CN114657037A - Brewing process of soft and strong fragrant white spirit - Google Patents

Abstract

The invention discloses a brewing process of soft and strong fragrant white spirit, and relates to the technical field of white spirit brewing. The brewing process comprises the process links of raw material and auxiliary material treatment, material proportioning, retort filling, liquor steaming and liquor picking, pasting and slurry adding, stubble drying and yeast dropping, stacking, cellar entering fermentation, cellar discharging, cellar pool maintenance and yellow water extraction. The brewing process of the invention greatly improves the flavor substances and nutritional health factors in the white spirit, improves the style of the spirit body, enhances the softness and fullness of the spirit body, and greatly improves the quality of the spirit body.

Description

Brewing process of soft and strong fragrant white spirit

Technical Field

The invention relates to the technical field of white spirit brewing, in particular to a brewing process of soft and fragrant white spirit.

Background

Chinese white spirit is one of the world's six distilled spirits, which is prepared from grain as the main raw material, Daqu, Xiaoqu or bran koji and yeast as saccharifying leaven through steaming, saccharifying, fermenting and distilling. Chinese white spirit has a long history and a deep culture bottom, and the effect and significance of the white spirit as a product for passing through thousands of years are not only favorite drinks of consumers but also are integrated into the center of modern life, and the Chinese white spirit has less participation in marriage, business reception, friend gathering and the like.

The king of herbs, Sun Simiao once said wine is the first herb and has the efficacies of promoting blood circulation, removing blood stasis and the like. The unique brewing process of Chinese white spirit makes the Chinese white spirit have various components, and the detected high-quality white spirit has over 1700 kinds of components, and the main components of the white spirit contain water, ethanol and some flavor substances, namely chromatographic skeleton components and trace complex components, which determine the quality and style characteristics of the white spirit.

With the rapid development of science and technology, the brewing process level of white spirit is continuously improved. At present, the brewing process of the white spirit mainly comprises the steps of raw and auxiliary material treatment, cellar discharging, batching, retort filling, grain steaming and wine steaming, pasting and slurry adding, stubble drying and yeast discharging, cellar entering and cellar sealing, cellar pool maintenance and yellow water extraction. However, in a part of brewing process stages, because there is no scientific process requirement, the quality of wine is poor or the yield of wine is low, and the common problems mainly include: the wine has poor taste, is hot and spicy when being eaten and is not soft; the wine has low flavor substances and nutritional health factors, and high content of harmful components such as methanol and fusel oil. In the raw material treatment process, raw material crushing, grain moistening, auxiliary material steaming and the like are not controlled well, so that the gelatinization of the raw materials, the viscosity of fermented grains and the taste of wine are influenced; the taste and flavor substances of the wine are affected if the fermented grains are not scientifically mixed; poor operation of the retort filling process will affect the yield and quality of the wine, i.e. the high yield and poor harvest; if the quality of the steamed grain liquor cannot be measured and the liquor cannot be taken, high-quality liquor and common liquor cannot be effectively graded, and the later blending and seasoning are not facilitated; if the gelatinization slurry adding operation is improper, the gelatinization degree of the raw materials and the water content of the fermented grains can be influenced, and the normal fermentation of the fermented grains is not facilitated; if the control of the stubble-airing koji discharging is not good, the too large or too small addition amount of the koji can be caused, the large koji is bitter, the small koji is insufficient in fermentation power, the yield and the quality of the wine are influenced, and the production cost is increased; when the fermented soybean is put into a cellar, the air is easy to enter because of improper control, the anaerobic fermentation is not facilitated, and the fermented soybean sometimes has evil and foreign taste; the pit is the most basic facility for fermenting the strong-flavor liquor, is the key for generating the main flavor of the liquor, and is easy to age due to improper maintenance, so that the product quality is influenced; the poor extraction control of the yellow water is not beneficial to the distillation extraction and the acidity control of the fermented grains.

The brewing of the white spirit base wine is the basis of the quality of finished product wine, the production process of the white spirit base wine is an important basis of brewing production, and the scientific and rigorous brewing process of the white spirit base wine is provided and is an important guarantee for improving the style of spirit body, improving the product quality and ensuring the food safety.

Disclosure of Invention

The invention aims to provide a brewing process of soft and strong fragrant white spirit, which solves the problems in the prior art, and further improves the style of the white spirit body and the quality of products.

In order to achieve the purpose, the invention provides the following scheme:

the invention provides a brewing process of white spirit base wine, which comprises the following steps:

(1) treating raw materials and auxiliary materials: moistening sorghum, rice, glutinous rice and corn, and steaming rice hulls to finish the treatment of raw and auxiliary materials;

(2) preparing materials: after the treatment of the raw materials and the auxiliary materials is finished, mixing the moistened sorghum, rice, sticky rice, corn and wheat according to a ratio, mixing four grain stubbles of big stubbles, second stubbles, third stubbles and fourth stubbles, and adding fermented grains and steamed rice hulls into each grain stubble;

(3) and (4) steamer filling: after the burdening is finished, turning and stirring the moistened jowar, rice, sticky rice, corn, fermented grains, wheat and steamed rice hulls uniformly, and filling into a steamer;

(4) distilling wine and picking wine: adopting a mixed steaming and mixed burning process, steaming grains and liquor simultaneously, and steaming liquor and picking liquor; wherein the wine flowing temperature is 20-25 ℃, the wine flowing time is 25-35 min, and the wine flowing speed is 2.5-4.5 kg/min;

(5) pasting and adding slurry: steaming the grains after the wine is steamed, and adding the inner pulp and the outer pulp after gelatinization;

(6) stubble drying and koji discharging: cooling the fermented grains obtained in the step (5) to 26-34 ℃, and adding yeast, wherein the yeast adding amount is 30% of the total mass of the grains (10% of the high-fragrance sauce distiller's yeast and 20% of the medium-high yeast); the amount of the starter for the stubble cutting is 2.5075 percent (2.5 percent of medium-high temperature distiller's yeast and 0.075 percent of brewing yeast) of the total mass of the grain;

(7) and (3) stacking: stacking and culturing the fermented grains after yeast addition, and entering a cellar for fermentation at 50 ℃; the stubble is not accumulated;

(8) and (3) fermentation in a cellar: the acidity of the fermented grains after the stacking culture in the kiln is 1.3-1.6 in terms of titration unit, and the temperature in the kiln is 17-19 ℃; when the stubble returning temperature is 31 +/-1 ℃, fermenting in a cellar, and continuously stepping the cellar for 50 days to finish fermentation;

(9) and (4) discharging from the cellar: after fermentation is completed, opening the pit, and discharging unstrained spirits in layers;

(10) maintaining the pit: spraying yellow water, 20-degree feints, yeast powder or cellar-nourishing liquid on the inner wall of the cellar pool;

(11) extracting yellow water: and (5) extracting yellow water 5-6 days before opening the cellar, and taking the yellow water once a day.

Further, moistening with water at 50-60 ℃ for 2-3 h; the rice hull steaming method specifically comprises the following steps: and (5) steaming for 60-70 min by adopting steam.

Further, the mass percentages of the sorghum, the rice, the sticky rice, the corn and the wheat are 36%, 22%, 18%, 8% and 16% before moistening.

Furthermore, in each grain stubble, the addition amount of the steamed rice hulls is 25 percent of the total mass of the sorghum, the rice, the sticky rice, the corn and the wheat before moistening; in each grain stubble, the ratio of the grain culture to the grain culture is 1:5 in summer and 1: 4.5 in spring, autumn and winter.

Further, the principle of stubble matching is as follows: four grain stubbles, one stubble and one double-wheel bottom are prepared in each cellar, the grain is thrown after the stubble is returned and the wine is steamed from top to bottom, four stubble is discharged and the double-wheel bottom is prepared, the big stubbles, the second stubbles and the third stubbles are discharged and new grains (the raw materials are mixed according to the mass percent of 36 percent, 22 percent, 18 percent, 16 percent and 8 percent of sorghum, rice, sticky rice, corn and wheat before the material is moistened) and auxiliary materials (the rice husks after the material is steamed) are prepared, the big stubbles, the second stubbles, the third stubbles and the four stubbles are prepared, and the grain is returned after the wine is steamed at the double-wheel bottom; and adding wine into the double-round mother lees after the wine steaming, steaming in series, cooling, and adding distiller's yeast to prepare the returned stubble.

Further, the steamer filling time is 30-40 min.

Furthermore, the water temperature for adding the slurry is above 85 ℃.

Further, the yeast-adding of the fermented grains in the step (6) specifically comprises the following steps: the mass percentage of the medium-high temperature Daqu is 20 percent, and the mass percentage of the high-fragrance sauce distiller's yeast is 10 percent; the method for the stubble-returning and yeast-adding specifically comprises the following steps: the mass percentage of the medium-high temperature yeast is 2.5 percent, and the mass percentage of the wine brewing yeast is 0.075 percent.

Further, the cellar entry sequence is as follows: the double-wheel bottom, the big stubble, the second stubble, the third stubble, the fourth stubble and the stubble are respectively arranged from bottom to top.

The invention also provides the white spirit base wine prepared by the brewing process.

The brewing process of the invention provides a powerful guarantee for the normal fermentation of the fermented grains, the improvement of the quality of the base liquor and the guarantee of the safety of the liquor body. Scientific raw material crushing reduces the viscosity of the fermented grains in fermentation and increases the air permeability; grain moistening can facilitate the cooking and gelatinization of the raw materials; steaming the auxiliary materials to remove the evil and foreign flavor in the auxiliary materials; discharging the fermented grains from the cellar in a layering manner, so that the fermented grains in the cellar can be subjected to layered distillation, graded wine receiving and graded storage, and a foundation is laid for blending and seasoning of wine bodies; the selection and the proportion of the raw materials are the key points for brewing the white spirit, the raw materials are the basis for generating flavor substances of the white spirit, the scientific raw material proportion can ensure the balance and the coordination of flavor substances in the white spirit, the taste effect is improved, the reasonable auxiliary material dosage can not only adjust the acidity and the starch of fermented grains and increase the air permeability, but also reduce the introduction of foreign flavor; the retort filling technology and time control are good, and the wine and flavor substances in fermented grains can be distilled out to the maximum extent.

The wine steaming process can achieve the effects that high-quality wine and common wine are separately taken and stored in a grading way, and the good wine and the poor wine are prevented from being mixed together; the gelatinization time and the water content of the added slurry are reasonably controlled, the proper gelatinization of the raw materials can be ensured, and the existence of raw materials or the stickiness of the gelatinized and transparent fermented grains can be avoided. The temperature of the yeast is ensured to ensure the maximum activity of the strains, and the amount of the added yeast reduces the cost and improves the quality on the premise of ensuring the power required by fermentation of the fermented grains. The cellar entry process parameters are the key for ensuring the normal fermentation of the fermented grains, and the quality and the yield of the wine are improved; the pit maintenance can ensure that the pit is always in a good state to prevent the pit from aging, and is beneficial to the generation of body fragrance and the fullness and cleanness of wine body; the yellow water is extracted scientifically and reasonably, and the distillation effect can be improved.

The invention discloses the following technical effects:

the brewing process of the base liquor of the white spirit adds a double-round bottom fermentation process and a secondary cross-steaming process adopted for reducing the acidity of a double-round bottom mother liquor. The double-round bottom fermentation process can increase the main body fragrance and the compound fragrance in the base wine, and the secondary cross steaming process of the double-round bottom fermented grains can remove or reduce the acidity and substances for inhibiting the fermentation in the fermented grains, thereby solving the problem that the traditional double-round bottom fermentation cannot normally ferment due to large acidity and more substances for inhibiting the fermentation. In the aspect of distiller's yeast use, the newly developed high-fragrance sauce distiller's yeast is newly added on the basis of the original medium-high temperature distiller's yeast, the high-fragrance sauce distiller's yeast is cultured by the newly developed beneficial functional bacteria with strong ester, fragrance and sauce production capacities, and the application of the high-fragrance sauce distiller's yeast greatly improves flavor components and health factors in the white spirit, so that the spirit is more full, prominent in sauce taste, soft and fine.

According to the invention, the stacking culture process is added on the basis of the existing strong aromatic Chinese spirits process, the stacking culture is beneficial to enriching beneficial microorganisms in nature, the secondary culture effect is achieved, beneficial functional bacteria in the fermented grains are further enriched, the stacking culture temperature is higher, a good growth environment is created for the growth and the propagation of high-temperature bacteria, the Maillard reaction is facilitated, and more flavor substances are generated; meanwhile, the fermented grains with strong acid resistance, saccharification capacity and fermentation capacity are added in the stubble returning process, so that residual starch in the fermented grains can be fully utilized, the yield of the white spirit is further improved, and the production cost is reduced.

The brewing process of the invention greatly improves the flavor substances and the nutritional health factors in the white spirit, improves the style of the spirit body, enhances the softness and fullness of the spirit body and greatly improves the quality of the spirit body.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

FIG. 1 is a flow chart of the brewing process of the base liquor of the invention;

FIG. 2 is a flow chart of the high-flavor sauce koji culture process of the invention;

FIG. 3 is a schematic view of the brewing process of the present invention.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in that stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

The flow chart of the brewing process of the white spirit base wine is shown in figure 1.

The culture process flow of the high-fragrance sauce distiller's yeast is shown in figure 2. The method comprises the following specific steps:

(1) strain isolation

The strain source is as follows: selecting koji blocks with pink colonies at the center of the koji from the high-quality Daqu, taking pink colonies, crushing, adding into a triangular flask filled with sterile water, and activating for about 1h to obtain koji block bacterial suspension.

Preparing the wort: a separation culture medium, namely a malt extract agar culture medium, is adopted, and the pH value is 3.5-5.0. Taking a plurality of air-dried barley malts, mashing, adding warm water which is 55-60 ℃ and is four times of the weight of the barley malts, carrying out heat preservation saccharification for 5-6 h in a water bath kettle at about 60 ℃, dipping a small amount of liquid until the liquid reacts with iodine without starch, filtering with gauze, putting the filtrate into a 250ml triangular flask, wrapping with a cotton plug, carrying out moist heat sterilization at the high temperature of 121 ℃ for 30min, and cooling for later use.

Preparing a plate culture medium: putting 200ml of prepared wort into a beaker, heating on an electric furnace until boiling, weighing 3g of agar, shearing the agar into pieces, putting the cut agar into the beaker, continuously heating until the agar is completely dissolved, adding water to 200ml, putting the beaker into a triangular flask and wrapping with a cotton plug, carrying out damp-heat sterilization at the high temperature of 121 ℃ for 30min, cooling to about 50 ℃, moving the beaker into a sterile chamber, adding 2ml of lactic acid under the irradiation of an ultraviolet lamp, shaking uniformly, and uniformly pouring 10 plates.

Preparing a bacterial suspension: selecting koji blocks with pink colonies at the center of the koji from the high-quality daqu, taking pink colonies, crushing, adding into a triangular flask containing sterile water, and activating for about 1h to obtain a koji suspension. Taking 7 test tubes containing 9ml of tap water, adding a cotton plug, and performing moist heat sterilization at 121 ℃ for 30min, using a sterilized pipette to suck 1ml of the yeast block suspension, putting the yeast block suspension into a test tube containing 9ml of sterile water, fully shaking up, and marking 10^-1And another pipette is used to aspirate 1ml10^-1The bacterial suspension is placed in a test tube of 9ml of sterile water, shaken well and labeled 10^-2Sequentially diluting to obtain 10^-1、10^-2、10^-3、10^-4、10^-5、10^-6、10^-7The bacterial suspension of (4).

Plate inoculation: opening ultraviolet lamp of sterile room, sterilizing for 30min, turning off ultraviolet lamp, igniting alcohol lamp, and sucking 0.1ml10 with sterilized pipette near the flame of alcohol lamp^-3The suspension of the microorganism (2) was dropped into a plate and applied by a coating bar, and 0.1ml of 10 was aspirated^-4、10^-5、10^-6、10^-7The bacterial suspension is coated on two plates respectively, is pasted with a label, and is inverted and cultured at constant temperature of 32 ℃. It was observed that colonies became initially white, after aging, pale pink, red, mostly red, the mycelium had a large number of branches, single or clusters of conidia were produced at the tips of the branches, and the spores were spherical or oval. If the mixed bacteria or the bacteria are not pure, the steps are repeated to continue the separation and purification work. Until relatively pure red colonies grew on the plates.

(2) Slant culture in test tubes

The formula of the test tube slant culture medium is as follows: putting 200ml of sterilized wort into a small triangular flask, heating the small triangular flask on an electric furnace until the wort is boiled, weighing 3g of agar, adding the agar into the small triangular flask, continuously heating until the agar is completely melted, adding water to the scale of 200ml, stopping heating, cooling to about 50 ℃, uniformly pouring into 20 test tubes which are cleaned and subjected to high-temperature dry heat sterilization, plugging the tube orifice of each test tube by a cotton plug for about 10ml, wrapping 10 test tubes by kraft paper for 10 dozens of test tubes, performing high-temperature wet heat sterilization at 121 ℃ for 30min, after complete sterilization, putting an inclined plane in a sterile box while the test tubes are hot, and cooling for later use. Then, the well-grown bacterial colony in the plate coated with the yeast block strain suspension is inoculated on the inclined plane. Igniting an alcohol lamp, holding a plate and a test tube inclined plane by a left hand, holding an inoculating needle by a right hand, burning the inoculating needle on flame, after the inoculating needle is cooled, opening the plate, selecting a ring of monascus mycelium in the plate to inoculate in the test tube, marking a 'z' -shaped line to inoculate the inclined plane, plugging a test tube tampon, sequentially operating, inoculating 20 tubes, pasting a label, culturing at a constant temperature of 32 ℃, observing growth, after 24 hours, growing a white bacterial colony along the 'z' -shaped line, after 36 hours, spreading the hyphae outside the 'z' -shaped line, wherein the hyphae is plush, the color is slightly pink, the edge part is milky white, and the bacterial colony grows robustly.

(3) Triangular flask culture

The triangular flask culture adopts a bran culture medium: weighing 100g of bran, and subpackaging in 5 small triangular bottles (250 ml); preparing about 1% of lactic acid solution, measuring 1ml of 85-90% of lactic acid, pouring into a graduated cylinder containing 85ml of water, and preparing 1.1% of lactic acid solution; dividing 85ml of 1.1% lactic acid solution into 5 equal parts, adding 17ml of lactic acid solution into a small triangular flask containing bran, and uniformly mixing; bundling, sterilizing at 121 deg.C for 30min, and cooling.

Inoculation: preparing a bacterial solution, taking a cultured strong test tube strain, activating for 1h at room temperature (25 ℃), putting the test tube strain into a triangular flask containing a plurality of glass beads and sterile water, forcibly shaking the flask to fully break bacterial colonies and uniformly distribute spores in the bacterial solution; inoculating the bacterial liquid into a bran culture medium on an aseptic operation table of an aseptic room, shaking uniformly, attaching a label, obliquely placing into a constant-temperature incubator at 32 ℃, shaking the flask once every 4 hours, and culturing for 7 days after 72 hours, wherein the bran surface is basically red.

(4) Curtain yeast (seed yeast)

Preparing a culture medium: selecting bran culture medium, namely bran, adding 65% of water and 1% of lactic acid, and mixing uniformly.

And (3) sterilizing a culture medium: after the culture medium is prepared, the culture medium is put into a plurality of wooden boxes and is put into a sterilization pot layer by layer, and the sterilization pressure/time is 1kg/90 min.

Sterilizing a culture room: the culture room is clean and sanitary, and after a closed box shelf is placed, the culture room is fumigated by 12ml of formaldehyde in each cubic meter of space.

Inoculation and culture: transferring the sterilized culture medium into a sterilized culture chamber, scattering bran in the culture chamber while the culture medium is hot, eliminating all lumps, cooling to 33 ℃, keeping the humidity at about 90 ℃, inoculating the strictly selected triangular flask strains with good growth, fully and uniformly mixing the strains with the culture medium, and carrying out constant-temperature culture. The culture time is 5-6 days, the first 24 hours, the bran koji turning is carried out once every 8 hours, the middle 24 hours, the bran koji turning is carried out once every 4 hours, and the later bran koji turning is carried out once every 8 hours, if the product temperature exceeds 35 ℃ in the culture process, the indoor temperature can be reduced, and the bran koji turning times are increased.

(5) Cultivation in ventilated beds

Preparing a culture medium: putting a certain amount of bran into a rotary spherical digester, adding lactic acid accounting for 0.5-1% of the bran to adjust the pH value, then adding water accounting for 65% of the bran, and stirring uniformly.

And (3) sterilization: and (4) carrying out high-pressure sterilization after the steaming ball is sealed, simultaneously starting the steaming ball to rotate and turn over, and carrying out sterilization for 90 minutes.

And (3) discharging a rotary spherical digester for cooling and inoculation: after the bran is sterilized, the spherical digester cover is opened to discharge the materials, an air cooler is started to cool the materials, and meanwhile, a inoculation machine is started to inoculate (green starter strains).

Culturing in a ventilated bed: and (4) delivering the inoculated culture medium into a ventilated bed of a culture room for expanded culture.

Disinfecting a curved house: 3 hours before the strains are put into the room, the culture room space and the ground are respectively disinfected and sterilized by an ultraviolet lamp and alcohol (or other disinfectants), and the room temperature is adjusted to be between 28 and 30 ℃.

Turning over yeast: in the culture process of the strains in the room, turning over the strains according to the temperature rise condition of the bran culture medium, wherein the temperature is not allowed to exceed 40 ℃ and is not lower than 30 ℃, turning over the strains once every 4 hours after the first turning over, wherein the culture time is 5-6 days, and an automatic temperature control system can also be opened for automatic temperature control, and the culture time is 5-6 days.

And (4) airing after leaving the room: after the strain culture is finished, the high-fragrance sauce distiller's yeast can be taken out of a room and aired, the water content is below 13 percent, and the high-fragrance sauce distiller's yeast is finished and is put in a warehouse for standby after physiological and biochemical analysis and detection.

The brewing process of the base liquor of the white spirit mainly comprises the following steps:

(1) treating raw materials and auxiliary materials: the sorghum must be ground to a proper degree, and four, six or eight petals are generally suitable. The degree of pulverization of Daqu should be more grains and less flour, thicker in summer and thinner in winter. Grain moistening: moistening the sorghum, rice, glutinous rice and corn before class, and moistening the grains with warm water at 50-60 ℃ for 2-3 h; the wheat is not moist and is mixed during mixing. The grain is moistened evenly and thoroughly without dry materials, and the grains are piled up and formed for standby. Steaming rice hulls, and steaming for 60-70 min by using large steam after the steam comes up;

(2) preparing materials: the materials are prepared according to the following mass percentage: 36% of sorghum, 22% of rice, 18% of glutinous rice, 16% of wheat and 8% of corn. The grain feeding amount in each cellar is 1000kg, four grain stubbles are added, and the grain feeding amount in each stubble is 250 kg. Grain-to-grain ratio: 1:5 in summer and 1: 4.5 in spring, autumn and winter. The using amount of each grain stubble auxiliary material is 25 percent of the grain feeding amount;

the material preparation requirement is as follows: and (3) discharging the fermented grains out of the cellar layer by layer, proportioning by layer, stacking by stubble, accurately proportioning, uniformly mixing, mixing the fermented grains which are not put into a steamer, beating the surface of the fermented grains tightly, and covering the fermented grains with steamed rice chaff to reduce the volatilization of alcohol and aroma substances. Preparing four grain stubbles, one return stubbles and a double-wheel bottom, discharging the return stubbles from top to bottom, steaming the liquor, throwing the grains, discharging the four stubbles to form the double-wheel bottom, discharging the big stubbles, the second stubbles and the third stubbles, adding new grains and auxiliary materials, respectively preparing the big stubbles, the second stubbles, the third stubbles and the fourth stubbles, discharging the double-wheel bottom, steaming the liquor, performing secondary serial steaming on the double-wheel mother grains after steaming the liquor, and adding yeast to prepare the return stubbles;

(3) filling into a steamer: before filling into a steamer, the auxiliary materials and the fermented grains are turned and mixed uniformly, the operation is fast, and the loss of alcohol and fragrant substances is avoided. And (3) putting the fermented grains into a steamer for bottoming, firstly scattering a small amount of rice hulls in the middle of a grate in the steamer before steaming, then scattering fermented grains with the thickness of 5-10 cm, and drying the fermented grains and reducing steam when filling the steamer for bottoming. The steaming utensil is to be put into a steaming utensil: the fermented grains are kept to be in the high-low side in the steamer, after bottoming, the fermented grains can be properly wet, the steam quantity is increased, and the phenomenon of falling into the steamer is prevented. When the fermented grains are filled into the steamer to close, the fermented grains should be dry, and the firepower should be small. The general steamer filling time is preferably 30-40 min;

(4) steaming grains and wine: the mixed steaming and mixed burning process is adopted, and the grain steaming and the wine steaming are carried out simultaneously. The firepower is preferably small when the liquor is just flowing, the evaporation of high boiling point substances in the fermented grains is reduced, after the liquor flows for a certain time, the firepower is slightly increased, the fermented grains are prevented from sinking due to the increase of the dead weight, the distillation effect is prevented from being influenced, and the tail collision of the slow fire and the steam is realized. The temperature of the flowing wine is determined according to the quality of the fermented grains and is generally controlled to be 20-25 ℃. The method for controlling the temperature of the flowing wine comprises the first step of controlling the steam inflow and the second step of controlling the water flow in the condenser. And (3) measuring and picking liquor, wherein the tail liquor remained in the upper pot in the condenser begins to flow out, 0.5kg of liquor head is picked and stored independently after the last pot of liquor tail is received, then 20kg of front-stage liquor is picked, the rest middle-stage liquor is picked, the comprehensive alcohol content of the middle-stage liquor is not lower than 65 degrees, and the rest liquor is picked according to the liquor tail. Air consumption amount atmospheric tail-collision should be added when the wine tails are picked, firstly, residual wine is collided up, secondly, gelatinization of raw materials is accelerated, thirdly, high-boiling-point substances contained in the fermented grains are evaporated to the greatest extent, and a foundation is laid for downward discharge and fermentation. The wine flowing time and the wine flowing speed are controlled to be 25-35 min, and the wine flowing speed is generally 2.5-4.5 kg/min;

(5) pasting and adding slurry: after the wine is steamed, continuously steaming the grains for 65 +/-5 min from the time of covering the cover, wherein the cooked grains are not sticky and have no hearts inside the grains based on complete gelatinization. Adding inner slurry, wherein the inner slurry accounts for one third of the slurry adding amount, properly adding hot water with the temperature of more than 85 ℃ into a steamer pot according to the water content of the fermented grains in the steamer before the fermented grains are discharged out of the steamer, and reaching the standard of proper water content of the fermented grains in the pool according to actual conditions. And adding the fermented grains such as the external slurry on an operation site after the fermented grains are discharged from the steamer, wherein the external slurry accounts for two thirds of the slurry adding amount.

(6) Stubble drying and koji discharging: and (3) airing and cooling the gelatinized fermented grains on an automatic stubble airing machine, and adding distiller's yeast when the temperature is reduced to the process requirement. The temperature of the added yeast is kept equal to the initial accumulation temperature in spring, autumn and summer, and is 5-6 ℃ higher than the initial accumulation temperature in winter. Adding yeast, wherein the yeast adding amount of the grain stubbles is 30% of the batch charging amount, wherein the medium-high temperature Daqu is 20%, the high-fragrance sauce distiller's yeast is 10%, the medium-high temperature distiller's yeast for the stubble returning is 25kg, the brewing yeast is additionally 0.75kg, the brewing yeast is activated for 20-30 min by warm water at 35-38 ℃, and is uniformly scattered into the stubble returning; the temperature of the starter is kept equal to the temperature of the fermented grains entering the cellar in spring, autumn and summer, and is 5-6 ℃ higher than the initial stacking temperature of the fermented grains in winter;

(7) and (3) stacking: the grain stubbles added with the yeast are transferred to a stacking room for stacking culture for 48 hours, and the grain stubbles can be placed in a cellar for fermentation when the highest stacking temperature reaches more than 50 ℃. The stubble is not accumulated, and the wine is steamed, cooled, added with yeast and directly put into a cellar for fermentation.

(8) And (3) fermentation in a cellar: and (4) the acidity in the cellar is 1.3-1.6 (titration unit). And (3) putting the grains into the cellar at the temperature of 17-19 ℃ (when the outside temperature is lower than 0 ℃, the temperature can be increased to 20-22 ℃), and the stubble return temperature is 31 +/-1 ℃. The water in the cellar is 53 +/-1 percent of the big stubble, 54 +/-1 percent of the second stubble, 55 +/-1 percent of the third stubble and 56 +/-1 percent of the fourth stubble. And (3) putting the fermented grains into a cellar in sequence, respectively putting the fermented grains into a double-wheel bottom, a big stubble, a second stubble, a third stubble, a fourth stubble and a return stubble from bottom to top, stepping on the fermented grains while putting the fermented grains into the cellar, wherein the tightness is determined according to the activity of the fermented grains, the fermented grains are stepped on slightly when being loose, and the fermented grains are stepped on slightly when being sticky. And (5) sealing the cellar, leveling the upper part of the fermented grains after the fermented grains are completely put in the cellar, sealing the cellar by yellow mud, and controlling the thickness of the cellar sealing mud to be more than 10 cm. The capping mud is yellow slurry water and mud, and raw water and mud are strictly forbidden. Managing the pit, stepping the pit once at the peripheral edge of the pit every day, curing the capping mud, avoiding cracks, air intake and air leakage of the pit, continuously stepping the pit for about 50 days, and recording the temperature rise condition of the pit every day;

(9) and (4) discharging from the cellar: shoveling the capping mud, and placing the capping mud at a specified place to reduce the introduction of fermented grains as much as possible. Discharging fermented grains in layers, thoroughly cleaning all fermented grains on the wall, the bottom and the road of the tank after the fermented grains are discharged, and putting the fermented grains back to the stubble to discard unclean fermented grains;

(10) maintaining the pit: after the fermented grains are discharged, cleaning the residual fermented grains on the four walls and the bottom of the cellar, then spraying about 5kg of high-quality yellow water on the inner wall of the upper part of the cellar, uniformly spraying about 5kg of 20-degree feints on the inner wall and the bottom of the cellar after 30min, uniformly spraying cellar-maintaining liquid on the inner wall and the bottom of the cellar when grains are put into the cellar, and then uniformly spraying 2-3 kg of yeast powder on the inner wall and the bottom of the cellar;

(11) extracting yellow water: and (5) extracting yellow water 5-6 days before opening the cellar, and taking the yellow water once a day.

The brewing process of the base liquor of the white spirit of the invention is further detailed by the following examples:

example 1

(1) Treating raw materials and auxiliary materials: the sorghum is crushed into four, six and eight-petal granules, and the crushing of the distiller's yeast follows the principle of a plurality of granules and a small amount of flour. Grain moistening: moistening sorghum, rice, glutinous rice and corn before class, and moistening with 60 deg.C warm water for 3 h; the wheat is not moist and is mixed during mixing. Moistening the grains uniformly and thoroughly without dry materials, and piling up the grains for later use. Steaming rice hull, and steaming for 60min with steam after the steam comes;

(3) preparing materials: the materials are prepared according to the following mass percentages: 36% of sorghum, 22% of rice, 18% of glutinous rice, 16% of wheat and 8% of corn. The grain feeding amount in each cellar is 1000kg, four grain stubbles are added, and the grain feeding amount in each stubble is 250 kg. The ratio of the fermented grains is 1:5 (summer). The dosage of each grain stubble auxiliary material is 25 percent of the grain feeding amount, and 62.5kg of auxiliary material is used.

Each cellar is provided with four grain stubbles, one stubble return and a double-wheel bottom, the grain throwing is carried out after the stubble return and the wine steaming are arranged from top to bottom, the grain throwing is carried out after the stubble return and the wine steaming is arranged upwards, four stubble return is carried out after the stubble return and the wine steaming are arranged upwards, the double-wheel bottom is arranged upwards, new grains and auxiliary materials are added into the big stubbles, the second stubbles and the third stubbles, the four grain stubbles are arranged upwards, 250kg of grains and 62.5kg of auxiliary materials are used for each grain stubbles, namely the big stubbles, the second stubbles, the third stubbles and the four stubbles, and the grain throwing is carried out after the wine steaming is arranged upwards and the double-wheel bottom is arranged. In order to reduce the acidity of the mother lees and the fermentation repressors in the mother lees, the double-round mother lees after distilling the wine are added with 50-degree low-alcohol wine and are steamed again in series until the wine is completely distilled out, and after cooling, 25kg of medium-high temperature yeast and 0.75kg of brewing yeast are added to prepare the return stubble. The stubble matching sequence is shown in figure 3.

(4) And (4) steamer filling: before filling into a steamer, the raw materials, the auxiliary materials and the fermented grains are turned and mixed evenly, the operation is fast, and the loss of alcohol and flavor substances is avoided. And (3) putting the fermented grains into a steamer for bottoming, firstly scattering a small amount of rice hulls in the middle of a grate in the steamer before steaming, then scattering the fermented grains with the thickness of about 8cm, and drying the fermented grains after filling into the steamer for bottoming with small steam. The step of feeding into a steamer is as follows: after bottoming, the fermented grains can be properly wetted, and the steam quantity is increased to prevent falling into the steamer. And (5) when the fermented grains are filled into a steamer until the mouth is closed, drying the fermented grains, and filling the fermented grains into the steamer for 36min, wherein the gas consumption is low.

(5) Distilling liquor and picking liquor: the mixed steaming and mixed burning process is adopted, and the grain steaming and the wine steaming are carried out simultaneously. The firepower is preferably small when the wine is just flowing, the evaporation of high boiling point substances in the fermented grains is reduced, the air volume is slightly increased later, the fermented grains are prevented from sinking due to the increase of the dead weight, and the tail collision caused by slow fire evaporation and large steam is prevented. The temperature of the running wine is controlled at 25 ℃. The wine flowing temperature control method is used for controlling the steam inflow and the water flow in the condenser. Picking wine, wherein 0.5kg of wine head is picked and stored separately, then 20kg of front-stage wine is picked, the rest middle-stage wine is picked, the comprehensive alcohol content of the middle-stage wine is not lower than 65 degrees, and after the middle-stage wine is picked, the rest part is picked according to the tail of the wine. The air consumption is increased when the wine tails are picked, firstly, residual wine is chased away, secondly, the gelatinization of raw materials is accelerated, and thirdly, substances with high boiling points in the fermented grains are discharged as much as possible. The liquor flowing time is 30min, the liquor flowing speed is 3.6kg/min, 108kg of liquor is produced from the liquor in the steamer (the liquor is distilled in the cellar for six times, and 380kg of liquor is produced altogether).

(6) Pasting and adding slurry: after the wine is steamed, the grains are continuously steamed for 65min from the cover. Adding slurry with a slurry adding amount of 300kg, wherein the slurry adding amount is 100kg, the slurry adding amount is 200kg, the slurry adding water temperature is 90 ℃, the inner slurry is added into a retort pan 10min before the fermented grains are taken out of the retort, and the slurry adding amount is added on an operation site after the fermented grains are taken out of the retort.

(7) Taking out of the steamer and spreading for airing: and (3) removing the gelatinized fermented grains from the retort, placing the fermented grains on an automatic stubble drying machine, and ventilating and drying the fermented grains.

(8) Adding distiller's yeast: the process adopts a mixed use process of medium-high temperature Daqu and bran koji, and the amount of the Daqu for grain stubbles is 30 percent of the grain input amount, wherein the medium-high temperature Daqu is 20 percent and the high fragrant sauce distiller's yeast is 10 percent. The starter for the stubble-returning adopts 25kg of medium-high temperature Daqu, 0.75kg of special brewing starter for the stubble-returning is additionally added, and the brewing starter is activated for 30min by warm water at 35 ℃ and uniformly sprinkled into the fermented grains for the stubble-returning.

(9) And (3) stacking: and transferring the grain stubbles added with the yeast into a stacking room for stacking culture for 48 hours, wherein the initial stacking temperature is 27 ℃, and the highest stacking temperature reaches 51 ℃.

(10) And (3) fermentation in a cellar: and (5) cooling the stacked fermented grains, and entering the cellar when the temperature is close to the cellar entering temperature. And (3) cellar entry process parameters: temperature: grain stubble is 18.5 ℃, and stubble return is 32 ℃; acidity: 1.8 (titration units); moisture content: 54% of big stubble, 55% of second stubble, 55.5% of third stubble and 57% of fourth stubble. And (4) respectively placing the double-wheel bottom, the big stubbles, the second stubbles, the third stubbles, the fourth stubbles and the second stubbles from bottom to top in the cellar. And (5) sealing the cellar, leveling the upper part of the fermented grains after the fermented grains are completely put in, sealing the cellar by yellow mud, and keeping the thickness of the cellar sealing mud at 10 cm. The capping mud is yellow slurry water and mud, and raw water and mud are strictly forbidden.

(11) B, pit management: stepping on the cellar once at the edge around the cellar for one day, curing the capping mud, avoiding cracks, air intake and air leakage of the cellar, stepping on the cellar for 50 days continuously, and recording the temperature rise condition of the cellar every day. And after the fermentation period is finished, the steps of discharging from the cellar, mixing, steaming wine, adding yeast, entering the cellar for fermentation and the like are repeated.

(12) And (4) discharging from the cellar: shoveling the capping mud, and placing the capping mud at a specified place to reduce the introduction of fermented grains as much as possible. Discharging fermented grains in layers, and thoroughly cleaning all fermented grains on the wall, the bottom and the road of the tank after the fermented grains are discharged;

(13) maintaining the pit: after fermented grains are discharged, cleaning residual fermented grains on the four walls and the bottom of the cellar, spraying about 5kg of high-quality yellow water on the inner wall of the upper part of the cellar, uniformly spraying 5kg of 20-degree feints on the inner wall and the bottom of the cellar after 30min, uniformly spraying 3kg of cellar-maintaining liquid on the inner wall and the bottom of the cellar when fermented grains enter the cellar, and then uniformly spraying 3kg of yeast powder on the inner wall and the bottom of the cellar.

(14) Extracting yellow water: the fermentation period is 60 days, and yellow water is extracted 5 days before opening the cellar, and the yellow water is taken once a day.

The main technical indexes of the white spirit base wine brewed in the embodiment 1 of the invention are as follows:

9g/L of total ester, 4.5g/L of ethyl caproate, 18mg/100mL of tetramethylpyrazine, 0.1g/L of methanol and 0.15g/L of fusel oil.

Sensory evaluation was performed on the base liquor of white spirit brewed in example 1 of the present invention, and the sensory evaluation results were as follows:

the wine is full, the main body fragrance is prominent, the cellar fragrance is elegant and delicate, the wine is slightly comfortable and burnt, the wine is sweet and soft in mouth, the aftertaste is refreshing, clean and long-lasting, and the fragrance is natural and harmonious.

The liquor yield of the base liquor of the white liquor brewed in the embodiment 1 of the invention is as follows:

the wine yield is as follows: 38 percent of

Comparative example 1

The difference from the embodiment 1 is that the high-fragrance sauce distiller's yeast and the special distiller's yeast for the secondary cropping are not added in the step (8), medium-high temperature distiller's yeast is adopted, the step (9) is not subjected to stacking culture, and the technical indexes, the mouthfeel and the wine yield of the wine are as follows:

the quality index is as follows: the total ester is less than or equal to 6.0g/L, the ethyl hexanoate is less than or equal to 2.0g/L, the tetramethylpyrazine is not detected, the methanol is less than or equal to 0.36g/L, and the fusel oil is less than or equal to 0.34 g/L.

Sensory evaluation: the wine body is light and thin, the main body fragrance is lacked, the cellar fragrance is obvious but not fine enough, the wine is not scorched and fragrant, the taste is spicy and not soft, the aftertaste is clean and refreshing, and the fragrance is not harmonious.

The wine yield is as follows: 35 percent.

According to the indexes, by implementing the process, the marked components of the white spirit, such as total esters, ethyl caproate and health factor tetramethylpyrazine, are greatly improved, and the components of the white spirit, such as methanol, fusel oil and the like which are not beneficial to human health, are also greatly reduced, so that the safety of the white spirit is further ensured. Meanwhile, the yield of the wine is also improved by 3 percent. In the aspect of wine sense, the wine is softer and more comfortable when being taken, the fragrance is more elegant and delicate, the fragrance is more harmonious and natural, and the comfortable scorched fragrance is increased.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims (10)

1. The brewing process of the white spirit base wine is characterized by comprising the following steps:

(1) treating raw materials and auxiliary materials: moistening sorghum, rice, glutinous rice and corn, and steaming rice hulls to finish the treatment of raw and auxiliary materials;

(2) preparing materials: after the treatment of the raw materials and the auxiliary materials is finished, mixing the moistened sorghum, rice, sticky rice, corn and wheat according to a ratio, mixing four grain stubbles of big stubbles, second stubbles, third stubbles and fourth stubbles, and adding fermented grains and steamed rice hulls into each grain stubble;

(3) and (4) steamer filling: after the materials are mixed, the moistened jowar, rice, sticky rice, corn and wheat are uniformly stirred with the fermented grains and the steamed rice hulls, and then the mixture is filled into a steamer;

(4) distilling liquor and picking liquor: adopting a mixed steaming and mixed burning process to distill and pick wine; wherein the wine flowing temperature is 20-25 ℃, the wine flowing time is 25-35 min, and the wine flowing speed is 2.5-4.5 kg/min;

(5) pasting and adding slurry: steaming the grains after the wine is steamed, and adding the inner pulp and the outer pulp after gelatinization;

(6) stubble drying and koji discharging: cooling the fermented grains obtained in the step (5) to 26-34 ℃, and adding yeast, wherein the yeast adding amount is 30% of the total mass of grains; the amount of the yeast added in the stubble ploughing is 2.5075 percent of the total mass of the grains;

(7) and (3) stacking: stacking and culturing the fermented grains after yeast addition, and fermenting in a cellar after the temperature reaches 50 ℃;

(8) and (3) fermentation in a cellar: the acidity of the fermented grains after the stacking culture in the kiln is 1.3-1.6 in terms of titration unit, and the temperature in the kiln is 17-19 ℃; when the stubble returning temperature is 31 +/-1 ℃, fermenting in a cellar, and continuously stepping the cellar for 50 days to finish fermentation;

(9) and (4) discharging from the cellar: opening the pit after fermentation is finished, and layering fermented grains;

(10) maintaining the pit: spraying yellow water, 20-degree feints, yeast powder or cellar-nourishing liquid on the inner wall of the cellar pool;

(11) extracting yellow water: and (5) extracting yellow water 5-6 days before opening the cellar, and taking the yellow water once a day.

2. The brewing process according to claim 1, wherein water is used for moistening, the moistening temperature is 50-60 ℃, and the moistening time is 2-3 h; the rice hull cleaning and steaming method specifically comprises the following steps: and (5) steaming for 60-70 min by adopting steam.

3. The brewing process according to claim 1, wherein the mass percentages of sorghum, rice, glutinous rice, corn and wheat are 36%, 22%, 18%, 8% and 16% before moistening.

4. The brewing process according to claim 1, wherein in each grain stubble, the addition amount of the steamed rice hulls is 25% of the total mass of the sorghum, the rice, the glutinous rice, the corn and the wheat after moistening; in each grain stubble, the ratio of the grain culture to the grain culture is 1:5 in summer and 1: 4.5 in spring, autumn and winter.

5. The brewing process according to claim 1, wherein the stubble matching principle is as follows: each cellar is provided with four grain stubbles, one stubble return and a double-wheel bottom, the grain throwing is carried out after the stubble return and the wine steaming are discharged from top to bottom, four stubble return is discharged and the double-wheel bottom is formed, the big stubbles, the second stubbles and the third stubbles are discharged and new grains and auxiliary materials are added to be matched with the big stubbles, the second stubbles, the third stubbles and the fourth stubbles, and the grain throwing is carried out after the double-wheel bottom is discharged and the wine steaming is formed; and adding wine into the double-round mother lees after wine steaming for serial steaming, cooling, and adding distiller's yeast to prepare the return stubble.

6. The brewing process according to claim 1, wherein the retort filling time is 30-40 min.

7. The brewing process according to claim 1, wherein the water for adding the syrup is above 85 ℃.

8. The brewing process of claim 1, wherein the koji adding step in the step (6) comprises the following steps: the mass percentage of the medium-high temperature Daqu is 20 percent, and the mass percentage of the high-fragrance sauce distiller's yeast is 10 percent; the method for the stubble-returning and yeast-adding specifically comprises the following steps: the mass ratio of the medium-high temperature yeast is 2.5%, and the mass ratio of the brewing yeast is 0.075%.

9. The brewing process according to claim 1, wherein the cellaring sequence is: the bottom of the double wheel, the big stubble, the second stubble, the third stubble, the fourth stubble and the second stubble are respectively arranged from bottom to top.

10. A liquor base prepared by a brewing process as claimed in any one of claims 1 to 9.

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