CN111647478A - Aging method for forest-storage wine - Google Patents
Aging method for forest-storage wine Download PDFInfo
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- CN111647478A CN111647478A CN202010659941.1A CN202010659941A CN111647478A CN 111647478 A CN111647478 A CN 111647478A CN 202010659941 A CN202010659941 A CN 202010659941A CN 111647478 A CN111647478 A CN 111647478A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a method for aging forest-stored wine, which comprises the following steps of preparing new wine and brewing forest-stored wine; the method comprises the following steps: selecting raw materials: selecting high-quality sorghum as a raw material, performing primary water-proof steam-feeding cooking, soaking in water and secondary water-proof steam-feeding cooking, cooling the obtained steamed sorghum after finishing, adding yeast koji for mixing to obtain bacteria-mixed sorghum, saccharifying the obtained bacteria-mixed sorghum, fermenting in a pool after finishing, and obtaining fermented sorghum after finishing, wherein the second step is as follows: treating bran shells: the method comprises the steps of putting bran shells into a steamer, steaming for not less than 40min, and then uniformly spreading and drying the steamed bran shells on a clean ground to remove water and foreign flavor for later use.
Description
Technical Field
The invention relates to the technical field of white spirit brewing, in particular to a forest-Tibetan spirit aging method.
Background
As a traditional important industry, the Chinese liquor industry has no great change in the production process, fen-flavor liquor is fermented in a ground jar all the time, Maotai-flavor liquor is fermented in a stone-strip cellar or a brick cellar, and Luzhou-flavor liquor accounting for the largest proportion of liquor is fermented in a traditional mud cellar.
The pit mud inhabits a rich and extremely complex microbial community, wherein the main beneficial functional bacteria comprise caproic acid bacteria, butyric acid bacteria, methane bacteria, actinomycetes, sulfate reducing bacteria, nitrate reducing bacteria and the like. Due to the large growth, reproduction, metabolism and mutual coordination of the beneficial functional bacteria, the special flavor of the strong aromatic Chinese spirits is endowed, and the typical style of the strong aromatic Chinese spirits taking ethyl caproate as the main flavor is created. Microorganisms in the pit mud have a symbiotic and reciprocal relationship, the activity of the pit mud is maintained together, metabolites of a plurality of bacteria become metabolic substrates of other bacteria, a material basis is provided for the growth of other bacteria, the inhibition effect of the metabolites on the microorganisms is relieved, and the life of the pit mud is kept lifelong through the reciprocal symbiotic relationship. For example, hydrogen generated by butyric acid bacteria in the metabolic process is utilized by methanobacteria and nitrate reducing bacteria, and the hydrogen inhibition phenomenon of metabolic products is relieved. The accumulation of butyric acid is beneficial to the caproic acid bacteria to convert butyric acid into caproic acid; methane bacteria, nitrate reducing bacteria and acid-producing and hydrogen-producing bacteria are coupled with each other to realize the relation of hydrogen transfer between species, and methane has the effect of stimulating acid production. The yellow water contains a large amount of lactic acid which is utilized by sulfate reducing bacteria, the unbalance of nutrients in the yellow water is eliminated, and methane bacteria and nitrate reducing bacteria have the phenomenon of removing the hydrogen inhibition of acid-producing bacteria in pit mud. Nitrate-reducing bacteria, such as vibrio desulfovibrio, can reduce sulfates to hydrogen sulfide with the sulfates as the final electron acceptor. In particular, sulfate reducing bacteria use lactic acid as a biological oxidation substrate, and the lactic acid is finally oxidized into acetic acid by the vibrio desulfurizati. In the metabolic process, the sulfate reducing bacteria only consume lactic acid, and white crystal substances appear in pit mud in the aging process, and are analyzed to be ferrous lactate and calcium lactate. The sulfate reducing bacteria can reduce lactic acid generated by microorganisms in pit mud and lactic acid in yellow serofluid which is a nutrient, prevent the accumulation of lactic acid in the pit mud and slow down the generation of ferrous lactate and calcium lactate. Therefore, when the caproic acid bacterium liquid is cultured, a plurality of functional bacteria are compounded, so that a micro-ecological structure is formed instead of a single strain, and the growth of the caproic acid bacterium can be promoted.
However, no process for brewing white spirit by utilizing forest ecological microorganisms exists in the prior art.
Disclosure of Invention
The invention aims to provide a method for aging forest-stored wine, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the aging method of the forest-stored wine comprises the following steps of making new wine and brewing the forest-stored wine;
the method comprises the following steps: selecting raw materials: selecting high-quality sorghum as a raw material, performing primary steam-over-water cooking, soaking in water and secondary steam-over-water cooking, cooling the obtained steamed sorghum in a spread mode, adding yeast koji after the completion of the primary steam-over-water cooking, performing blending to obtain bacteria-mixed sorghum, saccharifying the obtained bacteria-mixed sorghum, putting the sorghum into a pool for fermentation after the completion of the saccharification, and obtaining the fermented sorghum after the completion of the fermentation.
Step two: treating bran shells: putting bran shells into a steamer, steaming for not less than 40min, and uniformly spreading and drying the steamed bran shells on a clean ground to remove water and foreign flavor for later use;
step three: peeling the cellar: uncovering a plastic film for covering the pit, shaking off ash residues and stacking the ash residues neatly, dividing pit skin mud into squares by using a shovel, peeling the squares by using hands, scraping surface grains attached to the pit skin mud, and stacking the pit skin mud in a mud pit;
step four: opening the cellar: taking the spent grains to a drying chamber, independently making a grain stack, treading tightly, patting and covering with plastic cloth to reduce the volatilization of the liquor by a liquid method, and cleaning the spent grains in the cellar and in the channel; lifting the fermented glutinous rice to a fermented grain stacking dam, stacking the fermented glutinous rice into a round pile, tightly beating the round pile with a shovel, and scattering bran shells obtained in the step two to reduce the volatilization of the liquor by the liquid method; taking the upper layer of grain lees aside, treading tightly, beating, spreading the bran shells obtained in the step two as the lower row of fermented red lees, taking the rest mother lees as a lee stacking dam, layering the lees, stacking the lees with the height not less than 1.4m, scraping, treading tightly, beating, spreading a layer of bran shells obtained in the step two, covering with plastic cloth, and stopping cellaring when yellow water appears; digging a yellow slurry pit at one end of the residual mother grains in the cellar, dripping the yellow slurry pit to the bottom of the cellar, scooping for at least 4-6 times per cellar, scooping up the yellow slurry water in the pit, and dripping the yellow slurry pit for not less than 20 h;
step five: bottom grain removing: after the bottom grains are lifted to a grain stacking dam, stacking the bottom grains in layers, cleaning the operating field inside and outside the cellar after the bottom grains are lifted, treading and polishing the grains, and scattering a layer of bran shells obtained in the second step to reduce the volatilization of the white spirit by a liquid method, and returning the bottom of the bottom grains under the normal condition to reserve high-quality mother grains;
step six: and (3) grain-adding and batching: the ingredients of the Daqu liquor adopt a grain-grain continuous method, and the grain-grain ratio is 1: 4.5, the using amount of the yeast and the bran shells are 27-29 percent of the raw materials, the using amount of water is 80-100 percent of the weight of the raw materials, and the water content in the cellar is 57 percent;
step seven: mixing materials: digging out 1-pot mother lees on a lees piling dam by a rake 50-60min before steaming the wine and steaming the grains, scraping, pouring the fermented sorghum obtained in the step one, immediately mixing twice, stirring uniformly, eliminating pimples and ash bags, completely covering lees by spreading weighed cooked bran after the mixing is finished, uniformly stirring 10-20kg of bran shells, collecting and piling, and preparing for putting into a steamer;
step eight: cleaning a steamer grate, cleaning the bottom of a pot, spreading a layer of bran shells obtained in the step two, uniformly spreading fermented grains on the grate, pouring the tails into the bottom pot, plugging water holes, putting into the steamer for 50min, covering a cloud plate after steam leaves the surface of the steamer for 1-2cm after the fermented grains are filled, and installing a steam guide pipe for connecting wine; obtaining the new wine.
The forest Tibetan wine brewing method comprises the following steps:
step nine: and (5) filling the new wine obtained in the step eight into a wine jar, and sealing with a sealing material.
Step ten: and (3) placing the wine jar obtained in the step one in a wine cellar for at least 1 year, wherein the wine cellar is an outdoor forest, and the periphery of the wine cellar is covered by vegetation.
Preferably, in the ninth step, the wine jar is a ceramic wine jar.
Preferably, in the ninth step, the wine jar is prepared by filling 37 parts by weight of wine lees, 28 parts by weight of pit mud and 35 parts by weight of the new wine obtained in the eighth step into a ceramic wine storage jar, sealing the wine storage jar with kraft red and pig urine bags, ageing the wine storage jar for at least 1 year in a dry and light-proof environment, taking out the contents of the ceramic wine storage jar and cleaning the contents.
Preferably, in the step ten, a light shielding plate is arranged at the upper end of the wine jar.
Preferably, in the step ten, the lower end of the wine jar is provided with a moisture-proof partition plate.
Preferably, in the ninth step, the sealing material is cow leather red and pig urine bag.
Preferably, in the ninth step, the sealing material is bamboo pulp paper or plastic film.
Compared with the prior art, the invention has the beneficial effects that: the aging method of the forest-stored wine fully utilizes the unique environment in the forest by adopting the method of brewing the distilled new wine in the forest, has higher altitude in the forest and passes through the unique fermentation environment in the forest ecology, thereby brewing the aging white wine with unique forest characteristics.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a technical scheme that: the aging method of the forest-stored wine comprises the following steps of making new wine and brewing the forest-stored wine;
the method comprises the following steps: selecting raw materials: selecting high-quality sorghum as a raw material, performing primary steam-over-water cooking, soaking in water and secondary steam-over-water cooking, cooling the obtained steamed sorghum in a spread mode, adding yeast koji after the completion of the primary steam-over-water cooking, blending to obtain bacteria-blended sorghum, saccharifying the obtained bacteria-blended sorghum, fermenting in a pool after the completion of the primary steam-over-water cooking, obtaining fermented sorghum, wherein the sorghum is well cooked, the subsequent saccharification and fermentation processes are facilitated, and the taste and the fragrance can be improved.
Step two: treating bran shells: putting bran shells into a steamer, steaming for not less than 40min, and uniformly spreading and drying the steamed bran shells on a clean ground to remove water and foreign flavor for later use; the bran shell is required to be golden yellow in appearance, free of mildew, less in impurity and less in pectin, and the aim of steaming is to take out the fishy smell and the pectin in the bran shell.
Step three: peeling the cellar: uncovering a plastic film for covering the pit, shaking off ash residues and stacking the ash residues neatly, dividing pit skin mud into squares by using a shovel, peeling the squares by using hands, scraping surface grains attached to the pit skin mud, and stacking the pit skin mud in a mud pit;
step four: opening the cellar: taking the spent grains to a drying chamber, independently making a grain stack, treading tightly, patting and covering with plastic cloth to reduce the volatilization of the liquor by a liquid method, and cleaning the spent grains in the cellar and in the channel; lifting the fermented glutinous rice to a fermented grain stacking dam, stacking the fermented glutinous rice into a round pile, tightly beating the round pile with a shovel, and scattering bran shells obtained in the step two to reduce the volatilization of the liquor by the liquid method; taking the upper layer of grain lees aside, treading tightly, beating, spreading the bran shells obtained in the step two as the lower row of fermented red lees, taking the rest mother lees as a lee stacking dam, layering the lees, stacking the lees with the height not less than 1.4m, scraping, treading tightly, beating, spreading a layer of bran shells obtained in the step two, covering with plastic cloth, and stopping cellaring when yellow water appears; the bran shell is added in brewing for the main purpose of increasing the porosity of fermented grains and facilitating fermentation and distillation, a yellow slurry water pit is dug at one end of the residual mother grains in the pit and dripped to the bottom of the pit, each pit is scooped for at least 4-6 times, the yellow slurry water in the pit is scooped up completely, and the pit dripping time is not less than 20 hours; and dropping the cellar, namely dropping yellow water in the fermented grains as much as possible to reduce the water and acidity in the mother grains, so as to be beneficial to the wine production and lower-row fermentation. Because the acidity of the yellow water is very high, if the yellow water is not sufficiently dripped out, the acidity of the yellow water entering the cellar is increased, and the fermentation and the wine production are seriously influenced. Therefore, the production must be realized by 'dropping cellar for storing things ladles'
Step five: bottom grain removing: after the bottom grains are lifted to a grain stacking dam, stacking the bottom grains in layers, cleaning the operating field inside and outside the cellar after the bottom grains are lifted, treading and polishing the grains, and scattering a layer of bran shells obtained in the second step to reduce the volatilization of the white spirit by a liquid method, and returning the bottom of the bottom grains under the normal condition to reserve high-quality mother grains;
step six: and (3) grain-adding and batching: the ingredients of the Daqu liquor adopt a grain-grain continuous method, and the grain-grain ratio is 1: 4.5, the using amount of the yeast and the bran shells are 27-29 percent of the raw materials, the using amount of water is 80-100 percent of the weight of the raw materials, and the water content in the cellar is 57 percent;
step seven: mixing materials: digging out 1-pot mother lees on a lees piling dam by a rake 50-60min before steaming the wine and steaming the grains, scraping, pouring the fermented sorghum obtained in the step one, immediately mixing twice, stirring uniformly, eliminating pimples and ash bags, completely covering lees by spreading weighed cooked bran after the mixing is finished, uniformly stirring 10-20kg of bran shells, collecting and piling, and preparing for putting into a steamer;
step eight: cleaning a steamer grate, cleaning the bottom of a pot, spreading a layer of bran shells obtained in the step two, uniformly spreading fermented grains on the grate, pouring the tails into the bottom pot, plugging water holes, putting into the steamer for 50min, covering a cloud plate after steam leaves the surface of the steamer for 1-2cm after the fermented grains are filled, and installing a steam guide pipe for connecting wine; obtaining the new wine.
The forest Tibetan wine brewing method comprises the following steps:
step nine: and (5) filling the new wine obtained in the step eight into a wine jar, and sealing with a sealing material.
Step ten: placing the wine jar obtained in the first step in a wine cellar, and aging for at least 1 year, wherein the wine cellar is an outdoor forest, the periphery of the outdoor forest is covered by vegetation, the altitude of the forest is at least 1700 meters, the coverage rate of the forest is at least 60%, and the forest in Yunnan province is selected for wine storage, wherein the concentration of negative oxygen ions in the forest is up to 100 ten thousand per cm3Oxygen content is 5000 times of that of cities; the annual rainfall is about 2300 mm, the annual average temperature is 16-18 ℃, and the wine storage holy land is excellent.
Particularly, in the ninth step, the wine jar is a ceramic wine jar, and the ceramic jar has the advantages that the wine quality can be kept, air in the ceramic jar can easily enter, so that the wine aging is promoted, and the cost is low. The longer the wine is stored in the ceramic vessel, the more metal is dissolved out and the more yellow the wine is colored. Therefore, the color of wine is related to the storage life. In the same age, the materials and qualities of the containers vary, and the degree of coloration varies greatly. In the ceramic-type container, the amount of calcium eluted is the largest, the amount of magnesium eluted is the next to, and again, the amount of copper and iron eluted. According to research, the metal ions are dissolved in the wine and play an important role in the aging of the wine.
Particularly, in the tenth step, wine jar upper end is equipped with the light screen, the light screen is bamboo establishment thing, is the toper, prevents that outdoor sunshine from insolateing the wine in the wine jar, and on the other hand prevents that the rainwater from dripping into in the wine jar.
Particularly, in the tenth step, the lower extreme of wine jar is equipped with dampproofing baffle, the side is looked for one and is traced for wooden the best, with wine jar and ground isolated.
Specifically, in the ninth step, the sealing material is cow leather red and pig urine bag.
Example 2
The invention provides a technical scheme that: the aging method of the forest-stored wine comprises the following steps of making new wine and brewing the forest-stored wine;
the method comprises the following steps: selecting raw materials: selecting high-quality sorghum as a raw material, performing primary steam-over-water cooking, soaking in water and secondary steam-over-water cooking, cooling the obtained steamed sorghum in a spread mode, adding yeast koji after the completion of the primary steam-over-water cooking, performing blending to obtain bacteria-mixed sorghum, saccharifying the obtained bacteria-mixed sorghum, putting the sorghum into a pool for fermentation after the completion of the saccharification, and obtaining the fermented sorghum after the completion of the fermentation.
Step two: treating bran shells: putting bran shells into a steamer, steaming for not less than 40min, and uniformly spreading and drying the steamed bran shells on a clean ground to remove water and foreign flavor for later use;
step three: peeling the cellar: uncovering a plastic film for covering the pit, shaking off ash residues and stacking the ash residues neatly, dividing pit skin mud into squares by using a shovel, peeling the squares by using hands, scraping surface grains attached to the pit skin mud, and stacking the pit skin mud in a mud pit; step four: opening the cellar: taking the spent grains to a drying chamber, independently making a grain stack, treading tightly, patting and covering with plastic cloth to reduce the volatilization of the liquor by a liquid method, and cleaning the spent grains in the cellar and in the channel; lifting the fermented glutinous rice to a fermented grain stacking dam, stacking the fermented glutinous rice into a round pile, tightly beating the round pile with a shovel, and scattering bran shells obtained in the step two to reduce the volatilization of the liquor by the liquid method; taking the upper layer of grain lees aside, treading tightly, beating, spreading the bran shells obtained in the step two as the lower row of fermented red lees, taking the rest mother lees as a lee stacking dam, layering the lees, stacking the lees with the height not less than 1.4m, scraping, treading tightly, beating, spreading a layer of bran shells obtained in the step two, covering with plastic cloth, and stopping cellaring when yellow water appears; digging a yellow slurry pit at one end of the residual mother grains in the cellar, dripping the yellow slurry pit to the bottom of the cellar, scooping for at least 4-6 times per cellar, scooping up the yellow slurry water in the pit, and dripping the yellow slurry pit for not less than 20 h;
step five: bottom grain removing: after the bottom grains are lifted to a grain stacking dam, stacking the bottom grains in layers, cleaning the operating field inside and outside the cellar after the bottom grains are lifted, treading and polishing the grains, and scattering a layer of bran shells obtained in the second step to reduce the volatilization of the white spirit by a liquid method, and returning the bottom of the bottom grains under the normal condition to reserve high-quality mother grains;
step six: and (3) grain-adding and batching: the ingredients of the Daqu liquor adopt a grain-grain continuous method, and the grain-grain ratio is 1: 4.5, the using amount of the yeast and the bran shells are 27-29 percent of the raw materials, the using amount of water is 80-100 percent of the weight of the raw materials, and the water content in the cellar is 57 percent;
step seven: mixing materials: digging out 1-pot mother lees on a lees piling dam by a rake 50-60min before steaming the wine and steaming the grains, scraping, pouring the fermented sorghum obtained in the step one, immediately mixing twice, stirring uniformly, eliminating pimples and ash bags, completely covering lees by spreading weighed cooked bran after the mixing is finished, uniformly stirring 10-20kg of bran shells, collecting and piling, and preparing for putting into a steamer;
step eight: cleaning a steamer grate, cleaning the bottom of a pot, spreading a layer of bran shells obtained in the step two, uniformly spreading fermented grains on the grate, pouring the tails into the bottom pot, plugging water holes, putting into the steamer for 50min, covering a cloud plate after steam leaves the surface of the steamer for 1-2cm after the fermented grains are filled, and installing a steam guide pipe for connecting wine; obtaining the new wine.
The forest Tibetan wine brewing method comprises the following steps:
step nine: and (5) filling the new wine obtained in the step eight into a wine jar, and sealing with a sealing material.
Step ten: and (3) placing the wine jar obtained in the first step in a wine cellar, and aging for at least 1 year, wherein the wine cellar is an outdoor forest, the periphery of the wine cellar is covered by vegetation, the altitude of the forest is at least 1700 m, and the coverage rate of the forest is at least 60%.
Specifically, in the ninth step, the wine jar is filled with 37 parts by weight of vinasse, 28 parts by weight of pit mud and 35 parts by weight of the new wine obtained in the eighth step, a great variety of microbial communities with different functions and beneficial to wine brewing grow in high-quality old pit mud, the vinasse is rich in nutrition and contains various organic compounds, B vitamins, cellulose and the like, the vinasse contains rich crude protein and crude fat and high heat energy, the vinasse is sealed by cow hide red and pig urine bags, the vinasse is stored for at least 1 year in a dry and light-proof environment, and then the contents of the ceramic wine jar are taken out and cleaned to obtain the wine jar.
Particularly, in the tenth step, a light screen is arranged at the upper end of the wine jar.
Particularly, in the tenth step, the lower end of the wine jar is provided with a moisture-proof partition plate.
Specifically, in the ninth step, the sealing material is bamboo pulp paper and plastic film, wherein the bamboo pulp paper is natural bamboo pulp paper with zero additives, and the plastic film is plastic film without plasticizer, in the description of the present invention, unless otherwise specifically specified and limited, the terms "mounting", "connecting" and "fixing" should be broadly understood, and for example, the sealing material may be fixedly connected, detachably connected, or integrated; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The standard parts used in the invention can be purchased from the market, the special-shaped parts can be customized according to the description of the specification, the specific connection mode of each part adopts conventional means such as mature bolts, rivets, welding and the like in the prior art, the machinery, parts and equipment adopt conventional models in the prior art, and the circuit connection adopts the conventional connection mode in the prior art, so that the detailed description is omitted.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The aging method of the forest-stored wine comprises the steps of making new wine and brewing the forest-stored wine, and is characterized in that: the new wine preparation comprises the following steps;
the method comprises the following steps: selecting raw materials: selecting high-quality sorghum as a raw material, performing primary steam-over-water cooking, soaking in water and secondary steam-over-water cooking, cooling the obtained steamed sorghum in a spread mode, adding yeast koji after the completion of the primary steam-over-water cooking and the secondary steam-over-water cooking, mixing to obtain bacteria-mixed sorghum, saccharifying the obtained bacteria-mixed sorghum, putting the mixture into a pool for fermentation after the completion of the saccharification, and obtaining fermented sorghum after the completion of the fermentation;
step two: treating bran shells: putting bran shells into a steamer, steaming for not less than 40min, and uniformly spreading and drying the steamed bran shells on a clean ground to remove water and foreign flavor for later use;
step three: peeling the cellar: uncovering a plastic film for covering the pit, shaking off ash residues and stacking the ash residues neatly, dividing pit skin mud into squares by using a shovel, peeling the squares by using hands, scraping surface grains attached to the pit skin mud, and stacking the pit skin mud in a mud pit;
step four: opening the cellar: taking the spent grains to a drying chamber, independently making a grain stack, treading tightly, patting and covering with plastic cloth to reduce the volatilization of the liquor by a liquid method, and cleaning the spent grains in the cellar and in the channel; lifting the fermented glutinous rice to a fermented grain stacking dam, stacking the fermented glutinous rice into a round pile, tightly beating the round pile with a shovel, and scattering bran shells obtained in the step two to reduce the volatilization of the liquor by the liquid method; taking the upper layer of grain lees aside, treading tightly, beating, spreading the bran shells obtained in the step two as the lower row of fermented red lees, taking the rest mother lees as a lee stacking dam, layering the lees, stacking the lees with the height not less than 1.4m, scraping, treading tightly, beating, spreading a layer of bran shells obtained in the step two, covering with plastic cloth, and stopping cellaring when yellow water appears; digging a yellow slurry pit at one end of the residual mother grains in the cellar, dripping the yellow slurry pit to the bottom of the cellar, scooping for at least 4-6 times per cellar, scooping up the yellow slurry water in the pit, and dripping the yellow slurry pit for not less than 20 h;
step five: bottom grain removing: after the bottom grains are lifted to a grain stacking dam, stacking the bottom grains in layers, cleaning the operating field inside and outside the cellar after the bottom grains are lifted, treading and polishing the grains, and scattering a layer of bran shells obtained in the second step to reduce the volatilization of the white spirit by a liquid method, and returning the bottom of the bottom grains under the normal condition to reserve high-quality mother grains;
step six: and (3) grain-adding and batching: the ingredients of the Daqu liquor adopt a grain-grain continuous method, and the grain-grain ratio is 1: 4.5, the using amount of the yeast and the bran shells are 27-29 percent of the raw materials, the using amount of water is 80-100 percent of the weight of the raw materials, and the water content in the cellar is 57 percent;
step seven: mixing materials: digging out 1-pot mother lees on a lees piling dam by a rake 50-60min before steaming the wine and steaming the grains, scraping, pouring the fermented sorghum obtained in the step one, immediately mixing twice, stirring uniformly, eliminating pimples and ash bags, completely covering lees by spreading weighed cooked bran after the mixing is finished, uniformly stirring 10-20kg of bran shells, collecting and piling, and preparing for putting into a steamer;
step eight: cleaning a steamer grate, cleaning the bottom of a pot, spreading a layer of bran shells obtained in the step two, uniformly spreading fermented grains on the grate, pouring the tails into the bottom pot, plugging water holes, putting into the steamer for 50min, covering a cloud plate after steam leaves the surface of the steamer for 1-2cm after the fermented grains are filled, and installing a steam guide pipe for connecting wine; obtaining new wine;
the forest Tibetan wine brewing method comprises the following steps:
step nine: filling the new wine obtained in the step eight into a wine jar, and sealing the wine jar by using a sealing material;
step ten: and (3) placing the wine jar obtained in the first step in a wine cellar, and aging for at least 1 year, wherein the wine cellar is an outdoor forest, the periphery of the wine cellar is covered by vegetation, the altitude of the forest is at least 1700 m, and the coverage rate of the forest is at least 60%.
2. The aging method of forest Tibetan wine as claimed in claim 1, wherein: in the ninth step, the wine jar is a ceramic wine jar.
3. The aging method of forest Tibetan wine as claimed in claim 1, wherein: and in the ninth step, the wine jar is prepared by filling 37 parts by weight of wine lees, 28 parts by weight of pit mud and 35 parts by weight of the new wine obtained in the eighth step into a ceramic wine storage jar, sealing the wine storage jar by cow leather red and pig urine bags, ageing the wine storage jar for at least 1 year in a dry and light-proof environment, taking out the contents of the ceramic wine storage jar and cleaning the contents.
4. A method of ageing a forest liquor according to any one of claims 1 to 3, characterised in that: in the step ten, a light screen is arranged at the upper end of the wine jar.
5. A method of ageing a forest liquor according to any one of claims 1 to 3, characterised in that: in the tenth step, the lower end of the wine jar is provided with a damp-proof clapboard.
6. A method of ageing a forest liquor according to any one of claims 1 to 3, characterised in that: in the ninth step, the sealing material is cowhide red and pig urine bags.
7. A method of ageing a forest liquor according to any one of claims 1 to 3, characterised in that: in the ninth step, the sealing material is bamboo pulp paper and plastic film.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010659941.1A CN111647478A (en) | 2020-07-10 | 2020-07-10 | Aging method for forest-storage wine |
Applications Claiming Priority (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114686326A (en) * | 2022-04-19 | 2022-07-01 | 朝阳凌塔酿造科技开发有限公司 | Novel brewing device and brewing process method for strong aromatic white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114686326A (en) * | 2022-04-19 | 2022-07-01 | 朝阳凌塔酿造科技开发有限公司 | Novel brewing device and brewing process method for strong aromatic white spirit |
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Application publication date: 20200911 |
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