CN117165385A - Microbial fermentation process for accelerating white spirit aging - Google Patents
Microbial fermentation process for accelerating white spirit aging Download PDFInfo
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- CN117165385A CN117165385A CN202311179902.1A CN202311179902A CN117165385A CN 117165385 A CN117165385 A CN 117165385A CN 202311179902 A CN202311179902 A CN 202311179902A CN 117165385 A CN117165385 A CN 117165385A
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Abstract
The application discloses a microbial fermentation process for accelerating white spirit aging, which comprises the following steps of: firstly, grinding rice, sorghum and glutinous rice, stirring and mixing, soaking in 50-80 ℃ hot water for 1-15 hours, draining, steaming, and spreading and airing to obtain clinker; step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, and preserving heat and accumulating to obtain saccharified clinker; step three, uniformly mixing the saccharified clinker and the compound microorganism preparation, putting the mixture into a pit for fermentation, and distilling to obtain white wine; step four, mixing distilled white spirit and the composite microorganism bacterial suspension to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 2-5 hours per day and continuously introducing oxygen for 5-30 days; the composite microbial preparation and the bacterial suspension thereof comprise 4-20 parts of Hansenula dysenteriae and 1-5 parts of clostridium; the microbial fermentation process of the application can accelerate the aging process of the white spirit, shorten the aging period of the white spirit, improve the mouthfeel and enhance the flavor of the white spirit.
Description
Technical Field
The application relates to the technical field of wine brewing, in particular to a microbial fermentation process for accelerating ageing of white wine.
Background
The white spirit is national wine in China, is a special distilled spirit in China, and can be classified into fragrance type, strong fragrance type, sauce fragrance type, rice fragrance type and other fragrance types according to different styles. The fermentation process of the white spirit is a dynamic change process of a system, an enzyme system and a bacterial system and fermentation conditions, and the quality and style of the white spirit are affected by the content of ethyl acetate. The formation of ethyl acetate is influenced by external environment, and has certain fluctuation.
In each step of brewing white spirit, ageing is a major factor in determining the production period of a wine, such as white spirit. The aging of the white spirit is also called as 'aging' of the white spirit, and the distilled white spirit has the problems of pungent taste, uncooked flavor and the like, so that the white spirit needs to be stored and aged for a long time to improve the taste. Through ageing, various aroma substances in the wine body undergo a series of physical and chemical reactions, so that the aged wine such as white spirit has a mellow and long-lasting taste. Although the flavor of the wine such as white spirit can be improved by ageing, the brewing period of the wine such as white spirit (the normal ageing time is 6-12 months) can be prolonged, so that the brewing cost is increased. Therefore, how to effectively improve the flavor of wine such as white spirit and shorten the ageing period is a problem to be solved in the current production of wine such as white spirit.
In the technology of microbial fermentation, microorganisms not only participate in the whole process of brewing wine such as white wine, but also play a vital role in each link. The technology of improving the flavor of the white spirit by adopting the microbial flora is mainly focused on the brewing stage of the white spirit. At present, the technology for improving the flavor of white spirit by microbial fermentation adopts the technology that bacterial strains cannot tolerate high-concentration alcohol, so that the types and the activities of enzymes produced by microorganisms are limited. Therefore, development of a new microbial fermentation process for accelerating aging of white spirit is required.
Disclosure of Invention
In order to overcome the defects and shortcomings of the prior art, the application aims to provide a microbial fermentation process for accelerating the aging of white spirit, and the microbial fermentation process can not only accelerate the aging process of white spirit, shorten the aging period of white spirit, but also improve the taste and flavor of white spirit.
Therefore, the application adopts the following technical scheme:
the application provides a microbial fermentation process for accelerating white spirit aging, which comprises the following steps of:
grinding rice, sorghum and glutinous rice, stirring and mixing, putting into hot water with the temperature of 50-80 ℃ for soaking for 1-15 hours, draining, steaming, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, and preserving heat and accumulating to obtain saccharified clinker;
step three, uniformly mixing the saccharified clinker and the compound microorganism preparation, putting the mixture into a pit for fermentation, and distilling to obtain white wine;
step four, mixing the white spirit obtained by distillation in the step three with the composite microorganism bacterial suspension to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 2-5 hours every day, and continuously introducing oxygen for 5-30 days;
wherein the compound microorganism preparation comprises the following components in parts by weight, 4-20 parts of Hansenula dysenteriae and 1-5 parts of clostridium; the compound microorganism bacterial suspension is bacterial suspension prepared from a compound microorganism preparation.
Further, in the first step, the weight percentage of the rice, the sorghum and the glutinous rice is 20-40%, 55-75% and 10-25% of the sorghum.
Further, the soaking time in the first step is 10-15 hours; the steaming time in the first step is 20-40 min.
Further, the weight of the small yeast in the second step is 5-8% of the weight of the clinker.
Further, the weight of the compound microbial preparation in the step three is 1 to 5 percent of the weight of clinker.
Further, the weight of the compound microbial preparation in the step three is 3 to 4 percent of the weight of clinker.
Further, the effective viable count of clostridium in the composite microbial bacterial suspension is more than or equal to 10 9 CFU/mL。
Further, the effective viable count of Hansenula dysenteriae in the composite microbial bacterial suspension is more than or equal to 10 9 CFU/mL。
Further, the preparation method of the composite microbial bacterial suspension comprises the following steps: the obtained Hansenula dysmorphica and Clostridium are mixed according to the formula (2-5): 1 to prepare a complex microbial flora bacterial suspension required for fermentation.
Further, the addition amount of the composite microorganism bacterial suspension in the step five is 0.5-5% of the mixed strong aromatic white spirit.
The principle of the application is as follows: the special type of microorganism, namely Hansenula dysmorphica and clostridium are used for carrying out amplification culture and compounding to form a compound microbial flora preparation, the preparation is mixed with new wine obtained just after distillation, a large amount of organic acids can be generated in the microbial fermentation process, the organic acids can react with substances such as aldehyde, ketone and the like to remove the miscellaneous flavor brought by the substances to the wine body, and on the other hand, the organic acids can also react with alcohol to form fragrant substances; meanwhile, various enzymes produced by the metabolism of microorganisms can accelerate the esterification reaction, so that a large amount of fragrant substances are generated, the ageing period is shortened, the technical problem of overlong ageing period of the white wine is overcome, the production cost of the wine such as the white wine is greatly reduced, and the flavor and quality of the wine body are ensured.
The application has the beneficial effects that:
the application utilizes the compound microbial preparation to ferment white wine, and the interaction exists among microorganisms and between the microorganisms and the brewing environment in the fermentation process, so that the effect promotes the improvement of the enzyme system, the fermentation capacity and the like generated by the microorganisms to a certain extent. The application obviously shortens the ageing period and reduces the brewing cost. The microbial flora secretes a large amount of biological enzymes such as lipase, ester synthase, phosphatase and the like in the fermentation process, accelerates the esterification reaction and generates a large amount of aromatic substances. The application improves the flavor of the wine body. The microbial flora generates organic acids such as lactic acid, acetic acid, propionic acid and the like in the fermentation process, and the organic acids are beneficial to removing the miscellaneous flavor in the white spirit. The application has wide application range and can be used for improving wine with various degrees, brewing processes and flavor types.
Detailed Description
The following claims are presented in further detail in connection with the detailed description, but are not to be construed as limiting the application, as any person who makes a limited number of modifications within the scope of the claims is within the scope of the claims.
The strains used in the application are all known strains and can be obtained by conventional screening, commercial means or other approaches.
Example 1
The application provides a microbial fermentation process for accelerating white spirit aging, which comprises the following steps of:
step one, respectively grinding 1250g of rice, 3000g of sorghum and 750g of glutinous rice, stirring and mixing, putting into 60-DEG hot water, soaking for 12 hours, draining, steaming for 30 minutes, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 5% of the weight of the clinker, and preserving heat and accumulating for 3 days to obtain saccharified clinker;
step three, uniformly mixing the saccharified clinker and the compound microbial preparation, wherein the weight of the compound microbial preparation is 2% of that of the clinker, putting the clinker and the compound microbial preparation into a pit for fermentation for 45 days, and distilling to obtain white wine;
step four, mixing the white spirit obtained by distillation in the step three with the composite microorganism bacterial suspension to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 3 hours every day, and continuously introducing oxygen for 15 days;
wherein the compound microorganism preparation comprises the following components in parts by weight, 10 parts of Hansenula dysenteriae and 2.5 parts of clostridium; the compound microorganism bacterial suspension is bacterial suspension prepared from a compound microorganism preparation.
Example 2
The application provides a microbial fermentation process for accelerating white spirit aging, which comprises the following steps of:
step one, respectively grinding 800g of rice, 2800g of sorghum and 400g of glutinous rice, stirring and mixing, putting into 65 ℃ hot water, soaking for 10 hours, draining, steaming for 30 minutes, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 6% of the weight of the clinker, and preserving heat and accumulating for 5 days to obtain saccharified clinker;
step three, uniformly mixing the saccharified clinker and the compound microbial preparation, wherein the weight of the compound microbial preparation is 3% of that of the clinker, and placing the clinker and the compound microbial preparation into a pit for fermentation for 60 days, and distilling to obtain white wine;
step four, mixing the white spirit obtained by distillation in the step three with the composite microorganism bacterial suspension to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 2.5 hours every day, and continuously introducing oxygen for 20 days;
wherein the compound microorganism preparation comprises the following components in parts by weight, 9 parts of Hansenula dysenteriae and 3 parts of clostridium; the compound microorganism bacterial suspension is bacterial suspension prepared from a compound microorganism preparation.
Example 3
The application provides a microbial fermentation process for accelerating white spirit aging, which comprises the following steps of:
step one, respectively grinding 800g of rice, 3000g of sorghum and 200g of glutinous rice, stirring and mixing, putting into 75-DEG hot water, soaking for 10 hours, draining, steaming for 30 minutes, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 7% of the weight of the clinker, and preserving heat and accumulating for 5 days to obtain saccharified clinker;
step three, uniformly mixing the saccharified clinker and the compound microbial preparation, wherein the weight of the compound microbial preparation is 5% of that of the clinker, putting the clinker into a pit for fermentation for 60 days, and distilling to obtain white wine;
step four, mixing the white spirit obtained by distillation in the step three with the composite microorganism bacterial suspension to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 3 hours every day, and continuously introducing oxygen for 30 days;
wherein the compound microorganism preparation comprises the following components in parts by weight, 15 parts of Hansenula dysenteriae and 3 parts of clostridium; the compound microorganism bacterial suspension is bacterial suspension prepared from a compound microorganism preparation.
Example 4
The application provides a microbial fermentation process for accelerating white spirit aging, which comprises the following steps of:
step one, respectively grinding 1000g of rice, 3000g of sorghum and 1000g of glutinous rice, stirring and mixing, putting into 75-DEG hot water, soaking for 15 hours, draining, steaming for 40 minutes, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 6.5% of the weight of the clinker, and preserving heat and accumulating for 5 days to obtain the saccharified clinker;
step three, uniformly mixing the saccharified clinker and the compound microbial preparation, wherein the weight of the compound microbial preparation is 2% of that of the clinker, putting the clinker into a pit for fermentation for 60 days, and distilling to obtain white wine;
step four, mixing the white spirit obtained by distillation in the step three with the composite microorganism bacterial suspension to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 3 hours every day, and continuously introducing oxygen for 30 days;
wherein the compound microorganism preparation comprises the following components in parts by weight, 10 parts of Hansenula dysenteriae and 5 parts of clostridium; the compound microorganism bacterial suspension is bacterial suspension prepared from a compound microorganism preparation.
Comparative example 1
Compared with example 1, the difference is that: only sorghum is used as a raw material, the fourth step is removed, and other steps are kept consistent.
A microbial fermentation process for accelerating aging of white spirit, comprising the steps of:
step one, crushing 5000g of sorghum, stirring and mixing, putting into 60-DEG hot water, soaking for 12 hours, draining, steaming for 30 minutes, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 5% of the weight of the clinker, and preserving heat and accumulating for 3 days to obtain saccharified clinker;
and thirdly, uniformly mixing the saccharified clinker and the compound microbial preparation, wherein the weight of the compound microbial preparation is 2% of that of the clinker, and placing the clinker and the compound microbial preparation into a pit for fermentation for 45 days, and distilling to obtain the white wine.
The composite microbial preparation comprises the following components in parts by weight, 10 parts of Hansenula dysenteriae and 2.5 parts of clostridium.
Comparative example 2
Compared with example 1, the difference is that: and step four, no complex microorganism bacterial suspension is added, and other steps are kept consistent.
A microbial fermentation process for accelerating aging of white spirit, comprising the steps of:
step one, respectively grinding 1250g of rice, 3000g of sorghum and 750g of glutinous rice, stirring and mixing, putting into 60-DEG hot water, soaking for 12 hours, draining, steaming for 30 minutes, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 5% of the weight of the clinker, and preserving heat and accumulating for 3 days to obtain saccharified clinker;
step three, uniformly mixing the saccharified clinker and the compound microbial preparation, wherein the weight of the compound microbial preparation is 2% of that of the clinker, putting the clinker and the compound microbial preparation into a pit for fermentation for 45 days, and distilling to obtain white wine;
aging the distilled white spirit obtained in the third step, introducing oxygen for 3 hours each day, and continuously introducing oxygen for 15 days;
the composite microbial preparation comprises the following components in parts by weight, 10 parts of Hansenula dysenteriae and 2.5 parts of clostridium.
Comparative example 3
Compared with example 1, the difference is that: only rice and glutinous rice are used as raw materials, and the compound microorganism preparation is not added in the third step.
A microbial fermentation process for accelerating aging of white spirit, comprising the steps of:
grinding 3125g of rice and 1875g of glutinous rice respectively, stirring and mixing, putting into 60-DEG hot water, soaking for 12 hours, draining, steaming for 30min, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 5% of the weight of the clinker, and preserving heat and accumulating for 3 days to obtain saccharified clinker;
step three, placing the saccharified clinker in a pit for fermentation for 45 days, and distilling to obtain white wine;
step four, mixing the white spirit obtained by distillation in the step three with the composite microorganism bacterial suspension to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 3 hours every day, and continuously introducing oxygen for 15 days;
the composite microbial bacterial suspension comprises the following components in parts by weight, 10 parts of Hansenula dysenteriae and 2.5 parts of clostridium, wherein the bacterial suspension is prepared from the Hansenula dysenteriae and the clostridium.
Comparative example 4
Compared with example 3, the difference is that: and step three and step four are not added with compound microorganisms.
A microbial fermentation process for accelerating aging of white spirit, comprising the steps of:
step one, respectively grinding 800g of rice, 3000g of sorghum and 200g of glutinous rice, stirring and mixing, putting into 75-DEG hot water, soaking for 10 hours, draining, steaming for 30 minutes, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, wherein the weight of the small yeast is 7% of the weight of the clinker, and preserving heat and accumulating for 5 days to obtain saccharified clinker;
step three, placing the saccharified clinker in a pit for fermentation for 60 days, and distilling to obtain white wine;
and fourthly, ageing the distilled white spirit obtained in the third step, then introducing oxygen for 3 hours every day, and continuously introducing oxygen for 30 days.
And (3) identifying the alcohol content and the quality of the fermented and aged white spirit in examples 1-4 and comparative examples 1-4.
1. The testing method comprises the following steps:
(1) Measurement of alcohol content: reference is made to the alcohol meter method in national standard GB 5009.225-2016 for determination of alcohol concentration in food safety national standard wine.
(2) The determination of total acid and total ester content is performed according to GB/T10345-2007, the total acid content is calculated by acetic acid, and the total ester content is calculated by ethyl acetate.
(3) And (3) quality identification: and inviting 10 wine-discriminating operators to carry out quality identification on the prepared aged white spirit, and then synthesizing the overall evaluation of the aged white spirit by the wine-discriminating operators to obtain the evaluation result approved by all wine-discriminating operators.
2. Test results
(1) Ethyl acetate content and alcoholicity in Chinese liquor
As shown in Table 1, the alcohol content and ethyl acetate content in examples 1-4 are obviously higher than those in comparative examples 1-4, which shows that the fermentation process of the application can obviously improve the ethyl acetate content in the white spirit, namely the quality of the white spirit.
TABLE 1 physicochemical index test results
| Project | Alcohol content (% vol) | Ethyl acetate content (g/kg) |
| Example 1 | 12.64 | 0.72 |
| Example 2 | 11.95 | 0.69 |
| Example 3 | 13.16 | 0.75 |
| Example 4 | 11.80 | 0.65 |
| Comparative example 1 | 5.62 | 0.35 |
| Comparative example 2 | 4.96 | 0.46 |
| Comparative example 3 | 4.75 | 0.42 |
| Comparative example 4 | 3.62 | 0.27 |
(2) Evaluation results of white spirit
Table 2 evaluation results of the identification
| Project | Color | Flavor of | Mouthfeel of the product |
| Example 1 | Clear and transparent, no suspended matter and no precipitate | Fragrant, elegant and long aftertaste | Sweet and mellow in taste |
| Example 2 | Clear and transparent, no suspended matter and no precipitate | Fragrant, elegant and long aftertaste | Mellow and plump, soft and sweet taste in the mouth and mellow taste |
| Example 3 | Clear and transparent, no suspended matter and no precipitate | Fragrant, elegant and long aftertaste | Mellow and plump, cotton and soft in mouth |
| Example 4 | Clear and transparent, no suspended matter and no precipitate | Fragrant, elegant and long aftertaste | Sweet and mellow in taste |
| Comparative example 1 | Clear and transparent, no suspended matter and no precipitate | Poor fragrance | The taste is relatively mellow, and the taste is hot and spicy when the food is eaten |
| Comparative example 2 | Clear and transparent, no suspended matter and no precipitate | Poor fragrance | The taste is relatively mellow, and the taste is hot and spicy when the food is eaten |
| Comparative example 3 | Clear and transparent, no suspended matter and no precipitate | Poor fragrance | The taste is relatively mellow, and the taste is hot and spicy when the food is eaten |
| Comparative example 4 | Clear and transparent, no suspended matter and no precipitate | Poor fragrance | Inlet hot-stamping |
By adopting the preparation process, the white spirit produced by the method is pure and transparent in color, mellow and soft in taste, sweet, rich in fragrance and remarkably better in quality and style than those of comparative examples 1-4.
The application obviously shortens the ageing period and reduces the brewing cost. The microbial flora secretes a large amount of biological enzymes such as lipase, ester synthase, phosphatase, etc. in the fermentation process, and accelerates the esterification reaction.
The above examples are preferred embodiments of the present application, but the embodiments of the present application are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present application should be made in the equivalent manner, and the embodiments are included in the protection scope of the present application.
Claims (10)
1. A microbial fermentation process for accelerating aging of white spirit, which is characterized by comprising the following steps:
grinding rice, sorghum and glutinous rice, stirring and mixing, putting into hot water with the temperature of 50-80 ℃ for soaking for 1-15 hours, draining, steaming, and spreading and airing to obtain clinker;
step two, scattering small yeast on the clinker, uniformly mixing, scattering small yeast again, uniformly mixing, repeating for 2-4 times, and preserving heat and accumulating to obtain saccharified clinker;
step three, uniformly mixing the saccharified clinker and the compound microorganism preparation, putting the mixture into a pit for fermentation, and distilling to obtain white wine;
step four, mixing distilled white spirit and the composite microorganism bacterial suspension in the step three to obtain an ageing fermentation mixture for ageing, and then introducing oxygen for 2-5 hours every day, and continuously introducing oxygen for 5-30 days;
wherein the compound microorganism preparation comprises the following components in parts by weight, 4-20 parts of Hansenula dysenteriae and 1-5 parts of clostridium; the compound microorganism bacterial suspension is bacterial suspension prepared from a compound microorganism preparation.
2. The microbial fermentation process for accelerating the aging of white spirit according to claim 1, wherein the weight percentages of the rice, the sorghum and the glutinous rice in the first step are 20-40%, 55-75% and 10-25%.
3. The microbial fermentation process for accelerating the aging of white spirit according to claim 1, wherein the soaking time in the first step is 10-15 hours; the steaming time in the first step is 20-40 min.
4. The microbial fermentation process for accelerating the aging of white spirit according to claim 1, wherein the weight of the small yeast in the second step is 5-8% of the weight of clinker.
5. The microbial fermentation process for accelerating the aging of white spirit according to claim 1, wherein the weight of the compound microbial preparation in the step three is 1-5% of the weight of clinker.
6. The microbial fermentation process for accelerating aging of white spirit according to claim 5, wherein the weight of the compound microbial preparation in the step three is 3-4% of the weight of clinker.
7. The microbial fermentation process for accelerating the aging of white spirit according to claim 1, wherein the effective viable count of clostridium in the composite microbial bacterial suspension is more than or equal to 10 9 CFU/mL。
8. The microbial fermentation process for accelerating the aging of white spirit according to claim 1, wherein the effective viable count of Hansenula polymorpha in the composite microbial bacterial suspension is not less than 10 9 CFU/mL。
9. The microbial fermentation process for accelerating the aging of white spirit according to any one of claims 1, 7 and 8, wherein the preparation method of the composite microbial bacterial suspension is as follows: the obtained Hansenula dysmorphica and Clostridium are mixed according to the formula (2-5): 1 to prepare a complex microbial flora bacterial suspension required for fermentation.
10. The microbial fermentation process for accelerating the aging of white spirit according to claim 1, wherein the addition amount of the composite microbial bacterial suspension in the fifth step is 0.5-5% of the mixed strong aromatic white spirit.
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