CN-121975595-A - Strong and aromatic white spirit and brewing method thereof

CN121975595ACN 121975595 ACN121975595 ACN 121975595ACN-121975595-A

Abstract

The application provides a clear and strong aromatic white spirit and a brewing method thereof, wherein the brewing method of the clear and strong aromatic white spirit comprises the steps of adding grain powder into strong aromatic fermented grains in a long fermentation period, adding steamed rice hulls, and distilling to obtain strong aromatic distillers ' grains and strong aromatic raw wine I; distilling Chuanpai fragrant distilled grains to obtain fragrant distilled grains and fragrant raw wine II, flushing acid, steaming, adding water, cooling, adding distiller's yeast, mixing the fermented fragrant distilled grains with distiller's grains, fermenting in cellar, distilling, and collecting wine. The Chuanpai fragrant vinasse can partially replace rice hulls, reduce brewing cost, increase alcohol purity of wine bodies, solve the problem that the Chuanpai fragrant vinasse independently produces fusel oil, and also solve the problem that long-fermentation strong-fragrance vinasse is difficult to produce wine.

Inventors

HE ANG
YANG XUCAI
CHEN YUAN
YU WENPING
XIANG QIANYONG
ZHANG LINYAN
PU HAO
LIANG JIACHENG
LI DAFENG

Assignees

四川省绵阳市丰谷酒业有限责任公司

Dates

Publication Date: 20260505
Application Date: 20260205

Claims (10)

1. A brewing method of a clear and strong aromatic white spirit is characterized by comprising the following steps: (1) Sequentially adding grain powder to moisten grains, adding steamed rice hulls to the strong aromatic fermented grains with long fermentation period, and distilling to obtain strong aromatic distiller's grains and strong aromatic raw wine I; (2) Distilling Chuanpai fen-flavor fermented grains to obtain fen-flavor vinasse and fen-flavor base wine II; (3) Acid flushing, steamer discharging, water filling, spreading and cooling are carried out on the aroma type vinasse, and distiller's yeast is added for stacking fermentation; (4) Taking the faint scent type vinasse out of a steamer for cooling, and adding brewing yeast; (5) Mixing the aroma type vinasse subjected to the accumulation fermentation with the faint scent type vinasse added with the distiller's yeast to obtain mixed vinasse, and fermenting in a cellar, wherein the volume ratio of the aroma type vinasse subjected to the accumulation fermentation to the faint scent type vinasse added with the distiller's yeast in the mixed vinasse is 1 (1-3); (6) Distilling the fermented mixed distilled grains to obtain the wine, thus obtaining the original wine III with both clear and strong fragrance.
2. The method for brewing the strong and aromatic Chinese spirits according to claim 1, wherein the fermentation period of the strong aromatic fermented grains is more than or equal to 120 days; and/or the grain powder is crushed grains, and each grain is broken into 3-5 pieces; And/or the mass ratio of the strong aromatic fermented grains to the grain powder is 1 (0.12-0.26); and/or the grain wetting time is 30-60 minutes; and/or the mass ratio of the strong aromatic fermented grains to the steamed rice hulls is 1 (0.03-0.05); and/or the acid flushing time is 10-20 minutes; and/or the addition amount of the quantitative water is 100% -200% of the weight of the grain powder.
3. The method for brewing a strong and aromatic Chinese spirit according to claim 1, wherein the acidity of the fermented spirit is (0.3 to 0.6) mmol/10g, the saccharification force is (10000 to 14000) mg/g.h, and the liquefaction force is (1.00 to 1.20) g/g.h.
4. The method for brewing a strong and aromatic Chinese spirit according to claim 3, wherein the addition amount of the distiller's grains for brewing in the step (3) is 0.3% -0.5% of the weight of the strong aromatic distiller's grains; and/or, the addition amount of the distiller's yeast in the step (4) is 0.3% -0.5% of the weight of the fen-flavor distiller's grains.
5. The brewing method of the strong and aromatic Chinese spirits according to claim 1, wherein the stacking fermentation time is 18-24 hours; And/or the temperature of the mixed vinasse fermented in the cellar is 24-26 ℃; and/or the acidity of the mixed vinasse fermented in the cellar is 1.5mmol/100 g-2.5 mmol/100g.
6. The brewing method of the strong and aromatic Chinese spirits according to claim 1, wherein the cellar-entering fermentation is performed in a stone cellar; And/or the cellar-entering fermentation adopts a film cellar for sealing.
7. The method for brewing strong and aromatic Chinese spirits according to claim 6, wherein the fermentation time is 15-50 days.
8. The method for brewing a strong and aromatic Chinese spirit according to claim 1, wherein after the strong and aromatic Chinese spirit is obtained, the method further comprises combining and blending the strong and aromatic Chinese spirit, the fragrant Chinese spirit and the strong and aromatic Chinese spirit to obtain a finished wine body.
9. The method for brewing a strong and aromatic Chinese spirit according to claim 8, wherein the first strong and aromatic raw spirit is 10-60% by volume, the second strong and aromatic raw spirit is 10-60% by volume, and the third strong and aromatic raw spirit is 20-50% by volume based on the total volume of the finished spirit.
10. The strong and aromatic Chinese spirits are characterized in that the strong and aromatic Chinese spirits are obtained by the brewing method according to any one of claims 1 to 9.

Description

Strong and aromatic white spirit and brewing method thereof Technical Field The application relates to the field of brewing, in particular to a strong and aromatic white spirit and a brewing method thereof. Background The four most basic types of Chinese white spirit have faint scent type, strong fragrance type, maotai-flavor type and rice fragrance type, and are fused and derived into a plurality of sub-division types by using different combination processes of the four major types, and part of enterprises adopt diversified fragrance types or different fragrance type fusion production modes according to self conditions, product development and market demands to become a product with rich unique characteristics so as to meet the individual demands of different regions and different consumer groups, wherein the clear strong fragrance type and strong fragrance type white spirit is concerned by the market. At present, the production process of the Qing Lung and flavor type white spirit mainly comprises the following steps: The first is to blend the fragrant raw wine with the strong fragrance raw wine. The taste and style of the clear and concentrated blended product formed by the method are easily influenced by the raw wine and the flavoring wine, so that the quality of the product is unstable. The second is that the two fermented grains are steamed in series to form the original wine with clear and strong fragrance, and the stability of the product is better than that of the original wine blending method. Thirdly, the clear and strong aromatic white spirit product prepared by adopting the integrated brewing process has stable quality, but the production process flow is more complex, and the requirements on sites, equipment, appliances and personnel of white spirit enterprises are higher. The technical bottleneck of the existing white spirit brewing process is derived from the inherent defect of the strong aromatic distiller's grains in a long fermentation period (more than or equal to 120 days). In order to improve the quality of the original wine or stop production in summer, the strong aromatic white wine usually adopts a process for prolonging the fermentation period, such as double-round bottom fermentation and press discharge in summer, which can improve the quality of the wine, but also has negative effects: Firstly, the long fermented grains have less alcohol content, increased acid, ester, fusel oil and the like, but have poor bone strength, more rod-like bacteria, poor activity of the grains and the like, the acidity is (4.0-5.0) mmol/100g, especially the yellow water of the double-round grains is difficult to filter, the water content is slightly heavier, and the double-round grains are higher than the total acid and the total ester of the upper-layer grains. Secondly, the distillers ' grains for distilling and taking the wine contain a large amount of fermentation blocking substances, especially the acidity is high, the acidity of the distillers ' grains for entering the cellar is generally more than 3.0mmol/100g, the distillers ' grains for entering the cellar are difficult to ferment, the liquor yield is low, and even the problem that the liquor cannot be discharged occurs. Thirdly, the fermented grains have poor bone strength and poor porosity, so that the quantity of rice hulls which are auxiliary materials needed to be added by fermentation is high, and the mixed flavors such as bran distress and the like are brought to the wine body. Disclosure of Invention The application aims to provide strong and aromatic white spirit and a brewing method thereof, so as to solve the problems. In order to achieve the above purpose, the application adopts the following technical scheme: a brewing method of clear and strong aromatic Chinese spirits comprises the following steps: (1) Sequentially adding grain powder to moisten grains, adding steamed rice hulls to the strong aromatic fermented grains with long fermentation period, and distilling to obtain strong aromatic distiller's grains and strong aromatic raw wine I; (2) Distilling Chuanpai fen-flavor fermented grains to obtain fen-flavor vinasse and fen-flavor base wine II; (3) Acid flushing, steamer discharging, water filling, spreading and cooling are carried out on the aroma type vinasse, and distiller's yeast is added for stacking fermentation; (4) Taking the faint scent type vinasse out of a steamer for cooling, and adding brewing yeast; (5) Mixing the aroma type vinasse subjected to the accumulation fermentation with the faint scent type vinasse added with the distiller's yeast to obtain mixed vinasse, and fermenting in a cellar, wherein the volume ratio of the aroma type vinasse subjected to the accumulation fermentation to the faint scent type vinasse added with the distiller's yeast in the mixed vinasse is 1 (1-3); (6) Distilling the fermented mixed distilled grains to obtain the wine, thus obtaining the original wine III with both clear and stron