CN115109669A - Brewing process of osmanthus fragrance type high-degree white spirit - Google Patents
Brewing process of osmanthus fragrance type high-degree white spirit Download PDFInfo
- Publication number
- CN115109669A CN115109669A CN202210326361.XA CN202210326361A CN115109669A CN 115109669 A CN115109669 A CN 115109669A CN 202210326361 A CN202210326361 A CN 202210326361A CN 115109669 A CN115109669 A CN 115109669A
- Authority
- CN
- China
- Prior art keywords
- osmanthus
- white spirit
- sweet
- sweet osmanthus
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
-
- 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
Landscapes
- 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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a brewing process of osmanthus fragrance type high-degree white spirit, which comprises the following steps of selecting materials, namely osmanthus fragrans, alpine sticky rice and water, soaking the alpine sticky rice in water for 3-4 hours, cooking to medium maturity, saccharifying for 24 hours, then adding the osmanthus fragrans, mixing with specially-made Xiaoqu, sealing and fermenting at a low temperature of below 20 ℃ for about 30 days, wherein fermented grains are light yellow, the fermented grains are cooked to be completely through for the second time and spread to be cooled to be at about 28 ℃, then adding the osmanthus fragrans, cooking for the third time and spread to be cooled to be at about 28 ℃, then adding the osmanthus fragrans and the specially-made Xiaoqu, fermenting until the fermented grains are dark yellow and the saccharified water content is completely transparent, distilling out raw wine through different temperature control of two stages, rapidly cooling by a specially-made condenser, and cooling the distilled hot wine by the condenser, taking out and sealing. The sweet osmanthus fragrance of the white spirit can not be directly smelled, the strong fragrance and sweet taste can be realized only by returning the flavor after the white spirit is put into the throat and swallowed, and the mellow taste of the white spirit is integrated with the sweet osmanthus fragrance. The sweet osmanthus fragrance of the wine is natural and soft, and is sweet in mind.
Description
Technical Field
The invention relates to the technical field of white spirit, in particular to a brewing process of osmanthus fragrance type high-degree white spirit.
Background
At present, natural sweet osmanthus fragrance and nutrient components of sweet osmanthus cannot be stably blended into high-degree liquor, so that the sweet osmanthus fragrance and the nutrient components of sweet osmanthus cannot be blended into the high-degree liquor into a whole, and the sweet osmanthus fragrance in the liquor cannot be retained for a long time and is easy to volatilize. After a plurality of tests for a long time, a successful method is found out. The method is mainly realized from three aspects: firstly, selecting materials, using high-quality glutinous rice and spring water in high mountains as basic raw materials for brewing, and adding fresh osmanthus (needing osmanthus fragrans or golden osmanthus fragrans) picked at proper time. Secondly, multiple cooking and low-temperature fermentation are carried out. And thirdly, the nutrient components and the sweet taste of the sweet osmanthus are stably blended into the wine by stage temperature-controlled distillation and rapid cooling, and the sweet osmanthus is not volatilized after being left for a long time.
Disclosure of Invention
The invention aims to provide a brewing process of osmanthus fragrance type high-degree liquor, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention is realized by the following technical scheme: the brewing process of the osmanthus fragrance type high-alcohol white spirit is characterized by comprising the following steps of:
s1, selecting materials, namely, osmanthus fragrans, alpine sticky rice and water, wherein the proportion of the osmanthus fragrans, the alpine sticky rice and the water is 6: 100: 80.
S2, primary cooking and fermentation, namely adding water into the alpine sticky rice to soak for 3-4 hours, cooking to medium ripeness, spreading and cooling to about 28 ℃, saccharifying for 24 hours, and then adding sweet osmanthus, wherein the ratio of the sticky rice to the sweet osmanthus is 100: 2, mixing with special starter, sealing, fermenting at low temperature below 20 deg.C for about 30 days, and making the fermented grains light yellow.
S3, secondary cooking, namely cooking the fermented grains for the second time till the fermented grains are completely cooked, spreading and cooling to about 28 ℃, and then adding sweet osmanthus, wherein the ratio of the glutinous rice to the sweet osmanthus is 100: 2, fermenting for about 30 days at a sealed low temperature of below 20 ℃.
S4, steaming for three times, steaming for the third time, spreading to cool to about 28 ℃, and then adding sweet osmanthus and special Xiaoqu, wherein the ratio of the sticky rice to the sweet osmanthus is 100: 2, fermenting until the fermented grains are dark yellow and saccharified water is completely transparent.
S5, distilling, namely distilling the wine base through two stages of different temperature control distillation, wherein the stage temperature control distillation comprises the following steps: gradually heating the first stage distillation with slow fire to about 90 deg.C to completely boil the fermented grains, and controlling the temperature at 78-80 deg.C after the fermented grains are completely boiled.
S6, cooling, rapidly cooling by a special condenser, cooling the distilled hot wine by the condenser, taking out and sealing.
Optionally, the water in S1 is weak alkaline natural soft water with an altitude of over 1000 m.
Optionally, the sweet osmanthus in the step S1 is fresh sweet osmanthus picked under the conditions of full bloom, sunny and hot days and no dew, and the fresh sweet osmanthus is osmanthus or golden osmanthus.
Alternatively, the condenser in S6 quickly cools the hot wine to about 25 degrees.
The invention has the technical effects and advantages that:
1. the fresh osmanthus fragrans is a raw material for extracting sweet taste of osmanthus fragrans, and high-quality glutinous rice in high mountains and mountain spring water in high mountain bamboo forest ensure that the wine has pure and mellow taste and is natural without peculiar smell.
2. The sweet osmanthus fragrance and the nutrient components are fully and uniformly blended into the fermented grains by the three times of stewing and fermentation.
3. The special Xiaoqu has the functions of deeply blending sweet osmanthus fragrance and nutrient components into the wine.
4. The stage temperature-controlled distillation comprises the step of controlling the front-stage distillation temperature to be about 90 ℃ so that fermented grains are fully and uniformly heated to be boiled, so that sweet osmanthus fragrance is blended into wine to be non-volatile, and the sweet osmanthus fragrance can be stably kept for a long time.
5. The sweet osmanthus fragrance of the white spirit can not be directly smelled, and the strong fragrance and sweet taste can be realized only by returning the taste after the white spirit is put into the throat and swallowed, and the mellow taste of the white spirit is integrated with the sweet osmanthus fragrance. And fourthly, the sweet taste of the osmanthus flower of the wine is natural and soft, and is sweet in mind.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
The invention provides a brewing process of osmanthus fragrance type high-degree white spirit, which comprises the following steps.
S1, selecting materials, namely, osmanthus fragrans, alpine sticky rice and water, wherein the proportion of the osmanthus fragrans, the alpine sticky rice and the water is 6: 100: 80, the sweet osmanthus is fresh sweet osmanthus picked under the conditions of full bloom, sunny and hot days and no dew, the fresh sweet osmanthus is orange osmanthus or golden osmanthus, the water is alkalescent natural soft water with the altitude of more than 1000 meters, the raw materials are simple, only glutinous rice, mountain spring water and fresh sweet osmanthus are used, and no additive is used.
S2, primary cooking and fermentation, namely adding water into the alpine sticky rice to soak for 3-4 hours, cooking to medium ripeness, spreading and cooling to about 28 ℃, saccharifying for 24 hours, and then adding sweet osmanthus, wherein the ratio of the sticky rice to the sweet osmanthus is 100: 2, mixing with special starter, sealing, fermenting at low temperature below 20 deg.C for about 30 days, and making the fermented grains light yellow.
S3, secondary cooking, namely, performing secondary cooking on the fermented grains until the fermented grains are completely cooked, spreading to cool to about 28 ℃, and then adding sweet osmanthus, wherein the ratio of the glutinous rice to the sweet osmanthus is 100: 2, fermenting for about 30 days at a sealed low temperature of below 20 ℃.
S4, steaming for three times, steaming for the third time, spreading to cool to about 28 ℃, and then adding sweet osmanthus and special Xiaoqu, wherein the ratio of the sticky rice to the sweet osmanthus is 100: 2, fermenting until the fermented grains are dark yellow and saccharified water is completely transparent, and performing cooking fermentation for more than three times for more than 90 days.
S5, distilling, namely distilling the wine base through two stages of different temperature control distillation, wherein the stage temperature control distillation comprises the following steps: the distillation in the front stage is carried out by gradually heating to about 90 ℃ with small fire to completely boil the fermented grains, the temperature of the fermented grains is controlled to be 78-80 ℃ after the fermented grains are completely boiled, burnt flavor and bitter flavor are generated when the temperature is too high, sweet osmanthus fragrance is lost, and astringent flavor, sour flavor and pungent flavor are remained when the temperature is too low.
S6, cooling, rapidly cooling by a special condenser, cooling the distilled hot wine by the condenser, taking out and sealing, rapidly cooling the hot wine by the condenser to about 25 ℃, enabling sweet osmanthus fragrance to be blended into the wine without volatilization and to be stably kept for a long time, enabling sweet osmanthus fragrance of the white wine not to be directly smelled, needing to be put into the throat and then being rewarded to realize strong fragrance and sweet taste, and enabling the mellow wine to be blended with sweet osmanthus fragrance into a whole. And fourthly, the sweet taste of the osmanthus flower of the wine is natural and soft, and is sweet in mind.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (4)
1. The brewing process of the osmanthus fragrance type high-alcohol white spirit is characterized by comprising the following steps of:
s1, selecting materials, namely, osmanthus fragrans, alpine sticky rice and water, wherein the proportion of the osmanthus fragrans, the alpine sticky rice and the water is 6: 100: 80;
s2, primary steaming and fermentation, namely adding water into the alpine sticky rice for soaking for 3-4 hours, steaming to medium ripeness, spreading and cooling to about 28 ℃, saccharifying for 24 hours, and then adding sweet osmanthus, wherein the ratio of the sticky rice to the sweet osmanthus is 100: 2, mixing with special starter, sealing at low temperature below 20 deg.C, and fermenting for about 30 days to obtain light yellow fermented grains;
s3, secondary cooking, namely cooking the fermented grains for the second time till the fermented grains are completely cooked, spreading and cooling to about 28 ℃, and then adding sweet osmanthus, wherein the ratio of the glutinous rice to the sweet osmanthus is 100: 2, fermenting for about 30 days at a sealed low temperature of below 20 ℃;
s4, steaming for three times, steaming for the third time, spreading to cool to about 28 ℃, and then adding sweet osmanthus and special Xiaoqu, wherein the ratio of the sticky rice to the sweet osmanthus is 100: 2, fermenting until the fermented grains are dark yellow and saccharified water is completely transparent;
s5, distilling, namely distilling the wine base through two stages of different temperature control distillation, wherein the stage temperature control distillation comprises the following steps: gradually heating the first stage distillation with slow fire to about 90 deg.C to completely boil the fermented grains, and controlling the temperature at 78-80 deg.C;
s6, cooling, rapidly cooling with a special condenser, cooling the distilled hot wine with the condenser, taking out and sealing.
2. The brewing process of the osmanthus fragrans fragrant high-degree white spirit according to claim 1, which is characterized in that: the water in S1 is weak alkaline natural soft water with altitude above 1000 m.
3. The brewing process of the osmanthus fragrans fragrant high-degree white spirit according to claim 1, which is characterized in that: the sweet osmanthus in the S1 is fresh sweet osmanthus picked under the conditions of full bloom, sunny and hot days and no dew, and the fresh sweet osmanthus is osmanthus or golden osmanthus.
4. The brewing process of the osmanthus fragrans fragrant high-degree white spirit according to claim 1, which is characterized in that: the condenser in S6 quickly cools the hot wine to about 25 degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210326361.XA CN115109669A (en) | 2022-03-30 | 2022-03-30 | Brewing process of osmanthus fragrance type high-degree white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210326361.XA CN115109669A (en) | 2022-03-30 | 2022-03-30 | Brewing process of osmanthus fragrance type high-degree white spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115109669A true CN115109669A (en) | 2022-09-27 |
Family
ID=83324879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210326361.XA Pending CN115109669A (en) | 2022-03-30 | 2022-03-30 | Brewing process of osmanthus fragrance type high-degree white spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115109669A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602992A (en) * | 2009-07-17 | 2009-12-16 | 李净 | A kind of production method of wine fermented with osmanthus flower |
| CN109837172A (en) * | 2017-11-24 | 2019-06-04 | 泸州恒态生物科技有限公司 | A kind of brewage process of floral type white wine |
| CN112760187A (en) * | 2020-12-28 | 2021-05-07 | 湖北爽露爽食品股份有限公司 | Brewing method of sweet osmanthus-flavored rice wine |
-
2022
- 2022-03-30 CN CN202210326361.XA patent/CN115109669A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602992A (en) * | 2009-07-17 | 2009-12-16 | 李净 | A kind of production method of wine fermented with osmanthus flower |
| CN109837172A (en) * | 2017-11-24 | 2019-06-04 | 泸州恒态生物科技有限公司 | A kind of brewage process of floral type white wine |
| CN112760187A (en) * | 2020-12-28 | 2021-05-07 | 湖北爽露爽食品股份有限公司 | Brewing method of sweet osmanthus-flavored rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104186738B (en) | A kind of processing method improving leaflet kind quality of congou black tea in Hunan | |
| CN101602992B (en) | Method for preparing osmanthus wine | |
| CN109652265A (en) | Pure and sweet type white wine and its brewing method | |
| CN106119009A (en) | A kind of fruital pure rice wine and brewing method thereof | |
| CN104605043A (en) | Preparation method of strip-shaped black tea | |
| CN106562219A (en) | Method of making soybean paste through mixed bacteria low-temperature fermentation | |
| CN101664083B (en) | Preparation method of semi-fermented tea | |
| CN105062801A (en) | Production method of Fen-Maotai-flavor liquor | |
| CN109170037A (en) | A kind of processing method of floral type white tea | |
| CN108410659A (en) | A kind of brew method of Maotai-flavor liquor | |
| CN106551010A (en) | A kind of black tea with Pericarpium Citri Reticulatae taste and its processing method | |
| CN106578198A (en) | Production method of black tea | |
| CN105154311A (en) | Production technology of potato vinegar | |
| CN108523085A (en) | A kind of mixing multistage garos and its processing method | |
| CN115109669A (en) | Brewing process of osmanthus fragrance type high-degree white spirit | |
| CN105802807A (en) | Strong-flavor functional liquor and preparation method thereof | |
| CN107788141A (en) | A kind of preparation method of Yunnan black tea kung fu tea | |
| CN105341274A (en) | Folium lycii leaf tea processing technique | |
| CN105249407A (en) | Gynostemma pentaphylla sheep-bone oil seasoning powder and preparation method thereof | |
| Laurențiu et al. | Rape Oil Vs Camelina Oil-A Comparative Study Of Their Fatty Acid Profile And Their Suitability For Biofuel Production | |
| JPS59162870A (en) | Preparation of safflower shochu (low-class distilled spirits) | |
| US20210213406A1 (en) | Method and Apparatus for Curing Plant-Based Extracts | |
| CN111826249A (en) | Solid-state fermentation black date distilled liquor and preparation method thereof | |
| CN107638441A (en) | The processing method that a kind of green grass or young crops sticks up | |
| JP3515716B2 (en) | Method for producing alcoholic beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |