CN1289839A - Dual-fermentation technology - Google Patents
Dual-fermentation technology Download PDFInfo
- Publication number
- CN1289839A CN1289839A CN 99115157 CN99115157A CN1289839A CN 1289839 A CN1289839 A CN 1289839A CN 99115157 CN99115157 CN 99115157 CN 99115157 A CN99115157 A CN 99115157A CN 1289839 A CN1289839 A CN 1289839A
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- poor
- return
- cellar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 46
- 235000014101 wine Nutrition 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 235000013339 cereals Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 13
- 239000003814 drug Substances 0.000 claims description 10
- 235000020053 arrack Nutrition 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 abstract description 15
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 8
- 244000005700 microbiome Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A new dual-fermentation process in brewing industry features that the fermentation is intensified to generate more ester without addition of more yeast, resulting in high quality and output rate of wine and low cost.
Description
The present invention relates to a kind of novel method of brewing fermentation, exactly is a kind of new process of brew yeast wine fermentation.
Liquor has long history in China, its technology uniqueness, and different style is described as one of the world's six big liquors.Liquor is various in style, and yeast wine is that China is distinctive, and is original in style in the world.Yeast wine is to adopt Daqu to make saccharifying ferment, is raw material with starch-containing material, a kind of alcoholic drink of making through solid state fermentation and distillation.Daqu is as the saccharifying ferment of brew aroma daqu liquor, and preservation has the various beneficial microorganisms of wine brewing usefulness, mainly has been the mould of saccharification, and the microorganism of yeast, bacterium and a catalysis product ester is less.Ester is mainly to be fragrance matter in the liquor, general in famous-brand and high-quality liquor the content of ester all higher, especially the effect of ethyl acetate, ethyl hexanoate and ethyl lactate is particularly outstanding, is three big ester classes of the good and bad and odor type of decision quality of white spirit.Improve the top-quality product rate of work in-process wine, key is to improve the ester amount that contains in the work in-process wine.The generation of ester class mainly is to finish by the esterification of pure and mild acid, and its approach has two, and a kind of is that chemical reaction carries out, and this reaction is under general condition very slow, and another kind is to carry out esterification by producing the ester action of microorganisms, for brewery generally adopts.The numerous producers of Production of Luzhou-flavor Liquor adopt artificial culture cellar for storing things mud at present, prolong yeast phase and double wheeling bottom fermentation technology, rely and improve the quality that ethyl hexanoate content improves work in-process wine.Double wheeling bottom fermentation, the mother who is exactly fermenting-ripening is poor, play till the poor sub-position that yellow seriflux can be dipped into, from then on the position begins to stay the mother of an about rice steamer amount can not to be pickled with grains or in wine at one jiao that stores again, beats the yellow water hole at another angle, and the yellow water drip-dry is ladled out only, then with this part female poor all being paved in the end, cellar for storing things, every good thin bamboo strip piece (or spreading the ripe chaff of one deck), will go into to store the poor lid successively of grain more in the above on the whole, fill back envelope cellar for storing things fermentation.The end below the thin bamboo strip is pickled with grains or in wine ferments through two-wheeled, be pickled with grains or in wine at the bottom of being called two-wheel, the wine that is produced claims double ring bottom wine, to improve product ester microbial numbers widely owing to make double wheeling bottom fermentation, just need in the grain of going into the cellar for storing things is poor, mix with a large amount of bent medicines, cause institute to add bent medicine and accounted for average ton distiller's yeast about 40%, improved production cost greatly.This strives for the raising liquor ratio of raw material for liquor industry, goes out the famous brand of wine rate, joint grain consumption reduction, the operation policy that reduces production costs serious challenge beyond doubt.On the other hand, for improve at the bottom of the two-wheel poor in ethyl hexanoate content, mix song in a large number in poor going into to store grain, expectation provides more product ester microorganism, but practice shows that effect is also not obvious, not only increase production cost significantly, and reduced the mouthfeel quality of wine.Therefore, for each bent brewery for the purpose of safe has to adopt every wheel double wheeling bottom fermentation technology, be about to traditional zymotic and double wheeling bottom fermentation a kind of processing method of being used alternatingly of phase (wheel) every other week.The implication of wheel is meant a fermentation period, and a double wheeling bottom fermentation cycle of Tuo-brand wine is 60 days.Each producer generally adopt at present every the wheel double wheeling bottom fermentation, be a double wheeling bottom fermentation cycle to add a traditional zymotic cycle.During the work double wheeling bottom fermentation second time, need finish all after dates of previous traditional zymotic and just can carry out, therefore implement this double wheeling bottom fermentation, cycle long mud cellar for storing things utilization ratio is low.
Purpose of the present invention is intended to: overcome the shortcoming that the production cost that adopts double wheeling bottom fermentation reinforcement product ester processing method raising the yield of liquor and top-quality product rate to be occurred increases and the mouthfeel quality of wine reduces, can effectively reduce production costs for producer provides, can guarantee the quality of wine and output again a kind of do not add the dual that Daqu medicine forced fermentation produces ester at the bottom of, two-wheel limit new process for fermenting.
At the bottom of the so-called dual, the fermentation of two-wheel limit promptly is at the bottom of each fermentation period all is two-wheel, the fermentation of two-wheel limit, fermentation period is short every the wheel fermentation relatively like this, and stores pond utilization ratio height.
The objective of the invention is to realize by following processing step:
1, selects Jiao Chi: choose the normal Jiao Chi of wheel fermentation;
2, stripping store poor: earlier that face is poor and the upper strata is poor trips out outside the cellar for storing things, then the mother of fermenting-ripening is pickled with grains or in wine trip out be transported to spread harvested grain on a threshing floor standby;
3, return poor: in the cellar for storing things, beat yellow water and cheat for one jiao, the poor 1-2 rice steamer of fermentation trips out in will cheating, the drip-dry yellow water, reduce the water content of poor son, to satisfy one of three conditions of producing ester in the cellar for storing things-moisture few, in the poor and yellow water hole the poor 1-2 rice steamer of the lower floor even laggard cellar for storing things of mix with it with the limit, part cellar for storing things at a last cellar for storing things then, track tramping bat light, contain big volume production ester microorganism because mother is pickled with grains or in wine and stores in the mud, can satisfy one of three conditions of producing ester-catalyzer, so no longer add the Daqu medicine.
4, return yellow water: with acidity more than 4.0g/L, the normal yellow water of last wheel fermentation, by the quantity of 40kg/ rice steamer return the mother who has entered the cellar for storing things poor in;
5, return wine: with three grades of grain wine of 70% (v/v), by the consumption of 10kg/ rice steamer return the mother who has entered the cellar for storing things poor in, produce one of ester three conditions-alcohol concn height in the cellar for storing things to satisfy;
6, return the wine tail: the arrack tail of the normal end that will ferment, by the quantity of 40kg/ rice steamer return the mother at cellar for storing things into poor in,
7, fermentation: go back to the cellar for storing things and finish, put and slight piece (or sprinkling ripe chaff), ready-made grain is pickled with grains or in wine fills back envelope cellar for storing things fermentation.
Technology characteristics of the present invention is: return the mother of cellar for storing things fermentation poor only need poor with returning of suitable proportion, return yellow water, return wine and reach back the wine tail, and do not dose the Daqu medicine.
The invention has the advantages that: owing to adopt dual-fermentation technology, no longer female poor at the bottom of making two-wheel, in the two-wheel limit fermentation with Daqu medicine mix, also can guarantee vinosity, capacity for liquor, and a large amount of bent medicines have been saved, thereby reduce production costs greatly, make dual-fermentation owing to realized continuous use double wheeling bottom fermentation cellar for storing things again, thereby improved the utilization ratio of Jiao Chi.
Fig. 1 is a process flow sheet of the present invention;
Table 1 is for adding yellow water, return wine, adding the experimental data of bent medicine to the influence of product wine
Annotate: above data are all by alcoholic strength 60% (v/v), and grade wine is defined the level with ethyl hexanoate content and mouthfeel Comprehensive Assessment
Table 2 is for adding yellow water, return wine, not adding bent medicine to producing the experimental data of wine influence
Annotate: above data are all by alcoholic strength 60% (v/v), and grade wine is defined the level with ethyl hexanoate content and mouthfeel Comprehensive Assessment.
Embodiment 1:
Batching:
Rice husk 20%
Red wine dregs 33%
Water is pickled with grains or in wine for 113% time: (and only) returns yellow water through poor 4 rice steamers of middle and lower part, a cellar for storing things denominator of taking turns to ferment: acidity 40, the 35kg/ rice steamer returns wine: three grades of grain wine of 70% (v/v), the 9kg/ rice steamer returns the wine tail: end arrack tail 38kg/ rice steamer goes out wine: top-quality product rate 44.12%
Ethyl hexanoate content 3.99g/L
Total acid 0.58g/L
The mouthfeel cellar for storing things is all aromatic, and pure and sweet tasty and refreshing, tail is clean
Goods of inferior quality rate 50.1%
Third grade product rate 5.78%
Whole cellar for storing things 60 (v/v) the yield of liquor 38%
Embodiment 2:
Batching:
Return poor: (and only) takes turns poor 4 rice steamers of middle and lower part, the cellar for storing things denominator that ferments through one and return yellow water: acidity 4.2, the 45kg/ rice steamer returns wine: three grades of grain wine of 70% (v/v), the 11kg/ rice steamer returns the wine tail: end arrack tail 42kg/ rice steamer goes out wine: top-quality product rate 48%
Ethyl hexanoate content 4.12g/L
Total acid 0.63g/L
Mouthfeel is stored aromatic strongly fragrant, and pure and sweet tasty and refreshing, tail is clean
Goods of inferior quality rate 49%
Third grade product rate 3.0%
Whole cellar for storing things 60 (v/v) the yield of liquor 39.9%
Embodiment 3:
Return poor: (and only) takes turns poor 4 rice steamers of middle and lower part, the cellar for storing things denominator that ferments through one and returns yellow water: acidity 4.1, the 40kg/ rice steamer returns wine: three grades of grain wine of 70% (v/v), the 10kg/ rice steamer returns the wine tail: end arrack tail, the 40kg/ rice steamer goes out wine: top-quality product rate 45.5% ethyl hexanoate content 3.996g/L total acid 0.598g/L mouthfeel is stored aromatic strongly fragrant, pure and sweet tasty and refreshing, the clean goods of inferior quality rate 49.9% third grade product rate of tail 4.6% whole cellar for storing things 60 (v/v) the yield of liquor 39.4%
Claims (6)
1, a kind of dual-fermentation method of brew yeast wine, by choosing cellar for storing things, stripping store poor, beat the yellow water hole, drip the cellar for storing things, return poor, return yellow water, return wine, return the wine tail and reach back and store each processing step that ferments and carry out in regular turn, the mother who it is characterized in that pit entry fermentation is pickled with grains or in wine and does not add Daqu medicine mix.
2, according to the described dual-fermentation method of claim 1, it is characterized in that, return poor being meant: it is poor without getting wine to go up the Jiao Chi middle and lower part that wheel ferments in the pond, cellar for storing things, directly gets the even mix of 3-4 rice steamer and gets back to bottom, pond, cellar for storing things, enters the next round fermentation.
3, according to the described dual-fermentation method of claim 2, it is characterized in that, return yellow water and be meant: with acidity more than 4.0, the normal yellow water of last wheel fermentation, with the even mix of every rice steamer input 40kg on take turns during the mother who has fermented is pickled with grains or in wine.
4, according to the described dual-fermentation method of claim 3, it is characterized in that, be meant: with three grades of grain wine of former degree of 70% (v/v), throw in 10kg, during evenly mix is pickled with grains or in wine to the mother who returns yellow water with every rice steamer with wine.
5, according to the described dual-fermentation method of claim 4, it is characterized in that: return the wine tail and be meant: the arrack tail of the normal end that will ferment, throw in 40kg with every rice steamer, during evenly mix is pickled with grains or in wine to the mother who returns wine.
6, according to the described dual-fermentation method of claim 5, it is characterized in that: the mother's poor (distillation) at the bottom of the two-wheel above poor, the fermentation that gives at the bottom of the lower whorl two-wheel is poor, can make double wheeling bottom fermentation continuously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB991151577A CN1163583C (en) | 1999-09-27 | 1999-09-27 | Dual-fermentation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB991151577A CN1163583C (en) | 1999-09-27 | 1999-09-27 | Dual-fermentation technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1289839A true CN1289839A (en) | 2001-04-04 |
| CN1163583C CN1163583C (en) | 2004-08-25 |
Family
ID=5278166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB991151577A Expired - Fee Related CN1163583C (en) | 1999-09-27 | 1999-09-27 | Dual-fermentation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1163583C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100343380C (en) * | 2005-03-23 | 2007-10-17 | 李家民 | 'Whole clear' process of brewing aroma type white spirit |
| CN102154079A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Method for preparing propagation double bottom in production of strong aromatic white liquor |
| CN102212451A (en) * | 2010-04-02 | 2011-10-12 | 四川大学 | Method for utilizing yellow water of white spirit on basis of microbial cocultivation |
| CN102533507A (en) * | 2012-02-27 | 2012-07-04 | 泸州品创科技有限公司 | Double-round bottom-grains fermentation method for strong aroma distillate spirits |
| CN101705167B (en) * | 2009-11-20 | 2012-10-17 | 李家民 | Method for improving quality of strong aromatic dry distilled grain |
| CN106479821A (en) * | 2016-12-05 | 2017-03-08 | 钦州市钦南区生产力促进中心 | A kind of pit mud and preparation method thereof |
| CN108913480A (en) * | 2018-08-10 | 2018-11-30 | 泸州御酒老作坊酒业有限公司 | A kind of technique promoting fragrance and dense degree during spirit brewing |
| 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 |
-
1999
- 1999-09-27 CN CNB991151577A patent/CN1163583C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100343380C (en) * | 2005-03-23 | 2007-10-17 | 李家民 | 'Whole clear' process of brewing aroma type white spirit |
| CN101705167B (en) * | 2009-11-20 | 2012-10-17 | 李家民 | Method for improving quality of strong aromatic dry distilled grain |
| CN102212451A (en) * | 2010-04-02 | 2011-10-12 | 四川大学 | Method for utilizing yellow water of white spirit on basis of microbial cocultivation |
| CN102212451B (en) * | 2010-04-02 | 2012-11-28 | 四川大学 | Method for utilizing yellow water of white spirit on basis of microbial cocultivation |
| CN102154079A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Method for preparing propagation double bottom in production of strong aromatic white liquor |
| CN102533507A (en) * | 2012-02-27 | 2012-07-04 | 泸州品创科技有限公司 | Double-round bottom-grains fermentation method for strong aroma distillate spirits |
| CN106479821A (en) * | 2016-12-05 | 2017-03-08 | 钦州市钦南区生产力促进中心 | A kind of pit mud and preparation method thereof |
| CN108913480A (en) * | 2018-08-10 | 2018-11-30 | 泸州御酒老作坊酒业有限公司 | A kind of technique promoting fragrance and dense degree during spirit brewing |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1163583C (en) | 2004-08-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232423B (en) | A kind of Maotai-flavor liquor production technique of improvement | |
| Okunowo et al. | The alcoholic fermentative efficiency of indigenous yeast strains of different origin on orange juice | |
| CN101705167B (en) | Method for improving quality of strong aromatic dry distilled grain | |
| Giudici et al. | Improvement of wine composition with cryotolerant Saccharomyces strains | |
| CN101503655A (en) | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit | |
| CN1172851A (en) | Continuous production technology of fruit white spirit | |
| CN113337368B (en) | Fruit vinegar, fruit vinegar beverage and preparation method thereof | |
| CN102168003B (en) | Litchi brandy and production method thereof | |
| CN101012430B (en) | Process of deep fermenting monascus wine | |
| CN102787040B (en) | Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch | |
| CN101831374B (en) | Preparation method of harmonious aromatic white spirit | |
| CN106967563B (en) | Method for making papaya wine | |
| CN1289839A (en) | Dual-fermentation technology | |
| CN1318558C (en) | Production process of rich fragrance wine | |
| CN1850957A (en) | Fragrant white spirit hot season rearrangement process | |
| CN1814729A (en) | Litchi-aquavit and making method thereof | |
| CN110106048A (en) | White wine Chinese yeast of fermenting and application and delicate fragrance type distilled liquor and preparation method | |
| CN1539953A (en) | Lemon fruit vinegar and preparation method | |
| CN1068852A (en) | Method for blending liquid white spirit with high-quality waste lees extract liquor | |
| CN102757873B (en) | Crypt wine | |
| CN1204689A (en) | Technology for light Lanum wine | |
| CN105255638A (en) | Sorghum and almond wine and manufacturing method of sorghum and almond wine | |
| CN1145949A (en) | Second fermentation process of naturally fermented condensed wine | |
| CN102161950B (en) | Strong aromatic white spirit trans-production method | |
| JP3875970B2 (en) | Method for producing ethanol by fermentation of yeast under aerobic conditions |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20040825 Termination date: 20170927 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |