CN111763588A - Method for reducing ethyl acetate content in strong aromatic wine under mechanical production conditions - Google Patents
Method for reducing ethyl acetate content in strong aromatic wine under mechanical production conditions Download PDFInfo
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- CN111763588A CN111763588A CN202010620035.0A CN202010620035A CN111763588A CN 111763588 A CN111763588 A CN 111763588A CN 202010620035 A CN202010620035 A CN 202010620035A CN 111763588 A CN111763588 A CN 111763588A
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 title claims abstract description 147
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000013339 cereals Nutrition 0.000 claims abstract description 185
- 241001092040 Crataegus Species 0.000 claims abstract description 89
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 89
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 89
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 89
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 89
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 89
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 89
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 89
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 89
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 89
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 32
- 235000009566 rice Nutrition 0.000 claims abstract description 32
- 238000010025 steaming Methods 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 60
- 239000002253 acid Substances 0.000 claims description 26
- 238000004821 distillation Methods 0.000 claims description 21
- 238000007599 discharging Methods 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 8
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 8
- 150000007513 acids Chemical class 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 6
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 26
- 239000003205 fragrance Substances 0.000 abstract description 11
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 8
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 5
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 230000003203 everyday effect Effects 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
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- 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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12L—PITCHING OR DEPITCHING MACHINES; CELLAR TOOLS
- C12L11/00—Cellar tools
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Abstract
The invention discloses a method for reducing the ethyl acetate content in strong aromatic wine under mechanized production conditions, wherein yellow water is pumped 5 days before the wine is taken out of a cellar, 9900 and 12000 parts of coarse hawthorn fermented grains in a cellar pool are taken, 3300 parts of crushed raw grains 2700 and 3300 parts of crushed coarse grains are mixed, warm water is added and stirred uniformly, 720 and 780 parts of steamed rice hulls are added and stirred uniformly to prepare coarse hawthorn grain grains; adding 30-60 parts of steamed rice hulls into 2000-2200 parts of fermented grains in the double round after fermentation, and uniformly stirring to obtain grains in the double round; firstly adding 50-100 parts of tail wine into a steamer barrel, then scattering a small amount of steamed rice hulls at the bottom of the steamer, and then filling the hawthorn grain tank or the double-round grain tank into the steamer barrel; steaming the filled hawthorn grain grains, wherein the steam pressure of the steamed wine is 4-10Kpa, the flowing speed of the wine is 3-4Kg/min, pinching the head and the tail, taking out the wine according to the quality, and taking out the strong-fragrance hawthorn raw wine; and (5) steaming the filled double-round grains to obtain the strong-fragrance double-round raw wine. The ethyl acetate content of the wine base is reduced to be below 400mg/l, the top-grade product rate of the strong fragrant wine is improved by more than 15%, the pit aroma is prominent, the wine base is mellow and sweet and plump in mouth, the tail is clean, and the style is typical.
Description
Technical Field
The invention relates to a white spirit brewing method, in particular to a production method for reducing the content of ethyl acetate in strong aromatic white spirit under mechanical production conditions.
Background
A distilled spirit, named as distilled spirit, is prepared from grains and grains as raw material containing starch and sugar through steaming, saccharifying, fermenting, distilling, storing and mingling, and features that it is combined with brandy, whisky, vodka, rum and golden spirit to form six distilled spirits.
The Chinese liquor has eleven strong fragrance types, and each fragrance type has respective characteristics, wherein the strong fragrance type liquor wins the favor of consumers due to the advantages of being colorless and transparent, strong in cellar fragrance, sweet, tasty and clean and the like, and the yield accounts for the half-wall Jiangshan of the liquor market.
In recent years, with the rapid development of the brewing industry, the increase of labor production cost and the increasing shortage of labor, the traditional white spirit production mode must be changed, and the mechanization and automation of white spirit production become a necessary development trend of the white spirit industry. However, compared with the traditional manual operation, the physical and chemical properties of the fermented grains, such as specific surface area, porosity, dissolved oxygen and the like, contacting the pit wall under the mechanical production condition are greatly changed, and the original manual operation method is not suitable for the operation requirement under the mechanical production condition.
In recent years, most of the white spirit industries put forward a mechanized and automated production mode, but with the popularization of the production mode, the strong fragrant wine produced by a plurality of enterprises in the industry has the problem of higher ethyl acetate content, and the inherent ester fragrance of ethyl caproate is weakened or covered due to the increase of the ethyl acetate content, so that the proportion of four major esters of the newly produced strong fragrant raw wine is disordered, and the cellar fragrance style is not prominent and atypical.
Disclosure of Invention
The invention aims to solve the technical problem of providing a production method for reducing the content of ethyl acetate in strong aromatic wine base aiming at the new change of the production process conditions of the strong aromatic wine under the existing mechanized production conditions, in particular to the problem of higher content of ethyl acetate in the new strong aromatic wine base, so that the content of ethyl acetate in the new strong aromatic wine base is reduced, the proportion of ethyl hexanoate and ethyl acetate returns to normal, and the typicality of the strong aromatic wine is highlighted.
In order to solve the technical problem, the invention comprises the following steps:
a. extracting yellow water: extracting yellow water 5 days before leaving the cellar, extracting for 2 times every cellar, and extracting for 100 plus 150 parts every time;
b. and (4) discharging from the cellar: uncovering the pit sealing mud after fermentation, taking 12000 shares of the fermented grains of hawthorn in the pit, making 2200 shares of the fermented grains of hawthorn in the next two rounds, and respectively storing 2200 shares of the fermented grains of the two rounds for later use;
c. grain moistening: adding crushed raw grain 2700-3300 parts into 40-45 ℃ warm water 300-330 parts, and uniformly stirring;
d. preparing materials: adding 720 plus 780 parts of steamed rice hulls into the raw grain which is taken from the fermented grains of the hawthorn in the step b and moistened in the step c, and uniformly stirring to obtain the fermented grains of the hawthorn; b, adding 30-60 parts of steamed rice hulls into the double round fermented grains obtained in the step b, and uniformly stirring to obtain double round grains;
e. and (4) steamer filling: firstly adding 50-100 parts of tail wine into the steamer barrel, then scattering a small amount of steamed rice hulls at the bottom of the steamer, and then filling the hawthorn grain tank or the double-round grain tank in the step d into the steamer barrel;
f. liquor picking: steaming the hawthorn grain stillage loaded in the step e, wherein the steam pressure of the steamed wine is 4-10Kpa, the flowing speed of the wine is 3-4Kg/min, the head and the tail are pinched off, the quality is measured, and the strong fragrant hawthorn raw wine is obtained, or steaming the double-round grain stillage loaded in the step e, and the strong fragrant double-round raw wine is obtained in the same way;
g. discharging acid from the steam: after the liquor distillation of the hawthorn and grain lees is finished, lifting a steamer cover, opening a steamer barrel, adjusting the steam pressure to 0.05-0.1Mpa, and exhausting acid for 15-20 minutes by using steam; directly throwing away the double-round grain stillage wine after the completion of wine steaming as spent stillage treatment;
h. ventilating and airing the hawthorn: after acid discharge is finished, taking fermented grains out of the retort, ventilating and cooling, adding 720-;
i. entering a cellar: putting 2200 parts of the haw lees which are used as the lower round and double rounds in the step b into the bottom of the tank, spreading the tank and putting bamboo boards as isolating materials, putting the haw lees prepared in the step h onto the bamboo boards, sealing the tank with mud after the tank is full, fermenting the fermented grains in the tank for 70-90 days, and obtaining the haw lees and the double round fermented grains in the next round after the fermentation is finished;
j. raw wine: and f, the hawthorn wine base and the double round wine base obtained in the step f are the strong-flavor wine base with the reduced content of the ethyl acetate produced in the cellar.
The raw grain is prepared by mixing 1020-1140 parts of sorghum, 840-960 parts of rice, 240-360 parts of glutinous rice, 420-540 parts of wheat and 180-300 parts of corn after impurity removal and crushing.
The Daqu is obtained by crushing Daqu at medium-high temperature.
The steaming temperature of the steamed rice hulls is 101-104 ℃, the steam pressure is 0.02-0.04MPa, and the steaming time is 30-40 min.
The tail liquor is a first-stage distillate mixed liquor sample with the rear-stage alcohol content of 15-30% vol and in a turbid state after the liquor flowing in each retort is finished.
The fermented grains of the hawthorn are fermented grains with strong fragrance for one round.
The double round of fermented grains are thick fragrant fermented grains fermented for two rounds.
The yellow water is yellow slurry drenching water generated in the fermentation process of fermented grains in the cellar, and contains a small amount of residual starch, residual sugar, 4-8% vol alcohol, lactic acid, acetic acid, caproic acid, butyric acid and other acids.
Compared with the prior art, the invention has the following advantages:
in the prior production of strong aromatic wine, partial yellow water and tail wine are poured into a pot at the bottom of a steamer barrel before being filled into a steamer. The yellow water is yellow slurry drenching water produced in fermentation of fermented grains in the cellar, and contains a small amount of residual starch, residual sugar, 4-8% vol alcohol, lactic acid, acetic acid, caproic acid, butyric acid and other acids. In this way, the alcohol content and part of flavor components in the yellow water are recovered, the wine yield is improved, and the ethyl acetate content of the produced wine is improved by 10 percent. In the invention, no yellow water is poured into the bottom pot. As proved by research, acids in the yellow water are mainly lactic acid and acetic acid, the acetic acid belongs to volatile acids, the lactic acid belongs to non-volatile acids, and a large amount of acetic acid is only brought into fermented grains in the wine steaming process, so that the acetic acid in the fermented grains is accumulated, the acetic acid content is too high, the acetic acid and the ethanol are combined into ethyl acetate in the fermentation process, and the ethyl acetate content of the strong aromatic wine is increased. Meanwhile, the yellow water is not steamed again, so that the ethyl acetate in the yellow water cannot be steamed into the wine, and the content of the ethyl acetate in the produced wine is reduced by about 10 percent.
In the prior production of the strong aromatic wine, in order to control the acidity of fermented grains entering a pool, the acid is generally discharged by adopting an operation mode of steam rear-end collision, the invention requires that the time of the steam rear-end collision is 15-20 minutes and the pressure of the rear-end collision steam is 0.05-0.1Mpa, so that the acetic acid in the fermented grains can be discharged to the maximum degree while the reasonable acidity entering the pool is ensured, and the over-high ethyl acetate generated in the fermentation process is reduced.
The method is mainly characterized in that the aroma wine produced by the method is as follows: (1) the ethyl acetate content of the top-grade wine is reduced to be below 400mg/l, and the ratio of the ethyl acetate to the ethyl caproate is between 0.8 and 1.0; (2) the top-grade product rate of the strong fragrant wine is improved by more than 15 percent; the produced strong-flavor original wine has prominent cellar flavor, mellow and sweet taste, clean after-taste and typical style.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The strong aromatic Chinese spirits belong to the production process of mixed steaming and mixed burning, and specifically comprise the following steps: and (3) mixing the fermented grains discharged from the pool with the moistened grains, fully and uniformly mixing, adding a proper amount of steamed rice hulls, and uniformly stirring to obtain the fermented grains. And (5) filling the grain lees into a retort barrel for distillation to obtain the strong-fragrance raw wine. Meanwhile, the conventional production of the strong aromatic wine generally adopts a bottom-pressing double-wheel mode, namely grain stillage after the fermentation of the round is directly placed at the bottommost part of a cellar pool without ingredients to serve as a double wheel of the next round, namely fermented grains in two rounds are fermented, only steamed rice hulls are added after the fermentation of the double-round fermented grains is finished, and the rice hulls are filled in a steamer for distillation, so that the obtained raw wine is the strong aromatic double-wheel raw wine.
In the production of the Luzhou-flavor liquor, because the fermentation time is long, the moisture in the fermented grains can be accumulated in the middle-lower part of the pit, so that yellow water needs to be extracted from the pit to be fermented in advance, and the moisture of the fermented grains is moderate when the fermented grains are discharged from the pit. And (3) performing pond discharging operation after fermentation is finished, wherein the fermented grains in the cellar pond are divided into two types, one type is called double-round grains which are fermented for two rounds at the bottom of the cellar pond, and the other type is called hawthorn grains from the top to the middle-lower part of the cellar pond.
The following operations are divided into two kinds, one kind of fermented grains of hawthorn, according to different properties of the fermented grains. The fermented dregs of haw are divided into two categories according to different purposes: one is that the pit is required to be turned into the bottom of the pit to be used as a next round of double round, and then the pit is directly turned into the bottom of the pit without other operations; and the second kind is to mix the soaked grains and steamed rice husk to produce haw grain stillage, and the haw grain stillage is steamed and distilled to produce fragrant haw wine base. And (3) performing ventilation and hawthorn airing on the hawthorn grain stillage after the wine is steamed, adding proper water and yeast to prepare the hawthorn grain stillage, and then fermenting in a pool.
And the other is double-round fermented grains, wherein proper steamed rice hulls are directly added into the double-round fermented grains to prepare double-round fermented grains, and then the double-round fermented grains are filled into a steamer and distilled to obtain the strong-aroma double-round raw wine. The method is characterized in that the double-round grains after the liquor distillation are used as waste grains or can be used for producing yellow water vinasse-selecting liquor, and the specific method comprises the following steps: pouring 250 parts of yellow water into a pot at the bottom of the retort barrel, adding inferior wine, filling the distiller grains generated in the production in the retort, and distilling the distilled grains by steaming to obtain the yellow water distilled grain wine.
Example 1:
a. extracting yellow water: the yellow water is pumped out 5 days before the tea leaves the cellar, and the tea is pumped out 2 times every cellar every day, and 100 parts are pumped out every time.
b. And (4) discharging from the cellar: and (3) uncovering the pit sealing mud after fermentation, taking 9900 parts of fermented grains of hawthorn in the pit, making 2200 parts of fermented grains of hawthorn in the next round, and respectively storing 2000 parts of fermented grains of the two rounds after fermentation for later use.
c. Grain moistening: adding 300 parts of warm water with the temperature of 40-45 ℃ into 2700 parts of crushed raw grains, and uniformly stirring.
d. Preparing materials: adding 750 parts of steamed rice hulls into the raw grains wet in the step c and the fermented grains of the hawthorn in the step b, and uniformly stirring to obtain the fermented grains of the hawthorn; and c, adding 30 parts of steamed rice hulls into the double-round fermented grains obtained in the step b, and uniformly stirring to obtain the double-round grains.
e. And (4) steamer filling: and d, firstly adding 50 parts of the tail wine into the steamer barrel, then scattering a small amount of steamed rice hulls at the bottom of the steamer, and then filling the hawthorn grain tank or the double-round grain tank obtained in the step d into the steamer barrel.
f. Liquor picking: and e, steaming the hawthorn grain stillage loaded in the step e, wherein the steam pressure of the steamed wine is 4-10Kpa, the flowing speed of the wine is 3-4Kg/min, removing heads and tails (the obtained wine heads and the wine tails are separately stored and used for preparing finished wine, the same is applied below), measuring the quality, picking the wine, picking the strong-aroma hawthorn raw wine, steaming the double-round grain stillage loaded in the step e, and picking the strong-aroma double-round raw wine in the same way.
g. Discharging acid from the steam: after the liquor distillation of the hawthorn and grain lees is finished, lifting a steamer cover, opening a steamer barrel, adjusting the steam pressure to 0.05-0.1Mpa, and exhausting acid for 15-20 minutes by using steam; directly throwing away the double-round grain stillage after the liquor distillation is finished as the waste stillage treatment. And (3) discharging acid from the steam of the hawthorn grain stillage, discharging excessive acetic acid in the fermented grains, and reducing the acidity of the grain stillage, so that the generation amount of ethyl acetate in the fermentation process of the grain stillage is reduced, and the content of the ethyl acetate in the raw wine obtained by distillation in the step f is reduced.
h. Ventilating and airing the hawthorn: and (3) taking the grain lees after acid discharge in the step g out of a steamer, ventilating and cooling, adding 720 parts of yeast for making hard liquor, and adding 2800 parts of hot slurry at 90-95 ℃ to obtain the hawthorn lees. Through the steps, the temperature of the hawthorn tank is controlled to be 14-18 ℃. And (3) the temperature in the tank is too high, the temperature rise in the fermentation process is rapid, and excessive ethyl acetate is easily produced in the later fermentation process, so that the ethyl acetate of the raw wine obtained by distillation in the step f is too high.
i. Entering a cellar: and c, putting 2200 parts of the hawthorn residue which is used as the lower round and double round in the step b into the bottom of the tank, spreading and putting a bamboo board as an isolation material, putting the hawthorn residue which is prepared in the step h onto the bamboo board, and sealing the cellar by using mud after the cellar is filled. Fermenting the fermented grains in the fermentation pit for 80 days to obtain the next round of hawthorn grains and two rounds of fermented grains, namely the next round of hawthorn grains, the next round of hawthorn grains and the two rounds of fermented grains. And (3) fermenting in a cellar to generate flavor components in the wine base and yellow water, wherein the acetic acid in the excess of the hawthorn lees is discharged in the step g, so that the ethyl acetate generated by the reaction of the acetic acid and the ethanol in the fermentation process is reduced, and the ethyl acetate in the wine base obtained by distillation in the step f is correspondingly reduced.
j. Raw wine: and f, the hawthorn wine base and the double round wine base obtained in the step f are the strong-flavor wine base with the reduced content of the ethyl acetate produced in the cellar.
Example 2:
a. extracting yellow water: yellow water is pumped out 5 days before leaving the cellar, and 150 parts of yellow water is pumped out every cellar for 2 times every day.
b. And (4) discharging from the cellar: and (3) uncovering the pit sealing mud after fermentation, taking 12000 parts of fermented grains of hawthorn in the pit, making 2000 parts of fermented grains of hawthorn in the next round, and respectively storing 2100 parts of fermented grains of the two rounds after fermentation for later use.
c. Grain moistening: adding 3000 parts of crushed raw grain into 330 parts of warm water at the temperature of 40-45 ℃, and uniformly stirring.
d. Preparing materials: adding 750 parts of steamed rice hulls into the raw grains wet in the step c and the fermented grains of the hawthorn in the step b, and uniformly stirring to obtain the fermented grains of the hawthorn; and c, adding 50 parts of steamed rice hulls into the double round fermented grains obtained in the step b, and uniformly stirring to obtain the double round grains.
e. And (4) steamer filling: and d, firstly adding 100 parts of the tail wine into the steamer barrel, then scattering a small amount of steamed rice hulls at the bottom of the steamer, and then filling the hawthorn grain tank or the double-round grain tank obtained in the step d into the steamer barrel.
f. Liquor picking: and e, steaming the hawthorn fruit grain lees loaded in the step e, wherein the steam pressure of the liquor steaming is 4-10Kpa, the liquor flowing speed is 3-4Kg/min, pinching heads and tails, removing tails, measuring the quality, picking the liquor, picking the strong-aroma hawthorn raw liquor, steaming the double-round grain lees loaded in the step e, and picking the strong-aroma double-round raw liquor.
g. Discharging acid from the steam: after the liquor distillation of the hawthorn and grain lees is finished, lifting a steamer cover, opening a steamer barrel, adjusting the steam pressure to 0.05-0.1Mpa, and exhausting acid for 15-20 minutes by using steam; directly throwing away the double-round grain stillage after the liquor distillation is finished as the waste stillage treatment. And (3) discharging acid from the steam of the hawthorn grain stillage, discharging excessive acetic acid in the fermented grains, and reducing the acidity of the grain stillage, so that the generation amount of ethyl acetate in the fermentation process of the grain stillage is reduced, and the content of the ethyl acetate in the raw wine obtained by distillation in the step f is reduced.
h. Ventilating and airing the hawthorn: and after acid discharge is finished, taking the fermented grains out of the steamer, ventilating and cooling, adding 750 parts of yeast and 3000 parts of hot slurry water at 90-95 ℃ to obtain the hawthorn vinasse. Through the steps, the temperature of the hawthorn tank is controlled to be 14-18 ℃. And (3) the temperature in the tank is too high, the temperature rise in the fermentation process is rapid, and excessive ethyl acetate is easily produced in the later fermentation process, so that the ethyl acetate of the raw wine obtained by distillation in the step f is too high.
i. Entering a cellar: and c, placing 2000 parts of the hawthorn residue used as the lower round and the double round in the step b into the bottom of the pool, and flattening and placing bamboo boards used as isolation materials. And (5) putting the hawthorn vinasse prepared in the step h on a bamboo board, and sealing the cellar with mud after the cellar is filled. Fermenting the fermented grains in a pit for 90 days to obtain the next round of hawthorn grains and two rounds of fermented grains, namely the next round of hawthorn grains, the next round of hawthorn grains and the two rounds of fermented grains. And (3) fermenting in a cellar to generate flavor components in the wine base and yellow water, wherein the acetic acid in the excess of the hawthorn lees is discharged in the step g, so that the ethyl acetate generated by the reaction of the acetic acid and the ethanol in the fermentation process is reduced, and the ethyl acetate in the wine base obtained by distillation in the step f is correspondingly reduced.
j. Raw wine: and f, the hawthorn wine base and the double round wine base obtained in the step f are the strong-flavor wine base with the reduced content of the ethyl acetate produced in the cellar.
Example 3:
a. extracting yellow water: the yellow water is pumped out 5 days before the tea leaves the cellar, and the tea is pumped out every cellar for 2 times every day, and 120 parts are pumped out every time.
b. And (4) discharging from the cellar: and (3) uncovering the pit sealing mud after fermentation, taking 11000 parts of fermented grains of hawthorn in the pit, making 2100 parts of fermented grains of hawthorn in the next round, and respectively storing 2200 parts of fermented grains of the two rounds after fermentation for later use.
c. Grain moistening: adding 310 parts of warm water with the temperature of 40-45 ℃ into 3300 parts of crushed raw grain, and uniformly stirring.
d. Preparing materials: and c, adding 780 parts of steamed rice hulls into the raw grain obtained in the step b and moistened in the step c, and uniformly stirring to obtain the hawthorn grain vinasse. And c, adding 60 parts of steamed rice hulls into the double round fermented grains obtained in the step b, and uniformly stirring to obtain the double round grains.
e. And (4) steamer filling: and d, firstly adding 100 parts of the tail wine into the steamer barrel, then scattering a small amount of steamed rice hulls at the bottom of the steamer, and then filling the hawthorn grain tank or the double-round grain tank obtained in the step d into the steamer barrel.
f. Liquor picking: and e, steaming the hawthorn fruit grain lees loaded in the step e, wherein the steam pressure of the liquor steaming is 4-10Kpa, the liquor flowing speed is 3-4Kg/min, pinching heads and tails, removing tails, measuring the quality, picking the liquor, picking the strong-aroma hawthorn raw liquor, steaming the double-round grain lees loaded in the step e, and picking the strong-aroma double-round raw liquor.
g. Discharging acid from the steam: after the liquor distillation of the hawthorn and grain lees is finished, lifting a steamer cover, opening a steamer barrel, adjusting the steam pressure to 0.05-0.1Mpa, and exhausting acid for 15-20 minutes by using steam; directly throwing away the double-round grain stillage after the liquor distillation is finished as the waste stillage treatment. And (3) discharging acid from the steam of the hawthorn grain stillage, discharging excessive acetic acid in the fermented grains, and reducing the acidity of the grain stillage, so that the generation amount of ethyl acetate in the fermentation process of the grain stillage is reduced, and the content of the ethyl acetate in the raw wine obtained by distillation in the step f is reduced.
h. Ventilating and airing the hawthorn: and after acid discharge is finished, taking the fermented grains out of the steamer, ventilating and cooling, adding 780 parts of yeast and 2700 parts of hot slurry water at 90-95 ℃ to obtain the hawthorn vinasse. Through the steps, the temperature of the hawthorn tank is controlled to be 14-18 ℃. And (3) the temperature in the tank is too high, the temperature rise in the fermentation process is rapid, and excessive ethyl acetate is easily produced in the later fermentation process, so that the ethyl acetate of the raw wine obtained by distillation in the step f is too high.
i. Entering a cellar: and c, placing 2100 parts of the hawthorn residue used as the lower wheel and the double wheels in the step b into the bottom of the pool, and flattening and placing bamboo boards used as isolation materials. And (5) putting the hawthorn vinasse prepared in the step h on a bamboo board, and sealing the cellar with mud after the cellar is filled. Fermenting the fermented grains in a pit for 70 days to obtain the next round of hawthorn grains and two rounds of fermented grains, namely the next round of hawthorn grains, the next round of hawthorn grains and the two rounds of fermented grains. And (3) fermenting in a cellar to generate flavor components in the wine base and yellow water, wherein the acetic acid in the excess of the hawthorn lees is discharged in the step g, so that the ethyl acetate generated by the reaction of the acetic acid and the ethanol in the fermentation process is reduced, and the ethyl acetate in the wine base obtained by distillation in the step f is correspondingly reduced.
j. Raw wine: and f, the hawthorn wine base and the double round wine base obtained in the step f are the strong-flavor wine base with the reduced content of the ethyl acetate produced in the cellar.
In the above embodiment, the raw grain is prepared by mixing 1020-1140 parts of sorghum, 840-960 parts of rice, 240-360 parts of glutinous rice, 420-540 parts of wheat and 180-300 parts of corn after removing impurities and crushing. The Daqu is obtained by crushing Daqu at medium-high temperature. The rice husk after steaming is steamed at the temperature of 101-104 ℃, the steam pressure is 0.02-0.04MPa, and the steaming time is 30-40 min. The tail liquor is a first-stage distillate mixed liquor sample with the rear-stage alcohol content of 15-30% vol and in a turbid state after the liquor flowing in each retort is finished. The fermented grains of the hawthorn are fermented grains with strong fragrance for one round; the double round of fermented grains are thick fragrant fermented grains fermented for two rounds. Yellow water is yellow slurry water produced in fermentation of fermented grains in a cellar, and contains a small amount of residual starch, residual sugar, 4-8% vol of alcohol, lactic acid, acetic acid, caproic acid, butyric acid and other acids.
Claims (8)
1. A method for reducing the content of ethyl acetate in strong aromatic wine under mechanical production conditions is characterized by comprising the following steps:
a. extracting yellow water: extracting yellow water 5 days before leaving the cellar, extracting for 2 times every cellar, and extracting for 100 plus 150 parts every time;
b. and (4) discharging from the cellar: uncovering the pit sealing mud after fermentation, taking 12000 shares of the fermented grains of hawthorn in the pit, making 2200 shares of the fermented grains of hawthorn in the next two rounds, and respectively storing 2200 shares of the fermented grains of the two rounds for later use;
c. grain moistening: adding crushed raw grain 2700-3300 parts into 40-45 ℃ warm water 300-330 parts, and uniformly stirring;
d. preparing materials: adding 720 plus 780 parts of steamed rice hulls into the raw grain which is taken from the fermented grains of the hawthorn in the step b and moistened in the step c, and uniformly stirring to obtain the fermented grains of the hawthorn; b, adding 30-60 parts of steamed rice hulls into the double round fermented grains obtained in the step b, and uniformly stirring to obtain double round grains;
e. and (4) steamer filling: firstly adding 50-100 parts of tail wine into the steamer barrel, then scattering a small amount of steamed rice hulls at the bottom of the steamer, and then filling the hawthorn grain tank or the double-round grain tank in the step d into the steamer barrel;
f. liquor picking: steaming the hawthorn grain stillage loaded in the step e, wherein the steam pressure of the steamed wine is 4-10Kpa, the flowing speed of the wine is 3-4Kg/min, the head and the tail are pinched off, the quality is measured, and the strong fragrant hawthorn raw wine is obtained, or steaming the double-round grain stillage loaded in the step e, and the strong fragrant double-round raw wine is obtained in the same way;
g. discharging acid from the steam: after the liquor distillation of the hawthorn and grain lees is finished, lifting a steamer cover, opening a steamer barrel, adjusting the steam pressure to 0.05-0.1Mpa, and exhausting acid for 15-20 minutes by using steam; directly throwing away the double-round grain stillage wine after the completion of wine steaming as spent stillage treatment;
h. ventilating and airing the hawthorn: after acid discharge is finished, taking fermented grains out of the retort, ventilating and cooling, adding 720-;
i. entering a cellar: putting 2200 parts of the haw lees which are used as the lower round and double rounds in the step b into the bottom of the tank, spreading the tank and putting bamboo boards as isolating materials, putting the haw lees prepared in the step h onto the bamboo boards, sealing the tank with mud after the tank is full, fermenting the fermented grains in the tank for 70-90 days, and obtaining the haw lees and the double round fermented grains in the next round after the fermentation is finished;
j. raw wine: and f, the hawthorn wine base and the double round wine base obtained in the step f are the strong-flavor wine base with the reduced content of the ethyl acetate produced in the cellar.
2. The method for reducing the content of ethyl acetate in the strong aromatic wine under the mechanized production conditions as claimed in claim 1, wherein the raw grain is prepared from 1020-1140 parts of sorghum, 840-960 parts of rice, 240-360 parts of glutinous rice, 420-540 parts of wheat and 180-300 parts of corn by removing impurities and crushing and mixing uniformly.
3. The method for reducing the content of ethyl acetate in the strong wine under the mechanized production conditions of claim 1, wherein the Daqu is obtained by crushing the Daqu at a medium-high temperature.
4. The method for reducing the content of ethyl acetate in the strong wine under the mechanized production conditions as claimed in claim 1, wherein the steaming temperature of the steamed rice hulls is 101-104 ℃, the steam pressure is 0.02-0.04MPa, and the steaming time is 30-40 min.
5. The method of claim 1, wherein the end liquor is a first-stage mixed liquor sample having a final alcohol content of 15-30% vol and in a cloudy state after completion of each distillation of the liquor.
6. The method for reducing the content of ethyl acetate in the strong aromatic wine under the mechanized production conditions of claim 1, wherein the fermented grains of hawthorn are fermented grains of strong aromatic wine for one round of fermentation.
7. The method for reducing the content of ethyl acetate in the strong aromatic wine under the mechanized production conditions of claim 1, wherein the fermented grains in the two rounds are fermented grains of the strong aromatic wine in two rounds.
8. The method for reducing the content of ethyl acetate in the strong aromatic wine under the mechanized production conditions of claim 1, wherein the yellow water is yellow slurry water generated in the fermentation process of fermented grains in a cellar, and contains a small amount of residual starch, residual sugar and 4-8% vol of alcohol, and acids such as lactic acid, acetic acid, caproic acid and butyric acid.
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| CN115058304A (en) * | 2022-07-15 | 2022-09-16 | 中国食品发酵工业研究院有限公司 | Brewing method for reducing ethyl acetate content of Luzhou-flavor liquor |
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