CN113564008A - Method for comprehensively improving yield of special-grade Chinese liquor - Google Patents
Method for comprehensively improving yield of special-grade Chinese liquor Download PDFInfo
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- CN113564008A CN113564008A CN202110974068.XA CN202110974068A CN113564008A CN 113564008 A CN113564008 A CN 113564008A CN 202110974068 A CN202110974068 A CN 202110974068A CN 113564008 A CN113564008 A CN 113564008A
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- 238000000034 method Methods 0.000 title claims abstract description 43
- 235000014101 wine Nutrition 0.000 claims abstract description 242
- 239000000126 substance Substances 0.000 claims abstract description 34
- 238000001514 detection method Methods 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 235000020097 white wine Nutrition 0.000 claims abstract description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 60
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims description 49
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims description 48
- 238000002156 mixing Methods 0.000 claims description 44
- 239000000796 flavoring agent Substances 0.000 claims description 37
- 150000002148 esters Chemical class 0.000 claims description 28
- 239000002253 acid Substances 0.000 claims description 24
- 229940116333 ethyl lactate Drugs 0.000 claims description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000001760 fusel oil Substances 0.000 claims description 17
- 235000019634 flavors Nutrition 0.000 claims description 16
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 9
- ICMAFTSLXCXHRK-UHFFFAOYSA-N Ethyl pentanoate Chemical compound CCCCC(=O)OCC ICMAFTSLXCXHRK-UHFFFAOYSA-N 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 235000015096 spirit Nutrition 0.000 claims description 9
- 238000004458 analytical method Methods 0.000 claims description 8
- 238000004364 calculation method Methods 0.000 claims description 6
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims description 5
- 235000014692 zinc oxide Nutrition 0.000 claims description 5
- 239000011787 zinc oxide Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 125000003118 aryl group Chemical group 0.000 description 9
- 238000011160 research Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 241001529849 Dracocephalum Species 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- 238000004445 quantitative analysis Methods 0.000 description 2
- 238000007619 statistical method Methods 0.000 description 2
- GUQLNGPRYJCYPA-UHFFFAOYSA-N 4-acetylhexane-2,3,5-trione Chemical compound CC(=O)C(C(C)=O)C(=O)C(C)=O GUQLNGPRYJCYPA-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001474977 Palla Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000005094 computer simulation Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000020068 maotai Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 238000004454 trace mineral analysis Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/62—Detectors specially adapted therefor
- G01N30/72—Mass spectrometers
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
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Abstract
The invention discloses a method for comprehensively improving the yield of special-grade Chinese liquor, which comprises the following steps: the method comprises the following steps of (1) taking lots of raw wine produced by a solid pure grain fermentation process from a white wine manufacturer, (2) carrying out physical and chemical index detection on the raw wine in each storage container, (3) formulating a quality grading physical and chemical index grading standard, and grading the quality of the raw wine according to the formulated quality grading physical and chemical index grading standard according to a detection result, and (4) improving the yield of special-grade wine by a combination and allocation method according to the formulated quality grading physical and chemical index grading standard.
Description
Technical Field
The invention relates to the technical field of liquor production, in particular to a method for comprehensively improving the yield of special-grade Chinese liquor.
Background
The white spirit industry is an industry with excess productivity, but the white spirit industry coexists with the contradiction of insufficient supply of high-quality famous spirits. Ethanol and water in Chinese white spirit account for 98-99% of the total mass of the white spirit, and the rest 1-2% of the Chinese white spirit are trace components. About 20 substances in the trace components account for more than 95% of the weight of the trace components, and the substances belong to the conventional quantitative analysis indexes of the chromatography of the white spirit, namely the chromatographic framework components of the white spirit, and the content of the substances is more than 2-3 mg/100 ml. All components with the content of less than 2-3 mg/100ml in the white spirit are defined as complex components, and the total content of the complex components only accounts for 0.05-0.1 percent of the total amount of the white spirit. The main problems of the white spirit are that the content and the proportion of fragrant substances are different in the brewing process, and the style difference of the white spirit in different production areas is large.
The solid-state fermentation production process of pure grain of white spirit is ancient and inheritable, and the skilled workers of the production plant are easy to copy and start a new plant, so that a plurality of small-scale plants are provided, the number of cellars is small, the trace components of the finished product spirit are few, and the quality is not high. The production environment is naturally open, and the metabolized strains come from natural environment, such as atmosphere, ground, pit soil, rice straw covered with yeast seeds, and hands and feet of workers, so that the compositions and contents of trace components or complex components of different factories, different pits and different batches of white spirit are different.
The scale and quality of the Bingjiu with different white spirit flavors are in the same grade, such as Maotai-flavor Maotai liquor, Luzhou-flavor Wuliangye and fen-flavor liquor. The scale and cellar quantity of the dragon head wine enterprise are several times or even hundreds times of those of other wine enterprises with the same flavor, and the quality of the dragon head wine enterprise is obviously superior to that of other wineries, which is closely related to large scale, more cellars, large biological diversity of cellars, more sources of combined wine, more trace components, and large complexity and complex strength of complex components. How to improve the quality of white spirit in small and medium-scale wineries, especially the yield of high-quality special-grade wine, and the quality and economic benefit of the white spirit becomes a problem to be solved urgently.
We find that the best way for other enterprises to approach, reach or exceed the quality is to break the plant fence between plants, cohere and carry out a large range of raw wine combination, and the combined qualified raw wine approaches or exceeds the leading enterprises in production scale, cellar number and biological diversity of combined wine, so that the aroma and flavor substances are more, and the quality of Chinese white wine is improved comprehensively.
Disclosure of Invention
The invention aims to provide a method for comprehensively improving the yield of special-grade Chinese white spirit, wherein the special-grade product rate (yield) of the highest quality grade is greatly improved after combination, and the first-grade product rate of the low quality grade is greatly reduced; the quality of the wine of each grade is obviously improved.
The technical scheme adopted by the invention for solving the technical problems is as follows:
(1) taking a plurality of batches of raw wine produced by a solid pure grain fermentation process from a white wine manufacturer;
(2) carrying out physical and chemical index detection on the raw wine in each storage container;
(3) formulating a quality grading physicochemical index grading standard, and grading the quality of the wine base according to the detection result by the formulated quality grading physicochemical index grading standard;
(4) the yield of the super wine is improved by a combined blending method according to the established quality grading physicochemical index grading standard.
Preferably, in the step (3), the quality classification physicochemical index classification standard includes: special grade wine classification standard, super grade wine classification standard and first grade wine classification standard.
Preferably, in the step (4), the method of combining and blending comprises:
combining and blending the super grade wine and the super grade wine to obtain the super grade wine meeting the classification standard of the super grade wine; combining and blending the super wine and the first-grade wine to obtain the super wine meeting the classification standard of the super wine; combining and blending the super grade wine, the superior grade wine and the first grade wine to obtain the super grade wine meeting the classification standard of the super grade wine; and combining and blending the top grade wine and the first grade wine to obtain the top grade wine meeting the classification standard of the top grade wine.
The combination of the super grade wine and the superior grade wine can be one or more of the super grade wine and one or more of the superior grade wine; the combination of the special grade wine and the first grade wine can be one or a plurality of special grade wines and one or a plurality of first grade wines; the super grade wine, the superior grade wine and the first grade wine combination can be one or more of the super grade wine, one or more of the superior grade wine and one or more of the first grade wine.
In the existing white spirit, the microorganisms for brewing and fermenting wine come from natural environment and change along with the change of time and geographical position, and the composition and metabolic products of the microorganisms are different accordingly. The differences of trace components and quality differences exist in the previous batch and the next batch of the same cellar, different cellars in the same batch and different batches in the same factory, so that the quality and the stability of the white spirit in small and medium-scale wineries and even all wineries can be improved on the premise of not changing the current situation, and the method is a difficult problem.
On the premise of no change of basic quantity and no introduction of external factors, the inventor selects specific grading parameters through years of research and analysis on wines of different wineries, develops a distinguishing standard aiming at liquor grade classification, and scientifically combines the wines with different indexes between the wineries and in the wineries by computer simulation calculation through the set distinguishing standard so as to complement the advantages of the different wines, so that part of superior wine and the first-grade wine are converted into the superior wine to meet the standard of the superior wine, and the yield of the superior wine is greatly improved. Meanwhile, when the combination is carried out, the special grade wine and the special grade wine can be combined and blended to obtain the special grade wine with improved quality, the superior grade wine and the superior grade wine are combined and blended to obtain the superior grade wine with improved quality, and the primary grade wine are combined and blended to obtain the primary grade wine with improved quality, so that the quality of the white spirit is further improved under the condition of unchanged total amount. The method breaks through the partition between the wineries and the partition inside the wineries, and performs advantage complementation under the screening classification indexes established by long-term research to improve the quality of the white spirit and the yield of special-grade products. The special grade and the super grade combination can obtain the special grade, the special grade and the first grade combination can obtain the special grade, and the special grade, the super grade and the first grade combination can also obtain the special grade, so that the first grade and the super grade are converted into the special grade.
If the grading is carried out according to the national standard of the white spirit, under the standard, because the distinguishing indexes are fuzzy, the combination and the distinguishing are difficult to carry out under the guidance of the national standard so as to improve the yield of the special-grade product and the quality of the white spirit, therefore, the inventor can further clearly distinguish the grade of the white spirit by carrying out the analysis and the exploration for many years and can utilize the set distinguishing indexes to realize the improvement of the yield of the special-grade product and the improvement of the quality of the white spirit by combination on the premise of not changing the current situation.
Preferably, the special grade, the high grade and the first grade of the Luzhou-flavor liquor are as follows:
special grade: 0.8-1.4 g/l of total acid, 3.5-5.1 g/l of total ester, 2.2-3.3 g/l of ethyl caproate, 1.5-2.1 g/l of ethyl lactate, 1.0-2.2 g/l of ethyl acetate, less than or equal to 1.70g/l of fusel oil, more than or equal to 0.04g/l of diacetyl (2, 3-butanedione), and total ester: total acid is more than or equal to 2.2, ethyl caproate: ethyl lactate is more than or equal to 1.5, lactic acid is less than or equal to 0.28g/l, and ethyl valerate is more than or equal to 0.06 g/l;
the superior grade: 0.7-1.3 g/l of total acid, 3.0-5.0 g/l of total ester, 1.9-2.5 g/l of ethyl caproate, 1.8-2.4 g/l of ethyl lactate, 1.0-2.5 g/l of ethyl acetate, less than or equal to 2.00g/l of fusel oil, more than or equal to 0.02g/l of diacetyl, total ester: total acid is more than or equal to 2.0, ethyl caproate: ethyl lactate is more than or equal to 1.0, lactic acid is less than or equal to 0.4g/l, and ethyl valerate is more than or equal to 0.03 g/l;
first-stage: total acid is less than or equal to 1.6g/l, total ester is 2.0-4.0 g/l, ethyl caproate is 1.5-2.0 g/l, ethyl lactate is 2.0-2.5 g/l, ethyl acetate is 1.5-2.5 g/l, fusel oil is less than or equal to 2.20g/l, diacetyl is more than or equal to 0.01g/l, total ester: total acid is more than or equal to 1.5, ethyl caproate: the ethyl lactate is more than or equal to 1.0, the lactic acid is less than or equal to 0.8g/l, and the ethyl valerate is more than or equal to 0.02 g/l.
Preferably, the special grade, the superior grade and the first grade of the Maotai-flavor liquor are as follows:
special grade: 2.0-3.5 g/l of total acid, 4.0-6.0 g/l of total ester, less than or equal to 3.5g/l of ethyl lactate, less than or equal to 3.0g/l of ethyl acetate, less than or equal to 0.2g/l of ethyl hexanoate and less than or equal to 3.5g/l of fusel oil;
the superior grade: 2.0-3.0 g/l of total acid, 4.0-6.0 g/l of total ester, less than or equal to 3.5g/l of ethyl lactate, less than or equal to 3.0g/l of ethyl acetate, less than or equal to 0.3g/l of ethyl hexanoate and less than or equal to 3.5g/l of fusel oil;
first-stage: 1.8-3.0 g/l of total acid, 3.0-5.0 g/l of total ester, less than or equal to 3.5g/l of ethyl lactate, less than or equal to 2.5g/l of ethyl acetate, less than or equal to 0.3g/l of ethyl hexanoate and less than or equal to 4.0g/l of fusel oil.
Preferably, the method also comprises a step (5) of improving the quality of the white spirit by a combined blending method according to the established quality grading physicochemical index grading standard: combining and blending special grade wine and special grade wine to obtain special grade wine with improved quality; combining and blending the top-grade wine and the top-grade wine to obtain the top-grade wine with improved quality; combining and blending the first-grade wine and the first-grade wine to obtain the first-grade wine with improved quality; combining and blending the super grade wine and the super grade wine to obtain the super grade wine with improved quality; combining and blending the super wine and the first-grade wine to obtain the super wine with improved quality; the super grade wine, the superior grade wine and the first grade wine are combined and blended to obtain the super grade wine with improved quality.
Preferably, in the step (4), the combination and allocation is performed by controlling a metering pump after the computer analysis and calculation; or the combination and allocation is carried out by manual calculation and manual allocation.
Preferably, in the step (4), the combination is prepared between the white spirits with the same flavor or between the white spirits with different flavor.
Preferably, in the step (2), the storage container comprises a jar or a tank.
Preferably, in the step (1), the raw wine is from the same white spirit manufacturer or different white spirit manufacturers.
The wine base is the name of wine which is different from finished wine and is not combined, blended or simply mixed with the same wine base, and the same name in the industry includes wine base, original pulp wine, original wine, basic wine and the like. Storage containers include, but are not limited to, jars, cans.
Combination is the act of mixing two or more wines together in the present invention, with names having the same meaning in the industry, also mixing, blending, etc. Blending is a blending process of blending a small amount of flavoring wine into raw wine to prepare finished wine, and names with the same meanings in the industry include blending, flavoring, blending and the like.
The invention has the beneficial effects that: the yield and the quality of the special grade white spirit obtained by the method are greatly improved, the yield and the quality of the special grade white spirit are comprehensively improved on the basis of keeping the current production situation and the production cost of the traditional white spirit in China basically unchanged, and the increasing demand of the national people on high-end white spirit is met.
Detailed Description
The technical solution of the present invention will be further specifically described below by way of specific examples.
In the present invention, the raw materials and equipment used are commercially available or commonly used in the art, unless otherwise specified. The methods in the following examples are conventional in the art unless otherwise specified.
Example 1:
a method for comprehensively improving the yield of special-grade Chinese liquor comprises the following steps:
(1) taking a plurality of batches of raw wine produced by a solid pure grain fermentation process from a white wine manufacturer;
(2) performing physical and chemical index detection on the raw wine in each storage container, wherein the physical and chemical indexes of the strong aromatic Chinese spirits comprise total acid, total ester, ethyl caproate, ethyl lactate, ethyl acetate, fusel oil, diacetyl, lactic acid and ethyl valerate; the physical and chemical detection indexes of the Maotai-flavor liquor comprise total acid, total ester, ethyl lactate, ethyl acetate, ethyl hexanoate and fusel oil;
(3) formulating a quality classification physicochemical index classification standard, wherein the quality classification physicochemical index classification standard comprises the following steps: classifying standard of special grade wine, classifying standard of superior grade wine and classifying standard of first grade wine, and grading the quality of the wine base according to the detection result by the established quality grading physicochemical index grading standard;
(4) according to the established quality grading physicochemical index grading standard, the special wine yield is improved by a combined blending method, and the combined blending method comprises the following steps:
combining and blending the super grade wine and the super grade wine to obtain the super grade wine meeting the classification standard of the super grade wine; combining and blending the super wine and the first-grade wine to obtain the super wine meeting the classification standard of the super wine; combining and blending the super grade wine, the superior grade wine and the first grade wine to obtain the super grade wine meeting the classification standard of the super grade wine; and combining and blending the top grade wine and the first grade wine to obtain the top grade wine meeting the classification standard of the top grade wine.
The special grade, the superior grade and the first grade grading standard of the Luzhou-flavor liquor are shown in a table 1:
TABLE 1 Strong aromatic quality grading physicochemical indexes
| Item | Special class | Super grade | First stage |
| Total acid (in terms of acetic acid) g/l | 0.8～1.4 | 0.7～1.3 | ≤1.6 |
| Total esters (in terms of ethyl acetate) g/l | 3.5～5.1 | 3.0～5.0 | 2.0～4.0 |
| Hexanoic acid ethyl ester (g/L) | 2.2～3.3 | 1.9～2.5 | 1.5～2.0 |
| Ethyl lactate in g/l | 1.5～2.1 | 1.8～2.4 | 2.0～2.5 |
| Ethyl acetate g/l | 1.0～2.2 | 1.0～2.5 | 1.5～2.5 |
| Fusel oil g/l | ≤1.70 | ≤2.00 | ≤2.20 |
| Diacetyl g/l | ≥0.04 | ≥0.02 | ≥0.01 |
| Total esters: total acid | ≥2.2 | ≥2.0 | ≥1.5 |
| Ethyl caproate: lactic acid ethyl ester | ≥1.5 | ≥1.0 | ≥1.0 |
| Lactic acid g/l | ≤0.28 | ≤0.4 | ≤0.8 |
| Valeric acid ethyl ester g/l | ≥0.06 | ≥0.03 | ≥0.02 |
。
The special grade, the superior grade and the first grade grading standard of the Maotai-flavor liquor are shown in a table 2:
TABLE 2 Maotai-flavor quality grading physicochemical index
| Item | Special class | Super grade | First stage |
| Total acid (in terms of acetic acid) g/l | 2.0～3.5 | 2.0～3.0 | 1.8～3.0 |
| Total esters (in terms of ethyl acetate) g/l | 4.0～6.0 | 4.0～6.0 | 3.0～5.0 |
| Ethyl lactate in g/l | ≦3.5 | ≦3.5 | ≦3.5 |
| Ethyl acetate g/l | ≧3.0 | ≧3.0 | ≧2.5 |
| Ethyl caproate g/l | ≦0.2 | ≦0.3 | ≦0.3 |
| Fusel oil g/l | ≤3.5 | ≤3.5 | ≤4.0 |
。
In the step (4), the combination and allocation is performed by controlling a metering pump to perform combination and allocation after computer analysis and calculation, or manually calculating and manually allocating. The combination and the blending are carried out among the white spirits with the same flavor or among the white spirits with different flavor.
In the step (2), the storage container comprises a jar and a tank.
In the step (1), the raw wine comes from the same white spirit manufacturer or different white spirit manufacturers, and the more the raw wine comes, the better the effect of the invention is.
Example 2
The present embodiment is different from embodiment 1 in that: the method also comprises a step (5) of improving the quality of the white spirit by a combined blending method according to the established quality classification physicochemical index classification standard: combining and blending special grade wine and special grade wine to obtain special grade wine with improved quality; combining and blending the top-grade wine and the top-grade wine to obtain the top-grade wine with improved quality; combining and blending the first-grade wine and the first-grade wine to obtain the first-grade wine with improved quality; combining and blending the super grade wine and the super grade wine to obtain the super grade wine with improved quality; combining and blending the super wine and the first-grade wine to obtain the super wine with improved quality; the super grade wine, the superior grade wine and the first grade wine are combined and blended to obtain the super grade wine with improved quality. Otherwise, the same procedure as in example 1 was repeated.
Application example
Grade standard of wine base
Wine body detection is graded according to the quality grading physicochemical indexes of the table 1 and the table 2, and the rationality of grading is confirmed by professional technicians according to national standards (the table 3, the table 3.1, the table 4 and the table 4.1).
TABLE 3 Strong aromatic (national standard GB/T10781.1-2021) sensory requirements for high alcohol
TABLE 3.1 sensory requirements for Luzhou-flavor (national Standard GB/T10781.1-2021) Mild wine
TABLE 4 sensory requirements of Maotai-flavor (GB/T26760-
TABLE 4.1 sensory requirements for Maotai-flavor (GB/T26760-
Main instrument and model for detection
[ 1 ] gas chromatography GC911-III (capillary column)
② gas chromatography GC911-III (packed column)
③ Agilent high performance liquid chromatography 1260 limits II
And fourthly, Agilent GC MS 8860-5977B.
Testing personnel
Yellow aspiration yoga national level first grade wine taster.
The result of the detection
(1) Raw wine of a 1000-mouth cellar winery in Yibin city:
firstly, special-grade raw wine; score-94 points; the total proportion is-12%;
② top grade wine base; score-90 points; 66 percent of the total proportion;
③ first-grade raw wine; score-83 points; the total proportion is-22%;
(2) raw wine of a wine factory with about 500 mouths of cellar in Luzhou city:
firstly, special-grade raw wine; score-93; the total proportion is-13%;
② top grade wine base; score-89; the total proportion is-60%;
③ first-grade raw wine; score-83 points; the total proportion is-27%;
(3) the raw wine of three factories in the same producing area of Yibin city is combined by the method of the invention:
firstly, special-grade raw wine; score-94 points; the total proportion is-20%;
② top grade wine base; score-91; the total proportion is-62%;
③ first-grade raw wine; score-85 points; 18 percent of the total proportion;
(4) the raw wine of five factories in different producing areas is combined by the method of the invention:
firstly, special-grade raw wine; score-95; the total proportion is-22%;
② top grade wine base; score-91; the total proportion is-68 percent;
③ first-grade raw wine; score-85 points; the total proportion is-10%;
(5) the raw wines of ten factories in different producing areas are combined by adopting the method of the invention:
firstly, special-grade raw wine; score-95; the total proportion is-30%;
② top grade wine base; score-91; the total proportion is-60%;
③ first-grade raw wine; score-86; the total proportion is-10%;
(6) the raw wines of twenty factories in different producing areas are combined by adopting the method of the invention:
firstly, special-grade raw wine; score-96 points; the total proportion is-35 percent;
② top grade wine base; score-92 points; 56 percent of the total proportion;
③ first-grade raw wine; score-87; the total proportion is-9 percent.
Conclusion
Along with the increasing number of combined wineries, the quality of each grade of wine is obviously improved; the total proportion (yield) of the super wine is also continuously improved from 12-13% to 35%, and is improved by about 3 times. The low-grade first-grade wine is reduced from 22-27% to 9%. Meanwhile, the score of the wine of the same grade is obviously improved, which shows that the quality of the wine of the same grade is obviously improved.
The trace components of the white spirit are hundreds to thousands of, and many undetected substances exist. The contents of structurally defined substances in complex compositions are very low, with the exception of very few in mg and the vast majority in μ g and ng nanograms, and belong to trace or trace analysis, and the quantitative analysis by means of chromatographic methods has large errors, so that the reproducibility and reliability are greatly reduced. Although the number of chromatographic skeleton components is about 20, the specific 11 types of chromatographic skeleton components are selected for the most characteristic commonalities of strong flavor type and index components reflecting quality grades, and in the process of researching the physicochemical data standard of strong flavor type white spirit, the invention widely samples more than one thousand wineries in Sichuan province and out of Sichuan province for more than ten years, and combines the sensory evaluation of the color, the fragrance, the taste and the character of the spirit, more than ten thousand samples for uniformly analyzing physicochemical data are obtained. Through repeated statistical analysis and comparison of analysis data obtained by combining raw wines of different grades in production areas like Yibin, Luzhou, Deyang, Chengdu and the like in Sichuan province and products in production areas outside Gansu, Jiangsu, Shandong and the like, the probability that the wine quality grade meets 11 physical and chemical data standards established after statistics is about 60%. The quality of the white spirit is evaluated according to the physicochemical standard of the invention, the coincidence rate is more than 99.9 percent, which shows that the standard has good regularity, comparability and practicability.
The inventor can contact different wine samples all over the country all the year round after engaging in the research work of the white spirit technology for decades, the product quality is good and bad, and the physicochemical data of various white spirits can be summarized better and more comprehensively. The data obtained by continuous research and analysis is more authentic, the source range of the sample covers the whole country, and the period is longer, for example, the sample of the same winery is sampled and analyzed every year, and different wineries of the same production area can transversely analyze and compare the physicochemical data of the product. The data obtained in this way are more representative and comprehensive.
In addition, the system cooperates with a great number of downstream clients, and can more clearly and comprehensively know the requirements of the clients on the quality of the white spirit in the process of carrying out technical guidance on the clients, and the requirements of the clients in different regions, different sexes and different ages on the white spirit are different. The customer group faced by people is very extensive, so that the demands of various customers are all known. The method not only is data obtained from the physical and chemical aspects of pure white spirit, but also analyzes and summarizes the data while combining the sensory evaluation standard of the white spirit.
The physicochemical index standard of the invention is characterized by:
the national standard is too simple (Table 5), and only 5 quantitative indexes are provided. The standard of the invention has 11 characteristic indexes, which reflects the quality grade more accurately than the national standard;
secondly, forming the most characteristic common substances, content range and quality grade of the strong aromatic wine;
thirdly, the interaction between the characteristics typically reflects the aroma, the taste and the quality grade of the strong aromatic wine;
fourthly, balancing substances and quality grades of the fragrance and the taste among the characteristic substances;
fifthly, the content, the balance range and the quality grade of the most typical flavor substance (ethyl caproate) of the strong aromatic wine;
sixthly, the content of the aroma and flavor substances of the strong aromatic wine is the most;
the ester substances are main substances of the strong aromatic white spirit, the total ester is higher when the grade is higher, the ethyl acetate and the ethyl lactate are too high, and the wine body has partial and astringent feelings, so the upper limit and the lower limit are regulated on the grade;
research on white spirits of different grades discovers that the higher the quality is, the higher the diacetyl is, so that the minimum requirement is made on the diacetyl;
ninthly, if the lactic acid is too high, the wine is sour and astringent, so the upper limit requirement is set for the wine, and ethyl valerate is one of the characteristic components of the old fragrance and the old taste, so the lower limit requirement is set for the wine;
the quantity ratio relation of the component with the characteristics of R is the result of scientific research, and is representative and scientific.
TABLE 5 Strong aromatic (national standard GB/T10781.1-2021) high degree wine physicochemical index
Similarly, in the process of researching the physical and chemical data standard of the Maotai-flavor liquor, more than 400 wineries such as Guizhou province, Sichuan province and the like are widely sampled for more than ten years, and more than 3000 samples are uniformly subjected to physical and chemical data analysis by combining sensory evaluation of the color, the fragrance, the taste and the condition of the liquor. The analysis data obtained by detecting the raw wine in different grades in a plurality of different production areas such as thatch in Guizhou province, Iris palla in Sichuan province and the like are integrated, and the coincidence rate of the wine quality and 6 physical and chemical data standards established after statistics is about 58 percent through repeated statistical analysis and comparison. And the quality of the white spirit is evaluated according to the physicochemical standard, the coincidence rate is more than 99.9 percent, which shows that the standard has good regularity, comparability and practicability.
The physicochemical index standard of the invention is characterized by:
the national standard is too simple (Table 6), and only 3 quantitative indexes are provided. The standard of the invention has 6 characteristic indexes, which reflects the quality grade more accurately than the national standard;
secondly, the most characteristic common substances, content range and quality grade of the Maotai-flavor liquor are formed;
thirdly, the interaction between the characteristic objects typically reflects the fragrance, the taste and the quality grade of the Maotai-flavor liquor;
fourthly, balancing substances and quality grades of the fragrance and the taste among the characteristic substances;
fifthly, the contents, the proportion ranges and the quality grades of various flavor substances of the Maotai-flavor liquor;
sixthly, the content of the aroma and flavor substances of the Maotai-flavor liquor is the majority;
the research shows that the ester substance is one of the main flavors of the Maotai-flavor liquor, so that the basic requirements on the upper and lower limits of the total ester are made on the level of the original liquor;
the wine has excessive fusel oil, obvious bitter taste and uncomfortable drinking, so the wine meets the upper limit requirement of the regulation.
TABLE 6 physicochemical indexes of Maotai-flavor (national standard GB/T26760-2011) high-alcohol
| Item | Super grade | First stage | Second stage |
| Total acid (in terms of acetic acid) g/l | ≧1.4 | ≧1.4 | ≧1.2 |
| Total esters (in terms of ethyl acetate) g/l | ≧2.2 | ≧2.0 | ≧1.8 |
| Ethyl caproate g/l | ≦0.3 | ≦0.4 | ≦0.4 |
。
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (10)
1. The method for comprehensively improving the yield of the special-grade Chinese white spirit is characterized by comprising the following steps of:
(1) taking a plurality of batches of raw wine produced by a solid pure grain fermentation process from a white wine manufacturer;
(2) carrying out physical and chemical index detection on the raw wine in each storage container;
(3) formulating a quality grading physicochemical index grading standard, and grading the quality of the wine base according to the detection result by the formulated quality grading physicochemical index grading standard;
(4) the yield of the super wine is improved by a combined blending method according to the established quality grading physicochemical index grading standard.
2. The method according to claim 1, wherein in the step (3), the quality classification physicochemical index classification standard comprises: special grade wine classification standard, super grade wine classification standard and first grade wine classification standard.
3. The method according to claim 1 or 2, wherein in the step (4), the method of combining the formulations comprises:
combining and blending the super grade wine and the super grade wine to obtain the super grade wine meeting the classification standard of the super grade wine; combining and blending the super wine and the first-grade wine to obtain the super wine meeting the classification standard of the super wine; combining and blending the super grade wine, the superior grade wine and the first grade wine to obtain the super grade wine meeting the classification standard of the super grade wine; and combining and blending the top grade wine and the first grade wine to obtain the top grade wine meeting the classification standard of the top grade wine.
4. The method according to claim 1 or 2, wherein the super grade, the premium grade and the grading standard of the first grade of the Luzhou-flavor liquor are as follows:
special grade: 0.8-1.4 g/l of total acid, 3.5-5.1 g/l of total ester, 2.2-3.3 g/l of ethyl caproate, 1.5-2.1 g/l of ethyl lactate, 1.0-2.2 g/l of ethyl acetate, less than or equal to 1.70g/l of fusel oil, more than or equal to 0.04g/l of diacetyl, total ester: total acid is more than or equal to 2.2, ethyl caproate: ethyl lactate is more than or equal to 1.5, lactic acid is less than or equal to 0.28g/l, and ethyl valerate is more than or equal to 0.06 g/l;
the superior grade: 0.7-1.3 g/l of total acid, 3.0-5.0 g/l of total ester, 1.9-2.5 g/l of ethyl caproate, 1.8-2.4 g/l of ethyl lactate, 1.0-2.5 g/l of ethyl acetate, less than or equal to 2.00g/l of fusel oil, more than or equal to 0.02g/l of diacetyl, total ester: total acid is more than or equal to 2.0, ethyl caproate: ethyl lactate is more than or equal to 1.0, lactic acid is less than or equal to 0.4g/l, and ethyl valerate is more than or equal to 0.03 g/l;
first-stage: total acid is less than or equal to 1.6g/l, total ester is 2.0-4.0 g/l, ethyl caproate is 1.5-2.0 g/l, ethyl lactate is 2.0-2.5 g/l, ethyl acetate is 1.5-2.5 g/l, fusel oil is less than or equal to 2.20g/l, diacetyl is more than or equal to 0.01g/l, total ester: total acid is more than or equal to 1.5, ethyl caproate: the ethyl lactate is more than or equal to 1.0, the lactic acid is less than or equal to 0.8g/l, and the ethyl valerate is more than or equal to 0.02 g/l.
5. The method according to claim 1 or 2, wherein the super, premium and class-one grading criteria of Maotai-flavor liquor are:
special grade: 2.0-3.5 g/l of total acid, 4.0-6.0 g/l of total ester, less than or equal to 3.5g/l of ethyl lactate, less than or equal to 3.0g/l of ethyl acetate, less than or equal to 0.2g/l of ethyl hexanoate and less than or equal to 3.5g/l of fusel oil;
the superior grade: 2.0-3.0 g/l of total acid, 4.0-6.0 g/l of total ester, less than or equal to 3.5g/l of ethyl lactate, less than or equal to 3.0g/l of ethyl acetate, less than or equal to 0.3g/l of ethyl hexanoate and less than or equal to 3.5g/l of fusel oil;
first-stage: 1.8-3.0 g/l of total acid, 3.0-5.0 g/l of total ester, less than or equal to 3.5g/l of ethyl lactate, less than or equal to 2.5g/l of ethyl acetate, less than or equal to 0.3g/l of ethyl hexanoate and less than or equal to 4.0g/l of fusel oil.
6. The method according to claim 1, further comprising a step (5) of improving the quality of the white spirit by a combined blending method according to established quality classification physicochemical index classification standards: combining and blending special grade wine and special grade wine to obtain special grade wine with improved quality; combining and blending the top-grade wine and the top-grade wine to obtain the top-grade wine with improved quality; combining and blending the first-grade wine and the first-grade wine to obtain the first-grade wine with improved quality; combining and blending the super grade wine and the super grade wine to obtain the super grade wine with improved quality; combining and blending the super wine and the first-grade wine to obtain the super wine with improved quality; the super grade wine, the superior grade wine and the first grade wine are combined and blended to obtain the super grade wine with improved quality.
7. The method of claim 1, wherein in step (4), the combination and allocation is performed by controlling the metering pump after computer analysis and calculation; or the combination and allocation is carried out by manual allocation through manual calculation.
8. The method according to claim 1, wherein in the step (4), the combination is prepared between the same flavor type distilled spirit or between different flavor type distilled spirits.
9. The method of claim 1, wherein in step (2), the storage container comprises a jar or a tank.
10. The method according to claim 1, wherein in step (1), the wine base is from the same wine manufacturer or different wine manufacturers.
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