CN114214144A

CN114214144A - Brewing process of impurity-removed high-quality white spirit

Info

Publication number: CN114214144A
Application number: CN202210134046.7A
Authority: CN
Inventors: 西玉玲; 胡福东; 陈玉莲
Original assignee: Shandong Qinchi Wine Industry Co ltd
Current assignee: Shandong Qinchi Wine Industry Co ltd
Priority date: 2022-02-14
Filing date: 2022-02-14
Publication date: 2022-03-22

Abstract

The invention provides a brewing process of impurity-removed high-quality white spirit, which comprises the following steps: selecting materials; moistening; steaming; cooling; fermenting; steaming the wine; blending; and (5) ageing. The invention adopts the ceramsite with the diameter of 3-5mm to replace rice hulls as the wine making addition auxiliary material, reduces the impurities generated by fermentation of pectin and the like in the rice hulls, can be repeatedly used, has the advantages of strict disinfection, stable fermentation, less impurities, methanol content lower than 0.1g/L and stable flavor of the white spirit by blending.

Description

Brewing process of impurity-removed high-quality white spirit

Technical Field

The invention relates to a process for making white spirit, in particular to a brewing process of impurity-removed high-quality white spirit.

Background

At present, rice hulls are generally selected as main brewing auxiliary materials when white spirit is brewed and used as an excellent additive, the rice hulls have the functions of the common auxiliary materials, and due to the fact that the rice hulls are hard in texture, raw materials can be reduced from being bonded with each other when the white spirit is steamed, and the problems of collapse of air and the like are avoided. However, the rice hulls contain pectic substances, silicates and other components, which affect the quality of the liquor during the fermentation process, so that the low-alcohol liquor with less impurities is still difficult to prepare.

Disclosure of Invention

The invention aims to overcome the defects of the traditional technology and provide a brewing process for producing high-quality and high-impurity-removal white spirit with low alcohol content.

The aim of the invention is achieved by the following technical measures: the brewing process of the impurity-removed high-quality white spirit comprises the following steps:

the method comprises the following steps: sorting raw materials, namely crushing the raw materials which are free from diseases, insect pests, defects and mildewing;

step two: moistening, namely moistening the crushed sorghum with water to ensure that the sorghum uniformly absorbs water;

step three: steaming, namely putting the sorghum containing the water into a pot for steaming; firstly, a layer of rice hulls is spread on a rice grate, a material is spread in steam in the rice grate, the task of feeding the rice hulls is completed within 1-2h, the material is steamed for 2-3 h after circular steam, about 70% of raw materials are steamed, and the rice hulls can be discharged from the rice grate and should not be overcooked;

step four: cooling, namely quickly spreading the steamed sorghum, adding cold water and ceramsite, and uniformly stirring; spreading the watered raw sand for cooling, and supplementing water lost due to evaporation;

step five: fermenting, namely putting the cooled raw material mixture into a fermentation tank, adding distiller's yeast, uniformly stirring and fermenting; uniformly stirring the piled raw Shajiu grains, and adding about 2.6-3.4% of secondary wine when stirring;

step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months;

step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid in a ratio of 1: 2, mixing;

step eight: ageing, mixing the blended white spirit, standing for more than one month, clarifying, sterilizing, bottling, inspecting quality, and filling to obtain the finished product.

Furthermore, in the production cycle, feeding is carried out twice, the first feeding is called sand discharging, the second feeding is called brown sand, eight times of fermentation are carried out after feeding, each time of fermentation is about one month, and a large cycle is about 10 months.

Furthermore, hot water with the temperature of 85-95 ℃ is sprayed after the mixture is taken out of the retort, and the amount of the water is 12-15 percent of the amount of the raw material. The total dosage of the grain-producing water and the water is about 56-60% of the feeding amount, the water content of the raw sand discharged from the retort is about 44-45%, the starch content is 38-39%, and the acidity is 0.34-0.36.

Further, the three-purpose pressure cooker is used for cooking for 2-4h, and the pressure is 70-90 KPa.

Further, cooling the product in the fourth step by cold water at the temperature of 20-25 ℃.

Further, in the fifth step, after the sorghum is cooled to below 40 ℃, the temperature is maintained at 25-40 ℃ for fermentation for 12-48 h.

Further, after the fermentation cellar is filled, flattening the surface of the fermented grains by a wood board, spreading a thin layer of rice hulls, finally sealing the cellar by mud for about 4-6cm, and fermenting for 30-33 days, wherein the temperature change of the fermented product is 35-48 ℃.

Further, when the product temperature of the raw sand material is reduced to about 30-32 ℃, adding yeast powder, controlling the yeast adding amount to be about 5-10% of the feeding amount, uniformly scattering the yeast powder, mixing and piling, wherein the product temperature is about 25-30 ℃, the piling time is 4-5 days, and when the product temperature is increased to 45-50 ℃.

And further, in the sixth step, the wine retort is used for steaming wine in three stages, the first stage is opened with strong fire until wine liquid flows out, when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, the second stage is started to steam the wine by turning to middle fire, the wine liquid in the stage is independently placed as the second wine liquid, after hops become sparse and the alcohol content of the wine liquid is less than 15 degrees, the third stage is started to steam the wine by turning to the strong fire, and the wine liquid in the third stage and the wine liquid in the first stage are mixed into the first wine liquid.

Further, the husked sorghum and the instruments used in steps one through seven were sterilized by ultraviolet rays.

The method reduces the impurities generated by fermenting the pectin and the like in the rice hulls, the ceramsite can be repeatedly used, the process is strictly disinfected, the fermentation is stable, the impurities are few, the content of methanol is lower than 0.1g/L, and the flavor of the white spirit is stable by blending.

Detailed Description

Example 1: a brewing process of impurity-removed high-quality white spirit comprises the following steps:

the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; crushing the husked sorghum into 6 pieces; in a further embodiment, northeast japonica sorghum can be selected as a production raw material, and the production cost can be reduced by selecting the raw material; the brewing process of the high-quality white spirit with impurity removal can improve the yield of the white spirit and reduce the production cost.

Furthermore, in the raw material preparation stage, the raw material preparation in the traditional handicraft brewing needs links such as grain crushing, proportioning, grain moistening and the like, the labor intensity is high, the efficiency is low through manual operation, and potential safety hazards exist at the same time, so that the brewing process is performed by adopting an automatic grain conveying and grain soaking pond system.

Step two: moistening, moistening pulverized sorghum with water, soaking husked sorghum in 40 deg.C warm water, stirring water and husked sorghum uniformly, standing for 8 hr to make them uniformly absorb water;

step three: steaming, namely putting the sorghum containing the water into a pot for steaming; steaming for 2h in an autoclave at 70 KPa; grain is steamed through the pressurization grain steaming pot, and the control process of cooking that can be better for it is higher to evaporate grain precision, and more quick reach requirements such as heart rate, breach rate.

Step four: cooling, namely quickly spreading the steamed sorghum, adding cold water at 20 ℃ and ceramsite, uniformly stirring, and further cooling;

step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; after cooling the sorghum to below 40 ℃, maintaining the temperature at 25 ℃ for fermentation for 12 h. Mixing Angel yeast with cooled sorghum, activating yeast with warm water at 35 deg.C, mixing with sorghum at a ratio of 1: uniformly mixing at a ratio of 100. The diameter of the used ceramsite is 3 mm; the traditional white spirit fermentation equipment usually adopts bars, stones and the like, and in order to control and reduce the content of acetic acid, the traditional equipment is replaced by a large pit fermentation equipment; in order to shorten the production time, reduce the labor amount of production workers and further improve the wine yield, processes of one-time grain feeding, large moisture, grain soaking, yeast reduction and the like are provided; the temperature of the grain is controlled, and the grain cooling is controlled better and completed through an automatic temperature detection device.

Step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months; the wine retort is used for steaming wine in three stages, the first stage is opened with strong fire until wine liquid flows out, when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, the second stage is started by turning to middle fire, the wine liquid in the stage is independently placed as the second wine liquid, after hops become sparse and the alcohol content of the wine liquid is less than 15 degrees, the third stage is started by turning to strong fire, and the wine liquid in the third stage and the wine liquid in the first stage are mixed into the first wine liquid.

step eight: aging, mixing the blended white spirit, standing for more than one month, and filling to obtain a finished product; in order to shorten the production period of the white spirit, the traditional grain feeding mode is changed, and feeding is not carried out according to seasons; the traditional storage container generally adopts a pottery jar, and has the problems of higher cost and large wine loss, so that the pottery jar is replaced by a stainless steel wine jar.

And (4) sterilizing the husked sorghum and instruments used in the steps from the first step to the seventh step by ultraviolet rays.

And finally, grading the brewed white spirit, and detecting the finished white spirit to ensure the quality of the white spirit. The ultraviolet-visible spectrophotometer is mainly used for detection, and the detection accuracy is far higher than that of manual detection in the traditional handicraft production. Besides the main automation equipment in each link, the whole mechanized production process also comprises a large and small variety of different equipment, such as an automatic rice steamer feeding device, a scraper conveyor, an automatic grain steaming pot basket feeding and discharging system, a ground material lifting conveyor, an automatic yeast adding machine, a saccharification workshop scraper vehicle, a ground pit lifting grab bucket, a grain tank conveying system, a condenser, a rotary wine steamer, a constant-temperature incubator, an oscillator, a refrigerated cabinet, a fan, a stirrer and the like, so that the production quality and efficiency of white wine are improved.

Example 2: a brewing process of impurity-removed high-quality white spirit comprises the following steps:

the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; crushing the husked sorghum into 6-8 pieces; the waste white spirit lees are used as raw materials, are converted into organic acids such as acetic acid and the like through a saccharification leavening agent, and are respectively used as raw materials of high-acid flavoring wine for brewing optimization without curing, namely, raw wheat flour, bran and sorghum flour.

Step two: moistening, moistening the pulverized sorghum with water, soaking the husked sorghum in warm water at 60 ℃, uniformly stirring the water and the husked sorghum, and standing for 12h to uniformly absorb water;

step three: steaming, namely putting the sorghum containing the water into a pot for steaming; steaming for 4 hr in pressure cooker with pressure of 90 KPa.

Step four: cooling, namely quickly spreading the steamed sorghum, adding cold water at 25 ℃ and ceramsite, uniformly stirring, and further cooling;

step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; after cooling the sorghum to below 40 ℃, maintaining the temperature at 40 ℃ for fermentation for 48 h. Mixing Angel yeast with cooled sorghum, activating yeast with warm water at 35 deg.C, mixing with sorghum at a ratio of 1: uniformly mixing at a ratio of 100. The diameter of the used ceramsite is 5 mm; simultaneously adding a feints into the waste lees to provide precursor substances for fermentation, and finally carrying out cross steaming by using original wine to effectively extract organic acids in the fermented lees, wherein the total acid content of the prepared sour flavoring wine is higher and is mostly volatile fatty acids with low boiling points such as acetic acid and the like. Because the wine tails contain more foreign flavor substances such as higher alcohol, higher fatty acid ester and the like, the foreign flavor substances in the wine tails are easily distilled into the liquor body of the original product in the cross steaming process, the taste of the sour flavoring wine can be influenced, and the quality of the blended wine body is further influenced; the original liquor is adopted for cross-steaming, part of trace organic components in the original liquor are remained in the bottom boiler water and lost, and the cost of the sour flavoring liquor obtained by processing is probably higher.

And continuously placing the collected fermented grains in an open air chamber for stacking and culturing. The fermented grain airing and stacking function is to further screen microorganisms in the environment, grow and reproduce again by using a micro-aerobic condition to form the advantages of a fermented grain microbial flora bacterial system, accumulate more abundant microbial enzyme systems and trace organic components, and are equivalent to 'secondary starter propagation'. The proportion of aspergillus is highest at the initial accumulation stage, and the aspergillus can normally grow and metabolize under the environment condition of the acidic fermented grains, decompose starch and protein in raw materials, provide continuous power for fermentation, and provide fragrance and precursor substances for the subsequent fermented grains in the cellar for fermentation. In the stacking process, as grain powder, yeast powder and the like are scattered on the field, the yeast is propagated from the field, wrapped in the fermented grains during operation and fully grown and propagated in the stacking, and plays an important role in producing fragrance and wine of fermented grains. The stacking process also has a system with oxygen concentration and temperature gradient change, the surface oxygen is rich, the deep oxygen content is relatively less, the surface temperature is relatively low, the deep temperature is relatively high, different bacteria also have different degrees of preference for oxygen and temperature, so the stacking process provides a wide space for the growth of various functional bacteria.

And transferring the fermented grains after the fermentation of the stacked culture bacteria in the air drying chamber into a mud cellar, sealing and fermenting, and taking out the fermented grains after a period of fermentation, wherein the fermented grains are distilled to obtain wine and are not used for the grain-continuing ingredients, so that the fermentation period is set to be one year from the viewpoint of accumulating trace organic components. The generation of ethyl caproate, which is a main fragrance substance of the strong aromatic Chinese spirits, is an extremely slow biochemical reaction process, which is determined by factors such as slow metabolism of pit mud microorganisms such as caproic acid bacteria, butyric acid bacteria and methane bacteria. The fermentation period is set to one year, so that the metabolic accumulation of enough trace organic components is ensured, the brewed high-acid flavoring wine has outstanding organic acid content, various trace organic components are rich, the wine body is clean, sweet, soft and full, the fermented grains after fermentation are distilled and taken out and are not used for grain-continuing ingredients, namely, the fermented grains do not enter the next round of mother grains for circular fermentation, and the problem that the next round of wine production fermentation is influenced due to the overhigh acidity of the mother grains is avoided.

Step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months; the wine retort is used for steaming wine in three stages, the first stage is opened with strong fire until wine liquid flows out, when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, the second stage of wine steaming is started by turning to middle fire, the wine liquid in the stage is independently placed as the second wine liquid, after hops become sparse and the alcohol content of the wine liquid is less than 15 degrees, the third stage of wine steaming is started by turning to strong fire, and the wine liquid in the third stage and the wine liquid in the first stage are mixed into the first wine liquid; the operation method of removing head and tail and taking liquor by quality is adopted in the process of distilling and taking liquor, the byproduct of the liquor tail also contains rich organic acid components, and the liquor tail is often used as seasoning liquor for blending medium-grade and low-grade finished liquor to improve the acidity of liquor; the yellow water is mixed with the lost grains for fermentation, and then distilled to obtain the wine.

Step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid by the ratio of 1; 2, mixing;

step eight: aging, mixing the blended white spirit, standing for more than one month, and filling to obtain a finished product; after the fermented grains enter a mud pit closed system, aerobic bacteria such as mold, yeast and bacteria utilize residual oxygen in the fermented grain system to perform aerobic fermentation to quickly consume the residual oxygen in the system, and then the fermented grains are switched into an anaerobic fermentation state. The gelatinization degree of grain starch in the fermented grains determines the utilization degree of starch by the yeast, the starch of the raw material grain powder is in an ungelatinized state, the yeast is difficult to convert into ethanol by using the ungelatinized starch in a short time life cycle, and abundant starchy substrates in a fermented grain system provide continuous and favorable conditions for bacteria to metabolize organic acid in a long anaerobic fermented grain system.

The raw cereal grain powder formed by crushing the raw cereal grain is uniformly mixed with the mother grains obtained by distilling the wine in the previous round and spreading for cooling, and then the mixture is collected and piled for stacking fermentation. The raw grain powder is not steamed at high temperature, so that the microbial strains and rich vitamin components originally attached to grains are reserved, and the culture and fermentation of the fermented grains are assisted from the inoculation angle and the angle of providing growth factors. In the natural environment, it is difficult to find a raw material starchy material which is not deteriorated by the activity of microorganisms, which shows that the microorganisms have the capability of utilizing the raw material to multiply and inhabit and metabolize substances and finally are attributed to the activity of microbial enzymes. Raw amylases belong to the class of amylases, for example, alpha-amylase, beta-amylase, glucoamylase, pullulanase and the like can hydrolyze raw starches, and besides porcine pancreas alpha-amylase [21] has good hydrolysis effect on raw starch granules, alpha-amylases from other sources have little effect on raw starch, but can achieve good effect by coaction with glucoamylase. The main biological sources, the production of more glucoamylase and the strong action are aspergillus niger, rhizopus, endophytic fungi, penicillium, bacillus, gibberella and the like. The microorganisms capable of producing glucoamylase attached to raw cereal grains are mainly moulds and secondarily bacteria, and the glucoamylase metabolized by the microorganisms has certain raw starch saccharification capacity.

The solid-state method brewing waste lees is matched with raw material grain powder and piled up to culture bacteria for 'secondary starter propagation', fermented grains are put into a cellar for fermentation, the fermentation period is prolonged to one year, the content of organic acid and compound trace organic components in the lees discharged from the cellar is improved, and finally the fermented grains enter a wine body through distillation to form the high-acid flavoring wine. The study used raw meal and spent grains to be combined and fermented: the raw materials provide rich nutrient substances and bring various microbial strains into the fermented grains; the loss grains provide a slightly acidic micro-ecological environment and promote the decomposition and utilization of the starch by microorganisms; and the process essences of the Luzhou-flavor liquor and the Maotai-flavor liquor are combined, the metabolism of microorganisms and the accumulation of trace organic components in the fermented grain process and the mud pit fermentation process are improved, and finally, the time base is laid for the accumulation of the trace organic components by prolonging the fermentation period. The high-acid flavoring wine brewed and produced by the research not only can not influence the normal production cycle of the brewing process of the strong aromatic Chinese spirits, but also has wider application space and wide application prospect.

Example 3: a brewing process of impurity-removed high-quality white spirit comprises the following steps:

the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; crushing the husked sorghum into 6-8 pieces; sorghum and wheat are used as main raw materials, bran, rice, sticky rice and corn are used as auxiliary materials, the proportion is reasonable, and the auxiliary materials are all whole grains, so that the bone strength of fermented grains is promoted, and the fermentation of microorganisms is promoted

Step two: moistening, moistening pulverized sorghum with water, soaking husked sorghum in 40-60 deg.C warm water, stirring water and husked sorghum, standing for 8-12 hr to make it absorb water uniformly; the raw and auxiliary materials are soaked in hot water, so that the raw and auxiliary materials are favorably absorbed and gelatinized, and during cooking, bran is put on the raw and auxiliary materials for steaming together, so that the evil and foreign taste on the raw and auxiliary materials can be effectively removed, and meanwhile, the raw materials are gelatinized to a certain degree, so that the cultivation and saccharification are favorably carried out.

Step three: steaming, namely putting the sorghum containing the water into a pot for steaming; steaming for 3h in an autoclave at 80 KPa; the sorghum starch is beneficial to water absorption and gelatinization by soaking grains and raw materials in hot water and steaming, is easy to penetrate during steaming, is beneficial to generation of mellow and sweet substances, can effectively eliminate raw material taste and foreign flavor caused by mixed steaming, can make the quality of wine cleaner, and improves the purity and the refreshing degree of the quality of wine.

Step four: cooling, namely quickly spreading the steamed sorghum, adding cold water at 22 ℃ and ceramsite, uniformly stirring, and further cooling;

step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; after cooling the sorghum to below 40 ℃, maintaining the temperature at 28 ℃ for fermentation for 36 h. Mixing Angel yeast with cooled sorghum, activating yeast with warm water at 35 deg.C, mixing with sorghum at a ratio of 1: uniformly mixing at a ratio of 100. The diameter of the used ceramsite is 4 mm; the temperature is set to be 30-35 ℃, normal fermentation and ester production are facilitated, and compared with the existing sesame flavor type wine, the produced wine is mellow and mellow in taste, free of foreign flavor, fine and plump, and has obvious sensory characteristics and unique personality; the fermentation mode of ventilation and open-air accumulation is adopted, the contact surface of microorganisms and air is increased to a greater extent, the metabolism of the microorganisms is more vigorous, the fermentation formation of important flavor substances and precursor substances thereof is ensured, the sesame-flavor liquor quality is favorably improved, and the liquor quality has the style characteristics of softness, cleanness, fullness, harmony and long aftertaste.

step eight: aging, mixing the blended Chinese liquor, standing for more than one month, and filling to obtain the final product.

The white spirit brewed by the invention adopts the ceramsite with the diameter of 3-5mm to replace auxiliary materials such as rice hulls and the like, reduces impurities such as methanol and the like generated by fermenting pectin in the auxiliary materials such as the rice hulls and the like, the ceramsite can be repeatedly used, the process is strictly disinfected, the fermentation is stable, the impurities are less, and the flavor of the white spirit is stable by blending. The produced white spirit has the methanol content lower than 0.1g/L, and the white spirit is transparent, free of precipitate, free of suspended matters, lasting in aftertaste, soft and soft in mouthfeel and meets various national standards.

The sesame flavor type white spirit blended by adopting the brewing production process has sensory characteristics different from the traditional sesame flavor type brewed white spirit, the produced white spirit has elegant and elegant fragrance, soft and mellow taste, no foreign flavor, obvious sensory characteristics and unique personality, and is suitable for modern consumption concepts.

Example 4: a brewing process of impurity-removed high-quality white spirit comprises the following steps:

the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; the dosage of wheat is 1.1: 1 higher than that of sorghum. The wheat is mainly used in the starter propagation process, and the starch content of the wheat is more than 65 percent, the crude protein content of the wheat is 10.5 percent and is higher than that of sorghum. In addition, main aroma components in the Maotai-flavor liquor, such as aromatic compounds including Maotai-flavor, tyrosol and the like, mainly come from amino acids, and meanwhile, 6 Maotai-flavor producing bacteria have certain saccharifying power and protein decomposing power and can decompose proteins into aroma-producing precursor substances. When the bran koji sauce-flavor wine process ingredients are determined, the main principles of increasing the nitrogen-carbon ratio of the raw materials and improving the protein content in the ingredients are adopted to meet the growth and metabolism requirements of acid protease and 6 sauce-flavor-producing bacterial koji in the Henei white koji. Because the bran contains higher crude protein, the nitrogen-carbon ratio is improved by adding the bran and the wheat. The determined bran koji sauce fragrant wine comprises the following ingredients: sorghum accounts for 79%, wheat accounts for 15%, and bran accounts for 6%. The bran used for making the starter accounts for 30 percent of the total feeding amount.

step three: steaming, namely putting the sorghum containing the water into a pot for steaming;

step four: cooling, namely quickly spreading the steamed sorghum, adding cold water and ceramsite, and uniformly stirring;

step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; the 6 strains of the bacillus producing soy sauce separated from the fermented glutinous rice microorganism are selected. The strain has certain saccharifying power and protein decomposing power, and after the bran koji is prepared, the strain has sauce fragrance, which is beneficial to improving the sauce fragrance of wine, and is also beneficial to saccharifying starch and decomposing protein in raw materials to generate sauce fragrance substances. The river internal white koji is selected as a saccharifying agent. The bacterium has the characteristics of high acid protease, strong alcohol property, high acid production and strong acid resistance, and can adapt to the long fermentation period of Maotai-flavor liquor. Selecting aroma-producing yeast 5 strains, such as: hanseng, Torulopsis, Candida, etc., the yeast has strong capability of producing ester and wine, and can be suitable for long-term fermentation of sauce-flavor wine process. After the fermented grains are piled up to be mature, the fermented grains can be piled up into a cellar. Before entering the cellar, warm water is sprayed on the wall of the cellar, and a proper amount of feints are sprayed into the fermented grains, so that the water content of the cellar is controlled to be 53-55%, the starch content is controlled to be 14-16%, and the acidity is controlled to be 1. 0 to 1. And 8, fermenting for 18-21 d, sealing the cellar by using fermented cellar mud, and paying attention to tracking and stepping on the cellar to prevent flanging from ventilating.

Step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months; and (5) taking the fermented grains out of the cellar for distillation after the fermented grains are fermented and mature. When the fermented grains are taken out of the cellar, impurities are prevented from being mixed into the fermented grains, and the impurities are brought to the wine. During distillation, the materials are steamed in a steamer to achieve light, scattered, thin and uniform distillation and slow distillation. The temperature of the flowing wine is 29-30 ℃, the flowing wine speed is 4kg/min, and the alcohol content is controlled at 54-56% (V/V). And (5) distilling and storing the fermented grains at the bottom of the cellar independently.

Step seven: blending, namely blending the first wine liquid stored for more than three months with water in a proportion of 1: 1, mixing with the second wine liquid in a ratio of 1: 2, mixing; the alcohol content in the warehouse is generally controlled to be 54-56 ℃. The wine to be put in storage is generally divided into grain hawthorn wine and cellar bottom wine. The new wine is generally stronger, less plump, mellow and thick, and has strong fragrance and sauce flavor. Through storage, the sauce gradually becomes mellow, soft and obvious in sauce flavor, and the storage period is 6-12 months. Blending after storage, storing for more than half a month, and packaging.

Example 5: a brewing process of impurity-removed high-quality white spirit comprises the following steps:

the method comprises the following steps: selecting materials, selecting husked sorghum which is free from diseases, insect pests and defects and mildew, and crushing the husked sorghum; what is needed to do first is to crush the raw materials. The production of Maotai-flavor liquor refers to sorghum as sand. In a large production cycle every year, feeding is carried out twice, the first feeding is called sand discharging, the second feeding is called brown sand, eight times of fermentation are carried out after feeding, each time of fermentation is about one month, and a large cycle is about 10 months. Because the raw materials are repeatedly fermented, the raw materials are crushed to be coarse, the ratio of whole grains to crushed grains is required, and the lower sand is 80%: 20% of brown sand, and 70% of brown sand: 30 percent, and the feeding amount of the lower sand and the rough sand respectively accounts for 50 percent of the total feeding amount. In order to ensure the purity of the liquor quality, the Maotai-flavor liquor is basically free of auxiliary materials in the production process, and the loosening effect of the Maotai-flavor liquor is mainly adjusted by the thickness of the crushed raw materials of the paste beams.

step three: steaming, namely putting the sorghum containing the water into a pot for steaming; firstly, a layer of rice hulls is spread on a rice grate, materials are spread in the rice grate by steam, the task of feeding the rice hulls is completed within 1 hour, the materials are steamed for 2-3 hours after circular steam, about 70% of raw materials are steamed, and the rice hulls can be discharged from the rice grate and should not be overcooked. Pouring hot water (called water) with the temperature of 85 ℃ after the material is taken out of the retort, wherein the water accounts for 12 percent of the raw material. The total dosage of the grain-producing water and the water is about 56 to 60 percent of the feeding amount. The water content of the raw sand discharged from the retort is about 44-45%, the starch content is 38-39%, and the acidity is 0.34-0.36.

Step four: cooling, namely quickly spreading the steamed sorghum, adding cold water and ceramsite, and uniformly stirring; spreading the water sprayed raw sand for cooling, cooling and supplementing proper amount of water lost due to evaporation. When the temperature of the product is reduced to about 32 ℃, 7.5kg of tail wine with the alcohol content of 30% (V/V) (about 2% of the feeding amount of the sand) is added and stirred evenly. The added tail wine is prepared by diluting the distilled grain wine produced in the last year and the distilled spirit in each retort. And (6) stacking. When the temperature of the raw sand material is reduced to about 32 ℃, adding the Daqu powder, wherein the added amount of the Daqu is controlled to about 10 percent of the feeding amount. When adding yeast powder, the yeast powder should be spread evenly. And (3) mixing, stacking, wherein the product temperature is about 30 ℃, the stacking is round and uniform, the stacking time is 4-5 days, the stacking is short in summer, the stacking time can be 4-5 days, when the product temperature rises to 45-50 ℃, the product can be manually inserted into the stacking, and when the fermented grains are taken out and have sweet wine flavor, the fermented grains can be placed into a cellar for fermentation.

Step five: fermenting, namely putting the cooled mixture of the sorghum and the ceramsite into a fermentation cylinder, adding distiller's yeast, uniformly stirring and fermenting; the piled raw Shajiu grains are stirred evenly, and about 2.6 percent of secondary wine is added when the mixture is turned and stirred. And then putting the fermented grains into a cellar, after the fermentation cellar is filled, slightly flattening the surface of the fermented grains by using a wood board, spreading a thin layer of rice hulls, finally sealing the cellar by using mud for about 4cm, and fermenting for 30-33 days, wherein the temperature change of a fermented product is 35-48 ℃.

Step six: distilling the fermented sorghum, mixing the head and tail of the distilled liquor into a first liquor, mixing the middle liquor into a second liquor, and respectively storing the first liquor and the second liquor for more than three months; the fermented grains of the raw Shajiu which are fermented to maturity are taken out by opening the cellar for proportioning, about half a steamer (about 300 kg) is dug out each time, and the fermented grains are mixed with the high-paste beam powder which is crushed and fermented with grain water, wherein the raw material of the paste beam powder is 175 kg-187.5 kg. The watering operation is the same as that of raw sand. Steaming wine and steaming grain the raw Sha wine grains and the brown sand grain powder are mixed, steamed and mixed. The liquor steamed for the first time is called raw Sha liquor, the liquor yield is low, the raw Sha liquor is heavy in astringent taste, and the raw Sha liquor is diluted and then splashed back to the fermented grains of the Rough Sha to participate in the fermentation again. This operation is called cellar-curing or unstrained spirits-curing. The mixing and steaming time needs 4-5 h, and the gelatinization and soft cooking are ensured. Fermenting in cellar, cooling, adding yeast, stirring, stacking, fermenting, and performing cellar fermentation. The Maotai-flavor liquor is added with materials twice every year, namely, the sand and the brown sand are added once respectively, new materials are not added in the six subsequent rounds, and only fermented grains are repeatedly fermented and steamed. Steaming the fermented grains of the Sha wine, and paying attention to the change of the temperature, acidity and alcohol content of the product. After fermenting for one month, the cellar can be opened to steam the wine (baked wine). Because the cellar volume is large, the fermented grains in the cellar can be completely steamed after being distilled for many times. In order to reduce the volatilization loss of wine components and flavor substances, the fermented grains are steamed along with the evaporation, when the fermented grains (also called as fragrant grains) in the last steamer in the cellar are taken, the fermented grains which need to be returned to the cellar for fermentation and are piled up are prepared in time, and after the fragrant grains in the last steamer are taken out of the cellar, the piled-up fermented grains are immediately put into the cellar for fermentation.

The production period is one year according to the strict requirements of solar terms, yeast treading at noon and heavy sun feeding. The same batch is steamed for 9 times, added with yeast for 8 times, stacked and put into a pool for fermentation, and the vinasse is lost after 7 times of wine taking, which lasts for the whole year. In the open fermentation process of the (Daqu) Maotai-flavor liquor for one year, a great number of microorganisms participate in the production fermentation process, so that the aroma components are various. The wine is fragrant but not bright, low but not light, full and mellow. And (5) performing ecological cellaring. The (Daqu) Maotai-flavor liquor is brewed by nine times of steaming and eight times of brewing, seven rounds of raw liquor are respectively subjected to natural cellaring and aging in a cinnabar cellar which is pollution-free, pollution-free and contains various components beneficial to human bodies, and in the cellaring process of three years, the liquor body becomes more pure and mild, fine and has more prominent Maotai flavor through oxidation reduction, esterification, volatilization and physical natural change. The wine is essentially different from other white wines added with the aging agent and aged by machines.

While one embodiment of the present invention has been described in detail, the description is only a preferred embodiment of the present invention and should not be taken as limiting the scope of the invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.

Claims

1. The brewing process of the impurity-removed high-quality white spirit is characterized by comprising the following steps of:

2. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: in the production cycle, feeding is divided into 2-3 times, the first feeding is called sand discharging, the second feeding is called brown sand, fermentation is carried out for 6-8 times after feeding, each fermentation is 1-2 months, and a large cycle is about 10-12 months.

3. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: pouring hot water at 85-95 ℃ after the mixture is taken out of the retort, wherein the amount of the water is 12-15% of the amount of the raw material. The total dosage of the grain-producing water and the water is about 56-60% of the feeding amount, the water content of the raw sand discharged from the retort is about 44-45%, the starch content is 38-39%, and the acidity is 0.34-0.36.

4. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: the three-purpose pressure cooker is used for cooking for 2-4h, and the pressure is 70-90 KPa.

5. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: and step four, cooling by using cold water at the temperature of 20-25 ℃.

6. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: step five, after the sorghum is cooled to below 40 ℃, the temperature is maintained at 25-40 ℃ for fermentation for 12-48 h.

7. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: after the fermentation cellar is filled, flattening the surface of the fermented grains by a wood board, spreading a thin layer of rice hulls, finally sealing the cellar by mud for about 4-6cm, and fermenting for 30-33 days, wherein the temperature change of the fermented product is 35-48 ℃.

8. The brewing process of impurity-removed high-quality white spirit according to claim 3, which is characterized in that: when the product temperature of the raw sand material is reduced to about 30-32 ℃, adding yeast powder, controlling the yeast adding amount to be about 5-10% of the feeding amount, uniformly scattering the yeast powder, mixing and then piling, wherein the product temperature is about 25-30 ℃, the piling time is 4-5 days, and when the product temperature is increased to 45-50 ℃.

9. The brewing process of impurity-removed high-quality white spirit according to claim 1, which is characterized in that: and step six, using the wine retort to distill the wine in three stages, starting strong fire in the first stage until the wine liquid flows out, turning middle fire to distill the wine in the second stage when the foam of the wine liquid is reduced and the alcohol content of the wine liquid is less than 60 degrees, turning strong fire to distill the wine in the third stage when the hop becomes sparse and the alcohol content of the wine liquid is less than 15 degrees, and mixing the wine liquid in the third stage and the wine liquid in the first stage into the first wine liquid.

10. The brewing process of the impurity-removed high-quality white spirit according to any one of claims 1 to 9, which is characterized in that: and (4) sterilizing the husked sorghum and instruments used in the steps from the first step to the seventh step by ultraviolet rays.