CN113122418A - Production method of yellow wine with low alcohol content, high alcohol content and high alcohol content - Google Patents
Production method of yellow wine with low alcohol content, high alcohol content and high alcohol content Download PDFInfo
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Abstract
The invention discloses a production method of low-high alcohol high-yellow wine, belonging to the technical field of wine brewing. The invention adopts a unique brewing process to brew high-alcohol yellow wine base wine, reduces pressure to volatilize so as to increase the volatilization amount and remove a large amount of higher alcohols and aldehydes in the base wine, and adopts redistilled low-higher alcohol sweat wine and vinasse mixed white wine to improve the alcoholic strength to 36-40% vol, thereby producing the low-higher alcohol high-alcohol yellow wine. The yellow wine obtained after blending can be filled after freezing treatment, sterilization is not needed, the stability of the product is good, and turbid precipitates are basically not generated within one year.
Description
Technical Field
The invention relates to a production method of low-high alcohol high-yellow wine, belonging to the technical field of wine brewing.
Background
The yellow wine has soft mouthfeel and rich nutrition, but the alcohol content is about 15 percent vol generally, so that consumers who drink white spirit feel that the yellow wine is tasteless when drinking the yellow wine. The 'top' of yellow wine is also a problem of much reflection of consumers, and has adverse effect on the consumption of the yellow wine. The related research shows that higher alcohols and aldehydes are the main substances causing the yellow wine to be top. Therefore, the development of the yellow wine with low high alcohol and aldehyde content is beneficial to expanding the yellow wine consumption population.
At present, the content of high-grade alcohol in yellow wine is reduced by strain modification or ammonia salt addition, but the fermentation performance is influenced after the strain modification, the brewed yellow wine has low alcoholic strength and high total acidity, the content of ethyl carbamate is increased due to the ammonia salt addition, and the yellow wine is not allowed to be added according to the national standard.
The vinasse is white spirit obtained by taking vinasse which is a byproduct of yellow wine as a raw material and performing solid-state stacking fermentation and solid-state distillation. It has strong fragrance and unique flavor, and is popular with consumers.
The brewing process of the yellow wine comprises a wine decocting process, the temperature of the Shaoxing yellow wine is as high as 90-92 ℃, and the yellow wine has the following main functions: firstly, sterilization and enzyme destruction, and secondly, the coagulation and precipitation of colloidal substances such as protein and the like. The alcohol content of the raw wine is up to more than 18 percent, the wine is almost in a boiling state during wine decocting, the alcohol is volatilized, the alcohol content of yellow wine after wine decocting is generally reduced by 0.5 to 1 percent vol, and the white wine obtained by condensing and recovering part of alcohol steam is called sweat wine. The alcoholic strength of the sweat wine is about 60 vol%, and the sweat wine can be sold as white wine and also can be used as blending wine for improving the alcoholic strength of yellow wine. The sweat wine obtained by decocting wine is equivalent to the head of the distilled spirit, so the higher alcohol content is higher.
Compared with vinasse, the sweat wine is white wine obtained by volatilizing alcohol when yellow wine is decocted, and can be well fused with the yellow wine.
Disclosure of Invention
[ problem ] to
The invention aims to provide a production method of yellow wine with low higher alcohol and high alcoholic strength.
[ solution ]
The production method of the yellow wine with low high alcohol and high alcohol content provided by the invention adopts a unique brewing process to brew high yellow wine base wine, reduces pressure to volatilize so as to increase the volatilization amount and remove a large amount of high alcohol and aldehyde in the base wine, and adopts redistilled low high alcohol sweat wine and vinasse mixed white wine to improve the alcohol content to 36-40% vol.
The invention relates to a production method of yellow wine with low higher alcohol and high alcoholic strength, which comprises the following steps:
1. distilling the sweat wine and the distilled grain again; 2. producing yellow wine base wine with low high alcohol and high alcohol content; 3. blending; 4. freezing; 5. filtering and filling.
The specific production method comprises the following steps:
1. distilling the sweat wine and the distilled grain again: mixing the sweat wine and the distilled grain according to the weight ratio of 7: 3, adding water to dilute to 45% vol, adding into a distillation kettle to distill again, heating by indirect steam in the distillation, cutting off 20kg of alcohol head according to 100kg of 45% vol sweat wine, and picking up 50kg of distilled sweat wine in the middle section for later use.
2. Production of the yellow wine base wine with low high alcohol and high alcoholic strength: according to the mass, 100 parts of glutinous rice, 85-90 parts of water, 13-14 parts of naturally cultured raw wheat koji, 3-4 parts of cooked wheat koji, 11-12 parts of quick brewing yeast and 0.05 part of XZ-11 yeast active dry yeast;
according to the formula, the specific production method comprises the following steps:
(1) rice soaking: soaking the rice for 4 days at the temperature of 20-23 ℃ (the rice soaking water is not contained in the 85-90 parts by mass of water), and draining;
(2) and (3) steaming rice: steaming the drained rice, wherein the steaming requirements are that rice grains are clear, the rice is hard outside and soft inside, the rice has no white core inside, and the rice is loose and not burnt and cooked;
(3) and (4) dropping the tank: adding cooked rice, water, naturally cultured wheat starter, cooked wheat starter and quick brewing yeast when the rice falls into a tank, and controlling the temperature of the product falling into the tank to be 25-28 ℃;
(4) pre-fermentation: beginning to rake after the product is heated to 28-32 ℃ 8-13 h after the tank falls, beginning to rake every 4h after the head is raked, keeping the product at 32 ℃ for 14h after the product is heated to 32 ℃, then reducing the product temperature to 20 ℃ at the speed of 0.5 ℃/h, and then reducing the product temperature to 15-16 ℃ at the speed of 0.25 ℃/h; after the first fermentation is finished for 4 days, adding XZ-11 yeast active dry yeast, wherein the XZ-11 yeast active dry yeast does not need to be activated when in use, uniformly stirring, and conveying mash to a post-fermentation tank;
(5) and (3) after-fermentation: the temperature of the post-fermentation product is controlled to be 14-15 ℃, the post-fermentation time is 23-25 days, and the alcoholic strength reaches 20.0-20.5% vol after the post-fermentation is finished;
(6) squeezing to obtain raw wine;
(7) blending and decocting wine: adjusting the total sugar of the raw wine to 22-23 g/L by using the Shaoxing fragrant snow wine, then heating the raw wine to 90-92 ℃, and putting the raw wine into a buffer tank;
(8) and (3) reduced pressure volatilization: when hot wine enters the buffer tank, the first valve is opened, the second valve is closed, volatilized alcohol steam enters the cooler through the first connecting pipe, and condensed sweat wine flows out of the sweat wine outlet pipe and is collected; when the hot wine reaches 70% of the capacity of the buffer tank, stopping feeding the hot wine, opening the second valve, closing the first valve, simultaneously starting the vacuum pump, wherein the vacuum degree is-0.04 MPa, the condensed sweat wine flows out from a sweat wine outlet pipe and is collected, and non-condensable gas is discharged from an air outlet pipe;
(9) filling and storing hot wine: and when the alcoholic strength of the yellow wine is reduced by 1.8-2.3% vol, closing the vacuum pump and the second valve, opening the first valve, filling the first valve into a wine jar or a large tank for storage, allowing volatilized alcohol vapor to enter a cooler through the first connecting pipe, allowing condensed sweat wine to flow out of the sweat wine pipe, and collecting the sweat wine.
3. Blending: blending the yellow wine brewed in the step 2 and stored for more than 6 months with redistilled low-high alcohol and low-aldehyde sweat wine and vinasse mixed white wine to ensure that the alcoholic strength reaches 36-40 vol%;
4. freezing: freezing at-1-2 deg.C for 4-5 days;
5. filtering and filling: after freezing, the alcohol content is high, and the alcohol can be sold after filtering and filling without sterilization.
The reduced pressure distillation equipment mainly comprises a hot wine buffer tank with a liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat wine outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral. When hot wine enters the buffer tank, alcohol vapor enters the cooler through the first connecting pipe and is cooled into sweat wine, the sweat wine flows out through the first valve and the sweat wine outlet pipe, when the hot wine is decompressed and volatilized, the second valve is opened, the first valve is closed, the vacuum pump is opened, the alcohol vapor enters the cooler through the first connecting pipe and is cooled into the sweat wine, the sweat wine and non-condensable gas enter the vacuum pump through the second valve for gas-liquid separation, the non-condensable gas is discharged through the air outlet pipe of the vacuum pump, and the sweat wine flows out through the sweat wine outlet pipe; and (4) after the decompression volatilization is finished, closing the vacuum pump, opening the first valve, closing the second valve, starting filling, allowing volatilized alcohol steam to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out through the sweat wine pipe, and collecting the sweat wine for later use.
[ advantageous effects ]
1. The alcohol content of the yellow wine with low alcohol content and high alcohol content, which is produced by the method, is 36-40 vol%, and the content of 4 high alcohols, namely n-propanol, isobutanol, isoamylol and phenethyl alcohol, is below 260 mg/L; the alcohol content of the high-alcohol rice wine is higher than that of Shaoxing rice wine (the alcohol content of general raw wine is 17-18% vol), the content of high-alcohol in the wine is lower than that of Shaoxing rice wine (the content of 4 high-alcohol in general raw wine is more than 300 mg/L), and when the wine is converted into the same alcohol content, the content of the high-alcohol in high-alcohol rice wine is far lower than that of Shaoxing rice wine.
2. The invention improves the alcoholic strength of the yellow wine by using the sweat wine and the distillers 'grains, and ensures that the produced high-degree yellow wine not only better maintains the flavor of the yellow wine, but also has better fragrance by utilizing the advantage that the sweat wine can be well fused with the yellow wine and the advantage that the distillers' grains have rich fragrance.
3. In the brewing process of the base wine, the ratio of the raw materials to water is relatively low, and the post-fermentation is added with the active dry yeast. The method prolongs the maintenance time of the primary fermentation at 32 ℃ from 12h to 14h under the normal production condition, adds the alcohol-resistant XZ-11 yeast active dry yeast in the secondary fermentation and prolongs the post-fermentation time, so as to brew the yellow wine base wine with high alcoholic strength, and the yellow wine base wine with high alcoholic strength still has higher alcoholic strength after reduced pressure volatilization, and is not easy to rancidity and deteriorate in the storage process; and the yellow wine base wine with high alcoholic strength is convenient for the treatment of reducing higher alcohol.
4. The invention achieves the purpose of greatly reducing the contents of high-grade alcohol and aldehydes in the base wine by reducing pressure and volatilizing to increase the volatilization amount, and improves the alcoholic strength of the base wine of the yellow wine by redistilled distillers' grains and sweat wine to produce the yellow wine with low high-grade alcohol and high alcoholic strength.
5. The yellow wine obtained after blending can be filled after freezing treatment, sterilization is not needed, the stability of the product is good, and turbid precipitates are basically not generated within one year.
Drawings
FIG. 1 is a production flow chart
Fig. 2 reduced-pressure volatilization device, 1: take hot wine buffer tank of liquid level display, 2: hot wine inlet pipe, 3: first connecting pipe, 4: hot water outlet pipe, 5: cooler, 6: cooling water inlet pipe, 7: second connection pipe, 8: first valve, 9: second valve, 10: air outlet pipe, 11: vacuum pump with gas-liquid separation device, 12: a sweat wine outlet pipe, 13: third connection pipe, 14: and a hot wine outlet pipe.
Detailed Description
The content determination method of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol comprises the following steps:
taking 100mL of wine sample by using a volumetric flask, completely transferring the wine sample into a 500mL distillation flask, washing the volumetric flask by using 80mL of water, adding washing liquid into the distillation flask, adding a plurality of glass beads, heating and distilling, collecting 95mL of distillate, adding water to quantify to 100mL, shaking up, standing for 20min, and then analyzing; detecting by adopting a gas chromatography, wherein the instrument comprises: agilent 6890N type gas chromatograph equipped with hydrogen Flame Ion Detector (FID); chromatographic conditions are as follows: HP-INNOWAX (polyethylene glycol bonded cross-linked stationary phase) fused silica capillary column 60m × 0.32mm × 0.25 μm; sample introduction amount: 1.0 μ L, injection port temperature: 230 ℃, split ratio: 20: 1; the carrier gas is nitrogen, and the flow rate is 1.0 mL/min; temperature of the column: maintaining the initial temperature at 50 deg.C for 5min, increasing the temperature to 220 deg.C at 15 deg.C, and maintaining for 9 min; detector temperature: 250 ℃; the hydrogen flow rate is 30mL/min, the air flow rate is 300mL/min, and the tail gas blowing flow rate is 20 mL/min; quantification was performed by peak area external standard method.
Sensory evaluation methods and criteria: after 2 national level yellow wine evaluation committees and 1 national level wine evaluation committee were evaluated, sensory evaluation was determined after full discussion.
Example 1
1. Distilling the sweat wine and the distilled grain again: mixing the sweat wine and the distilled grain according to the weight ratio of 7: 3, adding water to dilute the mixture to 45% vol, adding the mixture into a distillation kettle to distill again, heating the distillation by adopting indirect steam, cutting off 20kg of alcohol head according to 100kg of 45% vol sweat wine, and picking 50kg of heavy distilled sweat wine in the middle section for later use;
2. the production of the yellow wine base wine with low high alcohol and high alcoholic strength comprises the following raw materials: according to the mass, 100 parts of glutinous rice, 85 parts of water, 13 parts of naturally cultured wheat yeast, 4 parts of cooked wheat yeast, 12 parts of quick brewing yeast and 0.05 part of XZ-11 yeast active dry yeast;
according to the formula, the specific production method comprises the following steps:
(1) rice soaking: soaking the rice for 4 days at the temperature of 20-23 ℃, and draining.
(2) And (3) steaming rice: the rice is required to have clear grains, hard outside and soft inside, no white core inside, looseness, no paste and no rotten.
(3) And (4) dropping the tank: and (3) adding rice, water, natural culture wheat starter, cooked wheat starter and quick brewing yeast during can dropping, and controlling the temperature of the can dropping product to be 25-28 ℃.
(4) Pre-fermentation: and (3) harrowing is carried out 10 hours after the product falls into the tank, the harrowing is carried out when the product temperature is increased to 32 ℃, harrowing is carried out once every 4 hours after the harrowing is carried out, the product temperature is kept for 14 hours at 32 ℃ after the product temperature is increased to 32 ℃, then the product temperature is reduced to 20 ℃ at the speed of 0.5 ℃/h, then the product temperature is reduced to 15-16 ℃ at the speed of 0.25 ℃/h, the previous fermentation is finished for 4 days, XZ-11 yeast active dry yeast is added, the XZ-11 yeast active dry yeast does not need to be activated when used, the mixture is uniformly stirred, and mash is conveyed to a.
(5) And (3) after-fermentation: the temperature of the post-fermentation product is controlled to be 14-15 ℃.
(6) Squeezing: fermenting after 25 days, and squeezing when the alcoholic strength reaches 20.5% vol.
(7) Blending and decocting wine: adjusting the total sugar content to 22g/L with Xiangxue wine, heating the raw wine to 90-92 ℃, and adding into a buffer tank.
(8) And (3) reduced pressure volatilization: when hot wine enters the buffer tank, opening the first valve, closing the second valve, allowing volatilized alcohol vapor to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out of the sweat wine outlet pipe, and collecting the sweat wine; when the hot wine reaches 70% of the capacity of the buffer tank, stopping feeding the hot wine, opening the second valve, closing the first valve, simultaneously starting the vacuum pump, wherein the vacuum degree is-0.04 MPa, the condensed sweat wine flows out from a sweat wine outlet pipe, and the sweat wine is collected, and non-condensable gas is discharged from an air outlet pipe;
the reduced pressure distillation equipment mainly comprises a hot wine buffer tank with a liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat wine outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral.
(9) Filling and storing hot wine: and when the alcoholic strength of the yellow wine is reduced by 18.3 vol%, closing the vacuum pump and the second valve, opening the first valve, filling hot wine into the wine jar or the large jar for storage through the hot wine outlet pipe, allowing volatilized alcohol steam to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out through the sweat wine pipe, and collecting the sweat wine.
3. Blending: blending yellow wine stored for 12 months with redistilled low-high alcohol sweat wine and distilled mixed white wine to make the alcohol content reach 39.5 vol%.
4. Freezing: freezing at-1-2 deg.C for 5 days.
5. Filtering and filling: after freezing, the alcohol content is high, and the alcohol can be sold after filtering and filling without sterilization.
The determination of the higher alcohol content of the yellow wine prepared in the example shows that:
the total amount of 4 higher alcohols including n-propanol, isobutanol, isoamylol and phenethyl alcohol in the yellow wine is 30.78mg/L, 56.61mg/L, 112.39mg/L and 50.54mg/L respectively; flavor: has the unique fragrance of the Shaoxing rice wine and the elegant vinasse fragrance, and is sweet, mellow, soft and pleasant in aftertaste.
Example 2
1. Distilling the sweat wine and the distilled grain again: mixing the sweat wine and the distilled grain according to the weight ratio of 7: 3, adding water to dilute to 45% vol, adding into a distillation kettle to distill again, heating the distillation by indirect steam, cutting off 20kg of alcohol head according to 100kg of 45% vol sweat wine, and picking 50kg of distilled sweat wine in the middle section for later use.
2. Production of the yellow wine base wine with low high alcohol and high alcoholic strength: the formula of the raw materials is as follows: according to the mass, 100 parts of glutinous rice, 86 parts of water, 13.5 parts of naturally cultured wheat yeast, 3.5 parts of cooked wheat yeast, 12 parts of quick brewing yeast and 0.05 part of XZ-11 yeast active dry yeast.
According to the formula, the specific production method comprises the following steps:
(1) rice soaking: soaking the rice for 4 days at the temperature of 20-23 ℃, and draining.
(2) And (3) steaming rice: the rice is required to have clear grains, hard outside and soft inside, no white core inside, looseness, no paste and no rotten;
(3) and (4) dropping the tank: when the product falls into the pot, rice, water, natural culture wheat starter, cooked wheat starter and quick brewing yeast are added, and the temperature of the product falling into the pot is controlled at 26 ℃.
(4) Pre-fermentation: and (3) raking the product after the product falls into the tank for 12 hours, starting raking the product when the temperature of the product is increased to 32 ℃, raking the product once every 4 hours after the head raking, keeping the product at the temperature of 32 ℃ for 14 hours after the temperature of the product is increased to 32 ℃, then reducing the product temperature to 20 ℃ at the speed of 0.5 ℃/h, reducing the product temperature to 15-16 ℃ at the speed of 0.25 ℃/h, finishing the previous fermentation for 4 days, adding XZ-11 yeast active dry yeast, wherein the XZ-11 yeast active dry yeast does not need to be activated when used, stirring uniformly, and conveying mash to a post-fermentation tank.
(5) And (3) after-fermentation: the temperature of the post-fermentation product is controlled to be 14-15 ℃.
(6) Squeezing: fermenting after 24 days, and squeezing when the alcoholic strength reaches 20.1% vol.
(7) Blending and decocting wine: adjusting the total sugar content to 22g/L with Xiangxue wine, heating the raw wine to 90-92 ℃, and adding into a buffer tank.
(8) And (3) reduced pressure volatilization: when hot wine enters the buffer tank, opening the first valve, closing the second valve, allowing volatilized alcohol vapor to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out of the sweat wine outlet pipe, and collecting the sweat wine; when the hot wine reaches 70% of the capacity of the buffer tank, stopping feeding the hot wine, opening the second valve, closing the first valve, simultaneously starting the vacuum pump, wherein the vacuum degree is-0.04 MPa, the condensed sweat wine flows out from a sweat wine outlet pipe, and the sweat wine is collected, and non-condensable gas is discharged from an air outlet pipe;
the reduced pressure distillation equipment mainly comprises a hot wine buffer tank with a liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat wine outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral.
(9) Filling and storing hot wine: and when the alcoholic strength of the yellow wine is reduced to 18.1 vol%, closing the vacuum pump and the second valve, opening the first valve, filling the hot wine into a wine jar or a large tank for storage, introducing volatilized alcohol steam into the cooler through the first connecting pipe, allowing condensed sweat wine to flow out through the sweat wine outlet pipe, and collecting the sweat wine.
3. Blending: blending yellow wine stored for 12 months with redistilled low-high alcohol sweat wine and distilled mixed white wine to make the alcohol content reach 38% vol.
4. Freezing: freezing at-1-2 deg.C for 4 days.
5. Filtering and filling: and (5) after freezing, filtering and filling.
The higher alcohol content of the high-degree yellow wine prepared in the example is measured, and the result shows that: the total amount of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the yellow wine is 29.61mg/L, 50.04mg/L, 108.76mg/L and 52.40mg/L respectively; flavor: has the unique fragrance of the Shaoxing rice wine and the elegant vinasse fragrance, and is sweet, mellow, soft and pleasant in aftertaste.
Comparative example 1
1. Distilling the sweat wine and the distilled grain again: mixing the sweat wine and the distilled grain according to the weight ratio of 7: 3, adding water to dilute to 45% vol, adding into a distillation kettle to distill again, heating the distillation by indirect steam, cutting off 20kg of alcohol head according to 100kg of 45% vol sweat wine, and picking 50kg of distilled sweat wine in the middle section for later use.
2. Blending: the alcohol content of the Shaoxing rice wine which is brewed according to the formula and the brewing process of the Shaoxing rice wine and stored for 12 months is 17.6 percent vol, and the low-high alcohol sweat wine after redistillation and the distilled mixed white spirit are blended to ensure that the alcohol content reaches 38 percent vol.
The content of the higher alcohol of the high-degree yellow wine prepared in the comparison example is measured, and the result shows that: the total amount of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the yellow wine is 43.81mg/L, 64.33mg/L, 154.58mg/L and 65.26mg/L respectively; flavor: has the unique fragrance of the Shaoxing rice wine and the elegant vinasse fragrance, and the wine body is mellow, soft and slightly bitter after taste.
Comparative example 2
1. Mixing the sweat wine and the distilled grain: mixing the sweat wine and the distilled grain according to the weight ratio of 7: 3, and mixing for later use.
2. Blending: taking Shaoxing rice wine with the alcoholic strength of 17.6 vol% which is normally produced and stored for 12 months, and blending the Shaoxing rice wine with the distilled spirit and the distilled grain spirit to ensure that the alcoholic strength reaches 38 vol%.
The content of the higher alcohol of the high-degree yellow wine prepared in the comparison example is measured, and the result shows that: the total amount of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the yellow wine is 73.92mg/L, 165.08mg/L, 314.31mg/L and 87.08mg/L respectively; flavor: has the unique fragrance of the Shaoxing rice wine, the vinasse fragrance, the mellow wine body and the bitter and astringent taste after eating.
Comparative example 3
The difference from example 1 is that: in the production step (4) of the yellow wine base wine with low higher alcohol and high alcoholic strength, the maintaining time at 32 ℃ of the primary fermentation is adjusted from 14h to 12h, and the alcoholic strength is up to 19.6 percent vol after the fermentation of the step (6) for 25 days.
Comparative example 4
The difference from example 1 is that: in the step (4) of producing the yellow wine base wine with low high alcohol and high alcoholic strength, XZ-11 yeast active dry yeast is not added after the primary fermentation is finished, and in the step (6), after 25 days, the alcoholic strength reaches 19.0 percent vol.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. A method for producing yellow wine with low higher alcohol and high alcoholic strength is characterized by comprising the following steps:
(1) distilling the sweat wine and the distilled grain again;
(2) producing yellow wine base wine with low high alcohol and high alcohol content;
(3) blending;
(4) freezing;
(5) filtering and filling;
the step (1) of distilling the sweat wine and the distilled grain again comprises the following steps: mixing the sweat wine and the distilled grain according to the weight ratio of 7: 3, adding water to dilute to 45% vol, adding into a distillation kettle to distill again, heating the distillation by adopting indirect steam, cutting off 20kg of alcohol head according to 100kg of 45% vol sweat wine, and picking 50kg of distilled sweat wine in the middle section for later use;
the formula for producing the yellow wine base wine with low high alcohol and high alcoholic strength in the step (2) is as follows: according to the mass, 100 parts of glutinous rice, 85-90 parts of water, 13-14 parts of naturally cultured raw wheat koji, 3-4 parts of cooked wheat koji, 11-12 parts of quick brewing yeast and 0.05 part of XZ-11 yeast active dry yeast.
2. The method for producing low-higher alcohol high-alcohol yellow wine according to claim 1, wherein the step (3) is to mix: and (3) blending the yellow wine brewed in the step (2) and stored for more than 6 months with redistilled low-higher alcohol and low-aldehyde sweat wine and vinasse mixed white wine to ensure that the alcoholic strength reaches 36-40% vol.
3. The method for producing low higher alcohol, high alcohol yellow wine according to claim 1 or 2, wherein the step (4) is freezing: freezing at-1-2 deg.C for 4-5 days.
4. The method for producing low-high alcohol, high alcohol yellow wine according to claim 1, 2 or 3, wherein the step (5) of filtering and filling: and (5) after freezing, sterilizing, filtering and filling are not needed.
5. The method for producing the low-high alcohol and high-alcohol yellow wine according to any one of claims 1 to 4, wherein the formula for producing the low-high alcohol and high-alcohol yellow wine base wine in the step (2) is as follows: according to the mass, 100 parts of glutinous rice, 85-90 parts of water, 13-14 parts of naturally cultured raw wheat koji, 3-4 parts of cooked wheat koji, 11-12 parts of quick brewing yeast and 0.05 part of XZ-11 yeast active dry yeast;
the method comprises the following steps:
soaking rice: soaking the rice for 4 days at the temperature of 20-23 ℃, and draining;
② steaming rice: steaming the drained rice, wherein the steaming requirements are that rice grains are clear, the rice is hard outside and soft inside, the rice has no white core inside, and the rice is loose and not burnt and cooked;
③ dropping the tank: adding cooked rice, water, naturally cultured wheat starter, cooked wheat starter and quick brewing yeast when the rice falls into a tank, and controlling the temperature of the product falling into the tank to be 25-28 ℃;
pre-fermentation: beginning to rake after the product is heated to 28-32 ℃ 8-13 h after the tank falls, beginning to rake every 4h after the head is raked, keeping the product at 32 ℃ for 14h after the product is heated to 32 ℃, then reducing the product temperature to 20 ℃ at the speed of 0.5 ℃/h, and then reducing the product temperature to 15-16 ℃ at the speed of 0.25 ℃/h; after the first fermentation is finished for 4 days, adding XZ-11 yeast active dry yeast, wherein the XZ-11 yeast active dry yeast does not need to be activated when in use, uniformly stirring, and conveying mash to a post-fermentation tank;
fifthly, after-fermentation: the temperature of the post-fermentation product is controlled to be 14-15 ℃, the post-fermentation time is 23-25 days, and the alcoholic strength reaches 20.0-20.5% vol after the post-fermentation is finished;
squeezing to obtain raw wine;
seventhly, blending and decocting wine: adjusting the total sugar of the raw wine to 22-23 g/L by using the Shaoxing fragrant snow wine, then heating the raw wine to 90-92 ℃, and putting the raw wine into a buffer tank;
and eighthly, reduced pressure volatilization: when hot wine enters the buffer tank, the first valve is opened, the second valve is closed, volatilized alcohol steam enters the cooler through the first connecting pipe, and condensed sweat wine flows out of the sweat wine outlet pipe and is collected; when the hot wine reaches 70% of the capacity of the buffer tank, stopping feeding the hot wine, opening the second valve, closing the first valve, simultaneously starting the vacuum pump, wherein the vacuum degree is-0.04 MPa, the condensed sweat wine flows out from a sweat wine outlet pipe and is collected, and non-condensable gas is discharged from an air outlet pipe;
ninthly, hot wine filling and storing: and when the alcoholic strength of the yellow wine is reduced by 1.8-2.3% vol, closing the vacuum pump and the second valve, opening the first valve, filling the first valve into a wine jar or a large tank for storage, allowing volatilized alcohol vapor to enter a cooler through the first connecting pipe, allowing condensed sweat wine to flow out of the sweat wine pipe, and collecting the sweat wine.
6. The method for producing yellow wine with low alcohol content and high alcohol content as claimed in claim 5, wherein the reduced pressure distillation equipment mainly comprises a hot wine buffer tank with liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral. When hot wine enters the buffer tank, alcohol vapor enters the cooler through the first connecting pipe and is cooled into sweat wine, the sweat wine flows out through the first valve and the sweat wine outlet pipe, when the hot wine is decompressed and volatilized, the second valve is opened, the first valve is closed, the vacuum pump is opened, the alcohol vapor enters the cooler through the first connecting pipe and is cooled into the sweat wine, the sweat wine and non-condensable gas enter the vacuum pump through the second valve for gas-liquid separation, the non-condensable gas is discharged through the air outlet pipe of the vacuum pump, and the sweat wine flows out through the sweat wine outlet pipe; and (4) after the decompression volatilization is finished, closing the vacuum pump, opening the first valve, closing the second valve, starting filling, allowing volatilized alcohol steam to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out through the sweat wine pipe, and collecting the sweat wine for later use.
7. A yellow rice wine reduced pressure distillation equipment is characterized by mainly comprising a hot wine buffer tank with a liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat wine outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral.
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