CN115322854B - Strong-flavor white spirit and brewing process thereof - Google Patents
Strong-flavor white spirit and brewing process thereof Download PDFInfo
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- CN115322854B CN115322854B CN202211055138.2A CN202211055138A CN115322854B CN 115322854 B CN115322854 B CN 115322854B CN 202211055138 A CN202211055138 A CN 202211055138A CN 115322854 B CN115322854 B CN 115322854B
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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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
A clear thick sauce and flavor type white spirit and a brewing process thereof belong to the field of brewing. The brewing process comprises the following steps: (1) preparation of a clear sauce and fragrance type base wine; (2) preparing the thick sauce and flavor type base wine; and (3) blending finished wine: and (3) respectively ageing the clear sauce and fragrance type base wine and the strong sauce and fragrance type base wine and then blending to obtain the clear sauce and fragrance type white spirit. The brewing process integrates the process characteristics and advantages of the fragrant, strong and Maotai-flavor three-flavor white spirit, and the prepared mouthfeel characteristics are as follows: the pure fragrance, the burnt fragrance and the comfort are realized, the taste is full, and the strong clear sauce and the fragrant white spirit with long aftertaste are obtained, so that the fragrance of the white spirit is enriched, and the market demand is met.
Description
Technical Field
The application relates to the field of brewing, in particular to a clear thick sauce and flavor type white spirit and a brewing process thereof.
Background
The existing flavor type white spirit is basically the combination of two flavor type processes, the characteristics of the production processes of the two flavor type white spirit are absorbed, the effective combination and the recombination innovation are carried out, so that the defect of single flavor type is overcome, the white spirit with specific flavor is produced, but the arrangement cannot meet the requirements of the market on the flavor type of the white spirit.
Disclosure of Invention
The preparation method can prepare the clear thick sauce and flavor type white spirit, enrich the flavor type of the white spirit and meet the market demands.
Embodiments of the present application are implemented as follows:
in a first aspect, the present application provides a brewing process of a strong-flavor white spirit, which includes the following steps:
(1) Preparation of clear sauce and flavor type base wine
Taking sorghum as a first brewing raw material, crushing the first brewing raw material, moistening the grain, loading the discrimination steaming grain, taking out of a steamer, adding water, spreading for cooling, adding high-temperature Daqu, mixing, pouring out the wine tails after stacking, stirring bran after fermentation, and distilling to obtain the wine tails, the clear sauce and flavor fermented grains and the clear sauce and flavor base wine.
(2) Preparation of thick sauce and flavor type base wine
Taking sorghum, wheat, corn, rice and glutinous rice as second brewing raw materials, crushing and moistening the second brewing raw materials, mixing with mother vinasse and cooked bran, loading into a mold, distilling to obtain thick sauce and flavor base wine and grain vinasse, taking out the grain vinasse from the mold, adding clear sauce and flavor grain grains, adding water, spreading for cooling, adding medium-temperature yeast and high-temperature yeast, mixing, and fermenting in a mud pit for preparing the thick flavor wine, and taking out of the pit to obtain the mother vinasse.
(3) Blending of finished wine
And (3) respectively ageing the clear sauce and fragrance type base wine and the strong sauce and fragrance type base wine and then blending to obtain the clear sauce and fragrance type white spirit.
Wherein, the fermentation in the step (1) is performed in a ceramic jar or in a pit built by a green stone plate and a strip stone.
The brewing process provided by the application integrates the process characteristics and advantages of the fragrant, strong and Maotai-flavor liquor, the special ceramic vat fermentation process of the fragrant liquor or the pit fermentation built by the green stone plate and the strip stone is adopted to prepare the clear sauce and fragrance type base liquor, the special mud pit fermentation process of the strong liquor is adopted to prepare the strong sauce and fragrance type base liquor, the clear sauce and fragrance type liquor is focused on the pure flavor and taste, the strong sauce and fragrance type liquor is more focused on the mellow and sweet taste of the taste in a plurality of vinasse continuous vinasse modes, is rich and full, is mutually combined and regulated after ageing, and is subjected to liquor body design according to market requirements to obtain the clear, strong and sauce three-fragrance type liquor, and the clear sauce and fragrance type liquor has the following taste characteristics: has pure fragrance, comfortable scorching fragrance, mellow and sweet taste, full taste and long aftertaste.
The method has the advantages that when the clear sauce and flavor type wine is prepared, the high-temperature yeast is fully adopted, the medium-temperature yeast is not used, the fermented clear sauce and flavor type fermented grains are still higher in residual starch, the clear sauce and flavor type fermented grains are used in the preparation process of the thick sauce and flavor type base wine to continue the continuous grain fermentation, the utilization rate of starch in the clear sauce and flavor type fermented grains is improved, the taste fullness of the wine body is improved, the fragrance fusion, the taste fullness and harmony are achieved, the full taste and the mellow and sweet feeling of the thick sauce and flavor type wine are enriched, and the quality of the thick sauce and flavor type base wine is improved.
In some alternative embodiments, in step (1), the weight ratio of sorghum, high temperature Daqu, rice hulls, and wine tails is 79.9-80.1:15.9-16.1:2.9-3.1:0.9-1.1.
In some alternative embodiments, in step (1), the sorghum is crushed to 4-6 petals.
In some alternative embodiments, the fermentation in step (1) is performed using a ceramic jar.
Optionally, in the step (1), the steps of spreading and cooling, pouring high-temperature Daqu, mixing and piling up and then splashing wine tails comprise the following steps: spreading to 30-35deg.C, adding high temperature Daqu, mixing, stacking, sprinkling wine tails, continuously stacking for 2-4 days until stacking top temperature is 42-55deg.C, and fermenting in a ceramic jar.
In some alternative embodiments, the temperature of the upper layer of the jar is 28-33deg.C, the temperature of the bottom layer of the jar is 33-36deg.C, and the water content in the jar is controlled between 39-45%.
In some alternative embodiments, in step (2), the rice and glutinous rice are crushed to 2-3 pieces, the sorghum and wheat are crushed to 4-6 pieces, the corn is crushed to 6-8 pieces, and no more than 20% of the respective weight of the crushed sorghum, wheat, corn passes through a 20 mesh screen.
In some alternative embodiments, the second brewing 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.
In some alternative embodiments, the step (2) of cooling the medium temperature Daqu and the high temperature Daqu comprises: spreading to cool to 30-35deg.C, adding medium temperature Daqu and high temperature Daqu at weight ratio of 39-41:10, wherein the addition amount of medium temperature Daqu is 29-31% of the mass of the second brewing material.
In some alternative embodiments, the fermentation time of the fermentation in the ceramic vat in step (1) is 50-60 days and the fermentation time of the fermentation in the mud pit in step (2) is 60-70 days.
In a second aspect, the present examples provide a strong and soy sauce-flavor liquor produced by the brewing process provided in the first aspect of the present application.
The white spirit prepared by the brewing process has three flavors of clear, strong and sauce, and the evaluation taste characteristics of the obtained clear strong sauce-flavor white spirit are as follows: has pure fragrance, comfortable scorching fragrance, mellow and sweet 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 needed in the embodiments will be briefly described below, it being understood that the following drawings only illustrate some embodiments of the present application and therefore should not be considered limiting the scope, and that other related drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a schematic flow chart of a brewing process of the strong and aromatic Chinese spirits.
Detailed Description
Embodiments of the present application will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustration of the present application and should not be construed as limiting the scope of the present application. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The following specifically describes the strong and aromatic white spirit and the brewing process thereof according to the embodiment of the present application:
the method is characterized in that the special ceramic jar fermentation process of the fen-flavor liquor is adopted to prepare the clear sauce and flavor type base liquor, the special mud pit fermentation process of the strong-flavor liquor is adopted to prepare the strong-flavor type base liquor, the clear sauce and flavor type liquor is focused on the pure flavor and taste, the strong-flavor and flavor type liquor is rich and full in sweet and mellow taste in a way of continuous vinasse of various vinasse, and is mutually combined and blended after ageing, the liquor body design is carried out according to market requirements, and the clear, strong and flavor type liquor is obtained, and the evaluation taste characteristics of the clear-flavor and flavor type liquor are expressed as follows: has pure fragrance, comfortable scorching fragrance, mellow and sweet taste, full taste and long aftertaste.
As shown in fig. 1, the brewing process of the strong sauce and flavor type white spirit comprises the following steps:
(1) Preparation of clear sauce and flavor type base wine
Taking sorghum as a first brewing raw material, crushing the first brewing raw material, moistening the grain, loading the discrimination steaming grain, taking out of a steamer, adding water, spreading for cooling, adding high-temperature Daqu, mixing, pouring out the wine tails after stacking, stirring bran after fermentation, and distilling to obtain the wine tails, the clear sauce and flavor fermented grains and the clear sauce and flavor base wine.
Namely, the clear sauce and flavor base wine adopts a pure solid state method for fermentation, belongs to solid state method white spirit, and is rich in flavor and taste substances.
In the conventional preparation process of Maotai-flavor liquor, the crushing degree of the first brewing raw material is usually 1-2 petals, and as the application only uses the high-temperature Daqu and does not use the medium-temperature Daqu, in the step (1), the sorghum is crushed to 4-6 petals, so that the saccharification and fermentation effects are improved by improving the crushing degree, and the liquor yield is improved.
In the step (1), the grain wetting comprises: the first brewing raw material is moistened by water to ensure that the water content of the first brewing raw material reaches 55-60%, so that the first brewing raw material fully absorbs water, starch grains are heated and expanded when the grains are subsequently packed and steamed, the grains are gradually liquefied, 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), the step of filling and steaming the grains refers to filling and steaming the first brewing raw material after grain wetting to obtain the grain fermented grains after grain steaming (namely the first brewing raw material), steaming the grains to enable the first brewing raw material to be cooked but not sticky, and optionally, properly beating top pulp to assist gelatinization, taking out the steamed grain fermented grains, adding water into a steamer, and spreading for cooling.
The water temperature required by the water adding of the steamer is more than 90 ℃, cold water is strictly forbidden, the water is uniformly splashed, the water is controlled to be normal, and the water content of the grain fermented grains after water adding is ensured to be kept at 55% -56%. After the water is pumped, the fermented grains are collected and piled for 5 to 10 minutes. Then spreading on the airing bed rapidly and uniformly, turning on the blower, and then turning over and stirring rapidly and manually to realize spreading and cooling.
Wherein, the lower high temperature Daqu is prepared by adding high temperature distiller's yeast to ferment, and the high temperature Daqu is prepared by culturing at 60-65deg.C. That is, the present application adopts the high temperature yeast and does not use the medium temperature yeast when the fermented soybean paste and flavored wine is prepared, thereby improving the richness of the flavor components, and the mixing means that the high temperature yeast and the fermented grains are uniformly mixed.
Stacking is also well understood by those skilled in the art and refers to the collection of material in stacks after buckling, for a period of time to reach the desired stacking temperature.
The purpose of splashing wine tails is to inhibit the growth of miscellaneous bacteria so as to inhibit the propagation of the miscellaneous bacteria and prevent the appearance of miscellaneous taste of wine bodies, so that the effects of faint scent, pure flavor and comfortable flavor can be achieved, otherwise, the miscellaneous taste of the clear sauce and flavor base wine can finally influence the blending of finished wine, and the design requirement of the final product can not be met. The fermentation in the step (1) is carried out in a ceramic jar or in a pit built by green stone plates and strip stones. When the fermentation is carried out in a pit built by a green stone plate and a strip stone, the surfaces of the green stone plate and the strip stone are kept clean, and the fermentation container is prevented from being infected by mixed bacteria.
Optionally, in the step (1), a ceramic jar is used for fermentation. The operation is convenient, and the obtained clear sauce and flavor type base wine has prominent sauce flavor.
Optionally, in the step (1), the steps of spreading and cooling, pouring high-temperature Daqu, mixing and piling up and then splashing wine tails comprise the following steps: spreading to 30-35deg.C, adding high temperature Daqu, mixing, stacking, sprinkling wine tails, continuously stacking for 2-4 days until stacking top temperature is 42-55deg.C, and fermenting in a ceramic jar.
By utilizing the arrangement, the clear sauce and flavor type base wine with faint scent and pure scorched flavor and comfortable taste is favorable to be obtained, if the stacking temperature is too high, the fermentation effect in a ceramic jar is poor, the taste is influenced, and if the stacking temperature is too low, the residual starch ratio is too large, the preparation of the subsequent thick sauce and flavor type base wine is influenced, and the taste quality of the clear sauce and flavor type wine is also influenced.
Optionally, when the materials are fermented in a ceramic jar, the temperature of the upper layer of the ceramic jar is 28-33 ℃, the temperature of the bottom layer of the ceramic jar is 33-36 ℃, and the moisture in the ceramic jar is controlled between 39-45%.
It is understood that when the pit built by the green stone plates and the strip stones is used as a fermentation container instead of a ceramic jar, the temperature of the upper middle layer of the pit is 28-33 ℃, the temperature of the bottom layer of the pit is 33-36 ℃ and the moisture in the pit is controlled between 39-45% when the grain is fermented in the pit.
The bran mixing after fermentation refers to spreading cool rice hulls steamed for more than 60 minutes after the fermented grains are taken out of a ceramic jar, uniformly mixing, and then adding the mixture into a screening distillation to obtain the fermented grains with flavor of wine tails, clear sauce and the base wine with flavor of clear sauce.
Optionally, in the step (1), the weight ratio of the sorghum, the high-temperature Daqu, the rice hulls used for mixing bran and the wine tails is 79.9-80.1:15.9-16.1:2.9-3.1:0.9-1.1. The clear sauce and flavor base wine prepared by the proportion has good taste.
Since the step (1) is Daqu fermentation, the fermentation time of the ceramic jar fermentation in the step (1) is optionally 50-60 days. The Daqu fermentation process is utilized to enrich the flavor substances contained, improve the taste, and can overcome the defects of obvious vinasse fragrance and slight bitter taste of the clear sauce and fragrance base wine prepared by the Sichuan method Xiaoqu fragrance process compared with the Sichuan method Xiaoqu fragrance process.
Wherein the wine tails can be continuously added into the preparation process of the next round of the clear sauce and fragrance type base wine.
Because only high-temperature Daqu is adopted in the preparation of the clear sauce and flavor type base wine, the effect of saccharification and fermentation is improved by adopting microorganisms which are enriched and saccharified by improving the crushing degree and stacking fermentation, but the residual starch of fermented grains of the clear sauce and flavor type after fermentation is still higher.
Therefore, the inventor creatively introduces the fermented grains with the fragrance of the clear sauce into the preparation process of the base wine with the fragrance of the strong sauce, takes the residual starch as continuous grains to participate in the fermentation process of the base wine with the fragrance of the strong sauce, fully consumes the starch in the fermented grains with the fragrance of the clear sauce, improves the utilization rate of the starch in the fermented grains with the fragrance of the clear sauce, and improves the taste fullness of the wine body, and because the fermented grains with the fragrance of the strong sauce are extracted and fermented in the continuous grains of the base wine with the fragrance of the strong sauce, the taste fullness and the mellow and sweet feeling of the base wine with the fragrance of the strong sauce are further enriched, the wine taste is comprehensive, and the quality of the base wine with the fragrance of the strong sauce is improved.
(2) Preparation of thick sauce and flavor type base wine
Taking sorghum, wheat, corn, rice and glutinous rice as second brewing raw materials, crushing and moistening the second brewing raw materials, mixing with mother vinasse and cooked bran, loading into a mold, distilling to obtain thick sauce and flavor base wine and grain vinasse, taking out the grain vinasse, adding water, adding clear sauce and flavor fermented grains, spreading to cool, adding medium-temperature Daqu and high-temperature Daqu, mixing, putting into a mud pit for preparing the thick flavor wine, fermenting, and taking out of the pit to obtain the mother vinasse.
The clear sauce and flavor type base wine and the thick sauce and flavor type base wine use different fermentation containers, and break through the limitation of using a single type of pit as the fermentation container. Different grains are adopted, and the limit that the grain input types in the prior process stages of the step (1) and the step (2) are consistent or the grain input type in the step (2) is increased on the basis of the step (1) is broken through.
The sorghum, wheat, corn, rice and glutinous rice are used as the second brewing raw materials, and the variety characteristics and characteristics of multiple grains are combined to obtain the style characteristics of the strong sauce and fragrance base wine, and the taste characteristics of the multiple grains and the fragrance.
The starch granule size and structure of the different raw materials are different, so that 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 using the reasonable proportion of the raw materials, the taste of the thick sauce and flavor base wine is improved.
Wherein, compared with winter and other seasons, the proportion of rice to glutinous rice can be properly reduced, and the phenomenon that fermented grains are poorly fermented in a mud pit is avoided.
Optionally, in step (2), the rice and glutinous rice are crushed into 2-3 pieces, the sorghum and wheat are crushed into 4-6 pieces, the corn is crushed into 6-8 pieces, and the crushed sorghum, wheat and corn pass through 20 mesh sieve for not more than 20% of the respective weight.
Because the thickness of the epidermis of different grains is different, the size and the structure of starch particles are different, and the gelatinization difficulty is also different, the grains are crushed into different granularities, then the grains are moistened to fully absorb water, and then the grains are mixed with the master grain and the cooked bran together to facilitate the fermentation effect, so that the subsequent gelatinization degree is basically consistent.
The cooked bran refers to rice hull steamed for more than 60 min.
The steps of screening out the grain stillage, adding the fermented grains with the flavor of the clear sauce and the ration water comprise: after screening out the grain grains, transferring the grain grains to a spreading field for flattening and piling, and then pouring hot water against the grain surfaces on four sides of the grain pile to enable the grain grains to fully absorb water so as to promote water absorption and further gelatinization of grain particles; stirring immediately after the water is added, and ensuring that the water and the grain tank are uniformly mixed.
The mixed yeast of the high-temperature yeast and the medium-temperature yeast is adopted in the preparation process of the strong sauce-flavor base wine, so that the contents of microorganisms and complex flavor substances in the vinasse can be enriched, the body fineness and fullness of the wine can be increased, and the quality of the base wine can be improved. Medium temperature Daqu refers to a species of yeast cultured at about 45-58 ℃.
Optionally, the step (2) of cooling and adding the medium-temperature Daqu and the high-temperature Daqu comprises the following steps: spreading to cool to 30-35deg.C, adding medium temperature Daqu and high temperature Daqu at weight ratio of 39-41:10, wherein the addition amount of medium temperature Daqu is 29-31% of the mass of the second brewing material.
By utilizing the arrangement, saccharification and fermentation are effectively improved, and the quality and the flavor of the thick sauce-flavor base wine are improved. If the proportion of the medium-temperature Daqu and the high-temperature Daqu is too large or too small, saccharification and fermentation of the medium-temperature Daqu and the high-temperature Daqu are influenced, and the flavor and the taste of the thick sauce-flavor base wine are poor.
Optionally, the fermentation time of the mud pit in the step (2) is 60-70 days.
(3) Blending of finished wine
And (3) respectively ageing the clear sauce and fragrance type base wine and the strong sauce and fragrance type base wine and then blending to obtain the clear sauce and fragrance type white spirit.
The method combines the process characteristics of the fen-flavor, the strong aromatic and the soy sauce flavor type base wine, adopts the steaming pasting and the ceramic jar fermentation characteristics of the fen-flavor type base wine, combines the process characteristics of high-temperature Daqu and high-temperature accumulation of the soy sauce flavor type base wine, obtains the soy sauce flavor type base wine, adopts the process characteristics of mixed steaming continuous slag, mud pit fermentation and multi-grain process characteristics of the strong aromatic type base wine, and adds the high-temperature Daqu and the soy sauce flavor type fermented grains of the soy sauce flavor type base wine, thereby obtaining the strong sauce flavor type base wine. The method comprises the steps of carrying out parting fermentation on the clear sauce and aroma type base wine and the thick sauce and aroma type base wine, removing the new aging, combining and blending, and carrying out wine body design according to market requirements to obtain the clear sauce and aroma type white wine with the three flavors of clear, thick and thick sauce.
That is, the clear thick sauce and flavor type white spirit prepared by the brewing process provided by the application has the three flavors of clear, thick and flavor, and the obtained clear thick sauce and flavor type white spirit has the following taste characteristics: has pure fragrance, comfortable scorching fragrance, mellow and sweet taste, full taste and long aftertaste.
The following describes the strong and aromatic white spirit and its brewing process in further detail by referring to examples.
Example 1
The clear thick sauce and flavor type white spirit is prepared by the following steps:
1. preparation of clear sauce and flavor type base wine
(1) Crushing raw materials and auxiliary materials: selecting 800kg of sorghum for crushing, wherein the crushing is required to be 4-6 pieces, the whole grain number of the crushed sorghum is not more than 2%, and 160kg of high-temperature large curved blocks are crushed, wherein the crushing is required to be more than 60 passing through a sieve with a diameter of 2mm, and the whole grain size is relatively uniform.
(2) Steaming the raw materials and the auxiliary materials: the sorghum is not pre-steamed, 50kg of rice hulls are concentrated and pre-steamed for more than 65 minutes before being used, the pathogenic odor is removed, and the rice hulls are cooled and used. And then adding water into the crushed sorghum to moisten the sorghum until the water content reaches 56%, and steaming the sorghum for 42 minutes to obtain the grain fermented grains after the steaming, wherein the steaming ensures that the sorghum is cooked but not sticky and has no core.
(3) And (3) slag airing: and (3) taking out the fermented grains steamed in the step (2), screening in time, sprinkling 92 ℃ of water, uniformly sprinkling the water, and keeping the water content of the fermented grains after water addition to be about 55%. After the water is pumped, the grain lees are piled up for 8min. Then spreading on the airing bed rapidly and uniformly, turning on the blower, and then turning over and stirring rapidly and manually.
(4) Bending at low temperature: 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 collecting piles on a special stacking field, and sprinkling 10kg of wine tails on the fermented grains piles after collecting piles.
(5) And (5) fermenting in a ceramic jar: and (3) continuously stacking the grains in the step (4) to enable the stacking top temperature to be 48 ℃ and then putting the grains into a ceramic jar for fermentation, wherein the upper temperature of the ceramic jar is 29 ℃, the bottom temperature of the ceramic jar is 35 ℃, the moisture in the ceramic jar is controlled to be 42%, and the fermentation time is 52 days.
(6) And (3) packaging the coconut wine: and (3) packaging distilled liquor in the fermented grains after the fermentation in the ceramic jar in the step (5), wherein the air pressure is controlled to be 0.16mpa each time, the packaging and packaging time is 29min, after the cover Yun Pan is fully covered, the air pressure is regulated to be 0.04mpa, the distilled liquor time is 24min, and the distilled liquor is distilled by slow fire when the distilled liquor is taken in: the temperature of the wine is not higher than 35 ℃, the back fire is increased, the residual wine is removed, the distillation vapor pressure of the alcohol tail water is 0.06mpa, the distillation time is 9min, the distillation vapor pressure of the alcohol tail water is controlled at 0.15mpa, the time for each barrel is 10min, the wine tail, the fermented grains with the flavor of clear sauce and the base wine with the flavor of clear sauce are obtained, the wine tail can be splashed on the grain pile piled up in the step (4), and the redundant wine tail can be recycled for subsequent use.
2. Preparation of thick sauce and flavor type base wine
(1) The second brewing raw material for the thick sauce and flavor type base wine is as follows: 290kg of sorghum, 180kg of rice, 140kg of glutinous rice, 130kg of wheat and 60kg of corn.
(2) Crushing a second brewing raw material: crushing jowar and semen Tritici Aestivi into 4-6 pieces, crushing semen Maydis into 6-8 pieces without whole grain, pulverizing jowar, semen Tritici Aestivi and semen Maydis, sieving with 20 mesh sieve to 20% or less, and crushing rice and Oryza Glutinosa into 2-3 pieces.
(3) And (3) packaging the distilled liquor: the second brewing raw material is used for moistening grains, a steamer mother grain is taken, the steamer mother grain is leveled, the metered grain powder and rice hulls which are steamed for more than 60 minutes are poured and leveled, and the rice hulls are turned over twice. And (5) collecting a conical vinasse pile, and covering the cold cooked rice hulls with accurate metering. The thickness of the inner distilled grain layer of the steamer is about 13cm, a steam valve is opened, steam is continuously detected to go into the steamer after the bottom boiler water is boiled, and the aim of going into the steamer is to loosen the distilled grains as much as possible, and the steam on each section of the distilled grain layer is uniform. The thickness of the cold grains covered on the steam passing layer is about 10cm when the steamer is put in, the steamer put in time is 42 minutes, and the steam pressure is 0.05Mpa. After the steaming is completed, the steaming pressure of the wine is regulated, a steaming cover is covered, the wine is picked up according to the quality of the required grading, the thick sauce and fragrance type base wine and the grain lees are obtained, and the thick sauce and fragrance type base wine is delivered to a storehouse for storage.
The preparation method of the mother grain comprises the following steps:
and (3) taking out the grain grains after screening and steaming, sprinkling 92 ℃ of water, sprinkling the water uniformly, keeping the water content of the grain grains after adding the water at 55%, piling up the grain grains for 8min after the water is poured, adding the clear sauce and fragrance type grains, spreading the clear sauce and fragrance type grains on a airing bed rapidly and uniformly, turning on a blower, quickly and manually stirring, reducing the temperature of the grain grains to 31 ℃, adding 240kg of medium-temperature Daqu powder and 60kg of high-temperature Daqu powder, stirring uniformly in a low-stirring manner, piling up the grains on the airing bed, conveying the grains into a mud pit for preparing the strong fragrance type wine by using a travelling crane, and stepping the pit by using a grabbing hoe. After the grain lees are put into the pit, the flour lees are put into the pit, the surface of the last steamer flour lees is polished by an iron shovel after the last steamer flour lees are stepped on as required, the pit is sealed by soft well-cooked sealing pit mud, and the fermentation time of putting into the mud pit for fermentation is 62 days. After fermentation is completed, the operator uncovers the film of the cellar, cleans the periphery of the cellar, cuts the cellar skin mud into square blocks by using an iron shovel, loads the blocks into a special mud bucket, conveys the blocks into a mud pit, and mixes the blocks to be soft and cooked to be used as the next cellar sealing. After the pit is uncovered, the surface grains are cleaned, transported to a grain stacking field for stacking, the light beating is tightened, and a thin layer of cold cooked bran is uniformly scattered. And (3) taking mother grains required for on-duty red grain firing after flour grains are finished, then opening a yellow water pit with the length of the pit width of about 0.6 meter and about 0.4 meter at the lower end of the pit bottom, and covering the pit with special chemical fiber cloth after finishing the process. After the pit is dripped, an operator uses a travelling crane to transport the mother vinasse to a vinasse piling field as required, and then the mother vinasse is piled and tightly beaten, and a thin layer of cold cooked bran is scattered to be used as the mother vinasse added into the second brewing raw material.
3. Blending of finished wine
The clear sauce and flavor type base wine and the thick sauce and flavor type base wine are respectively brewed and then blended to obtain the clear sauce and flavor type white wine which has the characteristics of faint scent, pure fragrance, comfortable burnt fragrance, mellow and sweet taste, full taste and long aftertaste.
Test example 1
The strong sauce and flavor base wine of example 1 was used as the experimental group (multi-grain strong sauce and flavor wine), and sorghum single grain wine was used as the control group (pure sorghum strong sauce and flavor wine), wherein the control group and the experimental group were different only in that: the second brewing material in the control group was only sorghum.
Sensory evaluation is carried out on the experimental group and the control group, all provincial and national grade white spirit commentary in the Tonggu wine industry are subjected to the evaluation on the wine samples, the sensory comments are written and scored according to GB/T33404-2016 white spirit sensory evaluation guidelines, and the comments and scores of all the commentary are integrated to be used 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 strong sauce-flavor white spirit prepared from multiple grains as brewing materials has better composite flavor, full taste and mellow sweetness than the white spirit prepared from single grains.
And carrying out physicochemical index analysis on the experimental group and the control group obtained by the research.
Determination of total acids: referring to GB/T10345-2007, indicator method;
determination of total esters: referring to GB/T10345-2007, indicator method;
determination of ethyl acetate, ethyl lactate, isoamyl alcohol, isobutanol: adopting gas chromatography, matching with an analysis workstation and an FID detector; chromatographic column special for white spirit: 400 ℃ of a column box, 230 ℃ of a sample inlet, 260 ℃ of a detector, 0.14Mpa of high-purity nitrogen, 0.1Mpa of high-purity hydrogen, 0.1Mpa of air and 30ml of hydrogen flow rate for 30 min -1 Air flow rate 300ml. Min -1 Sample injection amount: 0.6. Mu.L, and quantified by an internal standard method. The results are shown in Table 2:
table 2 index comparison
As can be seen from Table 2, the multi-grain wine produced by the multi-grain method has higher total acid, total ester, ethyl acetate and ethyl lactate than the single-grain wine, and the contents of isoamyl alcohol and isobutanol are lower than those of the single-grain wine. The adoption of multiple grains as raw materials is beneficial to fermentation to generate richer trace aroma components, and simultaneously reduces the content of fusel oil. Therefore, the multi-grain thick sauce and flavor wine has more advantages in taste.
That is, the multi-grain thick sauce and flavor wine is adopted as the base wine for blending, so that better taste can be obtained.
Test example 2: preparation of thick clear sauce three-flavor wine body
The clear sauce and flavor base wine prepared in the example 1 and the thick sauce and flavor base wine are prepared according to the volume ratio of 20-50:50-80 percent. Sensory evaluation is carried out on the prepared thick clear sauce three-flavor wine body, the evaluation method is the same as that of test example 1, and the evaluation results are shown in table 3.
TABLE 3 results of base wine preparation for different styles
As shown in table 3, consider in combination: when the ratio of the clear sauce and flavor type base wine to the thick sauce and flavor type base wine is 3:7, the wine body has the characteristics of faint scent, pure and pure flavor, burnt fragrance, comfort, mellow, sweet and soft taste, full taste and long aftertaste.
Sensory evaluation, physical and chemical index measurement and chromatographic analysis are carried out on the prepared clear strong-sauce three-flavor white spirit, the sauce-flavor white spirit, the strong-flavor white spirit and the faint scent white spirit, and the results are shown in table 4.
Table 4 organoleptic measurements on different styles of white spirits.
Through sensory evaluation, the clear strong sauce three-flavor white spirit is different from the traditional strong sauce, strong fragrance and Daqu fen-flavor white spirit in color, fragrance, taste and lattice. The strong-flavor three-flavor white spirit has pure fragrance, burnt fragrance, comfort, mellow and sweet taste, full taste and long aftertaste, has unique style in fragrance and taste, and can meet the requirements of consumers on taste.
TABLE 5 physicochemical index of white spirit of different styles
As can be seen from Table 5, the total acid and total ester of the strong-flavor Maotai-flavor Chinese liquor are lower than those of the strong-flavor Chinese liquor and the strong-flavor Chinese liquor, and higher than those of the Daqu fen-flavor Chinese liquor; the ratio of the total acid to the total ester (hereinafter referred to as acid ester ratio) is lower than that of the Maotai-flavor and Daqu fen-flavor type white spirit, the difference between the Maotai-flavor and the Daqu fen-flavor type white spirit is small, and the unique acid ester content and the acid ester ratio form the unique style of the clear-thick-paste tri-flavor white spirit with the combination of the thick-paste tri-flavor and the special tri-flavor.
Table 6 chromatographic fingers of different productsLabel (mg.100 mL) -1 )
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As can be seen from Table 6, the esters in the strong-flavor white spirit are mainly ethyl acetate, ethyl caproate and ethyl lactate, and a small amount of ethyl butyrate is added. The ethyl caproate content of the strong-flavor sauce-flavor Chinese liquor is higher than that of the strong-flavor Chinese liquor and the Daqu fen-flavor Chinese liquor and lower than that of the strong-flavor Chinese liquor; the content of ethyl acetate is lower than that of Maotai-flavor white spirit, high Yu Nong-flavor white spirit and Daqu fen-flavor white spirit; the content of ethyl lactate is lower than that of Maotai-flavor white spirit, high Yu Nong-flavor white spirit and Daqu fen-flavor white spirit; the ethyl butyrate and the Luzhou-flavor liquor have little difference. Ethyl caproate of clear thick sauce three-flavor white spirit: ethyl acetate=0.82:1, lower than ethyl caproate and ethyl acetate ratio of strong aromatic Chinese liquor, higher than ethyl caproate and ethyl acetate ratio of Daqu fen-flavor Chinese liquor; ethyl acetate of strong-flavor sauce three-flavor white spirit: ethyl lactate=1.45: 1, the ratio of ethyl acetate to ethyl lactate is lower than that of Maotai-flavor white spirit and Daqu fen-flavor white spirit, the ratio of ethyl acetate to ethyl lactate is higher than that of Yu Nong fen-flavor white spirit, and the specific ratio of ethyl caproate, ethyl acetate and ethyl lactate is higher, so that the special style of the Maotai-flavor three-flavor white spirit is endowed.
The acid substances are main flavor substances in the white spirit and are precursor substances for producing esters, and can play a role in buffering in the white spirit, promote the sweet taste of the white spirit, enhance the coordination of the white spirit and increase the alcohol degree of the white spirit. As can be seen from table 6, the acid of the strong-flavor sauce three-flavor white spirit is mainly acetic acid, and the content of the strong-flavor sauce three-flavor white spirit is lower than that of the sauce-flavor white spirit and higher than that of the Daqu fen-flavor white spirit and the strong-flavor white spirit; the content of the caproic acid is lower than that of the strong aromatic white spirit and higher than that of the Maotai-flavor white spirit and Daqu fen-flavor white spirit.
The proper amount of higher alcohol is the main substance of the mellow and auxiliary fragrance in the wine and is also the precursor for forming the fragrance substance. As can be seen from Table 6, alcohols in the strong-flavor white spirit are mainly n-propanol and isoamyl alcohol, and small amounts of isobutanol, sec-butanol, n-pentanol and n-hexanol are also included.
The aldehyde substances play an auxiliary role in fragrance in the wine, and have important influence on the style and the characteristics of the product. As can be seen from Table 6, the content of acetaldehyde and acetal in the strong-flavor Maotai-flavor liquor is lower than that in the strong-flavor liquor, and the difference between the strong-flavor liquor and Daqu fen-flavor liquor is not great.
In conclusion, the clear thick sauce and flavor type white spirit obtained by improving the brewing process has the sensory characteristics, physical and chemical indexes and trace flavor components different from those of the traditional Daqu fragrant, strong flavor and Maotai flavor type white spirit, the clear thick sauce and flavor type white spirit takes ethyl acetate, ethyl caproate and ethyl lactate as main flavor components, takes acetic acid and caproic acid as main components, contains a proper amount of higher alcohols and aldehydes such as n-propanol, isoamyl alcohol and the like, has the soft and sweet taste of the strong flavor, is pure and pure in fragrance, has the burnt fragrance of the Maotai flavor, and has the unique style of being fragrant and pure, comfortable in burnt fragrance, mellow and sweet in mouth, full in taste and long in aftertaste.
The foregoing is merely a specific embodiment of the present application and is not intended to limit the application, and various modifications and variations may be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.
Claims (6)
1. A brewing process of a clear thick sauce and flavor type white spirit is characterized by comprising the following steps of:
(1) Preparation of clear sauce and flavor type base wine
Taking sorghum as a first brewing raw material, crushing the first brewing raw material, moistening the grain, loading the discrimination steaming grain, taking out of a steamer, adding water, spreading for cooling, discharging high-temperature Daqu, mixing, pouring out the wine tails after stacking, stirring bran after fermenting, and distilling to obtain the wine tails, the fermented grains with the flavor of clear sauce and the base wine with the flavor of clear sauce;
in the step (1), the weight ratio of the sorghum, the high-temperature Daqu, the rice hulls used by the bran mixing and the wine tails is 79.9-80.1:15.9-16.1:2.9-3.1:0.9-1.1;
in the step (1), the steps of spreading and cooling, pouring high-temperature Daqu, mixing and piling up and then splashing wine tails include: spreading to cool to 30-35deg.C, adding the high temperature Daqu, mixing, stacking, sprinkling wine tails, continuously stacking for 2-4 days until the stacking top temperature is 42-55deg.C, and fermenting in a ceramic jar for 50-60 days;
(2) Preparation of thick sauce and flavor type base wine
Taking sorghum, wheat, corn, rice and glutinous rice as second brewing raw materials, crushing and moistening the second brewing raw materials, mixing with mother grain and cooked bran, packaging, and distilling to obtain thick sauce and flavor base wine and grain grains;
the preparation method of the mother grain comprises the following steps: taking out the grain lees, adding water, adding the fermented grains with the flavor of the clear sauce, spreading for cooling, adding medium-temperature Daqu and high-temperature Daqu, mixing, fermenting in a mud pit for preparing strong-flavor wine for 60-70 days, and taking out of the pit to obtain the mother lees;
the step (2) of cooling and adding medium-temperature Daqu and high-temperature Daqu comprises the following steps: spreading to cool to 30-35 ℃, and adding the medium-temperature Daqu and the high-temperature Daqu with the weight ratio of 39-41:10, wherein the adding amount of the medium-temperature Daqu is 29-31% of the mass of the second brewing raw material;
(3) Blending of finished wine
And (3) respectively ageing the clear sauce and flavor type base wine and the thick sauce and flavor type base wine, and then blending according to the volume percentage ratio of 20-50:50-80 to obtain the clear sauce and flavor type white spirit.
2. The brewing process according to claim 1, wherein in step (1), the sorghum is crushed to 4-6 pieces.
3. The brewing process according to claim 1, wherein the temperature of the upper layer of the jar is 28-33 ℃, the temperature of the bottom layer of the jar is 33-36 ℃ and the moisture in the jar is controlled between 39-45% during the fermentation in the jar.
4. A brewing process according to any one of claims 1-3, wherein 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 sorghum, the wheat, the corn pass through no more than 20% of the respective weight of a 20 mesh sieve after crushing.
5. A brewing process according to any one of claims 1-3, wherein the second brewing 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.
6. A strong and aromatic white spirit, characterized in that it is produced by the brewing process according to any one of claims 1-5.
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| 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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