CN114032158A - Method for purifying strong-flavor original pulp wine based on purification and staged reduction method - Google Patents
Method for purifying strong-flavor original pulp wine based on purification and staged reduction method Download PDFInfo
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- CN114032158A CN114032158A CN202111115028.6A CN202111115028A CN114032158A CN 114032158 A CN114032158 A CN 114032158A CN 202111115028 A CN202111115028 A CN 202111115028A CN 114032158 A CN114032158 A CN 114032158A
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention discloses a method for purifying aged cellar liquor based on a purification and segmental reduction method, which comprises the steps of gradually heating pure grain solid virgin pulp liquor which is stored for 3-5 years and has an integrated alcoholic strength of 63.5-68.5% vol, respectively and sequentially collecting three sections of liquor with different integrated alcoholic strengths from the liquor which is heated but not taken out when the liquor temperature reaches 80-90 ℃, 90-100 ℃, and further respectively storing the three sections of liquor in different pottery jars for 12-15 months, uniformly mixing the three sections of liquor according to a certain volume ratio and storing the liquor for at least 3 months to obtain the aged cellar liquor; the purification method can realize the purposes of strong aroma of cellar aroma, mellow and heavy mouthfeel, coordinated taste, suitability for small-mouth slow throat and fine taste, and can remove partial alcohol and aldehyde substances in the strong aromatic protoplasm, thereby purifying the aged cellar white wine which has faint and elegant bouquet, joyful smell, inexistence of all notes, clean, cool and mild taste, gentle, sweet and beautiful taste, exquisite aftertaste mechanism, elegant style and comfortable mouthfeel.
Description
Technical Field
The invention relates to the technical field of white spirit purification, in particular to a method for purifying strong aromatic raw pulp wine based on a purification and segmental reduction method.
Background
The strong-flavor original plasm wine is strong and fragrant in fermentation, mellow and thick in taste, and coordinated in taste, is a high-quality wine suitable for small-mouth slow throat and fine taste, but the strong-flavor original plasm wine is not suitable for consumer groups who drink acute wine in large mouth; therefore, in order to make good wine better, wine brewing technicians of Tianjin Lutaichun brewing Limited company independently develop a 'secondary purification and segmental reduction technology' of the strong aromatic raw stock wine, and remove partial alcohol and aldehyde components in the strong aromatic raw stock wine by purifying the strong aromatic raw stock wine again, so that the wine has the characteristics of faint and elegant aroma, pleasant smell, no deficiency in all notes, clean and cool taste, gentle and sweet taste, fine and exquisite aftertaste mechanism and elegant style.
Disclosure of Invention
The invention aims to provide a method for purifying the aged cellar liquor based on a purification and staged reduction method, which solves the technical problems.
Therefore, the technical scheme of the invention is as follows:
a method for purifying aged cellar liquor based on a purification and staged reduction method comprises the following steps:
s1, preparing liquor with the comprehensive alcoholic strength of 63.5-68.5% vol, packaging the liquor into a pottery jar, and storing for 5-6 years to obtain aged pure grain solid strong aromatic protoplasm liquor;
s2, putting the pure grain solid strong aromatic raw pulp liquor stored for 5-6 years into a purification pot and gradually heating:
i) when the temperature of the wine liquid reaches 68-72 ℃, opening an air release valve, releasing air for 4-8 minutes, discharging low-boiling-point volatile substances, enabling the content of methanol to be lower than 1mg/L or not detected, closing the air release valve, and continuing heating;
ii) when the temperature of the wine liquid reaches 80-90 ℃, opening a wine flowing stop valve and starting to take the wine; when the comprehensive alcoholic strength of the received wine is 68-75% vol, closing the stop valve, stopping receiving the wine, and continuing heating; the wine taken out in the process is put in a container to be stored separately and named as first-stage wine liquid;
iii) opening a liquor flowing stop valve when the liquor temperature reaches 90-100 ℃, and starting to take liquor; when the comprehensive alcoholic strength of the received wine is 30-40% vol, closing the stop valve, and stopping receiving the wine; the wine taken out in the process is put in a container for independent storage and is named as second stage wine liquid;
iv) taking out the low-alcohol wine which is not taken out after heating and contains 0-3% vol of nonvolatile substances from the purification pot, placing the low-alcohol wine in a container for independent storage, and naming the low-alcohol wine as third-stage wine liquid;
s3, respectively packaging the first section of wine liquid, the second section of wine liquid and the third section of wine liquid which are prepared by purifying in the step S2 into a pottery jar for storage for 12-15 months, so that the wine and various fragrant substances reach a stable and balanced state, and uniformly mixing the first section of wine liquid, the second section of wine liquid and the third section of wine liquid according to a set volume ratio; wherein, the finished wine with different degrees grades can be prepared by blending the three sections of wine liquid mixing volume proportion;
s4, packaging the wine liquid obtained by mixing in the step S3 into a pottery jar, and storing for at least 3 months to obtain the Laojiao white wine with unique flavor.
Further, in step S1, the method for preparing the wine with the total alcoholic strength of 63.5-68.5% vol comprises the following steps:
1) adding normal-temperature water into the grain raw materials, and moistening the grains for 12-18 hours; wherein, the grain raw material is mixed grain of 32-42 percent of sorghum, 18-28 percent of rice, 12-22 percent of glutinous rice, 8-16 percent of wheat and 5-12 percent of corn in percentage by mass; the water adopts a 750 m deep water source under the swiss chard, and the pH value of the water is 8.3-8.5; the weight ratio of the grain raw materials to the water is 1: 0.52-0.65;
2) adding fermented grains and rice hulls, uniformly mixing, performing gas detection, filling into a steamer, performing mixed steaming and mixed burning, and spreading and airing to 30-40 ℃; wherein the weight ratio of the grain raw materials to the fermented grains is 1: 0.35-0.46; the weight ratio of the grain raw materials to the rice hulls is 1: 0.20-0.26;
3) continuously adding the yeast, uniformly mixing, and placing into a fermentation pit for solid state fermentation for 60-90 days; wherein the yeast for making the hard liquor is the yeast for making the hard liquor with the temperature of 55-62 ℃; the weight ratio of the grain raw materials to the Daqu is 1: 0.20-0.25;
4) and distilling the solid fermentation product to obtain liquor with the comprehensive alcoholic strength of 63.5-68.5% vol.
In the step 1), the water source is rich and is compatible with the mountain Yanshan mountain water system, the water temperature is kept constant at about 22 ℃ throughout the year, the water is rich in various mineral substances and trace elements, the pH value is 8.2-8.5, the water is natural weak alkaline water, and the water is colorless, transparent, odorless and tasteless, fresh, tasty and refreshing and sweet, moderate in hardness, moderate in acidity and alkalinity, not salty or bitter, and free of peculiar smell. The underground water contains various components which are directly or indirectly combined with beneficial microorganism growth, enzyme formation and fermentation processes for brewing until the quality of the wine base is dense and indistinguishable.
Further, in step S1, the specific process of wine liquor storage for 5-6 years is: firstly, placing wine liquid in a ground normal-temperature wine storehouse for storage for 1 year; then the liquor is moved into an underground cellar with the humidity range controlled at 45-65%, the temperature in winter at 8-15 ℃ and the temperature in summer at 15-25 ℃ and then stored for 4-5 years.
Further, in step S3 and step S4, the wine is stored in an underground cellar with the humidity controlled at 45-65%, the winter temperature at 8-15 ℃ and the summer temperature at 15-25 ℃.
The strong aromatic type old cellar liquor is prepared by adopting the purification method of the strong aromatic type original liquor based on the purification and segmental reduction method.
Further, the sensory requirements and physicochemical indexes of the strong aromatic type Laojiao liquor meet the following requirements:
(one) sensory requirements:
i) color observation: glittering and translucent, and is as vivid and flexible as eyes;
ii) smelling the fragrance: elegant, pleasant and sweet smell
iii) taste: clean, cool, mild, sweet and moist
iv) style: fine and refined texture and refined body
(II) physical and chemical indexes:
wherein, the allowable difference between the measured alcohol degree and the label value is +/-1.0% vol.
Compared with the prior art, the method for purifying the strong aromatic type original plasm wine based on the purification and segmental reduction method adopts the purification and segmental reduction method to purify the wine again on the basis of the pure grain solid strong aromatic type original plasm wine, purifies the strong aromatic type old cellar wine which has mellow and thick taste and is suitable for small-mouth and slow-throat into the wine with color, fragrance, taste and style, is more distinctive and suitable for young consumer groups, and is life water with youthful and elegant feeling and more beautiful comfort level.
Detailed Description
The present invention will be further described with reference to the following examples, which are not intended to limit the invention in any way.
A method for purifying strong aromatic raw stock wine based on a purification and segmental reduction method is realized by adopting the following steps:
preparing materials:
grain raw materials: 32 percent of sorghum, 28 percent of rice, 12 percent of glutinous rice, 16 percent of wheat and 12 percent of corn are adopted in percentage by mass;
② other materials: a saccharification leavening agent: specifically, adopting Daqu with a yeast making temperature of 60-67 ℃; fermented grains; rice hull: adopting rice hulls of small standing rice;
③ water: adopting a 750 m deep natural alkalescent water source under the radix swinglensis, wherein the pH value is 8.3-8.5;
fourthly, burdening: based on 1 weight part of grain raw materials, the weight ratio of: the feeding amount of the yeast is 0.20-0.25 part by weight; the feeding amount of water is 0.52-0.65 weight part; the feeding amount of the rice hulls is 0.18-0.25 part by weight; the feeding amount of the fermented grains is 0.35-0.46 part by weight;
(II) brewing process:
s1, preparing pure grain solid strong aromatic raw pulp liquor:
the specific preparation steps of step S1 are as follows:
1) adding normal-temperature water into the grain raw materials, and moistening the grains for 12-18 hours; wherein, the grain raw material is mixed grain of 32-42 percent of sorghum, 18-28 percent of rice, 12-22 percent of glutinous rice, 8-16 percent of wheat and 5-12 percent of corn in percentage by mass; the water adopts a 750 m deep water source under the swiss chard, and the pH value of the water is 8.3-8.5; the weight ratio of the grain raw materials to the water is 1: 0.52-0.65;
2) adding fermented grains and rice hulls, uniformly mixing, performing gas detection, filling into a steamer, performing mixed steaming and mixed burning, and spreading and airing to 30-40 ℃; wherein the weight ratio of the grain raw materials to the fermented grains is 1: 0.35-0.46; the weight ratio of the grain raw materials to the rice hulls is 1: 0.4-0.45;
3) continuously adding the yeast, uniformly mixing, and then putting into a fermentation pit for solid state fermentation for 60-90 days to obtain a solid state fermentation product; wherein the yeast for making the hard liquor is the yeast for making the hard liquor with the temperature of 55-62 ℃; the weight ratio of the grain raw materials to the Daqu is 1: 0.20-0.25;
4) distilling the solid fermentation product to obtain liquor with the comprehensive alcoholic strength of 63.5-68.5% vol;
5) packaging the wine liquid obtained in the step 4) into a pottery jar and storing for 5-6 years to obtain the aged pure grain solid strong aromatic protoplasm white wine; specifically, the specific process of storing the wine for 5-6 years is as follows: firstly, placing wine liquid in a ground normal-temperature wine storehouse for storage for 1 year; then the liquor is moved into an underground cellar with the humidity range controlled at 45-65%, the temperature in winter at 8-15 ℃ and the temperature in summer at 15-25 ℃ and then stored for 4-5 years.
(III) purifying and reducing the Luzhou-flavor raw pulp liquor in stages:
pure grain solid strong aromatic type protoplasm white spirit with the comprehensive alcoholic strength of 67 vol% is taken as a raw material; adopting a food-grade beverage pump to pump the pure-grain solid strong-flavor protoplasm white spirit into a purification pot, and gradually heating:
i) when the temperature of the wine liquid reaches 68-72 ℃, opening an air release valve, releasing air for 4-8 minutes, discharging low-boiling-point volatile substances, enabling the content of methanol to be lower than 1mg/L or not detected, closing the air release valve, and continuing heating;
ii) when the temperature of the wine liquid reaches 80-90 ℃, opening a wine flowing stop valve and starting to take the wine; when the comprehensive alcoholic strength of the received wine is 68-75% vol, closing the stop valve, stopping receiving the wine, and continuing heating; the wine taken out in the process is put in a container to be stored separately and named as first-stage wine liquid;
iii) opening a liquor flowing stop valve when the liquor temperature reaches 90-100 ℃, and starting to take liquor; when the comprehensive alcoholic strength of the received wine is 30-40% vol, closing the stop valve, and stopping receiving the wine; the wine taken out in the process is put in a container for independent storage and is named as second stage wine liquid;
iv) taking out the low-alcohol wine which is not taken out after heating and contains 0-3% vol of nonvolatile substances from the purification pot, placing the low-alcohol wine in a container for independent storage, and naming the low-alcohol wine as third-stage wine liquid;
s3, respectively storing the first stage wine liquid, the second stage wine liquid and the third stage wine liquid which are prepared by purifying in the step S2 in different pottery jars for 12-15 months, so that the wine and various flavor substances contained in the wine reach a stable and balanced state;
uniformly mixing the first stage wine liquid, the second stage wine liquid and the third stage wine liquid according to the volume ratio of 100:36:46 to form a wine body I;
uniformly mixing the first stage wine liquid, the second stage wine liquid and the third stage wine liquid according to the volume ratio of 39:17:50 to form a wine body II;
s4, respectively filling the wine body I and the wine body II prepared in the step S3 into a pottery jar, and continuously storing for more than 3 months to prepare the strong aromatic type Laojiao liquor I and the strong aromatic type Laojiao liquor II with unique flavor;
wherein, in the step S3 and the step S4, the wine is stored in an underground cellar with the humidity controlled within 45-65%, the winter temperature controlled within 8-15 ℃ and the summer temperature controlled within 15-25 ℃.
The strong aromatic cellar liquor with different degrees prepared by the embodiment has unique flavor, and the color appearance is glittering and translucent, and the eyes are clear and flexible; smelling the fragrance is delicate and elegant, smells the fragrance and is happy and has no deficiency; the taste is clean, cool, mild, sweet and delicious; the style is fine and refined and elegant.
In addition, the conventional physicochemical indexes of the pure grain solid virgin pulp liquor prepared in the step S1, the Luzhou-flavor Laojiao liquor I prepared in the step S1-S4, the Luzhou-flavor Laojiao liquor II prepared in the step S1-S4 and intermediates of the Luzhou-flavor Laojiao liquor II are detected.
The specific test results are shown in table 1 below.
Table 1:
the following table 2 shows the physicochemical property indexes of the white spirit.
Table 2:
see table 2 for physicochemical indices and analyzed against the test results of table 1: various performance indexes of the two kinds of strong aromatic Laojiao white spirits prepared by the purification method meet physicochemical standards; meanwhile, compared with the pure grain solid virgin pulp liquor, the contents of total acid, total ester acetaldehyde, methanol, ethyl acetate, n-propanol, sec-butanol, acetal, isobutanol, n-butanol, ethyl butyrate, isoamyl alcohol, ethyl lactate and ethyl hexanoate in the strong aromatic old cellar prepared by the purification method are further reduced, particularly, the isobutanol, the n-butanol and the isoamyl alcohol are completely eliminated, the strong aromatic old cellar liquor has more special characteristics in color, aroma, taste and style compared with the pure grain solid virgin pulp liquor, and compared with other liquors, the purified liquor is cleaner, softer, more refreshing and stronger, has youthful, elegant feeling and comfort level and is suitable for large-mouth drinking.
Claims (6)
1. A method for purifying strong aromatic raw stock wine based on a purification and staged reduction method is characterized by comprising the following steps:
s1, preparing liquor with the comprehensive alcoholic strength of 63.5-68.5% vol, packaging the liquor into a pottery jar, and storing for 5-6 years to obtain aged pure grain solid strong aromatic protoplasm liquor;
s2, putting the pure grain solid strong aromatic raw pulp liquor stored for 5-6 years into a purification pot and gradually heating:
i) when the temperature of the wine liquid reaches 68-72 ℃, opening an air release valve, releasing air for 4-8 minutes, discharging low-boiling-point volatile substances, enabling the content of methanol to be lower than 1mg/L or not detected, closing the air release valve, and continuing heating;
ii) when the temperature of the wine liquid reaches 80-90 ℃, opening a wine flowing stop valve and starting to take the wine; when the comprehensive alcoholic strength of the received wine is 68-75% vol, closing the stop valve, stopping receiving the wine, and continuing heating; the wine taken out in the process is put in a container to be stored separately and named as first-stage wine liquid;
iii) opening a liquor flowing stop valve when the liquor temperature reaches 90-100 ℃, and starting to take liquor; when the comprehensive alcoholic strength of the received wine is 30-40% vol, closing the stop valve, and stopping receiving the wine; the wine taken out in the process is put in a container for independent storage and is named as second stage wine liquid;
iv) taking out the low-alcohol wine which is not taken out after heating and contains 0-3% vol of nonvolatile substances from the purification pot, placing the low-alcohol wine in a container for independent storage, and naming the low-alcohol wine as third-stage wine liquid;
s3, respectively packaging the first section of wine liquid, the second section of wine liquid and the third section of wine liquid which are prepared by purifying in the step S2 into a pottery jar for storage for 12-15 months, so that the wine and various fragrant substances reach a stable and balanced state, and uniformly mixing the first section of wine liquid, the second section of wine liquid and the third section of wine liquid according to a set volume ratio;
s4, packaging the wine liquid obtained by mixing in the step S3 into a pottery jar, and storing for at least 3 months to obtain the Laojiao white wine with unique flavor.
2. The method for purifying a strong aromatic raw pulp wine based on a purification and stepwise reduction method according to claim 1, wherein in step S1, the method for preparing the wine with the comprehensive alcoholic strength of 63.5-68.5% vol comprises the following steps:
1) adding normal-temperature water into the grain raw materials, and moistening the grains for 12-18 hours; wherein, the grain raw material is mixed grain of 32-42 percent of sorghum, 18-28 percent of rice, 12-22 percent of glutinous rice, 8-16 percent of wheat and 5-12 percent of corn in percentage by mass; the water adopts a 750 m deep water source under the swiss chard, and the pH value of the water is 8.3-8.5; the weight ratio of the grain raw materials to the water is 1: 0.52-0.65;
2) adding fermented grains and rice hulls, uniformly mixing, performing gas detection, filling into a steamer, performing mixed steaming and mixed burning, and spreading and airing to 30-40 ℃; wherein the weight ratio of the grain raw materials to the fermented grains is 1: 0.35-0.46; the weight ratio of the grain raw materials to the rice hulls is 1: 0.20-0.26;
3) continuously adding the yeast, uniformly mixing, and placing into a fermentation pit for solid state fermentation for 60-90 days; wherein the yeast for making the hard liquor is the yeast for making the hard liquor with the temperature of 55-62 ℃; the weight ratio of the grain raw materials to the Daqu is 1: 0.20-0.25;
4) and distilling the solid fermentation product to obtain liquor with the comprehensive alcoholic strength of 63.5-68.5% vol.
3. The method for purifying the strong aromatic raw pulp wine based on the purification and stepwise reduction method according to claim 1, wherein in the step S1, the specific process of storing the wine liquid for 5-6 years is as follows: firstly, placing wine liquid in a ground normal-temperature wine storehouse for storage for 1 year; then the liquor is moved into an underground cellar with the humidity range controlled at 45-65%, the temperature in winter at 8-15 ℃ and the temperature in summer at 15-25 ℃ and then stored for 4-5 years.
4. The method for purifying a strong aromatic raw pulp wine based on a purification and stepwise reduction method according to claim 1, wherein in the steps S3 and S4, the wine is stored in an underground cellar with the humidity controlled to 45-65%, the winter temperature controlled to 8-15 ℃, and the summer temperature controlled to 15-25 ℃.
5. The Luzhou-flavor Laojiao liquor is prepared by the purification method of Luzhou-flavor raw liquor based on the purification and staged reduction method according to any one of claims 1 to 4.
6. The Luzhou-flavor Laojiao liquor according to claim 1, characterized in that the sensory requirements and physicochemical indexes of the Luzhou-flavor Laojiao liquor meet:
(one) sensory requirements:
i) color observation: glittering and translucent, and is as vivid and flexible as eyes;
ii) smelling the fragrance: elegant, pleasant and sweet smell
iii) taste: clean, cool, mild, sweet and moist
iv) style: fine and refined texture and refined body
(II) physical and chemical indexes:
wherein, the allowable difference between the measured alcohol degree and the label value is +/-1.0% vol.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN105861256A (en) * | 2016-05-30 | 2016-08-17 | 杜永生 | Impurity removal and purification system and method for white wine |
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
| CN110144275A (en) * | 2019-05-16 | 2019-08-20 | 泸州纳贡庄园酒业有限公司 | A kind of elegant type white wine and its preparation process |
-
2021
- 2021-09-23 CN CN202111115028.6A patent/CN114032158A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN105861256A (en) * | 2016-05-30 | 2016-08-17 | 杜永生 | Impurity removal and purification system and method for white wine |
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
| CN110144275A (en) * | 2019-05-16 | 2019-08-20 | 泸州纳贡庄园酒业有限公司 | A kind of elegant type white wine and its preparation process |
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