CN112592789B - Production process of strong and clear sauce compound flavor type white spirit - Google Patents
Production process of strong and clear sauce compound flavor type white spirit Download PDFInfo
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Abstract
The invention relates to the technical field of white spirit brewing, and discloses a production process of strong and clear sauce compound flavor type white spirit, which comprises the following steps of: brewing raw materials are subjected to grain soaking, primary steaming, re-steaming, steaming out of a steamer, spreading to cool, fermenting, box-entering bacteria culturing, fermenting with distillers' grains, steaming, distilling, liquor picking and flavoring liquor blending; preparing the thick sauce and flavor type base wine: crushing brewing raw materials, moistening grains, adding distilled grains, mixing, distilling, and taking off wine to obtain thick sauce and flavor type base wine, taking out the wine, adding water, spreading and airing, adding yeast, accumulating at high temperature, fermenting in a pool, and taking out the wine from a cellar to obtain distilled grains; blending finished wine: the clear and fragrant base wine and the thick sauce and fragrant base wine are blended according to the volume percentage to obtain the finished wine. The finished wine obtained by blending the clear and dense style base wine and the dense and dense sauce style base wine has the characteristics of being soft and sweet in aroma, refreshing in fragrance and elegant in sauce aroma.
Description
Technical Field
The invention belongs to the technical field of white spirit brewing, and particularly relates to a production process of strong and clear sauce compound flavor white spirit.
Background
With the improvement of consumer living standard and the transformation of consumption concept, the consumption trend of white spirit is changed obviously. Consumers change from single consumption mode in the past to pursue diversification and individualization of products, from the past to like strong high-degree white spirit to the moderate-low-degree white spirit with small irritation and pure taste, from the past to heavy aroma to the flavor with special flavor, such as the quality flavor of strong aroma white spirit, the strong aroma of the fragrance is not emphasized any more, and the soft, elegant and clean taste is pursued. The variety of white spirit consumption demands causes that the products with single flavor cannot meet the variety requirements of consumers, and the consumers can select the products with light flavor and heavy flavor, so that the wine which is drunk, is smooth and is not top-looking is good, and the fusion of the multi-flavor white spirit is the trend of the white spirit development in the future.
In recent years, with the deep research of white spirit technology, the taste of consumers is changed, and the flavor white spirit is rapidly developed, so that great economic and social benefits are obtained. In the market of Chinese double-flavor white spirit, more products with two flavors are compounded, such as thick sauce and flavor type Bai Yunbian and jade spring wine, the products with the functions of chicken and flavor in Shanxi province, the products with three or more flavors are compounded, the products with the functions of special flavor type four-flavor wine and fragrant flavor type drunken wine in twelve big flavor types are more famous, and the newly-proposed three-flavor compound products in recent years are three-flavor harmonious and stone flower wine.
The three-flavor fusion product in the current market mainly comprises two production methods, wherein one is prepared by blending with faint scent, strong fragrance and soy sauce, and the taste and style of the three-flavor fusion product formed by the method are easily influenced by base wine and flavoring wine, so that the quality of the product is unstable; the other is the clear thick sauce three-flavor white spirit product prepared by adopting the integrated brewing process, the quality of the prepared white spirit is stable, but the production process flow is complex, and the requirements on sites, equipment, appliances and personnel of white spirit enterprises are high.
Disclosure of Invention
< technical problem >
The strong-flavor sauce three-flavor white spirit in the prior art mainly takes the style of strong-flavor white spirit, and the ethyl caproate content is higher than that of other esters, so that the strong-flavor three-flavor white spirit has mellow taste. At present, with the change of the mouthfeel of consumers, the strong fragrance of the fragrance is not emphasized any more, and the soft, elegant, clean and refreshing mouthfeel is pursued.
In order to solve the technical problems, the invention aims to provide a production process of the strong and clear sauce compound flavor white spirit, and the prepared finished wine has the characteristics of being rich in fragrance, soft and sweet, fresh and cool in fragrance and elegant in sauce flavor, and mainly contains esters and ethyl acetate.
< technical solution >
Specifically, the invention provides a production process of a strong and clear sauce compound flavor white spirit, which comprises the following steps:
(1) Preparation of clear and strong fragrance base wine
Brewing raw materials are subjected to grain soaking, primary steaming, re-steaming, steaming out of a steamer, spreading to cool, yeast discharging, box cultivation, distill with distillers' grains, distillation in a steamer, liquor extraction and flavoring liquor blending to obtain clear and strong fragrance base liquor; the brewing raw materials adopt various grains, and are added into a steamer barrel after being steamed in batches by adopting a double-grain soaking mode;
(2) Preparation of thick sauce and flavor type base wine
Crushing brewing raw materials, moistening grains, adding distilled grains, mixing, distilling, and taking off wine to obtain thick sauce and flavor type base wine, taking out the wine, adding water, spreading and airing, adding yeast, accumulating at high temperature, fermenting in a pool, and taking out the wine from a cellar to obtain distilled grains;
(3) Blending of finished wine
The clear and fragrant base wine and the thick sauce and fragrant base wine are blended according to the volume percentage to obtain the finished wine.
< advantageous effects >
The strong and clear sauce composite flavor type white spirit prepared by the method breaks through the independent flavor type white spirit with the clear main direction, the accumulation fermentation and the high-temperature yeast of the flavor type white spirit are fused into the production process of the strong flavor type white spirit, the mud pit fermentation technology of the strong flavor type white spirit is fused into the production process of the small yeast fragrance type white spirit, multiple grains are used as raw materials, the mode of parting fermentation is adopted to produce the strong and clear sauce style base spirit and the clear and clear style base spirit, and the clear and clear sauce style base spirit with the unique style characteristics of colorless, clear and transparent, elegant fragrance, strong, clear and clear sauce are harmonious, mellow and soft, and clear aftertaste is developed by adopting a blending mode, so that the blank of a three-flavor fusion white spirit product is made up, and a powerful theoretical basis is provided for white spirit enterprises in the aspects of technological improvement and quality improvement.
The clear and dense style base wine has delicate fragrance, dense and dense composite fragrance, soft, mellow and sweet and clean aftertaste; the thick sauce style base wine has the advantages of harmonious aroma and compound aroma of thick fragrance and sauce fragrance, elegant and fragrant smell, fineness and plumpness and long aftertaste; the finished wine prepared by blending the clear and thick style base wine and the thick sauce style base wine has the characteristics of strong fragrance, faint scent, harmonious fragrance of the sauce, mellow and soft taste and clean aftertaste.
Drawings
FIG. 1 is a flow chart of a production process of the strong-flavor white spirit;
FIG. 2 is a flow chart of a dual bubble process for brewing grain.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The invention provides a production process of strong and clear sauce compound flavor white spirit, which comprises the following steps:
(1) Preparation of clear and strong fragrance base wine
Brewing raw materials are subjected to grain soaking, primary steaming, re-steaming, steaming out of a steamer, spreading to cool, yeast discharging, box cultivation, distill with distillers' grains, distillation in a steamer, liquor extraction and flavoring liquor blending to obtain clear and strong fragrance base liquor; the brewing raw materials adopt various grains, and are added into a steamer barrel after being steamed in batches by adopting a double-grain soaking mode;
(2) Preparation of thick sauce and flavor type base wine
Crushing brewing raw materials, moistening grains, adding distilled grains, mixing, distilling, and taking off wine to obtain thick sauce and flavor type base wine, taking out the wine, adding water, spreading and airing, adding yeast, accumulating at high temperature, fermenting in a pool, and taking out the wine from a cellar to obtain distilled grains;
(3) Blending of finished wine
The clear and fragrant base wine and the thick sauce and fragrant base wine are blended according to the volume percentage to obtain the finished wine.
The process flow diagram of the production process is shown in figure 1.
The specific scheme is as follows:
< clear Strong and aromatic base wine >
Composition proportion design of multiple grains
The invention uses 5 grains of sorghum, rice, glutinous rice, wheat and corn as raw materials to prepare the strong and fragrant base wine, adopts a process of mixing multiple grains, combines the variety characteristics and characteristics of the multiple grains, and obtains the style characteristics of the Xiaoqu fen-flavor liquor and the taste characteristics of the multiple grains.
In the invention, the purposes of soaking and stewing are to fully absorb moisture in the brewing raw materials, enable starch grains to be heated and expanded, gradually liquefy, increase the number of cracks, fully gelatinize the grains, provide nutrition for the rapid growth and propagation of brewing microorganisms, and provide sufficient power for subsequent fermentation.
The different raw materials have different component contents (see table 1), different skin thicknesses, different starch particle sizes and structures, and different gelatinization difficulties. The skin of the sorghum and the corn is thicker, the starch structure is compact, and the sorghum and the corn are difficult to cook and gelatinize; rice and glutinous rice, and the starch structure is easy to decompose and gelatinize. Thus, a process of separately soaking grains and batch feeding the grains for stewing is adopted.
TABLE 1 brewing grain raw material composition (%)
In the application, the brewing raw materials comprise, by weight, 20% -75% of sorghum, 1% -20% of wheat, 1% -20% of corn, 1% -20% of glutinous rice and 1% -20% of rice.
Preferably, 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat.
Fermentation Chi Jiaoni
The Xiaoqu fen-flavor liquor has special faint scent and vinasse scent of Xiaoqu liquor, mellow and sweet taste, but the types and the contents of the flavor substances are relatively small, and the taste is mellow without the Daqu strong-flavor liquor and slightly bitter.
According to the method, on the basis of a cement pool of the fen-flavor liquor, the production process of the Luzhou-flavor liquor is integrated, pit mud of the Luzhou-flavor liquor is smeared on the four walls of the pit pool, the variety and quantity of microorganisms in the fermentation process are properly increased, trace aroma components of the small-yeast fen-flavor liquor are enriched, the mellow and sweet taste of the liquor body is improved, the defect that the small-yeast fen-flavor liquor lees are obvious in aroma and slightly bitter in liquor body is overcome, and the produced clear Luzhou-flavor base liquor has the unique style of being fragrant, protruding and fragrant, compound and comfortable in multiple grains, mellow and sweet, and refreshing and clean in aftertaste.
(1) Pit mud component
The pit mud contains very rich and complex microbiota, the water content and the pH value of the pit mud provide basic environmental conditions for the growth of microorganisms, and the content of the pit mud influences the growth metabolism of the microorganisms. Humus, ammoniacal nitrogen, available phosphorus and available potassium are essential nutrient substances for microorganism growth, and the content of the nutrient substances determines the microorganism activity in pit mud.
According to the method, the physical and chemical indexes of the pit mud are regulated, the number of microorganisms in the pit mud is controlled, and the microorganisms in the fermentation of the small yeast wine are increased appropriately, so that the fragrance substance content of the clear and concentrated style base wine is enriched, the ethyl caproate content is not too high, and the product style is not influenced. The pit mud is prepared by blending high-quality pit mud of strong aromatic white spirit or strong aromatic pit mud and yellow clay, and the mass ratio of the strong aromatic pit mud to the yellow clay is 3:2.
The yellow clay is added into the pit mud to regulate the moisture and nutrient content of the pit mud, and meanwhile, the microbial content in the fermentation of the Xiaoqu wine can be properly increased, the fragrance substance content of the clear and concentrated style base wine is enriched, and the ethyl caproate content is not too high, so that the product style is not influenced.
And the water content of pit mud is 21%, the pH is 5.8, and the ammonia nitrogen is 1200mg.kg -1 1320 mg/kg of available phosphorus -1 Effective potassium 1420mg kg -1 When the humus content is 6.51%, trace aroma components of the base wine can be enriched, and the sweet and mellow feeling of the wine body can be improved.
(2) Pit mud thickness
The pit mud contains various microorganisms, proper nutrient substances and proper environment are needed for growth, propagation and metabolism, and specific microorganism growth environments are created by specific geographical, climatic, mud wall thickness and other environmental conditions. The types and the number of the functional bacteria with different pit mud thicknesses are different, and the influence on the quality of wine is also different.
The research of the application finds that when the thickness of pit mud is controlled to be 30-70 mm, the quantity and the types of microorganisms in fermented grains can be properly enriched, so that the formation of trace aroma components of wine bodies can be promoted, the content of ethyl caproate can be controlled, and the representativeness of clear and concentrated style base wine can be ensured. Further, the thickness of pit mud can be 30-50 mm or 50-70 mm; still further, the pit mud thickness is 50mm.
The pit mud thickness of the method can be selected, so that the quantity of caproic acid bacteria in the wine body can be properly increased, the formation of trace aroma components of the wine body can be promoted, the content of ethyl caproate can be controlled, and the representativeness of the clear and concentrated style base wine can be ensured.
(3) Pit mud service time
In the fermentation process of the clear and concentrated style base wine, a mud pool is used as a fermentation container, the pit mud in the mud pool and fermented grains are continuously subjected to microbial and material energy exchange, and finally, a balance is achieved in the fermented grains, so that a special microbial system of the clear and concentrated style base wine is formed, and the basic process of fermentation production is completed. The process is continuously circulated, so that the pit mud forms a carrier which is beneficial to the growth of brewing microorganisms.
The application finds that the use time of pit mud is controlled to be 4-7 days, the prepared wine body has faint scent and prominent aroma, and the style and the characteristics of the wine body are stable along with the increase of the use time.
Flavoring wine
The clear and dense style base wine has small yeast consumption, short fermentation period, high wine yield, faint scent of wine body, delicate and dense composite aroma, and has the composite aroma of ethyl acetate as a main component and proper amount of ethyl caproate as an auxiliary component, and is soft, mellow, sweet and clean in aftertaste. However, the fermentation time is short, the content of key flavor substances is low, and trace components are few. The research of the method utilizes the excellent ester-producing yeast separated and screened in the production process of the Daqu liquor, and the yeast is subjected to liquid fermentation and distillation to improve the fragrance, so that the flavoring liquor is produced, and the quality of the clear and concentrated style base liquor is improved.
The research shows that the strain of the flavoring wine is selected from ester-producing yeasts which are separated from samples collected by the famous and high-aroma type koji wineries in the province of China: 2.24, 2.101, 2.159, 2.164; the culture medium is selected from rice yeast juice, bean sprout juice and sorghum saccharification liquid, preferably sorghum saccharification liquid; the initial pH of the culture medium is 3.5-5.5, preferably pH 5.0; the concentration of the reducing sugar is 8 to 13%, preferably 10 to 12%, more preferably 10.2%; the fermentation time is controlled to be 5 to 7 days, preferably 5 to 6 days, and more preferably 6 days.
The addition ratio of the flavoring wine is 0.02-0.05%, preferably 0.04%.
< Strong sauce and flavor base wine >
Use of high temperature yeast and medium temperature yeast
The invention is added with the mixed yeast in the production process of the strong aromatic white spirit, can enrich the contents of microorganisms and complex aromatic substances in the vinasse, is used for increasing the fineness and fullness of the wine body and is used for improving the quality of the base wine.
The high-temperature Daqu has a plurality of types and numbers of microorganisms, and the generated alcohols, acids, esters, compounds and the like have a plurality of substances and balanced acid esters, but the high-temperature Daqu has low saccharification force, liquefaction force and esterification force and large yeast dosage; the addition of a small amount of high temperature yeast to the medium and high Wen Quzhong can increase the fineness and fullness of the wine body and improve the quality of the base wine.
In the invention, the mass ratio of the medium-high temperature yeast to the high temperature yeast in each steamer is 90:10-15 (jin/jin), preferably 90:15.
High temperature stacking process
The stacking time is 36-48 h, and the stacking temperature is 45-50 ℃, so that the base wine obtained by the stacking process has the characteristics of rich cellar fragrance, mellowness and clean tail taste.
The water content, acidity, sugar content and starch content of the fermented grains before high-temperature stacking are 54.6%, 1.84%, 1.45% and 24.74%, the stacking time is 36-48 h, and the stacking temperature is 45-50 ℃. The microorganism growth condition in the stacking process is good, the trace aroma components of the produced wine are rich, the wine yield is high, the compound aroma is more elegant, and the taste is more plump.
< concentrated clear Soy sauce three-flavor wine body >
The strong clear sauce triple-flavor wine body is obtained by blending the strong clear sauce double-flavor base wine and the strong sauce double-flavor base wine according to the proportion. The blending volume ratio of the clear and fragrant base wine to the thick sauce and fragrant base wine is 30-50:50-70 (V/V), and the sum of the two base wines is 100V.
< example >
Examples 1-11 preparation of clear Luzhou-flavor base wine (different proportions of brewing grains)
The process of the strong fragrance base wine is as follows:
(1) raw materials: the preparation process is shown in figure 2, five grains are used as raw materials, and according to the characteristics of grains, a double-soaking grain method is adopted, and the raw materials are steamed by a batch grain feeding steaming process. Double-soaking grain method: the soaking grains are carried out in two groups. Sorghum, wheat and corn are a group; glutinous rice and rice are divided into one group. Soaking sorghum, wheat and corn at 70-73 deg.c for 10-12 hr with water content 20cm higher than that of grain; the glutinous rice and the rice are soaked in a group of water at room temperature for 5-6 h, and the water consumption is 20cm higher than that of the grain surface. Batch grain feeding steaming: firstly, putting soaked sorghum, corn and wheat into water, steaming for 10min in a steamer barrel, covering and steaming for 20min, stewing water at the water temperature of 76-85 ℃, and pressing each grain with fingers to be soft and elastic when 80% of grains are opened when the grains are observed to expand and break; adding the soaked glutinous rice and rice, stirring uniformly, re-steaming with strong fire for 20min, and steaming with small fire for 30min to obtain the final product.
(2) Spreading and airing, yeast making and saccharification and bacteria culturing: taking out of the steamer, spreading for cooling, adding small yeast, wherein the yeast consumption is 0.5% of the grain raw material, adding the grain and the grain in a proportion of 1:4.5, controlling the temperature of the entering pool, saccharifying and culturing for about 24 hours, and taking out of the box at 35-38 ℃.
(3) Fermentation: and adding the mixture into a prepared fermentation tank for fermentation for 7 days.
(4) And (3) distilling: spreading lightly, steaming, and removing head and tail.
(5) Aging: and (3) placing the liquor obtained by distillation in the step (4) in a ceramic wine jar for sealing, and placing in a wine warehouse for natural ageing.
Because the traditional Sichuan-style Xiaoqu liquor only uses sorghum as raw materials, in order to preserve the flavor of the traditional Xiaoqu liquor, the formula process of the five-grain strong-flavor liquor is referred to by taking sorghum as constraint condition, 4 factors of corn, wheat, rice and glutinous rice are taken as variable factors, and a uniform design method is used for researching the raw material proportion.
TABLE 2 factor level
The level of the uniform design factors is shown in Table 2, wherein 11 is the number of tests and the number of levels, and 4 is the number of factors to be examined, namely, 11 different levels are respectively taken for 4 factors in the formula, and 11 different proportions are designed for examination.
11 test protocols were designed according to a uniform design table, as shown in Table 2, where U is the uniform table number, 11 represents the number of tests and the number of levels, and 4 represents the number of factors.
TABLE 3U 11 (11) 4 ) Uniform design test protocol
| Examples | Rice | Glutinous rice | Corn | Wheat | (sorghum) |
| 1 | 1(1.0％) | 3(4.0％) | 5(8.0％) | 7(12.0％) | 75％ |
| 2 | 2(2.0％) | 6(10.0％) | 10(18.0％) | 3(4.0％) | 66％ |
| 3 | 3(4.0％) | 9(16.0％) | 4(6.0％) | 10(18.0％) | 56％ |
| 4 | 4(6.0％) | 1(1.0％) | 9(16.0％) | 6(10.0％) | 67％ |
| 5 | 5(8.0％) | 4(6.0％) | 3(4.0％) | 2(2.0％) | 80％ |
| 6 | 6(10.0％) | 7(12.0％) | 8(14.0％) | 9(16.0％) | 48％ |
| 7 | 7(12.0％) | 10(18.0％) | 2(2.0％) | 5(8.0％) | 60％ |
| 8 | 8(14.0％) | 2(2.0％) | 7(12.0％) | 1(1.0％) | 71％ |
| 9 | 9(16.0％) | 5(8.0％) | 1(1.0％) | 8(14.0％) | 61％ |
| 10 | 10(18.0％) | 8(14.0％) | 6(10.0％) | 4(6.0％) | 52％ |
| 11 | 11(20.0％) | 11(20.0％) | 11(20.0％) | 11(20.0％) | 20％ |
Examples 12 to 13 preparation of clear and aroma base wine (different pit mud components)
Example 12
The difference between the embodiment and the embodiment 1 is that the proportion of the brewing grains is 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat; the surface of the cement pond of the fen-flavor liquor is coated with 50mm of high-quality pit mud of the strong-flavor liquor.
Example 13
The difference between the embodiment and the embodiment 1 is that the proportion of the brewing grains is 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat; the surface of the cement pond of the fen-flavor white spirit is coated with 50mm mixed pit mud. The preparation method of the mixed pit mud comprises the steps of airing and crushing high-quality yellow clay selected by a winery, mixing the high-quality yellow clay with high-quality pit mud of strong aromatic white spirit (400 kg of yellow clay is added into 600kg of high-quality pit mud) according to a proportion, uniformly stirring, treading, softening and curing, and collecting piles.
Experimental examples 14-15 preparation of clear Strong Soy sauce base wine (pit mud thickness is different)
Example 14
The difference between this example and example 13 is that the pit mud thickness is 30mm.
Example 15
The difference between this example and example 13 is that the pit mud thickness is 70mm.
Example 16 preparation of clear Strong and aromatic base wine (preparation of flavoring wine is different)
This example differs from example 1 in that the liquor obtained was seasoned by adding a seasoning liquor.
For a method of preparing a flavoured wine, please see: yuan Fang the research of improving the ester fragrance of Sichuan-process Xiaoqu liquor [ J ]. Brewing technology 1993 (04).
Example 17 preparation of Strong Soy sauce-flavor base wine (ratio of Medium-high temperature koji to high temperature koji)Different from each other)
The preparation process of the thick sauce-flavor base wine comprises the following steps of,
(1) raw and auxiliary materials: five kinds of grains are mixed in certain proportion, crushed and mixed to form mixture, and the mixture includes sorghum 36%, rice 24%, glutinous rice 18%, wheat 14% and corn 8%. Steaming bran for 40-45 min, taking out of the steamer, spreading out for cooling in time, dispersing water, and collecting for later use.
(2) And (5) pit starting: after the fermentation period, removing the sealing mud, and taking distilled liquor from the distillers' grains. The pit-running method is used for layered brewing, when the grains are taken, the surface grains and the mother grains are strictly distinguished, the taken surface grains are conveyed to a grain stacking field and stacked into round piles, a layer of cooked (cold) bran is scattered on the round piles, and a plastic film is covered on the pit to reduce the volatilization loss of wine.
(3) Batching, mixing and wetting: pouring grains into the mother grain to mix and moisten the grains, piling up the grains after uniformly mixing, immediately beating the grains, spreading a layer of cooked (cold) bran, and reducing volatilization loss. The use amount of bran is 23% of the grain, and the mass ratio of grain grains is 1:5.
(4) And (3) distilling: steaming, spreading, steaming, removing head and tail, and taking out according to quality of wine.
(5) Spreading and airing, and bending down: after the grain lees are distilled, the grain lees are subjected to gelatinization and acid flushing, are discharged from a steamer and are spread on two sides of a spreading shed, are piled up, are poured into the shed by water with the temperature of more than 90 ℃, the water content is controlled to be 51-54%, and are subjected to material stuffing for 5-8 min, so that the water content is fully absorbed by starch, and are uniformly spread on the spreading shed for blowing and cooling. After the fermented grains are cooled, four points are measured, and when the temperature reaches 24-25 ℃, the starter is scattered, and the dosage of the compound starter is 20-22%.
(6) High temperature stacking: and (3) conveying the fermented grains after uniformly stirring the yeast into a stacking dam, stacking for 4-5 days, and fermenting in a pool when the temperature is raised to 45-50 ℃.
(7) Fermentation: the process control principle of 'low temperature entering a pool and slow fermentation' is maintained, and when the ground temperature is below 20 ℃, the cellar entering temperature is 16-18 ℃; when the ground temperature is above 20 ℃, the cellar entering temperature is equal to or lower than the ground temperature by 1-2 ℃. The acidity of the fermented grains in the cellar is 1.8-2.3, the starch is 18-21%, and the water content is 51-54%.
In the cooling and starter propagation process, mixed starter is added, wherein the mixed starter comprises medium-high temperature starter and high temperature starter, and the mass ratio of the medium-high temperature starter to the high temperature starter in each steamer is as follows in examples 17-22: the ratio of the high temperature curves is 90:15, 90:14, 90:13, 90:12, 90:11, 90:10 (jin/jin) respectively.
Example 18 preparation of a concentrated soy sauce three-flavor wine body
Production process of clear and concentrated style base wine in step (1)
(1) Raw materials: five grains are adopted as raw materials, the raw materials comprise 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat, and according to the characteristics of grains, a double-soaking grain method is adopted to cook the raw materials by a batch grain feeding steaming process.
(2) Spreading and airing, yeast making and saccharification and bacteria culturing: taking out of the steamer, spreading for cooling, adding small yeast, wherein the yeast consumption is 0.35-0.5% of the grain raw material, adding the grain and the grain with the mass ratio of 1:3.5-4.5, controlling the temperature of the entering pool, saccharifying and culturing for about 24 hours, and taking out of the tank at 35-38 ℃.
(3) Fermentation: and adding the mixture into a prepared fermentation tank for fermentation for 7 days. Pit mud is smeared around the fermentation tank, the water content of the pit mud is 21%, the pH is 5.8, and the ammonia nitrogen is 1200 mg.kg -1 1320 mg/kg of available phosphorus -1 Effective potassium 1420mg kg -1 Humus 6.51% and thickness 50mm.
(4) And (3) distilling: spreading lightly, steaming, and removing head and tail.
(5) Aging: and (3) placing the liquor obtained by distillation in the step (4) in a ceramic wine jar for sealing, and placing in a wine warehouse for natural ageing.
Production process of thick sauce style base wine in step (2)
(1) Raw and auxiliary materials: five kinds of grains are mixed in certain proportion, crushed and mixed to form mixture, and the mixture includes sorghum 36%, rice 24%, glutinous rice 18%, wheat 14% and corn 8%. Steaming bran for 40-45 min, taking out of the steamer, spreading out for cooling in time, dispersing water, and collecting for later use.
(2) And (5) pit starting: after the fermentation period, removing the sealing mud, and taking distilled liquor from the distillers' grains. The pit-running method is used for layered brewing, when the grains are taken, the surface grains and the mother grains are strictly distinguished, the taken surface grains are conveyed to a grain stacking field and stacked into round piles, a layer of cooked (cold) bran is scattered on the round piles, and a plastic film is covered on the pit to reduce the volatilization loss of wine.
(3) Batching, mixing and wetting: pouring grains into the mother grain to mix and moisten the grains, piling up the grains after uniformly mixing, immediately beating the grains, spreading a layer of cooked (cold) bran, and reducing volatilization loss. The use amount of bran is 23% of the grain, and the grain ratio is 1:4-5.
(4) And (3) distilling: steaming, spreading, steaming, removing head and tail, and taking out according to quality of wine.
(5) Spreading and airing, and bending down: after the grain lees are distilled, the grain lees are subjected to gelatinization and acid flushing, are discharged from a steamer and are spread on two sides of a spreading shed, are piled up, are poured into the shed by water with the temperature of more than 90 ℃, the water content is controlled to be 51-54%, and are subjected to material stuffing for 5-8 min, so that the water content is fully absorbed by starch, and are uniformly spread on the spreading shed for blowing and cooling. After the fermented grains are cooled, four points are measured, when the temperature reaches 24-25 ℃, starter propagation is started, the dosage of the composite starter is 20-22%, and the high temperature starter in the composite starter is as follows: the medium-high temperature yeast is 14 percent to 86 percent.
(6) High temperature stacking: and (3) conveying the fermented grains after uniformly stirring the yeast into a stacking dam, stacking for 4-5 days, and fermenting in a pool when the temperature is raised to 45-50 ℃.
(7) Fermentation: the process control principle of 'low temperature entering a pool and slow fermentation' is maintained, and when the ground temperature is below 20 ℃, the cellar entering temperature is 16-18 ℃; when the ground temperature is above 20 ℃, the cellar entering temperature is equal to or lower than the ground temperature by 1-2 ℃. The acidity of the fermented grains in the cellar is 1.8-2.3, the starch is 18-21%, and the water is 51-54%.
< test example >
Test example 1-Effect of different Multi-grain Components on sensory evaluation and index of clear-Strong and aroma-type wine body
Taking the white spirit prepared in the examples 1-11 as an experimental group 1-11, taking sorghum single grain wine as a control group 1, carrying out sensory evaluation on the samples, carrying out the sensory evaluation on the samples by a white spirit evaluator and a white spirit province commenter of a Sichuan wine scientific research institute, writing out sensory evaluation and scoring according to GB/T33404-2016 white spirit sensory evaluation guideline, and integrating the evaluation and score of each commenter to be used as a final evaluation and scoring. The results are shown in Table 4.
TABLE 4 style and scoring of wine samples
| Sample of | Evaluation results | Scoring of |
| |
Has faint scent, pure grain scent, softer and more mellow taste and cleaner aftertaste | 88 |
| Experiment group 2 | Has pure fragrance, better multi-grain compound fragrance, soft sweet taste and clean aftertaste | 90 |
| Experiment group 3 | Has faint scent, pure grain scent, softer and more mellow taste and cleaner aftertaste | 88 |
| Experiment group 4 | Has faint scent, pure grain scent, mellow taste and clean aftertaste | 86 |
| Experiment group 5 | Has pure fragrance, better multi-grain compound fragrance, soft and sweet taste and cleaner aftertaste | 90 |
| Experiment group 6 | Pure fragrance, under-coordinated fragrance, short taste and cleaner aftertaste | 84 |
| Experiment group 7 | The multi-grain composite fragrance is good, rich and mellow, and the aftertaste is pleasant | 93 |
| Experiment group 8 | Has faint scent, pure grain scent, mellow taste and clean aftertaste | 86 |
| Experiment group 9 | Has faint scent, pure grain scent, mellow taste and clean aftertaste | 86 |
| Experiment group 10 | Has faint scent, pure grain scent, softer and more mellow taste and cleaner aftertaste | 88 |
| Experiment group 11 | Has faint scent, pure grain scent, mellow taste and clean aftertaste | 86 |
| |
Faint scent and pure taste, and is softer, more mellow and refreshing and clean after taste | 90 |
As can be seen from Table 4, the small-yeast fen-flavor liquor prepared by taking multiple grains as brewing raw materials has better taste than the liquor prepared by single grains, and has more grains with compound fragrance, and is full and mellow.
The data are processed and analyzed by using Uniform Design Version software through a scoring table and a test raw material proportioning scheme table, and a progressive method is adopted to obtain a return equation:
y＝94.9-0.477X 1 -0.161X 2 -0.544X 3 -0.108X 4 +1.22e -2 X 1 2 +2.38e -2 X 2 2 +1.81e -2 X 3 2 -1.21e -2 X 4 2 ，R 2 =0.993, the regression equation was verified to be meaningful. Wherein X is 1 Represents rice, X 2 Representing glutinous rice, X 3 Represents corn, X 4 The theoretical optimal level of each test raw material is deduced by using the multiple regression equation and the optimal theoretical value in the test is obtained by analysis in consideration of the style and economic saving principle of the research product: x is X 1 ＝12％，X 2 ＝18％，X 3 ＝2％，X 4 =8%, and the sorghum=60% is the highest level value.
And carrying out physical and chemical index analysis on the optimal proportion obtained by the research and the Xiaoqu liquor brewed by the pure sorghum.
Determination of total acids: referring to GB/T10345-2007, indicator method;
determination of total esters: referring to GB/T10345-2007, indicator method;
determination of ethyl acetate, ethyl lactate, isoamyl alcohol, isobutanol: adopting gas chromatography, matching with an analysis workstation and an FID detector; chromatographic column special for white spirit: 400 ℃ of a column box, 230 ℃ of a sample inlet, 260 ℃ of a detector, 0.14Mpa of high-purity nitrogen, 0.1Mpa of high-purity hydrogen, 0.1Mpa of air and 30 mL/min of hydrogen flow rate -1 Air flow rate 300 mL/min -1 Sample injection amount: 0.6. Mu.L, and quantified by an internal standard method. The results are shown in Table 5:
table 5 index comparison
| Variety of species | Total acid | Total esters | Acetic acid ethyl ester | Lactic acid ethyl ester | Isoamyl alcohol | Isobutanol |
| Multi-grain wine | 0.79 | 1.12 | 0.82 | 0.26 | 0.78 | 0.49 |
| Sorghum Xiaoqu liquor | 0.62 | 1.03 | 0.79 | 0.24 | 0.84 | 0.62 |
As can be seen from Table 5, the content of total acid, total ester, ethyl acetate and ethyl lactate in the Xiaoqu fen-flavor liquor produced by multiple grains is higher than that of the Xiaoqu liquor produced by single grains, and the content of isoamyl alcohol and isobutanol is lower than that of the Xiaoqu liquor produced by single grains. The adoption of multiple grains as raw materials is beneficial to fermentation to generate richer trace aroma components, and simultaneously reduces the content of fusel oil. Therefore, the optimal grain mass ratio (mass fraction) is as follows: 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat.
Test example 2-Effect of pit mud component on sensory evaluation and index of clear-aroma type wine body
The white spirit prepared in the examples 12-13 is taken as an experimental group 12-13, pit mud selected in the experimental group 12 is strong-flavor white spirit pit mud, pit mud selected in the experimental group 13 is a blend of strong-flavor white spirit pit mud and yellow clay, and the mass ratio is 3:2. And control group 2 was set, control group 2 was different from experimental group 12 in that pit mud was not coated, and the following measurement was performed.
(1) Pit mud component determination
The determination of pit mud components comprises the determination of moisture, pH, ammoniacal nitrogen, available phosphorus, available potassium and humus. For the determination method, please see: li Da and Wangkai, li Guogong, peng Kui inspection of white spirit production (ten) solid fermented grains and pit mud [ J ] brewing technology.2014 (02).
(2) Sensory evaluation
The same as in test example 1.
(3) Index measurement
The same as in test example 1.
The results are shown in tables 6-7.
TABLE 6 physical and chemical indicators of pit mud in fermentation tanks
TABLE 7 base wines (g.L) produced in different fermentation tanks -1 ) Index (I)
As can be seen from table 7, the use of pit mud increased the ethyl caproate and ethyl butyrate content compared to control group 2 (conventional cement pit). Compared with the experimental group 12, the base wine produced by different pit mud has little difference between ethyl acetate and ethyl lactate, and the ethyl caproate and ethyl butyrate contents of the experimental group 13 are lower than those of the experimental group 12. The experiment group 13 has delicate fragrance and strong fragrance, and has the fragrance of ethyl acetate as main material and ethyl caproate as auxiliary material. Therefore, the experiment group 13 meets the requirements of the base wine in the clear and dense style.
Therefore, during pit construction, the pit mud moisture is 21%, the pH is 5.8, and the ammonia nitrogen is 1200 mg.kg -1 1320 mg/kg of available phosphorus -1 Effective potassium 1420mg kg -1 When the humus is 6.51%, trace aroma components of the base wine can be enriched, the mellow and sweet feeling of the wine body is improved, the defect that the small-yeast faint scent type distiller's grains are obvious in aroma and slightly bitter in the wine body is overcome, and the produced clear and concentrated style base wine has the unique style of being fragrant, prominent and strong in aroma, comfortable in multi-grain compound aroma, mellow and sweet, and clear in aftertaste.
Test example 3-Effect of pit mud thickness on clear-aroma wine body index
Taking examples 13-15 as experimental groups 13-15, the pit mud components of examples 13-15 are the same, and are all blends of strong aromatic white spirit pit mud and yellow clay (the mass ratio is 3:2). And a control group 3 was provided, the control group 3 being different from example 13 in that the pit mud thickness was 20mm. The index was measured, and the measurement method of total acid, total ester, ethyl acetate, ethyl lactate, ethyl caproate, and ethyl butyrate was the same as that of test example 1. The results are shown in Table 8.
TABLE 8 base wine produced with different pit mud thickness (g.L) -1 ) Index (I)
| Thickness of (L) | Total acid | Total esters | Acetic acid ethyl ester | Lactic acid ethyl ester | Caproic acid ethyl ester | Butyric acid ethyl ester |
| 20mm (control group 3) | 0.69 | 1.09 | 0.78 | 0.21 | - | - |
| 50mm (experiment 13) | 0.76 | 1.18 | 0.76 | 0.23 | 0.03 | 0.17 |
| 30mm (Experimental group 14) | 0.75 | 1.15 | 0.75 | 0.24 | 0.03 | 0.12 |
| 70mm (experiment group 15) | 0.89 | 1.33 | 0.81 | 0.25 | 0.15 | 0.21 |
As can be seen from Table 8, the thicker the pit mud, the higher the content of other indexes except ethyl acetate, and when the pit mud thickness exceeds 50mm, the higher the ethyl caproate content, the strong fragrance style of the wine body is prominent, and the style of the base wine is affected. When the thickness of pit mud in the mud pit is 50mm, the formation of trace aroma components of the wine body can be promoted, and the content of ethyl caproate can be controlled, so that the representativeness of the clear and concentrated style base wine is ensured.
Test example 4-influence of pit mud use time on clear-aroma wine body index
The pit mud in the example 13 is selected as a test sample, and is a blend of the pit mud and yellow clay of the strong aromatic white spirit, and the mass ratio of the pit mud to the yellow clay is 3:2. A3-mouth mud pit is newly built, pit mud is smeared at the periphery of the faint scent type fermentation pit with the thickness of 50mm, fermented grains are put into the pit for fermentation, the production process is the same as that of example 1, the fermentation period is 7 days, and every 3 rounds, base wine is taken for chromatographic analysis. And (3) measuring the change condition of trace aroma components in the clear-and-rich style base wine along with the increase of fermentation rounds, and analyzing the time required for stabilizing the wine quality.
The indexes of the distilled spirit obtained by fermentation are ethyl caproate, ethyl butyrate, ethyl caproate and ethyl lactate, and the indexes are measured according to the standard of GB/T10345-2007 and gas chromatography is adopted. The experimental results are shown in table 9.
TABLE 9 comparison of base wine aroma components with different fermentation runs (mg.100 mL) -1 )
| Round of | Acetic acid ethyl ester | Butyric acid ethyl ester | Caproic acid ethyl ester | Lactic acid ethyl ester |
| Wheel 3 | 88.23 | 18.10 | 2.61 | 28.31 |
| Wheel 6 | 86.64 | 16.54 | 4.22 | 21.60 |
| Wheel 9 | 85.81 | 14.49 | 6.43 | 28.94 |
| Wheel 12 | 80.58 | 14.05 | 8.35 | 25.27 |
| 15 th wheel | 92.25 | 11.70 | 8.54 | 29.62 |
| Wheel 18 | 87.27 | 10.04 | 7.61 | 30.35 |
| 21 st wheel | 82.54 | 11.11 | 8.57 | 23.78 |
From the changes of 4 esters in Table 9, ethyl butyrate tended to decrease row by row, ethyl caproate tended to stabilize row by row after 15 rounds, and from 12 rounds to stabilize and was always below 10mg.100 mL -1 While ethyl acetate and ethyl lactate do not vary much. Taking 21 rounds of base wine for sensory evaluation, wherein the wine body has faint scent and prominent aroma, is mellow and natural, and has sweet and clean aftertaste. The pit mud can keep the clear and concentrated style of the base wine stable through multiple rounds of production. The pit mud reaches the expected wine body style requirement after 12 rounds of domestication, and even 21 rounds of the pit mud can keep the style of the wine body without degradation.
Test example 5-Effect of different proportions of Medium-high temperature Yeast and high temperature Yeast on Strong Soy sauce-flavor wine body
The mixed yeast of example 17 and the resulting wine were used as samples for measurement. Example 17 is experimental group 17, and control group 4 was set, the starter used in control group 4 was medium and high temperature starter, and the other processes were the same as in example 17.
The measurement results of the production process parameters of the experimental pit in example 17 are shown in table 10.
Table 10 experimental pit production process parameters
As shown in Table 10, the indexes of the distilled grains of the high-temperature yeast and the medium-temperature yeast, namely the in-and-out pit moisture, the acidity and the starch, all meet the requirements of the winery on the physicochemical indexes of the in-and-out pit distilled grains.
The base wine obtained in example 17 was subjected to chromatographic analysis and physical and chemical index measurement. The experimental results are shown in table 11.
Table 11 experiment pit base wine chromatograph and physicochemical index (mg.100 mL) -1 )
As can be seen in table 11, the ethyl caproate, total acids and total esters content of the base wine produced in the cellar numbers 525 and 539 are higher than in the other cellars, medium and high temperature yeast: the proportion of the high temperature yeast is the optimal mixing yeast proportion in 90:15, namely, medium and high temperature yeast: high temperature yeast=86%: 14%.
Measurement of medium and high temperature yeast: the ratio of the high temperature yeast is 90:15, and the chromatographic index of the base wine is that of the control group 4. The results are shown in Table 12.
TABLE 12 basic wine chromatography index (mg.100 mL) -1 )
As is clear from Table 12, the contents of ethyl caproate, ethyl butyrate, ethyl lactate and ethyl acetate in the base wine produced by the process of high temperature yeast and medium and high temperature Wen Quhun are all increased, the contents of aldehydes such as acetaldehyde and acetal are obviously increased, and the contents of total acid and total ester are increased. The result shows that when the proportion of the medium-temperature and high-temperature yeast to the high-temperature yeast is 14 percent to 86 percent, the content of aldehydes and esters in the base wine is greatly increased, and the produced base wine has stronger cellar fragrance and mellow taste.
Test example 7 preparation of a three-fragrance wine body of Qing Strong sauce
The preparation of the clear thick sauce three-flavor wine body is prepared from a clear thick and flavor base wine and a thick sauce and flavor base wine, wherein the volume ratio of the preparation is 30-70:30-70 percent. Sensory evaluation is carried out on the prepared thick clear sauce three-flavor wine body, and the evaluation method is the same as that of test example 1. The evaluation results are shown in Table 13.
TABLE 13 results of base wine preparation for different styles
As shown in table 13, consider in combination: when the ratio of the clear and fragrant base wine to the thick and sauce and fragrant base wine is 6:4, the wine body has the characteristics of colorless and transparent, fragrant, and fragrance compound fragrance harmony, mellow and soft, and clear aftertaste.
Sensory evaluation, physical and chemical index measurement and chromatographic analysis are carried out on the clear strong-sauce three-flavor white spirit prepared by the sequence number 2, the strong-flavor white spirit, the Sichuan-style Xiaoqu fen-flavor white spirit, and the results are shown in tables 14-16.
TABLE 14 organoleptic measurements of white spirit of different styles
Through sensory evaluation, the clear strong sauce three-flavor white spirit has differences in color, aroma, taste and lattice from the traditional sauce-flavor, strong aroma and Sichuan-style Xiaoqu fen-flavor white spirit. The strong-flavor white spirit with the triple flavor is fragrant and elegant, the strong-flavor white spirit with the triple flavor is harmonious, the taste is mellow and soft, the unique style is realized on the aroma and the taste, and the requirements of consumers on the taste can be met.
TABLE 15 physicochemical indices of white spirit of different styles
As can be seen from Table 15, the total acid and total ester of the strong-flavor Maotai-flavor Chinese liquor are lower than those of the strong-flavor Chinese liquor and higher than those of the Sichuan-style Xiaoqu fen-flavor Chinese liquor; the ratio of the total acid to the total ester (hereinafter referred to as acid ester ratio) is lower than that of the Maotai-flavor and Sichuan-style Xiaoqu fen-flavor type white spirit, the difference between the Maotai-flavor and the Sichuan-style Xiaoqu fen-flavor type white spirit is small, and the unique acid ester content and the acid ester ratio form the unique style of the Maotai-flavor three-flavor blend clear Maotai-flavor white spirit.
TABLE 16 chromatographic indices for different products (mg.100 mL) -1 )
The esters endow the white spirit with elegant, fine and unique fragrance, and plays an extremely important role in the flavor characteristics and the fragrance type of the white spirit. As can be seen from Table 16, the esters in the strong-flavor white spirit are mainly ethyl acetate, ethyl caproate and ethyl lactate, and a small amount of ethyl butyrate is added. The ethyl caproate content of the strong-flavor Maotai-flavor liquor is higher than that of the strong-flavor liquor and the Sichuan-style Xiaoqu fen-flavor liquor and lower than that of the strong-flavor liquor; the content of ethyl acetate is lower than that of Maotai-flavor white spirit, high Yu Nong-flavor white spirit and Sichuan-style Xiaoqu fen-flavor white spirit; the content of ethyl lactate is lower than that of Maotai-flavor white spirit, high Yu Nong-flavor white spirit and Sichuan-style Xiaoqu fen-flavor white spirit; the ethyl butyrate has little difference in the strong aromatic Chinese spirits. Ethyl caproate of clear thick sauce three-flavor white spirit: ethyl acetate=0.82:1, lower than ethyl caproate and ethyl acetate ratio of strong aromatic Chinese liquor, higher than ethyl caproate and ethyl acetate ratio of Sichuan Xiaoqu fen-flavor Chinese liquor; ethyl acetate of strong-flavor sauce three-flavor white spirit: ethyl lactate=1.45:1, is lower than the ratio of ethyl acetate to ethyl lactate of Maotai-flavor white spirit and Sichuan-style Xiaoqu fen-flavor white spirit, is higher than the ratio of ethyl acetate to ethyl lactate of Yu Nong-flavor white spirit, and has the specific ratio of ethyl caproate, ethyl acetate and ethyl lactate, so that the special style of the Maotai-flavor white spirit is endowed.
The acid substances are main flavor substances in the white spirit and also are precursor substances for generating esters, and can play a role in buffering in the white spirit, promote the sweet taste of the white spirit, enhance the coordination of the white spirit and increase the alcohol degree of the white spirit. As can be seen from table 16, the acid of the strong-flavor Maotai-flavor liquor is mainly acetic acid, and the content of the strong-flavor liquor is lower than that of the strong-flavor liquor and higher than that of the Chuan-Fa Xiaoqu fen-flavor liquor and the strong-flavor liquor; the content of the caproic acid is lower than that of the strong aromatic white spirit and higher than that of the Maotai-flavor white spirit.
The proper amount of higher alcohol is the main substance of the mellow and auxiliary fragrance in the wine and is also the precursor for forming the fragrance substance. As can be seen from Table 16, alcohols in the strong-flavor white spirit are mainly n-propanol and isoamyl alcohol, and small amounts of isobutanol, sec-butanol, n-pentanol and n-hexanol are also included.
The aldehyde substances play an auxiliary role in fragrance in the wine, and have important influence on the style and the characteristics of the product. As can be seen from Table 16, the content of acetaldehyde and acetal in the strong-flavor Maotai-flavor Chinese liquor is lower than that of the strong-flavor Chinese liquor, and the difference between the strong-flavor Chinese liquor and the Sichuan-method Xiaoqu fen-flavor Chinese liquor is not great.
In conclusion, the research combines the classical production process of the strong and clear sauce three-flavor white spirit to brew the base wine with different styles, and when the proportion of the strong and clear style base wine to the strong and clear sauce style base wine is 6:4, the strong, fragrant and sauce-flavor compound fragrance is harmonious, mellow, soft and the aftertaste is clean. The new product formed by the research has sensory characteristics, physicochemical indexes and contents of trace flavor components which are different from those of the traditional strong-flavor, fragrant and Maotai-flavor white spirit. The new product takes ethyl acetate, ethyl caproate and ethyl lactate as main aroma components, takes acetic acid and caproic acid as main components, contains a proper amount of higher alcohols and aldehydes such as normal propyl alcohol, isoamyl alcohol and the like, has the characteristics of strong fragrance, soft and sweet taste, refreshing fragrance, elegant sauce fragrance, and unique style of' colorless and transparent, fragrant and elegant fragrance, consistency, softness, and clean residual taste.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The production process of the strong and clear sauce compound flavor white spirit is characterized by comprising the following steps of:
(1) Preparation of clear and strong fragrance base wine
Brewing raw materials are subjected to grain soaking, primary steaming, re-steaming, steaming out of a steamer, spreading to cool, yeast discharging, box cultivation, distill with distillers' grains, distillation in a steamer, liquor extraction and flavoring liquor blending to obtain clear and strong fragrance base liquor; the brewing raw materials adopt various grains, and are added into a steamer barrel after being steamed in batches by adopting a double-grain soaking mode;
the pit for the distillers' grains fermentation is formed by coating pit mud on four walls of a cement pit, wherein the pit mud is obtained by blending aromatic pit mud and yellow clay in a mass ratio of 3:2, and the pit mud thickness is 50mm; pit mud water content 21%, pH5.8, ammonia nitrogen 1200 mg.kg -1 Available phosphorus 1320mg kg -1 Effective potassium 1420mg kg -1 6.51% of humus;
the brewing materials of the clear and strong flavor base wine comprise 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat in percentage by weight;
(2) Preparation of thick sauce and flavor type base wine
Crushing brewing raw materials, moistening grains, adding distilled grains, mixing, distilling, and taking off wine to obtain thick sauce and flavor type base wine, taking out the wine, adding water, spreading and airing, adding yeast, accumulating at high temperature, fermenting in a pool, and taking out the wine from a cellar to obtain distilled grains;
wherein, middle-high temperature yeast and high temperature yeast are added in the yeast adding process of spreading and airing, and the weight ratio of the middle-high temperature yeast to the high temperature yeast per jin in each steamer is 90:15;
the brewing materials of the thick sauce and flavor type base wine comprise 36% of sorghum, 24% of rice, 18% of glutinous rice, 14% of wheat and 8% of corn according to weight percentage;
(3) Blending of finished wine
Blending the clear and strong fragrance type base wine and the strong sauce and fragrance type base wine according to the volume percentage to obtain the finished wine: the mixing ratio of the clear and fragrant base wine to the thick sauce and fragrant base wine V to V is 60:40, and the total of the two base wines is 100V.
2. The process for producing a strong and clear sauce compound flavor liquor according to claim 1, wherein in (1), sorghum, wheat and corn are used as a first group of soaked grains, rice and glutinous rice are used as a second group of soaked grains, the first group of soaked grains is subjected to primary steaming after soaking, and the second group of soaked grains is subjected to secondary steaming with the first group of soaked grains after primary steaming.
3. The process for producing the strong and clear sauce compound flavor white spirit according to claim 1 or 2, wherein the technological parameters of one-time grain soaking are that the soaking water temperature is 70-73 ℃ and the soaking time is 10-12 hours; the technological parameters of the secondary grain soaking are that soaking is carried out at room temperature for 5-6 hours.
4. The process for producing the strong and clear sauce compound flavor white spirit according to claim 1 or 2, characterized in that a first grain soaking group after grain soaking is put into a steamer barrel, steaming is carried out for 10min, capping is carried out, steaming is continued for 20min, stewing is carried out at the water temperature of 76-85 ℃, when the expansion and rupture of grains are observed, 80% of small flowers are formed, each grain is soft and elastic by finger pressure, a second grain soaking group after grain soaking can be added, water is discharged after uniform stirring, and re-steaming is carried out.
5. The process for producing a strong and clear paste compound flavored white spirit according to claim 1, wherein in (2), the high-temperature stacking time is 36-48 h, and the stacking temperature is 45-50 ℃.
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