CN114561306A

CN114561306A - Zygosaccharomyces bailii and original flavor brewing method of white spirit

Info

Publication number: CN114561306A
Application number: CN202210255982.3A
Authority: CN
Inventors: 陶石泉; 邵家艳; 王霞; 晏培
Original assignee: Chongqing Jiangji Winery Co ltd
Current assignee: Chongqing Jiangji Winery Co ltd
Priority date: 2022-03-15
Filing date: 2022-03-15
Publication date: 2022-05-31
Anticipated expiration: 2042-03-15
Also published as: CN114561306B; CN117165458A

Abstract

The present disclosure relates to a zygosaccharomyces bailii, a distiller's yeast and a method for brewing white spirit with original flavor, wherein the brewing method comprises the following steps: a soaking raw materials, B steaming grains, C mixing with yeast, D culturing, E fermenting, F distilling and G optionally ageing. The disclosure also relates to a white spirit obtained by the brewing method. The brewing method disclosed by the invention has the advantages that the wine yield is stable, the acid ester ratio and the milk-ethanol ratio of the obtained white wine are coordinated, the contents of higher alcohols such as isobutanol and isoamylol are lower, the taste is pure, and the white wine is sweet and pure.

Description

Zygosaccharomyces bailii and original flavor brewing method of white spirit

Technical Field

The disclosure relates to the technical field of liquor brewing, in particular to Zygosaccharomyces bailii, distiller's yeast, a liquor original flavor brewing method and liquor obtained by the brewing method.

Background

White spirit is one of the main wine varieties in China, has a long history and is deeply popular with the majority of wine consumers. At present, the solid state fermentation is mainly carried out for 5-7 days in the production of white spirit, the fluctuation of the spirit yield is large in the traditional brewing process, the acid ester ratio and the milk-ethanol ratio are easy to be discordant, the content of fusel oil is high, the quality of the white spirit is poor, the taste is not mellow, the sweet feeling is lacked, the aftertaste is bitter, and the uncomfortable feeling can be generated after drinking, which is a technical problem which is always desired to be solved for a long time in the field.

Disclosure of Invention

In order to solve the technical problems, the inventor screens and obtains a Zygosaccharomyces bailii through long-term exploration and continuous trial, and prepares the Zygosaccharomyces bailii into distiller's yeast for brewing white spirit, and the brewing method of the white spirit with the original taste is obtained through diligent research and development. The method has the advantages of stable yield of the produced Chinese liquor at a high level, more harmonious acid ester ratio and lactic acid-ethanol ratio in the Chinese liquor, low content of fusel oil, and pure, sweet, mellow and mild taste.

According to an embodiment of the present disclosure, a zygosaccharomyces bayer is provided, which is deposited in the common microbiology center of the china committee for culture and management of microorganisms, with a deposition address of No. 3, west road No. 1, north chen, south korea, a deposition date of 22 days 12 months 22 years 2021, and a deposition number of CGMCC No. 24181.

According to an embodiment of the present disclosure, there may be provided a koji comprising zygosaccharomyces bailii as described in the present disclosure.

According to an embodiment of the present disclosure, there may be provided a method for brewing white spirit with original flavor, the method comprising the steps of: a, soaking raw materials, B, steaming grains, C mixing with yeast, D culturing, E fermenting, F distilling and G optionally aging; wherein in step C, koji mixing is performed using the koji as described in the present disclosure.

According to an embodiment of the present disclosure, a white spirit obtained by the method for brewing white spirit according to the present disclosure can be provided.

Detailed Description

Unless otherwise indicated, all numbers expressing quantities, concentrations, proportions, masses, volumes, times, temperatures, humidities, thicknesses, strengths, turbidities, technical effects, and so forth, used in the specification and claims are to be understood as being modified in all instances by the term "about" or "approximately". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations. To those skilled in the art, which may vary depending on the desired properties and effects sought to be obtained by the present disclosure, each numerical parameter should be construed in light of the number of significant digits and ordinary rounding approaches or ways understood by those skilled in the art.

Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the disclosure are approximations, the numerical values set forth in the specific examples are provided as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements. Every numerical range given throughout this specification will include every narrower numerical range that falls within such broader numerical range, as if such narrower numerical ranges were all expressly written herein.

As used herein, "fusel oil" refers to secondary metabolites produced by yeast in the fermentation of Saccharomyces cerevisiae, including n-propanol, isopropanol, n-butanol, isobutanol, n-pentanol, sec-pentanol, hexanol, heptanol, and the like. If the content of fusel oil in the white spirit is too high, the white spirit not only can cause the product to be spicy, bitter and astringent, but also influences the taste of the white spirit and has toxic action on human bodies. The fusel oil has slower oxidation speed in human body than ethanol and long retention time, and can cause symptoms of headache, nervous system congestion and the like. Fusel oil is also one of the reasons for white turbidity of white spirit. Therefore, it is necessary to reduce the content of fusel oil in white spirit.

Aiming at the problems of low liquor yield, inconsistent acid ester ratio and milk-ethanol ratio in liquor body, high fusel oil content, poor liquor quality and the like commonly existing in a liquor brewing method, the inventor of the present disclosure carries out multi-dimensional innovation on a liquor brewing process through continuous trial and study, the liquor yield and the liquor body quality are improved, the acid ester ratio and the milk-ethanol ratio are more coordinated, the fusel oil content is reduced, and the liquor body is pure, sweet, mellow and pure in taste. The white spirit obtained by the brewing method disclosed by the invention has the advantages that the liquor yield is more than or equal to 51 percent, the acid ester ratio is 1:1.5-1:2, the lactic-acetic ratio is 1:1.2-1:2.5, and the content of fusel oil is less than or equal to 1.2 g/L; preferably, the liquor yield is more than or equal to 52 percent, the acid ester ratio is 1:1.5-1:2, the lactic-acetic ratio is 1:1.2-1:2, and the content of fusel oil is less than or equal to 1.2 g/L; preferably, the liquor yield is more than or equal to 52 percent, the acid ester ratio is 1:1.5-1:2, the lactic-acetic ratio is 1:1.5-1:2, and the content of fusel oil is less than or equal to 1.2 g/L.

As used herein, "distiller's grain" refers to the fermentation grain without quality problems remaining after distillation in the brewing process of other batches of white spirit.

As used herein, "test rice sugar degree" means the reducing sugar content measured by direct titration after cooking 100g of rice, cooling to 32-34 deg.C, adding 0.3% Rhizopus, culturing at 30 deg.C for 24 h.

As used herein, "koji" has the same meaning as "koji".

In some embodiments of the present disclosure, the koji may further comprise saccharomyces cerevisiae and rhizopus.

In some embodiments of the present disclosure, the number of said zygosaccharomyces bayer in said koji is: the ratio of the number of the saccharomyces cerevisiae is 3.0-4.0: 0.8-1.0.

In some embodiments of the present disclosure, there is no particular limitation on the number of rhizopus in the koji as long as a test rice sugar degree >11g/100g can be achieved.

In some embodiments of the present disclosure, the koji may be a mixture of a plurality of koji, or may be one koji. In some embodiments of the present disclosure, the koji comprises: koji 1 comprising said zygosaccharomyces bayer, koji 2 comprising rhizopus and koji 3 comprising saccharomyces cerevisiae, wherein koji 1, koji 2 and koji 3 are the same kind of koji. In some embodiments of the present disclosure, the koji comprises: koji 1 comprising said Zygosaccharomyces bayer, koji 2 comprising Rhizopus and koji 3 comprising Saccharomyces cerevisiae, wherein the koji 1, koji 2 and koji 3 are different koji from each other. In some embodiments of the present disclosure, the koji comprises: the yeast comprises the yeast 1 containing the Zygosaccharomyces Bayer, the yeast 2 containing rhizopus and the yeast 3 containing saccharomyces cerevisiae, wherein the yeast 1 and the yeast 2 are the same yeast, and the yeast 3 is different from the yeast 1 and the yeast 2. In some embodiments of the present disclosure, the koji comprises: the yeast comprises a yeast 1 containing the Zygosaccharomyces bayer, a yeast 2 containing rhizopus and a yeast 3 containing saccharomyces cerevisiae, wherein the yeast 1 and the yeast 3 are the same yeast, and the yeast 2 is different from the yeast 1 and the yeast 3. In some embodiments of the present disclosure, the koji comprises: the yeast comprises a yeast 1 containing the Zygosaccharomyces bayer, a yeast 2 containing rhizopus and a yeast 3 containing saccharomyces cerevisiae, wherein the yeast 2 and the yeast 3 are the same yeast, and the yeast 1 is different from the yeast 2 and the yeast 3.

In some embodiments of the present disclosure, the koji 2 is a true breed koji (i.e., the koji contains less than about 0.1% of other microorganisms than rhizopus). In some embodiments of the present disclosure, the koji 3 is a true breeding koji (i.e., the content of other microorganisms in the koji is less than about 0.1% of the content of saccharomyces cerevisiae). In some embodiments of the present disclosure, the koji 2, 3 are the same kind of koji, both of the western koji. In some embodiments of the present disclosure, the koji 2, 3 are the same koji, both of the symphony koji. In some embodiments of the present disclosure, the koji 2 is a western koji and the koji 3 is a synzhou koji. In some embodiments of the present disclosure, the koji 2 is a Hezhou koji and the koji 3 is a Waisia koji.

In some embodiments of the present disclosure, the koji 1, the koji 2, the koji 3 may be obtained by conventional koji making processes in the art.

Since the saccharomyces cerevisiae and rhizopus in the francisco koji, the henzhou koji, the angel koji, and the henzhou rhizopus koji used in the examples section of the present application are all common saccharomyces cerevisiae and rhizopus, i.e., they have no special function other than the functions of saccharomyces cerevisiae and rhizopus used in common koji. Thus, having verified the beneficial effects of using purebred koji comprising said zygosaccharomyces bailii (i.e., the content of other microorganisms in the koji is less than about 0.1% of the zygosaccharomyces bailii content) in combination with either the masson's warfare, synzhou's koji, or both the angry's brewing koji and the rhizopus synzhou koji, one skilled in the art will appreciate that the combination of said zygosaccharomyces bailii with any saccharomyces cerevisiae and any rhizopus can achieve the beneficial technical effects of "improved yield and body quality, more harmonized acid ester ratio, lactic acid to ethanol ratio, reduced fusel oil content, and body mouth feel clean, sweet, mellow", all of which are encompassed by the scope of the present invention, in addition to the masson's warfare, syngeneic yeast, or both.

Compared with the common Zygosaccharomyces Bayer, the Zygosaccharomyces Bayer disclosed by the invention is used in combination with the Saccharomyces cerevisiae and the rhizopus to brew wine, so that the wine yield and the wine body quality are improved, the acid ester ratio and the lactic-acetic ratio are more coordinated, the content of fusel oil is reduced, and the wine body is pure in taste, sweet, mellow and has a particularly important industrial application value.

According to an embodiment of the present disclosure, there may be provided a method for brewing white spirit with original flavor, the method comprising the steps of: a, soaking raw materials, B, steaming grains, C mixing with yeast, D cultivating bacteria, E fermenting, F distilling and G optionally ageing; wherein in step C, koji mixing is performed using the koji as described in the present disclosure.

In some embodiments of the present disclosure, in step a, the feedstock is sorghum, preferably, jinpigo No. 1 sorghum.

In some embodiments of the disclosure, in step a, the feedstock is elutriated to remove impurities prior to soaking the feedstock.

In some embodiments of the present disclosure, step a comprises putting the raw material into water at 78-83 ℃, stirring, and maintaining the water temperature of the raw material surface to be higher than 73 ℃ after stirring, wherein the soaking time is 15-18 h. In some embodiments of the present disclosure, step a comprises placing the raw material in water at 80 ℃, and maintaining the raw material surface water temperature at 75 ℃ after stirring for 18 h.

In some embodiments of the present disclosure, in step a, the feedstock is subjected to whole grain panning and soaking.

In some embodiments of the disclosure, in step a, the water is 15-20cm above the feedstock level. In some embodiments of the disclosure, in step a, the water is 16-17cm above the feedstock level.

In some embodiments of the present disclosure, after the soaking of the raw material in step a is completed, impurities are removed, grain soaking water is removed, and then step B is performed.

In some embodiments of the present disclosure, step B comprises pre-steaming the soaked raw material for 15-20 min; after the primary steaming is finished, carrying out water sealing, wherein the water amount is 10cm above the raw material surface, and the water sealing time is 5-10 min; after the water sealing is finished, re-steaming is carried out for 40-50 min; and after the re-steaming is finished, open steaming is carried out for 5-10min, and cooked grains are obtained after the open steaming is finished. In some embodiments of the present disclosure, in step B, the preliminary steaming time is 15min, the water-tight time is 5min, the re-steaming time is 45min, and the open steaming time is 10 min.

In some embodiments of the present disclosure, in step B, the temperature of the blank water is 45-55 ℃. In some embodiments of the present disclosure, in step B, the temperature of the blank water is 45 ℃.

In some embodiments of the present disclosure, in step B, 85% or more of the raw material after water-tight is not too hard to be handled.

In some embodiments of the present disclosure, in step B, the raw material moisture after re-steaming is 52% to 55%.

In some embodiments of the present disclosure, in step C, the entire koji is added at once. In some embodiments of the present disclosure, in step C, the entire koji is added in two or more portions.

In some embodiments of the disclosure, the step C includes spreading and drying the cooked grains, and mixing the cooked grains after spreading and drying, wherein the temperature of the first koji discharging is 38-45 ℃, the temperature of the second koji discharging is 30-34 ℃, and fermented grains are obtained after the mixing. In some embodiments of the present disclosure, in step C, the temperature of the first pull-down is 40-42 ℃ and the temperature of the second pull-down is 34 ℃.

In some embodiments of the present disclosure, in step C, the equipment for spreading and drying is sterilized before spreading and drying. In some embodiments of the present disclosure, in step C, the equipment for spreading and drying is sterilized with hot water of 90 ℃ or higher before spreading and drying. In some embodiments of the present disclosure, in step C, the apparatus for spread-drying is washed with hot water of 90 ℃ or more once or more before spread-drying, and the water is dried by a blower.

In some embodiments of the present disclosure, in step C, the thickness of the cooked food grain when spread-dried is 4-6 cm. In some embodiments of the present disclosure, in step C, the thickness of the cooked food grain when spread-dried is 5 cm.

In some embodiments of the present disclosure, in step C, the number of said zygosaccharomyces bayer process in the total koji used is 6.0-8.0 million/kg feedstock.

In some embodiments of the present disclosure, in step C, the amount of Saccharomyces cerevisiae in the total koji used is in the range of 1.6 to 2.0 million per kg of feedstock.

In some embodiments of the present disclosure, in step C, there is no particular limitation on the number of rhizopus in the total koji used, as long as a test meal sugar degree >11g/100g can be achieved.

In some embodiments of the present disclosure, in step C, the whole koji is added in two portions, the first koji amount being 50 to 55% of the total koji amount, and the second koji amount being 45 to 50% of the total koji amount. In some embodiments of the present disclosure, in step C, the entire koji is added in two portions, the first amount of koji being 50% of the total amount of koji used and the second amount of koji being 50% of the total amount of koji used.

In some embodiments of the present disclosure, in step C, the product after the first koji making may be turned and cut.

In some embodiments of the present disclosure, the cultivation box is sterilized before the fermented grains are placed in the cultivation box.

In some embodiments of the present disclosure, in step D, the cultivation conditions are controlled so that the cultivation has a strong sweet taste, a saccharified liquid outflow after squeezing, and a reducing sugar content of 0.5-2.5%.

In some embodiments of the present disclosure, in step D, the harvest temperature is from 25 to 33 ℃. In some disclosed embodiments, in step D, the collection temperature is between 26 and 32 ℃. In some disclosed embodiments, in step D, the collection temperature is from 27 to 31 ℃. In some disclosed embodiments, in step D, the collection temperature is from 27.5 to 30.5 ℃. In some disclosed embodiments, in step D, the collection temperature is from 28 to 30 ℃.

In some embodiments of the present disclosure, in step D, the incubation time is 20-24 h. In some embodiments of the present disclosure, in step D, the incubation time is 21-23 h. In some embodiments of the present disclosure, in step D, the incubation time is 22 h.

In some embodiments of the present disclosure, in step D, the cultivation tank is obtained after the cultivation is finished, and the box temperature is less than or equal to 35 ℃. In some embodiments of the present disclosure, in step D, the tapping temperature is 28-35 ℃. In some embodiments of the present disclosure, in step D, the tapping temperature is 29-34 ℃. In some embodiments of the present disclosure, in step D, the tapping temperature is 30-33 ℃.

In some embodiments of the present disclosure, in step D, the temperature of the collection box is 25 to 33 ℃ and the temperature of the discharge box is less than or equal to 35 ℃.

In some embodiments of the disclosure, in step D, the case-collecting temperature is 25-33 ℃, the cultivation time is 20-24h, and the case-releasing temperature is less than or equal to 35 ℃.

In some embodiments of the disclosure, step D includes placing the fermented grains into a culture box, culturing after box collection, wherein the box collection temperature is 25-33 ℃, the thickness of the covered grains is 5-14cm, the temperature of the covered grains is less than or equal to 55 ℃, the culture time is 20-24h, the box placing temperature is less than or equal to 35 ℃, and obtaining the cultured grains after the culture is finished.

In some embodiments of the disclosure, the step E includes adding the preparation tank to the culture tank, and mixing uniformly to obtain the mixed tank.

In some embodiments of the present disclosure, the ratio of the co-fermented grains to the culture grains is 1:1-1: 2. In some embodiments of the present disclosure, the ratio of the co-fermented grains to the culture grains is 1:1.1-1: 1.8. In some embodiments of the present disclosure, the ratio of the co-fermented grains to the culture grains is 1:1.2-1: 1.7. In some embodiments of the present disclosure, the ratio of the co-fermented grains to the culture grains is 1:1.3-1: 1.6. In some embodiments of the present disclosure, the ratio of the co-fermented grains to the culture grains is 1:1.4-1: 1.5.

In some embodiments of the present disclosure, in step E, the acidity of the spent grain is 1.2% or less, the moisture is 65 to 75%, preferably, the acidity is 1.0% to 1.2%, the moisture is 65 to 70%, more preferably, the acidity is 1%, and the moisture is 70%.

In some embodiments of the present disclosure, in step E, when the room temperature is less than or equal to 25 ℃, the temperature of the prepared grains should be 1-2 ℃ lower than that of the culture grains, and when the room temperature is more than 25 ℃, the temperature of the prepared grains should be close to the room temperature.

In some embodiments of the present disclosure, in step E, the cellar may optionally be tightened while filling.

In some embodiments of the present disclosure, the pit is sterilized prior to entry into the pit. In some embodiments of the present disclosure, the pit is sterilized with hot water at 90 ℃ or higher prior to entry into the pit. In some embodiments of the present disclosure, the pit is cleaned one or more times with hot water above 90 ℃ prior to entry into the pit.

In some embodiments of the present disclosure, in step E, the mixed grains are placed into the cellar after the temperature of the mixed grains is reduced to 17-22 ℃. In some embodiments of the present disclosure, in step E, the mixed grains are placed into the cellar after the temperature of the mixed grains is reduced to 17-21 ℃. In some embodiments of the disclosure, in step E, the mixed grains are placed into the cellar when the temperature of the mixed grains is reduced to 17-20 ℃. In some embodiments of the present disclosure, in step E, the mixed grains are placed into the cellar after the temperature of the mixed grains is reduced to 18-20 ℃. In some embodiments of the present disclosure, in step E, the mixed grains are placed into the cellar after the temperature of the mixed grains is reduced to 19-20 ℃.

In some embodiments of the present disclosure, the step E includes adding the prepared grains into the culture grains, mixing uniformly to obtain a mixed grains, and putting into a cellar when the temperature of the mixed grains is reduced to 17-22 ℃ for bulk firing to obtain the fermented grains.

In some embodiments of the disclosure, in step E, the fermentation time is 7-20 days. In some embodiments of the present disclosure, in step E, the fermentation time is 7-15 days. In some embodiments of the present disclosure, in step E, the fermentation time is 7-12 days. In some embodiments of the present disclosure, in step E, the fermentation time is 8-10 days. In some embodiments of the disclosure, in step E, the fermentation time is 9 days.

In some embodiments of the present disclosure, the step E includes adding the prepared grains into the culture grains, mixing uniformly to obtain a mixed grains, cooling to 17-22 ℃, sealing in a cellar, and performing bulk firing for 7-20 days to obtain a fermented grains. In some embodiments of the present disclosure, in step E, the temperature of the mixed grains is reduced to 20 ℃, and the mixed grains are placed in a cellar and sealed, and the fermentation time is 9 days.

In some embodiments of the disclosure, in step E, the dough firing temperature is 21-27 ℃. In some embodiments of the present disclosure, in step E, the dough firing temperature is 21-26 ℃. In some embodiments of the disclosure, in step E, the dough firing temperature is 21-25 ℃. In some embodiments of the present disclosure, in step E, the dough firing temperature is 22-25 ℃. In some embodiments of the present disclosure, in step E, the dough firing temperature is 23-25 ℃. In some embodiments of the present disclosure, in step E, the dough firing temperature is 25 ℃.

In some embodiments of the present disclosure, in step E, the head blow temperature is 25-30 ℃. In some embodiments of the present disclosure, in step E, the head blow temperature is 26-29 ℃. In some embodiments of the present disclosure, in step E, the head blow temperature is 27-28 ℃.

In some embodiments of the present disclosure, in step E, the secondary blowing temperature is 30-38 ℃. In some embodiments of the present disclosure, in step E, the secondary blowing temperature is 31-37 ℃. In some embodiments of the present disclosure, in step E, the secondary blowing temperature is 32-36 ℃.

In some embodiments of the present disclosure, in step E, the triple-blow temperature is 36-42 ℃. In some embodiments of the present disclosure, in step E, the triple-blow temperature is 37-41 ℃. In some embodiments of the present disclosure, in step E, the triple-blow temperature is 38-40 ℃.

In some embodiments of the disclosure, in step E, the four-blow temperature and the five-blow temperature are independently from each other 37-42 ℃. In some embodiments of the present disclosure, in step E, the four-blow temperature and the five-blow temperature are 38 to 41 ℃ independently of each other. In some embodiments of the present disclosure, in step E, the four-blow temperature and the five-blow temperature are, independently of each other, 39 to 40 ℃.

In some embodiments of the present disclosure, in step E, the six-blow temperature, the seven-blow temperature, the eight-blow temperature, and the nine-blow temperature are, independently of each other, 35 to 40 ℃. In some embodiments of the present disclosure, in step E, the six-blow temperature, the seven-blow temperature, the eight-blow temperature, and the nine-blow temperature are, independently of each other, 36 to 39 ℃. In some embodiments of the present disclosure, in step E, the six-blow temperature, the seven-blow temperature, the eight-blow temperature, and the nine-blow temperature are 37 to 38 ℃ independently of each other.

In some embodiments of the present disclosure, in step E, fermentation is performed using a bluestone pit.

In some embodiments of the present disclosure, in step E, after entering the cellar, the cellar temperature is measured every 24h, and the mouth-blow condition is checked, so that the mouth-blow condition appears as a front-slow, middle-fast and slow-falling.

In some embodiments of the present disclosure, step F comprises steaming said fermented grains into a steamer to distill the fermented grains, controlling the wine flow rate to be 2.25-3.0L/min and the wine flow temperature to be 20-30 ℃. In some embodiments of the present disclosure, in step F, the wine flow rate is 2.5L/min and the wine flow temperature is 22-25 ℃.

In some embodiments of the present disclosure, in step F, steam detection and steaming are performed on the retort so as to always keep the fermentation grains loose and uniform, and steam feeding is stable.

In some embodiments of the present disclosure, in step F, the distillation requires the topping and the tailing to be removed.

In some embodiments of the present disclosure, in step G, the container for aging may be a pottery jar and stainless steel. In some embodiments of the present disclosure, in step G, the container for aging is a pottery jar.

In some embodiments of the present disclosure, in step G, the aging period is ≧ 1 year. In some embodiments of the present disclosure, in step G, the aging period is 1 year.

The technical solutions of the present disclosure will be more clearly and clearly illustrated by way of examples in the following. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present disclosure in any way. The scope of the present disclosure is limited only by the claims.

Examples

Example 1

Raw materials: jinpinuo No. 1 sorghum (origin: Yixinshengmeiguo cooperative society of ecological agriculture, Yangjin district, Chongqing, Baishazhen Heishizun sandun, Shaping, 258, the same below)

And (3) yeast: koji containing Zygosaccharomyces bayer CGMCC NO.24181+ koji containing Saccharomyces cerevisiae + koji containing Rhizopus

A starter propagation process:

the preparation process of the distiller's yeast containing the Bayer zygosaccharomyces gmgcc No.24181 comprises the following steps: transferring Zygosaccharomyces Bayer CGMCC NO.24181 from an inclined plane to a 100mL triangular flask containing 40mL maltose syrup culture medium (maltose syrup is diluted with water, the sugar degree is adjusted to 8Brix, heating is carried out until boiling, then fire is turned off and standing is carried out, the floccule is precipitated, then supernatant is taken to obtain the maltose syrup culture medium, the culture medium is the same as the above), activating for 24h in a 30 ℃ incubator, transferring 5% (volume) to a 1000mL triangular flask containing 300mL maltose syrup culture medium for amplification culture for 20h, transferring to a 20L Karschner jar containing 3L maltose culture medium for 20h at 30 ℃, inoculating the culture medium serving as seed liquid to 30kg of bran (100% of bran, 70% of water addition) after culture is finished, culturing at 30 deg.C for 40h, and oven drying at 45 deg.C to ensure that the water content is 10% and the number of Zygosaccharomyces Bayer in the distiller's yeast is 4 hundred million/g.

Koji comprising saccharomyces cerevisiae: the trade name is Angel yeast koji, Angel Yeast GmbH.

Rhizopus-containing koji: the trade name is Hezhou brand 5-5 rhizopus koji, Hechuan district Xinxing koji pharmaceutical factory in Chongqing.

The distiller's yeast containing rhizopus, the distiller's yeast containing saccharomyces cerevisiae and the distiller's yeast containing zygosaccharomyces bailii CGMCC NO.24181 are compounded according to the mass ratio of 0.75:0.05:0.2 to obtain the distiller's yeast disclosed by the invention, and 50kg of the distiller's yeast is prepared for use.

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, 700kg of golden glutinous No. 1 sorghum is added, impurities are removed, and the water temperature of the grain surface is 75 ℃ after uniform stirring. Soaking the grains for 18 hours, wherein the liquid level is 17cm higher than the grain level;

B. steaming grains: removing floating foam impurities after soaking the grain, removing grain soaking water, covering a cloud plate after circular steaming, and steaming for 15 min; after the primary steaming is finished, putting in water of 45 ℃, stopping adding water when the water exceeds the grain surface by 10cm, stopping adding water for 5min, wherein the sense grain is not over 85 percent and does not have hard core, putting out water, covering a cloud plate after circular steaming, re-steaming for 45min, lifting the cloud plate after steaming, and steaming for 10 min;

C. spreading and airing for yeast: and (3) dragging and washing the spreading and drying bed and the bacteria culture box twice by using hot water at the temperature of 92 ℃, and drying the water by using a fan. Spreading cooked grains to a thickness of 5cm, spreading and drying in the air, performing primary koji feeding when the temperature of the cooked grains is reduced to 40 ℃, wherein the koji feeding amount is 0.7kg (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4kg), turning and stirring the cooked grains uniformly after the primary koji feeding is finished, then cutting the grains, and performing secondary koji feeding when the temperature of the grains is reduced to 34 ℃ (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the culture grains into a culture box, finishing and flattening the culture lees surface and the box edge after the culture grains are collected, wherein the box collection temperature is 30 ℃, the lees covering temperature is 45 ℃, the lees covering thickness is 10cm, and the box placing temperature is 32 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is positive, the saccharification liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.5 percent of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared grains and the cultivation grains according to the mass ratio of 1:1.5, when the temperature of the mixed grains is reduced to 20 ℃, putting the mixed grains into a cellar (cleaning and drying the mixed grains by using hot water of 90 ℃ one day before the cellar is filled), tightly holding the cellar while filling, after filling, burning the mixed grains at the temperature of 25 ℃, entering a 9-day fermentation period, after 24 hours, carrying out first blowing at the temperature of 28 ℃, forceful blowing openings, after 48 hours, carrying out second blowing at the temperature of 34 ℃, vigorous blowing openings, after 72 hours, carrying out third blowing at the temperature of 39 ℃, pungent smell, reducing the temperatures of four blowing and five blowing to 40 ℃, reducing the temperatures of six blowing, seven blowing, eight blowing and nine blowing to 37 ℃, carrying out weak blowing openings, and finishing the fermentation.

F. And (3) distillation in a steamer: after the fermentation is finished, steam is detected and the fermentation tank is steamed, so that the fermentation tank is kept loose and uniform and the steam is stably steamed. After the liquor is filled into the steamer, the cloud plate is covered, the distillation is carried out, the liquor flowing speed is controlled to be 2.5kg/min, the liquor flowing temperature is 22 ℃, the liquor head is cut off by 2.5kg, and the liquor degree is controlled to be 64.9% vol.

G. Aging in a pottery jar: the obtained wine base was stored in a pottery jar (manufacturer: Jinlin pottery factory, Longchang county) for one year.

Example 2

Raw materials: jinpinuo No. 1 sorghum

And (3) yeast: the yeast containing Bayer zygosaccharomyces CGMCC NO.24181+ Hezhou yeast (trade name of "Hezhou brand Q303 high-quality yeast", Xinxing yeast pharmaceutical factory in Hechuan district, Chongqing city, the same below)

The preparation process of the distiller's yeast containing the Bayer zygosaccharomyces gmgcc No.24181 comprises the following steps: the same procedure as described in example 1 was followed. The Hezhou yeast and the distiller's yeast containing the Bayer zygosaccharomyces cerevisiae CGMCC NO.24181 are compounded and uniformly mixed according to the mass ratio of 0.8:0.2 for use.

The brewing process comprises the following steps:

C. spreading and drying for yeast: and (3) dragging and washing the spreading and drying bed and the bacteria cultivation box twice by using hot water at the temperature of 92 ℃, and drying the water by using a fan. Spreading cooked grains to a thickness of 5cm, spreading and drying in the air, performing primary koji feeding when the temperature of the cooked grains is reduced to 40 ℃, wherein the koji feeding amount is 0.7kg (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4kg), turning and stirring the cooked grains uniformly after the primary koji feeding is finished, then cutting the grains, and performing secondary koji feeding when the temperature of the grains is reduced to 34 ℃ (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the culture grains into a culture box, finishing and flattening the culture grain surface and the box edge after the culture grains are collected, wherein the box collection temperature is 28 ℃, the grain covering temperature is 45 ℃, the thickness of the grain covering is 8cm, and the box placing temperature is 30 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is positive, the saccharified liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.4 percent of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared grains and the cultivation grains according to the mass ratio of 1:1.4, when the temperature of the mixed grains is reduced to 19 ℃, putting the mixed grains into a cellar (cleaning and drying the mixed grains by using hot water of 90 ℃ one day before the cellar is filled), tightly holding the cellar while filling, after filling, burning the mixed grains at 23 ℃, entering a 9-day fermentation period, after 24 hours, blowing at 28 ℃ at the first blowing temperature, forcefully blowing at the mouth, after 48 hours, blowing at 32.5 ℃, blowing at the mouth, after the flavor is mellow, after 72 hours, blowing at 38 ℃ at the third blowing temperature, pungent in smell, blowing at four times and blowing at five times, all blowing at 40 ℃, reducing the six-blowing, seven-blowing, eight-blowing and nine-blowing temperatures to 38 ℃, blowing at weak mouths and finishing the fermentation.

F. And (3) distillation in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. After the liquor is filled into the steamer, the cloud plate is covered, the distillation is carried out, the liquor flowing speed is controlled to be 2.5kg/min, the liquor flowing temperature is 25 ℃, the liquor head is removed by 2.5kg, the liquor degree is controlled to be 67.8% vol, 301.9 kg of liquor is obtained, and the liquor yield is 52.29%.

Example 3

Raw materials: jinpinuo No. 1 sorghum

And (4) yeast: bayer zygosaccharomyces CGMCC NO.24181+ Huaxi Quyao (Chongqing city Yongchuan Yuyong chemical engineering Ming-Dynasty department, trade name "Huaxi brand distiller's yeast", Pengzhou city Huaxi distiller's yeast, the same as below)

The preparation process of the distiller's yeast containing the Zygosaccharomyces bailii CGMCC NO.24181 comprises the following steps: the same procedure as described in example 1 was followed. The Huaxi koji is mixed with the distiller's yeast containing Bayer zygosaccharomyces gmgcc No.24181 according to the mass ratio of 0.8:0.2 and then used.

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, 700kg of golden glutinous No. 1 sorghum is added, impurities are removed, and the water temperature of the grain surface is 75 ℃ after uniform stirring. Soaking grains for 18 hours, wherein the liquid level is 16cm higher than the grain level;

B. steaming grains: removing floating foam impurities after soaking grain, removing grain soaking water, covering a cloud plate after circular steaming, and steaming for 15 min; after the primary steaming is finished, putting in water of 45 ℃, stopping adding water when the water exceeds the grain surface by 10cm, stopping adding water for 5min, wherein the sense grain is not over 85 percent and does not have hard core, putting out water, covering a cloud plate after circular steaming, re-steaming for 45min, lifting the cloud plate after steaming, and steaming for 10 min;

C. spreading and drying for yeast: and (3) dragging and washing the spreading and drying bed and the bacteria culture box twice by using hot water at the temperature of 92 ℃, and drying the water by using a fan. Spreading cooked grains to a thickness of 5cm, spreading and drying in the air, performing primary koji feeding when the temperature of the cooked grains is reduced to 42 ℃, wherein the koji feeding amount is 0.7kg (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4kg), turning and stirring the cooked grains uniformly after the primary koji feeding is finished, then cutting the grains, and performing secondary koji feeding when the temperature of the grains is reduced to 34 ℃ (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the cultured grains into a culture box, finishing and flattening the culture lees surface and the box edge after the culture is finished, wherein the box collection temperature is 29.3 ℃, the lees covering temperature is 45 ℃, the lees covering thickness is 10cm, and the box placing temperature is 32.7 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is positive, the saccharified liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.7 percent of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared grains and the cultivation grains according to the mass ratio of 1:1.4, when the temperature of the mixed grains is reduced to 20 ℃, putting the mixed grains into a cellar (cleaning and drying the mixed grains by using hot water of 90 ℃ one day before the cellar is filled), tightly holding the cellar while filling, after filling, performing dough burning at the temperature of 24.7 ℃, entering a 9-day fermentation period, after 24 hours, performing head blowing at the temperature of 27.3 ℃, enabling a blowing opening to be powerful, after 48 hours, performing secondary blowing at the temperature of 35.1 ℃, enabling the blowing opening to be vigorous, after 72 hours, performing third blowing at the temperature of 39.7 ℃, pungent smell, performing fourth blowing at the temperature of 40 ℃, performing fifth blowing at the temperature of 39.5 ℃, and performing six blowing, seven blowing, eight blowing and nine blowing at the temperature of 37 ℃, wherein the blowing opening is weak, thus finishing the fermentation.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. After the liquor is filled in the steamer, the cloud plate is covered, the distillation is carried out, the liquor flowing speed is controlled to be 2.5kg/min, the liquor flowing temperature is 25 ℃, the liquor head is removed by 2.5kg, the liquor degree is controlled to be 65.72% vol, 313.4 kg of liquor is discharged, and the liquor yield is 52.32%.

Comparative example

Comparative example 1

Raw materials: jiniang sorghum No.2 (producing area: Hebei Heshui city Fucheng county Temple town brick door transformer substation inclined opposite)

And (3) yeast: same as in example 1.

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, then 700kg of Jiniang No.2 sorghum is added, impurities are removed, and the water temperature of the grain surface is 75 ℃ after uniform stirring. Soaking the grains for 18 hours, wherein the liquid level is 16cm higher than the grain level;

B. steaming grains: removing floating foam impurities after soaking the grain, removing grain soaking water, covering a cloud plate after circular steaming, and steaming for 15 min; after the primary steaming is finished, putting in water of 45 ℃, stopping adding the water when the water exceeds the grain surface by 10cm, carrying out water sealing for 10min, wherein more than 85% of the sensory grain does not top the hands and has no hard core, putting the water, covering a cloud plate after the round steam, carrying out secondary steaming for 50min, lifting the cloud plate after the steaming is finished, and carrying out open steaming for 10 min;

C. spreading and drying for yeast: and (3) dragging and washing the spreading and drying bed and the bacteria culture box twice by using hot water at the temperature of 92 ℃, and drying the water by using a fan. Spreading the cooked grains to 5cm in thickness, spreading and drying in the air, performing first koji making when the temperature of the cooked grains is reduced to 40 ℃, wherein the amount of koji making is 0.7kg (the amount of koji making is 50% of the total amount of koji making, and the total amount of koji making is 1.4kg), turning and stirring the cooked grains uniformly after the first koji making is finished, cutting the grains, and performing second koji making when the temperature of the grains is reduced to 35 ℃ (the amount of koji making is 50% of the total amount of koji making, and the total amount of koji making is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the cultured grains into a culture box, finishing and flattening the culture tank surface and the box edge after the culture tank is collected, wherein the box collection temperature is 29 ℃, the tank covering temperature is 47 ℃, the tank covering thickness is 10cm, and the box placing temperature is 31 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is correct, the saccharified liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.3 percent of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared grains and the cultivation grains according to the mass ratio of 1:1.7, when the temperature of the mixed grains is reduced to 20 ℃, putting the mixed grains into a cellar (cleaning and drying the mixed grains by using hot water of 90 ℃ one day before the cellar is filled), tightly holding the cellar while filling, after filling, burning the mixed grains at 24 ℃, entering a 9-day fermentation period, after 24 hours, firstly blowing at 27 ℃, enabling a blow opening to be powerful, after 48 hours, secondly blowing at 34 ℃, enabling the blow opening to be vigorous, after the flavor is mellow, after 72 hours, thirdly blowing at 40 ℃, smelling pungent, fourthly blowing and fifthly blowing at 40 ℃, reducing the six-blowing, seven-blowing, eight-blowing and nine-blowing temperatures to 37 ℃, weakening the blow opening and finishing the fermentation.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. After the liquor is filled into the steamer, the cloud plate is covered, the distillation is carried out, the liquor flowing speed is controlled to be 2.5kg/min, the liquor flowing temperature is 22 ℃, the liquor head is cut off by 2.5kg, and the liquor degree is controlled to be 65.4% vol.

Comparative example 2

Raw materials: jinza No. 22 (producing area: Meng Feng village of Taiyuan city, Shanxi province)

And (3) yeast: same as in example 1.

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, then 700kg of Jinza 22 is added, impurities are removed, and the water temperature of the grain surface is 75 ℃ after uniform stirring. Soaking the grains for 18 hours, wherein the liquid level is 17cm higher than the grain level;

C. spreading and drying for yeast: and (3) dragging and washing the spreading and drying bed and the bacteria culture box twice by using hot water with the temperature of 95 ℃, and drying the water by using a fan. Spreading cooked grains to a thickness of 5cm, spreading and drying in the air, performing primary koji feeding when the temperature of the cooked grains is reduced to 40 ℃, wherein the koji feeding amount is 0.7kg (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4kg), turning and stirring the cooked grains uniformly after the primary koji feeding is finished, then cutting the grains, and performing secondary koji feeding when the temperature of the grains is reduced to 34 ℃ (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the cultured grains into a culture box, finishing and flattening the culture tank surface and the box edge after the culture is finished, wherein the box collection temperature is 30 ℃, the tank covering temperature is 45 ℃, the tank covering thickness is 10cm, and the box placing temperature is 32 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is positive, the saccharified liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.23 percent of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared grains and the cultivation grains according to the mass ratio of 1:2.1, when the temperature of the mixed grains is reduced to 17.1 ℃, putting the mixed grains into a cellar (cleaning and drying the mixed grains by using hot water of 90 ℃ in the cellar one day before the cellar is filled), tightly holding the cellar while filling, after filling, setting the temperature of the lump mixture to be 19.5 ℃, entering the 9-day fermentation period, after 24 hours, carrying out first blowing at 21.0 ℃, enabling a blowing opening to be powerful, after 48 hours, carrying out second blowing at 23 ℃, carrying out vigorous blowing opening, after the smell is pure, after 72 hours, carrying out third blowing at 28 ℃, pungent smell, carrying out fourth blowing at 34 ℃, carrying out fifth blowing at 35 ℃, carrying out sixth blowing, seventh blowing, eight blowing and nine blowing at 33 ℃, carrying out weak blowing opening and finishing the fermentation.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. And after the liquor is filled into the steamer, covering a cloud plate, distilling, controlling the liquor flowing speed to be 2.5 kilograms/min and the liquor flowing temperature to be 22 ℃, removing 2.5 kilograms of liquor heads, controlling the liquor degree to be 67.7 percent vol, discharging 291.0 kilograms of liquor, and controlling the liquor yield to be 50.74 percent.

Comparative example 3

Raw materials: jinpinuo No. 1 sorghum

And (3) yeast: same as in example 1.

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, 700kg of golden glutinous No. 1 sorghum is added, impurities are removed, and the water temperature of the grain flour is 74 ℃ after uniform stirring. Soaking the grains for 18 hours, wherein the liquid level is 16cm higher than the grain level;

B. steaming grains: removing floating foam impurities after soaking the grain, removing grain soaking water, covering a cloud plate after circular steaming, and steaming for 15 min; after the initial steaming is finished, putting in water of 45 ℃, stopping adding the water when the water exceeds the grain surface by 10cm, stopping adding the water when the water exceeds the grain surface for 5min, and at the moment, putting the water when more than 85% of sensory grain does not have hands and hard hearts, covering a cloud plate after circular steaming, re-steaming for 45min, lifting the cloud plate after steaming, and steaming for 10 min;

C. spreading and drying for yeast: spreading the cooked grains to a thickness of 7.0cm, spreading and drying in the air, carrying out primary koji feeding when the temperature of the cooked grains is reduced to 42 ℃, wherein the amount of koji feeding is 1.4kg (the amount of koji used is 50% of the total amount of koji used, and the total amount of koji used is 2.8kg), turning and stirring the cooked grains uniformly after the primary koji feeding is finished, then cutting the grains, and carrying out secondary koji feeding when the temperature of the grains is reduced to 35 ℃ (the amount of koji used is 50% of the total amount of koji used, and the total amount of koji used is 2.8 kg);

D. box collection and bacterium cultivation: shoveling the cultured grains into a culture box, finishing and flattening the culture lees surface and the box edge after the culture is finished, wherein the box collection temperature is 29.3 ℃, the lees covering temperature is 45 ℃, the lees covering thickness is 10cm, and the box placing temperature is 32.3 ℃ after the culture is carried out for 22 hours. Sensory: the fragrant and sweet taste is not normal, the saccharification liquid flows out after being squeezed by hands, the fragrance of the fermented rice is obvious after being smelled, and the physical and chemical indexes are as follows: 1.23 percent of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared lees and the cultivation lees according to the mass ratio of 1:1.8, putting the mixture into a cellar at 27.4 ℃, tightly holding the cellar while loading, after loading, the temperature of the mass firing is 26.8 ℃, entering a 9-day fermentation period, after 24 hours, the head blowing temperature is 29.4 ℃, the blowing opening is strong, after 48 hours, the second blowing is carried out at 38.8 ℃, the blowing opening is strong, after the smell is mellow, after 72 hours, the third blowing temperature is 42.1 ℃, the fourth blowing temperature is 42.1 ℃, the fifth blowing temperature is 41.5 ℃, the sixth blowing temperature, the seventh blowing temperature, the eighth blowing temperature and the ninth blowing temperature are reduced to 40 ℃, the blowing opening is weak, and the fermentation is finished.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermentation tank is steamed, so that the fermentation tank is kept loose and uniform and the steam is stably steamed. And after the liquor is filled into the steamer, covering a cloud plate, distilling, controlling the liquor flowing speed to be 2.5 kilograms/min and the liquor flowing temperature to be 22 ℃, removing 2.5 kilograms of liquor heads, controlling the liquor degree to be 67.0% vol, discharging 310.10 kilograms of liquor, and controlling the liquor yield to be 52.98%.

Comparative example 4

And (3) yeast: huaxi Qu medicine

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, then 700kg of Jiniang No.2 sorghum is added, impurities are removed, and the water temperature of the grain surface is 74 ℃ after uniform stirring. Soaking the grains for 18 hours, wherein the liquid level is 16cm higher than the grain level;

B. steaming grains: removing floating foam impurities after soaking the grain, removing grain soaking water, covering a cloud plate after circular steaming, and steaming for 15 min; after the primary steaming is finished, putting in water of 45 ℃, stopping adding water when the water exceeds the grain surface by 10cm, stopping adding water for 5min, wherein the sense grain is not covered by hands and has no hard core when more than 85% of the sense grain is covered by water, putting the water, covering a cloud plate after circular steaming, re-steaming for 50min, lifting the cloud plate after steaming is finished, and steaming for 10 min;

C. spreading and drying for yeast: spreading the cooked grains to 4cm in thickness, spreading and drying in the air, performing primary koji feeding when the temperature of the cooked grains is reduced to 38 ℃, wherein the amount of koji feeding is 0.7kg (the amount of koji feeding is 50% of the total amount of koji feeding, and the total amount of koji feeding is 1.4kg), turning and stirring the cooked grains uniformly after the primary koji feeding is finished, cutting the grains, and performing secondary koji feeding when the temperature of the grains is reduced to 30 ℃ (the amount of koji feeding is 50% of the total amount of koji feeding, and the total amount of koji feeding is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the culture mash into a culture box, finishing and flattening the culture lees surface and the box edge after the culture mash is collected, wherein the box collection temperature is 25 ℃, the lees covering temperature is 40 ℃, the lees covering thickness is 10cm, and the box placing temperature is 30 ℃ after the culture is carried out for 22 hours. Sensory: the fragrant and sweet taste is not normal, the saccharification liquid flows out after being squeezed by hands, the fragrance of the fermented rice is obvious after being smelled, and the physical and chemical indexes are as follows: the reducing sugar is measured to be 1.8%;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared lees and the cultivation lees according to the mass ratio of 1:1.5, putting the mixed lees into a cellar when the temperature of the mixed lees is reduced to 20 ℃, tightly putting the mixed lees into the cellar while tightly putting the mixed lees, after the mixed lees are put into the cellar, carrying out the mass firing at 28 ℃, entering a 9-day fermentation period, after 24 hours, carrying out the first blowing at 30 ℃, enabling a blowing opening to be powerful, after 48 hours, carrying out the second blowing at 37 ℃, enabling the blowing opening to be vigorous, after 72 hours, carrying out the third blowing at 42 ℃, pungent smell, carrying out the fourth blowing and the fifth blowing at 44 ℃, reducing the six blowing, the seven blowing, the eight blowing and the nine blowing to 40 ℃, weakening the blowing opening, and finishing the fermentation.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermentation tank is steamed, so that the fermentation tank is kept loose and uniform and the steam is stably steamed. After the liquor is filled into the steamer, the cloud plate is covered, the distillation is carried out, the liquor flowing speed is controlled to be 3.5kg/min, the liquor flowing temperature is 25 ℃, the liquor head is cut off by 2.5kg, and the liquor degree is controlled to be 69.0% vol.

Comparative example 5

Raw materials: jinza No. 22 (producing area: Mengcheng Mengcun of Taiyuan city, Shanxi province)

And (3) yeast: hezhou Quyao medicine

The brewing process comprises the following steps:

A. soaking grains: firstly, water is boiled to 90 ℃, then 700kg of Jinza No. 22 sorghum is added, impurities are removed, and the water temperature of the grain surface is 85 ℃ after uniform stirring. Soaking the grains for 13 hours, wherein the liquid level is 8cm higher than the grain level;

B. steaming grains: removing floating foam impurities after soaking the grain, removing grain soaking water, covering a cloud plate after circular steaming, and steaming for 25 min; after the primary steaming is finished, adding 50 ℃ of stifled water, stopping adding the stifled water after the stifled water exceeds 15cm of the grain surface, stifling for 10min, removing the stifled water when more than 85% of the sensory grain is not top-handed and hard, covering a cloud plate after the round steam, re-steaming for 60min, lifting the cloud plate after the steaming is finished, and steaming for 10 min;

C. spreading and drying for yeast: spreading the cooked grains to 8.0cm in thickness, spreading and drying in the air, performing first koji making when the temperature of the cooked grains is reduced to 40 ℃, wherein the amount of koji making is 0.7kg (the amount of koji making is 50% of the total amount of koji making, and the total amount of koji making is 1.4kg), turning and stirring the cooked grains uniformly after the first koji making is finished, then cutting the grains, and performing second koji making when the temperature of the grains is reduced to 36 ℃ (the amount of koji making is 50% of the total amount of koji making, and the total amount of koji making is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the cultured grains into a culture box, wherein the box collection temperature is 29.3 ℃, the tank covering temperature is 38 ℃, the tank covering thickness is 5cm, and the box placing temperature is 30.7 ℃ after culturing for 20 hours. Sensory: the fragrant and sweet taste is not positive, saccharification liquid flows out after squeezing by hand, the fragrance of the fermented rice is obvious when smelling, and the physical and chemical indexes are as follows: measuring the content of reducing sugar to be 0.97%;

E. and (3) fermentation in a cellar: and (3) after the bacteria culture is finished, uniformly mixing the prepared lees and the bacteria culture lees according to the mass ratio of 1:1.6, putting the mixture into a cellar at 24.4 ℃, putting the mixture into the cellar while tightly packing the mixture, after the mixture is packed, performing mass firing at 24.7 ℃, entering a 9-day fermentation period, performing first blowing at 28.1 ℃ after 24 hours, performing second blowing at 36.1 ℃ after 48 hours, performing third blowing at 39.1 ℃ after 72 hours, performing fourth blowing at 39.7 ℃ and performing fifth blowing at 39.1 ℃, reducing the temperature of six blowing, seven blowing, eight blowing and nine blowing to 37.1 ℃, weakening the blowing opening, and finishing the fermentation.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. And after the liquor is filled into the steamer, covering a cloud plate, distilling, controlling the liquor flowing speed to be 3.0 kg/min and the liquor flowing temperature to be 24 ℃, removing 2.5kg of liquor heads, controlling the liquor degree to be 68.2% vol, discharging 275.5 kg of liquor, and controlling the liquor yield to be 48.02%.

Comparative example 6

And (4) yeast: huaxi Qu medicine

The brewing process comprises the following steps:

A. soaking grains: firstly, water is boiled to 88 ℃, then 700kg of Jinza No. 22 sorghum is added, impurities are removed, and the water temperature of the grain surface is 78 ℃ after uniform stirring. Soaking the grains for 16 hours, wherein the liquid level is 10cm higher than the grain level;

B. steaming grains: removing floating foam impurities after soaking the grain, removing grain soaking water, covering a cloud plate after circular steaming, and steaming for 20 min; after the primary steaming is finished, putting in water of 40 ℃, stopping adding the water when the water exceeds the grain surface by 10cm, carrying out water sealing for 10min, wherein more than 85% of the sensory grain is not covered by hands and has no hard core, putting the water, covering a cloud plate after the round steam, carrying out secondary steaming for 40min, lifting the cloud plate after the steaming is finished, and carrying out open steaming for 15 min;

C. spreading and drying for yeast: spreading the cooked grains to 8cm in thickness, spreading and drying in the air, performing primary koji feeding when the temperature of the cooked grains is reduced to 43 ℃, wherein the koji feeding amount is 0.7kg (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4kg), turning and stirring the cooked grains uniformly after the primary koji feeding is finished, cutting the grains, and performing secondary koji feeding when the temperature of the grains is reduced to 35 ℃ (the koji feeding amount is 50% of the total koji feeding amount, and the total koji feeding amount is 1.4 kg);

D. box collection and bacterium cultivation: shoveling the cultured grains into a culture box, finishing and flattening the culture lees surface and the box edge after the culture is finished, wherein the box collection temperature is 30.3 ℃, the lees covering temperature is 40 ℃, the lees covering thickness is 5cm, and the box placing temperature is 32 ℃ after the culture is carried out for 22 hours. Sensory: the fragrant and sweet taste is not normal, the saccharification liquid flows out after being squeezed by hands, the fragrance of the fermented rice is obvious after being smelled, and the physical and chemical indexes are as follows: the reducing sugar is 1.06 percent;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared lees and the cultivation lees according to the mass ratio of 1:2, when the temperature is 22.6 ℃ in a cellar, the cellar is tightly packed while the cellar is packed, after the cellar is packed, the temperature of the mass firing is 23.6 ℃, the fermentation period is 9 days, after 24 hours, the head blowing temperature is 25.2 ℃, after 48 hours, the second blowing temperature is 34.4 ℃, the mouth blowing is vigorous, after the smell is mellow, after 72 hours, the third blowing temperature is 39.0 ℃, the fourth blowing temperature is 40.1 ℃, the fifth blowing temperature is 39.9 ℃, the sixth blowing temperature, the seventh blowing temperature, the eighth blowing temperature and the ninth blowing temperature are reduced to 39 ℃, the mouth blowing is weak, and the fermentation is finished.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermentation tank is steamed, so that the fermentation tank is kept loose and uniform and the steam is stably steamed. And after the liquor is filled into the steamer, covering a cloud plate, distilling, controlling the liquor flowing speed to be 3.5kg/min and the liquor flowing temperature to be 26 ℃, removing 2.5kg of liquor head, controlling the liquor degree to be 68.2% vol, discharging 267.7 kg of liquor, and controlling the liquor yield to be 47.08%.

Comparative example 7

Raw materials: jinpinuo No. 1 sorghum

And (3) yeast: the yeast used in example 2 was different only in that Zygosaccharomyces bayer (CGMCC NO. 24181) was replaced with Zygosaccharomyces bayer (SICC 2.864) (purchased from the Saka-Sichuan culture Collection of microorganisms)

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, 700kg of golden glutinous No. 1 sorghum is added, impurities are removed, and the water temperature of the grain surface is 76 ℃ after the mixture is uniformly stirred. Soaking the grains for 18 hours, wherein the liquid level is 15cm higher than the grain level;

D. box collection and bacterium cultivation: shoveling the culture mash into a culture box, finishing and flattening the culture lees surface and the box edge after the culture mash is collected, wherein the box collection temperature is 28 ℃, the lees covering temperature is 45 ℃, the lees covering thickness is 10cm, and the box placing temperature is 30 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is positive, the saccharified liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.4 percent of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared grains and the cultivation grains according to the mass ratio of 1:1.3, when the temperature of the mixed grains is reduced to 20 ℃, putting the mixed grains into a cellar (cleaning and drying the mixed grains by using hot water of 90 ℃ one day before the cellar is filled), tightly holding the cellar while filling, after filling, burning the mixed grains at 24 ℃, entering a 9-day fermentation period, after 24 hours, carrying out first blowing at 28 ℃, forceful blowing openings, after 48 hours, carrying out second blowing at 32 ℃, vigorous blowing openings, after the smell is mellow, after 72 hours, carrying out third blowing at 37 ℃, pungent smell, carrying out fourth blowing and fifth blowing at 40 ℃, reducing the temperature of six blowing, seven blowing, eight blowing and nine blowing to 37 ℃, carrying out weak blowing openings, and finishing the fermentation.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. And after the liquor is filled into the steamer, covering a cloud plate, distilling, controlling the liquor flowing speed to be 2.5kg/min and the liquor flowing temperature to be 22 ℃, removing 2.5kg of a liquor head, controlling the liquor degree to be 65.85% vol, discharging 297.1 kg of liquor, and controlling the liquor yield to be 50.1%.

Comparative example 8

Raw materials: jinpinuo No. 1 sorghum

And (3) yeast: the difference from the yeast used in example 1 is only that Zygosaccharomyces bailii CGMCC NO.24181 is replaced by Zygosaccharomyces bailii SICC2.864

The brewing process comprises the following steps:

D. box collection and bacterium cultivation: shoveling the culture grains into a culture box, finishing and flattening the culture grain surface and the box edge after the culture grains are collected, wherein the box collection temperature is 28 ℃, the grain covering temperature is 45 ℃, the thickness of the grain covering is 10cm, and the box placing temperature is 33 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is positive, the saccharified liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.34% of reducing sugar is detected;

E. and (3) fermentation in a cellar: after the cultivation is finished, uniformly mixing the prepared grains and the cultivation grains according to the mass ratio of 1:1.4, when the temperature of the mixed grains is reduced to 20 ℃, putting the mixed grains into a cellar (cleaning and drying the mixed grains by using hot water of 90 ℃ one day before the cellar is filled), tightly holding the cellar while filling, after filling, performing dough burning at the temperature of 25 ℃, entering a 9-day fermentation period, after 24 hours, performing first blowing at the temperature of 29 ℃, forcing a blow opening, after 48 hours, performing second blowing at the temperature of 33 ℃, keeping the blow opening vigorous, after 72 hours, performing third blowing at the temperature of 39 ℃, pungent smell, reducing the four-blowing temperature and the five-blowing temperature to 40 ℃, reducing the six-blowing, seven-blowing, eight-blowing and nine-blowing temperatures to 37 ℃, weakening the blow opening, and finishing the fermentation.

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. After the liquor is filled in the steamer, the cloud plate is covered, the distillation is carried out, the liquor flowing speed is controlled to be 2.5kg/min, the liquor flowing temperature is 22 ℃, the liquor head is removed by 2.5kg, the liquor degree is controlled to be 67.6% vol, 292.0 kg of liquor is obtained, and the liquor yield is 50.39%.

Comparative example 9

Raw materials: jinpinuo No. 1 sorghum

And (3) yeast: the difference from the yeast used in example 3 is only that the Zygosaccharomyces bayer CGMCC NO.24181 is replaced by Zygosaccharomyces bayer SICC 2.684

The brewing process comprises the following steps:

A. soaking grains: firstly, water is heated to 80 ℃, 700kg of golden glutinous No. 1 sorghum is added, impurities are removed, and the water temperature of the grain surface is 75 ℃ after uniform stirring. Soaking the grains for 18 hours, wherein the liquid level is 16cm higher than the grain level;

D. box collection and bacterium cultivation: shoveling the cultured grains into a culture box, finishing and flattening the culture lees surface and the box edge after the culture is finished, wherein the box collection temperature is 29.3 ℃, the lees covering temperature is 45 ℃, the lees covering thickness is 10cm, and the box placing temperature is 32.7 ℃ after the culture is carried out for 22 hours. Sensory: the sweet taste is positive, the saccharified liquid flows out after being squeezed by hands, the sweet taste of the fermented glutinous rice is smelled, and the physical and chemical indexes are as follows: 1.7 percent of reducing sugar is measured;

F. And (4) distilling in a steamer: after the fermentation is finished, steam is detected and the fermented grains are steamed, so that the fermented grains are kept loose, uniform and stable in steam feeding. After the liquor is filled in the steamer, the cloud plate is covered, the distillation is carried out, the liquor flowing speed is controlled to be 2.5kg/min, the liquor flowing temperature is 25 ℃, the liquor head is removed by 2.5kg, the liquor degree is controlled to be 67.2% vol, 294.4 kg of liquor is obtained, and the liquor yield is 50.45%.

Test method

The alcohol yield, the total acid total ester content, the ethyl acetate and ethyl lactate content, and the fusel oil content of examples 1 to 3 and comparative examples 1 to 9 were measured, and the sensory evaluation of examples 1 to 3 and comparative examples 1 to 9 was performed.

Detecting the content of trace components in the white spirit by gas chromatography according to GB/T10345-2007, wherein the trace components comprise ethyl acetate, ethyl lactate, isobutanol, isoamylol and the like. The total acid (GB 12456-. National and provincial tasters of the organization company perform sensory evaluation on all wine samples.

Results of the experiment

The results in Table 1 show that, compared with the comparative examples 1 to 9, the white spirits obtained by the brewing method of examples 1 to 3 have pure, sweet and mellow mouthfeel, high and stable liquor yield, more harmonious acid ester ratio and milk-ethanol ratio, and lower content of fusel oil, wherein the effect of example 1 is the best. The brewing method disclosed by the invention obviously solves the problems of large fluctuation of liquor yield, uncoordinated liquor acid-ester ratio and milk-ethanol ratio, high fusel oil content and the like in the brewing method in the prior art, and has great industrial application value.

Claims

1. The Zygosaccharomyces Bayer is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation address is No. 3 of Xilu No. 1 of Beijing Korean district, the preservation date is 22 days at 12 months at 2021, and the preservation number is CGMCC NO. 24181.

2. A koji comprising the zygosaccharomyces bailii of claim 1.

3. The koji of claim 2, further comprising saccharomyces cerevisiae and rhizopus.

4. The brewing method of the original flavor of the white spirit comprises the following steps: a, soaking raw materials, B, steaming grains, C mixing with yeast, D culturing, E fermenting, F distilling and G optionally aging; wherein, in the step C, the koji according to claim 2 or 3 is used for koji-mixing.

5. The brew method of intrinsic flavour of distilled spirit according to claim 4, wherein in said step A, said raw material is sorghum, preferably sorghum jinpinuo No. 1.

6. The original flavor brewing method of white spirit according to claim 4, wherein the step A comprises the steps of putting the raw materials into water with the temperature of 78-83 ℃, stirring, and maintaining the water temperature of grain surface to be more than 73 ℃ after stirring for 15-18 h.

7. The original flavor brewing method of white spirit according to claim 6, wherein in the step A, the water is 15-20cm higher than the raw material level.

8. The original flavor brewing method of white spirit according to claim 4, wherein the step B comprises the step of primary steaming of the soaked raw materials, wherein the primary steaming time is 15-20 min; after the primary steaming is finished, carrying out water sealing, wherein the water amount is 10cm above the raw material surface, and the water sealing time is 5-10 min; after the water sealing is finished, re-steaming is carried out for 40-50 min; and after the re-steaming is finished, open steaming is carried out for 5-10min, and cooked grains are obtained after the open steaming is finished.

9. The method of brewing white spirit according to claim 4, wherein the number of Zygosaccharomyces bayer process is 6.0 to 8.0 million/kg of starting material in the total koji used in the step C.

10. The brewing method of the original flavor of the white spirit according to claim 9, wherein the step C comprises spreading and airing the cooked grains, mixing the cooked grains after spreading and airing, wherein the temperature of the first time of yeast feeding is 38-45 ℃, the temperature of the second time of yeast feeding is 30-34 ℃, and the cultured grains are obtained after the yeast mixing is completed.

11. The method for brewing white spirit with original flavor according to claim 10, wherein in the step C, the spread-drying equipment is sterilized before spread-drying.

12. The original flavor brewing method for white spirit according to claim 10, wherein in the step D, the box collection temperature is 25-33 ℃.

13. The method for brewing white spirit with original flavor according to claim 10, wherein in the step D, the culture grains are obtained after the culture is finished, and the box temperature is less than or equal to 35 ℃.

14. The method for brewing white spirit according to claim 13, wherein the culture substrate is sterilized before being placed in the culture chamber.

15. The brewing method of the original flavor of the white spirit according to claim 13 or 14, wherein the step E comprises the steps of adding the prepared grains into the culture grains, uniformly mixing to obtain mixed grains, and when the temperature of the mixed grains is reduced to 17-22 ℃, putting the mixed grains into a cellar for burning to obtain the fermented grains.

16. The method for brewing white spirit with original flavor according to claim 15, wherein the temperature of the mass burning in the step E is 21 to 27 ℃.

17. The method for brewing white spirit with the same flavor as that of claim 15 or 16, wherein the cellar is sterilized before entering the cellar.

18. The original flavor brewing method of white spirit according to claim 4, wherein the step F comprises the step of putting the fermentation tank into a steamer for distillation, controlling the wine flowing speed to be 2.25-3.0L/min and the wine flowing temperature to be 20-30 ℃.

19. A white spirit obtained by the method for brewing the white spirit according to any one of claims 4 to 18.