CN115627202B - Four-season brewing method of Luzhou-flavor liquor and Luzhou-flavor liquor obtained by same - Google Patents
Four-season brewing method of Luzhou-flavor liquor and Luzhou-flavor liquor obtained by same Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 45
- 239000000796 flavoring agent Substances 0.000 title description 11
- 241000209094 Oryza Species 0.000 claims abstract description 74
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 74
- 235000009566 rice Nutrition 0.000 claims abstract description 74
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 125000003118 aryl group Chemical group 0.000 claims abstract description 25
- 230000008569 process Effects 0.000 claims abstract description 15
- 235000015096 spirit Nutrition 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims description 45
- 239000010903 husk Substances 0.000 claims description 26
- 240000003433 Miscanthus floridulus Species 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 abstract description 34
- 239000000463 material Substances 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 238000013124 brewing process Methods 0.000 abstract description 10
- 230000001105 regulatory effect Effects 0.000 abstract description 7
- 230000001276 controlling effect Effects 0.000 abstract description 4
- 238000011112 process operation Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 16
- 239000002994 raw material Substances 0.000 description 13
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000010025 steaming Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 230000001932 seasonal effect Effects 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229920000180 alkyd Polymers 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- 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
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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
- 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
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Abstract
The invention discloses a four-season brewing method of strong aromatic Chinese spirits and the obtained strong aromatic Chinese spirits, comprising the following steps: A. for autumn brewing, the rice hull dosage is increased by 1% -2% and the yeast dosage is increased by 0.5% -1% and the water dosage is reduced by 3% -5% after two air-saving processes; B. for winter brewing, the rice hull consumption is increased by 1% -2% for every two gas terms, the yeast consumption is increased by 0.5% -1%, and the water consumption is reduced by 2% -4%; C. for spring brewing, the rice hull consumption is reduced by 1% -2% every time two solar terms are passed, the yeast consumption is reduced by 0.5% -1%, and the water consumption is increased by 3% -5%; D. for summer brewing, the rice hull consumption is reduced by 1% -2% and the yeast consumption is reduced by 0.5% -1% and the water consumption is increased by 3% -5% after each solar term. According to the invention, through the summary of production practice for many years and the combination of different season characteristics, a four-season brewing process system of the strong aromatic white spirit is established, the quality of the produced wine is effectively improved through dynamically regulating and controlling the raw and auxiliary materials and the process operation, the variety of the wine is richer and more, and the value of the raw wine is greatly reflected.
Description
Technical Field
The invention relates to the technical field of strong aromatic Chinese spirits brewing, in particular to a four-season brewing method of strong aromatic Chinese spirits and the obtained strong aromatic Chinese spirits.
Background
The brewing production of the strong aromatic white spirit is very close to the change of climate, season or gas saving, and the temperature and humidity fluctuation in each season greatly influences the brewing production. The strong aromatic white spirit is produced with cereal grain as material and through solid state fermentation, distillation, ageing and blending, and has no added flavor matter and composite flavor with ethyl caproate as main material. When the strong aromatic white spirit is brewed, daqu powder is firstly spread at the bottom of the pit to promote aroma generation before the pit is filled with the strong aromatic white spirit, the temperature of the pit is different according to seasons and air temperatures, the temperature of the pit is controlled at 5-10 ℃ in spring and autumn, the temperature of the pit is controlled at 17-20 ℃ in summer and autumn, the temperature of the pit is controlled at 20-28 ℃ in summer and autumn, and the temperature of the pit is controlled at 20-27 ℃ or slightly lower than the temperature of the pit by 2-3 ℃. For how to brew high-quality strong aromatic white spirit according to seasons, twenty-four air-saving brewing songs are known in the past, however, the twenty-four air-saving brewing songs only give out which process stage of brewing is mainly performed when each air-saving arrives, and do not give out how to dynamically regulate the raw and auxiliary material collocation and the process operation according to the air-saving. For example, in the spring stage, twenty-four solar terms brewing songs are known as "Zhingchun february and Yi Shu, medium and high temperature yeast brewing floss", and also as the rainwater stage, the rainwater is known as "the distillers' grains become mixed, the distilled grains are added with water and the temperature is slowly raised", and in the frightening stage, the frightened winter wine is known as "the first time of storage is full, the quality is divided and the first time is closed, and the like. According to twenty-four solar terms, qualified strong aromatic Chinese spirits can be produced, but high-quality strong aromatic Chinese spirits cannot be produced.
Disclosure of Invention
The invention aims at: aiming at the problems, the four-season brewing method of the strong aromatic white spirit and the obtained strong aromatic white spirit are provided.
The technical scheme adopted by the invention is as follows: a four-season brewing method of Luzhou-flavor liquor comprises the following steps:
A. for autumn brewing, from the beginning of a white dew section to the end of a big snow section, the rice hull dosage is increased by 1% -2%, the yeast dosage is increased by 0.5% -1%, the water dosage is reduced by 3% -5% through two solar terms, and other process steps are carried out according to the existing process, wherein,% represents the grain dosage percentage;
B. for winter brewing, from winter to spring festival, the rice husk dosage is increased by 1% -2%, the yeast dosage is increased by 0.5% -1%, the water dosage is reduced by 2% -4%, and other process steps are carried out according to the existing process, wherein,% represents the percentage of grain feeding;
C. for spring brewing, from the beginning of spring festival to the end of summer festival, the rice hull dosage is reduced by 1% -2%, the yeast dosage is reduced by 0.5% -1%, the water dosage is increased by 3% -5% through two solar terms, and other process steps are carried out according to the existing process, wherein,% represents the grain feeding weight percentage;
D. for summer brewing, from the beginning of the summer to the end of the small summer, the rice husk dosage is reduced by 1% -2%, the yeast dosage is reduced by 0.5% -1%, the water dosage is increased by 3% -5% after each time of one solar term, and other process steps are carried out according to the existing process, wherein the percentage of the fed grain is represented by the percentage.
In the invention, autumn brewing is carried out from the beginning of white dew section to the end of big snow section, seven solar terms including white dew, autumn, cold dew, frost, winter, small snow and big snow are experienced, fermented grains are fermented in the autumn brewing process and then subjected to alkyd esterification for a long time in hot summer, acid, ester and other fragrant components are rich, the wine quality is particularly good, but the activity of the fermented grains is poor, so that the activity of the fermented grains is improved by combining climate and activity of the fermented grains, and raw materials and auxiliary materials and a process are required to be regulated. Therefore, through the summary of the time of the inventors for years, in the autumn brewing process, the rice hull dosage is increased by 1% -2% (for example, 1%, 1.2%, 1.3%, 1.5%, 1.8%, 2% and the like can be selected according to practical situations), the yeast dosage is increased by 0.5% -1% (for example, 0.5%, 0.6%, 0.7%, 0.8%, 1% and the like can be selected according to practical situations), and the water dosage is reduced by 3% -5% (for example, 3.5%, 3.8%, 4%, 4.5%, 5% and the like can be selected according to practical situations), and the quality of the wine brewing body can be obviously improved by adopting the adjustment mode, and the characteristics of prominent cellar fragrance, elegant grain fragrance, mellow taste, softness, smoothness, long length and typical aroma style can be embodied.
Further, in order to better realize dynamic adjustment of autumn brewing raw materials and auxiliary materials, in the stage of white dew and autumn, the rice hull consumption is 23% -25% (such as 23%, 23.5%, 23.8%, 24%, 24.5%, 25%, etc., and is specifically selected according to practical situations), the yeast consumption is 21% -24% (such as 21%, 22%, 22.5%, 23%, 23.5%, 24%, etc., and is specifically selected according to practical situations), and the water consumption is 110% -120% (such as 110%, 112%, 113%, 115%, 118%, 120%, etc., and is specifically selected according to practical situations); in cold dew and frost stage, rice husk is used in an amount of 24% -26% (for example, 24%, 24.5%, 25%, 25.5%, 25.8%, 26%, etc., and is specifically selected according to practical situation), yeast is used in an amount of 22% -24.5% (for example, 22%, 22.5%, 23%, 23.5%, 24%, 24.5%, etc., and is specifically selected according to practical situation), and water is used in an amount of 105% -115% (for example, 105%, 108%, 110%, 112%, 115%, etc., and is specifically selected according to practical situation); in winter and snow stage, rice husk is 25% -27%, yeast is 23% -25%, and water is 100% -110% (for example, 100%, 102%, 105%, 106%, 108%, 110%, etc. can be selected according to practical situation); in the snow stage, the rice hull consumption is 26% -28% (for example, 23%, 23.5%, 23.8%, 24%, 24.5%, 25%, etc., which are specifically selected according to the actual situation), the yeast consumption is 24% -26% (for example, 24%, 24.5%, 24.8%, 25%, 25.5%, 26%, etc., which are specifically selected according to the actual situation), and the water consumption is 97% -107% (for example, 97%, 98%, 100%, 102%, 105%, 107%, etc., which are specifically selected according to the actual situation).
In the invention, winter brewing starts from winter to the beginning of spring and ends, six solar terms including winter to, small cold, severe cold, spring, rainwater and jellyfish are experienced, in the winter brewing process, the season air temperature is low, the temperature is fast to dissipate, so that the unused aroma substances in autumn fermented grains are required to be combined, and raw materials and auxiliary materials and processes are regulated again according to the seasonal characteristics, so that various microorganisms and aroma substances in the fermented grains are fully utilized to convert and promote the quality of wine, and meanwhile, the vigor of the fermented grains is rejuvenated. Therefore, in the winter brewing process, the rice hull consumption is increased by 1% -2% (for example, 1%, 1.2%, 1.3%, 1.5%, 1.8%, 2% and the like according to practical situations), the yeast consumption is increased by 0.5% -1% (for example, 0.5%, 0.6%, 0.7%, 0.8%, 1% and the like according to practical situations), and the water consumption is reduced by 2% -4% (for example, 2%, 2.5%, 3%, 3.5%, 4% and the like according to practical situations). The quality of the winter brewing body can be obviously improved by adopting the adjustment mode, and the characteristics of prominent grain fragrance, cellar fragrance, soft and sweet taste, refreshing and clean taste and typical aroma style are reflected.
Further, for winter brewing, in the stage of rainwater and frightening, the rice hull dosage is reduced by 0.5% -1.5% (for example, 0.5%, 0.8%, 1.0%, 1.2%, 1.5% and the like according to practical situations, the yeast dosage is reduced by 0.5% -1% (for example, 0.5%, 0.6%, 0.7%, 0.8%, 1% and the like according to practical situations), and the water dosage is kept unchanged.
Further, for winter brewing, in winter and small cold stage, the rice husk dosage is 27% -30% (for example, 27%, 27.5%, 28%, 28.5%, 30%, etc. can be specifically selected according to practical situation), the yeast dosage is 25% -27% (for example, 25.5%, 26%, 26.5%, 27%, etc. can be specifically selected according to practical situation), and the water dosage is 94% -104% (for example, 94%, 98%, 100%, 102%, 104%, etc. can be specifically selected according to practical situation); in the cold stage and the spring stage, the rice hull consumption is 28% -32% (for example, 28%, 29%, 30%, 31%, 32% and the like can be selected according to practical situations), the yeast consumption is 26% -28% (for example, 26%, 26.5%, 27%, 27.5%, 28% and the like can be selected according to practical situations), and the water consumption is 90% -100% (for example, 90%, 92%, 95%, 98%, 100% and the like can be selected according to practical situations); in the stage of rainwater and frightening, the rice husk dosage is 26.5% -30.5% (for example, 26.5%, 27%, 28%, 30%, 30.5% and the like, which are specifically selected according to practical situations), the yeast dosage is 25% -27% (for example, 25.5%, 26%, 26.5%, 27% and the like, which are specifically selected according to practical situations), and the water dosage is 90% -100% (for example, 90%, 93%, 95%, 98%, 100% and the like, which are specifically selected according to practical situations).
In the invention, spring brewing is carried out from the beginning of spring festival to the end of summer festival, and six solar terms including spring festival, qingming festival, cereal rain, summer, small fullness and miscanthus are experienced, the air temperature gradually rises in the season, all beneficial microorganisms are gradually active in case of resuscitation, the active advantage of the seasonal microorganisms is utilized, and the production process is regulated to further promote fermented grains to reach the activity peak value so as to ensure the high wine yield. Therefore, in the spring brewing process, the rice hull consumption is reduced by 1% -2% (for example, 1%, 1.2%, 1.3%, 1.5%, 1.8%, 2% and the like according to practical situations), the yeast consumption is reduced by 0.5% -1% (for example, 0.5%, 0.6%, 0.7%, 0.8%, 1% and the like according to practical situations), and the water consumption is increased by 3% -5% (for example, 3%, 3.5%, 4.0%, 4.5%, 5% and the like according to practical situations). The quality of the spring brewing body can be obviously improved by adopting the adjustment mode, and the characteristics of prominent grain fragrance, sweet and refreshing taste and typical aroma style are reflected.
Further, for spring brewing, in the spring and Qing Ming stages, the rice husk dosage is 25% -29% (for example, 25%, 26%, 27%, 28%, 29%, etc., and is specifically selected according to practical situations), the yeast dosage is 24% -26% (for example, 24%, 24.5%, 25%, 25.5%, 26%, etc., and is specifically selected according to practical situations), and the water dosage is 95% -105% (for example, 95%, 98%, 100%, 102%, 105%, etc., and is specifically selected according to practical situations); in the stage of paddy rain and summer, the rice husk dosage is 24% -27% (for example, 24%, 25%, 26%, 26.5%, 27%, etc., which is specifically selected according to the practical situation), the yeast dosage is 23% -25% (for example, 23%, 23.5%, 24%, 24.5%, 25%, etc., which is specifically selected according to the practical situation), and the water dosage is 100% -110% (for example, 100%, 102%, 105%, 108%, 110%, etc., which is specifically selected according to the practical situation); in the stage of small fullness and miscanthus, the rice hull dosage is 23% -26% (for example, 23%, 24%, 25%, 25.5%, 26% and the like, which are specifically selected according to practical situations), the yeast dosage is 22% -24% (for example, 22%, 22.5%, 23%, 23.5%, 24% and the like, which are specifically selected according to practical situations), and the water dosage is 106% -115% (for example, 106%, 108%, 110%, 112%, 115% and the like, which are specifically selected according to practical situations).
In the invention, summer brewing starts from summer-time section to small summer-time section and goes through summer-time and small summer-time section. The summer brewing season has high temperature, high cellar entering temperature, active microorganisms, favorability and quick breeding and reproduction of harmful microorganism groups, so that the harmful microorganism groups are required to be inhibited by adjusting raw and auxiliary materials and process operation, and the phenomena of over-fast fermentation, over-high top temperature, low output, poor quality and the like are avoided. For this reason, in the summer brewing process, the rice hull dosage is reduced by 1% -2% (for example, 1%, 1.2%, 1.3%, 1.5%, 1.8%, 2%, etc., which may be specifically selected according to the actual situation), the yeast dosage is reduced by 0.5% -1% (for example, 0.5%, 0.6%, 0.7%, 0.8%, 1%, etc., which may be specifically selected according to the actual situation), and the water dosage is increased by 3% -5% (for example, 3%, 3.5%, 4.0%, 4.5%, 5%, etc., which may be specifically selected according to the actual situation) per one solar term. The quality of the spring brewing body can be obviously improved by adopting the adjustment mode, and the characteristics of prominent grain fragrance, sweet and clean taste and typical aroma style are reflected.
Further, for summer brewing, in the summer season, the rice husk is used in an amount of 22% -25% (for example, 22%, 22.5%, 23%, 24%, 25%, etc., which may be specifically selected according to the actual situation), the yeast is used in an amount of 21% -23% (for example, 21%, 21.5%, 22%, 22.5%, 23%, etc., which may be specifically selected according to the actual situation), and the water is used in an amount of 110% -120% (for example, 110%, 112%, 113%, 115%, 120%, etc., which may be specifically selected according to the actual situation); in the small summer stage, the rice husk is 20% -24% (for example, 20%, 21%, 22%, 23%, 24%, etc., and is specifically selected according to the practical situation), the yeast is 20% -22% (for example, 20%, 20.5%, 21%, 21.5%, 22%, etc., and is specifically selected according to the practical situation), and the water is 115% -120% (for example, 115%, 116%, 117%, 118%, 120%, etc., and is specifically selected according to the practical situation).
Further, in autumn brewing and winter brewing seasons, the mass ratio of the grain grains is 1:3.5-4.0, which may be, for example, 1:3.6, 1:3.7, 1:3.8, 1:3.9, 1:4.0, etc.
Further, in spring brewing season, the mass ratio of the grain lees is 1:4.0-4.5, which may be, for example, 1:4.0, 1:4.1, 1:4.2, 1:4.3, 1:4.4, 1:4.5, etc.
Further, in the summer brewing season, the mass ratio of the grain lees is 1:4.5-5.0.
the invention further provides the Luzhou-flavor liquor, which is brewed by the four-season brewing method.
In summary, due to the adoption of the technical scheme, the beneficial effects of the invention are as follows:
1. according to the invention, through the summary of production practice for many years and the combination of different seasonal characteristics, the brewing of the strong aromatic white spirit is divided into autumn brewing, winter brewing, spring brewing and summer brewing, and on the production period, the autumn brewing is started, the summer brewing is ended to be one production period, so that a four-season brewing process system of the strong aromatic white spirit is established, and the four-season brewing wine body is subjected to classification acceptance and classification storage according to different characteristics of the four-season brewing wine body, thereby effectively improving the quality of produced wine, ensuring that the variety of the wine body is more abundant and diversified, and greatly reflecting the value of the wine body of the original wine;
2. different from the mode of regulating and controlling raw materials and auxiliary materials in a month, the invention greatly increases the yield of high-quality white spirit in the same production batch by dynamically regulating and controlling the raw materials and auxiliary materials and the process operation according to twenty-four solar terms changes, effectively improves the quality of produced white spirit, provides quantifiable production operation for high-quality production of strong aromatic white spirit and makes outstanding contribution to the white spirit industry.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1
The method for brewing the Luzhou-flavor liquor in four seasons by adopting the traditional pit-extending method (except that raw materials and auxiliary materials are regulated according to the table 1, other specific technological parameters are executed by referring to the existing technology and are not repeated here) comprises the following steps:
s1, crushing raw materials, and uniformly mixing for later use;
s2, rice husk is steamed, dust is removed, and the rice husk is spread and cooled for later use;
s3, vinasse making: respectively pumping out the flour grains to the 15 th retort pit bottom grains (calculated by 15 retorts) from the pit, and independently piling up the flour grains to a airing room;
s4, adding the raw materials into the mother grain, uniformly mixing the grain grains, adding rice hulls to cover, and moistening the grains for 40-120 minutes;
s5, uniformly mixing grain lees and rice hulls 15 minutes before steaming;
s6, steaming in sequence: retort 4, retort 5, retort 6, retort 7, retort 8, retort 9, retort 10, retort 11, retort 12, retort 13, retort 14, and retort 15; the steaming process requires: the method has the advantages that the materials are scattered uniformly, the gas detection is carried out on the materials, and the gas is not leaked;
s7, taking wine, strictly distilling wine at low temperature, and controlling the distilled wine temperature at 20-35 ℃ by adjusting the size of condensed water;
s8, taking out the tail wine after the wine is taken out;
s9, uniformly pumping water with the temperature of more than 90 ℃ according to the water content of the fermented grains when the fermented grains are discharged out of the steamer;
s10, spreading, airing, cooling and adding yeast, wherein the yeast drug and fermented grains are required to be uniformly mixed in the yeast adding process;
s11, the fermented grains are put into the pit in the same sequence as the steaming sequence, namely: the pit is discharged from the pit, the 4 th rice steamer is discharged into the 1 st rice steamer, the 5 th rice steamer is discharged into the 2 nd rice steamer, the 6 th rice steamer is discharged into the 3 rd rice steamer, the 7 th rice steamer is discharged into the 4 th rice steamer, the 8 th rice steamer is discharged into the 5 th rice steamer, the 9 th rice steamer is discharged into the 6 th rice steamer, the 10 th rice steamer is discharged into the 7 th rice steamer, the 11 th rice steamer is discharged into the 8 th rice steamer, the 12 th rice steamer is discharged into the 9 th rice steamer, the 13 th rice steamer is discharged into the 10 th rice steamer, the 14 th rice steamer is discharged into the 11 th rice steamer, and the 15 th rice steamer is discharged into the 12 th rice steamer as a pit surface;
s12, after all fermented grains in the whole pit are completely put into the pit, light beating and tight beating are carried out, rice hulls are scattered, and pit sealing is carried out by mixing soft and cooked pit sealing mud;
s13, checking the sealing condition of the pit every day after sealing the pit, and treating cracks, collapse and the like of pit sealing mud to ensure the sealing performance of the pit.
In the above description, the collocation of the raw materials and the auxiliary materials is adjusted according to twenty-four solar terms, and the specific adjustment modes are shown in table 1:
table 1 formula table for adjusting raw and auxiliary materials in four seasons brewing method
Note that: the dosage of the raw materials and the auxiliary materials in the table is the mass dosage of the grain feeding quantity.
Comparative example 1
The comparative example is the same as example 1, except that the comparative example adopts the conventional process, and the strong aromatic Chinese spirits are produced by adjusting the raw and auxiliary material formula every month, and the specific adjustment modes are shown in table 2:
TABLE 2 formula table for matching and adjusting raw materials and auxiliary materials in traditional method
| Month of month | Grain-to-grain ratio | Rice husk (%) | Yeast (%) | Water usage (%) |
| 1 month | 1：(3.5－4.0) | 28－30 | 24－26 | 80－100 |
| 2 months of | 1：(3.5－4.0) | 28－30 | 24－26 | 90－105 |
| 3 months of | 1：(3.5－4.0) | 27－28 | 23－25 | 90－105 |
| 4 months of | 1：(4.0－4.5) | 26－28 | 23－25 | 95－110 |
| 5 months of | 1：(4.0－4.5) | 25－27 | 22－24 | 100－110 |
| 6 months of | 1：(4.5－5) | 23－－25 | 20－23 | 100－115 |
| 7 months of | 1：(4.5－5) | 21－－24 | 19－21 | 110－120 |
| 8 months of | － | － | － | － |
| 9 months of | 1：(3.5－4.0) | 25－26 | 20－22 | 105－115 |
| For 10 months | 1：(3.5－4.0) | 25－27 | 21－24 | 100－110 |
| 11 months of | 1：(3.5－4.0) | 27－29 | 23－24 | 95－105 |
| 12 months of | 1：(3.5－4.0) | 28－30 | 24－25 | 90－100 |
Note that: the dosage of the raw materials and the auxiliary materials in the table is the mass dosage of the grain feeding quantity.
Comparative example 2
Comparative example 1 is the same as example 1 except that in winter brewing, in two stages of rainwater and frightening, the rice husk dosage is increased by 1% -2%, the yeast dosage is increased by 0.5% -1%, and the water dosage is reduced by 2% -4%, namely, the mode that the rice husk dosage is reduced by 0.5% -1.5%, the yeast dosage is reduced by 0.5% -1% and the water dosage is kept unchanged is not adopted in the examples.
Production data results
Taking production data of a first workshop, a third workshop and a fifth workshop of the Lung wine company of 2021 as an example, the raw materials and the production periods of the three workshops are the same, wherein one workshop adopts the brewing method of the embodiment 1, the third workshop adopts the brewing method of the comparative example 1, the fifth workshop adopts the brewing method of the comparative example 2, 100 tons of Lung wine is produced as an examination, and the basic conditions of the wine bodies of the embodiment 1, the comparative example 1 and the comparative example 2, which respectively produce 100 tons of Lung wine, are shown in table 3:
TABLE 3 basic conditions of Luzhou-flavor liquor produced in three workshops
| Project | Types of wine base | More than one level of wine proportion | Extra-high grade wine ratio |
| Comparative example 1 | 7 | 68.63％ | 7.32％ |
| Comparative example 2 | 21 | 72.82％ | 7.35％ |
| Example 1 | 28 | 86.38％ | 7.68％ |
Note that: the% in the table represents the mass ratio.
As can be obtained from Table 3, the four-season brewing method of the invention can greatly improve the types of wine bodies and the quality of the wine bodies, the types of the wine bodies are improved to 28 types from 7, the proportion of the wine with more than one grade is improved to 86.38% from 68.63%, and the content of the wine with excellent grade is increased by 0.36%. Meanwhile, according to the result of comparative example 2, in the winter brewing process, when the rainwater and the stinging stage are not dynamically adjusted according to the adjustment mode of example 1, the wine body type and the proportion of wine with more than one grade are reduced, so that the special adjustment of the rainwater and the stinging stage in the winter brewing process is proved, and the quality and the type of the strong aromatic white wine are further improved.
Further, in order to further reflect the difference of the quality of the strong aromatic white spirit obtained by the two brewing methods of the comparative example 1 and the example 1, ethyl caproate is taken as an assessment index, a comprehensive sample of the whole pit is taken as an assessment object, and the comparison results of the wine samples of the comparative example 1 and the example 1 are shown in table 4:
table 4 content of ethyl caproate in the whole pit integrated samples of comparative example 1 and example 1
| Project | Ethyl caproate content (mg/100 mL) |
| Comparative example 1 | 146.24 |
| Example 1 | 198.92 |
| Increasing the ratio | 36.02％ |
As can be seen from Table 4, the ethyl caproate content in the Luzhou-flavor liquor obtained by the method is increased from 146.24mg/100mL to 198.92mg/100mL, 36.02% is increased, and the liquor quality improving effect is remarkable.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (4)
1. The four-season brewing method of the strong aromatic Chinese spirits is characterized by comprising the following steps of:
A. for autumn brewing, from the beginning of a white dew section to the end of a big snow section, the rice hull dosage is increased by 1% -2%, the yeast dosage is increased by 0.5% -1%, the water dosage is reduced by 3% -5% through two solar terms, and other process steps are carried out according to the existing process, wherein,% represents the grain dosage percentage; in the stage of white dew and autumn, the rice husk dosage is 23% -25%, the yeast dosage is 21% -24%, and the water dosage is 110% -120%; in cold dew and frost stage, rice husk is 24-26%, yeast is 22-24.5%, and water is 105-115%; in winter and snow stage, rice husk is 25-27%, yeast is 23-25% and water is 100-110%; in the stage of big snow, the rice hull consumption is 26-28%, the yeast consumption is 24-26%, and the water consumption is 97-107%;
B. for winter brewing, from winter to spring festival, the rice husk dosage is increased by 1% -2%, the yeast dosage is increased by 0.5% -1%, the water dosage is reduced by 2% -4%, and other process steps are carried out according to the existing process, wherein,% represents the percentage of grain feeding; in the stage of rainwater and frightening, the rice hull dosage is reduced by 0.5 to 1.5 percent, the yeast dosage is reduced by 0.5 to 1 percent, and the water dosage is kept unchanged; in winter to and little cold stage, the rice hull dosage is 27% -30%, the yeast dosage is 25% -27%, and the water dosage is 94% -104%; in the stage of severe cold and spring, the rice hull dosage is 28% -32%, the yeast dosage is 26% -28%, and the water dosage is 90% -100%; in the stage of rainwater and frightening, the rice husk dosage is 26.5-30.5%, the yeast dosage is 25-27%, and the water dosage is 90-100%;
C. for spring brewing, from the beginning of spring festival to the end of summer festival, the rice hull dosage is reduced by 1% -2%, the yeast dosage is reduced by 0.5% -1%, the water dosage is increased by 3% -5% through two solar terms, and other process steps are carried out according to the existing process, wherein,% represents the grain feeding weight percentage; in the spring festival and the Qingming stage, the rice husk dosage is 25% -29%, the yeast dosage is 24% -26%, and the water dosage is 95% -105%; in the stage of paddy rain and summer, the rice husk dosage is 24% -27%, the yeast dosage is 23% -25%, and the water dosage is 100% -110%; in the stage of small fullness and miscanthus, the rice husk dosage is 23% -26%, the yeast dosage is 22% -24%, and the water dosage is 106% -115%;
D. for summer brewing, from the beginning of the summer to the end of the small summer, the rice husk dosage is reduced by 1% -2%, the yeast dosage is reduced by 0.5% -1%, the water dosage is increased by 3% -5% after each time of one solar term, and other process steps are carried out according to the existing process, wherein,% represents the grain dosage percentage; in the stage of summer, the rice husk dosage is 22-25%, the yeast dosage is 21-23%, and the water dosage is 110-120%; in the small summer period, the rice husk dosage is 20% -24%, the yeast dosage is 20% -22%, and the water dosage is 115% -120%.
2. The four-season brewing method of strong aromatic Chinese spirits according to claim 1, wherein the mass ratio of grain lees is 1:3.5-4.0 in autumn brewing and winter brewing seasons.
3. The four-season brewing method of strong aromatic Chinese spirits according to claim 1, wherein the mass ratio of grain lees is 1:4.0-4.5 in spring brewing season.
4. The four-season brewing method of strong aromatic Chinese spirits according to claim 1, wherein the mass ratio of grain lees is 1:4.5-5.0 in summer.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006075017A (en) * | 2004-09-07 | 2006-03-23 | Kizakura Sake Brewing Co | Method for producing refined rice liquor |
| CN105695276A (en) * | 2016-03-04 | 2016-06-22 | 甘肃滨河食品工业（集团）有限责任公司 | Method for making baijiu through nine-crop nine-step making technology |
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006075017A (en) * | 2004-09-07 | 2006-03-23 | Kizakura Sake Brewing Co | Method for producing refined rice liquor |
| CN105695276A (en) * | 2016-03-04 | 2016-06-22 | 甘肃滨河食品工业（集团）有限责任公司 | Method for making baijiu through nine-crop nine-step making technology |
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
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| Title |
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| 浓香型白酒酿造中大曲量化使用模型的研究与应用;唐玉云;谢铭;张明;胡成利;刘中诚;杜德军;;酿酒(02);40-44 * |
| 陈香型白酒"二十四节气"酿造法的研究与应用;杜德军 等;《酿酒科技》(第2期);55-61 * |
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