing, continuous steaming, secondary water splashing, re-steaming, stirring and dispersing, spreading and cooling, yeast powder (can be small yeast powder) adding and stirring uniformly, putting in a jar, making a nest, adding warm water, soaking grains, digging into a fermented grain jar and fermenting by combining the contents of the two steps;
the secondary fermented grains, the third fermented grains and the fourth fermented grains are produced and fermented for about 25-30 days, and the fermentation processes of the secondary fermented grains, the third fermented grains and the fourth fermented grains can be further simplified and expressed by combining the contents of the two steps of soaking rice, draining, filling into a steamer, steaming for the first time, pouring water for the second time, steaming again, stirring and dispersing, spreading and cooling, adding mixed distiller's yeast powder and stirring uniformly, putting into a jar, opening a nest, adding warm water, soaking grains, digging into a fermented grain jar and fermenting.
After the three steps, the alcohol content of the fermentation liquor is 11-12% (volume fraction), the total acid is not more than 1.5, and the residual sugar is almost 0.
In this embodiment, the process of producing finished liquor in the subsequent liquor production steps may include: pouring the fermentation product into a fermented mash storage tank, pumping into a distillation still by a pump after the tank is filled, and heating and distilling by steam.
It should be noted that, in this embodiment, the steps of "utilizing the white spirit production, and adding the four fermented grains in the spirit jar to produce the finished spirit and the five fermented grains" are performed first, and the steps of utilizing the white spirit production, and adding the five fermented grains in the spirit jar are performed again; and producing wine again. Thus, there are two processes for producing finished wine.
Specifically, in this embodiment, five fermented grains and mature wine are produced by using four fermented grains, and the process may be performed as follows: distilling part of the four fermented grains to produce wine; meanwhile, the other part is used for producing five times of fermented grains; and then using the five times of fermented grains as the materials of the subsequent tanks to produce six times of fermented grains, and then distilling the six times of fermented grains to produce the wine again.
The two processes of producing the finished wine in the embodiment can be as follows: transferring mature fermented grains (five or six fermented grains) into a distillation device such as a distillation still for distillation, and controlling the temperature of the distilled wine below 30 ℃ for distillation to obtain the distilled wine; 2.5kg of the primarily distilled spirit can be used as the spirit and can be independently stored; the high wine, namely the main finished wine part, is continuously distilled; adding wine to 55% vol, distilling to obtain final product, or steaming.
From the above, in this embodiment, the fermentation time for producing the secondary fermented grains is 25 to 30 days; the fermentation time for producing the third fermented grains is 25-30 days; the fermentation time for producing the fourth fermented grains is 25-30 days; the fermentation time for producing the four times of fermented grains is 25-30 days. It can be seen that the time required for producing the finished wine in this example is partly up to 100 days or more to produce the high-quality finished wine, and partly up to 125 days or more to produce the high-quality finished wine.
In this example, the jar for producing the primary fermented grains was directly used for producing the secondary fermented grains without the step of cleaning the jar.
In this example, the jar for producing the secondary fermented grains was directly used for producing the tertiary fermented grains without the step of cleaning the jar.
In this example, the jar for producing the third fermented grains was directly used for producing the fourth fermented grains without the step of cleaning the jar.
The adding of the fermented grains in the wine jar for one time can comprise the following steps: and (5) remaining the primary fermented grains in the wine jar. It should be noted that, in addition to the mode of directly leaving some fermented grains in the wine jar, adding fermented grains in the wine jar; in other cases, the fermented grains can be added into a new jar.
The adding of the secondary fermented grains in the wine jar can comprise the following steps: and (5) remaining the secondary fermented grains in the wine jar. It should be noted that in addition to the mode of directly leaving some secondary fermented grains in the wine jar, secondary fermented grains are added in the wine jar; in other cases, the secondary fermented grains can be added into a new wine jar.
The addition of the third fermented grains in the wine jar can comprise the following steps: and (5) remaining the third fermented grains in the wine jar. It should be noted that, in addition to the mode of directly leaving some three fermented grains in the wine jar, three fermented grains are added in the wine jar; in other cases, the third fermented grains can be added into a new wine jar.
The adding of four fermented grains in the wine jar can comprise the following steps: and (5) reserving the four times of fermented grains in the wine jar. It should be noted that, in addition to the mode of directly leaving some fermented grains of four times in the wine jar, fermented grains of four times are added in the wine jar; in other cases, the four times of fermented grains can be added into a new wine jar.
In this embodiment, the wine jar is a pottery jar, and the corresponding contents of the foregoing embodiments can be referred to for the reason.
In this embodiment, in the same process of producing fermented grains, the last round of fermented grains is continuously introduced for grain continuation; in the process of producing the secondary fermented grains, the third fermented grains and the fourth fermented grains, mixed distiller's yeast is adopted; keeping the wine jar for multiple fermentation cycles without cleaning; the fermentation period is prolonged; so that more microbial communities enter the fermentation system to form a new ecological system in the final production process of finished wine, and a series of corresponding 'new' enzyme systems are generated under the condition of keeping alcoholic fermentation as a main metabolic mode; the establishment of a new enzyme system and the extension of the fermentation period are beneficial to the esterification reaction, and can help the fermentation system to convert the precursor substances with the fragrance and the flavor into the fragrance substances of the rice-flavor liquor; these enzymes remain in fermented grains, and are used for producing finished wine when the fermented grains are cultured from the fourth round to the fifth round. The method disclosed by the invention is applied to the brewing process of the rice-flavor liquor, and can be used for remarkably improving the quality and the flavor of the rice-flavor liquor.
In other embodiments, the amount of the fermented grains left in the first wine jar can be any amount of 5-20% of the rice used in the second wine production step; the amount of the secondary fermented grains left in the wine jar can be any amount which is 5-12% of the rice mass adopted in the third fermented grain production step; the amount of the third fermented grains left in the wine jar is 5-8% of the rice in the fourth fermented grain production step.
EXAMPLE III
Referring to fig. 3, the method for producing rice-flavor liquor provided in this embodiment includes:
producing primary fermented grains in a wine jar by using the fermented grain production step;
adding primary fermented grains in a wine jar by using a fermented grain production step to produce secondary fermented grains;
adding secondary fermented grains in the wine jar by using the fermented grain production step to produce tertiary fermented grains;
adding three times of fermented grains in a wine jar by utilizing the fermented grain production step to produce four times of fermented grains;
utilizing the white spirit production step, and adding the four times of fermented grains in a wine jar to produce finished wine and five times of fermented grains; the production step of white spirit is utilized, and the five fermented grains are added into a wine jar; and producing the wine and the fermented grains for six times again.
As can be seen from the above, the steps of the present embodiment are the same as those of the second embodiment, and therefore, reference may be made to the corresponding contents of the second embodiment.
Compared with the two embodiments, the difference of the present embodiment is that one step is added, that is, all of the fermented grains formed by five fermented grains (which may be referred to as "fermented grains of the sixth round" to distinguish the remaining fermented grains of the six subsequent rounds) are not used for producing finished wine, but a part of the fermented grains are left as the fermented grains of the six rounds.
The embodiment means that the rice-flavor liquor can be fermented and produced in multiple rounds subsequently, namely the method for producing the rice-flavor liquor by fermenting on the basis of the previous steps is continuously adopted.
Since the quality of the fermented grains is stable after the five times of fermented grains are used for distilling the wine, the continuous grains can be distilled in the mode. The quality of fermented grains after multiple rounds of grain preparation is improved from the second round to the fourth and fifth rounds to reach stable and high-quality state.
As can be seen from the above, in the method of the present embodiment, after the first finished wine is produced, the process of continuing to fill the groove (fermented grains) can be continuously performed, and the finished wine can be continuously produced. In the multiple fermentation processes, the wine jars with normal fermented grains are not cleaned, and only a few wine jars with abnormal fermented grains need to be cleaned and sterilized.
Example four
Referring to fig. 4, the present embodiment provides another method for producing rice-flavor liquor, including:
producing primary fermented grains in a wine jar by using the fermented grain production step;
adding the primary fermented grains into a wine jar by using a fermented grain production step to produce secondary fermented grains;
adding the secondary fermented grains into the wine jar by utilizing the fermented grain production step to produce third fermented grains;
adding the third fermented grains into the wine jar by utilizing the fermented grains production step to produce the fourth fermented grains;
utilizing the fermented grains production step, adding the four times of fermented grains in the wine jar, and producing five times of fermented grains; and (4) utilizing the production steps of the white spirit, and adding the five fermented grains in the wine jar to produce finished wine.
As can be seen from the above, the steps of the present embodiment are the same as those of the first embodiment, and therefore, reference may be made to the corresponding contents of the first embodiment.
The difference is that the embodiment adds one step compared with the first embodiment, that is, the embodiment uniformly uses the four fermented grains for forming the five fermented grains, and then uniformly uses the fermented grains for producing the finished wine. Therefore, in this example, all of the finished fermented grains were distilled six times to form a finished wine.
The method for producing the rice-flavor liquor by the five-round continuous vinasse fermentation greatly improves the contents of flavor and fragrance substance components such as total acid, total ester, ethyl lactate, β -phenethyl alcohol and the like in the product.
In the production of this embodiment, the amount (ratio) of fermented grains in the previous round can be adjusted according to the season, room temperature and fermentation conditions, generally 5-8% more (of course, the amount in different rounds can be adjusted properly).
The addition amount of the mixed distiller's yeast is 0.6-1.0% of the weight of the raw material rice, and is adjusted according to seasons and room temperature, and is generally 0.6-0.8% less in summer and 0.8-1.0% less in winter. The rice koji in the self-made mixed koji contributes greatly to saccharification and wine production, while the bran koji contributes greatly to the formation of flavor substances, so that the dosage of the bran koji can be increased appropriately while the yield is maintained.
In the fermentation time of the embodiment, the fermentation time is prolonged from 7-10 days of the traditional process to 20-25 days from one round of fermented grains.
EXAMPLE five
Referring to fig. 5, the method for producing rice-flavor liquor provided in this embodiment includes:
producing primary fermented grains in a wine jar by using the fermented grain production step;
adding the primary fermented grains into a wine jar by using a fermented grain production step to produce secondary fermented grains;
adding the secondary fermented grains into the wine jar by utilizing the fermented grain production step to produce third fermented grains;
adding the third fermented grains into the wine jar by utilizing the fermented grains production step to produce the fourth fermented grains;
utilizing the fermented grains production step, adding the four times of fermented grains in the wine jar, and producing five times of fermented grains; and (3) utilizing the production steps of white spirit, and adding the five times of fermented grains in the wine jar to produce finished wine and six times of fermented grains.
The steps of this embodiment are mostly the same as those of the third embodiment, and reference may be made to the third embodiment.
The difference between this example and the third example is that in this example, all four fermented grains are used for producing five fermented grains, and the fermented grains are not used for producing the final wine. Thus, all the finished wine is produced in the last batch.
In this example, from the production of fermented grains for one time, the fermented grains of the last batch are kept to be added with new grains for continuous fermentation. In the fermentation jar, a complex small ecosystem is created through long-time circular production, and thousands of microbial floras beneficial to wine brewing are enriched.
In the embodiment, the produced white spirit has richer sensory evaluation aroma, outstanding rice aroma, fuller and mellow taste and long aftertaste, the total acid is increased from 0.2g/L to 0.6g/L, the total ester is increased from 0.5g/L to about 2.5g/L through index detection and analysis, the ethyl lactate content is dominant in the total ester, and the proportion is more reasonable.
Summary of the invention
Compared with the traditional process, the production method of the invention obtains the following table by actual production statistics under the condition of ensuring that the raw materials, the total amount of yeast, the water ratio of rice and the wine yield are basically the same.
TABLE 1
As can be seen from Table 1, the rice-flavor liquor brewed by the method of the invention is compared with the traditional process:
1) the physical and chemical indexes are obviously improved, the total acid is improved to about 1.1g/L from the original 0.3g/L, the total ester is improved to about 2.5g/L from 0.5g/L, β -phenethyl alcohol is improved to about 60mg/L from 30mg/L, the content of ethyl lactate is improved to about 1.5g/L, the ethyl lactate accounts for the dominance in the total ester, and the proportion is more reasonable;
2) the sensory evaluation of the wine body is as follows: the rice has pure and elegant rice fragrance, stronger ester fragrance, richer and mellow wine body, long aftertaste and outstanding style.
The invention adopts a multi-turn grain-continuous process, fermented grains are added from the second round to the fourth round in the last round, only fermented grains are produced in the first four rounds, after grain-continuous fermentation is carried out on the fermented grains in the fifth round by using the fermented grains in the fourth round, five fermented grains are obtained and are either all used for producing finished wine (distilling the wine) or are divided into two parts, one part is used for producing the finished wine, the other part is used for producing the fermented grains in the sixth round, and after the fifth round, the wine quality reaches a stable and high-quality state.
The greatest difference between the invention and the traditional process is as follows: the traditional process is to clean the wine jar after single round, short fermentation period and single distiller's yeast fermentation, but the invention adopts multi-round vinasse continuous fermentation, long fermentation period, distiller's yeast mixing and wine jar cleaning after fermentation.
The process adopted by the invention has the following advantages:
1) beneficial microorganisms of the fermented grains are reserved after the grains are fed for multiple times, the flavor generation and ester production capacity of the fermented grains are improved, and the content of flavor substances in the raw wine is improved;
2) the mixed distiller's yeast enriches the types of microorganisms in fermentation, generates various enzyme systems, can more thoroughly decompose substances such as starch, protein, fat, cellulose and the like, generates more trace components and improves the fullness and mellow thickness of the wine body;
3) the wine jar is not cleaned after fermentation, so that various acids and rich microorganisms left on the bottom and the wall of the jar after multiple rounds of fermentation are reserved, and the generation of flavor substances such as acid, ester, alcohol, aldehyde and the like is further promoted;
4) the fermentation period is long, more microbial communities enter a fermentation system by matching with mixed distiller's yeast to form a new ecological system, and a series of corresponding ' new ' enzyme systems are generated under the condition of keeping alcoholic fermentation as a main metabolic mode.
Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A production method of rice-flavor liquor is characterized by comprising the following steps:
producing primary fermented grains in a wine jar by using the fermented grain production step;
adding the primary fermented grains into a wine jar by using a fermented grain production step to produce secondary fermented grains;
adding the secondary fermented grains into the wine jar by utilizing the fermented grain production step to produce third fermented grains;
adding the third fermented grains into the wine jar by utilizing the fermented grains production step to produce the fourth fermented grains;
after the four times of fermented grains are produced, any one of the following five steps is carried out:
firstly, utilizing the production steps of white spirit, and adding the four times of fermented grains in a wine jar to produce finished wine;
secondly, utilizing the production step of white spirit, and adding the four times of fermented grains in a wine jar to produce finished wine and five times of fermented grains; utilizing the white spirit production step, and adding the five fermented grains in a wine jar to produce finished wine;
thirdly, utilizing the production steps of white spirit, and adding the four fermented grains in the wine jar to produce finished wine and five fermented grains; utilizing the white spirit production step, and adding the five times of fermented grains in a wine jar to produce finished wine and six times of fermented grains;
fourthly, the fermented grains are produced by utilizing the fermented grain production steps, and the fermented grains are added for four times in the wine jar to produce five times of fermented grains; utilizing the white spirit production step, and adding the five fermented grains in a wine jar to produce finished wine;
fifthly, utilizing the fermented grains production step, adding the four times of fermented grains in the wine jar, and producing five times of fermented grains; and then utilizing the production steps of white spirit, and adding the five times of fermented grains in the wine jar to produce finished wine and six times of fermented grains.
2. The method for producing rice-flavor liquor according to claim 1,
the wine jar for producing the primary fermented grains is directly and continuously used for producing the secondary fermented grains, and the step of cleaning the wine jar is not needed in the middle;
the wine jar for producing the secondary fermented grains is directly and continuously used for producing the tertiary fermented grains, and the step of cleaning the wine jar is not needed in the middle;
and the wine jar for producing the third fermented grains is directly and continuously used for producing the fourth fermented grains without cleaning the wine jar.
3. The method for producing rice-flavor liquor according to claim 2,
adding the primary fermented grains in the wine jar comprises the following steps: the primary fermented grains are left in the wine jar;
adding the secondary fermented grains in the wine jar comprises the following steps: the secondary fermented grains are left in the wine jar;
adding the third fermented grains in the wine jar comprises the following steps: the third fermented grains are left in the wine jar;
adding the four fermented grains in the wine jar comprises the following steps: and reserving the four times of fermented grains in the wine jar.
4. The method for producing rice-flavor liquor according to claim 3,
the amount of the primary fermented grains left in the wine jar is 5-20% of the mass of the rice adopted in the second fermented grain production step;
the amount of the secondary fermented grains left in the wine jar is 5-12% of the mass of the rice adopted in the third fermented grain production step;
the amount of the third fermented grains left in the wine jar is 5-8% of the mass of the rice adopted in the fourth fermented grain production step.
5. The method for producing rice-flavor liquor according to any one of claims 1 to 4, wherein the jar is a pottery jar.
6. The method for producing rice-flavor liquor according to any one of claims 1 to 4,
when the primary fermented grains are produced, rice koji is adopted as the added yeast;
when the fermented grains are produced in the fermented grain production step for the second time, adding mixed distiller's yeast, wherein the mixed distiller's yeast comprises rice yeast and bran yeast;
when fermented grains are produced for the third time by the fermented grain production step, adding mixed distiller's yeast, wherein the mixed distiller's yeast comprises rice yeast and bran yeast;
when the fermented grains are produced for the fourth time by the fermented grain production step, mixed distiller's yeast is added, and the mixed distiller's yeast comprises rice yeast and bran yeast.
7. The method for producing rice-flavor liquor according to claim 6, wherein the amount of the mixed koji used is 0.6-1.0% of the mass of the rice used in the fermented grains production step.
8. The method for producing rice-flavor liquor according to claim 7, wherein the amount of the rice koji used in the mixed koji is 0.3 to 0.4% of the amount of the rice used in the fermented grain production step, and the amount of the bran koji is 0.3 to 0.6% of the amount of the rice used in the fermented grain production step.
9. The method for producing rice-flavor liquor according to any one of claims 1 to 4, wherein the fermented grains producing step comprises:
adding distiller's yeast into steamed rice to form rice material;
putting the rice material into the wine jar, and saccharifying;
and sealing the wine jar after saccharification, and fermenting.
10. The method for producing rice-flavor baijiu according to claim 9, wherein the fermentation time for producing the second fermented grains is 25 to 30 days; the fermentation time for producing the third fermented grains is 25-30 days; and the fermentation time for producing the four times of fermented grains is 25-30 days.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1511935A (en) * | 2002-12-31 | 2004-07-14 | 颜世成 | Novel brewing process |
| CN104651151A (en) * | 2015-01-31 | 2015-05-27 | 广东明珠珍珠红酒业有限公司 | Rice-flavor type white wine preparation process |
| CN109207306A (en) * | 2018-11-28 | 2019-01-15 | 广东省九江酒厂有限公司 | It improves rice spirit content of ethyl lactate and reduces the brewing method of fusel oil content |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1511935A (en) * | 2002-12-31 | 2004-07-14 | 颜世成 | Novel brewing process |
| CN104651151A (en) * | 2015-01-31 | 2015-05-27 | 广东明珠珍珠红酒业有限公司 | Rice-flavor type white wine preparation process |
| CN109207306A (en) * | 2018-11-28 | 2019-01-15 | 广东省九江酒厂有限公司 | It improves rice spirit content of ethyl lactate and reduces the brewing method of fusel oil content |
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