CN113789237A - Single malt whisky saccharification and fermentation process - Google Patents
Single malt whisky saccharification and fermentation process Download PDFInfo
- Publication number
- CN113789237A CN113789237A CN202111097254.6A CN202111097254A CN113789237A CN 113789237 A CN113789237 A CN 113789237A CN 202111097254 A CN202111097254 A CN 202111097254A CN 113789237 A CN113789237 A CN 113789237A
- Authority
- CN
- China
- Prior art keywords
- malt
- fermentation
- saccharification
- whisky
- crushing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention provides a saccharification and fermentation process of single malt whisky, which comprises the following steps: crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring; heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃; saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash; fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, uniformly stirring, detecting the alcoholic strength, the sugar degree and the acidity of the fermentation liquor every day, and finishing the fermentation after the detection result reaches the standard; and (3) distillation: the malt fermentation broth is squeezed and distilled, and then stored in an oak barrel to obtain the single malt whisky. The single malt whiskey brewed by this process has the unique typical flavour of whiskey and the natural aroma of malt by reducing the proportion of water relative to malt in the feed.
Description
Technical Field
The invention relates to a whisky brewing process, in particular to a single malt whisky saccharification and fermentation process.
Background
The traditional whisky is brewed by taking grains such as barley and the like as main raw materials, saccharifying and fermenting the grains, and then distilling, storing, blending and the like, originally starts from Scotland, is one of four distilled liquors in the world, is very popular in the international market, and is produced in Ireland, America, Canada and Japan except the Scotland. The current single malt crushing and saccharifying process is similar to beer brewing, and the proportion of malt and water is 1: 4, saccharifying and fermenting, which is caused by the fact that the finished beer product is required to be clear and transparent, has fresh and elegant mouthfeel and cannot be fermented with grains; in addition, in order to improve the wine yield, the spent grains are cleaned by hot water for 2-3 times, and maltose in the spent grains is cleaned. Based on this, it is currently the conventional brewing method to maintain a high water addition during beer brewing and traditional single malt whisky brewing. However, the larger amount of added water will undoubtedly increase the steam consumption in the production process, lower the utilization rate of the equipment relative to the same yield, and increase the discharge amount of sewage. Based on this, this application aims at guaranteeing the quality of single malt whisky, when reducing the water yield, compare the equal output of traditional brewing technology, save steam consumption, improve equipment utilization ratio, reduce sewage discharge.
Disclosure of Invention
In order to solve the above technical problems, it is an object of the present invention to provide a single malt whisky mashing fermentation process that allows brewing of single malt whisky that combines the characteristic typical flavour of whisky with the natural aroma of malt by reducing the ratio of water to malt in the batch.
In order to achieve the above object, the present invention provides a single malt whisky saccharification and fermentation process, which comprises the following steps:
crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring;
heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃;
saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash;
fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, and uniformly stirring; detecting the alcoholic strength, sugar degree and acidity of the fermentation liquor every day until all indexes reach the fermentation standard;
and (3) distillation: the malt broth is pressed and distilled.
Preferably, before the crushing, the malt is conveyed to a high-level charging bucket through a vacuum conveying system and then crushed, and the wet crushing is adopted in the crushing process to reduce dust pollution in the crushing process.
Preferably, in the pulverizing and volume metering step, the malt is pulverized until the particle diameter is not more than 0.2 mm.
Preferably, in the saccharification step, the constant temperature saccharification is maintained for 1.5-2 hours, and after stirring, sampling is carried out to detect the sugar degree until the sugar degree is 220-270 g/L.
Preferably, the fermentation standards of the indexes are as follows: the alcohol concentration of the fermentation liquor is 11-14% vol, the acidity is 4.5g/L +/-1 g/L, and the residual sugar is less than 10 g/L.
Preferably, the step of grinding the malt is performed in a wet grinder, the saccharification step is performed in a warm saccharification tank, the fermentation step is performed in a fermentation tank, and the high-level material tank, the warm saccharification tank and the fermentation tank are connected through a pipeline.
Preferably, the high-level material tank, the heat-preservation saccharification tank, the fermentation tank and the pipeline are thoroughly cleaned before the crushing operation is carried out.
Compared with the prior art, the invention has the beneficial effects that:
the method has the advantages that the grain washing process for 2-3 times in the traditional saccharification process is improved by reducing the water ratio relative to malt in the feed; after the saccharification is finished, cooling, inoculating and fermenting at controlled temperature are directly carried out, so that the spent grains are fermented, the problems of increased water consumption caused by spent grain washing and residual sugar loss in the spent grains after saccharification are solved, the wine yield can be obviously improved, and meanwhile, the single malt whisky brewed by the process has the unique typical flavor of the whisky and the natural aroma of the malt;
in addition, the malt saccharification temperature is controlled to be 60-64 ℃, the malt is saccharified for 1.5-2 hours, the single malt and water are subjected to constant volume according to the proportion of 1: 2-3 so as to improve the saccharification degree as much as possible, and the problems of poor mash liquidity, high acidity, prolonged fermentation time and change of liquor yield caused by increase of viscosity of material mash after the water consumption proportion is reduced are solved.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
In order to achieve the above objects, the present invention provides a single malt whisky saccharification and fermentation process, comprising the following steps:
crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring;
heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃;
saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash;
fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, uniformly stirring, detecting the alcoholic strength, the sugar degree and the acidity of the fermentation liquor every day, and finishing the fermentation after the detection result reaches the standard;
and (3) distillation: the malt broth is pressed and distilled, preferably in oak barrels for a period to obtain a single malt whisky.
As a preferred embodiment, before the grist is crushed, the grist is transported to a high-level bucket by a vacuum transportation system and is subjected to wet grinding, so as to avoid dust generation in the production process.
In a preferred embodiment, the grist is ground to a particle diameter of not more than 0.2mm in the grinding volume fixing step.
As a preferred embodiment, in the saccharification step, the constant temperature saccharification is maintained for 1.5-2 hours, and the sample is taken after stirring to detect the sugar degree until the sugar degree is 220-270 g/L.
As a preferred embodiment, the fermentation standard of each index is as follows: the alcohol content of the fermentation liquor reaches 11-14% vol, the acidity is 4.5g/L +/-1 g/L, and the residual sugar content is less than 10 g/L.
In a preferred embodiment, the step of crushing the malt is performed in a high-level material tank, the saccharification step is performed in a heat-preservation saccharification tank, and the fermentation step is performed in a fermentation tank, wherein the high-level material tank, the heat-preservation saccharification tank and the fermentation tank are connected through pipelines.
As a better implementation mode, the high-level material tank, the heat-preservation saccharification tank, the fermentation tank and the pipeline are thoroughly cleaned before the crushing operation is carried out.
The single malt whisky prepared according to the above embodiment has unique flavor and typicality, and has elegant malt aroma, and the wine body is mellow and full.
3. Body contrast of wine
| Item(s) Eyes of a user | 60% vol wine body | 60% vol wine body | 60% vol wine body | 60% vol wine body | 60% vol wine body |
| Material Water (W) Ratio of | 1：4 | 1：3.5 | 1：3 | 1：2.5 | 1：2 |
| Incense stick Qi (Qi) | Typical whisky Mellow and fragrant malt Light fragrance | Typical whisky Mellow with malt Incense stick | Typical whisky alcohols The aroma of the malt is better | Typical whisky alcohols Fragrant and elegant wheat Bud fragrance | Typical whisky alcohols Fragrant and elegant wheat Bud fragrance |
| Taste of Chinese herbs | Soft and soft in mouth and wine Plump and mellow Sweet and cool | Soft in mouth and wine body Mellow and full Sweet and cool | Soft in mouth and round in body Moist, full and mellow aftertaste Sweet refreshing agent | Soft in mouth and round in body Moist, full and mellow aftertaste Long-lasting and refreshing detergent | Soft in mouth and round in body Moistening and fullness, aftertaste and afterfragrance Long-lasting and refreshing detergent |
| Grid (C) | Has a single malto-methane Typical style of shiba | Has a single malto-methane Typical style of shiba | Has a single malto-methane Typical style of shiba | Typical single malt warrior Contraindicated style | Typical single malt warrior Contraindicated style |
| Heald Combination of Chinese herbs Review of Is divided into | 85.8 | 86.4 | 85.5 | 88.3 | 87.1 |
The method has the advantages that the grain washing process for 2-3 times in the traditional saccharification process is improved by reducing the water ratio relative to malt in the feed; after the saccharification is finished, cooling, inoculating and fermenting at controlled temperature are directly carried out, so that the spent grains are fermented, the problem of residual sugar loss in the spent grains due to the multipurpose water amount of spent grains after saccharification is solved, the wine yield can be obviously improved, and meanwhile, the single malt whisky brewed by the process has the unique typical flavor of the whisky and the natural aroma of the malt;
in addition, the saccharifying temperature of the malt is controlled to be 60-64 ℃, saccharifying is carried out for 1.5-2 hours, the malt and water are subjected to constant volume according to the proportion of 1: 2-3, the saccharifying degree is improved as much as possible, and the problems of poor mash liquidity, high acidity, prolonged fermentation time and change of liquor yield caused by increase of viscosity of material mash after the water consumption proportion is reduced are solved.
In the subsequent distillation process, in order to solve the problem that the distillation efficiency is influenced by the foam generated in the fermentation distillation process, experimental tests and production verification confirm that the solid-liquid separation is carried out on the fermented grains, a plate and frame type presser for producing yellow rice wine is adopted for equipment selection, and the problems that the distillation is influenced by the foam are solved in the distillation process through the large using and processing capacity, the solid content of filter cakes is high, and filtrate is clear. Experiments prove that by adopting the process, the fermented liquor of the malt per ton is reduced by 20-40%, steam can be saved by 20-40% in the distillation stage, the utilization rates of fermentation equipment and distillation equipment are improved by 20-40%, the discharge of waste water is reduced by 40-45% compared with the traditional process, and the economic benefit is obvious.
Although the embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and not to be construed as limiting the present invention, and those skilled in the art can make changes, modifications, substitutions and alterations to the above embodiments without departing from the principle and spirit of the present invention, and any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention still fall within the technical scope of the present invention.
Claims (7)
1. A single malt whisky saccharification and fermentation process is characterized by comprising the following steps:
crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring;
heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃;
saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash;
fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, and uniformly stirring; detecting the alcoholic strength, sugar degree and acidity of the fermentation liquor every day until all indexes reach the fermentation standard;
and (3) distillation: the malt broth is pressed and distilled.
2. The single malt whisky saccharification and fermentation process of claim 1, wherein the malt is transported to a high-level tank by a vacuum transport system before being crushed and then crushed, and the crushing process adopts wet crushing to reduce dust pollution in the crushing process.
3. The single malt whisky mashing fermentation process of claim 1, wherein the grist is ground to a particle diameter of not more than 0.2mm in the grinding to volume step.
4. The single malt whisky saccharification and fermentation process of claim 1, wherein in the saccharification step, the temperature-fixed saccharification is maintained for 1.5-2 hours, and after stirring, sampling is carried out to detect the sugar degree until the sugar degree is 220-270 g/L.
5. The single malt whisky saccharification and fermentation process of claim 1, wherein the fermentation criteria for each index are: the alcohol concentration of the fermentation liquor is 11-14% vol, the acidity is 4.5g/L +/-1 g/L, and the residual sugar is less than 10 g/L.
6. The single malt whisky saccharifying and fermenting process of claim 1, wherein the step of crushing malt is performed in a wet crusher, the saccharifying step is performed in a thermal insulation saccharifying tank, the fermenting step is performed in a fermenting tank, and the high level material tank, the thermal insulation saccharifying tank and the fermenting tank are connected by pipeline.
7. The single malt whisky saccharifying and fermenting process of claim 6, wherein the overhead material tank, holding saccharifying tank, fermenting tank and piping are thoroughly cleaned before carrying out the comminuting operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111097254.6A CN113789237A (en) | 2021-09-18 | 2021-09-18 | Single malt whisky saccharification and fermentation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111097254.6A CN113789237A (en) | 2021-09-18 | 2021-09-18 | Single malt whisky saccharification and fermentation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113789237A true CN113789237A (en) | 2021-12-14 |
Family
ID=79183957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111097254.6A Withdrawn CN113789237A (en) | 2021-09-18 | 2021-09-18 | Single malt whisky saccharification and fermentation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113789237A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114214148A (en) * | 2021-12-20 | 2022-03-22 | 济南趵突泉酿酒有限责任公司 | Brewing method and system for accurately regulating and controlling alcohol sugar degree |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB457698A (en) * | 1935-04-30 | 1936-12-03 | Linde Eismasch Ag | Process of manufacturing high quality beverage spirits |
| GB852995A (en) * | 1958-03-21 | 1960-11-02 | Distillers Co Yeast Ltd | Improvements in or relating to the production of distilled spirits |
| GB1109311A (en) * | 1963-08-07 | 1968-04-10 | Hiram Walker & Sons Scotland L | Improvements in or relating to the production of grain whisky |
| GB1245379A (en) * | 1970-02-17 | 1971-09-08 | Tomatin Distillers Company Ltd | Process for the distillation of liquids |
| JPH09238673A (en) * | 1996-03-07 | 1997-09-16 | Sanwa Shiyurui Kk | Production of distilled liquor |
| GB2316951B (en) * | 1996-08-30 | 2000-07-12 | United Distillers Plc | A process for producing whisky |
| CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
| CN111440688A (en) * | 2019-11-11 | 2020-07-24 | 四川大学青岛研究院 | Improved formula and production process based on yellow wine brewing |
| CN111548882A (en) * | 2020-06-18 | 2020-08-18 | 劲牌有限公司 | Flavor health-preserving whisky and preparation method thereof |
| CN113355186A (en) * | 2021-07-12 | 2021-09-07 | 劲牌有限公司 | Preparation method of saffron black tea flavor whisky |
-
2021
- 2021-09-18 CN CN202111097254.6A patent/CN113789237A/en not_active Withdrawn
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB457698A (en) * | 1935-04-30 | 1936-12-03 | Linde Eismasch Ag | Process of manufacturing high quality beverage spirits |
| GB852995A (en) * | 1958-03-21 | 1960-11-02 | Distillers Co Yeast Ltd | Improvements in or relating to the production of distilled spirits |
| GB1109311A (en) * | 1963-08-07 | 1968-04-10 | Hiram Walker & Sons Scotland L | Improvements in or relating to the production of grain whisky |
| GB1245379A (en) * | 1970-02-17 | 1971-09-08 | Tomatin Distillers Company Ltd | Process for the distillation of liquids |
| JPH09238673A (en) * | 1996-03-07 | 1997-09-16 | Sanwa Shiyurui Kk | Production of distilled liquor |
| GB2316951B (en) * | 1996-08-30 | 2000-07-12 | United Distillers Plc | A process for producing whisky |
| CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
| CN111440688A (en) * | 2019-11-11 | 2020-07-24 | 四川大学青岛研究院 | Improved formula and production process based on yellow wine brewing |
| CN111548882A (en) * | 2020-06-18 | 2020-08-18 | 劲牌有限公司 | Flavor health-preserving whisky and preparation method thereof |
| CN113355186A (en) * | 2021-07-12 | 2021-09-07 | 劲牌有限公司 | Preparation method of saffron black tea flavor whisky |
Non-Patent Citations (1)
| Title |
|---|
| 侯红萍, 北京：中国农业大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114214148A (en) * | 2021-12-20 | 2022-03-22 | 济南趵突泉酿酒有限责任公司 | Brewing method and system for accurately regulating and controlling alcohol sugar degree |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5762991A (en) | Continous process of producing beer | |
| Lei et al. | Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast | |
| CN108753530B (en) | Production method of hop whisky and obtained hop whisky | |
| JP2009028007A (en) | Method for producing malt alcoholic drink | |
| CN107541369B (en) | Original pulp beer and brewing method thereof | |
| CN104312836A (en) | Clean yellow wine production technology | |
| US20180119074A1 (en) | Methods for the production of fermented beverages and other fermentation products | |
| Nigam et al. | Penicillium: a fungus in the wine and beer industries | |
| CN113789237A (en) | Single malt whisky saccharification and fermentation process | |
| Stewart | High-gravity brewing and distilling—past experiences and future prospects | |
| CN101490236B (en) | A method of producing a mash extract and an apparatus for carrying out such method | |
| Pyke | The manufacture of Scotch grain whisky | |
| JP2019205385A (en) | Malt-fermented beverage and method for producing the same | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| JP5855579B2 (en) | Process for producing beer-like sparkling fermented beverages with high pyruvic acid content | |
| JPH07236467A (en) | Improvement of taste of malted barley made fermented beer beverage | |
| CN109401871A (en) | A kind of preparation method of empire's generation great waves beer of the old storage style of oak | |
| Eaton | An overview of brewing | |
| JP3278177B2 (en) | Alcohol production method | |
| US3745018A (en) | Husk-free mash process | |
| JP2019126298A (en) | Manufacturing method of malt fermented drink and malt fermented drink | |
| JP2019041688A (en) | Method for reducing 2-mercapto-3-methyl-1-butanol of fermented beer-like sparkling drink | |
| US613915A (en) | Manufacture of non-intoxicating beverages | |
| Hartmeier et al. | Production of beer and wine | |
| CN112080359A (en) | Tree dried apricot beer and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20211214 |