CN112300883A - 一种酱头浓尾兼香型白酒的酿造方法 - Google Patents
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Abstract
本发明涉及一种酱头浓尾兼香型白酒的酿造方法，属于白酒酿造技术领域。其特征在于：取粮食原料高粱、大米、玉米、小麦、糯米中的一种或者多种，按浓香型白酒和酱香型白酒的酿造工艺进行分体发酵，分别制得浓香型白酒和酱香型白酒的酒醅，混合均匀后倒入具有远红外负氢氧离子功能的地缸内催陈，然后出地缸，分缸顶、缸中、缸底三部分挖出分别蒸馏制取白酒。采用本发明生产的白酒酒体丰满，醇厚谐调，酱头浓尾，空杯留香，深得消费者的青睐和好评。
Description
技术领域
本发明涉及一种酱头浓尾兼香型白酒的酿造方法，属于白酒酿造技术领域。
背景技术
随着白酒市场的不断发展，人们物质、文化水平的日益提高，消费者对白酒产品的质量和口感要求也在不断的提高和变化，传统的浓香型白酒和酱香型白酒已经满足不了广大消费者的要求，浓头酱尾兼香型白酒渐渐受到消费者的欢迎。但是，浓头酱尾兼香型白酒亦有其致命的缺点，便是入口后酱味不足，后味也不能给人浓香宜人的感觉。而且传统浓头酱尾兼香型白酒的酿造工艺具有发酵温度不好掌握，生产周期长的缺点。浓香型白酒属于中温发酵，酱香型白酒属于高温发酵，而浓酱兼香型白酒发酵温度介于浓香型白酒和酱香型白酒温度的临界线稍高位置，这个温度很难掌握，稍不注意就酿成了“不浓不酱”的四不像，仅酿造周期就需要一年时间，而且还需要储藏3年才能够达到催陈的标准，生产过程过于漫长。
发明内容
本发明的目的就是为了解决上述问题而设计提供的一种酱头浓尾兼香型白酒的酿造方法。
为实现上述目的，本发明采取了以下方案：
取粮食原料高粱、大米、玉米、小麦、糯米中的一种或者多种，按浓香型白酒和酱香型白酒的酿造工艺进行分体发酵，分别制得浓香型白酒和酱香型白酒的酒醅。然后按重量百分比取浓香型白酒酒醅20％-40％、酱香型白酒酒醅60％-80％，混合均匀后倒入具有远红外负氢氧离子功能的地缸内催陈一周左右，然后出地缸，分缸顶、缸中、缸底三部分挖出分别蒸馏，入库贮存，相当于自然催陈3年以上的成品。
本发明的积极效果在于：本发明采用了分体发酵工艺，大大减少了兼香型白酒生产技术的难度，成功酿造出了较之浓头酱尾兼香型白酒入口更加酱香、后味更加浓郁、且有空杯留香特点的酱头浓尾兼香型白酒；本发明采用了远红外负氢氧离子地缸催陈技术，远红外线可以把酒醅中的大分子团水切割成为小分子团水，让浓香型白酒和酱香型白酒的酒醅得到更好的结合，负氢氧离子可以将酒中微量的化学成分进行深度氢氧化，从而导致酒中酯、醛、醇等微量有害成分的减少或消失，其最终产物是CO2和H2O。
其反应方程式如下：
CH3CHO(乙醛)→CO2+H2O
C6H14O2(乙缩醛)→CO2+H2O
CH3COOC2H5(乙酸乙酯)→CO2+H2O
CH3CH2CH2COOC2H5(丁酸乙酯)→CO2+H2O
CH3CH2CH2CH2CH2COOC2H5(己酸乙酯)→CO2+H2O
CH3CH2CH2OH(丙醇)→CO2+H2O
CH3CH2CH2CH2OH(正丁醇)→CO2+H2O
(CH3)2CHCH2·OH(异丁醇)→CO2+H2O
CH3CH2CH(OH)CH3(仲丁醇)→CO2+H2O
(CH3)2CH CH2CH2·OH(异戊醇)→CO2+H2O
因为以上杂醇油等有害物质的分解消失，从而使酒体变的更加醇美，躁辣、冲鼻、苦涩的味道大量降低，大大缩短了兼香型白酒催陈时间，使自然界催陈3年的时间在短短一周内即可完成，减少了大量的劳动强度和生产成本。
采用本发明生产的酱头浓尾兼香型白酒酒体丰满，醇厚谐调，酱头浓尾，空杯留香，深得消费者的青睐和好评。
具体实施方案
本发明采取了以下方案：
取粮食原料高粱、大米、玉米、小麦、糯米中的一种或者多种，按浓香型白酒和酱香型白酒的酿造工艺进行分体发酵，分别制得浓香型白酒和酱香型白酒的酒醅。然后按重量百分比取浓香型白酒酒醅20％-40％、酱香型白酒酒醅60％-80％，混合均匀后倒入具有远红外负氢氧离子功能的地缸内催陈一周左右，然后出地缸，分缸顶、缸中、缸底三部分挖出分别蒸馏，入库贮存，相当于自然催陈3年以上的成品。
实施例1：
取粮食原料高粱、大米、玉米、小麦、糯米中的一种或者多种，按浓香型白酒和酱香型白酒的酿选工艺进行分体发酵，分别制得浓香型白酒和酱香型白酒的酒醅。然后按重量百分比取浓香型白酒酒醅的20％、酱香型白酒酒醅的80％，混合均匀后倒入具有远红外负氢氧离子功能的地缸内催陈一周左右，然后出地缸，分缸顶、缸中、缸底三部分挖出分别蒸馏，入库贮存，相当于自然催陈3年以上的成品。
实施例2：
取粮食原料高粱、大米、玉米、小麦、糯米中的一种或者多种，按浓香型白酒和酱香型白酒的酿造工艺进行分体发酵，分别制得浓香型白酒和酱香型白酒的酒醅。然后按重量百分比取浓香型白酒酒醅的30％、酱香型白酒酒醅的70％，混合均匀后倒入具有远红外负氢氧离子功能的地缸内催陈一周左右，然后出地缸，分缸顶、缸中、缸底三部分挖出分别蒸馏，入库贮存，相当于自然催陈3年以上的成品。
实施例3：
取粮食原料高粱、大米、玉米、小麦、糯米中的一种或者多种，按浓香型白酒和酱香型白酒的酿造工艺进行分体发酵，分别制得浓香型白酒和酱香型白酒的酒醅。然后按重量百分比取浓香型白酒酒醅的40％、酱香型白酒酒醅的60％，混合均匀后倒入具有远红外负氢氧离子功能的地缸内催陈一周左右，然后出地缸，分缸顶、缸中、缸底三部分挖出分别蒸馏，入库贮存，相当于自然催陈3年以上的成品。
本发明所述的具有远红外负氢氧离子功能的地缸，是将具有远红外负氢氧离子功能的粉体和陶瓷粉体按一定比例混合后烧制的缸体。
本发明所述的五种粮食种类的比例，可以任意选取，也就是说，可以任意选用一种、二种、三种、四种、五种粮食的排列组合方式，都可以实现本发明的基本任务，这表明，本发明在工艺上的创造性与粮食原料的选用无关。
Claims (4)
1.一种酱头浓尾兼香型白酒的酿造方法，其特征在于：取粮食原料高粱、大米、玉米、小麦、糯米中的一种或者多种，按浓香型白酒和酱香型白酒的酿造工艺进行分体发酵，分别制得浓香型白酒和酱香型白酒的酒醅，混合均匀后倒入具有远红外负氢氧离子功能的地缸内催陈，然后出地缸，分缸顶、缸中、缸底三部分挖出分别蒸馏制取白酒的步骤。
2.如权利要求1所述的一种酱头浓尾兼香型白酒的酿造方法，其特征在于：浓香型白酒酒醅和酱香型白酒酒醅混合比例(重量百分比)为：浓香型白酒酒醅20％-40％、酱香型白酒酒醅60％-80％。
3.如权利要求1、2所述的一种酱头浓尾兼香型白酒的酿造方法，其特征在于：浓香型白酒酒醅和酱香型白酒酒醅混合均匀倒入具有远红外负氢氧离子功能的地缸内后，需在缸内催陈一周左右。
4.如权利要求1、3所述的一种酱头浓尾兼香型白酒的酿造方法，其特征在于：所述的具有远红外负氢氧离子功能的地缸，是将具有远红外负氢氧离子功能的粉体和陶瓷粉体按一定比例混合后烧制的缸体。
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| CN109306311A (zh) * | 2018-11-20 | 2019-02-05 | 安徽金种子酒业股份有限公司 | 一种焦香突出的多粮复合香型白酒酿造生产工艺 |
| CN109628266A (zh) * | 2019-01-24 | 2019-04-16 | 贵州国台酒业有限公司 | 一种白酒的降酸工艺 |
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