WO2019242637A1 - 酒花蒸馏酒的生产方法及酒花蒸馏酒 - Google Patents

酒花蒸馏酒的生产方法及酒花蒸馏酒 Download PDF

Info

Publication number
WO2019242637A1
WO2019242637A1 PCT/CN2019/091880 CN2019091880W WO2019242637A1 WO 2019242637 A1 WO2019242637 A1 WO 2019242637A1 CN 2019091880 W CN2019091880 W CN 2019091880W WO 2019242637 A1 WO2019242637 A1 WO 2019242637A1
Authority
WO
WIPO (PCT)
Prior art keywords
beer
hop
distilled
wine
vol
Prior art date
Application number
PCT/CN2019/091880
Other languages
English (en)
French (fr)
Inventor
董建军
尹花
樊伟
邢磊
常宗明
刘晓琳
钱中华
黄树丽
胡孝丛
闫鹏
王剑锋
Original Assignee
青岛啤酒股份有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 青岛啤酒股份有限公司 filed Critical 青岛啤酒股份有限公司
Publication of WO2019242637A1 publication Critical patent/WO2019242637A1/zh

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the present application belongs to the technical field of beverage wine brewing, and particularly relates to a method for producing hop distilled wine and hop distilled wine.
  • Beverage wine can be divided into three categories: fermented wine, distilled wine, and formulated wine.
  • distilled wine is based on grains, potatoes, fruits, and milk as the main raw materials, and is made by fermentation, distillation, and blending.
  • Distilled spirits are the most alcoholic beverages in beverages. Due to the different territories, climates, products, cultures, habits and hobbies, various distilled spirits products have been created around the world, including liquor, brandy, whiskey, vodka, Rum, gin, milk (distilled) and other distilled spirits.
  • CN109652266A discloses a method for preparing chrysanthemum distilled wine, which includes the following steps: selection and preparation of chrysanthemum; selection and preparation of sorghum; selection of koji medicine; proportion of raw materials by mass; 5-30 parts of dried chrysanthemum buds and 70 glutinous sorghum ⁇ 95 parts, the medicinal amount of koji is 1% ⁇ 1.5% of the sum of the mass of dried chrysanthemum buds and glutinous sorghum; the production process of glutinous sorghum, chrysanthemum buds are prepared before entering the cellar, and the fermentation process is used to ferment the waxy sorghum and the cellar.
  • the prepared chrysanthemum buds are mixed evenly on a drying bed to obtain mixed lees; the bottom lees are filled into the fermentation tank, the mixed lees are immediately filled, the lees are covered, and the fermentation is sealed.
  • the fermentation time is 15 days. During the fermentation, the mud seals are checked every day to prevent ventilation and finally get the fermentation lees; distillation; tile storage: storage, blending, seasoning, bottling; can reduce the bitter taste of chrysanthemum distilled wine, and improve its alcohol content. Content.
  • the present application proposes a method for producing hop distillate and a hop distillate.
  • the hop distillate is different from the existing distillers and retains the characteristics of the distillate, is clear and sweet, and has the characteristics of hops, slightly bitter and fresh. Hops and good drinkability.
  • the present application provides a method for producing hop distilled wine, which includes the following steps:
  • Malt and water are selected as the main raw materials, and after mixing at a feed water ratio of 1: 3-1: 4, the malt undergoes protein rest at 50-55 ° C and then saccharifies at 62-72 ° C;
  • the mashed mash was filtered at 73 ⁇ 1 ° C to obtain a clear wort and boiled. Hops or hop products were added during the boiling process, and convolved precipitation was performed after boiling. Hops or hop products were added or not added during the swirling precipitation process. Then it is cooled to 8-10 ° C, and at the same time, oxygen is added to the upper yeast or the lower yeast for fermentation. During the fermentation process, hops or hop products are added or not to obtain a beer fermentation broth;
  • the beer fermentation broth is sent to the first tower or kettle type distillation at 78-95 ° C for a normal pressure distillation to obtain a crude distilled product with an alcohol content of 20-40% vol, and then the crude distillation product is sent to the second tower or Carry out a second atmospheric distillation at 78-95 ° C in a kettle type distiller, remove the distilled wine head and wine tail, collect only the wine body part, and obtain a pretreated beer distilled wine with an alcohol content ⁇ 60% vol;
  • the pretreated beer distilled wine is aged in the tank for more than 2 months, and hops or hop products are added or not during the aging process, and then the pretreated beer is distilled and blended with purified water to obtain beer distilled spirits with different alcohol levels;
  • hops were soaked in beer distilled spirits with different alcohol contents at 0.5-5% added amount, filtered after 24-36 hours, and mixed with fructose syrup with added amounts of 0-1% to obtain hop distilled spirits with different alcohol contents.
  • the beer fermentation broth is selected from the beer fermentation broth in the cold storage period; preferably, the yeast in the beer fermentation broth is removed by filtration.
  • the beer fermentation liquid is subjected to an exhaust treatment; preferably, the exhaust treatment is performed before performing atmospheric distillation once.
  • malt and water are selected as the main raw materials, and rice, corn, or syrup is used as an auxiliary material, and the ratio of water to water is 1: 3-1: 4.
  • rice or corn is used as an auxiliary material, the auxiliary material is crushed and pulverized It was gelatinized at 80-90 ° C, and then saccharified with malt after protein rest.
  • the ale beer is aerated with oxygen and the fermentation temperature is 16-20 ° C, and the fermentation time is 15-25 days; the ager is aerated with oxygen and the lower yeast is obtained, the fermentation temperature is 8-13 ° C and the fermentation time is 15-25 days.
  • the original wort concentration of the Ale beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 6-60EBC; preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° P, the alcohol content is 4.5-7.0% vol, and the bitterness is 6-60 EBC; the original wort concentration of the Lager beer is 10-21 ° P, the alcoholity is 4-10% vol, and the bitterness is 10-30 EBC.
  • the wine head occupies 1-10% of the total volume
  • the wine tail occupies 5-10% of the total volume
  • the wine body with an alcohol content ⁇ 60% vol accounts for 80-94% of the total volume.
  • a part of the wine head is added to the wine body; preferably, an amount of 5-15% of the wine head is back-filled into the wine body.
  • the hops or hop products used in boiling, swirling precipitation, fermentation, and aging are bitter flowers, fragrant flowers, or bitter incense, and can be selected from Qingdao big flowers, jasmine flowers, Hallertauer tradition, Tettanger, Hersbrucker, Herkules, Cascade , Citra, Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
  • the present application also provides a hop distilled wine, which is produced by using the method for producing hop distilled wine described in any one of the above technical solutions.
  • the alcohol content of the hop distilled spirit is 10-60% vol, preferably 20-40% vol, and more preferably 30-40% vol.
  • the hop distillery product provided by the present application is different from the existing distilling liquor. It has the characteristics of distilling wine, is refreshing and sweet, and has the characteristics of hops. It has a slightly bitter, fresh hop aroma and good drinkability.
  • the embodiment of the present application provides a method for producing beer distilled spirits, including the following steps:
  • saccharification may be performed after the main raw materials are processed alone, or saccharification may be performed with rice, corn, or syrup as an auxiliary material.
  • rice or corn is used as an auxiliary material, after the auxiliary material is crushed, it needs to be adjusted to paste at 80-90 ° C. to be gelatinized, and then saccharified with malt after protein rest.
  • Those skilled in the art can adjust the saccharification process according to actual production conditions. The addition of excipients can adjust the taste of beer and meet the needs of customers at different levels.
  • the beer fermentation liquor obtained in the above steps contains both malt and hop bitterness components, and also contains hop aroma components, which can lay a foundation for the subsequent distillation to obtain the desired beer taste. It should be noted that the boiling time in the above process is about 1 hour, and a small amount of syrup can be added for blending after the boiling is completed.
  • the beer fermentation mainly undergoes the main fermentation period, the post-ripening period (reduction period), and the cold storage period; the beer fermentation broth described in this application preferably filters the yeast beer fermentation liquid in the cold storage period, and the beer after the cold storage period has mature , Purity, refreshing and other advantages, while filtering out yeast, can reduce the bad flavor brought by yeast autolysis during distillation.
  • the beer fermentation broth is sent to the first tower or kettle type still at 78-100 ° C, preferably 78-95 ° C, and subjected to a normal pressure distillation to obtain a crude distilled product with an alcohol content of 20-40% vol. Distill the crude product into a second tower or pot still at 78-100 ° C, preferably 78-95 ° C, and carry out a second atmospheric distillation, remove the distilled head and tail, and only collect the body part to obtain alcohol. Pre-treated beer distilled spirits with a degree of ⁇ 60% vol.
  • the beer fermentation liquid may be subjected to exhaust treatment before being subjected to a normal-pressure distillation.
  • the addition of the exhaust process can effectively prevent the occurrence of overflow during the distillation process.
  • the pretreated beer distilled wine is aged in the tank for more than 2 months. During the aging process, hops or hop products are added or not, and the pretreated beer is distilled and blended with pure water, with or without caramel color. Color mixing to get beer distilled spirits with different alcohol content.
  • aging can effectively solve the problem of hot brewing of beer, distilled spirits and new wine, which can make the taste clear and refreshing, and the drinkability is better.
  • the active ingredients in the hops can be leached out, and finally a hop-distilled wine product having a hop-flavored substance is obtained.
  • the ale beer is oxygenated to obtain Ale beer
  • the fermentation temperature is 16-20 ° C
  • the fermentation time is 15-25 days
  • the ager is oxygenated to obtain Lager beer
  • the fermentation temperature is 8-13 ° C.
  • the fermentation time is 15-25 days.
  • the original wort concentration of the Ale beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 6-60 EBC; preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° P, alcohol content is 4.5-7.0% vol, bitterness is 6-60EBC; the original wort concentration of the Lager beer is 10-21 ° P, alcoholicity is 4-10% vol, bitterness is 10-30EBC.
  • the above-mentioned 20 ° P Lager beer is preferably used because the beer is brewed at a high concentration, which is conducive to increasing the alcohol content of the distilled base wine and reducing the boiling point of the distillation, thereby reducing the height of higher alcohols in the product. The content of boiling point substances, while increasing the alcohol content of the product to more than 70% vol.
  • the alcohol content of the pre-treated beer distilled spirit is ⁇ 70% vol.
  • the impurities in the wine can be effectively reduced, and the wine is cleaner.
  • the wine head accounts for 1-10% of the total volume
  • the wine tail accounts for 5-10% of the total volume
  • the wine body with an alcohol content ⁇ 60% vol accounts for 80-94% of the total volume.
  • the distillation process used in this embodiment can retain the fragrance of beer to the greatest extent, and at the same time, it can retain the wine body with an absolutely dominant volume, which is beneficial to use in large industrial production.
  • the choice of wine body can make the selected flavor more suitable for customer needs.
  • a part of the wine head can be added to the pretreated beer distilled wine, preferably 5-15% (both in volume and mass) of the wine head can be backfilled into the wine body, which can improve the ester flavor in the product. (Fruity) flavor, improving hop flavor in the product.
  • the beer fermentation broth can also be sent to the first tower or kettle type distiller, and the temperature is slowly raised to discharge the gas (such as carbon dioxide) at 78-100 ° C (preferably 78-95 ° C).
  • the gas such as carbon dioxide
  • One atmospheric distillation to obtain crude distillation with an alcohol content of 20-40% vol and then send the crude distillation to a second column or pot still for a second atmospheric pressure at 78-100 ° C (preferably 78-95 ° C).
  • Distill collect the distilled head and body, and remove the tail; according to the flavor content of the head, backfill 5-15% of the head to the body to obtain a pretreated beer distilled spirit with an alcohol content of ⁇ 60% vol.
  • the hops or hop products used in boiling, swirling precipitation, fermentation, and aging are bitter flowers, fragrant flowers, or bitter incense, and are selected from Qingdao big flower, jasmine flower, Hallertauer tradition, Tettanger, Hersbrucker, One or more of Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK, Golding, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
  • This embodiment is not limited to the types of hops listed in the above embodiment, and may be other types familiar to those skilled in the art and reasonably replaceable.
  • the Zhayi fragrant flower is produced in Xinjiang, China, and is the fragrant hop flower introduced from China, the world's high-quality scent Saaz.
  • the embodiment of the present application also provides a hop distilled wine produced by using the method for producing a hop distilled wine described in any one of the foregoing embodiments.
  • the hop distillery product provided by the present application is different from the existing distilling spirits. It retains the characteristics of distilled spirits, is clear and sweet, and has the characteristics of hops. It has a slightly bitter, fresh hop aroma and good drinkability.
  • the alcohol content of the hop distilled spirit is 10-60% vol, preferably 20-40% vol, and more preferably 30-40% vol.
  • a series of hop distilled spirits with different alcohol contents can be obtained, for example, they can include 10% vol, 14% vol, 28% vol, 38% vol, 40% vol, 43% vol, 46% vol, 52% vol, 53% vol, 60% vol and other varieties of hop distilled spirits.
  • Example 1 Take the 11 ° P Lager beer obtained in Example 1, and use a tower still to distill twice to obtain a pre-treated beer distilled wine product with an alcohol content of 86% vol, aged for more than 2 months, diluted to 30% vol, and added Mixing 2% hops and 0.5% fructose syrup to obtain hops distilled wine products.
  • Example 3 Take the 11 ° P Ale beer obtained in Example 3, and use a tower still to perform two distillations to obtain a pretreated beer distilled wine product with an alcohol content of 86% vol, aged for more than 2 months, diluted to 60% vol, and added Mixing 5% hops and 1% fructose syrup to obtain hops distilled wine products.
  • Table 1 shows the results of testing the hop oil content (homogeneous aroma derived from hop oil) of some hops used in Examples 1-4.
  • Hop varieties Hop oil content ml / 100g Hersbrucker 0.5-1.0 Tettnanger 0.5-0.9 SpalterSlecect 0.6-0.9 tradition 0.5-1.0 Magnum 1.6-2.6 Perle 0.5-1.5 Herkules 1.6-2.4 Citra 2.2-2.8
  • Table 2 shows the test results of hops in the products of Examples 1-4.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

一种酒花蒸馏酒的生产方法及酒花蒸馏酒。该生产方法包括啤酒发酵液的制备、预处理啤酒蒸馏酒的制备、陈酿、稀释勾兑以及浸提酒花等步骤。该酒花蒸馏酒既保留了蒸馏酒的特点，清冽、甘爽，又具有酒花的特点，具有微苦、清新的酒花香，可饮性好。

Description

酒花蒸馏酒的生产方法及酒花蒸馏酒 技术领域
本申请属于饮料酒酿造技术领域，尤其涉及一种酒花蒸馏酒的生产方法及酒花蒸馏酒。
背景技术
饮料酒可以分成发酵酒、蒸馏酒和配制酒三大类，其中蒸馏酒是以粮谷、薯类、水果、乳类为主要原料，经发酵、蒸馏、勾兑而成的饮料酒。蒸馏酒是饮料酒中含酒精最高的一类，世界各地因风土、气候、物产、文化、习惯和嗜好不同，创造出了多种多样的蒸馏酒产品，主要包括白酒、白兰地、威士忌、伏特加、朗姆酒、杜松子酒、奶酒(蒸馏型)以及其他蒸馏酒。
CN109652266A公开了一种菊花蒸馏酒的制备方法，包括以下步骤：菊花的选择及制备；高粱的选择及制备；曲药的选择；原料质量份配比；干菊蕾5～30份，糯高粱70～95份，曲药用量为干菊蕾与糯高粱质量之和的1％～1.5％；糯高粱的生产工艺，菊蕾入窖前备制，发酵工艺，将发酵工艺糯高粱和窖前备制的菊蕾，在摊晾床上混合均匀，得混合糟；发酵池内装入底糟，立即装入混合糟，盖上面糟，泥封发酵，进池团烧温度控制在23～25℃，发酵时间15天，发酵期间每天检查泥封，防止透气，最后得到发酵糟；蒸馏；瓦缸存化：出库、勾兑、调味、装瓶；能降低菊花蒸馏酒的苦涩味道，以及提高其中酒精的含量。
发明内容
本申请提出一种酒花蒸馏酒的生产方法及酒花蒸馏酒，该酒花蒸馏酒不同于现有蒸馏酒，既保留了蒸馏酒的特点，清冽、甘爽，又具有酒花的特点，微苦、清新的酒花香，可饮性好。
为了达到上述目的，本申请提供了一种酒花蒸馏酒的生产方法，包括以下 步骤：
选用麦芽、水为主要原料，以料水比1:3-1:4混合后，麦芽于50-55℃进行蛋白休止，然后于62-72℃进行糖化；
糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花制品，煮沸后进行回旋沉淀，回旋沉淀过程中添加或不添加酒花或酒花制品，然后冷却至8-10℃，同时充氧接入上面酵母或下面酵母进行发酵，发酵过程中添加或不添加酒花或酒花制品，得到啤酒发酵液；
将啤酒发酵液送入第一塔式或壶式蒸馏器中于78-95℃进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-95℃进行二次常压蒸馏，去掉蒸馏的酒头、酒尾，只收取酒身部分，获得酒精度≥60％vol的预处理啤酒蒸馏酒；
将预处理啤酒蒸馏酒在罐中陈酿2个月以上，陈酿过程中添加或不添加酒花或酒花制品，然后用纯净水对预处理啤酒蒸馏进行稀释和勾兑，得到不同酒精度的啤酒蒸馏酒；
将酒花按0.5-5％添加量浸泡于不同酒精度的啤酒蒸馏酒中，24-36h后过滤，按0-1％添加量的果葡糖浆调配，得到不同酒精度的酒花蒸馏酒。
作为优选，所述啤酒发酵液选择冷贮期的啤酒发酵液；优选过滤除去啤酒发酵液中的酵母。
作为优选，对所述啤酒发酵液进行排气处理；优选所述排气处理在进行一次常压蒸馏前进行。
作为优选，选用麦芽、水为主要原料，配以大米、玉米或糖浆作为辅料，以料水比1:3-1:4混合；其中，使用大米或玉米作为辅料时，将辅料粉碎后调浆于80-90℃进行糊化，然后与蛋白休止后的麦芽进行糖化。
作为优选，充氧接入上面酵母得到Ale啤酒，发酵温度为16-20℃，发酵时间为15-25天；充氧接入下面酵母得到Lager啤酒，发酵温度为8-13℃，发酵时间为15-25天。
作为优选，所述Ale啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为6-60EBC；优选所述Ale啤酒的原麦汁浓度为10.9-14.5°P，酒精度为4.5-7.0％vol，苦味质为6-60EBC；所述Lager啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为10-30EBC。
作为优选，所述酒头占总体积的1-10％，酒尾占总体积的5-10％，酒精度≥60％vol的酒身占总体积的80-94％。
作为优选，将部分酒头加入酒身中；优选将酒头的5-15％的量回填至酒身中。
作为优选，煮沸、回旋沉淀、发酵、陈酿时使用的酒花或酒花制品为苦花、香花或苦香兼型，可选自青岛大花、札一香花、Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、Nugget、Spalter Select和Northern Brewer中的一种或几种。
本申请还提供了一种酒花蒸馏酒，其采用上述任一项技术方案所述的酒花蒸馏酒的生产方法生产得到。
作为优选，所述酒花蒸馏酒的酒精度为10-60％vol，优选为20-40％vol，更优选为30-40％vol。
与现有技术相比，本申请的优点和积极效果在于：
本申请所提供的酒花蒸馏酒产品不同于现有蒸馏酒，既具有蒸馏酒的特点，清冽、甘爽，又具有酒花的特点，微苦、清新的酒花香，可饮性好。
具体实施方式
下面将对本申请实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本申请一部分实施例，而不是全部的实施例。基于本申请中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本申请保护的范围。
本申请实施例提供了一种啤酒蒸馏酒的生产方法，包括以下步骤：
S1：选用麦芽、水为主要原料，以料水比1:3-1:4(即麦芽和水的质量比为1：3-4)混合后，麦芽于50-55℃进行蛋白休止，然后于62-72℃进行糖化。
该步骤中，可单独将主要原料处理后进行糖化，也可以配以大米、玉米或糖浆作为辅料进行糖化。其中，使用大米或玉米为辅料时，辅料粉碎后需调浆于80-90℃进行糊化，然后与蛋白休止后的麦芽进行糖化。糖化过程本领域技术人员可根据实际生产情况进行调整。辅料的加入可以调节啤酒的口味，适应不同层次客户的需求。
S2：糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花制品，煮沸后进行回旋沉淀，回旋沉淀过程中添加或不添加酒花或酒花制品，然后冷却至8-10℃，同时充氧接入上面酵母或下面酵母进行发酵，发酵过程中添加或不添加酒花或酒花制品，得到啤酒发酵液；
上述步骤中所得到的啤酒发酵液中既含有麦香及酒花苦味成分，同时又含有酒花香气成分，可为后续蒸馏得到预期口感的啤酒蒸馏酒奠定先期准备。需要说明的是，上述过程中煮沸的时间在1小时左右，且在煮沸结束后可添加少量糖浆进行调和。
啤酒发酵主要会经历主酵期、后熟期(还原期)和冷贮期；本申请所述啤酒发酵液优选冷贮期的过滤掉酵母的啤酒发酵液，其冷贮期后的啤酒具有成熟、纯净、爽口等优点，同时过滤掉酵母，可以减少蒸馏过程中酵母自溶带来的不良风味。
S3：将啤酒发酵液送入第一塔式或壶式蒸馏器中于78-100℃，优选78-95℃，进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-100℃，优选78-95℃，进行二次常压蒸馏，去掉蒸馏的酒头、酒尾，只收取酒身部分，获得酒精度≥60％vol的预处理啤酒蒸馏酒。
本步骤中，可对所述啤酒发酵液在进行一次常压蒸馏前进行排气处理。排气过程的添加可以有效地防止蒸馏过程中的溢流的发生。
本步骤中，在获得不同类型啤酒发酵液的基础上，通过使用不同的蒸馏设备，可以获得不同风味的预处理啤酒蒸馏酒产品。采用二次常压蒸馏工艺优化后，不仅可获得高酒精度的预处理啤酒蒸馏酒，而且还可达到有效降低醛类、高级醇物质含量的目的，避免饮后上头现象。并且，相对于真空低压蒸馏，常压蒸馏可使风味物质含量更丰富，醇酯含量更高。
S4：将预处理啤酒蒸馏酒在罐中陈酿2个月以上，陈酿过程中添加或不添加酒花或酒花制品，然后用纯净水对预处理啤酒蒸馏进行稀释和勾兑，添加或不添加焦糖色进行调色，得到不同酒精度的啤酒蒸馏酒。
本步骤中，通过陈酿可以有效解决啤酒蒸馏酒新酒冲辣的问题，可使口感清冽、爽口，可饮性较好。
S5：将酒花按0.5-5％添加量浸泡于不同酒精度的啤酒蒸馏酒中，24-36h后过滤，按0-1％添加量的果葡糖浆调配，得到不同酒精度的酒花蒸馏酒。
本步骤中，通过浸泡啤酒花，可以将啤酒花中的有效成分浸提出来，最终得到具有酒花风味物质的酒花蒸馏酒产品。
在一优选实施例中，充氧接入上面酵母得到Ale啤酒，发酵温度为16-20℃，发酵时间为15-25天；充氧接入下面酵母得到Lager啤酒，发酵温度为8-13℃，发酵时间为15-25天。本实施例中列出了当添加不同发酵酵母时的发酵温度和时间，有利于整体工艺的调控。需说明的是，本实施例中列出的仅为上述啤酒的适合发酵温度和时间，本领域技术人员可根据实际情况在上述范围内进行合理调整。
在一优选实施例中，所述Ale啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为6-60EBC；优选所述Ale啤酒的原麦汁浓度为10.9-14.5°P，酒精度为4.5-7.0％vol，苦味质为6-60EBC；所述Lager啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为10-30EBC。在进一可选实施例中，优选使用上述20°P Lager啤酒，其原因在于该种啤酒为高浓酿造，有利于提高蒸馏基酒酒精度，降低蒸馏沸点，从而减少产品中高级醇等高沸点物质的含 量，同时提高产品酒精度至70％vol以上。
在一优选实施例中，预处理啤酒蒸馏酒的酒精度≥70％vol。当预处理啤酒蒸馏酒的酒精度提高至70％vol以上时，可有效降低酒中杂质，使酒更为干净。
在一优选实施例中，所述酒头占总体积的1-10％，酒尾占总体积的5-10％，酒精度≥60％vol的酒身占总体积的80-94％。本实施例采用的蒸馏工艺可在最大程度上保留啤酒的清香，同时，可保留绝对优势体积的酒身，有利于大工业生产中使用。酒身的选择可以使得选取的风味更适合客户需求。
在一优选实施例中，可以将部分酒头加入预处理啤酒蒸馏酒中，优选将所述酒头的5-15％(体积或质量均可)回填至酒身中，可以提高产品中酯香(果香)风味，提高产品中的酒花香风味。
因此对于S3，具体地，还可将啤酒发酵液送入第一塔式或壶式蒸馏器中，缓慢升温，将气体(如二氧化碳)排出，于78-100℃(优选78-95℃)进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-100℃(优选78-95℃)进行二次常压蒸馏，收集蒸馏的酒头、酒身，去掉酒尾；根据酒头风味物质含量，将5-15％的酒头回填至酒身，获得酒精度≥60％vol的预处理啤酒蒸馏酒。
在一优选实施例中，煮沸、回旋沉淀、发酵、陈酿时使用的酒花或酒花制品为苦花、香花或苦香兼型，选自青岛大花、札一香花、Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、Nugget、Spalter Select和Northern Brewer中的一种或几种。本实施例并不局限于上述实施例所列举的酒花种类，还可以是本领域技术人员所熟悉可合理替换使用的其他种类。
其中所述札一香花为产自中国新疆，是在中国引种了源自世界优质香型品种Saaz的香型酒花。
本申请实施例还提供了一种利用上述任一实施例所述的酒花蒸馏酒的生产方法生产得到的酒花蒸馏酒。本申请所提供的酒花蒸馏酒产品不同于现有蒸 馏酒，既保留了蒸馏酒的特点，清冽、甘爽，又具有酒花的特点，微苦、清新的酒花香，可饮性好。
在一优选实施例中，所述酒花蒸馏酒的酒精度为10-60％vol，优选为20-40％vol，更优选为30-40％vol。本实施例通过在预处理啤酒蒸馏酒的基础上用纯净水对进行稀释和勾兑，然后浸入啤酒花后，可获得一系列不同酒精度的酒花蒸馏酒，例如可包括10％vol、14％vol、28％vol、38％vol、40％vol、43％vol、46％vol、52％vol、53％vol、60％vol等多款酒花蒸馏酒。
为了更清楚详细地介绍本申请实施例所提供的酒花蒸馏酒制备方法及所得酒花蒸馏酒，下面将结合具体实施例进行描述。
实施例1
以大麦芽、水为主要原料，经粉碎→糖化→过滤→煮沸(需添加酒花或酒花浸膏)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→即得11°P Lager啤酒。
取11°P Lager啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理啤酒蒸馏酒产品，陈酿2个月以上，稀释至10％vol，添加0.5％酒花和0％果葡糖浆调配，即得到酒花蒸馏酒产品。
实施例2
取实施例1中得到的11°P Lager啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理啤酒蒸馏酒产品，陈酿2个月以上，稀释至30％vol，添加2％酒花和0.5％果葡糖浆调配，即得到酒花蒸馏酒产品。
实施例3
以大麦芽、水为主要原料，经粉碎→糖化→过滤→煮沸(需添加酒花或酒花浸膏)→回旋沉淀→冷却→充氧→添加上面酵母→发酵→过滤→即得11°P Ale啤酒。
取11°P Ale啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处 理啤酒蒸馏酒产品，陈酿2个月以上，稀释至20％vol，添加2％酒花和0.5％果葡糖浆调配，即得到酒花蒸馏酒产品。
实施例4
取实施例3中得到的11°P Ale啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理啤酒蒸馏酒产品，陈酿2个月以上，稀释至60％vol，添加5％酒花和1％果葡糖浆调配，即得到酒花蒸馏酒产品。
酒花风味物质检测
表1为实施例1-4所用部分酒花的酒花油(酒花香气物质来源于酒花油)含量检测结果。
表1：
酒花品种 酒花油含量ml/100g
Hersbrucker 0.5-1.0
Tettnanger 0.5-0.9
Spalter Slecect 0.6-0.9
Tradition 0.5-1.0
Magnum 1.6-2.6
Perle 0.5-1.5
Herkules 1.6-2.4
Citra 2.2-2.8
由表1数据可知，本申请实施例所使用的酒花含有酒花香气物质。
酒花蒸馏酒中酒花香气物质检测
表2为实施例1-4产品中酒花香气物质检测结果
表2：
酒花香气物质(μg/L) 实施例1 实施例2 实施例3 实施例4
香叶烯 6.22 74.69 49.79 248.96
R-(－)-里那醇 5.67 68.08 45.39 226.94
S-(+)-里那醇 0.55 6.57 4.38 21.91
α-萜品醇 0.38 4.62 3.08 15.40
橙花醇 0.93 11.16 7.44 37.19
S-(+)-香茅醇 0.19 2.33 1.55 7.75
R-(－)-香茅醇 3.85 46.19 30.79 153.96
香叶醇 0.73 8.81 5.87 29.37
乙酸香茅酯 10.90 130.78 87.19 435.93
葎草烯 32.70 392.37 261.58 1307.91
橙花叔醇 12.60 151.24 100.83 504.13
反式橙花叔醇 0.42 4.99 3.33 16.63
石柱烯氧化物 2.86 34.30 22.87 114.33
葎草烯氧化物Ⅱ 7.89 94.72 63.15 315.75
由表2数据可知，本申请实施例所制备得到的酒花蒸馏酒产品中含有酒花中的香气物质
风味品评
对上述实施例1-4所得到的酒花蒸馏酒进行风味品评测定，结果见表3。
表3：
Figure PCTCN2019091880-appb-000001
由表3结果可知，本申请实施例提供的酒花蒸馏酒产品不同于现有蒸馏酒，其既保留了蒸馏酒的特点，清冽、甘爽，又具有酒花的特点，微苦、清新的酒花香，可饮性好。

Claims (11)

  1. 一种酒花蒸馏酒的生产方法，其特征在于，包括以下步骤：
    选用麦芽、水为主要原料，以料水比1:3-1:4混合后，麦芽于50-55℃进行蛋白休止，然后于62-72℃进行糖化；
    糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花制品，煮沸后进行回旋沉淀，回旋沉淀过程中添加或不添加酒花或酒花制品，然后冷却至8-10℃，同时充氧接入上面酵母或下面酵母进行发酵，发酵过程中添加或不添加酒花或酒花制品，得到啤酒发酵液；
    将啤酒发酵液送入第一塔式或壶式蒸馏器中于78-95℃进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-95℃进行二次常压蒸馏，去掉蒸馏的酒头、酒尾，只收取酒身部分，获得酒精度≥60％vol的预处理啤酒蒸馏酒；
    将预处理啤酒蒸馏酒在罐中陈酿2个月以上，然后用纯净水对预处理啤酒蒸馏进行稀释和勾兑，得到不同酒精度的啤酒蒸馏酒；
    将酒花按0.5-5％添加量浸泡于不同酒精度的啤酒蒸馏酒中，24-36h后过滤，按0-1％添加量的果葡糖浆调配，得到不同酒精度的酒花蒸馏酒。
  2. 根据权利要求1所述的生产方法，其特征在于，所述啤酒发酵液选择冷贮期的啤酒发酵液。
  3. 根据权利要求1所述的生产方法，其特征在于，对所述啤酒发酵液进行排气处理。
  4. 根据权利要求1-3任一项所述的生产方法，其特征在于，选用麦芽、水为主要原料，配以大米、玉米或糖浆作为辅料，以料水比1:3-1:4混合；其中，使用大米或玉米作为辅料时，将辅料粉碎后调浆于80-90℃进行糊化，然后与蛋白休止后的麦芽进行糖化。
  5. 根据权利要求1-3任一项所述的生产方法，其特征在于，充氧接入上 面酵母得到Ale啤酒，发酵温度为16-20℃，发酵时间为15-25天；充氧接入下面酵母得到Lager啤酒，发酵温度为8-13℃，发酵时间为15-25天。
  6. 根据权利要求5所述的生产方法，其特征在于，所述Ale啤酒的原麦汁浓度为10.9-14.5°P,酒精度为4.5-7.0％vol，苦味质为6-60EBC；所述Lager啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为10-30EBC。
  7. 根据权利要求1-3任一项所述的生产方法，其特征在于，所述酒头占总体积的1-10％，酒尾占总体积的5-10％，酒精度≥60％vol的酒身占总体积的80-94％。
  8. 根据权利要求7所述的生产方法，其特征在于，将所述酒头的5-15％的量回填至酒身中。
  9. 根据权利要求1-3任一项所述的生产方法，其特征在于，煮沸、回旋沉淀、发酵、陈酿时使用的酒花或酒花制品为苦花、香花或苦香兼型，选自青岛大花、扎一香花、Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、Nugget、Spalter Select和Northern Brewer中的一种或几种。
  10. 一种酒花蒸馏酒，采用如权利要求1-9任一项所述的酒花蒸馏酒的生产方法生产得到。
  11. 根据权利要求10所述的酒花蒸馏酒，其特征在于，所述酒花蒸馏酒的酒精度为10-60％vol，优选为20-40％vol，更优选为30-40％vol。
PCT/CN2019/091880 2018-06-19 2019-06-19 酒花蒸馏酒的生产方法及酒花蒸馏酒 WO2019242637A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201810628982.7A CN108410681B (zh) 2018-06-19 2018-06-19 一种酒花蒸馏酒的生产方法及所得酒花蒸馏酒
CN201810628982.7 2018-06-19

Publications (1)

Publication Number Publication Date
WO2019242637A1 true WO2019242637A1 (zh) 2019-12-26

Family

ID=63141706

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2019/091880 WO2019242637A1 (zh) 2018-06-19 2019-06-19 酒花蒸馏酒的生产方法及酒花蒸馏酒

Country Status (2)

Country Link
CN (1) CN108410681B (zh)
WO (1) WO2019242637A1 (zh)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108410681B (zh) * 2018-06-19 2021-07-13 青岛啤酒股份有限公司 一种酒花蒸馏酒的生产方法及所得酒花蒸馏酒
CN109504575A (zh) * 2018-09-22 2019-03-22 邱顺权 一种蒸馏酒的制造方法
CN109181921A (zh) * 2018-10-16 2019-01-11 青岛啤酒股份有限公司 醇酯协调型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法
CN109181924B (zh) * 2018-10-16 2020-12-01 青岛啤酒股份有限公司 醇酯协调型全麦皮尔森啤酒及其制备方法
WO2021223273A1 (zh) * 2020-05-06 2021-11-11 成都兴泰智高生物科技有限公司 去嘌呤的啤酒风味酒精饮料
JPWO2022039084A1 (zh) * 2020-08-18 2022-02-24

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101016503A (zh) * 2007-02-09 2007-08-15 山东轻工业学院 一种无醇啤酒基料及无醇啤酒的制备方法
CN108410681A (zh) * 2018-06-19 2018-08-17 青岛啤酒股份有限公司 一种酒花蒸馏酒的生产方法及所得酒花蒸馏酒

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6322177A (ja) * 1986-07-14 1988-01-29 Kirin Brewery Co Ltd ビ−ル酵母の風味改善法
CN87101027A (zh) * 1987-04-30 1988-11-09 上海技术师范学院 一种无醇和低醇啤酒工艺制造方法
JPH07135953A (ja) * 1993-11-15 1995-05-30 Yuuu Kikaku:Kk ホップを添加した新しい酒の醸造法
KR101181206B1 (ko) * 2003-12-11 2012-09-07 산토리 홀딩스 가부시키가이샤 맥아 발효 음료
JP5764308B2 (ja) * 2010-09-16 2015-08-19 松谷化学工業株式会社 酒類およびビール風味飲料の味質の改善方法
CN102154070A (zh) * 2010-12-27 2011-08-17 北京燕京啤酒股份有限公司 一种利用无醇啤酒蒸馏酒精调配饮料酒的方法
CN102220194A (zh) * 2011-05-13 2011-10-19 中国食品发酵工业研究院 一种富含酒花香气的啤酒及其生产方法
KR20170083652A (ko) * 2012-03-28 2017-07-18 산토리 홀딩스 가부시키가이샤 식물 섬유 함유 비어 테이스트 알코올 음료
CN105087204B (zh) * 2015-09-21 2017-10-31 青岛啤酒股份有限公司 评价不同酒花在Lager啤酒酿造中酿造性能的方法
CN106010847B (zh) * 2016-08-02 2019-04-30 青岛啤酒股份有限公司 一种浑浊型全麦芽白啤酒的酿造方法
CN106753948B (zh) * 2017-01-18 2021-03-05 福建省燕京惠泉啤酒股份有限公司 一种冷添加酒花的啤酒生产工艺
CN107828619A (zh) * 2017-11-30 2018-03-23 宁波沪港食品机械制造有限公司 一种啤酒蒸馏酒生产系统及工艺

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101016503A (zh) * 2007-02-09 2007-08-15 山东轻工业学院 一种无醇啤酒基料及无醇啤酒的制备方法
CN108410681A (zh) * 2018-06-19 2018-08-17 青岛啤酒股份有限公司 一种酒花蒸馏酒的生产方法及所得酒花蒸馏酒

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
XU, SHUCHENG ET AL.: "Analysis Common Kinds and Productive Process of Beverage Wine", JOURNAL OF FUYANG TEACHERS COLLEGE ( NATURAL SCIENCE, vol. 19, no. 01, 31 March 2002 (2002-03-31), pages 39 - 42, ISSN: 1004-4329 *

Also Published As

Publication number Publication date
CN108410681A (zh) 2018-08-17
CN108410681B (zh) 2021-07-13

Similar Documents

Publication Publication Date Title
WO2019242637A1 (zh) 酒花蒸馏酒的生产方法及酒花蒸馏酒
CN108504480B (zh) 一种啤酒蒸馏酒的生产方法及所得啤酒蒸馏酒
WO2019242631A1 (zh) 酒花威士忌的生产方法及酒花威士忌
JP6400690B2 (ja) 発酵飲料を調製する方法およびこのようにして製造される飲料
CN108504481B (zh) 一种啤酒蒸馏酒配制酒的生产方法及所得啤酒蒸馏酒配制酒
JP5848703B2 (ja) 麦芽飲料の穀物臭を低減させる方法
JP2012000038A (ja) 発酵麦芽飲料の製造方法
JP6294663B2 (ja) 発酵麦芽飲料
WO2021153625A1 (ja) ビールテイスト発酵麦芽飲料
JP2017046627A (ja) 麦芽発酵飲料
CN111592951A (zh) 一种澄清度高的艾尔精酿啤酒及其生产工艺
JP2021136961A (ja) ビール様飲料
WO2012077212A1 (ja) ピルビン酸含有量の高いビール様発泡性発酵飲料の製造方法
JP2018174869A (ja) 発酵アルコール飲料及びその製造方法
JP6997532B2 (ja) ビール様発泡性飲料の製造方法、及びビール様発泡性飲料のキレを向上させる方法
CN108823015B (zh) 一种麦香蒸馏酒的生产方法及所得麦香蒸馏酒
TW202222173A (zh) 蒸餾液及啤酒風味飲料用香味改善劑
JP6276025B2 (ja) 発酵麦芽飲料
JP6571311B2 (ja) 発酵麦芽飲料
KR102498654B1 (ko) 곡물향이 저감된 맥아 음료
JP2006204172A (ja) ソルガム分解物を用いて発泡性飲料を製造する方法
JP2015123044A (ja) 発酵麦芽飲料
CN116103097B (zh) 高酒精度红色拉格啤酒及其制备方法
JPH07168A (ja) ビール類似の新規な発泡酒の製造法
JP7455537B2 (ja) ビールテイスト飲料におけるペクチネイタス属細菌の生育抑制方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19822927

Country of ref document: EP

Kind code of ref document: A1

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 01/04/2021)

122 Ep: pct application non-entry in european phase

Ref document number: 19822927

Country of ref document: EP

Kind code of ref document: A1