CN1445354A - New type fragrancy liquid propellant for brewed wine and its preparation method - Google Patents
New type fragrancy liquid propellant for brewed wine and its preparation method Download PDFInfo
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- CN1445354A CN1445354A CN 02110187 CN02110187A CN1445354A CN 1445354 A CN1445354 A CN 1445354A CN 02110187 CN02110187 CN 02110187 CN 02110187 A CN02110187 A CN 02110187A CN 1445354 A CN1445354 A CN 1445354A
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Abstract
A novel flavor generating liquid used for brewing grain wine (spirit) is prepared from the distillers' grains and tail water generated in brewing wine through proportional mixing raw materials, regulating the content of alcohol and the acidity, and high-temp culture. It contains ethyl caproate and ethyl lactate, and can be usd to improve the quality of spirit, making it have unique style.
Description
One, technical field
The present invention is a kind of novel wine brewing fragrancy liquid propellant and preparation method thereof that is used for production high-quality Luzhou-flavor grain wine.
Two, background technology
Liquor production is the traditional industries of China, is one of major objective of utilizing modern technologies grafting renovation conventional industries to improve the product quality percentage.At present, mainly be that the utilization biological method is produced fragrancy liquid propellant, promptly synthesize the fragrancy liquid propellant of single ethyl hexanoate by artificial purification Caproic Acid Bacteria Culture.Its technology is loaded down with trivial details, and production cost is higher, the condition strictness of spawn culture, use, preservation, harshness, and careless slightly fragrancy liquid propellant is just produced failure, caproic acid bacteria even variation or death.And because the bacterial classification performance determines that the fragrancy liquid propellant of cultivating is only single to have ethyl hexanoate, though be that the main body of aromatic Chinese spirit is perfume (or spice) and is flavor thing bacterium, do not have setting off and balance of other ester class, the liquor that is produced does not have plyability, and dullness, style are not given prominence to.
Three, summary of the invention
The objective of the invention is to produce high-grade liquor a kind of novel wine brewing fragrancy liquid propellant and preparation method thereof are provided with individual style for improving the interior quality of liquor.
Novel wine brewing fragrancy liquid propellant of the present invention not only contains ethyl hexanoate, also contains ethyl esters such as ethyl lactate, and wherein ethyl hexanoate is 40～50g/l, and ethyl lactate is 10～20g/l, and total ester amount is 〉=50g/l that all the other are water.
Novel wine brewing fragrancy liquid propellant of the present invention is to be main raw material with wine tail and yellow water, is theoretical basis with the biochemical reaction, is central reaction with alcoholic acid esterification, peracid high-temperature catalytic, cultivate to generate to have the complex ester class, and the higher fragrancy liquid propellant of content.Its technical process is: material choice with mix → wine degree adjustment → acidity adjustment → high-temperature cultivation → finished product;
Material choice with mix: yellow water and wine tail are uniformly mixed into nutrient solution by its weight ratio at 1: 1; Yellow water should be that fresh and female groove ferments normally, also removes impurity (as grain grain, rice husk etc.) after filtration, and the wine tail should be fresh, alcoholic strength 〉=30% (v/v).
The wine degree is adjusted: the deodorizing alcohol with content 〉=95% (v/v) is adjusted to 35-45% (v/v) with the wine degree of nutrient solution.
Acidity is adjusted: will be that 〉=95% caproic acid carries out the acidity adjustment earlier through the adjusted nutrient solution content of wine degree, the add-on of caproic acid is the 10-20% of nutrient solution weight, add content then and carry out the acidity adjustment again for 〉=95% the vitriol oil, the pH value that makes nutrient solution is 3.5～4.5.
High-temperature cultivation: will be in the adjusted nutrient solution of acidity is packed sealed vessel into, the cultivation of heating, culture temperature 〉=65 ℃, incubation time is 6-7 days, and every day sealed vessel rocked be no less than 2 times, make culture temperature equilibrium in the sealed vessel, just produce novel wine brewing fragrancy liquid propellant of the present invention, use for steaming wine.
Because the present invention utilizes wine brewing waste wine tail and yellow water to be main raw material, after wine degree, acidity are adjusted, carries out high-temperature cultivation, just can produce novel wine brewing fragrancy liquid propellant, the fragrancy liquid propellant of producing not only contains ethyl hexanoate, but also contains complex ester such as ethyl lactate.After testing, liquor ethyl hexanoate, the content of ethyl lactate of brew are increased considerably, physical and chemical index, the Oranoleptic indicator obviously improves, and has individual style, has improved the interior quality of liquor, has created condition for the liquor of brew improves grade.Therefore to have technology simple, easy to operate in the present invention, and cost is low, and the fragrancy liquid propellant of producing can make liquor improve interior quality, and ethyl hexanoate, content of ethyl lactate increase considerably, physical and chemical index, and the Oranoleptic indicator obviously improves, and characteristics such as style is outstanding.
Four, description of drawings
Accompanying drawing is the process flow sheet of novel wine brewing fragrancy liquid propellant preparation method of the present invention.
Among the figure, A be material choice with mix, B is the adjustment of wine degree, C is that acidity adjustment, D are that high-temperature cultivation, E are finished product.
Five, specific embodiments
Present embodiment is to be raw material with wine brewing waste wine tail and yellow water, and its concrete technical process is as follows:
Material choice with mix A: at first raw material is selected, yellow water is that the fermentation of fresh and female groove is normal, filters with emery cloth, removes foreign material such as wherein grain grain, rice husk.The wine tail is fresh, alcoholic strength 〉=30% (v/v).Again yellow water and wine tail are pressed 1: 1 uniform mixing of its weight ratio, make nutrient solution.
The wine degree is adjusted B: the nutrient solution of making after will mixing carries out the adjustment of wine degree with the deodorizing alcohol of content 〉=95% (v/v), and the wine degree of nutrient solution is adjusted to 37-40% (v/v).
Acidity is adjusted C: will be through the adjusted nutrient solution of wine degree, with content is that 98% caproic acid carries out the acidity adjustment earlier, and its add-on is 10-20% (by weight), as just in use quality puddling preferably, the addition of caproic acid can suitably hang down, otherwise then can be suitably high.And then be that 98% the vitriol oil carries out the acidity adjustment again with content, make the pH value of nutrient solution adjust to 4.0-4.1.
High-temperature cultivation D: the adjusted nutrient solution of acidity is packed in the sealed vessel, as plastic tank, bung is sealed, insert in the culturing room, temperature is controlled at more than 65 ℃, cultivates 6-7 days, rock plastic tank 2-3 time every day in the training period, make the temperature equalisation of barrel interior nutrient solution, promote reaction, just produced novel wine brewing fragrancy liquid propellant of the present invention.
After testing, ethyl hexanoate 〉=40g/l in the fragrancy liquid propellant of producing, ethyl lactate 〉=20g/l, other ester class also all has more rich content.
The novel wine brewing fragrancy liquid propellant of being produced is added distillation use in the residual water, as being added in the residual water, distills novel wine brewing fragrancy liquid propellant 25kg, fragrancy liquid propellant is that 1 ton jowar carries out distillation brewing with feeding intake, the aromatic Chinese spirit that makes is perfume (or spice) and is flavor, ethyl hexanoate increases substantially in the composition, and other ester class also a large amount distillate, and eurythmy, following table is for using the forward and backward physical and chemical index contrast table of novel wine brewing fragrancy liquid propellant of the present invention:
| Ethyl hexanoate (g/l) | Ethyl lactate (g/l) | Total ester (g/l) | Total acid (g/l) | |
| Before the application | 1.6～1.8 | ?1.4～1.6 | ?3.0～3.5 | ?1.0～1.5 |
| After the application | 2.0～2.4 | ?1.5～2.0 | ?＞3.8 | ?1.0～1.6 |
Following table is for using the forward and backward Oranoleptic indicator's contrast table of novel wine brewing fragrancy liquid propellant of the present invention:
| Before the application | Water white transparency, kiln perfume (or spice) are stronger, taste pure and, aftertaste is long slightly, style is typical |
| After the application | Water white transparency, kiln aromatic strongly fragrant, mellow plentiful, pleasant impression is long, style is typical outstanding |
By above-mentioned two tables as seen, the content amplification of using the back ethyl hexanoate is more than 20%, and physical and chemical index comprehensively improves more than 5%, and the Oranoleptic indicator comprehensively improves more than 6%, has formed unique Luzhou-flavor high quality liquor.It is aromatic strongly fragrant, pure to use the Luzhou-flavor high quality white wine cellar that is produced the back, and taste is coordinated, and mellow plentiful, pleasant impression is long, and style is outstanding, has obtained obvious effects.
Claims (2)
1, a kind of novel wine brewing fragrancy liquid propellant that contains caproic acid second fat is characterized in that also containing ethyl lactate, and wherein ethyl hexanoate is 40～50g/l, and ethyl lactate is 10～20g/l, total ester amount is 〉=50g/l all the other be water.
2, the preparation method of the said novel wine brewing fragrancy liquid propellant of a kind of claim 1 is characterized in that with wine tail and yellow water be main raw material, and its technical process is: material choice with mix A → wine degree and adjust B → acidity and adjust C → high-temperature cultivation D → finished product E;
Material choice with mix A: yellow water and wine tail are uniformly mixed into nutrient solution by its weight ratio at 1: 1; Yellow water should be that fresh and female groove ferments normally, also removes impurity after filtration, and the wine tail should be fresh, alcoholic strength 〉=30% (v/v);
The wine degree is adjusted B: the deodorizing alcohol with content 〉=95% (v/v) is adjusted to 35-45% (v/v) with the wine degree of nutrient solution;
Acidity is adjusted C: will be that 〉=95% caproic acid carries out the acidity adjustment earlier through the nutrient solution content after the wine degree is adjusted B, the add-on of caproic acid is the 10-20% of nutrient solution weight, add content then and carry out the acidity adjustment again for 〉=95% the vitriol oil, the pH value that makes nutrient solution is 3.5-4.5;
High-temperature cultivation D: in the sealed vessel of will the nutrient solution after acidity is adjusted C packing into, the cultivation of heating, culture temperature 〉=65 ℃, incubation time is 6-7 days, and every day sealed vessel is rocked and be no less than 2 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02110187 CN1445354A (en) | 2002-03-20 | 2002-03-20 | New type fragrancy liquid propellant for brewed wine and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02110187 CN1445354A (en) | 2002-03-20 | 2002-03-20 | New type fragrancy liquid propellant for brewed wine and its preparation method |
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| CN 02110187 Pending CN1445354A (en) | 2002-03-20 | 2002-03-20 | New type fragrancy liquid propellant for brewed wine and its preparation method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101812390A (en) * | 2010-04-02 | 2010-08-25 | 河南省宋河酒业股份有限公司 | Comprehensive utilization technology for waste discoloured water of brewing |
| CN101130730B (en) * | 2007-08-16 | 2011-03-30 | 李家民 | Method for producing flavourings cooking wine |
| CN102174363A (en) * | 2011-03-08 | 2011-09-07 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit fragrance -producing liquid and production method thereof |
| CN102766558A (en) * | 2012-07-05 | 2012-11-07 | 湖北枝江酒业股份有限公司 | Method for producing mud fermentation pitless fragrant liquor |
| CN105567497A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Garlic juice and mulberry liquor |
-
2002
- 2002-03-20 CN CN 02110187 patent/CN1445354A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130730B (en) * | 2007-08-16 | 2011-03-30 | 李家民 | Method for producing flavourings cooking wine |
| CN101812390A (en) * | 2010-04-02 | 2010-08-25 | 河南省宋河酒业股份有限公司 | Comprehensive utilization technology for waste discoloured water of brewing |
| CN101812390B (en) * | 2010-04-02 | 2013-01-16 | 河南省宋河酒业股份有限公司 | Comprehensive utilization technology for waste discoloured water of brewing |
| CN102174363A (en) * | 2011-03-08 | 2011-09-07 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit fragrance -producing liquid and production method thereof |
| CN102174363B (en) * | 2011-03-08 | 2012-09-19 | 泸州品创科技有限公司 | Concentrated fragrance type distilled spirit fragrance -producing liquid and production method thereof |
| CN102766558A (en) * | 2012-07-05 | 2012-11-07 | 湖北枝江酒业股份有限公司 | Method for producing mud fermentation pitless fragrant liquor |
| CN105567497A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Garlic juice and mulberry liquor |
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