CN113702535A - Daqu quality evaluation method and brewing process - Google Patents
Daqu quality evaluation method and brewing process Download PDFInfo
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- CN113702535A CN113702535A CN202111008608.5A CN202111008608A CN113702535A CN 113702535 A CN113702535 A CN 113702535A CN 202111008608 A CN202111008608 A CN 202111008608A CN 113702535 A CN113702535 A CN 113702535A
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Abstract
A method for evaluating the quality of yeast for making hard liquor and a brewing process belong to the field of brewing. The method for evaluating the quality of the yeast for making hard liquor comprises the following steps: s1, inoculating the sample Daqu into a culture medium for culture, and taking the acetic acid content in the obtained fermentation liquor as the actual acetic acid production index of the sample Daqu. S2, comparing the actual acetic acid production index of the Daqu sample with the standard acetic acid production index of the Daqu of the corresponding category in the Daqu acetic acid production evaluation system, wherein if the actual acetic acid production index of the Daqu sample meets the standard acetic acid production index of the Daqu of the corresponding category, the quality of the Daqu sample meets the standard required for brewing. Under the set conditions, the acetic acid production index of the Daqu is used as the quality evaluation index of the Daqu, the quality of the Daqu is evaluated quickly, efficiently and accurately, and the actual acetic acid production index of the Daqu is regulated and controlled by corresponding technical measures, so that the quality of the Daqu and the quality of the prepared base liquor are improved effectively, meanwhile, the blank of monitoring the Daqu in the aspect of metabolism is filled, and the quality evaluation standard of the Daqu is further enriched.
Description
Technical Field
The application relates to the field of wine brewing, in particular to a method for evaluating the quality of yeast for making hard liquor and a wine brewing process.
Background
In other words, "Qu" is the bone of wine "Quding wine type". Therefore, the important status and function of the Daqu in liquor brewing directly influence the liquor quality and taste of the liquor. Conventionally, evaluation criteria for the quality of the yeast for making hard liquor are mainly sensory evaluation (flavor, hide thickness, cross section and appearance), assisted by simple physicochemical indexes (esterification power, fermentation power, acidity, saccharification power, liquefaction power, starch and moisture), and have a great weight in sensory evaluation, so that the quality evaluation of the yeast for making hard liquor is greatly influenced by human subjective factors.
In the actual preparation process, the yield and the quality of the base wine are reduced and cannot reach the expected value when the base wine is prepared by partially adopting the standard Daqu obtained by the evaluation standard.
Disclosure of Invention
The application provides a method for evaluating the quality of yeast for making hard liquor and a brewing process, which can solve at least one technical problem.
The embodiment of the application is realized as follows:
in a first aspect, the present application provides a method for evaluating the quality of a yeast for making hard liquor, which includes the following steps:
s1, inoculating the sample Daqu into the sterilized culture medium, culturing for 46-50h at 28-31 ℃ to obtain a fermentation liquid, and taking the acetic acid content in the fermentation liquid as an actual acetic acid production index of the sample Daqu, wherein the sample Daqu comprises high-temperature Daqu, medium-temperature Daqu and low-temperature Daqu.
S2, comparing the actual acetogenic index of the Daqu sample with the standard acetogenic index of the Daqu of the corresponding category in the Daqu acetogenic evaluation system, and obtaining the quality evaluation result of the Daqu sample.
If the quality evaluation result is as follows: the actual acetic acid production index of the sample Daqu accords with the standard acetic acid production index of Daqu of the corresponding category, and the quality of the sample Daqu accords with the standard required by wine brewing.
Wherein, the Daqu acetogenic evaluation system comprises: the standard acetic acid production index of the high-temperature Daqu is less than or equal to 20mg/5g, and the medium-temperature Daqu: the standard acetic acid production index is less than or equal to 40mg/5g and less than or equal to 20mg/5g, and the standard acetic acid production index of the low-temperature Daqu is more than or equal to 40mg/5 g.
Under the set conditions, the quality of the yeast is quickly, efficiently and accurately evaluated by taking the acetic acid production index of the yeast as the quality evaluation index of the yeast, so that the actual acetic acid production index of the yeast can be regulated and controlled by corresponding technical measures according to actual needs, the quality of the yeast and the base liquor quality prepared by using the yeast are effectively improved, meanwhile, the blank of monitoring the metabolism of the yeast is filled, and the quality evaluation standard of the yeast is further enriched.
In a first aspect, the present application provides an example of a brewing process comprising:
the quality evaluation method for the Daqu provided by the first aspect of the application is adopted to carry out quality evaluation on the Daqu sample, and the quality evaluation result of the Daqu sample is obtained.
If the evaluation result is: and (3) mixing the sample Daqu with wine brewing raw materials, fermenting and distilling to obtain the wine, wherein the actual acetic acid production index of the sample Daqu meets the standard acetic acid production index of corresponding types of Daqu in a Daqu acetic acid production evaluation system.
The quality evaluation method for the Daqu is adopted to evaluate whether the Daqu of the sample meets the standards required by wine brewing, and if so, subsequent wine brewing is carried out, so that the quality of the prepared base wine is ensured to be good.
Detailed Description
Embodiments of the present application will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present application and should not be construed as limiting the scope of the present application. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The applicant finds that although the Daqu accords with the judgment standard of Daqu quality related to the background technology, microorganisms contained in the Daqu generate certain mutual influence in the metabolic process in the subsequent fermentation process, and by taking the Luzhou-flavor liquor as an example, the content of acetic acid and ethyl acetate in base liquor is found to be obviously increased in the brewing process, and the higher content of the acetic acid and the ethyl acetate can generate an inhibiting effect on the fermentation of yeasts and the like in the Luzhou-flavor base liquor production, so that the yield and the quality of the Luzhou-flavor base liquor are reduced.
Therefore, in view of the above, the acetic acid production index is adopted as the quality evaluation index of the Daqu so as to quickly and efficiently evaluate the quality of the Daqu, and thus, the actual acetic acid production index of the Daqu can be regulated and controlled by corresponding technical measures according to actual needs so as to further improve the quality of the Daqu and the quality of base liquor.
The method for evaluating the quality of the yeast for making hard liquor and the brewing process of the yeast for making hard liquor in the embodiment of the application are specifically described as follows:
a method for evaluating the quality of yeast for making hard liquor comprises the following steps:
and S1, inoculating the sample Daqu into the sterilized culture medium for culture to obtain a fermentation liquid, and taking the acetic acid content in the fermentation liquid as an actual acetic acid production index of the sample Daqu.
Wherein, the types of the sample Daqu comprise high-temperature Daqu, medium-temperature Daqu and low-temperature Daqu.
The low-temperature Daqu is prepared by controlling the highest product temperature to be more than or equal to 60 ℃ in the process of preparing the Daqu, represented by Daqu used for fen-flavor liquor, the medium-temperature Daqu is prepared by controlling the highest product temperature to be 50-60 ℃ in the process of preparing the Daqu, represented by Daqu used for strong-flavor liquor, and the high-temperature Daqu is prepared by controlling the highest product temperature to be not more than 50 ℃ in the process of preparing the Daqu, represented by Daqu used for Maotai-flavor liquor. And selecting corresponding Daqu according to the actual wine making requirements.
In order to ensure the culture effect, before inoculating the sample Daqu into the culture medium, the sample Daqu is crushed.
The selection of the culture medium can be various, but in order to truly and effectively react the actual acetogenesis index of the Daqu, the raw materials of the culture medium optionally comprise, by mass percent: 0.8-1.2% of glucose, 0.8-1.2% of yeast extract, 0.018-0.023% of dipotassium phosphate, 1.4-1.6% of alcohol and the balance of water. That is, the raw materials of the culture medium comprise, by mass: 0.8%, 0.9%, 1%, 1.1%, or 1.2% of glucose, 0.8%, 0.9%, 1%, 1.1%, or 1.2% of yeast extract, 0.018%, 0.019%, 0.020%, 0.021%, 0.022%, or 0.023% of dipotassium hydrogen phosphate, 1.4%, 1.45%, 1.5%, 1.55%, or 1.6% of alcohol, and the balance of water. The culture medium has simple components and reasonable proportion, and can satisfy the nutrient substances required by the growth of microorganisms.
Wherein, in some optional embodiments, the raw materials of the culture medium comprise, by mass percent: 1% of glucose, 1% of yeast extract, 0.02% of dipotassium phosphate, 1.5% of alcohol and the balance of water. The culture effect is good, and the actual acetic acid production index of the Daqu can be truly reflected.
Wherein the alcohol has a concentration of 85-95% vol, and can be selected as 95% vol alcohol.
The sterilization method includes, but is not limited to, high temperature sterilization and filtration sterilization.
Optionally, in step S1, the sterilizing comprises: sterilizing at 121 deg.C under 0.10Mpa for 30min, and cooling to 28-31 deg.C. High-temperature and high-pressure sterilization is adopted, the sterilization effect is good, the efficiency is good, and the sterilization is carried out, and then the temperature is cooled to 28-31 ℃, so that the yeast is convenient to culture samples.
Inoculating the sample Daqu into a sterilized culture medium for culturing, wherein the culture medium comprises the following steps: inoculating the sample into sterilized culture medium, and culturing at 28-31 deg.C for 46-50h, such as at 28 deg.C, 29 deg.C, 30 deg.C, 30.5 deg.C or 31 deg.C for 46h, 47h, 48h, 49h or 50 h.
Optionally, inoculating the sample koji into the sterilized medium for culturing comprises: culturing at 30 deg.C for 48 h.
S2, comparing the actual acetogenic index of the Daqu sample with the standard acetogenic index of the Daqu of the corresponding category in the Daqu acetogenic evaluation system, and obtaining the quality evaluation result of the Daqu sample.
Wherein, the Daqu acetogenic evaluation system comprises: the standard acetic acid production index of the high-temperature Daqu is less than or equal to 20mg/5g, and the medium-temperature Daqu: the standard acetic acid production index is less than or equal to 40mg/5g and less than or equal to 20mg/5g, and the standard acetic acid production index of the low-temperature Daqu is more than or equal to 40mg/5 g.
The evaluation system for the acetic acid production of the Daqu is obtained by carrying out a large number of tests after finding that the correlation with acetic acid is found through a large number of researches based on the discovery that the yield and the quality of base liquor are reduced and cannot reach the expected value when the base liquor is prepared by partially adopting the standard Daqu obtained by adopting a mode and the like adopted by the background technology by the applicant, and the technical problems can be effectively solved through verification.
Wherein, after obtaining the quality evaluation result of the Daqu sample:
if the quality evaluation result of the Daqu sample is as follows: the actual acetic acid production index of the sample Daqu accords with the standard acetic acid production index of Daqu of the corresponding category, and the quality of the sample Daqu accords with the standard required by wine brewing.
If the quality evaluation result of the Daqu sample is as follows: and adjusting the sample Daqu until the actual acetic acid production index of the sample Daqu meets the standard acetic acid production index of the Daqu of the corresponding category.
In a first mode, the step of adjusting the sample koji comprises: regulating the preparation method of the Daqu.
In a second mode, the step of adjusting the sample koji comprises: adding auxiliary yeast into the sample yeast, wherein the actual acetogenic index of the auxiliary yeast is different from the actual acetogenic index of the sample yeast.
The first mode and the second mode can be used individually or jointly, and those skilled in the art can select the modes according to actual needs.
The above-mentioned method for evaluating the quality of yeast for making hard liquor may be used alone, or may be used in combination with other evaluation methods, for example, sensory evaluation in the background art, and is not limited herein.
The application also provides a wine brewing process, which comprises the following steps:
and S1, performing quality evaluation on the Daqu sample by adopting a Daqu quality evaluation method to obtain a quality evaluation result of the Daqu sample.
In the actual quality evaluation method, a plurality of Daqu samples are randomly taken from the sample Daqu and cultured, and the average actual acetogenesis index of the Daqu samples is used as the actual acetogenesis index of the Daqu sample.
If the evaluation result of S2 is: and (3) mixing the sample Daqu with wine brewing raw materials, fermenting and distilling to obtain the wine, wherein the actual acetic acid production index of the sample Daqu meets the standard acetic acid production index of corresponding types of Daqu in a Daqu acetic acid production evaluation system.
At the moment, the actual acetic acid production index of the Daqu sample meets the standard acetic acid production index of corresponding Daqu in a Daqu acetic acid production evaluation system, so that the quality of the obtained base liquor can be ensured after the liquor is directly made.
S2' if the evaluation result is: and adjusting the sample yeast, repeatedly sampling the adjusted sample yeast and obtaining the evaluation result of the acetogenic index of the sample yeast until the evaluation result is that the actual acetogenic index of the adjusted sample yeast conforms to the standard acetogenic index of the yeast of the corresponding category.
And then mixing the adjusted Daqu with a brewing raw material, fermenting, and distilling to obtain the wine.
The specific way of adjusting the Daqu of the sample can refer to the adjusting way in the Daqu quality evaluation method, and is not described herein.
The method for evaluating the quality of the yeast for making hard liquor and the brewing process of the yeast for making hard liquor are further described in detail by combining the examples.
Example 1
(1) Preparation of a Daqu acetogenic index evaluation culture medium:
taking 3 250mL triangular flasks, accurately weighing 0.5g of glucose, 0.5g of yeast extract, 0.01g of dipotassium phosphate and 50mL of water respectively, sealing with a silicon rubber plug, wrapping with 6 layers of gauze, sterilizing at 0.1Mpa for 30min, cooling to 30 ℃, adding 0.75mL of 95% vol alcohol into a sterile operating platform, and sealing for later use.
(2) Inoculation and culture:
accurately weighing 2.50g of medium-temperature Daqu powder, inoculating into Daqu acetogenic index evaluation culture medium on a sterile operating platform, and mixing. The cells were incubated at 30 ℃ for 48 hours.
(3) Detecting and calculating the content of acetic acid:
after the culture, the fermentation liquid was subjected to gas chromatography to detect the acetic acid content, which was 14.088mg/100mL, 16.916mg/100mL, 15.883mg/100mL, respectively, and the average value was 15.629mg/100 mL.
The actual acetic acid production index of the medium temperature Daqu is 15.629X 1.95X 30.477(mg/5g)
And comparing the actual acetic acid production index X of the medium-temperature Daqu with the standard acetic acid production index of the medium-temperature Daqu in a Daqu acetic acid production evaluation system, wherein X is more than 20mg/5g and less than 40mg/5g, namely the acetic acid production index of the medium-temperature Daqu meets the requirement, and the medium-temperature Daqu is mixed with brewing raw materials according to a strong aromatic Chinese spirit brewing process at the later stage, fermented and distilled to obtain the liquor. The data of the base wine measurements obtained after distillation are shown in Table 1.
TABLE 1 base wine test data (unit: ml/100mg)
| Component name | Ethyl acetate | Hexanoic acid ethyl ester | Acetic acid |
| Base wine | 134.7 | 389.7 | 25.9 |
Example 2
(1) Preparation of a Daqu acetogenic index evaluation culture medium:
taking 3 250mL triangular flasks, accurately weighing 0.5g of glucose, 0.5g of yeast extract, 0.01g of dipotassium phosphate and 50mL of water respectively, sealing with a silicon rubber plug, wrapping with 6 layers of gauze, sterilizing at 0.1Mpa for 30min, cooling to 30 ℃, adding 0.75mL of 95% vol alcohol into a sterile operating platform, and sealing for later use.
(2) Inoculation and culture:
accurately weighing 2.50g of low-temperature Daqu powder, inoculating into Daqu acetogenic index evaluation culture medium on a sterile operating platform, and mixing. The cells were incubated at 30 ℃ for 48 hours.
(3) Detecting and calculating the content of acetic acid:
after the culture, the fermentation liquid was subjected to gas chromatography to detect the acetic acid content, which was 35.331mg/100mL, 34.614mg/100mL, and 34.002mg/100mL, respectively, with an average value of 34.649mg/100 mL.
The actual acetic acid production index X of the low-temperature Daqu is 34.649X 1.95X 67.566(mg/5g)
And comparing the actual acetic acid production index X of the low-temperature Daqu with the standard acetic acid production index of the low-temperature Daqu in a Daqu acetic acid production evaluation system, wherein X is more than 40mg/5g, namely the acetic acid production index of the low-temperature Daqu meets the requirement, and mixing the low-temperature Daqu powder with wine brewing raw materials according to a fen-flavor liquor brewing process at the later stage, and distilling after fermentation to obtain the liquor. The data of the base wine measurements obtained after distillation are shown in Table 2.
TABLE 2 base wine test data (unit: ml/100mg)
| Component name | Ethyl acetate | Lactic acid ethyl ester | Acetic acid | Lactic acid |
| Base wine | 223.2 | 155.3 | 50.3 | 8.7 |
Example 3
(1) Preparation of a Daqu acetogenic index evaluation culture medium:
taking 3 250mL triangular flasks, accurately weighing 0.5g of glucose, 0.5g of yeast extract, 0.01g of dipotassium phosphate and 50mL of water respectively, sealing with a silicon rubber plug, wrapping with 6 layers of gauze, sterilizing at 0.1Mpa for 30min, cooling to 30 ℃, adding 0.75mL of 95% vol alcohol into a sterile operating platform, and sealing for later use.
(2) Inoculation and culture:
accurately weighing 2.50g of high-temperature Daqu powder, inoculating into Daqu acetogenic index evaluation culture medium on a sterile operating platform, and mixing. The cells were incubated at 30 ℃ for 48 hours.
(3) Detecting and calculating the content of acetic acid:
after the culture, the fermentation liquid was subjected to gas chromatography to detect the acetic acid content, which was 6.877mg/100mL, 6.735mg/100mL, and 6.801mg/100mL, respectively, with an average value of 6.804mg/100 mL. The actual acetic acid production index X of the high-temperature Daqu is 6.804X 1.95X 13.268(mg/5 g).
And comparing the actual acetic acid production index X of the high-temperature Daqu with the standard acetic acid production index of the high-temperature Daqu in a Daqu acetic acid production evaluation system, wherein X is less than 20mg/5g, namely the acetic acid production index of the high-temperature Daqu meets the requirement, and mixing the high-temperature Daqu powder with brewing raw materials according to a Maotai-flavor liquor brewing process at the later stage, and distilling after fermentation to obtain the liquor. The data of the base wine measurements obtained after distillation are shown in Table 3.
TABLE 3 detection data of real base wine (unit: g/L)
Test example 1
Taking medium-temperature Daqu meeting the production requirements of the Luzhou-flavor liquor, wherein sensory evaluation tables and physical and chemical indexes of the medium-temperature Daqu are shown in tables 4 and 5, mixing the medium-temperature Daqu with liquor-making raw materials according to the Luzhou-flavor liquor-making process same as that of the embodiment 1, distilling the fermented liquor to obtain liquor, and obtaining base liquor detection data shown in table 6.
TABLE 4 sensory evaluation of mesophilic Daqu
TABLE 5 physicochemical indices of medium temperature Daqu
TABLE 6 base wine test data (unit: ml/100mg)
| Component name | Ethyl acetate | Hexanoic acid ethyl ester | Acetic acid |
| Base wine | 272.5 | 289.2 | 54.3 |
It can be seen from Table 6 that the base liquors obtained by mixing the medium temperature yeast with the brewing materials and distilling after fermentation have high acetic acid and ethyl acetate, and poor liquor quality.
The method for evaluating the acetic acid production index of the Daqu in the embodiment 1 is adopted to detect the content of the medium-temperature Daqu acetic acid, and comprises the following steps: 36.187mg/100ml, 37.532mg/100ml and 38.889mg/100ml, the average value is 37.536mg/100 ml.
The actual acetic acid production index X of the medium-temperature Daqu is 37.536X 1.95X 73.195(mg/5g), and compared with the standard acetic acid production index of the medium-temperature Daqu in a Daqu acetic acid production evaluation system, the acetic acid production index of the medium-temperature Daqu does not meet the requirement.
After the production process of the medium-temperature Daqu is adjusted, the content of the acetic acid in the medium-temperature Daqu is detected by adopting the index evaluation method for producing acetic acid by the Daqu in the embodiment 1, wherein the method comprises the following steps: 17.987, 18.642, 19.439mg/100ml, average 18.689mg/100 ml. The actual acetic acid production index X of the medium-temperature Daqu is 18.689X 1.95X 36.444(mg/5g), and is compared with the standard acetic acid production index of the medium-temperature Daqu in a Daqu acetic acid production evaluation system, namely the acetic acid production index of the medium-temperature Daqu meets the requirement.
According to the strong aromatic Chinese spirit brewing process of the embodiment 1, the medium-temperature yeast with acetic acid production index meeting the requirement after the process adjustment is mixed with brewing raw materials, and the liquor is obtained by distillation after fermentation, and the obtained base liquor detection data are shown in table 7.
TABLE 7 base wine test data (unit: ml/100mg)
| Component name | Ethyl acetate | Hexanoic acid ethyl ester | Acetic acid |
| Base wine | 150.2 | 296.7 | 24.9 |
As can be seen from the comparison of Table 6 and Table 7, the ethyl acetate in Table 7 is obviously reduced, so that the acetic acid production index of the Daqu does not meet the requirement after the acetic acid content of the medium-temperature Daqu is detected by adopting the Daqu acetic acid production index evaluation method, and the quality of the obtained base liquor is obviously improved when the acetic acid production index of the Daqu meets the requirement and is used in the wine brewing process after the process adjustment is carried out.
Test example 2
The low-temperature Daqu which meets the requirements of fen-flavor liquor production is taken, the sensory evaluation table and the physical and chemical indexes of the low-temperature Daqu are shown in tables 8 and 9, the low-temperature Daqu is mixed with brewing raw materials according to the same fen-flavor liquor brewing process as the embodiment 2, the liquor is obtained by distilling after fermentation, and the obtained base liquor detection data are shown in table 10.
TABLE 8 sensory evaluation of Low-temperature Daqu
TABLE 9 physicochemical indices of Low-temperature Daqu
TABLE 10 base wine test data (unit: ml/100mg)
| Component name | Ethyl acetate | Lactic acid ethyl ester | Acetic acid | Lactic acid |
| Base wine | 201.3 | 198.5 | 40.2 | 13.4 |
It can be seen from Table 10 that the base liquor obtained by mixing the low-temperature Daqu with the brewing raw material and distilling after fermentation has a poor ethyl acetate-ethyl lactate ratio, resulting in poor liquor quality.
The method for evaluating the acetic acid production index of the Daqu in the embodiment 2 is adopted to detect the acetic acid content of the low-temperature Daqu, and comprises the following steps: 15.834, 16.634, 17.302mg/100mL, with an average value of 16.590mg/100 mL.
The actual acetic acid production index X of the low-temperature Daqu is 16.590X 1.95X 32.350(mg/5g), and compared with the standard acetic acid production index of the low-temperature Daqu in a Daqu acetic acid production evaluation system, the acetic acid production index of the low-temperature Daqu is not satisfactory.
After the process adjustment is carried out on the low-temperature Daqu, the content of acetic acid in the low-temperature Daqu is detected by adopting the method for evaluating the acetic acid production index of the Daqu in the embodiment 2, and the method comprises the following steps: 33.653, 32.259, 31.799mg/100ml, average 32.570mg/100 ml. The actual acetic acid production index X of the medium-temperature Daqu is 32.570X 1.95X 63.512(mg/5g), and is compared with the standard acetic acid production index of the low-temperature Daqu in a Daqu acetic acid production evaluation system, namely the acetic acid production index of the low-temperature Daqu meets the requirement.
And (3) continuing to perform the liquor making process of the fen-flavor liquor according to the embodiment 2, mixing the low-temperature yeast with acetic acid production index meeting the requirement after the process adjustment with the liquor making raw materials, fermenting, and distilling to obtain liquor, wherein the obtained base liquor detection data are shown in a table 11.
TABLE 11 base wine test data (unit: ml/100mg)
| Component name | Ethyl acetate | Lactic acid ethyl ester | Acetic acid | Lactic acid |
| Base wine | 240.6 | 172.3 | 56.0 | 12.1 |
The comparison between tables 10 and 11 shows that the ratio of ethyl acetate to ethyl lactate in table 11 is better, so that the acetic acid production index of the Daqu is not in accordance with the requirement after the acetic acid content of the low-temperature Daqu is detected by using the Daqu acetic acid production index evaluation method, and the quality of the base wine is better when the acetic acid production index of the Daqu is in accordance with the requirement and is used in the wine brewing process after the process adjustment is carried out.
Test example 3
The high-temperature Daqu which meets the production requirements of the Maotai-flavor liquor is taken, the sensory evaluation table and the physical and chemical indexes of the high-temperature Daqu are shown in tables 12 and 13, the high-temperature Daqu is mixed with the brewing raw materials according to the Maotai-flavor liquor brewing process of the embodiment 3, the liquor is obtained by distillation after fermentation, and the obtained base liquor detection data are shown in table 14.
TABLE 12 sensory evaluation of high-temperature Daqu
TABLE 13 physicochemical indices of high-temperature Daqu
TABLE 14 base wine test data (unit: g/L)
It can be seen from Table 14 that the base liquor obtained by mixing the high-temperature Daqu with the brewing material and distilling after fermentation is high in ethyl caproate and poor in quality.
The method for evaluating the acetic acid production index of the Daqu in the embodiment 3 is adopted to detect the content of the high-temperature Daqu acetic acid, and comprises the following steps: 13.230, 14.103, 15.564mg/100mL, with an average value of 14.299mg/100 mL.
The actual acetic acid production index X of the high-temperature Daqu is 14.299X 1.95X 27.883(mg/5g), and compared with the standard acetic acid production index of the high-temperature Daqu in a Daqu acetic acid production evaluation system, the acetic acid production index of the high-temperature Daqu is not qualified.
After the preparation process of the high-temperature Daqu is adjusted, the acetic acid content of the adjusted high-temperature Daqu is detected by adopting the method for evaluating the acetic acid production index of the Daqu in the embodiment 3, and the method comprises the following steps: 10.897, 9.453, 8.729mg/100ml, average 9.693mg/100 ml. The actual acetic acid production index X of the high-temperature Daqu is 9.693X 1.95X 18.901(mg/5g), and is compared with the standard acetic acid production index of the high-temperature Daqu in a Daqu acetic acid production evaluation system, namely the acetic acid production index of the high-temperature Daqu meets the requirement.
According to the liquor brewing process of the Maotai-flavor liquor, the high-temperature yeast with acetic acid production index meeting the requirement after the process adjustment is mixed with the liquor brewing raw materials, the liquor is obtained by distillation after fermentation, and the obtained base liquor detection data are shown in table 15.
TABLE 15 base wine test data (unit: g/L)
The comparison of tables 14 and 15 shows that the total acid and total ester in table 15 are reduced, so that the content of ethyl caproate is reduced, the acetic acid production index of the Daqu is not in accordance with the requirement after the acetic acid content of the high-temperature Daqu is detected by adopting the Daqu acetic acid production index evaluation method, and the quality of the base wine is better when the acetic acid production index of the Daqu is in accordance with the requirement and is used in the wine making process after the process adjustment is carried out.
In conclusion, according to the method for evaluating the quality of the Daqu and the brewing process, the index of producing acetic acid by the Daqu is used as the index of evaluating the quality of the Daqu, so that the quality of the Daqu is evaluated quickly and efficiently, the index of actually producing acetic acid by the Daqu can be regulated and controlled by corresponding technical measures according to actual needs, the quality of the Daqu and the quality of base liquor are further improved, the blank of monitoring the Daqu in the aspect of metabolism is filled, and the evaluation standard of the quality of the Daqu is further enriched.
The foregoing is merely exemplary of the present application and is not intended to limit the present application, which may be modified or varied by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. A method for evaluating the quality of yeast for making hard liquor is characterized by comprising the following steps:
s1, inoculating the sample Daqu into a sterilized culture medium, culturing for 46-50h at 28-31 ℃ to obtain a fermentation liquid, and taking the acetic acid content in the fermentation liquid as an actual acetic acid production index of the sample Daqu, wherein the sample Daqu comprises high-temperature Daqu, medium-temperature Daqu and low-temperature Daqu;
s2, comparing the actual acetogenic index of the Daqu sample with the standard acetogenic index of the Daqu of the corresponding category in a Daqu acetogenic evaluation system to obtain the quality evaluation result of the Daqu sample;
if the quality evaluation result of the Daqu sample is as follows: the actual acetic acid production index of the sample Daqu accords with the standard acetic acid production index of the Daqu of the corresponding category, and the quality of the sample Daqu accords with the standard required by wine brewing;
wherein the Daqu acetogenic evaluation system comprises: the standard acetic acid production index of the high-temperature Daqu is less than or equal to 20mg/5g, and the medium-temperature Daqu: the standard acetic acid production index is less than or equal to 40mg/5g and less than or equal to 20mg/5g, and the standard acetic acid production index of the low-temperature Daqu is more than or equal to 40mg/5 g.
2. The method for evaluating the quality of a koji according to claim 1, wherein in step S2, if the result of the quality evaluation of the sample koji is: and if the actual acetic acid production index of the sample Daqu does not meet the standard acetic acid production index of the Daqu of the corresponding category, adjusting the sample Daqu until the actual acetic acid production index of the sample Daqu meets the standard acetic acid production index of the Daqu of the corresponding category.
3. The method for evaluating the quality of a koji according to claim 2, wherein the step of adjusting the sample koji comprises: adjusting the preparation method of the Daqu of the sample.
4. The method for evaluating the quality of a koji according to claim 2, wherein the step of adjusting the sample koji comprises: adding auxiliary yeast to the sample yeast, wherein the actual acetogenic index of the auxiliary yeast is different from the actual acetogenic index of the sample yeast.
5. The method for evaluating the quality of a koji according to any of claims 1 to 4, wherein the raw materials of the culture medium comprise, in mass percent: 0.8-1.2% of glucose, 0.8-1.2% of yeast extract, 0.018-0.023% of dipotassium phosphate, 1.4-1.6% of alcohol and the balance of water;
wherein the alcohol is 85-95% vol alcohol.
6. The method for evaluating the quality of a koji according to any of claims 1 to 4, wherein the raw materials of the culture medium comprise, in mass percent: 1% of glucose, 1% of yeast extract, 0.02% of dipotassium phosphate, 1.5% of alcohol and the balance of water.
7. The method for evaluating the quality of a koji according to any of claims 1 to 4, wherein the culturing in step S1 comprises: culturing at 30 deg.C for 48 h.
8. The method for evaluating the quality of a koji according to any one of claims 1 to 4, wherein the sterilization in step S1 comprises: sterilizing at 121 deg.C under 0.10Mpa for 30min, and cooling to 28-31 deg.C.
9. A wine brewing process is characterized by comprising the following steps:
performing quality evaluation on the sample yeast by using the yeast quality evaluation method according to any one of claims 1 to 8 to obtain the quality evaluation result of the sample yeast;
if the evaluation result is: and mixing the sample Daqu with wine brewing raw materials, fermenting and distilling to obtain wine, wherein the actual acetic acid production index of the sample Daqu meets the standard acetic acid production index of corresponding types of Daqu in the Daqu acetic acid production evaluation system.
10. The brewing process according to claim 9, wherein if the evaluation result is: if the actual acetogenic index of the Daqu sample does not meet the standard acetogenic index of the Daqu of the corresponding category in the Daqu acetogenic evaluation system, adjusting the Daqu sample, repeatedly sampling the adjusted Daqu sample and obtaining the evaluation result of the acetogenic index of the Daqu sample until the evaluation result is that the actual acetogenic index of the adjusted Daqu sample meets the standard acetogenic index of the Daqu of the corresponding category;
and then mixing the adjusted Daqu with a brewing raw material, fermenting, and distilling to obtain the wine.
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