CN111269788A - Aroma-enhancing yeast, preparation process thereof and aroma-enhancing aging process of white spirit - Google Patents
Aroma-enhancing yeast, preparation process thereof and aroma-enhancing aging process of white spirit Download PDFInfo
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Classifications
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- 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
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
- C12H1/006—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process using bacterial cultures
Abstract
The invention discloses a flavor enhancing yeast, a preparation process thereof and a liquor flavor enhancing and aging process, wherein the flavor enhancing yeast is prepared from wheat and functional microorganisms according to the weight ratio of 100: 3-5, wherein the functional microorganism is bacillus megatherium, bacillus subtilis subspecies subtillis and Daqu high-temperature actinomycetes according to the weight ratio of 1: 0.5-1.5: 0.5-1.5. The aroma-enhancing yeast is used for enhancing the aroma of white spirit, so that the types of trace flavor components and the content of main flavor components in the raw wine are greatly improved, and the aging period is obviously shortened to 1-1.5 years.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to aroma-enhancing yeast and a preparation process thereof as well as a liquor aroma-enhancing aging process.
Background
Chinese white spirit has a long history, and is prepared by taking grain such as sorghum and the like as raw materials and distiller's yeast as a saccharification leavening agent through processes such as stewing, fermenting, distilling and the like. The newly brewed wine base is divided into different grades due to different types and contents of flavor substances, and the content of high-quality wine base is extremely low; meanwhile, the raw wine distilled out newly is generally strong and pungent, has pungent smell, is spicy and sour in mouth, and makes people feel unsmooth after drinking, so that the different foreign flavors disappear after the new wine is aged for a certain time, the quality can become mellow, fragrant, harmonious and soft, and the process is called aging. The aging of the white spirit is divided into natural aging and artificial aging, the natural aging needs long-time aging to ensure that the wine is subjected to esterification and oxidation reaction, the consumed time is too long, a plurality of wine storage containers are occupied, the area is large, and the cost is high; most of the existing artificial aging methods need additional instruments and equipment, have complex technology, harsh operating conditions and high cost, have the technical problems of difficult control, easy generation of other foreign flavor substances, easy regeneration and the like, and the state strictly forbids adding components such as essence, spice and the like into the wine body to enrich the wine body. Therefore, how to supplement the flavor components of the white spirit in the processes of brewing, distilling, storing and the like of the white spirit by factors such as microorganisms and the like becomes a key technology to be solved urgently by a plurality of wine brewing enterprises, and how to save the cost and shorten the aging time of the white spirit.
The Chinese patent with publication number CN101144056B discloses a novel liquor flavoring agent and an application method thereof in liquor making, and the preparation method of the novel liquor flavoring agent comprises the following steps: carrying out fat enzymolysis, inactivating lipase and emulsifying a fat enzymolysis product; the novel liquor flavoring agent is applied to the liquor making process by adding the novel liquor flavoring agent in the process of ageing or blending the original liquor. The novel liquor flavoring agent contains various fatty acids, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride and glycerol, can reduce the irritation and the bitter taste of liquor, enables the liquor body to be full, buffers the water taste in low-alcohol liquor, and enables the liquor body to be more sweet and mellow. The addition of the additive in the aging period of the wine base can accelerate aging for one month to achieve the effect of storing common wine base for more than one year, shorten the time for blending the wine base and reduce the cost. However, the flavor components added in the patent are only fatty acid family, and the types of flavor components are limited, so that the patent is not beneficial to popularization in enterprises.
The Chinese patent application with publication number CN106544211A discloses a production method of aroma-enhancing high-ester-strengthening medium-high temperature Daqu, which comprises the following steps: (1) randomly sampling in the process of producing, fermenting and stacking the white spirit, screening and identifying 3 aroma-enhancing bacterial seeds BSM1, BSM2 and BSM3, and preparing into three-level strains; (2) inoculating the aroma-enhancing bacterial seeds, the ester-producing yeast seeds, the esterified red yeast seed koji and the koji mother in a koji culture medium, wherein the inoculation weight ratio is 0.05-0.15%, 0.5-1.5% and 0.5-1.5%, and the balance is the koji culture medium; (3) mixing, pressing and forming; (4) naturally fermenting for about 30 days; (5) and (4) taking out the warehouse after the warehouse is stored for 3 months. The invention screens aroma-producing bacterial seeds, artificially changes the proportion of microbial communities of the Daqu, and the prepared aroma-enhancing high-ester-content intensified middle-high-temperature Daqu has the remarkable characteristics of generating special aroma substances, intensifying the function of the Daqu and the like. The Daqu is applied to the production of Luzhou-flavor liquor, greatly meets the requirement of mass production of Luzhou-flavor liquor, and has higher economic and social benefits. However, the increased types of flavor components in this patent are derived only from fermentation of fermented grains, and the types and contents of flavor components derived from stacking or the like have not been increased even at a high threshold, and there is no effect of accelerating aging of the raw wine.
Disclosure of Invention
In order to overcome the defects, the invention aims to provide the aroma-enhancing yeast, the preparation process thereof and the aroma-enhancing aging process of the white spirit.
In order to achieve the purpose, the invention adopts the following technical scheme:
a flavoring yeast is prepared from wheat and functional microorganisms according to a weight ratio of 100: 3-5, wherein the functional microorganism is bacillus megatherium, bacillus subtilis subspecies subtillis and Daqu high-temperature actinomycetes according to the weight ratio of 1: 0.5-1.5: 0.5-1.5.
Preferably, the content of each functional bacterium in the functional microorganism is (1-9) multiplied by 108CFU/g。
A preparation method of aroma-enhancing yeast comprises the following preparation steps:
(1) moistening and crushing grains: adding water into wheat to moisten the wheat until the moisture of the moistened wheat is 3-8%, fishing out, stacking for 4-12h, and pulverizing;
(2) preparing a yeast blank: adding functional microorganisms into the yeast material crushed in the step (1), adding water until the water content is 37-40%, uniformly stirring, making into brick-shaped yeast blocks by using a yeast making machine, and then putting into a room for culturing;
(3) culturing in house, ① laying yeast blocks in 4 layers, arranging horizontally and vertically in 3 layers, adding 1.5-2.5cm of wet straw between yeast blanks, stacking yeast, and spreading for 6.5-7.5 mmcompacting cm of wet straw between the koji pile and the wall with wet straw, closing the door and window with plastic cloth at the gate after the koji blank is put into the chamber, placing ② koji blanks into the chamber for 7-9 days, heating the koji blank to above 60 deg.C, turning over the koji blank for the first time when the fragrant, sweet and sauce taste is smelled, wherein the turning over method comprises turning over 4 layers and 5 layers, changing wet straw with dry straw, arranging in sequence, covering 25-30cm of dry straw on the upper part of the koji pile after the koji blank is turned over, placing ③ koji blank into the chamber for 20-25 days, keeping the koji temperature above 65 deg.C, and setting the core area inside the koji blank at 15-30cm2Turning over the yeast for the second time, wherein the turning over method comprises the steps of turning over 5 layers and 6 layers, removing clean straws, covering 25-30cm straws on the upper portion after turning over the yeast, properly windowing and removing moisture, putting ④ yeast blanks into a room for 33-35 days, cooling the yeast to about 50 ℃, turning over the yeast for the third time, wherein the turning over method comprises the steps of turning over 6 layers, covering 25-30cm straws on the upper portion after turning over the yeast, prolonging the time of opening doors and windows, increasing the moisture removal, putting ⑤ yeast blanks into the room for 45-50 days, reducing the moisture to below 16%, and taking the yeast out of the room.
Preferably, the wheat of step (1) is pulverized to 50-60% of that which does not pass through a 20 mesh sieve.
Preferably, the size of the curved block in the step (2) is 25-35cm in length, 15-25cm in width and 6-10cm in thickness.
Preferably, the bent blocks in the step (3) are placed at a bent interval of 1-1.5cm and a line interval of 5-6 cm.
A method for enhancing flavor and aging of white spirit comprises the following steps:
(1) preparing fermented grains: taking fermented grains after the liquor distillation is finished, adding 3-5% of high-temperature Daqu and 2-3% of microbial agents, uniformly stirring, and carrying out stacking culture for 3-5 days to raise the temperature of the fermented grains to 45-55 ℃, wherein when white hyphae grow on the fermented grains, the fermented grains have strong stacking fragrance, and the preparation of the fragrant grains is finished;
the microbial agent is prepared from sarcina sporogenes and abnormal variants of Hansenula anomala according to the weight ratio of 1: 0.5-1.5 by mixing;
(2) steaming and fragrance extracting: mixing the fragrant fermented grains obtained in the step (1) with newly fermented grains which are not steamed after the wine fermentation according to the weight ratio of 1-2: mixing at a ratio of 10, steaming in a steamer to extract fragrance, and collecting wine base;
(3) flavoring: putting the raw wine obtained in the step (2) into a pottery jar, adding aroma-enhancing yeast accounting for 1.8-2.5% of the weight of the raw wine, stirring once a day by using a stainless steel bar, stirring for 5-10min each time, continuously stirring for 7d, stirring once every 5-7d after 7d, stirring for 10-15min each time, continuously stirring for 3-5 times, maintaining the environmental temperature at 20-30 ℃ in the aroma-enhancing process, filtering, transferring into a stainless steel tank, and aging;
(4) aging: stirring the wine base once every 5-7 days in a stainless steel tank for 10-15min each time, injecting sterile air into the tank during stirring at the flow rate of 5-10L/min, stopping introducing air after stirring, maintaining the ambient temperature at 15-25 deg.C for 5-7 months, filtering, transferring into a pottery jar, adding mature old wine 20-30% of the weight of the wine base, and storing in a cellar for 6-12 months.
Preferably, the content of each functional bacterium in the microbial agent in the step (1) is (1-9) × 108CFU/g。
Preferably, the high temperature yeast in step (1) has a water content of 12-14%, an acidity of 0.8-1.2mmol/10g, a saccharifying power of 200U/g, a total number of colonies (1.0-9.0). times.108CFU/g。
Preferably, the stainless steel pot in step (3) or (4) is provided with a red soil fired porous ceramic sheet column.
The invention has the following positive beneficial effects:
1. the aroma-enhancing aging method is suitable for liquor which takes sorghum as main brewing raw material, such as strong aroma, faint scent, sauce aroma, sesame aroma, pottery aroma and the like, the raw liquor treated by the method can greatly improve the main aroma components in the liquor, the aging period of the liquor is obviously shortened, the effect of naturally aging for more than 10 years can be achieved only by 1 to 1.5 years, and the obtained liquor has the advantages of mellow and comfortable taste, elegant ester aroma, overflowing aroma, mellow and full cellar aroma, harmonious and soft liquor body, long aftertaste, prominent old liquor taste and obvious disappearance of foreign flavor.
2. The strain sporosarcina sarcina and the abnormal variant of the abnormal Hansenula polymorpha used in the microbial agent are brewing functional bacteria with prominent aroma production performance, the microbial agent is mixed and stacked with fermented grains after the fermentation is finished and the wine is steamed, can generate a large amount of stacked aroma in a short time, and then is mixed and steamed with the newly fermented grains which are not steamed after the fermentation is finished, so that the variety and the content of aroma components in the original wine can be greatly improved, the quality rate of the original wine is improved, and the microbial agent utilizes the residual nutrient components in the fermented grains to convert the nutrient components into the aroma components in the white wine, thereby realizing the high-value processing and utilization of brewing waste and saving the cost. The microorganisms used for preparing the aroma-enhancing koji are functional bacteria with excellent aroma production and esterification performance, the finished aroma-enhancing koji has certain esterification capacity besides the extremely large koji aroma, and the crushed aroma-enhancing koji and the raw wine are mixed and stirred, so that aroma components in the aroma-enhancing koji can be promoted to migrate into the raw wine, and the content and the variety of the aroma components in the raw wine are further improved; meanwhile, the aroma-enhancing yeast has certain esterification capacity, so that the esterification reaction of acid and alcohol in the raw wine can be promoted, the ester content in the raw wine is increased, the aroma-enhancing yeast is periodically stirred in the aroma-enhancing process, and the wine body is beneficial to aging.
3. The invention adds fragrance through stacking, distilling and adding fragrance yeast processing steps, adds fragrance in multiple stages, ages in multiple stages, promotes the quality of the wine base to be improved in multiple stages, can greatly improve the contents of trace flavor components such as stacking fragrance, yeast fragrance and the like and ester main body flavor components in the wine base, and in addition, the porous ceramic sheet column is microporous, retains trace old wine which is stored for a long time, the mature old wine plays a catalytic role on the wine body, and the aging period is obviously shortened to 1-1.5 years.
Detailed Description
The invention will be further illustrated with reference to some specific embodiments.
Example 1
A flavoring yeast is prepared from wheat and functional microorganisms according to a weight ratio of 100: 3, the functional microorganism is bacillus megatherium, bacillus subtilis subspecies, Daqu high-temperature actinomyces according to the weight ratio of 1: 0.5: 0.5, and mixing.
The bacillus megatherium is preserved with the number of CICC 24484, the bacillus subtilis subspecies is preserved with the number of CICC 24486, the Daqu high-temperature actinomycetes is preserved with the number of CICC 10681, the bacillus megatherium is purchased from China Industrial microbial strains preservation management center, China food fermentation industry research institute Limited, and each functional bacterium containsThe amount is (1-9). times.108CFU/g。
A preparation method of aroma-enhancing yeast comprises the following preparation steps:
(1) moistening and crushing grains: adding water into wheat to moisten the wheat until the moisture of the moistened wheat is 5%, fishing out, stacking for 8h, and crushing;
(2) preparing a yeast blank: adding functional microorganisms into the yeast material crushed in the step (1), adding water until the water content is 37%, uniformly stirring, making brick-shaped yeast blocks by using a yeast making machine, and then putting the yeast blocks into a room for culture;
(3) placing in a room for culturing, ① placing yeast blocks in 4 layers, arranging horizontally 3 and vertically 3, adding 2cm of wet straw between yeast blanks, spreading a layer of wet straw with thickness of 6.5cm on the yeast stack, plugging the yeast stack and wall with wet straw, placing the yeast blanks in the room, wrapping the door with plastic cloth, keeping moisture, closing the door, placing ② yeast blanks in the room for 9d, heating the yeast to above 60 deg.C, turning over the yeast for the first time, turning over 5 layers of yeast blanks, changing wet straw out with dry straw, arranging in sequence, covering 25cm of dry straw on the upper part of the yeast stack, placing ③ yeast blanks in the room for 25d, keeping the yeast temperature above 65 deg.C, and setting the core area inside the yeast at 20cm2Turning over the yeast for the second time, wherein the turning over method comprises the steps of turning over 5 layers and 6 layers, removing clean straws, covering 25cm straws on the upper portion after turning over the yeast, properly windowing and removing moisture, putting ④ yeast blanks into a room for 33d, cooling the yeast to about 50 ℃, turning over the yeast for the third time, wherein the turning over method comprises the steps of turning over 6 layers, covering 25cm straws on the upper portion after turning over the yeast, prolonging the time of opening doors and windows, increasing the moisture removal, putting ⑤ yeast blanks into the room for 50d, reducing the moisture to below 16%, and taking out the yeast.
And (2) crushing the wheat in the step (1) until the wheat is 50% of the wheat which does not pass through a 20-mesh sieve.
The size of the bent block in the step (2) is 25cm in length, 15cm in width and 8cm in thickness.
And (4) placing the bent blocks in the step (3) at a bent interval of 1cm and a line interval of 5 cm.
A method for enhancing flavor and aging of white spirit comprises the following steps:
(1) preparing fermented grains: taking fermented grains after liquor steaming is finished, adding a high-temperature Daqu with the weight of 3% of the fermented grains and a microbial agent with the weight of 3% of the fermented grains, uniformly stirring, carrying out stacking culture for 3 days to enable the temperature of the fermented grains to rise to 45 ℃, and finishing the preparation of the fragrant fermented grains after the fermented grains grow white hyphae with strong stacking fragrance;
the microbial agent is prepared from sarcina sporogenes and abnormal variants of Hansenula anomala according to the weight ratio of 1: 1, the Sporosarcina is numbered CICC 24685, the abnormal variant of Hansenula anomala is numbered CICC 1431, the Sporosarcina is purchased from China center for Industrial culture Collection of microorganisms, China food fermentation industry research institute, Inc., and the content of each functional bacterium is (1-9) multiplied by 108CFU/g；
(2) Steaming and fragrance extracting: mixing the fragrant fermented grains obtained in the step (1) with newly fermented grains which are not steamed after the wine fermentation according to the weight ratio of 1: mixing at a ratio of 10, steaming in a steamer to extract fragrance, and collecting wine base;
(3) flavoring: putting the raw wine obtained in the step (2) into a pottery jar, wherein the alcohol content of the raw wine is 65% vol, adding aroma-enhancing yeast accounting for 1.8% of the weight of the raw wine, stirring once a day by using a stainless steel bar for 5min each time, continuously stirring for 7d, stirring once every 7d after 7d, stirring for 10min each time, continuously stirring for 4 times, keeping the environmental temperature at 20-30 ℃ in the aroma-enhancing process, filtering, transferring into a stainless steel tank, and aging;
(4) aging: stirring the wine base once every 7d in a stainless steel tank for 15min every time, injecting sterile air into the tank during stirring at the flow rate of 10L/min, stopping introducing air after stirring, maintaining the ambient temperature at 15-25 deg.C, filtering after 6 months, transferring into a pottery jar, adding mature old wine 30% of the weight of the wine base, and storing in a cellar for 10 months.
The fermented grains after the liquor distillation in the step (1) are obtained by sorghum through a conventional wine brewing process, the acidity is 1.0-1.4 mmol/10g, the starch is 11.5-13.5%, the water content is 68-70%, and the sugar content is 1.3-1.8%.
12 to 14 percent of moisture of the high-temperature yeast for making hard liquor in the step (1), 0.8 to 1.2mmol/10g of acidity, 300U/g of saccharifying power, and the total number of colonies (1.0 to 9.0) multiplied by 108CFU/g。
The fermented grains of the non-steamed wine after the new fermentation in the step (2) are obtained by sorghum by a conventional wine brewing process, the acidity is 2.0-3.2mmol/10g, the starch is 9.0-11.5%, the moisture is 62-64%, and the sugar is 0.4-0.7%.
And (4) arranging porous ceramic sheet columns fired by red soil in the stainless steel tank.
Example 2
A flavoring yeast is prepared from wheat and functional microorganisms according to a weight ratio of 100: 4, the functional microorganism is bacillus megatherium, bacillus subtilis subspecies, Daqu high-temperature actinomyces according to the weight ratio of 1: 1: 1 are mixed.
The bacillus megatherium is preserved with the number of CICC 24484, the bacillus subtilis subspecies is preserved with the number of CICC 24486, the Daqu high-temperature actinomyces is preserved with the number of CICC 10681, the Bacillus megatherium is purchased from China Industrial microbial strains preservation management center, China food fermentation industry research institute Limited company, and the content of each functional bacterium in the functional microorganism is (1-9) × 108CFU/g。
A preparation method of aroma-enhancing yeast comprises the following preparation steps:
(1) moistening and crushing grains: adding water into wheat to moisten the wheat until the moisture of the moistened wheat is 4%, fishing out, stacking for 4h, and crushing;
(2) preparing a yeast blank: adding functional microorganisms into the yeast material crushed in the step (1), adding water until the water content is 39.5%, uniformly stirring, preparing brick-shaped yeast blocks by using a yeast making machine, and then putting the yeast blocks into a room for culture;
(3) placing in a room for culturing, ① placing yeast blocks in 4 layers, arranging horizontally 3 and vertically 3, adding 1.5cm of wet straw between yeast blanks, spreading a layer of 7cm of wet straw on the yeast stack, plugging the yeast stack and the wall with wet straw, placing the yeast blanks in the room, wrapping the door with plastic cloth, keeping moisture, closing the door, placing ② yeast blanks in the room for 8 days, heating the yeast to above 60 deg.C, turning over the yeast for the first time, turning over 5 layers of yeast blanks, changing wet straw out with dry straw, arranging in sequence, covering 25cm of dry straw on the upper part of the yeast stack, placing ③ yeast blanks in the room for 20 days, keeping the temperature of the yeast above 65 deg.C, and setting the core area inside the yeast to be 15cm2Turning over the yeast for the second time, the method comprises turning over 5 layers and 6 layers, removing clean straw, covering 30cm straw on the upper part after turning over, opening window to remove moisture, placing ④ yeast blank into room 34d, and heating at room temperatureCooling to about 50 deg.C, turning over 6 layers for the third time, covering 30cm rice straw on the upper part after turning over, prolonging the time for opening door and window, increasing moisture discharge, and discharging the yeast after ⑤ is broken and the moisture is reduced to below 16% after entering the house for 45 days.
And (2) crushing the wheat in the step (1) until the wheat is 55 percent of the wheat which is not sieved by a 20-mesh sieve.
The size of the bent block in the step (2) is 30cm in length, 20cm in width and 6cm in thickness.
And (4) placing the bent blocks in the step (3) at a bent interval of 1.5cm and a line interval of 6 cm.
A method for enhancing flavor and aging of white spirit comprises the following steps:
(1) preparing fermented grains: taking fermented grains after liquor steaming is finished, adding a high-temperature Daqu with the weight of 4% of the fermented grains and a microbial agent with the weight of 2% of the fermented grains, uniformly stirring, performing stacking culture for 4 days to enable the temperature of the fermented grains to rise to 50 ℃, and finishing the preparation of the fragrant fermented grains after the fermented grains grow white hypha and have strong stacking fragrance;
the microbial agent is prepared from sarcina sporogenes and abnormal variants of Hansenula anomala according to the weight ratio of 1: 0.5, the Sporosarcina is numbered CICC 24685, the abnormal variant of Hansenula anomala is numbered CICC 1431, the mixture is purchased from China center for preservation and management of industrial microbial strains, China food fermentation industry research institute, Inc., and the content of each functional bacterium is (1-9) multiplied by 108CFU/g；
(2) Steaming and fragrance extracting: mixing the fragrant fermented grains obtained in the step (1) with newly fermented grains which are not steamed after the liquor fermentation is finished according to the weight ratio of 1.5: mixing at a ratio of 10, steaming in a steamer to extract fragrance, and collecting wine base;
(3) flavoring: putting the raw wine obtained in the step (2) into a pottery jar, wherein the alcohol content of the raw wine is 70% vol, adding aroma-enhancing yeast accounting for 2% of the weight of the raw wine, stirring once a day by using a stainless steel bar for 6min each time, continuously stirring for 7d, stirring once every 6d after 7d, stirring for 12min each time, continuously stirring for 3 times, keeping the environmental temperature at 20-30 ℃ in the aroma-enhancing process, filtering, transferring into a stainless steel tank, and aging;
(4) aging: stirring the wine base once every 6d in a stainless steel tank for 10min, injecting sterile air into the tank during stirring at the flow rate of 5L/min, stopping introducing air after stirring, maintaining the ambient temperature at 15-25 deg.C, filtering after 5 months, transferring into a pottery jar, adding mature old wine 25% of the weight of the wine base, and storing in a cellar for 12 months.
The fermented grains after the liquor distillation in the step (1) are obtained by sorghum through a conventional wine brewing process, the acidity is 1.0-1.4 mmol/10g, the starch is 11.5-13.5%, the water content is 68-70%, and the sugar content is 1.3-1.8%.
12 to 14 percent of moisture of the high-temperature yeast for making hard liquor in the step (1), 0.8 to 1.2mmol/10g of acidity, 300U/g of saccharifying power, and the total number of colonies (1.0 to 9.0) multiplied by 108CFU/g。
The fermented grains of the non-steamed wine after the new fermentation in the step (2) are obtained by sorghum by a conventional wine brewing process, the acidity is 2.0-3.2mmol/10g, the starch is 9.0-11.5%, the moisture is 62-64%, and the sugar is 0.4-0.7%.
And (4) arranging porous ceramic sheet columns fired by red soil in the stainless steel tank.
Example 3
A flavoring yeast is prepared from wheat and functional microorganisms according to a weight ratio of 100: 5, the functional microorganism is bacillus megatherium, bacillus subtilis subspecies, Daqu high-temperature actinomyces according to the weight ratio of 1: 1: 1.5 mixing.
The bacillus megatherium is preserved with the number of CICC 24484, the bacillus subtilis subspecies is preserved with the number of CICC 24486, the Daqu high-temperature actinomyces is preserved with the number of CICC 10681, the Bacillus megatherium is purchased from China Industrial microbial strains preservation management center, China food fermentation industry research institute Limited company, and the content of each functional bacterium in the functional microorganism is (1-9) × 108CFU/g。
A preparation method of aroma-enhancing yeast comprises the following preparation steps:
(1) moistening and crushing grains: adding water into wheat to moisten the wheat until the moisture of the moistened wheat is 3%, fishing out, stacking for 12h, and crushing;
(2) preparing a yeast blank: adding functional microorganisms into the yeast material crushed in the step (1), adding water until the water content is 40%, uniformly stirring, making brick-shaped yeast blocks by using a yeast making machine, and then putting the yeast blocks into a room for culture;
(3) placing in a room for culturing, ① placing yeast blocks in 4 layers, arranging horizontally 3 and vertically 3, adding 2.5cm wet straw between yeast blanks, spreading a layer of 7.5cm wet straw on the yeast stack, plugging the yeast stack and the wall with wet straw, placing the yeast blanks in the room, wrapping the door with plastic cloth, keeping moisture, closing the door, placing ② yeast blanks in the room for 7d, heating the yeast to above 60 deg.C, turning the yeast for the first time, turning the yeast for 5 layers, changing the wet straw with dry straw, arranging in sequence, covering 30cm dry straw on the upper part of the yeast stack, placing ③ yeast blanks in the room for 25d, keeping the temperature of the yeast above 65 deg.C, and setting the core area inside the yeast at 15cm2Turning over the yeast for the second time, wherein the turning over method comprises the steps of turning over 5 layers and 6 layers, removing clean straws, covering 27cm straws on the upper portion after turning over the yeast, properly windowing and removing moisture, turning over ④ yeast blanks into a room for 35 days, cooling the yeast to about 50 ℃, turning over the yeast for the third time, wherein the turning over method comprises the steps of turning over 6 layers, covering 27cm straws on the upper portion after turning over the yeast, prolonging the time of opening doors and windows, increasing the moisture removal, turning over ⑤ yeast blanks into the room for 48 days, reducing the moisture to below 16%, and discharging the yeast from the room.
And (2) crushing the wheat in the step (1) until the wheat is crushed to 60 percent of the wheat which does not pass through a 20-mesh sieve.
The size of the bent block in the step (2) is 35cm in length, 25cm in width and 10cm in thickness.
And (4) placing the bent blocks in the step (3) at a bent interval of 1.2cm and a line interval of 5.5 cm.
A method for enhancing flavor and aging of white spirit comprises the following steps:
(1) preparing fermented grains: taking fermented grains after liquor steaming is finished, adding a high-temperature Daqu with the weight of 5% of the fermented grains and a microbial agent with the weight of 3% of the fermented grains, uniformly stirring, carrying out stacking culture for 5 days to enable the temperature of the fermented grains to rise to 55 ℃, and finishing the preparation of the fragrant fermented grains after the fermented grains grow white hypha and have strong stacking fragrance;
the microbial agent is prepared from sarcina sporogenes and abnormal variants of Hansenula anomala according to the weight ratio of 1: 1, the Sporosarcina is numbered CICC 24685, the abnormal variant of Hansenula anomala is numbered CICC 1431, the Sporosarcina anomala is purchased from China center for culture Collection of Industrial microorganisms, China institute of food fermentation, Inc., and the content of each functional bacterium is (1-9）×108CFU/g；
(2) Steaming and fragrance extracting: mixing the fragrant fermented grains obtained in the step (1) with newly fermented grains which are not steamed after the wine fermentation according to the weight ratio of 2: mixing at a ratio of 10, steaming in a steamer to extract fragrance, and collecting wine base;
(3) flavoring: putting the raw wine obtained in the step (2) into a pottery jar, wherein the alcohol content of the raw wine is 65% vol, adding aroma-enhancing yeast accounting for 2.5% of the weight of the raw wine, stirring once a day by using a stainless steel bar for 8min each time, continuously stirring for 7d, stirring once every 5d after 7d, stirring for 15min each time, continuously stirring for 5 times, keeping the environmental temperature at 20-30 ℃ in the aroma-enhancing process, filtering, transferring into a stainless steel tank, and aging;
(4) aging: stirring the wine base once every 5d in a stainless steel tank for 12min every time, injecting sterile air into the tank during stirring at the flow rate of 8L/min, stopping introducing air after stirring, maintaining the ambient temperature at 15-25 deg.C, filtering after 7 months, transferring into a pottery jar, adding mature old wine 20% of the weight of the wine base, and storing in a cellar for 6 months.
The fermented grains after the liquor distillation in the step (1) are obtained by sorghum through a conventional wine brewing process, the acidity is 1.0-1.4 mmol/10g, the starch is 11.5-13.5%, the water content is 68-70%, and the sugar content is 1.3-1.8%.
12 to 14 percent of moisture of the high-temperature yeast for making hard liquor in the step (1), 0.8 to 1.2mmol/10g of acidity, 300U/g of saccharifying power, and the total number of colonies (1.0 to 9.0) multiplied by 108CFU/g。
The fermented grains of the non-steamed wine after the new fermentation in the step (2) are obtained by sorghum by a conventional wine brewing process, the acidity is 2.0-3.2mmol/10g, the starch is 9.0-11.5%, the moisture is 62-64%, and the sugar is 0.4-0.7%.
And (4) arranging porous ceramic sheet columns fired by red soil in the stainless steel tank.
Example 4
A flavoring yeast is prepared from wheat and functional microorganisms according to a weight ratio of 100: 4, the functional microorganism is bacillus megatherium, bacillus subtilis subspecies, Daqu high-temperature actinomyces according to the weight ratio of 1: 1.5: 1 are mixed.
The bacillus megatherium is preserved with the number of CICC 24484, the bacillus subtilis subspecies is preserved with the number of CICC 24486, the Daqu high-temperature actinomyces is preserved with the number of CICC 10681, the Bacillus megatherium is purchased from China Industrial microbial strains preservation management center, China food fermentation industry research institute Limited company, and the content of each functional bacterium in the functional microorganism is (1-9) × 108CFU/g。
A preparation method of aroma-enhancing yeast comprises the following preparation steps:
(1) moistening and crushing grains: adding water into wheat to moisten until the moisture content of the wheat is 8%, taking out, stacking for 10h, and pulverizing;
(2) preparing a yeast blank: adding functional microorganisms into the yeast material crushed in the step (1), adding water until the water content is 37%, uniformly stirring, making brick-shaped yeast blocks by using a yeast making machine, and then putting the yeast blocks into a room for culture;
(3) placing in a room for culturing, ① placing yeast blocks in 4 layers, arranging horizontally 3 and vertically 3, adding 2cm of wet straw between yeast blanks, spreading a layer of 7cm of wet straw on the yeast stack, plugging the yeast stack and wall with wet straw, turning yeast blanks into the room for the first time, wrapping the doorway with plastic cloth to keep moisture, closing the door and window, placing ② yeast blanks into the room for 8 days, heating the yeast to above 60 deg.C, turning yeast into brown yellow, when smelling sweet sauce, turning 5 layers, changing wet straw with dry straw, arranging in sequence, turning yeast stacks, covering 25cm of dry straw on the upper part, placing ③ yeast blanks into the room for 20 days, keeping the yeast temperature above 65 deg.C, and setting the core area inside the yeast at 30cm2Turning over the yeast for the second time, wherein the turning over method comprises the steps of turning over 5 layers and 6 layers, removing clean straws, covering 30cm straws on the upper portion after turning over the yeast, properly windowing and removing moisture, turning over ④ yeast blanks into a room for 35d, cooling the yeast to about 50 ℃, turning over the yeast for the third time, wherein the turning over method comprises the steps of turning over 6 layers, covering 30cm straws on the upper portion after turning over the yeast, prolonging the time of opening doors and windows, increasing the moisture removal, turning over ⑤ yeast blanks into a room for 46d, reducing the moisture to below 16%, and discharging the yeast from the room.
And (2) crushing the wheat in the step (1) until the wheat is 50% of the wheat which does not pass through a 20-mesh sieve.
The size of the bent block in the step (2) is 30cm in length, 20cm in width and 8cm in thickness.
And (4) placing the bent blocks in the step (3) at a bent interval of 1cm and a line interval of 5 cm.
A method for enhancing flavor and aging of white spirit comprises the following steps:
(1) preparing fermented grains: taking fermented grains after liquor steaming is finished, adding a high-temperature Daqu with the weight of 4% of the fermented grains and a microbial agent with the weight of 2% of the fermented grains, uniformly stirring, performing stacking culture for 4 days to enable the temperature of the fermented grains to rise to 50 ℃, and finishing the preparation of the fragrant fermented grains after the fermented grains grow white hypha and have strong stacking fragrance;
the microbial agent is prepared from sarcina sporogenes and abnormal variants of Hansenula anomala according to the weight ratio of 1: 1.5, the Sporosarcina is numbered CICC 24685, the abnormal variant of Hansenula anomala is numbered CICC 1431, the Sporosarcina anomala is purchased from China center for Industrial culture Collection of microorganisms, China food fermentation industry research institute, Inc., and the content of each functional bacterium is (1-9) multiplied by 108CFU/g；
(2) Steaming and fragrance extracting: mixing the fragrant fermented grains obtained in the step (1) with newly fermented grains which are not steamed after the wine fermentation according to the weight ratio of 2: mixing at a ratio of 10, steaming in a steamer to extract fragrance, and collecting wine base;
(3) flavoring: putting the raw wine obtained in the step (2) into a pottery jar, wherein the alcohol content of the raw wine is 68% vol, adding aroma-enhancing yeast accounting for 2% of the weight of the raw wine, stirring once a day by using a stainless steel bar for 10min each time, continuously stirring for 7d, 6d, 15min each time, continuously stirring for 4 times, keeping the environmental temperature at 20-30 ℃ in the aroma-enhancing process, filtering, transferring into a stainless steel tank, and aging;
(4) aging: stirring the wine base once every 6d in a stainless steel tank for 15min every time, injecting sterile air into the tank during stirring at the flow rate of 10L/min, stopping introducing air after stirring, maintaining the ambient temperature at 15-25 ℃, filtering after 6 months, transferring into a pottery jar, adding mature old wine accounting for 25% of the weight of the wine base, and storing in a cellar for 8 months.
The fermented grains after the liquor distillation in the step (1) are obtained by sorghum through a conventional wine brewing process, the acidity is 1.0-1.4 mmol/10g, the starch is 11.5-13.5%, the water content is 68-70%, and the sugar content is 1.3-1.8%.
The high-temperature Daqu water in the step (1)12-14%, acidity of 0.8-1.2mmol/10g, saccharifying power of 300U/g, total number of colonies (1.0-9.0). times.108CFU/g。
The fermented grains of the non-steamed wine after the new fermentation in the step (2) are obtained by sorghum by a conventional wine brewing process, the acidity is 2.0-3.2mmol/10g, the starch is 9.0-11.5%, the moisture is 62-64%, and the sugar is 0.4-0.7%.
And (4) arranging porous ceramic sheet columns fired by red soil in the stainless steel tank.
Example 5
A flavoring yeast is prepared from wheat and functional microorganisms according to a weight ratio of 100: 3, the functional microorganism is bacillus megatherium, bacillus subtilis subspecies, Daqu high-temperature actinomyces according to the weight ratio of 1: 1: 1 are mixed.
The bacillus megatherium is preserved with the number of CICC 24484, the bacillus subtilis subspecies is preserved with the number of CICC 24486, the Daqu high-temperature actinomyces is preserved with the number of CICC 10681, the Bacillus megatherium is purchased from China Industrial microbial strains preservation management center, China food fermentation industry research institute Limited company, and the content of each functional bacterium in the functional microorganism is (1-9) × 108CFU/g。
A preparation method of aroma-enhancing yeast comprises the following preparation steps:
(1) moistening and crushing grains: adding water into wheat to moisten the wheat until the moisture of the moistened wheat is 6%, fishing out, stacking for 10h, and crushing;
(2) preparing a yeast blank: adding functional microorganisms into the yeast material crushed in the step (1), adding water until the water content is 38%, uniformly stirring, making brick-shaped yeast blocks by using a yeast making machine, and then putting the yeast blocks into a room for culture;
(3) placing in a room for culturing, ① placing yeast blocks in 4 layers, arranging horizontally 3 and vertically 3, adding 2cm of wet straw between yeast blanks, spreading a layer of 7cm of wet straw on the yeast stack, plugging the yeast stack and the wall with wet straw, placing yeast blanks in the room, wrapping the gate with plastic cloth for keeping moisture, closing the door and window, placing ② yeast blanks in the room for 9d, heating the yeast to above 60 deg.C, turning the yeast into brown yellow, turning over 5 layers when smelling sweet sauce taste, changing wet grass with dry straw, arranging in sequence, turning over 5 layers, and culturingAdding 28cm dry straw on the top of the koji stack, placing ③ koji blank into room 21d, maintaining the koji temperature above 65 deg.C, and setting the core area inside the koji to 25cm2Turning over the yeast for the second time, wherein the turning over method comprises the steps of turning over 5 layers and 6 layers, removing clean straws, covering 30cm straws on the upper portion after turning over the yeast, properly windowing and removing moisture, putting ④ yeast blanks into a room for 33d, cooling the yeast to about 50 ℃, turning over the yeast for the third time, wherein the turning over method comprises the steps of turning over 6 layers, covering 30cm straws on the upper portion after turning over the yeast, prolonging the time of opening doors and windows, increasing the moisture removal, putting ⑤ yeast blanks into the room for 45d, reducing the moisture to below 16%, and taking out the yeast.
And (2) crushing the wheat in the step (1) until the wheat is 55 percent of the wheat which is not sieved by a 20-mesh sieve.
The size of the bent block in the step (2) is 30cm in length, 20cm in width and 8cm in thickness.
And (4) placing the bent blocks in the step (3) at a bent interval of 1.5cm and a line interval of 6 cm.
A method for enhancing flavor and aging of white spirit comprises the following steps:
(1) preparing fermented grains: taking fermented grains after liquor steaming is finished, adding a high-temperature Daqu with the weight of 5% of the fermented grains and a microbial agent with the weight of 2.5% of the fermented grains, uniformly stirring, and carrying out stacking culture for 5 days to enable the temperature of the fermented grains to rise to 45 ℃, so that when the fermented grains grow full of white hyphae, the fermented grains have strong stacking fragrance, and the preparation of the fragrant grains is finished;
the microbial agent is prepared from sarcina sporogenes and abnormal variants of Hansenula anomala according to the weight ratio of 1: 1, the Sporosarcina is numbered CICC 24685, the abnormal variant of Hansenula anomala is numbered CICC 1431, the Sporosarcina is purchased from China center for Industrial culture Collection of microorganisms, China food fermentation industry research institute, Inc., and the content of each functional bacterium is (1-9) multiplied by 108CFU/g；
(2) Steaming and fragrance extracting: mixing the fragrant fermented grains obtained in the step (1) with newly fermented grains which are not steamed after the liquor fermentation is finished according to the weight ratio of 1.5: mixing at a ratio of 10, steaming in a steamer to extract fragrance, and collecting wine base;
(3) flavoring: putting the raw wine obtained in the step (2) into a pottery jar, wherein the alcohol content of the raw wine is 70% vol, adding aroma-enhancing yeast accounting for 2.2% of the weight of the raw wine, stirring once a day by using a stainless steel bar for 5min each time, continuously stirring for 7d, stirring once every 5d after 7d, stirring for 12min each time, continuously stirring for 3 times, keeping the environmental temperature at 20-30 ℃ in the aroma-enhancing process, filtering, transferring into a stainless steel tank, and aging;
(4) aging: stirring the wine base once every 7d in a stainless steel tank for 10min, injecting sterile air into the tank during stirring at the flow rate of 6L/min, stopping introducing air after stirring, maintaining the ambient temperature at 15-25 deg.C, filtering after 7 months, transferring into a pottery jar, adding mature old wine 20% of the weight of the wine base, and storing in a cellar for 11 months.
The fermented grains after the liquor distillation in the step (1) are obtained by sorghum through a conventional wine brewing process, the acidity is 1.0-1.4 mmol/10g, the starch is 11.5-13.5%, the water content is 68-70%, and the sugar content is 1.3-1.8%.
12 to 14 percent of moisture of the high-temperature yeast for making hard liquor in the step (1), 0.8 to 1.2mmol/10g of acidity, 300U/g of saccharifying power, and the total number of colonies (1.0 to 9.0) multiplied by 108CFU/g。
The fermented grains of the non-steamed wine after the new fermentation in the step (2) are obtained by sorghum by a conventional wine brewing process, the acidity is 2.0-3.2mmol/10g, the starch is 9.0-11.5%, the moisture is 62-64%, and the sugar is 0.4-0.7%.
And (4) arranging porous ceramic sheet columns fired by red soil in the stainless steel tank.
The physicochemical indexes of the aroma-increasing yeast obtained in the embodiments 1-5 of the invention are shown in Table 1; the performance of the distilled spirit after aroma enhancement and before aging is detected, and meanwhile, the distilled spirit and the white spirit before aging are compared by using a conventional process, and the detection results are shown in table 2; the liquor subjected to final aging and aging of the invention and the liquor obtained by aging and aging for 2 years by a conventional process are subjected to sensory evaluation, and the detection results are shown in table 3.
TABLE 1 physicochemical indices of aroma-enhancing koji of the invention
As can be seen from Table 1, the total number of colonies of the flavor enhancing koji of the present invention (1.3-7.8). times.108CFU/g, acidity (1.7-2.5) mmol/10g, and water content 12.8-13.5%, the water content is suitable, the activity of the microorganism in the starter propagation process is high, the obtained aroma-enhancing starter has a large quantity of microorganisms, the microorganisms can generate a large quantity of flavor substances in the white spirit through reproduction and metabolism, the aroma enhancement is facilitated, the acidity is high, the acid substances can be subjected to esterification reaction with alcohol in the white spirit to further generate aroma components, and the aroma-enhancing effect of the white spirit is good.
TABLE 2 Performance test results of the aroma-enhanced Chinese liquor of the present invention
TABLE 3 sensory evaluation of spirit according to the invention after aging
As can be seen from tables 2 and 3, the contents of total acid and total ester of the liquor after flavoring and before aging are respectively improved by about 130 percent and 25 percent compared with the liquor which is not treated by the flavoring process, the content of ethyl caproate is improved by more than 590 percent, the increase of the content of total acid can improve the soft feeling of the liquor body and reduce the hot and dry feeling, and the increase of the content of total ester can increase the full-bodied degree and the mellow feeling of the liquor body; meanwhile, the types of volatile flavor substances in the white spirit processed by the method are increased by more than 20 compared with the white spirit without flavor enhancement, so that the content and types of trace components in the original wine are greatly enriched, and the mellow feeling and fullness of the original wine are improved; the white spirit obtained by the method after final aging is fragrant and comfortable, has elegant ester fragrance, overflows fragrance, is mellow and full in cellar fragrance, is harmonious and soft in spirit body, has long aftertaste, and achieves the effect of natural aging for more than 10 years. Comparative example 1 the white spirit aged for 2 years by the conventional process has more prominent cellar aroma, insufficient aroma, poor wine body quality, more harmonious wine body, longer aftertaste, slight pungency, pungent feeling, no stale aroma and poorer aging degree.
Claims (10)
1. The aroma-enhancing yeast is characterized by comprising wheat and functional microorganisms according to a weight ratio of 100: 3-5, wherein the functional microorganism is bacillus megatherium, bacillus subtilis subspecies subtillis and Daqu high-temperature actinomycetes according to the weight ratio of 1: 0.5-1.5: 0.5-1.5.
2. A flavouring koji according to claim 1, wherein the functional microorganism has a content of each functional bacterium of (1-9) x 108CFU/g。
3. A process for the preparation of a flavored koji according to claim 1 or 2, comprising the following preparation steps:
(1) moistening and crushing grains: adding water into wheat to moisten the wheat until the moisture of the moistened wheat is 3-8%, fishing out, stacking for 4-12h, and pulverizing;
(2) preparing a yeast blank: adding functional microorganisms into the yeast material crushed in the step (1), adding water until the water content is 37-40%, uniformly stirring, making into brick-shaped yeast blocks by using a yeast making machine, and then putting into a room for culturing;
(3) placing in a room for culturing, ① placing yeast blocks in 4 layers, arranging horizontally and vertically, adding 1.5-2.5cm of wet straw between yeast blanks, spreading a layer of wet straw with a thickness of 6.5-7.5cm on the yeast stack, plugging the yeast stack and wall with wet straw, placing yeast blanks in the room, wrapping the door with plastic cloth, keeping moisture, closing the door and window, placing ② yeast blanks in the room for 7-9d, heating to above 60 deg.C, making brown yellow, turning over for the first time when smelling sweet sauce flavor, turning over 4 layers, changing 5 layers with dry straw, arranging sequentially, turning over, covering 25-30cm of dry straw on the upper part of the yeast stack, placing ③ yeast blanks in the room for 20-25d, keeping the yeast temperature above 65 deg.C, and making core area inside the yeast between 15-30cm2Turning over the yeast for the second time, wherein the turning over method comprises the steps of turning over 5 layers and 6 layers, removing clean straws, covering 25-30cm straws on the upper portion after turning over the yeast, properly windowing and removing moisture, putting ④ yeast blanks into a room for 33-35 days, cooling the yeast to about 50 ℃, turning over the yeast for the third time, wherein the turning over method comprises the steps of turning over 6 layers, covering 25-30cm straws on the upper portion after turning over the yeast, prolonging the time of opening doors and windows, increasing the moisture removal, putting ⑤ yeast blanks into the room for 45-50 days, reducing the moisture to below 16%, and taking the yeast out of the room.
4. A process for preparing a flavored koji as claimed in claim 3, wherein the wheat of step (1) is pulverized to 50-60% by weight of the wheat which does not pass through a 20 mesh sieve.
5. A process for preparing a flavored koji according to claim 3, wherein the size of the koji blocks of step (2) is from 25 to 35cm in length by 15 to 25cm in width by 6 to 10cm in thickness.
6. A preparation method of flavor-enhancing koji according to claim 3, wherein the koji blocks in the step (3) are arranged with a koji spacing of 1-1.5cm and a line spacing of 5-6 cm.
7. A method for enhancing white spirit aroma and aging by using the aroma enhancing koji as claimed in claim 1 or 2, which is characterized by comprising the following steps:
(1) preparing fermented grains: taking fermented grains after the liquor distillation is finished, adding 3-5% of high-temperature Daqu and 2-3% of microbial agents, uniformly stirring, and carrying out stacking culture for 3-5 days to raise the temperature of the fermented grains to 45-55 ℃, wherein when white hyphae grow on the fermented grains, the fermented grains have strong stacking fragrance, and the preparation of the fragrant grains is finished;
the microbial agent is prepared from sarcina sporogenes and abnormal variants of Hansenula anomala according to the weight ratio of 1: 0.5-1.5 by mixing;
(2) steaming and fragrance extracting: mixing the fragrant fermented grains obtained in the step (1) with newly fermented grains which are not steamed after the wine fermentation according to the weight ratio of 1-2: mixing at a ratio of 10, steaming in a steamer to extract fragrance, and collecting wine base;
(3) flavoring: putting the raw wine obtained in the step (2) into a pottery jar, adding aroma-enhancing yeast accounting for 1.8-2.5% of the weight of the raw wine, stirring once a day by using a stainless steel bar, stirring for 5-10min each time, continuously stirring for 7d, stirring once every 5-7d after 7d, stirring for 10-15min each time, continuously stirring for 3-5 times, maintaining the environmental temperature at 20-30 ℃ in the aroma-enhancing process, filtering, transferring into a stainless steel tank, and aging;
(4) aging: stirring the wine base once every 5-7 days in a stainless steel tank for 10-15min each time, injecting sterile air into the tank during stirring at the flow rate of 5-10L/min, stopping introducing air after stirring, maintaining the ambient temperature at 15-25 deg.C for 5-7 months, filtering, transferring into a pottery jar, adding mature old wine 20-30% of the weight of the wine base, and storing in a cellar for 6-12 months.
8. The liquor flavoring and aging method according to claim 7, wherein the content of each functional bacterium in the microbial agent in step (1) is (1-9) x 108CFU/g。
9. The liquor flavoring and aging method according to claim 7, wherein the moisture content of the high temperature yeast in step (1) is 12-14%, the acidity is 0.8-1.2mmol/10g, the saccharifying power is 200U/g, the total number of colonies (1.0-9.0) x 108CFU/g。
10. A liquor flavoring and aging method according to claim 7, characterized in that a red soil fired porous ceramic piece column is arranged in the stainless steel tank in step (3) or (4).
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