CN111171991A - Method for recycling wine groove in rice-flavor liquor brewing - Google Patents
Method for recycling wine groove in rice-flavor liquor brewing Download PDFInfo
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- CN111171991A CN111171991A CN201911408529.6A CN201911408529A CN111171991A CN 111171991 A CN111171991 A CN 111171991A CN 201911408529 A CN201911408529 A CN 201911408529A CN 111171991 A CN111171991 A CN 111171991A
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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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
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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
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Abstract
The invention provides a method for recycling a wine tank in rice-flavor liquor brewing, belonging to the technical field of liquor brewing, wherein the recycling method is used for filtering the distilled wine tank to obtain wine tank supernatant; and then adding the wine tank supernatant into the saccharified raw materials for fermentation. The method does not affect the quality and yield of the wine base, and can effectively improve the acidity of the fermented mash and improve the sensory quality of the wine base.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a method for recycling a wine groove in rice-flavor liquor brewing.
Background
Vinasse is a byproduct commonly produced in the wine-making industry, and has huge and concentrated yield. In all wine industries in China, the produced vinasse is divided into rice vinasse, sweet vinasse, white spirit vinasse, beer vinasse and alcohol vinasse, the vinasse belongs to industrial waste, contains rich nutrient substances such as protein, amino acid, vitamins and various trace elements, can be directly used as feed for farm animals, and the rice vinasse and the sweet vinasse can also be directly used by people. The defects of the method are that the acidity is high, the storage is difficult, the method is extremely easy to decay and deteriorate, serious environmental pollution is caused if the treatment is not carried out in time, and various researches are carried out on the method according to the advantages and disadvantages of the vinasse, but no relevant researches are carried out on the aspect of recycling the wine brewing, particularly the rice-flavor type white spirit industry.
Due to the fact that the vinasse is large in yield, not easy to store and prone to decay and deteriorate, energy conservation and emission reduction are key points and hot points of technological development in the current and later quite long history stages. Enough attention is paid to resource utilization of food industry wastes at home and abroad. White spirit is a special product of China, vinasse is one of the largest byproducts in white spirit production, and the white spirit needs to be treated to reach the standard and discharged, so that the cost is high. According to statistics, 70 tons of vinasse are generated when 20 tons of rice are produced and fed, and are influenced by African swine fever at present, the vinasse treatment method is to discharge the vinasse into a sewage treatment station of the company for treatment, the treatment cost is 20 yuan/ton, and if 20 tons of rice are produced, 130 percent of vinasse recycled is 26 tons, namely 26 tons of tap water are saved, and the unit price of the tap water is 3.7864 yuan/ton. Therefore, assuming that 20 tons of rice are produced, the economic benefit is saved (20 yuan × 15 tons) + (3.7864 yuan × 26 tons) — 398.4464 yuan. Therefore, the recycling of the rice-flavor liquor vinasse is developed, and the method has positive significance in the aspects of economy and environmental protection.
Disclosure of Invention
The invention aims to solve the problems and provide a method for recycling a wine tank in brewing of rice-flavor liquor, wherein vinasse supernatant is used as vinasse pumping water, so that the vinosity and the wine yield of raw wine are not influenced, the acidity of fermented mash can be effectively improved, and the sensory quality of the raw wine is improved.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for recycling wine tank in brewing rice-flavor Chinese liquor comprises soaking rice, steaming rice, saccharifying, fermenting and distilling, filtering the distilled wine tank to obtain wine tank supernatant; and then adding the wine tank supernatant into the saccharified raw materials for fermentation.
Preferably, the mass fraction of the added wine tank supernatant is 120-140% by weight of the saccharified raw material.
Preferably, the added wine tank supernatant is 135% by weight of the saccharified material.
Preferably, the wine tank supernatant is obtained by filtering the wine tank by a centrifugal filter.
Preferably, the acidity of the wine tank supernatant is 6-8 g/L.
Preferably, the residual sugar of the wine tank supernatant is less than or equal to 1 g/L.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the method for recycling the vinasse in the rice-flavor liquor brewing realizes a major breakthrough in the vinasse treatment technology, and the vinasse supernatant is used as the vinasse pumping water, so that the vinosity and the wine yield of the raw wine are not influenced, the acidity of fermented mash can be effectively improved, and the sensory quality of the raw wine is improved.
2. According to the method for recycling the wine groove in the rice-flavor liquor brewing, the quality of the original wine can be better improved and the bitter taste is reduced when the mass fraction of the added wine groove supernatant is 135% by weight based on the weight of the saccharified raw materials.
3. According to the method for recycling the vinasse in rice-flavor liquor brewing, when the acidity of the supernatant of the vinasse is 6-8 g/L and the residual sugar is less than or equal to 1g/L, the quality of the raw wine can be better improved, and the peculiar smell is reduced.
Drawings
FIG. 1 is a diagram of a brewing process according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A method for recycling a wine groove in rice-flavor liquor brewing comprises the following steps:
s1, soaking and steaming rice
Accurately weighing a certain amount of rice raw materials, feeding the rice raw materials into a rice soaking barrel, soaking the rice raw materials in warm water for a certain time, and then feeding the rice raw materials into a rice steaming machine to steam the soaked rice until the cooked rice is cooked without being rotten, has no uncooked cores inside and does not stick to balls.
S2, starter propagation and saccharification
Spreading the cooked rice for cooling, adding distiller's yeast, mixing with cooked rice, and saccharifying.
S3, adding water for fermentation
125% of the stillage supernatant was added to the sugar cooked rice by weight and fermented in a jar (using a stillage supernatant batch of 20190602).
S4, distilling
And after the fermentation is finished, distilling the mash in a distillation still to obtain a wine tank and rice-flavor type raw wine, and filtering the wine tank in a centrifugal filter to obtain wine tank supernatant, and recycling the wine tank supernatant in the step S3.
Example 2
A method for recycling a wine groove in rice-flavor liquor brewing comprises the following steps:
s1, soaking and steaming rice
Accurately weighing a certain amount of rice raw materials, feeding the rice raw materials into a rice soaking barrel, soaking the rice raw materials in warm water for a certain time, and then feeding the rice raw materials into a rice steaming machine to steam the soaked rice until the cooked rice is cooked without being rotten, has no uncooked cores inside and does not stick to balls.
S2, starter propagation and saccharification
Spreading the cooked rice for cooling, adding distiller's yeast, mixing with cooked rice, and saccharifying.
S3, adding water for fermentation
130% of the stillage supernatant was added to the saccharified cooked rice by weight and fermented in a tank (using a stillage supernatant batch of 20190602).
S4, distilling
And after the fermentation is finished, distilling the mash in a distillation still to obtain a wine tank and rice-flavor type raw wine, and filtering the wine tank in a centrifugal filter to obtain wine tank supernatant, and recycling the wine tank supernatant in the step S3.
Example 3
A method for recycling a wine groove in rice-flavor liquor brewing comprises the following steps:
s1, soaking and steaming rice
Accurately weighing a certain amount of rice raw materials, feeding the rice raw materials into a rice soaking barrel, soaking the rice raw materials in warm water for a certain time, and then feeding the rice raw materials into a rice steaming machine to steam the soaked rice until the cooked rice is cooked without being rotten, has no uncooked cores inside and does not stick to balls.
S2, starter propagation and saccharification
Spreading the cooked rice for cooling, adding distiller's yeast, mixing with cooked rice, and saccharifying.
S3, adding water for fermentation
135% of the stillage supernatant was added to the saccharified cooked rice by weight and fermented in a jar (using a stillage supernatant batch of 20190602).
S4, distilling
And after the fermentation is finished, distilling the mash in a distillation still to obtain a wine tank and rice-flavor type raw wine, and filtering the wine tank in a centrifugal filter to obtain wine tank supernatant, and recycling the wine tank supernatant in the step S3.
Example 4
Compared with the example 2, the method for recycling the wine groove in the brewing of the rice-flavor white spirit uses 20190603 wine groove supernatant liquid batch.
Example 5
Compared with the example 2, the method for recycling the wine groove in the brewing of the rice-flavor white spirit uses 20190604 wine groove supernatant liquid batch.
Example 6
Compared with the example 2, the method for recycling the wine groove in the brewing of the rice-flavor white spirit uses 20190605 wine groove supernatant liquid batch.
Comparative example
Compared with the embodiment 2, the method for recycling the wine groove in the brewing of the rice-flavor white spirit uses tap water instead of the supernatant of the wine groove.
Wine brewing is carried out according to the examples 1-7 and the comparative examples, and the physical and chemical indexes of mature mash after saccharification, the physical and chemical indexes of the raw wine and the taste of the raw wine are recorded and counted, and are shown in the tables 2-4. Wherein the physicochemical indexes of the supernatants of different batches of the distillers' grains are shown in the following table 1.
TABLE 1 vinasse supernatants correlation of physicochemical data
TABLE 2 physicochemical indices of mash after saccharification is complete
As can be seen from Table 2, the fermentation of the distiller's grains in the examples 1 to 6 by using the supernatant of the distiller's grains can effectively increase the acidity of the fermented mash compared with the fermentation of the comparative example by using tap water.
TABLE 3 physical and chemical properties of the raw wine
As can be seen from Table 3, the vinasse supernatant is adopted to perform vinasse preparation fermentation in examples 1 to 6, compared with the comparative example in which tap water is adopted to perform fermentation, the overall wine yield is not greatly influenced, the total acid and total ester of the raw wine are slightly improved and are not obvious, the contents of ethyl acetate and β -phenylethyl alcohol are generally increased, the content of ethyl lactate is slightly reduced, the contents of 100% folded methanol and 100% folded fusel oil are reduced, the bitterness of the raw wine can be reduced overall, and the smoothness of the wine body is improved.
examples 1-3 compared to example 2, the total content of ethyl acetate, β -phenylethyl alcohol and ethyl lactate was the highest, because the wine base mainly had a composite aroma of ethyl lactate, ethyl acetate and β -phenylethyl alcohol, the wine base of example 2 had the best aroma, and the addition of 130% of the wine tank supernatant was the best in terms of the weight of the saccharified cooked rice.
TABLE 4 raw wine sensory
As can be seen from Table 4, examples 1 to 6, which were fermented with spent grain supernatant, were capable of reducing bitterness as a whole as compared with the comparative example, which was fermented with tap water, but when acidity was too high or residual sugar content was too high, the bitterness was clouded and the smoothness of the body was impaired. Therefore, before the wine tank supernatant is used, the indexes of the wine tank supernatant should be detected and selected for use; or by regulating the use, by adding chemical agents, or by dilution or evaporation.
Examples 1-3 it can be seen that the wine base is the best tasting when 130% of the stillage supernatant is added to the pot for fermentation, based on the weight of the saccharified cooked rice.
Examples 4-6 show that when the acidity is too high or the residual sugar content is too high, the smoothness and taste of the body are significantly affected, with a noticeable mushy taste.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. A method for recycling a wine tank in rice-flavor liquor brewing comprises rice soaking, rice steaming, saccharification, fermentation and distillation, and is characterized in that the distilled wine tank is filtered to obtain wine tank supernatant; and then adding the wine tank supernatant into the saccharified raw materials for fermentation.
2. The method for recycling the distillers 'grains in the brewing of rice-flavor Chinese spirits according to claim 1, wherein the mass fraction of the added distillers' grains supernatant is 120-140% by weight of the saccharified raw materials.
3. The method for recycling the distillers 'grains in brewing rice-flavor distilled spirit according to claim 1, wherein the mass fraction of the added distillers' grains supernatant is 135% by weight of the saccharified raw materials.
4. The method for recycling the wine tank in the brewing of the rice-flavor baijiu as claimed in claim 1, wherein the supernatant of the wine tank is obtained by filtering the wine tank through a centrifugal filter.
5. The method for recycling the vinasse in rice-flavor liquor brewing according to claim 1, wherein the acidity of the vinasse supernatant is 6-8 g/L.
6. The method for recycling the distillers 'grains in the brewing of rice-flavor Chinese spirits according to claim 1, wherein the residual sugar in the supernatant of the distillers' grains is less than or equal to 1 g/L.
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| CN201911408529.6A CN111171991A (en) | 2019-12-31 | 2019-12-31 | Method for recycling wine groove in rice-flavor liquor brewing |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113234558A (en) * | 2021-06-30 | 2021-08-10 | 广西丹泉酒业有限公司 | Method for preparing flavoring wine by utilizing rice-flavor vinasse |
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Application publication date: 20200519 |