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CN-121991775-A - Fragrant white spirit fermentation process based on Ru porcelain glaze modified ground jar

CN121991775ACN 121991775 ACN121991775 ACN 121991775ACN-121991775-A

Abstract

The invention discloses a fen-flavor liquor fermentation process based on a Ru porcelain glaze modified ground jar, which belongs to the technical field of liquor fermentation and comprises the key links of ground jar pretreatment, fermentation pit arrangement, raw material treatment, jar-entering fermentation, distillation purification, chen Niangdi mass and the like, wherein the modified ground jar is formed by firing a customized glaze formula in a high-temperature reducing atmosphere, and a fine ice crack opening structure is formed on the glaze surface. According to the invention, through optimizing the ground vat performance, accurately regulating and controlling the fermentation environment and adopting a steaming secondary distillation process, the advantages of microelement release, catalysis and adsorption of Ru porcelain glaze are fully exerted, so that the stable and controllable fermentation process is realized, the pollution of mixed bacteria is inhibited, the starch conversion rate and the purity of liquor are improved, so that the liquor has the style characteristics of faint scent, pure, sweet and clean and rich flavor levels, and the high-quality faint scent liquor with unique Ru porcelain process characteristics is formed, and the product quality and market competitiveness are remarkably improved.

Inventors

  • CHU YI

Assignees

  • 河南福酒酒庄有限公司

Dates

Publication Date
20260508
Application Date
20260227

Claims (9)

  1. 1. A fen-flavor liquor fermentation process based on Ru porcelain glaze modified ground jar is characterized by comprising the following steps of S1, vertically embedding a prefabricated Ru porcelain glaze modified ground cylinder into an underground fermentation pit, wherein a cylinder opening is flush with the ground, gaps between the side wall and the bottom of the cylinder body and the fermentation pit are filled with a mixed heat-insulating layer, the mixed heat-insulating layer is prepared by mixing river sand, perlite and Ru porcelain crushed powder according to a mass ratio of 3:1:0.5, and the filling thickness is 20-30cm; S2, selecting red-tassel sorghum, barley and peas as fermentation raw materials, mixing according to the mass ratio of 7:2:1, crushing to the particle size of 2-4mm, adding purified water accounting for 55-60% of the total mass of the raw materials, uniformly stirring, moistening at normal temperature for 12-16 hours, stirring once every 4 hours in the moistening process, steaming and boiling for 60-90 minutes at the steaming temperature of 100-105 ℃ until the raw materials are well steamed and are not gelatinized, rapidly spreading and cooling to 28-32 ℃ after the raw materials are discharged from a pot, spraying sterile water accounting for 0.5% of the total mass of the raw materials in the spreading and cooling process, and maintaining the water content of the raw materials to be 45-48%; s3, adding faint scent medium temperature yeast accounting for 8-12% of the total mass of the spread raw materials into the spread raw materials, uniformly stirring, then filling the mixture into a pretreated Ru porcelain glaze modified ground cylinder, wherein the height of the cylinder is 70-75% of the volume of the cylinder, compacting the cylinder, and hermetically fermenting; S4, taking out fermented grains in a jar after fermentation is finished, distilling the fermented grains by adopting a steaming secondary process, wherein the distilling temperature is 95-100 ℃, collecting primary distilled liquor by first distilling, firstly cutting off 2-3% of wine heads of the total distilled quantity, then cutting off middle-section liquor with the alcohol content of 60-65% vol as base liquor, and finally collecting 10-15% of wine tails, and secondarily distilling the wine heads, the wine tails and the primary distilled liquor after uniformly mixing the wine heads, the wine tails and the primary distilled liquor by second distilling, wherein the distilling time is prolonged by 15-20 minutes than that of the primary distilled liquor, and preparing the flavor white liquor by virtue of a Ru porcelain glaze modified jar.
  2. 2. The fen-flavor liquor fermentation process based on Ru porcelain glaze modified ground cylinders is characterized in that the ground cylinders in S1 sterilize the inner walls of the modified ground cylinders by high-pressure steam, the steam pressure is 0.1-0.15MPa, the temperature is 120-150 ℃, the temperature is kept for 2-3 hours, the steam is closed, and then the ground cylinders are naturally cooled to room temperature, and the micro-negative pressure state in the cylinders is kept.
  3. 3. The fen-flavor liquor fermentation process based on Ru porcelain glaze modified ground jar of claim 2 is characterized by comprising the following steps: In the S2, the fermentation environment temperature is controlled to be 18-22 ℃, the soil humidity is controlled to be 60-65%, the fermentation period is controlled to be 28-35 days, the trace elements of the ground glaze layer modified by the Ru porcelain glaze are released and catalyzed, the fermentation process of the fermented grains is regulated, the temperature, the pH value and the microbial community of the fermented grains are sampled and detected every 5 days during the fermentation process, the pH value is maintained to be 3.8-4.5, and the dominant flora of saccharomycetes and lactobacillus accounts for more than or equal to 90%.
  4. 4. The fen-flavor liquor fermentation process based on Ru porcelain glaze modified ground jar of claim 3 is characterized by comprising the following steps: 15-20% of agate powder, 22-28% of kaolin, 16-20% of quartz sand, 10-14% of alumina powder, 4-6% of calcium oxide, 1.5-2.5% of magnesium oxide, 2-4% of nano zirconium dioxide modifier and the balance of deionized water; the thickness of the glaze layer is controlled to be 1.0-1.5mm, and the glaze layer is formed by firing under 1260-1300 ℃ reducing atmosphere, so that a fine ice crack opening structure is formed on the glaze layer.
  5. 5. The fen-flavor liquor fermentation process based on Ru porcelain glaze modified ground jar of claim 4 is characterized by comprising the following steps: The fragrant medium-temperature starter in the step S3 is prepared by manual treading, barley and peas are mixed according to the mass ratio of 1:1, special starter seeds for fragrant white spirit are inoculated, the mixture is cultured for 25-30 days under the environment of 28-32 ℃ and the humidity of 70-75%, and the mixture is crushed into 80-100 meshes for standby after maturation, wherein the saccharification capacity is more than or equal to 300U/g, and the liquefaction capacity is more than or equal to 200U/g.
  6. 6. The process for fermenting the fen-flavor liquor based on the Ru porcelain glaze modified ground jar according to claim 5, wherein the S3 sealed fermentation adopts a double-layer sealing structure, wherein the inner layer is a food-grade silica gel sealing pad, the outer layer is cotton linen coated with beeswax, an annular water tank is arranged around the edge of a jar opening after sealing, and sterile water is injected to form a water seal.
  7. 7. The process for fermenting the fen-flavor liquor based on the Ru porcelain glaze modified ground jar according to claim 6, wherein 3-5% of Ru porcelain particles with the particle size of 5-8mm are added into the mixture of the wine head, the wine tail and the primary distilled liquor before the second distillation in the step S4, and impurities are adsorbed by the Ru porcelain particles in the re-steaming process, so that the flavor of the liquor body is optimized.
  8. 8. The fen-flavor liquor fermentation process based on the Ru porcelain glaze modified ground jar, which is disclosed in claim 7, is characterized in that the depth of the underground fermentation pit in S1 is 30-40cm higher than the height of the ground jar, a layer of Ru porcelain glaze coating with the thickness of 5-8mm is paved after the pit wall is plastered by cement mortar, and the coating is dried and solidified at 800-850 ℃ to improve the sealing property and corrosion resistance of the pit wall.
  9. 9. The process for fermenting the fen-flavor liquor based on the Ru porcelain glaze modified ground jar, which is disclosed in claim 8, is characterized in that the distilled flavor liquor is required to be infused into the Ru porcelain glaze modified pottery jar for ageing at 15-18 ℃ and 60-65% humidity for at least 8 months, and the pottery jar is turned once per month during ageing, so that the esterification balance of liquor body is promoted, and the softness is improved.

Description

Fragrant white spirit fermentation process based on Ru porcelain glaze modified ground jar Technical Field The invention relates to the technical field of white spirit fermentation, in particular to a fragrant white spirit fermentation process based on Ru porcelain glaze modified ground vat. Background The fragrant white spirit is one of four basic fragrant white spirits in China, takes 'faint scent pure, sweet and refreshing' as the core flavor characteristic, and the production process follows the core principle of 'one-clean and two-clean', and has extremely high requirements on the tightness, air permeability, chemical stability and flavor regulation capability of a fermentation container. The traditional fen-flavor white spirit is fermented by adopting a common ceramic texture jar, the glaze component of a jar body is single, only a basic fermentation space can be provided, and the technical defects that on one hand, the common ceramic glaze is insufficient in corrosion resistance and stability, an organic acid in the fermented grains is easy to fall off after long-term contact, so that mixed bacteria pollution is caused, the purity of the wine body is influenced, on the other hand, the common jar has no special trace element release capability, the microbial fermentation process cannot be regulated and controlled through the container characteristic, a unique flavor mark is difficult to form, the heat preservation suitability of the jar body and a fermentation pit is poor, the fermentation temperature is easy to fluctuate, and the wine yield and the quality consistency are influenced. Ru porcelain is used as the head of five kilns in Song dynasty of China, and the glaze has the unique composition of high aluminum and low silicon due to the addition of agate powder and other special components, and the fine ice crack formed after firing has a structure of splitting, has good air permeability and sealing property, and can slowly release various beneficial microelements. However, the original Ru porcelain glaze has the problems of unmatched expansion coefficient of the glaze, insufficient acid resistance and the like, cannot be directly adapted to the complex environment of white spirit fermentation, and needs to be modified by glaze to optimize the performance. The prior white spirit fermentation process and container related technology are focused on optimizing a sealing structure, adjusting raw material proportion or improving a distillation process, less combining Ru porcelain glaze modification technology with the depth of fermentation of a ground tank, and lacking a complete adapting process from the pretreatment of the ground tank, the raw material treatment to the fermentation, distillation and ageing. Meanwhile, links such as fermentation environment regulation and control, sealing mode selection and auxiliary material collocation in the prior art and suitability of the Ru porcelain modified ground cylinder are insufficient, and the advantages of the Ru porcelain glaze are difficult to fully develop. Therefore, development of a fen-flavor liquor fermentation process based on Ru porcelain glaze modified ground jar solves the defects of the traditional process, improves the quality and production stability of the liquor and becomes an urgent need in the industry. Disclosure of Invention The invention aims to overcome the defects of insufficient performance of a common ground jar, great difficulty in regulating and controlling the fermentation environment and difficult breakthrough of flavor quality in the existing fen-flavor liquor fermentation process and provides a fen-flavor liquor fermentation process based on a Ru porcelain glaze modified ground jar. The full-flow links of ground jar pretreatment, raw material treatment, fermentation sealing, distillation, ageing and the like are optimized, so that the advantages of microelement release, catalysis and heat preservation sealing of the Ru porcelain glaze modified ground jar are fully exerted, the stable and controllable fermentation process is realized, the liquor yield, purity and flavor level of the liquor are improved, and the fen-flavor liquor with unique Ru porcelain technological characteristics is formed. The invention provides a fragrant white spirit fermentation process based on Ru porcelain glaze modified ground jar, which comprises the following steps of S1, vertically embedding a prefabricated Ru porcelain glaze modified ground cylinder into an underground fermentation pit, wherein a cylinder opening is flush with the ground, gaps between the side wall and the bottom of the cylinder body and the fermentation pit are filled with a mixed heat-insulating layer, the mixed heat-insulating layer is prepared by mixing river sand, perlite and Ru porcelain crushed powder according to a mass ratio of 3:1:0.5, and the filling thickness is 20-30cm; S2, selecting red-tassel sorghum, barley and peas as fermentation raw materials, mixing according