CN113755276A - Production process of special-flavor aging flavoring wine - Google Patents
Production process of special-flavor aging flavoring wine Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 109
- 230000032683 aging Effects 0.000 title claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000013339 cereals Nutrition 0.000 claims abstract description 113
- 239000002994 raw material Substances 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 150000002148 esters Chemical class 0.000 claims abstract description 36
- 239000002253 acid Substances 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 29
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 23
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000010025 steaming Methods 0.000 claims abstract description 19
- 238000003892 spreading Methods 0.000 claims abstract description 17
- 230000007480 spreading Effects 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 28
- 239000003205 fragrance Substances 0.000 claims description 22
- 235000013312 flour Nutrition 0.000 claims description 17
- 239000002699 waste material Substances 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 230000001953 sensory effect Effects 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000006386 neutralization reaction Methods 0.000 claims description 4
- 238000004448 titration Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000002372 labelling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 238000004821 distillation Methods 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 5
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- 238000013124 brewing process Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
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- 239000004458 spent grain Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention discloses a production process of a special-flavor aging flavoring wine, which comprises the following steps: (1) preparing a pit; (2) preparing raw materials and auxiliary materials, wherein the raw materials comprise, by weight, 100 parts of sorghum, 26 parts of Daqu, 55 parts of rice hulls and old grains; (3) mixing materials; (4) steaming wine and grains; (5) sucking pulp, spreading for cooling, and spreading yeast; (6) and (3) cellar entry and fermentation: the fermentation period is one year or half year; (7) vinasse obtained after the fermentation of the round becomes vinasse of the next round of liquor distillation, and the vinasse liquor, the raw material vinasse liquor and the special-flavor aging seasoning liquor of the vinasse liquor with different acid and ester contents are produced in the step (4) and have the fermentation period of one year or half year. According to the method, the aged flavoring wine with different quality grades for blending the special-flavor liquor is produced by changing brewing raw materials, prolonging the fermentation period and the like, so that the storage time of the finished wine is greatly reduced, the yield of the finished wine is favorably improved, and the production cost of an enterprise is saved.
Description
Technical Field
The invention relates to the technical field of flavoring wine production, in particular to a production process of a special-flavor aging flavoring wine.
Background
The old taste of the white spirit is the unique taste formed after the white spirit is stored for a certain time. In the sensory evaluation of the white spirit, the spicy and thin taste of the white spirit can be well improved by the crusted fragrant and old taste, so that the taste is more comfortable and soft, the spirit body is enriched, and the layering sense of the fragrance of the white spirit is also increased.
The aged flavoring wine is one of common flavoring wines in the production of white spirit. The aged flavoring wine can show an aged fragrant and aged taste in a shorter time, the aged fragrant and aged taste is the main sensory characteristic of the medium-high-end super-aromatic white spirit, and the aged fragrant and aged taste is mainly applied to improving elegant and comfortable aged fragrance and aged taste in the spirit body design, and has a great influence on the improvement of the quality of the white spirit. The method for mixing the white spirit with the white spirit can improve the quality and safety of the white spirit and generate better economic benefit. Therefore, the research on aging flavoring wine is very urgent.
At present, the process for producing the aged flavoring wine in the white spirit industry has short fermentation period, and needs longer storage time to reach certain cellar aroma and aged aroma, thereby influencing the yield and increasing the production cost of enterprises.
Disclosure of Invention
The invention aims to solve the problems and provides a production process of a special-flavor aged flavoring wine, which is used for producing the aged flavoring wine suitable for blending the special-flavor Chinese liquor by changing brewing raw materials, prolonging the fermentation period and the like on the basis of the production process of the special-flavor Chinese liquor, and greatly reduces the storage time of the finished special-flavor Chinese liquor.
In order to achieve the purpose of the invention, the invention adopts the following technical scheme.
The production process of the special-flavor aging flavoring wine is characterized by comprising the following steps:
(1) preparing a pit: checking whether the pit is damaged or not, repairing in time if the pit is damaged, cleaning, keeping the pit dry, preparing pit mud and films for pit sealing, and labeling each pit so as to distinguish the pits with different fermentation periods;
(2) preparing raw materials and auxiliary materials: the method comprises the following steps of (1) according to the weight parts, 100 parts of sorghum, 26 parts of Daqu, 55 parts of rice hulls and old lees, wherein no lees are used in the old lees, and the flour lees and the raw material lees are reserved, the old lees are prepared from the sorghum, the Daqu and the rice hulls, the volume ratio of the flour lees to the raw material lees is 1:2, and the fermentation period is one year or half year; the aged grains with different fermentation periods are selected according to the total acid and total ester content of the final base liquor; steaming rice hull for 40 min, smelling smell after steaming, removing bran smell, making the color into light yellow sauce, and spreading for cooling;
(3) preparing and stirring materials: uniformly mixing the sorghum, the rice hulls and the old lees in the step (2), and filling into a wine retort; mixing the rice grains and the raw material grains in the old grains with sorghum and rice hulls respectively, and filling the mixture into a liquor steamer at different time;
(4) steaming wine and grain: steaming the sorghum in the liquor retort in the step (3) according to a traditional continuous grain mixed steaming method, and distilling and hierarchically distilling to collect liquor, specifically distilling the grain wine from the liquor retort containing the old grain and the flour grain, and distilling to collect new grain; distilling the raw material distiller's grains from the distiller containing the upper layer of the old distiller's grains, and distilling to obtain new raw material distiller's grains; distilling the grain wine from the wine retort containing the old grain lower layer raw material grains, and distilling new grain wine; the volume ratio of the new fermented glutinous rice to the raw material fermented glutinous rice is 1:2: 1;
(5) absorbing pulp, spreading for cooling, and spreading yeast: separating the fermented flour, the raw material and the waste fermented grains obtained in the step (4), and performing slurry absorption, spreading for cooling and yeast spreading respectively;
(6) and (3) cellar entry and fermentation: putting the fermented flour lees, the raw material lees and the waste lees into a cellar according to the arrangement sequence of an upper layer, a middle layer and a lower layer, controlling the cellar-entering temperature to be 18-20 ℃, sealing the cellar by using cellar mud and a film, and setting the fermentation period to be one year or half year; the aged grains with different fermentation periods are selected based on the physical and chemical indexes of total acid, total ester content and sensory indexes of color, aroma and style.
(7) Discharging the distiller's grains obtained after the fermentation in the previous round out of the cellar to obtain the aged grains for steaming the wine in the next round, repeating the steps, and producing the special-flavor aging seasoning wine of the surface grain wine, the raw material grain wine and the discarded grain wine with the fermentation period of one year or half year and different acid and ester contents in the step (4); storing the aging flavoring wines with different acid and ester contents in different jars.
Further, in the step (2), the selection standard of the sorghum is as follows: no pollution, normal color, smell and taste; the Daqu selects medium-high temperature finished product koji with inherent koji fragrance and no foreign odor; the rice husk selection standard is as follows: 3 to 4 petals which are fresh, dried and golden yellow, and have no dust, silt, strange odor and mildew.
Further, in the step (4), the contents of the surface distilled grain, the raw distilled grain and the discarded distilled grain are measured by a neutralization titration method.
Further, the alcohol content of the surface distilled grain, the raw material distilled grain and the discarded distilled grain in the step (4) needs to be higher than 60 degrees, and an alcohol meter method is adopted for measuring the alcohol content.
The invention has the beneficial effects that: 1. the production process of the special-flavor aging flavoring wine is researched by prolonging the fermentation period and changing the types of grain-throwing products. From the results, the aged flavoring wine and the common base wine have great difference in physicochemical indexes and sensory indexes, and are mainly characterized in that the total acid and total ester of the aged flavoring wine are far higher than those of the common cellars, wherein the total acid is highest in the cellars for half a year, and the total ester is highest in the cellars for one year. If the taste of the flavoring wine is soft, a sorghum cellar with a half-year fermentation period can be selected; if the wine body of the flavoring wine is required to be more mellow and full, a sorghum cellar with a one-year fermentation period can be selected. 2. The aging flavoring wine has high acid ester content and richer flavor components, can show aging fragrance and aging taste in a shorter time (more than 3 years) after being stored, and the super-fragrant white spirit generally takes more than 5 years to show obvious aging fragrance and aging taste, so that the aging flavoring wine greatly reduces the storage time of finished wine, is beneficial to improving the yield of the finished wine and saves the production cost of enterprises.
Drawings
FIG. 1 is a flow direction relationship diagram of the old grains and the new grains in the process of the invention.
Detailed Description
The technical solutions of the present invention are described in detail below with reference to examples so that the advantages and features of the present invention can be more easily understood by those skilled in the art, and thus the scope of the present invention can be more clearly defined.
A preparation method of a production process of a special-flavor aging flavoring wine comprises the following steps:
(1) preparing a pit: whether there is the damage in the inspection cellar for storing things pond, if there is the damage in time to repair, and the sanitization keeps cellar for storing things pond internal drying, and has prepared the cellar for storing things mud and the film that seals the cellar for storing things and use, makes well the label for every cellar for storing things pond, is convenient for distinguish different fermentation period's cellar for storing things pond.
(2) Preparing raw materials and auxiliary materials: the method comprises the following steps of (1) according to the parts by weight, 100 parts of sorghum, 26 parts of Daqu, 55 parts of rice hulls and old lees, wherein no lees are used in the old lees, and the flour lees and the raw material lees are reserved, as shown in figure 1, the old lees are prepared from the sorghum, the Daqu and the rice hulls, the volume ratio of the flour lees to the raw material lees is 1:2, and the fermentation period is one year or half year; the vinasse of different fermentation periods is selected according to the total acid and total ester content of the base liquor finally obtained. The sorghum selection standard is as follows: no pollution, normal color, smell and taste; the Daqu selects medium-high temperature finished product koji with inherent koji fragrance and no foreign odor; the rice husk selection standard is as follows: 3 to 4 petals which are fresh, dried and golden yellow, and have no dust, silt, strange odor and mildew. Steaming rice hull for 40 min, smelling smell after steaming, and spreading for cooling.
(3) Preparing and stirring materials: uniformly mixing the sorghum, the rice hulls and the old lees in the step (2), and filling into a wine retort; the flour lees and the raw material lees in the old lees are respectively mixed with the sorghum and the rice hulls and are filled into a liquor retort at different time.
(4) Steaming wine and grain: steaming the sorghum in the liquor steamer in the step (3) according to a traditional grain-continuing mixed steaming method, and distilling and hierarchically distilling to collect liquor, specifically, as shown in figure 1, distilling out grain wine from the liquor steamer containing old grains and surface grains, and distilling out new grain wine; distilling the raw material distiller's grains from the distiller containing the upper layer of the old distiller's grains, and distilling to obtain new raw material distiller's grains; distilling the grain wine from the wine retort containing the old grain lower layer raw material grains, and distilling new grain wine; the volume ratio of the new fermented glutinous rice to the raw material to the waste fermented glutinous rice is 1:2: 1.
(5) Absorbing pulp, spreading for cooling, and spreading yeast: separating the fermented flour, the raw material and the waste fermented grains obtained in the step (4), and respectively performing slurry absorption, spreading for cooling and yeast spreading.
(6) And (3) cellar entry and fermentation: putting the fermented flour lees, the raw material lees and the waste lees into a cellar according to the arrangement sequence of an upper layer, a middle layer and a lower layer, controlling the cellar-entering temperature to be 18-20 ℃, sealing the cellar by using cellar mud and a film, and setting the fermentation period to be one year or half year; the spent grains of different fermentation periods are selected based on physicochemical indexes (total acid, total ester content) and sensory indexes (color, aroma and style).
(7) Discharging the distiller's grains obtained after the fermentation in the round out of the cellar to obtain the aged grains of the next round of liquor distillation, wherein the flow direction relationship between the aged grains and the new grains is shown in figure 1, repeating the steps, and producing the special-flavor aging seasoning liquor of the surface grain liquor, the raw material grain liquor and the discarded grain liquor with different acid and ester contents, wherein the fermentation period in the step (4) is one year or half year; storing the aging flavoring wines with different acid and ester contents in different jars. The content of total acid and total ester is measured by neutralization titration method. The alcohol content of the surface grain wine, the raw material grain wine and the waste grain wine needs to be higher than 60 degrees, and the alcohol content is measured by adopting an alcohol meter method.
The specially-fragrant aged flavoring wine produced by the process is compared with the wine produced by a common rice cellar by an experimental comparison method.
An experimental pit: and selecting 9 normal production pits (A08, A09, A10, B08, B09, B10, C08, C09 and C10), and keeping the pit ages consistent.
According to the production process of the special-flavor liquor, the liquor in a common rice cellar is brewed, and after fermentation is carried out in cellar pools A08, A09 and A10, the liquor is picked in each cellar pool according to the grains of flour, the grains of raw materials and the grains of waste vinasse in a layering manner.
The production process of the invention is used for brewing the special-flavor aging flavoring wine, the fermentation period is half a year in cellar ponds B08, B09 and B10, and the fermentation period is one year in cellar ponds C08, C09 and C10. And (4) taking wine in each cellar according to the surface grains, the raw material grains and the waste grains in a layering manner.
And (5) researching the production process of the special-flavor aging seasoning wine by comparing the results of the raw wine produced by different brewing raw materials and fermentation periods.
The distillation liquor taking method comprises the following steps: removing head and tail, picking wine layer by layer, and separating different jars. Dividing the wine from the cellar into a flour grain wine (wine No. 1), a raw material wine (wine No. 2), and a distilled grain wine (wine No. 3). The alcohol content of the base wine is required to be higher than 60 degrees.
The detection method of the wine base refers to GB/T10345 and 2007 'method for analyzing white spirit'. The alcohol content is measured by an alcohol meter method, the total acid content and the total ester content are measured by a neutralization titration method, and the sensory evaluation of the base wine is completed by the national white spirit evaluation host.
1. Analysis of physicochemical indices
1.1 layered liquor picking
According to the traditional continuous vinasse mixing and steaming method, namely the brewing production process of 'three-in four-out', the fermented grains, the raw material vinasse and the waste vinasse are picked in layers, and the physical and chemical results are shown in table 1.
TABLE 1 results of stratified liquor plucking
| Production process | Total acid 1# (g/L) | Total ester 1# (g/L) | Yield 1# (kg) | Total acid 2# (g/L) | Total ester # 2 (g/L) | Yield 2# (kg) | Total acid 3# (g/L) | Total ester # 3 (g/L) | Yield # 3 (kg) |
| Ordinary rice cellar | 0.47 | 2.98 | 84.10 | 0.48 | 2.95 | 241.60 | 1.10 | 3.41 | 59.1 |
| Half-year ageing cellar | 1.47 | 7.43 | 58.9 | 1.14 | 6.36 | 164.17 | 2.15 | 6.48 | 57.63 |
| One year ageing cellar | 1.23 | 7.04 | 56.36 | 0.91 | 7.37 | 153.00 | 1.78 | 8.29 | 57 |
Note: the 1# indicates the surface grain, the 2# indicates the raw material grain, and the 3# indicates the discard grain.
As can be seen from Table 1, the total acid and total ester of the half-year aging cellar (hereinafter referred to as half-year cellar) using sorghum as raw material are greatly increased, wherein the acidity is increased by 212% compared with the common cellar (No. 1), and the esters are increased by 149% compared with the common cellar. The yield is greatly reduced while the acid and the ester are greatly increased, and particularly, the yield of the raw material grain (2 #) is reduced by 32 percent in a same ratio.
The total acid and total ester of the one-year aging cellar (hereinafter referred to as one-year cellar) adopting sorghum as a raw material are greatly increased compared with the common cellar, wherein the maximum increase of the acidity is the surface distilled grain wine (1 #), the maximum increase of the total ester is the vinasse wine (161% compared with the common cellar), the maximum increase of the total ester is the vinasse wine (149% compared with the common cellar), but the absolute value of the total ester is the vinasse wine (3 #), the total ester reaches 8.29g/L, and the total ester is not too much seen in the special-flavor brewing process.
Compared with a half-year cellar, the cellar in one year has the same trend of reducing total acid, slightly reducing total ester change, and the total ester of the surface grain wine is slightly reduced by 5 percent compared with the cellar in half year, but the raw material grain and the waste grain are both greatly improved, wherein the increase of the waste grain is maximum, and the increase of the waste grain is 28 percent. This condition can be related to the extension of the fermentation period, and the acid and ester will slowly transfer to the lower layer of grains along with the sinking of the moisture in the grains.
1.2 after hooking the dish, the fruit is taken
The layered wine in common cellar, half-year cellar and one-year cellar is combined according to a certain grade and a certain ratio, and the process of grading and combining is simply called dish hook. The physicochemical results after disc hooking are shown in table 2.
TABLE 2 results after coiling
| Production process | Percentage of alcohol production (%) | Total acid (g/L) | Total esters (g/L) |
| Ordinary rice cellar | 64.13 | 0.57 | 3.03 |
| Half-year ageing cellar | 51.03 | 1.42 | 6.61 |
| One year ageing cellar | 48.83 | 1.16 | 7.50 |
The data after the plate is hooked shows that the wine yield shows a trend of gradual decline along with the prolonging of the aging time, wherein the decline range from the common cellar to the half-year cellar is large, the decline rate of the wine yield is nearly 13 points, but the decline range of the yield from the half-year cellar to the one-year cellar is gradually slowed down, and only 2.2 points are declined. The total acid rises firstly and then falls, and the rising amplitude of the total acid is larger from a common cellar to a half-year cellar, the increase is 149 percent on the same scale, and then the total acid falls; the total ester is in a rising trend, and the total ester is increased by 147 percent from a common cellar to a one-year cellar.
2. Sensory evaluation analysis
The wines of different processes after the plate is hooked are collectively evaluated, and the results are shown in table 3.
TABLE 3 sensory evaluation results
| Wine base | Scoring (score) | Sensory comment |
| GeneralRice cellar | 80 | Colorless and transparent, no suspended matter and no precipitate, and is easy to lose light after being placed for a long time. The vinasse fragrance and the grain fragrance are prominent, and the taste is slightly bran foreign flavor. It is sweet, mellow and coarse. |
| Half-year ageing cellar | 82.5 | Colorless and transparent, no suspended matter and no precipitate, and is easy to lose light after being placed for a long time. The grain fragrance is outstanding, the cellar fragrance is obvious, and no bran foreign flavor exists. Has sweet taste and mellow taste, has cellar fragrance after drinking, and has long aftertaste. |
| One year ageing cellar | 83.5 | Colorless and transparent, no suspended matter and no precipitate, and is easy to lose light after being placed for a long time. The grain fragrance is outstanding, the cellar fragrance is outstanding, and no bran foreign flavor exists. The wine is sweet and mellow in taste, and has obvious cellar fragrance and long aftertaste after drinking. |
Note: scoring criteria for sensory evaluation of wine base: more than 82 grades are special grade wine, 80.1 to 82 grades are high grade wine, 78.1 to 80 grades are first grade wine, 76.1 to 78 grades are second grade wine, and less than 76 grades are unqualified wine.
As can be seen from Table 3, the wine in the ordinary cellar belongs to the first-class wine, the vinasse fragrance and the grain fragrance are obvious, but the wine has a certain bran foreign flavor, the taste is slightly rough, and the new wine taste is obvious. The same grain fragrance is outstanding on the fragrance of the cellar for half a year, but the vinasse fragrance and the miscellaneous bran taste are not obvious, but the cellar fragrance is certain, the mellow fullness is improved a lot on the taste, the aftertaste is more lingering, the roughness is not existed, certain mellow feeling is shown, and the grade reaches the standard of special-grade wine. On the basis of a half-year cellar, the full and mellow degree of the cellar is improved, the comfort level of the cellar fragrance is also improved, the grade of special grade wine is achieved, and meanwhile, the wine is higher than that of the cellar in half a year in terms of the yield.
The foregoing is merely illustrative of the preferred embodiments of the present invention and is not to be construed as limiting the claims. The present invention is not limited to the above embodiments, and the specific structure thereof is allowed to vary. All changes which come within the scope of the invention as defined by the independent claims are intended to be embraced therein.
Claims (4)
1. The production process of the special-flavor aging flavoring wine is characterized by comprising the following steps:
(1) preparing a pit: checking whether the pit is damaged or not, repairing in time if the pit is damaged, cleaning, keeping the pit dry, preparing pit mud and films for pit sealing, and labeling each pit so as to distinguish the pits with different fermentation periods;
(2) preparing raw materials and auxiliary materials: the method comprises the following steps of (1) according to the weight parts, 100 parts of sorghum, 26 parts of Daqu, 55 parts of rice hulls and old lees, wherein no lees are used in the old lees, and the flour lees and the raw material lees are reserved, the old lees are prepared from the sorghum, the Daqu and the rice hulls, the volume ratio of the flour lees to the raw material lees is 1:2, and the fermentation period is one year or half year; the aged grains with different fermentation periods are selected according to the total acid and total ester content of the final base liquor; steaming rice hull for 40 min, smelling smell after steaming, removing bran smell, making the color into light yellow sauce, and spreading for cooling;
(3) preparing and stirring materials: uniformly mixing the sorghum, the rice hulls and the old lees in the step (2), and filling into a wine retort; mixing the rice grains and the raw material grains in the old grains with sorghum and rice hulls respectively, and filling the mixture into a liquor steamer at different time;
(4) steaming wine and grain: steaming the sorghum in the liquor retort in the step (3) according to a traditional continuous grain mixed steaming method, and distilling and hierarchically distilling to collect liquor, specifically distilling the grain wine from the liquor retort containing the old grain and the flour grain, and distilling to collect new grain; distilling the raw material distiller's grains from the distiller containing the upper layer of the old distiller's grains, and distilling to obtain new raw material distiller's grains; distilling the grain wine from the wine retort containing the old grain lower layer raw material grains, and distilling new grain wine; the volume ratio of the new fermented glutinous rice to the raw material fermented glutinous rice is 1:2: 1;
(5) absorbing pulp, spreading for cooling, and spreading yeast: separating the fermented flour, the raw material and the waste fermented grains obtained in the step (4), and performing slurry absorption, spreading for cooling and yeast spreading respectively;
(6) and (3) cellar entry and fermentation: putting the fermented flour lees, the raw material lees and the waste lees into a cellar according to the arrangement sequence of an upper layer, a middle layer and a lower layer, controlling the cellar-entering temperature to be 18-20 ℃, sealing the cellar by using cellar mud and a film, and setting the fermentation period to be one year or half year; the aged grains with different fermentation periods are selected based on the physical and chemical indexes of total acid, total ester content and sensory index of color, aroma and style;
(7) discharging the distiller's grains obtained after the fermentation in the previous round out of the cellar to obtain the aged grains for steaming the wine in the next round, repeating the steps, and producing the special-flavor aging seasoning wine of the surface grain wine, the raw material grain wine and the discarded grain wine with the fermentation period of one year or half year and different acid and ester contents in the step (4); storing the aging flavoring wines with different acid and ester contents in different jars.
2. The production process of the special-flavor aging flavoring wine as claimed in claim 1, wherein the production process comprises the following steps: the selection standard of the sorghum in the step (2) is as follows: no pollution, normal color, smell and taste; the Daqu selects medium-high temperature finished product koji with inherent koji fragrance and no foreign odor; the rice husk selection standard is as follows: 3 to 4 petals which are fresh, dried and golden yellow, and have no dust, silt, strange odor and mildew.
3. The production process of the special-flavor aging flavoring wine as claimed in claim 1, wherein the production process comprises the following steps: and (4) measuring the contents of the surface distilled grain, the raw material distilled grain and the discarded distilled grain in the step (4) by adopting a neutralization titration method.
4. The production process of the special-flavor aging flavoring wine as claimed in claim 1, wherein the production process comprises the following steps: the alcohol content of the surface distilled grain, the raw material distilled grain and the discarded distilled grain in the step (4) needs to be higher than 60 degrees, and an alcohol meter method is adopted for measuring the alcohol content.
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Application publication date: 20211207 |