CN114181794A - Fermentation method of aroma type white spirit - Google Patents
Fermentation method of aroma type white spirit Download PDFInfo
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- CN114181794A CN114181794A CN202111522085.6A CN202111522085A CN114181794A CN 114181794 A CN114181794 A CN 114181794A CN 202111522085 A CN202111522085 A CN 202111522085A CN 114181794 A CN114181794 A CN 114181794A
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- fermentation
- fermentation method
- white spirit
- rhyme
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- 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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention discloses a fermentation method of a fragrant type white spirit, which belongs to the technical field of brewing of the fragrant type white spirit, and comprises three times of fermentation, aerobic fermentation and anaerobic fermentation are combined, the prepared fragrant type white spirit has body fragrance, is soft and soft in mouth, slightly shows the characteristics of Maotai flavor and residual rice flavor, can be divided into non-messy components, closely spaced components and fully shows the wind, is rare and unique in the brewing history of China, and forms the characteristics of rising fragrance, inner content of Maotai flavor, sweet taste, fullness, mellowness and sweetness, lasting fragrance of empty cups and long residual taste, and enables people to have endless aftertaste.
Description
Technical Field
The invention relates to the technical field of brewing of fragrant white spirit, in particular to a fermentation method of fragrant white spirit.
Background
China is the hometown of wine and the origin of wine culture, and is one of the earliest countries in the world for brewing wine. The brewing of wine has a long history in China. In the history of the Chinese civilization development for thousands of years, the development of wine and culture is basically carried out synchronously, and the white spirit is deeply loved by people in all world since ancient China, and has developed into a huge industry through the efforts of generations.
The charm-flavor liquor has the characteristics of soft and soft taste, slightly showing the Maotai-flavor and the residual rice-flavor, can be divided into no disorder, close alternation and full-blown flavor, is rare and unique in the brewing history of China, and forms the characteristics of rising fragrance, filling flavor, being balanced and sweet, lasting fragrance left in empty cups and long residual flavor, so that people can have endless aftertaste.
The existing white spirit fermentation method is adopted, operation errors are easy to occur in the wine brewing process in the fermentation process, so that the quality of the white spirit is poor, meanwhile, the taste of some white spirits is not good enough, so that the product value of the white spirit is reduced, and the method has not been mentioned in the prior art about the aroma type white spirit fermentation method.
Disclosure of Invention
The invention provides a fermentation method of fragrant white spirit, which aims to solve the problems that in the fermentation process of the prior art, misoperation is easy to occur in the wine brewing process, so that the quality of the white spirit is poor, and meanwhile, the taste of some fragrant white spirit is not good enough, so that the product value of the white spirit is reduced.
The embodiment of the invention adopts the following technical scheme: a fermentation method of fragrant white spirit technically characterized in that: the method comprises the following steps:
step 1, primary fermentation:
step 11, adding the saccharified material, carrying out aerobic fermentation for 24-36h at the temperature of 32-37 ℃, and injecting air in the fermentation process to obtain early-stage fermented grains;
step 12, injecting purified water into the early fermented grains, sealing by a sealing film, starting a stirrer, stirring for 8-12min, and performing anaerobic fermentation for 70-74 h;
step 2, secondary fermentation: fermenting at 28-35 deg.C for 168 hr to obtain turbid fermented grains, and stirring at 6h, 12h and 24h respectively;
step 3, three-stage fermentation: fermenting under sealed condition at 28-32 deg.C for 80 days to obtain fermented grain solution, stirring every 3 days for the first 15 days, 5 days for the 25 th day, and 10 days for the 40 th day.
In some embodiments of the invention, the materials in step 11 of the fermentation method of the aroma type white spirit comprise 67-75 parts by weight of rice, 5 parts by weight of radix puerariae and 0.1-0.5 part by weight of wheat koji.
In some embodiments of the present invention, the saccharification rate of the saccharified material in step 11 of the fermentation method of the yun-flavor liquor is 94-96%.
In some embodiments of the invention, the injection amount of the purified water in step 12 of the fermentation method of the Yuanyang liquor is 1.3-1.4 times of the weight of the fermented grains at the early stage.
In some embodiments of the invention, the stirring speed in step 12 of the fermentation method for aroma type Chinese spirits is 250-270 rmp.
In some embodiments of the invention, the stirring speed in step 2 of the fermentation method of the aroma type Chinese spirits is 250-270 rmp.
In some embodiments of the invention, the stirring speed in step 3 of the fermentation method of the aroma type Chinese spirits is 250-270 rmp.
The embodiment of the invention adopts at least one technical scheme which can achieve the following beneficial effects:
the fermentation method of the aroma type white spirit comprises three times of fermentation, aerobic fermentation and anaerobic fermentation are combined, the aroma of the prepared aroma type white spirit is soft and soft in taste, the characteristics of soy sauce aroma and rice fragrance overflow are slightly shown, the aroma type white spirit can be divided into non-messy, closely spaced and fully-popular, the aroma type white spirit is rare and unique in the brewing history of China, the rising of faint scent, the connotation of soy sauce aroma, the weighing of the burnt aroma, fullness, mellowness, sweetness, lasting fragrance of empty cups and long aftertaste are formed, and people can have endless aftertaste.
Drawings
FIG. 1 is a process flow chart of preparing the fragrant white spirit by the fermentation method of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention and the accompanying drawings. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The fermentation method of the fragrant white spirit comprises the following steps:
step 1, primary fermentation:
step 11, carrying out aerobic fermentation on the saccharified material at the temperature of 33 ℃ for 30h, and injecting air in the fermentation process to obtain early-stage fermented grains;
step 12, injecting purified water into the early fermented grains, sealing by a sealing film, starting a stirrer, stirring for 10min, and performing anaerobic fermentation for 72 h;
step 2, secondary fermentation: fermenting at 31 deg.C for 168h to obtain turbid fermented grains, and stirring at 6h, 12h and 24h respectively;
step 3, three-stage fermentation: fermenting under sealed condition at 30 deg.C for 80 days to obtain fermented grain liquid, stirring every 3 days for the first 15 days, 5 days for the 25 th day, and 10 days for the 40 th day.
In the fermentation method 11 of the rhyme-flavor liquor, the materials comprise 71 parts by weight of rice, 5 parts by weight of kudzu root and 0.3 part by weight of wheat koji.
Wherein, the saccharification rate of the saccharified material in the step 11 of the fermentation method of the rhyme-flavor liquor is 95 percent.
In the fermentation method of the Yuanyang liquor, the injection amount of the purified water in the step 12 is 1.35 times of the weight of the fermented grains at the early stage.
Wherein, the stirring speed in the step 12 of the rhyme flavor type white spirit fermentation method is 250-270 rmp.
Wherein, the stirring speed in step 2 of the fermentation method of the rhyme flavor type white spirit is 250-270 rmp.
Wherein, the stirring speed in step 3 of the fermentation method of the rhyme flavor type white spirit is 250-270 rmp.
Example 2
The fermentation method of the fragrant white spirit comprises the following steps:
step 1, primary fermentation:
step 11, carrying out aerobic fermentation on the saccharified material at the temperature of 32 ℃ for 24 hours, and injecting air in the fermentation process to obtain early-stage fermented grains;
step 12, injecting purified water into the early fermented grains, sealing by a sealing film, starting a stirrer, stirring for 8min, and performing anaerobic fermentation for 70 h;
step 2, secondary fermentation: fermenting at 28 deg.C for 168h to obtain turbid fermented grains, and stirring at 6h, 12h and 24h respectively;
step 3, three-stage fermentation: fermenting under sealed condition at 28 deg.C for 80 days to obtain fermented grain liquid, stirring every 3 days for the first 15 days, 5 days for the 25 th day, and 10 days for the 40 th day.
In the fermentation method 11 of the rhyme-flavor liquor, the materials comprise 67 parts by weight of rice, 5 parts by weight of radix puerariae and 0.1 part by weight of wheat koji.
Wherein, the saccharification rate of the saccharified material in the step 11 of the fermentation method of the rhyme-flavor liquor is 94 percent.
In the fermentation method of the Yuanyang liquor, the injection amount of the purified water in the step 12 is 1.3 times of the weight of the fermented grains at the early stage.
Wherein, the stirring speed in the step 12 of the rhyme flavor type white spirit fermentation method is 250-270 rmp.
Wherein, the stirring speed in step 2 of the fermentation method of the rhyme flavor type white spirit is 250-270 rmp.
Wherein, the stirring speed in step 3 of the fermentation method of the rhyme flavor type white spirit is 250-270 rmp.
Example 3
The fermentation method of the fragrant white spirit comprises the following steps:
step 1, primary fermentation:
step 11, carrying out aerobic fermentation on the saccharified material at the temperature of 37 ℃ for 36h, and injecting air in the fermentation process to obtain early-stage fermented grains;
step 12, injecting purified water into the early fermented grains, sealing by a sealing film, starting a stirrer, stirring for 12min, and performing anaerobic fermentation for 74 h;
step 2, secondary fermentation: fermenting at 28-35 deg.C for 168 hr to obtain turbid fermented grains, and stirring at 6h, 12h and 24h respectively;
step 3, three-stage fermentation: fermenting under sealed condition at 32 deg.C for 80 days to obtain fermented grain liquid, stirring every 3 days for the first 15 days, 5 days for the 25 th day, and 10 days for the 40 th day.
In the fermentation method 11 of the rhyme-flavor liquor, the materials comprise 75 parts by weight of rice, 5 parts by weight of kudzu root and 0.5 part by weight of wheat koji.
Wherein, the saccharification rate of the saccharified material in the step 11 of the fermentation method of the rhyme-flavor liquor is 96 percent.
In the fermentation method of the Yuanyang liquor, the injection amount of the purified water in the step 12 is 1.4 times of the weight of the fermented grains at the early stage.
Wherein, the stirring speed in the step 12 of the rhyme flavor type white spirit fermentation method is 250-270 rmp.
Wherein, the stirring speed in step 2 of the fermentation method of the rhyme flavor type white spirit is 250-270 rmp.
Wherein, the stirring speed in step 3 of the fermentation method of the rhyme flavor type white spirit is 250-270 rmp.
Examples of the experiments
According to the fermentation method of the embodiments 1-3, the aroma type white spirit prepared according to the process flow diagram of fig. 1 is subjected to sensory additional detection and physicochemical detection according to the enterprise standard Q/HZBL 0001S-2021, and the detection results are shown in tables 1-2:
TABLE 1
TABLE 2
The above description is only an example of the present invention, and is not intended to limit the present invention. Various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (7)
1. A fermentation method of fragrant white spirit is characterized in that: the method comprises the following steps:
step 1, primary fermentation:
step 11, adding the saccharified material, carrying out aerobic fermentation for 24-36h at the temperature of 32-37 ℃, and injecting air in the fermentation process to obtain early-stage fermented grains;
step 12, injecting purified water into the early fermented grains, sealing by a sealing film, starting a stirrer, stirring for 8-12min, and performing anaerobic fermentation for 70-74 h;
step 2, secondary fermentation: fermenting at 28-35 deg.C for 168 hr to obtain turbid fermented grains, and stirring at 6h, 12h and 24h respectively;
step 3, three-stage fermentation: fermenting under sealed condition at 28-32 deg.C for 80 days to obtain fermented grain solution, stirring every 3 days for the first 15 days, 5 days for the 25 th day, and 10 days for the 40 th day.
2. The fermentation method of the rhyme-flavor liquor as claimed in claim 1, which is characterized in that: the materials in the step 11 comprise 67-75 parts by weight of rice, 5 parts by weight of kudzu root and 0.1-0.5 part by weight of wheat starter.
3. The fermentation method of the rhyme-flavor liquor as claimed in claim 1, which is characterized in that: the saccharification rate of the saccharified material in the step 11 is 94-96%.
4. The fermentation method of the rhyme-flavor liquor as claimed in claim 1, which is characterized in that: the injection amount of the purified water in the step 12 is 1.3-1.4 times of the weight of the early fermented grains.
5. The fermentation method of the rhyme-flavor liquor as claimed in claim 1, which is characterized in that: the stirring speed in the step 12 is 250-270 rmp.
6. The fermentation method of the rhyme-flavor liquor as claimed in claim 1, which is characterized in that: the stirring speed in the step 2 is 250-270 rmp.
7. The fermentation method of the rhyme-flavor liquor as claimed in claim 1, which is characterized in that: the stirring speed in the step 3 is 250-270 rmp.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450407A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of orange wine |
| CN105062801A (en) * | 2015-09-24 | 2015-11-18 | 湖北工业大学 | Production method of Fen-Maotai-flavor liquor |
| CN106754072A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of liquid state fermentation method of white wine |
| CN107574075A (en) * | 2017-10-26 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of waxy corn wine brewage technology |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
| CN108913436A (en) * | 2018-07-26 | 2018-11-30 | 贵州省仁怀市致和酒业有限公司 | A kind of red sorghum wine and preparation method thereof |
| CN109486582A (en) * | 2018-12-13 | 2019-03-19 | 贵州金液郎酒业有限公司 | The fermentation technique of liquor made from sorghum |
-
2021
- 2021-12-14 CN CN202111522085.6A patent/CN114181794A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450407A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of orange wine |
| CN105062801A (en) * | 2015-09-24 | 2015-11-18 | 湖北工业大学 | Production method of Fen-Maotai-flavor liquor |
| CN106754072A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of liquid state fermentation method of white wine |
| CN107574075A (en) * | 2017-10-26 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of waxy corn wine brewage technology |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
| CN108913436A (en) * | 2018-07-26 | 2018-11-30 | 贵州省仁怀市致和酒业有限公司 | A kind of red sorghum wine and preparation method thereof |
| CN109486582A (en) * | 2018-12-13 | 2019-03-19 | 贵州金液郎酒业有限公司 | The fermentation technique of liquor made from sorghum |
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