CN113862098B

CN113862098B - Brewing method of strong and aromatic white spirit

Info

Publication number: CN113862098B
Application number: CN202111167665.8A
Authority: CN
Inventors: 韩睿; 王千存; 师育滨; 颜亮东
Original assignee: Gansu Xiongguan Liquor Co ltd
Current assignee: Gansu Xiongguan Liquor Co ltd
Priority date: 2021-10-07
Filing date: 2021-10-07
Publication date: 2023-07-25
Anticipated expiration: 2041-10-07
Also published as: CN113862098A

Abstract

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of strong and aromatic white spirit. The production process adopts a unique three-time clear brewing process of steaming for one time, three times of fermentation and twice wine taking, and the brewed wine base is rectified by a red copper pot distiller, so that copper has good ductility and thermal conductivity, namely, the consumption of heat energy is reduced, is a catalyst for esterification reaction, has good resistance to the acidity of the wine base, and enables butyric acid, caproic acid, capric acid, lauric acid and the like to form insoluble copper salt to be separated out, so that the bad smell is removed, the wine body is cleaner and more soft, the later aging of the wine body is accelerated, and the storage period is shortened by 6 months. The main raw material adopts highland barley and sorghum to mix, cook and ferment. The brewed wine keeps a certain intensity and has soft and mellow taste. Is more matched with the fragrance of the wine, and the fragrance taste of the wine is improved at multiple levels.

Description

Brewing method of strong and aromatic white spirit

Technical Field

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of strong and aromatic white spirit.

Background

Fen-flavor liquor is also called as fen-flavor liquor, which is represented by mountain Fenjiu, zhejiang Tongshanshao, henan Baofeng liquor, highland barley liquor, henan Longxing liquor, xiamen Kaoliang spirit, tianchangdi liquor and the like, and belongs to Daqu liquor. It is soft in mouth, sweet in mouth, and clear in fragrance. The sorghum and highland barley are mostly adopted to brew the fen-flavor white spirit. The strong aromatic white spirit has the characteristics of rich fragrance, soft and sweet property, coordinated fragrance, sweet taste, soft mouth feel, clear tail surplus length and the like, and is also a main basis for judging the quality of the strong aromatic white spirit. The main body of the strong aromatic wine is ethyl caproate, and the component has high aroma content and prominent aroma.

Through years of market research and technical research, the applicant and the inventor team find that along with the long-term change of drinking habits of pure strong aromatic white spirit and fragrant white spirit, people have gustation fatigue on the white spirit with the two flavors, and new white spirit flavor type needs to be researched and developed to meet market demands.

Disclosure of Invention

The invention solves the technical defect of single flavor of white spirit in the prior art, provides a fragrant and strong-flavor white spirit, and has compound flavor taking the fragrance as the main component and the strong flavor as the auxiliary component.

The technical scheme adopted for solving the technical problems is as follows:

a brewing method of a clear and strong aromatic white spirit comprises the following technical steps:

A. one-time feeding and first fermentation

Selecting full and mildew-free sorghum and highland barley, sieving the sorghum and the highland barley to remove impurities, crushing the sorghum and the highland barley into 4, 6 or 8 pieces, adding 60 parts by weight of hot water with the temperature of 80 ℃ into the sorghum and the highland barley to moisten the grains for 12 hours, then adding 10 parts by weight of steamed rice hulls, uniformly stirring the sorghum, the highland barley and the rice hulls, steaming the rice hulls in a pot, taking out of the pot after 120 minutes of steaming, spreading the mixture for cooling, and adding 10 parts by weight of Daqu powder for primary fermentation;

B. secondary fermentation and first wine taking

Distilling and collecting first stubble wine, cooling distilled mother lees to room temperature, adding 9 parts by weight of Daqu, putting into a cellar again for fermentation, putting into the cellar, uniformly scattering first stubble wine into the cellar for secondary fermentation, fermenting for 20 days, taking out the cellar, adding 5 parts by weight of steamed rice hulls, stirring uniformly, putting into a pot for distillation, distilling by slow fire, raising the steam pressure from low to 0.06MPa by slow fire distillation, removing the head and the tail of wine liquid, removing 2.0-3.0kg of wine head after the wine flows out, collecting wine liquid, stopping collecting when the alcohol content of the wine liquid is reduced by no hops, controlling the steam pressure in the collection to 0.1MPa, controlling the temperature of the wine liquid to 20-30 ℃ and collecting the wine liquid alcohol content to be more than 55%;

C. three-time fermentation and two-time wine taking

Collecting mother grains after secondary fermentation and distillation, adding water into the mother grains, cooling to room temperature, adding 5 parts by weight of Daqu, putting into a cellar again for fermentation, taking out of the cellar after fermentation for 20 days, adding 5 parts by weight of steamed rice hulls, stirring uniformly, putting into a pot for distillation, distilling by slow fire, and removing the head and the tail of the wine to obtain secondary wine, wherein the secondary wine is completely consistent with the step B;

D. secondary re-steaming

And (3) re-steaming the base wine collected by the first and second distillation in the step B, C in a red copper kettle-type distiller, pinching off the head and the tail, re-steaming by adopting slow fire distillation, raising the steam pressure from low to high by slow fire distillation, pinching off 10kg of wine heads per kettle, reducing the alcoholicity to below 20%, cutting off the tail, and warehousing and storing the base wine after re-steaming and purifying.

The main brewing raw materials in the step A are highland barley and sorghum, wherein the weight ratio of the highland barley to the sorghum=6:4, the highland barley is selected from northwest plateau with the altitude of more than 3500m, and the sorghum is selected from red sorghum in northeast areas.

The fermentation in the step A, B, C adopts a special fermentation pit for brewing, which comprises a pit wall and a pit bottom, wherein the pit wall and the pit bottom form a rectangular pit, and the pit wall is divided into a pit mud layer and an ant stone lining layer; the ant stone lining layer is formed by stacking strip stones and ants Dan Yuandan, the strip stones are positioned at the inner side of the pit, and the ant stones are positioned at the outer side of the pit.

The ant stone lining layer is provided with two layers which are a strip stone layer and an ant stone layer along the horizontal direction.

The pit is 190-206 cm deep, 190-210 cm wide and 240-260 cm long, and the pit Chi Rongji m is more than.

The pit bottom covers the pit mud layer with the thickness of 30cm, the pit wall covers the pit mud layer with the height of 55-60 cm and the thickness of 10-cm along the bottom, the pit wall pit mud layer upper portion is provided with an ant stone lining layer, the integral pit wall height of 85-90 cm is approximately equal to 1.618 with the ant stone lining layer height ratio, and the integral pit wall height is approximately equal to the golden section line ratio.

The physical characteristics of the ant stone are porosity of 0.3-0.7%, water absorption of 0.15-0.46% and density of 2.63-2.75 g/cm. The structure is particularly suitable for wine fermentation, is particularly easy to keep clear and strong and fragrant compound aroma, and the fermentation pit is durable, is easy to keep wine aroma after long-term use, and effectively ensures the fermentation and the stable taste of finished wine.

The pit mud layer pit mud is prepared by the following steps:

1. caproic acid strain preparation

Taking 100g of aged pit mud, adding 500ml of water, uniformly stirring, sterilizing in a water bath kettle at 80 ℃ for 10 minutes, reducing lactic acid and other miscellaneous bacteria, regulating the pH value to 7.0, and then cooling to within 40 ℃, wherein the process is finished under the aseptic condition;

2. inoculating culture bacteria liquid

Sterilizing a culture medium under a sterile condition, cooling to below 40 ℃, adding caproic acid bacteria liquid into the culture medium according to the proportion of 10% by weight, adding sterilized calcium carbonate and absolute alcohol accounting for 2% by weight of the culture medium, sealing with paraffin after inoculation, culturing in an incubator for 7 days, repeating the steps for five generations, and increasing the bacteria content of each generation of bacteria liquid by ten times to obtain mature microbial bacteria liquid;

3. pit mud production

50 parts of yellow clay and black purple clay are mixed, and other additives are 1.25 parts of Daqu powder, 20 parts of yellow wine, 8 parts of wine tails, 1.25 parts of bean pulp, 6 parts of bacterial liquid and 1.5 parts of apples.

And the aged pit mud is pit mud layer sediment after white spirit brewing. The aged pit mud and the brewing yellow water are better repeatedly used throughout the year, the pit mud plays a key role in the flavor and quality of the white spirit in the production process, the pit mud preparation steps and the formula are specially used for preparing the clear and strong fragrance type white spirit, the Daqu powder and the brewing yellow water are added to provide basic culture thalli, the wine tails and the pit mud stabilize the flavor type fermentation direction, the bean pulp and the bacterial liquid provide stable fermentation nutrition bases, apples are used for improving the taste of the finished wine, and obvious clear and strong fragrance type taste is easier to form.

The invention has the beneficial effects that:

1. the invention mainly adopts a special fermentation pit. Pit structure, pit bottom adopt the artifical old cellar for storing things technical cultivation's of thickness 30cm pit mud structure. The pit wall is characterized in that a special ant stone lining structure of a Hexi corridor is adopted above 60cm, the physical characteristics of the ant stone are in a granular structure of fine grains, medium grains and coarse grains or a spot-like structure, the grains are uniform and fine, the gap is small, the water absorption rate is usually 0.15-0.46%, the density is between 2.63g/cm and 2.75 g/cm, the pit wall has good frost resistance, and the pit wall has high density and good water absorption, so that the pit wall lined by the stone has good sealing performance, can absorb part of moisture and is beneficial to the growth and propagation of microorganisms. Therefore, the materials and the wine brewed in the pit with the structure close to the golden ratio are subjected to periodic sampling inspection, the ratio of the ethyl acetate to the ethyl caproate which are the main fragrance substances in the sampling inspection is 2-3:1, the sensory requirements of the fragrance type white spirit with fragrance as the main fragrance and the pit fragrance as the auxiliary fragrance are completely met, the composite fragrance taking the ethyl acetate as the main fragrance and a certain amount of ethyl caproate as the auxiliary fragrance is realized, and the composite fragrance is particularly remarkable when the ratio of the ethyl acetate to the ethyl caproate in a wine batch is just 3:1.

2. The production process adopts a unique three-time clear brewing process of steaming for one time, three times of fermentation and twice wine taking, the invention is defined as a 1322 brewing process, the brewed wine base is rectified by a red copper pot distiller, copper has good ductility and thermal conductivity, namely, reduces heat energy consumption, is a catalyst for esterification reaction, has good resistance to acidity of the wine base, enables butyric acid, caproic acid, capric acid, lauric acid and the like to form insoluble copper salt and separate out, removes bad odors, enables wine bodies to be cleaner and more soft, accelerates later aging of the wine bodies, and shortens the storage period by 6 months. The main raw material adopts highland barley and sorghum to mix, cook and ferment.

The invention also has the following innovation points and key points

(1) The unique compound fragrance makes the wine body have the characteristics of faint scent as main material, strong fragrance as auxiliary material, soft sweet taste in mouth, clear tail length and the like. The ratio of the ethyl acetate to the ethyl caproate which are the main fragrance substances is 2-3:1. (2) The production process adopts the unique processes of primary feeding, tertiary fermentation, secondary liquor extraction, secondary kettle type rectification and the like. (3) The pit wall of the pit is lined with ant stone with good water absorption from more than 60cm of the pit bottom, and the pit wall is a pit mud structure cultivated by artificial old pit technology with the thickness of 30cm below 60cm of the pit wall. Thus, the fragrance type wine maintains the fragrance and purity of the fragrance type wine and has the characteristic of aroma and concentration style of the aroma type wine cellar. (4) The main raw materials are prepared by mixing, steaming and boiling highland barley produced in northwest plateau altitude above 3500m and red sorghum in northeast area, and fermenting. The wine brewed from the raw materials maintains a certain intensity and has soft and mellow taste. Is more matched with the fragrance of the wine, and the fragrance taste of the wine is improved at multiple levels.

Drawings

FIG. 1 is a schematic diagram of a fermentation pit structure of the present invention;

FIG. 2 is a schematic diagram of a cross-sectional structure of a fermentation pit of the present invention;

fig. 3 is a process flow diagram of the present invention.

Detailed description of the preferred embodiments

A. one-time feeding and first fermentation

B. secondary fermentation and first wine taking

C. three-time fermentation and two-time wine taking

D. secondary re-steaming

The pit has a net depth of 190-206 cm, a width of 190-210 cm and a length of 240-260 cm, and the pit is Chi Rongji m or more.

Pit bottom surface cover thickness 30cm pit mud, the pit wall is followed the bottom and is covered high 55~60 cm, thickness 10cm pit mud layer, pit mud layer upper portion is equipped with ant stone lining layer, ant stone lining layer height 85~90cm.

The physical characteristics of the ant stone are porosity of 0.3-0.7%, water absorption of 0.15-0.46% and density of 2.63-2.75 g/cm.

The pit mud layer pit mud is prepared by the following steps:

1. caproic acid strain preparation

2. inoculating culture bacteria liquid

3. pit mud production

And the aged pit mud is pit mud layer sediment after white spirit brewing.

The ant stone is volcanic rock, and is mainly produced in Qilian mountain area where Gansu and Qinghai meet, and especially has best quality in Gansu mountain pellet, zhangye and Jiuquan Qilian mountain. The product has excellent performance and unique style, and has the general characteristics of common stone, and also has eight functions of light absorption, heat resistance, sound absorption, noise reduction, respiration, skid resistance, health care, freeze thawing resistance, high temperature resistance, no radioactivity and the like. In addition, the volcanic rock has the characteristics of simplicity, naturalness and environmental protection, and can be widely used for external wall decoration of various buildings, ground pavement of municipal roads, squares and communities, bridge culverts, underground engineering, airport construction and the like. The ant stone for brewing the strong and aromatic white spirit effectively improves the environment of brewing microorganisms, adjusts the air humidity of the brewing environment, and is particularly suitable for fermenting wine liquid. The ratio of the ethyl acetate to the ethyl caproate which are main aroma substances after monitoring is 2-3:1, and the wine is proved to have stable brewing environment and rich taste aroma after being tested in batches, so that the related process and characteristic of the wine are effectively illustrated, and the specific process and technical requirements are additionally illustrated:

1. technical requirements

Raw material and auxiliary material requirements, raw material-highland barley: the requirements of GB/T11760 should be met. Sorghum: the requirements of GB/T8231 are met. Process water: should meet the specifications of GB 5749. Adjuvant-rice hull: meets the rule of T/AHFIA 009.

2. The sensory effect of the wine body is illustrated: the specific effects are shown in table 1 below.

TABLE 1 organoleptic Effect of wine bodies

3. Physical and chemical indexes: as shown in table 2 below.

TABLE 2 physicochemical index

4. Limit of harmful substances: as shown in table 3 below.

TABLE 3 harmful substance limit index

5. Net content of

The method meets the requirement of quantitative package commodity measurement supervision and management method and is measured according to the method specified by JF 1070.

6. Food additive

The quality of the food additive meets the corresponding standard and related regulations. The variety and the usage amount of the food additive should meet the related regulations of GB 2760.

7. Sanitary requirements for production processes

The specification of GB 8951 should be met.

Claims

1. A brewing method of clear and strong aromatic white spirit is characterized by comprising the following technical steps:

A. one-time feeding and first fermentation

B. secondary fermentation and first wine taking

Distilling and collecting first-time fermentation product, cooling distilled mother lees to room temperature, adding 9 parts by weight of Daqu powder, putting into a cellar for fermentation again, putting into the cellar, uniformly scattering the first-time fermentation wine into the cellar for secondary fermentation for 20 days, taking out the cellar, adding 5 parts by weight of steamed rice hulls, turning over and stirring uniformly, putting into a pot for distillation, distilling by slow fire, raising the steam pressure from low to 0.06MPa by slow fire, removing the head and the tail of wine liquid, removing 2.0-3.0kg of wine head after the wine flows out, collecting the wine liquid, stopping collecting when the alcohol content of the wine liquid is reduced to be no hops, controlling the steam pressure in the collection to 0.1MPa, and controlling the alcohol content of the wine liquid at 20-30 ℃ to collect the wine liquid to obtain primary wine;

C. three-time fermentation and two-time wine taking

Collecting mother grain after secondary fermentation and distillation, adding water into the mother grain, cooling to room temperature, adding 5 parts by weight of Daqu, putting into a cellar again for fermentation, taking out the cellar after fermentation for 20 days, adding 5 parts by weight of steamed rice hulls, stirring uniformly, putting into a pot for distillation, distilling by slow fire, removing the head and the tail, pinching off 2.0-3.0kg of wine head after the wine flows out, collecting wine liquid, stopping collecting when the alcohol content of the wine liquid is reduced and no hops is left, controlling the steam pressure in the collection at 0.1MPa, controlling the temperature of the flowing wine at 20-30 ℃, and collecting the secondary wine with the alcohol content of more than 55%;

D. secondary re-steaming

Re-steaming the primary wine and the secondary wine in the step B, C in a red copper kettle-type distiller, pinching the head and removing the tail, re-steaming the primary wine and the secondary wine by adopting slow fire distillation, increasing the steam pressure from low to high by slow fire distillation, pinching 10kg of wine heads per kettle from low to high by increasing the steam pressure from 0.06MPa to 0.1MPa, cutting off the tail when the alcoholic strength is reduced to below 20%, and warehousing and storing the re-steamed and purified base wine;

the fermentation in the step A, B, C adopts a special fermentation pit for brewing, which comprises a pit wall (1) and a pit bottom (2), wherein the pit wall (1) and the pit bottom (2) form a rectangular pit, and the pit wall (1) is divided into a pit mud layer (3) and an ant stone lining layer (4); the ant stone lining layer (4) is formed by stacking strip stones and ants Dan Yuandan, the strip stones are positioned at the inner side of the pit, and the ant stones are positioned at the outer side of the pit;

2. The brewing method of the strong and aromatic Chinese spirits according to claim 1, wherein the main brewing raw materials in the step A are highland barley and sorghum, the weight ratio of the highland barley to the sorghum is 6:4, the highland barley is selected from northwest plateau with the altitude of 3500m or more, and the sorghum is selected from red sorghum in northeast areas.

3. The brewing method of the strong and aromatic Chinese spirits according to claim 1, wherein the ant stone lining layer (4) is provided with two layers of stone strips and stone ants respectively along the horizontal direction.

4. The brewing method of the strong and aromatic Chinese spirits according to claim 1, wherein the pit is 190-206 cm deep, 190-210 cm wide, 240-260 cm long and more than Chi Rongji m thick.

5. The brewing method of the strong and aromatic white spirit according to claim 1 is characterized in that the bottom surface of the pit bottom (2) is covered with a pit mud layer with the thickness of 30cm, the pit wall is covered with a pit mud layer with the height of 55-60 cm and the thickness of 10cm along the bottom, the upper part of the pit mud layer of the pit wall is provided with an ant stone lining layer, and the height of the ant stone lining layer is 85-90 cm.

6. The brewing method of the strong and aromatic white spirit according to claim 1, wherein the pit mud layer comprises the following pit mud preparation steps:

1. caproic acid strain preparation

Taking 100g of aged pit mud, adding 500mL of water, uniformly stirring, sterilizing in a water bath at 80 ℃ for 10 minutes, reducing lactic acid and other miscellaneous bacteria, adjusting the pH value to 7.0, and then cooling to within 40 ℃, wherein the process is finished under the aseptic condition;

2. inoculating culture bacteria liquid

3. pit mud production

7. The method for brewing strong and aromatic Chinese spirits according to claim 6, wherein the aged pit mud is pit mud layer sediment after brewing Chinese spirits.