CN114989917B - Brewing process of high-acid high-ester faint scent type Xiaoqu liquor - Google Patents
Brewing process of high-acid high-ester faint scent type Xiaoqu liquor Download PDFInfo
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- CN114989917B CN114989917B CN202210850664.1A CN202210850664A CN114989917B CN 114989917 B CN114989917 B CN 114989917B CN 202210850664 A CN202210850664 A CN 202210850664A CN 114989917 B CN114989917 B CN 114989917B
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- 239000002253 acid Substances 0.000 title claims abstract description 54
- 238000013124 brewing process Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 81
- 230000004151 fermentation Effects 0.000 claims abstract description 81
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 33
- 235000014101 wine Nutrition 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims description 83
- 240000006394 Sorghum bicolor Species 0.000 claims description 30
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 30
- 238000010025 steaming Methods 0.000 claims description 18
- 238000003836 solid-state method Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000003892 spreading Methods 0.000 claims description 9
- 238000004821 distillation Methods 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 18
- 150000002148 esters Chemical class 0.000 abstract description 13
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 12
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 abstract description 8
- 239000001760 fusel oil Substances 0.000 abstract description 4
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 abstract description 3
- 230000002950 deficient Effects 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 21
- 230000001276 controlling effect Effects 0.000 description 17
- 238000010923 batch production Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008570 general process Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a brewing process of high-acid high-ester fen-flavor small yeast wine, which adopts three times of fermentation, wherein the 1 st time of fermentation is to inoculate acid-producing distiller's yeast into the fermented grains for 2 times of fermentation to prepare acid grains, and finally, the 3 rd time of fermentation is carried out after the 2 nd time of fermentation of the acid grains, saccharification grains and distiller's grains are mixed according to a certain proportion. Compared with the traditional brewing process, the total acid content of the wine base is increased by 280.00%, the total ester content is increased by 513.33%, the ethyl acetate content is increased by 423.63%, and the content of defective components such as acetaldehyde, methanol, n-propanol, fusel oil and the like is obviously reduced.
Description
Technical Field
The invention relates to the technical field of white spirit brewing, in particular to a high-acid high-ester faint scent type small yeast solid-state method white spirit brewing process.
Background
The general process is shown in fig. 1, and is characterized in that a distiller's yeast is adopted in the general process, and fermented grains are only mixed and fermented by saccharified grains and distilled vinasse, and the ratio of the saccharified grains to the distilled vinasse is about 1:1.5 to 1:2, distilling the fermented grains after 1-time fermentation to obtain the base wine.
The main flavor substances in the white spirit comprise acid and ester, and the total acid and the total ester are also important indexes for measuring the quality of each flavor white spirit. The fragrant Xiaoqu solid state method white spirit is white spirit with ethyl acetate as main body and composite fragrance, acetic acid and ethyl acetate are main components of total acid and total ester of original spirit, and acetic acid is a precondition substance for producing ethyl acetate by fermentation. The inventor finds that the content of acetic acid in fermented grains in the initial stage of fermentation has an important influence on the content of total acid and total ester in the fen-flavor small-yeast solid-state fermented white spirit, so how to regulate the content of acetic acid and acetic acid bacteria in the fermented grains in the initial stage of fermentation so as to regulate the content of total acid and total ester in the original wine produced by fermentation, and finally brew the fen-flavor small-yeast solid-state white spirit with high acid and high ester is very important.
Disclosure of Invention
The invention aims to provide a fragrant small-yeast solid-state-method white spirit brewing process, which is characterized in that the contents of acetic acid and acetic acid bacteria in fermented grains at the initial stage of fermentation are regulated, so that the contents of total acid and total ester in raw spirit produced by fermentation are regulated, and finally, the fragrant small-yeast solid-state-method white spirit with high acid and high ester is brewed.
The technical scheme provided by the invention is as follows:
a brewing process of high-acid high-ester fen-flavor Xiaoqu liquor comprises the following steps:
(1) Fermenting for the 1 st time to prepare fermented grains: taking a plurality of sorghum, steaming, spreading and cooling, adding about 1% of small yeast according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, uniformly mixing vinasse accounting for 1.5-2 times of the weight of the sorghum and 5% -10% of auxiliary materials, putting into a fermentation container, fermenting for 7-15 days, controlling the fermentation environment temperature below 25 ℃, and controlling the fermentation top temperature of fermented grains below 34 ℃;
(2) Acid fermented grains are prepared by the 2 nd fermentation: taking out the fermented grains after the fermentation of the 1 st time is finished, mixing with acid-producing distiller's yeast accounting for about 1% of the total mass, putting into a fermentation container for fermentation for 20-22 days, stirring the fermented grains once every day during the fermentation period, and controlling the top temperature of the fermentation of the fermented grains to be below 35 ℃;
(3) Fermenting and preparing fermented grains for the 3 rd time: taking a plurality of sorghum, steaming, spreading and cooling, adding about 1% of small yeast according to the weight of the sorghum, stirring uniformly, saccharifying for 24 hours, adding 1-2 times of distilled grains and 0.2-0.5 time of acid grains according to the weight of the sorghum, adding 5-10% of auxiliary materials, mixing uniformly, putting into a fermentation container, fermenting for 14-22 days, controlling the fermentation environment temperature below 25 ℃, and controlling the fermentation top temperature of the fragrant grains below 34 ℃;
(4) Preparing distilled high-acid high-ester faint scent type Xiaoqu solid-state method white spirit: and after the 3 rd fermentation is finished, taking fermented grains, steaming and distilling, taking 10kg of wine heads connected with each steaming, storing separately, then connecting main body wine according to the comprehensive alcohol content of 63 degrees, transferring to a wine tail connecting stage after the main body wine is connected, ending the distillation until the alcohol content of the wine tail connected to a distilling port is lower than 6 degrees, and obtaining the main body wine which is the high-acid high-ester faint scent type small yeast solid-state white wine.
Further, the distillers 'grains in the step (4) are used for the distillers' grains of the next batch production.
Further, in the step (1), vinasse which is 1.5-2 times of the weight of the sorghum and 5% -10% of auxiliary materials are uniformly mixed, and the mixture is put into a fermentation container for fermentation for 7-15 days.
Further, after the 1 st fermented grain in the step (2) is fermented, taking out the fermented grain, mixing with acid-producing distiller's yeast accounting for about 1% of the total mass, and filling into a fermentation container for fermentation for 20-22 days.
Further, adding about 1% of small yeast according to the weight of the sorghum in the step (3), uniformly stirring, saccharifying for 24 hours, adding 1-2 times of distilled grains and 0.2-0.5 times of acid grains according to the weight of the sorghum, uniformly mixing, adding 5-10% of auxiliary materials, and fermenting in a fermentation container for 14-22 days.
Further, in the steps (1) to (3), the fermentation ambient temperature is 25 ℃.
As another object of the invention, the invention provides the white spirit prepared by adopting the process.
Compared with the brewing process of the original wine produced by the traditional brewing process, the brewing process of the high-acid high-ester faint scent type small yeast solid-state method white wine disclosed by the invention has the advantages that the total acid content is increased by 280.00%, the total ester content is increased by 513.33%, the ethyl acetate content is increased by 423.63%, and the defect component contents of acetaldehyde, methanol, n-propanol, fusel oil and the like are obviously reduced.
Drawings
FIG. 1 is a process flow of brewing a traditional fen-flavor Xiaoqu solid-state method white spirit;
fig. 2 is a process flow of brewing the fen-flavor Xiaoqu solid-state method white spirit.
Detailed Description
The invention is illustrated in one step by the following examples, which are not intended to be limiting.
The first distiller's yeast (hereinafter referred to as 1# distiller's yeast), grain and grain cooking and saccharification processes are basically identical to those of conventional fen-flavor small-yeast solid-state brewing processes, and the process is different from the conventional fen-flavor small-yeast solid-state brewing processes in that two distiller's yeast (namely 1# distiller's yeast and 2# distiller's yeast) are adopted, acid grains are prepared firstly and then brewed through three times of fermentation, and the 3 rd fermented grains are mixed and fermented by the acid grains, the saccharification grains and the vinasse according to three proportions. The 1 st fermentation is that the fermented grains are not distilled after the fermentation is finished, and acid-producing distiller's yeast is inoculated into the fermented grains for 2 nd fermentation to prepare acid grains, and finally the acid grains obtained by the 2 nd fermentation are mixed with saccharification grains and distiller's grains according to a certain proportion for 3 rd fermentation, and the specific process flow is shown in the figure 2.
Example 1
A brewing process of high-acid high-ester fen-flavor Xiaoqu liquor comprises the following steps:
fermenting for the 1 st time to prepare fermented grains: taking a plurality of sorghum, steaming, spreading and cooling, adding 1% of small yeast according to the weight of the sorghum, stirring uniformly, saccharifying for 24 hours, adding 2 times of distilled grains and 8% of auxiliary materials according to the weight of the sorghum, mixing uniformly, putting into a fermentation container, fermenting for 7 days, controlling the fermentation environment temperature at 25 ℃, and controlling the fermentation top temperature of fermented grains below 34 ℃.
Acid fermented grains are prepared by the 2 nd fermentation: and after the fermentation of the 1 st fermented grain is finished, taking out the fermented grain, mixing with 1% of acid-producing distiller's yeast, putting into a fermentation container for fermentation for 21 days, stirring the fermented grain once every day during the fermentation period, and controlling the top temperature of the fermentation of the fermented grain below 35 ℃.
Fermenting and preparing fermented grains for the 3 rd time: taking a plurality of sorghum, steaming, spreading and cooling, adding 1% of small yeast according to the weight of the sorghum, stirring uniformly, saccharifying for 24 hours, adding 1.5 times of distilled grains and 0.5 time of acid grains according to the weight of the sorghum, adding 8% of auxiliary materials, mixing uniformly, putting into a fermentation container, fermenting for 14 days, controlling the fermentation environment temperature at 25 ℃, and controlling the fermentation top temperature of the fermented grains at below 34 ℃.
Distilling high-acid and high-ester faint scent type small yeast solid-state method white spirit: and after the 3 rd fermentation is finished, taking fermented grains, steaming and distilling, taking 10kg of wine heads connected with each steaming, independently storing, then connecting main wine according to the comprehensive alcohol degree of 63 degrees, transferring to a wine tail connecting stage after the main wine is connected, and ending the distillation until the alcohol degree of the wine tail connected to a distilled mouth is lower than 6 degrees. The main liquor is the high-acid high-ester faint scent type small yeast solid-state method liquor, and is subjected to metering and detection and then put into storage for ageing; the distillers 'grains are used for preparing distillers' grains for the next batch production.
Example 2
A brewing process of high-acid high-ester fen-flavor Xiaoqu liquor comprises the following steps:
fermenting for the 1 st time to prepare fermented grains: taking a plurality of sorghum, steaming, spreading and cooling, adding 1% of small yeast according to the weight of the sorghum, stirring uniformly, saccharifying for 24 hours, adding 2 times of distilled grains and 6% of auxiliary materials according to the weight of the sorghum, mixing uniformly, putting into a fermentation container, fermenting for 14 days, controlling the fermentation environment temperature at 25 ℃, and controlling the fermentation top temperature of fermented grains below 34 ℃.
Acid fermented grains are prepared by the 2 nd fermentation: and after the fermentation of the 1 st fermented grain is finished, taking out the fermented grain, mixing with 1% of acid-producing distiller's yeast, putting into a fermentation container for fermentation for 21 days, stirring the fermented grain once every day during the fermentation period, and controlling the top temperature of the fermentation of the fermented grain below 35 ℃.
Fermenting and preparing fermented grains for the 3 rd time: taking a plurality of sorghum, steaming, spreading and cooling, adding 1% of small yeast according to the weight of the sorghum, stirring uniformly, saccharifying for 24 hours, adding 1.8 times of distilled grains and 0.2 time of acid grains according to the weight of the sorghum, adding 6% of auxiliary materials, mixing uniformly, putting into a fermentation container, fermenting for 21 days, controlling the fermentation environment temperature at 25 ℃, and controlling the fermentation top temperature of the fermented grains at below 34 ℃.
Distilling high-acid and high-ester faint scent type small yeast solid-state method white spirit: and after the 3 rd fermentation is finished, taking fermented grains, steaming and distilling, taking 10kg of wine heads connected with each steaming, independently storing, then connecting main wine according to the comprehensive alcohol degree of 63 degrees, transferring to a wine tail connecting stage after the main wine is connected, and ending the distillation until the alcohol degree of the wine tail connected to a distilled mouth is lower than 6 degrees. The main liquor is the high-acid high-ester faint scent type small yeast solid-state method liquor, and is subjected to metering and detection and then put into storage for ageing; the distillers 'grains are used for preparing distillers' grains for the next batch production.
Comparative example 1
The conventional brewing process of the fen-flavor Xiaoqu solid-state method white spirit comprises the following steps of:
and (3) preparing fermented grains by primary fermentation: taking a plurality of sorghum, steaming, spreading and cooling, adding 1% of small yeast according to the weight of the sorghum, stirring uniformly, saccharifying for 24 hours, adding 2 times of distilled grains and 8% of auxiliary materials according to the weight of the sorghum, mixing uniformly, putting into a fermentation container, fermenting for 7 days, controlling the fermentation environment temperature at 25 ℃, and controlling the fermentation top temperature of fermented grains below 34 ℃.
Distilling high-acid and high-ester faint scent type small yeast solid-state method white spirit: and after the primary fermentation is finished, taking fermented grains, steaming and distilling, taking 10kg of wine heads of each retort for independent storage, taking main body wine according to the comprehensive alcohol content of 63 degrees, transferring to a wine tail receiving stage after the main body wine taking is finished, and ending the distillation until the alcohol content of the wine tail connected to a distillation port is lower than 6 degrees. The main liquor is the conventional faint scent type small starter solid-state method liquor, and is subjected to metering and detection and then put into storage for ageing; the distillers 'grains are used for preparing distillers' grains for the next batch production.
The high acid and high ester process of example 1 was compared with the conventional fen-flavor Xiaoqu solid state process liquor process of comparative example 1 for liquor quality and liquor yield, and the results are shown in Table 1.
TABLE 1
Example 1 compared with comparative example 1, the total acid content was increased by 280.00%, the total ester content was increased by 513.33%, the ethyl acetate content was increased by 423.63%, the acetaldehyde content was reduced by 15.09%, the methanol content was reduced by 14.04%, the n-propanol content was reduced by 60.74%, and the fusel oil content was reduced by 45.70%. Compared with the conventional technology, the high-acid high-ester technology has the advantages that the total acid and total ester content of the fen-flavor Xiaoqu solid-state white wine are obviously improved, the content of defective components such as acetaldehyde, methanol, n-propanol, fusel oil and the like is reduced to a certain extent, and the quality of the raw wine is improved.
Claims (2)
1. The brewing process of the high-acid high-ester fen-flavor Xiaoqu liquor is characterized by comprising the following steps of:
(1) Fermenting for the 1 st time to prepare fermented grains: taking a plurality of sorghum, steaming, spreading and cooling, adding 1% of small yeast according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, uniformly mixing vinasse accounting for 1.5-2 times of the weight of the sorghum and 5% -10% of auxiliary materials, putting into a fermentation container, fermenting for 7-15 days, wherein the fermentation environment temperature is 25 ℃, and the fermentation top temperature of fermented grains is controlled below 34 ℃;
(2) Acid fermented grains are prepared by the 2 nd fermentation: taking out the fermented grains after the fermentation of the 1 st time is finished, mixing with acid-producing distiller's yeast accounting for 1% of the total mass, putting into a fermentation container for fermentation for 20-22 days, stirring the fermented grains once every day during the fermentation, controlling the fermentation top temperature of the fermented grains to be below 34 ℃ at the fermentation environment temperature of 25 ℃;
(3) Fermenting and preparing fermented grains for the 3 rd time: taking a plurality of sorghum, steaming, spreading and cooling, adding 1% of small yeast according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, adding 1-2 times of distilled grains and 0.2-0.5 time of acid grains according to the weight of the sorghum, uniformly mixing, adding 5-10% of auxiliary materials, putting into a fermentation container, fermenting for 14-22 days, wherein the fermentation environment temperature is 25 ℃, and the top temperature of fermenting the fermented grains is controlled below 34 ℃;
(4) Preparing distilled high-acid high-ester faint scent type Xiaoqu solid-state method white spirit: and after the 3 rd fermentation is finished, taking fermented grains, steaming and distilling, taking 10kg of wine heads connected with each steaming, storing separately, then connecting main wine according to the comprehensive alcohol content of 63 degrees, transferring to a wine tail connecting stage after the main wine is connected, ending the distillation until the alcohol content of the wine tail connected to a distilling port is lower than 6 degrees, wherein the main wine is the high-acid high-ester faint scent type small yeast solid white wine, and the vinasse is used for the vinasse of the next batch of production.
2. The fen-flavor Xiaoqu solid-state process white spirit prepared by the brewing process according to claim 1.
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| CN115109674B (en) * | 2022-06-07 | 2023-07-21 | 四川大学 | Method for reducing content of higher alcohols in fen-flavor Xiaoqu liquor and extracting esters and enhancing flavor |
| CN116496862B (en) * | 2023-05-30 | 2024-02-13 | 广西天龙泉酒业有限公司 | Continuous mash fermentation method for improving quality of raw wine |
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