CN115322854A - Clear and strong sauce flavor type white spirit and brewing process thereof - Google Patents
Clear and strong sauce flavor type white spirit and brewing process thereof Download PDFInfo
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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
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
A clear and strong sauce flavor type white spirit and a brewing process thereof belong to the field of brewing. The brewing process comprises the following steps: (1) preparing the base wine with the fragrance of both clear sauce and sauce; (2) preparing the base wine with the thick sauce flavor type; and (3) blending finished wine: and respectively ageing the clear sauce and flavor type base wine and the strong sauce and flavor type base wine and then blending to obtain the clear thick sauce and flavor type white wine. The brewing process integrates the process characteristics and advantages of the fragrant, strong and Maotai-flavor white spirit, and the prepared taste is characterized by comprising the following steps: pure faint scent, comfortable scorched aroma, mellow, sweet and thick taste, full taste and long aftertaste, thereby enriching the aroma of the white spirit and meeting the market demand.
Description
Technical Field
The application relates to the field of wine brewing, in particular to a clear and strong sauce flavor type white spirit and a brewing process thereof.
Background
The existing mixed-flavor liquor is basically the combination of two flavor types of liquor, the characteristics of the production processes of the two flavor types of liquor are taken, effective combination is carried out, innovation is fused, the defect of single flavor type is overcome, and liquor with specific flavor is produced, but the arrangement can not meet the requirements of the market on the flavor type of the liquor.
Disclosure of Invention
The application provides the clear and thick sauce flavor type white spirit and the brewing process thereof, and the preparation method can be used for preparing the clear and thick sauce flavor type white spirit, enriches the flavor type of the white spirit and meets the market demand.
The embodiment of the application is realized as follows:
in a first aspect, the application example provides a brewing process of a light and strong sauce flavor type white spirit, which comprises the following steps:
(1) Preparation of clear sauce and fragrance type base wine
Taking sorghum as a first brewing raw material, crushing the first brewing raw material, moistening grain, filling grain into a jar, steaming grain, taking out from the jar, adding water, spreading for cooling, adding high-temperature Daqu, mixing, stacking, splashing the feints, fermenting, mixing bran, and distilling to obtain the feints, the fermented grains with the flavor of Qing Jiang and the flavor of Qing Jiang, and the base wine with the flavor of Qing Jiang.
(2) Preparation of base wine with thick sauce flavor
Taking sorghum, wheat, corn, rice and sticky rice as second brewing raw materials, crushing and moistening the second brewing raw materials, mixing the crushed and moistened second brewing raw materials with the mother lees and cooked bran, filling, screening and distilling to obtain the strong sauce and flavor type base wine and the grain lees, taking the grain lees out of the screen, adding fermented grains with clear sauce and flavor type, weighing water, spreading for cooling, adding medium-temperature Daqu and high-temperature Daqu, mixing, putting into a mud pit for preparing the strong flavor type wine for fermentation, and taking out of the pit to obtain the mother lees.
(3) Blending finished wine
And respectively ageing the clear sauce and flavor type base wine and the strong sauce and flavor type base wine and then blending to obtain the clear thick sauce and flavor type white wine.
Wherein, the fermentation in the step (1) is carried out in a ceramic jar or a cellar built by a green stone plate and a barren rock.
The brewing process provided by the application integrates the process characteristics and advantages of fragrant, thick and Maotai-flavor white spirit, a unique ceramic cylinder fermentation process of the fragrant white spirit is adopted or the clear and Maotai-flavor base wine is prepared by fermentation in a pit built by green stone slabs and boulders, a unique mud pit fermentation process of the thick and flavor white spirit is adopted to prepare the thick and Maotai-flavor base wine, the clear and Maotai-flavor base wine emphasizes on the purity of scorched aroma and taste, the thick and Maotai-flavor wine is subjected to a grain-continuing mode through various grains, and more emphasizes on the mellow and sweet taste of the taste, is rich and full, and is subjected to combined blending after aging, and the wine body design is carried out according to market requirements, so that the white spirit with the three fragrant grains of the clear, thick and Maotai-flavor is obtained, and the taste characteristics of the clear and thick and Maotai-flavor white spirit are expressed as follows: pure fragrance, comfortable scorched aroma, mellow, sweet and thick taste, full taste and long aftertaste.
According to the method, the high-temperature Daqu is adopted when the fen-Maotai-flavor liquor is prepared, the medium-temperature Daqu is not used, the residual sediment of the fermented Qing-Maotai-flavor fermented grains is still high, the Qing-Maotai-flavor fermented grains are used in the preparation process of the Luzhou-Maotai-flavor basic liquor, the Luzhou-Maotai-flavor fermented grains are continuously fermented in a continuous mode, the utilization rate of starch in the Qing-Maotai-flavor fermented grains is improved, the taste fullness of the liquor body is improved, the fragrance is fused, the taste is plump and is harmonious and comprehensive, the taste fullness and the mellow and sweet feeling of the Luzhou-Maotai-flavor basic liquor are enriched, and the quality of the Luzhou-Maotai-flavor basic liquor is improved.
In some alternative embodiments, in step (1), the weight ratio of sorghum, high temperature Daqu, rice hulls, and feints is 79.9-80.1: 0.9-1.1.
In some alternative embodiments, in step (1), the sorghum is pulverized to 4 to 6 pieces.
In some optional embodiments, step (1) is performed by fermentation using a pottery jar.
Optionally, in the step (1), the steps of spreading for cooling, adding the yeast at high temperature, mixing, stacking and sprinkling the wine tails comprise: spreading to cool to 30-35 deg.C, adding high temperature Daqu, stirring, stacking and sprinkling wine tails, continuously stacking for 2-4 days until the top temperature of the stack is 42-55 deg.C, and fermenting in a pottery jar.
In some optional embodiments, during the fermentation in the pottery jar, the temperature of the middle upper layer of the pottery jar is 28-33 ℃, the temperature of the bottom layer of the pottery jar is 33-36 ℃, and the water content in the pottery jar is controlled to be 39-45%.
In some optional embodiments, in the step (2), the rice and the glutinous rice are pulverized into 2-3 pieces, the sorghum and the wheat are pulverized into 4-6 pieces, the corn is pulverized into 6-8 pieces, and the pulverized sorghum, the wheat and the corn pass through a sieve of 20 meshes to not more than 20% of the respective weight.
In some optional embodiments, the second brewing raw material comprises, by mass percent: 36-37% of sorghum, 22-23% of rice, 17-18% of glutinous rice, 7-8% of corn and 16-17% of wheat.
In some optional embodiments, the spreading and cooling the medium-temperature yeast and the high-temperature yeast in the step (2) comprises: spreading and cooling to 30-35 ℃, and adding the medium-temperature Daqu and the high-temperature Daqu in a weight ratio of 39-41, wherein the addition amount of the medium-temperature Daqu is 29-31% of the mass of the second brewing raw material.
In some optional embodiments, the fermentation time of the step (1) of fermentation in the pottery jar is 50-60 days, and the fermentation time of the step (2) of fermentation in the cellar is 60-70 days.
In a second aspect, the present application provides a fen-flavor Luzhou-flavor liquor, which is prepared by the brewing process provided by the first aspect of the present application.
The white spirit prepared by the brewing process has three flavors of clear, thick and sauce, and the obtained clear, thick and sauce flavor white spirit has the evaluation taste characteristics as follows: pure fragrance, comfortable scorched aroma, mellow, sweet and thick taste, full taste and long aftertaste.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present application and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained from the drawings without inventive effort.
FIG. 1 is a schematic flow chart of the brewing process of the Qing Luzhou-Maotai-flavor liquor.
Detailed Description
Embodiments of the present application will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present application and should not be construed as limiting the scope of the present application. The examples, in which specific conditions are not specified, were carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
The following specific description is provided for the light and strong sauce flavor type white spirit and the brewing process thereof in the embodiments of the present application:
the application provides a brewing process of fresh and strong sauce flavor type white spirit, which integrates the process characteristics and advantages of three types of flavor type white spirit, namely fresh, strong and sauce flavor, adopts a ceramic jar fermentation process specific to the fresh and strong sauce flavor type basic spirit, adopts a mud pit fermentation process specific to the strong flavor type white spirit to prepare the strong sauce and strong flavor type basic spirit, emphasizes on the purity of the burnt flavor and the taste, leads the strong sauce and strong flavor type spirit to pass through a plurality of fermented grains continuous grains mode, emphasizes on the mellow, sweet, thick and full taste, mutually combines and blends after aging, designs the spirit body according to the market requirement, obtains the white spirit with the fresh, strong and sauce flavor types and has the flavor, and the evaluation taste characteristics of the fresh and strong sauce flavor type white spirit are as follows: pure fragrance, comfortable scorched aroma, mellow, sweet and thick taste, full taste and long aftertaste.
As shown in fig. 1, the brewing process of the fen-flavor liquor with sauce flavor comprises the following steps:
(1) Preparation of clear sauce and fragrance type base wine
Taking sorghum as a first brewing raw material, crushing the first brewing raw material, moistening grain, filling grain into a jar, steaming grain, taking out from the jar, adding water, spreading for cooling, adding high-temperature Daqu, mixing, stacking, splashing the feints, fermenting, mixing bran, and distilling to obtain the feints, the fermented grains with the flavor of Qing Jiang and the flavor of Qing Jiang, and the base wine with the flavor of Qing Jiang.
Namely, the fresh and sauce flavor type basic wine is fermented by a pure solid state method, belongs to white spirit by a solid state method, and is rich in flavor and taste substances.
In the preparation process of the conventional Maotai-flavor liquor, the crushing degree of the first brewing raw material is usually 1-2 petals, and as only high-temperature Daqu is used in the preparation process without adopting medium-temperature Daqu, sorghum is crushed to 4-6 petals in the step (1), so that the saccharification and fermentation effect is improved by improving the crushing degree, and the liquor yield is improved.
In the step (1), the grain moistening comprises the following steps: the first brewing raw material is moistened by water, so that the water content of the first brewing raw material reaches 55-60%, the first brewing raw material can fully absorb the water, starch grains are heated to expand and gradually liquefy when being subsequently filled and steamed with grains, the number of cracks is increased, the grains are fully gelatinized, nutrition is provided for rapid growth and propagation of brewing microorganisms, and sufficient power is provided for subsequent fermentation.
In the step (1), grain filling and steaming refers to filling and steaming the first brewing raw material after grain moistening to obtain the grain mash after grain wetting (namely the first brewing raw material), wherein grain steaming is to make the first brewing raw material cooked but not sticky, has no core, can be properly beaten with a certain amount of top pulp to aid gelatinization according to conditions, and the steamed grain mash is taken out of a steamer and added with water to be spread for cooling.
Wherein, the temperature of the water required by adding water out of the steamer needs to be above 90 ℃, cold water is strictly forbidden, the water is uniformly sprayed, the water content needs to be controlled to be normal, and the water content of the fermented grains after water is added is ensured to be kept between 55 and 56 percent. After the water is added, the fermented grains are piled up for 5-10min. Then quickly and uniformly spreading on a airing bed, starting an air blower, and quickly and manually turning and stirring to realize spreading and cooling.
Wherein the lower high temperature yeast refers to adding high temperature yeast into the yeast for fermentation, and the high temperature yeast refers to yeast strain with culture temperature of about 60-65 deg.C. That is, the application adopts the high-temperature Daqu when the Qingjiang and flavor type wine is prepared, and does not use the medium-temperature Daqu, so that the richness of flavor components is improved, and the mixing refers to uniformly mixing the high-temperature Daqu and grain fermented grains.
Stacking is also well understood by those skilled in the art and refers to the collection of the material into a stack after it has been let down, with the stack being stacked for a time sufficient to reach the desired stacking temperature.
The purpose of splashing the wine tails is to inhibit the growth of mixed bacteria, so as to inhibit the propagation of the mixed bacteria and avoid the occurrence of mixed taste in the wine body, thus achieving the taste effects of pure fragrance and comfortable scorched fragrance, otherwise, the mixed taste of the light sauce and odor type basic wine will finally influence the blending of the finished wine, and the final product design requirement can not be met. Fermenting in a ceramic jar or a cellar built by a green stone plate and a barren rock in the step (1). When the fermentation is carried out in a cellar built by the green stone plate and the barren rock, the surfaces of the green stone plate and the barren rock need to be kept clean, and the fermentation container is prevented from being infected by mixed bacteria.
Optionally, step (1) adopts pottery jar fermentation. The operation is convenient, and the obtained base wine with the flavor of both clear sauce and fragrance has outstanding sauce flavor.
Optionally, in the step (1), the steps of spreading for cooling, adding the yeast at high temperature, mixing, stacking and sprinkling the wine tails comprise: spreading to cool to 30-35 deg.C, adding high temperature Daqu, stirring, stacking and sprinkling wine tails, continuously stacking for 2-4 days until the top temperature of the stack is 42-55 deg.C, and fermenting in a pottery jar.
By utilizing the arrangement, the fresh and sauce aromatic base wine with faint scent, pure fragrance and burnt and comfortable taste can be obtained, if the accumulation temperature is too high, the fermentation effect in a pottery jar is not good, the taste of the base wine is influenced, and if the accumulation temperature is too low, the residual starch accounts for too much, so that the preparation of the subsequent thick sauce and aromatic base wine is influenced, and the taste quality of the fresh and sauce aromatic base wine is also influenced.
Optionally, when the product is fermented in pottery jar, the temperature of middle and upper layer of pottery jar is 28-33 deg.C, the temperature of bottom layer of pottery jar is 33-36 deg.C, and the water content in pottery jar is controlled at 39-45%.
It can be understood that when the pit built by green stone plates and barren rocks is used as the fermentation container instead of the ceramic jar, when the fermented grains are put into the pit for fermentation, the temperature of the middle upper layer of the pit is 28-33 ℃, the temperature of the bottom layer of the pit is 33-36 ℃, and the water content in the pit is controlled to be 39-45%.
Mixing with bran after fermentation refers to that fermented grains are taken out of a pottery jar, then sprinkled with cold rice hulls steamed for more than 60min, stirred evenly, and then distilled in a coconut husk to obtain the fermented grains with the functions of feints, light soy sauce and fragrance and the base wine with the functions of light soy sauce and fragrance.
Optionally, in the step (1), the weight ratio of the sorghum, the high-temperature Daqu, the rice hulls used for mixing with bran and the feints is 79.9-80.1: 0.9-1.1. The clear sauce and fragrance type base wine prepared by the proportion has good taste.
Since the step (1) is yeast fermentation, optionally, the fermentation time of the step (1) in the pottery jar is 50-60 days. The Daqu fermentation process is utilized to enrich the contained flavor substances and improve the taste, and compared with the Chuan method Xiaoqu delicate fragrance process, the method can improve the defects of obvious vinasse fragrance and slight bitterness of the Qingjiang and mixed fragrance base wine prepared by the Chuan method Xiaoqu delicate fragrance process.
Wherein the feints can be continuously added into the next round of preparation process of the base wine with the flavor of Qingjiang and Feng.
Because only high-temperature Daqu is adopted in the preparation of the Qingjiang and Luzhou-flavor base liquor, the saccharification fermentation effect is improved by improving the crushing degree and accumulating the microorganisms for fermentation, enrichment and saccharification fermentation, but the residual precipitation of the Qingjiang and Luzhou-flavor fermented grains after fermentation is still high.
Therefore, the inventor creatively introduces the fermented grains with the fresh and soy sauce flavor into the preparation process of the basic wine with the thick and soy sauce flavor, utilizes the residual starch as a continuous grain to participate in the fermentation process of the basic wine with the thick and soy sauce flavor, not only fully consumes the starch in the fermented grains with the fresh and soy sauce flavor, improves the utilization rate of the starch in the fermented grains with the fresh and soy sauce flavor, and promotes the fullness and mellow and thick taste of the basic wine with the thick and soy sauce flavor, but also enriches the fullness and sweet taste of the basic wine with the thick and soy sauce flavor, has comprehensive wine flavor and improves the quality of the basic wine with the thick and soy sauce flavor.
(2) Preparation of strong sauce and flavor base wine
Taking sorghum, wheat, corn, rice and sticky rice as second brewing raw materials, crushing and moistening the second brewing raw materials, mixing the crushed and moistened second brewing raw materials with the mother lees and cooked bran, loading, screening and distilling to obtain the strong sauce and flavor type base wine and the grain lees, taking out the grain lees, weighing water, adding fermented grains with clear sauce and flavor type, spreading for cooling, adding medium-temperature Daqu and high-temperature Daqu, mixing, putting into a mud pit for preparing the strong flavor type wine for fermentation, and taking out of the pit to obtain the mother lees.
The clear sauce and flavor base wine and the thick sauce and flavor base wine use different fermentation containers, and the limitation that a single type pit is used as the fermentation container is broken through. Different grains are adopted, and the limitation that the grain input types in each process stage of the prior step (1) and the prior step (2) are consistent or the grain input types in the step (2) are increased on the basis of the step (1) is broken through.
Sorghum, wheat, corn, rice and glutinous rice are used as second brewing raw materials, and the style characteristics of the strong sauce and odor type basic wine and the taste characteristics of multi-grain composite fragrance are combined according to the variety characteristics and characteristics of multi-grain.
The starch granules of the different raw materials are different in size and structure, so optionally, the second brewing raw material comprises, in mass percent: 36-37% of sorghum, 22-23% of rice, 17-18% of glutinous rice, 7-8% of corn and 16-17% of wheat. By utilizing the reasonable proportion of the raw materials, the taste of the strong sauce and fragrance type basic wine is improved.
Wherein, compared with the winter and other seasons, the proportion of the rice and the sticky rice can be properly reduced in summer, and the phenomenon of bad fermentation of the fermented grains in the mud cellar is avoided.
Optionally, in step (2), the rice and the glutinous rice are crushed into 2-3 pieces, the sorghum and the wheat are crushed into 4-6 pieces, the corn is crushed into 6-8 pieces, and the crushed sorghum, wheat and corn pass through a 20-mesh sieve to not more than 20% of the weight of each.
Because the skins of different grains have different thicknesses, the starch granules have different sizes and structures, and the gelatinization difficulty is different, the grains are ground into different particle sizes, and then are moistened to fully absorb moisture, and then are mixed with the mother grains and the cooked bran together to facilitate the fermentation effect, so that the subsequent gelatinization degree of the grains is kept consistent basically.
The cooked bran is rice hull steamed for more than 60 min.
Screening the grains, adding the fermented grains with the fresh and soy sauce flavor, and adding water: screening the grain stillage, transferring to a spreading yard for leveling and stacking, then piling four sides of the grain stillage, and splashing hot water against the grain stillage surfaces to ensure that the grain stillage fully absorbs water and promote the water absorption and further gelatinization of grain particles; stirring immediately after pouring water to ensure that the water is uniformly mixed with the grains.
The mixed yeast of the high-temperature Daqu and the medium-temperature Daqu is adopted in the preparation process of the strong sauce and flavor base wine, so that the contents of microorganisms and complex flavor substances in the vinasse can be enriched, the fineness and the fullness of the wine body can be increased, and the quality of the base wine can be improved. The medium temperature Daqu refers to the yeast strain with the culture temperature of about 45-58 ℃.
Optionally, the step (2) of spreading for cooling and adding the medium-temperature yeast and the high-temperature yeast comprises: and spreading to cool to 30-35 ℃, and adding the medium-temperature Daqu and the high-temperature Daqu in a weight ratio of 39-41, wherein the addition amount of the medium-temperature Daqu is 29-31% of the mass of the second brewing raw material.
By utilizing the arrangement, the saccharification and fermentation are effectively improved, and the quality and the flavor of the strong sauce flavor type basic wine are improved. If the proportion of the medium-temperature Daqu and the high-temperature Daqu is too large or too small, the saccharification and fermentation of the Daqu can be affected, and the flavor and the taste of the Luzhou-flavor base wine are poor.
Optionally, the fermentation time of the fermentation in the mud pit in the step (2) is 60-70 days.
(3) Blending finished wine
And respectively ageing the clear sauce and flavor type base wine and the strong sauce and flavor type base wine and then blending to obtain the clear and strong sauce and flavor type white spirit.
Namely, the scheme combines the process characteristics of the fen-flavor liquor, the Luzhou-flavor liquor and the Maotai-flavor liquor, the preparation of the fen-flavor and Maotai-flavor base liquor adopts the steaming gelatinization and pottery jar fermentation characteristics of the fen-flavor liquor, and combines the process characteristics of high-temperature Daqu and high-temperature accumulation of the Maotai-flavor liquor to obtain the fen-flavor and Maotai-flavor base liquor, the preparation of the Luzhou-flavor and Maotai-flavor base liquor adopts the process characteristics of mixed steaming continuous slag, mud pit fermentation and multi-grain of the Luzhou-flavor liquor, and the high-temperature Daqu and the Qingjiang-flavor and Maotai-flavor fermented grains of the Maotai-flavor liquor are added to obtain the Luzhou-flavor and Maotai-flavor base liquor. The clear and thick sauce flavor type base liquor and the thick and thick sauce flavor type base liquor are fermented in two types, after the fresh and old liquor is removed, the liquor bodies are blended in a mutually combined mode according to market requirements, and the clear and thick sauce flavor type liquor with the clear, thick and thick sauce flavor styles is obtained.
That is, the fresh and strong sauce flavor type white spirit prepared by the brewing process has three flavors of fresh, strong and sauce, and the evaluation taste characteristics of the obtained fresh and strong sauce flavor type white spirit are as follows: pure fragrance, comfortable scorched aroma, mellow, sweet and thick taste, full taste and long aftertaste.
The following examples are provided to further describe the flavor liquor and brewing process thereof.
Example 1
The clear strong sauce flavor type white spirit is prepared by the following steps:
1. preparation of clear sauce and fragrance type base wine
(1) Crushing raw materials and auxiliary materials: selecting 800kg of sorghum, crushing into 4-6 pieces, wherein the whole grain number of the sorghum is not more than 2%, crushing 160kg of high-temperature Daqu blocks, wherein the crushed sorghum is more than 60% when the sorghum passes through a sieve with the diameter of 2mm, and the whole thickness is relatively uniform.
(2) Steaming the raw materials: the sorghum is not pre-steamed, 50kg of rice hulls are pre-steamed for more than 65 minutes before use, the foreign flavor of the rice hulls is removed, and the rice hulls are used after being cooled. And adding water into the crushed sorghum for moistening the sorghum until the water content of the sorghum reaches 56%, and then, filling the sorghum into a screen and steaming the sorghum for 42 minutes to obtain grain mash subjected to screen steaming, wherein the grain mash subjected to screen steaming is cooked but not sticky, and has no core.
(3) Slag airing: and (3) timely taking out the fermented grains steamed in the step (2), spraying water at the temperature of 92 ℃, uniformly spraying the water, and keeping the moisture of the fermented grains after the water is added to be about 55%. After the water is poured, the grains are piled up for 8min. Then quickly and uniformly spreading on a airing bed, turning on a blower, and quickly and manually turning over and stirring.
(4) Low-temperature bending: and (3) cooling the fermented grains obtained in the step (3) to 32 ℃, adding the high-temperature Daqu powder obtained in the step (1), turning and stirring uniformly, then piling up on a special piling-up site, and sprinkling 10kg of feints on the fermented grains pile after piling up.
(5) Fermenting in a pottery jar: and (4) continuously stacking the fermented grains in the step (4) to enable the fermented grains to enter a ceramic jar for fermentation when the stacking top temperature is 48 ℃, wherein the temperature of the middle upper layer of the ceramic jar is 29 ℃, the temperature of the bottom layer of the ceramic jar is 35 ℃, the water content in the ceramic jar is controlled at 42%, and the fermentation time is 52 days.
(6) And (3) screening and liquor flowing: and (3) filling the fermented grains fermented in the ceramic cylinder in the step (5) with distilled liquor, controlling the air pressure to be 0.16mpa every time, controlling the filling time to be 29min, regulating the air pressure to be 0.04mpa after a cloud disk is covered, distilling liquor for 24min, and distilling with slow fire when the liquor is received: and (4) increasing the after fire when the wine temperature is not more than 35 ℃, reclaiming the residual wine, controlling the distillation steam pressure of the mild tail water to be 0.06mpa, controlling the distillation time to be 9min and the distillation steam pressure of the non-mild tail water to be 0.15mpa, and using the wine for 10min in each barrel to obtain the wine tail, the fermented grains with the flavor of both light and thick sauce and the base wine with the flavor of both light and thick sauce, wherein the wine tail can be splashed on the grain bulk stacked in the step (4), and the redundant wine tail can be recycled for subsequent use.
2. Preparation of strong sauce and flavor base wine
(1) The second brewing raw material required by the strong sauce and flavor base wine is as follows: 290kg of sorghum, 180kg of rice, 140kg of glutinous rice, 130kg of wheat and 60kg of corn.
(2) And (3) crushing a second wine brewing raw material: pulverizing sorghum and wheat into 4-6 pieces, pulverizing corn into 6-8 pieces, sieving with 20 mesh sieve to obtain powder, and pulverizing rice and glutinous rice into 2-3 pieces.
(3) Filling the distilled liquor: moistening the second brewing material, taking a rice steamer, leveling, pouring and leveling the measured grain powder and rice husks steamed for more than 60min, and turning twice. Collecting into conical distiller's grains pile, and covering with cold cooked rice hull with accurate measurement. Opening a steam valve when the thickness of the fermented grain layer in the retort is about 13cm, continuously detecting steam and feeding the steam into the retort after the water in the bottom pot is boiled, trying to make the fermented grains in the retort loose as much as possible, and making the steam on each section of the fermented grain layer uniform and consistent. The thickness of the cold lees covered on the steam-penetrating layer is about 10cm when the cold lees are put into the steamer, the time for putting into the steamer is 42 minutes, and the steam pressure is 0.05Mpa. After the liquor is put into a complete steamer, the steam pressure of the liquor is adjusted, the steamer cover is covered, the liquor is picked according to the required grading quality, the strong sauce and fragrance type basic liquor and the grain tank are obtained, and the strong sauce and fragrance type basic liquor is delivered to a warehouse for storage.
The preparation method of the mother lees comprises the following steps:
screening the grains after the grains are steamed in time, spraying water at the temperature of 92 ℃, uniformly spraying the water, keeping the water content of the grains after the water is added at 55%, piling the grains for 8min after the water is sprayed, adding the fermented grains with the functions of clear sauce and fragrance, quickly and uniformly spreading on an airing bed, starting an air blower, quickly and manually stirring to reduce the temperature of the fermented grains to 31 ℃, adding 240kg of medium-temperature Daqu powder and 60kg of high-temperature Daqu powder, quickly stirring uniformly at low turning speed, piling on the airing bed, conveying the fermented grains into a mud cellar for preparing the strong-fragrance wine by a travelling crane, hooking the fermented grains with a grab, and stepping on the cellar according to a specified method. And (3) after the grains are placed into the cellar, placing the grains into the cellar in the last steamer, treading the grains into the cellar according to requirements, polishing the surface of the grains by using an iron shovel, sealing the cellar by using soft cellar-sealing mud, and fermenting for 62 days in the mud cellar. After fermentation is completed, an operator uncovers the film for sealing the cellar, cleans the periphery of the cellar pool, cuts the cellar pit mud into square blocks by using an iron shovel, loads the mud blocks into a special mud bucket, conveys the mud blocks into a mud pit, mixes and mixes the mud blocks, and takes the mud blocks as the next cellar sealing. After the cellar is opened, the grains are cleaned, transported to a grain stacking field for stacking, tightened and flawed, and uniformly spread with a thin layer of cold cooked bran. Taking out the mother lees needed by the vinasse in the process of burning red lees in the current office after finishing the vinasse, then opening a yellow water pit with an upper opening of about 0.6 meter, a lower opening of about 0.4 meter and a length of about the width of the pit at the lower end of the pit bottom for dripping yellow water, and covering the pit with special chemical fiber cloth after the yellow water pit is well taken out. After the cellar dropping is finished, an operator transports the mother lees to a lees stacking field by a traveling crane according to requirements, then the mother lees are collected and tightly pressed, and a thin layer of cold cooked bran is scattered to be used as the mother lees added into the second brewing raw material.
3. Blending finished wine
The clear sauce and flavor type base wine and the strong sauce and flavor type base wine are respectively aged and then blended to obtain the clear sauce and flavor type white wine which has the evaluation taste characteristics of pure faint scent, comfortable scorched aroma, mellow, sweet and thick taste, full taste and long aftertaste.
Test example 1
The strong sauce and flavor base liquor in example 1 was used as an experimental group (multi-grain strong sauce and flavor liquor) and the sorghum single grain liquor was used as a control group (pure sorghum strong sauce and flavor liquor), wherein the control group and the experimental group are different only in that: the second brewery raw material in the control was only sorghum.
And performing sensory evaluation on the experimental group and the control group, performing evaluation on wine samples by all provincial and national level white spirit judges in the rice and wine industry, writing sensory comments and scoring according to GB/T33404-2016 white spirit sensory evaluation guide, and integrating the comments and scores of all judges to serve as final comments and scores. The results are shown in Table 1.
TABLE 1 Style and Scoring of wine samples
As can be seen from Table 1, the flavor of the Luzhou-flavor liquor prepared from multiple grains as brewing raw materials is better than that of liquor prepared from single grain, and the liquor prepared from multiple grains has good composite flavor, full taste and mellow and sweet taste.
And (4) carrying out physical and chemical index analysis on the experimental group and the control group obtained by the research.
Determination of total acid: reference GB/T10345-2007, indicator method;
determination of total esters: reference GB/T10345-2007, indicator method;
determination of ethyl acetate, ethyl lactate, isoamyl alcohol and isobutanol: adopting gas chromatography, allocating an analysis workstation and an FID detector; a special chromatographic column for white spirit: column box 400 deg.C, injection port 230 deg.C, detector 260 deg.C, high purity nitrogen 0.14Mpa, high purity hydrogen 0.1Mpa, air 0.1Mpa, hydrogen flow rate 30ml -1 Air flow rate of 300ml.min -1 And sample size: 0.6. Mu.L, quantified by internal standard method. The results are shown in table 2:
TABLE 2 index comparison
As can be seen from table 2, the total acids, total esters, ethyl acetate and ethyl lactate of the multi-grain liquor are higher than those of the single-grain liquor, while the contents of isoamyl alcohol and isobutanol are lower than those of the single-grain liquor. The adoption of multiple grains as raw materials is beneficial to fermentation to generate richer trace aroma components, and simultaneously, the content of fusel oil is reduced. Therefore, the multi-grain liquor with both thick sauce and aroma has more advantages in taste.
That is, the multi-grain liquor with thick sauce and fragrance is adopted as base liquor to be blended, so that better taste can be obtained.
Test example 2: preparation of three-flavor wine body with clear and thick sauce
The preparation of the three-flavor liquor of the light and strong sauce is prepared by preparing the base liquor with light and sauce flavor prepared in the embodiment 1, wherein the volume ratio of the preparation is 20-50 percent. Sensory evaluation was performed on the prepared three-flavor liquor, the evaluation method was the same as in test example 1, and the evaluation results are shown in table 3.
TABLE 3 base liquor preparation results of different styles
As shown in Table 3, consider collectively: when the ratio of the light sauce and odor type base wine to the strong sauce and odor type base wine is 3.
The obtained clear and strong three-flavor liquor, maotai-flavor liquor, luzhou-flavor liquor and fen-flavor liquor are subjected to sensory evaluation, physical and chemical index determination and chromatographic analysis, and the results are shown in Table 4.
Table 4 sensory testing of different styles of white spirits.
Through sensory evaluation, the three-flavor liquor with the sauce and the white spirit has the advantages of color, flavor, taste and style which are different from the traditional sauce flavor, aroma and Daqu fen-flavor liquor. The clear and thick sauce three-flavor white spirit has pure and pure faint scent, comfortable scorched flavor, mellow, sweet and thick taste, full flavor, long aftertaste and unique style in the scent and the mouthfeel, and can meet the requirements of the mouthfeel of consumers.
TABLE 5 physicochemical indexes of different styles of Chinese liquor
As can be seen from Table 5, the total acid and total ester of the fen-flavor liquor with three flavors are lower than the contents of the Maotai-flavor liquor and the Luzhou-flavor liquor and higher than that of the Daqu fen-flavor liquor; the ratio of total acid to total ester (acid ester ratio) is lower than that of Maotai-flavor liquor and Daqu fen-flavor liquor, the difference between the total acid and the total ester is not large, and the unique acid ester content and the acid ester ratio form the unique style of the Qing-flavor, luzhou-flavor and Luzhou-flavor liquor with three flavors of dense-clear sauce and mixed.
TABLE 6 chromatographic index (mg.100mL) of the different products -1 )
As can be seen from Table 6, the esters in the Qing-nong Jiang-Sanxiang white spirit mainly comprise ethyl acetate, ethyl caproate and ethyl lactate, and a small amount of ethyl butyrate is added. The ethyl caproate content of the light and strong sauce three-flavor liquor is higher than that of the Maotai-flavor liquor and Daqu light and strong flavor liquor and lower than that of the strong flavor liquor; the content of ethyl acetate is lower than that of Maotai-flavor liquor and higher than that of Luzhou-flavor liquor and Daqu fen-flavor liquor; the content of ethyl lactate is lower than that of Maotai-flavor liquor and higher than that of Luzhou-flavor liquor and Daqu fen-flavor liquor; the difference between the ethyl butyrate and the strong aromatic Chinese spirits is not great. Ethyl caproate of the three-flavor white spirit with clear thick sauce: ethyl acetate =0.82, which is lower than the ratio of ethyl caproate to ethyl acetate of the Luzhou-flavor liquor and higher than the ratio of ethyl caproate to ethyl acetate of the Daqu fen-flavor liquor; clear thick sauce three-flavor white spirit ethyl acetate: ethyl lactate =1.45:1, the ratio of ethyl acetate to ethyl lactate is lower than that of Maotai-flavor liquor and Daqu fen-flavor liquor, and the ratio of ethyl acetate to ethyl lactate is higher than that of Luzhou-flavor liquor, and the specific ratios of ethyl hexanoate, ethyl acetate and ethyl lactate are higher than those of Luzhou-flavor liquor, so that the special style of the Luzhou-flavor liquor with three flavors of clear and Luzhou-flavor is given.
The acid substance is the main flavor substance in the white spirit and also is the precursor substance for producing esters, and can play a buffering role in the white spirit, promote the sweet taste of the white spirit, enhance the coordination feeling of the white spirit and increase the alcohol degree of the white spirit. As can be seen from Table 6, the acid of the fen-luzhou-flavor liquor is mainly acetic acid, and the content of the acid is lower than that of Maotai-flavor liquor and higher than that of Daqu fen-flavor liquor and Luzhou-flavor liquor; the content of caproic acid is lower than that of Luzhou-flavor liquor and higher than that of Maotai-flavor liquor and Daqu fen-flavor liquor.
The proper amount of higher alcohol is the main material for making wine fragrant and assisting fragrance, and is also the precursor for forming fragrant matter. As can be seen from Table 6, the alcohols in the Qing-nong Jiang-Sanxiang white spirit mainly comprise n-propanol and isoamyl alcohol, and a small amount of isobutanol, sec-butanol, n-pentanol and n-hexanol.
The aldehyde substances play an auxiliary role in flavor development in the wine and have important influence on the style characteristics of the product. As can be seen from Table 6, the contents of acetaldehyde and acetal in the light strong soy sauce three-flavor liquor are lower than those of the Maotai-flavor liquor, and the difference between the light strong soy sauce three-flavor liquor and the Daqu light-flavor liquor is not great.
In conclusion, the fresh and strong sauce flavor type white spirit obtained by utilizing the improvement of the brewing process has the sensory characteristics, the physicochemical indexes and the content of trace flavor components different from those of the traditional Daqu fresh, strong and sauce flavor type white spirit, the fresh and strong sauce flavor type white spirit takes ethyl acetate, ethyl caproate and ethyl lactate as main flavor components, takes acetic acid and caproic acid as main flavor components, contains a proper amount of higher alcohols and aldehydes substances such as n-propanol, isoamyl alcohol and the like, has the advantages of mellow fragrance, pure fragrance, comfortable burnt fragrance, mellow and thick taste, full taste and long aftertaste, and has the unique style of pure fragrance, pure and comfortable burnt fragrance, mellow and sweet taste, long-lasting aftertaste.
The foregoing is merely exemplary of the present application and is not intended to limit the present application, which may be modified or varied by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. A brewing process of a clear and strong sauce flavor type white spirit is characterized by comprising the following steps:
(1) Preparation of clear sauce and fragrance type base wine
Taking sorghum as a first brewing raw material, crushing the first brewing raw material, moistening grain, loading grain into a steamer, steaming grain, taking out the grain from the steamer, adding water, spreading for cooling, adding high-temperature yeast, mixing, stacking, splashing wine tails, fermenting, mixing bran, and distilling to obtain the wine tails, the fermented grains with the fresh and sauce flavor type and the base wine with the fresh and sauce flavor type;
(2) Preparation of strong sauce and flavor base wine
Taking sorghum, wheat, corn, rice and sticky rice as second brewing raw materials, crushing and moistening the second brewing raw materials, mixing the crushed and moistened second brewing raw materials with a mother grain and cooked bran, loading and screening, distilling to obtain a strong sauce and flavor type base wine and a grain, screening the grain, weighing water, adding the fermented grains with the pure sauce and flavor type, spreading for cooling, adding medium-temperature Daqu and high-temperature Daqu, mixing, putting into a mud pit for preparing the strong flavor type wine for fermentation, and taking out of the pit to obtain the mother grain;
(3) Blending finished wine
Respectively ageing the fresh and strong sauce flavor type base wine and the strong sauce flavor type base wine and then blending to obtain the fresh and strong sauce flavor type white spirit;
wherein, the fermentation in the step (1) is carried out in a ceramic jar or a cellar built by a green stone plate and a barren rock.
2. The brewing process according to claim 1, wherein in the step (1), the weight ratio of the sorghum, the high-temperature Daqu, the rice hulls used for the bran-mixed materials and the feints is 79.9-80.1: 0.9-1.1.
3. The brewing process according to claim 1, wherein in step (1), the sorghum is ground to 4-6 pieces.
4. The brewing process according to claim 1, wherein in step (1) the fermentation is carried out using a pottery jar;
optionally, in the step (1), the steps of spreading for cooling, adding the yeast at high temperature, mixing, and sprinkling the wine tails after stacking comprise: spreading to cool to 30-35 deg.C, adding the high temperature Daqu, stirring, stacking and sprinkling wine tails, continuously stacking for 2-4 days until the top temperature of the stack is 42-55 deg.C, and fermenting in the pottery jar.
5. The brewing process according to claim 4, wherein the temperature of the middle upper layer of the pottery jar is 28-33 ℃, the temperature of the bottom layer of the pottery jar is 33-36 ℃, and the water content in the pottery jar is controlled to be 39-45% during the fermentation in the pottery jar.
6. The brewing process according to any one of claims 1 to 5, wherein in step (2), the rice and the glutinous rice are pulverized into 2 to 3 pieces, the sorghum and the wheat are pulverized into 4 to 6 pieces, the corn is pulverized into 6 to 8 pieces, and the pulverized sorghum, the wheat and the corn pass through a 20-mesh sieve by not more than 20% of each weight.
7. The brewing process according to any one of claims 1 to 5, wherein the second brewing raw material comprises, in mass percent: 36-37% of sorghum, 22-23% of rice, 17-18% of glutinous rice, 7-8% of corn and 16-17% of wheat.
8. The brewing process according to any one of claims 1 to 5, wherein the spreading and cooling of the medium-temperature Daqu and the high-temperature Daqu in step (2) comprises: spreading and cooling to 30-35 ℃, and adding the medium-temperature Daqu and the high-temperature Daqu in a weight ratio of 39-41, wherein the addition amount of the medium-temperature Daqu is 29-31% of the mass of the second brewing raw material.
9. The brewing process according to any one of claims 1 to 5, wherein the fermentation time for the pottery jar fermentation in step (1) is 50 to 60 days, and the fermentation time for the pit fermentation in step (2) is 60 to 70 days.
10. A fresh and strong Maotai-flavor liquor, characterized in that it is produced by the brewing process according to any one of claims 1 to 9.
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| CN106118949A (en) * | 2016-06-21 | 2016-11-16 | 安徽古井贡酒股份有限公司 | The brewage process of Maotai-flavor liquor under a kind of Cold and dry environment |
| CN110343587A (en) * | 2019-07-23 | 2019-10-18 | 湖北尧治河楚翁泉酒业有限公司 | A kind of novel and flavor white spirit brewing method |
| CN112592789A (en) * | 2020-12-29 | 2021-04-02 | 四川省酒类科研所 | Production process of strong and clear sauce composite flavor type white spirit |
| CN112662499A (en) * | 2020-12-29 | 2021-04-16 | 四川省酒类科研所 | Production process of fresh and strong flavor type white spirit |
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