CN113278485A - Brewing process of impurity-removed high-quality white spirit - Google Patents
Brewing process of impurity-removed high-quality white spirit Download PDFInfo
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- CN113278485A CN113278485A CN202110685197.7A CN202110685197A CN113278485A CN 113278485 A CN113278485 A CN 113278485A CN 202110685197 A CN202110685197 A CN 202110685197A CN 113278485 A CN113278485 A CN 113278485A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention provides a brewing process of impurity-removed high-quality white spirit, which comprises the following steps: selecting materials; moistening; steaming; cooling; fermenting; steaming the wine; blending; and (5) ageing. The invention adopts the ceramsite with the diameter of 3-5mm to replace rice hulls as the wine making addition auxiliary material, reduces the impurities generated by fermentation of pectin and the like in the rice hulls, can be repeatedly used, has the advantages of strict disinfection, stable fermentation, less impurities, methanol content lower than 0.1g/L and stable flavor of the white spirit by blending.
Description
Technical Field
The invention relates to a process for preparing white spirit.
In particular to a brewing process of impurity-removed high-quality white spirit.
Background
The dividing point of the low alcohol wine and the high alcohol wine is 40 degrees, so that the wine is good for hurting the body and drinking less. The components of the white spirit, except water, ethanol is the most abundant component in the white spirit. The alcohol content in the white spirit determines the alcohol content. Low-degree white spirit generally refers to white spirit with a low alcohol content, generally refers to white spirit with a alcohol content below 40 degrees, and refers to high-degree white spirit with an alcohol content above 40 degrees. The requirements of quality standards of the high-alcohol white spirit or the low-alcohol white spirit are the same as those of the traditional products produced by official manufacturers. The physical and chemical indexes meet the national sanitary standard, and the contents of methanol and the like are strictly required and must meet the national standard. Chinese liquor is characterized by sweet and fragrant flavor and high alcohol degree. Once the degree is reduced, the flavor style of the original wine is obviously changed, and the problems of turbidity and even precipitation, uncoordinated taste, easy occurrence of water flavor and the like occur after the degree is reduced.
At present, rice hulls are generally selected as main brewing auxiliary materials when white spirit is brewed and used as an excellent additive, the rice hulls have the functions of the common auxiliary materials, and due to the fact that the rice hulls are hard in texture, raw materials can be reduced from being bonded with each other when the white spirit is steamed, and the problems of collapse of air and the like are avoided. However, the rice hulls contain pectic substances, silicates and other components, which affect the quality of the liquor during the fermentation process, so that the low-alcohol liquor with less impurities is still difficult to prepare.
Disclosure of Invention
The invention aims to overcome the defects of the traditional technology and provide a brewing process for producing high-quality and high-impurity-removal white spirit with low alcohol content.
The aim of the invention is achieved by the following technical measures:
the brewing process of the impurity-removed high-quality white spirit is characterized by comprising the following steps of:
the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum;
step two: moistening, namely moistening the crushed sorghum with water to ensure that the sorghum uniformly absorbs water;
step three: steaming, namely putting the sorghum containing the water into a pot for steaming;
step four: cooling, namely quickly spreading the steamed sorghum, adding cold water and ceramsite, and uniformly stirring;
step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting;
step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months;
step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid in a ratio of 1: 2, mixing;
step eight: aging, mixing the blended Chinese liquor, standing for more than one month, and filling to obtain the final product.
A specific optimization scheme is characterized in that the husked sorghum in the step one is crushed into 6-8 pieces.
A specific optimization scheme is characterized in that warm water at 40-60 ℃ is adopted for soaking the husked sorghum in the step two, the water and the husked sorghum are stirred uniformly and then are kept stand for 8-12 hours.
A specific optimization scheme comprises the steps of boiling for 2-4h in a three-purpose pressure cooker, and the pressure is 70-90 KPa.
A specific optimization scheme, and the step four is cooled by cold water at the temperature of 20-25 ℃.
And in the fifth step, after the sorghum is cooled to below 40 ℃, maintaining the temperature at 25-40 ℃ for fermentation for 12-48 h.
And a specific optimization scheme is that in the fifth step, Angel yeast is mixed with the cooled sorghum.
And a specific optimization scheme is that the diameter of the ceramsite used in the fifth step is 3-5 mm.
A specific optimization scheme is characterized in that a wine steamer is used for steaming wine in three stages, the first stage is opened with strong fire until wine liquid flows out, when wine liquid foam is reduced and the wine liquid degree is less than 60 degrees, middle fire is switched to start second stage wine steaming, the wine liquid in the stage is independently placed as second wine liquid, after hops become sparse and the wine liquid degree is less than 15 degrees, big fire is switched to start third stage wine steaming, and the third stage wine liquid and the first stage wine liquid are mixed into first wine liquid.
A specific optimization scheme is that the husked sorghum and the instruments used in the steps from the first step to the seventh step are disinfected by ultraviolet rays.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the advantages that:
the ceramsite with the diameter of 3-5mm is adopted to replace rice hulls as a brewing addition auxiliary material, so that the impurities generated by fermentation of pectic substances and the like in the rice hulls are reduced, the ceramsite can be reused, the process is strictly disinfected, the fermentation is stable, the impurities are few, the content of methanol is lower than 0.1g/L, and the flavor of the white spirit is stable by blending.
Detailed Description
Example 1: a brewing process of impurity-removed high-quality white spirit comprises the following steps:
the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; the husked sorghum was crushed into 6 pieces.
Step two: moistening, moistening pulverized sorghum with water, soaking husked sorghum in 40 deg.C warm water, stirring water and husked sorghum uniformly, standing for 8 hr to make them uniformly absorb water;
step three: steaming, namely putting the sorghum containing the water into a pot for steaming; steaming and decocting for 2 hr with pressure of 70 KPa.
Step four: cooling, namely quickly spreading the steamed sorghum, adding cold water at 20 ℃ and ceramsite, uniformly stirring, and further cooling;
step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; after cooling the sorghum to below 40 ℃, maintaining the temperature at 25 ℃ for fermentation for 12 h. Mixing Angel yeast with cooled sorghum, activating yeast with warm water at 35 deg.C, mixing with sorghum at a ratio of 1: uniformly mixing at a ratio of 100. The diameter of the ceramsite is 3 mm.
Step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months; the wine retort is used for steaming wine in three stages, the first stage is opened with strong fire until wine liquid flows out, when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, the second stage is started by turning to middle fire, the wine liquid in the stage is independently placed as the second wine liquid, after hops become sparse and the alcohol content of the wine liquid is less than 15 degrees, the third stage is started by turning to strong fire, and the wine liquid in the third stage and the wine liquid in the first stage are mixed into the first wine liquid.
Step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid in a ratio of 1: 2, mixing;
step eight: aging, mixing the blended Chinese liquor, standing for more than one month, and filling to obtain the final product.
And (4) sterilizing the husked sorghum and instruments used in the steps from the first step to the seventh step by ultraviolet rays.
Example 2: a brewing process of impurity-removed high-quality white spirit comprises the following steps:
the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; pulverizing husked sorghum into 6-8 pieces.
Step two: moistening, moistening the pulverized sorghum with water, soaking the husked sorghum in warm water at 60 ℃, uniformly stirring the water and the husked sorghum, and standing for 12h to uniformly absorb water;
step three: steaming, namely putting the sorghum containing the water into a pot for steaming; steaming for 4 hr in pressure cooker with pressure of 90 KPa.
Step four: cooling, namely quickly spreading the steamed sorghum, adding cold water at 25 ℃ and ceramsite, uniformly stirring, and further cooling;
step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; after cooling the sorghum to below 40 ℃, maintaining the temperature at 40 ℃ for fermentation for 48 h. Mixing Angel yeast with cooled sorghum, activating yeast with warm water at 35 deg.C, mixing with sorghum at a ratio of 1: uniformly mixing at a ratio of 100. The diameter of the ceramsite is 5 mm.
Step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months; the wine retort is used for steaming wine in three stages, the first stage is opened with strong fire until wine liquid flows out, when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, the second stage is started by turning to middle fire, the wine liquid in the stage is independently placed as the second wine liquid, after hops become sparse and the alcohol content of the wine liquid is less than 15 degrees, the third stage is started by turning to strong fire, and the wine liquid in the third stage and the wine liquid in the first stage are mixed into the first wine liquid.
Step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid by the ratio of 1; 2, mixing;
step eight: aging, mixing the blended Chinese liquor, standing for more than one month, and filling to obtain the final product.
And (4) sterilizing the husked sorghum and instruments used in the steps from the first step to the seventh step by ultraviolet rays.
Example 3: a brewing process of impurity-removed high-quality white spirit comprises the following steps:
the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; pulverizing husked sorghum into 6-8 pieces.
Step two: moistening, moistening pulverized sorghum with water, soaking husked sorghum in 40-60 deg.C warm water, stirring water and husked sorghum, standing for 8-12 hr to make it absorb water uniformly;
step three: steaming, namely putting the sorghum containing the water into a pot for steaming; steaming and decocting for 3 hr with pressure of 80 KPa.
Step four: cooling, namely quickly spreading the steamed sorghum, adding cold water at 22 ℃ and ceramsite, uniformly stirring, and further cooling;
step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; after cooling the sorghum to below 40 ℃, maintaining the temperature at 28 ℃ for fermentation for 36 h. Mixing Angel yeast with cooled sorghum, activating yeast with warm water at 35 deg.C, mixing with sorghum at a ratio of 1: uniformly mixing at a ratio of 100. The diameter of the ceramsite is 4 mm.
Step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months; the wine retort is used for steaming wine in three stages, the first stage is opened with strong fire until wine liquid flows out, when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, the second stage is started by turning to middle fire, the wine liquid in the stage is independently placed as the second wine liquid, after hops become sparse and the alcohol content of the wine liquid is less than 15 degrees, the third stage is started by turning to strong fire, and the wine liquid in the third stage and the wine liquid in the first stage are mixed into the first wine liquid.
Step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid by the ratio of 1; 2, mixing;
step eight: aging, mixing the blended Chinese liquor, standing for more than one month, and filling to obtain the final product.
And (4) sterilizing the husked sorghum and instruments used in the steps from the first step to the seventh step by ultraviolet rays.
The white spirit brewed by the invention adopts the ceramsite with the diameter of 3-5mm to replace auxiliary materials such as rice hulls and the like, reduces impurities such as methanol and the like generated by fermenting pectin in the auxiliary materials such as the rice hulls and the like, the ceramsite can be repeatedly used, the process is strictly disinfected, the fermentation is stable, the impurities are less, and the flavor of the white spirit is stable by blending. The produced white spirit has the methanol content lower than 0.1g/L, and the white spirit is transparent, free of precipitate, free of suspended matters, lasting in aftertaste, soft and soft in mouthfeel and meets various national standards.
While one embodiment of the present invention has been described in detail, the description is only a preferred embodiment of the present invention and should not be taken as limiting the scope of the invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (10)
1. The brewing process of the impurity-removed high-quality white spirit is characterized by comprising the following steps of:
the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum;
step two: moistening, namely moistening the crushed sorghum with water to ensure that the sorghum uniformly absorbs water;
step three: steaming, namely putting the sorghum containing the water into a pot for steaming;
step four: cooling, namely quickly spreading the steamed sorghum, adding cold water and ceramsite, and uniformly stirring;
step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting;
step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months;
step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid in a ratio of 1: 2, mixing;
step eight: aging, mixing the blended Chinese liquor, standing for more than one month, and filling to obtain the final product.
2. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: crushing the husked sorghum in the step one into 6-8 pieces.
3. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: and step two, soaking the husked sorghum in warm water at 40-60 ℃, uniformly stirring the water and the husked sorghum, and standing for 8-12 h.
4. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: the three-purpose pressure cooker is used for cooking for 2-4h, and the pressure is 70-90 KPa.
5. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: and step four, cooling by using cold water at the temperature of 20-25 ℃.
6. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: step five, after the sorghum is cooled to below 40 ℃, the temperature is maintained at 25-40 ℃ for fermentation for 12-48 h.
7. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: and step five, mixing Angel yeast with the cooled sorghum.
8. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: and the diameter of the ceramsite used in the fifth step is 3-5 mm.
9. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: and step six, using the wine retort to distill the wine in three stages, starting strong fire in the first stage until the wine liquid flows out, turning middle fire to distill the wine in the second stage when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, turning strong fire to distill the wine in the third stage when the hop becomes sparse and the alcohol content of the wine liquid is less than 15 degrees, and mixing the wine liquid in the third stage and the wine liquid in the first stage into the first wine liquid.
10. The brewing process of the impurity-removed high-quality white spirit according to any one of claims 1 to 9, which is characterized in that: and (4) sterilizing the husked sorghum and instruments used in the steps from the first step to the seventh step by ultraviolet rays.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114214144A (en) * | 2022-02-14 | 2022-03-22 | 山东秦池酒业有限公司 | Brewing process of impurity-removed high-quality white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114214144A (en) * | 2022-02-14 | 2022-03-22 | 山东秦池酒业有限公司 | Brewing process of impurity-removed high-quality white spirit |
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Application publication date: 20210820 |
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